The Dutch Baby - The Celebrated Little Sister Grows Up

A Dutch Baby is a remarkable dish to serve for brunch and is a nice change from a quiche or strata.

The first time I had a Dutch Baby, it reminded me of my mother’s popovers because of the custard like texture that is baked inside.

This giant pancake is cooked in a cast iron skillet over high heat. I serve it frequently with fresh berries in which case you would make it without the apple. It’s also good with powdered sugar or a little topping of syrup.This first recipe is from Martha Stewart:

1 1/2 tablespoons unsalted butter

1 Granny Smith apple, peeled, cored, and cut into 1/2-inch wedges

1/3 cup honey

1/4 teaspoon ground cardamom

3 large eggs

3/4 cup milk

3/4 cup all-purpose flour

1/4 teaspoon salt

1 tablespoon confectioners' sugar

Heat oven to 400 degrees. Heat a well-seasoned 10-inch cast-iron skillet over high heat. Add butter. When melted, add apple wedges. Cook until softened and lightly golden, about 2 minutes. Stir in honey and cardamom, and remove skillet from heat.

In a separate bowl, whisk together remaining ingredients, except confectioners’ sugar, until smooth. Pour over apple mixture. Bake until puffed and brown, about 20 minutes. Slide pancake onto a serving platter. Serve immediately, cut into wedges, with confectioners’ sugar sifted over the top.

Serves 4
Here is the famous recipe from the ORIGINAL PANCAKE HOUSE:

4 eggs

1/2 cup of powdered sugar

3/4 cup all purpose flour

1/2 tsp salt

3/4 cup of heavy whipping cream

1/8th teaspoon nutmeg

1/4 cup of butter

Preheat Oven to 425 degrees.

Whisk eggs until blended. Stir in powdered sugar into the egg mixture and set aside.

Stir flour, salt and nutmeg together in a separate bowl.

Mix in cream to the flour mixture and mix with a fork. Then mix in eggs to the mixture.

Use a 9 inch skillet with an oven-proof handle. Melt 1/4 cup of butter in skillet and swirl around to coat the entire pan. With skillet still warm, pour in the batter to the skillet and then immediately place the skillet in the oven for 20-25 minutes.

Remove from the oven once the top edges are brown. Remove from skillet on to a large plate.

Top with butter, lemon and powdered sugar.

Bon Appetit!

Chicken Wings

This was my plate at our Super Bowl party.

If I could have just one little cheat, it had to be chicken wings. What is Super Bowl without chicken wings anyway?

Was it my imagination or did I hear the bacon wrapped scallops calling my name?

Guess I need to stop listening to all this table talk or I’ll gain 10 pounds before I even leave the appetizer table.

Bon Appetit!

The Berry Bag

Inside my refrigerator, I keep a bag of berries. I love to pop one if my sweet tooth is acting up and I feel like I am going to blow my regimen on something with calorie overkill.

Honestly, I’ve gotten so use to them, they are almost as sweet as popping M&M’s…M&M’s with peanuts? Now that’s another story!

Bon Appetit!

Key Lime Cupcakes

Whenever I want to try something new and over-loaded with calories and fat, I’ll buy it for my neighbor (who can and will eat just about anything) and carve off one little slice before I give it to her.

This week, I could not resist the Key Lime Cupcakes (love anything key lime) from my bakery.

I made the mistake of tasting this cupcake BEFORE I gave it to her.

Hum…Guess she’ll never know what Key Lime Cupcakes taste like will she?

That will be our little secret.

Bon Appetit!

Key Lime Pie

Key Lime Pie is still my all time favorite dessert and it does not have to be summer to enjoy it.

I know a lot of people who will only make Emeril’s recipe which is below. I have baked quite a few and actually this is really one of the best.
Don’t you think that this would be a special treat for your favorite Valentine? If not, you can always make it for me.

Key Lime Pie
1 1/2 cups graham cracker crumbs

1/2 cup granulated sugar

4 tablespoons (1/2 stick butter) melted

2 (14-ounce) cans condensed milk

1 cup key lime or regular lime juice

2 whole eggs

1 cup sour cream

2 tablespoons powdered sugar

1 tablespoon lime zest

Directions:

Preheat the oven to 375 degrees F.

In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.

Lower the oven temperature to 325 degrees F.

In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.

Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled


Kermit Carpenter's Key Lime Pie

1 (14-ounce) can sweetened condensed milk

3 egg yolks

1/4 cup key lime juice

1 (9-inch) graham cracker piecrust

Whipped cream, to garnish

Directions:
Preheat oven to 300 degrees F.

In a mixer on low-medium speed, blend the milk and egg yolks at low speed until smooth. Add the key lime juice and finish blending.

Gently pour the mixture into the piecrust and bake for 15 minutes. Remove the pie from the oven and let cool for another 15 minutes before refrigerating.

Refrigerate for 1 to 2 hours before serving. Serve cold and top with fresh whipped cream.

And finally, low fat ingredients curb the calories in this Key Lime Pie. I also love the frozen Weight Watcher Key Lime Pies.

1 ready-to-fill cookie crumb or graham cracker crumb crust

1 tablespoon plain gelatin

1/3 cup fresh lime juice or key lime juice

1 cup boiling water

Sugar substitute to equal 1/4 cup

13 ounce can cold evaporated skim milk

1/4 cup cold water

4-serving package instant vanilla pudding

Dash of lime zest, optional

Light or fat-free whipped topping

Thin lime slices for garnish, optional

Preparation:

In a blender container, combine plain gelatin and fresh lime juice. Wait one minute until softened, then add boiling water. Cover and blend on high speed until all gelatin granules are dissolved. Add sugar substitute, evaporated skim milk, water, pudding mix and lime zest.

Cover and blend smooth. Chill in the refrigerator for about 20 minutes until mixture begins to set. Spoon into prepared pie shell and chill several hours until firm. Top with dollops of whipped topping and garnish with lime slices, if desired.

Foods I Can Cook...besides Italian!

It’s funny when I think about the foods I cook well – Asian, Cajun, Mexican and desserts - I realized that those are the foods I not only crave but also eat most often.

These foods have totally educated my tastes and my desire for high-quality, local, fresh ingredients. These are also the things I refuse to give up just to save money.

Here are some of my observations…

Asian:

You don’t need to buy a wok (too thin) – a good cast iron pan will serve you much better.

There is no substitute for a hot flame.

Use Great Rice – makes all the difference between a good dish and a unbelievable one.

Use Peanut Oil - definitely the choice for high heat cooking.

Cook for less time than the recipe says or the veggies will be too soft – I like my veggies crunchy so I usually toss them in the pan, stir twice and remove from the heat.

Use only the freshest ingredients, especially ginger, chilli and garlic.

Never use MSG... who introduced that dreadful ingredient anyway?

Sesame oil - the secret ingredient for great flavor…and just a little bit!

Cajun:

It’s all in the roux. Patience please and make it a dark.

There is an acknowledged TRINITY of chopped vegetables---onion, bell peppers, and celery which are standards. They are a good bet to always make a superb tasting dish.

An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, skillet cornbread, or some other grain dish, and the third containing whatever vegetable is plentiful or available. Local and fresh and speaking of fresh…

Only fresh Spices – grow them yourself or pick them up at your farmer’s market.

Good stock – make your stocks from scratch. Always use bones and plenty of veggies for flavor. The longer the simmer, the better the brew!

Mexican Food

Chiles - There are many types of chiles such as the spicy jalapeno, the flavorful ancho and the fiery serrano. Start a garden and learn their differences.

Homemade tortillas –fresh “bread” is the key on most things and this is no exception. They are easy to make and are so much better than what you can buy in the store unless you have a market that delivers them freshly made every day.

Tomatillos – AH - good green chili sauce! I love green not red chili sauce on everything.

Frijoles – economical and healthy you can find a million recipes for refried beans. I try to eat them at least once a week.

Cheese – Queso Blanco, Queso Fresco, Crema…cheese is a key ingredient in Mexican food. Only use the best cheese you can find and sparingly. A little bit goes a long way to add flavor and keep the calories down.

Spices: chile powder, cumin, oregano, cilantro, epazote, cinnamon, and cocoa. Again, buy them fresh or learn to grow them.

Desserts:
Pies, Pastries, Cookies, Tortes, Cakes, Puddings, Ice Cream and everything else! All of them delicious, especially if they contain chocolate.

Bon Appetit!

Chicken Brats

The Daily Grind in Lake Bluff makes the best homemade chicken brats. I cook them on my indoor grill and they are so delicious. Honestly, this is one of the better things to cook on an indoor grill and they peak out to a point of being almost perfect...and they are so cheap!

I’m going to try and figure out this recipe when I get some time. It is the perfect combination of meat and spice so may take some experimentation. Stay tuned and I’ll report back to you when I have it all figured out…unless Rick decides to give me the recipe first!

Feel Good Fabrics

My little house is filled with fabrics that make me feel peaceful and comfortable.

Whatever your style, make sure that when you get to your house each night, it really feels like home!

Roasted Tomato Soup and Grilled Cheese

As we all learned growing up, nothing goes better together than tomato soup and a grilled cheese sandwich. These recipes are really great updates to your old standards.

I like this soup because it is not only very low in calorie and fat, it is also very filling.

Roasted Tomato Soup


3 lb. ripe Roma tomatoes, cut in half lengthwise

1/4 cup olive oil

1 Tbsp. salt

1 1/2 tsp. ground pepper

2 Tbsp. olive oil

2 cups chopped onions

6 garlic cloves, minced

1/4 tsp. red pepper flakes

1 - 28 oz. (798 ml) can plum tomatoes and juice

2 cups torn fresh basil leaves

1 tsp. thyme

4 cups chicken stock

Preheat oven to 400 F. Toss tomatoes with oil, salt and pepper. Spread in one layer on baking sheet and roast for 45 minutes. In large pot over medium heat, heat oil and sauté onions, garlic and red pepper flakes until onions start to brown. Add canned tomatoes, basil, thyme and chicken stock. Add oven-roasted tomatoes, including any liquid on baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Puree in batches to a coarse mixture. Serve hot or cold.

Spicy Roasted Tomato Soup
A little bit more work but always worth the effort - from Chef Emeril Lagasse

4 pounds fresh tomatoes, quartered

10 cloves of garlic

1 small carrot, peeled and finely chopped

2 tablespoons olive oil

salt

freshly ground black pepper

1/2 cup minced shallots

2 tablespoons grated fresh horseradish

1/4 cup chopped fresh parsley leaves

3 cups V-8 juice

2 tablespoons Worcestershire sauce

juice of 2 lemons

1 pint of yellow tear drop tomatoes

1/2 cup thinly sliced red onions

1/4 cup small fresh basil leaves

1/4 cup small fresh tarragon leaves

1/4 cup small fresh chervil leaves

1/4 cup small fresh flat leaf parsley

drizzle of extra-virgin olive oil

Preheat the oven to 400 degrees F. On a baking sheet, toss the tomatoes garlic, carrots and olive oil together. Season with salt and pepper. Roast for 15 minutes, or until the tomatoes are tender. Remove from the oven and cool completely. In a food processor with a metal blade, combine the roasted tomatoes, shallots, horseradish and parsley. Puree until the mixture is smooth. Add the V-8 juice, Worcestershire sauce, and juice from 2 lemons. Puree until the mixture is smooth. Season with salt and pepper. Remove the mixture from the food processor and chill completely. In a mixing bowl, toss the tear drop tomatoes, red onions, basil, tarragon, chervil and parsley. Season with a drizzle of the extra-virgin olive oil, salt and pepper. To serve, ladle the soup into each bowl. Garnish each soup with the tomato and herb salad.

Yields: 6 to 8 servings.

For this grilled cheese, I used two slices of Smoked Gouda (31 cents) and two slices of Serrano Ham (81 cents) on really good, fresh bread. I like to try different things, so this is definitely a great way to get really good ingredients at a low price.


That is also the huge advantage of shopping at an authentic Italian market – you can buy individual slices of cheese and meats – something I really like as I cook for one most of the time.

This was absolutely the best grilled cheese sandwich I have ever made and it cost $1.52.

Bon Appetit!

Valentine Day Treats

This recipe came to me via email this week from General Mills.

Go online and sign up to get them. Not quite sure who contributes to their site these days but it is one of the better ones and is always loaded with fun, new ideas.

This is a cute treat to make for your wee and small valentines today.

                                                                                                        Photo from General Mills

One box Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch) or Betty Crocker® fudge brownie mix

Water, vegetable oil and eggs called for on brownie mix box

One container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting

Betty Crocker® Decorating Decors multicolored candy sprinkles or colored sugar

Directions:
Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil. Grease foil on bottom only of pan with shortening or cooking spray. Make brownie mix as directed on box, using water, oil and eggs. Bake as directed for 13x9-inch pan. Cool completely, about 1 hour.

Using foil to lift, remove brownie from pan; remove foil. With deep 2 1/2-inch heart-shaped cookie cutter, cut 14 brownies. Place brownie hearts on a cooling rack or waxed paper.

In microwavable bowl, microwave frosting uncovered on High 10 to 30 seconds. Stir; frosting will be thick and spoonable. DO NOT BOIL. Carefully spoon melted frosting over brownies to glaze, allowing excess to drip down sides. Sprinkle with candy sprinkles before frosting sets.

Bon Appetit!

Homemade Hot Fudge

One of my favorite memories growing up was walking into the kitchen of my dad’s drug store and watching Margaret make homemade hot fudge.

Everything back then was made from scratch and hot fudge was no exception. Imagine, dark chocolate slowly chipped off the huge block...simply to die for! Oft times, she would let me do it for her. I love it because I would chip off a little extra for my sister Mary and I.

Hot fudge is a perfect Valentine’s Day treat.

Hey, it’s Valentine’s Day – you’re allowed to cheat!

Hot Fudge Sauce

8oz chopped dark chocolate

7 T softened butter

1/2 c sugar

1/2 c heavy cream

1/4 c hot water

Then add:

1 t vanilla

pinch salt

Melt in a double boiler over medium-low heat. Stir for about 5 minutes.

Bon Appetit!

Italian Cheese Sticks

My neighbor is always showering me with little treats. She found these at our Italian bakery the other day. Puff pastry and cheese. These are soooooo good! I don’t even want to know what I can’t eat the rest of the week because I had one.

Bon Appetit!

Southern Cheddar Cheese Biscuits

When I lived in Tulsa, I acquired a love of southern food especially for cheddar cheese biscuits.

Here is a recipe from Bon Appetit, June 2009 followed by a really easy recipe using refrigerated biscuits.

We’ve served this as an interesting variation from the usual bread at dinner and also for breakfast with eggs and ham. Make sure you get the most flavorful ham you can find. The combination will amaze you.

Cheddar Cheese Biscuits

Yield: Makes 12

6 tablespoons (3/4 stick) butter, melted (this is for the cups and the tops of the biscuits)

3 3/4 cups bread flour

1 1/2 tablespoons baking powder

1 1/2 teaspoons baking soda

1 1/4 teaspoons salt

1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

2 1/2 cups (packed) coarsely grated extra-sharp cheddar cheese (about 12 ounces)

1 3/4 cups buttermilk

Preheat oven to 425°F.

Brush 12 large (1-cup) muffin cups with some of melted butter; reserve remaining butter for brushing on baked biscuits. Using on/off turns, mix next 4 ingredients in processor. Add 1/2 cup cubed chilled butter. Using on/off turns, process until coarse meal forms. Transfer to large bowl. Add cheese; toss to combine. Add buttermilk and stir just to blend (batter will be sticky). Divide among prepared muffin cups, about 1/2 cup for each.

Bake biscuits until golden brown and tester inserted into center comes out clean, 25 to 30 minutes. Brush tops with remaining melted butter. Cool 5 to 10 minutes, then remove biscuits from pan and transfer to rack to cool slightly. Serve warm.

Easy Cheese-Topped Biscuits

2 packages refrigerated biscuits

1 4-oz package shredded sharp Cheddar Cheese

2 TBLS light cream

½ tsp poppy seed

Dash dry mustard

Arrange 15 biscuits, overlapping, around outside edge of a well greased 9X111/2 inch round cake pan. Use remaining 5 biscuits to make an inner circle of overlapping biscuits. Combine cheese, cream, poppy seed, and mustard. Crumble evenly over top of biscuits. Bake in hot oven (425 degrees) for about 15 minutes. Remove from pan and serve.

Bon Appetit!

Is Winter Over Yet?

The Oklahoma Snow Patrol was at it again. Was this the 7th round or the 8th?

Happy almost having a Chicago winter to ya!

Low Fat Burgers...Pile On The Great Toppings!

When my body needs a good burger, especially after a long run, I always look for 90% (185 Calories 10 grams fat) – 95% (145 Calories 6 grams fat) lean ground beef.

I know, fat tastes really good, but you can load your burger up with great, low calorie toppings and get the same result.

Bon Appetit!

Ore-Ida Easy Fries

It’s no secret that I love McDonalds French fries and a small order packs on 11 grams of fat.

I was in the grocery store this week and Ore-Ida now makes an Easy Fry recipe that you microwave for 4 minutes.

The verdict: Pretty good (on a 1-10 about a 7) and just 8 grams of fat.

A good quick fix when you have the sudden craving for French fries.

Bon Appetit!

Vegetables...On Salads, Stir Fries and Omelets

Here is an alphabetical list of vegetables that you can put into your veggie salads, stir-fries or omelets. Keep this list handy and try a new one every week. I guarantee you’ll never get tired of the same old same old.

A: Artichoke, Avocado, Asparagus, Amaranth, Ananas, American groundnut, Ahipa, Arracacha, Aonori, Aburana, Acorn Squash, Aubergines, Azuki bean

B: Broccoli, Bean, Beet, Beetroot, Brussel Sprout, Black-eyed Pea, Bitterleaf, Bok Choy, Bell Pepper, Breadfruit, Bamboo shoot, Black cumin, Burdock, Bottle Gourd, Butternut Pumpkin, Butternut Squash, Buttercup Squash, Butter Beans, Borlotti Beans, Bulls Blood, Butterhead Lettuce, Broccoli Rabe, Broadleaf arrowhead

C: Cauliflower, Cabbage, Carrot, Celery, Cilantro, Chard, Chinese Cabbage, Chinese Chives, Chives, Collards, Corn, Cucumber, Cress, Chili Pepper, Chilies, Cardoon, Celeriac, Camas, Canna, Cassava, Carola, Calabrese, Champagne Melon, Courgette, Custard Squash, Chicory, Coral Lettuce, Cos Lettuce, Capsicum, Cherry Tomatoes, Catsear, Celtuce, Chrysanthemum leaves, Cayenne Pepper, Cape Gooseberry, Caigua, Chayote, Cucurbits, Choy Sum, Chick pea, Cherry tomato

D: Dill Pickle, Dandelion, Drumstick, Daikon, Dulse, Dolichos bean

E: Eggplant, Earthnut Pea, Elephant Foot Yam, Elephant Garlic, Endive, Epazote, Ensete, Escarole, Edamame

F: Flowering cabbage, Fava bean, French bean, Frizzmo, Fat hen, Fiddlehead, Fluted Pumpkin, Fennel, Florence Fennel

G: Gherkin, Garlic, Guar, Ginger, Gobo, Gourds, Greenbeans, Garden Pea, Garden Rocket, Globe Artichokes, Golden Nugget Squash, Golden Samphire, Good King Henry

H: Horse gram, Hamburg Parsley, Hijiki, Hot-House Cucumber, Haricot Beans, Hubbard Squash, Habenero Pepper

I: Italian Red Onion, Iceberg lettuce, Ironbark Pumpkin, Ice Plant, Indian Pea

J: Jalapeno Pepper, Jambu, Jerusalem artichoke, Jicama, Japanese Bunching Onions, Japanese Pumpkin

K: Kale, Kohlrabi, Krispy, Kidney beans, Kai-lan, Komatsuna, Kuka, Kurrat, Kombu, Kosher Pickle

L: Leek, Lettuce, Luffa, Lentils, Lemon, Lime, Laver, Lebanese Cucumber, Lagos Bologi, Land Cress, Lizard's tail, Lotus root

M: Mushroom, Morel, Melokhia, Mizuna greens, Mustard, Malabar Gourd, Moth bean, Mung bean, Mozuku, Marrow, Minikin Pumpkin, Maize, Monguete, Mountain pepper, Mange Tout

N: Napa Cabbage, Naples Cos, Navette, New Zealand Spinach, Nopal, New Potato

O: Onion, Okra, Olive, Orache, Ogonori, Oakleaf Lettuce

P: Pepper, Parsley, Pea, Peanut, Parsnip, Potato, Pickle, Pignut, Polk, Parwal, Palmetto, Perennial cucumber, Pumpkin, Pattypan squash, Pigeon Pea, Prussian asparagus, Prairie turnip, Plectranthus, Pickling Onions, Pak-Choi, Pe-Tsai, Purslane

Q: Quince, Quandong, Quenepa

R: Radish, Rutabaga, Red Kidney Beans, Ridge Cucumber, Rockmelon, Runner Bean, Radiccio, Rainbow Chard, Rocket, Radicchio, Rice bean, Romaine Lettuce

S: Spinach, Squash, Soybean, Shallot, Scallions, Sprouts, Samphire, Sea beet, Seakale, Sierra Leone bologi, Soko, Sorrel, Summer purslane, Swiss chard, Snake gourd, Sweetcorn, Sweet pepper, Salsify, Scorzonera, Skirret, Sweet potato, Sea lettuce, Sea grape, Spanish Red Onion, Spring Onions, Savoy Cabbage, Spring Greens, Snake Squash, Spaghetti Squash, Striped Marrow, Snow Peas, Snake Beans, Sugarsnap Peas, Silverbeet, Snow Pea Sprouts, Swedes, Summer Squash, Sweet pepper

T: Tomato, Tomatillos, Turnips, Tatsoi, Tinda, Tarwi, Tepary bean, Taro, Ti, Tigernut

U: Uchuva, Urad bean, Ulluco

V: Velvet bean, Vidalia Sweet Onion

W: White Salad Onion, West Indian Pumpkin, Watercress, Witlof, White Egpplant, White Radish, Water Spinach, Winter Purslane, Winter melon, West Indian Gherkin, Winged bean, Welsh onion, Wild leek, Wasabi, Wakame, Water chestnut,

X: Xylocarp, Xigua

Y: Yam, Yacon, Yau Choy, Yow Choy, Yu Choy Sum, Yu Choy, Yardlong bean

Z: Zucchini

Bon Appetit!

Root Beer Pulled Pork

Here is an easy recipe that I make in my crock pot. Guys also seem to really love this dish. It can be served to your friends as they crowd around your TV on Sunday afternoon to watch golf now that football season is over.

The secret ingredient in this recipe is the Root Beer. Just giving the pork a little bit of a sweet flavor makes it a real favorite. Honestly, every time I make this, people ask for the recipe. They are so surprised to see just how easy it is to make.

Root Beer Pulled Pork Sandwiches

1 boneless pork loin roast, trimmed of excess fat (approximately 3 lbs.)

1 Tbsp oil

1 medium onion, chopped

2 can root beer (3 cups)

1 bottle chili sauce (12 oz)

1/2 tsp garlic powder

1 Tbsp brown sugar

Salt and pepper to taste

12 Hamburger buns or rolls

In a large skillet, heat oil. Sear the roast on all sides. Place the roast in a crock pot with salt, pepper, onion and one cup of the root beer. Cover, cook on low for 6-8 hours.

In a saucepan, heat the remaining root beer, the chili sauce, salt, garlic powder and brown sugar on medium heat until bubbly. Stir occasionally until sauce has a glossy texture, approximately 8 minutes. Set aside.

Remove pork from the crock pot and discard the liquid. Shred the pork with a fork.

Spoon pulled pork onto really good buns and top with the sauce and cole slaw.

Bon Appetit!

Bourbon Chicken

A lot of the men that I know love bourbon chicken. Instead of getting it from your local, fast food restaurant, make it at home where you can control both the ingredients and calories.

I would also suggest if you are trying to lighten this recipe up, use breast meat instead of thighs (can’t vouch for the flavor) and cut back on the brown sugar a bit.

Serves 4 or will make 16 appetizers.

1/2 bottle teriyaki roasted garlic marinade and sauce

1/4-1/2 cup low-sodium soy sauce

1/3-1/2 cup orange juice

1/4 teaspoon grated fresh ginger

Zest of 1/2 lemon

Crushed red pepper flakes

1 tablespoon garlic powder

1/4 cup bourbon

1/2 cup packed brown sugar

2 to 3 pounds boneless skinless chicken thighs, fat cut off

Honey (optional)

3-4 scallions, cut diagonally

Whisk together all ingredients except chicken, honey and green onions. Put chicken pieces in a container and pour marinade over them. Cover and refrigerate for at least 30 minutes or up to overnight. Stir occasionally so all the chicken marinates.

To cook, heat oven to 350 degrees. Place chicken pieces in a 13-by-9-inch pan lined with foil. (Discard marinade or, if you want a sauce, thicken with cornstarch and pour over chicken halfway through cooking.)

Bake up to 1 hour, until chicken pieces are 165 degrees on an instant-read thermometer. If desired, to give the dish a bit of shine, squeeze a little honey over the chicken 5-10 minutes before end of cooking time. Sprinkle with green onions at end of cooking time.

Smoothies For A Low Calorie Breakfast

I just can’t seem to get enough fresh fruit in my diet. One way is to find fresh pineapples for $1.89. Another is to mix up a smoothie.
My favorite smoothie is an easy combination of fruits, yogurt and juice. I’ll change up the fruit or juice depending on what is in my refrigerator and this week it happens to include fresh pineapple.

I make these year round a few times a week for a light breakfast or lunch. All of the ingredients are really good for you and I use honey instead of sugar,

Mix all ingredients in a blender:

4 raspberries

4 blueberries

4 strawberries

1 cup cranberry juice – low calorie

½ cup vanilla yogurt

2 ice cubes

1 Tbsp honey

Bon Appetit!

Pops From Leftover Smoothies

I bought these molds at Sur La Table. When I have some leftover mixture from smoothies, I pour it into these molds and keep them in my freezer .

They are a wonderful low calorie dessert and will satisfy even the most legendary sweet tooth.

Bon Appetit!

The Ugly Duckling…

If you are feeling a bit like the ugly duckling, just remember that an inspired chef with an ingenious recipe can give you a whole new rank in the food chain!

Bon Appetit!

Al's Italian Beef...

I picked this up today at lunch for one of my friends. By the way, I did indulge by snatching a fry. Al’s Italian Beef has the best hand cut French fries ever.

I’m sorry I offered to pick it up to begin with because Al’s can sidetrack me faster than anything short of my bacon addiction.

This Wednesday’s $5 special looked so good I will probably pack on at least 5 pounds just dreaming about it tonight…and by the way, early to bed and early to rise makes someone craving burger and fries.

Bon Appetit and Sweet dreams!

The Food Demons…

I can tell you 1,000 reasons why I live by the book and then along comes Friday.

Not Saturday - the night where I take all of my excesses to the next level. Friday…the night where I listen to why I should and prepare myself to hang on for the wild Saturday night ride. You see, on Friday night, I live in the world of Guy Fieri and Diners, Drive-ins and Dives. He has to give into all of his food demons because it’s his job. I WANT THAT JOB!

Fact of the matter is that mentally cheating on Friday night is so much fun it reminds me why I do all this healthy stuff to begin with!

Now, fighting off the food demons on Saturday? That’s another story!

Bon Appetit!

Shrimp Sauce Piquante

Shrimp Sauce Piquante is the original version of Shrimp Creole. I’ve prepared this dish for a party of four and a lively crowd of eighty…just had to chop up a lot more veggies and throw them into the pot! One great thing about this recipe is once you do that, it’s all on simmer after that. Actually, the longer and slower you cook it, the better it is. No matter how long you simmer it, hold off and do not add the shrimp until the last 20 minutes.

This is the toned down version of the dish. I always double both the Cayenne and Chili powder because I like mine really spicy. I also put a lot more wine in mine – like a half bottle - because I love what the wine adds to the taste of the dish. This is definitely a recipe that you should fine-tune to satisfy your own taste buds.

It’s also a perfect Super Bowl recipe, especially this year since the Saints are playing. Make sure you make plenty of cornbread to soak up the flavors because they are both spicy and bold.

I know it looks like a lot of ingredients but I promise that the mix of the spices is so surprisingly good.

It’s also a little work to get through the process of making the roux for the first time but the roux is what gives the dish its enormous taste. My secret: I keep a jar of peanut butter near the stove to make sure that I bring the roux up to the correct color.

My favorite recipe ever? Close…but we’ll save that for another post.

Shrimp Sauce Piquante (Shrimp Creole)

2/3 Cup Vegetable Oil
½ Cup Flour
1 ¾ Cup thinly sliced Shallots (scallions)
1/3 Cup Chopped Celery
1 Cup Chopped Onion
½ Cup Chopped Green Pepper
4 tsp Finely Minced Garlic
3 TBSP Finely Minced Fresh Parsley
1 One-Lb Can Italian Style Whole Peeled Tomatoes, Drained
1 Eight-Oz Can Tomato Sauce
1 TBSP Minced Chives
4 TBSP Dry Red Wine
4 Whole Bay Leaves, crushed
6 Whole Allspice
2 Whole Cloves
2 tsp Salt
¾ tsp Freshly Ground Pepper
½ tsp Cayenne
¼ tsp Chili Powder
¼ tsp Mace
¼ tsp Basil
¼ tsp Thyme
4 tsp Fresh Lemon Juice
2 Cups Water
2 lb Whole, Fresh, Peeled and Deveined Shrimp
Boiled Rice

In a heavy 6-8 quart pot, heat oil and gradually add the flour, stirring constantly. Cook over low heat, stirring constantly, until a medium roux is formed (should be the color of peanut butter).
Remove from heat and add fresh, chopped vegetables and parsley. Mix well with roux, then return to low heat and cook, stirring constantly, until the vegetables begin to brown.
Mix in canned tomatoes and tomato sauce, then add the chives, wine, seasonings, and lemon juice and mix again.
Raise heat under the pan and bring to a low boil. Add the water and mix thoroughly. When the mixture boils again, reduce the heat and simmer for at least 45 minutes.
Just before serving, add the shrimp and allow to come to a low boil again, then cover, reduce heat and simmer 20 minutes.
Remove the pot from the burner and allow to stand, covered, at room temperature for about 10 minutes. Serve over boiled rice.

Note: If you can find Botan brand Calrose Rice, I would highly recommend it. Follow the instructions on the package. Don’t take the cover off the pan until the timer has gone off and you will have perfect rice!

Bon Appetit!

Oven Baked French Fries

I love French fries so much that I am now on a quest to find a somewhat healthy version…which would be baked fries.

Here are some variations that are cooked in the oven. Write me and let me know which one you like best. The first recipe, Garlic Fries, is from Cooking Light Magazine and is one of my favorites.

                                                              This photo and recipe from Cooking Light
Garlic French Fries
4 teaspoons canola oil
3/4 teaspoon salt
3 pounds peeled baking potatoes, cut into 1/4-inch-thick strips
Cooking spray
2 tablespoons butter
8 garlic cloves, minced (about 5 teaspoons)
2 tablespoons finely chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese
Preheat oven to 400°.

Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.
Place butter and garlic in a large nonstick skillet, and cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley, and Parmesan cheese to pan; toss to coat. Serve immediately.

Oven French Fries
3 large baking potatoes

¼ cup kosher salt
3 tablespoons olive oil
Extra kosher salt for sprinkling

Set the oven at 400 degrees.
Cut the potatoes lengthwise into 1/4-inch slices. Cut across the slices to make thin matchsticks.
Fill a large bowl with ice-cold water and stir in the salt. Soak the potatoes for 20 minutes. Drain the potatoes, rinse, and pat dry.
Brush 2 rimmed baking sheets with olive oil. Spread the potatoes on the sheets and sprinkle with olive oil. With your hands, toss them so they’re covered with oil. Sprinkle lightly with salt.
Bake the potatoes for 10 minutes. With a spatula, flip them over. Continue baking for 30 to 40 minutes, turning often, or until the potatoes are crisp and golden. (Total cooking time is 40 to 50 minutes.)

Baked French Fries
4 (2 lb) large potatoes
8 C ice water
1 tsp garlic powder
1 tsp onion powder
1/4 tsp salt
1 tsp white pepper
1/4 tsp allspice
1 tsp hot pepper flakes
1 Tbsp vegetable oil

Scrub potatoes and cut into 1/2-inch strips.
Place potato strips into ice water, cover, and chill for 1 hour or longer.
Remove potatoes and dry strips thoroughly.
Place garlic powder, onion powder, salt, white pepper, allspice, and pepper flakes in plastic bag.
Toss potatoes in spice mixture.
Brush potatoes with oil.
Place potatoes in nonstick shallow baking pan.
Cover with aluminum foil and place in 475 °F oven for 15 minutes.
Remove foil and continue baking uncovered for additional 15–20 minutes or until golden brown. Turn fries occasionally to brown on all sides.

Bon Appetit!

Flatbread Pizza...A New, Favorite Addiction

If you want a great grouping of flavors, use a thin flatbread and cover it with red onions, portobello mushrooms, arugula, and Reggiano Parmesan cheese. Then top it with beef tenderloin that is grilled to medium rare and sliced really thin. This combination is my new, favorite addiction. This is also a perfect appetizer for Super Bowl.

I pop it in a 500 degree oven for just about 7-10 minutes. Keep a close eye on it when cooking something this thin at such a high heat because every oven has a mind of its own!

Bon Appetit!

Sweet Treats

Sweet Treats… Chocolate is cheaper than therapy, and you don’t need an appointment. With 8 kids running about, I can see why my mother always took her daily dose of chocolate.

Now, what’s my excuse?

Bon Appetit!

Breakfast French Toast

Instead of topping my French toast with syrup, I pile on blackberries and strawberries, which were both on sale at my market yesterday.

Just another way to add both taste and texture to your breakfast.

Bon Appetit!

Corn Dogs Are Not Just For Kids

I woke up yesterday thinking about corn dogs. Corn dogs of all things since I never really loved them as a kid. About 4 hours later, I walked into my gourmet food store and what did they have on special? – Corn dogs with a turkey hot dog inside. It was my omen to get one. Was it good? Better than I remembered.

Bon Appetit!

A New Ingredient...

From Daikon to Olallie berries, the next time you are in a market, challenge yourself to find one ingredient that you have never used before and go home and find a recipe for it. You’ll be astonished that so many strange ingredients have such great tastes.

P.S. Daikon is one of the ingredients in those great Banh Mi sandwiches I rave about.

Bon Appetit!

Over 90 Points And Under $20...

My budget is a lot smaller these days for wine but I like to include some of my old standbys who were recent metal winners at the Winemaker Challenge in San Diego last weekend:

Simi 2008 Chardonnay Sonoma County $18.00
Franciscan Estates 2008 Chardonnay Napa Valley $18.00
The least expensive platinum winner at the show was the Cape Peak Collection 2009 Chardonnay, Western Cape, South Africa for $5. The same winery also won a gold medal with a 2009 Syrah Rose at $4.
Just goes to prove that you do not have to spend a fortune to drink good wine.

New Favorite’s all under $20:
Franciscan Merlot 2005
La Crema Monterey Chardonnay 2007
Rodney Strong Knotty Vines Zinfandel 2007
Greg Norman Estates Shiraz/Cabernet 2007
J Russian River Pinot Gris 2007

Bon Appetit and Salud!

Pass The Italian...

If I could trace back my family tree, I'm sure that I must have some Italian blood in me somewhere…or is it wishful thinking?

I’m convinced that Italian blood is the key component to cooking excellent Italian food. No matter how hard I try, mine is just on the better edge of OK. I can never get to that “wow” factor and I have been a student of Italian cooking forever.

The Italian charisma lingers far beyond the kitchen. It simply cannot be explained. It’s definitely not arrogance…not even control.

An Italian can win you over simply by inviting you into his kitchen. Prepare yourself for what you find there besides a huge Italian family who now calls you their own. Yep - I have been adopted by several, large Italian families and love them like my own.

Some of my most memorable meals have been inside the Italian kitchen. If you were not analyzed before you went it, you will be coming out. Not to worry, now that you have the support of the entire Italian family that just adopted you.

Any other cuisine is not a challenge for me so I’m not sure why I have failed to master Italian at this point in my life. Perhaps I need to spend a month or two in an Italian kitchen somewhere and hope that the “intensity” of being Italian rubs off.

Just for now, I’m throwing in the towel.

I guess it is time to go home for a long, overdue fix of my brother-in-law Phil’s Italian cooking. If I can’t cook it, at least I know where to get it!

Bon Appetit!

The Leftover Challenge

My neighbor brought over some of her leftovers from the week to see if I could turn them into something appealing for her Super Bowl Party. Here is what I added to her containers to make new and appetizing dishes. Be creative. You’ll be amazed at what tastes good together.

To her large container of Bow Tie Pasta:
I combined the pasta with sun dried tomatoes, Asparagus, Feta Cheese, spices and an Italian Dressing to make a cold pasta salad. Chill at least 2 hours to allow flavors to blend.

To her 6 cups of overly spiced chili:
To lighten it up a little, I mixed in a pound of ground chicken that I sautéed on the stove with a small can of tomatoes. She had enough beans and spice in the six cups she gave me so I didn’t add any more of those ingredients to the mix. It was really good with the ground chicken added. I really never thought to mix beef and chicken until I did this. We’ll top with cheese, onions and a dop of sour cream with sliced avocado.

To her container of wild rice:
I added chopped oranges, pecans and dried cranberries to make a great, cold wild rice salad.

To her Prime Rib:
The Prime Rib has such a great taste and she had cooked it perfectly. I shredded it up and added a homemade BBQ sauce (like I do with my pulled pork). Serve on tiny buns with homemade pickles.

Bon Appetit!

Did This Sun Lover from Minnesota Finally Figure It All Out About Winter?

After two very stressful days, I got off the train in Lake Forest and decided to power walk the three mile path home to Lake Bluff. I was so over winter and totally sick of exercising indoors. It was my time to take control.

I got on the trail and early on, it started to snow. It was warm outside and all of a sudden, I was clipping along and starting to notice how beautiful the snow was and that there were no other tracks along the way except mine. Did I own this route or what?

I started to sing and was feeling so de-stressed at that point that I forgot my week had been even half bad. Suddenly, I was singing really loud and all of a sudden, I was totally into winter. Me? Little Miss Sunshine into winter?

After all these years, I finally figured out what it is about winter that my family loves besides a big bowl of homemade soup.

Bon Appetit!

Scallops And Capellini

There is nothing I love more than sea scallops. When I was young, I use to go with my mom at Christmas to the North Shore Grill at Donaldsons in Minneapolis. I always ordered scallops. Even as a kid, I adored scallops and loved their sweet taste.

Scallops are a superb, low calorie dish. I like the combination with fresh tomatoes. When I later added this to Capellini, it was the perfect recipe to serve to a house full of guests on a cold winter night.

Play around with this recipe as well. I add a lot of different ingredients to the mix when my vegetable bins on overload.

Scallops and Capellini
1 pound sea scallops, quartered if large
6 tablespoons extra-virgin olive oil
1/4 cup dry white wine
1 fresh tomato, quartered
2 tablespoons coarsely chopped green onions
1 tablespoon minced garlic
1 small dried chipotle chile with seeds, stemmed and chopped
Fine sea salt
1/2 pound capellini

Preheat the oven to 400°. In a large shallow glass or ceramic baking dish, toss the scallops with the oil, wine, tomato, green onions, garlic and chipotle. Season with salt and bake for about 15 minutes, or until the oil is sizzling and the scallops are firm.

Meanwhile, in a large pot of boiling salted water, cook the capellini until just al dente, about 3 minutes. Drain; transfer to a serving bowl.

Add the scallops and their juices, toss well and serve immediately.

Bon Appetit!

Lettuce Wraps

I hardly ever think about stir fry as an appetizer but Lettuce Wraps are just that. Be sure and use really fresh, cold, crisp lettuce. The icy cold lettuce and the hot and spicy chicken mixture is an excellent blend of flavors. They can sometimes be a bit tricky to eat but are so tasty and really easy and inexpensive to make for a big crowd.


Lettuce Wraps

Sauce
1/4 cup sugar
1/2 cup warm water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 teaspoon hot water
1 tablespoon dijon mustard
2 cloves garlic, minced
In a large bowl, dissolve sugar in 1/2 cup warm water, then add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and throw in the fridge until you’re ready to eat.
Combine 1 teaspoons hot water with dijon mustard and garlic and set this aside in small bowl.
Mix together to taste when serving.

Chicken Stir-fry
2 tablespoons peanut oil
2 tablespoons sesame oil
2 boneless skinless chicken breasts, cubed to 1/2″
1 – 8oz can sliced water chestnuts, minced
1/2 cup mushrooms, minced
1/2 onion, chopped fine
3 cloves garlic, minced fine
6 large leaves of iceberg lettuce (very fresh, cold and crisp)

Stir-fry sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Prep the stir fry sauce by mixing soy sauce, brown sugar, and rice vinegar in a small bowl.
Combine oils and add to wok or large frying pan. Heat oil over high heat and add chicken. Saute until cooked through, then remove from the pan and cool.

Take pan that you cooked the chicken in and turn it up to medium-high heat. Add another tablespoon of peanut oil to the pan, wait one minute, and then add chicken, garlic, onions, water chestnuts, mushrooms, and the stir-fry sauce you prepared earlier. Stir-fry everything until the mushrooms have cooked, about four minutes, and remove to a serving dish.

Serve stir-fry with iceberg lettuce and top with sauce.

Bon Appetit!

Chili...Super Bowl Food With A Kick

Did you know that people who win chili cook-off’s cook in drops (or steps). Most of your best chili recipes use this method so that you get the right amount of flavor at the right time.
Here is the winning recipe from last year’s Terlingua International Chili Champions along with a lot of other recipe winners who know that Chili is the all American comfort food…especially when topped with lots of onions, cheese and sour cream.

No matter which way you cook it – healthy or not- chili is one of the best dishes to serve to a hungry crowd on Super Bowl Sunday!

2009 Winning Chili Recipe

Step 1
2 lbs. course ground beef (chili grind)
1 TBS Cooking Oil
1 TBS Granulated Onion
Add ingredients together and lightly brown meat

Step 2
Add:
1 Can (8 oz) Tomato Sauce
1 Can Beef Broth
Cook for 30 minutes

Step 3
Add:
1 TBS Light Chili Powder
2 TBS Dark Chili Powder
1 tsp Garlic Powder
½ tsp Salt
½ TBS Ground Cumin
½ tsp Cayenne Pepper
½ tsp Black Pepper
1 tsp Chicken Granules (or 1 cube)
Cook for 1 hour

Step 4:
Add:
1 TBS Light Chili Powder
1 TBS Dark Chili Powder
1 tsp Paprika
½ TBS Ground Cumin
Add water if needed
Leave covered and simmer for 30 minute

This next recipe is an old chili recipe that I have made before that is hot and spicy. Control the spice and heat by the amount of chili powder and jalapenos you put in. It won the chili cook-off in Texas back in the 80's.

Texas Chili Recipe
2 pounds tender chuck -cubed
2 Tbsp Crisco
4 1/2 tbs minced onion
1 tbs powdered garlic

BAG 1:
1 tsp white pepper
1/2 tsp black pepper
1/2 tsp red pepper
1 can beef broth
2-3 tbsp chili powder
2 cups water
3 fresh whole Jalapeno peppers (don't break or slice)

BAG 2:
2 Tbsp chili powder
1 Tbsp powdered garlic
1 1/2 Tbsp ground cumin
1 4oz can Contadina Tomato Sauce
Put meat in pot with crisco, onions and garlic and brown.

Pour bag 1 in pot. Simmer until tender - aprox 1 1/2 hrs.
Add bag 2 and simmer 1/2 hour

Drop Chili Recipe

Like most competition chili recipes ingredients will be added in what is called drops. This recipe has 3 drops to it. Most of your best chili recipes use this method so that you get the right amount of flavor at the right time. If you let some of the spices cook too long or not long enough they can be bitter. So to ensure that you get the best chili recipe make sure you drop as directed.

Brown 2 pounds of lean ground beef and drain all the grease off and add to the pot.
Now add one 14.5 ounce can of beef broth and one 8 ounce can of salt free tomato sauce.
Add 1 hot pepper (Serrano, Jalapeno) of your choice and bring to a boil. When the boil starts add drop 1.

Drop 1:
1 Tablespoon of onion powder
2 Teaspoons of garlic powder
1 Tablespoon of Chili Powder
Cover the pot and reduce heat to simmer for 1 hour. Remove the pepper and crush the juice into the pot. Now it’s time to add Drop 2 to the pot.

Drop 2:
2-1/2 Tablespoons light chili powder
2 Teaspoons cumin
1/4 Teaspoon black pepper
1/4 Teaspoon white pepper
1/4 Teaspoon cayenne pepper
1/2 cube beef bullion
1/2 cube chicken bullion
1/2 Teaspoon brown sugar
1 pk Sazon Goya
Continue boiling with lid on for 30 minutes. After the 30 minutes add the last drop.

Drop 3:
2 Teaspoons Mexene Chili Powder
1 Teaspoon cumin
Salt to taste
Cover it up and simmer for 15 minutes more and serve it up.

Crockpot Chili Recipe:

2 (16) oz cans kidney beans, drained
2 (14) oz cans tomatoes, cut up
2 lbs ground beef, browned and drained
1 large onion
1 green pepper
1 red pepper
2 tablespoons minced garlic
3 tablespoons chili powder
1 teaspoon black pepper
1 teaspoon cumin
6 oz jar sliced jalapenos (with juice)
2 teaspoons Tabasco
Add all ingredients into a Crock-Pot and set on high for the first hour; then reduce heat to low and continue to cook for 5 hours.

Darn Good Chili

1 pound lean ground beef
1 cup chopped onion
1/2 red bell pepper, chopped
3 tablespoons chili powder
2 teaspoons minced garlic
1 bay leaf
1 (14.5 ounce) can peeled and diced tomatoes
1 (15 ounce) can kidney beans, drained
1 cup spaghetti sauce
1 cup salsa
1/4 cup taco sauce
In a large saucepan or stockpot, cook ground beef, onion and red pepper until beef is browned. Drain off excess fat.
Stir in the chili powder, garlic, bay leaf, diced tomatoes, spaghetti sauce, salsa and taco sauce. Lower heat and simmer for 1 1/2 hours, stirring occasionally. Stir in beans just before serving and heat through.

Steak Chili

2 tablespoons olive oil
2 pounds steak - cut into 1 inch cubes
2 onions, chopped
3 cloves garlic, minced
1 green chile pepper
2 tablespoons chili powder
1 tablespoon ground cumin
1 1/2 teaspoons ground cayenne pepper
2 (29 ounce) cans diced tomatoes
1 (15 ounce) can kidney beans, drained
In a large pot over medium high heat, combine the oil and steak and sauté for about 5 minutes, or until steak is browned. Add the onions, garlic and chile pepper and sauté for another 5 minutes, or until the onions are translucent.
Add the chili powder, cumin, cayenne pepper, tomatoes and kidney beans. Reduce heat to low, cover and simmer for about one hour. Remove cover and simmer for another 30 minutes, or until you've reached your desired thickness.

Bon Appetit!