Caramelized Carrots

As we all should know by now I am not a big fan of veggies, that has changed somewhat. OK, maybe not changed but I have found a cooking style of a certain little orange veggie that I keep making over and over again. A friend of mine at work shared this with me about a month ago and we just can't seem to get enough. I have added an ingredient that was not in her method and I really think it made this veggie just come to life.

1 - 16 oz. - Bag Sliced Carrots
1 Tsp. - Ground Cinnamon
¼ C. - Brown Sugar
3 Tbs. - Butter

Bring a sauce pan of water to a boil, add the carrots and cook just until tender; about 10 minutes. Drain the water off and add the butter, brown sugar, and cinnamon. Simmer over medium heat until the carrots are caramelized in the sauce; about 10 minutes.

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Pico De Gallo

My husband and I go to dinner very often with his parents, we usually go to this Mexican place that is around the corner from their house. Mazatlan has very good food, my husband and his dad simply love the chips and salsa. One of the last times we all met for dinner my husband got a dish of Pico De Gallo on the side, his dad and him just flipped for it, they thought it was the best stuff on the table. Immediately my husband turned to me and asked if this would be very hard to make at home, to look at it I really didn't think so, and let me just say it is so very easy.

6 - Roma Tomatoes Diced (seeded)
1/2 Small - Red Onion (diced)
1/2 Small - Walla Walla Sweet Onion (diced)
1 - Jalapeño (seeded & diced)
1 - Serrano Pepper (seeded & diced)
1 C. - Chopped Fresh Cilantro
2 Tbs. - Lime Juice
1 Tsp. - Salt

Mix all ingredients together in a bowl and let stand at room temperature for 1 hour to blend the flavors. Cover and refrigerate until ready to use. Serve with chips, tacos, burritos or enchiladas.

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Portland Farmers Market

Last Saturday my husband and I went into downtown Portland to the farmers market, OMG this thing was fabulous. I have been to many farmers markets before but this one offers many things I have never seen before. The best deal that we found was an outstanding buy of a 5 lb. bag of fresh blueberries for $10.00; my head was spinning on all the things I could whip up. We saw many varieties of fingerling potatoes, from the standard red, Yukon gold, purple to ones they call a red apple. I had also heard that if an artichoke goes to flower that it is gorgeous, I am happy to report that it is true. We had so much fun just going from one vendor to another, If you have not yet taken the opportunity to visit your local farmers market I would highly suggest that you make the time and enjoy the people, food and all that your local area has to offer.

HUGE RED PEPPER


PURPLE BELL PEPPER


RAINBOW CHARD





CRANBERRY BEANS



All pretty cool stuff...Go check out your local Farmers Market !

Hummus … 3 Ways

The last 2 weeks of postings was filled with some deep fried fun, but the next 3 weeks will be concentrating on Greek Food. Thanks to my friend Whisper, I have to come to love Hummus, I know this being said by the girl who proclaims to hate veggies. My love for her homemade hummus made me want to branch out and try it myself and in turn I found many other Greek items I wanted to try and share with all of you. I will keep you all on the edge of your seat wondering just what we will be creating for this fun affair. I can tell you that today's posting is homemade hummus, but not just 1, Oh No, we have made 3 kinds of hummus for you to enjoy.

Caramelized Onion Hummus:

1 Large - Sweet Onion Diced
1 Tbs. - Chopped Garlic
1 Tbs. - Oil
1 Tbs. - Butter
1 - 15.5oz. Can - Chickpeas ( drained )
¼ C. - Lemon Juice
1 Tbs. - Soy Sauce
¼ C. - Tahini ( sesame paste )
1 Tbs. - Sesame Oil
1 Tbs. - Johnny's Garlic Season
1/2 Tbs. - Honey
¼ C. - EVOO
1 Tsp. - Ground Cumin
Salt & Pepper

Saute onion and garlic in oil and butter until soft and golden in color, this takes about 15 minutes. Place drained peas into the food processor along with all other ingredients except the EVOO. Put the lid on the machine and turn it on low to break up the beans. Then turn onto high and slowly drizzle in the EVOO. Let the machine run until you have a nice smooth consistency. Serve with pita bread or chips.

Roasted Red Pepper Hummus:

1 - 15.5oz. Can - Chickpeas (drained )
¼ C. - Tahini
6 Oz. - Roasted Red Peppers
1 Tbs. - Sesame Oil
1 Tsp. - Cayenne
½ Tbs. - Johnny's Garlic Season
1 Tsp. - Ground Cumin
¼ C. - EVOO

Place all ingredients other than the EVOO into the bowl of a food processor, place the lid on and turn it onto low to break up the peas. Turn the machine onto high and slowly drizzle in the EVOO, let the machine run until smooth and creamy. Serve with pita bread or chips.

Marinated Artichoke Heart Hummus:

1 - 15.5oz. Can - Chickpeas ( drained )
1 - 6.5oz. Jar - Marinated Artichoke Hearts
1 Tsp. - Ground Cumin
½ C. - EVOO

Into the bowl of a food processor place the peas and artichoke hearts ( liquid too ) and put the lid on. Process on low until the peas are broken down. Turn the machine on high and drizzle in the EVOO, let the machine run until smooth and creamy. Serve with chips and pita bread.

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White Asparagus 3 Ways

Just the other day my husband and I walked into our local Fred Meyer, the first thing I saw just inside the produce department was asparagus, but this was not your ordinary green variety. What caught our eye was white asparagus. Neither of us had ever seen anything like it before, I can honestly say I do not like the green asparagus but this white version looked a little different. We purchased one bundle and on the way home we tried to figure out just what we were going to do with it. I had so many ideas that I couldn't pick just one, so instead we did this white asparagus 3 different ways.

1 Bundle White Asparagus (about 30 stalks, trimmed)


Recipe 1: Roasted

10 Stalks - White Asparagus
½ Tsp. - Kosher Salt
1 Tbs. - Chopped Garlic
EVOO

On a baking sheet lined with foil lay out the asparagus. Drizzle with EVOO then toss gently with the garlic and kosher salt. Bake in a 400 degree oven for 13-15 minutes. Serve hot.

Recipe 2 : Deep Fried

10 Stalks - White Asparagus
¼ C. - Flour
¼ C. - Panko Crumbs
1 - Egg
Salt & Pepper

Dip the asparagus in the egg to coat, season the flour with salt & pepper and dredge the asparagus in the seasoned flour. Remove from the flour and coat in the egg again, let the excess egg drip off then coat in the Panko crumbs. Deep fry at 350 degrees for about 1 minute, turning while they cook, serve with your favorite dipping sauce.

Recipe 3 : Sauté

1 Tbs. - Chopped Garlic
½ Tsp. - Kosher Salt
2 Tbs. - Butter
½ Tsp. - Pepper

Cut each stalk into 3 pieces; melt the butter in a frying pan over medium heat. Add the garlic, asparagus, salt & pepper. Sauté over medium heat for about 10-15 minutes or until tender.

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3 Leftovers = 1 New Yum

Unlike some others I know, I really do not mind leftovers. But when I do have them I really like to mix them together (if possible) to create a new dish. We had some leftover 10 Cheese Mac & Cheese from our posting on Tuesday 4-7-09, along with some corn and flat iron steaks we BBQ from Saturday 4-11-09. I took all of the leftovers and created one new dish, it turned out great!

4 C. - Leftover Mac & Cheese
1 C. - Leftover Corn Kernels
3/4 Lbs. - Sliced BBQ Flat Iron Steak
1/2 C. - Milk
2 Tbs. - Smokey Mesquite Steak Season

In a large soup pot place the Mac & Cheese and milk over medium heat to break down so it can get gooey and creamy. While the Mac & Cheese is heating through, in a small frying pan heat the sliced steak just until warm. Place the corn and steak into the Mac & Cheese then cover with a lid and simmer over low for about 10 minutes stirring occasionally. Serve hot sprinkled with some Smokey mesquite steak seasoning.

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The Dunkin Ultimate Peanut Butter Sammie

While blogging one afternoon I came across the one of the most creative sites, Peanut Butter Boy. He is having an ultimate peanut butter sandwich recipe contest. As soon as I read it I had to call my husband and tell him all about his opportunity to share with everyone his ultimate sandwich. He has been telling me for a while know about his love of a Sammie that consists of peanut butter, miracle whip, bacon and sweet pickle chips...I of course thought, yuck but he insists that it is absolutely wonderful.

This recipe is for 1 Sammie:

Hoagie Roll
2 - Thick Slices of Cooked Bacon
4 Tbs. - Crunchy or Creamy Peanut Butter ( He used crunchy)
3 Tbs. - Miracle Whip
Sweet Chip Pickles ( He used 8 )

Cut open your bread and on one side spread on the peanut butter and on the other side the miracle whip. Place the bacon on top of the miracle whip and the pickles on top of the peanut butter. This Sammie is big enough to eat as a meal or a light snack for two to enjoy.

Pineapple Carrot Raisin Spice Cake

That time has come...this is our last slow cooker/crock pot installment. Since our previous dessert seamed to be such a big hit I had to find yet another one to give a try. This recipe was so simple and yet extremely delish. The aroma that filled the house was incredible, there is nothing better than the scent of cake. Yes... I said cake, cake in the slow cooker. This to me was a very strange idea at first but I am so happy that I tried it, the moist and soft lecture just melts in your mouth and the flavors worked very well together. So last but certainly not least I give to you........

1 - 18.25 oz. - Spice Cake Mix
1 - 3.4 oz. - Instant Butterscotch Pudding Mix
1 C. - Water
2 C. - Shredded Carrots
¾ C. - Oil
4 - Eggs
1 – 8oz. - Can Crushed Pineapple
1 C. - Sour Cream
½ C. - Raisins
1 Tub Whipped Cream Cheese Frosting

In a large bowl mix all of the ingredients with the exception of the frosting, spray the slow cooker with cooking spray and pour the mixture inside. Cover and cook on low for 3½ – 5 hours. Check with a toothpick about 3 ½ hours into the cook time to see how it's coming along. After cake is done, let cool. When the cake has completely cooled frost with the cream cheese frosting and serve.

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Broc - N - Shells

Tonight’s dinner was one of those semi-homemade meals; you know the kind I speak of, a meal that comes together from rummaging through the fridge, freezer and or pantry. You start grabbing at things that you think will work well together and you just go for it, a pinch of this, a dash of that and your off in your own culinary adventure.

1 C. - Alfredo Sauce
1 Small - Head Broccoli
1 C. - Pasta Shells
6 Oz. - Hickory Farms Turkey Summer Sausage
½ C. - Parmesan Cheese
½ C. - Ricotta Cheese
½ Tbs. - Johnny’s Garlic Season
1 Tsp. - Smokey Mesquite Season
¼ Tsp. - Cayenne Pepper
1 Tsp. - Sea Salt
1 Tbs. - Chopped Garlic
Drizzle EVOO

Trim the stalk from the broccoli and cut the head into small pieces, lay them on a baking sheet and drizzle with EVOO, sea salt and garlic. Roast in a 400 degree oven for about 20 minutes. While the broccoli is cooking boil some water and cook the pasta for 8-10 minutes or until tender. In a small pan heat the sauce, Parmesan, Ricotta, meat and spices, when the pasta is done drain and mix it into the sauce. When the broccoli is finished gently stir it into the pasta & sauce, serve hot with a cup of fruit.

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Sick Day Chicken & Dumplings

My husband has been sick 2 times in the last 2 months, I was so proud of that fact that I came out untouched each time. Looks like my luck as run out, I got up this morning and was feeling a cold coming on. You know what I speak of, the sore throat, sore eyes and the all over achy body feeling, at that very moment I knew that I was in need of some comfort food. Of course not just any comfort food will make you feel better, at least not for me. My mother has always given me chicken soup to make me feel better. I wanted to take it up a few notches and go with something comforting and hearty, my feel better dinner WINNER is chicken & dumplings.

Chicken Stock:

4 - Boneless Skinless Chicken Breast
2 Q. - Water
½ C. - Sliced Celery
1 - Small Onion (chopped)
½ C. - Sliced Carrots
2 - Fresh Parsley Sprigs
1 - Bay Leaf
1 Tsp. - Salt
¼ Tsp. - Black Pepper
1 Tsp. - Johnny’s Garlic Season
1 Tbs. - Chicken Base

Dumplings:

¾ C. - Flour
1 Tbs. - Parsley
1 Tsp. - Baking Powder
¼ Tsp. - Salt
Dash - Nutmeg
1/3 C. - Milk
1 - Egg (beaten)
1 Tbs. - Oil

Gravy:

¼ C. - Flour
½ C. - Milk
¼ Tsp. - Salt
1/8 Tsp. - Pepper
1 Tsp. - Johnny’s Garlic Season

In a large stockpot combine the ingredients for the stock. Slowly bring to a boil over medium heat. Cover and simmer for 60 minutes, skimming the surface as foam rises. In a large bowl combine the dumpling ingredients, mixing just until moist. When the broth is done drop the batter onto the simmering stock, cover and simmer for 12-15 minutes. Do not take the lid off the pan while the dumplings are simmering, when the dumplings are done remove them to a bowl and the chicken to a cutting board. Strain the broth and discard the veggies, putting 3 cups of broth back into a soup pot bring it to a boil. (The remaining broth can be frozen for 4-6 months.) Combine the gravy ingredients until smooth and stir into the boiling broth, cook and stir until thick. Once you reach your desired thickness add back in the dumplings and the cut up chicken, simmer for about 5 minutes to just warm up the chicken and dumplings again. Serve hot and enjoy.

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Creamy Turkey Wedding Soup

It has turned cold again here in Beaverton, so in turn that makes me crave soup once again. Let me just say that my husband was just thrilled (LOL), he doesn’t mind soup really as long as I make it thick and creamy. I had been having such a desire to make homemade Italian wedding soup; this is one of my all time favorite soups. I found a great recipe for it and then tweaked it to fit our taste, it turned out wonderful. The soup was thick, creamy, hearty and very filling to my craving.

1 - Egg
¾ C. - Parmesan Powder
½ C. - Seasoned Bread Crumbs
¾ Tsp. - Salt
1 ½ Tsp. - Garlic Powder
1 ¼ Tsp. - Ground Pepper
½ Lbs. - Ground Turkey
2 Q. - Chicken Broth
1 C. - Frozen Spinach
2 - Knorr Mini Onion Cubes
2 - Knorr Mini Garlic Cubes
1 Tbs. - Dry Parsley
1 C. - Ronzoni Acini Di Pepe #44 (cooked)
½ C. plus 2 Tbs. - Heavy Cream
2 Tsp. - Corn Starch

In a large bowl mix the egg, cheese, bread crumbs, ¼ Tsp. salt, ¼ Tsp. garlic and ¼ Tsp. pepper. Crumble the turkey over the mixture and combine well. Shape into 1 inch balls. In a large soup pot brown the meatballs in a little EVOO over medium high heat. When the meatballs are cooked and brown add the broth, spinach, parsley, onion cubes, garlic cubes, and remaining salt, pepper and garlic powder. Bring the soup to a boil, reduce heat and simmer uncovered for about 10 minutes. Stir in the cooked pasta and 2 Tbs. cream letting soup come back to a boil and thicken it with the remaining cream and corn starch. Garnish with fresh grated Parmesan and Serve immediately.

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Wild Rice and Shrimp

Everyone by now is well aware of my LOVE for the Food Network and the queen of the south Paula Deen. I was watching one of her shows a few weeks ago and she did the most wonderful looking shrimp and rice dish, it was so simple and right up my semi – homemade alley. Other than the rice and a bell pepper I had everything on hand to make this yummy dish, ok… I made a few changes to the original recipe but it was so easy and oh so good, my husband and I loved it.

1 – 8 oz. - Box of Wild Rice
½ Lb. - Medium Shrimp (peeled & deveined)
2 Tbs. - Butter
½ - Orange Bell Pepper (seeded & diced)
½ - Medium Onion (diced)
1 – 10 ¾ oz. - Cream of Chicken Soup
2 C. - Colby Monterey Jack Cheese (grated)
Salt & Pepper

Cook the rice according to the directions minus ¼ c. water, then set aside to cool. Bring 2 cups of water with ½ Tbs. salt to a boil in a sauce pan and cook the shrimp for 1 minute, drain and set aside to cool. Heat the butter in a small frying pan over medium heat and cook the onion and pepper just until soft, about 5 minutes. In a large bowl combine the rice, soup, 1 ½ C. cheese, shrimp and veggies. Season with salt and pepper to taste, mix well then transfer to a greased baking dish and cover with remaining cheese. Bake at 325 degrees for 30 minutes.

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Salmon Delight

I was at the store the other night to buy some milk and while I was heading through the meat and fish department I saw some lovely salmon fillets on sale. When I saw them I immediately put together an entire dinner in my head. Of course I had to listen to myself and buy the salmon along with the other items I would need to make this wonderful restaurant style dinner at home. My dinner turned out even more wonderful than I had imagined it would, my husband simply loved it right down to the last bite.

The Fish:

2 - 6 oz. Salmon Fillets
2 Tbs. - EVOO
½ Tbs. - Garlic Salt (¼ Tbs. Per side)
1 Tbs. - Jerk Season (½ Tbs. Per side)

The Sauce:

2 Tbs. - Hoisin Sauce
1 Tbs. - Peanut Sauce
1 Tsp. - Soy Sauce
1 Tsp. - Johnny's Garlic Season
1 Tsp. - Seasoned Rice Vinegar
1 Tbs. - Water

The Pasta:

1 - 14.5 oz. - Chicken Broth
1 C. - Acini Di Pepe #44

The Broccolini:

1 Lbs. - Broccolini
1 Tbs. - Chopped Garlic
½ Tsp. - Sea Salt
EVOO

Trim the ends of the Broccolini and lay out flat onto a baking sheet lined with parchment paper. Drizzle with EVOO, garlic and salt, mix with your hands to combine. Bake in 400 degree oven for 12-15 minutes. While the Broccolini is roasting heat a frying pan over medium heat with 2 Tbs. Of EVOO. Lay the fish out and press the seasoning into both sides of the fish. Pan sear the fish for 5 minutes a side or until it is brown and crispy. In the mean time bring the chicken stock to boil and cook the pasta for about 8-10 minutes or until just tender. When the fish is ready remove it from the pan to rest, using a paper towel wipe out the excess oil but leave behind the little brown bits to flavor the sauce. Turn the heat down on the frying pan to medium low and add the water, Hoisin, peanut sauce, soy, johnny's, and rice vinegar. Cook just until warmed. To plate your delicious meal lay down some of the pasta with one piece of salmon on top then drizzle it with your sauce. Lay some of the roasted Broccolini next to your salmon and watch your family enjoy every last bite.

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