Macaroni Grill Penne Rustica

 

Mmm!!  So good and fancy!  This makes a lot, so I just halved it.

Macaroni Grill Penne Rustica
From Your Homebased Mom Blog

Ingredients:
12 oz. grilled chicken breast (marinate in olive oil and garlic salt overnight, then grill on barbecue for best flavor)
½ pack thick bacon
48 oz. (3 boxes) penne pasta
2 large red bell peppers- diced
1 cup grated parmesan cheese
½ tsp paprika
Gratinata Sauce:
2 tsp butter
2 tsp chopped garlic
1 cup marsala wine OR 1/3 cup apple juice + 2 tbsp red wine vinegar +enough chicken broth to equal 1 cup
1 tsp dijon or dry mustard
1 tsp salt
1 tsp chopped rosemary
¼ tsp cayenne pepper
8 cups heavy cream
Directions:
Sauté garlic in butter in large pan. Add marsala wine, mustard, salt, rosemary, cayenne pepper, and heavy cream.Cook pasta according to directions. Cook bacon. Slice chicken into medium-bite size pieces.Combine sauce, cooked pasta, diced chicken, cooked bacon, bell peppers, parmesan cheese, and paprika and mix thoroughly. Spread in pans. Top with chopped rosemary and mozzarella cheese.
Bake @ 475 for 10 minutes. If frozen, thaw in refrigerator the day of. Cover with foil and bake @ 375 for 1 hour. Remove foil during the last 15 minutes.
Number Of Servings: Yields one 8×8 and two 9×13 casserole dishes.
Preparation Time: More than an hour

Honey Lime Chicken Enchiladas

These are the absolute best enchiladas I have ever eaten. I OD'd on enchiladas after our first year of marriage and swore never to make a cream of chicken soup-based recipe ever again. Then, I discovered these. Perfectly sweet and spicy, they will melt in your mouth. Pair them with a black bean and rice mixture, and you have your new favorite meal on a plate. I was dreaming about these after I ate them and devoured them for left-overs for at least the next three meals. You have GOT to try these.

picture courtesy Phe-mom-enon

Honey Lime Chicken Enchiladas
Recipe from Phe-mom-enom

1/3 c. honey
1/4 c. lime juice (approx. 2 large limes)
2 tsp-1 tablespoon chili powder (use a little less for a milder version)
1/2 teaspoon garlic powder (I used 2 cloves fresh garlic, crushed)
1 pound chicken, cooked and shredded (2 large chicken breasts)
12 corn or flour tortillas
2 cups Mexican cheese blend
1-15 oz. can green enchilada sauce
1/2-3/4 cup heavy cream

Preheat oven to 350 degrees F. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.Warm your tortillas in the microwave or on a griddle until they are flexible and ready to roll. Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray. In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.

Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada. Place the enchilada seam side down in the baking dish.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese. Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Garnish with fresh cilantro and sour cream, if desired (I didn't and it was perfect!).

I served mine with a white rice and black bean mixture. Here's how to make this: cook white rice according to package directions (I made 1 1/2 c.). Drain and rinse your can of black beans. Put them in a small pot over medium-high heat on your stovetop. Pour chicken broth over the beans until they are just covered- sprinkle with salt. Let beans boil until the broth is entirely absorbed, stirring occasionally. Mix the rice with the beans- delish!

Toffee Butter Crunch

This is one of those things that it seems everyone has made at one time or another, but maybe not well. If everyone else is working from the same recipe I started with, it's no wonder. Someone once gave me a bag of this stuff as a gift and the toffee part was very light in color, lacking in flavor, and had no snap. Definitely not what I had in mind when it comes to toffee.

If you really want to make good butter toffee, you have to push the temperature much higher than many recipes specify. The one that I have gives instructions to remove from the heat at 280 degrees. At 280 degrees, the sugar hasn't had a chance yet to develop much flavor and, if you want good snap, you need to bring the sugar all the way to the hard crack stage or 300 degrees.

The good news is that armed with this knowledge, you can make some darn fine butter toffee. If you give it as gifts, you can be guaranteed the recipients will love you for life. What's even better? It's the quickest, easiest candy you've ever made! Well, maybe except for lollipops.

For a single batch, you need to use at least a 2-quart sauce pan. This recipe can easily be doubled, but if you do, be sure to use a much larger pan. The candy will bubble up quite a bit higher than you might expect when it really gets going. The last thing you want is molten sugar overflowing in your kitchen!

Stir together the butter, sugar, water, and corn syrup in the sauce pan and place over high heat.

Place your candy thermometer into the pan to keep track of the temperature. Cook over medium-high to high heat, stirring occasionally with a wooden spoon. As you see in the picture below, it will come to a violent, roiling boil. Just keep an eye on the thermometer and let it do its thing. It may take anywhere from 10-25 minutes to reach 300 degrees, depending on your stove, so don't be dismayed if it seems to be taking a while.

As it cooks, it will lose water and shrink back down in the pot, becoming very gelatinous and gloppy. This is all part of the process, so just keep watching the thermometer. When you reach 285 degrees, you will need to be very vigilant; those last 15 degrees can go fast. Notice the difference in color between the picture above and below. That color is your flavor. Be ready to remove the pan from the heat right at 300 though... there's a fine line between flavor and burnt!


As soon as you remove the candy from the heat, add the pecan pieces, stir, and pour out onto a cookie sheet. There is no need to prepare the cookie sheet in any way. This candy has enough butter in it, it couldn't stick even if it wanted too! Jiggle the pan or help it to spread out with your wooded spoon. Be sure that you have a towel or trivet under the pan to protect your counter from the heat. Let the candy cool for a bit before moving on to the next step.

When the candy has cooled quite a bit (you should be able to touch it without hurting yourself), add the chocolate chips. I like to use the mini-morsels because they melt so much easier. The reason you need to let the candy cool before adding the chocolate is related to tempering. If you add the chocolate when the candy is too hot, it will heat the chocolate up too much and then it won't harden properly. It still tastes good, but is a real mess since the chocolate won't harden up like it should. The candy should not be warmer than about 105 degrees when you add the chocolate.


Let the chocolate sit on the candy for a bit to melt and then use a utensil of some sort to spread the chocolate evenly over the top. I use a butter knife. If you want, you can sprinkle some more crushed nuts on the top. They look pretty, but I find they tend to make the candy too messy. Move the tray to a cool area to firm up. If necessary, you can place it in the refrigerator. Avoid placing it in the freezer as this could also interfere with the chocolate's temper. (You can read my post about tempering chocolate if you want to learn more about this process).

When the candy is completely cool, break into small pieces and store in an air tight container. It will keep for at least a couple of weeks.

Toffee Butter Crunch
Yield: about 1 pound of candy

1 cup butter
1 cup sugar
3 TBS water
1 TBS light corn syrup
1/2 cup coarsely chopped pecans
3/4 cup semi-sweet chocolate chips (mini-morsels work best)
1/2 cup finely chopped pecans (optional)

Place the butter, sugar, water, and corn syrup together in at least a 2-quart sauce pan. Turn the heat to medium-high/high. When the butter melts, stir everything together and place a candy thermometer in the pan.

Let the mixture boil, stirring occasionally with a wooden spoon, until it reaches 300 degrees and has a nice caramel color. Be very vigilant once the candy reaches 285, as the temperature can go up very rapidly from there. Remove from the heat as soon as it reaches 300. Immediately add the coarsely chopped pecans and stir.

Pour the hot candy out onto a sheet pan. Be sure there are some towels or pot holders under the sheet pan to protect your counters. Jiggle the pan or use your wooden spoon to help spread the mixture out, if necessary. Let cool until the surface is no warmer than 105 degrees. (Just feels warm to the touch). Sprinkle the chocolate chips on top and let them sit to soften. Spread with a knife into a nice, even coating. Sprinkle with the remaining nuts, if desired.

Place tray in a cool area or the refrigerator to harden. When fully cool, break into pieces and wrap for gifts or store in an air tight container.

NOTE: If you are making this toffee to give as gifts, you may find yourself wanting to make a lot at one time. I have made as much as a triple batch and it works great. For a triple batch, you want to be sure you are using at least an 8-quart pan. A triple batch will fit perfectly on two 11x17 sheet pans.

Thick and Chewy Chocolate Chip Cookie Bars

These were really, really good.  They baked evenly so there wasn't crusty edges.  Nice and thick also!

Thick and Chewy Chocolate Chip Cookie Bars
From My Kitchen Cafe blog
Makes a 9X13-inch pan of bars

2 1/8 cups (10 1/2 ounces) all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter (1 1/2 sticks), melted and cooled slightly
1 cup (7 ounces) light brown sugar
1/2 (3 1/2 ounces) cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips (use your preference of semisweet, bittersweet, milk, white, peanut butter...the options are endless!)

Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the brownies from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray.

Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.

Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. Cool on a wire rack to room temperature. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into 2-inch squares and serve.

Dr Pepper Sauced Boneless Wings

I made these for the Superbowl.  Yummy!!  Proof?  They were gone before I left the party.

Dr Pepper Sauced Boneless Wings
From meninaprons.net

Ingredients
• 2 boneless skinless chicken breasts cut into nugget sized pieces
• 3/4 cup flour
• 1/2 Tsp salt
• 1/2 Tsp. pepper
• 1/4 Tsp. garlic powder
• 1 can Dr. pepper
• 1/2 cup brown sugar
• 1/4 cup ketchup
• 1/2 Tsp. Tabasco sauce
• 2 TBSP butter
• Oil for frying
Combine the flour, salt, pepper, and garlic powder. Toss the chicken in the flour mixture, coating completely. Put the coated chicken in the fridge for at least 1 hour. This will help the coating adhere to the chicken during frying.
Meanwhile, in a medium saucepan, bring the can of Dr. Pepper to a boil, reduce heat and simmer briskly until reduced to about 1/8th the amount. Add the brown sugar, ketchup, Tabasco and butter and simmer until a nice thick sauce. Set aside.
Heat the oil to 350 degrees. Remove the chicken from the fridge and fry in the oil until golden brown and the chicken is cooked through. when all chicken is cooked, toss in the sauce until completely coated.
Serve and enjoy.

Red Velvet Thingy-Dingy's

Can something be too good?  Probably not, but these would be close!


Red Velvet Thingy-Dingy's

From The Mother Huddle Blog

 

Ingredients:

1 box of Red Velvet cake mix

1 stick salted butter, melted

2 eggs

¾ cup of French Vanilla coffee creamer

• Pre-heat oven to 350°


• Mix all ingredients in a large bowl until well blended


• Spread batter onto a 12″ x 17″ sheet pan lined with wax paper


• Bake for 13-15 minutes, do not overcook


• When finished set on a cooling rack

Once cooled, turn over onto another sheet of wax paper and cut out your hearts.  I used a heart that was the size of the palm of my hand excluding the fingers.  This gave me 12 hearts and six finished treats.  You could use a smaller cut out and get more of course, bite size would be fun.

Place the cutouts onto a plate and into the freezer while you make the filling, it will make things a little easier.

For the filling:

8 ounces of Cream Cheese

Powdered sugar

½ tsp Vanilla extract, the good stuff

 

Notice I didn’t put an amount for the powdered sugar.  I don’t like a lot of sugar, some do, so I say just add some a cup at a time until it is as sweet as you want it.  Mix all these ingredients until well blended.

 

Take your brownies out of the freezer spread a good amount of the filling onto one of the hearts.Then cover with another heart.  Sprinkle powdered sugar on top.  Enjoy!

Glazed Poppyseed Bundt Cake

Pic courtesy of My Kitchen Cafe

So, my Rendez-vous last night was a huge success. Thank you to all who attended. We had such a great time (well, at least I did:)). It was seriously so much fun talking about all the amazing Demarle products. Anyway, so I made this cake last night and EVERYONE loved it. It's seriously one of the most moist, flavorful cakes I've ever eaten. Enjoy!

Glazed Poppyseed Bundt Cake
from The Sister's Cafe

1 yellow cake mix
1 (3.5 oz) box of instant vanilla pudding
1 tablespoon poppyseeds
1/2 cup pinapple or orange juice (I used pineapple)
1/2 cup oil
1 cup sour cream (I use reduced fat)
4 eggs

Mix yellow cake mix, vanilla pudding and poppyseeds. Add juice, oil, and sour cream and mix. Add 4 eggs one at a time, mix well. Grease and flour a bundt or cake pan. Bake at 350 degrees for 40-45 minutes (don't overbake).

When the cake is about 10 minutes from being done start the glaze.

Glaze:
1 cup sugar
1/4 cup water
1/2 cup butter (1 cube)

Bring ingredients to a boil and keep bubbling until ready to pour over cake. You can either pour the glaze over the cake while it is in the pan or turn the cake out onto a cooling rack and pour the glaze over the cake that way. It is really like syrup that soaks in. (Some commenters have said that glazing the cake in the pan makes it hard to remove because the glaze gets sticky. I glazed it out of the pan and it worked great.) Give it a few minutes to soak in and then turn it out onto a cake plate. Optional: dust top of cake with powdered sugar.

Perfect Buttered Popcorn

Have you ever tried making buttered popcorn at home? I don't mean that microwave stuff, either... it doesn't really taste like butter. You know, real, subtle, finger-licking good butter. I wish that I could be satisfied eating plain popcorn, I really do. But I can't. I've come to terms with it, and I've found a way to make it work.

Air poppers are a great tool for popping corn. They're cheap and quick, but they won't apply the butter for you. I used to melt a little butter in a bowl and then pour it over the popped corn in as thin a stream as I could. I would then grab a spoon as quickly as possible to toss things around. It never worked. Invariably, I always ended up with kernels that were so coated in butter they were soggy and some that were naked as the day they were born. I knew there had to be a better way.

And there is. All you have to do is brush the stuff on. I use a pastry brush to apply it. For a half cup of unpopped kernels, I only need to use about 1 tablespoons of butter and I am completely satisfied with the flavor.

Just blot the popped kernels with the brush, tossing them in the bowl as you go to get all sides covered. You'll end up with a perfectly even coat every time. At this point, you can add a sprinkling of popcorn salt and curl up on the couch with your favorite movie while happily crunching away. Yum!

Yummy Caesar Salad

I know this is nothing new to anyone, but I just had to share the most delicious and easy way to prepare a Caesar salad. My friend, Sheree, made this at her house the other day when we were over for dinner and I replicated it last night. This is her recipe. And, you could add chicken for a more complete meal. This salad was seriously like a dessert to me- it is that good.
Caesar Salad

Romaine Leaves, chopped
Lemon Juice, fresh or bottled
Your favorite Caesar dressing (I like La Madeleine and Cardini's)
Black Pepper (fresh cracked, if possible)
Parmesan cheese
Croutons (see recipe for homemade below)

Mix all ingredients together- adjusting flavors to suit your preference. You need to add the lemon juice- just a few drops- to give it that added freshness. I only discovered a few years ago that most Caesar dressings have anchovy filets as a main ingredient so the lemon juice really balances out that flavor perfectly.

To make homemade croutons: Chop your favorite bread (I used La Brea Ciabatta bread from Costco) into bite-sized pieces and lay them on a cookie sheet. Bake at 350F for about 12 minutes, until desired brownness is reached. I put mine in for 12, then lightly brushed olive oil mixed with garlic salt onto the croutons, and baked for 5 more minutes. These croutons make the salad, so do this step if you can- you make them as much as one day ahead of time.

I served the salad with this.

Baked Chicken Taquitos

Pic courtesy of My Kitchen Cafe

I've made these now a couple of times and they are sooooo good and pretty easy preparation. And, they freeze well (which is great because you can make a double batch and have them for after-school snacks or another meal). They are cheesy, crispy, and delicious. Oh, and bonus: they aren't fried.

Baked Chicken Taquitos
adapted from Our Best Bites

Makes 14-16 taquitos

4 ounces cream cheese, softened
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro
1 green onion, sliced finely (white and green parts to equal about 2 tablespoons) (optional)
2 cups shredded cooked chicken
1 cup grated monterey jack cheese (use pepperjack if you like a little heat)

small yellow or white corn tortillas
kosher salt
cooking spray

Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare this step ahead of time. Just keep the mixture in the fridge.

Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don't crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. You can stick a toothpick through them to keep them tight.

Place filled taquitos seam side down on the baking sheet, making sure they don't touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately. Taquitos can be dipped in in salsa, sour cream, guacamole, or any other combination.

Gelatin Fruit Cups

Part of being a teacher is the acknowledgement that you can't go out to get lunch every day. I know that a lot of schools have been trying to improve their food, but even if they were serving the best food ever, I still would pack a lunch. When you only get a 26 minute break, the idea of walking all the way down to the lunch room and fighting my way through a line to get some chow is less than appealing.

I often need to get to work by 6:10 in the morning so that I can use the copy machine without waiting, and that means that I need quick packing lunches. Yogurt is a regular star as are those small bags of chips... and I've always been a fan of fruit cups with gelatin.

Until recently, I'd made my own using the artificially flavored stuff at the store. I started to find, however, that I'm not a fan of the acrid after taste that the artificial stuff tends to have. And it somehow felt wrong to be putting home canned pears into such overwhelmingly sweet, fake flavor. So, I decided to see how much trouble it would be to use unflavored gelatin and fruit juice... the good news? It's absolutely no trouble at all!

The only extra steps are the requirement to soften the gelatin in some cool liquid before mixing and making sure you have an appropriate fruit juice on hand. While you can use whatever juice you want, I wanted to go for a 100% juice variety. I really love cherries, so I purchased sweet cherry juice. There are all kinds of juice blends out there. Experiment! Try all kinds. The good news is that the sky is the limit.

To soften the gelatin, pour 1/4 cup of your still cool juice in a small bowl. Sprinkle the gelatin over the top and let it sit until the gelatin is absorbed and swells up.

As I was taking pictures, I help the bowl up so that some light was coming through. I got so intrigued by the shapes and colors! The geologist in me was screaming, "Look at the lava!"

Heat the juice to almost boiling. To keep a nice fresh flavor, try not to overheat the juice. Meanwhile, fill some plastic containers with the fruit of your choice. I like to use diced peaches or pears. These containers are 4 ounces each and work perfectly.

When the juice is heated, add the softened gelatin and any sugar or other flavorings you want to add. Swirl the contents in each slightly after they are filled to evenly distribute the fruit. Put on their covers and place in the refrigerator to firm up.

A single batch makes six containers, if you use the 4 ounce size. Just enough for one per day plus an extra for good measure.

Gelatin Fruit Cups
Yield: 6 - 4 oz. containers

1 packet (or 1/4 oz. or 2 1/2 tsp) unflavored gelatin such as Knox
2 cups fruit juice of your choice
1 - 16 oz jar or can of fruit (such as diced peaches or pears)
sugar, as needed, up to 1/4 cup (if you add too much sugar, you will need to add more gelatin)

Pour 1/4 cup of the still cool fruit juice into a small bowl. Sprinkle the gelatin over the juice and let it soften and swell while the remainder of the juice heats. Heat the rest of the juice until it is almost boiling. For the freshest taste, try not to overheat.

Add the softened gelatin and any needed sugar to the hot juice. Stir until all particles of gelatin and sugar are dissolved. Prepare the plastic containers by evenly dividing the drained fruit from one 16 ounce can between them. Pour the hot juice evenly between the containers. Swirl gently to evenly distribute the fruit. Cover and refrigerate. Requires at least 3-4 hours to full chill and set.

Outrageous Peanut Butter Chocolate Chip Cookies

Pic courtesy of Allrecipes.com

I have been on the hunt for the perfect peanut butter chocolate chip cookie for years. And when I made these the other night I found it. They are the perfect combo of peanut buttery goodness, chocolate, and thick, oatmeal texture. I literally didn't want to stop eating them (to say nothing of the fact that I couldn't stop eating them). They really are that good.

Outrageous Peanut Butter Chocolate Chip Cookies
from Allrecipes.com

1/2 c butter
1/2 c white sugar
1/3 c brown sugar
1/2 c peanut butter
1/2 tsp vanilla extract
1 egg
1 c all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 c quick oats
1 c chocolate chips

Preheat oven to 350 degrees F. In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets. Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

Sour Cream Lasagna

I don't know where this recipe came from, but we've (meaning the Jewkes sisters) have been making this for years. It's the easiest lasagna you'll ever make and so yummy and different from traditional lasagna recipes. I'm sure once you make it, it'll become a staple in your dinner rotation as it has in mine.

Sour Cream Lasagna

1 lb ground beef or turkey (I actually just cook a couple breasts of chicken and then shred it)
16 oz. spaghetti sauce
1 cup cottage cheese
1 cup sour cream
2 tsp. Italian seasonings to taste
8oz. lasagna noodles, cooked al dente (or you can use Barilla no-boil noodles)
1 cup shredded cheddar cheese
parmesan cheese to taste (optional)

Preheat oven to 350 degrees. Mix together meat, sauce, sour cream, cottage cheese, and 1 tsp. Italian seasoning. Layer in 9x13 dish: noodles, meat, noodles, meat. Top with cheddar cheese, 1 tsp. Italian seasoning, and parmesan cheese (gives a little extra flavor). Bake uncovered for 30 minutes. Serve.

Cream of Asparagus Soup

Nothing says spring to me like asparagus. I know in many parts of the country, spring is just a far off dream, but here in Florida, we're starting to see asparagus in the market at peak-season price. I just can't help but think that it is spring when that happens.

It used to be that I knew spring had sprung when tender shoots of asparagus peeked out from the soil of my perennial garden in Ohio. There is nothing like home grown, fresh picked asparagus. And it is so easy to grow! The only down side is that it takes a few years to get the bed established. If you have the patience, you will be rewarded... unless your husband's in the military and then you get to be Johnny Appleseed and continually plant for other's enjoyment.

I did at least get to enjoy one decent harvest from my asparagus bed in Ohio before we had to leave. Doesn't that look fabulous? I hope the folks that bought our house like asparagus. This year should be a bumper crop!

Asparagus is such a great vegetable. You can include it in dishes for any time of the day. It's great in quiche. It's great wrapped in prosciutto and roasted. I like it steamed with a sprinkling of smoked salt. It also happens to rock as a soup. While this recipe can really highlight a number of vegetables (think broccoli or cauliflower), it's especially good with asparagus.

It starts with shallots and asparagus. And a little butter. You didn't think I'd forget about the butter, did you? While, ultimately, the soup will be pureed, I like to chop all the ingredients small so that they cook quickly. Usually when I make this soup, I'm in a hurry for some sustenance.

Saute the shallot in butter over medium heat. Add some celery and the asparagus pieces. Be sure to trim the stems so that you are only using the tender part of the spear. I once thought that because the soup was pureed I would use the whole spear. BIG mistake. The asparagus was pureed, but the soup still had a distinct woody texture. Not a very pleasant experience, let me tell you.

When the vegetables are softened and slightly browned, add the chicken broth. Cook at a simmer until the vegetables are very tender, almost falling apart. I save the tips of the asparagus for garnishing the soup. About five minutes before the vegetables are done, I cook the tips in the broth using a piece of cheesecloth to keep them separated.

Remove the soup from the heat and let cool for a few minutes before pureeing in a food processor or blender. In my experience, you don't have to worry too much about over processing it. It maintains a nice texture even with a fair amount of processing. Return the soup to the pan and place over medium-low heat. Add the cream and stir until it just reaches a simmer. Remove from the heat and serve!

Cream of Asparagus Soup
Yield: 2 servings, double/triple, etc. as needed

1 TBS butter
1 small shallot, diced
1/4 cup celery ribs, diced
2 cups chopped asparagus spears, woody ends removed
2 cups chicken broth
1/4 cup cream (heavy or light, depending on your mood)
salt & pepper to taste

Saute the shallot and celery in the butter over medium-high heat. Reduce heat as needed to prevent too much browning. When the shallot and celery are beginning to soften, add the asparagus. Saute for another 3-4 minutes.

Add the broth and bring the soup to a simmer. Cook until the vegetables are very tender, about ten minutes. Remove the soup from the heat and let cool slightly before pureeing in a food processor or blender. Return the soup to the pot and place back over the heat. Add the cream and salt and pepper. Heat, stirring, until it just reaches a simmer. Remove from the heat and serve.

Demarle Rendez-Vous!!!

Demarle Flower Mold on Perforated Baking Sheet

Remember when I told you all about some of my favorite Demarle products? Well, I am going to host a Rendez-Vous (party) at my house for anyone in New Mexico that would like to attend to show you all of my favorite cooking gadgets and explain a little more about the company and their amazing products. They have been used in such restaurants as The Cheesecake Factory, Subway, Ritz-Carlton and many more for years and years and were actually only available for commercial use until recently when they were finally released for use in the home market! Yeah!! Some of my favorite features are:

• They are completely non-stick, from the Silpat cookie sheet liner, to the trays and molds. You literally just "pop" everything out from muffins to cakes to quiches.
  

• They are a cinch to clean- simply rinse in warm, soapy water, shake dry, roll up, and throw in a drawer. No scrubbing needed!

• They help food retain moisture so everything is sooooo soft and moist!

• They have a lifetime warranty so you will never buy another loaf, bundt, or muffin pan again!

• They work in microwaves, freezers, and ovens.

• They really make simple cooking look like a million bucks- your family and friends will be amazed at the beautiful, fancy food you'll be able to create!

So, you are all invited to my home on Tuesday, February 23rd, from 6-8pm for my first official Demarle Rendez-Vous where we will cook, eat, and of course, have fun!

And, if you can't make it, I would be happy to host a party for you and your friends any time. Also, if you'd like to check them out online and/or place an order (they have a 30-day money back guarantee so you can try and see if you like it) their website is demarleathome.com. (My representative # is 8394 if you want to place an order.) Let me know if you have any questions or just want to know more!

Fettucine Alfredo

Kate was home sick on Monday and I had no groceries in my fridge so I was forced to come up with something for dinner that would work with what I have. I tried this and I thought it turned out really delicious. I didn't use any meat, but I'm sure you could add in some cooked, seasoned chicken breast if you'd like. I found a recipe on Kraft Kitchens that sounded great, but I had to improvise with what I had, so I'm going to take credit for this recipe. But this is their picture...

Picture Courtesy Kraft Kitchens

Fettuccine Alfredo

1 package Buitoni Linguine Noodles (or use whatever noodle you prefer)
Vegetables you have on hand ( I used broccoli, carrots, cauliflower, and a yellow pepper)
2 cups whole milk (or any type milk would work)
1 Tbs. flour
Salt to taste
Dash black pepper
Dash Red pepper
2 Tbs. Butter
2 Tsp. minced garlic
parmesan cheese (to taste and to thicken sauce- I used about 1/3 c.)
1/2 c. grated Mozzarella Cheese

Cut your vegetable to bite-size portions and either steam or saute them in olive oil, salt and pepper. I used a LOT of veggies. Cook pasta according to package. In small saucepan, stir flour, milk, salt, black pepper, red pepper with wire whisk until smooth. Add butter and garlic, cook 6-8 minutes, stirring occasionally until sauce starts to thicken. Add cheeses, stirring until melted. Turn off the heat and add veggies, pasta and sauce together. Serve immediately.

** If you're interested in cooking more meatless dishes, here are a couple that I've made without the meat and they've turned out DELICIOUS (I promise, you won't even notice the meat is gone): Skillet Penne with Broccoli and Peppers, Simple and "Meaty" Skillet Lasagna, and Bruschetta Pasta

Chicken Lime Tortilla Soup, Green Chicken Enchiladas, and Spinach Salad

Okay, this is my all-time FAVORITE tortilla soup, and I've made and tasted a lot of them. It's always a crowd-pleaser. Last night I had 5 aunts, my mom, and grandma over for dinner during their vacation to California. Or maybe it was a vacation FROM Utah. :) Either way, they needed a change in scenery and weather and decided to have a sisters-in-law reunion here in sunny southern California. So we had them over for dinner and Family Home Evening. I made this tortilla soup, chicken enchiladas, and a spinach salad, and they asked me to post all of those recipes. So here's a picture of the soup and the other two recipes as well (sorry, no pictures of those).

Chicken Lime Tortilla Soup

Debbie Stapley (my sis-in-law--I don't know where she got the recipe)

In a pot, combine the following:

2 quarts (8 cups) Chicken stock

1 red onion, julienne sliced

1-2 cups Roma tomatoes, julienne sliced

2 rounded tsp. Mexican oregano (I use regular oregano)

2 rounded tsp. chili powder

2 rounded tsp. basil

juice from 2-4 limes (depending on how juicy they are)

2 bay leaves

salt and white pepper

4 chicken breasts halves, cooked and cubed or shredded

2 Tbs. minced cilantro

Bring to a boil, and then simmer for 20 minutes before eating (don't forget to remove bay leaves).

Garnish with:

Grated pepper jack cheese

Cilantro

Crunched up tortilla chips

Avocados

Green Chicken Enchiladas

Isa Reichner, a friend

(there are no amounts here, just make as much or as little as you desire)

Cooked shredded chicken

Green onions, cut

Cilantro

Colby or Monterey Jack Cheese

Cotija cheese (mild Mexican cheese)

Corn Tortillas

1 can Green Chili Enchilada Sauce

Pour 1-2 Tbs. olive oil in the bottom of a 9x13 glass dish. Mix cheeses, onions, and cilantro in a bowl. Warm tortillas (I do this in between two wet paper towels in microwave) and stuff them with chicken and cheese mixture, then put in pan, seam side down (if I'm in a hurry I don't even bother to warm the tortillas--they'll probably crumble a little when you put them in the pan, but they still taste good). Pour sauce over enchiladas, and top with more cheese if desired. Bake at 350 for 30 minutes.

Spinach Salad

Leanne Anderson, a friend

Dressing:
2 Tablespoons vinegar
3 Tbsp sugar
Dissolve sugar in vinegar in any small pan over low heat
When dissolved removed from heat.
Add fresh ground pepper and a little salt
Cool
Add to 1/3 to 1/2 cup of Canola oil and shake - add more salt & pepper to taste (depends on your taste buds on how much oil you like)

Refrigerate until use.

Combine the following for salad:

LOTS of fresh baby spinach leaves
watercress (if I feel like dealing with pulling the leaves from the stems)
green onions (2 or 3 of them)
crispy bacon cut small
salted cashew pieces
red seedless grapes cut in half

Hot Hoagies

If you're like me, you have a ready-to-go arsenal of yummy, quick, easy, less-than-30-minute meals for those nights when you're either too busy or just not feeling Julia Child-ish. I've made this a few times before, and it is definitely all of those things. Don't skimp on the ingredients (I did that the first time which made for a rather dry sandwich). You can health-ify it by using whole wheat bread.

Hot Hoagies
from My Kitchen Cafe

1 loaf french bread, cut lengthwise
2 cups cooked, shredded chicken (in a pinch, you can use two large cans chicken breast)
1/2 cup light mayo
1/2 cup reduced fat sour cream
2 green onions, thinly sliced (white and green parts)
1/2 teaspoon garlic salt
1/3 cup fresh parsley, chopped (or 2 tablespoons dried)
2 cups shredded cheese (I used a combo of monterey jack and sharp cheddar cheese)
Olives, chopped (0ptional)

Preheat oven to 350 degrees. Place french bread on large baking sheet. Mix all topping ingredients together in a bowl. Spread topping evenly on top of both lengths of french bread. Bake for 15-20 minutes until bubbly and edges are lightly browned. Slice into pieces and serve immediately.

Basil & Sun Dried Tomato Polenta Rounds

So, here we are. Eight hours of driving later, I am ready to see the space shuttle lift off tomorrow night... I mean morning. 4:39 am is a bit of a challenge, but sooooo worth it. We were able to come once before a few years ago and it was also a night launch. There is something about the night turning to day that really takes your breath away.

The reason we're here is because my husband served with one of the astronauts in the Air Force and they became friends. Actually, they were friends before that, having gone to college together, but that doesn't segue into this post very well. So, I am going to focus on the Air Force connection. Work with me, here, will you?

The reason is because the Air Force is ultimately the reason that this recipe exists. The different branches of the military have all sorts of camaraderie traditions. In the Air Force, the naming ceremony is a significant one. This is where a young man or woman receives their call sign. While I won't go into the gritty details, let it suffice to say that a naming ceremony often requires the eating of bizarre items by some of the participants.

When my husband went shopping in preparation for a recent naming ceremony, he tried to find things that he felt were weird, gross, or unusual. You know: dog biscuits, potted meat, raw eggs, and... pre-cooked polenta. I guess my husband wasn't the only one who didn't know what polenta was because while a few dog biscuits and raw eggs were consumed, the package of polenta was never opened. Ergo, it came home to be put into my pantry.

And there it sat for a while, until one night I couldn't stand that it kept rolling off the shelf, so I decided to do something with it. I liked the fact that it was already formed and that I could simply slice off pieces to saute in a skillet.

But, polenta, just being cooked cornmeal, needs a bit of flavor enhancement. I decided on sun dried tomatoes, basil, and Parmesan. Not only did they turn out beautifully, but they were pretty darn tasty, too... a darn sight better than dog biscuits, that's for sure!

Basil & Sun Dried Tomato Polenta Rounds
Yield: variable

1/2 thick slices of pre-cooked polenta from a roll
olive oil

Per polenta round:
1 tsp chopped fresh basil
2 tsp minced oil-packed sun dried tomatoes
1 tsp freshly grated Parmesan cheese
dash salt and pepper

Preheat a skillet over medium heat. Add a light skim of oil. When the oil is hot, add the polenta rounds. Cook for 2-4 minutes on each side, until they have gotten a nice, golden crust. Remove the heat and add the basil, sun dried tomatoes, salt, and pepper. Let the pan's residual heat gently cook the tomatoes and basil. Serve with a sprinkling of Parmesan cheese.

Caramel Fruit Dip

I got this recipe from my sister in law (Melissa Wilkinson) - she comes from a large family and they have an amazing family cookbook. This is good recipe to take to a party or have around your house for a snack with your kids. I usually half the recipe if I am going to make it just for my family.

Caramel Fruit Dip

8 oz softened cream cheese
1/2 cup brown sugar
1/4 cup white sugar
1 tsp vanilla

Mix all ingredients together with a hand mixer. For best results let dip refrigerate for at least an hour before serving. Serve with any type of fruit.

Super Bean Burritos

I got this recipe from My Kitchen Cafe, and they are delicious! You don't really need to add chicken or pork, but you certainly could and it would be great. I just made it like the recipe says (with brown rice and pinto beans), and my kids ate them all up, even my picky 2-year-old.

Bean Burritos

My Kitchen Cafe

*Note: On several occasions, I've added leftover shredded pork to the bean filling for delicious results.

1 cup brown or white rice (or 2 cups already cooked rice)
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, finely minced
1 jalapeno, seeds and membrane removed, finely diced (can substitute 1 can of green chiles)
1 teaspoon cumin
Salt and pepper to taste
3 tablespoons tomato paste
2 cans (15 oz. each) pinto beans, drained and rinsed
1 1/2 cups water
1 (10 oz) package frozen corn or 1 can whole kernel corn, drained
6 green onions, white and green parts finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

16 burrito-sized (10-inch) flour tortillas
2 cups shredded Monterey Jack cheese

Cook rice; set aside. Meanwhile, heat oil in large saucepan over medium heat. Add onion, garlic, jalapeno and cumin; season with salt and pepper. Cook, stirring occasionally, until onions are softened and golden, being careful not to let the garlic burn. Add tomato paste and cook, stirring for 1 minute.

Add one can of beans and mash gently in the pan (a potato masher or fork works great here). Add the second can of beans and the water and stir to combine. Bring to a boil, reduce heat to medium and simmer, stirring occasionally, until thickened, 10-12 minutes, being careful not to let the mixture stick to the bottom of the pot. Add corn; cook to heat through, 2-3 minutes. Stir in onion and garlic powders. Remove from heat; stir in green onions and cooked rice.

Heat tortillas in microwave for about 30-45 seconds or until all are warmed through.

Fill each tortilla with about 2/3 cup bean and rice mixture and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.

Serve warm immediately, with salsa and sour cream if desired -- or, to freeze for later consumption, put the baking sheet of burritos into the freezer for at least 30 minutes, or until very cold so that they don't come apart in the wrapping process. Remove them from the freezer and wrap each burrito individually in plastic wrap and place all the wrapped burritos in a freezer-safe resealable bag and freeze up to three months.

To reheat from frozen:
Remove plastic wrap from the burrito. Poke holes in the top several times with a fork. Microwave on high for two minutes. Gently poke a few more holes in the burrito and microwave for another minute. Be careful as the burrito will be piping hot!

Gram's Dinner Rolls

If you are looking for a soft, moist, fluffy, no-nonsense, easy roll recipe that will have you craving more, then this is for you. I have personally made these rolls at least a dozen times and never ONCE have they gone wrong...they could not be easier- 1 1/2 hours start to finish, promise. A few tips: this dough is very sticky. It calls for 4-5 cups of flour- the less you use, the fluffier your roll. So, if you are feeling like its too sticky, add more flour, but its just going to make your roll more dense. Also, I have made these with (hard white) whole wheat flour and they turned out wonderfully as well. Taylor requested these today (she's home sick!)...besides donuts, these are definitely her food of choice. Please give these a try- they are the BEST rolls we've ever eaten.

picture courtesy Janette Davis

Gram's Dinner Rolls
Blogging- Its Whats for Dinner

2 Cups warm water
2 Tablespoons yeast
½ Cup sugar
1/3 to ½ Cup vegetable oil (I use Canola)
1 Tablespoon salt
2 Eggs
4 ½ to 5 Cups of flour - (do not use more than 5 cups)

Put warm water and yeast in large bowl and add the rest of the ingredients. Mix until ingredients are incorporated- add more flour if needed, but beware! :) The dough will be messy and sticky, but its worth it. Turn oven to warm (I put mine on 180 F) and put dough in oven to raise- I use an oven-safe big bowl. It will take about 20 or 30 minutes, it should be double in bulk. Pour out on floured surface and sprinkle flour on top so that you can roll out the dough to about 1/2 inch thick- remember, the dough will be sticky/messy. Cut with a round cup or plastic glass, spread melted butter on top, fold the circle over and put on cookie sheet. Don't try to mess with the dough too much, don't try to make perfect-looking rolls like Mom's- they don't need to be Martha Stewart, just cut them out in whatever shapes/sizes work best without wasting too much dough. Put in pan just barely touching each one and let raise till double in bulk in warmed oven again. Bake at 350 degrees for 15 or 20 minutes. If you have questions, call me. I will be more than happy to help because you need to try these! Enjoy!

Fall-Off-The-Bone Ribs!

Okay, I've never done ribs before but I was itchin' to try something new. It was a hit

with the whole family! Fool proof and succulent way to

throw some man-ribs on the table!

Fall-Off-The-Bone Ribs!

from Somewhat Simple blog


Ingredients
• 3 tablespoons brown sugar
• 1 1/2 tablespoons paprika
• 1 1/2 tablespoons salt
• 1 1/2 tablespoons ground black pepper
• 1 teaspoon garlic powder
• Ribs (we used pork ribs, but you can use beef if you'd like)

Directions
Mix together the brown sugar, paprika, salt, black pepper, and garlic powder.
Trim off excess fat on your ribs.

Cut and pull off the thin membrane on the underside of the ribs.
(This helps it fall off the bone so much easier!) Here is Jason pulling off the membrane, in case you don't know what it looks like. I had never done this before so it was fascinating to me!

Rub the underside of the ribs with the dry rub mixture.
*You don't need to do too much on this side as most of the flavor will need to go on the meat which is on the other side.


Spread the Rub on the meat side of the ribs-
Pile it on and work the mixture into the meat as best as you can.

Wrap each rack in foil 2 times to insure no flavors drip out in the baking process.

Let marinate in fridge overnight.
(This recipe takes patience, which is something I am working on!)
Bake in the oven at 220 degress for 5 hours.


Take out of oven, smother in your favorite BBQ sauce and toss those bad boys on the grill for a few minutes. (Already cooked through just grilling for the satisfaction of grilling and getting some wetness on those ribs!

Enjoy because they are oh, so good!