Sasha's favorite sandwich spread

I'm not a huge fan of pimento sandwiches, don't really know anyone who is.  But I do like cheese, some soft cheeses, and I do like sandwiches, so what's a girl to do?  Innovate!

Ingredients:
16oz softened (room temperature) goat cheese (may also be listed as Chevre in your store)
8oz softened (room temperature) cream cheese
3/4 cup chopped pecans (or walnuts, or almonds.  Up to you, really)
1/2 cup chopped fresh parsley.

Directions:
In a medium bowl, mix together goat cheese and cream cheese.  I found a lot of luck pressing them together with the back of a wooden spoon.

Add in nuts and parsley and mix well.

Store in fridge, but always let warm to room temperature before trying to spread (goat cheese gets a bit hard).  Very very good with red pepper jelly or hot pepper jelly if you can find it.

Sauteed Spinach with Nutmeg and Lemon Zest

I'm going to admit right off that I love sauteed spinach, oddball that I am.  I think, though, that a lot of people who would otherwise turn their nose up at this humble vegetable will like this due to the extra flavors.  Please give it a go!

Ingredients:
1 large bag of spinach, picked over for bad pieces, stems removed, and washed
Zest of one lemon
1/2 tsp nutmeg
1 tablespoon butter

Directions:
After washing the spinach, leave the water on it and toss it in a large sauce pan.  Heat over medium high with a lid on it for about five minutes, then open and stir.  The spinach should be wilted.   Put back on a minute at a time until it is, if it is not.

Take off the heat and stir in butter, nutmeg, and lemon zest.  Serve warm or cool.

Perfect Pancakes

I love a good pancake, don't you?  But getting the pan at just the right temperature and flipped over at just the right time is an art.

Here.  Let me make it easier for you.

Multiply as needed for friends, family, and the week ahead.  (Good use for that ketchup bottle)

Ingredients:
1 cup flour
1 tablespoon sugar
1 pinch salt
1 pinch cinnamon (optional.  I also enjoy nutmeg, personally)
2 teaspoons baking POWDER (not soda.  Really.)
2 tablespoons applesauce or oil, if you really must be that way
1 egg
1 cup milk

Directions
 Mix all your dry ingredients thoroughly, especially the baking powder, which tends to cake together. Beat together the wet ingredients, then beat everything together until you've gotten all the lumps out.

Heat a good nonstick skillet on the stove over medium heat (this is for an electric range.  Gas ranges may want to go with more of a mid-low).  When you hold your hand over it (not touching) and it feels warm, pour in about 1/4 cup of batter. 

Watch the batter until air bubbles appear all over the top (especially towards the middle) like so

Using the widest spatula you have, press hard against the bottom of the pan and swipe straight under the pancake so you're holding the whole thing on the spatula.  Quickly flip that sucker over and into the pan.  (Ever try the game when you were a kid where you swung the bucket around over your head really fast to keep the water in there?  Same concept.)  Give it about a minute to a minute and a half on that side and then slide it off on your plate.  Repeat till you have the desired number of pancakes.

If you have any leftover batter, you can store it for about a week in a well covered container.  Old squeeze ketchup bottles are a marvel for this.

Pie Crust

Pie crust is one of the most loved or hated desert items I've ever come across.  People either devour it with the avid attention of the starving or get to those last few bites and pull it off.

Why?

I've come to the conclusion that it's just the crust you've grown up eating.  Some people, like myself, had a great experience with pie crust and look forward to every last one (even when we're disappointed by it).  Some people have had the worst, freezer burnt, nastiest, flavorless crusts in the known universe and refuse to give a homemade delicacy a try, no matter how good it smells.

Well, fear not.  This recipe is Sasha tested, Russ approved.  Even Mikey likes it!  (Actually, Mike hasn't tried it yet, but I'm sure he would)  Everything from the humble pie scrap bite to glorious pies and quiches will be better with a homemade crust!

Ingredients:
3 1/2 cups all purpose flour
1 tsp sugar
1 tsp salt (leave out if you're using salted butter)
2 sticks of COLD* unsalted butter (see above if you use salted)
1 glass of water with ice cubes in it

Directions:
Stir together your dry ingredients thoroughly.  Set butter on top and set water glass nearby.

The middle item is a pastry cutter: our friend in this exercise.  I know I don't usually condone special items, but it'll make your job much MUCH easier here.

Cut the butter into the flour mixture (if using the pastry cutter, press down into the butter and through into the flour repeatedly.  If using a fork, same, but more difficult) repeatedly until largest piece of butter is about the size of a pea.

Now add cold water, one tablespoon at a time, cutting in (make sure you are pressing all the way to the bottom of the bowl and rotating so you get all the flour mixed in)  After about 6 tablespoons (sometimes less), you should get some pieces that look like

sticking together as they press through the pastry cutter.  They'll hold their shape when you pick them up and eat them.  I mean, test them.  Sift your finger through the bowl at this point to see if there are any dry spots: if there are, add another tablespoon.  If not, you're done with this part.

Squish together all the dough with your (clean) hands.  Depending on your project, divide into two balls for two 9 inch pie crusts (or a top and a bottom of one) or leave it in one large ball for pie "scraps" or rugalach.  Wrap in plastic wrap and put in the fridge for at least an hour or up to a week.  Roll out on a floured surface when you're ready to use!


*Warm butter won't leave the flecks that make a crust good and flaky.  Yes, I know it's a pain to work with, but I promise you, it is worth it.

Panko Pork Schnitzel with Dill Cream Sauce

Super crispy-crunchy pork with a thick, creamy dill sauce.  What's not to love?

Ingredients:
1 lb pork tenderloin, cut into four chunks
1/2 cup flour
1/2 tsp pepper (fresh ground if possible)
2 eggs
1/4 cup milk
1 1/2 cups panko bread crumbs
2 tablespoons vegetable oil (you can use olive oil, but it may result in an odd flavor)
Sauce (note: I recommend pre-measuring all these ingredients)
1 cup chicken broth
1/2 cup chicken broth
2 tablespoon flour
2 tablespoons dried dill weed
1 cup sour cream

Directions
Lay the pork chunks between two pieces of wax paper and pound them flat (about 1/2 an inch thick) with either a meat mallet or a heavy can (crushed tomatoes work well).  Set aside.

In a medium bowl, combine flour and pepper.  In another bowl, beat eggs and milk.  Lay out panko on a large plate.

Coat pork in flour, then dip in eggs, and then coat in panko.  Repeat until all tenderloins are done.  Make sure the panko isn't moist: you should have enough on there that the top layer is dry.

Heat oil in a large skillet over medium high.  Wait until the pan is hot before adding in the pork (add the pork too soon and the panko will suck up the oil.  Not totally undesirable, but greasier than I like)  Cook about five minutes on each side, or until the breading is golden brown.  Pull out and set on a clean plate.

Reduce heat to medium and add in 1 cup chicken broth, stirring the mix to get up any crumbly bits up in the mix.  Gravy, baby.  In a small bowl, mix the 2 tablespoons flour with the remaining 1/2 cup chicken broth until all the lumps are gone, then add to the pan.  Cook until the mixture is browned and thickened to about the consistency of gravy.  Add in dill and sour cream and cook until warmed.

Serve pork and add sauce just before serving to retain maximum crunchiness!

Fudgy Chocolatey Brownies

I love brownies, but I'm very picky about them.  I don't like them hard, or cakey, or the ones that just barely taste like chocolate.  I like a dense, fudgey, moist, rich, chocolatey brownie that makes your mouth water just to think about it.  I like one that, fresh out of the oven, is like solidified fudge sauce under your vanilla icecream.

This is that brownie.

Ingredients:
4 oz bittersweet chocolate (I use Ghiradelli)*, snapped into small pieces.
1/2 cup (1 stick) of butter
1 cup sugar
1 tsp vanilla, NOT IMITATION
2 eggs
3/4 cup flour


Directions:
Preheat oven to 350 and thoroughly grease a 8x8 brownie pan.  I tend to use glass, but this is up to you.

Place stick of butter in a microwave safe bowl and heat for about 1 minute, or until totally melted.  Throw in the chocolate and stir until totally melted.  If you can't get it all melted, microwave another 30 seconds and stir again.

In a medium mixing bowl, put in sugar, vanilla, and eggs.  Pour butter/chocolate mix over top.  Mix thoroughly, scraping the bottom to get any sugar that might be stuck there.  Add flour and mix until combined.

Pour into brownie pan and spread out evenly.  Bake 30 minutes and let cool.

Eat.

Moan a bit.

*If you can't find bittersweet chocolate, don't worry.  Dark chocolate (usually sold by Hershey) or baking chocolate make acceptable substitutes.

Breakfast cups (Toast, egg, and bacon)

It is EXTREMELY rare that I sit down to breakfast at all, and even rarer that I make something fancy.  Yesterday, however, I was inspired by a picture I'd spotted in a magazine and feeling the need to spoil myself.

Ingredients:
6 pieces of bread, preferably soft (I used Sunbeam)
3 pieces of bacon, cut in half
4 eggs, beaten well
Butter, melted (2 tablespoons should do it)

Directions

Preheat oven to 375.

Thoroughly grease a muffin tin with butter.  I do mean thoroughly.  If you even doubt you have enough butter, add more.
 
Cut into bread from corners to allow it to fit down into the pan easier as the (horrible) diagram below shows, and push it down into the pan, folding up the edges.  If the bottom tears, don't worry too much.  That's what the butter was for.  You listened to me about the butter, right?

Cook your bacon until it is done, but still pliable (no crispy bacon here!).  Shake the grease off (or not) and curl it inside your bread in a little circle.

Make sure the eggs are beaten well and pour SLOWLY into the bread.  If you pour fast, it may come out in a glob and overflow.  Also, make sure not to overfill too much since it rises a bit and may come out of the pan.

Bake 20-25 minutes or until a tilted pan doesn't show any movement on top of the eggs.  If you have buttered your pan properly, they should just pop right out.  Enjoy hot or at room temperature!

Pasta and Garlic Spiced Shrimp

For those who have a taste for shrimp and want to stretch it further, this is a great recipe.  Make as spicy (or not) as you like!

Ingredients:
One pound of uncooked shrimp, de-veined, de-tailed, and cut in half hotdog style
Roughly 2 tbsp olive oil
4 cloves garlic, minced
1 tsp red pepper flakes, or to taste
1 cup of white wine, whatever you have left in your fridge
1 package of fettucine or linguine pasta
1/4 cup Parmesan cheese, grated

Directions
Start cooking your pasta before you do anything else.  Boil a whole box for about 10 minutes.

While that's cooking, heat the olive oil in a large skillet over medium high with the garlic and the red pepper flakes.  Add in the shrimp when the oil starts to "spit" and stir it until it curls up and turns pink.  Add in white wine.

When pasta has finished its ten minutes, drain thoroughly and add to the skillet, stirring slightly to coat the pasta with the liquid.  Simmer another five minutes or so, then sprinkle with Parmesan cheese and mix in until the Parmesan disappears into the sauce.

Goldrush Bars

I have Holly to thank for this recipe.  I tweaked it a little to get a bit more stability and increase the Oreo to filling ratio because I like it that way.

Ingredients:
1 pkg Golden Oreo Cookies (I don't really recommend double stuffed)
1/4 stick of butter, softened
1/2 a block of cream cheese, softened
1/2 cup powdered sugar
1 3/4 cup of milk
1 small box of cheesecake flavored instant pudding

Directions:
 Step one is to crush your Oreos.  There are two basic ways to do this: the first is to stick them in a blender and the second is to put them in a ziploc and beat them into bits.  I enjoy the second.

In a small bowl, mash together your butter and cream cheese with the back of a spoon.  Add the powdered sugar and squish together until it's all mixed.

In a larger bowl, whisk milk and pudding mix until the pudding starts to get firm.  Add in the cream cheese mix and whisk out the lumps.

In a 9x9 (or 8x8) brownie pan, cover the bottom with Oreo crumbs.  Cover with all of the filling and spread around so everything is covered.  Sprinkle the top with more Oreo crumbs, as much as you want.

Chill until firm (at least 2 hours)

Sasha's Third Try Zucchini Bread

Never have I finicked more over a recipe.  First it was too dry, then not enough spice...Finally I'm satisfied!

Ingredients:
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 1/2 tsp cinnamon
2 tsp nutmeg
3 eggs
1/2 cup applesauce (no extra flavorings!)
1/2 cup butter (plus more for the pan)
2 1/4 cup sugar (plus more for the pan)
3 tsp vanilla
2 c zucchini, grated
2 c nuts (optional and of your choice.  I like pecans)

Directions:

Preheat your oven to 325.  Grease and sugar two bread loaf pans.

Sift all your dry ingredients into a bowl.

Beat eggs, butter, apple sauce, vanilla, and sugar.  Add in dry mix, scraping the bottom to make sure everything is mixed together: it will seem very stiff at this point.  Mix in zucchini and nuts if you want them.

Divide the batter equally between the pans and bake 40-60 minutes or until a knife inserted in the middle of the loaf comes out with some moist crumbs.  Keep in mind that sometimes one loaf will bake faster than the other, so test both loaves!

Cherry Butter Cookies

Those fall-apart crumbly butter cookies you get sometimes at Christmas plus sweet candied cherries equals a sweet little treat that's super easy, pretty, and tasty!

Ingredients:
1 cup butter, softened
1/2 cup sugar
2 tsp vanilla
2 cups cake flour (you can use regular flour, but the cookies won't be as light)
1/2 cup chopped up candied cherries

Directions:
Cream together your butter and sugar, then mix in the vanilla.  Add the flour and mix thoroughly until everything starts to stick together in a paste.  Stir in the chopped cherries.  Chill for 30 minutes in the refrigerator

Meanwhile, preheat your oven to 350 and line two cookie sheets with parchment paper.

Roll out pieces of the cookie dough into 1 inch balls and place on lined sheets.  There doesn't need to be much room between the cookies because they won't spread much.  Bake 15-18 minutes or until the bottoms are lightly golden or you can gently press the top of one and it doesn't give.

Let cool and enjoy!

Happy Father's Day! Candied Bacon

Happy Father's Day to all the Dads, Step-Dads, and Granddads out there!  Hope you have a great one!

Now, for all of you who have perhaps fallen a little behind on the Father's Day shopping (or cooking, if you're like me) we have a quick fix.  Most, if not all, of the ingredients you probably already have in your house.

Ingredients:
1 package of your preferred bacon (I like brown sugar)
About 1/4 cup of brown sugar in a bowl
1 tbsp cayenne pepper, optional

Directions:
Preheat your oven to 425.

Line two cookie sheets with parchment paper.  If you have cookie racks, place them on top of parchment paper (if not, skip this step and your bacon will just be a little greasier).

Pull out the bacon and rub down each slice with brown sugar, coating thoroughly, and stretch them out on the racks.  When all of the slices are done, sprinkle with cayenne if desired.

Bake for 7 minutes to start, then start checking them every two minutes: the bacon should be crisp like the outside of a Honeybaked Ham.

Once you've pulled them out LET THEM COOL ON THE PAN OR RACK because they will stick together if you set them all on one plate before the sugar has cooled.

Enjoy!

Stepping it up: Cheddar Bread Chips

So you like the bread chips, but you think they could be better.  You're also a huge fan of Cheezits, Goldfish, or other cheese crackers and/or like both cheese and crackers in your soup.

These are absolutely (in my opinion) the most addicting of the Bread Chip formats.  Especially when hot out of the oven and wafting their deliciousness through the air.

Let's step it up a bit with some cheddar bread chips!

You already know the first few steps.  Take your Bread Chips Recipe and only bake chips for the first 5 minutes.  Then, take the chips out, spread them on the pan, and sprinkle SPARINGLY with about 1/2 a cup of shredded sharp cheddar cheese.  Bake for about another 5 minutes: you're looking for the cheese to bubble in the center and brown at the edges.

Two things to keep in mind here:
1.  I say sparingly because if you use too much cheese on the chips and store them, they will get chewy and soggy.  Not so pleasant.  If you're eating them right then and there, go forth and load those suckers down!

2. Shredding the cheese yourself on the common household grater does seem to produce better results, possibly due to how thin the slivers of cheese are.  That said, no real damage is done with the stuff you buy in the bag.  (I've used both depending on how lazy I feel)

Bread Chips

This is for all the people out there (like me) who are passionately in love with the $6 a tiny bag Bagel Chips they sell at the store and can't see paying that much.  They taste so similar and so good, you'll be amazed!

Also great for: parties, snacking, dipping, soup eating, etc

Ingredients:
1 loaf of bake-and-serve french baguette (or other type of thin, not totally baked bread.  I LOVE sour dough)
1/2 stick melted butter
1/4 cup olive oil
Salt to taste
Pepper to taste (optional)


Directions:
Preheat your oven to 425 and line two sheet pans with parchment paper.

(Here I have best knife to cut with to worst.)

With a serrated knife, slice your bread as thinly as possible.  The thinner the bread, the more "chip-like" your chips will be and the faster they will cook.

Lay out the slices on the pan.  Some overlap is fine at this stage, just make sure that enough of the bread is showing that each slice will get some of the butter/olive oil mixture.

Mix melted butter with olive oil and drizzle sparingly over the bread slices.  If you have any left over (I usually do) you can put it in a tupperware container and store it at room temperature for about two weeks.

Bake chips for about 5 minutes.  They should still look uncooked.  Spread them out and sprinkle with a bit of salt (WARNING: You won't be able to see the salt on the chips, so be careful how much you're using.  You can always add more, but you can't take it back off) and pepper if you're using it.  Return to the oven and bake in two minute increments, keeping an eye on them, until they're as brown as you want them.

Enjoy!

If you have any left overs, store them in a ziploc or airtight storage container.

A note: Everyone's oven is a little different.  The first time you make your chips, keep a close eye on them for the last bake or they may burn.

Quick and Tasty Lemon Zest Pasta

As we turn into the warmer months, I'm craving the lighter tastes of spring and summer.  One of my favorite "springtime" tastes is lemon zest.  Nothing quite brightens up a dish like that little shock of lemon flavor.

With that in mind, here's a super quick and easy recipe for a lemony pasta to make you think of spring.

Ingredients:
Two lemons, finely zested and juiced
15 oz (small container) of ricotta
Freshly ground pepper to taste
One pack of spaghetti, cooked and still warm

Directions:
In a medium bowl, mix all ingredients but spaghetti.  Toss in spaghetti until evenly coated.

Digestives (Aka, Fancy Graham Crackers)

Bran: the ingredient frequently associated with flavorless, healthy muck.  But did you know it's one of the main ingredients in what was probably a childhood favorite?  The humble graham cracker.

Now, not that I don't like graham crackers as much as the next person, but they're messy and not really all that attractive.  Plus, I tend to like a slightly softer texture.  This is where the British alternative, the digestive biscuit, steps in.

Behold!  A soft, sweet-ish cookie with that graham cracker flavor!  I like the bottoms of mine with a thin layer of chocolate.

Ingredients:
1 1/2 cups whole wheat flour
1/2 cup all purpose flour
1/2 cup wheat bran (Check your whole or organic food section)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp salt
2/3 cup brown sugar
10 tbsp butter
3 tbsp whole milk
3 tbsp heavy cream

Directions:
In a medium bowl, use a pastry cutter or food processor  to mix together all dry ingredients.  Cut in butter until butter pieces are small.  Add in milk and cream and continue to mix with cutter.  Mixture will be dry and crumbly.   Press together with your hands and refrigerate 20 minutes.  Roll out to 1/2 inch between 2 pieces of wax paper and cut into rounds.  Place on a cookie sheet lined with parchment paper.

Bake at 350 for 15 minutes, turning the pan halfway through.  Cool on a rack.

Pasta e Fagioli (Aka, Pasta with Beans or Cabinet Pasta)

An accidental discovery which those of you who follow the facebook page may have seen me posting a "Viola!" moment about.  It looks a little weird (and the ingredients don't necessarily scream, "We go well together!") but it is delicious, I promise.

Ingredients:
3 tbsp olive oil
2 cloves garlic, minced
4 oz marinated artichokes, drained and hand torn*
15.5 oz great northern beans, drained and well-rinsed
14.5 oz diced tomatoes
About 1/4 cup of kalamata olives  pitted or pits removed diced or torn
1/4 cup dry white wine
1 tsp fresh ground black pepper
1 box spaghetti
A little mozzarella (optional)

Directions:
In a very large skillet, combine everything but the spaghetti and mozzarella over medium high.

Meanwhile, in a large pot, cook your spaghetti for 2 minutes less than you would usually cook it.  You want it to be slightly less done than you generally like it.

When the spaghetti timer goes off, transfer the spaghetti in sauce using tongs or a spaghetti spoon.  Don't worry if you get a little water in the sauce: no harm done.

Let cook for another 2-4 minutes, tossing with tongs or spaghetti spoon, until most of the liquid from the sauce is absorbed by noodles.  Serve immediately with mozzarella if desired, stirring in to make the toppings stick to the noodles.

*I chose to tear by hand so I can feel if there are any tough pieces.  Sometimes the outside leafs of artichokes are not very appetizing.  This is a good time to make sure before you end up with one stuck in your teeth.

Roasted Brussels Sprouts

So you think you hate Brussels Sprouts.  Have you ever tried them?  (in my best "mom" voice)

Really, though, I think a lot of people have only ever had the majorly over-cooked stewed kind which are nasty.  Try these and I think you'll change your mind.

Ingredients:
About 15-20 Brussels Sprouts, bottoms trimmed and any ugly leaves pulled off
3 tbsp olive oil
4 tbsp brown sugar
1 tsp freshly ground pepper

Directions:
Preheat your oven to 350.

In a bowl, toss sprouts with olive oil until totally coated.  Sprinkle in brown sugar and pepper and toss.  Pepper and brown sugar will not evenly coat the sprouts: don't worry. (As they cook and you turn them, they picked up a "glaze" off the bottom of the pan)

Pour sprouts into a high-sided glass pan just large enough for them all to fit (I used an 8x8 brownie pan), scraping the bottom of the bowl to get the last of the olive oil/sugar mixture on top of them.

Cook, turning every 10 minutes, for 40 minutes, or until soft.

Serve warm or cold.  Equally delicious.

Pork Faux Mein

In my early days, I promised to give you recipes that used little to no ingredients that you wouldn't know and likely have in your home.  Pork Faux Mein has only one, oddly enough, but tastes almost exactly like Low Mein noodles from a Chinese restaurant.

Much like Low Mein, this recipe is healthy only in that it has vegetables in it.

Ingredients:
1/2 package of uncooked spaghetti noodles
1 lb pork tenderloin, chopped in pieces about the size of the last joint of your thumb
5 tbsp butter
2 garlic cloves, minced
2 tbsp fresh ginger, grated
1/2 a red bell pepper, diced
1 carrot, cut in small rounds
1 head of broccoli, cut in small florets
1/4 cup low sodium soy sauce
1/4 cup rice wine (you can substitute a very dry white wine if you need to)

Directions:
Snap spaghetti noodles in half.  Boil spaghetti noodles for 9 minutes.  Drain into collander or thoroughly drain in pan.

Melt butter in a large skillet with ginger and garlic over medium high heat.  Fry pork until you can no longer see any pink flesh remaining.  Add in vegetables and stir-fry until broccoli becomes bright green.  Pour in soy sauce and rice wine.  Stir to combine.

Add noodles and stir mixture until almost all the liquid is absorbed.  Serve hot.

Seared Tuna Steaks

February being the month of indulgences (for the blog, anyway) this may not at first glance seem to fit the bill.  But after you go out and buy your tuna steaks, you may understand a little better why I'd put this under the category.  Tuna steaks are expensive!

The very first thing you need for this recipe is a good tuna steak.  Do not get a cheap, on-sale, or suspicious looking tuna steak.  If possible, ask the sales person at the fish market for the best thing they've got. If you happen to be local to Charleston, WV, I'd recommend the fish market in the Capital Market for your fish needs as they've never lead me astray.

Then make sure your steak is the right width: 1 inch wide (approximately).  That is, ladies and gents, the size of the second joint of your pointer finger (as my elementary math teachers liked to say)  This is SUPER important considering it effects your cook time and how well done (or poorly done) your final product is.  Cut if necessary.

Let's go!

Ingredients:
2 1-inch thick tuna steaks, roughly the size of your hand
2 tbsp vegetable oil
2 tbsp low sodium soy sauce
1 tbsp grated ginger
2 tsp minced garlic
1 tsp lemon juice

Directions:
Combine everything but tuna in a gallon sized plastic bag.  Squish together until combined.  Toss in tuna, press out air, and swish around in bag until the tuna is thoroughly coated.  Put in the fridge for about an hour to marinade, turning occasionally to ensure marinade touches all the tuna.

When you're ready to cook, pull out a non-stick skillet and heat over medium high.  When the pan is hot (toss a few drops of water on it: it should sizzle and large drops should bead up and skitter around the pan) Pull the tuna out of the bag LEAVING ANY BITS OF GINGER AND GARLIC ON THE TUNA and slap it in the pan.  Let cook 3 (pink on inside) to 4 (done on inside) minutes per side, turning carefully with a spatula and serve warm.

Elegant Shrimp Pasta

For those of you who are grasping at straws for an easy, attractive dinner to fix for that someone special.

Sorry, I don't have a picture yet.

Ingredients:
1 package of spaghetti, linguine, or fettuccine (really just up to preference)
2 tbsp olive oil
1 clove garlic
1 tsp red pepper flakes (can adjust to taste)
1/4 cup dry or semi-dry white wine (do not use sweet*)
About 10 shrimp with tails and all other bits removed sliced in half "hotdog style" (aka, lengthwise)

Directions:


Cook your pasta according to package directions.

In a skillet over medium high heat, put in oil, garlic, pepper flakes, and shrimp.  Sautee, pushing shrimp around with a spoon and flipping occasionally, until the shrimp curl up and turn pink.  Add the white wine and reduce to medium heat.  Let the mixture simmer for about 5 minutes, then toss with your drained pasta.

Viola!  Topping and sauce all in one!



*It will make it taste like the shrimp has gone off.  At least it does to me.

Chocolate Truffles

What's better for Valentine's Day than making your sweetheart chocolates yourself?  I am also partial to making a few really good chocolates for myself, honestly!

These are not coated truffles (with a shell of hard chocolate on the outside) so they can be fancied up with a number of options and don't require any fancy equipment for even coating.  They are softer than traditional truffles as well, so they're well-served in mini-cupcake holders to prevent a mess.




Ingredients:
1/3 cup of honey
8 oz chocolate (you have some options here: see notes below) broken into small pieces
1 stick of butter, cut into small pieces
2 cups powdered sugar, sifted
2 tbsp rum (or another liquor to your taste.  Kirsch is good, as is whisky)
1 cup cocoa powder (or sprinkles.  Or another rolling product)
1 tsp salt

Directions:
In a medium bowl, combine chocolate and butter.  Put the bowl over a pot with of simmering water (water should be at least 2 inches short of the bottom of the bowl) and melt the chocolate, stirring often.  Once everything has melted, remove from the heat, and whisk in the honey, rum, and powdered sugar.

Cool in the fridge for about 10 minutes.

Combined cocoa powder and salt in a bowl.  Set out a plate.

Use your hands to roll small balls of chocolate (about the size of a marble) and then roll them in the cocoa powder.  Set on the plate.  Serve as desired.

Notes: I usually use 4 oz of semi sweet and 4 oz of bittersweet for a dark-ish chocolate truffle.  If you're not a big fan of dark chocolate, you may want to do all 8 oz in semi sweet.  If you like really dark, go with all 8 oz in bittersweet (makes my teeth hurt thinking about it)

Burgoo

Every so often, as a treat to ourselves, I make my husband and I a little dish I like to call "Burgoo".  Inspired by those Hamburger Helper meals I had when I was a kid, but kicked up a few notches and spiced, this is DEFINITELY not good for your waistline!

Ingredients:
1 lb hamburger (I usually go with lean meat, but this is entirely a preference)
1 onion, roughly diced
1 bell pepper (red or orange), roughly diced
1 can (14.5 oz) of diced tomatoes
Pepper flakes*
3 cups cheddar cheese, shredded
1 package macaroni, cooked

Directions:

Get your macaroni cooking right off the bat: it doesn't take long to make everything else.  Meanwhile, preheat the oven to 350.

Brown your hamburger meat, then toss in the bell pepper and onion (yes, with the grease and everything) and saute until the onions and slightly see-through.  Add in tomatoes and add pepper flakes to taste at this point.  Keep in mind that the cheese will muffle the heat a bit.  Stir until the cheese is fully melted.

Put all your macaroni in a large baking dish and pour the burger mixture on top.  Mix as well as you can and bake for 30-40 minutes (you want bubbles, but not burning)

Enjoy!

*Russ and I have developed a deep love for Ghost Pepper flakes in this recipe, but there's no need to be so hard-core.

Bonus Recipe: Thick Caramel Sauce

I searched, I hunted, I quested long and hard for a filling for chocolates for my husband this Valentine's Day.  His favorite chocolate from Holl's is the royal truffle, full of a gooey caramel sauce that we both love.

I wasn't sure: did I want to use a "real" caramel and just coat it with chocolate? (not the same, but delicious) Or did I want to try for that authentic goo?

We'll see how this goes!  It's certainly delicious by itself!

Important note:  This is not a good recipe to make with children.  Besides the patience factor, the caramel will rise up and possibly spit molten sugar at the stage where you add the heavy cream.

Ingredients:
2 cups of sugar
1/2 cup water
1/2 cup heavy whipping cream
2 tbsp butter (chopped into small chunks)
1/4 cup heavy whipping cream
1 tbsp vanilla extract
1 tbsp rum (optional)

Directions:
Measure out and set aside all your ingredients in advance.  I usually do this anyway, but for this recipe it is ESSENTIAL.  Set them within easy reach of a cleared work space (I use the top of my stove since I have a flat top)

In a large saucepan (at least 4 qts), stir sugar and water until all the sugar is moistened.  Put on stove on medium high.

STAY WITH YOUR PAN.*  Watch it, without stirring, as it comes to a boil, and bubbles begin to slow down as the sugar melts off.  (This took mine about 5 minutes)   Continue to watch, now very closely, until the mixture begins to turn the color of honey.

Pull the pan off the heat and stir the mixture vigorously.   Continuing to stir, add the first 1/2 cup of heavy cream and the chunks of butter.  THE SUGAR WILL RISE UP.  Keep stirring until it settles back down and all the butter is worked in.  Still stirring, add the remaining heavy cream, vanilla, and rum.  Stir until totally incorporated, then pour into a glass jar or storage container.

DO NOT LICK THE SPOON UNTIL COOLED!  (Yes, I totally did this)

Let cool on the counter until no longer hot to the touch, then cover and refrigerate until ready to use.  It will get thicker in the fridge.

*I cannot emphasize highly enough the chaos that may ensue if you do not stay with your pan.  Let's just leave it at "burnt, crusted sugar water all over your stove and kitchen floor" or "burnt, crusted sugar water nearly or actually ruining your pan"

Sinful February

Welcome to Sinful February!  Last month was all about keeping your resolutions, being good, and staying on the path.  February is going to be all about savouring the delicious, calories be-

Well, I think you know where I'm going!

Expect to see a small handful of "bonus" recipes and info posts this month for what I like to think of as the Chocolate Holiday

Everyday sweet/spicy chickpeas

Chickpeas are ridiculously tasty in my opinion.  Every so often I'll crack open a can and just start nibbling on the little guys, not paying any mind to the fact that I can't (and shouldn't) finish off the can in one sitting.

Here is something relatively quick and easy you can do for snack food for yourself or for a party.  They're also good on top of ice cream or yogurt.

Ingredients:
1 can of chickpeas, rinsed and well drained
1 tbsp butter or olive oil*
2 tbsp brown sugar
1/2 tsp cayene pepper

Directions:
Mix brown sugar and cayenne pepper in a medium bowl.  Set aside.

Line a cookie pan with wax or parchment paper.  Set aside.

In a large skillet, melt butter over medium-high heat.  Toss in chickpeas and stir the pan frequently until butter dissolves and chickpeas begin to brown.   Immediately toss warm chickpeas into the brown sugar mixture and toss until chickpeas are evenly coated.  Spread in an even layer on cookie sheet and let cool.

*Main difference here is flavor.  Some people don't mind olive oil flavor in with their sweet stuff, personally I think it's pretty nasty.

Banana Softserve

I am a HUGE fan of all things ice cream and frozen yogurt.  Even in the depths of winter the craving can hit me for a bowl of cool, sweet creaminess.

Don't let it break your resolution!  There's a way, and I think I can safely say it is delicious.

If you'd like, experiment with different liquids for different flavors or thinness.  I like coconut milk because it gives the creaminess of real ice cream.

Ingredients:
3 really ripe bananas, broken up into inch long pieces*
1/2 cup unsweetened coconut milk

Directions:
Place the banana pieces in a single layer on a piece of wax paper and set in your freezer until frozen (at least 4 hours).

Combine all items in your blender, pulsing with "ice crush" option until totally combined.  Serve immediately.

THIS RECIPE DOES NOT RE-FREEZE WELL.  There is nothing in it to prevent it from freezing into a solid brick.

* When I say really ripe, I mean the ones that are starting to go brown.  If there's even a smidge of green on your banana, it can make the recipe taste starchy and harsh.

Leftover Rice Pudding

Leftover rice is nothing to be ashamed of.  Especially if you're trying to watch your portions (good job, you!)  On the other hand, having it sitting in a container at the back of the refrigerator growing steadily harder and unappetizing isn't really the best situation.  So what to do?

Add a few simple ingredients and enjoy it, that's what!


Ingredients:

1/2 cup milk (whole milk, skim milk, soy milk, almond milk, coconut milk, whatever you like milk!)
1/2 cup leftover rice, preferably not hard yet
1 tbsp sugar
1 tsp nutmeg

Directions:
Heat milk and sugar in a large mug in microwave for 2-3 minutes (warm, but not so hot a layer of skin forms on the milk)  Stir in nutmeg and rice.  Enjoy!

Apple Tasty

I'm a huge fan of apple anything and baked apples are one of my favorites.  Make it quicker and easier by just slicing off the outside and throwing away your core.

This is a serve-one size (fairly large), but can be multiplied for however many people you want.  Great with a glass of milk.

Ingredients:
1 apple, roughly diced
1 tsp brown sugar
1/2 tsp cinnamon
2 tbsp pecans (or walnuts, really your choice)
1/4 cup crumble mix (see below)
1 tbsp butter



Directions:
Lightly coat a small baking dish (like a custard cup) with butter.  Toss apple with brown sugar, cinnamon, and nuts, and pour into dish.  Melt butter and stir in with crumble mix, then pour over apples.  Bake at 350 for 15 minutes or microwave on high for 5 (crust will not get crisp)


Crumble mix

1 cup instant oats
1/2 cup flour
1 tsp salt
1 tbsp brown sugar

New Year's Resolution Dessert Month

What is a more common New Year's Resolution than to lose weight?  And what makes it harder to do than the sight of some delectable dessert taunting you from the menu or your neighbor's table?  (or, for the home hunters like me, a gorgeous spread on a tv show or website)

Not too surprisingly, though, there are a few desserts you can fix that still taste delicious and won't completely ruin your diet.  For every Sunday left this month, I'll give you a dessert you can enjoy without kissing your diet goodbye.