A little tease for tomorrow's treats...

As many of you know, Tuesday is the day I make some sort of treats for Jeff's co-workers to have on Wednesday. I did make it today, but you will have to wait until tomorrow to see what it is! I wanted it to be very fresh and still warm when he brings it in so they won't go into the oven until tomorrow morning. Until then, they are relaxin' in the nice cool fridge so they will not get too "excited". Stay tuned to see how they "develop".

I had two recipes planned for dinner tonight - I'm not sure I would normally pair these together but they both looked good and wanted to try them! Spinach Custard Pie along with Autumn Apple, Pear, and Cheddar Salad with Pecans were on tap.

The Spinach Pie was pretty interesting and had quite a lot of flavor. This has basic ingredients that combine into a great tasting dish. The sour cream brings a nice tang in the background while the spinach and eggs help hold its shape so that the pie cuts pretty clean. I used a smokey paprika from Penzeys to sprinkle on top before baking.

Spinach Custard Pie

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The salad tonight was the clear winner though. The combination of the light dressing (which I thought there could of been a little more of as it just barely coated everything) with the fresh, juicy, and crisp fruit balanced each other out so well. Toasting the pecans just adds to the great flavor and another angle of crunch to the dish. I used a microplane to do the cheese but next time I might just cube the it and add a little more as it seemed to just get lost in the salad.

Autumn Apple, Pear, and Cheddar Salad with Pecans

*Click for a closer view

Recipes
Autumn Apple, Pear, and Cheddar Salad with Pecans
Spinach Custard Pie

What is it about Monday's....

What a crazy day today! It started this morning when an accident near a major highway started a brushfire that came too close to us - if the wind would have picked up who knows what might of happened! This created lots of traffic so it was hard to get anywhere. Thankfully the firefighters got it out quick enough so no major damage was done. What a start to the morning huh?

Tomato-Basil Lasagna with Prosciutto was on the menu for tonight. This lasanga has thinner layers than what we are used to so it is harder to see the filling. We often get bulk Prosciutto from Costco (until they decided to stop carrying it this past week... boo!) and when I saw this included it between the layers I knew we would love this. It has a nice kick to it from the red pepper flakes while the cheese mixture layers stays creamy. I was afraid the pasta might be a little dry, but we found this just saucy enough for us. I served simple salad greens along with a side of whole wheat garlic toast.

Tomato-Basil Lasagna with Prosciutto

Recipes
Tomato-Basil Lasagna with Prosciutto

What to come this week...

Grocery list was done early this morning so I could finish going through the recipes to make sure I had everything down I needed for this week. There should be quite a few new dishes to keep me busy in the kitchen. I thought I would give a couple previews of what ingredients we will be using later in the week.

Roasted Pistachio's

Wasabi Powder

Since it is Sunday already we should get a picture of at least one doggie up for the Weekend Dog Blogging event that Sweetnicks hosts. With the weather cooling down finally (85 today - woohoo!) Spike was out enjoying the nice weather in our brittle grass. The grass is slowly starting to green up again and soften some. Make sure to head on over and check out the rest of the cute dogs - she should have the wrap up posted sometime tonight!

Netflix brings us Identity tonight which is a thiller with Ray Liotta, John Cusack, and Rebecca De Mornay.

Check back with us each day to see what we manage to make next in the kitchen!

Weekend Cat Blogging 18

It's that time again when food bloggers from all over the world show off their kitty friends. Clare over at Eat Stuff usually hosts this, but I think this weekend Farmgirl Fare has taken over the duties.

If we can't find Miss Kitty, then this is the one place she is sure to be. She took this spot over almost a year ago and we caught her red handed waking up from one of her many naps. Look at her eyes, I think she had a little too much cat nip this morning...


On to the week in review... We made 10 new recipes this week, but I think the standouts for us were the Pumpkin Doughnuts and Apple Cinnamon Chip Granola Squares. Since it is Saturday, chicken salads as normal for dinner tonight. We will be having the apple version since we have plenty of them leftover.

DVD selection for us from Netflix tonight will be Fahrenheit 9/11. I was not sure that I was ready to watch this but it popped up in our queue and figured we might as well see what all the talk was about. I will be going through and searching the cookbooks and recipe stacks to see what will be on the upcoming menu after the movie. Stay tuned to see what we can come up with for new ones this week!

More from the pumpkin patch...

*Click on the photos to enlarge

Pumpkin doughnuts I thought would be a good way today to use up some of the pumpkin puree we had from roasting the ones we got from a local farm a few days ago. If you've never made your own before it is actually quite simple - look below the pictures for instructions.

These delicious doughnuts are baked, rather than fried, in a doughnut pan. I have had these pans laying around for the longest time calling to me "use me, please use me!" The have a mild pumpkin flavor and I used a simple powdered sugar glaze to play around with some orange designs. I didn't have much time so it was kind of a rushed job in decorating them. I made 6 large and 12 mini doughnuts with enough batter leftover to make 2 cute mini muffins. I can't wait to make these again - fun stuff!

After a visit to a local asian market to get some ingredients, I was ready to make dinner tonight. Florentine Rice Noodle Gratin is a silky, comforting, and filling meal. I served some steamed broccoli along side. The noodles are fast to cook and hold together well after being cut. Next time I might add in some minced garlic into the onion mixture - other than that I don't think I would change anything else! This would be great to make ahead and then reheat to serve later.

Recipes
Make your own pumpkin puree
Pumpkin Doughnuts
Florentine Rice Noodle Gratin

I'll take that healthy snack to go please...

Sometimes if I don't have enough time to make breakfast or when I need a snack that will actually fill me up for awhile I turned in the past to granola bars or fruit - as long as it was easy to eat on the go. I wanted to make something that would be healthy, filling, and could travel well if needed. I think I finally made the one we will stick with today. Apple Cinnamon Chip Granola Squares remind me of the Quaker square breakfast bars. When I put these in the oven I started thinking the possibilities of different dried fruit/chips and spices. They are slightly crunchy, very chewy, and packed full of whole-grain goodness.

Apple Cinnamon Chip Granola Squares

The meal for dinner this evening was picked out so I could use up the rest of the goat cheese I had leftover from making pizza the other night. Chicken Stuffed with Goat Cheese and Garlic was a delicious twist on chicken and pasta. Stuffing the chicken went a little quicker since I just butterflied rather than pounding it out. The extra garlic that you place in the sauce to simmer with the chicken really helps take away that "bottled" flavor you can sometimes taste when not making your own marinara. I thought the goat cheese might slowly seep out but as long as it is rolled up well enough with the ends tucked in nothing oozed out until it was cut!

Chicken Stuffed with Goat Cheese and Garlic

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Recipes
Apple Cinnamon Chip Granola Squares
Chicken Stuffed with Goat Cheese and Garlic

Egg-Cellent Casserole

We tend to go through a lot of eggs so we frequently buy the big 5 dozen packages from Costco. I was looking for a recipe to use up some of them for dinner tonight and came accross this casserole recipe. I was intrigued reading through the ingredients and saw how it used a stuffing mix instead of cubed bread.

Cheesy Sausage Casserole is an eggy comforting dinner or it could also be a great dish to serve during a brunch. The texture of the eggs take on an almost creamy consistency against the crusty stuffing mix. I used hot turkey sausage as that is what we had in the freezer. While I wouldn't call it hot, it did bring a nice background of heat.

Cheesy Sausage Casserole

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Recipes
Cheesy Sausage Casserole

Muffin pans get a workout....

Keeping with the Tuesday tradition to bake things for Jeff to take into his co-workers every Wednesday we went with cupcakes and muffins today. Chocolate-Raspberry Buttermilk Cupcakes and Cinnamon Doughtnut Muffins are the recipes I chose to make.

The cupcakes have raspberry jam layered inside before baking. While this was easy enough, it did take some time as I tried to make sure that the batter was surrounding each dollop of jam. I did this so the jam would not seep out the bottom or sides. I stayed with 12 servings as stated but next time I would make 10 instead to make them a little bigger. After tasting one I agreed that they only needed a dusting of powdered sugar rather than a frosting. As you can see in the second picture, I decided to cut out each letter of their company name and placed on top before dusting with sugar.

Now don't let the title of the muffin trick you into thinking it tastes like a fried doughnut in a muffin. The texture is more cake-like and with the spices and topping it does have a somewhat similar taste to a doughnut, but it certainly won't replace a real one! It is however, pretty close enough for me!

*Click on the photos to enlarge

I choose a chicken dish tonight for dinner to try and use up some that we had in the freezer. Chicken Schnitzel is a take off from the classic Weiner Schnitzel making it a bit lighter. Pounded chicken breast does not taste anything like veal, but makes a good substitute in this breaded dish. Seasoned breadcrumbs with some asiago cheese make a crispy coating after being quickly seared in a hot pan and then baked to complete. The chicken remains juicy and packs a ton of flavor. I served with a baked potato that I lightly coated in olive oil and sprinkled with salt to get a nice crunchy skin.

*Click on the photo to enlarge

Recipes
Cinnamon Doughnut Muffins
Chocolate-Raspberry Buttermilk Cupcakes
Chicken Schnitzel

In Celebration of National Cookie Month...

Brownies - so many kinds, but if you could imagine them in a round shape, shorter, and great on the go then this could be for you. Fudgies, as the people from King Arthur call them, have that classic shiny and cracked topped finish you find on fudgy brownies. Dark, rich, and most of all chewy these cookies moved to the top of my list. They have a very slight and subtle espresso background that you could easily increase to make mocha brownie cookies. You can barely taste the coffee flavor though, as it is just there to enhance the deep chocolate flavor. You could bake them longer to get crispy cookies, but my vote is to make them as is to keep them ever so fudgy and chewy.

Fudgies

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From chocolate to pizza - what a good food night! This Potato and Roasted Pepper with Goat Cheese pizza was a surprise hit. If you would of told me a couple years ago that I would make, eat, let alone enjoy red peppers and goat cheese I would of thought you were crazy! The combination of smokey peppers, creamy soft goat cheese, thin sliced red potatoes on top of a crispy thin and nutty whole wheat crust made my night complete. No leftovers unfortunely because we just couldn't stop eating this one.

Potato and Pepper Pizza with Goat Cheese

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Recipes

Fudgies
Potato and Pepper Pizza with Goat Cheese

Weekend Dog Blogging #3

Sweetnicks has been doing an awesome job of hosting the new WDB event where food blogger's show off their doggies. Don't forget about the kitties that Clare at Eat Stuff displays as they deserve equal time! This is Max - our American Eskimoe dog. He looks so content after playing with his green bouncy ball. That is his favorite toy for some reason - he runs around all day with it and if he can't find it he gets very unhappy!

*Click on the photo to enlarge

I finally got through the endless stack of untried recipes last night and picked out the ones for dinner and other baked goods we will be trying. I'm not sure if I can get to all of them this week but I'm sure going to try!

The movie last night was pretty funny - Good for rental, but not so much for a full price theater ticket! Tonight netflix brings us the DVD Racing Stripes. My sister recommended this one so we can blame her if we don't like it! Check back each day this week to see what fun and possibly messy things are happening in the kitchen!

Mile high pancakes

This morning I was in the mood for pancakes and turned to a favorite recipe that I've made in the past. I love these as they make plenty and the leftovers toast up so well in a toaster oven or even a toaster. Very simple to make, light and very filling!

11 recipes this week, 10 being new and 1 (the pancakes) being one that we've made before. Tonight for dinner is our normal saturday chicken salads.

Our DVD from netflix tonight will be Guess who with Bernic Mac and Ashton Kutcher. After the movie I plan to get out the stack of untried recipes (I should get a picture!) and search through to see what the menu for next week will be. I hope to keep the fall theme going but we shall see. Stay tuned!

Recipes

Hearty Pancakes

Basking in the fall aroma

I've been wanting to make something with Pumpkin as that is one thing that really reminds me of the fall season. The first thing that came to my mind was a muffin and so it was made today! These big muffins have a nice dome and are pretty moist. The aroma in the house was exactly how I picture fall if you could smell the season. The spices bring so much to these muffins it is important to use as fresh as you can. While they are good plain, I could see adding crystallized ginger, cinnamon chips or chocolate chips to add some other fun flavor!

Spiced Pumpkin Muffins

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I've never had fried rice before so when I saw this recipe in one of my old CL magazines I saved it, but just tonight I finally had a chance to make it. I have nothing to compare it too, but we thought it was very good! Crisping up diced fresh ginger and garlic infused the oil that heated the rice and brought the flavor throughout the whole dish. I was not sure about the adding of the egg, I stuck with the recipe though and I guess it worked!

I served this along side of grilled chicken with a Blueberry Balsamic Vinegar BBQ sauce. The sauce needs only 15 minutes to cook and packs such a punch with sweetness and tang. I can see adding this to other meats - very good!

Blueberry Balsamic Vinegar BBQ Chicken with Ginger Fried Rice

*Click on the photo to enlarge

Recipes
Spiced Pumpkin Muffins
Blueberry Balsamic Vinegar BBQ Sauce
Ginger Fried Rice

Treats from England...

We received a great foodie gift in the mail today. Thanks to Mari K and Debra who were traveling in London and picked up these wonderful bottles of Wild Garlic sauce. I've never seen or tasted anything like this before and I can't wait to find a reason to use it.

On to dinner... we had another great casserole tonight. This one is pretty spicy and makes use of some leftover items in the fridge I needed to use up. Chili and Cheddar Bow Tie Casserole takes on a smokey flavor from cumin and chili powder while some chipotles in adobo add some much welcomed heat. Even though the amount of Canadian Bacon is small, crisping it up in the butter brought out its taste throughout the sauce and combined with the sharp White Cheddar I used it was perfect. There is a little leftover in the fridge just waiting to be eaten for lunch tomorrow.

Chili and Cheddar Bow Tie Casserole

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Recipe

Chili and Cheddar Bow Tie Casserole

Dinner in a snap...

The caramel apple bars that Jeff brought in this morning I think went over very well! I hope they enjoyed them as much as I did making them - the leftover caramel is very good! I just might have to find a reason to make these again soon!

I have FoodTV on quite a bit when I can and when I saw Ms EVOO Rachel Ray making this I had to find the recipe because it looked way to easy to be good. I sometimes find that when we make her recipes, it can take longer than 30 minutes but this one is an exception. These sandwiches are a snap to prepare because it uses deli roast beef and the au jus is pretty simple. I used a toasted sourdough roll for the bun and with the warm juice it doesn't get much better than this for a fast dinner! I did gently simmer the sliced beef in the juice for 5 minutes or so to give a little flavor and to warm the meat.

French Dip Sandwiches (Adapted from Rachel Ray)

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Recipe
French Dip Sandwich

Since I've been tagged 3 times by Sweetnicks, Catherine, and KitchenMage for the 23/5 meme I guess I should get around to it!

The goal is to go back to the 23rd post from the start of their blog, take the 5th sentence, and think about why you wrote what you did. When you are done tag 5 others to join in!

My 5th sentence is "I was outside early this morning and noticed a tree rose bush we planted a few months ago is finally coming into its own."

I wanted to write about this because we ordered the bush from an on-line source and it looked pretty bad when we first opened up the box. We were pretty skeptical that it would grow in our soil (if you can even call it that out here) but it finally look off! It is now growing like wildfire after our monsoon and I can't wait to keep seeing all the flowers it will make.

Here's my list of fellow food bloggers to tag:
The Savory Notebook, The Bakers Rack, Poco-Cocoa, Busy Nights Real Food, and Everybody likes Sandwiches.

Fun with Caramel

Keeping with the fall theme this week I found a recipe that had me at first glance. Being Tuesday it was a perfect day to get these made so Jeff could bring these in for his co-workers. Caramel Apple Bars have a chewy and oatmeal cookie like crust topped with sliced apples and homemade caramel. You can use the premade caramel squares mixed with a couple tablespoons of milk, but making your own is so much better! With some of the base thrown on top to give some added crunch these bake into a delicious fall bar cookie.

Caramel Apple Bars

*Click on the photo to enlarge

After finding some great goat cheese in Whole Foods, I found this recipe I saved from an older Gourmet Magazine. Orzo with Ham and Goat Cheese is a very simple recipe, but has a lot of flavor. Instead of cooking the orzo in water as the recipe suggests, I used chicken broth as I thinks it lends a great taste to the pasta. This is like a big bowl of comfort food for us. The dish ended up having a creamy texture inside with a nice crunch on top from briefly broiling. Hard to believe with such few ingredients that this has so much flavor!

Orzo with Ham and Goat Cheese

*Click on the photo to enlarge

Recipes
Caramel Apple Bars
Orzo with Ham and Goat Cheese

Feeling fallish

You may notice that this week's menu has hints of fall and comfort foods. Even though it is still well over 100 degrees out here I still get that "fall time" feeling when it gets to this point in the year.

After glancing through a few cookbooks looking for something that reminded me of the fall season I found this recipe. These sturdy cookies have a nice maple flavor and are pretty thick. They have a crisp outside but are soft and chewy in the inside. I'm not one who usually enjoys nuts in baked items but I think in these cookies they bring such a depth of flavor and crunch.

Maple-Walnut Cookies

This casserole for dinner went over really well. This has a lot of sauce, so if you like that this one is for you! I did vary the recipe a bit and my changes are noted. The sauce is smooth and creamy and with the tender broccoli/chicken combo the texture is very pleasing.

I served Shredded Brussels Sprouts with Bacon and Hazelnuts (CL) along with this. Shredding the sprouts in the food processor saves on time and this side comes together very fast. The toasted hazelnuts bring crunch and of course the bacon and drippings only help to add to the overall great taste. As long as the sprouts are left crisp tender and not mushy it's surely to be a hit!

Chicken and Broccoli Casserole (CL)

Recipes

Maple-Walnut Cookies
Chicken and Broccoli Casserole (adapated from CL)

Weekend Dog Blogging #2

Sweetnicks is hosting the new Weekend Dog Blogging event where food bloggers come out and show their pups! This is our sad older puppy Spike. As you can see he has a bandage on his foot because he has a couple tumors that he licks at and they keep coming back. We've tried surgery to make them go away and we've done the lampshade (oh I wish we had a camera then!) but nothing seems to keep them from coming back. He is a rescue dog with some jack russel terrior in him and is about 15 years old. I hope we can get his leg figured out soon so he can get back to his happy self!

After I finally finished the menu for the week we went and got the grocery shopping done. I believe this will be another busy with new recipes week so I hope you can check back with us and see how we do!

Our netflix selection for tonight will be Meet the Fockers. We enjoyed the first movie and I hope this one can live up to it!

Week in Review

This last week was pretty busy in the kitchen! 11 new recipes and I think we enjoyed each one.

As usual, I made the saturday salads for dinner tonight but there is a couple things I did do different. The last couple times we were in San Francisco we ate at a place called Firewood Cafe in the Metreon and had a great salad there. The one thing that stood out for me is how they prepared their apples for the salad. I wrote them an e-mail and they let me know what they did.

Using granny smith apples they marinate them in lemon juice, apple cider vinegar, a dash of salt and a dash of sugar. I did the same tonight and it tasted just like it. Very fresh with a nice bite and I liked the added crunch in the salad.

Our DVD selection for tonight from Netflix is School of Rock with Jack Black. We ment to see this one in the theater, but never got around to making it there. Check back and see what we are doing this upcoming week - I suspect the kitchen will be very busy again!

Using up some chicken...

After filling up the freezer with chicken a few weekends ago I have been keeping my eye out for new and different chicken recipes. I came across this one a couple months ago in my large stack that I have set aside from different magazines and have been meaning to make it. Knowing that I enjoy lemons with chicken I knew this was going to be good. Lemon Chicken Pita Burgers with Spiced Yogurt Sauce is shown below.

Instead of buying pre-ground chicken, for the first time I just made it myself (hello it's about time...) It's much cheaper this way and it was super easy in the food processor. I was going to use the grinder attachment for my KitchenAid mixer but wanted to try it in the FP to see how it would work. Thumbs up! The chicken held together very well and is quite juicy. The sauce is just enough for each patty to be coated well so you get some in each bite. The tang from the yogurt and lemon brings out such a unique flavor in the chicken with the greek seasoning we used. I served some of Trader Joe's Spicy Flax Tortilla chips on the side.


Lemon Chicken Pita Burgers with Spiced Yogurt Sauce(CL)

1/2 cup chopped green onions
1/3 cup Italian-seasoned breadcrumbs
1 tablespoon Moroccan or Greek seasoning blend
1/2 teaspoon coarsely ground black pepper
2 large egg whites, lightly beaten
1 pound ground chicken
2 teaspoons grated lemon rind, divided
1 tablespoon olive oil
1/2 cup plain low-fat yogurt
1 1/2 teaspoons chopped fresh oregano
4 (6-inch) pitas, cut in half
2 cups shredded lettuce
1/2 cup diced tomato

Combine first 6 ingredients and add 1 teaspoon rind, stirring well. Divide the mixture into 8 portions, shaping each into 1/4" thick oval patties.

Heat oil in a large nonstick skillet over medium-high heat. Add patties; cook 2 minutes on each side or until browned. Cover, reduce heat to medium, and cook 3-4 minutes.

Combine remaining 1 teaspoon rind, yogurt, and oregano, stirring well. Fill each pita half with 1 patty, 1 tablespoon yogurt mixture, 1/4 cup lettuce, and 1 tablespoon tomato.

Serves - 4

Uh oh... dogs have no biscuits!

***I think I fixed the issue with people viewing in the 800X600 display. If you are still having problems please let me know by sending me an email! Thank you!

I discovered yesterday that we were totally out of the peanut butter snaps that we made for the puppies before. I was going to make them again today, but decided I would try something different and made a more savory biscuit for the dogs. These get their flavor from cheddar cheese and garlic. They are much more thick that the previous treats, but still remain fairly crispy. Spike and Max really liked these! I played around with a Dachshund cookie cutter I found - the result is pretty neat. We don't currently have that kind of dog but will be our next one I think!

Garlic and Cheddar Dog Biscuits

For dinner tonight, I found this recipe some time ago and finally got around to trying it. The recipe caught my eye because of the way it is made - making frittata's and then cutting them into 1/4" ribbons and mixing with a tomato sauce. I guess it would almost be a replacement for pasta, but I'm not sure what they were going for. These came together so quick and with the pecorino topping gave these a nice peppery flavor. The texture was a bit different but overall it was a good dish!

Baked Frittata Ribbons in Tomato Sauce(CL)

Baked Frittata Ribbons in Tomato Sauce(CL)

Sauce:
Cooking spray
2 cups finely chopped onion
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh basil
2 garlic cloves, minced
4 cups chopped seeded peeled plum tomatoes (about 2 1/2 pounds)
1/2 teaspoon salt

Frittata:
1/4 cup finely chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 large eggs
4 large egg whites
1/4 cup (1 ounce) grated fresh pecorino Romano cheese

To prepare sauce, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion, 2 tablespoons parsley, basil, and garlic; cook 7 minutes or until onion is tender, stirring frequently. Stir in the tomatoes and 1/2 teaspoon salt. Cover, reduce heat to medium-low, and cook 15 minutes, stirring occasionally.

Preheat broiler.

To prepare frittata, combine 1/4 cup parsley and next 4 ingredients (parsley through egg whites), stirring with a whisk until well blended. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add half of egg mixture, and cook 2 minutes or until bottom is set. Carefully turn frittata over. Cook 1 minute. Place cooked frittata on a cutting board. Repeat procedure with remaining egg mixture.

Roll up cooked frittatas, jelly-roll fashion, and cut into 1/4-inch-thick slices. Combine sauce, frittata ribbons, and cheese in a medium bowl, tossing to coat. Divide the frittata mixture evenly among 6 (6-ounce) ramekins or custard cups. Broil 2 minutes or until cheese melts and mixture is thoroughly heated.

Serves 6.

Garlic and Cheddar Dog Biscuits

3 cups whole wheat flour
2 Teaspoons garlic powder
1/2 cup vegetable oil
1 cup shredded cheddar cheese, or whatever you have on hand
1 large egg, beaten
1 cup skim milk

Preheat oven to 400

Combine flour and garlic powder in a large mixing bowl. Make a well in the center and add remaining ingredients graduallly, stirring until well blended.

Knead dough on a floured surface 3-4 minutes.

Roll dough to 1/4 inch thick and cut into your favorite shapes. Place on a lightly greased baking sheet. Bake 15-18 minutes until golden brown.

Cool on wire rack and let the doggies enjoy!