Hey Good Lookin' Whatcha Got Cookin'

Browned Butter Blondie Brownies

2011-12-11T12:06:00.001-06:00

I love love love sweets, but honestly don't bake very often because otherwise I would be the one to eat whatever I bake! So, anytime I have a good excuse to bake, I get excited about the possibilities and want to try to bake something extra special! I was recently invited to a Christmas cookie exchange, so it was the perfect opportunity to try something new!

I have always loved blondie brownies but wanted to do something a little something extra, so I decided to brown the butter. Browning butter results in a really delicious nutty flavor that I thought would work really well with the toffee and chocolate chips. The browned butter really does add a extra special flavor and is definitely worth the extra effort.

2 1/2 sticks unsalted butter
2 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder
1 1/2 teaspoons salt

2 cups packed light-brown sugar

1/2 cup granulated sugar

3 large eggs

2 teaspoons pure vanilla extract

1 cup mini semi-sweet chocolate chips

1 cup toffee bits

Preheat oven to 350 degrees. In a saucepan over medium heat, cook the butter until it turns golden brown—about 15 minutes, but watch carefully and continue to stir with a wooden spoon. Remove from heat and allow to cool. In a large bowl, combine flour, baking powder and salt. In the bowl of an electric mixer, combine browned butter and both sugars. Stir with a wooden spoon until combined. Attach bowl to mixer and add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy--about three minutes. Add vanilla and beat to combine. Add flour mixture and mix well. Stir in chocoloate chips and toffee. Mix thoroughly and pour into greased 9 by 13 aluminum pan. Spread with spatula to even out. Bake 30-35 minutes (test with with a tootpick--it should come out clean!). Cool pan on a wire rack and cut into squares.

Crawfish and Sausage Cornbread Dressing

2011-11-13T15:17:00.001-06:00

Thanksgiving is coming up and I am getting so excited! I have been planning my menu for weeks. This year, my family will be coming to Louisiana from Texas for Thanksgiving!

Since we'll be having Thanksgiving in Cajun country, I thought I'd add a little Cajun flair to our Thanksgiving menu! While there are some Thanksgiving dishes that you just can't part with and have to make year after year, the fun thing about stuffing/dressing is that you can really play around with the ingredients and create something totally different each year.

For this year's dressing, I decided to go with crawfish, sausage in a cornbread base. Here is what I came up with! I hope you like it and decide to add it your Thanksgiving menu.

Ingredients:
1 lb. andouille sausage of your choice, casings removed
1 lb. crawfish tails
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
1 cup yellow onion, chopped
1 cup celery, chopped
2 cloves of garlic, minced
1 small jalapeno, seeded and minced
3 boxes cornbread mix prepared, cubed and dried out or 1 14oz. bag of cornbread stuffing mix*
1 1/2-2 cups chicken stock
1 teaspoon Cajun seasoning

*If you decide to make your own cornbread, you'll want to do this ahead of time (at least a few hours) to give the cornbread time to dry out.

Make cornbread according to package directions. After cornbread has cooled, make cuts 1 inch apart vertically and horizontally across the pan. Begin to carefully break apart the cornbread. Allow to sit on the counter uncovered to dry out. Toss the cubes/crumbs every few hours to allow it to properly dry out. If you are short on time, pop the pan back in a low oven. Drying the cornbread out first will ensure that you have a light and airy stuffing.

Preheat oven to 350 degrees.

Remove sausage from casings. In a medium size pan over medium high heat, add sausage and cook until done. Add crawfish and cook for 3-5 more minutes. Transfer sausage and crawfish to a large mixing bowl. Add peppers, onion, celery, garlic and jalapeno to the pan. Saute until onions are translucent and peppers are soft. Transfer vegetables to the mixing bowl. Add cornbread crumbles, broth and cajun seasoning stirring to combine. Add additional stock if you want a wetter stuffing. Spoon stuffing into a greased 9 x 13 casserole dish. Bake uncovered for 45 minutes. Serve and enjoy!

Hatch Green Chile Sauce

2011-09-10T17:56:00.000-05:00

By nature, I am a planner. I plan out everything. I plan what I need to do and when, what I want to wear and, of course, what I am going to cook. I don't like to have to go to the store multiple times so I usually plan out the whole week and make a list of everything I need before going to the store.

However, there are rare spontaneous moments when I either can't think of anything to make or just happen to go to the store on my way home, I'll just walk through the produce, seafood, and meat departments to see what looks good, is on sale, in season, etc. This is how I came up with this recipe.

Hatch green chiles come from Hatch, New Mexico and are in season this time of year--late August, early September. My dad grew up in New Mexico and loves New Mexican cuisine, so when I saw the Hatch chiles in the store, I got them in hopes of coming up with something delicious for us, for him and for you!

This sauce can be used in so many ways. I poured it over grilled chicken, mixed it in with scrambled eggs for Steve and even chilled it and ate it with tortilla chips. Let me know how you use it!

Ingredients:
3 hatch green chiles
1 T olive oil
1/2 medium yellow onion, chopped
2 cloves garlic, minced
1 jalepeno, seeded and minced (if desired)
1 T flour
3/4 cup chicken stock
1/8 t ground cumin
1/8 t chili powder
salt & pepper, to taste

First you need to roast the chiles. Green chiles can have a bitter taste in the skin, so roasting the peppers first will get rid of that taste because you'll remove the skin. To roast, you can either hold the peppers over your gas stove, throw on the grill or broil in your oven. You'll want to roast the peppers until the skin blisters and chars. Place the charred chiles in a brown paper bag and allow to sit for 10 minutes. This will allow them to steam and will make the skin come off easier. Gently peel the skin off and run under water. Cut off stem, slice lengthwise and remove seeds. Dice into small pieces.

In a pan over medium, heat olive oil. Add onion, garlic and jalepeno to the pan and sauté for one minute. Add green chiles and sauté another two minutes. Add flour and stir to distribute. Cook out raw flour taste for about one minute. Add chicken stock to the pan, scraping up and browned bits from the bottom. Stir until smooth. Add cumin, chili powder, salt and pepper. Bring to a low boil, stirring occasionally. When it comes to a boil, reduce to a low simmer. Continue to simmer for about 20 minutes.

If you'd like a smoother texture, blend with an immersion blender until you get your desired consistency . If you don't have an immersion blender, cool sauce and pour in your blender and blend until you get your desired consistency. Make sure to cool the sauce or you might blow the top off your blender and have a giant mess! :)

I hope you enjoy this sauce! Let me know what you think! If you like it, I'd suggest making a big batch and freeze it for when the chiles are out of season.

Spice Rubbed Steak Taquitos

2011-02-01T19:51:00.000-06:00

I have had a few people mention that they are big fans of my Chipotle Chicken and Cilantro and Lime Chicken taquito recipes, so I asked my resident taquito connoisseur and asked if he had any preferences for a new taquito recipe. He said, "Steak, please." and the result is what you'll find below! A taquito made with flavorful, juicy steak--seasoned to perfection with my homemade spice rub--a little onion, a little heat and some jack cheese. Oila!

I hope you love my homemade taquito recipes as much as my hungry husband! They are definitely a healthier, more flavorful alternative to the frozen variety and are sure to impress!

Spice Rub:
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried minced onion
1 teaspoon cumin
1 teaspoon chili powder
1/8 teaspoon cayenne pepper

Ingredients:
1 lb. flank steak
1 teaspoon olive oil
1 poblano, finely chopped
1 quarter of a yellow onion, finely chopped
1 jalepeno pepper, seeded (if desired) and minced
4 oz. jack cheese, shredded
Tortillas
Small skewers

Remove steak from refrigerator and allow to come to room temperature. Preheat grill to high heat.

Season steak liberally on both sides with spice rub, rubbing the mixture into the meat. Grill on medium high heat for approximately eight minutes on each side or until desired doneness. Set aside to rest and cool.

Meanwhile, preheat oven to 450 degrees. In a skillet over medium heat, saute the poblano, onion and jalepeno in the olive oil for 2-3 minutes, or until onions are translucent. Remove from heat, allow to cool.

When steak has cooled, cut into thin strips. Make sure to cut perpendicular to the direction the grain runs.

To assemble, cut each tortilla in half. Starting with one tortilla half, place two to three strips of steak on in the tortilla, spoon about one tablespoon of onion mixture into the tortilla. Top with a pinch of cheese, roll tortilla up, wrapping as tightly as possible, secure with a toothpick and place on a baking sheet. Repeat with remaining tortillas or until you run out of steak and onion mixture. Top each taquito with a bit of cheese, if you still have extra cheese leftover. Bake for 7-9 minutes and then broil for one minute.

Enjoy!!

Feta Stuffed Crispy Pesto Chicken

2011-01-04T14:46:00.000-06:00

I don't know about you, but I love pesto! It has a great color and flavor and it smells great when you cook with it. If you love pesto too, then you will love this easy and delicious recipe that is perfect for weeknight dinners!

The chicken will come out juicy and flavorful with just the right amount of crunch. And it looks pretty too!

Ingredients
4 chicken breasts, boneless, skinless
4 tablespoons feta, crumbled
8 tablespoons store bought pesto
1 cup parmesan cheese, grated
1 cup panko bread crumbs (Japanese style bread crumbs)

Preheat oven to 350 degrees. Trim excess fat from chicken, if needed. In order to stuff the chicken, you will need to create a pocket. To do so, hold your knife parallel to the counter and carefully slice through the middle of the chicken pulling the top back as you slice until it lays almost flat but is still in tact. Repeat with all chicken breasts. Using two tablespoons of pesto per chicken breast, spread one tablespoon on the inside of the pocket and one tablespoon on the entire outside of the chicken. Repeat with remaining chicken. Stuff each chicken breast with one tablespoon of feta crumbles. Secure each chicken breast with a toothpick or small skewer.

In a shallow dish, mix together the panko and parmesan. Throughly coat each chicken breast on both sides with the panko/parmesan mixture, pressing the mixture into the chicken. Place chicken breasts in a greased baking dish or sheet tray. Bake for 30 minutes and then broil on high for one to two minutes until golden brown.

Enjoy!

Diet Dr. Pepper Glazed Ham

2010-12-31T14:03:00.003-06:00

I don't typically make ham very often, but there is something about New Year's, ham, black-eyed peas and cornbread that just go so well together that totally justifies buying a huge ol' ham!

This year, I wanted to do a fun twist on the regular glazed ham and since my husband is a HUGE Diet Dr. Pepper fan, I thought I would make a diet Dr. Pepper glazed ham for him! Diet Dr. Pepper has a natural brown sugar flavor --or 23 flavors to be exact ;)-- so that I thought it would work really well as a glaze for the ham.

I hope you enjoy it and most of all, I hope you all have a wonderful New Year full of blessings!

Ingredients
6-8 lb. smoked, bone-in ham
1 12 oz. can of diet Dr. Pepper
2 tablespoons dijon mustard
1/2 cup packed light brown sugar
1 teaspoon cajun seasoning
1/8 teaspoon cayenne pepper

Preheat oven to 325 degrees. Remove ham from refrigerator. Next, you want to score the ham diagonally to create a diamond pattern. To do this, lay the ham, cut side down on a cutting board and with a sharp knife, lightly score the ham with diagonal lines one inch apart across the back of the ham. Turn the ham one counter clockwise quarter turn and score the ham with diagonal lines one inch apart. This should create a diamond pattern. Place ham in a shallow cooking dish (cut side facing out), set aside and allow it to come to room temperature. This is help the ham heat more evenly.

To make the glaze, combine remaining ingredients in a sauce pan over medium high heat. Bring to a light boil and reduce heat to low. Allow glaze to continue to simmer, whisking occassionally. Before the glaze thickens, lightly brush the ham with the glaze, cover the ham with foil and put in the oven to cook for about 3/4 of the total time (see below). The total cooking time will be about 15 minutes per pound, so for example, if your ham is six pounds, you will cook it a total of 90 minutes and you will want to cook it for one hour before reglazing.

Meanwhile, continue to simmer the glaze until reduced by 2/3, about 20-25 minutes. Remove from heat and allow to cool.

After one hour of cooking, remove ham from oven and discard foil. Liberally, glaze the ham with the thickened glaze and return to the oven to cook for the remainder of the time, reglazing every ten minutes.

Remove from oven and allow to rest for 20 minutes before serving. Serve with Hawaiian rolls or your favorite sandwich rolls along with your choice of dijon mustard, mayonaise or leftover Dr. Pepper glaze.

Enjoy!!

Cooking times:
6 lb. 90 mintues total (1 hour, 30 minutes)
7 lb. 105 minutes total (1 hour, 45 minutes)
8 lb. 120 minutes total (two hours)

New Year's Black-Eyed Peas

2010-12-29T14:30:00.000-06:00

It's not New Year's Day without at least a spoonful of Black Eyed Peas, is it? You know they are supposed to bring you good luck, how could you not have at least a spoonful?...Wink!

So, with the new year approaching, whip up a batch for your family... This recipe is so easy and delicious, you're all sure to have a lucky 2011!

Ingredients:

1 cup thick-cut bacon, chopped

1/2 medium yellow onion, chopped

2 cloves garlic, minced

1 medium jalepeno, chopped (with or without seeds, your call)

4 cups water (plus 1 cup later, if needed)

1 12 oz. package of pre-soaked black-eyed peas

1 teaspoon salt

1/2 teaspoon pepper

1/8 teaspoon ground cumin

2-3 dashes of Tabasco

In a stockpot over medium heat, cook the bacon until browned and crisp. Depending on the size of your pot, you might want to do in two batches so as not to overcrowd the pot. Remove bacon to a plate and drain excess grease from the pot, but leave any browned bits in the pot. Add the onions, jalepeno and garlic to the pot and saute for two minutes. Add the water, peas, salt, pepper, cumin and tabasco and bring to a simmer. Simmer uncovered on low for approximately two hours, stirring occasionaly.

After the first hour, check the water level to see if it looks dry. If needed, add about one additional cup of water. Also, check the broth for flavor and adjust seasonings, if needed.

After the second hour, taste the black-eyed peas for tenderness. Remove from heat or continue cooking depending on how you like your black-eyes peas. Personally, I like them with a little broth and not too mushy, but you can certainly cook them longer if you prefer. Serve with corn bread.

I hope everyone has a wonderful new year full of blessings!

Happy New Year!

Enjoy!

Smoked Gouda en Croute

2010-12-17T11:20:00.002-06:00

If you loved my recipe for Baked Brie en Croute, you will love this recipe for Baked Smoked Gouda en Croute just as much! It is equally simple (if not more) and equally delicious! Perfect for those holiday parties and get togethers!

Ingredients:
1 sheet puff pastry, thawed
1 7 ounce round of smoked gouda, wax removed
1 tablespoon dijon mustard
1 egg

Preheat oven to 375 degrees.
Dust your countertop with the flour and carefully unfold the puff pastry. With a rolling pin, roll the puff pastry out to expand the size a bit. Spoon the mustard into the center of the pastry and using a pastry brush, a knife or the back of a spoon, evenly spread the mustard over the pastry. Place the gouda in the center of the pastry. Carefully fold up the sides of the pastry around the gouda, crimping the sides together and tucking the folds under. If you can, trim off any excess pastry. Flip the gouda and place on a greased pan seam side down. If you have any excess pastry, use it to decorate the top. Use your favorite cookie cutters to achieve the desired shapes. In a small bowl, beat the egg and add about a teaspoon of water. Brush the pastry with the egg wash.

Bake for about 20-25 minutes or until the pastry is a nice golden brown color.

Allow to sit for about 10-15 minutes before cutting into the pastry to allow the cheese to set a bit. Serve with an assortment of crackers.

Enjoy!

Southwestern Turkey Chili

2010-11-29T19:41:00.000-06:00

Still have leftover turkey hanging around? Try this super easy recipe for turkey chili. It is perfect for the cold weather and you can make it in a snap!

You can also substitute chicken for the turkey if you want to make this any other time of year when you don't necessarily have leftover turkey!

Ingredients
1 tablespoon olive oil
1 cup yellow onion, chopped
1 cup green bell pepper, chopped
1 lb. leftover turkey, shredded
1 14.5 oz. can of petite diced tomatoes
1 10 oz. can of Rotel
1 15 oz. can of pinto beans, drained and rinsed
1 15 oz. can of black beans, drained and rinsed
1 cup frozen yellow corn
1 teaspoon dried onion
1 tablespoon garlic powder
1 tablespoon ground cumin
1 tablespoon chili powder
1/2 teaspoon cayenne pepper
4 cups water

Optional toppings:
Shredded cheese
Sour Cream
Fresh Cilantro, chopped
Tortilla Chips

Heat olive oil in a skillet over medium high heat. Saute onion and bell pepper for 3-4 minutes. Transfer to a slow cook and add all remaining ingredients, stirring to combine. Turn slowcooker to high and cook on high for 4 hours or low for 8 hours. Serve with desired toppings and tortilla chips or corn bread.

Turkey and Dumpling Soup

2010-11-26T08:00:00.000-06:00

True or False: It's the day after Thanksgiving and your fridge is loaded down with leftovers from the day before. I'm going to go with True.

While you definitely can't go wrong with just heating up a little turkey, mashed potatoes and drizzling on a little gravy, here is a great recipe if you want something a little different or have more turkey than you know what to do with! Plus this the perfect thing to make on a cold rainy day like today! )Well, at least here in Louisiana--even though it was 80 degrees yesterday!)

Ingredients
1 tablespoon oil or butter
3/4 cup chopped yellow onion (1 small onion-baseball size)
3/4 cup chopped celery
3/4 cup chopped carrot
1 tablespoon flour
8 cups turkey stock, see below for recipe or purchase at the store
2 cups water
1 lb. leftover turkey (more or less, depending on your leftovers)
1 bay leaf
1/2 teaspoon dried rosemary

In a large stockpot, heat oil or butter over medium heat. Saute onion, celery and carrot 3-5 minutes. Sprinkly veggies with flour and cook for one to two minutes. Pour about one cup of stock into the pot, scraping up the brown bits on the bottom and stirring to incorporate. Turn heat to high and bring to a boil. Pour in remaining stock and water. Add turkey and stir in bay leaf and rosemary. Reduce heat and simmer for one hour. Taste soup and season with salt and pepper, as desired.

Dumplings
1 1/2 cup Bisquick
1/3 cup milk
Pinch of salt
1/2 teaspoon dried rosemary, chopped or crumbled in your hand

In a small bowl, combine all ingredients until you get a slightly sticky dough. Bring broth mixture to a boil and spoon about a teaspoon at a time of dumpling dough into the boiling liquid. Cook uncovered for about 10 minutes and then cover and cook for another 10 minutes.

Serve with leftover rolls and whatever else you have! And if you have leftover soup, save it for the next day--it'll be even better!

Turkey Stock
Turkey Carcass, meat removed and broken down to fit into the pot
16 cups of water
2 celery ribs, cut into two inch pieces
2 large carrots, peeled and cut into two inch pieces
2 onion, quartered
3 sprigs fresh thyme
1 sprig fresh rosemary
1 clove of garlic, peeled
2 teaspoons black peppercorn

Add all ingredients to a large stock pot. Bring to a boil then reduce to low and simmer for about 2 1/2 to 3 hours, skimming fat, occasionally. Strain the stock and use in your favorite recipes, like this one, or freeze for later use.

Thanksgiving Menu

2010-11-21T18:32:00.001-06:00

Planning your Thanksgiving Day menu? Need some ideas?

Here's what will be on my table this Thanksgiving:

Brie en Croute (with Cranberries and Pecans)

Brined and Roasted Turkey

Turkey Gravy

Mashed New Potatoes

Mushroom, Sausage and Sage Stuffing

Green Beans Amandine

Texas-Style Cranberry Sauce

Rolls

Pumpkin Bundt Cake with Cinnamon Cream Cheese Icing

I hope you have a wonderful Thanksgiving!

Baked Brie en Croute (with cranberries and pecans)

2010-11-21T10:11:00.004-06:00

In need of an easy yet elegant appetizer? Look no further! This recipe can be prepared in less than ten minutes and will look great when it comes out of the oven--and will taste even better! I recently made this for a dinner party and it seemed to be a big hit because it was gone fairly quickly!

The creamy brie goes really nicely with the tang of the cranberries and the crunch of the pecans while the buttery, flaky pastry holds it all together and imparts a decadence in both taste and appearance.

Ingredients:
1 wheel of brie cheese
1/4 cup pecan halves, chopped
3 tablespoons cranberry preserves
2 tablespoons dried cranberries (Craisins), roughly chopped
1 tablespoons flour
1 sheet puff pastry, thawed
1 egg, beaten

Preheat oven to 375 degrees. Remove brie from packaging and carefully cut the rind off using a serrated knife. Hold your knife parallel to the counter and carefully shave the brie off the top and bottom. Turn the brie up on its side to cut the rind off the sides. Don't worry if you don't get it all off, you just want to lightly remove the rind but not too much that the cheese will lose the shape.

In a small pan over low heat, toast pecans for several minutes, until warm. Toasting nuts releases the oil in the nuts and intensifies the flavor. Remove pecans from pan and roughly chop. Add the pecans, preserves and cranberries to a small bowl and mix until well combined.

Dust your countertop with the flour and carefully unfold the puff pastry. With a rolling pin, roll the puff pastry out to expand the size a bit. Spoon the pecan mixture onto the center of the puff pastry. Place the brie directly on top of the pecan mixture. Carefully fold up the sides of the pastry around the brie, crimping the sides together and tucking the folds under. If you can, trim off any excess pastry. Flip the brie and place on a pan seam side down. If you have any excess pastry, use it to decorate the top. I attempted to make some leaves for mine and they didn't turn out so hot, so I hope you have a bit more talent than I-which shouldn't be hard...I am not much of an artist! In a small bowl, beat the egg and add about a teaspoon of water. Brush the pastry with the egg wash.

Bake for about 20-25 minutes or until the pastry is a nice golden brown color.

Allow to sit for about 10-15 minutes before cutting into the pastry to allow the cheese to set a bit. Serve with an assortment of crackers.

Enjoy!

Mashed New Potatoes

2010-11-16T16:02:00.001-06:00

Who doesn't love mashed potatoes? Well, I don't really know anyone! I personally, love potatoes--there are so many things that you can do with potatoes and mashing them up with different ingredients is both super easy and super delicious. In this version, I use red new potatoes with the skin on and mash them up with a bit of cream cheese. This is just one of the my favorite ways to do mashed potatoes. The creamy consistency of the potatoes goes really well with the cream cheese and the skin gives a the potatoes a nice texture.

Ingredients

2 lb. red new potatoes, scrubbed well and quartered

1/3 cup milk

4 oz. cream cheese, softened and cubed

1 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon ground black pepper

Fill a large stock pot with water, place potatoes in pot and bring water to a boil. Cook potatoes until they pierce easily with a fork. Drain potatoes and then transfer to a large mixing bowl. Using a hand mixer, slightly mash the potatoes with the beaters (don't turn it on yet). Add cream cheese, salt, garlic powder and pepper and then beat potatoes on low until slightly smooth. Slowly add milk and continue to beat until you reach your desired consistency, but don't over beat as the potatoes can get gummy.

Enjoy!

Football Food Friday! Chipotle Chicken Taquitos with Smoky Sour Cream Sauce

2010-11-12T14:05:00.003-06:00

One of the great things about having a husband that loves to eat is that in addition to loving almost everything I make (except for that one time I made fried rice...that's a story for another day) he also, on occasion, helps me think of ideas of stuff to make--and for him to eat!

This recipe is one of those occasions. Last Saturday, as we were driving to the city he asked the weekly question,
S: "What are you going to make for the game?"
C: "I don't know, any ideas?"
S: "How about those taquitos that I love that you never make anymore."

haha

I preceeded to tell him that I would make his beloved taquitos but that I thought we should make a new type of taquito. So, what follows is what we came up with as we crossed the Causeway bridge....24 miles of talking about food...Gotta love my huz!

Ingredients
2 boneless, skinless chicken breasts, chopped as finely as possible
Salt
Pepper
1 clove garlic, minced
1 poblano pepper, minced
1-2 tablespoons of olive oil
1 7 oz. can of chipotle peppers in Adobo Sauce
4 oz. pepper jack cheese, grated
6 tortillas

Heat oil in large pan over medium heat. Season chicken with salt and pepper. Saute garlic and poblano pepper for about one minute. Add chicken and cook until browned. Spoon out about half of the can of chipotles and sauce and chope finely. Add to pan and stir to combine all ingredients. Cook another minute or so and then remove from heat to cool before assembling the taquitos.

Meanwhile, heat oven to 450 degrees. Remove chicken mixture from pan to a cutting board and chop chicken as finely as possible. Return to pan. Cut each tortilla in half. Starting with one tortilla half, spoon about two tablespoons of chicken mixture into the tortilla. Top with a pinch of cheese, roll tortilla up, wrapping as tightly as possible, secure with a toothpick and place on a baking sheet. Repeat with remaining tortillas or until you run out of chicken. Top each taquito with a bit of cheese, if you still have extra cheese leftover. Bake for 7-9 minutes and then broil for one minute. Serve immediately with Smoky Sour Cream Sauce, recipe below.

While taquitos are cooking, make the sauce.

Smoky Sour Cream Sauce
1/3 cup nonfat or light sour cream
1 chipotle pepper plus 1 1/2 tablespoons Adobo sauce
Juice of 1/2 lime
1 teaspoon honey

In a food processor (those mini ones are perfect for something like this), combine all ingredients and process on high until well blended. Serve with taquitos.

I hope you enjoy these homemade taquitos! I have to warn you that these babies are hot, so if you don't like spicy food, I recommend cutting open the peppers and removing the seeds before chopping them and adding them to the chicken. This will cut down on the heat.

Texas-Style Cranberry Orange Sauce (with Jalepenos)

2010-11-10T21:38:00.001-06:00

Growing up, cranberry sauce was not the most popular item on the Thanksgiving table (and I know my sisters are laughing right now because they know what I mean...), but since it is a staple in most people's homes on Thanksgiving, I thought it would be appropriate to create an easy yet delicious recipe for all of you that are looking for something a little different this year.

This is a pretty typical cranberry orange sauce that is a snap to make, but as they say in Louisiana, I added a little Lagniappe (meaning "a little something extra" and pronounced Lan-yap) and spiced it up--Texas-style--by adding a jalepeno. I hope you like my version!

Ingredients
12 oz. fresh cranberries, rinsed
1 orange, zest and juice
1 cup water
1 cup Splenda (or sugar)
1 jalepeno, seeded and minced
Pinch of salt

In a medium sauce pan over medium high heat, pour in cranberries, water, sugar, orange juice and orange zest stirring to combine. Bring just to a boil and reduce heat to medium low and cook for five to seven minutes. Cranberries will begin to burst and the liquid will thicken. Remove from heat and stir in salt and jalepeno. Allow to cool, then transfer to a bowl and chill in the refrigerator until ready to serve.

Enjoy!

Mushroom, Sausage and Sage Stuffing

2010-11-07T19:45:00.000-06:00

Thanksgiving is approaching so it's about time to start planning your Thanksgiving menu! I am a major planner, so I have of course been thinking about mine and preparing accordingly. I have cooked my fair share of Thanksgiving dinners; however, I have to be honest...I am not a fan of stuffing and usually let someone else make it! I have a major aversion to anything soggy, so you can see why I don't really care too much for stuffing. But, I am having a Thanksgiving dinner party soon and Thanksgiving Day is fast approaching, so I wanted to come up with a stuffing recipe worthy of sharing with you!

I planned to test out my ideas for dinner knowing that my husband would be happy to eat my share of the stuffing, but I liked the stuffing so much I kept my share to myself! I have to admit, I was surprised at how much I liked it! The sausage gives the stuffing a great flavor and texture and since I cooked it uncovered, the top was crunchy and the inside was not soggy at all! Who would have thought--I like stuffing!

Ingredients
1 lb. breakfast sausage
1 yellow onion, chopped
1 cup celery, chopped
12 oz. sliced mushrooms, roughly chopped
8 fresh sage leaves, chopped
1 tablespoon worchestershire sauce
14 oz. dry stuffing
2 cups chicken broth

Preheat oven to 350 degrees. Crumble sausage into a large skillet over medium heat and cooked until browned. Remove sausage from pan and drain on paper towel. Add onion, celery and mushrooms to pan and saute until onions and celery are opaque and mushrooms are cooked through and browned. Add sage and worchestershire and stir to combine. Add sausage back to pan. Add stuffing mix and broth and stir to combine all ingredients. Spoon stuffing mixture into a greased 9x13 baking dish and bake uncovered for 35 minutes.

Enjoy! I hope this recipe graces your Thanksgiving table this year!

Football Food Friday! Pulled Pork Sandwiches with Mustard Vinaigrette Coleslaw

2010-10-29T16:15:00.001-05:00

Since most of my other Football Foods are either dips or appetizer-ish, I wanted to do something a little more main dish-ish for those days when you want more of a meal than snacks for the big game. And the best things about this recipe though it that it takes very little effort and active cooking time and is probably easier than some of the other football food recipes!

This sandwich is so delicious and I think you'll really love it! It is the perfect combination of flavor and texture. The pork is juicy and tender, the coleslaw is tangy and crunchy, and the avocado adds a creamy texture and mild flavor. I hope you enjoy it!

Ingredients
3-4 lb. pork loin
Salt
Pepper
2 tablespoons olive oil
1 large onion, sliced
2 large cloves of garlic, smashed and peeled
32 oz. beef broth
2-2 1/2 cups of water (enough to cover the pork with liquid)
About 2 cups of your favorite BBQ sauce
Hamburger buns

Toppings:
Extra BBQ
Coleslaw (see below for recipe)
Avocado
Pepper Jack cheese

In a large skillet, heat the olive oil over medium high heat. Lightly season all sides of the pork loin with salt and pepper. Brown each side of the pork loin in the oil, about 2-3 minutes per side.

In a slow cooker, create a bed of onions with three quarters of the onions. Place pork on top of onions and place remaining onions on top of and around pork. Place garlic in the slow cooker and pour in broth and water to cover the meat. Cover, turn heat to high and cook for five hours.

Remove the pork and onions from the slower cooker to a plate and discard the cooking liquid. With a tongs and a fork, shred the pork. After the pork is shredded, return the pork and onions back to the slow cooker. Pour in BBQ sauce and toss to combine. Heat another 30 minutes to an hour on high.

Mustard Vinaigrette Coleslaw
10 oz. bag of cabbage
1/4 cup vinegar
3 tablespoons dijon mustard
Salt
Pepper
1/4 teaspoon garlic powder
1/4 cup olive oil

While pork is heating in slow cooker with the sauce, make the vinaigrette. Whisk the vinegar, mustard, garlic, salt and pepper in a small bowl. While continuously whisking with one hand, very very slowly drizzle the olive oil into the bowl. It is important to continue whisking and drizzle as slowly as possible so that the dressing will emulsify and not separate on you. If it easier for you, you can easily do this in the blender, drizzling the olive oil slowly through the top opening or pour all ingredients into a dressing shaker or tupperware and shake, shake, shake! Chill the vinaigrette until you are ready to assemble the sandwiches.

Toast buns, if desired and top with pork and coleslaw and any other toppings desired.

Enjoy!

Festive Pumpkin Bundt Cake with Cinnamon Cream Cheese Icing

2010-10-28T21:32:00.001-05:00

I normally consider myself more of a cook than a baker and I usually don't dabble too much in creative cutesy food, but for some reason, I really wanted to make something cute for fall and this is what I came up with! Perfect for Halloween parties, Thanksgiving or just for fun! Cute and delicious--can't be that!

Cake
1 butter yellow cake mix
1 package sugar free instant butterscotch pudding mix
4 eggs
1/4 vegetable oil
1/4 water
1 15 oz. can of pumpkin
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon

Preheat oven to 350 degrees. Combine all ingredients in a large mixing bowl. Starting on a low (so you don't splatter yourself and your kitchen), mix ingredients until slightly incorporated before turning the mixer to medium high. Continue to beat the batter for three to five minutes. This will "activate" the instant pudding mix and also whip air into your batter leaving you with a moist and airy cake. Pour batter into a well greased fluted bundt pan. Bake for approximately 55 minutes. Remove cake from oven and test with a knife or tooth pick to ensure the cake is finished. Cool in the pan for approximately 20 minutes and then remove from pan and cool on a cooling rack.

Icing
4 oz. cream cheese, softened (1/2 block)
2 tablespoons butter or margarine, softened
2 cups of powdered sugar
1/2 teaspoon vanilla
1/8 teaspoon cinnamon
1 tablespoon milk
Yellow and Red gel food coloring

While cake is cooling, in a large bowl, combine cream cheese, butter and powdered sugar until smooth. Again, start on low and work your way up to medium on the speed! Stir in vanilla and cinnamon. Add milk a little at a time until you get a consistency that will allow you to drizzle the icing over the cake and let it drip down the sides.

Leaves
1/2 roll marzipan (almond paste found in the baking aisle)
Green gel food coloring
Toothpicks for assembly

Unwrap the marzipan and gauge the pliability. It should be soft and moldable, but if it is like mine, it will be hard as a rock! So, what you'll want to do is heat it for about 30 seconds to get it a little softer. After it is soft enought to mold, knead the marzipan to get it so a smoother consistency and then add the food coloring to get the desired color of green you are looking for. Break off about 3/4 of the marzipan and begin to mold the stem. Next, proceed with molding the remaining marzipan into leaves. At any point during the molding process, you might need to pop the marzipan back in the microwave for 10-15 seconds to soften it back up. Set Leaves aside until you are ready to assemble.

After the cake has cooled completely, invert the cake onto a serving platter and slowly spoon the icing over the top of the cake, allowing the icing to drip down the side. Attach the stem with a toothpick by heating the stem in the microwave for 10-15 seconds. Push a tooth pick through one side of the bottom of the stem and out the other side. Using another toothpick, create a cross with the toothpicks by pushing the second through the other side. Secure the stem into the cake using the toothpicks. Place the leaves on the cake, resting them against the stem and the toothpicks.

Refrigerate until serving.

Serve and enjoy! Happy Fall!

Football Food Friday! Mexican Corn Dip (Hot or Cold)

2010-10-22T16:59:00.000-05:00

One of my sweet friends, Amy, made a dip similar to this for one of my wedding showers and it was a huge hit. I asked her for the recipe afterwards and she sent it to me and I somehow lost it! Oh, the tragedy! So, I had to come up with my own version and here it is! Mine is a little different than Amy's so maybe I can get her to send it to me again and I'll post it for her (and for you!)

This dip, like my Spicy Artichoke Dip is good hot or cold, so take your pick!

Ingredients:
1 lb. bag of frozen yellow corn, thawed (or 2 cans of corn)
8 oz. package of cream cheese (non or reduced fat is fine), softened
1/2 cup of mayonaise
1/2 cup of sour cream (non or reduced fat is fine)
1 jalepeno, seeded and finely chopped (leave the seeds if you like it spicier)
4 oz. can of chopped green chilis
4 oz. pepper jack cheese, shredded (about half of a small block and equals about one cup shredded)
1/ teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

Combine all ingredients in a bowl until well incorporated. Chill at least two hours.

To Serve Hot: Preheat oven to 350 degrees. Spoon dip into an oven proof dish and bake for 35-40 minutes until warmed through and slightly brown on top. Serve with Fritos or tortilla chips.

To Serve Cold: Spoon into serving dish of your choice and serve with Fritos or tortilla chips.

Enjoy!

Celebrity Sighting! Tre Wilcox, Top Chef Season 3

2010-10-21T20:31:00.001-05:00

This past weekend, my sister got married in Dallas! Congratulations Katherine and David! The weekend was busy busy and was a complete blast from start to finish.

Friday night was the rehearsal and the rehearsal dinner which was hosted by the Helffrichs at Loft 610 where top Dallas Chef and Top Chef Season 3 contestant, Tre Wilcox, is the head chef. Naturally, I was super excited for the dinner! Not only for the fun night with family and friends and the delicious dinner but also for because I was secretly hoping to meet Tre.

Now, normally I would not even think about this being a possibility but I thought it was more likely since we were at a private event as opposed to just regular diners. You see, Tre used to be the Chef de Cuisine at Abacus, another amazing Dallas restaurant, and I went there several times while he was there and never even considered going to meet him because I would be too embarrassed! But that's where my sweet husband came in...I told him about my now not-so-secret desire to meet Tre, so being the good husband that he is, he got up and asked him to come over to the table to say hi! What a good husband I have!

Here are a few pictures....

Me and Tre Wilcox from Top Chef, Season Three and Chef at Loft 610

I had to let Steven into the picture since he was the one who asked Tre to come over! ;)

Jealous? Yes or Yes?

Tre is not only an extremely talented chef, but he is a very very nice guy. If you're in the area, you should definitely stop by Loft 610 for dinner, it was DELICIOUS!

Tre is going to be on Bravo's upcoming Top Chef Allstars which starts December 1st! There are a ton of awesome people coming back for the All Stars season including other favorites of ours like Richard Blais and Casey Thompson (another Dallas chef), but you know who we'll be cheering for!

Jambalaya

2010-10-08T15:51:00.001-05:00

Jambalaya is definitely one of the standard cajun cuisine dishes; however, just like many other cajun favorites, when it comes to recipes there is probably nothing standard about it! There are probably thousands of variations for jambalaya and I am sure every Cajun family has their own "perfect" recipe, but the following recipe is how I make it and I think it is pretty darn good...for a Texas girl! So give my variation a try, but to all you locals, please go easy on me! Afterall, I am just a Texas girl in a Louisiana world!

Ingredients:
1 tablespoon olive oil
2 boneless, skinless chicken breasts, cut into bite sized pieces
1 lb. andouille sausage, casings removed, cut into bite sized pieces
1 large yellow onion, diced*
1 large green bell pepper, diced*
6 celery ribs, chopped*
2 cloves of garlic, minced*
1/2 teaspoon cayenne pepper
1 tablespoon cajun seasoning
2 cups uncooked white rice
4 cups chicken broth (2 cans)
1 dried bay leaf
1-2 tablespoons Worchestershire sauce

Heat oil in a large pot over medium high heat. Brown chicken and sausage until lightly browned, about five minutes. Add onion, bell pepper, celery, garlic, cayenne pepper and cajun seasoning. Saute until onions are translucent. Pour in chicken broth and add the rice and bay leaf to the pot. Bring to a boil, cover and reduce heat and simmer for approximately 20-25 minues or until the rice is cooked through. Check the liquid level towards the end of cooking, adding additional water or broth if the mixture is getting too dry. Stir in worchestershire sauce and serve.

Although it is probably not the proper cajun way, we like it with cornbread. Jiffy, of course.

Enjoy!

*For those in Louisiana, feel free to use Guidry's Fresh Cuts if you don't want to/don't have the time to chop the onion, bell pepper, celery and garlic.

Kidd's Kids!

2010-10-06T08:36:00.000-05:00

Good morning!

If you didn't already know, today is a special day. It is Kidd's Kids Day! Kidd's Kids is a wonderful charity started by Kidd Kraddick of Kidd Kraddick in the Morning. The charity raises money to send chronically and terminally ill children and their families from across the country on a five day, all expenses paid, trip to Disney World. This is a trip of a lifetime for families that don't otherwise have the time, means and ability to take a trip as a family due to the struggles they face with a sick or disabled child.

The trip is first class luxury all the way and it is fully paid for by donations that are only requested one day a year, TODAY! Southwest Airlines even donates an entire airplane and the time of their employees to take the families from Dallas to Orlando. But the trip can't happen without donations, so if you have a few extra minutes and a few extra dollars, I encourage you to visit the website to learn more about Kidd's Kids. It is a wonderful charity that we love to support every year.

It is days like today and the stories of the deserving families that have been chosen for the trip that make me realize how very blessed I am in my own life. I hope, after visiting the website, you will feel the same!

I hope everyone has a wonderful day! May God Bless you today and everyday!

Apple, Walnut and Blue Cheese Salad with Cider Vinaigrette

2010-09-28T15:44:00.001-05:00

A few months ago, I posted this recipe for Strawberry Feta Salad with Sweet and Spicy Pecans and Balsamic Vinaigrette. I hope you all love that recipe as much as we do. It is definitely a staple at the Patterson's; however, strawberries are sadly going out of season... :(

But the silver lining is that I have come up with a new fall version! Hooray! I wanted to come up with something that showcases the flavors of the season and I think this recipe does the trick! This version utilizes apples instead of strawberries, walnuts instead of pecans, blue cheese instead of feta and a new vinaigrette recips. If you've made the Strawberry version, then this will be a snap for you!

Dressing:

1/4 cup apple cider vinegar

1 shallot, finely chopped

2 cloves garlic, minced

2 tablespoons dijon mustard

1 teaspoon honey

Salt

Pepper
1/4 cup extra virgin olive oil

Whisk the vinegar, shallots, mustard, garlic, honey and salt and pepper in a small bowl. While continuously whisking with one hand, very very slowly drizzle the olive oil into the bowl. It is important to continue whisking and drizzle as slowly as possible so that the dressing will emulsify and not separate on you. If it easier for you, you can easily do this in the blender, drizzling the olive oil slowly through the top opening. Chill the vinaigrette until you are ready to assemble the salad.

Walnuts:

1 c water

1/4 c sugar or Splenda*

1 cup pecan halves

3 T sugar or Splenda*

1 T chili powder

1/2 t cayenne pepper

1 t cajun seasoning

Preheat the oven to 350. Microwave the water in a microwave safe bowl until the water boils. Remove from microwave and dissolve the fourth cup of sugar in the water. Soak the walnuts in the sugar water for about 10-15 minutes. Meanwhile, mix the remaining sugar, chili powder, cayenne and cajun seasoning in a plastic baggie. Drain the walnuts and toss in the sugar mixture to coat. Spread onto a foil lined baking sheet and bake for about 15 minutes. Immediately spread the walnuts onto wax paper to cool. Do NOT let them sit or the sugar will harden and all the walnuts will stick together!

Salad:

3-4 chicken breasts

Salt

Pepper

Garlic Powder

3 hearts of Romaine, rinsed and torn into bite sized pieces

2-3 oz. blue cheese, crumbled

1 tart apple, rinsed, cored and sliced or chopped into bite size pieces**

Heat grill to medium high heat. Season chicken on both sides with salt, pepper and garlic powder. Grill chicken breasts until cooked through, about 7-10 minutes on each side depending on size. Remove from grill, cool and cut into strips or bit size pieces.

In a large bowl, toss lettuce with desired amount of dressing. Add apples, blue cheese and walnuts tossing gently. Serve with chicken on top.

Serves 4, as a main dish.

I hope you enjoy this fresh and delicious fall version!

*I have tried the pecans (from the strawberry version) with Splenda but they do not turn out as sweet or crunchy.

** My absolute favorite apple is the Honeycrisp apple. They are sweet and tart and in peak season, they are about the size of a grapefruit! yum! They can be a little pricey though, so other favorites of mine are Granny Smith, Gala and Pink Lady if you don't want to get the Honeycrisp.

Football Food Friday! Spicy Artichoke Dip

2010-09-24T15:33:00.001-05:00

I am so excited to share this recipe with yall as this dip is by far my favorite dip and I love any opportunity to make it! It is creamy and delicous with just a hint of heat.

Another great thing about this dip is that it is great hot or cold, so depending on when you're making it, if you're taking it somewhere, etc. you can decide whether or not to serve it hot or cold.

Ingredients:

2 cups of artichoke hearts, drained, lightly chopped

2 cloves of garlic, minced

2 jalepeno peppers, finely diced

1/2 cup sour cream

8 ounces cream cheese

1/2 cup mayonaise

1 cup grated parmesan cheese

To serve warm: Preheat oven to 325 degrees. Mix all ingredients together and pour mixture into an oven proof dish. Bake uncovered until lightly browned on top, approximately 25 minutes.

To serve cold: Mix all ingredients together and pour mixture into a serving bowl of your choice.

Serve with pita chips, wheat thins or crackers or chips of your choice.

Enjoy!

Crispy Ranch Chicken

2010-09-21T15:44:00.007-05:00

Looking for a new twist on boring ol' chicken? Well here is a healthy and flavorful chicken recipe that is super easy! You'll never think chicken is boring again!

This chicken is baked so it is healthier than typical crispy chicken but the Panko gives it the crunch of fried chicken, so you won't miss out on the flavor and you definitely won't miss the extra calories and fat of typical fried chicken!

If you are not familiar with Panko, it is a Japanese bread crumb and is drier, lighter and flakier than a typical store bought bread crumb and provides the perfect crunchy coating. Once you try Panko bread crumbs, I can promise you that will be hooked!

Ingredients:

4 boneless, skinless chicken breasts

Salt

Pepper

2 egg whites, lightly beaten

1 package of dry Ranch dressing mix

1/2 cup grated parmesan cheese

1/2 cup Panko bread crumbs

Preheat oven to 350 degrees.

Season both sides of chicken breasts lightly with salt and pepper. Lightly beat the egg whites in a shallow bowl. Combine ranch mix, parmesan and Panko in another shallow bowl or plate. Dip one chicken breasts in the egg whites, coating both sides and then dredge in the ranch mixture, patting the mixture into the chicken to completely coat the entire chicken. Repeat with remaining chicken breasts.

Place chicken breasts in an oven proof baking dish. Allow to sit for about 10 minutes. This will allow the coating to dry out a bit and will give you a crunchier coating.

Bake chicken for approximately 30 minutes or until cooked through. If desired, turn your broiler on high and brown the tops of the chicken for one to two minutes or until golden brown.

Enjoy!

Green Beans Amandine

2010-09-19T11:37:00.008-05:00

If you like fresh green beans, you'll love this recipe. It is super easy, fast and big on flavor. The combination of the crisp green beans with the crunch of the almonds makes for a great side dish with great flavor and texture.

1 lb. fresh green beans, rinsed, ends trimmed

1-2 teaspoons olive oil

2 cloves garlic, minced

2-3 tablespoons butter, margarine or spray butter

1/4 cup sliced almonds

1/2 lemon

Salt

Pepper

Fill a medium pot with water and bring to a boil. While water is coming to boil, fill a bowl with ice water.

Cook green beans in boiling water for 2-3 minutes until just tender. Remove green beans from boiling water and plunge into the ice water to stop the cooking process and maintain the bright green color. Remove from ice water and drain.

Heat the olive oil in a large nonstick pan with over medium heat. Add garlic and saute for one minute. Melt butter in the pan and add green beans to pan, tossing to coat with the butter and garlic. Season with salt and pepper. Cook until green beans are tender but still crisp.

Meanwhile, toast the almonds in a small pan over low heat until just golden brown. Add almonds to green beans and toss to combine. Squeeze the lemon juice over the green beans and toss to combine. Taste the green beans for seasoning and add additional salt, pepper, or lemon if necessary.

Enjoy!

Strawberry and Feta Salad with Sweet and Spicy Pecans and Balsamic Vinaigrette

2010-07-14T19:20:00.004-05:00

I started making this salad in early spring and it has become one of our absolute favorites! And let me please note that my husband, a self-proclaimed "meat-a-tarian," does not and I repeat, does not consider salad as a meal, but he LOVES this salad and so will you! It is great as a main dish, but you can easily ditch the chicken and make it as a side salad or serve it at a party with the dressing on the side so it doesn't get soggy.

We're a bit on the tail end of strawberry season, so I probably should have posted this when I originally made it, but oh well! You can still easily find strawberries for a good price so don't worry about that! Considering I have made this salad probably every week since I first made it up, I really don't know why I am just now posting it. I clearly dropped the ball! :)

Dressing:

1/2 c balsamic vinegar

3 T Dijon mustard

3 cloves garlic, minced

Salt

Pepper

About one cup of extra virgin olive oil

Whisk the balsamic, mustard, garlic and salt and pepper in a small bowl. While continuously whisking with one hand, very very slowly drizzle the olive oil into the bowl. It is important to continue whisking and drizzle as slowly as possible so that the dressing will emulsify and not separate on you. If it easier for you, you can easily do this in the blender, drizzling the olive oil through the top opening. Chill the vinaigrette until you are ready to assemble the salad.

Pecans:

1 c water

1/4 c sugar or Splenda*

1 cup pecan halves

3 T sugar or Splenda

1 T chili powder

1/2 t cayenne pepper

1 t cajun seasoning

Preheat the oven to 350. Microwave the water in a microwave safe bowl until the water boils. Remove from microwave and dissolve the fourth cup of sugar in the water. Soak the pecans in the sugar water for about 10-15 minutes. Meanwhile, mix the remaining sugar, chili powder, cayenne and cajun seasoning in a plastic baggie. Drain the pecans and toss in the sugar mixture to coat. Spread onto a foil lined baking sheet and bake for about 15 minutes. Immediately spread the pecans onto wax paper to cool. Do NOT let them sit or the sugar will harden and all the pecans will stick together!

Salad:

3-4 chicken breasts

Salt

Pepper

Garlic Powder

3 hearts of Romaine, rinsed and torn into bite sized pieces

4 oz. feta crumbles

1 carton of strawberries, rinsed and sliced

In a large bowl, toss lettuce with desired amount of dressing. Add strawberries, feta and pecans, tossing gently. Serve with chicken on top.

Serves 4, as a main course.

I hope you enjoy this fresh and delicious salad as much as we do!

*I have tried the pecans with Splenda but they do not turn out as sweet or crunchy.

Roasted Cauliflower

2010-05-27T16:04:00.005-05:00

Cauliflower is probably not most people's "go-to" veggie or side dish, but after you try this recipe, I can guarantee you that you will think of cauliflower differently. After I came up with this recipe, it quickly became Steven's favorite dinner side dish and he wants me to make it at least once a week! The great thing about this dish is that it is super fast to prepare, requires very few (and very common) ingredients and it is very flavorful!

I hope you love it!

Ingredients:
1 head of cauliflower, trimmed of leaves and stem and cut into florets
1 tablespoons of olive oil for drizzling
1 lemon
Salt
Pepper
1 teaspoon garlic powder
1/4 cup of grated or shredded parmesan cheese
white or black truffle oil spray, if desired *

Preheat oven to 425 degrees. Put trimmed cauliflower pieces into a 2.5 quart oval casserole dish or other oven-proof dish of this approximate size. Drizzle with olive oil, season with salt, pepper, and garlic powder and then squeeze the lemon juice all over the cauliflower. Toss a few times to coat all the pieces. Bake for 25 minutes.

Remove from oven. Turn broiler on high. Make sure oven rack is in the middle of the oven. Sprinkle parmesan on top and spritz all over with truffle oil. Return to oven and broil for about 1-2 minutes. Watch carefully to make sure it doesn't burn.

Remove from oven and serve immediately.

*If you are not familiar with truffles, they are in the mushroom family and are most often found in Europe. The flavor is very unique and you are likely to fall in love with truffles once you taste something made with truffles or spritzed with truffle infused oil. You can find white or black truffle oil at specialty stores (like William Sonoma) or specialty grocery stores. I have been lucky to buy it super cheap at TJMaxx, so I would definitely try to find it there.

Enjoy!!

Weekend with Makenzie

2010-05-15T16:11:00.006-05:00

One thing that I have not yet done since I started this blog is write non-recipe posts about our life here in Louisiana and our new adventures. So, since our families and friends (except our new ones) live elsewhere and we are fortunate to get to experience a new place while we are young and without kids, so I think that I'll start sharing some of our adventures with you.

AND, since this is technically a food and recipe blog, I will share with you our thoughts on restaurants we go to. After all, New Orleans is known for having some of the best restaurants in the world and we definitely do our part to contribute to their patronage!

Fortunately, I have perfect opportunity to begin this new little blogging endeavor as my very best friend, Makenzie, came to visit Steven and I this past weekend. Makenzie and I have known each other since we were 11 years old when we met in Mrs. Reeves' fifth grade class. We were instantly best friends and have been ever since. We were even born one day apart. Needless to say, I was so happy when she said she was booking a flight to come visit!

One thing that is funny about me and probably not surprising to anyone is that when people say they are coming to visit, I get a little stressed and start planning and thinking of all the things we are going to do and every single time I realize there is no need to stress because it is so much more fun when you just go with the flow and see where it takes you. That is definitely what we did with Makenzie and it was sooo much fun!

Friday night, we took the suggestion of my friend, Casey, and went to Jacques Imo's . Jacques Imo's is located in the Uptown area of New Orleans and is such a cool place. Very funky and totally reminded me of something you would find in Austin (for all you Texans reading this). The food was amazing! They started us off with what I'd consider one of the best parts of the meals and that was the corn muffins. Oh. My. Gosh. They were like heaven on a plate. I pretty much always love corn bread, but these were on another level! For dinner, I got grilled Mahi Mahi which was prepared with a sweet Asian sauce and served with asparagus and pistachios. Such an odd combination, but so good. Makenzie got the blackened Red Fish, which is one of their specialties and most popular dishes. For someone that had not really had much Cajun cooking before, I'd say that Jacques Imo's won Makenzie over. Thanks Casey for the great suggestion, we loved it and we will definitely go back again!

The next morning, we took Makenzie to our favorite breakfast place on the Northshore, The Broken Egg. Now, if you're thinking, "Oh, I've been there in (fill in the bank)." You probably have, however, the one in Mandeville is the original and, in my opinion, the best one! From the spicy bloody marys to the extra large selection of breakfast favorites and cajun specialities, The Broken Egg is a winner in our book. It is a staple in every Patterson visitor's itinerary. (I don't actually write one, but you get what I mean.

After brunch, we had a terrific day of New Orleaneans' favorite pastimes--drinking and eating. We hit the Abita Beer Brewery, the Pontchartrain Vineyards and then we were off to Friends for a drink on the patio (after a stop home to change, recharge and let Lily out!) Makenzie loved Friends, as everyone does, because it is in the best location and it is so great to sit outside and have a drink right on the river. So relaxing. We had a casual dinner at Morton's and then called it a night after one last drink at Friends (again).

Makenzie's mom was coincidentally in New Orleans with a friend the same weekend, so the next morning, we drove into the city to pick them up for brunch. We decided to try Camellia Grill. We had never been there and I knew next to nothing about it, so I was a little nervous as to how it would all turn out since as I mentioned, I like to impress my guests. ha ha

Well, worry no further because Camellia Grill is delicious. It is definitely not your typical fancy New Orleans Jazz Brunch ala Brennan's, but it very tasty and a fun New Orleans type experience. You have to wait outside in line because it is pretty small and the seating is all counter-seating where you can watch them whip up your breakfast/brunch. But fear not, the waitstaff if pretty entertaining and the wait goes by fast. We got there fairly early so we didn't have to wait too long. I'll tell you one thing though, bring a sweater. It was like an icebox! Everyone else got omelets of varying styles while I decided on a french dip style roast beef sandwich since I don't like eggs (that eliminated about 95% of breakfast foods for me!) The omelets were huge and fluffy since they beat their eggs in a milkshake maker! What a great idea! Then came the best part of any meal...dessert. Even though it is breakfast, it is a necessity to get dessert if you go to Camellia Grill. It should be a rule. I'd read on the Internet (in my pre-visit planning, of course) that they had the best chocolate pecan pie. Now I don't really love pecan pie all that much, but since I had read about it, I decided to give it a go. And boy am I glad that I did! You see, they put the pie on a buttered grill to heat it up so that all the ooey gooey goodness can start to ooze out. Then they plop a grapefruit-size scoop of Blue Bell (made in Texas!) homemade vanilla ice cream on top. Again, I was in heaven. Just like with the corn muffins.

All in all, the weekend with Makenzie was terrific. I probably gained five pounds, but it was worth it. Five pounds and all. Thanks for visiting Mak, please come back soon! Love you!

P.S. Can anyone tell me how to upload pictures into posts (using a Mac) in the spot you want? I clearly can't figure it out but want to put pictures up!

Holy Moly Guacamole it's Cinco de Mayo!

2010-05-05T09:23:00.008-05:00

In my last post, I mentioned my love for guacamole and my new love for avocados in general. Not being a fan of queso (surprise, surprise) I have always loved guacamole and it is of course my favorite thing about Mexican food (and margaritas). My brother in law, Brian, shares my loves for guacamole and I can always count on him to want to order it in addition to queso, so that I am not the only one who wants it!

Back in the day, I actually worked as a waitress at a Mexican restaurant. Funny to imagine that I actually carried those big trays around (I totally sucked at that, by the way) but I did. It was not your run of the mill Mexican restaurant and was actually pretty nice and one of the things that the restaurant offered was Table-Side Guacamole. So, needless to say, I got pretty darn good at whipping up tasty guacamole.

There are a few things that I make/cook that my family members look forward to and my guacamole is one of them. So, I hope you enjoy it just as much!

Ingredients:
3 ripe avocados, halved and seeded
2-3 tablespoons finely chopped yellow onion
2 tablespoons of salsa of your choice (I personally like Pace!)
Juice of 1 lemon
1-2 tablespoons cilantro, finely chopped
1/2 teaspoon of salt
1/2 teaspoon of garlic powder
1/8 teaspoon of cumin
Pinch of cayenne pepper or a few dashes of Tabasco

After halving the avocados and removing the pit, use your knife to make vertical cuts across the avocado being careful not to puncture the skin or cut your hand! Then rotate the avocado and make vertical cuts across the other side making a checkboard-type pattern. Repeat with all the halves and then carefully scoop out the flesh of the avocado into a bowl with a spoon by running the spoon around the edge of the skin. Combine the remaining ingredients and mash the avocado with either a potato masher or two forks to achieve the texture and consistentcy you desire.

Make sure to taste the guacomole and adjust the seasoning as necessary. I find that most often the salt or the lemon need to be adjusted, so add more according to your taste. Give it one last stir and taste and then serve with your favorite tortilla chips or as a topping for fajitas, tacos or your other favorite Mexican foods.

Tip: If you are not going to be serving right away, reserve one or two of the avocado pits and place them in the guacamole. This will help slow down the browning process. You may do this with leftovers as well, but I would recommend placing plastic wrap directly on top of the guamacole to prevent the air from getting to it and then putting one more piece of plastic wrap over the bowl.

Enjoy and Happy Cinco de Mayo!

California Chicken Sandwiches

2010-04-30T16:17:00.007-05:00

Not that this should be a surprise to anyone to knows me, but for most of my life I wouldn't have anything to do with avocados unless they were smashed up in guacamole. Bizarre, I know. But really, that's how a lot of my pickiness goes...its selective and avocados were no exception. Until recently.

Somehow I must have missed those big green chucks floating in my tortilla soup, but one spoonful of soup (avocado in tow) and I was hooked! What have I been missing all these years? Lots of things I presume.

Anyways, now, I love putting plain avocados on anything and everything. But I have to admit that a favorite combo of mine has to be avocado and bacon! YUM! Not the lowest fat combo, I know, but at least avocados have the good kind of fat. Wink, wink.

So, with that in mind, I was thinking of something to make for dinner last week and I whipped up with this little gem. I hope you like it!

Ingredients:
1 package of dry Ranch dip mix
4 boneless, skinless chicken breasts
Salt
Pepper
4 buns of your choice
4 slices thick cooked bacon (or more, if you want)
1 ripe avocado
1/2 sweet yellow onion, very thinly sliced
About 2 teaspoons flour

Sprinkle both sides of chicken with ranch packet seasoning as well as season with salt and pepper. Heat grill to medium high heat.

While grill is heating, cook the bacon until brown and crisp and remove from pan. Drain off all except for about 1 tablespoon or so of the bacon fat and add onions to the pan and saute. Continue to saute the onions until they are fairly brown and then sprinkle the onions with the flour and continue to cook until they are crispy then remove from heat.

Grill chicken for 5-7 minutes on each side or until cooked through. Toast buns, if desired.

Allow chicken to rest a few minutes and the slice it diagonally. Assemble sandwich with chicken on the bottom and then pile on the bacon, avocado and crispy onions.

Since this is a big and rich sandwich, I recommend serving it with a small salad or fruit salad as I did.

Enjoy!

As always, let me know what you think or if you have questions!

I'm Back!

2010-04-29T15:20:00.004-05:00

Wow, it's been awhile, hasn't? Did you miss me? I hope so.

Sorry to all of you who have been serving your families cereal for dinner during my blogging hiatus. Just kidding, I am sure you survived just fine without me considering I am not even sure if anyone reads my blog! I hope I'm wrong. (Please tell me if I am.)

You see, I have been in a little bit of a funk lately. Over the last few months, we were in and out of town and there were a few things going on that really prevented me from wanting to try new things in the kitchen or have the motivation to write down the things I did. I hope you understand.

But now, I'm back! Get ready for some new recipes that I hope you'll enjoy!

Until then...

Pumpkin Gooey Butter Cakes

2009-11-19T12:56:00.004-06:00

Since I don't bake all that often and don't really experiment with desserts (there is science to baking that you don't really want to mess with...) I turned to an expert to find a a delicious and decadent dessert for Thanksgiving. Who better to go to than the wonderful Paula Deen?! This dessert by Paula Deen is soo delicious and it is sure to become a family favorite just as it has in our family.

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Enjoy!

Brined and Roasted Turkey (Thanksgiving)

2009-11-09T14:30:00.007-06:00

Can you believe that it is almost Thanksgiving? This year has just flown by! (It is actually just a few days away from our first wedding anniversary and I can not believe the first year has gone by so quickly! Great memories already! Happy Anniversary Steven!)

Anyways, back to Thanksgiving!

I am such a holiday-loving girl and of course Thanksgiving is no exception! There is so much cooking to be done, time spent with family and of course, eating! What's not to love! For me, my favorite part of the holiday is the Wednesday before Thanksgiving which I aptly nicknamed "Cooking Day." This is the day when my mom and sisters and I get together and start cooking for Thanksgiving. Translation: My mom and I do a lot of cooking, Annie tries to cook and we all laugh at her and Katherine does a dessert or two and sits at the counter and reads gossip magazines out loud. It is truly one of my favorite days.

Because Thanksgiving is largely built around traditions (at least in our family) and there is a lot of pressure to please and impress, it is a time of the year that I don't really mess around with trying a whole lot of new things in the kitchen. I stick with the favorites.

Since the turkey is the star of the show, it has to be good, so my mom and I do the same turkey every year (and actually for the last couple of years, I did it all by myself!).

If you are looking for a new recipe, this is one to try! You will not be disappointed. The turkey comes out juicy and delicious!

Brine:
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary
Dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Squeeze the oranges and lemons and add them, along with the thyme and rosemary, to the brine.

Turkey:
1 (10 to 12-pound) turkey
Brine, recipe follows
4 tablespoons unsalted butter at room temperature
1 large yellow onion, cut into 8ths
1 large orange, cut into 8ths
1 stalk celery, cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
2 bay leaves
2 sprigs thyme
1 1/2 to 2 cups chicken or turkey stock, for basting

Remove the neck, giblets, and liver from the cavity of the turkey. Rinse the turkey inside and out under cold running water.

Soak the turkey in the brine, covered and refrigerated (or in a cooler), for at least 4 hours and up to 24 hours. Turn the turkey at least once during the process.

Preheat the oven to 325 degrees F.

Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves and thyme. Truss the turkey with kitchen twine.

Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.

Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.

I will post some more Thanksgiving favorites as it gets closer. If you have a family tradition or recipe that you would like to share, let me know! I'd love to post it for you!

Football Food Friday! Baked Taquitos with Chicken, Carmelized Onions, Lime and Cilantro

2009-10-30T21:22:00.008-05:00

You will love this homemade version of the frozen food classic! These taquitos are easy, healthier and more flavorful than the kind you buy in the grocery store. I can promise you will love them! (The actually came from an idea that my husband gave me, so he technically deserves the credit!)

Ingredients

2 boneless, skinless chicken breasts, cubed

2 tablespoons olive oil

1 medium yellow onion, sliced very thinly.

Salt, pepper and garlic power, to lightly season

1 cup very loosely packed cilantro leaves

2 medium limes- zest of one, juice of both

1/2 teaspoon cumin

1/4 teaspoon chili powder

5 medium sized tortillas

Cilantro Lime Sour Cream

About 2-3 tablespoons of sour cream (light or non fat is fine)
1 tablespoon finely chopped fresh cilantro
zest and juice of 1/2 of small lime

Preheat oven to 400 degrees. Preheat two skillets with one tablespoon each of olive oil over medium heat. Add onions to one pan and allow to carmelize. Caramelizing takes awhile (about 20 minutes), so be patient and allow the onions to cook down to a deep golden-brown color, stirring occasionally.

Meanwhile, season cubed chicken with salt, pepper and garlic. Add chicken to the other pan and saute until cooked through, five to seven minutes.

When the chicken is cooked and the onions are carmelized, remove both from their pans to a cutting board. Finely mince the cilantro, and chop the onions and chicken as small as you can. Add the chicken, cilantro and onions back to one pan and heat on low. Add the lime zest and juice, cumin and chili powder, stirring to incorporate.

Cut the tortillas in half. Starting with one tortilla half, fill place a "tong-ful" (meaning the amount you grasp with tongs) :) of filling about 1/3 of the way up the tortilla. Roll the tortilla around the filling and secure with a toothpick. Place on a baking sheet. Repeat with remaining tortillas or until you run out of filling.

Bake for seven minutes. Broil on high for two minutes.

Prepare the sauce in a small bowl by combining the sour cream, zest, juice and cilantro. Sprinkle a tiny bit of the cajun seasoning. Taste a bit of the sauce to see if it needs to be adjusted. It should taste light and fresh with a touch of lime. If it is too much cilantro, add some lime and vice versa if it is too limey.

Remove from the oven and serve with cilantro lime sour cream or your choice of salsa.

Enjoy! Happy Gameday!

Chicken Piccata

2009-10-28T20:36:00.006-05:00

Ingredients

2 skinless and boneless chicken breasts, butterflied and then cut in half

Salt and freshly ground black pepper, to season chicken

All-purpose flour, for dredging

2 tablespoons butter or margarine

2 tablespoons extra-virgin olive oil

1/3 cup fresh lemon juice

1/2 cup chicken stock

2 tablespoons capers

To butterfly chicken, hold the knife parallel to the counter and carefully slice through the middle of the chicken pulling the top back as you slice until it lays flat. Cut the two pieces apart.

Lay a large piece of plastic wrap on the counter or your cutting board, placing one chicken piece on top. Lay another piece of plastic wrap on top. With a large heavy skillet or meat mallet, pound the chicken until approximately 1/2 inch thick and more uniform in thickness. Repeat with other three pieces.

Season chicken with salt and pepper. Lightly dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 1 tablespoon of butter with 1 tablespoon olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate and cover with foil. Melt 1 more tablespoon butter and add another tablespoon olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice and stock. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Reduce heat to a simmer, check for seasoning and allow to simmer for five to seven minutes. Add capers return all the chicken to the pan and simmer for two minutes. Remove chicken to platter. Pour sauce over chicken.

Enjoy!

Let me know what you think!

Football Food Friday! Bacon Wrapped Pretzel Rods

2009-10-16T17:49:00.006-05:00

In honor of the greatest football weekend of the year, OU/TX,
I am posting one of my favorite football/party foods! This is such an easy recipe and these things will be gone the second you put them on a plate!

Ingredients:
1 package of thick cut bacon
Pretzel rods: 1 per strip of bacon
1 to 1 1/2 cups of fresh shredded parmesan cheese

Preheat oven to 400 degrees. Line a baking sheet (make sure it has sides) with foil. Take one strip of bacon and starting at one end of the pretzel rod, tightly wrap it around the pretzel finishing at the other end. Place on baking sheet, tucking ends under the pretzel rod to keep it wrapped up. Bake for approximately 20 mintues or until the baked is cooked and beginning to crisp. Remove from oven and cool for a few minutes before transfering to serving platter. Sprinkle pretzels with parmesan cheese and ENJOY!

Leave a comment to let me know what you think!

BOOMER SOONER!

Football Food Friday! Cream Cheese Sausage Dip

2009-10-09T12:37:00.008-05:00

This is such an easy and delicious recipe that my sister, Katherine, gave me. I am telling you, it will be a crowd pleaser and you'll want to make this every gameday!

Ingredients
1 package of breakfast sausage (the kind in the tube-like packages) or other favorite sausage
2 8oz. packages of cream cheese, room temperature
2 cans of Rotel

Brown the sausage in a skillet over medium heat. Drain any excess fat and put the sausage into your slowcooker with the temperature turned to high. Add Rotel and cream cheese stirring occasionally until cream cheese is melted and everything is mixed well. Once it is all melted, turn slowcooker to low or warm.

*Tip* Cut the cream cheese into small cubes for faster melting.

Serve with Fritos or tortilla chips.

As always, leave a comment to let me know what you think! Also, use the comments to give a shout out to your favorite team!

Football Food Friday! Chorizo Stuff Jalepeno Poppers

2009-10-01T16:21:00.008-05:00

Football Food!

A delicious accompaniment to any gameday festitivity and if you like it hot, this is a great recipe for you!

This is a slightly ambitious recipe in terms of preparation but it is still very simple to follow.

In addition to the ingredients below, you'll need a peeling knife or paring knife and a jalepeno roaster.

Ingredients:
1/2 lb. of ground chorizo sausage
4 oz. cream cheese (half of a package) at room temperature.
18 jalepeno peppers

Preheat outdoor grill to medium high heat.

In a skillet over medium high heat, brown the chorizo and drain off any excess fat. Transfer the chorizo to a mixing bowl and stir in the cream cheese until well incorporated. Set aside.

To prepare jalepenos, cut the tops off and carefully hollow out the centers of the peppers, removing the seeds and ribs. This is where the pointed tip of the peeling knife comes in handy, but a paring knife should be fine! I would suggest holding the peppers with a dish towel or wearing rubber gloves because if you did not know, jalepenos can actually burn your skin, so be careful and wash your hands when you are finished!

When you have prepped all the peppers, begin stuffing them with the chorizo mixture. You will more than likely have extra chorizo left over, so use it the next day in scrambled eggs or a breakfast burrito!

Gently place the jalepenos, stuffing side up, in the roaster and place on grill over indirect heat for about 10-12 minutes until peppers are cooked through and slightly charred.

**If any of the peppers are small enough to fall through the roaster, use a doubled over piece of foil and poke a hole in it and then place the jalepeno in the hole. This will hold it up and prevent it from falling through.

Remove from roaster and serve alone or with ranch dressing. Enjoy!

Let me know what you think!

Football Food!

2009-10-01T16:06:00.005-05:00

It's that time of year when the leaves start turning (barely), it gets a little cooler (really?) and everyone is excited for the big game (or in my husband's case, beside himself). It's FOOTBALL season!

Whatever your team is (SOONERS!!), you know you are always thinking, "What should we make for the game?" Football food, as my family calls it, is always the answer!

So, get excited for some delicious football food recipes for the rest of the football season (Sorry I am off to a late start!)! I am going to post them on Fridays so that you have enough time to go to the store before the big games on Saturday and Sunday!

Mediterranean Flatbread Pizza

2009-09-23T16:17:00.006-05:00

For those you know might be thinking, Pizza?? Caroline doesn't even like cheese, why is she making pizza?!?

And all of you are correct, I don't like cheese in the general sense, but there are a few exceptions. While I won't get into the idiosyncrasies of my pickiness, (because let's face it, it might take awhile!) there are a few cheeses that I like, goat cheese being one of them and that's what my flatbread recipe calls for!

This recipe is super duper fast and easy and is pretty healthly and the great thing about it is you can add your favorite ingredients for a new flatbread pizza everytime! This is a great recipe to make with your husband/boyfriend, kids or friends and can be served for dinner or would be great to serve at a party!

Ingredients:
1 store-bought pizza dough
Olive oil
Garlic power, for sprinkling
About 1/2 cup store bought spagetti sauce of your choice
1 small onion
1 small can of black olives, drained
1/4 cup marinated artichoke hearts, roughly chopped
About 1/2 cup of goat cheese crumbles
Turkey pepperoni (it's 1/3 less fat than regular and tastes the same!)

Preheat oven to 400 degrees.

Heat about 1 tablespoon of olive oil in a skillet over medium high heat. Slice the onion very thinly and add to the pan to caramelize. Sprinkle lightly with salt and pepper. Caramelizing takes awhile (about 20-25 minutes), so be patient and allow the onions to cook down to a deep golden-brown color, stirring occasionally.

Lightly spray a flat baking sheet and roll out the crust onto the sheet. Roll out with a rolling pin as thin as you can get it. Lightly drizzle with olive oil and sprinkle with garlic powder. Using a fork, pierce the dough all over to prevent the dough from bubbling up and rising too much when you bake it. Bake the crust for about 8-10 or until it is just starting to turn golden. It will not necessarily be cooked all the way or totally golden brown but pre-cooking the crust will ensure that the end result is extra crispy! Allow the crust to cool for a few minutes before putting the toppings on.

Begin with the sauce, spreading thin and leaving a very small border around the edges. Add onions, artichoke hearts, olives, goat cheese distributing evenly over the crust. Place pepperoni over the toppings. Bake for an additional 8-10 minutes or until crust turns golden brown.

Enjoy!

As always, leave a comment if you have a question or just to let me know what you think!

Honey Glazed Sesame Chicken

2009-09-16T11:18:00.004-05:00

Sorry for the long break without any new recipes! I hope you missed me! ;)

This is a VERY simple recipe that is delicious and healthy! I was going for something similar to PF Chang's or Pei Wei without frying the chicken, so I hope you like this lighter but just as tasty version!

Serves 2 (but you can easily double!)

Ingredients:
1/2 cup soy sauce (low sodium)
2 tablespoons honey
1 teaspoon fresh grated ginger
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
2 chicken breasts, cut into one inch pieces
1/4 cup sesame seeds

Whisk first five ingredients together in a small bowl. Put chicken pieces a shallow dish or bow and pour half of the mixture over the chicken. Reserve the rest of the mixture for later. Cover the chicken and marinate in the refrigerator for 30 minutes to two hours. Heat a nonstick skillet over medium high heat and cook chicken pieces until cooked through. Remove chicken from pan.

Meanwhile, toast sesame seeds in a small skillet over light heat or on a sheet pan in the oven. This will bring out the flavor of the sesame seeds.

Add remaining soy sauce mixture to pan and bring to a light simmer. This will allow the sauce to thicken. Once the sauce has thickened a bit, add chicken back to pan, tossing to coat. Sprinkle sesame seeds over chicken and serve over brown rice and/or with steamed vegetables.

As always, leave me a comment if you have any questions or just to let me know what you think!

Pad Thai

2009-08-31T19:52:00.006-05:00

Love pad thai? Well, now you can make it at home with ingredients you probably already have and stop spending money on take-out!

1 package of flat rice noodles (Chinese section of the grocery store)

1 lb. choice of beef, chicken, pork, shrimp

2 tablespoons olive oil

2 garlic cloves

2 teaspoons freshly grated ginger (in the produce section)

1/2 cup chicken broth

2 tablespoons low sodium soy sauce

2 tablespoons ketchup

1/2 teaspoon fish sauce

1 tablespoon sugar

1/2 teaspoon hot sauce

1 head of brocoli, cut into florets and lightly steamed*

2 green onions, cut into one inch lengths

1 can of water chestnuts, drained and roughly chopped

1/4 cup chopped fresh cilantro

Bring pot of salted water to a boil. In a wok or large saute pan, heat olive oil on medium high heat. Add ginger and garlic and cook for one minute. Add meat of your choice and saute until cooked through and remove from pan. Drain fat from pan, if necessary. Deglaze pan with chicken stock, scraping browned bits from the bottom, bring to a simmer.

Meanwhile, cook noodles according to package directions and drain.

In a small bowl, whisk together soy sauce, ketchup, fish sauce, sugar and hot sauce and add to the pan. Simmer for about 5-7 minutes to allow the sauce to thicken and the flavors to incorporate.

Add steamed brocoli, green onions, water chestnuts to the pan and toss in sauce. Add meat and noodles to the pan tossing well. Before serving, stir in the fresh cilantro.

*If you don't have a steamer, a very easy and quick way to steam vegetables is to put them in a microwave safe bowl and tightly cover the bowl with plastic wrap. Microwave in 30 second intervals until desire doneness--about one minute and a half for very crisp, al dente, which is the way I like it.

I hope you enjoy this homemade version of pad thai! As always, leave a comment with questions or to let me know what you think!

Creamy Mushroom and Leek Pasta

2009-08-28T15:47:00.004-05:00

This is a simple and delicious dinner that is one of my husband's favorites and I hope it becomes one of yours!

If you are not familiar with leeks, they basically look like a green onion on steroids and have a mild onion flavor. You can find them in the produce section of the grocery store.

Ingredients:

2 tablespoons olive oil

2 cloves of garlic

8 oz. carton of baby bella mushrooms

4 oz. of shitake mushrooms or other favorite variety of mushroom (can add more or less, if you want)

1/4 teaspoon dried rosemary

1 to 2 leeks, depending on size (only one if they are especially large)

1/2 can vegetable stock or broth

1 cup milk

2 tablespoons flour

1/2 cup parmesan cheese

Salt, to season

Pepper, to season

1 box penne pasta

To prepare, lightly wipe mushrooms with a damp towel to remove dirt, if needed and then roughly chop. If using shitake mushrooms, remove the stem before chopping as you will not want to use that part. To prep the leeks, cut the root end off then slice the leek lengthwise down the middle. Using one half at a time, flat side down and starting with the white end, thinly slice the leek up to the light green part. Discard the dark green part. Continue until all leeks are sliced. Fill a large bowl with water and put the leeks in the water to wash, swirling the leeks with your hand, a spoon or tongs to free the leeks of dirt (there will be dirt and grit in the bottom of the bowl, so do not skip this step!!) Spread the clean leeks on a clean dish towel or paper towl and allow to dry, patting if needed.

Meanwhile, bring water to a boil and cook pasta according to package directions.

In large high-sided saute pan (like this P.S. this pan is super versatile, I use mine all the time), heat olive oil over medium heat. Saute garlic for one minute. Add the mushrooms and allow to cook down until browned, about 5-7 minutes. While the mushrooms are cooking, add the rosemary and season with pepper only. (Do not salt at this point at it will cause the mushrooms to release moisture.) Remove the mushrooms from the pan. Add leeks, season with salt and pepper, and allow to cook for about 3 minutes, or until almost translucent in color. Add the mushrooms back to the pan. Add the stock and simmer for 3-4 minutes. Add salt and pepper, if needed.

Whisk flour into milk and add to the pan, stirring to incorporate. Bring back to simmer and allow the sauce to reduce and thicken. The sauce should be thick and creamy! Check the seasoning and add salt and pepper, if needed.

Drain the penne and add to the saute pan, folding it in to incorporate it with the sauce. Turn off the stove and top with the parmesan cheese, stirring once more and Voila!

Enjoy!

As always, leave a comment if you have a question or to let me know what you think!

Shrimp and Feta Orzo Salad with Lemon Basil Vinaigrette

2009-08-19T13:01:00.006-05:00

This is a deliciously light and tangy recipe that is perfect for summer! You can serve this as a main dish or side dish and is great (or maybe better) the next day.

If you are not familiar with orzo, it is a small (size of rice) teardrop shaped pasta. You should be able to find it in the pasta section of the grocery store.

Ingredients
1 package of orzo pasta
1/2 small green or red bell pepper, chopped
2 green onions, chopped
1/2 cup of crumbled feta cheese
1 lb of shrimp, shelled and deveined and patted dry
1 tablespoon olive oil, plus more for drizzling
cajun seasoning

Vinaigrette:
2 tablespoons dijon mustard
Juice of two lemons and zest of one
2 tablespoons chopped fresh basil
1 garlic clove
1 teaspoon vinegar
3 tablespoons olive oil
Freshly ground black pepper
Salt, if needed

Cook orzo according to package directions. Drain well and put in large bowl. Drizzle lightly with olive oil and toss to prevent sticking.

While pasta is cooking, heat olive oil in skillet. Sprinkle shrimp with cajun seasoning and add to pan. Cook until opaque and pink in color.

Add bell pepper, onions and shrimp to orzo, mix well.

To make dressing, zest (with my favorite tool) one lemon into a small bowl and then add the juice of two lemons. Add mustard, basil, garlic and vinegar to the lemon juice and zest and mix. Very slowly drizzle the olive oil into the mixture while quickly whisking simultaneoulsy to emulsify the vinaigrette. If done properly, the dressing will not separate. )You can also do this very easily in a blender or food processor by drizzling the olive oil through the top opening while the machine is mixing.) Adjust flavor with salt and pepper, if needed.

Add dressing to orzo, tossing well to coat. Gently fold feta into the orzo to incorporate.

Cover and refrigerate until ready to serve.

As always, leave a comment if you have questions or just to let me know what you think!

Enjoy!

Shrimp and Roasted Green Chile Grits

2009-08-08T14:45:00.005-05:00

Before moving to Louisiana, I had never had Shrimp and Grits and frankly did not have any real desire to try it; however, once I tried it, I really liked it and have made it several times in different ways. If you have never tried shrimp and grits, I highly recommend you try this recipe!

This recipe is a little southwestern twist on this southern classic and I think you will really enjoy it!

Ingredients

1 fresh green chile

Olive oil, for drizzling

Salt

Pepper

3 strips of bacon

2 cups of fat free milk

1/2 teaspoon of salt

1/2 teaspoon of garlic powder

1/4 teaspoon of cajun seasoning

1/2 cup of yellow corn grits

1/2 cup shredded cheddar cheese

3/4 pound of shrimp

1 tablespoon of margarine

1/2 teaspoon lemon juice

Arrange oven rack 4-5 inches away from broiler and heat broiler to high. Place green chile on a sheet pan and drizzle chile with olive oil and sprinkle lightly with salt and pepper. Allow chile to roast under broiler until skin is charred and black on all sides (you'll have to turn the chile over mid-way through). Remove from oven and place in a brown paper bag and roll the top of the bag down. Leave chile in the bag for about 15 minutes to allow the chile to steam. This will allow you to easily peal the skin from the chile later.

Meanwhile, heat skillet to medium heat and cook the bacon. I recommend cutting the bacon in half as I find that it cooks better this way. After bacon is crispy remove from pan and allow to cool on a paper towel. Once cool, crumble the bacon. Turn off burner, but reserve bacon grease and drippings in the pan until it is time to cook the shrimp.

Add milk, salt, garlic and cajun seasoning to a medium size saucepan and bring to a boil. Stir milk occasionally so the milk does not scald (burn) on the bottom of the pan before you add the grits. While milk is coming to a boil, remove chile from brown bag. Gently peel the skin away from the chile, using a knife to scape, if necessary. Cut the stem off and slice lengthwise down the chile. Unfold the chile so it is flat and using your knife, scrap all the seeds out and discard. Roughly chop the chili. Make sure to wash your hands when you are finished handling the chile.

When milk comes to a boil, add grits slowly while whisking quickly. Turn temperature to medium low and allow grits to cook according to the package directions. Depending on the type of grits and the brand you purchase, this could be anywhere from six to twenty minutes. Continue to whisk the grits while they are cooking to achieve a creamy texture. Turn temperature to low and add cheese, chopped chile and two-third of bacon crumbles. Stir to incorporate.

Re-heat bacon pan to medium heat. (If there is too much bacon grease, lightly soak it up with a paper towel.) Melt one tablespoon of butter in pan and add lemon juice. Add shrimp to the pan and cook for several minutes until the shrimp are opaque and pink in color.

To serve, spoon grits into a bowl and place shrimp on top. Top with remaining bacon crumbles and ENJOY!

Grilled Portabella Paninis with Goat Cheese and Carmelized Onions

2009-08-05T15:14:00.008-05:00

Ingredients:
4 portabella mushroom caps
8 slices of gourmet bread of your choice (foccacia, sour dough, ciabatta, whole wheat, etc.)
1 tablespoon olive oil, plus more for drizzling
Balsamic vinegar, for drizzling
1 small to medium sized onion
1 small goat cheese log or 1 tub of herbed goat cheese spread, whichever you prefer
Salt
Pepper

Method:
Prepare by heating grill and panini grill to medium heat. Remove goat cheese from refrigerator to allow it to come to room temperature.

While grill is heating up, heat one tablespoon olive oil in skillet on the stove. Thinly slice onions and add to the pan to caramelize. Sprinkle lightly with salt and pepper. Caramelizing takes awhile (about 20-25 minutes), so be patient and allow the onions to cook down to a deep golden-brown color, stirring occasionally.

Clean the mushroom caps with a slightly damp paper towel and trim the stem off. With a knife, score the top of the cap and the stem in a diamond pattern. Lightly drizzle both sides of the mushrooms with olive oil and balsamic vinegar and sprinkle with salt and pepper. Place mushrooms gill side down on grill and grill for five minutes. Flip mushrooms and grill for an additional five minutes on cap side.

While the mushrooms are grilling, check on the onions. Once they have started to brown, pour a small splash (about one tablespoon) of balsamic vinegar into the pan to deglaze the bottom, scraping up the brown bits and continuously stirring the onions. Then season lightly with salt and pepper.

To assemble sandwich, spread about one tablespoon of goat cheese or herbed goat cheese spread on one side of bread. You may use whichever type of goat cheese you like better. I have done both. It just depends on whichever you think you will use for other purposes. Slice portabella thinly and arrange on another slice of bread, pile high with the carmelized onions and top with other side of bread.

Place sandwich in panini grill and press for several minutes until golden brown.

I hope you enjoy this panini! As always, leave a comment if you have a question!

Stay Tuned...

2009-07-31T09:17:00.002-05:00

For a new cute blog design, courtesy of Katie Johnson of The Polka Dot Pig! Check out her website, she is awesome!
http://thepolkadotpig.blogspot.com//

AND

For new recipes coming soon once my blog gets beautified! :)

Have a nice weekend!

Caroline

Tilapia Sandwiches with Cilantro-Lime Sour Cream Sauce

2009-07-16T09:02:00.010-05:00

Well, I was planning to wait until I got my new cute blog design up, but since I am being so slow about it and my sister gave me a shout out on her blog, I guess I better get started!

So, this is a super easy recipe and definitely a favorite of ours and since I made it last night and Annie mentioned it on her blog, I thought it was a good one to start with!

Keep in mind, I am not a big "recipe user" therefore I am probably not the best recipe writer so if you have questions or need me to elaborate on any of the ingredients or steps, let me know!

Ingredients:
-1 tablespoon of olive oil
-1 tilapia filet per person (unless they are really small, buy 3 and split for two people, etc.)
-Tony Chachere's Cajun Seasoning for sprinkling
-Hambuerger buns, 1 per person (I always buy the Cobblestone Mill brand--they are delicious!!)

Sauce:
-About 2-3 tablespoons of sour cream (light or non fat is fine)
-2 teaspoons finely chopped fresh cilantro
-zest of 1/2 of small lime
-1/2 teaspoon of lime juice

Serves 2--Remember that's how many I cook for, but you can certainly double, triple, half, etc. if that's how many you're cooking for!

Heat oil in a nonstick skillet on medium high heat. Sprinkle tilapia filets on both sides with cajun seasoning. Put tilapia in the pan and cook on each side for 3-4 minutes. The fish should firm up a bit and turn white. To test the doneness of meat and fish it is always a good tip to test it with your finger (careful not to burn yourself!). If the fish/meat gives a lot then it is probably not done, if it has some firmness but you can push it a little then it is probably close to perfect! Too firm is not good! :)

While the fish is cooking. Prepare the sauce in a small bowl by combining the sour cream, zest, juice and cilantro. Sprinkle a tiny bit of the cajun seasoning. Taste a bit of the sauce to see if it needs to be adjusted. It should taste light and fresh with a touch of lime. If it is too much cilantro, add some lime and vice versa if it is too limey.

Toast buns in the broiler until lightly golden brown. Make sure to watch them though because things burn fast in the broiler! To plate, spread about one heaping tablespoon of sauce on each bun and place tilapia filet on top!

This dinner is great with any side dish, but I usually do baked sweet potato fries (the frozen kind) because my husband loves them. I have done homemade ones before, but that's a story for another day!

I hope you enjoy this delicious and easy dinner! If you have any questions just leave me a comment and I will be happy to help!

And here we go...

2009-06-26T09:54:00.001-05:00

So... my sister and her friends are big into blogging and they all have adorable blogs detailing their families' happenings. My sister is always telling me that I should start a recipe blog, since I love to cook, or a blog about our adventures overseas, I mean Louisiana. (sorry, seems that way sometimes!)

So, I decided to give it a go!

The plan is for me to share recipes that I have either created and/or found and tweaked a bit. You see, I am actually not a big "recipe cooker." I tend to look at recipes and watch cooking shows to learn techniques and get ideas and then just sort of put things together. However, if I have never made something I will usually try an actual recipe the way it is written to get it down and then decide if I should change things the next go 'round.

And since we live far away from family and friends, I think I'll always use this as a way to update you on what's going on with the Pattersons!

We'll see how it goes...

Caroline