Zucchini Bread

This was the most delicious zucchini bread ever--I've now found a way that I like zucchini :)

Zucchini Bread (adapted from Joy of Baking)

1/2 cup pecans or walnuts, toasted and coarsely chopped
1 cup shredded raw zucchini (1-2 zucchini)
1/2 cup peeled and grated raw apple, (about 1 large apple)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup safflower, corn, or canola oil
1 cup granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract

1/2 cup shredded coconut (sweetened or unsweetened)[****I omitted this out of preference]

Garnish:

Toasted coconut (sweetened or unsweetened)

Zucchini Bread: Preheat oven to 350 degrees F and place rack in center of oven. Grease (or spray with a nonstick vegetable spray) a 9 x 5 x 3 inch loaf pan.

Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

Grate the zucchini, using a medium grater, and then peel and grate the apple.

In a large bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg.

In the bowl of your electric mixer (or with a hand mixer), beat the oil, sugar, eggs, and vanilla extract until well blended (about 2 minutes). Beat in the grated zucchini and apple. Add the flour mixture, beating just until combined. Then fold in the nuts and coconut.

Pour the batter into the prepared pan (at this point I generously sprinkled sugar in the raw to give the top a nice texture once it came out of the oven.) Bake until the bread has risen and a toothpick inserted in the center comes out clean, about 50 to 60 minutes. Place on a wire rack to cool and then remove the bread from the pan.

Well wrapped, this bread will keep for several days at room temperature (if unfrosted) or for several days in the refrigerator (if frosted). This bread can be frozen.

Makes one - 9 x 5 x 3 inch loaf.

Frosting: Beat the butter and cream cheese until very smooth with no lumps. Gradually beat in the powdered sugar until fully incorporated and smooth. Beat in the vanilla extract. Spread over the top of the cooled zucchini bread. Garnish with toasted coconut, if desired.

(Note: To toast coconut - Place on a baking sheet and bake in a 350 degree F (177 degree C) oven for a few minutes until lightly browned. Watch carefully.)

Mango Salsa Scoops

(note, I made this at the end of August, here in MN, it is obviously not a hot summer day!)

Easy and quick and perfect on a hot summer day. I loved that this was a bit both spicy and sweet and kept nicely in the refrigerator for snacks all week long :)

This was from the Food Network Magazine, 50 After School Snacks Insert



Mango Salsa Scoops

Toss 1 cup diced mango and a 14.5 ounce can of black beans (rinsed and drained) with 1/4 cup diced red onion. Add 1 small can of chopped pickled jalapenos and the liquid, chopped cilantro and lime juice. Season with salt. Serve in tortilla scoops.

Spaghettini with Aglio e Olio

I loaned Lidia Bastianich's Italian American Kitchen Cookbook from the local library, now I might have to purchase this for myself, there were so many wonderful recipes and tips and tricks to try. This is a stellar read if you get the chance. The recipe is simple, delicious, and will for sure be made again!

Spaghettini Aglio e Olio (from Lidia Bastianich's Italian-American Kitchen Cookbook)

1 Pound spaghettini or linguine (as I did)
5 Tbsp extra virgin olive oil
10 cloves garlic, peeled and sliced
1 Tsp crushed hot red peppers, or more to taste
1/4 cup chopped fresh Italian Flat Leaf Parsley
1 cup freshly grated Parmesean-Reggiano

Bring a large pot of water to a full rolling boil over high heat and add a generous pinch of salt to the water. Cook the pasta semi covered, stirring occasionally until tender.

Meanwhile, heat 3 Tbsp of the olive oil in a large skillet over medium heat, add the garlic and cook. Occasionally stir and cook until the garlic is pale golden, about two minutes. Remove from heat and add the crushed red pepper.

Ladle about a cup of the pasta cooking water into the sauce. Add the parsley, the remaining 2 Tbsp of olive oil and salt to taste.

If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water and add directly to the skillet. If not, drain the pasta, return it too the pot, and add the sauce to the pot. Toss the pasta to coat with the sauce and heat for about a minute. Remove from heat and add the grated cheese, check the seasoning, and add more crushed red pepper if needed.

Serve immediately.

Jambalaya

After taking a break from food blogging for awhile, this is a big one to come back with. Brian and I had never really had Jambalaya but I had seen Ina Garten prepare it on her show, Barefoot Contessa, and it looked amazing.I followed the recipe fairly closely with a few adaptations such as I omitted the shrimp (mainly because we don't eat shrimp.) I upped the veggies a bit and the fresh herbs, and I substituted canned tomatoes for convenience.

There was a lot of chopping involved so plan timewise for that, or have someone in the kitchen helping you. Other than that the process was very easy and this recipe makes quite a bit I will say! We each had a good portion and there was easily leftovers for the week afterwards. I may try and freeze some of this though. However, this was the perfect excuse to break out the LeCreuset Ivory beauty thats been hiding in the closet for a few months



Jambalaya (Adapted from Barefoot Contessa)

1 tablespoon olive oil
1 pound sausage, such as kielbasa or Andouille, sliced
1 pound smoked ham, cubed
1 tablespoon butter
1 medium onion, diced
1 cup celery, diced
1 green bell pepper, cored and diced
1 red bell pepper, cored and diced
1 14.5 oz can diced fire roasted tomatoes (drain a little bit of the liquid off)
3 garlic cloves, minced
2 jalapeno peppers
2 teaspoons diced fresh oregano
2 teaspoon diced fresh thyme
3 tablespoons tomato paste
6 cups chicken stock, I used boxed
3 cups long grain rice, rinsed if needed
3 bay leaves
1 teaspoon freshly ground black pepper
6-8 dashes Tabasco (optional)
½ cup chopped scallions divided (optional)
¾ cup chopped fresh parsley, divided (optional)


Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and sauté for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl, and set aside. Add the ham to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the kielbasa, and set aside.

Add the butter, onion, celery and peppers to the same pot and sauté for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well.

Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, ham, bay leaves, salt, pepper and Tabasco. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes.

Add ¼ cup of the scallions and ¼ cup of the parsley if using. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.

Garnish with the remaining ¼ cup scallions and ½ cup parsley if using, and a dash of Tabasco, if desired.

Making your own Jam

Honestly before this summer I had no idea what canning was, I thought, "How do they get their cans to seal?" Literally referring to a can like you'd buy at the grocery store. I didn't know!! I soon found out that canning referred to preserving foods in jars, like jams, and jellies, and sauces, and pickles etc.

But the beginning of this summer brought about a curiousity to try this, and it started with baby steps. I saw this recipe on another blog showing an easy version of strawberry jam. I tried it and it was lovely, very bright and fruity, easy to spread and everybody loved it! But then I started learning more about different methods of canning. There is the water-bath method of preserving, and then there's a pressure cooker method, and there are freezer jams and so on, I am the first one to tell you am not an authority on these processes, but it's a pretty interesting subject and hobby to try as well.

There are lots of food safety concerns in regards to canning methods, you have to do it correctly or you could end up with a slew of troubles on your hands and there are a lot of resources out there to help you maneuver these, such as foodsafety.gov . For Jam making I did not buy any special equipment except jars and extra lids when needed. I have a big stock pot with a pasta insert that can easily be lifted in and out so that kind of doubled as a rack for the water bath method.

Don't let this scare you, I did it and so can you! Think of all the delicous combinations you can put together to enjoy all winter long instead of opting to the grocry store brands that are costly and have fillers and preservatives. I decided on the name of this blogpost because just prior to this I saw a Good Eats episode on Food Network and the topic was canning. Alton breaks the process down in very easy to understand terms, and he reminded me that using frozen fruit is fine when jam making, the fruit is picked at the peak of maturity and it's so easy to use!

Red Raspberry, Strawberry, Rheubarb Jam (from: Canning Jars Etc.)

Yield 9 jars

Enough strawberries, raspberries, and rheubarb to make a total of 5 cups crushed fruit

1 package powdered pectin

7 cups sugar

Rinse the berries. Smash berries with a potato masher, breaking up the berries with a blender or an immersion blender will break the pectin up too much and the jam will not set upon completion.

Combine smashed berries and pectin in a large pot. Bring to boil over high heat in a large pot. Add sugar, stirring until dissolved. Bring to a rolling boil. Boil for one minute, stirring constantly. Remove from heat. Skim foam, if necessary (alternatively you can add 1/2 tsp of butter or margarine to help eliminate the foam.)

Fill hot jars, leaving 1/4 inch headspace, make sure and wipe the rims nice and clean to ensure a good seal. Add lids and rings and process 10 minutes in a water bath.

Read more about preparing jars here
Read more about canning in general here

There are other berries you can try also is these various combinations

Lingonberries

 

Cranberries

 

Stoli Gala Applik Martini

 

I'm taking a pause from 'food blogging' to head over to 'bar blogging' or 'booze blogging' Either way it's time for a cocktail! This vodka was kind of sweet, so it less of a true apple taste than I was expecting, but I'm still not complaining.

The glass that is photographed is a waterford crystal martini glass we received as wedding presents, they are beautiful and so much fun to sip Gala Apple Martinis out of :)


Stoli Gala Applik Martini (receipe from Stoli)

1 part Stoli Gala Apple Vodka
1 part apple juice
1/2 part cranberry juice

Shake with ice to chill until icy cold, strain and serve up. You can also garnish the glass with an apple slice to be extra fancy!

OK fine-to smarten up this post, did you know in the height of the cold war a deal was struck between the Pepsi-Cola company and the Russian Government: Pepsi for Stoli!

How To Season a Wooden Cutting Board

Proper care of a wooden cutting board can make sure it lasts almost forever. This is important because a good cutting board can cost a more than a few dollars. It is a relatively simple step that can rejuvenate your favorite cutting board.

Why should we do this? Mainly because wood is a relatively 'soft' material and with the sharpness of the knives we use, small grooves are created on the surface of the cutting board. When food becomes trapped in these grooves, it can decompose and cause bacteria to grow, the board can become stinky, all kinds of things can happen. Another thing can happen is that when we wash our boards with hot sudsy water and dry it quickly before putting it away, the water that has seeped inside the board can cause the wooden board to split and crack over time.

How do we season a cutting board? Here's how and what you'll need.

1 soft cloth (I grabbed a cotton one out of my husbands 'bag of rags' from our last home improvement project)

A Mineral Oil (do not use a vegetable oil, olive oil, canola oil etc only because a vegetable type oil will become rancid over time, mineral oil will not.) I picked up a small bottle of it at Ikea in their kitchen tool section.

Cutting Board

Here's the How-To



Start with a clean, dry cutting board. We want to really let this mineral oil seep into the grain of the board. Depending on the size of the board, pour an amount on to the board.



Wipe with the soft cloth with the grain of the board, not against it.



Once this process is complete, repeat on the other side of the board.



If you (like me as well) don't get to this as often as one should, you should ideally repeat this process in 24 hours to really seal the board. But if you are diligent about it, you could probably get away with skipping the "repeat in 24 hour step"

The first time I did this I was amazed at just how much oil absorbed in to the wood, I giggled because it seemed as if the board was thirsty. The cutting board also looked new again. Good luck, I hope you find good success with this!!

Vanilla Bean Cupcakes with Buttercream

I love cupcakes, they are generally small and cute, and the perfect size for one serving. When I went to make these vanilla bean cupcakes, I realized I did not have the vanilla bean...Hmmm. Should I try it with regular vanilla, which would still be tasty, but that wasn't enough I thought. So what did I do, I turned to my trusty Penzeys Vanilla. Which if you choose to use this wonderful vanilla, there is actually a vanilla bean in the bottle (with the extract!) So I fished it out, took my paring knife with a freshly sharpened tip, split the bean open, scraped the seeds out and added them to the mix. Crisis averted-right?!



You'll notice in the image below the cupcake has a bit of sparkle to it, which is due to the sugar glitter I used to dress her up. The sugar glitter I used was purchased at Michael's.



Vanilla Bean Cupcakes (from Williams Sonoma)

1 1/4 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup sugar
6 Tbs. (3/4 stick) unsalted butter, at room temperature
1 whole egg plus 1 egg white, at room temperature
1 tsp. vanilla extract (and if you are using, the seeds from one vanilla bean)
1/2 cup milk
Vanilla buttercream for frosting cupcakes


Preheat an oven to 350°F. Line a standard 12-cup muffin pan ( or use your 6 cup muffin pan twice) with paper or foil liners.

In a bowl, whisk together the flour, baking powder and salt. In a large bowl, using an electric mixer, beat together the sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to low and add the egg and egg white one at a time, beating well after each addition, then beat in the vanilla. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating until just combined; scrape down the sides of the bowl as needed. Increase the speed to medium-high and beat just until no traces of flour remain, about 30 seconds; do not over beat.

Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until the cupcakes are lightly golden on top and a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely, about 1 hour.

Frost the cupcakes with the buttercream. (The frosted cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before finishing.)

Makes 12 cupcakes.

Vanilla Buttercream Frosting (William Sonoma)

6 cups confectioners’ sugar
16 Tbs. (2 sticks) unsalted butter
4 1/2 Tbs. milk, plus more, if needed
2 tsp. vanilla extract
1/4 tsp. salt
Food colorings (optional)

Have all the ingredients at room temperature.

In the bowl of an electric mixer fitted with the flat beater, combine the confectioners sugar, butter, the 4 1/2 Tbs. milk, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat until fluffy, about 3 minutes.

If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks. Tint with food coloring as desired. Makes about 4 cups.

Grilled Buttermilk Chicken

The buttermilk will leave a slight tang to this chicken which is nicely balanced with the garlic and herbs. The buttermilk will also impart a nice, juicy tenderness to the chicken.



Grilled Buttermilk Chicken (Adapted from Martha Stewart)

1 whole chicken, cut up into quarters (or you can also use bone in, skin on chicken thighs, drumsticks, chicken breasts)
4 smashed garlic cloves
1/3 cup fresh rosemary and/or thyme (use less if using dried variations)
~3cups of buttermilk

Combine buttermilk, garlic, rosemary and/or thyme, salt and pepper in a large gallon size resealable plastic bag (or alternatively a container with a tight fitting lid.) Once the marinade has combined, add chicken. Toss and turn the chicken in the marinade to ensure that it is fully coated in the buttermilk mixture.

Place the sealed bag or container in the lowest shelf of the refridgerator. The chicken and marinade can be left undisturbed for a minimum of four hours or at the most overnight. Remove the chicken from the refridgerator 30 minutes prior to cooking.

Preheat the grill to medium, designating half of the grill to a direct heat zone, and reserving half of the grill for indirect heat. Brush the grates of the grill with oil.

Remove the chicken from the grill and place skin side down over direct heat. Allow the chicken to cook for ten minutes and then flip. Cook for a few more minutes and move the chicken towards the indirect heat zone (the other side of the grill.)

Once the chicken has good color and the skin looks relatively done, that is the time to move the chicken to the indirect heat. The insides will continue to cook, without charring the outside. Make sure the cover to the grill is closed top keep all of the heat trapped inside.

Using a meat thermometer, continue to monitor the temperature until it reaches 165 degrees internally. Remove the chicken to a serving platter and let rest for about 10 minutes before enjoying so that the juices have time to redistribute. This will ensure your chicken is juicy and moist.



**The foil packets on the left would be baked potatoes on the grill. They are very quick and easy, simply select and scrub the outside of the potato so it has been cleaned. Slice the potatoe lengthwise and between the two slices put a big slice of white or yellow onion and a tablespoon of butter. Wrap each potato individually in aluminum foil and grill for about 40 minutes. The potatoes don't have to be directly over high heat, but not way off to the side, they should be in the medium zone.

Fresh Mint Chocolate Truffle Tart

I love chocolate mint combinations and this did not fail. However I will note that this chocolate mint combo is not similar to an Andes mint or a girl scout cookie. This is fresh mint...it's like if you were to purchase some mint and smell it, that's the mint taste in this dessert because its fresh mint and not mint extract. That being mentioned, this would also be wonderful using the extract versus the fresh mint if you prefer. (Wow I just used the word 9 times is 4 sentences-yikes)

This tart was fairly quick and easy, I made the dough in a food processor, though you don't have to. Instead of chopping up chocolate bars, I used chocolate chips. Please give this a try!



Fresh Mint Chocolate Truffle Tart (from William Sonoma)

1 rolled-out rectangle of basic tart dough (from here)
1 1⁄2 cups heavy cream
8 to 10 fresh mint sprigs (about 40 leaves), plus sprigs for garnish
12 oz. semisweet chocolate, chopped into small slivers, or use chocolate chips
2 Tbs. light corn syrup
Confectioners’ sugar or unsweetened cocoa powder for dusting

Fold the dough rectangle in half and carefully transfer to a 9" tart pan, preferably with a removable bottom. Unfold and ease the rectangle into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the pan. Trim off any excess dough by gently running a rolling pin across the top of the pan. Press the dough into the sides to extend it slightly above the rim to offset any shrinkage during baking.

Refrigerate or freeze the tart shell until firm, about 30 minutes. Meanwhile, position a rack in the lower third of an oven and preheat to 375°F.

Line the pastry shell with aluminum foil or parchment paper and fill with pie weights or raw short-grain rice. Bake for 20 minutes, then lift an edge of the foil. If the dough looks wet, continue to bake, checking every 5 minutes, until the dough is pale gold, for a total baking time of 25 to 30 minutes. Remove the weights and foil. Continue to bake until the shell is golden, 7 to 10 minutes more. Transfer to a wire rack and let cool completely.

In a small saucepan over medium heat, warm the cream until small bubbles appear on the surface. Remove from the heat and add the mint sprigs. Let stand for 20 to 30 minutes.

Put the chocolate in the top of a double boiler, set over but not touching barely simmering water and melt, stirring occasionally. Pour the cream through a fine-mesh sieve into the melted chocolate, discarding the mint sprigs. Add the corn syrup and stir until smooth. Pour the filling into the tart shell.

Refrigerate until well chilled, about 1 hour. If using a tart pan with a removable bottom, let the sides fall away, then slide the tart onto a serving plate. Let stand at room temperature for 20 minutes before serving to take the chill off. Just before serving, lay strips of waxed paper over the top of the tart and dust lightly with confectioners sugar. Carefully remove the strips and garnish with fresh mint sprigs.

Enjoy!

Grilling "How-To": Smoked Baby Back Ribs

My husband I both love the smoky taste barbecuing lends to foods. However, we've never tried to smoke something. We have a gas grill, and I have heard that you could do it, though I wasn't sure. I know that with charcoal grill you could, and if you had a designated smoker, it was obviously possible.

With a little help from a friend, I felt confident giving it a try. In order to smoke something, you have to use indirect heat/cooking method. With a gas grill, you have control over which burners/zones to use and how hot you want to make them, or whether you just want to keep them off.

Our grill has four burners, and I don't think it matters how many yours has, as long as you keep it even, half is designated to use as the direct heat, half designated as indirect heating.

Supplies Needed:

Wood Chips/Chunks (I used mesquite, experiment with other types of woods for different flavors)
Disposable cake or lasagna pan. Just make sure sure it fits in and on half of the grill.
Aluminum Foil
Roaster Pan
rack to fit inside roaster pan
Rack of Baby Back Ribs (recommended prep here)

Method: Soak the wood chips/chunks in water for about one hour, this is very important for a longer cooking methods like this. Once that is complete, scoop the wood out and place in disposable pan and cover disposable pan with foil. Poke generous size holes in the foil to allow all of that smoke to escape.



In the roaster pan, place an inch or two of water. Remove a good length of foil from the dispenser and ball it up, these acts as supports for the rack that fits inside roaster pan so the ribs do not sit in the cooking liquid.



Place the prepared ribs on the rack, that is sitting on the foil supports, that sit in the cooking liquid.

Move the wood chip filled pan to the grill area and preheat half of the grill to high heat, once the grill is preheated, put the wood chip filled pan on the half of the grill that is preheated over high heat and close the lid of the grill.

Allow the wood chips to start to smoke a little bit, about 5 minutes. Open the grill and place the pan with the rack of ribs on the half of the grill that is not directly heated. Close the grill cover. And leave it closed.



Once the wood chips/chunks have started to fully smoke, turn the heat down to low. You do not want the grills temperature to get too hot. This is supposed to be a longer cooking method, higher temperatures will cook the meat too fast. That will toughen the ribs, rather than leave them tender and juicy.



You can peak in there once or twice if you want, but in general, leave the grill closed. You need to keep all of the flavor inside the grill.

My cooking time was a little more than two hours on the grill. Once your ribs have finished cooking, let them rest for 10 minutes, this help to redistribute some of the juices in the meat, leaving it more juicy.

Slice the ribs, serve on a platter with homemade BBQ sauce and enjoy your feast!



**While cleaning up afterwards, make sure the wood chips/chunks are fully extinguished before moving them to the garbage. I used the chunks and a few hours later, some of them were still smoldering.

Interesting Vanilla Info

So I received this Cooks Illustrated newsletter in my inbox and it had an article about vanilla taste testing. It said that overall real vanilla was preferred for cakes, icecreams, sauces etc., but for cookies artificial vanilla was preferred to the taste testers. The article went on to say that because cookies get hotter during the baking stage than cakes do internally, a lot of the components of real vanilla burn off or cook off because of the high temperatures. Artificial vanilla maintains its qualities at higher temps than real vanilla.

I usually use only Penzeys vanilla in everything, and I read up more on artificial vanilla (I was for a moment thinking I need to pick up some artificial stuff for cookies) and artificial vanilla, or vanillin, is derived from coal tar or a form of petroleum! Ish, I don't want that in my cookies! However, I feel it's six in one hand and a half dozen in the other. If the cookies taste better, why not use it? But fake stuff scares me, I try my hardest to only use the natural version of things. I don't know, it's a tough quandary right?!

To read the original article from Cooks Illustrated, click here.

Mango Salsa

This is a fresh, light way to enjoy fresh Mangoes, I had never used, purchased, or prepared a Mango until now, I never knew what to do with them! It turns out they are easy to use. They need to be ripe though before you use them, the sweetness really optimizes once they do, it's just not there if they are not ripe. The flesh of a ripe mango should give a little when pressed, if it doesn't, park it in a paper bag with an apple for a day or two to help speed it's ripening process.

Why does this happen? Apples and bananas and a few other fruits emit ethylene when they ripen, that ethylene gas converts starches to sugars in unripened fruit. Therefore, chemistry was important right?!

Use a paring knife or a vegetable peeler and peel the skin away. There is a pit in the middle of the mango. Slice the fruit away from the pit as you would a peach or an apple. Slice and dice the fruit and combine with other ingredients.

Mangoes are rich in phytochemicals, antioxidants, and nutrients-so eat up, enjoy!




Nancy's Mango Salsa

4 ripened mangoes, chopped
1 large clove of garlic, chopped
1/2 medium onion, chopped
1/2 cup granulated sugar
2 fresh jalapenos, seeded and finely diced (or 1 can of diced jalapenos)
1 tsp ground chipolte pepper powder
1/4 tsp cayanne pepper powder
1 small bunch of fresh cilantro, chopped finely
juice of half of a lemon
juice of two limes
2 tsp vinegar
salt and pepper to taste

Combine all ingredients and stir thoroughly. Cover and refridgerate overnight so that the flavors can begin to intermingle.

Serve with tortillas chips and something cold to drink.

8 Layer Taco Dip

This little appetizer was made for a Cinco de Mayo party at work. This was my first try at this and I think it turned out fairly nicely :) The proportions are open for interpretation, if you like less tomatoes, use less, if you want to add chopped jalapenos, add them, this is YOUR dip after all :)

8 Layer Taco Dip

~14 oz can of refried beans (low-fat)
~10 oz low fat sour cream (seasoned with 1-2 Tbsp Taco Seasoning)
2 medium chopped tomatoes
1 1/2 cup shredded cheese (taco blend or cheddar)
2 green onions (chopped)
1/2 cup cilantro (chopped)
1 cup salsa (your preference)
1 1/2 to 2 cups shredded lettuce

Optional add-ins: Ground or Shredded Beef, Shredded Pork, Chicken, Olives, chopped jalapenos (canned or fresh)

Layer the dip in a dish** in the following order: Refried Beans, Seasoned Sour Cream, Salsa, Shredded Lettuce, Shredded Cheese, Diced Tomatoes, Chopped Cilantro, Chopped Green Onions.

Serve with Tortilla Chips!

**Serving dish can vary, I used a 9" cake pan, you could also use an 8"x8" square baking dish.

Spaghetti and Mozzarella Stuffed Meatballs

Spaghetti and Meatballs makes it on to our weekly menu fairly often. Who knew the addition of a little string cheese would make such a tasty difference. Gorgonzola also makes for a delicious stuffing for meatballs, but here I figured Mozzarella was in order!

Spaghetti and Mozzarella Stuffed Meatballs (from foodnetwork.com)

Ingredients
Meatballs:
1/4 cup milk
2 slice white bread, cut into cubes
1 pound 80 percent lean ground beef
1/2 medium onion, diced
1 egg
1 tablespoon chopped garlic
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 sticks mozzarella string cheese, cut into small cubes or 1/2 cup shredded mozzarella
Nonstick cooking spray

Sauce:
2 tablespoons olive oil
1/2 medium onion diced
1 tablespoon chopped garlic
1 (28-ounce) can diced tomatoes (I used San Marzano Tomatoes)
2 tablespoons freshly chopped basil leaves
2 tablespoons freshly chopped parsley leaves
Salt and freshly ground black pepper
1 (16-ounce) box spaghetti

Directions
For Meatballs

Preheat oven to 400 degrees F.

In a large bowl combine the milk and bread. Let the bread absorb the milk. Add remaining meatball ingredients except the cheese. Using your hands, gently combine all the ingredients until they are thoroughly mixed. Take about 3 tablespoons of the meat mixture and roll into a ball and press into a patty. Place a mozzarella cube or 1 tablespoon shredded cheese onto the patty and bring up the sides around the cheese and roll between hands to form a ball. Place onto a nonstick baking sheet or a baking sheet sprayed with nonstick cooking spray. Repeat process with remaining meat and cheese. Place the meatballs into the oven and cook for 12 minutes. Remove baking sheet from the oven and set aside.

For Sauce:

In a medium pot heat olive oil over medium heat. Add onion, garlic and saute for 3 minutes. Add remaining ingredients and simmer for 10 minutes. Gently stir in the meatballs and any pan drippings from baking sheet and simmer for another 5 minutes.

Spaghetti:

Cook the spaghetti in a large pot of boiling salted water until al dente, about 8 minutes. Drain and place the pasta on a large serving platter. Place the meatballs over the spaghetti, pour the sauce on top and serve immediately.


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Cream Cheese Brownies

These little bars taste as lovely as they look. I did not have enough unsweetend chocolate on hand, so I successfully swapped 3 Tbsp of cocoa and 1 Tbsp oil, butter, or shortening for every ounce of unsweetened baking chocolate you are substituting. The cream cheese brownies were easy to assemble, I do hope you get a chance to try them!

Cream Cheese Brownies (from Joy of Baking)

Brownie Layer:

1/2 cup unsalted butter, cut into pieces
4 ounces unsweetened chocolate, coarsely chopped (see note above)
1 1/4 cups granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup all purpose flour
1/4 teaspoon salt

Cream Cheese Layer:
8 ounces cream cheese, at room temperature
1/3 cup granulated white sugar
1 teaspoon pure vanilla extract
1 large egg

Cream Cheese Brownies: Preheat oven to 325 degrees F and place the rack in the center of the oven. Have ready a 9 x 9 inch square baking pan that has been lined with aluminum foil across the bottom and up two opposite sides of the pan.

In a stainless steel (heatproof) bowl placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and stir in the sugar and vanilla extract. Add the eggs, one at a time, beating well (with a wooden spoon) after each addition. Stir in the flour and salt and beat, with a wooden spoon, until the batter is smooth and glossy and comes away from the sides of the pan (about one minute). Remove 1/2 cup of the brownie batter and set it aside. Place the remainder of the brownie batter evenly onto the bottom of the prepared pan.

Then, in the bowl of your food processor (or with a hand mixer), process the cream cheese until smooth. Add the sugar, vanilla, and egg and process just until creamy and smooth. Spread the cream cheese filling evenly over the brownie layer. Spoon small dollops of the reserved brownie batter evenly on top of the cream cheese filling. Then with a table knife or wooden skewer, swirl the two batters without mixing them.

Bake in the preheated oven for about 25 minutes or until the brownies start to pull away from the sides of the pan and the edges of the brownies are just beginning to brown (for me I think I baked these close to 40 minutes, while upping the oven temperature to 350 degrees for the last few minutes.) Either way keep an eye on your oven and your bars and remove them when they match the description of finished product.

Remove from oven and place on a wire rack to cool. Refrigerate the brownies until they are firm enough to cut into squares (at least two hours). Once chilled, remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board. It is a good idea to have a damp cloth nearby to wipe your knife between cuts.

These brownies can be stored in the refrigerator for several days.

Pork Souvlaki

Souvlaki is a favorite Greek street food, it's also a favorite grill food. I've never had Souvlaki before. Whenever I frequent Greek restaurants, I tend to always drift towards my favorites. So I was so delighted that this turned out as lovely as it did, this will definitely be put into our dinner rotation!

One of the best parts was the grilled Naan. I don't think I've ever had it before. To me it was similar to a fresh pita bread. I picked up a package of two in my local grocery store, I didn't have to search for it at a special store. I had some roasted red pepper hummus from a local greek restaurant that went well with this dish.

Pork Souvlaki (From Food Network Magazine)

Ingredients
2 shallots, minced
2 cloves garlic, minced
2 tablespoons chopped fresh oregano
1 jalapeno pepper, seeded and minced
Juice of 1 lemon
1/2 cup extra-virgin olive oil
2 pounds pork tenderloin, trimmed and cut into 1 1/2-to-2-inch chunks (I used Pork Tenderloin Tips because they were a better price than the Tenderloins)

Combine the shallots, garlic, oregano, jalapeno, lemon juice and olive oil in a large resealable plastic bag. Add the pork, turn to coat, and refrigerate at least 3 hours or overnight.

Soak 10-12 wooden skewers in water, at least 20 minutes.

Preheat a grill or grill pan to medium. Remove the pork from the marinade and thread 2-3 pieces onto each skewer. Grill until cooked through, 3 to 5 minutes per side



Rub each side of the Naan and place on the grill or grill pan a few minutes on each side. This will warm and soften the bread.

Serve the Souvlaki with sliced cucumbers, tzatziki and/or hummus, and grilled pita or Naan. Opah!!

Grilled Chicken Legs

As summer gratefully draws closer and closer, I think most grill owners take advantage of the nice weather and fire it up! I want to do a how to on some basic's that are very easy, they are not rocket science, but if you do not grill often, it can be kind of daunting. I know, I've been there (sometimes I'm still kind of there I think :)

This how to can be applied to chicken legs as well as chicken breasts and thighs.

Fire up the grill, mine is a 4 burner. I usually turn on three of the four burners to medium high, the fourth one I leave off so later in the cooking process I can move the chicken to an area of indirect heat. Close the top of the grill, do not leave open.

Step One: Unwrap chicken

Step Two: Sprinkle the chicken on all sides with a seasoning or salt and pepper. I usually use Penzeys Poultry Seasoning or Penzeys BBQ 3000. Use whatever you'd like.

Step Three: Move outside to the grill and place the chicken, skin side down if grilling a breast or thigh, over direct heat. You really want to get some good color on the outside and some fancy grill marks on your chicken to make it look as tasty as it's going to taste! Close the top of the grill, do not leave open.

Step Four: Turn your chicken legs after a few minutes, and work on getting some good color on the other sides also. Close the top of the grill again.

Step Five: Once the outside looks golden and delicious, move the chicken to indirect heat (the side of the grill that does have the burners turned on.) Close the top of the grill again. Moving the chicken to indirect heat utilizes the heat of the grill, kind of like an oven. It keeps cooking without burning the outside of the meat.

Step Six: When in doubt, use a meat thermometer. The goal for chicken is 165 degrees. When you pierce the flesh, juices should run clear. But if the sunshine is bright outside, it may be hard to see, so try a thermometer.

Once you have achieved 165 degrees, pull your chicken off to your serving platter. Let the chicken rest for a few minutes before serving.

*This same process can be done on a charcoal grill, when moving the chicken to indirect heat, use the perimeter of the charcoal grill not the center where the direct heat is the most intense.

*If you are using a sauce like barbecue or other sweet sauce, baste your chicken with it towards the end of the cooking time. The sugars will burn if added to early.

Boston Cream Pie

(*It looks like a reindeer cake doesn't it-heehee!)

Boston Cream Pie is a wonderful treat, it's definitely not an everyday dessert. I've had this one bookmarked for awhile so I was happy to try it finally. I, along with many people, wonder why is it called Boston Cream Pie? This explanation I found was originally presented on the Joy of Baking's website, it reads as follows:

There are two questions that immediately come to mind when you hear Boston Cream Pie. One is "Why is it called a pie?", and the other is "Why the name 'Boston'?". To answer the first question of why "pie" instead of "cake", it is probably because colonists baked their cakes in pie tins as they did not own cake pans. As far as calling it Boston Cream Pie, the story began when a New York newspaper in 1855 published a recipe for a 'Pudding Pie Cake'. This recipe was similar to the Boston Cream Pie recipe of today except that it had a powdered sugar topping. From there we go to Boston where a man named Harvey D. Parker opened a restaurant called the Parker House Restaurant. On the menu was a 'Parker House Chocolate Pie', the recipe to which was similar to the New York newspaper recipe except a chocolate glaze had replaced the powdered sugar topping. We are not sure how it was renamed to 'Boston Cream Pie', but Bo Friberg in his book 'The Professional Pastry Chef' thinks "the name stems from the original title (in the New York paper) combined with the reference to Boston."

Boston Cream Pie (from Joy of Baking)

Pastry Cream:

1/4 cup granulated white sugar
3 large egg yolks
1/8 cup all-purpose flour
Scant 3 tablespoons cornstarch
1 1/4 cups milk
1 teaspoon vanilla extract

Sponge Cake:

5 large eggs
3/4 cup granulated white sugar, divided
1/2 teaspoon pure vanilla extract
1/2 cup plain cake flour (not self-rising)
1/4 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons milk
2 tablespoons unsalted butter
1/8 teaspoon cream of tartar

Chocolate Glaze:

4 ounces semisweet chocolate, chopped
1/2 cup heavy whipping cream
1 teaspoon unsalted butter


Pastry Cream: In a medium-sized stainless steel bowl, mix the sugar and egg yolks. (Do not let this mixture sit too long.) Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste. Set aside.

Meanwhile in a small saucepan, bring the milk just to a boil over medium heat. (Watch carefully and remove from heat just as the milk starts to foam up.) Pour the milk slowly into the egg mixture, whisking constantly to prevent curdling.

Place the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, continue to whisk constantly for another 30 - 60 seconds until it becomes thick.

Remove from heat and whisk in the vanilla extract. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Let the cream cool in the refrigerator for a few hours.

Sponge Cake: Preheat oven to 350 degrees F and place rack in center of oven. Butter and line the bottoms of two - 8 inch round cake pans with parchment paper. While the eggs are still cold separate three of the eggs, placing the yolks in one large mixing bowl and the whites in another bowl. To the yolks, add the two remaining eggs. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).

Meanwhile, in a small bowl whisk together the flours, baking powder, and salt. Set aside.

Place the milk and butter in a small saucepan, over low heat, and warm until the butter melts. Remove from heat, cover, and keep warm.

In your electric mixer, fitted with the paddle attachment, (or with a hand mixer) beat the whole eggs and yolks and 6 tablespoons of the sugar on high speed for about five minutes, or until they are thick, fluffy and light colored (when you slowly raise the beaters the batter will fall back into the bowl in a slow ribbon). Beat in the vanilla extract.

In another clean mixing bowl, with the whisk attachment, (or with a hand mixer) beat the egg whites and cream of tartar, at low speed, until foamy. Increase the speed to medium-high and gradually add the remaining sugar, beating until soft, moist peaks form. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites folding just until incorporated. Sift half of the flour mixture over the top of the batter and gently fold through with a rubber spatula or whisk. Sift the remaining flour over the batter and fold in. Do not over mix.

Make a well in the center of the batter and pour the melted butter/milk mixture into the bowl. Gently but thoroughly fold the butter mixture into the batter. Do not over mix.

Divide the batter between the two prepared pans, smoothing the tops, and bake for about 18-20 minutes or until light brown and springy to the touch. (A toothpick inserted in the middle will come out clean.) Remove from oven and place on a wire rack to cool.

Immediately run a spatula or sharp knife around the inside of the pans and then invert the cakes onto a wire rack. Remove parchment paper and re-invert. Cool completely. When the cakes have cooled and you are ready to assemble the Boston Cream Pie, make the Chocolate Glaze.

Place the chopped chocolate in a small heatproof bowl. Bring the cream and butter just to a boil in a saucepan over medium heat. Immediately pour the boiling cream over the chocolate and allow to stand for a 3-5 minutes. Gently stir until smooth. Set aside for a few minutes until it has thickened to pouring consistency.

To Assemble: Place one cake layer on your serving plate, bottom side facing up. Spoon the pastry cream onto the cake (if your pastry cream has thickened too much while chilling, using a hand mixer, beat the pastry cream with a little bit of milk and it should lighten up,) spreading to make an even layer. Place the second cake layer (bottom side up) onto the filling. Pour the glaze onto the center of the cake and carefully spread the glaze, with an offset spatula, to the edges of the cake, allowing the glaze to drip down the sides.

Let the cake sit until the glaze sets, about one hour. Serve. This cake is best eaten the same day it is made. Cover and refrigerate any leftovers. Serves 8-10

Spring Fettucine Alfredo

I love pasta-flat out admission, I love it. However I do try and limit to once a week but I had some beautiful asparagus from the farmers market, as well as some peas and carrots. I turned to an indulgent comfort food to celebrate these lovely veggies-Fettuccine Alfredo! However this is being deemed a "Spring Alfredo" with the addition of my farmers market finds and some diced ham added to the mix. Homemade Alfredo sauce is too easy to make, and I know there are a lot of variations out there, and that's good. I love the one I use. When I am in the grocery store passing through the spaghetti aisle, I cringe when I see jarred Alfredo sauce. It's so easy-try it for yourself!

Spring Fettuccine Alfredo (source: me!)

2 Tbsp butter
3/4 cup of heavy cream
1 cup grated Parmesan (can also use asiago, but DO NOT use the powdery stuff in a green plastic container)
1/4 tsp ground nutmeg (prefer fresh)

prepared fettuccine (we usually use about half of a box of dried-prepare according to package directions)

1 cup sliced asparagus (remember to break the woody bottoms off!)
1/2 cup carrots, peeled and sliced
1/2 cup fresh peas
3/4 cup diced ham
sliced green onions for garnishing

While your pasta water is heating, assemble the sauce ingredients so they are ready to use as soon as you need them. The sauce comes together rather quickly, so you don't want to be hunting for things last minute.

Prepare the fettuccine according to packaged directions. I added the asparagus, carrots and peas to the pasta water two minutes prior to the end of the cooking time. This was done primarily to cook the asparagus and carrots a little before adding them to the finished pasta(you could also add the sliced ham to the pot just to heat it up if it's been in the refrigerator if you wish.) If you prefer to cook them separate, feel free to do so. At the end of the cooking time, drain the pasta and veggies and set aside for the moment.

To prepare the sauce:

In a skillet or saute pan, preheat over medium heat and add the butter to melt. Once that has melted add the cream to the the pan and heat until bubbles start to appear and the cream has become hot. Add the cheese to the pan and swirl the pan to combine. Add the nutmeg to the sauce. At this point the sauce should start to thicken. Add the pasta along with the veggies to the pan and toss to combine.

Garnish with fresh Parmesan, sliced green onions, and chopped Italian flat leaf parsley if you choose.

Homemade Barbecue Sauce

Barbecue Sauce is soo easy to make, and since we grill so often especially in the summer, I took to making it! I know that some sauces have a really smoky or spicy flavor, so if those are your preference, you might have to adjust this recipe. This is a very good sauce, and the good thing with sauces, you can adjust them fairly easy-it's very forgiving we'll say. Not like baking when every ingredient must be measured exactly. This excerpt was taken from Wiki, kind of interesting read...

"The precise origin of barbecue sauce is unclear. Some trace it to the end of the 15th century, when Christopher Columbus brought a sauce back from Hispaniola, while others place it at the formation of the first American colonies in the 17th century.[2] References to the substance start occurring in both English and French literature over the next two hundred years. South Carolina mustard sauce, a type of barbecue sauce, can be traced to German settlers in the 18th century."

"Early cookbooks did not tend to include recipes for barbecue sauce. The first commercially-produced barbecue sauce was made by the Louis Maull co. in 1923, but the first nationally distributed barbecue sauce did not appear until 1951, when Heinz released a product in the United States.[3] Kraft Foods also started making cooking oils with bags of spices attached, supplying another market entrance of barbecue sauce"

Neely's BBQ Sauce (from Food Network)

2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
2 tsp liquid smoke (optional)

In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Pig Lickers

 

Ahh Pig Lickers...They drove the MN State Fair crazy, never was there a longer line at the fair than for the Pig Lickers. I am guessing that those folks made millions! off of what? Chocolate..covered..bacon. I had some chocolate melting on the stovetop and there was bacon in the fridge, I thought I would whip up an homage to the Pig Licker. I know mine are not the same, same idea, but their bacon was a thick cut league of their own, but a girl can try right?

Has anyone else tried or seen these at the fair? Now that the weather is becoming more and more nice, my thoughts stray from soups and sweaters to fairs and bbq's and happy happy Sundays.

What can't you do with bacon? I made the mistake of Googling Image "Bacon Products" try it, you'll be amazed at the lengths people have gone to honor bacon and it's likeness, there was a bacon bra (raw bacon by the way-ewww.) bacon briefcase, bacon watches, bacon booze, bacon wallets...it goes on and on.

Pig Lickers (MN State Fair)

Ingredients:

6 strips of cooked bacon, prefer thick cut
6 oz melted chocolate
chopped nuts, sprinkles, coarse sea salt etc. for garnish (optional)

Prepare bacon either in the oven or stove top, follow directions on package.

Melt chocolate over a double boiler, or in 30 second intervals in a microwave safe bowl.

Blot any excess grease off of prepared bacon (for health reasons.) Dip bacon in melted chocolate and garnish (if using,) move to baking rack to cool and set the chocolate.

Enjoy!

Mississippi Mud Pie

Thinking back one of my favorite restaurant desserts was called Mocha Mud Pie aka Mississippi Mud Pie. I really liked the coffee/chocolate combination topped with almonds. However when the combo is paired together, it's not a strong coffee flavor. My husband has never had a dessert like this before, I figured he would like it, but I didn't figure he'd grab a bite so early in the day. You see, I finished making this in the evening, and with no natural light I hesitated grabbing a quick photo and I figured I would get it in the morning when I got up. I didn't say anything to him, figuring he would wait.

I got up, went to the freezer after a bit to grab the dessert out to snap a quick photo and there was a big piece missing! He said it looked too tasty to wait! (I guess I didn't blame him :) So the photo above reflects that-heehee. The chocolate cookie crust required chocolate cookies (obviously!) I chose to use Teddy Grahams-Chocolate, they are tiny, cute and way too tasty! But into the food processor they went.



Mississippi Mud Pie (from William Sonoma)

1 cup semisweet chocolate chips
4 Tbs. (1/2 stick) unsalted butter
1⁄4 cup heavy cream
2 Tbs. light corn syrup
1 cup confectioners’ sugar, sifted
1 tsp. vanilla extract
1 cookie crumb crust made with chocolate cookies, separate recipe found here)
1⁄2 cup toffee bits or coarsely chopped
toasted almonds
1.5 quarts premium coffee ice cream, softened

In the top pan of a double boiler, combine the chocolate chips, butter, cream and corn syrup. Set over but not touching barely simmering water in the bottom pan until the chocolate is melted, stirring occasionally. Or, in a microwave proof bowl, combine the chocolate, butter, cream and corn syrup and melt in the microwave for 30-second intervals. Remove from the microwave and stir until smooth.

Add the confectioners sugar and vanilla to the chocolate mixture and mix well. Reserve 1/2 cup of the chocolate mixture for the top of the pie. Spread the remaining mixture evenly in the bottom of the cookie crust. Refrigerate until well chilled, about 1 hour.

In a large bowl, using an electric mixer, beat the ice cream on medium speed until it is spreadable but not runny. Immediately mound into the pie shell and spread evenly. Freeze until the ice cream is firm, at least 2 hours or up to overnight.

Reheat the reserved chocolate mixture in the top of the double boiler over barely simmering water, or in the microwave for 30-second intervals, until it is spreadable but not hot. Using a spatula, spread it over the ice cream. Sprinkle with the remaining toffee bits or almonds and return the pie to the freezer until it is completely firm before serving, 3 to 4 hours.

To slice, run a knife under hot water, then dry it off. If frozen overnight, the pie may need to stand at room temperature for a few minutes before it is soft enough to slice easily. Makes one 9-inch pie; serves 8.

Banderillas

So I believe that this is post number 74 I think and realized I had never truly mentioned why I chose to name this blog The Olive Bar. Sure its kind of a cute or maybe unique or interesting name, but there is sort of a story behind it. One day at my favorite grocery store there were samples out as usual, and this place does samples right, one day they had a grill going outside and they were sampling steaks and their dry rub, they always some cheese from the cheese counter that they are trying that day (which makes for a great way to learn about various cheeses.)

Anyway, last summer they were sampling appetizer ideas for parties. I will try most things, but until then I really didn't care for olives and mushrooms, and fish. Other than that I'll try whatever, but you'll notice that very rarely will a recipe I put up ever have mushrooms in it. It's a texture thing, I like the flavors though.

I must have been feeling semi-daring that day, because the appetizer the grocery store was sampling had olives in it from the olive bar. Well I am glad I broadened my horizons because I would have never known the tastiness known as the olive bar. It turns out the only kind of olives I had tried were the canned or jarred versions, the kind that generally goes on pizzas and taco salads. Those olives were much different than a marinated and stuffed olive-they were real olives.

Well coming full circle I wasn't certain that I would enjoy blogging, similar to how I wasn't certain I would like the olives-but I love them both and enjoy both of them weekly :) However, in 74 blog posts, this is my first one with olives, as well as it's the very same appetizer recipe that introduced me to The Olive Bar.

Banderillas are tapas, where the ingredients can very greatly. Some recipes call for shrimp, some call for vegetables, some very the cheese used, but the version shown is both quick and easy. Everything you need is in the deli/cheese/olive area of the grocery store. Banderillas are also the decorated barbed darts that are thrust into the bull's neck or shoulder muscles by a banderillero in a bullfight.

Hmm-tasty. The common thread is that all versions are served on a skewer, or a decorated barbed dart.



Banderillas (from Lunds and Byerlys)

8 Olives-varietal of your choosing (non pitted)
8 peppedew peppers (from the olive bar)
8 cubes of good cheese, I like a sheep's milk cheese, something mild and kind of nutty.
8 skewers/longer toothpicks

As pictured, skewer an olive, then skewer a peppadew pepper, then skewer a piece of cheese. Finished, make as many skewers as you have guests. Refrigerate if making day before.

Quick Sesame Ginger Chicken

This may be cheating, but when you are busy-you're busy! I will volunteer to take advantage of any quick shortcuts I can take, and if the Lotus Restaurant makes such tasty and delicious sauces for purchase for home use, I'll take their help also. While you may not have the Lotus Restaurant brand sauces at your grocery store, you might-I don't know how wide their distribution is, but there are a plethora of sauces like this one out there-just pick your favorite!

This isn't rocket science, it's not even really that original, however it is tasty and a good way to get some healthy proteins and vegetables. This was great the next day at work also.

Quick Sesame Ginger Chicken

2-3 chicken breasts, sliced into random sized pieces
Stir Fry Veggies of your choice, good options include peppers, pea pods, carrots
prepared brown or white rice
1 tsp. chopped fresh ginger
Ginger sauce (or other sauce of your liking)

Saute Chicken breasts in a little bit of olive oil until opaque and cooked through at 165 degrees if you use a thermometer. Remove chicken from pan and add veggies and ginger and saute quickly (adding a dash of olive oil if needed,) make sure not to overcook. The vegetables should be bright in color and crisp, they will continue to cook a bit when the chicken is returned to the pan.

Return the chicken to the pan and toss to combine. Add the sauce of your choosing, as mentioned I chose a sweet ginger sauce. If you like a little sauce, use a little. If you like more, use more. This is an easy and flexible dish that can be tailored to your liking.

Serve over prepared rice and garnish with sesame seeds.

Almond Scandinavian Kringler

I have mentioned before our love for all things almond. I'll add almond extract to almost anything, anywhere you can add vanilla extract you can add almond. Recipes such as pancakes, bars, blondies, cookies, doughs, cakes, and just about anywhere else. A local higher end grocery store bakery prepares these almond kringlers that are to die for, and as the Easter holiday approached, I thought about trying to make one myself. I headed to their website and sure enough, there was the recipe.

Again, I was a bit tentative trying this from scratch. But, forging ahead, I tried it and it was actually quite a bit easier than expected. The flaky crust, cream puff layer and almond-butter frosting combine for an outstanding pastry. I used a pastry bag and a #2 tip for the icing, and the results looked very pretty and professional :)

Scandinavian Kringler (from Lunds and Byerlys)

1 cup flour
1/2 cup butter, softened
1 tablespoon water
1/2 cup butter
1 cup water
1 cup flour
3 eggs
1 teaspoon almond extract
Almond-Butter Frosting (recipe below)
toasted sliced almonds

Combine flour and butter with pastry blender; add 1 tablespoon water and blend to make pastry. Divide into 3 parts, pat each third into 13x3" strip on ungreased baking sheets. (Use 2 baking sheets, placing 2 strips on 1 sheet with space between strips.) Set aside.



Combine 1/2 cup butter and 1 cup water in saucepan; bring to boiling. Remove from heat; add flour and stir until smooth. Beat in eggs, one at a time, until mixture is smooth. Blend in extract and spread dough over unbaked pastry strips.
After a minute or two is was cool enough to use my finger tips to help spread the mixture, that worked a bit easier.



Bake in a preheated 350 degree oven until top is crisp and golden (50-55 minutes). Cool. (The top will settle and form a custard over pastry.) Spread with Almond-Butter
Frosting. Sprinkle with nuts. Cool slightly.

To Serve: Cut into diagonal strips; serve warm or cold.

Almond Butter Frosting: Combine 2 cups sifted powdered sugar, 1 tablespoon soft butter, 1 teaspoon almond extract and 2-3 tablespoons half and half until smooth and of spreading consistency.