Canning Series - Tomatoes

We had another lovely canning class a few weeks ago and the focus was tomatoes. I know tons of people who grow their own tomatoes and I hope to grow some myself someday. (Since I haven't quite mastered keeping house plants alive, I have a feeling that I'm not ready for an outdoor garden).
Here's our happy group after canning for three hours. Don't we look proud of ourselves?

When working with fresh tomatoes, you will likely need to core and peel them to use them in recipes. This is quite simple. Just boil a large pot of water and drop them in. Let them boil for a few minutes and then drain them. Let them sit for a couple minutes so that you don't burn your fingers off. Then the peel should slide or peel off easily. To core them, just take out that hard part in the middle and scrape out the seed (if you want). Here's our big ol' bowl of tomatoes after we took them out of the boiling water. The peels were practically falling off.


We did three recipes and they all came from the Ball Canning Company's website. First on the list of recipes was...

Bruschetta In a Jar
~Flavorful and great to have on hand~

Makes about 7 (8 oz) half pints

You will need:

• 5 cloves garlic, minced
• 1 cup dry white wine
• 1 cup white wine vinegar
• 1/2 cup water
• 2 Tbsp sugar
• 2 Tbsp dried basil
• 2 Tbsp dried oregano
• 2 Tbsp balsamic vinegar
• 9 cups chopped cored peeled plum tomatoes (about 4 lb or 12 medium)
• 7 (8 oz) half pint glass preserving jars with lids and bands

Directions:
1. Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

2. Combine garlic, wine, wine vinegar, water, sugar, basil, oregano and balsamic vinegar. Bring to a full rolling boil over high heat, stirring occasionally. Reduce heat, cover and simmer 5 minutes or until garlic is heated through. Remove from heat.


3. Pack tomatoes into hot jars leaving 1/2 inch headspace. Ladle hot vinegar mixture over tomatoes leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. The picture below shows our cool little "get the air bubbles out" tool that came with our Ball canning kit.


4. Process filled jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Next up on the list was the classic...

Italian Style Tomato Sauce
~Perfect when you need a quick meal~

Makes about 3 (16 oz) pints

You will need:

• 8 cups fresh plum tomato purée
• 2/3 cup finely chopped onion
• 2/3 cup finely chopped celery
• 1/2 cup finely chopped carrot
• 2 cloves garlic, finely chopped
• 4 tbsp bottled lemon juice
• 2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp hot pepper flakes
• 3 (16 oz) pint glass preserving jars with lids and bands

Directions:
1. Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

2. Combine 1 cup of tomato purée, onion, celery, carrot and garlic in a large stainless steel saucepan, Bring to a boil over medium-high heat, stirring frequently. Reduce heat, cover and boil gently until vegetables are tender, about 5 minutes. While maintaining a steady boil, add remaining tomato purée, 1 cup at a time, stirring frequently. Stir in lemon juice, salt, black pepper and hot pepper flakes. Increase heat to high and bring to a full rolling boil; boil hard, stirring frequently, until mixture is reduced by one third, about 15 minutes.

3. Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more sauce to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.4.) Process filled jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
We ended on a spicy note with...

Zesty Salsa
~Homemade salsa is such a treat!~

Makes about 6 (16 oz) pints or 12 (8 oz) half pints
You will need:

• 10 cups chopped cored peeled tomatoes (about 25 medium)
• 5 cups chopped seeded green bell peppers (about 4 large)
• 5 cups chopped onions (about 6 to 8 medium)
• 2-1/2 cups chopped seeded chili peppers, such as hot banana, Hungarian wax, serrano or jalapeño (about 13 medium)
• 1-1/4 cups cider vinegar
• 3 cloves garlic, finely chopped
• 2 Tbsp finely chopped cilantro
• 1 Tbsp salt
• 1 tsp hot pepper sauce, optional
• 6 (16 oz) pint or 12 (8 oz) half pint glass preserving jars with lids and bands

Directions:
1. Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

2. Combine tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, if using, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.


3. Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.


4. Process both pint and half pint jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Stay tuned for more recipes from our canning series, plus some new fall and winter recipes I've been trying!

Happy Food

I absolutely love good, fresh, and healthy food. It makes me happy...so it's happy food!

Today I had two encounters with happy food. The first was my delicious breakfast. I had a toasted English muffin spread with part-skim ricotta cheese. Then I drizzled some Stone Fruit Compote on top and cut up a big bunch of organic strawberries.

Yum.

I may or may not have had a bowl of vanilla ice cream this afternoon and drizzled some of the compote on top of that, too.

My second happy food of the day was Fresh Corn Salad. I plan to bring it to a picnic with friends tonight and serving it with tortilla chips. I got this recipe from my good friend and posted it last year. I'll re-post it below because it's so darn delicious.

Fresh Corn Salad
~I was pretty much obsessed with this after my first bite~

*Fresh Corn is important - do not substitute frozen or canned.*
Dressing:

• 6 tbsp olive oil
• 2 tbsp fresh lime juice
• 1 tbsp red wine vinegar
• 1 Jalapeno chili, stemmed, seeded, and minced (you can leave this out, if you don't like spice)
  
• 1 garlic clove, minced
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp pepper

Salad:

• 8 ears fresh corn, husks & silk removed (I used 6)
  
• 1 pint cherry tomatoes, halved, or whatever tomatoes you have on hand (I used a couple large tomatoes that I chopped)
  
• 1 (15.5 oz) can black beans, rinsed
• 6 scallions (green onions), sliced thinly
• 2 tbsp minced fresh cilantro (I didn't use this because I don't like cilantro...don't hate me, I know everyone seems to like cilantro. But even the smell of it turns my stomach.)
• Salt & Pepper to taste

1. For the dressing: Shake all of the dressing ingredients together in a jar with a tight-fitting lid (or a plastic container or plastic baggie).
2. Cook the corn in a big pot of boiling water until tender (5-7 minutes). Drain and rinse under cold water. Cut kernels from cob with a paring knife into a large bowl.
   
3. Add tomatoes, beans, scallions, cilantro, and dressing and toss. Season with S&P to taste & serve.

*This salad can be made a day in advance.

I'm actually going to have a third encounter with happy food at the picnic tonight. It's kind of a secret happy food of mine. You see, I don't eat beef. I hate it. I want to like it, but I don't. However, whenever I even smell this happy food I practically start drooling with the anticipation of eating it. My secret happy food is....

Yes...all-beef juicy hot dogs with ketchup on top.

Ironically, I detest turkey hot dogs. I typically substitute turkey for beef in recipes all the time, but turkey hot dogs make me want to vomit.

Do you have any happy foods?

Cheddar is Better

I love cheese. I especially love some good sharp cheddar cheese. I used to only like mild cheeses...I didn't know what I was missing. Sharp cheeses have so much flavor and can enhance recipes in ways you wouldn't expect.

A couple weeks ago, we made recipes out of Cabot Vermont Cheddar Cheese in cooking class. Art wanted to test some of the Cabot recipes before using them in a future class. Here's a couple that I just loved. The recipes and pictures are straight from the Cabot website.

Creamy Cheddar Spread
~Wonderful with pears and apples~

• 8 ounces Cabot Extra Sharp Cheddar*, grated (about 2 cups)
• 1/4 cup Cabot Sour Cream (could substitute Greek yogurt)
  
• 2 tablespoons Cabot Salted Butter, cut into small pieces
• 2 tablespoons white wine or apple juice
• Large pinch ground mace or nutmeg
• Pinch ground red pepper (cayenne)

1. In food processor, combine all ingredients; process until smooth. (Alternatively, use electric mixer to blend ingredients; spread will have coarser texture.) Serve with whole-grain crackers, rounds of French bread or slices of fresh apple and pear.

*Try Cabot Garlic & Herb Cheddar a tasty variation.

Broccoli-Cheddar Soup
~One of my favorite comfort foods!~

• 2 tablespoons Cabot Salted Butter
• 2 cups peeled and diced boiling potatoes (about 2 medium)
• 1/2 cup chopped onion
• 2 tablespoons all-purpose flour
• 1 (14 1/2-ounce) can chicken broth (about 2 cups)
• 2 cups milk
• 3 cups broccoli (chopped florets and thinly sliced stems)
• 8 ounces Cabot Sharp or Extra Sharp Cheddar, grated (about 2 cups)
• 1 teaspoon fresh lemon juice
• Salt and ground black pepper to taste

1. In large saucepan, melt butter over medium heat. Add potatoes and onion and cook, stirring, until onion is tender, about 5 minutes.
2. Add flour and cook, stirring, for 2 minutes longer.
3. Gradually stir in chicken broth and milk. Bring to simmer and cook until potatoes are nearly tender, about 5 minutes. Add broccoli and cook until broccoli is tender, about 5 minutes longer.
4. Remove from heat and stir in cheese. Add lemon juice and season with salt and pepper.

Winter Squash Gratin
~This has a really nice and unusual flavor~

• 1 1/2 cups Cabot Sharp Cheddar*, grated (about 6 ounces)
• 1 1/2 cups fresh bread crumbs (about 3 slices firm white bread)
• 2 tablespoons Cabot Salted Butter
• 2 cups chopped onions
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme leaves, crumbled
• 1/4 teaspoon ground black pepper
• 2 pounds dry-fleshed winter squash, such as Buttercup, Hubbard or Kabocha, peeled and seeded
• 3/4-1 cup chicken broth

1. Preheat oven to 375°F. Combine cheese and bread crumbs in bowl and set aside.
2. In large skillet over medium heat, melt butter. Add onions and sugar. Stir often until onions are golden, about 10 minutes. Stir in salt, thyme and pepper, then transfer mixture to 1 1/2-quart baking dish.
3. Cut squash into smaller chunks and cut these chunks into 1/8-inch-thick slices. Add to onions and stir together well.
4. Pour 3/4 cup of chicken broth evenly over squash. Cover dish tightly with lid or foil and bake for about 70 minutes, or until squash is tender and broth is nearly all absorbed. If squash appears dry, add remaining 1/4 cup broth.
5. Sprinkle squash with reserved bread crumb mixture. Bake until topping is golden, about 20 minutes longer.

*Or use Cabot Garlic & Herb Cheddar.

Cranberry Apple Cheese Strudel
~This was my absolute favorite recipe of the day~

• 6 cups sliced tart apples
• 1 can whole berry cranberry sauce
• 3/4 cup ground almonds or filberts (hazelnuts)
• 3/4 cup sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon grated lemon zest
• 1 cup trans-fat-free margarine, melted
• 1 cup fine dry breadcrumbs
• 1/2 (16-ounce) package frozen fillo dough, thawed
• 8 ounces Cabot 75% Reduced Fat Cheddar, very thinly sliced

1. Preheat oven to 400°F. Lightly grease baking sheet and set aside.
2. In large bowl, combine apples, cranberry sauce, almonds or filberts, sugar, cinnamon and lemon zest; set aside.
3. In medium skillet over medium heat, combine 1/4 cup of melted margarine and breadcrumbs; cook, stirring, until breadcrumbs are lightly browned; transfer to plate to cool.
4. To make first strudel, place sheet of fillo on kitchen towel and brush with some of remaining melted margarine. Top with 4 more sheets of fillo, brushing each with more margarine.
5. Sprinkle 6 tablespoons of breadcrumbs evenly over layered fillo. Top with one-fourth of cheese slices.
6. Top cheese with 5 more layers of margarine-brushed fillo.
7. Two inches in from short edge of fillo, spoon half of apple mixture in 3-inch-wide strip. Top with another one-fourth of cheese slices.
8. Using towel to help, roll fillo tightly up around filling (jelly-roll style), brushing exposed bare surface of dough with additional margarine as you roll.
9. Use towel again to transfer strudel to prepared baking sheet. Brush top of strudel with more margarine and sprinkle with 2 more tablespoons breadcrumbs.
10. Repeat entire procedure to make second strudel. Transfer seam-side-down to prepared baking sheet and bake for 20 to 25 minutes, or until nicely browned. Serve warm.

I'm excited to try these recipes out at home and I think I'll search the website for even more recipes...because I'm pretty much obsessed with cheese.

Straight from the Garden

I haven't been very good at posting all my cooking class adventures, but we've been cooking up some marvelous fare.

A couple weeks ago I actually brought my camera to cooking class and got to take a few pictures of the delicious food we cooked together. Here is a picture of us signaling to Art (our teacher) that we've got everything under control:

We made several dishes from ingredients found in the garden. Here were my particular favorites...

Romas and Goats
~I don't really like the name of this recipe~

• 1 cup panko*
• 1 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 tbsp fresh lemon juice
• 1 tsp minced garlic
• 1/3 cup butter, melted
• 11 oz. goat cheese, softened
• 1/2 tsp freshly ground back pepper
• 1/4 tsp salt
• 12 Roma (plum) tomoatoes
• Pesto (somewhat optional...and I often use Classico's ready made pesto)

1. Stir together panko, Parmesan cheese, parsley, lemon juice and garlic in a small bowl. Then stir in butter and set aside.
2. Combine goat cheese, pepper, and sat in a small bowl.
3. Cut tomatoes in half horizontally and trim a small amount from the rounded edges (this gives them a flat part so that they can stand upright instead of roll around).
4. Remove the seeds and pulp (we used spoons).
5. Spoon about 2 tsp goat cheese mixture into each half.
6. Dip tomato halves, upside down, in breadcrumb mixture, coating generously (if I remember right, we spooned the breadcrumb mixture on top of each tomato).
7. Place each tomato right side up on an ungreased baking sheet.
8. Bake at 400 degrees for 15 to 18 minutes or until lightly browned. Transfer to a serving platter and serve drizzled with pesto.

*Panko are Japanese breadcrumbs. They are large coarse breadcrumbs that are excellent for creating that perfect crispy topping. You can substitute toasted plain breadcrumbs.

Recipe from myrecipes.com

Zucchini Cakes
~A great recipe for using up zucchini~

• 1 small zucchini, shredded (I do this in my food processor)
• 1 pouch (6.5 oz.) cornbread mix
• 1 large egg
• 1/2 cup milk
• vegetable oil

1. Place the shredded zucchini into a microwave bowl and cook on medium for 2 minutes; drain.
2. Combine zucchini, cornbread mix, egg, and milk. Let stand 5 minutes.
3. Heat a few tablespoons of oil in a pan and drop heaping tablespoons of batter into the hot oil.
   
4. Cook 1 1/2 to 2 minutes on each side. These are good when they are served alongside something with a sauce, as they are very good when dipped into something.

Recipe taken from the September 2009 edition of Woman's Day Magazine

Zucchini Ginger Cupcakes
~These were SO good~

Cupcakes:

• 1/3 cup crystallized ginger, coarsely chopped
• 2 cups all purpose flour
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp finely grated fresh orange zest
• 1 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 2 cups coarsely grated zucchini (2 medium)
• 3/4 cup mild olive oil
• 3/4 cup mild honey
• 2 large eggs, lightly beaten
• 1 tsp vanilla

Frosting:

• 8 oz. cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1/2 confectioners sugar
• 1 tsp vanilla
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/2 tsp finely grated fresh orange zest

1. Put oven rack in the middle position and preheat oven to 350 degrees. Line muffin cups with liners.
2. Pulse crystallized ginger in the food processor until finely ground, then add flour, ground ginger, cinnamon, zest, salt, baking soda, and baking powder. Pulse until combined.
3. Whisk together zucchini, oil, honey, eggs, and vanilla in a medium bowl. Then stir in flour mixture until just combined.
4. Divide batter among muffin cups and bake until tester comes out clean, 20-24 minutes.
5. Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely.
6. Beat together frosting ingredients with an electric mixer at high speed until combined well and becomes fluffy (3-5 minutes). Frost the tops of cooled cupcakes.

Cooking class is such a great way for me to unwind and spend time with people who love to cook as much as I do. I'm so fortunate to have the opportunity to take these classes! If you are interested, go to www.thekitchenworkshop.com

*Someone recently told me that I should post my pictures in a bigger format..thanks for the great advice :)

Two New Recipes and Two Old Faithfuls

I could not have been more pleased with my meal plan for this week. I decided to make my old faithful Turkey Chili recipe that I use alot in the winter. I know that chili tends to be something people make when it's cold out...but the way I look at it, we eat lots of hot meals in the summer, so what's the big deal?

I also used two new recipes that I got from a very good friend of mine who happens to be a fabulous cook and hostess. She invited a bunch of us gals over for a pedicure party. We sat around in a circle outside and ate tons of delicious food while soaking and pampering our feet. How clever is she to think of such a fun get together? Here's a picture of all of us (courtesy of her wonderful husband, who selflessly babysat while we gabbed the night away):


Here was my plan this week:

Monday: Turkey Chili with sour cream, scallions, and tortilla chips

Tuesday: Spinach and Cheese Lasagna (using leftovers!)

Wednesday: Thai Chicken Salad

Thursday: Leftover Lasagna and some Fresh Corn Salad for munching

Friday: Chinese Take-out :)

Saturday: We were invited to a party, so I got another night off of cooking

*Warning: There are several paragraphs below describing how I planned out and cooked my meals...don't be overwhelmed...I just went in to detail to show you how easy it is to do things ahead*

This plan worked perfectly. On Sunday night, I came home from cooking class and threw together a big pot of the Turkey Chili while watching Mad Men with one of my favorite friends. (What is Mad Men, you ask? Well, it's only the best show ever that airs on Sunday nights on AMC) You might think I'm crazy for cooking after going to a three hour cooking class...and that may be true...but this chili is so easy to make that it takes me no time at all. I just put the ingredients together and let it simmer on the stove while I watch TV.

The Turkey Chili was ready for me after quite a long day at work on Monday. After dinner was cleaned up and I had gotten a chance to relax for a little bit, I headed back into the kitchen to make the lasagna for Tuesday. I would hardly call this cooking as it literally took me 10 minutes to make. The recipe uses leftover Turkey Chili as the meat. All I did was mix some ricotta cheese with some spinach and layer the whole thing up with no boil lasagna noodles. I popped a lid on the casserole dish and into the fridge it went until Tuesday.

After making the lasagna, I poured a smidge of olive oil over some boneless skinless chicken breasts, sprinkled them with salt and pepper, and put them into a 350 degree oven. While my husband and I watched TV, they roasted for about 25-30 minutes. I took them out of the oven, let them cook and popped them into the fridge as well.

Tuesday night I got home late and my husband had already put the lasagna into the oven. Ahhh, the joys of planning ahead.

On Wednesday, I took out the roasted chicken breasts from Monday night and shredded them for the chicken salad. With the roasting out of the way, the meal came together very quickly (I would say no more than 15 minutes). Part of the prep for making the chicken salad is to blanch some asparagus. Since I had a pot of water already boiling for that, I went ahead and cooked the corn right after I was done cooking the asparagus. Now I already had the most time consuming part of the Fresh Corn Salad done.

Because dinner was so simple, I went ahead and threw the Fresh Corn Salad together and then called it a night. On Thursday, we ate leftover lasagna and also munched on some Fresh Corn Salad with leftover tortilla chips from Monday's chili.

Without further ado...here are the recipes that my dear friend sent me. They are from America's Test Kitchen Family Cookbook.

Fresh Corn Salad
~I was pretty much obsessed with this after my first bite~

*Fresh Corn is important - do not substitute frozen or canned.*
Dressing:

• 6 tbsp olive oil
• 2 tbsp fresh lime juice
• 1 tbsp red wine vinegar
• 1 Jalapeno chili, stemmed, seeded, and minced (you can leave this out, if you don't like spice)
  
• 1 garlic clove, minced
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp pepper

Salad:

• 8 ears fresh corn, husks & silk removed (I used 6)
  
• 1 pint cherry tomatoes, halved, or whatever tomatoes you have on hand (I used a couple large tomatoes that I chopped)
  
• 1 (15.5 oz) can black beans, rinsed
• 6 scallions (green onions), sliced thinly
• 2 tbsp minced fresh cilantro (I didn't use this because I don't like cilantro...don't hate me, I know everyone seems to like cilantro. But even the smell of it turns my stomach.)
• Salt & Pepper to taste

1. For the dressing: Shake all of the dressing ingredients together in a jar with a tight-fitting lid (or a plastic container or plastic baggie).
2. Cook the corn in a big pot of boiling water until tender (5-7 minutes). Drain and rinse under cold water. Cut kernels from cob with a paring knife into a large bowl.
   
3. Add tomatoes, beans, scallions, cilantro, and dressing and toss. Season with S&P to taste & serve.

*This salad can be made a day in advance.

Thai Chicken Salad
~This keeps well to bring for lunch the next day~

Chicken Mixture:

• 8 split chicken breasts, bone in, skin on (or you can use skinless/boneless breasts like I did)*
• olive oil
• salt
• ground black pepper
• 1 pound asparagus, ends removed, cut into thirds diagonally
• 2 red bell peppers, cored and seeded
• 4 scallions, white and green parts, sliced diagonally
• 2 tbsp toasted sesame seeds (just toss them around in a dry frying pan over medium heat)
  

Dressing:

• 1 cup vegetable oil
• 1/4 cup apple cider vinegar
• 1/3 cup soy sauce
• 3 tbsp dark sesame oil (I used the regular stuff)
• 1 tbsp honey
• 2 garlic cloves, minced
• 1 tsp ground ginger
• 1 tbsp toasted sesame seeds
• 1/2 cup smooth peanut butter
• 4 tsp. salt
• 1 tsp. ground black pepper

1. Preheat oven to 350.
2. Put the chicken in a pan and rub each breast with olive oil.
3. Sprinkle liberally with salt and pepper. Roast for 35-40 minutes(more like 25-30 for boneless), or until internal temp is 160. Set aside until cool enough to handle.(Remember, I did this a couple nights ahead of time to save time).
   
4. Remove the meat from bone, discard skin, and shred the chicken. (this is obviously if you decide to use bone-in chicken)
5. Blanch the asparagus in a pot of boiling salted water for 3-5 minutes, until crisp-tender. Plunge into ice water to stop the cooking. Drain.
   
6. Cut the peppers into strips, same size as the asparagus.
   
7. Combine the shredded chicken, asparagus, and peppers in a large bowl.
8. Whisk together all the ingredients for the dressing and pour over the chicken mixture.
   
9. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.

* This recipe serves 12...so I obviously didn't want to make that much for the two of us. I halved it by using 4 chicken breasts, but used the same amount of peppers, scallions, and asparagus because I love all those things. Then I kind of forgot that I halved it when I made the dressing, and ended up having some left over which I used as a salad dressing for my lunch the next day.

Not only did we have a great dinner each night this week, but we also had plenty of leftovers for us to bring for lunch. The grocery bill came to about $80, but that included daily essentials that we were out of (milk, orange juice, bread, toilet paper...) and some ingredients that were on sale and could be used in future meals (Buy one, get one free frozen shrimp...yes, please!).

I hope you are enjoying the last few days of summer!

*P.S. I don't know why the chicken salad recipe is written in black and the rest of this post is normal...sometimes blogger and I don't get along.*

Friday Night Feast - Birthday Edition

I had the honor of preparing my sister's special birthday meal...and it happened to fall on Friday. Friday Night Feast Time!

I kept bugging her all week about what she wanted me to make. Finally I gave her a huge stack of random recipes and told her to pick out what sounded best to her. I loved all the things she picked! Two of the recipes were ones I've never done before, but I'm hardly ever afraid to try new recipes. In fact, I absolutely love to try new recipes and do so often.

I was able to make almost everything the night before so I could enjoy the day with the birthday girl. Here's the birthday girl, by the way:

I love her.

Birthday Feast Menu

Grilled Shrimp with Strawberry-Mango Salsa
Pepper-Crusted Maple Glazed Salmon
Creamy Parmesan Swiss Chard Gratin
Fresh Blueberry Pie
Pear Cardamon Bread with Vanilla Ice Cream

Grilled Shrimp with Strawberry-Mango Salsa
~This was a wonderfully refreshing first course~

Shrimp Marinade:

• 1 1/2 lbs raw large shrimp (or you could use scallops...I used some thawed out frozen shrimp)
• 1/4 cup olive oil
• 3 tbsp red wine vinegar

Salsa:

• 1 mango, peeled and diced
• 1 package strawberries, sliced thinly
• 1 tbsp fresh mint, chopped
• 1 jalapeno pepper, chopped (I used about 1/2 a pepper to make it less hot)
• 1/4 cup red onion, chopped
• 2 or 3 tbsp olive oil
• juice of 1 lime
• salt to taste

1. Make sure the shrimp is shelled and deveined. Prepare the grill.
2. Combine oil, vinegar, and garlic in a small bowl. Add shrimp (or scallops) and toss lightly to coat. Cover and marinate in the refrigerator for at least 30 minutes or up to 3 hours. (I prepared the marinade in a large ziploc bag and then threw the shrimp in there to marinate).
3. Meanwhile, combine all of the salsa ingredients. The salsa should stand at least 15 minutes before serving so that the flavors mesh together. (I made it the night before and stuck it in the fridge..it was perfect!)
4. Grill shrimp on medium heat until pink and opaque (or until firm for scallops). Don't over cook...it only takes two or 3 minutes on each side at the most! (I skewer the shrimp to make them easier to turn).
5. Serve the shrimp on top of the salsa. The shrimp tastes great warm or at room temperature. This salsa is great for lots of things...grilled fish, meat, or tortilla chips.

Pepper-Crusted Maple Glazed Salmon
~So simple, yet so delicious~

(I doubled the quantities below in order to serve 6)

• 3/4 cup maple syrup
• 1/4 cup soy sauce
• 4 salmon fillets, about 6 oz each
• 1/4 cup cracked black pepper
• Vegetable oil spray

1. Prepare the marinade by whisking the maple syrup and soy sauce together. Pour the marinade into a large ziploc bag and add the fillets. Press the air out of the bag, seal it, and turn the bag several times to distribute the marinade.
2. Set the bag in the refrigerator for a minimum of 4 hours or overnight.
3. Place pepper on a small plate and remove salmon fillets from the marinade. Generously spray both sides of each fillet with oil (cooking spray). Pat the top side of each fillet into the cracked pepper to coat.
4. Grill fillets pepper side up for a 3 or 4 minutes and then turn to grill an additional 3 or 4 minutes (you may prefer to cook it longer or shorter depending on your preference).

Creamy Parmesan Swiss Chard Gratin
~This is a very decadent side dish~

• 2 tbsp unsalted butter; more for coating the gratin dish
• 1/2 cup toasted, coarse fresh bread crumbs (or plain store bought)
• 1 cup heavy cream
• 2 cloves garlic, smashed and peeled
• 1/2 tsp salt, divided
• 3 strips bacon
• 1 lb Swiss chard(1 or 2 bunches) washed and drained, stems removed and cut crosswise into 1/4 inch slices, leaves cut into 1/2 inch ribbons
• 1/3 cup parmesan
• freshly ground pepper

1. Heat oven to 400 degrees. Butter a shallow 5 or 6 cup ceramic gratin dish (or any shallow medium sized baking dish). Melt 1 tbsp of the butter and toss it with the breadcrumbs; set aside.
2. In a medium saucepan, bring the cream and the garlic to a boil, reduce the heat and simmer vigorously for 5 minutes. The cream should reduce to 3/4 cup. Take the pan off the heat and remove the garlic cloves with a slotted spoon. Let the cream cool slightly and then season it with the salt and pepper.
3. Meanwhile, in a large skillet, cook the bacon until crisp and browned. Transfer to paper towels to drain and leave the bacon fat in the pan. Add the remaining tbsp butter to the skillet.
4. Add the chard stems and cook over medium heat for 10 minutes, until softened. Add the chard leaves and season with salt. Saute until all the leaves are wilted, about 2 minutes.
5. Using tongs, transfer the chard to the gratin dish and spread them evenly.
6. Sprinkle the crumbled bacon and cheese over the chard. Pour the seasoned cream over all and top with the buttered bread crumbs. Bake for 25 minutes; the gratin will be brown and bubbly. Let rest for 10-15 minutes before serving.

All three recipes were learned at The Kitchen Workshop

~This was a beautiful meal to celebrate a beautiful person!~

Food for Friends

On Saturday, we had a dinner party with some of our close friends. We all headed over to one couple's house and each helped to contribute to the meal. One person brought a delicious salad that had all sorts of goodness in it (such as little balls of mozzarella). Another person brought a pasta salad that was also fabulous. I brought dessert (I whipped up a Lemon Yogurt Cake) and a pre and post dinner munchie. The hosting couple grilled up some completely mouthwatering chicken and made a wonderful munchie as well.

When I was getting ready to make my various items...I searched my blog for my Toffee Dip recipe. Lo and behold, I found that I hadn't posted it yet. I don't know how this is possible because it's the easiest and most delicious thing ever. And virtually everyone that has ever eaten it thinks that it's addicting.

I got this recipe from my husband's cousin's wife (did ya get that?) after having it at a family get-together. We were all huddled around it like ravenous animals, trying to find more and more things to dip in it once the apples and pretzels were gone. We may or may not have taken left-over chicken nuggets from the kids' table and dipped them...we were desperate...we just had to keep eating the dip. If I had been thinking clearly on Saturday, I would have taken a picture before we all devoured it.

Toffee Dip
~Beware of its over the top sweet awesomeness~

• 1 block cream cheese ( sometimes I use the 1/3 reduced fat kind)
• 3/4 cup brown sugar
• 1/4 cup powdered sugar
• 1 tsp. vanilla
• 3/4 cup toffee bits (in the choc. chip section)

1. Mix 1st four ingredients (I use my kitchen aid mixer)
2. Then add toffee bits
3. Refrigerate a few hours (overnight works well, too- the toffee kind of melts into it)
4. Over-eat with Granny Smith apples and pretzel rods at all occasions!

The munchie that the hostess put out was also addicting. It's the perfect savory/salty appetizer and she said it was easy to make. I believe she got the recipe from a friend, so I'm not really sure of the original source.

Buffalo Chicken Dip

~We ate this continuously all evening~

• 2 blocks of cream cheese
• 1 cup of ranch dressing (Hidden Valley or Krafts)
• 3-5 oz of Frank's Hot Sauce (I'm told it must be Frank's)
• 1 large can or 2-3 small cans of canned chicken drained (Swanson - it looks like tuna)
• Cheddar Cheese - optional (someone at our BBQ told me they add it so I'll try it next time)

1. Melt cream cheese in pot on stove stirring constantly over med heat.
   
2. Then stir in Ranch and Frank's. Then stir in chicken.
   
3. Mix and pour into serving dish. Serve with cracker sticks*, carrots and celery. I think it's enjoyed best when kept over a heating plate or something that keeps it warm.

*The hostess served it with "Chicken in a Biscuit" crackers and tortilla chips. It was great!


I love seeing my friends. I love food. Combining friends and food makes for a perfect evening.

Not just for St. Patrick's Day

My Dad's side of the family has some Irish in there. Sonny has Irish on both sides of his family. So I like to make Irish sorts of things around this time of year. Last year I made Humble Shepherd's Pie for dinner. I also made Irish Soda Bread. I loved the Irish Soda Bread so much that it made me think...

Could I perhaps make this at other times of the year? Can Irish Soda Bread be enjoyed not just for St. Patrick's Day, but all year round? Of course it can! I make this bread regularly.

This recipe is easy and so delicious. It makes 2 loaves, so you can freeze one...or give it away...or eat both like I do.

This bread is very versatile. I've served it as an appetizer at my book club. I've served it alongside dinner. I've eaten it for dessert or brought it to work for a snack. It has a unique flavor and a touch of sweetness without being too sweet. I just made two loaves today and am kicking myself because I forgot to take a picture!

Irish Soda Bread
~I learned this recipe at The Kitchen Workshop~

• 4 cups bread flour (I keep bread flour on hand, but you can use regular flour, too)
• 1 tbsp baking powder
• 1 tsp salt
• 3/4 tsp baking soda
• 1/2 sugar
• 1 cup raisins or currants, rinsed in hot water and patted dry
• 1 tbsp caraway seeds
• 2 cups buttermilk

1. In a large bowl, sift together flour, baking powder, salt, sugar, and baking soda.
2. Stir in raisins/currants and caraway seeds. Add the buttermilk and stir the mixture until it forms a dough (I do this in my Kitchen Aid mixer with the paddle attachment)
3. Turn the dough out onto a well floured surface and knead for 1 minutes (I attach the dough hook to my mixer instead...much less mess).
4. Halve the dough and with floured hands, shape each half into a round loaf. Transfer loaves to a lightly greased baking sheet (or one with a Silpat on it). Cut an X about 1/4 inch deep across the top of each loaf. Beat an egg with a splash of water or milk in a small bowl. Brush the top of each loaf lightly with the egg mixture (this will make it brown nicely)
   
5. Bake in the middle of a preheated 350 degree oven for 45-55 minutes (or until tester comes out clean). Transfer loaves to a rack and let them cool.
6. Serve warm or room temperature with butter. It can also be toasted...yum.

Happy St. Patrick's Day!

Read, Talk, Eat

I love to read. I have loved to read long before I even thought to become a teacher. Now that I am a teacher, I'm passionate about kids learning to love literature. I'm actually working on my master's degree in Literacy right now. I'd like to be a "Reading Specialist", which is a teacher who works with struggling readers.

I started a book club for my 3rd grade Language Arts students. We meet once a month at lunchtime to discuss a book that we've all read. I also started a book club for adults at my school. We meet once a month to do the same. Book club gives me the opportunity to combine three things I love: Reading, Talking, and Eating!

Here are some of my favorite book club treats! The first recipe is one that I make for my "kid" book club. The other two are ones that are more suitable for a "grown up" book club. I've got lots more book club recipes to share in future posts!

Cranberry Oat Cereal Bars*
~This is a fresh take on the traditional "Rice Krispie Treat"~

• Nonstick cooking spray
• 4 tablespoons unsalted butter
• 1 bag (10 ounces) marshmallows
• 1/2 teaspoon salt
• 6 cups toasted oat cereal
• 1 cup dried cranberries, or raisins

1. Spray a 10-by-15-inch rimmed baking sheet with cooking spray. Line with waxed paper; spray paper with cooking spray, and set aside.
2. In a large saucepan, melt butter over medium heat. Add marshmallows and salt; cook, stirring occasionally, until marshmallows have melted, about 5 minutes. Remove from heat, and stir in cereal and dried cranberries.
3. Immediately transfer mixture to prepared baking sheet. Using a spatula (or your fingers) coated with cooking spray, press in quickly and firmly. Let cool, about 1 hour; cut into 24 bars (3 rows lengthwise by 8 rows crosswise). Store in an airtight container up to 2 days.

*Let's be honest...I may add a smidge more butter and marshmallows so that they are extra gooey and delicious.

Recipe taken directly from Everyday Food Magazine

Brown Sugar-Dijon Brie*
~My sister-in-law brought this to a family gathering and it was so divine...I knew it would be a great book club recipe~

(Don't pay attention to the Pampered Chef 'tools' referred to in the recipe, if you don't have them. I wrote typical kitchen tools in the parenthesis)

• 1/2 cup sliced almonds, divided
• 1/2 cup packed brown sugar
• 1 tbsp Dijon mustard
• 1 4-in. round (8 oz) Brie cheese with rind, room temperature
• 1 loaf (16 oz) French baguette
• Vegetable oil

1. Preheat oven to 425°F. Coarsely chop 1/4 cup of the almonds using Food Chopper (or a knife). In Small Batter Bowl (or bowl), combine chopped almonds, sugar and mustard; mix well using Skinny Scraper (rubber spatula).
2. Cut Brie in half horizontally using Utility Knife (or just a knife). Place one half of Brie, cut side up, onto center of Large Round Stone with Handles (the stoneware would be best for this, but I can imagine you could use a cookie sheet). Spread half of the sugar mixture evenly over bottom half of Brie using Small Spreader (rubber spatula). Top with remaining half of Brie, cut side up. Spread remaining sugar mixture over Brie; sprinkle with remaining almonds.
3. Using Bread Knife, cut baguette on a bias into twenty-four 1/4-inch-thick slices. Arrange baguette slices around Brie; spray with oil using Kitchen Spritzer (or cooking spray). Bake 8-10 minutes or until baguette slices are golden brown and Brie begins to soften. Remove from oven; let stand 5 minutes before serving.

*Variations: Tangy Pepper-Pecan Brie: Substitute 1/2 cup pecan halves, coarsely chopped, for the almonds, 1/4 cup apricot preserves for the sugar and 1 jalapeño pepper, stemmed, seeded and chopped for the mustard. Proceed as recipe directs.

This is a Pampered Chef recipe

Cheesy Salami Pinwheels*
~The possibilities are endless with this simple recipe~

• 1 package of crescent rolls (the kind in the tube)
• 1/4 lb Salami from the deli
• A couple handfuls shredded cheese (I use the Mexican 4 cheese blend)**

1. Preheat oven to 375 degrees.
   
2. Carefully remove the crescent roll dough from the tube (try to keep it in one piece)
3. Unroll it so that it makes a horizontal rectangle (long sides on top and bottom, shorter sides on left and right). Using the perforated line down the middle, separate the dough into two smaller rectangles.
   
4. Using your fingers, push the perforated lines together so that the dough doesn't fall apart when you roll it later.
5. Cover each rectangle with an even layer of Salami and then an even layer of shredded cheese.
6. Roll the long side up to make a cylinder, then cut 1/2 (or 3/4) inch slices. Lay the slices flat on a cookie sheet. Bake for 12-15 minutes (or just keep an eye until they are golden and the cheese is melted). Serve them warm.

*You can prepare these ahead by assembling, cutting, and arranging them on the cookie sheet. Then pop the cookie sheet in the fridge until you are ready to bake them.

**There are numerous variations for this recipe. I've done dessert ones by sprinkling chocolate chips over the dough. I've even made a mushroom and cheese mixture before. If something sounds good to you..try it! Anything stuffed into a buttery crescent roll dough can't be that bad, right?

I got this recipe from a friend of mine...she made them for Bible study one night and we ate them all in 5 seconds. I have been making up variations ever since!

A New Circular to Stalk

I was out to lunch with a few of my friends on Saturday and I mentioned that I was going to run some errands and swing by Acme when I left. I was quite happy with a sale they were having on chicken and was going to get a whole bunch and freeze it.

My one friend mentioned that Genuardi's was having a great sale on chicken. This surprised me because Genuardi's is known for being one of the most expensive grocery stores in our area. I decided to check out their circular (which I never even bother to do because I figure their products are out of my price range) and I was shocked at the sales they are having this week! I have a Genuardi's just a few minutes from my house and it happens to be right next door to a Giant. I went to Genuardi's for their awesome sales and then got the rest of my groceries at Giant.

This week Genuardi's has boneless skinless chicken breasts for $1.68 a pound. Acme also has chicken on sale...buy one, get one free (but they are charging more per pound) Acme also does these sales where you get 4 items for $19.99...you can mix and match different meats. I ended up buying 4 two pound packages (about 4 chicken breasts) at Acme and then getting some more chicken at Genuardi's. I use chicken often and always stock up when the prices are low. I won't have to buy chicken for a month now!

Genuardi's also has a whole list of items that are just $1. I got a few packages of cream cheese for a dollar each because I use them in a few appetizer recipes I make...and they are good until July! I also got a few packages of sliced mushrooms for a dollar each because I use them for soup. My favorite item from the $1 section was a 4 pound Shadybrook Farm turkey breast I got for $4 ($1 a pound). Awesome.

Other fun items on sale at Genuardi's. Grapes for $.89 a pound. Pork tenderloins for $2.99 a pound.

Lesson for the day: Even expensive stores can have great sales...check the circulars!!

I'll lay out my plan and recipes for this week in another post. But, just for fun, I'll leave you with a very simple appetizer recipe that my friend, Robyn, gave me. You can use your $1 cream cheese from Genuardi's.

Salsa Dip*
~This is so easy and very tasty~

16 oz. cream cheese (2 packages)
1 or 2 packages of taco seasoning
1 jar salsa
a couple handfuls of lettuce, shredded or torn
2 cups taco or mexican blend cheese
tortilla chips for dipping

1. Let cream cheese soften a bit on the counter or microwave for just a few seconds.
2. Use a mixer to combine cream cheese with 1 packet of taco seasoning. I taste it to see if it needs more. I usually use a pack and a half.
3. Spread cream cheese mixture at the bottom of serving dish. Top with salsa, then lettuce, then cheese. Serve with tortilla chips.

*This is great to bring to a party because you can make it ahead and it doesn't have to be heated.