Red Velvet Cupcakes with Chocolate Ganache Centers and Mascarpone Frosting

I was at my sister's house over the holidays and one of her friends brought these over.  Suffice it to say, I just about died at how good they were!  I'm talking, A-MA-ZING!  Maybe it was the silky smooth ganache center, or the mascarpone whipped cream frosting, or the over all exhilaration that comes when all the flavors combine into one.  When I got home, I asked for this recipe because I was dying to share it with my own family, and of course, because I wanted more...

A great thing about these cupcakes is that they seriously look professionally done, but they aren't!  A few simple tricks can make a regular dessert look tremendous, which I'm all about.  If you've never made ganache before, don't be intimidated.  A ganache, after all, is just a fancy word for a chocolate sauce that is equal parts chocolate and cream all melted, heated and mixed together and allowed to cool.  It is known for it's shiny, glossy appearance.  Also, marscarpone, if you haven't baked with it before, is just a type of creamy cheese, much like it's counterpart...cream cheese.  This recipe is courtesy of Sarah Young--thank you so much!

Red Velvet Cupcakes with Chocolate Ganache Centers and Mascarpone Frosting

Makes 24 cupcakes
(Print this Recipe)

Ingredients:

For the cupcakes:
1 red velvet cake mix (Note: if you are purist, use this red velvet recipe to make the cupcakes from scratch and ignore the ingredients below)
1/2 cup butter (1 stick), melted
1 cup whole milk
3 eggs

For the ganache:
1 (12 oz.) package of semi-sweet chocolate chips (if you can, use high quality like Guttard)
1 1/4 cup heavy cream

For the mascarpone frosting:
2 (8oz.) containers mascarpone cheese, room temperature (this can be found in your "fancy" cheese section at your grocery store.  Mine is near the deli counter)
1 cup heavy cream
3/4 cup powdered sugar
1 tsp. vanilla extract

Directions:

For the cupcakes:
1.  Preheat oven to 350 degrees.

2.  In a large bowl, combine the cake mix, melted butter, milk, and eggs together until smooth. 

3.  Spoon into cupcake liners (with a small ice cream scoop if you have one for easy and equal measuring) and bake at 350 for 16-17 minutes or until a toothpick comes out clean.  Do NOT overcook.  (Note:  If you live at a higher elevation, cook for 21 minutes.)

4.  Remove from oven and allow to cool in the pan for about 5 minutes before taking them out and allowing them to cool on wire racks.

5.  Once the cupcakes are COMPLETELY cooled, use a small melon baller or a 1 teaspoon measuring spoon to scoop out a little bit of the center of each cupcake.

6.  Place cooled, thickened ganache in a ziplock bag, squeeze the air out, seal it, snip off one of the bottom ends, and pipe the ganache into each of the cupcake center.  Make sure the ganache doesn't spill over onto the top of the cupcake (just looks better this way.)

7.  Place the mascarpone frosting in a ziplock bag the way you did for the ganache, snip the bottom corner, and pipe the frosting, starting with the outer edge, onto each cupcake.

8.  Sprinkle semi-sweet chocolate shavings on top of each cupcake (do this with a zester or the fine part of a cheese grater.)

For the ganache:

1.  In a small saucepan, heat chocolate and cream over low heat until melted, stirring regularly.  Stir with a whisk until mixture is smooth and glossy. 

2.  Let it sit at room temperature (you can use the fridge in a pinch) until mixture thickens.  Note:  If it has come to room temperature and it hasn't thickened, put it in the fridge for 15 minutes--it will thicken that way also.)

3.  Cool completely before piping into cupcakes.

For the mascarpone frosting:

1.  Put the whipping cream, powdered sugar, and vanilla in a mixer and whip until almost soft peaks.

2.  Add the mascarpone cream and combine with whisk BY HAND.  If you just add the mascarpone to the mixer, it will become one massive chucky mess.  Whisk by hand, breaking up the cheese, until soft peaks form.  Do not be frightened if the mixture looks like curdled eggs--this is normal and just the texture of the cheese.  

3.  Place in a ziplock bag and place in the fridge for 10 minutes if the mixture seems too soft to pipe.  When read to finish cupcakes, cut the bag tip and pipe in a circular motion. 

Read more...

The BEST Chocolate Ice Cream

I’m always a little bit skeptical when I hear claims like “this is the BEST (insert food item here) I’ve ever had!” In all actuality, I truly want to believe their claim about whatever food they are raving about. But, unfortunately, I’ve been disappointed one too many times. I go ahead, have a taste of their salad, their cake, or whatever, only to gag on said item because it is actually vile! Now, I’m not a pessimist by nature. On the contrary, I consider myself quite open minded when it comes to trying new dishes or new versions of my favorites. But you can see my dilemma! I find myself launching into a stream of questions like “does this person even know what constitutes good food?”

Before you label me as a food snob (which I might not entirely refute by the way), let’s get our definition of “good” or “the BEST” nailed down. For me, it involves awesome ingredients, like butter, cream, eggs, and good quality vanilla—aka, from scratch where at all possible. It also means amazing flavor, with a perfect balance of texture. Did I mention that I am unequivocally NOT a fan of aftertaste! It might surprise you that some the tastiest things I’ve eaten don’t exclude things like cake mixes, but keep in mind that the oil and water has been substituted for butter and whole milk—yah get my drift?

So you can see my hesitation when I find myself about ready to make one of these claims, but here I go…This is the BEST chocolate ice cream I have EVER had! No joke, you will be famous with all those whose pallet it touches! I make it in an old-fashioned ice cream maker, and old-fashioned doesn't mean you can’t buy them anymore, but that they are much different than the $40 dollar Cuisinart jobbies you can buy at target that are made of plastic.


White Mountain
Ice Cream Maker

 The kind I use is made by White Mountain and is an outer bucket made from wood, with a tall metal canister that goes inside to hold the goods, and motor on top that does the work. That said, here is the recipe and further directions for the ice cream in the old fashioned maker—depending on what size you have, I generally double the recipe. Note: If you only have the Cuisinart kind, never fear—it can be done. Just cut back on the quantity to match the size of maker. I can’t vouch that you will get the exact same consistency and quality, but you will still get a wonderful, tasty ice cream.

The BEST Chocolate Ice Cream (you will ever eat!)

Note: This ice cream is best served IMMEDIATELY! Since it does not contain any preservatives or other such chemicals, it is NOT better once it is frozen solid and served later. It will still taste amazing, but the texture will not be silky smooth like when it is served fresh.

Makes 2 quarts
Ingredients:
(Print this Recipe)
1 1/3 cup sugar
1 Tbs. cornstarch
¼ tsp. salt
3 cups whole milk
2 eggs yolks
3 (1 oz.) squares semi-sweet chocolate, melted
1 (5.33 oz.) can evaporated milk
1 cup whipping cream
1 tsp. vanilla extract

Directions:
1. In a small saucepan, melt the chocolate over low heat.
2. In a medium saucepan, combine sugar, cornstarch and salt. Stir in whole milk. Stir over medium heat until mixture begins to simmer (small bubbles form around the edge of the pan).
3. In a separate bowl, beat the eggs. Temper the eggs by very gradually adding 2 cups of the hot milk mixture, stirring constantly, into the beaten eggs.
4. Add the egg mixture back to the hot milk mixture and stir constantly. Reduce heat to low heat and stir constantly until slightly thickened.
5. Add the chocolate to the thickened egg mixture, beat with a whisk until smooth, and remove from heat.
6. Stir in the evaporated milk, whipping cream, and vanilla.
7. Cool to room temperature, or refrigerate overnight. If you are in a pinch, you can put it in the freezer to reduce cooling time.
8. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer’s directions.

Read more...

Red Velvet Cupcakes

(Photo courtesy of
Sassality.blogspot.com)

Who doesn't LOVE red velvet cupcakes?  If you have frequented Sprinkles and had one of their amazing red velvet cupcakes or just love red velvet in general, then this recipe is for you!  From birthday parties to bridal showers, this recipe does not disappoint. There is a reason that this flavor is the #1 best-seller at Sprinkles:  to die for!  This recipe is courtesy of Sassality, a witty and hilarious blog about life as we know it.  Only one recipe tip:  "No lard or shortening [substitutions]," says Barb, owner of Confetti Cupcakes in Issaquah, Washington. "The aftertaste is horrid."

Red Velvet Cupcakes

(Print this Recipe)
Time to completion: @50 min
Servings: 11-18 cupcakes depending on size
Ingredients:
2 1/2 cups flour
1 1/2 cups white sugar
1/2 cup butter, room temperature
2 eggs, room temperature
1 cup buttermilk (organic if possible, the texture/flavor is different)
1 Tbs red food coloring
1 Tsp high quality vanilla extract
1/2 Tsp baking soda
1 Tbs distilled white vinegar
1/3 cup unsweetened cocoa powder
1 Tsp salt
Directions:
1.  Preheat the oven to 350 degrees (175 degrees C). Prepare the muffin tins. I prefer to use baking cups, tinfoil are fun at this time of year (silver and red can be found in most grocery stores or markets)
2.  Beat the butter and sugar w/an electric mixer until light and fluffy.
3.  Stir in the backing soda and vinegar.
4.  In a separate bowl, combine the flour, cocoa powder and salt; reduce the speed on the batter, or turn it off, and hand stir in the flour mixture until just blended. (Over stirring kills the fluff, and the rise is not as good).
5.  Pour or spoon the batter in to the cups and bakefor 20-25 min, depending on the level of moistness you desire.
6.  Cool on a wire rack.
7.  For the cream cheese frosting, I've used a ton, and always go back to Barefoot Contessa (though sometimes this is a bit buttery for some folks), or Martha Stewarts (because it's on line) recipe for Cream Cheese Frosting. The only change I make is using salted vs unsalted butter.
















 

Read more...

For Our Health and the Health of Our Children: The Dangers of Sodium Lauryl Sulfate

Have you ever considered that there are hidden dangers in the products you use every day on your face and/or body?  Would you be surprised if a chemical in those products was hurting you and your children's eyes, heart, liver, and brain, day after day after day?  Well, there is, and it is: sodium lauryl sulfate.   

Generally speaking, this is a cooking blog, but I am all about all things health concious and factoids that can help us lead healthier, safe lives.  My topic today is the dangers of sodium lauryl sulfate (SLS).  It is an ingredient in most, but not all, cosmetic cleansers, hair shampoos, bath and shower gels, bubble baths, and more. 

Healthy-communications.com states "[SLS] is probably the most dangerous ingredient used in skin and hair-care products. In the cleaning industry SLS is used in garage floor cleaners, engine degreasers, car-wash soaps, etc. It is very corrosive and readily attacks greasy surfaces. 

Sodium lauryl sulfate is used throughout the world for clinical testing as a primary skin irritant. Laboratories use it to irritate skin on test animals and humans so that they may then test healing agents to see how effective they are on the irritated skin. 

A study at the University of Georgia Medical College, indicated that SLS penetrated into the eyes as well as brain, heart, liver, etc., and showed long-term retention in the tissues. The study also indicated that SLS penetrated young children's eyes and prevented them from developing properly and caused cataracts to develop in adults.

May cause hair loss by attacking the follicle. Classified as a drug in bubble baths because it eats away skin protection and causes rashes and infection to occur."

For all you non-believers out there, here is a link to the study that was performed in 1983 and published in the Journal of the American College of Toxicology.

Also, here is an amazing article by David Steinman addressing this issue of sodium lauryl sulfate and giving lots more detail than I am outlining here in this blog. 

If you are at home reading this, I challenge you to get up from your computer right now and look on the bottle of your favorite products--chances are, it is one of the first ingredients. There are plenty of organic products available that are SLS-free. We would all do well to chuck our items with SLS in them, for our health and the health of our children.

Read more...

Cranberry Holiday Salad



Cranberry Holiday Salad:
I used a biscuit cutter to
give you an idea of the layers.

 I'm on a favorite salad kick!  This salad is similar to the Emerald Salad in that it has fruit, whipped cream, and resembles nothing like your traditional lettuce salad!  It has the perfect balance of sweetness and tang of the cranberries, cherry, apple and pineapple, combined with the rich fluffiness of whipped cream and cream cheese to compliment the fruit flavors.  There is just something about the cherry and cranberry mix that is irresistable.  If you are getting the idea that holidays at our house involves several salads, you are right!  This one makes the cut for every Thanksgiving and Christmas.  A shout out to my sister Kathleen who introduced us to this salad!

Cranberry Holiday Salad

(Print this Recipe)
1 20oz. can crushed pinapple, undrained
1 large black cherry or just cherry jello (make as normal)
1 can whole cranberries (or canned jelly if you prefer aren't a big cranberry fan)
1 apple, grated with skin
2 c. chopped pecans

Topping
1 8 oz. cream cheese
2 cups whipping cream, *whipped with sugar and vanilla to taste.
1-2 Tbs. powdered sugar
1 tsp. vanilla

Directions:For topping

1. In a 9x13 baking dish, combine all together and refrigerate for 4 hrs.

1.  Allow cream cheese to soften and place in bowl, stiring to make it smooth. 
2.  Place whipping cream in a Kitchen aid or separate bowl with beaters and beat on high until soft peaks form. Add powdered sugar and vanilla.3.  Fold in whipped cream with cream cheese and spread topping on top of firmed jello.

Read more...

Emerald Salad

Emerald Salad

Thanks for your requests!  By popular demand, here is one of them; namely, a salad that we traditionally have during the holidays, but one that I make year round.  If you consider yourself a culinary purist or just have an automatic rejection of all things involving green jello (99% of the time I would agree with you actually), I promise you that this salad fits in that 1% category that is definitely worth making.  The general reaction at family functions for first-time tasters goes as follows:  casually looking at the salad with a skeptical look, taking a small amount, taking one taste...and then heaping half their plate full of the stuff.  Okay, maybe not half the plate, but definitely a mound of it! 

Emerald Salad
(Print this Recipe)
1 small pkg. lemon jello
1 small pkg. lime jello
2 c. liquid (juice from drained pineapple, the rest water)
1 c. crushed pineapple, drained
1 c. mayonnaise
1 c. cottage cheese
1 c. heavy cream
1 c. nuts (preferably pecans), chopped


Directions:
1. Heat liquid and dissolve jello in it.
2. Put dissolved jello in bowl and put it in the fridge until it starts to get firm.
3. Add all other ingredients to the semi-firm jello and mix in well.
Note:  For a fluffier salad, you can whip the cream and fold it in last.

Read more...

Frog Eye Salad



Frog Eye Salad with Acini di Pepe Pasta

Need an amazing salad that doesn't involve any lettuce or vegetables? Here you go!  This salad is made with a tiny pasta called Acini de Pepe, thus it gets its more common name referring to our amphibious friends.  I have sometimes seen it made with tapioca, but I challenge that as fluffy, creamy salads go, this version reigns supreme. You will also notice that it is devoid of the coconut common to many frog-eye versions; while I am a major fan of coconut, I prefer this silky smooth rendition.  It is super easy, doesn't take very long, and is made with an easy, full-proof custard base that is not tempermental in any way. Add fresh whipped cream and a few other ingredients, and you have a tiny piece of heaven in your mouth! It is definitely a favorite at family functions and parties.

Frog Eye Salad
(Print this Recipe)
 2/3 cup uncooked Acini di Pepe pasta
1 cup sugar
2 Tbs. flour
1/2 tsp. salt
2 beaten eggs
1 tsp. fresh lemon juice
1 2/3 cup pineapple juice
2 cups miniature marshmallows
2 small cans drained mandarin oranges
1 large can drained crushed pineapple
2 1/2 cups whipping cream (unwhipped)
2 Tbs. powdered sugar

Directions:
1. Cook pasta in 3 quarts of water until tender, rinse in cold water, and set aside.
2. In a sauce pan, combine sugar, flour, salt, eggs, lemon and pineapple juice. Cook over medium heat until thick; let cool. Note: when you are in a hurry, you can put it in the freezer to cool it faster.
3. In a separate bowl, combine marshmallows, oranges, and pineapple. Set aside.
4. In a separate bowl or kitchen aid, combine whipping cream and powdered sugar. Whip on high until soft peaks form.
5. Combine all (pasta, base, fruit) in a large bowl and gently fold in the whipped cream.
6. Serve immediately or chill overnight and serve the next day.

Read more...

One of My Favorite Thanksgiving Holiday Recipes: Pumpkin Bread

Oprah just completed her final "Favorite Things" episode, so I figured I'd get into the spirit and share one of my favorite Thanksgiving holiday recipes:  Pumpkin Bread!  Be forewarned:  if you don't like pumpkin, or bread, or the combo of both, you still are very much at risk of getting addicted to this fantastic-of-all holiday breads.  My husband, who hates all things pumpkin (including pumpkin pie), will make a good go of eating one loaf all by himself if left to his own devices (and so will I for that matter!). 

One thing I really like about this recipe is that provided you have a can of pumpkin hanging out in your pantry, you don't have to run to the store for special ingredients.  I have made this for friends, family, and for group parties--it is always a HUGE hit.  Need some extra pats on the back this holiday season?  Well, make this and you will have people bombarding you with recipe requests and public accolades.  If you don't need any of that, make it anyway--you won't have any regrets in the morning.  This recipe comes from my Aunt Jane, who is an amazing cook. 

PUMPKIN BREAD
(Print this Recipe)

3 cups sugar
1 cup oil
4 eggs, beaten
1 can (16 oz.) pumpkin
3 1/2 cups flour
2 tsp. soda
2 tsp. salt
1 tsp. baking powder
1 tsp. nutmeg
1 tsp. allspice
1 tsp. cinnamon
1/2 tsp. cloves
2/3 cup water

Directions:

1.  Cream sugar and oil together, add eggs and pumpkin; mix well. 
2.  Sift together dry ingredients, add to dry ingredients alternately with water.
3.  Pour into two well greased and floured loaf pans.
4.  Bake at 350 degrees for 1 1/2 hours or until ready.
5.  Remove and allow to cool in pan on wire racks; removed from pan when cool.

Read more...

Did you Know?: Fat Reducing, Yet Flavor-Preserving Substitutions in Recipes

It’s an ongoing debate—can you REALLY make a healthier version of a dish and still preserve the FLAVOR?? That’s what’s it really all about after all, isn't it—flavor. Turns out, there are several common ingredients that you can substitute in regular recipes that don’t mess with the flavor while simultaneously reducing the fat content (which can often reduce grocery cost too—newsflash, fat isn’t free!). Now, I’m not going to lie to you; there are recipes where you definitely don’t want to substitute ingredients because the recipes just won’t taste the same. The recipes that I’m talking about are those where you can substitute and you, the picky, taste-bud sensitive cook, truly cannot tell a difference, or if you can, the taste is so subtle that you are okay with it because you didn’t want to fork out an addition $2-5 for the butter or other pricey ingredient. That said, here are a few of my favorite substitutions that I use the most:

INGREDIENT                              SUBSTITUTION


• White Flour                            Whole wheat flour


Cooking TIP: Increase the liquid in the recipe; whole wheat flour needs more moisture.
Health benefit: Unlike white flour, whole wheat flour has protein in it, so if you are not a huge fan of meats, dairy, or fish, you can still get some of your protein from whole wheat/whole grain foods.

• Oil or Butter (melted)           Applesauce (unsweetened)


Cooking TIP: This does NOT work for recipes needing softened butter, like a cookie recipe where the butter is creamed with the eggs and sugar.
Health benefit: NO FAT, obviously, with applesauce, but you will also get a serving of fruit in your diet. If you have a hard time eating fruit each day, applesauce is a nice way to work it into your diet.

• Buttermilk                              Milk with white vinegar


Cooking TIP: I use this a lot with buttermilk biscuit recipes when I don’t want to pay for or run to the store for buttermilk. The vinegar works to sour the milk (similar to buttermilk) while at the same time interacts with the baking soda (remember those volcano science projects…) to create air and fluff in the biscuits. I substitute a little over ¾ cup milk and 3 Tbs. white vinegar for 1 cup of buttermilk.
Health benefit: Buttermilk isn’t at fattening as most people think, but you can control the fat content even more with the milk substitution because you can choose whatever type of milk you like.

• White sugar                            Honey


Cooking TIP: I do this substitution with sauces, breads, pancakes, cakes, and cookies. The only time I don’t substitute it is when I am making a recipe that calls for both white and brown sugar—those flavors are necessary with one another.
Health benefit: White sugar is processed, heated, and refined. Honey comes in its natural state and is better for the body.

Read more...

German Pancakes (Dutch Babies): Puffed to Perfection Every Time



Dutch Baby I made this morning

 When it comes to breakfast favorites, the classic German pancake, or Dutch Baby, is definitely on my list and my family's list of favorites.  If you happen to live close to or have eaten at The Original Pancake House (not to be confused with the International House of Pancakes commonly known as IHOP), you can order this fantastic creation and it will come to your table piping hot and puffed up a mile high after taking 20 minutes to cook; this, my friends, is the real deal and the way a TRUE Dutch Baby should be made.  But let's face it, we're not going to go spend $8 or more on a PANCAKE in this economy, unless perhaps for a special occasion or something like that.  It seems more reasonable that we would spend the $8 on the ingredients and make it at home but somehow feel like we are saving money!  The only problem is when you go through all that effort, spend the money on the eggs and butter, only to be disappointed when your pancake comes out looking more like a frisbee than a enormous puffed creation. 

Well dear friends, I present you with the most FULL PROOF recipe for absolutely perfect German Pancakes/Dutch Babies!  It never fails:  the reason being that it allows for what size pan you are using!  The biggest reason Dutch Babies fail is because the ingredients to pan-size are not proportional--so either you get too much pancake batter for too little pan (which results in a burned, raw, and flat pancake), or too little pancake batter for too much pan (which results in more like a traditional pancake with no puff and solid as a rock as it gets overcooked).  One last note:  follow the directions EXACTLY!!  Do not fool yourself into thinking you can dump the batter into a cold pan--just won't work.  If you are more adventurous, you can add some pre-sauted apples to the pan right before you add the batter.  YUM!  P.S. I love cooks.com for this very reason--great recipes!


DUTCH BABIES

(Print this Recipe)

1/4 c. butter
3 eggs
3/4 c. milk
3/4 c. flour

3 TO 4 QUART PAN SIZE:

1/3 c. butter
4 eggs
1 c. milk
1 c. flour

4 TO 4 1/2 QUART PAN SIZE:

1/2 c. butter
5 eggs
1 1/4 c. milk
1 1/4 c. flour

4 1/2 TO 5 QUART PAN SIZE:

1/2 c. butter
6 eggs
1 1/2 c. milk
1 1/2 c. flour

Directions:

1. Place the butter in the pan (cast iron skillet works best) and set in a 425 degree oven.

2. While the butter melts, mix the batter quickly. Put eggs in blender or food processor and whirl for 1 minute. With motor running, add milk, then flour.

3. Remove pan from oven and pour in batter.

4. Bake until puffy and well browned (20 to 25 minutes).

5. Dust the Dutch Baby with powdered sugar or nutmeg . It may be topped with fruit or syrup or pie filling; if you choose this option, I'd consider leaving off the powedered sugar and/or nutmeg). Each Dutch bakes in a unique shape and is spectacular when it first comes out of the oven.

(ORIGINAL SOURCE: COOKS.COM)

Read more...

Quick Mixed Greens Salad with Fresh Pesto

Who doesn't need a good salad recipe in a rush?  Obviously this salad has your usual ingredients, but feel free to add/subtract based on what you have available.  You could add chopped ham or 1/2 cup of black beans for protein; sliced hard-boiled egg; artichoke hearts; avocado; the options are limitless.  This salad is also great for parties because it is simple enough yet flavorful that it will satisfy almost everyone (let's be serious, not EVERYONE always gets satisfied, but we are going for most people).  If you do not prefer pesto, consider using oil and vinegar, or the classic vinaigrette recipe I've listed below.  The pesto keeps prep time at zero, but if you make the vinaigrette ahead of time you essential have no prep time there either. 

Quick Mixed Greens Salad with Fresh Pesto
(Print this Recipe)

Serves 1-2 people

1 handful (or 1 cup) mixed greens, prewashed/prepared (I like to buy organic greens--can find them at Costco or at your local market)
1/2 cucumber, peeled and sliced thin
1 tomato, diced or sliced, however you like it
3 scallions (baby green onions), sliced into slivers, including the white and some of the green part for color
1 Tbs. fresh pesto (you can buy this at Costco or make your own; just remember to keep it refrigerated)

Directions:
Toss all together and serve right away.  If your pesto is hard to toss, you can put in in the microwave for a VERY short time to get it to loosen up.


For those who do not prefer pesto...

Classic Vinaigrette Dressing:

1 clove or 1 tsp. garlic, minced
1 Tbs. dijon dressing
1/4 c. vinegar (use any kind you like or have on hand: red, balsamic, but preferably not white. Also, if you like less tang to your dressing, cut the vingar down to 1/3 cup)
1/2 c. extra virgin olive oil (you can use vegetable oil if that's what you have available)
1/4 tsp. salt
pinch of pepper


Put all of the above ingredients in a blender until combined. Use 1-2 Tbs. to dress salad. Dressing can be kept unrefrigerated.
*For a lower calorie dressing, simply use 1 tsp. oil and 2 tsp. vinegar with salt and pepper to taste on the salad.

Read more...

Caribbean Sweet Pork Salad

One word describes this recipe:  WOW!  The most flavorful, delicious spread you could put on lies within this recipe.  Besides being super tasty, and I MEAN TASTY, this recipe is economical and feeds a crowd for cheap!  Great to make when having family over, a party, a picnic, or festive occasion of your choice.  Another great thing about this recipe is its flexibility for your guests--aka., they can have it as a salad, a burrito, or a combo of both, or all items separately.  As a calorie conscious gal myself, I like the option of "building my own" whatever, be it a salad, etc.  This recipe allows the eaters to put on as much or little of each of the items, including dressing, as they like.  Note that the pork by itself serves 12, but the other ingredients only serve about 6, so adjust the different parts (the pico, beans, etc.) accordingly.  I got this recipe from a friend of mine, Christine Deaton.  Thanks Christine!!

Caribbean Sweet Pork Salad
(Print this Recipe)

Serves: 6
Difficulty: Medium
Prep time: 30 minutes (excluding Sweet Pork)

Ingredients:

1 head of romaine lettuce, cut into bite-sized pieces.
1 can black beans
2-4 cups cooked white rice
Shredded Cheddar Cheese for topping
6 tortillas
3 cups of Sweet Pork (see recipe below)
Cilantro Ranch Dressing (see recipe below)
Pico de gallo for topping (see recipe below)

Place a warm tortilla in a bowl or on a plate. Place approximately 1/3 cup of warmed white rice, 1/3 cup of warmed sweet pork, and 1/3 cup of warmed beans on the tortilla. Place lettuce over the rice, meat, and beans. Sprinkle with pico de gallo over the salad as desired. Drizzle with cilantro ranch dressing and sprinkle cheese as desired. Serve and enjoy.

Cilantro Ranch Dressing

1 package of Hidden Valley ® buttermilk ranch dressing. (prepare according to directions- you’ll need 1 cup buttermilk and 1 cup mayo to complete this)
3 Tbsp of salsa verde (found near the traditional salsa at store)
¼ bunch of cilantro
2 cloves of garlic
¼ cup lime juice
1/8 tsp Tabasco Sauce (if desired)

Clean and rinse cilantro and remove large stems. Pour prepared ranch dressing in a blender, and add cilantro leaves, salsa verde, garlic, lime juice and Tabasco (if desired). Blend until cilantro is finely chopped. Refrigerate for at least 2 hours, or until dressing has thickened.

Pico de Gallo

1 cup diced tomatoes (remove seeds)
1/3 cup diced red onion
1 Jalapeno diced (at least a Tablespoon, but more if you prefer)
1 Tbsp minced garlic
2 limes juiced (about 1/3 Cup of lime juice)
1 Tbsp cilantro, plus extra for garnish
Salt and pepper

Mix all ingredients in a bowl, and stir well. Refrigerate to keep chill.


Caribbean Sweet Pork

Serves: 12
Difficulty: Easy
Prep time: 5 minutes
Cook time: 6-8 hours

Ingredients:
4 lb pork shoulder roast
1 Cup of Pace Picante sauce
2 Cups brown sugar
Salt and pepper to taste

Directions:
Remove pork roast from packaging, and wash. (Avoid cutting the roast to expedite cooking time)
In a separate bowl, mix picante sauce and brown sugar and wisk until sugar is mostly dissolved.
In a crock pot or slow cooker, place the roast in the cooker and cover the roast with the mixture of picante sauce and brown sugar.

Place on medium heat, cover and simmer. Check it every hour or so to rotate roast in the juices. The roast will eventually produce enough juices to make the right consistency, so do not add water or remove liquid.
Once the roast is fully cooked (approx. after 8 hours), use a fork to separate the meat into smaller segments. Cover and continue to keep warm.

If it appears to be too juicy, turn slow cooker down to its lowest setting, remove the cover and let it reduce as needed.  Any remaining meat from the meal can be refrigerated, frozen, or canned for future use.
(Or cook at 320 degrees in the oven.)

Read more...

Chicken Tikka Masala

I adore Indian food--ADORE!!!  You think it would, therefore, be easy to find a recipe that matches the flavors I adore so.  Well, not as easy as you might think.  Turns out, I didn't know which region of India the dishes I liked came from until I started asking.  The Northern and Southern regions are vastly different.  Turns out that I prefer North Indian cuisine.  Here is Chicken Tikka Masala recipe I modified from http://www.grouprecipes.com/.  I did alter the recipe by marinading the chicken in the yogurt mixture, and I also added lite coconut milk instead of heavy cream.  I prefer my tikka masala to be a bit sweeter, not a lot, just not tart which can tend to happen with all the tomatoes; add more sugar if you are like me.  Also, it tastes better the next dayafter the spices had time to meld all together.  I got another recipe to make my own garam masala in case I couldn't find any, but luckily Whole Foods had it. 


Chicken Tikka Masala
Ingredients

---

• chicken Tikka: 1/2 teaspoon ground cumin 
• 1/2 teaspoon ground coriander 
• 1/4 teaspoon cayenne pepper 
• 1 teaspoon table salt
• 2 pounds boneless, skinless chicken breasts , trimmed of fat
• 1 cup plain whole-milk yogurt (see note above)
• 2 tablespoons vegetable oil shopping list
• 2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
• 1 tablespoon grated fresh ginger 
• masala Sauce: 3 tablespoons vegetable oil 
• 1 medium onion , diced fine (about 1 1/4 cups)
• 2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons) *You could alternatively use the bottled variety; I recommend Christopher Ranch garlic
• 2 teaspoons grated fresh ginger 
• 1 fresh serrano chile , ribs and seeds removed, flesh minced, or canned green chilies. 
• 1 tablespoon tomato paste 
• 1 tablespoon garam masala
• 1 (28-ounce) can crushed tomatoes
• 2-3 teaspoons sugar 
• 1/2 teaspoon kosher salt
• 2/3 cup lite coconut milk
• 1/4 cup chopped fresh cilantro leaves 

How to make it 

---

• The Problem: Chicken tikka masala is not an authentic Indian dish—it was invented in a London curry house. Without historical roots, there is no definitive recipe. The variations we found had mushy or dry chicken and sauces that were unbearably rich and/or overspiced.
• The Goal: The promise of a new way to cook chicken with exotic flavors holds plenty of appeal—especially if the recipe can be kept simple and made with readily available ingredients.
• The Solution: To season the bird, we rubbed it with salt, coriander, cumin, and cayenne and refrigerated it for 30 to 60 minutes. Then we dipped it in yogurt mixed with oil, garlic, and ginger. To cook the chicken, we chose to keep this a year-round recipe by using the broiler instead of the grill. And since large pieces don't dry out as quickly as smaller ones under the broiler, we cooked the chicken breasts whole, only cutting them into pieces after cooking. While the chicken was cooking, we made the masala sauce. Masala means "hot spice," and the ingredients in a masala sauce depend on the whim of the cook, although tomatoes and cream are always present. We added onions, ginger, garlic, chile, and a readily available commercial garam masala spice mixture (McCormick won a recent taste test). A little tomato paste and sugar gave our sauce color and sweetness.
• 1. FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside. (Note that restaurant Tikka Masala will sit in the mixture ideally overnight, per another group recipes user who commented on this recipe)
• 2. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
• 3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.
• 4. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.

Read more...

Books like Twilight Continued: Latest Finds

I am constantly on the search for books that I will like as much as I did the Twilight series.  While none have come close to the brilliance that is Stephenie Meyer, I haven't given up hope.  Here are a few that I have picked up recently and are on my reading list so we'll see how they compare.  I am hoping they will match up to the The Mortal Instruments: City of Bones; City of Ashes; City of Glass series and The Hunger Games Trilogy: The Hunger Games, Catching Fire, and Mockingjay. 

 Clockwork Angel (The Infernal Devices, Book 1) by Cassandra Clare (hardcopy only, $11.55 from Amazon beats Walmart and Target prices)
  Shiver (Wolves of Mercy Falls)by Maggie Stiefvater (paperback is only $8.99)

Hush, Hush by Becca Fitzpatrick (paperback is only $9.99)

Read more...

Healthy Stir-Fry

"Healthy Stir-Fry" should be considered a redundant title, but sometimes it's not.  Consider the usual side dish that accompanies most stir-fry recipes, that being white rice.  I put it in my useless food category because it lacks the fiber and protein of brown rice and it seriously spikes insulin levels.  It is a worthless starch in my opinion, yet I still stock it for the rare occasion that I am willing to throw caution to wind and indulge in a great rice pudding recipe.  Now, if you are not a fan of brown rice, I pose to you the saying my aunt would regularly recite to me when I would visit her house and she would try to get me to eat a new vegetable: "try it; maybe someday you will like it."  Funny enough, one day I started liking cucumbers thanks to her!  If you really hate brown rice, perhaps try it once and a while in small doses.  Your body will thank you.  I have relatives who are very allergic to wheat (and they know this because they go into a major stupor after eating it as their body works fervently but failingly to digest it) but have no issues with brown rice. 

So...back to making stir-fry healthy.  For starters, watch the oil content.  I limit myself to 2 Tbs. where at all possible.  Next, go for the low sodium soy sauce--high sodium content and water retention are the best of friends, for men or women.  Third, go light on the portion size of proteins that pack a punch in the fat department.  Most people think that pork is super light, but mind you there are varieties that can seriously increase your waistline.  A good alternative is shrimp, or chicken if you don't want to pay the price for shellfish.  If you do go for chicken, look for a brand that raises its foul without hormones and doesn't inject its product with chemical solutions or flavor enhancers.  I like Foster Farms, and you can get that at Costco even. 

Healthy Stir-Fry

1 large onion, preferably of the sweet variety, but yellow will do just fine, diced
2 Tbs. oil, preferably peanut or sesame oil, but other oils work fine also
1 Tbs. minced garlic; you can add less if you aren't as much of a garlic fan
3-4 carrots, thinly chopped
2-3 stalks of celery
6 asparagus spears, cut into 1 inch pieces
3-4 cups brown rice
soy sauce to taste, about 1 tsp.
oyster sauce to taste, about 3 Tbs.
Optional: 1 cup cooked chicken, pork, or shrimp

1.  In a wok or large frying pan, saute onions in oil until soft over medium heat.  Add the garlic and saute for 2 minutes more, being careful to stir often so the garlic doesn't burn.
2.  Dump onion contents into a separate bowl and set aside.  In the wok you just used, add the rest of the veggies along with a 1/2 cup of water and cover and steam for 3-4 minutes until soft.  Strain off any remaining water.  Dump steamed veggies into the bowl holding the onions and garlic.
3.  In the same wok you've been using, add in the brown rice and briefly fry for 2-3 minutes.  You can add extra oil at this point if you would like, but I try not to in order to control the fat content of the dish.
4.  Add all the veggies (and cooked protein of your choice if you are opting for it at this point) to the wok with the brown rice and combine over medium-low heat to reheat veggies (and not burn the rice.)  At this point, add the soy and oyster sauce.  NOTE: The oyster sauce is KEY to this dish--without it, you will lack some serious flavor.
5.  Top with baby green onions (scallions).

Read more...