Fruit Kebabs

With Summer coming up, we will all have access to wonderful fresh fruit. I always mean to eat more fruit but never think to grab it at the store, although when someone slices it for me I eat the whole plate. These fruit kebabs would be a fun summer desert when you don't need anything heavy, then you can save your calories for a nice chilled glass of wine. Try to buy your fruit at a farmer's market to get a really fresh selection. Local Harvest can help you locate the market closest to you.

4 ounces low-fat, sugar-free lemon yogurt
1 teaspoon fresh lime juice
1 teaspoon lime zest
4 to 6 pineapple chunks
4 to 6 strawberries
1 kiwi, peeled and diced
1/2 banana, cut into 1/2-inch chunks
4 to 6 red grapes
4 wooden skewers

In a small bowl, whisk together the yogurt, lime juice and lime zest. Cover and refrigerate until needed.

Thread 1 of each fruit onto the skewer. Repeat with the other skewers until the fruit is gone. Serve with the lemon lime dip. If you want to prepare this ahead of time, dip the fruit in orange juice to prevent browning.

Asparagus Salad

This is a great week for Minch recipes, first we had Aunt Karen's chicken & then Aunt Karen sent Uncle Robert's asparagus salad. All the Minches are notoriously good cooks, Grandma being the best but Uncle Robert is some what of a master in the kitchen. This is a fantastic summer side dish, I am very excited about it because I love asparagus. The photo by the way was taken in 1959, Uncle Robert is the little blonde, my dad is the goofy dark haired one & Aunt Karen is the baby. My dad's cousin Susanne just sent this picture, as you can see I was thrilled to get it!

On to the recipe:

1 lb. fresh asparagus
1 head romaine
3 pimientos, diced ( I add more)
3 green onions, chopped
1/4 cup toasted sesame seeds
1/4 tsp. pepper
1/4 tsp. cayenne ( I use 1/8 tsp. it is very spicy using 1/4 tsp.)
1/2 lb. fresh mushrooms, sliced
2 T. lemon juice
2 T. salad oil

Cook, drain and chill asparagus spears. Break romaine into large salad bowl, add diced pimientos, green onions, and mushrooms. Mix together sesame seeds, pepper, cayenne, lemon juice and oil. Add asparagus spears to salad. Pour sesame seeds and oil mixture over salad. Makes 6 servings.

Greg's Chicken

This recipe is Aunt Karen's but I always think of it now as Greg's. Greg Jones is a baseball player that used to live with my parents & play for the Angel's AAA team. Greg always requested this Chicken & we started calling it Greg's Chicken. Greg plays for the Dodgers now but he still loves Aunt Karen's chicken. This is a great recipe for a busy day, I love it served over mashed potatoes.

8 boneless chicken breasts
8 slices swiss cheese
1 can reduced fat cream of chicken soup
1/4 c. dry white wine
1 c. Pepperidge Farm herb stuffing mix
1/4 c. melted butter

Put chicken breasts in 13x9 pan. Top with cheese. Mix soup and wine- spoon over chicken. Sprinkle with stuffing mix. Drizzle butter over crumbs. Bake @ 350 degrees for 45 minutes.

Chicken Chow Mein

I love a recipe that puts dinner on the table in 20 minutes. This recipe is from Cooking Light, if you are lacking a quick recipe, that is a good place to search. (I made a few subtle changes to adapt to the ingredients that were in my kitchen) If you have a Trader Joe's or a Fresh & Easy Market in your neighborhood you can buy pre cut veggies. If you are looking for chow mein noodles they are sometimes called chuka soba, you should find them in the Asian section of the store. If you can't find them sub in linguine.

1 cup precut matchstick-cut carrots

1 cup snow peas, trimmed

12 ounces chow mein noodles

1 tablespoon sesame oil, divided

1/2 pound skinless, boneless chicken breast

3 tablespoons low-sodium soy sauce, divided

3/4 cup chicken broth

2 tablespoons fish sauce

1 teaspoon splenda

1/4 teaspoon crushed red pepper

1 cup presliced mushrooms

2 teaspoons bottled fresh ground ginger (such as Spice World)

1 cup (1-inch) sliced green onions

2 tablespoons dry-roasted peanuts, coarsely chopped

Cook carrots, snow peas, and noodles in boiling water 3 minutes; drain.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Cut chicken crosswise into thin strips. Add chicken and 1 tablespoon soy sauce to pan; stir-fry 3 minutes. Remove chicken from pan; keep warm.
Combine remaining 2 tablespoons soy sauce, broth, fish sauce, splenda, and pepper, stirring well. Heat remaining 1 teaspoon oil over medium-high heat. Add mushrooms and ginger to pan; stir-fry for 3 minutes. Add broth mixture, and cook for 1 minute. Add noodle mixture and chicken to pan; cook 1 minute, tossing to combine. Sprinkle with onions and peanuts.

Cream of Broccoli Soup

This recipe is from my mom, who makes great soups. When I was a kid I liked broccoli but I would only eat the tree tops. This recipe uses tree tops.

Cream of Broccoli Soup (about 10 cups of soup)
Costco sells these big bags of broccoli florets so it’s easy to make this soup any time.

4 cups chopped broccoli florets (tree tops)
1 cup chopped onion
2 leeks chopped
2 14.5 oz cans chicken broth
Salt & Pepper
2 t lemon juice

Mix together and boil for 5 minutes
Remove and chop in the blender

In another larger pot:
4 T butter melted
4 T flour
Whisk the flour into the butter & cook for a couple of minutes to make a rue.

Add the chopped broccoli mixture

Add
2 cups milk or half & half
Scald to heat through.

Garnish with Parmesan cheese if you like.

Brisket Tacos

Sometimes my mom will send us a gift card to On the Border, a chain Mexican place. I normally don't get excited about chain restaurants but they make these amazing Brisket Tacos. I of course decided that I could make them at home. They turned out so well Matt declared him his #2 favorite dinner!

You need to start by making Carrie's shredded beef, this is more than enough beef so you can still have sandwiches. Note to the Baca-Johnson Families:This would be a great Wii Bowling League dinner!

Shredded Beef (half of Carrie's recipe)

1 bottle barbecue sauce

1 chipolte pepper

shredded Monterrey jack cheese

shoe string onion rings (You can buy these frozen or make your own)

tortillas

Place the shredded beef in a sauce pan, cover with barbecue sauce, add a chipolte & stir until heated through. Serve in warm tortillas, top with cheese & onion strings.

If you want to make your own shoestring onions:

1 large vidalia onions
2 eggs, slightly beaten
1 tablespoon milk
1 tablespoon sugar

1 cup flour
3 tablespoons McCormicksLemon Pepper Seasoning

1 teaspoon Accent Seasoning
1 teaspoon Ground Black Pepper
Canola Oil for Frying

Slice onion,form into rings and cut rings in half

Combine egg,milk and sugar into a large baggie or bowl.

Combine flour and seasonings into another large baggie or bowl.

Dip onions in egg mixture than into flour mixture and place into a 400'degree deep fryer for 3 minutes or until lightly browned.

Barbacoa Beef

Matt & I love Chipotle, maybe a little too much, we were very sad when we discovered how many calories were in our favorite burritos. I won't tell you how many but if you want to calculate your meal click here. I figured if we could make our food at home we could sub in low fat sour cream & cheese that would help. After a little searching I found the recipe for the beef. It has quite a few specialized ingredients but it could become your favorite! Serve on a salad, in a burrito or in tacos with all the fixings.

4 guijillo chiles

2 teaspoons cumin seeds

1 teaspoon ground cloves

10 allspice berries

1/3 cup Mexican oregano

12 sprigs fresh thyme

6 garlic cloves

1 Spanish onion, roughly chopped

1/3 cup cider vinegar

1 (6 to 8-pound) beef roast

Salt and pepper

1 (2-pound) package dried avocado leaves

Large tortilla for wrap, beans, rice and vegetables of your choice.
Instructions:
Toast chiles, cover with boiling water in a deep bowl and set aside for 20 minutes. Grind cumin, cloves, allspice, and oregano in coffee grinder. Drain soaked chiles, puree in blender the chiles, ground spices, thyme, garlic, onion, vinegar, and 1/2 cup of water. Process until smooth. Push mixture through a sieve, season beef with salt and pepper. Rub paste all over the meat. Arrange in a bowl and allow to marinate for 4 hours, refrigerated. Preheat the oven to 325 degrees F. In a deep roaster pan, scatter half of the avocado leaves on the bottom, place meat on top of the avocado leaves and scatter the remaining leaves over the meat. Cover the pan tightly with aluminum foil. Cook the beef 6 to 7 hours until meat is falling off the bone. If using lamb shoulder cook for 4 hours. Note: Fresh avocado leaves are toxic - they must be dried to be used for cooking.

Quintessential Roasted Vegetables

I have a foodie crush on Michael Chiarello, from Napa Style. There I admitted it ;)
Michael has a television program, catalog & store all devoted to his lifestyle & cooking skills. His family also owns vineyard in Napa. The wine is delicious & the home items from his catalog will make you swoon, from Blenko water pitchers to his Gathering Table/Kitchen Island in a gorgeous honey colored wood; everything is perfection. (Check out the site & you will understand my crush!) To top it all off his recipes are amazing. I wanted to make some simple roasted vegetable but after seeing these, I can not resist. I am going to give you a slightly adapted version, so if you want the exact recipe it is on the site.

6 to 8 medium carrots
1 pound jumbo asparagus
1 pound large cipollini onions, peeled and halved through the root
3/4 cup extra-virgin olive oil, more for drizzling
3/4 pound shiitake mushrooms, stemmed and quartered
Cavender's shaken liberally
1/4 cup sliced garlic (Sliced garlic always reminds me of Henry in Goodfellas)
1 tablespoon finely chopped rosemary
juice of a lemon

Preheat oven to 450 degrees F.

Chop the carrots diagonally first, then straight. Cut off the ends of the asparagus, and shave their ends.

In a stock pot, bring 1 gallon of salted water to a boil. Add onions, let cook 2 minutes, the. Add carrots and asparagus, cook 2 minutes more. Remove everything with slotted spoon and drain all in a colander. Quickly spread out on a baking sheet and place in refrigerator for 5 to 10 minutes to set color.

Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add the mushrooms in a single layer and cook until well caramelized on the first side, about 4 minutes. Season with Cavender's. Turn the mushrooms once, and use a slotted spoon to remove the mushrooms onto the plate.

In a roasting pan or skillet over medium-high heat, add remaining 1/2 cup of extra-virgin olive oil, onion, and carrots. Caramelize for 2 minutes, and while those are cooking, cut asparagus into thirds. Season carrots and onions with salt and pepper. Add mushrooms to pan with carrots and onions. Add asparagus and garlic to pan.

Drizzle with more olive oil, if desired, top with about 2 tablespoons lemon juice and place pan in the oven. Roast until vegetables are medium brown in color, about 20 minutes. Remove pan from oven and put on stovetop over high heat. Add the fresh thyme, by sprinkling over the top, allowing to crackle, and mixing in.

The vegetables can be cooked and left at room temperature at this point for up to 2 hours. Reheat when needed.

Artichokes

Artichokes can be a realy fun hors d'oeuvre, to eat with a group. I always think I am pretty savy in the kitchen but there are simple things that I do not know how to make. True story ever time I make hard boiled eggs I call my mom, I can never remember how long to cook them! Anyway I love artichokes & I saw a bill board that the California Artichoke board has a website. So here is how to make steamed artichokes:
2 whole artichokes
2 Tbsp. butter
2 cloves garlic, sliced
salt and pepper to taste
Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves.
When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 20 minutes, until tender.

Blue Cheese Stuffed Burgers

It's only Wednesday & this has been a very exciting food week! Monday I made my way over to the new Fresh & Easy market. The Fresh & Easy was amazing, if you live in Arizona, Nevada or California there may be one in your neighborhood. The market has beautiful flowers & plants, gourmet cheeses and meats, along with pantry basics. One item that caught my eye were the pre-made hamburger patties, blended into the meat they offered different seasonings. There were two that I was considering, one with blue cheese & bacon, the other with jalapenos. The only problem was I like to buy the 97% lean ground beef. So I opted for some lean ground beef & decided to make my own.

2 Tablespoons low fat cream cheese
2 Tablespoons crumbled blue cheese
2 T. chopped fresh chives
McCormick's Hamburger Seasoning
3/4 pound ground beef
(You could add some bacon crumbles, onions, whatever you want) Actually if you think of something good tell me!
Combine cream cheese and blue cheese (I used an fork) stir in the chives & seasoning
Divide the meat into 4 sections, flatten each section into a thin round pattie, place a spoonful of the cheese mix onto 2 of the patties and spread it out to almost the edge (you can add more to use all of your cheese mix, then place the other patties on top like a sandwich,squeeze the edges together to seal them. Grill on a medium high grill about 8 minutes total, turn them over halfway. Serve on buns, with fries. You could garnish with lettuce, tomato, pickle, onion, etc. But the flavor is so good we ate ours plain.

Adobo seasoned Tuna Steaks

Trying to watch your weight is so hard because you feel like you are missing out on great food. I personally have tried low-carb dieting when I need to drop a few. I always do well initially but get tired of eating chicken & steak. Tuna Steaks are a great alternative. This is a variation on the seasoning method used at Cafe Dorian, a fantastic marina side restaurant in Cabo. Adobo is a garlic, cumin, and sour-citrus marinade, when you soak jalapenos in adobo you get chipotles. If I were watching my carb/calorie in take I would eat this with a green salad, topped with Joni's salsa & a side of black beans. (Beans are en excellent source of fiber & are a great diet food)

1/3 cup fresh lime juice

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/4 teaspoon salt

4 garlic cloves, minced

4 (6-ounce) tuna steaks (about 1/2 inch thick) I like to get mine at Costco

1 teaspoon olive oil

1 teaspoon cracked pepper

Cooking spray

Lime slices (optional)
Combine first 5 ingredients in a large shallow dish; add fish, turning to coat. Cover and marinate in refrigerator 1 hour, turning fish occasionally.
Preheat broiler. Remove fish from dish, discarding marinade. Brush oil over fish; sprinkle with pepper. Place fish on broiler pan coated with cooking spray; broil 4 minutes or until medium-rare (do not turn). Garnish with lime slices, if desired.

Hummus

I love hummus & it is a great healthy snack. You can serve hummus with carrot or celery stick for a low-carb snack or serve it traditionally with a pita.

1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Standing Rib Roast with Madiera and Stilton Sauce

A standing rib roast is typically a Christmas dinner, but I really like to serve it as an Easter Dinner. A standing roast is great with roasted vegetables. The leftovers also make fantastic sandwiches. This recipe is amazing & worthy of a 5 star restaurant, but simple to make.

1 (5 to 7 pound) beef rib roast

1/2 cup vodka

3 tablespoons salt

1 tablespoon freshly ground black pepper

12 bay leaves
Madeira and Stilton Sauce:

8 shallots, finely minced

1 tablespoon butter

1 cup Madeira

2 cups beef stock

7 tablespoons unsalted butter, cold

4 ounces Stilton, crumbled

Fresh horseradish, for garnish
Rub the roast all over with vodka. Rub in the salt and pepper. Cut small pockets in the fat and insert the bay leaves. Let roast sit at room temperature for 2 hours.
Preheat the oven to 425 degrees F.
Place the beef in a roasting pan and roast 30 minutes. Reduce the heat to 325 degrees F and roast 12 to 15 more minutes per pound for rare to medium rare. When beef is cooked, let it sit in a warm place for 30 minutes.
Meanwhile, in a saucepan caramelize shallots in 1 tablespoon of the butter (add more butter if needed) with Madeira in a saucepan over high heat until wine is reduced by half. Add stock and reduce again by half. Break butter into small pieces and whisk into sauce until completely smooth. Reduce heat to low, add Stilton and whisk until melted. Keep warm, but be careful not to overheat as sauce will separate.
Carve the beef, serve the warm sauce with the beef, along with fresh horseradish.

Fried Artichoke Hearts

Last night we went to happy hour with some friends at Gordon Biersch. The happy hour was great, fun friends, good margaritas & the best hors d'oeuvres for $5 a plate. If you have a Gordon Biersch in your town I highly recommend going. My favorite hors d'oeuvre was the fried artichoke hearts. When we got home I told Matt I was going to figure out how to make them, the only problem being that I would want to make them every night. :)
Here is what I came up with:

1 cup flour
¼ teaspoon baking powder
½ cup water
¼ cup beer
2 cans of artichoke hearts (the kind in water)
1 cup Italian bread crumbs
¼ cup grated Parmesan cheese
Crisco
In a deeper sauce pan place enough Crisco that when it melts it is about 1 inch deep
Heat to 350 degrees F. (If you don't have a frying thermometer here is one on sale at Sur La Table)Mix together the flour, baking powder, water and beer. Dip artichokes in batter mix, then roll in bread crumbs mixed with Parmesan cheese. Fry 2 or 3 minutes or until light golden brown.

These are really good enough on their own but Gordon Beirsch served them with a garlicky aoli.

Garlic Aoli
1 cup mayonnaise
2 tablespoons minced garlic

Baked Ham

My mom sent this recipe for what she describes as a very tasty ham. She actually got the recipe from Miranda (Ashworth) Jones. Miranda's mom is Joni, who shared the amazing salsa recipe, the Ashworth's are a family of great cooks. This recipe would be good for an Easter Ham because you can make it ahead and eat it warmed or cold on a buffet. Anything you can make ahead is great for a holiday dinner, then you can spend more time with your family & less time in the kitchen.

Shank Ham Bone in
Place ham in large pot that has a cover.
Cover the ham with a mixture of 2 parts water to 1 part white vinegar.
Place cover on pot and simmer the ham for 3 hours.
After 3 hours drain the liquid and allow to cool enough to separate the ham from the bone. Clean off the fatty parts and section the meat into large chunks.
Place the meat chunks in a large baking pan at least 9X13 if not larger.
Make a mixture of 2 C. Brown Sugar & 4-5 T Dry mustard.
Sprinkle over the top of the ham and pat down.
Cover with foil
Bake at 325 degrees for 2 hrs.

Deviled Eggs with Shrimp & Bacon

Dyeing Easter Eggs can be really fun, but what are you going to do with all those hard boiled eggs. Last year on Easter, I made these deviled eggs before we went to Matt's Dad's house for dinner. Matt loved them so much I was worried there wouldn't be any to take with us! Adding the instant potatoes helps to cut the fat & calories but adds volume. Have fun dyeing your eggs!

8 hard-boiled large eggs, shelled

1/4 cup instant potato flakes

1/4 cup fat-free mayonnaise

1 tablespoon chopped fresh chives

2 teaspoons Dijon mustard

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/8 teaspoon ground red pepper

1/2 cup cooked medium shrimp, peeled and chopped

2 tablespoons chopped fresh parsley

3 center-cut bacon slices, cooked and crumbled

Cut eggs in half lengthwise; remove yolks. Place 4 yolks in a medium bowl; reserve remaining yolks for another use. Add potato flakes and next 6 ingredients (through red pepper) to yolks; stir well. Stir in shrimp and parsley. Spoon about 1 rounded tablespoon shrimp mixture into each egg white half. Sprinkle with bacon.

Asparagus with Spice

It's no secret that I love asparagus, this is a way to cook asparagus & change up the flavor a little. Really with any vegetable if you season it right, the flavor is so good even a non vegetable eater (like my husband) will try it.

1 pound trimmed asparagus
1 tablespoon olive oil
3 peeled and thinly sliced garlic cloves
Cavender's, to taste
Red pepper flakes, to taste

Bring a pot of lightly salted water to a boil. Add the asparagus and cook for 3 to 5 minutes, until just tender. Drain.

Heat the olive oil in a large pan over medium heat. Sauté the garlic cloves until softened but not browned. Add the asparagus and sprinkle with Cavender's and red pepper flakes. Sauté 2 to 3 minutes.

Crispy Pacific Cod

Well if you made Uncle Mike's Cheese Frenchies you might be wondering what you can do with your extra cornflakes...

When I got my Real Simple Magazine this month there was a recipe to make healthy fish sticks. Matt loves fish & chips so we gave it a try. I changed the recipe up a little from their version, but if you prefer to make theirs the recipe is on their website. Real Simple is one of my favorite magazines & their recipes are always quick to make after work.

1 pound Pacific cod, skin removed and cut into 2 1/2-inch-long pieces 2 tablespoons olive oil

1/2 cup corn flakes, crushed

1 small head broccoli, cut into 1/2-inch florets

4 tablespoons unsalted butter

Cavender's

1/4 cup grated Parmesan

Heat oven to 400° F.Dip the cod in the oil and season with Cavender's. Dip the top side of the fish pieces (not the bottom side, from which the skin has been removed) in the corn flakes and place on a parchment- or foil-lined baking sheet. Bake until just cooked through and opaque, about 10 minutes. Meanwhile, steam the broccoli until tender, 4 to 6 minutes. In a small saucepan, over medium heat, melt the butter. Pour over broccoli, stir in the Parmesan and shake some Cavender's on top. Divide the fish and broccoli among individual plates. I served with cocktail sauce for the fish.

Cheese Frenchies:The perfect Wii Bowling League Food

This recipe comes from my Uncle Mike. (Kristin is Uncle Mike & Aunt Karen's daughter.) Uncle Mike is a great cook (famous for his pulled pork) but this was a secret recipe I had never heard about. Here it is:

Brandon and Kristin bought a Wii and started a Wii bowling league with four couples playing every Thursday night. Each week, one couple is assigned to bring ‘bowling alley food.” It’s been great – pizza, buffalo wings, tacos and tamales. For our night, we made one of my childhood favorites – Cheese Frenchies, made famous by King’s restaurant out of Lincoln, Nebraska. It’s not health food, but truly bowling alley food:
Cheese Frenchies
Source of Recipe - Possibly Kings Food Host
List of Ingredients
6 slices of white bread
6 slices of American Cheese*
2 eggs
2 Tbls. water
4 cups crushed Corn Flakes
1/2 cup bread crumbs
Mayo or Miracle Whip
Oil to fry
Instructions

1. Remove the crusts from the bread.

2. Spread the mayo or miracle whip on bread

3. Insert cheese slices between pieces ( two slices per sandwich)

4. Cut diagonally to form a triangle.

5. Freeze one hour

6. Mix cornflake crumbs and bread crumbs in one bowl

7. Mix egg and water in another bowl

8. Remove from freezer and dip into egg then coat w/ crumbs

9. Freeze overnight.

10. Deep fry till golden brown

...Final Comments *American cheese is important to use

Thanks Uncle Mike! If you have a recipe you would like to share with me, leave a comment or email me. Matt & I also have a Wii, although we do not have a bowling league...I have to admit my favorite Wii activity is making Mii characters, I was very excited when I saw that some bored person had created the cast of Lost, our favorite TV show!

Asparagus Risotto

Matt is not a big fan of potatoes so I have to get creative with side dishes. One of my favorites is to do risotto. Risotto has a wonderful creamy texture that almost feels like a mashed potato. This risotto is especially great because it has some veggies in it so you only need one side.

About 4 cups canned low-salt chicken broth

1 large bunch asparagus, about 1 pound

1/4 cup olive oil

2 cups sliced shiitake mushrooms (1/4 inch thick)

2 teaspoons Cavender's Greek Seasoning

1 cup finely chopped onion

1 tablespoon minced garlic

1 cup Arborio rice

1/2 cup dry white wine

1-1/2 teaspoons finely chopped fresh thyme

1 tablespoon unsalted butter

1/4 cup coarsely grated Fontina cheese

3/4 cup freshly grated Parmesan cheese

1-1/2 tablespoons finely chopped fresh flat-leaf parsley

1-1/2 teaspoons freshly grated lemon zest

Pour the stock into a saucepan, place over high heat, and bring to a boil. Meanwhile, snap off the ends from the asparagus and peel any tough skin from the stalks. Add the asparagus ends to the stock, reduce the heat to low, and simmer gently until the stems are tender, about 7 minutes. Remove and discard the stems. Slice the spears 1/4 inch thick on the diagonal. Set aside.
Heat the olive oil in a heavy medium saucepan over medium-high heat until hot. Scatter in the mushrooms and do not move them until they begin to brown, about 1 minute. Then season with Cavender's, and saute until brown, about 5 minutes. Remove to a plate.
Lower the heat to medium, add the onion, season lightly with salt, and cook until soft but not brown, about 2 minutes. Add the garlic and cook briefly. Add the rice and stir until the grains look pearly white, about 2 minutes.
Add the wine and cook until the pan is nearly dry. Adjust the heat so the rice cooks at a slow simmer. Add 1/2 cup of the stock, stir, and cook until the pan is nearly dry again. Season lightly with Cavender's now so the flavor permeates the rice. Add another 1/2 cup of the stock and continue to stir and cook, adding stock as necessary, until the rice is three-fourths cooked, about 15 minutes. Stir in the thyme, mushrooms, and sliced asparagus tips. Continue to cook until the rice is al dente and the asparagus is bright green and just tender, about 4 minutes longer.
Remove from the heat and stir in the butter, Fontina cheese, 1/2 cup of the Parmesan cheese, the parsley and the lemon zest, if using. Taste for seasoning. Dust with Parmesan before serving. Pass more cheese at the table.

Cheese Stuffed French Toast

Matt & I are big breakfast people, especially on the weekend. The only problem is we get stuck in a rut. Every weekend, french toast, eggs, waffles or pancakes! I can across this swankier french toast recipe & it is as delicious as it sounds. The added strawberries are perfect for spring.

12 diagonally cut slices French bread

1/4 cup powdered sugar

1 (8-ounce) tub reduced-fat cream cheese

2 1/2 cups 1% low-fat milk

1/3 cup Splenda

1/2 teaspoon vanilla extract

4 large egg whites

2 large eggs

Cooking spray

Cut a horizontal slit through bottom crust of each slice of bread to form a pocket. Combine powdered sugar and cream cheese; stir well. Spread mixture evenly into pockets of bread. Place 6 bread slices in each of two large, shallow baking dishes; set aside.
Combine milk, sugar, vanilla extract, egg whites, and eggs in a bowl; beat well with a wire whisk. Pour milk mixture evenly over bread slices. Cover and chill 1 hour or until liquid is absorbed.
Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Arrange half of bread slices in skillet, and cook 3 minutes. Turn bread over, and cook 3 minutes or until browned; remove from skillet. Repeat procedure with the remaining bread slices.

Serve with Strawberries.

4 cups sliced strawberries

1/3 cup Splenda

3 tablespoons fresh lemon juice

Combine all chill for 1 hour.

Eva Longoria makes Tortilla Soup

In the Buechel house this soup would not be allowed as Eva Longoria is married to Tony Parker who plays for the Spurs, Matt's Suns nemesis. BUT I thought it was hilarious when I found this recipe. My grandpa used to say you can't trust a skinny cook but this tortilla soup looks good. It might even rival my own....

1 medium onion, medium dice

½ bunch of celery, medium dice

¼ cup garlic, chopped

1 pasilla pepper (a dried, mild chili), medium dice

1 jalepeño pepper, diced

½ cup olive oil

6 whole Roma tomatoes

6 cups hearty chicken stock

½ cup lime juice

2 boneless chicken breasts, cut into strips

2 tablespoons fresh cilantro leaves

½ teaspoon cayenne pepper

2 teaspoons chili powder

2 teaspoons ground cumin seed

1 tablespoon paprika

1 bay leaf

Salt and pepper, to taste
Tortilla chips, avocado, jalepeños or sour cream to garnish
Directions
Preheat oven to 350º. In a bowl, toss tomatoes with half of the oil, a pinch of black pepper, and 1 teaspoon of salt. Spread on a baking pan and roast until light brown, 25-30 minutes.
While tomatoes are roasting, in a stock pot over medium heat, sauté onion, celery, peppers and garlic in remaining oil, stirring frequently until soft and translucent.
Add chicken stock, cayenne, chili powder, ground cumin seed, paprika and bay leaf. Bring to a boil, then reduce to a simmer. Simmer 20 minutes.
When tomatoes are light brown and their skins have begun to peel back, remove from oven and add to the broth.
Add chicken breasts, cut into strips. Simmer 10 minutes.
Using an immersion hand blender, or in batches in a food processor or blender, blend soup until smooth. Season with salt and pepper to taste.
Serve piping-hot in large bowl, garnished with chopped avocado, tortilla chips, chopped jalepeños and sour cream. Other suggestions for garnish include diced red onion, chopped cilantro, salsa verde, sliced radishes and cooked, diced chicken. Adjust spices and seasonings to your taste. Enjoy!

Zuppa di Asparagi e Carciofi

As spring comes it might feel like it is getting too warm for soup but this is very light.

2 cups asparagus cut into 1 inch pieces
1 14 oz can artichoke heart drained & chopped
6 oz baby spinach chopped
1 cup pastina (Barilla makes it)
64 ounces chicken broth
1/2 cup shallots chopped
1/4 cup olive oil
2 roma tomatoes chopped
2 cups water
salt & pepper
Heat oil in 8-quart stock pot over medium heat. Add shallots; sauté 4 minutes or until tender, stirring occasionally.Add broth and water; bring to boil. Stir in tomatoes and Pastina; cook 3 minutes. Add artichokes, asparagus, and spinach; continue cooking 3 minutes, stirring occasionally.Remove from heat. Add cheese and stir until cheese is melted. Stir in salt and pepper

Chicken,Feta & Zucchini Saute

We went to buy our groceries this week & there were the smallest zucchini. I remember my mom telling me that the small zucchini are better so I grabbed some. This was one of my made up dinners, but it turned out great.

2 chicken breasts (trimmed & pounded flat)

Cavender's

Italian Seasoning

garlic

olive oil

2 zucchini sliced thin (as thin as a quarter if you can)

1/3 cup feta

1/2 cup white wine

In a large saute pan, heat2 tablespoons olive oil, saute garlic. Add pounded chicken breast, season with Cavender's. Cook 4-6 minutes per side depending on the thickness. Remove chicken breast cover with foil to keep warm. Add another tablespoon of olive oil, add zucchini, season with Cavender's & Italian seasoning. Saute zucchini about 2-3 minutes. (the slices are thin so they will cook fast) Add the chicken breasts back to the pan, add the feta & wine. Saute another minute or 2. Serve over rice.

Homemade Balsamic Vinaigrette

When you serve salad you can make it special by adding your own homemade dressing. This balsamic vinaigrette is simple & even approved by the South Beach Diet.

1/3 cup extra virgin olive oil

1/3 cup Balsamic Vinaigrette

2 teaspoons chopped fresh thyme

1/4 teaspoon salt

1/8 teaspoon pepper

1 tablespoon chopped fresh basil

Combine & shake well

Hot Cross Buns

My friend Becki requested a Hot Cross Bun recipe,she told me that the bakery by her house only makes them once a year. Queen Elizabeth I passed a law banning the consumption of Hot Cross Buns except during festivals such as Easter, Christmas and funerals,which maybe why Becki can't find them! Hot Cross buns have long been a symbol of Good Friday. Today they are sold in bake shops and supermarket bakeries throughout the Easter season. Each bun has an icing cross on top to signify the crucifixion.

1 envelope (1/4-ounce) dry yeast

3/4 cup sugar

1 1/2 cups warm milk

1 stick of butter, melted

1 egg

1/2 cup of raisins or craisins

1 teaspoon salt

1/2 teaspoon ground cardamom

3 1/2 cups bleached all-purpose flour

1 teaspoon vegetable oil

1 large egg, beaten

1 cup powdered sugar

3 tablespoons milk

Combine the yeast, sugar and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the butter, egg and raisins. Mix for 1 minute. Add the salt, cardamom and flour. Beat on low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a large bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set-aside in a warm, draft-free place until it doubles in size, about 1 hour. Preheat the oven to 350 degrees. Remove the dough from the bowl and invert it onto a lightly floured surface. Pat the dough into a rectangle about 3/4-inch thick. Roll up the dough, beginning with the long side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of the dough to seal. Press with your fingertips. Tuck and roll so that any seams disappear into the dough. Cut the dough into 1-inch pieces. Roll each piece of dough into a smooth, round ball. Line a baking sheet with parchment or waxed paper. Place the rolls on the baking sheet, 1/2-inch apart. With a pastry brush, brush the beaten egg evenly over the bread. Cover with plastic wrap and set-aside in a warm, draft-free place until it doubles in size, about 1 hour. Bake until lightly brown, 30 to 35 minutes. Remove from the oven and cool slightly on a rack. In a mixing bowl, combine the powdered sugar and milk. Mix until smooth. Ice each bun with the frosting in the shape of a cross. Serve warm.

Classic Deli Cole Slaw

Everyone loves my mom's Cole Slaw, enough said here is her simple recipe!

Classic Deli Cole Slaw

1 bag cabbage shredded for Cole Slaw
Dressing:
½ C light mayonnaise
2 T Cider vinegar
½ t Sugar
2 T Milk
1 T ground celery seed
Wisk dressing together and toss over the shredded cabbage.

Penne with Vodka Sauce

Matt loves Penne with Vodka Sauce, so when I find a new recipe I want to try it to see if it is yummier than what we are currently eating. This is from the Celebrity Italian Cookbook, from Barilla Pasta.

4 tablespoons extra virgin olive oil

1 medium red onion, cut into ¼ inch dices

½ cup vodka

2 cups Basic Tomato Sauce

1 cup heavy cream

1 pound Barilla Penne

1 cup Parmigiano Reggiano cheese, grated, plus a piece to grate fresh

Bring 6 quarts water to boil and add salt to taste.
In a large sauté pan, heat oil over medium heat until just
smoking. Add onions and cook until light golden brown, about
6 to 7 minutes. Add the vodka and cook until liquid is reduced by
half, about 4 to 5 minutes. Add the tomato sauce and the cream
and cook until the sauce has reduced by a third, about
10 minutes.
Meanwhile, cook the Barilla Penne in the boiling water for
1 minute less than the package directions indicate. Drain the
pasta and add it to the saucepan. Stir together over very high
heat for 1 minute, until thoroughly coated. Remove pan from
heat, add grated Parmigiano cheese and toss for 20 seconds to
mix well. Divide the pasta among four bowls, grate Parmigiano
Reggiano cheese over each bowl and serve immediately.