And just because I’m that kind of gal, the nice folks at Pace have agreed to let me giveaway a batch of this stuff for ya to use in this recipe.  Just post a link to your recipe  that will use Pace Salsa and we’ll have a drawing for a winner to get 2 jars of salsa and a cookbook. Winner will be drawn randomly on July 4.

California Beans

1 pound red kidney beans
6-8 slices bacon
1/2 pound finely chopped cooked ham
1 Onion minced
4 cloves Garlic minced
6 cups Water
1 jar Pace Pico de Gallo salsa
1/2 cup Pace Picante sauce
6 tablespoon brown sugar
1 tablespoon Dry mustard
1 teaspoon salt
1/4 cup fresh cilantro chopped
1 tablespoon cider vinegar

Soak your beans overnight.  (If you forget, you can cover them with water, bring them to a boil in a large pot, turn off the heat, cover them with a lid and wait 1 hour. )  Drain and move along, li’l doggy!  (Um, sorry.)

Cook bacon and ham over medium heat in large Dutch oven until bacon is crispy.   Add the chopped onion and cook about 5 mins.   Add your garlic and cook about 30 seconds.   Now add the drained beans, 6 cups of water (beef stock is even better)  and bring to simmer. Reduce heat to med-low and cook about an hour.

Now stir in your Pace Salsa, Pace Picante sauce, sugar, mustard and salt. Continue to simmer, uncovered, until beans are completely tender and sauce is thickened, about 1 hour. Stir in cilantro and vinegar and season with salt to taste.  Turn on your fan and serve with something grilled.

Hence we have this actual conversation while signing up Daughter Youngest for a recent event.

Registry person: Child’s age?

Husband: She’s 8. (looking at me)

Me: 9…You know her birthday, right?

Husband: Um…(deadly pause)

Me: November 7, 1999

Husband: Well, she’s in 2nd grade.

Me: 3rd.    Do you even know her NAME?!

Now don’t get me wrong.  Hubby is a loving, doting father who challenges them to wrestling matches on the floor, shows them how to fix a leaky gasket and even teaches our little princesses how to burp the alphabet then gives congratulatory knuckles when they succeed.   (Reminder to self:  See if he’s aware of the sex of our children.)  But while he’s tops in digestive games, he’s lacking in knowledge of the details.

From talking with girlfriends, I believe this may be a deficient chromosome in male DNA.    Which is why I’m still the “go to” person in charge of schedules, birthdays, appointments and deadlines.   And why, when I leave for a night out, I leave notes around the kitchen that say “Remember to feed the kids,” because, yes, it’s necessary.  This is the same man who can recite the batting averages of the entire National League.  This is the man who changed Daughter Eldest’s first diaper wearing a surgical mask and rubber gloves yet still managed to gag and run out of the room as soon as I came to help.

But as they grew in to little people, I would come around a corner and notice him pretending to be asleep as giggling girls smothered him with lipstick.   (Once when he let them give him a lovely purple pedicure, he forgot about it until he was swimming at the pool on a business trip…with his boss.)   This is a man who would willingly make himself a fool to encourage a giggle, be the strong arms that catch a leaping fairy princess in a torn tutu and the one who changes from a tough manly man to a real softie whenever he hears a little voice call for “Daddy.”   Thank God for fathers.

Happy Father’s Day, hon!

I usually bake myself my favorite German Chocolate Cake but this year, I’m being lazy and baking these very easy gooey Birthday Blondies.

Birthday Blondies

2 cups  flour
1 teaspoon baking powder
1/2 teaspoon salt
1-1/2 sticks of  butter, melted and slightly cooled
2 cups firmly packed light brown sugar
2 large eggs
1 -1/2 teaspoons vanilla extract
1 cup toffee bits (I like Heath Toffee bits or you could use crumbled candy)

Preheat oven to 350°F. Grease bottom and sides of an 9×13-inch pan or Pyrex dish.  In a mixing bowl, stir together the flour, baking powder and salt, and set aside.

With an electric mixer, cream the butter and sugar together, then beat in the eggs and vanilla and blend well. With mixer running at low speed, gradually add the dry ingredients. Stir in the chocolate chips and pecans.

Spread the batter evenly into the prepared pan or baking dish, and bake for about 30 minutes or until a toothpick inserted into the center comes out clean.  Cool completely before cutting if you can.

Strawberry Chocolate Nut Pie

• 3 large egg whites at room temp
• 3/4 cup sugar
• 1/2 teaspoon baking powder
• 3/4 cup mini chocolate chips (or regular chips, chopped)
• 1/2 cup pecans, chopped
• 1 cup crumbled Ritz crackers (about 1 sleeve)
• 1 teaspoon almond extract
• 1 cup heavy whipping cream
• 2 tablespoon powdered sugar
• 1 pint strawberries, washed, cored and sliced

Preheat oven to 350. Grease 9″ pie plate.

Beat egg whites at medium speed until soft peaks.

Combine sugar and baking powder and gradually add mixture to egg whites, til stiff peaks.

Set aside 2 tablespoons chocolate chips and coarsely chop the rest. Set aside 1 tablespoon pecan pieces and grind rest in food processor.

Combine cracker crumbs, chopped chocolate and ground pecans. Fold into egg whites along with almond extract. Spread into greased pie plate.

Bake 25 minutes. Cool completely.

Beat cream, powdered sugar and vanilla on high until stiff peaks form.

Set aside 3/4 c strawberry slices for garnish. Fold remaining berries into whipped cream. Spread over baked layer.

Garnish with reserved strawberries, pecans and chocolate chips.

It also means I’ll start enjoying pasta salad.  Call me strange, but I can only eat pasta salad in the summer.  To me, eating macaroni salad in January is like Donald Trump’s hair…it’s just wrong. But even in summer, one can only eat so much macaroni salad.  Every once in a while you’ve got to broaden your horizons and branch out into the big, wide pasta salad world.

After surfing the web, I’ve found some great new recipes from some of my favorite bloggers just in time for this weekend’s picnics.  Here’s a handy list for your summer enjoyment.  You’re welcome.

Caprese Pasta Salad from The Cooking Photographer

1. Caprese Pasta Salad @ The Cooking Photographer
2. Fruity Pasta Salad @ Cooking During Stolen Moments
3. Lemon Basil Pasta Salad @ Serious Eats
4. Pasta Salad with Roasted Tomatoes @ Sea Salt with Food
5. Jola’s Pasta Salad with Pesto, Sundried Tomatoes, Garlic and Cracked Pepper @ Coffee and Vanilla
6. A to Z Pasta Salad @ Fatfree Vegan Kitchen
7. Summer Pasta Salad @ Novel Eats
8. Supreme Pizza Pasta Salad @ Becky’s Blog
   

   Pesto Pasta Salad at Simply Recipes

9. Pesto Pasta Salad @ Simply Recipes
10. Sesame Pasta Salad @ The Good Mood Food Blog
11. Seafood Pasta Salad @ Judy’s Kitchen
12. Pasta Salad With Slow Roasted Tomatoes, Grilled Zucchini, and Basil @ Kalyn’s Kitchen
13. Mal’s Pasta Salad @ Carrots ‘n Cake
14. Genoa Pasta Salad @ A Little Bit of Everything
15. BLT Chicken Pasta Salad @ Being Frugal is Fabulous
16. Greek Pasta Salad with Feta and Chicken @ Brandon’s Marathon
17. Feta and Carmelized Onion Pasta Salad @ Hopie’s Kitchen
18. Asian Chicken Pasta Salad @ Snapshots of Life
    
    

    Mint Basil Pasta Salad from Cookin' Canuck

19. Mint-Basil Chicken Pasta Salad @ Cookin’ Canuck
20. Roasted Shrimp, Orzo and Feta Salad @ Simple Daily Recipes
21. Pasta Salad with Pesto @ Wingerz Blog
22. Florentine Pasta Salad with Lemon @ notes from my food diary
23. Broccoli Pine Nut Pasta Salad @ eat me, delicious
24. Pasta Salad with Buttermilk Fried Chicken @ justJENN recipes
25. Pasta Salad with Cilantro Lime Pesto @ My Veggie Kitchen
26. Smoky Chipotle Pasta Salad @ Culinary Adventures of a New Wife
27. Rainbow Seafood Pasta Salad @ Food 4 Tots
    

    Tuxedo Pasta Salad at The Pink Peppercorn

28. Tuxedo Pasta Salad @ The Pink Peppercorn
29. Pasta Salad Nicoise @ Gastronomer’s Guide
30. Cookout-friendly Salad with Pasta @ Red Ramekin
31. Spinach, Feta and Orzo  Salad @ Une-deux senses
    

    Tortellini Salad with Tomatoes, Olives, Mozzarella and Carrots at Pickycook

32. Tortellini Salad with Tomatoes, Olives, Mozzarella and Carrots @ Pickycook
33. Salmon Pasta Salad with Dill and Yogurt @ Savoring Time in the Kitchen
34. Angel Hair Pasta Salad with Tomato and Basil @ Annie’s Eats
35. Mediterranean Orzo Salad @ Andrea’s Recipes
    
36. Poached Chicken Noodle Salad @ Smell & Taste
37. Vietnamese Rice Noodle Salad @ Flavor Explosions
38. Ramen Noodle Salad @ Rasa Malaysia
39. Gourmet Italian Pasta Salad @ Skinny Gourmet
    

    Lemon Pepper Bucatini Salad at Supermarket Serenade

40. Lemon Pepper Bucatini Salad @ Supermarket Serenade
41. Mango Salsa Pasta @ NoobCook
42. Mediterranean Pasta Salad @ Michelle’s Test Kitchen
43. Szechuan Pasta Salad @ Sommer Designs
44. Salad Shells (Salad IN Pasta) @ The Homesteading Housewife
45. Asian Green Bean Salad @ Culinary Cory
46. Kimchee Cold Noodles @ Tasty Meals
    
47. Tortellini Salad with Red Wine Vinaigrette @ Living Tastefully
48. Ravioli Pasta Salad @ 101 Cookbooks
    
49. Pasta Salad with Fresh and Sun Dried Tomatoes @ Appoggiatura
50. Chicken and Tortellini Salad @ Rookie Cookie

Got a great one to share?   Do share, chickens!

GUESTS: “Nice salad.”

YOU: “What? This old thing? Why, as we told our perfectly darling children just yesterday as we were eating  Sauteed Foie Gras with Peanut Foam and Pomegranate Gellee on Brioche served with Rose Scented Sauterne, that we really should do something a little more earthy and organic for our dinner guests.  Isn’t that right, dear?”

…When in reality last night’s dinner was like this:

KIDS: “I’m done.  Can we go now?”

YOU: “Eat it!  I didn’t pay for that Happy Meal just so you could play with the cheap plastic  toy.”

You couldn’t really serve your guests what you usually eat because maybe they don’t like Ding Dongs and Cheez Wiz.  So you fancy it up.  But since I’m not Martha, I made this.

Baby Greens with Berries, Candied Almonds and Panko Coated Chèvre

• 4 cups baby greens or microgreens, washed and dried
• 1/2 pint strawberries or raspberries, rinsed and dried
• 1/2 red onion, very thinly sliced
• 2 cups whole almonds
• 1/2 c. water
• 1 c. sugar
• 4 oz. chevre (goat cheese)  - I like the logs s0 I can cut rounds
• 1/2 c. Panko or regular bread crumbs
• 1 egg
• 1/3 c. flour
• Oil for frying

Chill your plates.  This is what Martha does, what good restaurants do and what you will do if you want to make your guests believe that didn’t eat in a Taco Bell parking lot last night.

Make the candied almonds

Combine the water and sugar in a saucepan over medium heat and bring to a boil.  Toss in the almonds (other nuts would work fine). Cook and stir the mixture until the liquid evaporates and leaves a syrup-like coating on the almonds. Pour the almonds onto a baking sheet lined with waxed paper. Use a fork to separate the almonds and let them cool at least 15 minutes.  These can be made ahead unless you’re me and you would eat them all.

Make your cute little salads

Here’s a tip for your greens:  Soak them in ice water.  It makes them crispier and brings ‘em back to life,  so to speak.  I have a salad spinner that I fill with ice water.  I place my salad greens into the drainer part and soak them in the bowl for 15 minutes.   Then I pull out the basket with the lettuce, pour off the ice water, put back the lettuce basket and wash and rinse the greens in the same spinner.   You’ll thank me later.

Put some greens on your chilled plates.  Top with the thinly sliced onion, berries and the candied nuts.   Put these in the fridge while you make your fancy schmancy fried cheese.

Make your fancy schmancy fried cheese

Cut about 1/2″ slices of the goat cheese.   If you use a knife dipped into hot water, it will help cut the cheese. (Fill in your own joke…I’m not going there.) Coat each slice of goat cheese with flour, shaking to remove any excess. Dip into the eggs, turn to coat well, then dip into the Panko, turning and pressing lightly to coat well.  You can do this ahead too and then refrigerate them until you’re ready to eat.    Fry them in hot oil (about 350ºF) until golden brown.

Place your goat cheese on the salad and serve.  The hot/cold thing you have going on will help with your Martha illusion.   Top with your favorite homemade dressing.

And do pass the caviar, darling.

“I don’t like oatmeal cookies.”
“You’ve never had oatmeal cookies.”
“I know.  Because I don’t like them.”

Ok, there is a certain “8 year old kid” logic to that.

Maybe what we need is a marketing campaign for oatmeal cookies.  Like..

• “Hey, it’s a cookie.”
• “Oatmeal: It’s not boring, just laid back.”
• “They were good enough for Grandma.”

Grandmas know that oatmeal cookies are economical, delicious and easy.   And I think this recipe might change your mind about oatmeal cookies.

First, we’re going to soak the raisins.  And feel free to swap out the raisins for dried cherries or cranberries.  Those are great too!

Put your raisiny mess in the fridge for about 1 hour.

`

Grandma’s Oatmeal Cookies

3 eggs, well beaten
1 cup raisins
1 teaspoon vanilla
1 cup butter
1 cup brown sugar
1 cup white sugar
2 1/2 cups flour
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons baking soda
2 cups oatmeal
3/4 cup chopped pecans

Pour the beaten eggs over the raisins and add the vanilla.  Put in the fridge for 1 hour.

Cream together butter and sugars together.  Combine the flour, salt, cinnamon and baking soda and add to the creamed mixture.  It’ll be crumbly.

Blend in egg-raisin mixture and add the oatmeal.  The dough will be stiff.

Drop by tablespoonfuls onto a greased cookie sheet (a silicone sheet works great), or roll into balls and flatten slightly.

Bake ‘em at 350 degrees for 10 to 12 minutes or until lightly browned.

Then visit your Grandma and share ‘em.

You might also like:

Peanut Butter Filled Chocolate Cookies
Amish Snickerdoodles
Lemon Cookies are Like Spring Without Sneezing

Hence I had to try this recipe of his.  But I modified it a little.  Because, after all, my rigorous food training and experience (1 year at Little Caesar’s in college) makes me qualified to modify a recipe that a chef has tweaked  to perfection.

I changed it enough that I’m almost afraid to call it Churrascarita but I love saying that too much to change it.  And oooh, baby, this stuff was spicy and sweet and really, really good.  I imagine this sauce would be great on just about anything grilled like fish or veggies.   In fact, I think I may whip up a batch and keep it in the fridge.

Francie’s version of Bobby Flay’s Chicken Churrascaritas

4-6 boneless skinless chicken breasts
2 tablespoons fresh ground ginger
1/2 cup brown sugar
3/4 cup frozen orange juice concentrate
1-2 canned chipotle peppers plus 1 tablespoon of the “juice”
1 cup honey
2 TB. soy sauce
1/2 cup lime juice

Put the ginger, brown  sugar, orange juice concentrate, 1 chipotle pepper plus that “juice”, honey, soy sauce and lime juice. Puree until smooth. Pour all but 1/2 cup of the glaze over chicken breasts and marinate for 1 hour in the fridge.

Grill the breasts over medium-high heat for about 5 minutes per side, brushing with reserved glaze occasionally.

And if you want his recipe, it’s here:

http://www.bluemesagrill.com/recipes/archived-recipes/chicken-churrascaritasR/

I will admit that the French do know how do soup.   This recipe for Best Onion Soup Ever gets its “Best” and “Ever” from fond.  Fond, as many of you know, is French for “that really tasty stuff that’s stuck to the bottom of your pan, you uncivilized American!” This is a Sunday kind of recipe in that it takes a few hours but you’re not really hands on for most of it.

* That lid is now serving time as a the cymbal in my daughter’s stuffed animal band.

You’ve all heard that you should only cook with wine or spirits that you would drink.   That’s why I advocate tasting the wine before you pour it into your recipe.  Sometimes I test 4 or 5 glassfuls just to be sure.

Now, you may be asking, why are we reducing this over and over and over?  Good question.  (Let’s just pretend you asked, ok?)  Every time you add more liquid and evaporate down (that’s called reduction which is something else the French perfected, you clumsy, cooking-challenged American!), you’re making more sticky brown fond stuff that equals flavor to the nth power. So be sure and scrape down the sides and bottom each time!

Let it simmer for about 20-30 minutes.

If you want extra crispy crouton-like bread, toast your slices in the oven first.

Best Onion Soup Ever

• 3 tablespoons unsalted butter cut into 3 pieces
• 6 large yellow onions sliced
• Kosher salt
• 2 cups water
• 1/2 cup dry sherry
• 4 cups chicken broth
• 2 cups beef broth
• 2 tablespoons dried thyme
• 1 bay leaf
• Fresh black pepper
• 1 small baguette cut into 1/2-inch slices
• 8 ounces shredded Gruyère or Swiss cheese

Adjust the oven rack to the lower-middle position and heat the oven to 325 degrees.

Spray the inside of a Dutch oven with a nonstick cooking spray. Place the butter in the pot and add the onions and a pinch of salt. (It will help draw liquid out of the onions.) Bake in the oven, covered, for about 1 hour. Remove the pot from the oven and stir the onions, scraping the bottom and sides of the pot. Return the pot to the oven with the lid slightly ajar and continue to cook until the onions are very soft and golden brown, 1 1/2 hours longer, stirring the onions and scraping bottom and sides of pot after 1 hour.

Remove pot and place over medium-high heat. (Careful!  The handles are still hot!)  Cook the onions, stirring frequently and scraping bottom and sides of pot, until the liquid evaporates and the onions brown, 15 to 20 minutes, reducing the heat to medium if the onions are browning too quickly. Continue to cook, stirring frequently, until the pot bottom is coated with a dark crust, roughly 6 to 8 minutes, adjusting the heat as necessary.

Stir in the sherry and cook, stirring frequently, until the sherry evaporates, about 5 minutes.   Stir in 1/4 cup water, scraping the pot bottom to loosen that yummy fond and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown.

Stir in the broths, 2 cups of water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot.
6. Increase heat to high and bring to simmer. Reduce the heat to low, cover, and simmer for 30 minutes. Remove and discard the bay leaf, then season with salt and pepper.

While the soup simmers, toast the sliced baguette if you like.  Set individual broiler-safe bowls on a baking sheet and fill each with soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with  a good melty cheese like Gruyère or Swiss.  Broil carefully until the cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving or you will burn yourself,  you senseless American!

What else is cookin’

• Piña Colada Doughnuts
• Simple Vinaigrette - A Visual Recipe
• Roasted Vegetable Sandwich

Seafood Avocado Salad

• 1 lb. seafood (I used surimi here but shrimp, crab, or any firm fish will work well)
• 2 avocados, peeled and cubed
• 2 tomatoes, cubed
• 4-6 green onions, minced
• Juice of 1 lime
• 1 tablespoon canola or avocado oil (A neutral tasting oil is best here)
• A handful of fresh cilantro, chopped
• A pinch of salt and fresh pepper

Do you really need instructions?  Mix them together.  Eat.

Ok, if you really need more direction, make sure that you coat all the ingredients thoroughly with the lime juice as the avocado will turn brown without the lime juice.  Cover with Saran Wrap right on top of the salad to help prevent oxygen from getting to your lovely little avocado bits.  This stuff is really good on a bed of lettuce or rolled in a tortilla.

Close your eyes and count the days until summer.

He describes this cake as “the most delicious, silkiest, most supremely-chocolate ganache you’ve ever had.” He wasn’t kidding.  This stuff is Grade A dangerous!  He’s also right that it was pretty darn easy.  So if you don’t know the difference between a water bath and a bubble bath, here’s your recipe for impressing your Valentine.

David Lebovitz’s Chocolate Idiot Cake

10 ounces good bittersweet or semisweet chocolate, coarsely chopped
15 tablespoons (7 oz) butter, salted or unsalted, cut into pieces
5 large eggs, at room temperature
1 cup sugar

Preheat the oven to 350F (175 C).

1. Butter a 9-inch (23 cm) springform pan and dust it with cocoa powder, tapping out any excess. If you suspect your springform pan isn’t 100% water-tight, wrap the outside with aluminum foil, making sure it goes all the way up to the outer rim.

2. Melt the chocolate and butter in a double boiler (or microwave), stirring occasionally, until smooth. Remove from heat.

3. In a large bowl, whisk together the eggs and sugar, then whisk in the melted chocolate mixture until smooth.

4. Pour the batter into the prepared springform pan and cover the top of the pan snugly with a sheet of foil. Put the springform pan into a larger baking pan, such as a roasting pan, and add enough hot water to the baking pan to come about halfway up to the outside of the cake pan. (Francie: That’s all a water bath is…told you it was easy!)

Bake for 1 hour and 15 minutes.

You’ll know the cake is done when it feels just set, like quivering chocolate pudding. If you gently touch the center, your finger should come away clean.

5. Lift the cake pan from the water bath and remove the foil. Let cake cool completely on a cooling rack.

Serve thin wedges of this very rich cake at room temperature, with creme anglaise, ice cream, or whipped cream.

Storage: This Chocolate Idiot Cake can be wrapped and chilled in the refrigerator for 3-5 days.

So…I made the recipe so I can vouch that this stuff really is idiot proof.  How you manage the rest of your Valentine’s date is is up to you.

Thirty years later nothing has changed and so when we got our cookie sale packs late and had one week to sell which, of course, was the week when no sane person went outside because we got 9″ of snow and the thermometer hit 14 below, we still managed to sell $73 dollars worth of cookies to a kind hearted soul who took pity on my daughter (yes, that would be me).  Not that we wouldn’t have bought them anyway.  My husband and daughter wait all year for those Girl Scout Samoa cookies.   And since I got tired of my daughter asking when they’ll be in, I thought I’d give a try at making them myself to tide us over until they arrive.   If you’re jonesing for a bite of coconutty goodness, today is your lucky day.

I cheated and started with chocolate covered shortbread cookies.  I used Keebler Fudge Stripe cookies.

Here’s the official version:

Almost Girl Scout Samoa Cookies

• 1 box chocolate covered shortbread cookies (like Keebler Chocolate Stripes)
• 6 tablespoons butter
• 1/2 c. sugar
• 1/2 c. light corn syrup
• 1/2 c. sweetened condensed milk
• 1 teaspoon vanilla
• 2 cups toasted coconut (I toasted mine in the oven for about 10 minutes at 400 stirring occasionally)
• 1 cup chocolate chips for drizzling

Put a cookie into each tin of a muffin pan.

In a medium saucepan over medium-low heat, combine the butter, sugar and corn syrup and heat to a full boil while constantly stirring.

Boil for three minutes, stirring constantly.

Slowly pour in the sweetened condensed milk and continue cooking until the mixture reaches about 200-210º Farenheit on a candy thermometer.

Remove from heat and stir in the vanilla. Immediately stir in toasted coconut and mix well. Spoon teaspoonfuls over shortbread cookies. Let the cookies chill a while (you know, give ‘em some space).

Melt chocolate chips and drizzle stripes over cookies. Try to control yourself.

My daughter’s verdict?  Better than the real ones!

Take that, Brenda Walesky!

Mediterranean Layer Dip

2 c. prepared hummus (store bought or your own favorite recipe)

1 c. plain yogurt, drained overnight* or sour cream

2 cloves garlic, minced

1 tablespoon ground cumin

1/2 c. chopped red pepper

1/2 c. chopped cucumber

1 c. feta cheese, crumbled

1 small can chopped black olives

A handful of fresh parsley

*If you’re using yogurt, try Greek yogurt which is thicker or drain your plain yogurt overnight through a coffee filter in a sieve over a bowl in the fridge.

Spread the hummus in the bottom of a clear pie plate.  In a bowl, mix the yogurt or sour cream with the 2 cloves minced garlic, 1 tablespoon of cumin and about half of the fresh parsley, chopped.  Spread this over the hummus. Top with another layer of red pepper, a layer of cucumber, a layer of black olives and finish with a layer of crumbled feta.   Sprinkle the remaining chopped fresh parsley over the top.  Just perfect for toasted pita chips.  Easy peasy.

* Disclaimer:  Yes, the feta is missing from this photo.  That’s because my husband eats everything that is not nailed down to the refrigerator.  That theory is stated as HxA=EF (Husbnad times Appetite = Empty Fridge.)

I wanted to sneak a little healthy soy protein into my kids lunchbox so my next experiment was Daughter Oldest’s favorite egg salad.  I like to take a slow but steady approach…lovingly and slowly sneaking incorporating healthy alternatives.  So I add a couple eggs to the mix.  Then you can honestly say, “Yes, it’s made with eggs!”  And they won’t know the difference in the taste either.  Trust me.  Don’t even try to out trick us moms.

Here’s how you do it.

Once you’ve done that, just follow this recipe.

Tofu and Egg Salad

• 1 block well drained firm tofu (If you want baby steps, you can use half this block to increase the egg-tofu ratio)
• 2-3 hard boiled eggs
• 3/4 cup light mayonnaise
• 1 Tablespoon mustard
• 1 tsp. garlic powder
• 2 tsp. dried dill (or 1 tsp. fresh)*
• Pinch of salt
  *NOTE:  I won’t call the egg salad police if you’d rather use your own favorite egg salad seasonings.

Peel and chop the eggs.  Drain the tofu well and cut into cubes (if you’re trying to fool your kids, don’t cut them into exact cubes…chop them into irregular shapes.)  Mix all the remaining ingredients together and toss gently with the chopped eggs and tofu.  Chill for at least 1 hour..this is a must to allow the flavor to penetrate the tofu.  Oh, and don’t tell them until after they come back for seconds.  Another healthy trick for your sneaky mom arsenal.  That’s it.

He said, and I quote, “Great egg salad, hon.”  Ha!

Looking back, it’s actually been a lot more fun than I anticipated.  Sure I had some lows (I hear a lot about having “man hands” and some of you take the definition of “healthy” veeerrrrry seriously!) and some highs (what cool readers I have!) and this little experiment now has over 500 subscribers in its first year (wow, thanks!!)

So I thought we’d take one of those look back thingies…you know like on Happy Days when the Fonz would get in an accident and they’d play that depressing music while showing the montage of Fonzie hitting the jukebox and getting the girls and riding his motorcycle so you’d get all teary eyed and then you’d see him in the hospital bed and he’d open eyes and give the thumb and say “Aaaaaay” and you just knew he’d pull through? Yeah, like that.

So this is Frantic Home Cook’s montage thingy.  Here are the top hits from our first year. Plus, you know, these looking back posts on New Year’s are, like, totally original.

10.  Chopped Ugly Salad is Pretty on the Inside
These Ugly™ tomatoes got teased by the cheerleader tomatoes.

9.  How to Age 25 Years in 10 Minutes
How I become a senior citizen at Wal-Mart.

8. Kentucky Biscuits are Worth Being Chased by Hounds
Way down in the holler

7.  Well, Thanks Again, Martha Stewart!
What happened to the cupcake?

6. Arroz Verde con Poblanos is nothing to be afraid of
Our economy, on the other hand…

5.  Smores on a Pocky
Have your stick and eat it too.

4. Peanut Butter Popcorn is Sweet Salty Goodness
Just try to resist.

3.  Man Cold
My husband’s favorite post

2. Booyah! Peanut Butter Filled Chocolate Cookies
Yep, recent, but hugely popular.

1.  My Fruit Smoothies are (almost) Ginormously Healthy!
Or not…based on the largest commented post ever.  Discuss amongst yourselves.

————————————————

Lastly, I want to wish you all a happy and blessed 2009 and remember…

One thing we can be sure of in the New Year:

Since these manly men love all things spicy, and the kids like all things sweet, I came up with not too sweet, not too spicy slaw to go with the ham.  Everyone can enjoy this dish since you can control the heat.  Just leave a bottle of horseradish and hot sauce next to the slaw for your manly men to duke it out.

Sweet and Spicy Slaw

2 bags preshredded coleslaw mix or 8 cups shredded cabbage
2 seedless oranges, peeled and sectioned
1 red pepper, julienned
1 green pepper, julienned
1 cup of mayo (I use light mayo)
1/2 cup buttermilk
Fresh squeezed juice of 1 lime
3-5 tablespoons sugar (sugar substitute or honey can be substituted)
3-5 tablespoons of prepared horseradish
2 tsp garlic salt
2 tsp onion powder
Couple shots of Tabasco
Couple grinds freshly ground pepper

Combine the mayo, buttermilk, lime juice, sugar, horseradish, garlic salt, onion powder and pepper to taste. Toss with the cabbage or coleslaw mix and peppers.  Refrigerate at least 2 hours.  Overnight is even better.  Just before serving, add the sectioned oranges.

Have a blessed Christmas.

Ergo, I present my recipe for a creamy, delicious, spicy, bright soup that will warm you head to toe, fill you with lots of energy (chickpeas are a great source of protein, dontcha know!) and best of all, all this fabulousness will cost only a couple bucks to boot!

Want to see that magic?  Here ya go.

Creamy Chickpea and Rosemary Soup

1 tablespoon of olive oil
5 garlic cloves finely chopped
1 tablespoon fresh rosemary leaf minced
1/2 teaspoon crushed red pepper flakes
3 (15-19 ounce) cans chickpeas rinsed & drained
4 cups chicken broth (or vegetable)
2 tablespoons fresh lemon juice
sea salt to taste
fresh group pepper to taste

In a large saucepan, heat the oil over medium heat and add garlic, rosemary and red pepper flakes. Cook, stirring constantly, until the garlic starts to brown, about 1 minute. Add chickpeas and cook 2 minutes, stirring constantly. Add chicken broth and bring to a boil. Reduce heat and simmer 30 minutes; let cool slightly. Transfer soup to a blender, cover loosely (hold that lid down with a kitchen towel…safety first, chickens!) and puree until just smooth. Or use an immersion blender if you have one of those magical toys.  Return to the saucepan and stir in lemon juice and sea salt and pepper to taste. Serve, garnished with a fresh rosemary sprig, or an additional drizzling of olive oil. If you’re wowing somebody, you can add a drizzle of Crème fraîche or heavy cream and do a little drizzle swirly art thing.

See?  I told you it was easy.  Have I ever lied to you?

And here’s a bonus:  this soup is also fantastic with cannellini beans. There ya go!  Two-for-one!

Sooo easy!  Here’s how.

PEPPERMINT PATTIES

1 can sweetened condensed milk
6 c. powdered sugar plus about about 1/2 cup for dipping
1 tsp. peppermint extract
24 oz. good dark chocolate
1 tsp. shortening

Pour the condensed milk into your mixer and gradually add the powdered sugar slooooowly (unless you like the pale look). Add the extract and taste.  If you like it “peppermintier,” add more extract.

Drop the dough by rounded spoonfuls into a small bowl of extra powdered sugar and roll into balls (about 1″-1.5″).

Putting these in the freezer lets you dip them without them melting and drooping and no one wants a sad peppermint patty, right?

When they’ve been in the freezer long enough so they can hold their shape, melt the chocolate with the tsp of shortening and dip them then cool.  The payoff?  Ooey, gooey, pepperminty goodness!

PERFECT ROLLED SUGAR COOKIES

For the cookies:
1 cup butter softened (no substitutes)
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1/2 teaspoon almond extract (or extract of your choice…I like orange or lemon)
3 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

For the frosting:

2 cups confectioners’ sugar
1 tablespoon milk (adding in more if needed)
1 tablespoon light corn syrup
1/2 teaspoon almond extract (again, use what you like)
food coloring

In a large bowl, combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy. In another bowl, combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended. TAKE YOUR FINGER OUT OF THAT DOUGH. You heard me. Now cover the bowl with plastic wrap and chill for 2 hours.

When you’re ready to bake, preheat the oven to 400°F. Line cookie sheets with parchment paper (remember, parchment paper is our friend). On a very lightly floured (sometimes I use powdered sugar) surface, roll out the dough into about 1/4-inch thickness. Cut into desired shapes using cookie cutters. Use a spatula to lift and place on the cookie sheet. Bake 8-10 minutes and let ‘em cool for about 5 minutes before lifting onto a wire rack to cool.

Now for the frosting. In a small bowl, mix the confectioners sugar with about 1 tablespooon of milk. Beat in the corn syrup and extract until the icing is smooth and glassy. You don’t want it too thin yet because you’re going to flood your cookies. Here’s how:  (Disclaimer:  the lighting seemed to change with every pic…just pretend it’s beautifully photographed. If this really bothers you, you should just leave now and go here.)

Peanut Butter Filled Chocolate Cookies

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup butter softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter
1 egg
1 tablespoon milk
1 teaspoon vanilla
3/4 cup sifted powdered sugar
1/2 cup peanut butter

Preheat oven to 350 degree F. In a medium mixing bowl stir together flour, cocoa powder, and baking soda. In another mixing bowl, beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add the egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. I have a powerful Kitchen-Aid mega mixer which could mix cement so I used the mixer the entire time. Form chocolate dough into 32 balls about 1-1/4 inches in diameter.

For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 1/2 cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls. On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls.

Place balls 2 inches apart on an ungreased cookie sheet. Bake ‘em in for 8-10 minutes or until they’re just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool. They will be slightly soft so don’t overbake ‘em unless you want to play ice hockey out front with them.

You can pretty these up with a little drizzle of chocolate, but I had to get my flour covered butt out of the kitchen.  They’re just as good without.