May 22, 2009

In past years, I would normally cook a big ole Texas size brisket for our Memorial Day get together with family and friends. Most holidays are very different for us now since we're way out here in California while the rest of the family is either in Texas or Illinois.

Since living out here, we've definitely had to reinvent how we celebrate some holidays. This past year we've met some great people down at the Harbor, so this year for Memorial Day, we'll be attending a huge Kabob Party on our dock this Sunday. Everyone who participates will bring their favorite Kabobs to share.

I've gotta admit, though, I don't really have a favorite Kabob. I've made Kabobs on several occasions and I'm never that happy with how traditional kabobs turn out. I don't want to make the standard beef, peppers, tomato, and onion kabob because I've found that the meat and the veggies just don't cook at the same rate.  The meat is always done before the veggies, especially the peppers.  So, you either end up with dried out meat or hard vegetables. I know there are many marinades that probably help prevent the meat from drying out, but I'm trying to cook less beef anyway, so I'm not going that route.

I've done veggies on a separate skewer and am more happy with how that turns out except that if you add mushrooms and tomatoes, those are still done before peppers and onions.

So, I want to do something different. I'm thinking shrimp. Even though it isn't a traditional kabob, I've been wanting to make this Guy Fieri recipe, Bacon Wrapped Shrimp with Chipotle Barbeque Sauce that I saw in the February/March 2009 Food Network Magazine. These look pretty amazing to me.

And one of my favorite “go to” cookbooks for anything to do with grilling is always “How To Grill” by Steven Raichlen. He has a fantastic Bacon Basil Shrimp on a Stick recipe that I'm also considering.

This Chicken and Bacon Shish Kabob recipe from All Recipes also sounds interesting because the chicken is wrapped in the bacon, which would probably keep it from drying out, plus there are no peppers.

I know the variations are endless with Kabobs. I would like to use shrimp or chicken instead of beef. I would REALLY love to hear from you if you have a favorite kabob recipe. Pretty please? 🙂

~LilSis

May 20, 2009

Round 'em up! Yep; you guessed it! Believe it or not, it's already time for the May Potato Ho Down Roundup! This month's Roundup is being hosted by the one and only Cathy, of Noble Pig.

For the May Ho Down, Potato Ho, Frosty Gay entered her crispy Roasted Potato Slices with a Rosemary-Garlic Crust.  Potato Ho, Wolfie Lee submitted a very interesting Sun-Dried Tomato Cream Potato Salad.

We both LOVE potatoes; which is why we initially wanted to become Potato Hos!  We're having a blast participating in this fun monthly blogging event created by Krysta of Evil Chef Mom and Cathy of Noble Pig.

There are so many fantastic recipes in this month's Roundup, so be sure to check it out! And if you decide you would like to participate, check out the complete rules for this event here at Potato Ho Down.

~LilSis

May 18, 2009

I recently entered my Garden Omelete recipe in this blOg yOur Omelet event.  If you like omelets as much as I do, be sure to check out the final roundup today on Spanish Recipes. With a total of 33 entries, there's an amazing variety of omelets, frittatas, and quiches in this roundup.

I've loved omelets for as long as I can remember. When eating out for breakfast or brunch, I almost always order an omelet.

On my little R&R getaway this weekend, I ordered a very simple bacon and cheddar cheese omelet from the restaurant at the club house. Normally, I like some veggies thrown in there, but since I was in vacation mode, I guess I didn't want to think too much about it and the first thing that came to mind was bacon and cheese! It was perfect.

For Mothers Day last Sunday, BigT, HayHay and I went to the local spot at the Harbor for a full blown all you can eat Sunday brunch. BigT was being good, so he only got a small plate. HayHay, on the other hand, managed to consume three gigantic plates of everything from ham, roast beef, eggs benedict, sausage, bacon, potatoes, pancakes, biscuits, waffles, and chicken. He even ate something on his plate that BigT asked him what it was and he didn't even know. It turns out that it was some sort of fish. (Ahhh! To be 15 again!)

I, of course, ordered an omelet. I ordered a bacon, mushroom, spinach, tomato, and cheese omelet and I was a happy little camper. I'm pretty easy to please. If someone else is doing the cooking and cleaning, it's all good!

All this talk about omelets is making me want one! I wish I could twinkle my nose and have a nice garden omelet appear in front of me right now! 🙂

~LilSis

May 17, 2009

It seems like just last week that LilSis and I had so much good pink fun with our Pink Potatotini.  It's time already for the next Potato Ho Down, hosted this month by the creator of this fun event, Noble Pig!

When the weather warms up, I think of cool salads and I love a good potato salad.  Our family's classic potato recipe is really good, but this potato salad with a twist caught my eye in a Williams Sonoma cookbook called “Potatoes”, which isn't the same one LilSis cooked from this month.  I made a few substitutions to make this a little lower in fat.  Next time, I'll boost up the amount of basil in the pesto, and add more garlic.

Sun-Dried Tomato Pesto
(adapted from Williams Sonoma's “Potatoes”)

1 large clove garlic
1/2 cup sun-dried tomatoes packed in olive oil, drained
2 Tblsp fresh basil
1/4 tsp salt
1/8 tsp pepper
2 Tblsp olive oil
2 to 4 Tblsp hot water

In a small food processor, mix the garlic, tomatoes, basil, salt, pepper and olive oil until a thick paste forms.  If needed, add water, 1 tablespoon at a time, to reach the desired consistency.

Sun-Dried Tomato Cream Potato Salad
(adapted from Williams Sonoma's “Potatoes”)

2-1/2 lb small red potatoes

For the dressing:

1 7 oz container 2% Greek Yogurt
4 Tblsp sun-dried tomato pesto
1 tsp balsamic vinegar
1 Tblsp white wine vinegar
2 tsp mustard
2 Tblsp olive oil
2 Tblsp dill relish or capers
2 Tblsp chives, minced
Salt and pepper to taste

Cook the unpeeled potatoes in salted water until just done; don't overcook.  Drain and let cool slightly. Slip the skins off the potatoes or leave them on, depending on your preference.  Cut the potatoes into large bite size pieces, and salt lightly while warm.  Set aside and make the dressing.

Combine all of the dressing ingredients together in a small bowl.  Toss with the potatoes and adjust the seasonings.  Potatoes absorb salt, so more salt may be needed.

Refrigerate for an hour or two to blend the flavors.

Sun-Dried Tomato Cream Potato Salad

This potato salad was really good!  I'm not one to eat a whole big pile of potatoes of any kind, so I served a small amount of the salad on a bed of baby spinach, with lots of grape tomatoes, a drizzle of low fat balsamic vinaigrette and a sprinkle of parmesan cheese. It made for a very delicious, and very summery lunch!  Give this a try for Memorial Day!

~BigSis

May 14, 2009

We had so much fun doing our Pink Potatotini for the April Potato Ho Down! It's not every day that we make pink potatoes!

I prefer either red, yellow, or purple potatoes over the russet potatoes, as was called for in this original recipe. I usually buy the 2 lb. Potato Medley from Trader Joe's that has just the right amount of each variety. Normally, I just cut them into quarters and roast with gobs of olive oil, garlic, and rosemary.  I decided to try something different this time.

And, yes, you guessed it! This recipe is my entry for the May Potato Ho Down, which is being hosted by the one and only, Noble Pig, who is one of the creators of this fun event.

To see the complete roundup of recipes from all the Potato Hos, be sure to visit Noble Pig on Wednesday, May 20th!

I should have changed the name of this recipe to Roasted Potato Slices with a Garlicky, Garlic-Rosemary Crust, because I think I tripled the amount of garlic that the original recipe called for. I found this recipe in a Williams-Sonoma Potato Cookbook. (This edition was published by Simon & Schuster.)

These potatoes were yummy! HayHay was thrilled to come home from school to a house smelling of roasted potatoes, garlic and rosemary.  They were planned as a side for dinner, but ended up being his after school snack instead! Yes, all of them! (okay…I had a couple.)

Roasted Potato Slices with a Rosemary-Garlic Crust
(adapted from Williams-Sonoma “Potato”)

Kosher salt and fresh ground pepper
2 lbs. of mixed red, yellow, and purple potatoes
2-3 T. Olive Oil
1 T. minced fresh rosemary, plus sprigs for garnish
3 large garlic cloves, minced (original recipe called for 1 T. minced)
1 T. Dijon mustard
1 1/2 c. fresh sourdough bread crumbs
1/2 c. firmly packed Parmesan cheese
1 large egg white, beaten until foamy

In a large pot of salted boiling water, cook the unpeeled whole potatoes until just tender when pierced with a small knife, about 20 minutes. Drain and let cool, then refrigerate until cold, at least 2-3 hours or up to 1 day. Peel the potatoes and cut them lengthwise into slices 1/2 inch thick. Use the center slices from each potato. (Reserve remaining slices for another use.)

Preheat the oven to 400 degrees. Spread a T. of olive oil on a baking sheet, or use nonstick vegetable oil cooking spray, if preferred.

In a heavy frying pan, heat 2 T. of olive oil over medium-low heat. Add the minced rosemary and garlic, cover, and cook until the garlic is softened but not brown, about a minute or two. Stir in the mustard, 1/2 t. kosher salt, and 1/2 t. pepper and remove from the heat. Add the bread crumbs and toss until evenly coated. Stir in the cheese.

Arrange the potato slices on a work surface. Brush the tops generously with the egg white. Spread approximately 1 T. of the crumb mixture on each slice and press to adhere and cover evenly. Place the slices, coated side down, on the prepared baking sheet. Brush the uncoated sides with the egg white. Spread the remaining crumb mixture on the slices, pressing to adhere.

Bake the potato slices until the coating on the bottom is crusty, about 8 – 10 minutes. Carefully slide a thin metal spatula under each slice and turn it over. Bake until brown on the second side, about 5 – 6 minutes longer. Transfer the potato slices to a platter, garnish with rosemary sprigs, if desired, and serve.

Here's a glance at a serving without the purple potatoes, just in case you're not a fan of purple potatoes. But I LOVE purple potatoes. I'm not sure if it's true that they are better for you, but at least I feel less guilty eating them.

Again, these potatoes were really good, but a little messy trying to get the crust to stick properly to each side of the potato slice.  The crust was absolutely excellent! Better than I expected. I never would have thought to add dijon mustard, but it added so much flavor, combined with the garlic, cheese, and rosemary. What's not to love?

I'm already thinking of different ways to use this crust. I'm sure it would be great on top of some crispy potato skins! That way, you wouldn't have to worry about flipping the taters! Enjoy!

~LilSis

May 12, 2009

we all scream for ice cream!

I have great childhood memories that include some favorite ice creams. Before I started working at Six Flags over Texas, we had season passes every year and would go to the park almost every day in the summer. We always went to the cute little ice cream parlor there and I always got the pink peppermint ice cream with the red and green peppermint candies in it. When we went to Baskin Robbins, I loved the Pralines and Cream! And, on a really special Sunday afternoon, SisMama and Daddy would take us four kiddos to a local spot for a gargantuan Banana Split.

Of course, at home, we always made homemade vanilla ice cream. We had one of those ‘old timey' ice cream makers where you put the rock salt and ice inside the tub all around the stainless steel container. We would take turns turning that thing for what seemed like hours. But it sure made some excellent homemade ice cream.

After years of not eating sugar, I just don't have a desire for ice cream anymore… Well, I should rephrase that and say, I haven't had a desire for ice cream until now! I've recently come across some amazing ice cream recipes on some of my favorite blogs that have really peaked my interest in purchasing an ice cream maker.

Roasted Banana Ice Cream with Walnut Praline and Toasted Coconut by Evil Chef Mom

• This Roasted Banana Ice Cream with Walnut Praline and Toasted Coconut from Evil Chef Mom makes me drool!
• The Almond Butter Ice Cream from A Southern Grace looks so creamy and yummy! I especially like it because it doesn't have chocolate!
• Strawberry-Sour Cream Brown Sugar Ice Cream is another that I found via Evil Chef Mom. (Yum! The strawberries soak in a little vodka!)
• I can't wait to try this Pomegranate and Blood Orange Sorbet from Recipe Girl.

Maybe these recipes give you a little glimpse as to why I'm now in the market for an ice cream maker. I've asked a few people and done a little research and the Cuisinart ICE-30BC Pure-Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker seems to be a favorite.

So, it's standing by in my Amazon shopping cart at this very moment…If my guys are on their best behavior, this little puppy is only a click away from being shipped to us!

~LilSis

May 9, 2009

For Mother's Day, brunch is normally on the agenda for a lot of us moms. It's just nice to have one day out of the year when you don't feel guilty saying: “I'm not cooking today.  And, as a matter of fact, I'm not doing any laundry either!”

Most Mother's Day Brunches include mimosas, too. But no one says you have to drink Mimosas on Mother's Day. How about some Margaritas?  Food Network has over 100 great recipes for different varieties of Margaritas.

I think this Whole Citrus Margarita sounds nice because it just calls for fresh juices instead of a store bought mix.

Whole Citrus Margarita

If you're not really in the mood for a tequila-filled Margarita, how about one of these treats for after dinner?

We love these Margarita Cupcakes from Recipe Girl.

Margarita Cupcakes

This Frozen Margarita Pie from Cookie Madness looks scrumptious!

Frozen Margarita Pie

This Key Lime Bundt Cake with Margarita Icing is another from Cookie Madness.

Key Lime Bundt Cake with Margarita Icing

And the Margarita Cookies from Peanut Butter and Julie are adorable!

Margarita Cookies

How about Margarita Ice Cream from Barefoot Kitchen Witch!

Margarita Ice Cream

Whatever your plans are for Mother's Day, we wish you a wonderful day!

~LilSis

May 5, 2009

With all of this eating, we don't really need a dessert but we wanted one to finish out the meal, so it needed to be light and easy.  How about Mexican Chocolate Rice Krispie Treats!  To call these Mexican Chocolate is a BIT of a stretch, but it comes from the addition of cinnamon to the chocolate treats.  Whatever you call them, they're muy bueno!  I'm not usually a huge fan of Rice Krispie Treats, but I have to say the chocolate/cinnamon/vanilla aroma from these enticed me and I tried one.  They were so darn good!  Make these!

This is all you need! Oops, I forgot to show the chocolate chips!

Mexican Chocolate Rice Krispie Treats
(adapted from Cooks.com)

1/4 cup butter
Dash of salt
1 10-oz pkg regular marshmallows
1 tsp cinnamon
1 tsp Mexican vanilla
5 1/2 cups Cocoa Krispies cereal
1 cup pecans, chopped
1/2 cup mini semi-sweet chocolate chips

Butter a 9 x 13 pan, or line with non-stick foil.

Melt butter in a large pan over low heat.  Add marshmallows, and stir until melted.  Remove from heat and stir in a dash of salt, the cinnamon and vanilla.  Add cereal and pecans.  Stir well and quickly.

Firmly press mixture into prepared pan.  Immediately sprinkle chocolate chips over the surface.  Cool and cut into squares.

Delicioso!

~BigSis

May 5, 2009

My Classic Tortilla Soup

I'm calling this recipe Classic Tortilla Soup, but I probably should have come up with something more original.  I've been testing, tweaking, tasting, changing, experimenting, adapting this recipe for many years. I was originally trying to duplicate the awesome Tortilla Soup from Mi Cocina in Dallas.

When I go back home to Texas for a visit, one of my very favorite places to stop in and have Mexican food is Anamia's in Southlake. They have an excellent Taco Salad and a perfect Tortilla Soup.  I love their soup and haven't yet been able to duplicate it exactly,  but I'm happy with my version of Classic Tortilla Soup.

Tortilla Soup is a little like pizza, spaghetti sauce, or chili because you know exactly how you like it. If you're from Chicago, like SirHoney, you're very particular about your pizza and spaghetti, and, of course the Italian sausage. For cryin' out loud, there is no Italian Sausage that they think comes close to what they get in Chicago.  And, if you're from Texas, like we are, you're probably pretty picky about your chili. I've shared my prize winning recipe for chili here.

So, I make my Tortilla Soup the same way that I make my Chili. I make it EXACTLY the way I like it. Before I get to the recipe, here are a few things that I LOVE about Tortilla Soup and a few things that I DO NOT like in Tortilla Soup.

• I LOVE a clear broth where the big chunks of tomato and other veggies aren't pureed into the broth.
• I LOVE adding corn to Tortilla Soup, the same way I add it to my Chicken Enchilada Soup and my Chili Con Carne.
• I LOVE using Emeril's Seasoning in my soup, instead of just cumin and oregano.
• I LOVE huge chunks of avocado in my soup.
• I LOVE adding onions for flavor, but  instead of dicing, I cut them into large slices so I can pick them out. (I know I'm weird.)
• I DO NOT like a dark, thick base for a Tortilla Soup.
• I DO NOT like celery, so it's not in my soup.
• I DO NOT like zucchini, so none in my soup.
• I DO NOT like bell pepper, but this is my only compromise. My guys like it, so for milder flavor, I use a red, orange, or yellow bell pepper and also cut it in large chunks so I can pick it out.

Now that is a perfect bite!

Classic Tortilla Soup

1 1/2 T. Olive Oil
1 large sweet onion, cut into large slices
2 or 3 garlic cloves, minced or pressed
1 c. carrots, cut into medium size pieces
8 c. low sodium chicken broth
1 large orange bell pepper, cut into large slices
1 c. frozen corn kernels
28 oz. can stewed tomatoes
6 chicken breasts, cooked, and shredded or diced (I like shredded)
2 or 3 T. Emeril's Seasoning (see recipe below)
10 corn tortillas, cut into 1/4 inch strips
1 tsp. chili powder
salt

Toppings:
cilantro
grated co-jack cheese
chopped avocado

Saute onion, garlic, and carrots in olive oil until onion and carrots soften a little. Pour broth into pot, bring to simmer over medium heat. Add corn, stewed tomatoes and bell pepper. Simmer until pepper starts to soften. Add chicken and Emeril's Seasoning. Keep soup on low simmer until ready to serve.

Preheat oven to 350 degrees. Spread just a little olive oil on a baking sheet. Arrange tortilla strips on baking sheet. Sprinkle with a little chili powder and salt. Bake until crisp and golden (15 -20 minutes).  Toss halfway through baking.

Ladle soup into a nice large bowl, top with cheese, avocado, cilantro, and tortilla strips. Perfecto!

Emeril's Seasoning

2 1/2 T. Paprika
2 T. Salt
2 T. Garlic Powder
1 T. Black Pepper
1 T. Onion Powder
1 T. Cayenne Pepper
1 T. dried Oregano
1 T. dried Thyme

Mix all ingredients together in a small container and you've got BAM!

And not to worry! We didn't forget about the dessert. To finish off our Cinco de Mayo Menu, BigSis has a festive Mexican Chocolate Rice Krispie Treat recipe. So, be sure to check back here later today!

Feliz Cinco de Mayo!

~LilSis

May 4, 2009

Bobby Flay's Goat Cheese Enchiladas are on my Cooking Bucket List, and I thought about making them for Cinco de Mayo but didn't really want to go the high-fat route right now, since I ate more than usual on vacation and I'm trying to get back to my more disciplined way of eating.  So I compromised.  I made my version of Bobby's enchilada sauce, but instead of cheese enchiladas, I made spinach mushroom enchiladas with whole grain tortillas.  They aren't totally guilt-free since I'm still using a moderate amount of cheese (what would enchiladas BE without cheese?), but it's all about balance, right? If you want to go totally vegan and healthy, use agave nectar instead of the honey and eliminate the cheese altogether or use a non-dairy cheese.  If you have a non-dairy cheese that you love, please let me know about it!

I made the sauce a day in advance, and would recommend that since it takes a little while.  Plus, the flavor has a chance to develop overnight, and just makes it even better.  This sauce takes some doing, but I think it's worth it.  It's really delicious and has great depth to it.  Make sure that you use the Mexican oregano, not the usual Turkish oregano that you might have for Italian cooking.  The Mexican variety is not as sweet, and works great with the smoky cumin.  You can get a small jar of it at Penzeys for $1.49, so try to find it if you can.  You might be able to get it at the Latin foods market, which is where I found my dried ancho chiles.

Ingredients for the sauce

Enchilada Sauce
(adapted from Bobby Flay's Red Chile-Tomato Sauce)

3 ancho chiles
3 Tblsp vegetable oil
1/2 large red onion, chopped
3 cloves garlic, pressed
1 Tblsp ground cumin
1 Tblsp Mexican oregano
1 28-oz can crushed fire roasted tomatoes
4 cups vegetable stock
1 to 2 Tblsp honey
Salt and pepper to taste

Microwave 2 cups of water to boiling point, and carefully pour over ancho chiles in small bowl. Let soften for 30 minutes. Remove stems and seeds from chiles and puree in food processor or blender.

In a large saucepan or dutch oven, saute the onion in vegetable oil over medium heat until soft. Add crushed garlic and cook for 1 minute. Add cumin and oregano and cook for 1 minute. Add ancho puree and cook for 2 minutes. Add tomatoes and stock and simmer for 30 minutes. Season with salt, pepper and honey to taste. Leave chunky or use an immersion blender for a smoother consistency. This recipe makes a large quantity, so you may want to freeze what you don't use in this batch of enchiladas. Just don't let it go to waste!

The whole steaming pan

Spinach Mushroom Enchiladas

1 Tblsp butter
1/2 large red onion, chopped
3 garlic cloves, pressed
1-1/2 lb mushrooms, wiped clean and chopped
8 cups (packed) fresh baby spinach
Salt, pepper and Frank's Red Hot sauce to taste
1-1/2 cups shredded cheese of your choice (I used a mixture of monterrey jack and mexican blend cheeses)
8 multi-grain tortillas
2 cups Enchilada Sauce
Cotija cheese for garnish, optional

Melt butter in a large saute pan over medium heat.  Add onions, garlic and mushrooms and cook until they are soft and liquid has evaporated.  Add the spinach and cook until spinach is wilted and liquid has evaporated again.  Add salt, pepper and Frank's Red Hot to taste.  Mix in one cup of the shredded cheese.

Place 1/2 cup enchilada sauce in bottom of 9 x 13 pan.  Wrap the tortillas in a damp paper towel and microwave for a few seconds until softened enough to roll.  Place a generous 1/4 cup of the spinach mushroom filling into the center of a tortilla and roll up.  Place in the pan, and repeat until all tortillas are filled, snuggling them in tightly.  Cover with remaining 1-1/2 cups of enchilada sauce, and sprinkle with the rest of the cheese.

Bake at 350 degrees until bubbly throughout and cheese is melted, about 30-35 minutes.  Serve with a sprinkle of cotija cheese if desired.

One tasty serving

~BigSis