Recipe Request

I'm almost ashamed to post this recipe... they are so good and seem like they must be so time consuming... but they are not. They are SO EASY!! And SO YUMMY!!

Chocolate Caramel Bars

1 14-oz. package caramels (unwrapped)

2/3 cup evaporated milk, divided use

1 package chocolate cake mix

3/4 cup butter (1 1/2 sticks), melted

1 cup semisweet chocolate chips

Preheat oven to 350 degrees F. Cook caramels and 1/3 cup of the milk in a large saucepan over low heat, stirring constantly until caramels are melted. Set aside.

Combine cake mix, butter and remaining milk. Stir by hand until mixture holds together. Press half of the dough into a greased 9x13" pan. Bake 6 minutes. Remove from oven and sprinkle with chocolate chips. Spread caramel mixture over the chocolate chips. Crumble and press remaining dough over top. Return to oven and bake 15-18 minutes. Cool slightly and refrigerate 30 minutes to set caramel layer.

Enjoy!

Cookie-Makin' Fool

What to do during a big snow storm?? Why, bake cookies of course!! And lots of 'em!

Here are our new favorites:

Chocolate Thumbprints with Chocolate Vanilla Ganache. OMG are they delicious!! Crunchy and sugary on the outside, soft in the inside. And the ganache... what a treat!! To die for. I had extra ganache so we were dipping the cookies in that before eating them ;)

I used this recipe but changed the ganache a bit. I used a teaspoon of real vanilla extract instead of the vanilla bean. Instead of using the food processor, I chopped up the chocolate and put it in a glass bowl. I dumped the warm cream mixture on top and let the chocolate soften a bit. Then I whisked it until smooth, adding the butter to it. Make sure you let the ganache set a bit before adding to the cookies so it won't be runny and messy.

On top of all of the snow we got yesterday is a thick layer of ice. Just a mess out there so it looks like another day at home. The entire Portland area is just shut down. Don't think I will be baking much though... I'm down to two eggs!! Darn!!

I also deep cleaned my (s)crap room/studio yesterday. What a mess it was. Seems like it is the room where everything gets piled up. I went through boxes of stuff that had been there since we moved in. It looks pretty darn good right now. Still more to do. Maybe I will do that this afternoon.

Nat is missing Memo something terrible. Feel so bad we cannot get up there. She was supposed to work at the barn this afternoon too. Windsong is on the top of Chehalem Mountain with a very steep driveway. They always get a ton of snow and ice. Thank goodness Janice and her family live up there so they are able to take care of everything. Not easy for them in this weather. I sure do feel bad for them.

Hope everyone stays warm and cozy today!!

It's Salsa Mania

Just made a batch of Sam's Salsa as well as a Black Bean/Corn/Avocado Salsa. Thought you might like the recipes!!

Sam's Salsa

3 cans diced tomatoes (14.5 oz. cans) (for one of these, I sub a can of tomatoes that has added green chilies)

1 large red onion, diced small (I subbed a sweet onion since they are in season)

1 fistful of fresh cilantro leaves

2 jalapenos (1 with seeds/insides; 1 without)

garlic salt to taste

garlic to taste

salt to taste

1 tsp. sugar

In a blender, pour the juice out of the tomatoes. Add jalapenos and liquify. Add tomatoes and seasonings and blend on low. Add cilantro and continue to blend. Add onion last. Pour into jars and keep chilled.

I also add the juice of 1/2 a lime to this.

Black Bean/Corn/Avocado Salsa

1 ripe but firm avocado, 1/4" dice

2-3 T. fresh lime juice

1 large ripe red tomato, diced

1 ear sweet corn, shucked and cut off of cob

3 T. diced sweet onion

1 jalapeno pepper, seeded and minced

1/4 C. chopped fresh cilantro

1 can black beans, drained and rinsed

course salt and freshly ground pepper to taste

Combine all ingredients and chill for up to 2 hours, covered.

We will be having these with enchiladas and margaritas for dinner. Muy bueno!

CSA: Week 8

This will be in our box today: lettuce, sweet onions, fresh beans, French Horticultural beans, tomatoes, basil, hot peppers, blue potatoes, summer squash, cucumbers, and Trinity sweet corn. Corn, tomatoes, basil, peppers, potatoes... I'm in produce heaven ;)

Maybe I will get some fresh mozzarella to make a caprese salad with the tomatoes and basil. How cool would it be to make BLUE crash potatoes??!! That would turn some heads around here!! Maybe I will try this recipe with the peppers! 

Happy birthday to Elise! The big 21!! Elise is one of Nat's horse trainers, and used to ride Memo before Nat took over the reins. She is such a GREAT person, and an amazing mentor for Natalie. We are so lucky to have her in our lives. I made her a killer cake for her party tonight. Will post pics later.

Went to coffee with Shauna, Teri and Kimberly this morning! Just what I needed!! Love my friends :)

Off to the barn... again ;)

CSA: Week 6

In our box this week we have lettuce, fresh beans, cucumbers, summer squash, blueberries, Candy onions, and new red potatoes.

LOVING the new red potatoes. A couple of nights ago I made these. They were to die for and I cannot wait to make them again. Seriously good stuff.

Tonight we are having muffuletta sandwiches and potato leek soup. Here is the recipe from our CSA for the soup:

Leek and Potato Soup

3 tablespoons butter
3 leeks, thinly sliced
1 medium or large onion, chopped
6 - 8 red potatoes, thinly sliced (no need to peel)
3 1/2 cups chicken broth (or enough to barely cover potatoes)
1 cup heavy cream
salt to taste
fresh ground black pepper to taste

1) Melt butter in a large saucepan over medium heat then add onions and leeks. Cook, stirring, until onions are limp and just slightly brown.

2) Add sliced potatoes to saucepan then pour in enough chicken broth to just barely cover the potatoes. Continue cooking over medium heat until potatoes are tender. Using a potato masher, mash and stir potatoes until desired consistency is reached. As you mash the potatoes and the soup thickens, turn down heat and stir frequently with a large spoon to prevent scorching on the bottom.

3) Add one cup of heavy cream (or more if you desire) and salt and black pepper to taste. Cook 15 minutes more over low heat, stirring frequently, then remove from heat and serve .

I'll let you know how it is! We actually have rain today, so having soup is going to hit the spot.

I received a huge shipment of brushes today! Natalie and I made a huge dent in taking labels off of them. What a sticky, messy job. I was so thankful to have her help. Just waiting on final artwork, then I will be a busy brush-making momma ;)

Nat rode Memo today. She was really in "a mood". Maybe she doesn't like this weather we are having. Nat stayed at the barn and pulled her mane while I ran some errands. Memo enjoys her "spa treatments" so hopefully she will be in a better frame of mind for tomorrow's lesson.

Off to make soup...

Happy Tuesday

It is CSA day. I probably won't post a pic since things are so busy around here. But here is the contents of our box today: lettuce, cabbage, rhubarb, strawberries, beets, fava beans, and a mixture of dry beans. The cabbage and dry beans are the newbies. I think I will make pulled pork sandwiches with a slaw out of the cabbage. I'll probably soak the beans and make some kind of baked beans... always good with barbeque. If the strawberries are really ripe again, I will make more jam. Nat and I have been very hard on it! Yum. Shauna put fava beans into a pasta salad... I will definitely try that.

The signs are up for u-pick raspberries! My favorite! Nat and I need to find some time to go pick lots-o-berries for the freezer.

Nat has an ortho appointment this morning. Then I think we will run over to the other side of Portland to look for a riding coat for Nat. She has outgrown yet another one. I'm hoping we can find a consignment one since she is still growing. There are a couple of tack stores over there that have consignments. Far to go, but hopefully the prices will make it worth the drive.

Short and sweet... gotta run! Have a good day all!

CSA: week 2

Much more stuff this week: 3 boxes of strawberries, more rhubarb, chard, leaf lettuce, broccoli, Italian parsley and a marigold plant. Lots-o-green.

The strawberries were ultra ripe. Had to use them tonight or lose them. We each had a bowl of ice cream with the berries for dessert and used the rest to make a few small batches of jam.

Instant Berry Jam

1 1/2 cups berries, whole

3/4 cup sugar

2 teaspoons lemon juice

1/4 teaspoon butter

Wash berries, remove stems or hulls, and crush evenly in a bowl. You should have 1 cup crushed berries. In a 3 qt. casserole or pyrex bowl, stir together berries with remaining ingredients. Cook uncovered in microwave on high for 8 minutes, stirring every 2 minutes. Serve warm or cool. Store in covered jar in refrigerator.

Nat and I made one batch of the jam with just strawberries, and one with 1 cup of strawberries and 1/2 cup of finely chopped rhubarb. Yum. It will definitely be a PB&J day tomorrow.

My other plans for the week are to make an artichoke dip using the chard (subbing for spinach), and a salad with roasted beets, goat cheese and candied walnuts. I'm sure I will use the broccoli in a stir-fry of some kind, and the parsley in about everything (maybe a minestrone that will also use the chard?)! I cut the rhubarb into small pieces and threw it in the freezer so I can add it to recipes later on. Natalie is researching rhubarb recipes for me... I told her it had to be something that she would eat. I'm thinking rhubarb muffins would be good.

Really excited about this whole CSA thing right now. It is definitely keeping me out of the grocery store which is saving us money. It has really forced me to be creative and healthy with my cooking.

Must.Stop.Baking.

I swear the butter, flour and sugar just call out my name. I just can't stop. Especially with these amazing Oregon Hood Strawberries in the house. How can I NOT make shortcakes???!!! 

This recipe is super easy and really good! I came across it on a local Portland foodie website. It received rave reviews here... we topped it with the strawberries and whipped cream.

Easiest shortcake recipe ever, no rolling, no fuss:

2 cups all-purpose bleached flour
1/2 teaspoon salt
1 tablespoon baking powder
5 tablespoons sugar, divided
1/2 cup butter, frozen
1 egg, beaten
1 egg white (optional)
1/2 cup cold half-and-half (or milk, even evaporated milk will do)

Oven rack to lower-middle position, preheat to 425. Mix flour, salt, baking powder and 3 Tbs. sugar in a medium bowl. Grate 2 Tbs. of the butter on the coarse holes of a box grater into dry ingredients; toss to coat. Repeat grating and tossing with remaining butter. Combine egg and half-and-half; pour into flour mixture. Toss with a fork to form large clumps. Lightly press clumps into a ball; add a teaspoon more half-and-half to the bowl if dough won't come together.

Turn dough onto work surface; press into an 8-by-4- to 5-inch rectangle. Cut into 6 squares, placing them 1 inch apart on a small baking sheet. (Can be refrigerated up to 2 hours before baking.) Before baking, brush tops with optional egg white for a particularly attractive sheen. Sprinkle with remaining 2 Tbs. sugar. Bake until golden brown, about 12 - 14 minutes. Let cool until warm, 5 to 10 minutes. 

Notes: Instead of topping them with regular sugar, I often top them with turbinado sugar (larger crystals and I like the crunch). Also, I often make half a recipe and use the other half of the egg to brush on the shortcakes before baking. If you like your shortcakes sweeter add a bit more than 3 tablespoons to the dough...an extra tablespoon should do it and not ruin the recipe.

CSA: Week One

Here is the contents of our first CSA (community supported agriculture) box:

fava beans

pea pods

leaf lettuce

rhubarb

strawberries

calendula plant (edible flowers)

One box of the strawberries is GONE! They were incredible! The second box will be lucky to make it until breakfast ;)

Natalie and I have already shelled and blanched the fava beans. She had a real knack for taking off the skins of the beans once they were blanched. The real test will be to see if she will eat them. We will be making fava bean risotto for our dinner tomorrow night.

And for dessert: strawberry rhubarb crisp!! Yum!

Nat already had a stalk of the rhubarb for dessert. As kids, we always used to dip a stalk into sugar and eat it. Better than any sour candy out there. She thought that was just the coolest thing and now loves to eat rhubarb like that.

We will probably make some kind of Asian dish with the pea pods. Maybe Cashew Chicken with Pea Pods? 

Looking forward to a nice fresh salad with the leaf lettuce. Not so sure about the edible flowers though. Hmmm. Not to worry... I will probably kill the poor plant before it ever flowers anyway ;) I'll put Nat in charge of it!

I was kind of expecting more in the bag, but this was the first box and it is so early in the growing season. I'm predicting each bag will be fuller as the season goes on. Didn't help that it has been June-uary around here!

I'm really excited to be eating locally grown, fresh produce. It can't help but be a healthier way of eating, and it will be so fun exposing Natalie to new recipes and foods.

Grillin'

The sun finally came out this afternoon. Alleluia.

Time to do some grillin'. Here is what's for dinner on a busy weeknight after riding lessons:

Spicy Chicken Italian Sausages 

Grilled onions and bell peppers (I use one of those special pans used for doing veggies on the grill)

Serve on a grilled hoagie bun

Foil potato packet: I slice up some potatoes. Pop them in the microwave with a little bit of water and some onion for about 5-7 minutes to par-cook them. Drain the excess water. Spray some foil with cooking spray and add the potatoes. Sprinkle with salt, pepper, garlic powder and some parmesan cheese. Add another layer of oiled foil on top and wrap it up.

Grill it all up until done. I like the sausages and potatoes to have some crusty stuff on them. MMM! Serve with some fresh fruit on the table. Don't forget some white wine. You're good to go.

Think Summer Recipe

Haven't posted a recipe in awhile. This sandwich always reminds me of summer. We have had glimpses of summer here so what the heck... here it goes.

Muffuletta

Olive salad: 

• 2/3 cup pimento-stuffed green 

olives, chopped 

• 2/3 cup pitted ripe olives, 

chopped 

• 2/3 cup chopped celery 

• 1 garlic clove, minced 

• ½ cup Italian salad dressing 

 

Sandwich: 

• 1 large round sourdough bread 

• 8 ounces thinly sliced Genoa 

salami, turkey and ham 

• 4 ounces thinly sliced provolone 

or mozzarella cheese 

For olive salad, combine all ingredients and mix well. 

 

To assemble the sandwich, cut bread in half horizontally.  Remove inside of bread leaving about 1 inch around the crust.  Spread 1 cup of the olive salad over the bottom of the bread.  Cover with overlapping slices of meats and cheese; top with remaining olive salad.  Cover with top half of the bread.  Wrap with foil and refrigerate for 1-2 hours.  If possible, put something heavy (ie. foil covered brick, heavy pan) on top of the sandwich.  To serve, cut into wedges. 

This is so yummy and travels well for picnics (or horse shows!).

Happy Memorial Day weekend everyone!

 

Almost forgot... Recipe for the Week

Caramel Apple Pork Chops

4 boneless pork chops 

vegetable oil 

2 tablespoons packed brown 

sugar 

salt and pepper to taste 

1/8 teaspoon ground cinnamon 

1/8 teaspoon ground nutmeg 

2 tablespoons butter 

2 medium tart red apples, cored 

and sliced into ½” wedges 

3 tablespoons chopped pecans 

(optional) 

Heat skillet over medium-high heat.  Brush chops 

lightly with oil and cook for 5-6 minutes, turning 

occasionally, until evenly browned and cooked 

through.  Remove; keep warm.  In a small bowl, 

combine brown sugar, salt, pepper, cinnamon and 

nutmeg.  Add butter to skillet; stir in brown sugar 

mixture and apples.  Cover and cook for 3-4 minutes 

or just until apples are tender.  Uncover and cook 

another minute until the sauce thickens slightly.  

Spoon sauce and apples over the chops.  Sprinkle 

with pecans if desired. 

I like to serve these with a wild rice mix and steamed asparagus with parmesan.

Happy Friday!!

 

This Week's Easy Meal Idea

Philly Steak Sandwiches

Cut up some steak really thin and cook in a frying pan until just brown.  Remove from pan and keep warm.  Throw a package of sliced fresh mushrooms, some chopped onion and chopped green pepper in the pan and cook for a few minutes.  Add the meat back to the pan and add some mozzarella or pepper jack cheese to the top to melt.  Serve on toasted sandwich rolls.  Tip: you can buy bags of frozen onion and frozen green peppers to make life easier. Natalie likes this French Dip style with au jus to dip her sandwich. Try using a can of French Onion soup for the au jus.

This would be good served with a salad of some kind... green, fruit, pasta... whatever sounds good. You could also use chicken instead of steak.

Trying to get back in my routine since coming home. So much to catch up on... laundry is just no fun :(

I walked this morning... I kept feeling the urge to run! So I did!! I ended up doing some intervals. I was going up a huge hill too!! I liked running downhill much better. If I'm going to keep this up, I'm going to have to get some better shoes. I could really feel my ankles and knees... they were NOT happy ;) Missed my walking buddy though... hope you feel better soon, Shauna!!

Starting to see some orders come in again... so relieved!! That was a long stretch since the holidays! My last one was from 5th Ave. in NYC! Kinda cool. My national ad hit so I'm hoping for a spurt in orders... pretty please!!! I have horse shows coming up to pay for ;)

In the Crockpot...

Greek Chicken Pitas

Throw in the crockpot:

frozen chicken tenders (I get the big bags at Trader Joe's or Costco)

a little bit of water or chicken broth (1/2 c.?)

a squeeze of lemon juice

sprinkle w/lemon pepper and oregano

Cook until done (cooks pretty fast for me... even on low). Drain off any liquid. Shred with two forks.

Serve in pita or flat bread with hummus (I like the spicy kind), sliced tomatoes, sliced cucumbers and feta cheese. Sometimes I also make a sauce out of nonfat plain yogurt and diced cukes too (tzatziki sauce).

I usually make rice and a Greek salad to go with it. For the salad, I cut up a tomato, a cuke, a bell pepper and some green onions. Add about a tablespoon each of lemon juice and olive oil and toss. Add kalamata olives and feta to the top. I especially like the tomato/basil feta... adds more flavor.

This is just an easy weeknight meal... nothing fancy. Pretty tasty and healthy though.

Easy Recipe for the Week

I have a new goal... I want to share an easy weeknight recipe with you each week.  Wanna play??

Easy Baked Chimichangas

4 burrito size tortillas

1 lb. ground beef (love the organic gr. beef from Costco!)

1 can refried beans (I love the nonfat zesty salsa kind or some other kind w/spices added; if you don't add the spicy kind, you might want to add 1/2 a package of taco seasoning or a can of mild diced green chilies.)

shredded sharp cheddar cheese

Preheat oven to 425 degrees F. Spray sheet pan with cooking spray. 

Brown the ground beef and drain off any grease. Stir in beans (and taco seasoning or chilies if you are using those). Divide ground beef/bean mixture into fourths. Add to the middle of each tortilla. Sprinkle with some cheese. Fold in the top and bottom of the tortillas, then the sides. Flip over so the seam is at the bottom on the pan. Spray the tops of the tortillas with additional cooking spray. Bake for 20 minutes or until golden brown.

Top with additional cheese, sour cream, salsa, tomatoes and avocado.

I made these on Saturday night. I served them with Spanish rice and watermelon slices.

Let me know what you think!!

Lazy Day Monday

I love holidays off from school and work.... I accomplished almost nothing and even took a nap! But I did make this...

It is called No-Knead Bread. I've been reading all about it for such a long time and just needed the time (and the cool red Dutch oven!) to make it.

I started it last night and let it rise overnight. Jim gave me the Le Creuset French Oven for Valentine's Day (what a guy!) so I gave it a shot.

I was convinced that I would goof it up, but it was pretty darn fail proof! The crust was nice and crispy and the inside was tender and soft. Best bread I have ever made.... not that I have made bread very much. I was very pleased :) Next time I will try it with half whole wheat flour so it is a bit healthier. I just love the idea of making my own bread so we are not eating all the added preservatives and nasty ingredients in store-bought bread.

And then I made cookies... sheesh. I just couldn't help myself.  Oatmeal Chocolate Chip. Oh are they yummy....

Thank goodness we are back on a normal schedule tomorrow... gotta stop the madness ;)

Today's Crock Pot Recipe

In my crockpot today:

Olive Garden Pasta e Fagioli 

1 lb. ground beef, browned

1/2 cup diced onion

1 large carrot, sliced

3 stalks celery, sliced

2 cloves garlic, minced

2 14 1/2 oz. cans diced tomatoes

1 15 oz. can white beans

1 15 oz. can tomato sauce

1 11 1/2 oz. can V-8 juice

1 T. white vinegar

1 t. salt

1 t. oregano

1 t. basil

1/2 t. pepper

1/2 t. thyme

1/2 lb. small pasta

Combine all ingredients in crock pot except pasta. Cook on low for 5 to 6 hours. Turn to High heat and add the pasta for the last 30-45 minutes or until cooked.

I added a cup of beef broth as it seemed really thick to me today so I will let you know how that worked. I was a little short of V-8 so that is probably why it was thicker.

*** Update*** The soup was too thick!!  Next time I would add more V8 and tomato sauce, and cook the noodles separately and add them at the end.

Tonight I will serve the soup with parmesan cheese, an antipasto plate (olives, salami, etc.) and garlic bread.

Bon Appetit!!

Recipe Request

Shauna loved my mom's Chocolate Mint Cookies so I thought I would post the recipe:

3/4 c. butter

1 1/2 c. brown sugar

2 T. water

2 cups semisweet chocolate chips

2 eggs

2 1/2 c. flour

1 1/4 t. baking soda

1/2 t. salt

1 pound Andes Mints, unwrapped

sprinkles

In a saucepan, cook butter, sugar and water. Add chocolate chips and cook until partially melted. Stir at all times. Remove from heat and continue stirring until all melted. Let stand 10 minutes. At high speed, beat eggs in 1 at a time. At low speed, add dry ingredients. Chill 1 hour. Line cookie sheets with foil. Make into balls. Bake 12 minutes. Add mint on top--when soft swirl around. Add sprinkles.

Tortilla Soup

I have this in the crockpot today: Tortilla Soup Ingredients 2 chicken breasts (I use the frozen ones from Costco) 1 can (15 oz.) diced tomatoes (or Rotel) 1 can (10 oz.) enchilada sauce ½ cup chopped onion 1 can (4 oz.) diced green chilies 1 clove garlic, minced 1 carton chicken broth 1 can corn (drained) 1 teaspoon ground cumin 1 teaspoon chili powder 1 teaspoon dried cilantro 1 teaspoon salt ¼ teaspoon black  pepper 1 bay leaf Tortilla chips, sour cream and shredded colby-jack cheese Directions: In crockpot, combine all ingredients except chips, sour cream and cheese. Cover and cook on low for 8 hours or on high for 4 hours or until chicken is cooked through. Remove the bay leaf.  Remove chicken and shred it using 2 forks. Add the chicken back to the soup. Serve the soup with crushed tortilla chips, sour cream and cheese.