Melon-Berry Twist

Its been hot and ooooh so humid with all its glorified mugginess this weekend. No, this isn't Florida. It's not New Orleans, and it's not Birmingham.

I'm talking about Los Angeles!

I'm miserable. I'm grumpy...and I sure could use an attitude adjustment (just ask Sir Sportsalot, he'll confirm it all).

Yesterday I came across this awesome recipe for a very cool and refreshing drink over at Kahakaikitchen; Watermelon Aqua Fresca. <----click there if you wanna see the original recipe. Thank you Deb...you helped add spice to my weekend :)

It looked so crips and so good and when she mentioned rum...the wheels started turning. I happened to have watermelon and raspberries on hand. And rum! No Aqua Fresca, but thats ok. I improvised and totally made this intentionally healthy drink NOT healthy.

1 1/2 cups seedless watermelon chunks

1 1/2 cups frozen raspberries

1 1/2 cups Sprite

1 cup rum

1/2 cup water

1/4 cup sugar

In a blender, combine the melon, berries and Sprite. At this point, I recommend straining your fruit mixture. I dunno about you, but I don't enjoy raspberry seeds between my teeth. I don't have a grand idea on the best method to do this. My wire mesh strainer got soooo clogged, it irritated me. I used cheese cloth but wasn't thrilled with that method either. It just took a while....but really it is worth doing. Is there a simple method out there? If so....please let me know.

Now...in a small sauce pan over medium low heat, combine water and sugar. Stir over low heat until sugar dissolves...seconds really. Add to fruit mixture along with the rum. Stir and serve on the rocks.

Do you know how many possibilities you have here? I mean the fresh watermelon flavor being chased by the raspberry really is awesome....but I picked up some frozen peaches at the store today.....banana-peach anyone? or what about strawberry and blueberry? I'm really excited about the flavor combos and possibilities of this. Don't like rum? Thats ok...there's always tequila :).

CHEERS!!

Peanut Butter Crisscross Cookies - 100th POST!!!

This is a special post.

Happy 100th post to me!!

I could've done a big ole cake to celebrate...or I could've done ice cream or cupcakes or something. But no. I chose Peanut Butter Crisscross Cookies

Why? Well, this was the first recipe I was known for. This was my first "signature" recipe. When I was a young girl...middle school age, this is what I baked.

I don't remember the first time I baked them. I'm sure they turned out good and / or I received lots of praise, otherwise I might not have ever made them again.

Dad liked them. And it made me feel good to make something that he enjoyed. It was that certain reward that someone who cooks and bakes loves.... That look of joy and the mmm's and oooh's.

The realization that you can make something that tastes good. And the thrill in watching others enjoy what you've made.

So this post is dedicated to nostalgia. To memories and beginnings. And to all things good that have been created since then!

And maybe even a little thanks to Better Homes and Garden for a great recipe that has lasted years and years in my family.

1 cup shortening

1 cup granulated sugar

1 cup brown sugar

1 teaspoon vanilla

2 beaten eggs

1 cup peanut butter

3 cups sifted enriched flour

2 teaspoons soda

Dash salt

Preheat oven to 375'

Real quick here....I don't think my mom ever had shortening in the house. I'm pretty sure I used margarine instead. Tonight I used 1/2 cup shortening and 1/2 cup butter. And the soda must mean baking soda. Did I mention that this cookbook is as old as I am?

Thoroughly cream shortening, sugars, and vanilla. Add eggs; beat thoroughly.

Stir in peanut butter.

(I just love playing with my food!)

Sift dry ingredients; stir into creamed mixture.

Form into tiny balls; place on ungreased cookie sheet.

Press with back of a fork to make crisscross.

When I'm ready to make my crisscrosses, I get a little bowl of water and have it handy. Dip the fork into the water every so often to keep the dough from sticking to the fork.

Dough may also be rolled and cut if desired.

Bake in moderate oven (375') 10 minutes.

Makes 8 dozen cookies.

Now, I don't have any cool prizes or gifts to hand out as party favors. But maybe you can share with me what your first "signature" recipe was or maybe the first thing you remember cooking.

Strawberry Crunch

This is one of those versatile recipes. And its also a difficult dessert (for the inexperienced food picture-taker that I am) to take pretty pictures of. I mean, you can tell that it tastes yummy by looking at all that oooey gooey fruit thats all over the place.

It just doesn't behave.


It doesn't hold itself together for the pose. Hell, it doesn't even leave the pan self composed.


But it does taste good.


And you can change it up and around and make it what you want. It kinda reminds me of a layman's fruit buckle. Easy-peasy. No intimidation factors going on here.


I did post a blog about this recipe way back when I started blogging. Only that version was for a Blueberry Crunch.

It's kinda fun to look back at what I've done, see how I've changed and hopefully grown.

I've gotten better with the picture taking thing...thats for sure. It also helps when you're using a real camera instead of a cell phone cam.

Anyways...back to the recipe...the basic ingredients haven't changed. But this time I have more pictures. Not that its so difficult that you need them....but I want to show them. So humor me a little k?


Also, I still haven't been able to find my favorite fruit pie filling; raspberries. I've been watching for it at my local markets for months and months and nothing. It kinda makes me wonder....whats going on with canned Raspberry Pie Filling? What have they done with all the raspberries? Is there a conspiracy against canned raspberry filling? I mean...this has been going on for over 8 months! I've only been able to find Apple, Cherry, and Strawberry. Is there a "click" going on between shelved fruit that we humans are unaware of? "No raspberries allowed....they outshine the rest of us and we want to be the popular ones."


(wow...what the hell is in this wine?!)


So this time....I was forced to choose strawberries:

1 package of yellow cake mix
1 can of strawberry pie filling
1 tsp lemon juice
1/2 cup chopped pecans
1/2 cup melted butter


Preheat your oven to 350' F.


In a 9x9x2 baking dish, spread the pie filling in the bottom and sprinkle with the lemon juice. In a bowl, combine the cake mix, pecans and melted butter

Mix until crumbly

Sprinkle over the pie filling....

Bake for 40 - 50 minutes, until golden brown

And there you have it. Strawberry (wanna be raspberry) Crunch.

Caribbean Chicken and Pineapple Salsa for Salubrious Sunday the 11th

Now doesn't that look incredibly tasty?


Well, thats exactly what I was thinking when I chose this weeks Salubrious Sunday dinner.


btw...my oldest daughter wants me to start cooking salubriously 7 days a week.


mmmm...naaaaaaaaa. As fun as this is....and I have made some "promising" and even a couple of really good recipes, I don't think I'm ready for a commitment.


Once a week is just fine.


Of course my youngest child would be thrilled if I did.


Sir Sportsalot, well....he thinks he would be. Except...he still has a thing going on with Taco Bell. A gal just can't compete with that stuff 24/7...as much as she tries...those Nacho Bell Grandes are just too much.


Besides, you know places like that play dirty.


They have that one ingredient....MSG! (that shits addictive!)


Ok...enough of my b.s.

Caribbean Chicken
1 1/4 cups Fiber One cereal (really?)
2 teaspoons jerk seasoning
4 boneless, skinless chicken breast
1/2 cup buttermilk
2 teaspoons Dijon mustard
1/2 teaspoon red pepper sauce.


Preheat your oven to 400' F. Spray a shallow pan or cookie sheet with cooking spray.


You want the cereal to be crumbs....either use your food processor or put the cereal in a zip lock baggy and crush with a meat mallet or a rolling pin. Pour cereal into a shallow dish or bowl and mix in the jerk seasoing.


In another zip lock baggy, combine buttermilk, mustard and red sauce. Place chicken inside and smoosh around to evenly coat all the pieces. Then coat each piece with the cereal mixture.

I had started roasting some veggies that were seasoned with EVOO and jerk seasoning. Part way through the cooking process, I removed the veggies from the oven and scooted them to the edges of the pan....giving room for the chicken....

(man overboard!!!)

Bake for 14 - 16 minutes or until done.


Umm...waaaaaaaaay too much earthy Fiber One flavor. If I have to coat my meat with cereal, I think I'll stick with corn flakes.


And now .......

Pineapple Salsa
1 8oz can of crushed pineapple in juice, undrained
1/4 cup chopped red bell pepper
1/4 cup chopped apricots or papaya, if desired
1 tablespoon chipped fresh cilantro
1 teaspoon sugar
1 teaspoon lemon juice


I had some really good fresh pineapple that I squished with my fingers and used as "crushed".

I bought this mexican papaya....

And I was thinking....apricots OR papaya? Why not both?!! So both I did.


Combine all the salsa ingredients together and store in the fridge until ready to use.

Let me tell you something. This salsa totally saved the meal! Seriously, it was refreshing and full of cool, tropical flavors. If it wasn't for getting a mouthful of this with every bite I chicken, I probably would've dumped the chicken.

For todays leftover lunch....I scraped off all that "fiber" before reheating it. (I wonder how old the person who came up with this recipe is???)


I think if I used the corn flakes next time...this would really be a great dish!


Stats (yep...its a sports thing. I've been married to Sir Sportsalot waaaaay too long! LOL)
Oh...and these numbers do not include my roasted veggies
Calories: 300 (Calories from Fat: 50)
Total Fat: 6g (Saturated Fat 1.5g; Trans Fat 0g)
Cholesterol: 85mg
Sodium: 380
Total Carb: 28g

Oh My God Gooey Butter Cake

I wanted to make something new....something simple....something sweet....and something that didn't require that I make a trip to the market.

Look what I found!

I had never seen, tasted nor heard of Gooey Butter Cake and I'd like to know who to blame cuz this stuff makes you say...."Ooooooh my God!!"

I swear it does. I heard it from 5 different people!

One gal said it 3 times in a row with different vocal fluctuations ...Oh my god....OH my god! Oh my GOD! (I was wondering if I should leave the room right about then...{blush blush}...personal moment there?)

Anyways, there are recipes all over the net apparently.

And no one....not a single person? NONE of you ever thought to clue me in here? Come on peeps...I thought you were my FRIENDS!!

Ok, I'm over it now. It's all good. No worries.

Soooooo.....I happened to find....ALL by myself...no help from anyone....Paula Deens version of Gooey Butter Cake

and ya....OMG!!!

Now...just so's ya know...this stuff is super dooper sweet. So the serving shown above is like twice as much as you'll probably want. And....it's better cold. The sweet isn't as intense or something.

Cake:

1 box (18.25 oz) of yellow cake mix

1 egg

8 tablespoons butter, melted

Filling:

1 8oz package cream cheese, softened

2 eggs

1 teaspoon vanilla

8 tablespoons butter, melted

1 16oz box of powdered sugar

Preheat your oven to 350' F

Combine the cake mix, 1 egg and 8oz of melted butter and mix well with your electric mixer...

Lightly grease the bottom of a 13 x 9 pan.

Pat the mixture into the pan.....

For the filling, in a large bowl beat the cream cheese until smooth. Add 2 eggs, the vanilla and 8oz melted butter and beat together.

Add the powdered sugar and mix with a spoon (you don't want to use your mixer cuz you'll end up with sugar everywhere). Once the sugar is mostly incorporated, you can use your mixer for a minute to get it all nice and smooth and creamy....

Spread the mix over the cake batter mixture....

Bake for 40 - 50 minutes. Don't over bake. The center is suppose to remain a little gooey.

One more little tip....before refrigerating, I recommend cutting the "cake" into serving sizings. Once cold....its a bit of a challenge to do so cuz the cake mixture on the bottom sets pretty firm, while the filling remains nice and soft.

Tenth Salubrious Sunday - Awesome! Chicken and Pilaf for your health.

It was a hit! I even got a compliment from Sir Sportsalot! He's the type that says I'm a great cook but tells everyone except me! So I totally hung onto that one. I actually even pretended I didn't hear him and made him repeat it. Its a trick I usually reserve for the few times when I tells me I'm right....but I just couldn't resist.

Besides the simple steamed veggies, this meal came from my Pillsbury Fast & Healthy Cookbook (I'm likin this book more and more):

Chicken with Caramelized Onion-Berry Spread

Orzo Barley Pilaf

I'm trying to remember why I chose these two recipes. Was it the picture? The ingredients? hmmm...probably both.

Lets start with the protein. I did make a couple of alterations. I'll list the authors ingredients and then state what I did instead next to it.

Chicken with Caramelized Onion-Berry Spread

1/2 cup raspberry spreadable fruit (did not use at all)

1 1/2 teaspoon grated ginger

1 tablespoon red wine vinegar (I used Raspberry Balsamic Vinegar instead)

1 tablespoon soy sauce

2 teaspoons canola oil

1 medium onion, chopped (1/2 cup)

4 bone-in or boneless chicken breasts, skin removed (I cut my boneless chicken breasts into large chunks)

Now....the recipe calls for grilling the chicken. The man wasn't home or something (I forget....geez, it was only 3 days ago...wth?) Anyways, I just used the stove.

In a small bowl, combine raspberry spreadable fruit (if using), gingerroot, vinegar and soy sauce with a wire whisk until blended and set it aside. (man, it smells good already. I so love the smell of soy sauce.)

In a saute pan or skillet, heat up that oil over high heat then add those onions. Cook and stir for a couple of minutes.

Turn the heat down to medium and continue cooking until the onions are tender and "rich dark brown". (my guess is that means caramelized in Pillsbury-ese.)

Reduce the heat to low. Stir in the raspberry mixture. Cook for 1 minute, stirring constantly.

Remove from heat and set aside.

If you're grilling your meat, then do so. As I stated above, I cooked mine on the stove...

Once the chicken was cooked through, it was ready to serve with the sauce poured over the top. Poof....that was easy, wasn't it?

And now for the side...

Orzo - Barley Pilaf

14 oz fat free chicken broth with 33% less sodium

1/4 cup water (why? I dunno...I just used more chicken broth)

1/2 teaspoon dried thyme (I used Italian seasoning instead)

1/4 teaspoon salt

1 cup sliced mushrooms

1/2 cup uncooked orzo

1/2 cup uncooked quick-barley (I didnt have this. Didn't know it existed...so I partially cooked my "regular" barley and used that)

2 tablespoons green onions, sliced

1/2 teaspoon grated lemon peel (yep....lemon zest! More Pillsbury-ese)

Pepper to taste

Now this is really quick and really easy. Put on your Dunce caps cuz you're gonna need 'em...

In a large sauce pan, heat up your broth, water (or more broth) thyme (or whatever seasoning) and salt to a boil. Stir in the mushrooms, pasta and barley.....

Return to a boiling, reduce heat to low; cover and simmer for 15 - 18 minutes or until the orzo and barley are tender and the liquid is absorbed....

Stir in the green onions and lemon zest. Season with pepper to taste. Eat. The End. All done.

I don't know where to begin. The raspberry balsamic vinegar with the chicken....YUM! The freshness of lemon with the pilaf....double yum! I will definitely be making this again.

And now for the "goods". Please note that these stats are based on the recipe as printed in the book and do not take my alterations into consideration (the nerve!)

Chicken with Caramelized Onion-Berry Sauce Stats:

Calories: 270 (Calories from fat 60)

Total Fat: 6g (Saturated Fat 1.5g; Trans Fat 0g)

Cholesterol: 75mg

Sodium: 300mg

Total Carbs: 26g

Orzo-Barley Pilaf Stats:

Calories: 190 (Calories from Fat 10)

Total Fat: 1g (Saturated Fat 0g; Trans Fat 0g)

Cholesterol: 0g

Sodium: 380mg

Total Carbs: 39g

From Grilled Pizza to Calzone

For ages I had been wanting to try grilling pizza. I don't know what took me so long. Maybe it was my own mental block or my imagination.....I wasn't sure what Sir Sportsalot would think of the idea so I put it off.

I think the first time I had mentioned it to him, I got one of those faces that read...."wth? what kind of an idea is that! how the....why? You're insane."

The next time I brought it up, he wasn't in the mood for pizza.

The last time I brought it up, it wasn't a question. I said...We're going to grill pizza tonight and poof. no fuss, no muss. Thank God cuz I had this homemade pizza dough in the freezer and I really needed to use it. If you wanna check out the pizza dough recipes --->click here<--- Plus my friend Michele over at MyItalianGrandmother had done a really sweet blog about her pizza grilling experience...and well....I had the "pizza grilling bug".

Now...it was an interesting experience. I wasn't as successful as Michele is but it's worth perfecting. Thats for sure!!

We basically got the pizza dough ready...

And then flipped it onto the grill....

Once the first side had some nice grill marks, it was time to flip it over and add the goodies. Only I didn't bring all my fixins outside so I was going to take the crust into the kitchen...load it up and bring it back out.

My first crust....well....it bit the dust. Literally. Some how when I umm...put the crust back onto the plate, it just kept right on going. I was really irritated. I should've snapped a picture of it. But my mind was stuck on..."Crap, now I don't have enough dough to make enough pizza for all of us. Which one of us is going to bed without dinner tonight?"

Anyways....the next couple were successful. It all happened so fast that I didn't have time to take more photos...but here's one of the "clean" pizzas

It's a little rustic looking but man was it good! I think next time I'll use a thicker crust. But not too thick. If you want to know how to really do it up right, seriously check out Micheles blog (link above). Once I master this technique, I'll go into more detail.

Anyways as it turned out....I still had one ball of dough left (nope....no one went to bed hungry that night after all)...

hmmm...what to do with one lonely ball of pizza dough?

Why...you flatten that baby out and stick some soft scrambled eggs on half of it...

Then you add some mushrooms, onions and bacon...

And some avocado and tomato....

And some cheese....

and then fold it and crimp the edges...

Pop it into a 350 oven for about 30 mins or so until golden brown....

And have an amazing breakfast!!!