The Bradshaw

Sex in the City comes out today, I know a lot of girls who are really excited. One of my friends invited me to go with her & some other girls to see the movie. In the TV show the ladies all drank cosmos, I was reading on line that at the Sex in the City premier party to mix it up a little a new drink was created called the Bradshaw, still pink & pretty but sassier. Here is the recipe:

2 oz. Don Julio Blanco Tequila
1/2 oz. X Rated Passion Fruit Liquor
3/4 oz. Fresh Squeezed Lime Juice
3/4 oz. Cane Sugar Simple Syrup
Shaken, serve straight up in a martini glass rimmed in hot pink sugar, garnished with a lime wedge.

Homemade Strawberry Ice Cream

I have a homemade ice cream maker. I have had it for a few years. I never use it except in the summer, when I make this wonderful strawberry ice cream.

When Beckie lived with me in Salt Lake the ice cream maker was brand new. We had figured out a vanilla recipe we liked so we were into making that. One day we had a big bunch of nice strawberries so we chopped them & threw them in. I went up stairs to shower while the ice cream set, the next thing I heard was Beckie screaming. I ran into the kitchen, to find the ice cream maker exploding & Beckie licking the ice cream off the counter! We had not taken the extra volume from the strawberries into account! Anyway this recipe will not explode it is the right volume.

2 large eggs

3/4 cup sugar

2 cups heavy cream

1 cup milk

1 pint strawberries, hulled and sliced

1/3 cup sugar

juice from a lemon

1/2 lemon zest from 1 lemon

Combine strawberries, lemon juice/zest, and 1/3 cup sugar. Cover and refrigerate for 1 hour.Once strawberries have refrigerated, prepare the sweet cream base. Whisk eggs in a bowl until light and fluffy, about 2 minutes. Slowly whisk in the sugar and continue whisking for a minute longer. Add the cream and milk, stir until fully combined.Combine the strawberry mixture into the sweet cream base. Pour into an ice-cream mixer and mix according to mixer instructions. It should take about 45 minutes. You can store it in the freezer for a few days. I have a Cuisinart ice cream maker, it is great. Make sure your bowl is very cold & has been in the freezer at least 24 hours.

Chilled Cucumber & Avocado Soup

This soup comes from Food & Wine Magazine. If you don't get Food & Wine, I have to say it is one of the highlights of my month when it shows up! While this soup would put me in a coma (food allergies) I think it has beautiful presentation & would love to see it served at a summer baby or bridal shower.
1 large European cucumber, seeded and coarsely chopped
2 Hass avocados—pitted, peeled and quartered
1 1/2 cups buttermilk
2 tablespoons red wine vinegar
1 teaspoon sugar
1 1/2 tablespoons fresh lime juice
Kosher salt
3 tablespoons extra-virgin olive oil
3/4 pound large shrimp, shelled and deveined, shells reserved
3 garlic cloves, thinly sliced
1 shallot, thinly sliced
1 small carrot, thinly sliced crosswise
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon crushed red pepper
1/2 teaspoon cumin seeds
1 teaspoon tomato paste
2 cups water
1 tablespoon honey
Freshly ground pepper
1 tablespoon unsalted butter
6 mint leaves, chopped
directions
In a blender, combine the cucumber, avocados, buttermilk, vinegar, sugar, 1/2 tablespoon of the lime juice and a pinch of salt. Blend until smooth. Strain the soup through a fine sieve and refrigerate until chilled, about 40 minutes.
In a large saucepan, heat 2 tablespoons of the olive oil. Add the shrimp shells, garlic, shallot and carrot and cook over moderate heat, stirring until the shells are lightly browned, and the vegetables are softened, about 8 minutes. Add the peppercorns, coriander seeds, crushed red pepper and cumin seeds and cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, for 1 minute. Add the water, honey and remaining 1 tablespoon of lime juice and bring to a boil. Simmer over moderate heat until reduced to 1/2 cup, about 15 minutes. Strain the shrimp sauce into a heatproof bowl.
In a medium skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the shrimp, season with salt and pepper and cook over high heat for 1 minute. Turn the shrimp, add the shrimp sauce and simmer just until the shrimp are cooked through, about 2 minutes. Swirl in the butter.
Place the shrimp in soup bowls, spoon the cucumber soup all around and drizzle the shrimp sauce on top. Sprinkle with the mint and serve right away.

Falafel

We like to eat at Pita Paradise, while Matt likes to have shawarma, I like falafel. Falafel is surprisingly easy to make. You can serve it in a pita with lettuce, tomato & tahini. Or just have them on a plate with tahini.

1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
1 large onion, chopped
2 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons flour
Salt
Pepper
Oil for frying
Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans. Drain chickpeas, and place in pan with fresh water, and bring to a boil.Allow to boil for 5 minutes, then let simmer on low for about an hour. Drain and allow to cool for 15 minutes. Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste. Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes). Serve hot.

Tahini Sauce

(You can buy this, it is sold at Fresh & Easy)
5 cups sesame seeds
1 1/2 cups olive oil or vegetable oil
Preheat oven to 350. Toast sesame seeds for 5-10 minutes, shaking the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes. Pour sesame seeds into food processor and add oil.

Broccoli & Goat Cheese Soufflé

Having a savory soufflé can really save you in a culinary emergency, you could serve with for dinner with a salad, at a brunch, it would be a beautiful offering at a bridal or baby shower. Soufflés are surprisingly easy to make—the only trick is getting them on the table before they deflate.
1 1/2 cups finely chopped broccoli florets
1 tablespoon butter
1 tablespoon extra-virgin olive oil
2 tablespoons all-purpose flour
1 1/4 cups low-fat milk
1 teaspoon Dijon mustard
1/4 teaspoon dried rosemary
1/4 teaspoon salt
1/2 cup crumbled goat cheese
3 large eggs, separated
2 large egg whites
1/4 teaspoon cream of tartar
1. Preheat oven to 375°F. Coat four 10-ounce ramekins (or a 2- to 2 1/2-quart soufflé dish) with cooking spray and place them on a baking sheet. 2. Place broccoli in a medium, microwave-safe bowl. Cover and microwave until the broccoli is tender-crisp, 1 to 2 minutes. Set aside.3. Melt butter and oil in a large saucepan over medium-high heat. Whisk in flour and cook, whisking, for 1 minute. Adjust heat as needed to prevent the mixture from getting too dark; it should be the color of caramel. Add milk, mustard, rosemary and salt and cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and immediately whisk in goat cheese and 3 egg yolks until well combined. Transfer to a large bowl.4. Beat the 5 egg whites in a medium bowl with an electric mixer on high speed until soft peaks form. Add cream of tartar and continue beating until stiff peaks form. Using a rubber spatula, gently fold half of the whipped whites into the milk mixture. Gently fold in the remaining egg whites and the reserved broccoli just until no white streaks remain. Transfer to the prepared ramekins or soufflé dish. 5. Bake until puffed, firm to the touch and an instant-read thermometer inserted into the center registers 160°F, about 20 minutes in ramekins or 30 minutes in a soufflé dish. Serve immediately.

Memorial Day Cook Out

Memorial Day is a great excuse to get together with your friends & family for a cook out. Here are my ideas for a great menu.

Start with:

Joni's amazing salsa with chips

Guacamole more chips

Have great sides:

Corn on the Cob

Green Bean Salad with Jicama

Jessie's Potato Salad

Offer a beef & chicken dish:

Blue Cheese Stuffed Burgers

Yogurt Marinaded Grilled Chicken Breasts

Great drinks:

Sangria

A big bucket of beer, water & sodas

Light Deserts:

Fresh Fruit Kebabs

Watermelon

Ice Cream Cones

Invite lots of friends this is a lot of food! Have a fun & safe holiday!

Shrimp Vera Cruz

When ever I am offered Chicken, Fish or Shrimp Vera Cruz, I think of the old Western Movie with Gary Cooper. When we visit Cabo, Vera Cruz is a popular offering, even thought the dish comes from the state of Veracruz. Veracruzana is a dish full of onions, jalapeños and tomatoes. In this recipe it is served with shrimp, but it can be served with any type of fish or chicken. The heat of fresh jalapeños varies depending on growing conditions. Be sure to taste yours as you're adding them to the dish and adjust the amount according to your taste. (Poor Matt has to go in the other room when I cook with jalapeños, his eyes get watery.) For pepper flavor without the heat, use a thinly sliced green bell pepper in place of the jalapeños.

Serve with: Rice and a salad with an avocado.
2 teaspoons canola oil

1 bay leaf

1 medium onion, halved and thinly sliced

2 jalapeño peppers, seeded and very thinly sliced, or to taste

4 cloves garlic, minced

1 pound peeled and deveined raw shrimp (16-20 per pound; see Shopping Tip)

3 medium tomatoes, diced

1/4 cup thinly sliced pitted green olives

1 lime, cut into 4 wedges
Heat oil in a large nonstick skillet over medium heat. Add bay leaf and cook for 1 minute. Add onion, jalapeños and garlic and cook, stirring, until softened, about 3 minutes. Stir in shrimp, cover and cook until pink and just cooked through, 3 to 4 minutes. Stir in tomatoes and olives. Bring to a simmer, reduce heat to medium-low, replace cover and cook until the tomatoes are almost broken down, 2 to 3 minutes more. Remove the bay leaf. Serve with lime wedges.

Tortelini with Sage Butter Sauce

Our niece Lily loves pasta, in fact tortellini is one of her favorites, it was also one of my favorites as a kid. While Lily eats her pasta plain, her mom & dad would probably appreciate a sauce! The traditional cream sauce would be much too heavy for the hot summer in Arizona. A butter sage sauce is lighter yet delicious.

6 tablespoons butter
4 cloves garlic, minced
1/2 teaspoon fresh chopped sage
1 teaspoon salt
1/8 teaspoon fresh-ground black pepper
1 pound fresh or frozen cheese-filled tortellini
2 tablespoons chopped flat-leaf parsley

In a medium frying pan, melt the butter over low heat. Add the garlic and cook, stirring occasionally and mashing the garlic with the back of a wooden spoon, until it is soft and golden, 10 to 12 minutes. Stir in the sage, salt and pepper.
In a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh and 12 minutes for frozen. Drain the pasta and return to the pot.
Add the butter and parsley and toss over low heat until the pasta is thoroughly coated with the butter, about 1 minute.

Chicken & Sun Dried Tomato Orzo

Another favorite web site I like to look at for food ideas is Eating Well. Eating Well offers ideas on changing up your favorite recipes for a lower calorie version. They also have sections devoted to getting more vegetables in your meals, this is always a challenge for me, as Matt hates the green stuff! This chicken & orzo is a great meal for a week night, quick to prepare & a healthy dinner choice.

8 ounces orzo, preferably whole-wheat

1 cup water

1/2 cup chopped sun-dried tomatoes (not oil-packed), divided

1 plum tomato, diced

1 clove garlic, peeled

3 teaspoons chopped fresh marjoram, divided

1 tablespoon red-wine vinegar

2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided

4 boneless, skinless chicken breasts, trimmed (1-1 1/4 pounds)

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 9-ounce package frozen artichoke hearts, thawed

1/2 cup finely shredded Romano cheese, divided
1. Cook orzo in a large saucepan of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse. 2. Meanwhile, place 1 cup water, 1/4 cup sun-dried tomatoes, plum tomato, garlic, 2 teaspoons marjoram, vinegar and 2 teaspoons oil in a blender. Blend until just a few chunks remain. 3. Season chicken with salt and pepper on both sides. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, adjusting the heat as necessary to prevent burning, until golden outside and no longer pink in the middle, 3 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm.4. Pour the tomato sauce into the pan and bring to a boil. Measure out 1/2 cup sauce to a small bowl. Add the remaining 1/4 cup sun-dried tomatoes to the pan along with the orzo, artichoke hearts and 6 tablespoons cheese. Cook, stirring, until heated through, 1 to 2 minutes. Divide among 4 plates.5. Slice the chicken. Top each portion of pasta with sliced chicken, 2 tablespoons of the reserved tomato sauce and a sprinkling of the remaining cheese and marjoram.

Balsamic Grilled Filets

Balsamic vinegar has wonderful flavor & is typically something you would already have at home. Using it as a marinade for chicken or steaks provides a delicious dish. On a Sunday night I love having a grilled filet & some grilled vegetables for dinner.

3 tablespoons olive oil

2 tablespoons balsamic vinegar

2 tablespoons Dijon mustard

1 teaspoon course sea salt

1/2 teaspoon freshly ground pepper

6 to 8 long, fresh rosemary sprigs (remember in Arizona you can raid a neighbor's shrub!)

Kitchen twine or string

4 (6-ounce) filet mignon steaks, 1 inch thick (I like to get mine at Costco)

4 small red onions, halved

4 plum tomatoes, halved

Cooking oil spray

Mix together the oil, vinegar, mustard, salt, and pepper in a large, shallow dish. Wrap a rosemary sprig around edge of steak and tie ends securely with kitchen string. Repeat with other steaks. Place steaks in marinade and turn to coat. Cover with plastic wrap and refrigerate 30 minutes or overnight.
Lightly coat clean grids of grill with cooking oil spray. Heat the grill to medium-high heat. Lightly brush onion and tomato halves with oil. Place onions on grill, cut side down, and grill 10 minutes with the lid down. Turn and cook 5 minutes more; transfer to a plate and keep warm.
Place steaks on grill and cook, without turning, 4 minutes with the lid down. Turn steaks and place tomatoes, cut side down, on grill. Cook steak and tomatoes, with lid down, 4 minutes. Transfer steak to plates along with the onions and tomatoes.

Update:Crazy

Update:
The day we left for Denver I went to Sprinkle's the famous cupcake shop. FYI, you can bring a dozen cupcakes & 2 bags of Rosemary on an airplane. The Sprinkles cupcakes were amazing, I will do my best to find a recipe!
We leave today for Denver to visit my family. My cousin Kaitlin is graduating from Colorado State. After writing my post on Slow Roasted Rosemary Chicken, my mom asked me to bring her 2 quart sized bags of rosemary, since you can clip it off hedges in Arizona. Well I forgot until last night at 9 pm, nothing will get you a look like you are crazy than people seeing you trim rosemary with your kitchen scissors at night. I got it back to the house, washed it & bagged it up to put in my suitcase, Matt & I laughed so hard it looks like drugs. We are pretty sure it will be confiscated but I had to try it's for my mom!

Flank Steak Tips

Here is the final grill tip! When ever people hear that I write a cooking blog, I am always asked about cooking a London Broil or a flank steak. My dad makes one that is so good, it is my favorite meal when I go home. (Not that I don't miss my mom's cooking, but she taught me to make her signature dishes)

This cut of beef comes from the flank. Long and flat, the meat is slightly tough but flavorful. (It's the cut of choice for fajitas.) In fact, skirt steak has so much flavor that you don't need to use heavy marinades. Season it with salt and pepper or some fresh herbs, then throw it on the grill. (My dad uses Montreal Steak Seasoning, it is always delicious) Once it's cooked, slice the meat across the grain for maximum tenderness.

Keeping Grilled Food Juicy

There is nothing worse than eating a dry piece of meat from the grill. One trick I use is marinading my chicken in plain yogurt before I grill. Here are a few more tips from Real Simple.
The best foods for grilling are fatty ones because they stay juicy over high heat. Fish and chicken, because they are so lean, tend to dry out on the grill.
Avoid cottony fish by cooking it with fruit or lightly brushing it with olive oil.
To keep chicken from drying into jerky, leave the skin on while it cooks. (Perching it on a can of beer helps, too.) The skin is a protective jacket, and almost none of its fat is absorbed by the meat underneath. Another way to keep the juices in fish and chicken is to use only tongs or a spatula for turning. Don't stab them with a fork. Save that for rescuing those hot dogs that have fallen into the fire.

Flavoring your Grill

You hear people talk about Hickory Smoked, and other grilling flavors. I myself am not a griller, I leave that to Matt. Real Simple offers some tips on the subject & adding a flavor to your grill is quite simple.

Topping coals with hardwood chips, such as hickory, oak, apple, or cherry, adds old-fashioned barbecue flavor to food.

Charcoal: Place about one cup of chips that have been soaking in water for one hour on each mound of charcoal, then cover the grill. For prolonged cooking, of a brisket, turkey, or other large piece of meat, add fresh charcoal and chips every hour.

Gas: Most high-end models have a separate smoker box-a metal tray or box that holds chips directly over a burner. If your grill is equipped that way, add the chips and run the smoker-box burner on high until you see smoke. If you don't have a smoker box, make your own smoker pouch following these steps:

1. Place one to two cups of soaked wood chips on a sheet of heavy-duty aluminum foil.

2. Make a pouch, folding over the edges twice to form a seal.

3. Poke a few holes in the top with a pencil or knife to allow the smoke to escape.

4. Place the smoker pouch under the grate and directly over one of the burners. Run the grill on high until you see smoke, then reduce the heat to the desired temperature.
Side note, if you want to be completely lazy, Williams Sonoma sells foil pouches.

Making a Perfect Burger

The Real Simple Grilling tips were too good not to share. Everyone should know how to make a perfect burger, not just the guys. I loved it when my sister in law Carolyn said she was a better griller than her husband. I actually leave the grilling to Matt, but I would like to learn. My dad is an excellent grill chef. I had no idea about the fat & caloric content of the higher fat beef.

Making a great hamburger is a perfect excuse to go cheap at the butcher counter. More fat in the meat means more flavor, so skip the high-priced extra-lean sirloin and buy regular ground chuck instead. (Much of the fat drips out during cooking, anyway.)

After grilling, the regular ground-beef burger has only 13 more calories and two more grams of fat than the lean burger, but it is much more moist and flavorful.

To make 4 juicy burgers, take 1 pound of ground beef and, handling it as little as possible, gently shape it into patties (the meat strands should still show).

For medium to well-done burgers, grill the patties over a medium-hot flame for 4 to 5 minutes per side, turning only once.

How to Grill Corn

With summer upon us, it is time to get cooking on your grill. Real Simple Magazine always has great grilling tips. One of my favorite summer treats is corn on the cob, at the Minch house we always eat it after dinner, like desert.

This method works on a grill or in the oven (preheated to 500 degrees).
1. Carefully pull back the husks, keeping them attached while exposing the kernels.
2. Gently pull out the silks by hand.
3. Wrap each ear's husks back around the kernels and carefully twist the tops closed.
4. Place the corn on a medium-hot grill (or on the oven rack) for 20 to 30 minutes. Turn the ears occasionally so the corn roasts evenly; take care not to overcook. (If the fire is very hot, soak the corn in cold water for 10 minutes before grilling.)
5. Use tongs to remove the ears from the heat. Wearing oven mitts, remove the husks. If you like your corn charred and smoky tasting, baste the husked ears with olive oil or butter and put them back on the grill or under the broiler briefly before serving.

Magnolia's Buttermilk Chocolate Cake

Well Friday night came & I was all set to make Lily's Devil's Food Cake when I didn't have all the ingredients. Which turned out to be a good thing because this Buttermilk Chocolate cake was a dream! Not too chocolatey, moist, it was wonderful. Lily being so prim & proper did not dig into her cake but ate it with a fork like a little lady. The photo is of Lily in her Gap sunglasses, I got her. She didn't like them at first which Matt said was because they were not Chanel like my glasses.

2 cups all-purpose flour
1 tsp baking soda
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup firmly-packed light brown sugar
4 large eggs, room temp
6 oz unsweetened chocolate, melted
1 cup buttermilk
1 tsp vanilla extract

Preheat oven to 350F/180C.
For a layer cake use 2 9 inch rounds, spray & line the bottoms with parchment paper. In a small bowl, sift together flour and baking soda. Set aside. In a large bowl, on medium speed of your mixer, cream butter until smooth. Add sugars and beat until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add chocolate, mixing until well incorporated. Add dry ingredients in 3 parts, alternating with the buttermilk and vanilla. With each addition, beat until ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure ingredients are well blended and the batter is smooth.
Carefully spoon the batter into the pans, filling them about 3/4 fulls.
Bake for 30-35 minutes until the tester toothpick inserted in the center comes out clean.
Cool in the pans for 15 minutes before removing them from the tins and cool completely on cooling racks before frosting.

Vanilla Butter cream
(this butter cream is wonderful, not to sweet)
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Lily's Birthday Cake

Our niece Lily is turning one on the 14th, for anyone who wants to buy her a gift Lily loves books, baby dolls & cute clothes.
(she looks great in turquoise)
Anyway her party is on Saturday & I am getting to make her cake.
Me being me, I am way too excited about it & totally over thinking it. I am leaning toward this Devil's Food Cake from the Magnolia Bakery. (I am going to leave the coconut off) Lily's mom requested vanilla with vanilla in order to keep her clean but I made molten chocolate cakes at Christmas & Lily loves chocolate. So does her Uncle Matt & I always want to make his favorite.
Cake:
3 c. flour
1-1/2 tsp. baking powder
1-1/2 tsp. soda
1/4 tsp. salt
12 T. unsalted butter, softened
2 c. light brown sugar
3 large eggs, separated @room temperature(see notes)
9 oz. unsweetened chocolate, melted(see notes)
2 c. milk
1-1/2 tsp. vanilla
Icing:
3 egg whites
2-1/4 c. sugar
1/2 c. cold water
1-1/2 T. light corn syrup
1/8 tsp. salt
1-1/2 tsp. vanilla
Garnish:
Sweetened shredded coconut

Make Cake:
grease/flour three 9x2" round cake pans; line bottoms with waxed paper, set aside. Sift dry ingredients, set aside. Using medium speed, cream butter until smooth. Add sugar, beat until fluffy, 3 minutes. In separate bowl, beat egg yolks until thick and lemon colored, 2 minutes. Add beaten yolks to butter mix., beat well. Add chocolate, mixing well. Add dry ingredients in thirds, alternating with milk, vanilla. With each addition, beat until well mixed, but do not overbeat. Using a spatula, scrape down bowl, making sure ingredients are well blended and batter is smooth. In separate bowl, beat egg whites on high to soft peaks. Gently fold into batter. Divide batter in pans. Bake 30-35 min. @350º. Cool in pans 10 minutes. Remove from pans, cool completely on wire rack.
Make Icing:
combine egg whites, sugar, water, syrup, salt in top of double boiler, place over rapidly boiling water. Using high speed, beat constantly 6-8 minutes, or until icing stands in soft peaks. Remove from heat, add vanilla, beat 1 minute, or until icing has desired spreading consistency. Use immediately. When cake has cooled, ice between layers, then ice top and sides of cake with 7-Minute Icing.Sprinkle top generously with coconut.

Notes:
It is best to separate the eggs when cold and allow to come to room temp. before proceeding with recipe.
To melt chocolate, place in double boiler over simmering water on low heat about 5-10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain.Remove from heat and let cool to lukewarm, 5-10 minutes.
I am going to add 2 drops of red food coloring to make the cake pretty & pink for Lily.

Baked Wings

I was on the phone with my mom earlier & she asked me how long you bake wings for, honestly I had no idea. When ever I make "wings" I make them from chicken tenders. I looked around and one of my favorite recipe sources Food & Wine had a solution to my mom's question & a recipe that sounds really tasty!
If I were to make this, which I think I will soon, I will substitute chicken tenders, I am more of a tender girl! By the way to answer my mom's question 425 for 25 minutes. (I was pretty close I guessed 425 for 20 minutes)
4 pounds chicken wings
3 tablespoons cooking oil
4 cloves garlic, chopped
1 ¾ teaspoon salt
1 ½ teaspoons cayenne
2/3 cup mayonnaise
1/3 cup sour cream
¼ pound blue cheese, crumbled (about 1 cup)
2 scallions, including green tops, chopped
5 teaspoons vinegar
¼ teaspoon fresh-ground black pepper
¼ cup ketchup
1 tablespoon Tabasco sauce
8 ribs celery, cut into sticks

1. Heat the oven to 425 degrees. In a large bowl, combine the wings, oil, garlic, 1 ½ teaspoons of the salt, and the cayenne. Arrange the wings in a single layer on two large baking sheets. Bake until just done, about 25 minutes.
2. Meanwhile, in a medium glass or stainless-steel bowl, combine the mayonnaise, sour cream, blue cheese, scallions, 1 teaspoon of the vinegar, the remaining ¼ teaspoon salt and the black pepper.
3. In a large bowl, combine the ketchup, the remaining 4 teaspoons vinegar, and the Tabasco sauce. Add the wings and toss to coat. Serve with the celery stick and blue-cheese dressing alongside.

Slow Roasted Rosemary & Garlic Chicken

When ever I post a crock pot recipe everyone seems excited about it. I guess that is because everyone is busy at work!
I love recipes with rosemary because it is a shrub in Arizona, so I can snip some from the neighbors when I want to make chicken.

10 garlic cloves, minced
2 tablespoons chopped fresh rosemary
4 bone in chicken breasts with skin
4 (3-inch) rosemary sprigs
1/4 cup orange juice
1 tablespoon balsamic vinegar
Combine minced garlic and chopped rosemary. Rinse chicken breasts with cold water; pat dry. Loosen the skin from breasts by inserting fingers, gently pushing between skin and meat. Rub garlic mixture under loosened skin over chicken. Place rosemary sprigs under the skin. Place chicken, meaty side of the breast down, in an electric slow cooker. Cover with lid; cook on high heat for 1 hour. Reduce heat setting to low; cook 7 hours. Remove chicken from slow cooker, reserving drippings. Discard skin from chicken.
Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small saucepan, stopping before fat layer reaches opening; discard fat. Add orange juice and vinegar to saucepan; bring to a boil. Reduce heat; simmer 10 minutes.

Fettuccini Bolognese

One of my favorite Italian foods is a simple one, Pasta with Bolognese sauce. Bolognese sauce can be full of calories & fat. Here is a way to enjoy the dish & trim back the calories.
3/4 pound whole-wheat fettuccini
1 tablespoon olive oil
1 small onion finely chopped (about 1 cup)
2 carrots, finely chopped (about 1/2 cup)
2 stalks celery, finely chopped (about 1/2 cup)
8 ounces mushrooms, finely chopped
3 cloves garlic, minced
1 pound lean ground beef (90 to 95 percent lean)
2 tablespoons fresh thyme leaves or 2 teaspoons dried
2 (14 1/2-ounce) can no salt added diced tomatoes with juice
1/2 cup low-sodium chicken broth
1/4 cup fat-free evaporated milk or regular whole milk
Salt and pepper to taste
1/4 cup grated Parmesan

Set a large pot of water on the stove to boil, and cook the fettuccini according to the directions on the box.

In the meantime, heat the oil in a large skillet over a medium-high heat. Add the onion, carrots, and celery and cook for 5 minutes, stirring occasionally. Add the mushrooms and cook for 5 minutes more, stirring occasionally. Add the garlic, ground beef, and thyme and cook until the meat is browned, breaking it up into small pieces as it cooks, about 5 minutes.

Stir in the tomatoes and broth and cook for 5 minutes, or until sauce is thickened. Stir in the milk and cook for 1 minute more. Season with salt and pepper.

When the pasta is done, drain it, put it back in the pasta pot, add the sauce and stir the sauce and pasta together. Put into serving bowls and top with Parmesan cheese.

Shredded Beef Chimichangas

I never eat chimichangas, I always figure it is bad enough to eat Mexican with out also frying it. But Chimis are soooo good. Every once in a while you can splurge!

Happy Cinco de Mayo.

4 flour tortillas, 12-inch diameter

1 recipe Shredded Beef

4 avocados, skinned and seeded

1 cup sour cream

2 pickled jalapeno chiles, seeded and minced

2 tablespoons vinegar from jalapeno can

1/4 cup cilantro, minced
Soften tortillas and wrap them in a towel to keep them warm. Place about 2 cup to 2 1/4 cups of Shredded Beef on each tortilla. Chop 2 of the avocados and apportion them equally on top of the Shredded Beef. Fold the tortillas and fry one at a time until crispy. Drain on a paper towel, then remove to a serving plate.
Meanwhile, mash the remaining 2 avocados; then stir in the remaining ingredients to make a thick, smooth sauce. You could use a blender or food processor.
Place the cooked chimichangas on individual serving plates and top them with the avocado sauce.

Ricotta Cheese Fondue

Making a little fondue as a hors d'oeuvres will look impressive even though it is quit simple. I like to serve cheese fondue with little warm crostini brushed with a little garlic butter.
3 Tablespoons butter
4 ounces Fontina cheese
Pepper to taste
juice of a lemon
1 Tablespoon chopped parsley
1 cup Ricotta cheese

Melt the butter in a heavy 8-inch skillet or a 1 quart saucepan over low-heat.
Add the fontina and ricotta cheese, and pepper.
Cook, stirring constantly, and mashing the cheeses slightly, until they soften and begin to bubble - about 5 minutes.
Stir in lemon juice, and garnish with the parsley if desired.

Key Lime Pie from Miami

Matt was gone on a business trip to Miami this week. He finally got home tonight. I was so excited, I missed him & I hate sleeping alone. While he was there I wanted him to go to Joe's Stone Crab, a famous Miami restaurant. Joe's is famous for their key lime pie. Matt didn't have time to go with all his conference meetings, but Joe's did post the recipe for the pie, so maybe we will have a little Miami at home.
1 cup + 2 1/2 Tbsp graham cracker crust
5 Tbsp melted unsalted butter
1/3 cup sugar
3 egg yolks
1 1/2 tsp zest of 2 limes
1 14 ounce can sweetened condensed milk
2/3 cup fresh squeezed lime juice
1 cup heavy cream chilled
1 Tbsp Powedered Sugar

Key Lime Pie
Makes 1 9-inch pie

For the graham cracker crust:
Preheat the oven to 350 degrees F. Butter a 9-inch pie pan. Break up the graham crackers; place in a food processor and process to crumbs. (If you don't have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin.) Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and sides of the pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.

For the filing:
Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.

For the topping:
Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie in wedges and serve very cold, topping each wedge with a large dollop of whipped cream.