Artichoke Parmesan Stuffing, Spaghetti Squash with Jalapeno Cream

Nothing like posting the perfect Christmas Menu ... on Christmas Eve day! Well, these days it's better late then never. I had the distinct culinary pleasure of enjoying these side dishes on Thanksgiving...thanks to good, new friends Terri and Michael (and Sunset Magazine). Let's just say these updated side dishes really woke up the traditional Thanksgiving buffet and the leftovers were fantastic.

From my table to yours...

Menu:

• Turkey
• Artichoke Parmesan Sourdough Stuffing (recipe below)
• Spaghetti Squash with Jalapeno Cream (recipe below)
• Chilled Green Bean Salad with Feta and Dill
• Need more carbs? Add smashed potatoes with apples and brie

Artichoke Parmesan Sourdough Stuffing (serves 10)
Ingredients:

• 1# mushrooms, rinsed , ends trimmed and sliced
• 1t butter
• 2 onions, chopped
• 1C chopped celery
• 2t minced garlic
• 2C chicken broth
• 1 loaf sourdough bread cut into 1/2 inch cubes
• 1 1/2 cans quartered artichoke hearts drained and chopped (24 oz)
• 1 C freshly grated Parmesan cheese
• 1 1/2 t poultry seasoning
• 1 1/2 T minced fresh rosemary leaves
• Salt and pepper
• 1 egg

Directions:

• Preheat oven to 325 degrees
• In a frying pan over high heat, cook mushrooms butter, onions, celery and garlic.
• Cook about 15 min, until vegetables are lightly browned.
• Pour into a large bowl.
• Add a bit of the broth to the pan and stir to scrape up browned bits. Add bits to bowl.
• Pour 2 C broth into bowl and add bread, artichoke hearts, parmesan, poultry seasoning and Rosemary. Mix well.
• Add salt and pepper to taste.
• Make a well in stuffing.
• Add egg and beat with a fork to blend; mix egg with stuffing.
• Spoon stuffing into shallow casserole.
• Bake until hot and lightly browned about 50 min.

Spaghetti Squash with Jalapeno Cream (serves 8)
Ingredients:

• 1 spaghetti squash (about 3#)
• 2 C milk
• 3 jalapenos, stemmed, seeded and chopped
• 2T butter
• 3T flour
• 1t salt
• 1C shredded jack cheese

Directions:

• Preheat oven to 375 degrees
• Cut squash in half legnthwise and use a spoon or melon-baller to remove seeds surrounding fiber.
• Put squash, cut side down on a lightly buttered baking sheet and back until tender (30-40 min)
• In a medium sauce pan over medium heat, warm milk and jalepeno until bubbles are along the edge of the pan
• Remove mixture from heat and let sit 15 min
• Strain and discard jalapenos
• When squash is cool enough to handle, use a large spoon to scrape the strands out of the skin and into a large bowl.
• In a medium sauce pan over medium high heat, melt 2 T butter.
• Whisk in flour and salt and cook, whisking until flour smells like a pie crust (about 3 min)
• Slowly pour the jalapeno infused milk while whisking.
  Reduce heat to medium and continue whisking until mixture thickens slightly (about 3 min)
• Pour mixture over squash and stir to combine
• Transfer mixture to buttered baking dish and sprinkle with jack cheese.
• Bake until bubbling and brown on top (about 30 min)

Grilled Portobellos Filled with Wild Rice-Almond Pilaf and Piquillo Pepper Vinaigrette

Tons of snow outside, back in bed with my third cup of coffee and inspiration from Mr. Bobby Flay is in full play. For those you you who are being asked to bring a side dish or if you are looking to freshen up your Thanksgiving menu, this is a creativity, taste, visual winner. Also, who doesn't want to give the guys a job on the BBQ? Of course make sure grilling duties hit at half-time and after Madden has shared his 6-legged turkey!

Grilled Portobellos Filled with Wild Rice-Almond Pilaf and Piquillo Pepper Vinaigrette

Ingredients

• 8 medium-sized portobello caps
• Olive oil
• Salt and pepper
• Wild rice pilaf (recipe follows)
• Piquillo Pepper Vinaigrette (recipe follows)
• 1/3 cup sliced almonds, toasted
  

Directions

• Heat grill to high.
• Brush both sides of mushrooms with oil and season with salt and pepper.
• Grill caps until golden brown on both sides and just cooked through, 10 to 12 minutes.
• Fill the caps with the wild rice pilaf, drizzle the piquillo vinaigrette and sprinkle tops with the toasted almonds.
  

Wild Rice Pilaf:

Ingredients:

• 1 1/2 cups wild rice
• 3 cups chicken stock, plus 1/2 cup
• 2 cups water
• Salt
• 2 tablespoons olive oil
• 1 yellow onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 cup dry white wine
• 2 teaspoons finely chopped fresh thyme leaves
• 2 teaspoons finely chopped fresh rosemary leaves
• Freshly ground black pepper
• 1/4 cup chopped fresh flat-leaf parsley
  

Instructions:

• Place wild rice in a colander and rinse well with cold water.
• Combine 3 cups of the stock and the water in a large saucepan with a tablespoon of salt and bring to a boil.
• Add the rice and cook until the grains open and are very soft, 1 1/2 to 2 hours. Drain well.
• Heat oil in a large saute pan over high heat.
• Add the onion and cook until soft. Add the garlic and cook for 1 minute.
• Add the wine and cook until reduced by half.
• Add the cooked wild rice, thyme, rosemary and remaining 1/2 cup of stock and season with salt and pepper and cook until heated through and flavors combine, 15 minutes.
• Remove from the heat and fold in the parsley.
  

Piquillo Pepper Vinaigrette:

Ingredients:

• 5 piquillo peppers, chopped (these are really just jarred, roasted red peppers in olive oil
• 1/2 small red onion, coarsely chopped
• 8 cloves roasted garlic, peeled
• 1/4 cup sherry vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• Salt and freshly ground black pepper
• 1/2 cup canola oil (you can use less)

Instructions:

• Combine peppers, onion, garlic, vinegar, honey, mustard, and salt and pepper in a blender and blend until smooth.
• With the motor running, slowly add the oil and blend until emulsified.

Make it Your Own Chili Bar

Ok, it's 3:30 p.m. and we are planning on hitting the trick-or-treat circuit at 6:00 p.m....dinner, right! Well, if you are hosting your crew or a few additional goblins, here is a quick, wonderful fall dinner for a crowd.

Make it Your Own Chili Bar
Ingredients:

• Safeway/Pavilions/Vons (depending on where you live in the country) Stomping Steak Chili - This is in the deli section, in the gourmet, refrigerated soup cooler. One container should serve 3ish.
• Shredded cheddar cheese
• Chopped red onion
• Sour cream
• Chopped cilantro
• Corn bread muffins, butter and honey
• Chalula
• Crusteaz corn muffin mix

Instructions on tossing it all together:

• No shame in pouring the Stomping Chili into a crock pot or large pot on the stove, turn to low until heated through.
• Display above ingredients in fun colored bowls on your dining room table or kitchen island
• Bake Crusteaz corn bread muffins, and place in basket with fall colored t-towel
• Let guests choose their bowl, top with desired ingredients and perfection.
• This is great with cheese quesadillas or mixed green salad...

Nobody needs to know if you made it or bought it...it's all in the presentation baby.

Happy Halloween!

Scallops Wrapped in Prosciutto

A few weeks ago we were invited to an Octoberfest party. As usual, I was late, rushing around and hadn't had time to really think... let alone plan what I was going to bring to this annual neighborhood event. So to the refrigerator I went...searching, thinking, searching...and inspiration came to me. I found sea scallops in the freezer and prosciutto in the refrigerator...and the rest is history. This is a quick, easy, tasty and fun new recipe for your next happy hour.

From my table to yours!


Scallops Wrapped in Prosciutto
Ingredients:

• 6 Sea Scallops (halved or quartered depending on how large they are)
• 1 package Prosciutto
• 1-2 T Olive Oil
• 1 T Capers
• 1/4 C Blackberry brandy
• 2 T Fat free half and half
• Toothpicks
• Fresh herbs for garnish (I used sage and flat leaf parsley to add color to the plate - sliced cantaloupe would be perfect too)

Directions:

• Rinse scallops
• Quarter or half depending on their size (make them bite-sized)
• Slice prosciutto into 1/4 inch strips (Should be a little more narrow than each piece of scallop)
• Wrap each piece of scallop in prosciutto
• Heat olive oil in large pan over medium heat
• Brown wrapped scallops (I like to make the prosciutto crispy) - about 4-5 min/side (until cooked through)
• Remove to serving bowl (I used a wide, shallow bowl) and top with a sprinkle of capers
• In the same pan, add Blackberry brandy. Use wooden spoon to get all the yummy prosciutto bits in there!
• Cook for 2 min, add half and half
• Pour sauce over scallops
• Garnish and serve with toothpicks

Interesting sweet and salty combination...my favorite. Enjoy.

Chicken Orzo Soup (Mamma Adams)

My dear friend Liz Adams-Mohan is a giver. She gives of herself, her hopes, her thoughts and her fantastic outlook on life and love. She touches the souls of all she meets. And this is just the surface of this woman. As they say, the apple doesn't fall from the tree - and what a tree it is. Liz is part of a very large, Long Island family...yes, the Long Island Adams family!

I am lucky enough to have been accepted into the 'A-list' by Mr. and Mrs. Adams...which I am extraordinarily proud to share. I hear it's a pretty exclusive list. I love hearing stories of the Adams dinner table. The amazing meals that were cooked, lively conversation and the abundance of love and creativity. One of many Adams meals Liz shared with me was her mom's (or really Grandmother's) Chicken Orzo soup. We all know Chicken Soup is good for the soul ...and this one will knock your socks off! I have added a few little twists to this Adams classic, but the recipe and all its glory is attributed to the legendary Mrs. Adams.
From my table to yours....

Chicken Orzo Soup
Ingredients

• Whole chicken
• Onion, chopped
• 5 carrots, peeled and chopped
• 2 bay leaves
• 1/2 box orzo
• 1 lemon
• 1 cube butter (you can get away with 1/2 cube)
• 1/4 C creamed sherry

Directions

• Rinse whole chicken (remove any neck or nasty junk shoved inside the cavity...ewww)
• Place chicken in large pot, cover with water
• Add chopped onion, carrots and sage leaves
• Bring to a boil, reduce and cook 30 min (until chicken is cooked)
• Remove chicken from broth and cool a bit (so you don't burn your fingers as you try to remove all the meat from the bones)
• Pull meat from the bones, shred and add back to broth (I ditch all the fat, skin, random parts...again ewww)
• Bring broth and chicken to a boil
• Add orzo, juice from lemon, butter, salt and pepper
• Reduce to medium and cook until orzo is cooked (20 min)
• Add sherry
• Cook for another few minutes
• Remove bay leaves and serve!

Tim's Tomato Dill or Basil Soup

Two firsts hit Boulder County yesterday...Our first real snowfall and a brand new baby boy for Anne and Brandon Greenhaw! Fresh starts come to us everyday, just some are more obvious than others. New babies and snowfall...seems like a great time to bust out a belly warming recipe.

As I was thinking what to make my family, as well as the newly expanded Greenhaw crew, I was quickly reminded of a special gift we received almost four and a half years ago, after Miss Hailey was born. The day we came home from Avista Hospital, Tim Shove (one of our fantastic neighbors for those of you who don't know him) brought us a wonderful, large pot of fantastic tomato basil soup, homemade tortillas and aged white cheddar. The perfect meal for a sleep deprived, slightly nervous new family in the middle of winter. This was one of our first meals as a new family and joined by Nana...made for a memorable evening.

This recipe is simple, quick, fresh, healthy and most of all TASTY.
From our table to yours...enjoy!

Tomato Dill or Basil Soup (large pot - serves 8)
Soup can be made a day in advance and freezes well

Ingredients ...I have added a few little twists from the original recipe

• 3 T olive oil


• 3 C chopped leeks (white and pale green parts)


• 4- 28 oz cans diced tomatoes with tomato juice


• 4 1/2 C low salt chicken stock


• 6 T packed, chopped basil or dill (depending on your preference)


• 2 pinches red pepper flakes (or 1/4 t cayenne if you prefer)


• 1 package prosciutto chopped


• 1/4 C fat free half and half


• 1/4 C creamed sherry


• 1 T kosher salt


• 1 T pepper


• Sour cream (dollops for serving)


• Sprinkle shredded Parmesan (or slices of aged white cheddar)


• Fresh dill or basil sprigs for garnish


• Baguette (or fresh tortillas)

Directions:

• In a large pot, heat olive oil


• Add chopped leeks and cook until tender (about 8 min)


• Add tomatoes including all tomato juice, chicken stock, chopped herb (basil or dill), re pepper, prosciutto, and bring to low boil.


• Reduce heat, stir and simmer uncovered for 30 min.


• Once tomatoes are fairly soft, puree soup in food processor or blender until smooth and then return to pot (probably need to do this in 3-4 batches).


• Bring soup to a simmer over low heat


• Add fat free half and half and creamed sherry


• Add salt and pepper


• Stir and simmer for another 10 min


• Ladle into bowls and top with shaved Parmesan and herb of choice (or a dollop of sour cream and aged cheddar)

This is really a bisque and matched with a great salad...you are ready to sit down and share your weekly adventures.

Quick Coq Au Vin with Apple and Brie Smashed Potatoes

Another guilty pleasure of mine is watching the Food Network. Not sure if it's like a modern mystery or a classic romance...but always engaging and inspiring...to me anyway. So after watching Guy whip up some sort of Halibut Vera Cruz, fried asparagus (that actually looked pretty damn good) followed up by some sort of Frangelico/vodka shot ...that he promises tastes like German Chocolate Cake, Rachel Ray 30 min meal for Mother's Day started. While we can all agree she can be just a bit too perky for Sunday morning, many of her meals are fantastic. Just quick, easy and normally a family pleaser.

Craig loves Coq Au Vin. Not sure if this was a family favorite or if Chef Al Burton made it so amazingly well at one of his legendary parties, but regardless, he seems to always mention it. I however, am not a huge fan of hours of cooking and using all parts of the chicken (Coq) - but give me the wine (au vin) and now we can start talking. So Rachel Ray shared a recipe that seems to be the perfect compromise - boneless chicken (yes, honey we can use boneless dark meat too), lots of wine (happy) and cooks in 30 min (extra happy). Additionally, she glammed up a family classic - Smashed potatoes with apple cream and brie - HOLY COW. If this doesn't say fall family classic with a bit of panache, I don't know what does. I couldn't find the recipe online...so this is from memory and experience.
From our table to yours, enjoy!

Quick Coq Au Vin
Ingredients:

• 3 large, boneless skinless chicken breasts (all my Orange County friends are happy)
• 4 boneless, skinless chicken thighs (if you like or just add extra breasts)
• 1/2 bottle dry, white wine (I know, seriously, buy two buck chuck)
• 3-4 pieces bacon, diced
• 1 yellow onion, diced
• 3 garlic cloves, diced
• 2 carrots, chopped
• 3 celery stalks, chopped
• Flour (for chicken and a sprinkle to thicken the sauce)
• sprigs thyme
• 2 bay leaves
• Olive Oil, salt and pepper (of course)

Directions:

• Marinate chicken in large bowl with wine (yes, all of it)
• In large sauce pan, cook chopped bacon until crispy
• Remove bacon with slotted spoon and reserve
• In same sauce pan, cook chicken until cooked through. Use tongs to remove chicken from the wine marinade, but SAVE THE WINE - you will use this for the sauce.
• When chicken is cooked (probably 3-4 min/side) remove chicken from pan
• Add a little olive oil to pan and add onions, garlic, celery, thyme sprigs, bay leaves and carrots - cook for 2 min
• Add the wine from the chicken marinade, sprinkle with 1 t flour, stir, cover and cook for 5 min
• Return chicken to pan cook for 5 min
• Remove thyme stem and bay leaves
• Spoon into potatoe reservoir (see below for more detail)

Smashed Potatoes with Apple and Brie
Ingredients:

• 1 1/2 pound Yukon potatoes
• 4 oz brie
• 1 granny smith apple, pealed and quartered
• 1 1/2 C cream (I used fat free half and half and it was great)

Directions:

• Clean and quarter potatoes
• Place in boiling water for 20 min (add a t salt when water boils)
• Bring cream or ff half and half to low boil and add quartered apple (cook for 10 min)
• Pour cream/apple mixture into food processor, blend into smooth mixture
• Drain potatoes and return potatoes to hot pan
• Pour blended apple mixture over potatoes
• Add brie (break into small portions to help it melt faster)
• Using a smasher, smash all ingredients (if it seems too thick, feel free to add milk)
• Salt and pepper to your liking

To plate this version of coq au vin and potatoes....

Using over sized bowls or plates with a lip, spoon smashed potatoes in the center of the dish. Make the potatoes into a reservoir. Spoon coq au vin (chicken, sauce and veggies) into the potato bowl. Sprinkle with crisp bacon and top with a sprig of thyme. Special and fantastic to the eye and belly.

Eggplant Parmesan with Roasted Red Pepper Sauce

Mr. Vaccaro is traveling this week, which for some reason gives me the inspiration to cook all things he doesn't favor. Is this rebellion? Or just ceasing an opportunity? Perhaps a bit of both. Wow, I sure do get crazy in my old age. Remember when mom and dad went out of town? I am pretty sure I would do more than cook meals they didn't like me to eat!

Well, what I do know is if you haven't seen those gorgeous, full, dark purple eggplants in the produce section or in your garden...you are missing out on quite a site. So while the leaves are starting to turn golden and red, we are trying to find our rakes and the kids are preparing to jump in a large pile of crispy leaves in the backyard, start enjoying all that is timely and fresh. The below recipe is a version from Bobby Flay.

PS...This dish is also a great way to get your kiddos to enjoy a new veggie!

Happy cooking...



Eggplant Parmesan with Roasted Red Pepper Sauce (serves 8-10)

Ingredients

Roasted Red Pepper Tomato Sauce:

• 3 tablespoons olive oil
• 1 large yellow onion, coarsely chopped
• 3 cloves garlic, coarsely chopped
• 1/2 teaspoon red pepper flakes
• 3 roasted red peppers, peeled, seeded and chopped
• 2 (28-ounce) cans plum tomatoes and their juices, crushed with your hands
• 1 (28-ounce) can crushed tomatoes
• 3 tablespoons freshly chopped flat-leaf parsley
• 3 tablespoons freshly chopped basil leaves
• 1 tablespoon freshly chopped oregano leaves
• Salt and freshly ground black pepper
  

Eggplant

• 5 cups fresh dried breadcrumbs (you know you have a baguette you intended to serve, forgot and now it's a bit old)
• Butter, for greasing the dish
• 3 tablespoons finely chopped fresh flat-leaf parsley
• 1 tablespoon finely chopped fresh oregano leaves
• 1 tablespoon finely chopped fresh thyme leaves
• Salt and freshly ground black pepper
• 6 large eggs, beaten
• 2 tablespoons water
• 2 to 3 medium eggplants (about 2 1/4-pounds), cut into 1/2-inch-thick round slices (need about 18 slices)
• All-purpose flour, for dredging
• Vegetable oil, for frying
• Roasted Red Pepper Tomato Sauce
• 12 ounces grated mozzarella (not fresh), plus1/2 pound fresh mozzarella, thinly sliced
• 12 ounces grated fontina
• 3/4 cup grated Pecorino Romano
• Fresh basil leaves, torn
  

For the Roasted Red Pepper Tomato Sauce:
Directions
Heat the oil in a large Dutch oven over medium-high heat. Add the onion and cook until soft. Add the garlic and red pepper flakes and cook for 1 minute. Add the red peppers and cook for 1 minute.
Add the tomatoes, bring to a boil and cook, stirring occasionally, until thickened, about 25 to 30 minutes. Transfer the mixture to a food processor and process until smooth. Return the mixture back to the pot, add the parsley, basil and oregano and season with salt and pepper. Cook for 10 minutes longer.

For the Eggplant:
To dry out the bread crumbs:
Preheat the oven to 300 degree F.
Evenly spread the bread crumbs on a large baking sheet and place in the oven. Bake for 5 minutes, turn the oven off and let the bread crumbs sit in the oven for 30 minutes or until just dry.

Raise the temperature of the oven up to 400 degrees F. Lightly butter the bottom and sides of a 15 by 10 by 2-inch baking dish and set aside.

Place the bread crumbs into a large shallow bowl. Add the herbs, 1 1/2 teaspoons salt and 1/2 teaspoon of pepper. In another medium shallow bowl, whisk the eggs and 2 tablespoons of water together.
Season each eggplant slice on both sides with salt and pepper. Dredge each eggplant slice in the flour, tapping off excess, then dip it in the egg, and finally dredge it in the bread crumb mixture. Shake off any excess breading and transfer the egg plant to a baking sheet. Repeat with the remaining eggplant.
Heat 1/2-inch of oil in 2 large straight-sided saute pans over medium heat until the oil reaches a temperature of 385 degrees F. Working in small batches, fry a few of the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet. Repeat with the remaining eggplant.
Cover the bottom of the prepared baking dish with some of the tomato sauce and arrange 1/2 of the eggplant over the sauce. Cover the eggplant with some of the sauce, grated mozzarella, fontina, Romano cheese and some of the basil. Repeat to make 3 layers ending with the sauce. Top with the fresh mozzarella and remaining Romano and bake until hot and just beginning to brown, about 30 minutes. Let rest 10 minutes before serving.

Zucchini, Potato and Parmesan Soup

As I said, I am lucky to live in a neighborhood with many fantastic gardeners. And even luckier that they share. But I must say, I feel a little pressure to produce something deserving of all their labor. So there I sat, looking at a 6 pound zucchini and a dozen small, tasty yellow onions. Hmmmm.

I love the 'Back to the Table' cookbook by Art Smith. It's full of great recipes, wonderful images and tips of what it means to share a home cooked meal. While flipping through the Family Meal: Soups chapter, a 'perfect, hearty summer soup' caught my eye. So I washed off all the garden soil, began chopping and sauteing and a new dish is added to my bag of tricks.

From our table to yours - enjoy

Zucchini, Potato and Parmesan Soup (serves 8-10)

Ingredients:

• 1 T extra-virgin olive oil
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 3 medium zucchini, scrubbed but unpeeled, cut into 1/2 inch cubes (4 cups)
• 1 medium Yukon Gold potato, peeled and cut into 1/2 inch cubes (1 cup)
• 3 cups veggie or chicken broth
• 1 sprig fresh thyme
• 1 C evaporated skimmed milk
• 3 T freshly grated Parmesan cheese, plus additonal for serving
• Salt and Pepper
• Chopped fresh thyme, for garnish

Directions:

• Heat oil in large pot over medium heat
• Add the onion and garlic, cover
• Cook stiring often until the onions are translucent (about 5 min)
• Stir n the zucchini and potato
• Add enough broth to barley cover the vegetables
• Add the thyme and bring to a boil over high heat
• Reduce heat to low, simmer, partially covered until the potato is tender (about 15 min)
• Stir in evaporated mile and cheese.
• Heat until very hot, but DO NOT boil, or the soup will curdle. Season to taste with sale an pepper
• Ladle into soup bowls, sprinkle with thyme and Parmesan.

Warms your belly!

Cornmeal and Spice-Crusted Scallops with Mango Salsa

Too many BBQ ribs, pulled pork sandwiches and ice cream cones this summer? I so hear you. The other night the seafood counter caught my eye. How did I forget how much I love scallops? Not only are they totally not served enough in my house, they are also so very easy to prepare and make a weekday feel a little more special. I kid you not - Seriously, fear not. The below recipe is low cal, super easy and incredibly YUM.

Don't think this recipe is just for adults. If you hold the mango salsa and place a scallop on top of your kids favorite noodle or rice ...crusty, moist and fantastic...they might surprise you.

Yes, this is another Pammy classic so you know it's fab!

So from my table to yours...enjoy!

Cornmeal and Spice-Crusted Scallops (serves 4)
Ingredients:

• 1 T yellow cornmeal
• 2 t ground coriander
• 2 t garlic powder
• 1/2 t onion powder
• 1/8 t salt & freshly ground pepper
• 1 1/2 #'s large fresh sea scallops
• 1 T olive oil
• 2 t butter
• Additional Pam if needed (and you still want to be ultra low-cal)
  
  

Directions:

• Combine first 6 ingredients in a shallow dish.
• Dredge both sides of scallops in cornmeal mixture.
• Heat olive oil and butter in a large skillet over medium-high heat.
• Add scallops to pan, and cook 3 minutes. Carefully turn over; cook 1 minute or until done.
  
  

Mango Salsa

• 1 medium mango, chopped
• 1 cup fresh strawberries, sliced
• 1/2 cup chopped green onion
• 1 T minced cilantro
• 1 t grated lime rind
• 1 T lime juice
• 1/4 t ground cumin
• 1/8 t. ground red pepper
• Mix & chill two hours or longer & serve.
  
  

Grilled Portobello Parmesan

Kids are heading back to school, routines are craved and gardens are producing onions, zucchini, eggplant and tomatoes. Lucky me, I am getting treated by friends with fantastically green thumbs (mine is purple). Even if you don't have a garden, check out your local Farmers Market or Whole Foods for some of the tastiest Portobello mushrooms and gorgeous heirloom tomatoes. They almost look too good to eat, I said ALMOST! So to help you start the fall in full flavor, enjoy cooking something new, fresh and fabulous. This is a Pammy specialty...

Grilled Portobello Parmesan (6 servings)

Ingredients

• 6 T extra virgin olive oil (EVO)
• 3 T balsamic vinegar
• 1 large garlic clove, pressed
• 6 large Portobello mushrooms, stemmed, gills scraped out
• 1 cup ricotta cheese
• 1/2 cup plus 6 T finely grated Parmesan cheese
• 3 T chopped fresh basil
• 6 1/2"thick heirloom tomato slices (from 2 very large)
• 7 to 8 oz. Fontina cheese, thinly sliced
  

Directions

• Prepare barbecue (medium-high heat).
• Whisk EVO, balsamic, & garlic in small bowl. If short on time, use bottled balsamic dressing.
• Season dressing to taste with S & P.
• Spoon generous T dressing into each mushroom; swirl to coat.
• Stir ricotta, 1/2 C Parmesan, and 2 T chopped basil in small bowl to blend.
• Season with S & P.
• Sprinkle tomato slices with S & P.
• Place mushrooms on grill, gill side down. Grill until edges begin to soften. 3 to 5 minutes, depending on thickness of mushrooms.
• Transfer mushrooms to a platter gill side up.
• Nestle 1 tomato slice into each mushroom.
• Divide ricotta cheese mixture atop sliced tomatoes, spreading to cover, about 3 T per mushroom.
• Top with Fontina cheese slices, dividing equally.
• Sprinkle 1 T Parmesan cheese over each.
• Carefully return mushrooms to grill. Cover BBQ and cook till mushrooms are soft and cheese is melted, about 5 minutes.
• Sprinkle remaining chopped basil. Place mushrooms on plates. Drizzle remaining dressing around mushrooms and serve.
  
  Bon Appetito!
  

Slow Roasted Pulled Pork Sandwiches

One would think since we had Shorty's Pit BBQ for years, we would be experts at busting out some mean pulled pork sandwiches. Not so much. In fact, I hadn't ever had the pleasure of creating this meal myself until this weekend. Thanks to the help of my good friend Sammy Moore, Google and the opinions of the so called BBQ experts a new family favorite is born.

Super easy, very cost effective and incredibly tasty. Wondering what to do with leftovers? They certainly make great sandwiches the next day...or even burritos. In fact, on July 5 after a fun filled evening over indulgence, we had friends over to partake in pork, egg, roasted corn, refried bean, cilantro, cheddar breakfast burritos. YUM.

Menu:

• Pulled Pork Sandwiches (see below)
• Baked Beans (Canned work)
• Coleslaw (anyone have a great slaw recipe?)
• Roasted Corn (see recipe on blog)

Pulled Pork Sandwiches

Ingredients:

• 3-4 # Pork Shoulder Roast
• Chili Powder
• Kosher salt
• 2 cloves garlic, pressed
• Pepper
• Paprika
• 1 T sugar
• 2 beers
• 6 kaiser rolls
• BBQ sauce

Directions:

• Preheat oven to 450 degrees
• Place roast in large roasting pan, on a rack (you don't want the roast to sit in its own fat)
• Rub the roast with all seasonings and pressed garlic
• Sprinkle with sugar
• Place in high temp oven for 1 hour
• Turn heat down to 250 degrees
• Pour two beers into roasting pan and cover with foil
• Cook for 3-4 hours
• Using a sharp knife begin slicing meat - it should shred easily
• Warm BBQ sauce and serve on the side
• Warm and slice Kaiser rolls

To serve as a buffet, transfer the pulled pork and desired juices to your crock pot. This will allow the meat to stay warm and moist (to use Sarah Wu's fav word!). Pour warmed BBQ sauce into serving container and let everyone make their own sandwich. I like mine Carolina style...which means top the meat with a spoonful of slaw ...mmmmm.

Top 11 Fourth of July Menus: Bon Apetit

As you know by now, holidays are big in my family. We are a family that needs little reason to party, but holidays give us the opportunity to take out all the stops!

Remembering my Fourth of July moments make me realize that tomorrow is another opportunity to help influence the special memories of my girls and neighbors. It is a holiday that is all about the basics - no pretense and all fun.

My fourth of July memories take me to either the beach or the legendary Port Locksleigh block party. Nothing was more exciting than seeing all the BBQ's, tables and chairs on the driveway, the cones at the end of the street and Jimmy the Beach (aka Jim Roberts) on the mic. The neighborhood parents would organize a bike parade, water balloon toss, egg spoon race and then it was time for the anticipated Port Locksleigh vs Port Taggert softball game on the greenbelt...where we would KICK SOME REAL BUTT. I always felt so lucky that I got to be part of the BEST STREET.

The menus for this holiday reflect the event - classic. If you are searching for inspiration on what to cook for your party or the pot luck you are hitting up, check out the top 11 Fourth of July menus...care of Bon Apetit. http://www.bonappetit.com/dishes/menus/fourth_of_july_menu_guide/index/index_20090529

While you know I have a lot of care about the food, it's the memories, people and times you are creating that deserve the most effort and attention. To me, Fourth of July is still a day of tossing water balloons, playing games, catching up with neighborhood friends, watching dads become little boys again, kids in awe of sparklers and for everyone to enjoy the purest pleasures of being an American.

Thank you to all who continue sacrificing, allowing families around the country these amazing freedoms and privileges.

Happy Fourth!

Chicken and Beef Sate with Peanut Dipping Sauce

Who doesn't love a spread of cheese, cheese and more cheese? Shockingly enough, there are folks that prefer what my husband refers to as 'REAL PROTEIN' - who knew! Of course you can slice up some pepperoni (Jen) and add some salami (Craig), maybe some prosciutto (Liz), but how about mixing it up every now and again? Something with maybe less sodium and fat, high in flavor, no utensils needed and big on the WOW factor? Now that I have your attention, I'll take it down a notch.

There are so many great marinades, rubs and sauces on the market today, so when you can take shortcuts - DO. Nothing wrong with leveraging what's good to save time if it yeilds a similar result- am I right?

Here is an easy recipe or really a list of assembling various ingredients/products (which I guess is the definition of a recipe) to add even more fun to your next happy hour. Of course this can also be the main event with a side of rice and cucumber salad. Consider serving with Asian beer and sake - I am always looking for a reason to use my sake pitcher and cups.

Chicken and Beef Sate with Peanut Dipping Sauce

Chicken and Beef Sate
Ingredients: Serves 6-8 as appetizer

• 1 purple cabbage - cut in half
• Wood skewers
• 1 lb. thinly sliced beef, cut diagonally into long strips (feel free to buy a flank steak or any other less expensive beef)
• 1 lb. chicken tenders (or boneless, skinless chicken breast) cut diagonally into long strips
• 1/2 t ground ginger or fresh, chopped
• 2 cloves garlic, pressed
• 4 T Hoisin sauce
• 1 teaspoon kosher salt and pepper

Directions: If you are short on time, you can also buy the Thai rub at Costco

• Soak wooden skewers in water (follow directions on package).
• Marinate chicken and beef in hoison sauce and ginger - Make sure to marinate the meat in different bowls.
• Skewer the marinated strips of beef and chicken.
• Sprinkle lightly with kosher salt.
• Grill 3 min/side, until cooked.

Peanut Dipping Sauce: If you are short on time, buy a Thai peanut dipping sauce

Ingredients:

• 4 T chopped fresh cilantro
• 4 T light coconut milk
• 2 T low-sodium soy sauce
• 3 T creamy peanut butter
• 2 t sugar
• 2 t fresh lime juice
• 1 t red curry paste

Directions:

• Combine coconut milk and remaining ingredients.
• Stir until creamy.
  

Display:

• Place a half a cabbage (flat side down) on a platter.
• Begin poking the grilled meat skewers into the cabbage(s).
• Sprinkle chopped cilantro around the platter to add color.
• Serve peanut sauce in small dishes.

Poached Salmon with Butter Lemon Caper Sauce

My mom continuously raves about the salmon from Costco. The bummer is, my family always thinks salmon is too fishy tasting. Well, I think I have found the perfect recipe to change their minds. Poaching salmon is quick, easy and some how eliminates that sometimes fishy salmon flavor. Seriously. With the help of my fantastic co-worker, chef extraordinaire Rob Palmer, serve this poached salmon with a lovely butter lemon caper sauce.

Another fantastic aspect of poached salmon is it is great the next day, chilled on a bed of greens. I am not a huge fan of reheating fish (yes, I know many of you have strong opinions about THAT person who stinks up the office kitchen with fish leftovers... SARAH WU). My absolute favorite guilty pleasure is the Poached Salmon Salad at the Ritz in Newport Beach. That with a glass of chard and crusty sourdough bread - HEAVEN. I think their salad is topped with a dollop of hollandaise though - anything with hollandaise sauce is fantastically decadent and special. Check out this quick video on how to make hollandaise sauce on YouTube.

So if you've shunned salmon previously, give it another go!

Menu:

• Poached salmon with butter lemon caper sauce
• Steamed asparagus
• Sticky rice

Poached Salmon (serves 4)
Ingredients:
Yellow Onion, sliced
Juice from 1/2 Lemon
4 Salmon fillets
Dill (fresh or dried)

Sauce
1/2 stick of unsalted butter
2 T capers
Juice from 1/2 lemon

Directions:

• If you have a poaching pan, use that. If not, I used a steamer.
• Fill 1/4 of the pot water, sliced onion and lemon juice
• Bring to a boil
• Place steaming basket and dill, salmon fillets in pot
• Steam/poach for 15 min
• To make the sauce, heat the butter on medium high heat until clarified
• Soak capers in water and drain (removes the salt)
• Once the foam in the butter dissolves and you start to see it brown, remove the pot from the heat
• Add capers and lemon juice
• Spoon lemon caper sauce over each fillet
• Serve with steamed asparagus and sticky rice

Fun plating tip: Top steamed asparagus with a lemon curl. Fill a ramekin (small custard cup)with the sticky rice and then flip it upside down on each plate. The ramekin will shape the rice so it looks like a small castle. Height, interest and flavor.

I Want My Baby Back, Baby Back, Baby Back Ribs

Yes, while Shorty's is no more, we are still a carnivore household. While I am sure Craig would have us make ribs once a week, I tend to win the once a month or so battle. It is true that you should choose your guest list wisely when serving this tasty meal. Baby Back ribs are not inexpensive and they certainly can be a bit messy, but damn so GOOD. Here is a great way to guarantee you serve fall off the bone, tender, best dang ribs in town...every single time!

Menu:

• Baby Back Ribs
• Sliced Watermelon - um, pretty sure you know how to make this...
• Grilled Chile and Jalapeno Corn on the Cob

Baby Back Ribs (serves 4-6)

Ingredients:

• 2 Racks of Baby Back Pork Ribs
• Garlic powder
• Kosher salt
• Pepper
• 1 C BBQ Sauce (your choice)

Directions:

• Pre-heat oven to 250 degrees
• Score the back of the rack. Scoring is when you use a sharp knife, and cut the membrane on the backside of the ribs in a diamond pattern. Rub with the Bone Dust Spice, pressing the seasoning into the meat.
• Season well with garlic powder, salt and pepper
• Place in roasting pan or cookie sheet with meat side down (some also like to toss a can of beer in the pan and cover with foil - this will result in more moist and less crisp - it's a personal decision)
• Bake for 2-3 hours, turning occasionally
• Fire up the grill
• Grill 5 min/side - just to finish them off and get that crisp grill taste
• If you like your ribs 'dry' - you're done.
• If you prefer them 'wet' (with sauce) now is the time to baste your ribs with your desired amount of BBQ sauce. Make sure to warm the BBQ sauce prior to basting.
• Slice every third rib and serve em up

Chile Jalapeno Corn on the Cob
Ingredients:

• 6 ears corn, shucked
• Butter
• Chile Powder
• Kosher salt
• 1 Jalapeno, seeded and chopped
• Tear foil into 6 squares

Directions:

• Place corn on each piece of foil
• Rub each ear with butter
• Season with Chile Powder, salt and pepper
• Sprinkle with chopped jalapenos
• Seal foil
• Grill 8 minutes

Chiles Rellenos Casserole with Mango Salsa

Awww, cheese, peppers, chips, salsa, guac, margs...my nirvana! Our good friends, the Mohans, are getting close to heading back to the east coast. Before they go, Liz wanted to make sure she could add a mean Mexican feast to her bag of entertaining tricks. So, Liz and the kiddos came over for a hands on cooking dinner party and after a few margs...a family sleepover too!

We decided to make something different than your standard tacos, enchilada, quesadilla fiesta. I am a sucker for good rellenos. I can't stand the egg roll crust, but much prefer the light beer or egg battered style. So I was thrilled when I found a Whole Foods recipe not requiring a fry daddy! Anyway, we turned on some tunes, enjoyed a batch of fresh Margs from neighbor Shove and got to work. The result was a fantastic meal full of fresh flavors, tangy spices and a fiesta was born.

Menu:

• Chips, Salsa, Guac (check out guac recipe in Taco Tuesday post http://thevaccarofamilytable.blogspot.com/2009_01_01_archive.html)
• Chile Rellenos Casserole
• Mango salsa (great topping for the Rellenos - sweet, spicy, salty, tangy - great on fish and pork too)
• Mixed green salad
• Black beans (use a can, but spice them up with a bit of apple sauce, chalula and top with cilantro)
• Lemon cake (buy from Costco)

Chiles Rellenos Casserole
Ingredients:

• 8 poblano chilies
• 1 1/2 C grated Monterey Jack cheese
• 1 1/2 C grated cheddar cheese
• 2 T chopped chipotle peppers in adobo sauce
• 1/4 C flour
• 4 large eggs, separated
• 1 T hot sauce

• 1/4 C canola oil
• 1 large egg beaten
• 1/2 C yellow cornmeal
• 1 C sour cream
• 1 C canned creamed corn

Directions:

• Preheat oven to 450 degrees and place the whole poblano peppers on a baking sheet. Roast for about 20 min or until blackened on all sides.
• Remove from oven and place chiles in paper bag. Let stand for 20 min.
• Reduce the oven temperature to 350 degrees.
• Remove the chiles from the bag and rub off the skin.
• Make a slit in one side of each chile, running within a 1/2 inch from the top to bottom - leaving the chile whole with a pocket for stuffing.
• In a medium bowl, combine the cheeses with chipotle chiles.
• Fill the chiles with the cheese mixture, pressing the slit closed after filling.
• Roll the stuffed chiles in flour to coat all sides.
• Beat the egg yolks with the hot sauce and mix in the remaining flour.
• In another bowl, beat the egg whites with an electric mixer, until stiff; then gently fold the egg whites into the egg yolk mixture.
• Heat the canola oil in a large saute pan.
• Dip the floured chiles into the egg mixture and saute for 5-7 min, until golden on all sides.
• Drain the chiles on paper towels.
• Place the browned chiles in a lightly greased 10x12 baking dish.
• In a small bowl, mix the remaining eggs with cornmeal, sour cream and creamed corn.
• Pour this mixture over the chiles.
• Bake the casserole for 25-30 min, until the cornmeal mixture is set, firm to the touch and light, golden brown.
• Serve immediately!

Mango Salsa

Ingredients:

• Mango, peeled and chopped
• 2 tomatoes, chopped
• 1 jalapeno, seeded and chopped
• 1/2 bell pepper, chopped
• 2 cloves garlic, pressed
• 2 T cilantro chopped
• Juice from 1/2 lemon
• S&P to taste

Directions:

Mix well!

Traditional Memorial Day Feast

Really...Memorial Day 2009? Kids are almost out of school, plants are in full bloom, patio furniture is back on the deck, pots are being planted and BBQ's are becoming a regular weekend occurrence. Whether you are having the party or heading to your neighbors' place, this meal is 100% do ahead. So the meal is done, dishes are clean and you are free to enjoy the party!

Menu:

• Deviled Eggs
• Seven-Layer Salad
• Fried Chicken
• Potato Salad
• Sliced Watermelon (no recipe...buy a watermelon and slice it!)
• Traditional Toll House Cookies (check out the back of the bag, why mess with perfection)

Deviled Eggs - makes 24 deviled eggs

Ingredients:

• 12 large eggs
• 3 T mayo
• 2 T Dijon mustard
• 1 T sweet pickle
• Dash of Worcestershire sauce
• 2 T chopped parsley
• Paprika for garnish

Directions:

• Place eggs in pot full of water of boiling water and simmer for 10 min. Drain, rinse under cool.
• When the eggs are cool enough to handle, but still warm, peel the eggs. Cool completely.
• Cut each egg lengthwise, remove the yolks and place in a medium bowl.
• Add the mayo, mustard, pickle and Worcestershire sauce. Season to taste with salt, pepper and hot sauce (if desired).
• Mix well.
• Using a spoon (or if you're feeling fancy, use a pastry bag) and fill each egg white half with the egg mixture.
• Sprinkle each half with parsley, then paprika.
• Cover with plastic wrap and chill for at least one hour and up to eight. Serve chilled.

Seven Layer Salad

Ingredients:

• 2 Romain hearts, trimmed and torn into bite-sized pieces
• 1/2 pint grape tomatoes sliced
• 1-2 bunches of green onions, chopped
• 1 medium pepper, chopped
• 1 C fresh corn kernels, blanched (or canned)
• 1 C fresh peas (or frozen)
• 1 cucumber, sliced in to 1/8 inch rounds
• 2 medium carrots, shredded
• 3/4 C Blue cheese and balsamic vinegar dressing (I like to mix)

Directions:

• Layer the vegetables in a large glass bowl in the following order: Romaine, tomatoes, carrots, peas, corn, peppers and top with sliced cucumbers.
• Spread the dressing over the cucumbers, cover tightly with plastic wrap and refrigerate until ready to serve, up to 8 hours.
• Just before serving, toss well.

Old-Fashioned Potato Salad

Ingredients:

• 2 pounds Yukon gold potatoes, peeled and cut into 3/4 inch cubes
• 1/2 medium onion, chopped (about 1/2 C)
• 4 celery ribs, slided into 1/2 inch-thick half-moons
• 1 t salt
• 4 large eggs, boiled and peeled
• 1 C mayo
• 1/4 C sweet relish
• 2 T cider vinegar
• 1 T brown mustard
• Salt and pepper
• Paprika and parsley for garnish

Directions:

• Place the potatoes in a large saucepan and add enough water to cover by 1 inch. Bring to a boil over medium-high heat. Reduce heat to low and simmer until the potatoes are tender, about 15 min. Drain.
• Peel and slice the hard-boiled eggs
• In a large bowl, place potatoes, sliced eggs, relish, vinegar, mayo, mustard, onions and celery -mix well
• Season with salt and pepper to taste
• Garnish with chopped parsley and paprika.
• Cover and refrigerate until well chilled, at least two hours.

Fried Chicken

Ingredients

• One 3 1/2 pound chicken, cut into 8 pieces - if you know your crew will only eat drumsticks and breasts, buy those
• 2 C buttermilk
• 2 t salt
• Vegetable oil (for frying)
• 1 C flour
• 1/2 t pepper
• 1/2 t garlic powder
• 1 t paprika

Directions:

• In a medium bowl, place the chicken, buttermilk and salt. Stir well and refrigerate for an hour.
• Heat oven to 375 degrees
• Mix the flour, paprika, pepper and garlic powder in a shallow bowl.
• Take each piece of buttermilk soaked chicken and roll in flour mixture.
• Shake off excess flour and place on sprayed cookie sheet
• Bake for 25 min (this helps reduce the amount of time in the fryer!)
• In a frying pan, heat about 1 inch of vegetable oil over medium-high heat.
• Place each piece of chicken in hot oil, turning occasionally, until golden brown
• Drain on paper towels.
• Serve at room temp (within 2 hours of cooking), hot or even chilled (my dad's fav)!

Potato Wedges

Love the fries, but hate the fat? Here is a good compromise. This is a great side dish for burgers, hot dogs and even that grilled rib eye. Should you have leftovers, they are the start for some great hash browns. Dice the remaining potatoes, add chopped onions and peppers and you have breakfast!

Ingredients: (serves four)

• 2 Russet potatoes, cleaned and sliced into wedges
• 3 T olive oil
• 2 cloves garlic, pressed
• Old Bay Seasoning
• Coarse pepper

Directions:

• Preheat oven to 375 degrees.
• Place all ingredients into a Ziploc bag to coat potatoes well.
• Pour onto a cookie sheet.
• Bake for 40 min or until potatoes are soft and brown.

Ravioli a la Cali

The last month has been a bit more of a roller coaster than usual. Rushing around, feeling unorganized, blah, blah, blah. But even when life feels out of control, one thing you can still deliver is a quick, easy, tasty and comforting meal. While coming back late from the hospital, Pam, Dad and I were starving...but what do make? Too tired, little in the fridge...but belly groaning. Pam whipped this up and it more than hit the spot.

Ravioli on a Bed of Mixed Greens topped with Pine Nuts and Feta (I know, way too long a name)
Ingredients - serves four

• 1 package of fresh, large ravioli (meat, veggie, whatever you like)
• 1 package mixed field greens
• 1/4 C pine nuts, toasted
• 1 package crumbled feta
• 4 T Italian or Balsamic dressing

Directions:

• Cook ravioli as package indicates
• Drain water and toss cooked ravioli with salad dressing
• On each plate, arrange a bed of mixed greens (or watercress if you prefer)
• Top greens with 4-5 ravioli
• Top with crumbled feta (1 T ish)
• Top with toasted pine nuts

The warmth of the ravioli with the dressing adds a great texture to your typical salad. The height also adds a nice element of interest on the plate. Hearty, healthy and semi-hip...Enjoy!

Spiced Eggs

What in the heck to do with the dozens of hard boiled eggs stinking up your refrigerator? You've come to the right place. Here is another family favorite. If you ever go to my Dad and Pam's house you can be assured to find a large jar of these eggs. Great protein snack or breakfast. You have probably seen a jar of these babies behind a bar or in a deli. They are colorful, flavorful and always remind me of home.

Spiced Eggs
Ingredients

• 1 dozen hard boiled eggs
• 1 large jar of yellow Mexican hot peppers
• Apple cider vinegar
• Water
• 1 t. Tumeric
• 1 t. Mustard Seed
• 1 t. Celery Seed

Instructions

• Use a large glass jar with tight-fitting lid (I used Tupperware, so it will work if you don't have it)
• Peel hard boiled eggs
• Place eggs in jar
• Pour hot peppers and pepper juice into jar
• Fill the empty pepper jar with vinegar and then pour into large jar
• Fill the empty pepper jar with water and pour into large jar
• Sprinkle 1t celery seed, turmeric and mustard seed into large jar
• Stir, close jar and refrigerate.
• These last FOREVER. To serve, slice and salt and pepper. YUM.

Soy Chicken, Fried Rice and Asian Green Beans

Last weekend my cousin Kim and her daughter Tea came for a visit. I was flattered when she asked to brainstorm a menu for an upcoming girls gathering she is hosting. We chatted about what was most important ...ease of preparation and tastiness! Works for me. After tossing a bunch of ideas around we settled on an old family favorite ...thanks Pam!

As always, good food is important, great company critical and the ambiance sets the stage. Here are some fun ideas to help with the latter...

• Add an orchid to your table arrangement
• Place an orchid on top of each folded napkin
• Offer Asian beer with fun, small glasses
• Use those tea pots you've been storing - serve green tea with dinner or dessert
• Consider using square plates
• Place soy sauce serving containers on table
• Use a ramicon (small custard dish) to help you shape rice - gives plates unique dimension. Place a long piece of lemon grass atop the rice to add drama
• Dessert Ideas: Buy fortune cookies and create your own fun fortunes (stuff using tweezers). Or buy specialty chocolate covered fortune cookies. Serve mango or ginger sorbet - top with crystallized ginger and using your lemon zester to create long curly strips. Love dimension, drama and subtle surprises!

Soy Chicken

Ingredients - serves 4

• 1/4 C soy sauce
• 1 T sugar
• 1 T sherry
• 1/2 t grated ginger
• 4 boneless skinless chicken breasts
• 1 egg
• Sesame seeds
• 1/4 C flour
• 2 T butter
• 1 T vegetable oil

Directions:

• Mix soy sauce, sugar, sherry and ginger.
• Place chicken and mixture in a ziplock bag, marinate for 1-2 hours in refrigerator
• Preheat oven to 500 degrees
• Place empty Pyrex dish in oven while in preheats
• In shallow bow beat egg with 2 T of marinade
• Mix flour and sesame seeds
• Dip chicken in egg mixture then flour mixture
• Remove Pyrex dish from oven and add butter and oil to pan
• place chicken in the dish and bake uncovered 7-10 min/side

Easy Chinese Rice
Ingredients - serves 4

• 1 C sticky rice
• 2 C water
• 4 slices bacon
• 2 eggs
• 3 green onions, chopped
• 1 T soy sauce
• 1/4 C dry roasted peanuts (optional)
• salt and pepper

Directions:

• Boil water, add rice - cook as directed (25 min)
• While rice is cooking, cook bacon until crisp, then dice
• In another pan scramble the eggs and cook
• In large pan combine cooked rice, scrambled egg, diced bacon, chopped green onion, soy sauce and peanuts. Mix and heat through.

Asian Sesame Roasted Green Beans - Sunset Magazine

Ingredients

• 2 1/2 pounds green beans
• 1 tablespoon olive oil
• 2 tablespoons sesame seeds
• 1 tablespoon Asian (toasted) sesame oil
• Soy sauce

Directions:

• Rinse and drain beans; trim and discard stem ends.
• In each of two 12- by 17-inch baking pans, mix half the beans with half the olive oil; spread level.
• Bake at 450º until beans are slightly browned and tender - 15 to 25 minutes
• switch pan positions halfway through baking.
• Stir half the sesame seeds and half the sesame oil into beans in each pan; continue baking until seeds are golden, about 5 minutes longer.
• Pour into a bowl, add soy sauce to taste, and mix well.

Stuffed Mushrooms with Sausage and Herbs

Tasty Little Morsels
Man, are you as bored with your appetizer spread as I am? I mean seriously, how many olives and cheese platters can you put out? Or how about chips, salsa and guac? All good stuff, but every weekend? Last night we celebrated a good buddy's birthday and we expanded our horizons a bit. Remember stuffed mushrooms - double yum. These smell unreal and taste even better - Seriously.

Ingredients:

• 12 large mushrooms
• 3-4 T Parmesan
• 1/2 # ground Italian Sausage (I used spicy)
• 3 oz fresh wild mushrooms such as shitake or oyster mushrooms
• 12-14 sprigs fresh tarragon
• 10-12 fresh sprigs chervil
• 7-10 sprigs of fresh thyme
• 3/4 C chopped walnuts
• 3 garlic cloves
• 1/4 C olive oil (you can use much less if you prefer)
• Juice of 1/2 lemon
• 6 T heavy cream (you can use fat free half and half if you prefer)
• Salt and Pepper to taste

Directions:

• Pull stems from the large mushrooms, leaving the caps whole for stuffing. Wipe the caps with a damp paper towel. Set aside in your baking dish.
• Wipe the wild mushrooms with a damp cloth and trim the stems.
• Finely chop the wild mushrooms
• Set aside 4 sprigs of each herb for garnish. Chop the remaining herbs and combine with Parmesan cheese.
• Coarsely chop the walnuts
• Cook ground sausage in frying pan until done - 5 min
• In another frying pan heat 3-4 T olive oil
• Add the chopped mushrooms, garlic and lemon juice, salt and pepper.
• Cook until all the liquid has evaporated - 3-5 min.
• Stir in the cream and cook until slightly thickened - 1-2 min
• Add the cooked sausage, chopped walnuts, herbs and Parmesan
• Heat the oven to 350 degrees
• Lightly oil your baking dish
• Spoon 1-2 T of mixture into each mushroom cap, mounding it well.
• Set the stuffed mushroom in your prepared baking dish
• Sprinkle about 1t of parmesean over the stuffed mushrooms
• Lightly drizzle olive oil over the stuffed mushrooms
• Place in the over for 15-20 min - until mushrooms are tender when pierced and the filling is very HOT
• Garnish serving dish with remaining sprigs

Roasted Vegetables: Side Dish and then Soup

Man, I had such a lazy weekend and indulged in one of my guilty pleasures, watching the Food Network. Even though it's looking like we are going to get weather in the 70's this week, this recipe for roasted vegetables is fantastic. In fact the Barefoot Contessa first served the roasted vegetables as a side dish to roasted chicken and then made a soup from the leftovers - you know I love that - Two for one!

The kicker in serving the roasted vegetables is the display and finishing touches. For ingredients and directions, please visit the below link.

Roasted Vegetable Display:

• Display each roasted vegetable on a large platter.
• Keep like veggies together, don't mix.
• For garnish, place a large bunch of flat leaf parsley on the edge.
• Top carrots with a pinch of coarse pepper and kosher salt.
• Top sweet potatoes and butternut squash with a pinch of salt and pepper and finely chopped parsley.
• Top parsnips with a splash of real maple syrup.

Barefoot Contessa Roasted Vegetable Soup:
http://www.foodnetwork.com/recipes/ina-garten/roasted-vegetable-soup-recipe/index.html

Taco Tuesday, Wednesday, Thursday...

Growing up in Southern California, I took making Mexican food for granted. Now married to a 'New Englander' I realize not everyone ate fajitas, enchiladas, tostadas, tacos and tamales on a weekly basis. In fact, from what I hear, there were not even any Mexican restaurants in CT - the horror. Well, now living in Colorado for the last 16+ years, I realize this isn't just an east coast challenge - it's much more widespread. In fact, I was asked recently by a friend who shall remain nameless, how to make Tacos. I was aghast, but then realized, she wasn't alone. So for you foodies, this post won't do it for you. For the rest of you, please don't deprive your families, for the love of God serve Mexican food.

Below you will find instructions and ingredients to make: Soft and hard shell tacos with toppings, quesadillas, recommended side dishes and guacamole.

Tacos
Ingredients

• 1 1/2 # Ground beef (or one package)
• 1 yellow onion, chopped
• 2 cloves Garlic, pressed
• Salt and Pepper
• 1 tChipotle Tabasco
• 1 T Green taco sauce
• Corn and/or flour tortillas (your preference)
• Vegetable oil (if you like your shells crispy)

Toppings:

• Chopped Tomatoes
• Shredded cheddar cheese
• Chopped cilantro
• Shredded lettuce
• Sour cream
• Various hot sauces

Directions:
Making Taco Meat:

• Pour 1T vegetable oil in skillet over medium heat.
• Add chopped onion and pressed garlic. Cook for a minute.
• Add ground beef. Cook until brown (about 5-7 min ish)
• Season to your taste by adding salt, pepper, Tabasco/Chalulah and green taco sauce.

Frying Hard Shells:

• Heat 1 C vegetable oil in skillet over medium/high heat - it's gotta be HOTUse tongs to place flour or corn tortillas into the oil.
• For tostadas leave the tortilla flat and crisp each side. For tacos place the tortilla in the oil for 15 seconds then using the tongs fold into a shell and brown on each sideOnce the shell is to your liking place upside down on a paper towel. This will allow the excess oil to drip off and the shell to crisp up.
• If you like the tortillas soft, simply place a mixture of tortillas in foil, place in 300 degree oven for 15 min.

Make it to your liking:
Using various bowls display your toppings. The kids may only like cheese, others may like their tacos over loaded.
What else to serve:

Can't go wrong with serving a side of Mexican rice, apple sauce and refried black beans. Sweet, salty and spicy - all my favorites. It should go without saying that chips, salsa and guacamole should be served well ahead of time. And the kids love Quesadillas. Now, I again ASSumed everyone knows how to make these, but when I learned some folks were just 'nuk'n' them to a rubbery, chewy disaster, I knew I needed to set the record straight.

Cheese Quesadillas (No you cannot microwave these)
Ingredients:

• Shredded cheddar cheese (Shredding it yourself will result in better flavor)
• Flour Tortillas
• Butter

Directions:

• Heat 1 T butter in skillet over medium heat
• Butter one-side of the flour tortilla and place in skillet
• Cover tortilla with shredded cheddar cheese
• Butter another tortilla and place on top
• Flip the quesadilla when bottom tortilla is brown and do the same for the other side
• When both tortillas are brown and the cheese is melted, place on cutting board
• Slice into triangles and serve

Guacamole
Ingredients:
Four large, ripe avocados (not hard and not too soft)

• 1/2 lemon
• 1/2 T Worcestershire sauce
• 1 clove garlic
• Cholulah (or whatever hot sauce you like)
• Salt and pepper
• 1 bag tortilla chips

Directions:

• Remove skin and seed from avocados and place in mixing bowl
• Using a fork press the avocado into a chunky paste (if you like your guac smooth, press away
• Squeeze the juice from 1/2 lemon
• Add remaining ingredients (minus the chips!)
• Mix and season to taste - dice a jalepeno for extra spice
• Serve with chips and top the guac with cilantro, shredded cheese and tomato for garnish.

Adios mi amigos!

The New Freezer Pantry

Our resident pastry chef, Rob Palmer sent a link to a recent blog post from Michael Ruhlman - Notes from the Food World. This post briefly discusses the concept of the 'new pantry', a reflection on how our staple items might be changing or should be, because of our focus on cooking great food sensibly and efficiently. No more bullion cubes, canned stocks and a great idea on how you can actually make the most of a can of tomato paste after you open it. Short, sweet and helpful. Hope you enjoy as much as I did. Thanks for sharing Rob.

Get more tips: http://blog.ruhlman.com/ruhlmancom/2009/01/the-freezer-pan.html

Chicken Piccata

Tender, Tangy and Tasty
So my mom is the first to admit that in the early days she was a woman with limited culinary talents. However, there were a few things she always rocked in the kitchen and still does. Her scrambled eggs are still the best on the planet. Chocolate chip cookies are to DIE for. Fried chicken is a gut bomb, but perfectly crunchy, salty and delicious. And her Chicken Piccata is melt in your mouth, holy cow, FABULOUS.

Perfect Piccata (Serves 4)

Ingredients:

• 4 Boneless, skinless chicken breasts (or two whole chicken breasts)
• 1 extra large egg
• 1 T water
• 1 C flour
• Kosher salt and coarse pepper
• 3 T unsalted butter (divided)
• 1 T good olive oil
• 1/2 C white wine
• 1/2 C chicken stock
• 1/3 C fresh lemon juice (about 2 lemons)
• 2 Lemons sliced (for serving)
• 1/2 C Italian parsley, chopped (for serving)

Directions:

• Place each boneless, skinless chicken breast between two pieces of parchment paper or plastic wrap
• Using a kitchen mallet, pound chicken until thin
• Beat egg and water in small bowl
• Mix flour, salt and pepper in a shallow bowl or plate
• In a large sauce pan, heat olive oil over medium heat
• Place egg/floured chicken breasts in pan
• Cook 5 min. per side (or until cooked through and brown)
• Remove chicken from the pan and place on a side plate (until you finish making the sauce)
• Over medium heat, melt 1 tablespoon of the butter
• Add the lemon juice, wine, chicken stock, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Boil over high heat until reduced, about 2 minutes.
• Turn off the burner and add the remaining 2 tablespoons of butter - stir.
• Return the chicken breasts to the pan
• Place sliced lemon round and chopped parsley on top of the chicken
• Simmer for 3 min and serve!

Herbed new potatoes and steamed asparagus are always a lovely accompaniment to this family favorite. Enjoy!