Corn Salsa

August is one of my favorite food months, there is always so much amazing fresh produce available this time of year.  For my family, that usually means more fresh veggies than we know what to do with.  With the massive amounts of veggies coming from my mom's gardens the only way be able to use them all without wasting is to turn them into things that can be canned and saved for later use.  This is one of my favorite uses of fresh produce, a salsa without tomatoes.  Fresh, zingy and just a touch of spice.  All my produce is fresh, however, if you don't have access to fresh corn (or its out of season) substitute sweet canned corn.


Ingredents:
3 cups corn, cooked, shucked and cooled
1/2 cups roasted red peppers, small dice
1 medium white onion, small dice
4 cloves garlic, fine dice
4-5 Thai chili's, fine dice
1 small bunch cilantro, chopped
1/4 cup white vinegar
3 tablespoons sugar
Salt and pepper

Mix all the produce together in a large bowl.  In a separate bowl  whisk together vinegar, sugar and salt and pepper.  Pour over the corn mixture, toss and chill.

This salsa is delicious served with just tortilla chips or try it in one of these warm applications:
Grilled into chicken and cheese quesadillas 
Stirred into couscous
Topper for tacos or enchiladas
Topper for leafy green salads (great with grilled chicken or fish)  

Dinner Colaberation

It's been far, far to long since I have update my blog.  My apologies friends.  I pledge to make food, writing and this blog a bigger priority.  So my first post in a long time will be a simple one, a good dinner with good friends.  I have a lot of friends here that appreciate great food but very few that have the know how or appreciation for cooking great food.  So when I was invited to cook with a friend and her aunt, who is an amazing C.I.A. (Culinary Institute of American) instructor chef I jumped at the chance.
As is my habit, we waited til the absolutely last second to finalize our menu.  What we came up with was a herb crusted stuff pork loin with a warm spinach and bacon salad.  Our guest chef surprised us with sausage and pepper croquettes that were the perfect complement to the meal.  For dessert?  Caramelized peaches with french vanilla ice cream.

The dinner was delicious, the company great, overall a wonderful night of food and friends.  If your looking for an evening as nice as mine, try these recipes, just add friends!

Ingredients:

Pork
2 lb Pork Loin (the actual loin not the tenderloin)
 -score the fat on the outside with deep 'X' shaped marks.  Insert a knife into the center of the loin, using a honing steel, widen the hole until there is a hollow center to the pork, for stuffing. 
1 tablespoon fresh rosemary leaves
2 tablespoons fennel seeds
1 teaspoon salt
1 teaspoon pepper
 -grind these four ingredients together in a mortar and pestle, rub 2/3rds of mixture on the pork, save the rest for the stuffing.

Stuffing
1/2 a loaf french bread, cubed and lightly toasted
2 white onions, sliced thinly
5 cloves of garlic, finely diced
2 tablespoons fresh sage, finely sliced
1/3 cup pine nuts
1/2 cup balsamic vinegar 
-heat a little olive oil in a skillet and add above ingredients, minus the bread and balsamic vinegar and add the remaining fennel mixture.  Once the onions are translucent and soft, add the balsamic.  remove the mixture from heat and add the bread.  When the bread mixture has cooled stuff it into the hollowed out pork.  Bake in a 350 degree oven for 30-45 mins (internal temp of 145 or higher). 


Warm Spinach and Bacon Salad
 2 bags prepared spinach, cleaned
2 red onions, sliced thinly
1/2 cup walnuts, crushed
-mix together in a large bowl, set aside
 1 lb bacon, cook, cool and crumble, reserving bacon fat
1/2 cup brown sugar
1/3 cup apple cider vinegar
 -add crumbed bacon to the spinach mixture.  Warm reserved bacon grease over low heat, slowly stir in brown sugar then vinegar.  Pour over spinach mixture and serve immediately.   


Peaches and Cream
5-6 fresh peaches, pitted and sliced.  set aside.
1 cup water
1 cup sugar
3 cinnamon sticks
-create a simple syrup with the water and sugar (bring to a boil in a heavy saucepan over medium-high heat).  add the cinnamon sticks.  In a glass or ceramic baking dish, pour syrup over the peaches.  Just enough to coat, do not drown them.  Bake for 30 mins in a 350 degree oven.  Serve warm over a scoop of french vanilla ice cream.   

demi cubes

I don't often endorse products but this is one that I can't help but share with you.  Demicubes is a up and coming company founded by one of my former chef instructors at culinary school.  I'm really excited to see his product launch, I just know its going to go far.  Please check out his website or facebook page and get in on a great new product! 

www.demicubes.com

www.facebook.com/pages/Demicubes/190557970994064

Spicy Apricot Chicken

My absolute favorite flavor combination is spicy and sweet, love, love, LOVE it!  This quick and easy recipe is a perfect glaze for chicken wings.  No more boring buffalo or BBQ, try this tasty glaze next time you have wings.

1/2 onion -small dice
2 teaspoons chopped garlic
2 Thai chili peppers -diced up
1 tablespoon tomato paste

1 jar apricot jam (great from the store or make your own)
bunch of fresh parsley

1 pound chicken wings and drums

Saute the first three ingredients in a touch of olive oil.  Once they have softened add the tomato paste and swirl it around the pan for about 30 seconds.  Add your jam and let simmer for ten to fifteen minutes.

 Deep fry your chicken wings and drums (to an internal temperature of 165) then toss with the glaze and parsley.  Serve warm and try not to get addicted! 

Fall Pumpkin Recipes

It’s that time of year again; the leaves are changing color, there is a chill in the air and almost every porch in town has a pumpkin as decoration.  Whether it’s spending the day looking for the perfect one at the pumpkin patch or carving up a jack-o-lantern, a pumpkin is a sure sign of fall fun.  With all these festive ways to use pumpkins it is easy to forget that they are first and foremost food.   

            The pumpkins you see carved into jack-o-lanterns are the same variety used to make canned pumpkin.  Fresh and canned pumpkin is edible and its health benefits are numerous.  Pumpkin is naturally fat free, cholesterol free, sodium free and a strong source of vitamins A and C.  A one cup serving has less than 50 calories, about ten grams of carbohydrates and a little over one gram of protein. 

            Whether you use canned or fresh pumpkin, your recipe options are limitless.  This sweet squash obviously lends itself well to baked goods, who hasn’t enjoyed a slice of pumpkin pie during the holiday season?  However, it is easy to become creative with this versatile ingredient.  Lesser known uses include soup, risotto, pudding, pancakes and lasagna.  If you are looking for a way to add pumpkin into your diet this holiday season try one of these recipes. 

For your sweet tooth:    Vanilla Pumpkin Cider Cake (contains alcohol)

Ingredients:

2 cup of all-purpose flour
1 3/4 teaspoon of baking powder
3/4 teaspoon of baking soda
3/4 teaspoon salt

2 teaspoons vanilla
2 teaspoon of ground cinnamon
1 teaspoon of ground nutmeg
3 room temperature eggs

1 room temperature egg white
1-15 oz. can of pureed pumpkin
1 cup sugar
1 cup brown sugar
3/4 cup vegetable oil

1/2 cup Woodchuck hard cider

To make this cake combine flour, baking powder, baking soda, salt and spices in a bowl and set aside.  In a separate bowl or mixer combine eggs, egg white, pumpkin, sugars, oil, vanilla and cider and mix well.  Using small batches add the flour mixture to the wet ingredients and mix until just incorporated.  Pour the batter into a greased and floured 9 x 13 pan (or two round pans).  Bake at 350 for 25 to 35 minutes or until a toothpick inserted into the center comes out clean.  Remove from oven and cool. 

As your cake cools you can prepare a whipped cider icing. 

Ingredients:

1 container cool-whip

¾ cup woodchuck hard cider

1 ½ teaspoon vanilla

1 teaspoon cinnamon

Whisk all the ingredients together in a large bowl; keep refrigerated until ready to use.   Spread icing onto a cooled cake and serve. 

For a savory option: Pumpkin and White Bean Soup

Ingredients:

1 can (15 oz) white beans – drained

1 small white onion –finely diced

1 ½  cups chicken stock

3 sliced bacon- chopped small

1 can pureed pumpkin (15 oz)

½ cup apple juice

½ cup water

½ teaspoon black pepper

¼ teaspoon salt

1 teaspoon fresh thyme

In a large pot slowly cook the bacon to render the fat, remove the bacon from the pot. Add the onion and cook in the bacon grease until translucent.  Add all other ingredients (except thyme) to the pot and simmer until warm.  Remove from heat and puree in a blender.  Pour into individual serving dishes and top with the cooked bacon you set aside and the thyme.  Serve and eat. 

woodchuck sneak peak

home-made popsicles

This is a sweet, slightly tangy treat that is easy, easy, easy to make.  It is also yummy thawed and served with fresh fruit.  Take two small containers of low fat flavored yogurt, one container of low fat cool whip, fresh fruit of your choice.  I made two varieties, one with key lime yogurt and fresh raspberries and the second with strawberry yogurt and fresh pineapple.  Pour the mixture into wax cups (the little kind you get for your bathroom) place a stick in the middle and freeze.  When they are frozen the wax cup will just pull right off.  Enjoy!  P.S. They taste even better when you have two adorable babies to watch gobble them up!

BBQ Veggie Pizza

This pizza is a low calorie veggie delight.  Please don't ask me just how low calorie it is, I'm no scientist.  I'm calling it low calorie because it has very little cheese, no greasy meats and loads of vegetables. 

Start with the crust of your choice, if you make your own a thin to medium crust works well.  So does a whole grain crust. (need a recipe? check out my previous blog Pizza! Pizza!) This time around I skipped the home made crust and used some fresh naan from my local grocery store.  This is a great quick fix if your craving pizza and are short on time or need a small serving.  For the toppings I roasted a head of garlic and used that as my first topping (not the whole head, just a couple cloves smeared over the crust).  Followed by a light brushing of BBQ sauce.  Next I sauteed some sliced zucchini, mushrooms, asparagus and cherry tomatoes.  They topped the BBQ.  Finally I caramelized a small onion and added that to my vegetable delight.  A light sprinkle of Parmesan cheese before placing it in a pre heated oven.  400 degrees until the crust is crisp and cheese is melted.  Shouldn't take more than 10 -12 minutes.  Yummo!  This pizza was so tasty it is taking alot of effort to not make it over and over, but instead try out some of my other ideas. 

Roast Beast

Recently I've been working in a deli, so I've always got my mind on sandwiches. This one is a simple favorite of mine. It is amazing on the ciabatta bread that I used in these photos but it is also incredible on sliced bread and served grilled cheese style.

Here's what you need:
you choice of bread
thinly sliced roast beef, I prefer medium
thinly sliced red onion
2 tablespoons mayo
1 teaspoon prepared horseradish
sharp cheddar cheese slices
tomato

Mix together the mayo and horseradish and spread it on the bread, add your meat and cheese and place in the oven under the broiler until warm and bubbly. Add your fresh veggies and enjoy. If your making it grilled cheese style add all the ingredients at once and grill it up with a little butter on the bread. Yumm!

Sneak Peek

Italian burgers with 4 cheese spread and breaded and fried zucchini with homemade dipping sauce

Sneak Peek

Classic caprese with homemade pizza sauce & a BBQ vegetarian

Wedding Desserts

Recent my good friends Jessica and Eric Weber got married.  Jess and I went to culinary school together and immediately became friends based on our common backgrounds and love of small town live.  I was more than excited to be invited to her wedding and thrilled when she asked me to help her prepare some of the desserts.  Jess is an amazing baker and took on the ambitious task of making all of her wedding desserts by herself and from scratch.  The menu included fruit tarts, chocolate tarts, individual pies (cherry, apple and strawberry rhubarb), cake balls (cherry, coffee, almond, strawberry), homemade marshmallows and Carmel corn.  Most everything was prepared when I arrived two days before the ceremony, however the fruit tarts needed to be done as close to service as possible so they became my task.  I haven't had a large scale baking project in months and I almost forgot how much I love it.  I had such a great time making pastry cream, chocolate silk and fruit glaze.  The tarts turned out beautifully and tasted amazing!  The dessert display at the wedding was phenomenal, people were stealing treats before they even had their dinner!  I count myself blessed to have wonderful friends like Jess and Eric and to have been able to be a part of their big day. 

Independence, IA

My one and only vacation this summer was to a sleepy little town in Iowa called Independence for a friends wedding.  I knew I would have a wonderful time seeing old friends and spending a few days away from the stresses of everyday life but I had no idea I would fall so in love with this little town.  On our last day Theary and I asked the bride and groom to send us to their favorite restaurant before we had to leave town.  They sent us to Okobojis, the local golf club with a bar and grill.  As we walked up from the parking lot we knew we had stumbled across something special.  Coming from the patio was the sound of an acoustic guitar and the voice of a scruffy long haired musician; the kind that every girl loves.  We were initially seated inside but quickly moved outdoors to hear the music and enjoy the view.  We were seated right on the bank and could see nothing but river in both directions.  As we ate our meal and sipped on screwdrivers and bloody mary's we also waved at kyakers and canoers as they lazily made their way down the river.  I could have sat on that patio for hours, content with life. I was so obsessed with the atmosphere, the food could have been horrible and I wouldn't have minded.  It wasn't, the food was delicious, although I hardly remember what I ate.  The restaurant was a great recommendation, a great meal, great atmosphere in an amazing little town. 

Okoboji Grill 
1749 Golf Course Blvd.
Independence Iowa
319-334-6576

Chicken Parmigiana

This is one of my favorite dishes to make for company.  It is easily prepared, contains familiar ingredients and looks amazing.  Here's what you need:
Chicken breast-trimmed of fat and pounded 1/2 inch thickeness
bread crumbs
fresh parsley, thyme and basil
eggs-beaten for an egg wash
marinara sauce
fresh mozzerella- fresh is key, don't get the shredded stuff
salt and pepper to taste

Start by seasoning your chicken with the salt and pepper. Next finely chop up your herbs and mix them with the bread crumbs.  First dredge your chicken through the egg wash and then dredge through the bread crumbs.  Make sure they are well coated on both sides.  In a heated saute pan with a touch of oil brown your chicken on both sides.  While the chicken is browning, pour your marinara sauce (homemade or store bought) into a glass baking dish.  Once your chicken is browned on both sides add it to the sauce.  Top each piece with a 1/4 inch slice of fresh mozzarella.  Finish cooking in a 375  degree oven.  Serve with fresh pasta lightly tossed in butter and any left over  herbs.  A handful of fresh greens with a tangy vinaigrette or Italian dressing goes wonderfully with this dish as well.  And what's dinner with friends without a bottle of wine?