Creating memorable and healthy dining experiences.
Pop Rocks Fire Cracker Cup Cakes with Sprinkles – johanna
July 3rd, 2009 | Filed under: RECIPES - Treats
Pop Rocks take me back to the days of Piggly Wiggly. I often followed my brothers there to buy candy to sell at school. Some days while at dance class, a few of us girls would run down to the corner store during break to buy Pop Rocks and Now-and-Laters. Not the best of snacks, but it was more about the experience of little blasts inside our mouths that made us giggle.
Source: Adapted from Patrick Decker by Cathy at Noble Pig
2-1/2 cups all-purpose flour
2-1/4 tsp baking powder
1/4 tsp salt
12 tbsp (1-1/2 sticks) unsalted butter
1-1/4 cups sugar
8 egg yolks
2 tsp vanilla, divided
1 cup milk
1/2 cup rainbow candy sprinkles
2 cups heavy cream
1/2 cup powdered sugar
About 3/4 cup blueberries, to garnish
About 3/4 cup raspberries, to garnish
Lots of Pop Rocks
Preheat oven to 350 degrees. Line 12 muffins tins with paper baking cups.
In a medium bowl, sift together the flour, baking powder and salt, then set aside.
In a large bowl, use an electric mixer to cream together the butter and sugar until the mixture is fluffy, substantially increased in volume and lightened in color, about 3 minutes.
In another large bowl, use an electric mixer with clean beaters to beat the egg yolks and 1 teaspoon of the vanilla until thickened and pale in color, about four minutes. Add the beaten egg yolks to the butter-sugar mixture and mix to combine.
With the mixer on low, add a third of the sifted dry ingredients to the wet ingredients. Once mixed, add half of the milk, followed by another third of the flour. When well mixed, add the remaining milk, mix, then add the remaining flour. Use a silicon spatula to scrape the sides and bottom of the bowl to ensure all ingredients are mixed in.
Gently fold in the sprinkles. Fill the prepared muffin tins with batter. Cook until a skewer inserted at the center comes out clean, about 22-25 minutes. Do not over bake. Transfer to a wire rack and cool completely.
Just before serving, in a large bowl combine the heavy cream, powdered sugar and remaining vanilla. Use an electric mixer to beat until thick. Dollop or pipe whipped cream over each cupcake, then garnish with blueberries and raspberries. Sprinkle each cupcake GENEROUSLY with POP ROCKS.
Variations:
-Use store bought cupcakes or boxed mix.
-Use any canned frosting.
July Website Review: Serious Eats – johanna
July 1st, 2009 | Filed under: THE BOOKSHELF
I stumbled upon Serious Eats while I was planning our summer vacation. It is always nice to have a list of recommended places to eat. In this case I was searching for popular pizza joints. I found a plethora of food inspiration.
** Serious Eats is more than the typical food blog/restaurant review resource. The site has the latest in food news and entertainment. Check out the Serious Eats home page for everything in food commentary.
** Serious Eats “Recipes” are proposed to be the best garnered from chefs, cookbooks and the web. Browse by category or by featured column such as Sunday Brunch or Classic Cookbooks.
** For trusted advice on the best places to eat around the world turn to Serious Eat’s “Eating Out” section.
** Have any questions regarding anything food ask the Serious Eats community under “Talk”.
** “Slice”, a family member of Serious Eats, offers suggestions for the best pizza establishments across the country.
** “A Hamburger Today”, reveals hot spots for a tasty hamburger.
** There is even an area for those experienced to budding foodie photographers to post pictures, blogs and recipes under the heading “Photograzing”.
Strawberry Apple Fruit Jam – johanna
June 29th, 2009 | Filed under: RECIPES - Breakfast, RECIPES - Snacks
“Over the river and through the woods to Grandmother’s house we go.” Although to my Grandmother Jepson’s house we had to go a round a lake and pass farm lands of south central Florida. On the way home from our Sunday trips we would stop off at a Dairy Queen that marked the halfway point from Grandmother’s house and ours. We stretched our legs while snacking on blizzards and dipped ice cream cones.
Casa De Fruta has become our halfway from the coast of California. I think we look forward to the fresh strawberries and cherries more than anything else. It is a nice little tradition to carry over from childhood. I made sure to buy an extra flat of strawberries to make strawberry jam with. This recipe uses tart sweet apples and lemon juice in the place of pectin.
Source: Ball, Complete Book of Home Preserving (c. 2006)
5 tart apples, such as Granny Smith, stem and blossom ends removed, cores intact, chopped coarsely
1 lemon or lime, unpeeled, finely chopped
Water
8 cups halved hulled strawberries
5 1/2 cups granulated sugar
In a large deep sauce pan, combine apples, lemon and enough water to prevent sticking. Bring to a boil over high heat. Reduce heat, partially cover and boil gently, stirring occasionally, for 20 minutes, until mixture is very soft.
Working in batches, transfer mixture to a fine sieve. With the back of a spoon, press the mixture through the sieve to yield 2 cups applesauce. Discard skins and cores.
Prepare canner jars and lids by cleaning jars, rings and lids in hot soapy water. Line a large pot with a rack to ensure the jars do not touch the bottom of the pot. Simmer the jars and lids (it is necessary to heat the rings) until ready to use. Do not boil.
In a clean large sauce pan, combine applesauce, strawberries and sugar. Bring to a boil over medium heat, stirring constantly to dissolve sugar. Boil stirring frequently, until mixture thickens and mounds on a spoon, about 20 minutes. (Test the jam by pressing the back of a spoon into the mixture. Cool slightly. When you pull a finger through the jam the area should remain clear.) Remove from heat and skim off foam.
Remove jars and lids from the water bath. Place on a clean towel. Ladle hot jam into hot jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace by adding more jam. Wipe rims clean. Center lid on jars. Screw on lids.
Place jars in canner, ensuring they are completely covered with water. Cover. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool. Make sure the lids are sealed by pressing in the center. If they click they are not sealed. Press the lid down and wait another 10 minutes. If a lid does not seal store in the refrigerator to use right away.
Notes:
-This type of jam is meant to be soft and loose.
-Stephen does not like whole clumps of strawberries in his jam so I mashed them a little while cooking to make them a bit smaller.
Cheap and Tasty: Skillet Tamale with Polenta – johanna
June 26th, 2009 | Filed under: BUDGET MEALS, RECIPES - Main Dish
One of the first questions I am asked after someone finds out that I am from Southern Florida is, “so did you have alligators in your backyard?” No alligators but we did have a family of peacocks down the street. And by the way, there is a single peacock down the street where I live today on the other side of the continent. When I hear it call I am reminded of the days as kids we roamed the back alley behind our house trying to spy the birds and their eggs.
Florida today has become a melting pot of many cultures. Even the dynamics of the small agricultural towns have traces of a diverse population of people and foods. One of my favorite Southern breakfast foods is grits. It is similar to cream of wheat but a little grainier. It must be an inherited trait as most transplants cannot stand grits. Polenta is the Italian version of grits. They are both made of ground corn simmered in water until set. Grits are most commonly eaten as a side with breakfast while polenta may replace rice in main dishes. Polenta is also enjoyed baked or fried similar to a piece of bread.
Source: unknown
1 tbsp olive oil
1 medium onion, chopped
1 lb. lean ground beef
1 8-oz. can tomato sauce
1 14-oz. can black beans, drained and rinsed
1 3-oz. can chopped green chiles
1 package (3-4 tablespoons) taco seasoning mix
Salt and Pepper
3 1/2 cups water
1 cup polenta
1/2 tsp salt
2 tbsp butter
1 C. shredded cheddar cheese
In a large nonstick skillet over medium-high heat, place the olive oil and onion and saute until the onion is translucent. Add the ground beef and brown; drain the fat.
Stir in the tomato sauce, black beans, water, green chiles and taco seasoning mix. Bring to a boil, reduce the heat, cover and simmer 5 minutes.
Prepare the corn muffin mix according to package directions. Drop small spoonfuls of batter over the meat mixture in the skillet; don’t worry if there are some small uncovered places. Cover and cook over medium heat 15-17 minutes until the batter is cooked through.
Sprinkle the mixture with the cheese and green onion. Re-cover and cook 3-4 minutes over low heat until the cheese melts.
Serves 4-6.
Lemon Orzo with Mushrooms and Pine Nuts – johanna
June 23rd, 2009 | Filed under: RECIPES - Sides
Orzo is a type grain often times referred to as Orzo Pasta. Depending on the market it is either shelved with the pasta or the rice. Or you can readily find it in the bins of a health food market. All my small town grocery store offered was a box of Orzo with a season packet similar to those boxes of Rice-a-Roni.
Lemon Orzo with mushrooms and pine nuts is one of my favorite side dishes. I love the excitement the lemon lends to this light fresh dish.
Source: Rachael Ray
1 pound orzo
3/4 cup pine nuts, toasted
3/4 cup chopped flat-leaf parsley
Juice of 2 lemons, plus grated peel of 1 lemon
Two 6-ounce packages sliced white mushrooms
In a large pot of boiling, salted water, cook the orzo until al dente; drain and return to the pot. Stir in the pine nuts, parsley, lemon juice, lemon peel and 2 tablespoons extra-virgin olive oil; season with salt and pepper. In a skillet, heat 1/4 cup olive oil over high heat until rippling. Add the mushrooms and cook, stirring occasionally, until browned, about 7 minutes. Divide the orzo among 4 plates and top with the mushrooms.
Cherry Breakfast Cake – johanna
June 22nd, 2009 | Filed under: RECIPES - Breakfast, RECIPES - Treats
A couple of weeks ago we took the kids to an annual blueberry festival at a local farm. The kids enjoyed plucking ripe blueberries and cherries, munching a few along the way. The highlight of my day was Mason’s dirt streaked face. Evidence he had the time of his life crawling through tunnels made of bales of hay.
Once home I reserved enough cherries to freeze for this cherry cake. It is easier to remove the pits from thawed cherries. Just squeeze and they pop right out.
Source: Rachael Ray
4-1/2 cups flour
1-1/2 cups firmly packed brown sugar
1 teaspoon salt
3 sticks (12 ounces) unsalted butter, melted
1 large egg
1/2 cup buttermilk
1/2 cup granulated sugar
2 teaspoons baking powder
Two 10-ounce bags frozen cherries, thawed and drained
Preheat the oven to 350 degrees. Grease a 9-by-13-inch baking dish.
In a medium bowl, using your fingers, combine 3 cups flour, the brown sugar and 1/2 teaspoon salt. Mix in all but 2 tablespoons butter until large crumbs form; set aside.
In a small bowl, whisk together the remaining 2 tablespoons butter, the egg and the buttermilk.
In a medium bowl, stir together the remaining 1 1/2 cups flour, the granulated sugar, baking powder and remaining 1/2 teaspoon salt. Add the egg mixture and stir to form a thick, smooth batter. Fold about a third of the reserved crumb mixture into the batter; spread evenly into the prepared baking dish.
Scatter the cherries over the batter; sprinkle the remaining crumb mixture on top. Bake the cake until golden brown, 35 to 40 minutes. Transfer to a rack to cool for about 20 minutes before serving.
Variations:
Replace cherries with favorite fruit.
Making Time for the Family: Good Morning Hello’s – johanna
June 21st, 2009 | Filed under: CREATING MEMORIES
The curtain opens on a bed, two people lost in dreamland. All of a sudden three little children come bursting into the room and pounce on the unmoving bumps hidden under the covers. Laughter ensues as the kids are tackled with tickles and kisses and pillows tossed in the air. The scene ends with mom and dad snuggling under the covers with their contented kids.
This scene is often played out in commercials or family movies but in our house it is more like a dangerous expedition into the unknown confines of a bear cave. Instead of a playful pillow fight our children are met with grunts and a mom and dad mulling over who’s turn it is to start the day at 6:00 in the morning.
I suppose we could enforce a habit by giving the kids a clock instructing them not to leave their rooms until a designated decent time. Or plug a nightlight into a timer to go off at an appropriate hour. But then I think about the other night when our five year old declared that he was too old for goodnight kisses. Soon our little ones will be competing to see who can sleep in the latest and I will be on the receiving end of the groggy grunts as I try to pry them out of bed for school.
So we try our best to muster up a smile and a polite good morning. We lift the covers to surprised angelic faces as they crawl in bed with us wiggling with refreshed energy. We trade mornings allowing the other to sleep in for a few more minutes.
Clarifying Honey – johanna
June 20th, 2009 | Filed under: KITCHEN SCIENCE
I went to make some whole wheat banana scones one day but discovered the honey was crystallized. My brother mentioned how to clarify honey once.
Heat the bottle in a pan of simmering water until the honey begins to separate.
Pour the honey through a sieve to separate.
Sweet Peach Chicken and Greens – johanna
June 19th, 2009 | Filed under: RECIPES - Main Dish, RECIPES - Soup / Salad
Summer is here. The weather has been a bit confusing though bringing 100 degree heat in May and 80 degree bliss in June. The cool breeze is a welcome relief while it lasts. The turn of summer has ushered in the juicy sweet summer fruit I have so longed for since the tendrils of fall claimed the valley.
Source: Rachael Ray
1 1/2 cups peach jam
3 tablespoons honey
2 tablespoons Dijon mustard
3 skinless, boneless chicken breasts (about 2 pounds)
Salt and pepper
2 carrots
3 white peaches, thinly sliced
1 yellow bell pepper, thinly sliced
1 red bell pepper, thinly sliced
One 10-ounce bag mixed greens
In a large nonstick skillet, simmer the jam, honey and mustard, stirring, over medium-low heat. Season the chicken with salt and pepper and cook in the skillet, turning frequently with tongs, until cooked through, 15 to 20 minutes.
Using a vegetable peeler, shave the carrots into ribbons into a large bowl. Add the peaches, bell peppers and greens.
Transfer the chicken to a cutting board and slice into strips, then return to the skillet, stirring to coat. Add the chicken and glaze to the vegetables; season with salt and pepper and toss.
Chili Beef Stuffed Zucchini – johanna
June 18th, 2009 | Filed under: RECIPES - Main Dish
How well do you know your kids? When I was a kid I often stayed at my best friend’s house. A few times I had the unfortunate pleasure of being there the nights her mom served stuffed baked tomatoes. As a kid I thought that was the most disgusting thing I have ever seen. I would have rather ate dirt. Of course today my tastes have changed drastically and I love stuffed peppers and tomatoes. However, the challenge still remains…how do we encourage our children to eat these healthy options we place before them.
Child expert after expert agree repetition without pressure is the only way to motivate our children to take that first bite. The rule at our table is you have to at least try it. If they still hate it then no worries. I always make sure there is something on the table that the kids do like. It could be pasta, salad or fruit. When I make chili beef stuffed zucchini I also make a few stuffed potatoes for the kids (the heat toned down a bit). They still have to try a small bite of zucchini. One day they will be a believer.
Source: Rachael Ray
4 zucchini (about 2 pounds), halved lengthwise and seeded
2 tablespoons extra-virgin olive oil
1 onion, finely chopped
3/4 pound ground beef
1 teaspoon ground cumin
Salt and pepper
2 tomatoes, seeded and chopped
1 cup jarred pickled jalapeño chiles, finely chopped
One 8-ounce bag Mexican-style shredded cheese
Preheat the oven to 450°. Arrange the zucchini cut side up in a 9-by-13-inch baking dish. Add 1/2 cup water to the dish, cover with foil and bake until the zucchini begins to soften, about 15 minutes.
Meanwhile, in a medium skillet, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 3 minutes. Add the beef and cumin and cook, breaking the meat up, until just browned, about 4 minutes; season with salt and pepper. Stir in the tomatoes and pickled jalapeños.
Uncover the baking dish, pour off the water and season the zucchini with salt. Fill with the beef mixture and sprinkle the cheese on top. Bake, uncovered, until the cheese is melted, about 10 minutes.
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