I Like My Life Spicy!!!

The spicier the better. The Husband likes it spicy. I tried out a recipe recommended by one of my colleagues at the Personal Chefs Network. We share recipes with each other and give comments on how to improve on them. I feel like I have a bunch of personal chefs in my kitchen all the time. The recipe was first published in Bon Appetit in the August, 2007 issue, and I changed it up to use the ingredients I had on hand.

You have been kept in suspense long enough... drum roll please ...Shrimp Kebabs with Thai Ginger-Chile Marinade!!! The original recipe called for tuna. The kebabs would be great with tuna, but I did not have any and wasn't running out to the seafood market to pick it up.

I made the kebabs for The Husband. He was feeling a little culinarily neglected because most of my recipes are geared toward feeding the majority my family - i.e. not too out there and not too spicy. He was my reviewer for the recipe and gave my preparation 2 enthusiastic thumbs up. "For people who like Thai, this is great! I like life spicy." When we are out to eat at our local Chinese food joint, he asks for his General Tsao's Chicken extra spicy, and it never lives up to his spicy barometer. He said this was finally spiced up to his liking.

For the In-Law Christmas Eve celebration, I prepared this recipe without the skewers. I couldn't find the right ones at the local grocery store. Still turned out great to rave reviews.

For those living on the spicy edge, this recipe is for you.

Shrimp Kebabs with Thai Ginger-Chile Marinade

Serves 3 or 2 with one big eater

3 tablespoons rice wine vinegar
1 tablespoon grated ginger root
2 tablespoons oil, peanut oil would be the best - I used canola oil
1 tablespoon sesame oil
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons chopped fresh cilantro
1 chili, Serrano is good and hot, jalapeno is a little less hot
a couple grounds of fresh pepper
1 pound large shrimp, 21 - 25 per pound, peeled with tails left on
1 each red pepper and yellow pepper, cut in 1 inch squares
1 small red onion, cut in 1 inch squares
wooden skewers - about 12 inches long
chopped cilantro

Whisk together the first 9 ingredients. Reserve about 3 tablespoons for drizzling on the kebabs after they are grilled. Place shrimp in a large ziploc and pour remaining marinade into bag. Toss to coat. Refrigerate at least 30 minutes but an hour or so is better.

Remove shrimp from marinade and skewer about 5 on each skewer alternating with the peppers and onion. Preheat a grill pan or an out grill to medium-high. Grill kebabs for about 3 - 4 minutes per side. Don't overcook or the shrimp become tough. Transfer to a platter and drizzle with reserved marinade. Sprinkle with chopped cilantro and serve.

Note - you could also broil these in a hot oven, but they won't have that char-flavor.

A Day in the Life......

I have been thinking that my blog might come to an end when 2007 is over. But, no. That wouldn't be very fun. I am just getting started. Dinners for a Year will continue to exist in 2008. It will just be Dinners for the Years. I may also be interspersing some different posts along with dinners at our family table. Today's post will be such a one.

I am a personal chef and usually spend a couple days a week working for clients in their homes. Today was one such day. My client wanted some appetizers for Christmas that she could just pull out of her freezer and reheat on Christmas Day. I suggested Spinach and Parmesan Balls, Italian Stuffed Mushrooms, Chicken Hot Pockets (and not the ones from the freezer section of the grocery store), Mini Crab Cakes with Roasted Red Pepper Sauce, and Mahogany Wings. I've already posted about my Crab Cakes so you'll have to do a search for those. The Balls were good, but not worth your time - skip them. The remaining three recipes would make a nice addition to your Holiday Table. Pick one, or two or all three. You won't be disappointed. Today's guest reviewer is my client who likes to eat as I am preparing the food as well as me.

Italian Stuffed Mushrooms


makes about 36 good sized mushrooms

3 tablespoons olive oil
36 large mushrooms (about 2-inch-diameter) stems removed and chopped
3/4 cup chopped fresh fennel bulb
3/8 cup chopped drained oil-packed sun-dried tomatoes
4 1/2 garlic cloves, chopped
3/4 cup grated Fontina cheese or crumbled Gorgonzola cheese
3/4 cup grated Parmesan cheese
3/8 cup chopped fresh basil (packed)
1 extra large egg

Preheat oven to 350°F. Brush 15x10x2-inch glass baking dish with oil. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add chopped mushroom stems, fennel, tomatoes, and garlic. Sauté until stems and fennel are tender and beginning to brown, about 12 minutes; transfer to medium bowl. Cool 10 minutes. Mix in cheeses, then basil. Season filling to taste with salt and pepper. Mix in egg. Arrange mushroom caps in prepared dish, cavity side up. Brush mushroom cavities lightly with additional oil. Mound filling in mushroom cavities, pressing to adhere. Bake until mushrooms are tender and filling is heated through, about 25 minutes, and serve.

Source - Bon Appetit 2003

Review - "Ohhhhh! These are really good! What's in these? Can I have another one?" I liked the cheese combo and the sun dried tomatoes. a change of pace from the regular stuffed mushroom.


Mahogany Wings


makes 48 wings

24 chicken wings, split and tips discarded
1 cup soy sauce
1 cup honey
1/2 cup hoisin sauce
1 teaspoon sesame oil
2 teaspoons hot sauce
2 teaspoons ground ginger
4 cloves garlic, finely chopped

Place chicken in a shallow, medium dish. In a medium bowl, mix soy sauce, honey, hoisin sauce, hot sauce sauce, sesame oil, ground ginger and garlic. Pour the mixture over the chicken reserving about 1/2 cup to brush on wings while baking. Cover and refrigerate approximately 1 hour, turning occasionally.

Preheat oven to 375 degrees. In a large baking dish, arrange chicken in a single layer. Bake in the preheated oven approximately 60 - 75 minutes, brushing with remaining soy sauce mixture often and turning once, until meat is no longer pink and juices run clear. the wings should be a deep mahogany color and crispy when done.

Source - Me

Review - "Can I eat one now? These are delicious!" Great color and flavor. I like that they are baked and not fried. Not as much mess for me to clean up after cooking all day. I did have to throw the baking sheet out that I cooked the wings on because the marinade seeped under the foil. There was no way I was spending an hour trying to clean that.


Chicken Hot Pockets


makes 24

8 ounces cream cheese, room temperature
4 tablespoons butter, melted, divided
3 cups chicken, cooked and shredded
3/4 teaspoon salt
3/8 teaspoon pepper
3 tablespoons onion, chopped
3 packages refrigerated crescent rolls
1/4 cup seasoned bread crumbs

Preheat oven to 350 degrees.

Blend cheese and 3 tablespoons of the butter together. Add chicken, salt, pepper, and onion and mix well.

Unroll dough. Firmly press perforations to seal. Cut into 8 squares. Spoon a heaping tablespoon of the chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on a parchment paper lined baking sheet. Brush tops of sandwiches with 1 tablespoon melted margarine; sprinkle with crushed croutons.

Bake 12 - 16 minutes or until golden brown.

Source - Pillsbury website with some minor changes by me.

Review - I had these for dinner tonight. I usually don't make recipes with packaged crescent rolls. Not that I'm a foodie snob, but I don't think they are the most healthy thing to eat. I'll make an exception for recipe research. These are fantastic. Much better than the ones you get at the grocery store. My Oldest said they are "really cheesy" and I think she meant that in a good way.

Parmesan and Herb Sausage, White Bean and Escarole Soup

Actually, this wasn't a dinner. A big pot of soup in the frig is a welcome sight. I made this soup a couple days ago so we would always have something handy to eat. Not that the short members of the family would want to eat it, but at least The Husband and I have been enjoying it. Peanut butter and jelly is a good substitute for them. This recipe is very forgiving and can be adapted to what you have on hand. A different kind of sausage can be used or even poached chicken pieces. If you don't have escarole, spinach works too. Also try sauteed fennel along with the onions, carrots, and celery. It is a nice change of flavor. I use both chicken and beef stocks to give it a full bodied taste. I love the beans, but they don't love me. try kidney beans or chickpeas, too. As always, a loaf of crusty bread and a salad will complete the meal.

Parmesan and Herb Sausage, White Bean and Escarole Soup

makes a lot

a good drizzle of olive oil
1 large onion, diced
3 carrots, diced
1 celery stalk, diced
4 garlic cloves, minced
10 cups chicken stock
2 cups beef stock
1 - 1 1/2 pounds of Parmesan and herb sausage or Italian sausage
1 - 15 ounce can white beans (such as cannellini)
1 teaspoon thyme, dried
1/2 teaspoon basil, dried
4 cups escarole, chopped (or fresh baby spinach)
1/2 teaspoon pepper
salt, it depends on how salty your stock is - salt to taste
grated Parmesan cheese, for serving

Heat a large stockpot to medium high. Add a good drizzle of olive oil and saute the onions, carrots, and celery for about 5 - 8 minutes. Add the garlic and saute for another minute.

Meanwhile, roast the sausage on an oiled baking sheet in a preheated 400 degree oven for about 20 minutes. Slice into bite sized pieces; set aside.

Add the chicken and beef stocks to the pot along with the cooked sausage, beans, thyme, basil, escarole and pepper. Season with salt to taste. Simmer for about 20 - 30 minutes. Serve with a sprinkle of Parmesan cheese.

Chicken Francese

Chicken Francese

Last week was full of dinners. Some weeks I feel like we only have leftovers, pizza, sandwiches, or cereal. Those are usually the times when The Husband is out of town. One of last week's menu items included Chicken Francese.

About a month ago, I catered a dinner for 15 high school football players. My client is a good friend who didn't have enough time to make the dinner herself so I was enlisted for the job. The menu was simple enough. Meatballs with fresh marinara sauce, Italian sausage and peppers, chicken francaise, and mixed green garden salad. She requested the chicken francaise. I have to confess that I never made it before and set out finding a recipe. One of my favorite sites for recipes is Epicurious. It contains all the recipes from Bon Appetit and Gourmet magazines as well as other sources. A great feature of the site is that other foodies that have prepared the recipes leave reviews. It kinda gives you a leg up before starting. It is a indispensable resource for the new and old cooks alike.

The recipe for Chicken Francese was fantastic. I had never used the technique of dipping the chicken in seasoned flour and then eggs and then frying in olive oil. I always had another coating of panko or bread crumbs. It really did taste like it was from a fine restaurant. I doubled the sauce ingredients because it was so good.

The whole family liked this recipe. I paired it with oven sweet and red potato fries and barely cooked snow pea pods. I thought the fries were a french-like addition. I wouldn't mind eating this every week. Neither would My Oldest. She was a member of the Clean Plate Club.

Clean Plate Club

The catering went well I think. I ended making 10 pounds of Chicken Francese and 5 pounds each of the Meatballs and Italian Sausage and Peppers. Those football players ate everything!

Roasted Herb Mahi Mahi BLTs

After Thanksgiving, I took a cooking break. Not that I really cooked a lot for Thanksgiving. We went to a friends' house for Turkey Day and I only brought Shrimp Wrapped in Pea Pods with Soy Ginger Dipping Sauce, Cauliflower with Parmesan Cream Sauce, and My Sister-in-Law's Neighbor's Brother's Cheesecake.

The next day I made our FEAST which was enjoyed by 3 of the 5 of us. No Thank You Boy went off to lacrosse practice and My Oldest decided a movie with friends would be more fun than a repeat Thanksgiving dinner. She said she likes the leftovers better anyway. With the food I made for our feast, we had leftovers for 4 days. Therefore, I really didn't make anything new until today. Even though The Husband's favorite sight is Tupperware in the refrigerator, he was tired of the never ending supply of turkey, mashed potatoes, and stuffing. Not too many green vegetables were eaten around here during the endless leftover consumption.

I sat down on Monday night and put together a week's worth of dinners, a few snacks and some desserts I want to try. I had a renewed cooking enthusiasm after my brief kitchen hiatus. Tonight's dinner was Roasted Herb Mahi Mahi BLTs. I knew my new version of BLTs would be a hard sell around our kitchen table. The 3 amigos would balk at the mahi mahi. They can always eat just a regular BLT. My meals lately have been multifaceted in that if someone doesn't like a particular fish, sauce or vegetable, there is a way to make a meal out of the remaining ingredients. Tonight was no different.

I thought my new rendition of the BLT was great. Good flavor on the fish. The herb and caper mayo I made to go on the sandwich and a nice zip. Salty, crisp bacon. what's not to love? Well, The Husband made a deconstructed version without the whole wheat bun. More of a leaning tower of mahi mahi, bacon, lettuce, tomato, and a blob of the her mayo. My Oldest ate a BLT and tried the fish - not her favorite. My Middle One had a BLT and a half a loaf of bread with spinach dip. She was about to explode. No Thank You Boy was in between CCD and lacrosse practice and reminded me that last time I made him eat a BLT he almost choked on the lettuce leaf. He ate leftover pizza.

Well, at least I enjoyed my dinner.


Roasted Herb Mahi Mahi BLTs

serves 4

4 (6 ounces each) pieces of mahi mahi
olive oil
1 teaspoon basil, dried
1 teaspoon thyme, dried
1/4 teaspoon each salt and pepper

1/2 cup mayonnaise
2 teaspoons capers
squeeze of lemon juice

4 whole wheat buns
8 slices of bacon, cooked
4 large slice of tomatoes
4 large lettuce leaves, I used romaine

Preheat oven to 400 degrees. Combine basil, thyme, salt and pepper. Set aside. On a baking sheet lined with parchment paper, place the mahi mahi and drizzle with olive oil. Sprinkle with half of the spice mixture. Roast in the oven for 10 minutes.

Meanwhile, combine the mayonnaise, capers, lemon juice, and remaining spice mixture in a small bowl. Stir well. Remove the mahi mahi from the oven. To make each sandwich, slather both sides of the bun with the herb mayonnaise and top with a piece of mahi mahi, 2 slices of bacon, a tomato slice and a lettuce leaf. Top with remaining bun and enjoy.

Flat Bread Pizzas ala Trader Joe's

I like shopping at Trader Joe's. If I was single and living by myself, I would love Trader Joe's. The store offers many funky items that are packaged for single people and they are not your run of the mill grocery store items. Where else can you find Mochi green tea ice cream, dark chocolate covered espresso beans, chipolte pistachio nuts, apple stuffed turkey breast and Pirate Booty all in one stop? I like just wandering the aisles multiple times. By the time I leave the store, they are glad to see me go because I look like I am casing the joint for a robbery. I probably read every label during my visit. It is kinda like a field trip for me.

On my last visit, I picked up a new product. I am not sure if it is new to the store, but it was new to me - I originally bought these flat breads to make wrap sandwiches. I made one with turkey, Gruyere, cranberry relish and romaine and had my fill of wraps. Not my favorite.

I was trying to figure out what to make for dinner a couple nights ago when I taped into my childhood memories. while most kids ran home from school to watch Gilligan's Island, I watched Julia Child on PBS. One of her favorite recipes was for Pissaladiere which is really an onion pizza. After all those years of watching Julia make it, I decided it was my turn to try. I don't own a copy of Mastering the Art of French Cooking, so I went to my next best source - The Barefoot Contessa. I have made a few recipes out of her Barefoot in Paris cookbook. I have to say this is not my favorite of all her books. She does have a Pissaladiere recipe that I adapted and I liked the results. The pissa can be served warm or at room temp and would make a great holiday appetizer.

As for the reviews, The Husband was working late - no vote from him. Do you think that the three youngest taste testers in my house wanted to try it. "A pizza with no sauce, hardly any cheese, and all those onions? What are we going to eat?" You would think I was trying to starve them. "Have you checked the frig lately? I think you will find plenty in there to eat. Use your imagination." I am not a mean, ogre mom and forced my kids to eat my French pissa. I made them regular, old cheese pizza on the flat bread. My Oldest and My Middle One gave their pizzas the AOKAY. Who would not like crispy crust pizza covered in pizza sauce and mozzarella? Well, No Thank You Boy being the Pizza Connoisseur that he is said; "It tastes funny." I said, "It's just pizza. Eat it." I ended up eating half of his and he ate Honey Nut Cheerios. When he is off on his own, he will be calling me crying for that pizza.

Salute to Julia - Pissaladiere

adapted from a Barefoot Contessa recipe in her Barefoot in Paris cookbook

serves 1 - ME!

2 tablespoons olive oil
1 medium Vidalia or other sweet onion, sliced thin
1 garlic clove, minced
1/2 teaspoon thyme, dried
salt
pepper
1/4 cup mozzarella cheese
sprinkle of Parmesan cheese
sprinkle of parsley, chopped

One flat bread, mine was from Trader Joe's (you can also use a premade pizza crust or a tortilla)

Preheat the oven to 425 degrees. Heat a large saute pan to medium high. Heat the olive oil and add the sliced onions.garlic, thyme, and a dash of salt and pepper. cook over medium-low heat for about 15 minutes or until the onions are soft but only lightly browned.

Spoon the onion topping on to the flat bread and top with the cheeses. Bake for about 6 - 8 minutes in the oven or until the cheese is melted. Sprinkle with parsley and cut in pieces. Enjoy!

If you were a kid, wouldn't you eat this??!!?

"What?!!! You Haven't Read My Blog???!!"

Beef Burgundy

I blog for myself. It really doesn't matter if anyone else reads it, but it is nice to sometimes hear that someone has found my blogging helpful, amusing, interesting, or just a good diversion to daily life. After I make a meal and my family eats it, I usually ask for their review of the food. They have gotten quite good at their comments as my blogging has progressed. While gathering my reviews of a recent dinner of Beef Burgundy, I found out that The Husband has never even read my blog! "What?! I have been writing this thing for almost a year, and you never have read it?" Not that I'm looking for him to read it, but you would think he would like to see what all my blogging is about. I'll try to remember to share my millions with him when I make it big with the cookbook I will write someday.

In previous posts, I have touched on the dilemmas of preparing dinner for my family; differing palettes, varying schedules, time constraints of the cook. I am sure these same dilemmas are faced by most cooks. Trying to please many different people at the same time with the least amount of effort is always a good formula for me. Not that I am lazy and looking for the easy way out with dinner. I love to cook and still don't want to spend 24 hours a day in the kitchen. I do have a life outside of the kitchen, but I bet my family would beg to differ. If I'm not cooking, I am reading cookbooks, submitting recipes for consideration in upcoming magazine issues, writing culinary articles, and coaching family and friends in their latest cooking adventures. Everyone has to have a hobby.

A few nights ago, I made a nice dinner. With the cold weather upon us (and about a foot of snow that night!), I made Beef Burgundy thanks to my good friend Ina Garten. She doesn't know we are friends, but we do spend a lot of time together. I read and reread her cookbooks, watch her on tv and try to improve on her recipes (which is not too easy to do). I guess I'm kinda a stalker from afar. Most beef burgundy recipes call for stew meat which is usually tough and requires a long cooking time. I never have really loved beef stews for that reason. In this recipe, I used beef tenderloin. It cuts down on the cooking time drastically, and it is much tastier. Eventhough stew meat is much less expensive that tenderloin, I don't make beef stew too often and can justify the better cut of beef.

I like meals that can be made in advance and when reheated don't taste like they were reheated. This is one of those meals. The family members had different schedules the night this was made, so the ease of reheating was key. My Oldest ate it right after it was made and then was off to Confirmation class. Thumbs up from her. "This is really good," she said without me even prompting her for her review. My Middle One took a nap and then ate her portion. She loved the little boiling onions used in the recipe. They were a nice switch from regular onions. Another thumbs up. No Thank You Boy ate only the beef portion of the meal. No surprises here. Wouldn't want a carrot or onion to pass his lips. Typically a No Gravy kinda guy, he slathered his filet in the sauce. The Husband and I both enjoyed the dish. 2 more thumbs up. As far as meals go, this one my be one of the few 5 Thumbs Up meals that I have made. Pinch me! I must be dreaming.

Cheesy and Gooey Mac and Cheese

Cheesy and Gooey Mac and Cheese

Who doesn't like macaroni and cheese? All that gooey, cheesy goodness is an anytime favorite. After eating a big plateful, a nap is easily induced. Actually, No Thank You Boy is not a fan of mac and cheese but, that is a different story. A little too gross of a story to get into in a food blog, if you know what I mean.

I have made numerous recipes for macaroni and cheese over the years. Everything for the blue boxed variety (which is still a favorite), to the freezer kind, to the baked, to the stove top variation. I have read so many recipes, with results that were good but not fantastic, that I came up with my own recipe. My main inspiration came from my The America's Test Kitchen Family Cookbook Revised Edition: Featuring More Than 1,200 Kitchen-tested Recipes, 1,500 Photographs And No-nonsense Equipment And Ingredient Ratings. My stove top version has just the right cheesyness and gooeyness to be my new favorite. It only takes as long to prepare as the boxed variety so time is not a factor in making this dish. And the results are far better.

Make a batch today. I feel a nap coming on.

Cheesy and Gooey Mac and Cheese

8 ounces of pasta
1/2 to 1 cup evaporated milk, canned
2 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried mustard
1/8 teaspoon nutmeg
4 tablespoons butter, divided
1 1/2 cups grated cheddar cheese, use the sharp kind
1/2 cup grated monteray jack cheese

Cook the pasta in a large pot of boiling water according to the package directions. While the pasta is cooking, combine 1/2 cup of the evaporated milk, eggs, salt, pepper, mustard and nutmeg in a medium sized bowl. Drain the pasta and return it to the pot. Add 2 tablespoons of butter and stir to melt. Add the egg mixture and 1/2 of the cheese and stir to combine. Cook for about 3 minutes. Add the remaining butter, cheeses and the remaining evaporated milk to adjust to the right consistency. Stir in the cooked pasta and enjoy!

I Will Review for You

Do you have an interesting kitchen gadget, new food product, or recipe you would like me to review? Email me at here and I will be happy to take a look.

I have a few simple guidelines

I am a personal chef, culinary blogger and aspiring food writer. I am only interested in food related items which includes food, beverages, cooking gadgets and appliances, culinary publications, and recipes.

I post recipes and ramblings on my blog Dinners for a Year. I like to share new recipes,with my readers including reviews of the finished product by willing and not so willing testers. I would like to share with my readers new culinary related products in to my recipes.

If you send me your product to review, it will be exposed to my readers who will hopefully purchase your product and make you rich!

If you would like to to send me something to test or review please e-mail me with the details.

Oh So Easy Tiramisu

As the owner of my own personal chef business, I get certain perks. Some people may not think they are perks. To me, it is a dream come true. Corny but true. Being allowed membership to any food related store, warehouse, meeting, or convention is a dream come true for me. I recently visited a new Restaurant Depot that opened in northern New Jersey. I was like a kid in a candy shop. The Depot is a huge warehouse full of everything that you could possibly need for cooking. Giant cans of crushed tomatoes, spices galore, 25 pounds slabs of beef, whole salmons, 20 pound bags of oysters. This list is endless. I spent a good hour and a half just drooling as I walked around the warehouse. I actually gasped as I entered the refrigerated room full of rounds of cheese, fresh produce, and every meat and fish imaginable.

My visit to the Depot was just a fact finding mission. While traversing the aisles, I picked up the ingredients needed for the Tiramisu that My Oldest requested a couple weeks ago. On to my big cart went some lady fingers, marscapone cheese, and whipping cream. A couple days ago, I pulled out an old recipe I've had for about 5 years and had never made and got to work.

Tiramisu is very easy to prepare. After assembling the ingredients, it took me all of 10 minutes to put together. Since the recipe calls for only a few ingredients, make sure you purchase the highest quality you can. I had forgotten how creamy and only slightly sweet good quality marscarpone tastes. I was eating it by the spoonful as I was dipping the lady fingers in the espresso. I had to cut myself off so I would have enough for the recipe.

The finished product made 3 very happy people in my house - My Oldest, No Thank You Boy, and myself. I could have eaten the whole tiramisu myself. I have to say that it has even gotten better as it has sat in the refrigerator for 2 days. I am thinking for my next one that I made add a few new tastes. Maybe a cranberry sauce for the Holidays.

Oh So Easy Tiramisu

makes an 8 x 8 inch dish - about 12 servings

1 pound marscapone cheese
1/4 cup sugar
2 - 3 tablespoons amaretto
1 cup whipping cream
24 ladyfingers
1 cup espresso, at room temperature
1/2 cup grated semisweet chocolate

Whisk together marscapone, sugar, and amaretto until smooth.

Whip the cream with chilled beaters in a chilled bowl until it has soft peaks. Fold the whipped cream into the marscapone mixture.

Dip half of each ladyfinger in the espresso and arrange them in a single layer in the bottom of an 8 x 8 inch square pan. Spread half of the marscapone mixture over the ladyfingers. Sprinkle with half of the chocolate. Dip the remaining ladyfingers in the espresso. Layer in pan. Top with remaining marscapone mixture. Sprinkle with the remainder of the chocolate. Cover with plastic wrap and refrigerate for several hours or over night

Venetian Shrimp with Angel Hair Pasta

I hate cookbooks without pictures. How do I know if I want to make a recipe if I don't know what it will look like? My Mom always said, "The eye eats first." Well, you are just going to have to trust me on this one. I did not take a picture of last night's dinner because we ate it all up before I got my camera out. Not to sound corny but, it really tasted like it was from a restaurant.

The recipe is a Rachel Ray one. I liked the rich flavor, slightly spiciness, and ease of preparation. It only took me 20 minutes - start to finish. We also had some steamed broccoli with it. I only had shrimp on hand so I substituted an extra pound of shrimp where the recipe calls for scallops. I also coated the shrimp with the seasoned flour even though the recipe did not call for this step.

I rarely make a recipe twice. Not because we don't like it but, because I'm always trying new recipes. I have started a "Tried and True" file with all my favorite recipes. This one is definitely going in.

Venetian Shrimp and Scallops

Beer Battered Fish and Shrimp with Asian Coleslaw

I have one memory of deep frying from my childhood. We had one of those deep fryers with the basket that came out. One day my Mom made donuts. We fried them on the picnic table in the backyard so the house wouldn't smell like Kentucky Fried Chicken. I think the donuts were good, but we never did that again.

I decided to tackle deep frying on my own. Beer Battered Fish and Shrimp with Asian Cole Slaw was the menu on Saturday night. I don't have a deep fryer - used my big stock pot instead. The pot is still sitting on the stove top as I decide what to do with the oil.

I checked out recipes in my cookbooks and online. I put a few recipes together and came up with a pretty good version of fish and chips. Besides the fact that I never deep fry and the calorie count and cholesterol level are somewhat higher (a lot!) then I usually cook, the fish and shrimp were great. The house did smell like Kentucky Fried Chicken. I had every door open, fans running and candles glowing to combat the smell. I made enough for fish tacos and for The Husband's lunch the next day and night. I served it with a cole slaw with a twist. Mine had an Asian inspired dressing and some toasted almonds. Also very nice.

As usual, 3 of the 5 of the family members enjoyed dinner. No Thank You Boy is used to the tiny popcorn shrimp so he said, "the shrimp tasted funny." He has been studying up on nutrition and was shocked we were eating a "fried" dinner. My Middle One did not like the coating on the fish. She is turning into No Thank You Girl. The Husband, My Oldest and myself had a great Saturday Night Fish Fry.

Beer Battered Fish and Shrimp

serves 4 with plenty of leftovers

about 2 pounds of cod, cut into 3 inch pieces
12 large shrimp, 20 - 24 count per pound, peeled with tails on
1 1/2 cups flour
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon salt
1 teaspoon pepper
1 to 1 1/2 cups beer

tartar sauce - 1 cup mayo to 2 tablespoons sweet pickle relish and a squeeze of lemon
lemon wedges

Preheat oven to 200 degrees.

In a bowl, mix together flour, garlic powder, paprika, salt, and pepper. Stir in 1 cup of the beer. The batter will be thick, like pancake batter. Drink the rest of the beer.

Pour about 3 inches deep of vegetable oil in a large stock pot. The large pot with high sides will help keep splatters to a minimum. Heat oil to 365 degrees. Dip the fish and shrimp (a couple pieces at a time) into the batter and then gently place in the oil. Fry for about 2 - 3 minutes per side, until golden brown. Remove from oil and drain on a brown paper bag. As fish and shrimp is fried, place on a baking sheet and keep warm in oven.

Serve with tartar sauce and lemon wedges.


Asian Cole Slaw

5 cups shredded cabbage, I used the pre-shredded cabbage and carrot mix
1/2 cup mayonnaise
1 tablespoon soy sauce
1 tablespoon white wine vinegar
1 teaspoon sesame oil
1/2 teaspoon ground ginger
dash of hot sauce
1 tablespoon sugar
1/2 cup toasted almonds, slivered

Mix together mayonnaise, soy sauce, vinegar, sesame oil, ginger, hot sauce, and sugar. Add cabbage and almonds and toss to coat. Chill for about 30 - 1 hour before serving.

Italian Roast Beef Sandwiches with Broccoli Salad

I have a couple meals I will posting about today. I try to post as I prepare meals but, not the case all the time. Life seems to get in the way.

I love checking cookbooks out of the library. After reading through them, I decide if they are good enough to purchase. One that I have checked out a couple times (and is currently overdue) is Perfect Party Food. It is more than just a recipe cookbook. It has party ideas, menus - everything need to stress-free entertaining. It is also great for getting ideas for meals that can be made ahead of time.

I perused the book the other night and picked out a couple recipes to try. The first one was for Italian Roast Beef Sandwiches. The recipe is a two step process. First is roasting the beef in the oven and then finishing it in the crock pot. I have not had too much luck with my crock pot. The only recipe I love is for Pulled Pork. Either I am not a crock pot aficionado or they are not all they are cracked up to be. Anyway, the recipe worked well, everyone liked it, and dinner was a snap. It even made enough for me to put in the freezer for some weekend sandwiches. I served it with a Broccoli Salad. Pretty generic recipe but, 3 of the 5 of us like it. It is one of those recipes that would be served at a potluck dinner in a church basement.

Italian roast Beef Sandwiches
adapted from Perfect Party Food by Diane Phillips

serves 10

2 tb olive oil
1 1/2 tsp salt
1 tsp pepper
4 cloves garlic, minced
One 4 pound sirloin tip, rump, or eye of round roast
4 cups beef stock or broth
2 tsp thyme
10 rolls
pepperocinis

Preheat oven to 325 degrees.

Combine oil, salt, pepper and garlic and rub over roast. Place in a roasting pan. Roast for about 1 1/2 hours - 2 hours until a thermometer registers about 135 degrees. Remove from oven and let cool for 15 minutes.

Slice the roast in thin slices. Put sliced roast, beef stock, and thyme into crock pot. Cook on low for 4 hours.

Serve slice roast beef on rolls with pepperocinis and extra au jus for dipping.


Broccoli Salad with Sunflower Seeds and Raisins

2 bunches of broccoli, florets cut in bite sized pieces
about 3/4 cup mayonnaise
1/4 cup white vinegar
3 tb sugar
dash of hot sauce
1/4 cup sunflower seeds
1/4 cup raisins

Combine mayonnaise, vinegar, sugar, and hot sauce in a bowl. Put broccoli, sunflower seeds, and raisins in a large bowl. Toss with dressing. Chill until ready to serve. Keeps well in the frig.

Roasted Poblano Peppers Stuffed with Fresh Corn, Chicken and Goat Cheese

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Last night's dinner was an inspiration from a Martha Stewart Living magazine recipe.  My Husband and I loved the peppers! I know my last post said that I don't make different things for each member of my family, but, I wanted to try this recipe. I know there would be a tirade of backlash from the peanut gallery if this was the centerpiece of the dining room table. Therefore, I pretended we were out to dinner and each family member ordered what they wanted - kinda. Turkey Sloppy Joes for My Oldest and The Middle One, Ham Rollups and Apples for none other than No Thank You Boy, and Stuffed Poblano Peppers with Fresh Corn, Chicken and Goat Cheese and Mexican Brown Rice for the parents. Everyone was happy and it didn't break the bank to pick up the check.

We really enjoyed the The Stuffed Peppers. I have never made any kind of stuffed pepper before. The typical green pepper stuffed with ground beef and rice never appealed to me. This recipe was easy to make - less than 45 minutes prep time and I made it all ahead of time. Just popped it in the oven after daily running around with the kids.

After last night's stuffed pepper success, I am going to try different fillings. I have opened the door to a whole world. Watch your peppers.

Pecan Crusted Salmon Filets with Roasted and Spiced Butternut Squash

I spend a lot of time reading recipes. I find them on the Internet, in cookbooks, in magazines, in newspapers, on the back of cans and packages, almost anywhere. I also have recipes written on little scraps of paper in my purse, on the counter, tucked in a book as a bookmark. My problem lies in finding a particular recipe after I have put it "in a place I won't forget." I have so many recipes that I want to make that I sometimes get overwhelmed and just need to pick one. Many times I am trying to please 5 different palettes -- one that only likes meat, one doesn't like spicy, one can't get food spicy enough, one who has preconceived notions on certain foods, and one that wants to try something new and funky every night (that's me).

No meal can please everyone. And I'm not one to make different meals just because someone says they don't think they will like what is on the menu. Tonight I made Pecan Crusted Salmon Filets. The whole tasting panel likes salmon but, tonight was a new variation. I can hear it now "I don't like nuts!" and "Why can't we just have it the way we usually do?" Too bad kiddies! I'm the chief shopper, recipe picker - outer, and chef.

3 out of the 5 of us really liked the salmon and the butternut squash. One said it was o.k then promptly asked, "Can we have steak tomorrow?" No Thank You Boy came home from football practice in a downpour, took one look at this new fangled salmon, and ate rice with soy sauce, colby jack cheese, and apples. I left him to his own culinary demise as far as his dinner was concerned.

Pecan Crusted Salmon Filets

serves 6

2 tb Dijon mustard
3 tb butter, melted
3 tb honey
3/4 cup panko - Japanese style bread crumbs
3/4 cup finely chopped pecans
1/2 tsp paprika
1 tb lemon juice
3 tsp chopped parsley
6 salmon filets - about 6 ounces each
salt
pepper

Preheat the oven to 450 degrees.

Combine Dijon mustard, butter, and honey; set aside one half for the prepartation of the fish and the other half for a drizzle after it comes out of the oven.

Combine panko, pecans, paprika, lemon juice, and parsley; set aside.

Season each filet with salt and pepper. Place on baking sheet. Brush salmon with one half of the mustard mixture. Top each filet with a portion of the pecan mixture. Make sure to flatten it out to evenly cover the top of the filet. Bake for about 10 - 12 minutes. Do not overcook the salmon or it will become dry. Drizzle fish with remaining honey mustard sauce.



Roasted and Spiced Butternut Squash

1 butternut squash, peeled and cut into large dice
olive oil
sprinkle of nutmeg, cinnamon, and cloves
2 tb brown sugar
salt
pepper

Preheat oven to 400 degrees. Drizzle squash with about 2 tablespoons of olive oil. Sprinkle with a little nutmeg, cinnamon, cloves, salt and pepper. Roast for about 40 minutes.

The 5 o'clock martini

I have a collection of clocks. One is always set to 5 o'clock. I made up a new martini to celebrate the 5 o'clock hour. Give it a try.


The 5 o'clock Martini

makes 1

2 ounces pineapple juice
1 ounce raspberry flavored vodka
1 ounce triple sec
dash of lime juice
dash of cranberry juice

combine all ingredients in an ice filled shaker. Shake really hard. Pour into a martini glass. Enjoy!

Hoisin Grilled Pork Chops, Balsamic Roasted Farm Stand Vegetables, and Parmesan Orzo

The Grandparents are coming! The Grandparents are coming! Actually they have come and gone by now. We spent a couple days with the Grandparents over the weekend. That means I spent a little time trying to plan the meals for their 24 hour visit. Pumpkin Pound Cake, Caramelized Onion Dip and Kettle Chips, Fiery Carrot Dip with Multi Grain Crackers, and the above mentioned dinner menu (I'm putting up the recipes for the dinner. If you want the other recipes, send me a comment and I'll either post them or email them to you).

Our weekends are usually booked. I'm not complaining and it is not any different than most families. A couple softball games and a football game on Saturday sandwiched around watching the Illini beat up their latest opponent on Saturday. Then off the the Jersey Shore for a couple days. 85 degree weather and no wind made for some great beach days. I actually had to convince My Oldest to join us. She now has a social life. The beach won out in the end. Who would turn down the beach?

As my days are filled, I tried to make recipes that were quick to prepare but had great flavor. I have realized that making a few items ahead of time (the dips were made on Friday) saves me loads of time. I can go off and play and not worry about slaving in the kitchen all day.

The dinner menu took about and hour and a half to prepare. You can cut down on that time if you don't brine the chops. Brining them makes them really juicy. Don't skip it. A bunch of vegetables are roasted in the oven for about 40 minutes. The orzo is cooked and seasoned. Voila! Dinner is served. This menu makes enough for about 8 people with good appetites.

Hoisin Grilled Pork Chops

1 pork roast - about 2 - 3 pounds - cut into inch thick chops - about 8
4 garlic cloves, chopped
1/2 cup chicken broth
1/3 cup hoisin sauce
2 tb red wine vinegar
1 tb soy sauce
dash sesame oil
dash red pepper flakes


Brine
1 and 1/2 quarts water
3 tb sugar
3 tb salt

Combine the water, salt and sugar for the brine. Place the chops in a glass dish and pour brine over. Cover and refrigerate for 1 hour. Meanwhile, in a small pan combine garlic, hoisin sauce, chicken broth, red wine vinegar, soy sauce, sesame oil, and red pepper flakes. Bring to a boil and then reduce heat and simmer until thickened, about 10 minutes. After the hour, remove chops from the brine. On a hot grill, cook the chops for about 3 minutes per side. Brush the hoisin glaze on the chops but watch for flare ups.


Balsamic Roasted Farm Stand Vegetables

1 eggplant
2 red peppers
1 zucchini
2 portebello mushrooms
1 vidalia onion
olive oil
salt
pepper


1/4 cup balsamic vinegar
1/2 cup olive oil
1/2 tsp salt
1/2 tsp pepper
1 tsp Dijon mustard
1/2 tsp thyme

Preheat oven to 400 degrees. Chop the vegetables into large chunks - about 1 inch dice. Spread on a large baking sheet and toss with a good drizzle of olive oil and a few shakes of salt and pepper. bake for about 40 minutes (stir after 20 minutes).

Combine balsamic vinegar, olive oil, salt, pepper, Dijon mustard, and thyme in a small bowl. When vegetable come out of the oven, generous drizzle with the balsamic mixture. Can be served warm or at room temperature.


Parmesan Orzo

1 pound orzo, cooked and drained
1 cup grated parmesan cheese
4 tb olive oil
1/2 tsp salt
1/2 tsp pepper

While the orzo is still warm, toss with the cheese, olive oil and salt and pepper. Serve warm.

Fu's - Our Chinese/Japanese/Sushi Joint

As I sit at my computer, I am so mad. I forgot my camera when we went out to dinner at our local Chinese/Japanese/Sushi joint known as FU'S. I usually take Moe, Larry and Curly there when The Husband goes out of town for the night. If he is eating out, so are we. Every time you drive by the restaurant it is open. I don't think the owners or workers ever sleep.

No Thank You Boy has been branching out of his food cocoon lately. He tried my California Roll a couple weeks ago. Tonight besides his basic Chicken and Broccoli (always good with the broccoli cooked just right and tender pieces of chicken), he got a Dragon Roll. I wish I had a picture to show -- it is really pretty. Barbecued eel and cucumber wrapped with sushi rice, nori and avocado. It is topped with a sticky teriyaki sauce and caviar. One of our family favorites because it is kid-friendly. He enjoyed it except for the avocado - too squishy for him.

I always get the Sushi Dinner which is a deal for $13.95. Miso soup and a lame salad with ginger carrot dressing to start. 6 pieces of sushi (2 salmon, 2 tuna and 2 I don't know what) and a California Roll complete the meal. Since we don't eat out that much, I love getting this dinner. a little hot saki makes for a happy Mom. The sushi making dudes (I'm sure they have a more professional sounding name)were making some really cool looking stuff tonight. Next time I am going to try something new. My Middle One got an Egg roll and Beef Lo Mein. My Oldest got Chicken Fried Rice. Both the Lo Mein and the Fried Rice are HUGE portions, which we like, so there will be leftovers for tomorrow. No blogging tomorrow. Dinner is in the bag.

As with most Chinese/Japanese restaurants, fortune cookies and pineapple chunks are complimentary. After learning how to say "behave yourself" in Chinese, finding out our lucky numbers and reading our fortunes were were off to home to put on our pajama pants because we ate too much. Can't wait for the leftovers.

Is There a Bun in the Oven?

A review of the dinners so far this week have revealed that......I have been making a lot of repeat recipes. Teriyaki salmon with sugar snap peas and rice, grilled barbecue chicken with sauteed zucchini and orzo. Nothing too earth shattering so far. Even though I love to cook and do it numerous times a day, it still takes up A LOT of my time. I can't even imagine the drudgery some people most feel at preparing the next meal when they don't even like to cook. Kinda like me and exercise.

I am still on my refrigerated and freezer dough kick. I made two more recipes. One kinda exciting and the other really exciting. Nothing gourmet but sometimes I'm going for convenience. I guess they are only exciting if you like to cook. I found a recipe for Sloppy Joe Buns and made up a recipe for Apple Turnovers filled with Spiced Cream Cheese. After these 2 recipes, I'm pretty much done with the dough for a while. I'm starting to feel like the Pillsbury dough boy.

The Sloppy Joe Buns are great to have in the frig or freezer for a snack or meal for the kids. Just reheat them in the microwave or oven. The Apple Turnovers are just for me. I did share a few with my family members but they never know how many I made to begin with. What happens in the kitchen, stays in the kitchen.

Sloppy Joe Buns

makes 16

1 package Grands Big and Fluffy biscuits, separated into 2 thin pieces of dough
1 pound ground beef or turkey
about 1/2 cup Sweet Baby Ray's Barbecue Sauce
1/2 cup cheddar cheese plus extra to sprinkle


Preheat oven to 375 degrees. Brown the ground beef or turkey in a pan for about 8 - 10 minutes. Add the barbecue sauce, and cheese and stir to combine. Grease 2 muffin tins and put each half biscuit in a cup and push up the sides. Put a heaping spoonful in each muffin cup. Bake for about 12 - 15 minutes. Remove from oven and top with remaining cheese. Return to oven and melt cheese. Let cool in pans for 5 minutes then remove. EAT!





Apple Turnovers filled with Spiced Cream Cheese

makes 8 turnovers - 4 for yourself and 4 to share

2 sheets of puff pastry - like Pepperidge Farm
4 apples, peeled and sliced kinda thin
2 -3 TB brown sugar
dash of cinnamon
1 TB butter
4 oz cream cheese, room temp.
1 egg yolk
1 tsp vanilla
1/2 tsp cinnamon
dash of nutmeg
sugar for sprinkling - best if you have the big crystals

1 egg mixed with 1 tsp water for the egg wash


Preheat oven to 400 degrees. In a pan, cook the apples, in the butter with the brown sugar and cinnamon. They should just begin to get tender. Let cool. Mix together the cream cheese, egg yolk, cinnamon and nutmeg. Roll out one sheet of the pastry to about a 12 inch x 12 inch square. Cut into 4 smaller squares. Place a dollop of the cream cheese mixture in the center of each square of the pastry and top with a glob of the apples. Brush the edges of the square with the egg wash and fold the 2 opposite corners to the center to overlap. Brush the outside of the pastry with the egg wash and sprinkle with sugar. Place on a baking sheet lined with parchment paper. Repeat with the remaining pastry to make a total of 8 turnovers. Bake for about 20 minutes until golden brown.

Life in the Not-So-Fast Lane

As I look back on my blogging, most of my recipes are pretty run of the mill. I thought that when I started this blog, I would be writing about grandiose recipes with exotic ingredients that I would travel around the world to find. Reality has set in. I'm a mom to 3 kids and 2 dogs, a wife, a personal chef to my clients and my family, a maid, a driver, a homework helper, a friend, a financial advisor/bill payer and a cheerleader to many football, field hockey and softball games. I guess I could find time to travel the globe looking for new and unique foods to make. But at this point in my life, I am content with all the activities that keep me busy on the home front. Anyway, I can find many interesting ingredients and recipes at Trader Joe's, Whole Foods, and in Cooking Light and Bon Appetite magazines, my daily newspaper, the Internet, and the multitudes of cookbooks out there.

I picked out two of my relatively new cookbooks and adapted a couple recipes the other day. A big pot of turkey chili and a batch of chocolate cupcakes were the lucky recipe winners. I really don't follow a recipe for my chili. It usually tastes relatively the same each time it's made - just a little variation here and there. I consulted the American Test Kitchen's Family Cookbook for their take on chili. Taking a cue from Cincinnati's 5 way chili, shredded cheddar, pasta, sour cream and diced onions are always offered with a big bowl of chili. Sometimes even a slab of cornbread is hidden at the bottom of the bowl to sop up the extra sauce.

Rarely does a day go by that there is not a dessert of some sort at our house. It just doesn't seem right not to have a cookie, cake or brownie sitting on the counter. I love the single serving desserts - cupcakes, muffins, cookies, mini quick breads. I tinkered with a recipe from America Test Kitchen again. Their Best Make-Ahead Recipe cookbook has a great muffin recipe and who wouldn't want a chocolate cupcake with chocolate ganache on top?

Two easy recipes. No exotic ingredients. Found all the ingredients already in my pantry. Made a majority of the family members happy. Got to watch a field hockey game, football practice, make a trip to the library, and eat dinner too. A pretty good day all and all.



Chunky Turkey Chili

adapted from America's Test Kitchen Family Cookbook

This chili is pretty mild. Add about a teaspoon of cayenne pepper to spice it up!

2 pounds ground turkey
olive oil
1 medium onion, chopped
1 TB cumin
2 tsp chili powder
salt
pepper
6 garlic cloves, chopped
2 cans of beans - one kidney beans and the other black beans
2 cans crushed tomatoes - 28 ounces each


Heat a couple tablespoons of oil in a large pot. Add the onions, cumin, chili powder and 1/2 teaspoon of salt. Cook for about 5 minutes. Add the garlic and cook an additional 30 seconds.

Add the turkey and cook for about 10 minutes. Add the beans and tomatoes and cook for about 45 minutes. Season to taste with salt and pepper. Add some cayenne pepper to spice it up.

Serve with cooked and drained small shaped pasta, shredded cheddar cheese, diced onions, sour cream and cornbread.



Chocolate Cupcakes with Semi Sweet Chocolate Ganache

makes about 14 - 16 cupcakes

adapted from The Best Make-Ahead Recipe cookbook from Cook's Illustrated

3 cups flour
1 TB baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup cocoa
10 TB butter
1 cup sugar
2 eggs
1 1/2 cups plain yogurt

Preheat the oven to 375 degrees. Coat 2 cupcake pans with cooking spray.

Whisk together the flour, baking powder, baking soda, salt and cocoa. Set aside.

Beat the butter and sugar with a mixer for about 2 minutes. Add the eggs, 1 at a time and mix well.

Add one-half of the flour mixture followed by one-half of the yogurt. Add the remaining flour mixture and then the yogurt. Mix just to blend. Fill the muffin cups about 3/4 full. Bake in oven for about 20 - 30 minutes. Let cool in pan 5 minutes before removing the cupcakes. Dip the top of the cupcakes in the ganache. Don't eat them all before your kids get home from school.

Semi-Sweet Chocolate Ganache

1/4 to 1/3 cup half and half
about 1 to 1/2 cups semi sweet chocolate chips
1 tsp vanilla extract

Warm the half and half in a small saucepan. Add the chocolate chips and stir to melt. Stir in the vanilla. The ganache will thicken as it cools.

All Wrapped Up in Phyllo

I have been on a big packaged pastry kick lately. Last week I made Apple Turnovers with Spiced Cheese filling using puff pastry. This week has included Asparagus wrapped in Phyllo and tonight's feast -- Chicken wrapped in Phyllo with Brie and Lingonberries!! I am starting to get a few comments from the peanut gallery that they have had enough of the flaky dough.

The menu tonight also includes homemade stuffing with gravy and steamed sugar snap peas. Going for the Thanksgiving theme. My Oldest started playing field hockey and is ravenous when she walks in the door. The menu tonight was her request. With all the different schedules around here, I am preparing everything ahead of dinner time and heating up as needed. Everyone seems happy but, No Thank You Boy has eaten about a million of the Yo Crunch yogurts because he hasn't been a very adventurous eater lately or ever. He only needs to eat 5 a day to get his daily supply of calcium. I think he is set for about the next week.

Phyllo gets a bad rap in that most people think it is hard to work with. On the contrary, (that sounds Sherlock Holmesy) it's a piece of cake or dough for that matter. Thin layers of dough are stacked on top of each other with a coating of melted butter (or Pam for the weight watchers) in between. Fill the dough with whatever you like, fold it up like a package, put it on a baking sheet and bake for about 15 minutes. Viola!

My creation is filled with thin chicken breasts seasoned with salt and pepper and topped with brie and lingonberries (right from a jar). My Oldest LOVES the Swedish Meatballs with Lingonberries and at the restaurant at IKEA and she loves brie cheese. This entree incorporates 2 of her favorites. At least I know one person will be happy at dinner time. Looks like Yo Crunch for No Thank You Boy again tonight.

Chicken Wrapped in Phyllo with Brie and Lingonberries

4 chicken breasts
6 sheets of phyllo dough
4 slices of brie cheese
4 dollops of lingonberries - or try raspberry or apricot jam
melted butter - about 3 tablespoons
salt
pepper

Place one sheet of dough on a cutting board and brush lightly with melted butter. Top with another sheet and more butter and then the last sheet and more butter. Cut the sheets in half to make two rectangles. Place one chicken breast on each half. Top with brie and the lingonberries. Fold both sets of opposite points toward the middle to form a package. Brush with more butter and place on a baking sheet. Make two more of the packages. Bake in a preheated 375 degree oven for about 15 minutes or until an instant read thermometer registers 165 degrees.

If you want, you can cool the packages, and freeze. When you want to eat one, put it in the preheated oven for about 15 minutes until heated through.

Try using puff pastry instead of the phyllo dough. It will add a bunch more calories, but it will taste really good.

California Rolls via New Jersey

When we lived in southern California, I fell in love with sushi and sashimi. I could eat a boat load of sushi and an ocean of sashimi. Our favorite restaurant was Agoura Sushi in Agoura Hills. The place was about as big as a shoebox and always jammed packed. The wait never mattered. I would have stood around for hours to get a table.

Tonight, I tried my hand at the most elementary roll -- the California Roll - in honor of our 4 year stint in California. To my surprise, rolls are of so easy to make. They usually call for sushi rice. But since I was already making fried rice, I just doubled up the recipe. A couple unique ingredients, a bamboo rolling mat, little chopping and I was rolling away.

Rave reviews almost all around. My Middle One and even No Thank You Boy LOVED it. The last time No Thank You boy tried a California roll at our local sushi joint, he almost gaged to death. The piece was way too big. My Oldest passed on trying it. She had a bad experience with a recipe I tried a couple years ago for a Sushi Wrap sandwich that include rice and mayo. She still has flashbacks of that fateful night.

All in all, I think the recipe went great. I am even making it for a party we are attending this weekend. As soon as I find a good source for sashimi quality fish, I'll give that a whirl.

The New Jersey Roll

makes about 18 pieces

About 4 cups cooked rice, cooled to room temp.
1/4 cup sushi vinegar
Julienned carrot, red pepper, cucumber, and imitation crab
3 sheets of nori
soy sauce for dipping
pickled ginger
wasabi

Mix the rice and sushi vinegar. Place a sheet of nori on top of a bamboo rolling mat. Place about 1 and 1/4 of the rice on the nori and spread over 2/3 of the nori with damp fingers. Lay the carrots, red pepper, cucumbers, and crab about 1 inch from the bottom. Start rolling up the mat and gently press down to form a tube shaped roll. The rolls (covered with plastic wrap) can be refrigerated for a couple hours before serving.

To serve, slice in about 1 inch pieces. Serve with soy sauce, pickled ginger and wasabi.

Do You Fondue?

Growing up in the 70's, fondue was all the rage. It has been making a come back in recent years. We love it at our house. Best to have kids that are a little older because it would put a damper on the evening if someone got 3rd degree burns from the scalding oil. It is so simple to prepare, can satisfy meat lovers to vegetarians, and you can even make do without a fondue pot.

I usually ask what everyone would like to eat during the week. The first to speak up was My Middle One. She requested fondue. I personal cheffed today for my favorite client so it was easy enough to pick up what I needed at the store on my way home. As with most of our meals, I I always trying to take picture. Tonight seemed to be a challenge for some reason. My Middle One almost went into convulsions because she said she was so hunger. Guess it was more important to catch the latest episode of Hannah Montana than get something to eat when she got home from school. By the way, she did not pass out from the lack of food.

We had two types of fondue -- one was a cheese medley with bread chunks, apples, and blanched cauliflower. I thought I had broccoli at home - forgot it went into my vat of broccoli cheddar soup a couple days ago. The other was straight smoking hot oil, heated to about 365 degrees, to cook up some strip steak. A nice accompaniment is a horseradish cream or a spicy mustard. No Thank You Boy just eats meat. He hoards the steak and hot oil fondue pot. My Middle One ate about a foot of the baguette I cut up with gobs of cheese fondue and is feeling the repercussions as she does her homework. My Oldest is still adjusting to her new early morning high school schedule and 3 hours of field hockey practice after school. She basically shovels in the food and is off to do her homework. She had an appetizer of Spaghettios and Meatballs to hold her over until I could get the fondue done.

My favorite fondue combo is a chunk of baguette dipped in the cheese and topped with a rare piece of steak. My version of the fondue cheese steak sandwich. My Middle One and No Thank You Boy tried frying up some bread cubes in the oil. The result was hot soggy bread cubes soaked in oil. They were too impatient to wait to cook them fully.

Triple Cheese Fondue

1 pound grated cheese - I used sharp cheddar, swiss, and provolone
toss cheese with 2 tablespoons of cornstarch
1/2 cup half and half
1/2 cup white wine
good squeeze of lemon juice
pinch of nutmeg

Heat half and half, wine and lemon juice to a simmer in a small pot or fondue pot. Add cheese and a pinch of nutmeg. Stir to melt cheese. If you have a fondue set, keep the fondue warm over sterno. Serve with bread chunks, apples, blanched cauliflower and broccoli and anything else you want to dip in cheese.

The Last Supper

A somber, al fresco dinner last night. The idea of al fresco dining conjures up images of a bistro on a street in Paris with the lights of the Eiffel Tower twinkling in the background. Our al fresco dining consists of 3 kids, 2 parents, 2 dogs circling the table looking for an arrant glob of mashed potatoes, a stream of ants making their way toward the aforementioned glob, a drying rack with the days laundry and, the neighbor's lawn mower serenading us in the background. We tried to have a relaxing dinner before the first day of school on Wednesday. Even at a balmy 78 degrees, complaints could be heard from The Middle One and No Thank You Boy about the bugs flying up their noses. As most school kids have been back at school for weeks, the East Coast kids have been frantically reading their summer reading books - not - before school starts tomorrow. Dinner last night was a repeat from earlier in the year - Grilled Strip Steaks with Caramelized Onions, Creamed Spinach, Mashed Potatoes and Fruit Salad. Nothing too exciting but sometimes I get tired of thinking of new menus. And the non-stop question of "What am I going to eat?" when a kid is presented with Grilled Eggplant stuffed with Ricotta Cheese. I usually try to get everyone to try all the dishes at dinner time so I can see what is a hit and what is a miss. Last night, I threw in the towel when The Creamed Spinach, a favorite of 3 family members, was compared to something you wouldn't touch if it was an offering in the school cafegymatorium. Who cares if one of your kids only eats steak and another is making a Close Encounters-size mountain of mashed potatoes on her plate.

With lots of talk around the dinner table about the impending FIRST DAY OF SCHOOL, we turned to discussing what to pack for lunch. School lunches for my youngest two kids consist of pb&js, a bag of grapes which comes back home, a water bottle and a chocolate chip cookie. They aren't that adventurous and are going for the world record of Repeat Lunches Eaten in a School Year. My Oldest One, on the other hand, will take last night's Creamed Spinach on top of Mashed Potatoes in her thermos and tell me after school how great it was the second time around even though her lunch posse complained about the smell.

My kids have been sleeping in all summer. With school starting tomorrow, The Husband and I broke the news to the kids that we would be waking everyone up early today, just like it was school. That would be 5:45 am for one and 7:45 am for the other two. Doesn't really seem fair that one has to catch the bus at 6:45 am but, who said life is fair. Well, here I sit typing away, the Husband is off to work with his Tupperware of quiche and a salad from the frig and, the kids are still asleep. Guess tomorrow will be a fun morning around our house.

As I look back on my blogging so far this year, the recipes are pretty good but the writing has been boring. There is a good story here and there but, nothing unique to set it apart from the others. I am digging deep to reach those creative juices to prepare good food and provide better insight into the reactions from all that is involved in feeding a family in today's world.

From growing up in the Midwest in the 70's and 80's, I remember those "Leave it to Beaver" - type dinners. I'm sure that I am only remembering the good times. Today's dinners in our house are a far cry from what I remember from my old days. Not that that is bad; it is just different. We have new schedules, traditions, stories, and eating habits and I am going to focus on relating that to my readers. First and foremost, I love to cook. There will still be a bunch of new recipes because that is what this blog is all about. Hopefully, it will be a little more entertaining too.

Mini Greek Burgers with My Tzatziki

I have been reading through my cookbooks lately. I usually get a cookbook, pour through it and then forget about for a while. The Husband picked up Great Food Fast which is an Everyday Food cookbook from Martha Stewart. the recipes are broken down into seasons. The first time I went through the book, I wasn't too impressed. a couple weeks ago, I decided to go through it again. I marked the recipes I wanted to try and ended up with about 20 recipes that are going to show up at our kitchen table.

With school starting next week and the afternoon activities that go with it, I have decided to employ my personal chef techniques to make dinner time a little easier. Yesterday afternoon, I spent about 2 hours making Stuffed Grilled Eggplant and Stuffed Shells (see Dinner #31) and Mini Greek Burgers with My Tzatziki (tzatziki is just a fancy name for cucumber yogurt sauce). I make more than a dinner's worth of each recipe so The Husband will have plenty of lunches at work. Maybe he can start selling his lunch to make a few extra bucks.

We had the Mini Greek Burgers last night after No Thank You Boy's football practice. Just heated up the burgers that I grilled earlier in the afternoon, stuffed them in a pita with sliced onions, tomatoes and topped with tzatziki. When I made the burgers, I used 1/2 ground turkey and 1/2 ground lamb. It's all that my store had. Next time I will use all lamb. Really good dinner. Lends itself well to reheating but, is quick enough to make right before dinner time. A keeper.

Mini Greek Burgers with My Tzatziki

serves about 5

2 pounds ground lamb
about 1 cup finely chopped onion
handful of chopped fresh oregano, or use about 2 tb dried
salt
pepper
6 pitas
tomato slices, really thin
onion slices, really thin

2 kirby cucumbers, grated
1 cup plain yogurt
1 garlic clove, chopped
salt
pepper

I a bowl combine lamb onion, oregano, and season with salt and pepper. Mix gently. Form into about 16 - 18 mini burgers. Grill about 3 - 4 minutes per side. I did mine inside on a grill pan. Mix remaining ingredients for the tzatziki.

To serve, cut pitas in half. fill with 2 burgers, tomato, onion, and a good dollop of the tzatziki.

The Twinkies Ice Cream Cake

Sometimes dessert is the most important part of dinner.

I received the Twinkies Cookbook from one of my sisters as a birthday present. Who would of thought you can make your wedding cake out of Twinkies and fondant?! Well, My Middle One decided to tackle one of the recipes. She made up a grocery list for me that included 18 Twinkies, a gallon of ice cream, and a tub of Cool Whip. What a great recipe for a hot summer day. The cake came out great. Even with the overload of Twinkies, it did not have a processed sponge cake with imitation cream filling taste. The most difficult part was actually managing to squeeze all of the ingredients into a 9 x 13 pan.



Why not pick up a copy of the cookbook for yourself?





Twinkie Ice Cream Cake

adapted from The Twinkies Cookbook

1 1/2 cups crushed graham crackers
2 tb confections' sugar
6 tb butter, melted
18 Twinkies
1 gallon of your favorite ice cream
1 cup Cool Whip
1/2 cup chocolate syrup

To prepare the crust, combine the cracker crumbs, sugar, and melted butter. Press evenly into a 9 x 13 inch dish.

Cut about 1/2 of the ice cream crosswise into 1 inch thick slices and arrange on top of the crust. Cut 12 Twinkies in half lengthwise and and arrange on top of the ice cream. cut the remaining 6 Twinkies into 1 inch pieces and stir into softened remainder of the ice cream. Spread the mixture over the Twinkies. Drizzle with chocolate syrup and top with Cool Whip. Freeze for about 2 hours. Cut into squares to serve.