Roasted Broccoli

 I've never been much of a picky eater, but as a child, I did not like broccoli. It's still not my favorite, but I've grown to appreciate these little trees. And, last week at Costco, while we were standing in front of a giant bag of broccoli, I discovered that Bradford loves it. So, we eat broccoli. 

This is my favorite, fool-proof and simple way to cook broccoli.

INGREDIENTS:

fresh broccoli 

olive oil

salt & pepper

DIRECTIONS:

Pre-heat the oven to 400 degrees. Spread broccoli evenly on a baking pan. (For easier clean-up lay a sheet of foil on the pan first.) Drizzle broccoli with olive oil and sprinkle salt and pepper on top. Using tongs or a spoon, mix broccoli until olive oil is evenly distributed.

Bake in the oven for 10 minutes.

*For a different variation: With 2 minutes left of baking, sprinkle broccoli with cheddar cheese.

Corn...the simple way

This summer I learned how to make corn. It's not grilled or roasted. I don't use an oven or a stove. I'm a little embarrassed to admit it, but this corn is cooked in a rectangular-shaped contraption that sits on my counter. It's called a microwave. I try not to use it often, but sometimes it just makes cooking so much easier. 

This may be an old recipe to many, but for me, it has transformed the way I think about corn. It has made summer cooking so much easier and it has also made for a healthier way to add a starch to each meal.

INGREDIENTS:

1 ear of corn 

wax paper

a tiny bit of butter

a tiny bit of salt

a tiny bit of pepper

DIRECTIONS:

Wrap the ear of corn into a sheet of wax paper. Twist the ends of the wax paper and tuck under. On a folded paper towel, place ear of corn in the microwave. Cook on high for 2-3 minutes. 

Remove corn from microwave, let cool and remove wax paper. Using a sharp knife, cut corn off the cob. While corn is still warm, add butter, salt and pepper. Mix until butter is melted and serve.

*This recipe may be doubled or tripled as needed. If cooking two ears of corn at one time, change microwave cook time to 5-6 minutes.

Cinnamon Bread

  There's something about the true simple taste of cinnamon. It's one of those nice, "home-y" smells. While I do not particularly care for cinnamon scented candles, I love the smell of real cinnamon baking in the oven. When I was a kid, I would often make myself a "treat" by buttering up some warm toast and sprinkling cinnamon and sugar on top. (Oh wait, I just did that the other night!) Let's get back on track. This bread is home-y delicious.

Adapted from AllRecipes.com

INGREDIENTS:

2 cups all-purpose flour

1 cup white sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

3 1/2 teaspoons ground cinnamon, divided

1 teaspoon salt

1 cup buttermilk*

1/4 cup vegetable oil

2 eggs

2 teaspoons vanilla extract

4 Tablespoons brown sugar

4 teaspoons margarine

DIRECTIONS:

Preheat oven to 350 degrees. Grease and sugar one 9"x5" loaf pan.

In a medium bowl, measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon and salt. In a large bowl, beat oil, eggs and vanilla. Gradually add dry ingredients until just incorporated.

Pour into prepared loaf pan. Smooth on top.

Sprinkle topping over smoothed batter. Using a knife, cut in a light swirling motion to give a marbled effect.

Bake for 50-60 minutes. Bread is done when a knife inserted comes out clean. Let cool, serve and enjoy!

Mediterranean Guacamole

 In case you haven't noticed, I sort of have a thing for chick peas on this blog (these are more commonly known as garbanzo beans, but I prefer the more girly name of "chick" peas). I tend to use them a lot in my cooking and I always seem to have a handful of cans in my kitchen. There are many health benefits associated with chick peas. They are an excellent source of fiber and protein and they contain many key antioxidants, including quercetin, the key ingredient in FRS energy drink. In a recent study, participants reported higher satisfaction in their diet when chick peas were consumed. To top it all off, their taste is not overpowering which means that it mixes well with endless types of foods, like avocados!

This recipe can be served as an appetizer, or as a meal if you are looking for something small, quick and simple. It is satisfying, scrumptious and good-for-you.

INGREDIENTS:

2 avocados, pitted, peeled and diced

1 can chick peas, drained, rinsed and mashed slightly with a potato masher

1/2 cup feta cheese (may also substitute with goat cheese)

1 Tablespoon lemon juice

1/2 teaspoon garlic salt

1/4 teaspoon lemon pepper

1/4 teaspoon paprika

dash red cayenne pepper

DIRECTIONS:

Mix all ingredients together. Serve with tortilla chips. Voila!

Fresh Strawberry Yogurt Cake

It is the season of strawberries and I love it. Bundt cakes are just so pretty and I love the slices they create. With a slight hint of lemon and the creamy texture of yogurt, this cake is fresh, moist, and it screams summer. You have to be careful with this cake, though. Similar to the white chocolate raspberry bread pudding, it makes a great breakfast!

From A Spicy Perspective

INGREDIENTS:

1 cup (2 sticks) butter, softened

2 cups sugar

3 eggs

3 Tablespoons lemon juice, divided

Zest of 1 lemon (optional)

2 1/2 cups all-purpose flour, divided

1/2 teaspoon baking soda

1/2 teaspoon salt

8 oz. plain or vanilla yogurt

12 oz. (about 2 cups), fresh, diced strawberries

1 cup powdered sugar

DIRECTIONS:

Pre-heat oven to 325 degrees. Grease and flour a 10-inch bundt pan. 

Sift together 2 1/4 cups flour, baking soda and salt. Mix in the lemon zest and set aside.

Using an electric mixer, cream together the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, then add 1 Tablespoon lemon juice. Alternate beating in the flour mixture and the yogurt, blending until just incorporated. 

Toss the strawberries with the remaining 1/4 cup flour. Gently fold them into the batter. 

Pour the batter evenly into the bundt pan. Bake in pre-heated oven for 60 minutes, or until a knife inserted into the center comes out clean.  

Allow to cool 10 minutes, then turn onto a wire rack and cool completely. Mix together the remaining 2 Tablespoons lemon juice with 1 cup powdered sugar. Drizzle over the top of the cake.

Grilled Chicken with Mango Avocado Salsa

We have been buying produce like it's nobody's business lately! At one point this week, we had the following items in our kitchen: cantaloupe, watermelon, avocado, tomatoes, mangoes, plums, nectarines, strawberries, blueberries, cherries and bananas. For only two people, that's a lot of fruit! So I decided to make some delicioso salsa. It could have been paired with just about any type of fish (mahi mahi, halibut, salmon, tilapia), but I decided to keep it simple and convenient (translate: I didn't have any fish in my fridge) and serve it with chicken. The result was simple, fresh and tasty!

(Bonus: we had some leftovers, so I served it up the next morning in an omelet. Who knew mangoes could taste so good with eggs!)

Inspired by Gwyneth Paltrow

INGREDIENTS:

2 servings simple blackened chicken

1 ripe mango, diced

1 ripe avocado, diced

2 ripe beefsteak tomatoes, seeded and diced

5-6 green onions, finely chopped

1 teaspoon lime juice

garlic salt, to taste

lemon pepper, to taste

DIRECTIONS:

Mix mango, avocado, tomatoes, green onions, and lime juice. Season to taste with garlic salt and lemon pepper. 

Using a sharp knife, cut blackened chicken breasts in half, lengthwise.

On a plate, place chicken breasts. Spoon a generous serving of the mango avocado salsa over the chicken. 

Enjoy!!

Catherine's Enchiladas

My favorite way to cook involves no recipe. No set rules to follow, no cleaning of measuring cups in between uses, no boundaries. The risk of this is that there is also no guarantee of a delicious meal at the end of the cooking. Fortunately, in this case, there was a very delicious meal at the end of my enchilada cooking venture. 

I hope you try this.

INGREDIENTS:

2 chicken breasts

garlic salt

lemon pepper

olive oil

6 large flour tortillas

16 oz. green salsa (maybe substitute with red enchilada sauce)

1 small can diced green chiles

1/4 cup milk

1/2 onion, finely chopped

1 clove garlic, minced

1/4 teaspoon paprika

1/4 teaspoon cumin

dash cayenne papper

1-2 cups shredded Mexican cheese

DIRECTIONS:

Start by making simple blackened chicken. Using two forks, shred cooked chicken and set aside. 

Heat oven to 350 degrees. 

Heat olive oil in a saucepan over medium heat. Add onions and garlic and saute until onions are translucent, about 5 minutes. Add green chiles, green salsa, milk, shredded chicken, paprika, cumin, and cayenne pepper and mix all together. Let simmer for about 5 minutes. 

Warm tortillas in a microwave or oven.

Spread 1/4 cup of chicken mixture in the bottom of the dish. One by one, fill each tortilla. Using tongs, spread chicken down the middle of the tortilla, add cheese, roll and set seam-side down in the baking dish. When finished rolling, top all enchiladas with remaining chicken mixture. Top everything with cheese.

Bake in the oven for 15 minutes. 

Enjoy!!!

White Chocolate Raspberry Bread Pudding

Some foods are a bit more difficult to photograph than others. Bread pudding is one of them. I can only hope that this photograph does justice to the decadent, comforting, and mouth-watering taste and texture of this delicious white chocolate raspberry bread pudding. It is really, really good, and it gets better with age. I made it with the intention to eat it as dessert (which I did), but the last 4 mornings in a row I've found myself dishing this up for breakfast. The chocolate in this recipe is really subtle, so it doesn't feel overly indulgent. Such a great way to start the day.

Are you ready for another amazing fact about this recipe? It is BETTER with stale bread. One of my biggest annoyances and challenges as a cook is not letting food to go waste. So when you buy a french loaf and it starts to get stale, don't fret! Make bread pudding!

Just one day after I made this, I watched an episode of Kelsey's Essentials where she made a tres leches bread pudding in a slow cooker! It looks equally delicious. Check it out here.

From Maureen Wittman

INGREDIENTS:

1 loaf of french bread (16 oz.)*

1 cup of white chocolate chips (or the whole bag if you're really feeling chocolate-y)

1 pint of fresh raspberries (this is two of those small rectangle packages)

6 eggs

2 cups milk

1 teaspoon vanilla

1 cup sugar

2 Tablespoons butter

*I used a whole wheat french bread loaf and it is delicious and nutritious!

DIRECTIONS:

Cut up the bread into bite-size pieces. (This recipe works best when the bread is stale.) 

In a bowl mix together the eggs, milk, vanilla, and sugar. Pour over the bread and let sit for an hour to allow the bread to soak in the liquid. You can also do this ahead of time (or the night before) and let it sit covered in the fridge.

Fold in the chocolate chips and raspberries. 

Spray a 2-quart casserole dish with cooking spray and put the bread pudding into it. Put dabs of butter all over the top. 

Place into a 350 degree oven for 1 hour. 

Let cool and enjoy!!!

Chana Masala

I have really been loving Thai food lately, but have yet to learn how to make it. Indian food is a close second and there seems to be more recipes for Indian food in the blogosphere. I found this recipe for Chana Masala and thought it was genius that it uses coconut milk (a staple in Thai food). Then I realized that coconut milk is a common dairy substitute for vegans and most chana masalas do not use coconut milk. But I actually seem to think this meal tastes a lot better with the lovely, subtle island taste of coconut milk. 

(If you'd like another lovely option for Chana Masala without coconut milk, click here.)

Adapted from The Gluttonous Vegan

INGREDIENTS:

2 cans chickpeas, drained and rinsed

2 onions sliced

3 cloves garlic, minced

1/4 teaspoon ginger

2 15 oz. cans diced tomatoes*

1 can coconut milk

1/2 teaspoon red pepper flakes

1 teaspoon ground cumin

2 teaspoons ground coriander

1/2 teaspoon turmeric

1/2 teaspoon fennel seeds

1 handful fresh coriander

1/4 teaspoon garam masala

juice of 1/2 a lemon

*I only had tomatoes with diced green chiles and it worked just fine.

DIRECTIONS:

Thinly slice the onions and place into a deep frying pan with olive oil. Place over medium heat for about 10 minutes, or until they cook down. 

Add ginger and garlic and cook for a few more minutes. Add tomatoes, pepper flakes, cumin, ground coriander, turmeric, and fennel seeds. Let simmer for about a minute, then add chick peas. Stir them in, then add the coconut milk. 

Stir all ingredients together and let simmer for about 20 minutes, or until much of the liquid has boiled out. Be sure to stir every 5-10 minutes, so nothing sticks. 

After much of the liquid has bubbled away, add fresh chopped coriander and garam masala. Squeeze lemon juice onto the mixture and add salt to taste.

Serve immediately with rice or flatbread.

Enjoy some grub!

Chick Pea Salad

I have a special place in my heart for Mediterranean food as my grandmother often makes it for large family gatherings. (She perfected her skills after living in Baghdad and Beirut for 20+ years.) I love the simple salads and side dishes this food genre has to offer. And I love the nutritional and filling nature of chick peas. And who doesn't love feta cheese? Lots of love here in this dish. :)

INGREDIENTS:

2 cans chick peas, drained, rinsed and patted dry

2 garlic cloves, minced

1 1/2 Tablespoons fresh mint, chopped

olive oil

Juice of one lemon

1/3 cup feta cheese

salt and pepper to taste

DIRECTIONS:

Pre-heat oven to 375 degrees. In a bowl, mix chick peas, garlic, and mint and drizzle with olive oil. Mix to coat. Lay mixture in a single layer on a baking sheet.

Bake for 8-10 minutes. Remove mixture from oven, and let cool slightly. Transfer chick peas to a serving bowl and add lemon juice, feta cheese and salt and pepper.

Enjoy!

Strawberry Bread

I have always been a huge fan of strawberries. I am so happy that summer is here and strawberries are widely available. This recipe for strawberry bread ironically uses frozen strawberries which is wonderful because it means you can enjoy the fabulous fruit year-round!!!

From JustCookAlready

INGREDIENTS:

1 cup oil

2 cups sugar

4 eggs, beaten

3 cups flour

1 teaspoon baking soda

1 teaspoon salt

2 10-oz. packages frozen strawberries, thawed, with the juice (reserve 1/2 cup for topping)

DIRECTIONS:

Mix oil, sugar and eggs. Add flour, baking soda, salt, and strawberries with juice. Mix well until thoroughly blended. Pour into 2 loaf pans, greased and sugared or lined with wax paper. Bake for 335 degrees for 1 hour. (Check at 50 minutes for doneness.) Serve warm or cold slices topped with butter and reserved berries. Sinfully delightful.

Carmelitas

 

I've been making/eating a lot of Mexican food lately and it seems like the best desserts to go with Mexican involve caramel.That sweet creamy treat is so adored by Mexicans. This recipe for Carmelitas involves adding chocolate chips and nuts, but I kept it simple, choosing to focus on the simple, lovely taste of caramel.

INGREDIENTS:

2 cups flour

1 3/4 cups quick-cooking oats

1 1/4 cups brown sugar

1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter, softened
1 cup chocolate chips (optional)
3/4 cup chopped pecans (optional)
1 1/2 cups salted caramel sauce
2 1/2 Tablespoons flour

DIRECTIONS:

Preheat the oven to 350 degrees. Grease a 9 x 13 inch pan.

Combine the flour, oats, brown sugar, baking soda, salt, and butter in a mixing bowl. Beat on low until crumbly. Divide into two equal portions.

Press half the crumb mixture into prepared pan. Bake for 10 minutes. Remove and cool slightly.

If using chocolate chips and pecans, sprinkle over the cooled crust. Mix the salted caramel sauce and flour together and drizzle over the pan. Top with the remaining crumb mixture.

Return to the oven and bake for an additional 15-20 minutes or until the crust starts to brown. Allow the pan to cool and refrigerate until the caramel filling is set.

Cut into bars and serve.

Salted Caramel Sauce

image via

I have always been a fan of caramel. Despite the occasional toothache it gives me, I love the creamy, sweet texture. When I found out that caramel is actually very simple to make, I got very excited. It is basically the same technique as making a simple syrup, except you let it burn a little longer. That is what gives it the brown color.

Recipe from Kelsey's Essentials

INGREDIENTS:

1 cup sugar

1/4 cup water

3/4 cup heavy cream (I used 1% milk)

3 1/2 Tablespoons unsalted butter

1 teaspoon sea salt or kosher salt

DIRECTIONS:

In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. Boil until the syrup is deep amber in color, about 5-7 minutes. 

Remove the sugar from the heat and carefully whisk in the heavy cream or milk. The mixture will bubble (this kind of freaked me out at first--I thought I had messed up the recipe--but everything turned out great). Stir in the unsalted butter and salt.

Transfer the caramel to a dish and cool.

*Salted caramel sauce will keep in the refrigerator up to 2 weeks. Reheat before serving.

Linda Schlauder's Famous Orange Rolls

A while back, I mentioned some amazing orange rolls that a friend's mom makes for holiday gatherings. Having spent many Thanksgiving dinners at this home, I (and many others) have come to love and adore these orange dinner rolls. Linda was kind enough to share this recipe me. 

Today, I brought these to a Mother's Day family gathering and they. were. a. hit. I may have actually cursed myself because everyone has now asked for these rolls to be brought to all future family gatherings. I am okay with this because they are not incredibly difficult. (No kneading.)

These are delicious.

INGREDIENTS:

3 Tablespoons dry yeast

2/3 cup lukewarm water

1 cup butter, chopped

1/2 cup sugar

2 teaspoons salt

2 cups milk, scalded

2 eggs, beaten

6 cups flour

14 Tablespoons butter, softened

1 cup sugar

Grated peel of 2 oranges

DIRECTIONS:

In a small bowl, dissolve the yeast in the water. Combine the chopped butter, 1/2 cup sugar and salt in a large bowl. Add the hot milk and mix to dissolve butter. Let stand until lukewarm.

Add the yeast, eggs and flour and mix well to form a sticky dough. (The dough should actually be sticky so don't feel the need to add more flour.) Let rise, covered, in the refrigerator for 8 hours or longer. 

Remove dough from the refrigerator 2 to 2 1/2 hours before baking. 

Divide the dough into halves and roll each into a rectangular shape on a floured surface. Mix the softened butter, 1 cup sugar, and grated orange peel in a bowl. Spread on the dough. Roll up the dough to enclose the filling. Cut the dough into 1-inch pieces using dental floss or thread. Place into greased muffin cups and let rise until doubled in bulk (about 20-30 minutes). 

Bake at 375 degrees for 10-12 minutes or until tops are golden brown. Enjoy!

Sour Cream Biscuits

I just finished reading a novel, written by my grandfather, about his own father, who died three months before his birth. My great-grandfather, Lionel, grew up in Morgan, UT and at the age of 10, moved to Idaho where his father settled the town of Parker (Parker is my maiden name). My great-great-grandmother, Eliza Ann, was quite an inspiring figure, adjusting to many changes and always providing a comfortable, welcoming home to friends a family who needed love and support. Reading about Eliza Ann inspired me to cook simple, country food. In the book, my Grandpa mentions how, after dinner, Eliza Ann would give her husband biscuits with jam to satisfy his sweet tooth. So simple. So delicious.

From: Razzle Dazzle Recipes
Makes 4 biscuits

INGREDIENTS:

1 cup self-rising flour*
1/4 teaspoon baking soda
3/4 cup sour cream
2 teaspoons vegetable oil

*As a substitute for self-rising flour, place 1 1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to equal 1 cup.

DIRECTIONS:

Pre-heat oven to 425 degrees. 

In a bowl, combine flour and baking soda. Add sour cream and oil. Stir until moistened. Turn onto a floured surface and knead, adding flour as necessary, until dough is smooth and easy to handle.

Roll out dough to a 3/4 inch thickness and cut with a 2 1/2 inch biscuit cutter. (Or divide into four separate "balls" using your hands and flatten down, like you would if you were making peanut butter cookies.)

Place on a greased baking sheet and lightly spray tops with non-stick cooking spray.

Bake for 10-12 minutes or until golden-brown.