Homemade Toast

Roasted Tomato Sauce

2012-01-23T09:12:00.000-07:00

I made this roasted tomato sauce for the first time a few weeks ago. I have made tomato sauce from fresh tomatoes before - but I had always just simmered down the tomatoes after peeling and seeding them. This method, however, is so much less work - and has so much more flavor. I don't think I'll be passing up many sales on tomatoes anymore! This sauce combines a few simple ingredients into a wonderful tomato sauce that you can use for pastas, pizzas and dipping.

Roasted Tomato Sauce

Ingredients:
tomatoes, cut in half - I used Roma
carrots, quartered
onion, quartered
olive oil
sea salt
Italian seasoning
fresh basil

Directions:
1. Arrange tomato halves in a baking pan with carrots and onion. I used a quarter onion and one carrot to every 9x13 pan of tomatoes.
2. Drizzle lightly with olive oil and generously sprinkle sea salt and Italian seasoning over tomatoes.

3. Roast at 250 for 4 to 6 hours, until tomatoes are very tender.

4. Let the tomatoes cool for 20-30 minutes after removing from the oven, then place everything in a food processor or blender with a large handful of fresh basil.

5. Pulse to desired consistency.

6. Bring sauce back to heat by warming it over stove, or in a crock pot. I found my sauce needed just a little bit more time to cook - so I kept it in the crock pot on low for about two hours.

The World's Best Cinnamon Roll (and Cream Cheese Frosting)

2012-01-09T16:24:00.001-07:00

Cinnabon? Pphft.

The World's Best Cinnamon Roll (and Cream Cheese Frosting)

Ingredients:
Dough:

1 1/4 cups warm milk
4 Tablespoons butter, softened or cut in thin slices
2 Tablespoons sugar
1 egg
1/2 teaspoon salt
4 - 4 1/2 cups flour
1 Tablespoon dough enhancer (optional - but HIGHLY recommended!)
2 teaspoons yeast

Filling:
1/4 cup butter, melted and cooled
1 cup brown sugar
1 tablespoon cinnamon

Directions:
1. Layer ingredients in the order shown in bread maker on dough setting. Or, do it the old-fashion way by hand - Mix milk, butter, sugar, and egg together. Sprinkle yeast on top. Allow it to proof. When yeast is foamy, add in 3 1/2 cups flour, dough enhancer and salt. Knead, using as much flour as needed to bring the dough together, until smooth and elastic - about 15 minutes by hand, 8 minutes in a mixer.
2. Cover and let dough rise about 1 hour, or until doubled.
3. Punch down dough. On a well greased (if dough is on the dry side) or floured (if dough is sticky) counter, roll out into a 12 x 24-inch rectangle.
4. Spread butter evenly over dough.
5. Mix together brown sugar and cinnamon - sprinkle evenly over butter, except for the last few inches on the long side - so that the dough will seal to itself after rolled.
6. Tightly roll the dough, ending with the butter side.
7. Cut the roll into 1 1/2-inch sections and arrange in a pan. I like to put 12 in a 9x13-in pan, and then my ugly ends on a cookie sheet. (You could also freeze the rolls to use later at this point.)
8. Cover and let rise 1 hour, or until almost doubled.
9. Preheat oven to 375. Bake for 20-25 minutes or until dough begins to turn golden.
10. Immediately after taking rolls out of oven, flip upside down to remove from pan. Flipping the rolls will allow all of the juices that sank to the bottom during cooking to coat the roll while it cools. Or until you eat them all. Whichever comes first. :)
11. Serve warm with cream cheese frosting.

Cream Cheese Frosting
Ingredients:
1/2 package cream cheese - at room temperature
4 Tablespoons butter - at room temperature
1 1/2 cups powdered sugar
1 1/2 teaspoon vanilla extract
2-4 teaspoons milk

Directions:
1. Cream together cream cheese and butter. Stir in powdered sugar.
2. Add in vanilla extract and 2 teaspoons milk. Beat until light and fluffy. Add more milk to thin, if needed.

Cream of Mushroom Soup

2012-01-07T16:00:00.000-07:00

This is one of my favorite soups. And, the only form of mushroom anything I will eat. I guess I just don't care for the texture of mushrooms, but pureed into this soup - they are wonderful! The ingredients are very simple, too - mushrooms and onions sauteed with thyme in a little olive oil and balsamic vinegar, broth, and a little milk or cream. I like to keep the soup thick with the vegetables themselves, and just use skim milk instead of cream. Occasionally, I'll make it without any milk or cream at all - and just let the flavor of the mushrooms take over. mMMmm.

I haven't tried it - but I am certain that this soup would freeze very well to use in other recipes later. We just never have enough leftovers to try it out with!

Cream of Mushroom Soup

Ingredients:
16 oz mushrooms, sliced (I usually use one 8 oz pre-sliced pack of the regular button mushrooms, and one pack of pre-sliced baby bellas. If I'm fancy - I'll add in a portabello or two, as well.)
1 large onion, sliced
1 Tablespoon dried thyme
1 Tablespoon olive oil
2 Tablespoons balsamic vinegar
6-8 cups chicken or vegetable broth or stock
1 cup milk, half-and-half, or cream
salt and pepper to taste

Directions:
1. Heat oil in a large pot over medium heat. Add sliced mushrooms, onions and thyme and saute until vegetables are very tender.

2. Pour balsamic vinegar over vegetables, and saute 2-3 minutes more.

3. Add in enough broth or stock to cover the vegetables. Bring the soup to a boil and let simmer for about 10-15 minutes.

4. Transfer soup into a food processor or blender and puree well. (You may want to reserve a scoop or two of the vegetables to add in later - I like mine a uniform consistency, so I just puree it all.)
5. Pour soup back in pot, and add in milk or cream and salt and pepper to taste. If the soup is too thick, add in a little more broth or milk. Heat soup through, and serve.

Hot Fudge Sundae Cake

2012-01-06T23:44:00.000-07:00

This cake is one of my all-time favorites - a rich chocolate cake and warm fudge sauce all-in-one. Perfect over vanilla bean ice cream. The cake is mixed in the pan that it's made in - so less clean up, too! Make sure to read the directions carefully - this is made a little differently than what you might be used to!

Hot Fudge Sundae Cake

Ingredients:
1 cup flour
3/4 cup sugar
2 Tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 Tablespoons vegetable oil
1 teaspoon vanilla extract

1 cup brown sugar, packed
1/4 cup unsweetened cocoa powder
1 3/4 cups hot water

Directions:
1. Preheat oven to 375-degrees.
2. In an ungreased 9x9-inch pan or casserole dish, mix together flour, sugar, 2 Tablespoons cocoa, baking powder, salt, milk, oil and vanilla. Spread evenly in pan.
3. Sprinkle brown sugar and cocoa evenly over batter, then pour hot water over entire mixture.
4. Bake for 30-40 minutes, or until the cake on top is no longer shiny. The cake will be essentially floating over the fudge sauce, so it will wiggle in the pan a little bit - don't over-bake it thinking that it is underdone!

Huevos Rancheros

2012-01-05T14:06:00.000-07:00

I don't know how the tradition started - but growing up, every New Year's morning my mom would make Huevos Rancheros for breakfast. Is was something we all looked forward to as a family. Huevos Rancheros is a Mexican dish with beans and tortilla layered with eggs that have been poached in a tomato sauce. It's unique, healthy, and delicious!

Huevos Rancheros

Ingredients:
1 onion, diced
4 cloves garlic, minced
2 teaspoons cumin
2 Tablespoons olive oil or butter
4 ounces diced green chili's
16 ounces tomato sauce
16 ounces red enchilada sauce
12 eggs

Toppings:
tortilllas
refried or black beans
cheddar cheese
sour cream
bacon or turkey bacon, diced and cooked
cilantro, chopped

Directions:
1. Saute onions, garlic and cumin with olive oil in a large, deep skillet over medium-high heat until soft and translucent.

2. Reduce heat to medium. Add can of green chilies, tomato sauce and enchilada sauce. Bring mixture to a simmer.

3. Crack 3-5 eggs into the sauce, depending on the size of your pan - far enough away from each other that they do not touch.

4. Cover, and let the eggs poach in the sauce until they are done. Remove the eggs with a large slotted spoon, and keep warm. Stir the sauce well, then repeat with remaining eggs.

5. Layer a warm tortilla with beans, place an egg and sauce on top, then garnish with other toppings.

Honey Wheat Sandwich Bread

2012-01-04T22:27:00.000-07:00

This is my favorite recipe for day-to-day sandwich bread. Usually, I'll just stick everything in the bread maker on the dough setting - but there's a little bit of therapy for me in kneading dough, so I prefer to do it by hand when I have the time. Either way you make it, this loaf is perfect for sandwiches or snacking!

Honey Wheat Sandwich Bread

Ingredients:
1 1/2 cups warm water
2 Tablespoons honey
3 Tablespoons dough enhancer (optional, but highly recommended!)
2 cups whole-wheat flour
2 cups all-purpose flour
2 teaspoons yeast
1 teaspoon salt

Directions:
1. Mix honey and warm water, sprinkle yeast on top. After the yeast has proofed, and the mixture becomes foamy - add in the rest of the ingredients (using only as much flour as needed to make a smooth dough) and knead until the dough is smooth and elastic (usually about 10-minutes of hand-kneading for me). (Or throw everything in the bread maker.)
2. Cover with damp towel or lightly grease and cover with plastic wrap, and let rise one hour or until doubled.
3. Punch down dough and shape into loaf. Place in loaf pan and cover. Let rise 30-45 minutes, or until doubled.
4. Bake at 350-degrees for 30-35 minutes.

Dough Enhancer

2012-01-04T22:25:00.001-07:00

I don't know how I went so long without it, but I recently decided to try out a dough enhancer. When I couldn't find any at the grocery store - I decided made my own using the recipe at Chickens in the Road. I only made one substitution of Ball Fruit Fresh for ascorbic acid/vitamin C crystals, mostly because it was about $16 cheaper.

I really can't believe I have been baking bread for so long without using a dough enhancer. Seriously, it is incredible what just a little bit can do to a simple loaf of bread. Homemade bread is so good, but homemade bread with a little help of an enhancer is even better. It's kind of hard to explain the difference - trust me, just try it out and see for yourself. Your bread will be lighter and have better texture. It will stay fresh longer, and not crumble on the second day. The enhancer will make your loaf taste more like store-bought pre-sliced bread, but much much better - since it is fresh from your own oven.

Dough Enhancer

Ingredients:
1 cup wheat gluten
2 tablespoons lecithin granules
1 teaspoon ascorbic acid/vitamin C crystals or 1 teaspoon Fruit Fresh Produce Protector
2 tablespoons powdered pectin
2 tablespoons unflavored gelatin
1/2 cup nonfat dry milk
1 teaspoon powdered ginger

Directions:
1. Mix all of the ingredients together and store in an airtight container in the refrigerator.
2. Add 1 Tablespoon for every cup of whole-wheat flour, and 1 teaspoon for every cup of white flour along with the flour in your bread recipe.

This article from the Bread Machine Digest does a great job explaining how different ingredients help to enhance a dough.

Wedding Cake: Take One

2011-12-31T00:01:00.000-07:00

I like making food look pretty. So, I thought I would enjoy making cakes look pretty, too. After approximately 10 hours more work than I expected, and a whole lot more stress than I ever anticipated - I made my first wedding cake. I wouldn't exactly say that I enjoyed it. I've made a few smaller cakes - that, I enjoyed. This, not as much.

The bottom two layers were styrofoam and I used a very simple design - in my mind, it should have been a breeze. Granted, this was my first big cake - I didn't really know what to expect. The bottom layer was 16x16x5. That's over 4 square feet of fondant that was lifted over an over-priced block of styrofoam. Argh.

In the end, the cake turned out nice. I ~~stressed~~ learned a lot from trial and error - and will definitely do many things different the next time around. It was fun, at times - I think the amount of time it took stressed me out the most. My day-long diet of marshmallow fondant and Diet Coke probably didn't contribute much, either.

I'm sure after a few runs, and as I get better and quicker - I will have a lot of fun making cakes. And, I think the term enjoy will easily slip back into a sentence along with fondant and cake if the word profit were to exist along side.

For now, I think I'll take a little break. I'll probably dream the next few nights about smoothing fondant. Or have nightmares about it. And then I'll probably forget that it was stressful and get excited to do it all again. And when I do, I'll probably enjoy it - then. :)

Pretzel Kiss Cookies

2011-12-28T09:40:00.003-07:00

These little cookies are as simple as they look. They are fun, festive, and easy to make. I found the idea on Disney Family Fun. We included them with some little Christmas packages we made this year. Next time, I might be adventurous and see how caramel-filled kisses hold up. :)

Pretzel Kiss Cookies

Ingredients:
Square pretzels (my package calls them Snaps)
Hershey Kisses or Hugs
Plain M&M's

Directions:
1. Preheat oven to 170-degrees.
2. Line pretzels in a single layer on a baking sheet. Top each with a Kiss or Hug.
3. Bake for 3-8 minutes until the chocolate is soft, but not melted. Keep checking the chocolate every 30 seconds or so after 3 minutes by poking it with a toothpick or fork - it will melt at a different length of time depending on the type of chocolate - I used Hugs and dark chocolate Kisses, the Hugs melted much more quickly.
4. Once the chocolates are soft, take them out of the oven and press an M&M into the center of each Kiss. Let cool completely before moving, chill in the fridge or freezer for a few minutes, if necessary.

Spinach Pomegranate Salad with Pomegranate Balsamic Vinaigrette

2011-12-26T20:25:00.002-07:00

Spinach Pomegranate Salad with Pomegranate Balsamic Vinaigrette

Ingredients:
Salad:
spinach
mandarin oranges
mushrooms
walnuts
pomegranate seeds
apples, sliced thin or into matchsticks
blue cheese (or gorgonzola)

Dressing:
1/4 cup pomegranate juice
1/4 cup olive oil
1 Tablespoon balsamic vinegar
1 teaspoon Dijon Mustard
1 teaspoon honey
salt and pepper to taste

Directions:
1. Toss together salad ingredients.
2. Mix together dressing ingredients in a cruet or small bowl, toss with salad.

Mini Quiche

2011-12-18T15:00:00.000-07:00

We try to feed the kids a healthy breakfast. But, I'm kind of lacking in my variety of what I make in the morning. Usually, our default is scrambled eggs. If I'm feeling fancy I'll do an omelet or crustless quiche. If Vahe is around, he sometimes cooks grechka (toasted buckwheat) or a creamy rice for the girls. Vahe has also converted me out of "dessert for breakfast," as he calls it. So, no pancakes, french toast, or waffles for us - although, sometimes I sneak in a syrup-slathered breakfast when we have guests over. So, I've been trying to think of new ways for us to get in our protein, fruits and veggies in in the morning.

I made these little quiches with a puff pastry crust, using the veggies I had leftover in the fridge. Really, anything goes. You could put in any variety of vegetables, meat and cheese - these are pretty hard to mess up. Kyah loved them - they were just her size. Hannah almost ate a whole one too! This is definitely a keeper, and will soon be taking its turn in the breakfast routine.

Mini Quiche

Ingredients: (makes 9)

1 1/3 sheets puff pastry (a frozen box usually comes in with 2)
5 eggs, beaten
1/4 cup milk
1/2-3/4 cup of veggies, meat and/or cheese (if you are using onions, peppers, asparagus... any veggie that takes a while longer to cook - I would saute them a bit first)
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Italian seasoning or Herbs de Provence
veggies, cheese, and herbs to top

Directions:
1. Preheat oven to 350-degrees. Lightly grease a muffin pan.
2. Roll out a sheet of puff pastry, and cut it into 9 squares - they will be about 4x4-inches each.
3. Push each square into a muffin tin
4. Beat the eggs with milk and add in salt, pepper and seasoning. Stir in the veggies.
5. Pour the egg mixture into the puff pastry bowls.
6. Bake for 20-25 minutes on the rack just under the center rack. (The dough on top will brown much more quickly than the dough on bottom.)

*I put a little strip of parchment paper under the dough - to use as a little handle in taking the quiches out when they are done. They will pop out pretty well on their own, but this will make it even easier!

This is what I put in mine:
Frozen spinach - probably just a few Tablespoons - a little goes a long way
Mushrooms, green bell pepper & onion - all diced and lightly sauteed with a few cloves of garlic
Zucchini, shredded - put in raw
Cilantro, chopped
Italian seasoning

Then - I topped mine with feta, cilantro, and grape tomatoes. Yum!

Eclair Cake

2011-12-16T23:39:00.000-07:00

It's kind of embarrassing when people ask me for the recipe for this - because its so simple. This cake looks and tastes so much more complicated than it is. This usually what I bring when we get invited somewhere and are asked to bring dessert. It's easy to throw together, uses only a few ingredients - and keeps really well. You can make it days in advance (it actually should be made at least a day in advance), or even freeze it for months.

Eclair Cake

Ingredients:
2 (3-ounce) packages instant vanilla pudding mix
3 cups milk
12 ounces Cool Whip (I always use light)
1 1/2 boxes graham crackers (4-5 sleeves)
1 (16-ounce) jar of pre-made chocolate frosting

Directions:
1. In a large bowl, whisk together pudding and milk - then fold in Cool Whip.
2. In a 9x13 pan, arrange enough graham crackers in single layer to cover bottom of the pan. (Break them apart as needed)
3. Pour 1/3 of the pudding mixture (just under 2 cups) over the crackers, and spread evenly over graham cracker layer.
4. Repeat layers of crackers and pudding mix two more times, then top with graham crackers.
5. Remove lid and seal from frosting container and microwave at 15-30 second intervals, stirring after each, until the frosting is melted and can be poured. Pour the frosting over the last layer of graham crackers, and tilt the pan to cover.
6. Cover, and refrigerate at least a day before serving - giving the crackers time to absorb the moisture and soften. (I usually let it chill for a few hours before covering it to let the frosting set - so that my plastic wrap will come off cleaner when it's ready to serve.)

*This dessert can be ready in less time by dipping the graham crackers in milk before layering. I would still probably give it at least 8-hours to absorb.

Napoleon Torte (Russian Napoleon Layered Cake)

2011-12-13T13:16:00.000-07:00

My in-laws have been here for a few weeks now, and to celebrate Vahe's mom's birthday - I decided to try to take on something that was a little more traditional for her - this Napoleon cake. It took waaayyy longer than I expected to make - about 5 hours with the "help" of my girls. In fact, I didn't even bake 4 of the 15 layers the recipe calls for. But seriously, totally worth it - even 4 layers short.

Not really knowing what I was making, or how it should taste - I followed this recipe from group recipes almost to a 't', just omitting the alcohol - and baking the pastry at a slightly higher temperature.

The end result kind of tasted like layered crepes with a custard filling. And wonderful.

Next time I make this, I am going to try to sub out at least half of the butter it calls for (the recipe uses 3 1/2 sticks!). Also, I will make sure that the hubby is home - I think I'll be able to assemble the whole cake in under 3 hours sans little helpers. I'll make sure to add on an edit if the lighter version turns out well.

Napoleon Torte (Russian Napoleon Layered Cake)

Ingredients:
Pastry
2 eggs, at room temperature
1 cup sour cream, at room temperature
1 cup (2 sticks) butter, at room temperature
1/4 teaspoon of salt
shy 1/2 teaspoon baking soda
1 Tablespoon white vinegar
3-4 cups flour

Cream
7 cups whole milk, divided
1 1/2 cups sugar
4 egg yolks
5 Tablespoons flour
pinch of salt
zest from 1 lemon (about 1 packed teaspoon)
1 teaspoon vanilla
pinch of nutmeg
3/4 cup (1 1/2 sticks) butter

Directions:
Preparing the Pastry
1. Prepare the pastry by blending together eggs, butter, sour cream and salt. Make sure these three ingredients are all at room temperature so that the butter will stay soft. (When I made this, I put my softened butter into cold sour cream and eggs - and the butter hardened up in little chunks. I eventually had to put the bottom of my mixing bowl in warm water for a while to soften everybody back up.)
2. In a small bowl, dissolve baking soda in vinegar. When the bubbles have stopped, stir into egg mixture.
3. Gently add in 3-4 cups of flour, until the dough becomes a little bit thicker than a cookie dough - and is no longer sticky. (I used 3 1/2 cups of flour.)
4. Divide the dough into 16 pieces, cover, and chill in fridge while preparing the cream.

Cream
1. Pour 6 cups of milk into a large heavy pot and gently bring it to a boil, stirring occasionally.
2. While the milk is warming - cream together egg yolks, sugar and salt. Blend until the mixture turns a lighter color. Add in flour, and mix well. Then, add in the remaining cup of milk and until all of the lumps are gone.
2. When the milk begins to boil, immediately reduce the heat to low. Very slowly, wisk in the egg mixture. Turn the heat back up to medium-high, and bring back to a boil. Simmer the cream for 3 minutes, stirring constantly.
3. Remove from heat, and stir in lemon zest, vanilla and nutmeg.
4. Let the cream cool for about 10 minutes, then add in butter. Let it melt from the heat of the cream, then stir to combine.
5. Cover the pot and let cool while you prepare layers of pastry.

Baking Pastry
1. Preheat oven to 450-degrees.
2. Roll out one piece of dough very thin, just bigger than the size of a piece of paper, on a very well floured surface. (I just kept a piece of paper near so that I could make sure it was about the right size.) Don't worry about making it a perfect shape, after you stack the cake - you will trim the edges so that they are even.
3. Place on an ungreased cookie sheet, and use a fork to poke holes all over the dough.
4. Bake for 2-4 minutes, until just barely brown on the edges.
5. Repeat with the remaining pieces of dough. (Cook 2 sheets a little bit longer until they turn a golden to dark brown all over. Let these pieces cool, then crumble and set aside to spread on top and around the cake at the end.)

Assembling the Cake
1. Begin by placing one sheet of the pastry on a large plate, baking dish or board.
2. Spread about 1/2-3/4 cup of the cream on top, covering the entire sheet. Repeat with the remaining sheets of pasty and cream, spreading cream on the very top.
3. Refrigerate the cake for 2 to 3 hours.
4. After the cake has soaked and softened, trim off the edges of the cake.
5. Carefully sprinkle and pat in the crumbled pastry all over the cake.

Borscht

2011-12-04T11:42:00.001-07:00

This is one of my favorite soups. Borscht is a traditional Ukrainian soup made from beets and cabbage. Not only is it wonderful, but beautiful too!

Borscht

Ingredients:
2-pounds stew meat (or really any cut of beef cut in bite-size chunks)
2 quarts beef bouillon, stock, or broth (I am in love with the Better than Bouillon brand - I get it from Costco and always use it for any recipe that calls for stock or broth)
1/2 head of cabbage, shredded (I cheat and use a bag of coleslaw mix)
3-4 carrots, shredded (again, I usually cheat and get a bag of matchstick carrots)
3-4 beets, peeled and shredded (about 4-5 cups shredded)
1 large onion, diced
1 Tablespoon olive oil
3-4 potatoes, peeled and diced to bite-size

1 bunch cilantro, chopped
2 bay leaves
salt and pepper
garnish: lime, cilantro, sour cream

Directions:
1. Simmer stew meat in bouillon with bay leaf until tender. Depending on the size of your meat, this may take up to a few hours.
2. Meanwhile, saute onion in olive oil in a small saute pan over medium-high heat until the onion turn translucent.
3. Add shredded cabbage, carrots, beets and onion to the bouillon. Add in enough water to completely cover the vegetables, if necessary. Simmer until the vegetables are tender.
4. Add in diced potatoes, and simmer a few minutes longer until soft.
5. Remove from heat and stir in chopped cilantro. Serve with sour cream, cilantro, and a fresh squirt of lime juice.

Thai Chicken Pizza with Peanut Sauce

2011-12-03T10:11:00.001-07:00

A few weeks ago, I had the Thai Chicken Pizza at California Pizza Kitchen. It really hit the spot, and then I remembered this post that my friend Lindsay posted on her blog a while ago (I seriously make almost everything she posts - it is all amazing!). I tweaked her sauce recipe just a little bit, added chicken to mine (she's a vegetarian), and put it on my own pizza crust. This is definitely one of my favorite pizzas, so much more fresh and healthy than the traditional pepperoni!

Thai Chicken Pizza with Peanut Sauce

Ingredients:
Peanut Sauce
1/2 cup rice vinegar
1/4 cup peanut butter
1 Tablespoon fresh ginger, minced
1 teaspoon Thai chili sauce
2 Tablespoons soy sauce
2 Tablespoons honey
2 Tablespoons hoisin sauce
1 lime, juiced
2 teaspoons seasame oil
1/2 cup canola, vegetable, or olive oil

Pizza Crust
The link above will take you to my pizza crust recipe - or you can use your own favorite, or even a pre-made dough.

Pizza Toppings
mozzarella cheese, shredded
Grilled chicken breast, thinly sliced (If you want to be really ambitious - you could marinate your chicken in the peanut sauce before grilling)
shredded cabbage (I cheat and by a bagged coleslaw)
matchstick carrots
bean sprouts
sesame seeds
cilantro

Directions:
1. Make sauce by combining all ingredients in a blender or food processor.
2. Spread a thin layer of sauce on the prepared pizza dough, then top with mozzarella, chicken, cabbage, carrots, bean sprouts and sesame seeds.
3. Bake according to your recipe.
4. Top with fresh cilantro.

Pumpkin Cheesecake

2011-12-01T22:58:00.001-07:00

This is one of my favorite pumpkin recipes, and a Thanksgiving staple! The recipe comes from a combination of pumpkin cheesecakes recipes I have tried over the years - the best of each put into one amazing cheesecake!

Pumpkin Cheesecake

Ingredients:
Crust
3/4 cup graham cracker crumbs
3/4 cup ginger snap crumbs
1/2 cup pecans
1/3 cup butter, melted

Cheesecake
3 8-ounce packages cream cheese, softened
1 cup sugar
2 teaspoons vanilla
3 eggs
3/4 cup pumpkin puree
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg

Directions:
1. Preheat oven to 325-degrees. Prepare crust by pulsing graham crackers, ginger snaps, and pecans in a food processor or blender until fine, even crumbs form. Stir in melted butter.
2. Press crust into the bottom of a 10-inch springfoam pan.
3. Make cheesecake by beating together cream cheese, sugar and vanilla. Add eggs one at a time, stir to an even consistency. (This can be hand mixed, made in a KitchenAid, food processor, or blender.)
4. Remove just under 2 cups of batter and spread in bottom of pan. (Reserve 1-2 Tablespoons of batter for designs on top, if desired.)
5. Add pumpkin puree and spices to remaining batter and carefully spoon over first layer.
6. Bake in preheated oven for 45 to 55 minutes. When all but about 1/3 of the cheesecake's center is set, turn the oven off - and prop open the door just a bit. Let the cheesecake slowly cool for about one more hour before removing it from the oven.
7. Allow the cheesecake to cool completely at room temperature, then chill at least 12 hours before serving.

Pear and Gorgonzola Salad with Candied Walnuts

2011-11-29T09:18:00.001-07:00

This salad was inspired by a salad I got at a restaurant in Highland called Blue Lemon. It could almost be classified as a dessert, but since there is lettuce in it - we'll just call it a salad and feel healthy about it. :)

Pear and Gorgonzola Salad with Candied Walnuts

Ingredients:
baby spinach, arugula and/or baby greens
firm pear, sliced thin - any variety is fine, I like D'anjou
grape halves and/or rasperries
gorgonzola cheese
grilled chicken breast, sliced and/or turkey bacon, diced and cooked
Raspberry Vinaigrette - I love Ken's Steak House Lite Raspberry Walnut Vinaigrette Dressing

Candied Walnuts:
1/2 cup walnut halves (or try it with pecans)
1/4 cup sugar

Directions:
1. Heat walnuts and sugar in small sauce pan or skillet over medium heat. Stir constantly until the sugar melts and coats the walnuts - it will turn light brown and smooth. Immediately after all of the lumps of sugar have melted, remove from heat and spread the walnuts out onto foil to cool.
2. Toss together the rest of the ingredients, and top with candied walnuts.

Balsamic Pasta Toss

2011-11-28T13:35:00.001-07:00

We probably make balsamic pasta at least once a week. It's an easy way to throw together leftovers for a complete, healthy meal. It's more of an idea than a recipe - basically I just take whatever vegetables I have in the fridge, saute them in a little butter - then simmer in balsamic vinegar. Toss with some pasta, and top with Parmesan. Easy enough!

Balsamic Pasta Toss

Ingredients:
Vegetables (If I plan ahead - my favorite combo of veggies to use is asparagus and mushrooms. We also love using zucchini, yellow squash, grape tomatoes, spinach and fresh basil. I am going to try it with some butternut squash, green beans and arugula later this week.)
Pasta - any kind: (I usually use bowties or penne, mostly because they are easier for the girls to eat)
Butter or Olive Oil (I usually use butter)
Balsamic Vinegar
Parmesan cheese - a must!

Directions:
1. Heat just enough butter or olive oil in to coat saute pan over medium-high heat. Saute vegetables until desired tenderness, adding in a few tablespoons of balsamic vinegar 1-2 minutes before the vegetables are done.
2. Meanwhile, cook pasta according to package directions.
3. Toss the vegetables and pasta together. Plate, and top with Parmesan.

Burnt Almond Fudge Cheesecake

2011-11-26T01:04:00.001-07:00

This is, hands down, our favorite cheesecake. Honestly, I have intended to put the recipe up for so long, but it always disappears faster than I can snap a picture of it! It is so rich that even just a few bites will completely satisfy your sweet tooth. The original recipe I used was torn out from a magazine years ago - I wish I could remember where I got it from! Since then, I have changed it up here and there to make it my own. This is the perfect cheesecake for any chocoholic!

Burnt Almond Fudge Cheesecake

Ingredients:
Crust:
2 sleeves of a 15-ounce package of Oreos - or about 2 cups Oreo cookie crumbs
1/3 cup butter, melted

Cheesecake:
1-1/2 (4-oz) packages Baker's German Sweet Chocolate (you'll use the other 1/2 in the ganache)
2 eggs, room temperature
2/3 cup corn syrup
1/3 cup whipping cream
1 teaspoon vanilla
1/2 teaspoon almond extract
2 8-ounce packages cream cheese, softened

Ganache:
1/2 cup milk chocolate chips
1/2 package (or 2 ounces) Baker's German Sweet Chocolate
1/4 cup whipping cream
1/2 teaspoon vanilla
1/2 teaspoon almond extract

Directions:
1. Preheat oven to 300-degrees.
2. In a blender or food processor, pulse Oreos to fine crumbs. Add melted butter. Press crust on the bottom of a 9-inch springfoam pan (lightly grease sides of pan).
3. Completely melt 1-1/2 (4-oz) packages of Baker's German's Sweet Chocolate in the microwave, stirring at least every 30 seconds. Set aside to cool.
4. Blend together corn syrup, whipping cream, eggs, vanilla and almond extract in a food processor or blender until smooth. Add in cream cheese, 1/2-package at a time. Then, add in melted chocolate. Blend to uniform consistency.
5. Pour batter over crust and spread to level.
6. Bake for 50-60 minutes. When all but about 1/3 of the cheesecake's center is set, turn the oven off - and prop open the door just a bit. Let the cheesecake slowly cool for about one more hour before removing it from the oven. Allow the cheesecake to cool completely at room temperature before adding ganache.
7. Make the ganache by heating the milk chocolate chips, remaining 1/2 package of German's sweet chocolate, and whipping cream over very low heat in a saucepan - stirring constantly. When the ganache has a uniform consistency - remove from heat and add in vanilla and almond extract. Let cool for a few minutes - then pour over top of cheesecake.
8. Cover, and let the cheesecake chill in the fridge at least 12-hours before serving.

*This cheesecake, like most, will freeze and keep very well. But, let's be honest...

Apple Galette

2011-11-25T13:15:00.001-07:00

One of my favorite things about the holidays is an excuse to bake and bake, and bake. For Thanksgiving dessert our line-up included the traditional pumpkin pie, pecan pie, chocolate cream pie, burnt almond fudge cheesecake, pumpkin cheese cake, chocolate fudge (made by Michelle!) and this apple galette.

This apple galette was supposed to be a coconut cream pie. But, I got tired - and this just seemed so much easier to throw together with my leftover pie crust - and I'm so glad I did. It was light and just sweet enough to hit the spot. And I love that it is so simple, rustic and yummy. The long directions may make it look complicated - but it is very very easy to make! We ate it at a day-old, and it was sooo good - I can't wait to try it again warm out of the oven!

Apple Galette

Ingredients:
My Favorite Pie Crust (* *This will make twice as much pie crust as you need for one apple galette. You can freeze half for later, use it for another pie, or double the ingredients for everything else to make 2!)
4 cups flour
1 cup cold butter-flavored shortening (I put mine in the freezer about an hour before)
3/4 cup cold butter
1/4 cup sugar
2 teaspoons salt
1 egg, beaten
about 1/2 cup ice-cold water

Filling
4-5 apples, peeled and sliced (save the peels and cores for the glaze!)
I used 2 Fuji, 2 Golden Delicious
1 teaspoon cinnamon
1/3 cup brown sugar

1 Tablespoons milk
1 Tablespoon sugar

Glaze
1/2 cup water
1/2 cup sugar
peels and cores from apples

Directions:
1. Prepare pie crust by blending together flour, shortening, butter, sugar and salt with a pastry cutter until crumbly. Mix together ice water and egg, and stir into mixture until the dough comes together, adding more ice water as needed. Handle as little as possible, but mix together to a uniform consistency. Divide dough in two, wrap in plastic and chill in fridge for at least one hour.
2. While dough is chilling, prepare apples by peeling and slicing. Then, toss with 1 teaspoon of cinnamon, and 1/3 cup brown sugar.
3. Roll out one half of dough into a 20-inch circle. Don't worry about it being perfect - this dessert is so beautiful because it is imperfect! Transfer dough onto a lightly greased pizza pan or cookie sheet (or line with parchment).
4. Fill center of dough with apples, then fold the dough into the center, making pleats as necessary.
5. Brush the top of the dough with milk, then sprinkle with sugar.
6. Bake at 350 for 40 - 50 minutes, or until crust is golden brown.
7. While crust is baking, prepare the icing. Place all of the apple peels and cores in a small saucepan and add 1/2 cup water and 1/2 cup sugar. Bring to simmer over medium-low heat, and continue to simmer for about 30 minutes. Strain the glaze, discarding the peels and cores.
8. Allow the galette and sauce to both cool for about 10-20 minutes, then brush the glaze over the entire galette.

Taco Wedge Salad (Mexican Pulled Chicken, Black Bean and Corn Salsa, Cilantro-Lime Dressing)

2011-11-21T22:54:00.001-07:00

This has recently become one of our favorite ways to make taco salad. The chicken in this recipe is soooo good. You could use in in fajitas, enchiladas, tacos... basically any Mexican dish. And, to sweeten the deal; it's wonderful made either quick on the stove-top, or all-day long in the crock pot. Pair it up with a little corn salsa and top it with lime-cilantro dressing over a wedge of crunchy iceburg. Perfect!! Vahe told me that this is his #2 favorite meal I make. It's so simple and easy, and a great make-ahead dinner.

Taco Wedge Salad

Ingredients:
Mexican Pulled Chicken
Black Bean and Corn Salsa
Cilantro Lime Dressing
Iceburg lettuce, cut in wedges
Optional: top with shredded cheese, tortilla chips or cheese-flavored Doritos, and a fresh squirt of lime

Mexican Pulled Chicken

Ingredients:
3-4 chicken breasts
2 Tablespoons olive oil
1 onion, diced
2 teaspoons cumin
2 cloves garlic
1/4 teaspoon chili powder
salt & pepper to taste
2/3 cup salsa (any variety)
1 cup chicken or veggie broth or stock

Directions:
1. In a large skillet, heat olive oil over medium-high heat. Add in onion, cumin, garlic, chili powder and salt and pepper - and saute until the onions are tender.
2. Add in salsa, broth and chicken and let simmer on low for 20-30 minutes, or until done. OR - pour everything into a crock pot and cook on low 3-6 hour (I sometimes just throw in frozen chicken breasts - and it takes about 6-8 hours on low to cook completely.)
3. Shred chicken and return to sauce.

*Crock pot tip: I used to think that when my meat turned out tough in the crock pot, that I was overcooking it. But, the very opposite is true! The meat will cook completely, then as it continues to heat - the connective tissue in the meat will begin to break down, making your meat tender and very easy to shred. It should not take more than the weight of the fork to pull it apart. Be careful, you can overcook in a crock pot - but chances are, if your meat is still tough - it just needs a little more time. (This is true with pork and beef too!)

Black Bean and Corn Salsa

Ingredients:
1 can black beans, rinsed and drained
1 12 oz bag frozen sweet corn, unthawed (you could also substitute with canned or fresh cooked corn)
3-4 tomatoes, diced (about 1 heaping cup worth)
1 avocado, diced
1 bunch cilantro, chopped
1/4 cup chopped green onion
1 small can sliced olives
1/2 packet of Italian salad dressing mix
1 lime, juiced (about 2-3 Tablespoons fresh lime juice)
drizzle of olive oil
salt and pepper to taste

Directions:
1. Mix all of the ingredients together.
2. Cover, and chill for at least 2 hours before serving.

Cilantro-Lime Dressing

Ingredients:
1 bunch cilantro
2 cloves garlic
1/4 teaspoon chili powder
2 Tablespoons or 1/2 packet Ranch dressing mix
2/3 cup of sour cream, plain yogurt and/or mayo (I usually use 1/3 cup sour cream, 1/3 cup yogurt)
1/3 cup milk
1 lime, juiced (about 2-3 Tablespoons fresh lime juice)

Directions:
1. Combine ingredients in a blender or food processor.
2. Chill in fridge at least one hour to thicken. (This dressing will freeze perfect in ice cube trays for later, too.)

Coconut Curry Chicken

2011-11-16T18:34:00.001-07:00

This is one of my new favorite curry dishes. I love curry, but I don't handle spicy very well. This is the perfect combination of flavor, with a hint of sweet. I got the original recipe from allrecipes.com and tweaked it just a bit. If you like curry dishes - I guarantee you'll love this!

Coconut Curry Chicken

Ingredients:
3 chicken breasts, cubed into bite-sized pieces
1 tablespoon olive oil
2 tablespoons curry powder
1 onion, diced
3 cloves garlic
1 (14-ounce) can coconut milk (I always use the light variety)
1 (14.5-ounce) can petite diced tomatoes
1 (8-ounce can) tomato sauce
3 tablespoons sugar
salt & pepper to taste
optional: top with cilantro and shredded coconut

Directions:
1. Heat oil in large skillet over medium-high heat. Add in curry, onion, and garlic and saute for two minutes.
2. Reduce heat to medium, and stir in chicken. Cook until chicken is done and juices run clear.
3. Add in the coconut milk, tomatoes, tomato sauce, sugar, salt & pepper and simmer on low for 15-20 minutes.
4. Top with fresh cilantro and shredded coconut.

Kulfi

2011-11-15T14:08:00.001-07:00

I've been holding off on posting, because I have been really wanting to update my blog design. But since that will probably never actually happen, I guess I should start posting some of these recipes I've been saving up and stick to birdie shadows on beige! :)

Last summer on the hubby's 30th birthday we went to this little hole-in-the-wall Indian restaurant in California, just outside of Napa Valley. It was the best Indian restaurant I have ever been to. The food was excellent, and the service incredible. After dinner, they brought us this ice cream - called Kulfi. It is so different, and so delicious!

I'm pretty sure that Cool Whip is not an authentic ingredient in traditional Indian dishes. And while I am usually anti-Cool Whip - this ice cream is SO good, and tastes authentic enough to me! It's a very simple set of ingredients, and no ice cream maker needed! There's just something about cardamom and pistachios together in a sweet scoop of ice cream...

Kulfi (Indian Cardamom Ice Cream)

Ingredients:
16 ounces Cool Whip (I usually use the light kind)
12-ounce can evaporated milk
14-ounce can sweetened condensed milk
1/2 teaspoon ground cardamom
optional: small pinch of saffron
pistachios for garnish

Directions:
1. Combine Cool Whip, evaporated milk, sweetened condensed milk, and spices together.
2. Freeze at least 8 hours.
3. Garnish with pistachios. (Will keep in the fridge for months!)

Basil Lemonade

2011-09-22T15:02:00.000-07:00

Basil Lemonade

Ingredients:
1 ounce fresh basil leaves (about 1/4 cup packed)
2 Tablespoons sugar
2 quarts lemonade - (I like Newman's Own Virgin Lemonade, you can use any kind, or even make your own)
Basil leaves and sliced lemons, for garnish

Directions:
Mortar and Pestle method: Mash together sugar and basil until it forms a paste. Stir into lemonade.

Food processor method (pictured): Add basil, sugar, and just enough lemonade to blend. Blend very well. Stir into lemonade, strain if desired (I don't!).

Serve chilled.

Mango Quinoa Salad with Garlic Lime Chicken

2011-09-20T22:31:00.002-07:00

This is my new favorite thing. I found the recipe for the Mango Quinoa Salad at Our Best Bites. It looked so yummy, I just had to try it - and I am so glad I did! I made it with a Garlic Lime Chicken recipe that I found on allrecipes.com. They made the perfect combo, and a complete, healthy and fresh meal! I have never made anything with quinoa before - honestly, in this recipe, it seems as if the quinoa just absorbs the flavors around it, and adds a splash of color and nutrition. The salad alone would be great for a light meal or even an appetizer.

I made the salad recipe almost to a 'T', just omitting the green onions - since I'm not really in love with them, and probably quadrupling the cilantro - since I AM in love with that. :) I made the garlic lime chicken just a bit different - since our family isn't huge on spicy - and it tuned out so yummy. Here's what I came up with!

Mango Quinoa Salad with Garlic Lime Chicken

Mango Quinoa Salad

Ingredients:
2 cups cooked quinoa
1 14-oz can black beans, drained and rinsed
1 mango, peeled and diced
1 red bell pepper, diced
1 bunch cilantro, chopped
4 tablespoons red wine vinegar
2 tablespoons olive oil
2 tablespoons fresh lime juice
salt and pepper to taste
limes - for garnish

Directions:
1. In a large bowl, combine quinoa, beans, mango, pepper and cilantro.
2. Wisk together red wine vinegar, olive oil, and lime juice in a small bowl and pour over salad.
3. Toss to combine, and season to taste.
4. Chill before serving.

Garlic Lime Chicken

Ingredients:
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley

2 boneless, skinless chicken breasts, cut in half

2 Tablespoons olive oil
4 cloves garlic, whole & slightly squished (<- is squished a proper baking term?)
4 tablespoons fresh lime juice

Directions:
1. Mix together the salt, pepper, cayenne, paprika, garlic & onion powder, thyme and parsley in a small bowl. Sprinkle liberally on both sides of the chicken.
2. Heat olive oil in a large skillet over medium heat. Saute chicken until browned on both sides.
3. Pour lime juice in skillet, and add squished garlic to the juice.
4. Continue to cook the chicken as the sauce reduces, occasionally flipping to coat with sauce, until chicken is done.
5. Serve over bed of Mango Quinoa Salad with a fresh squeeze of lime.

Blueberry Muffins

2011-06-23T10:06:00.005-07:00

Lighty sweeten, simple, and oh-so-yummy!

Blueberry Muffins

Ingredients:
3 cups flour
1 1/3 cups sugar
4 teaspoons baking powder
1 teaspoon salt
2 eggs
2/3 cup vegetable oil
3/4 cup milk
2 cups fresh blueberries

Directions:
1. Preheat oven to 400 degrees. Line muffin tins with liners, lightly grease.
2. Mix together dry ingredients in a large bowl. Add in eggs, oil, and milk, and stir well. (Best if hand mixed) Fold in blueberries, do not over-mix.
3. Fill each muffin liner 2/3 of the way full with batter.
4. Bake in preheated oven for 18-22 minutes. Yield: 16 muffins

Fish Tacos

2011-06-12T21:31:00.000-07:00

I found this recipe on a food blog called The Enchanted Cook. You'll have to check out her blog - she has some great recipes, and gorgeous photos! I made these pretty similar to how she did, but with a few changes. Yum!

Lime Fish Tacos

Ingredients:
1 lb tilapia fillets, cubed
8 corn tortillas
shredded red cabbage
chopped cilantro
chopped tomatoes
avocado
lime wedges

Marinade:
1/8 cup olive oil
1/8 cup fresh lime juice (about 2 limes)
1/4 teaspoon salt
pinch of pepper & paprika

Cilantro-Lime Dressing:
1 bunch cilantro
3 cloves garlic
1/8 cup lime juice (about 2 limes)
1/3 cup plain yogurt
salt & pepper to taste
pinch cayenne pepper

Directions:
1. Combine marinade ingredients and add in cubed tilapia. Marinate 15-45 minutes in the refrigerator.
2. Preheat oven to 400 degrees. Drain fish, and place in a shallow baking dish, and cook for 15-25 minutes, or until done and flaky.
3. Meanwhile, combine dressing ingredients in a blender or food processor and blend until pureed.
3. Serve fish on corn tortillas with dressing, cabbage, cilantro, tomatoes, avocado, and a squirt of fresh lime juice.

Stove-top Mac & Cheese

2011-04-11T19:59:00.006-07:00

Two of Kyah's favorite things are noodles and cheese. But, I don't feel too great about making her the boxed mac & cheese- I feel like very little of anything real comes inside that blue box. So, today I just made a little cheese sauce with the cheese I had in the fridge, and mixed it in with some noodles - she loved it!

Stove-top Mac & Cheese

Ingredients:
3 cups cooked pasta
2 Tablespoons butter
2 Tablespoons flour
1 1/4 cups milk
2 cups grated cheese (I used half medium cheddar, half monterey jack - next time I will try all sharp cheddar)
salt and pepper to taste

Directions:
1. Cook pasta according to package directions. Drain, and set aside.
2. Melt butter in pan over medium heat, then wisk in flour. Heat, stirring constantly until sauce bubbles then very slowly wisk in milk. Heat until sauce is thick enough to coat a spoon.
3. Stir in cheese, and continue to stir until it has completely melted, then add in noodles.

Great served as-is. Or, fill a small ramekin with the mac & cheese, sprinkle some grated cheese on top, then place under the broiler until bubbly. Yum!

Minestrone

2011-04-09T11:06:00.002-07:00

We've all been down with a little cold and combined with the SNOW that is still falling, I've made quite a few soups this week. Minestrone is probably one of my favorite soups, and really can be made with just about any vegetables, a can of beans, and some noodles. Here's a base recipe that I scratched up.

Minestrone

Ingredients:
2 Tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
2 quarts chicken or vegetable broth
1 tablespoon Italian seasoning
1 cup green beans, cut into 1-inch pieces
2 potatoes, diced
1 zucchini, quartered and sliced
1 yellow squash, quartered and sliced
1/3 cup carrots, sliced
1 cup corn, frozen or canned
1/4 cup ditalini pasta (or any other kind of pasta), cooked to al dente
1 can red kidney beans, rinsed and drained
1 can petite diced tomatoes
salt and pepper to taste

Directions:
1. In a large pot, heat olive oil over medium-high heat. Add in onion and garlic, and saute until tender.
2. Pour in the broth and and Italian seasoning and bring it to a simmer. Add in green beans, and simmer until soft, but still slightly crunchy.
2. Add in potatoes, and continue to boil until softened, but not quite done. Then, add in zucchini, yellow squash, and carrots and continue to boil until all of the vegetables are soft.
3. Stir in corn, canned tomatoes (with the liquid), beans and cooked pasta and salt and pepper to taste. Bring back to a simmer to heat the soup through.

Eggplant Caprese Rolls

2011-04-07T13:10:00.002-07:00

These are one of my new favorite appetizers. So simple, and so good!

Eggplant Caprese Rolls

Ingredients:
eggplant, sliced into 1/8-1/4 inch strips
tomatoes, cut into thick slices
fresh basil leaves
fresh mozzarella, cut into thick slices
balsamic vinegar
salt and pepper, to taste

Directions:
1. Heat griddle or frying pan to medium-high heat. Spray, or lightly drizzle with olive oil. Cook one side of the eggplant slice until it begins to soften and brown.
2. Flip the eggplant, and place a thick slice of fresh mozzarella in the middle. Continue to cook until second side is done and brown and cheese begins to soften.
3. Remove from heat, and top cheese with a thick tomato slice, a drizzle of balsamic vinegar and a few basil leaves.
4. Wrap the eggplant around the toppings, and salt and pepper to taste.

Black Bean Brownies

2011-04-05T20:18:00.002-07:00

I have been wanting to try these for a long time now. While I still prefer my staple brownie recipe, these are actually pretty good considering they are gluten-free (and much lower in fat!). They taste more like a cake brownie to me, and are a great alternative if you have cut out gluten from your diet, or are just looking for a healthier alternative to satisfy your sweet tooth. Next time I try these, I am going to substitute the eggs for egg whites only, the oil for applesauce, and the sugar for honey - which will cut down the calories even further. I'll let you know how it goes!

*Update* These went from four stars to five after they had completely cooled overnight. SO good!!

Black Bean Brownies

Ingredients:
1 15 ounce can black beans, drained and rinsed
3 Tablespoons oil
1/4 teaspoon salt
1 teaspoon vanilla
1 cup sugar
3 eggs
1/3 cup cocoa powder
1/2 teaspoon baking powder
1/2 cup chocolate chips

Directions:
1. Preheat oven to 350-degrees. Lightly grease an 8x8 inch baking dish.
2. Combine all of the ingredients, except the chocolate chips, in a blender or food processor. Blend until batter is smooth. Mix in the chocolate chips.
3. Pour the batter into the pan and bake for 30 minutes, or until the top looks dry.

Soy Ginger Salmon

2011-03-13T20:23:00.004-07:00

This marinade has a great combo of flavors, we loved it! Vahe told me that this was his favorite fish that I have ever made! I served it with asparagus sauteed in garlic and ginger with orzo.

Soy Ginger Salmon

Ingredients:
Marinade:
3 Tablespoons soy sauce
1 Tablespoon rice wine vinegar
1 teaspoon honey
1 teaspoon fresh ginger, minced
2 cloves garlic, minced

1 lb salmon fillet, cut into portion-sized pieces
olive oil

Directions:
1. Mix together ingredients, and let salmon marinate for 30 minutes - 2 hours. I like to just pour everything in a gallon-sized ziploc bag for easy clean-up.
2. Heat a tablespoon or two of olive oil in a skillet over medium-high heat. Pan fry salmon, skin side down first. Cook 3-5 minutes on each side, or until done and flaky.

Crock-Pot Yogurt

2011-03-11T19:47:00.003-07:00

My friend Lindsey has been making her own yogurt now for a while. She makes it on the stovetop, but recommended that I try it out using my crock-pot. I would have started making it forever ago if I had known how easy it would be! Although it takes a whole day to actually make, it doesn't even take 10 minutes of your time. Vahe and Kyah eat plain yogurt as-is (which I don't care for) but I made my own strawberry yogurt with some mashed strawberries and a little bit of honey. Seriously, it was SO much better than any store-bought yogurt I have had - without any corn syrup, artificial sweeteners or preservatives! Plus, I made a half gallon for less than a dollar. Can't beat the price either! You have to try it out, you'll never go back!

Crockpot Yogurt

Ingredients:
1/2 gallon whole milk
1/2 cup plain yogurt (try to get a whole milk variety instead of a low or non-fat, it will work better!)

Directions:
1. Pour milk into the crockpot, and set on low for three hours. After three hours, turn it off or unplug it for another three hours without removing the lid.
2. After the crockpot has been off for three hours, remove a cup or two of the warm milk, and wisk in the yogurt. Then, add it to the rest of the milk, stir well and replace the lid.
3. Wrap the crock-pot in a blanket or towel for insulation. Let it sit for 8-10 hours while the yogurt starter does its magic!
4. Ta-da! That's it! Pour the whey (the liquid on the top of the yogurt) off and refrigerate for another 8 or so hours before digging in! It will thicken up a little bit as it cools - but if you want it to be even thicker, let it drain in a cheesecloth or piece of fabric (I just use a piece of an old sheet) for an hour or so before (or even after) cooling.
5. Remember to save a 1/2 cup of the yogurt as a starter for your next batch!

You can really add in anything you want. I wouldn't use frozen fruit, though - it will probably make it runny. For my yogurt, I added a few mashed up strawberries and about a tablespoon of honey to 2 cups of yogurt. It was more then sweet enough (even for my sweet tooth!), and I'm sure it will keep well in the fridge for a week or so.

Falafel

2011-03-10T14:19:00.002-07:00

Falafel makes an all-around great meal. It is easy to make, so healthy, keeps very well, and also super cheap to make. I like to eat it on a pita with hummus, tomatoes, lettuce, cilantro and feta. Vahe adds in cucumber and tzatziki. It is also great on salads, or just plain!

I make this using my food processor, but if you don't have one you can mash up the beans and mince the onion, garlic, and cilantro. A little more work, but well worth it!

This recipe will make quite a bit - I usually get in about 24. These will keep in your fridge for well over a week, or you can freeze them and use them later!

Falafel

Ingredients:

1 medium onion, quartered

6 cloves garlic

1 bunch cilantro (I'm a cilantro lover - so I put a ton in!)

2 cans garbanzo beans (chickpeas), drained

2 teaspoons dried parsley

2 Tablespoons cumin

1/2 teaspoon tumeric

3/4 cup bread crumbs

1 1/2 teaspoon salt

1/2 cup water (give or take)

Directions:

1. Place onion, garlic, and cilantro in a food processor and pulse until minced.

2. Add in the rest of the ingredients (except the water), and pulse until beans are crumbly. Do not over beat or your falafel will turn into hummus!

3. By hand, mix in enough water to bring the mixture together, so that it will form into patties and not crumble.

4. Form the mixture into 1/4-cup patties.

5. Now... cook them! There are many ways to cook falafel. I think that they are traditionally deep-fried. But, it makes me cringe a little bit to put something so healthy and yummy into so much oil, kinda ruins the health-factor altogether.

I like to cook them until they are half-way done at 375 for about 8 minutes, then flip them and cook them 8 minutes longer. Then, when we are ready to eat - I heat up just a little bit of olive oil in a skillet over medium heat, and pan fry them until they are brown and crispy on the outside. If you plan to freeze the leftovers - just freeze them after you have baked them, and cook them the same directly from the freezer!

You can also bake them until they are done, but you won't get the same crispness on the outside. You will probably end up baking them at 375 for about 15 minutes on each side.

Eggplant Leek Pizza

2011-03-08T13:59:00.002-07:00

Eggplant Leek Pizza

Not really a recipe, more of an idea. Try topping your homemade pizza with eggplant slices and chopped leeks that have been lightly sauteed in olive oil. Cut the eggplant into 1/4-inch slices and salt well, then place between two paper towels for at least 20 minutes. This will draw out the excess moisture in the eggplant that could make the pizza soggy. Rinse off each slice, and pat dry before placing on the pizza. Top with leeks and bake as usual! A much healthier (and in my opinion, tastier!) alternative to pepperoni pizza!

Danish Pastries

2011-03-03T16:34:00.007-07:00

Seriously. Don't even try making these if you are trying to watch your diet. Five minutes and 1500 calories after these come out of the oven, you won't be dieting anymore. They really are that good. Best served warm out of the oven or cold from the fridge the next day. Great for dessert, or for a special occasion breakfast!

Danish Pastries

Ingredients:

Dough:
2 teaspoons yeast
1/4 cup warm water
1/4 cup sugar
1/2 cup sour cream
1/4 cup butter
1/2 teaspoon salt
1 egg
2 1/4 cups flour

Filling:
1 (8-ounce) package cream cheese, softened to room temperature
1/3-2/3 cup sugar (use less sugar if using a sweetened jam or jelly, more for an unsweetened fresh berry or fruit)
1 egg
1/2 teaspoon almond extract
pinch of salt

1 cup jam or jelly OR 2 cups fresh or frozen berries
*If using frozen berries, let thaw and drain the juice before adding to the pastry.

Icing:
1 cup powdered sugar
1/2 teaspoon almond extract
a few Tablespoons of milk - enough to bring it to the right consistency

Optional:
1/4 cup sliced almonds for garnish

Directions:
1. In a large bowl, mix together sugar and warm water. Sprinkle yeast on top and proof for 5-10 minutes, or until the yeast becomes foamy.
2. Melt butter in the microwave in a small bowl. Mix in sour cream, and reheat if necessary until mixture is smooth. Add butter, sour cream, salt and egg to yeast mixture. Gradually add in flour. Knead a few times until just combined, do not over knead dough.
3. Cover, and refrigerate dough for 2 to 3 hours.
4. Before you begin rolling out the dough, beat the filling ingredients together until smooth.
5. After the dough has finished rising in the fridge, punch in down and dive into two pieces.
6. Roll each out into a 10 x 20-inch(ish) rectangle. Transfer to parchment paper and cut 1-inch slices along each side of the dough, about 1/3 of the way in. Cut off the last slice on each row. (Hopefully this picture makes it make more sense.) If you are not using parchment paper, transfer the pastry to a lightly greased baking sheet before filling - it will be very hard to move later!

7. Spread half of the filling on to each pastry.

8. Then, top with jam or fruit.

9. Next, braid the dough by first folding over the end piece, then alternate sides, folding at a slight angle.

Continue braiding until you reach the last two sections, then fold over the end piece.

Finish the braid...

Then tuck the loose pieces underneath.

10. Cover, and let the pastry rise for another hour.

11. Preheat oven to 375-degrees. Transfer pastry and parchment paper to a baking sheet. Bake for 15-25 minutes, until the pastry is a light golden brown.
12. Combine icing ingredients, using enough milk to bring it to a pourable consistency. Drizzle icing over pastry and garnish with almond slices.

I have tried blueberry, blackberry, raspberry and apple pastries so far. Blueberry has been my favorite, and I really didn't care for the apple. (I don't think the almond extract really complimented the tart apple. Maybe substituting for vanilla extract instead would make it better?) I have also used both frozen and fresh berries - both have turned out great!

Lentil Curry

2011-02-18T07:45:00.001-07:00

This dish looks mostly unimpressive, but it is a new staple in my "Indian Night" menu. It is so good, so filling, and could easily be made as a main dish, or to compliment another. The blend of spices and texture is perfect, Kyah even loves it! This recipe makes quite a bit, probably enough to serve 8 as a main dish. But, the leftovers reheat really well so I always make the entire thing! This is my version of a recipe I found at my favorite online recipe site, allrecipes.com. Great served with naan or rice.

Lentil Curry

Ingredients:
3 cups red lentils
1 large yellow onion, finely diced
4 cloves garlic, minced
1 tablespoon ginger, minced
2 Tablespoons olive oil
2 cups chopped tomatoes, or 2 cans petite diced tomatoes
1/4 cup curry paste
2 Tablespoons curry powder
2 teaspoons ground turmeric
2 teaspoons ground cumin
1/2 teaspoon chili powder (1 teaspoon keeps it pretty mild, add a little more for more spice)
2 teaspoons salt
2 teaspoons sugar
1/4 cup cilantro, chopped

Directions:
1. Wash the lentils in cold water until the water runs very clear, put the lentils in a pot with water to cover and simmer covered until lentils tender, adding more water as necessary.
2. While the lentils are cooking, saute the onions, garlic and ginger in olive oil in a large skillet over medium-high heat.
3. While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt and sugar in a small bowl. Then, add the curry mixture to the onions and cook over a medium-high heat stirring constantly for 1 to 2 minutes.
4. Stir in the tomatoes and reduce heat to medium-low, allowing the curry base to simmer until the lentils are ready.
5. When the lentils are tender, drain out most of the water and mix in the curry base. Stir in cilantro.

Herbed Turkey Breast

2011-02-08T20:20:00.001-07:00

We love Costco's deli cut herbed turkey breast. I wouldn't say this recipe is a replica, but it follows the same principle, and it's delish! I made it for dinner, so we cut it thicker - but the leftovers are sliced thin for sandwiches, or cubed for pot pie! I made a little extra of the herb mix - and added it to the dinner rolls I made for dinner.

Herbed Turkey Breast

Ingredients:
4 pound turkey breast, completely defrosted (just adjust the other ingredients according to how big your turkey breast is)
3 cloves garlic, minced
1/2 cup loosely packed chives
1/2 cup loosely packed parsley
1/4 cup loosely packed rosemary
1/4 cup loosely packed thyme
2 Tablespoons olive oil
1 cup chicken or vegetable broth

Directions:
1. Preheat oven to 400 degrees.
2. Combine herbs, and chop until almost minced. Stir in olive oil.
3. Pour broth into the bottom of a roasting pan. Place the turkey on top, and rub half of the herb mixture onto the top side. Bake for 45 minutes, basting every 15 minutes.
4. Turn the turkey over and rub the rest of the herb mixture on top. Continue to bake, basting every 15 minutes, until the internal temperature is 165-degrees.
5. When the turkey is cooked though, take out of the oven and cover with foil. Allow to rest for at least 15 minutes before cutting to allow juices to redistribute.

Russian Black Bread

2011-02-06T19:16:00.000-07:00

I have seriously been trying to find the "right" recipe for black bread for a few years now. I have never tried the real deal myself, so it was so hard to hunt down a good recipe. I finally found one that was close, and after many revisions by my taste-tester/super cute husband - I think we finally got it right! I have made it both in the bread maker and the oven - they both taste the same, but hand-shaped definitely looks better!

Russian Black Bread

Ingredients:

1 ¼ cups warm water

2 Tablespoons dark molasses

2 teaspoons yeast

2 teaspoons instant coffee

2 Tablespoons apple cider vinegar

2 Tablespoons softened unsalted butter

2 Tablespoons unsweetened cocoa powder

½ cup whole-wheat flour

1 ½ cups dark rye flour

1 ½ cups all-purpose flour

½ cup wheat bran

1 ½ teaspoons salt

1 teaspoon onion powder

Optional: You can put the seeds in whole, or I usually grind them in my spice grinder to get the flavor, but not have the chunky seeds

2 teaspoons caraway seed

½ teaspoon fennel seed

Directions:

1. Mix molasses in water, and sprinkle yeast on top. Proof for 5-10 minutes, or until yeast is foamy.

2. In a separate bowl, mix the flours together.

3. Add in the rest of the ingredients to the yeast mixture, using only as much of the flour mixture as needed. Knead until dough comes together and is firm and smooth. The dough will be very sticky and dense!

4. Let rise, covered in a well greased bowl for about 1 hour.

5. Punch down dough and shape into either a loaf pan, or into a round or loaf on a cookie sheet. Cover, and let rise about 30 minutes, or until almost doubled in size.

6. Preheat oven to 375-degrees. Bake for 30-60 minutes, depending on loaf size. Bread in a loaf pan will take the longest to cook. The bread will be done when it starts to brown on both top and bottom.

You can also make this recipe in your bread maker. Add the ingredients in the order listed. Use a 2-lb, whole wheat setting and a dark crust. It is such a dense bread that it will need the dark setting to cook all the way!

Focaccia

2011-02-04T21:14:00.002-07:00

This is one of my favorite breads to have with pasta. It's also makes great sandwiches! You can add thinly sliced tomato and onion to the top before baking for a little more flavor and texture (and it will look gorgeous too!).

Focaccia

Ingredients:
Dough:
1 cup warm water
1 pinch sugar
1 Tablespoon yeast
2 1/2 - 3 cups flour
2 Tablespoons Italian seasoning
1 Tablespoon olive oil
1 teaspoon salt

Topping:
1 cup Italian blend cheese (mozzarella & Parmesan)
1 Tablespoon olive oil
1 Tablespoon Italian seasoning
Salt and pepper to taste
Optional: thinly sliced tomato and/or red onion

Directions:
1. Proof yeast in warm water and sugar. When yeast becomes bubbly, add the rest of the dough ingredients and knead until smooth.
2. Allow to rise in a greased bowl for about 45 minutes, or until doubled.
3. Preheat oven to 450-degrees. Punch down dough, and roll out to 1/2-inch thick. Place on cookie sheet.
4. Brush or drizzle with olive oil, and sprinkle cheese, Italian seasoning, and salt and pepper to taste on top. Add thinly sliced tomato and red onion, if desired.
5. Bake for 15-20 minutes or until cheeses have browned. (This bread does not need a second rising)

Lemongrass Tilapia

2011-02-03T14:33:00.002-07:00

Vahe and I love fish, and when summer comes around - he usually goes at least once a week. However, my fish-cooking-variety is lacking, so I like to try new recipes and ways to cook fish. This one is definitely a keeper! I love love love lemongrass, and, as usual, it adds a great flavor in this dish. Yum!

PS - If you are not familiar with lemongrass, you don't want to actually eat the stalks, unless you have minced them for a recipe (which you also could do for this one). They give great flavor and work well as a garnish - but not really that great to eat.

Lemongrass Tilapia

Ingredients:
1 1/2 cups vegetable stock or broth
2 stalks lemongrass, cut into 2-3 inch pieces and smashed
2 Tablespoons minced ginger root
2 Tablesboons soy sauce
1-pound tilapia fillets (usually about 4 fillets)
1 cup shredded carrots
1 lime
cilantro to garnish

Directions:
1. In a deep saute pan, combine stock, lemongrass, ginger and soy sauce. Bring to a simmer over medium heat.
2. Place the tilapia fillets in the pan and cook until fish is done, about 3-4 minutes each side.
3. When the fish has almost cooked through, top each fillet with shredded carrots, and cover the pan until finished cooking, about 1-2 more minutes. Garnish with cilantro, and serve with a squirt of lime.

Thai Mint-Mango Rice

2011-02-03T14:18:00.003-07:00

This rice could be a dessert if you wanted it to be. It is SO good, with just the right amount of sweetness to compliment savory dishes. I have this thing where I can not cook rice without a rice cooker. No matter what I do it turns out crunchy, or mushy- usually both. So, my directions use a rice cooker. Although, I'm sure it would be just as good made on the stove-top. That is, as long as I don't make it. :)

Thai Mint-Mango Rice

Ingredients:
2 cups jasmine rice
1 (12-ounce) can coconut milk, light or regular
2 1/2 cups water
1 Tablespoon minced ginger root
pinch of salt
1 mango, diced
1/4 cup mint leaves, chopped
1/4 cup sliced almonds
1 lime

Directions:
1. Combine rice, coconut milk, water, ginger and salt in the rice cooker. Set to white rice.
2. When the rice is done, stir in diced mango and mint leaves. Garnish with sliced almonds and a squirt of lime juice before serving.

Challah

2011-02-01T10:38:00.001-07:00

Challah is a sweet egg bread, sometimes called Easter bread. It is so good to eat with sandwiches, or even just plain. This recipe makes a huge loaf - but it will go very fast!

Challah

Ingredients:
3/4 cup warm milk
1/3 cup sugar
1 1/2 teaspoons yeast
2 eggs + 1 yolk (save the extra egg white for an egg wash)
3 Tablespoons softened butter
3 cups flour
1 1/2 teaspoons salt

1 egg white
2 teaspoons water

Directions:
1. Mix sugar into milk in a large bowl, and sprinkle yeast on top to proof.
2. Once the yeast is foamy in about 5-10 minutes add the rest of the ingredients (using only as much flour as needed), and knead until smooth.
3. Cover and let rise for about 1 hour, or until it has doubled in size.
4. Punch down dough and shape into loaf on a greased or lightly-floured surface. I like to make 4 long ropes, about 25-inches long, and braid them together. You could also braid with 3 or even 5, make other shapes, or just a plain loaf. Either way, it will still taste great!
5. Cover, and let rise for another hour.
6. Preheat oven to 350-degrees. Just before baking, brush on a egg wash using the leftover egg white, mixed with 2 teaspoons of water.
7. Bake in preheated oven for 20-25 minutes.

You can also make this bread in your bread machine. Just be sure to use a sweet bread cycle so that it doesn't over-rise. Just layer the ingredients in order of the recipe!

S-Cookies

2011-01-23T21:10:00.001-07:00

I suppose its time for a new post. This 10-month pregnancy thing I have going on has really put a damper on my appetite, not to mention my motivation. I've been cooking here and there, but I haven't really been trying out new recipes or making anything worth bringing the camera out for.

However... I can't believe I have had this blog for a whole year without posting this recipe!!!

These are Vahe's all-time favorite cookie. Ever. This recipe actually came from one of my roommate-turned-really-good-friend from BYU-Idaho. They are not only SO good, but they are SO easy and quick to make!!

S-Cookies

Ingredients:
1 package Devil's Food cake mix
1/2 cup vegetable oil
2 eggs
36 Rolos (or any caramel-filled chocolate, I prefer Rolos - even to Dove's in these cookies)
*I usually just get a bag of Rolos rather then the tubes. You can just barely squeeze out 2 batches with one bag. Or, just make one batch - and eat the rest. :)

Directions:
1. Mix the cake mix, oil, and eggs together in a medium bowl.
2. Flatten walnut-sized balls of dough in your hand, and place a Rolo in the center. Wrap the dough around the candy, and arrange on an ungreased baking sheet.
3. Bake at 350 for 7-8 minutes. Do not overbake!! These will be ready when cracks begin to form on the outside of the cookie.

These are best straight out of the oven while they are still gooey and warm! Once they have cooled, stick one in the microwave for 5-10 seconds to melt the centers again!! Yum!!

Greek Night

2010-11-08T07:21:00.000-07:00

It had been a while since I had put together a nice dinner for Vahe, and the flavors of Greek food just sounded so good. Here's what we had for dinner last night! Click the links for recipes!

Pita with Lemon-Parsley Hummus & Sundried Tomato Hummus

Marinated Greek Chicken Kabobs

Greek Pasta Toss

Greek Toothpick Appetizers

Baklava

Greek Pasta Toss

2010-11-08T07:04:00.002-07:00

I love the flavors and variety in this pasta. The sauce is made from the feta melting down around the hot noodles, the artichoke marinade and lemon juice - yum!

Greek Pasta Toss

Ingredients:
1/2 pound whole wheat penne pasta, uncooked
1 tablespoon olive oil
3 cloves garlic, minced
1/2 large red onion, chopped
1 zucchini, cut into 1/4-inch rounds and quartered
1 yellow squash, cut into 1/4-inch rounds and quartered
1 14-ounce can marinated artichoke hearts (you can chop these if you want - I leave mine as is, because I don't really care for them - just easier for me to pick out :)
1 cup cherry or grape tomatoes, halved
1/2 cup green and/or black olives, sliced
1/2 cup crumbled feta
3 tablespoons fresh lemon juice
2 teaspoons dried oregano
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
salt and pepper to taste

optional: lemons for garnish

Directions:
1. Cook pasta according to package directions in salted water.
2. While pasta is cooking, heat olive oil in a large skillet over medium heat.
3. Saute onions and minced garlic until the onions begin to turn translucent. Then, add in the zucchini and yellow squash and cook until tender.
4. When the pasta is done, drain well, then return to pot over medium-low heat. Add in sauteed vegetables, and all of the remaining ingredients. Season to taste. Heat until the feta has melted and all of the ingredients are heated though. Garnish with lemon.

Greek Toothpick Appetizers

2010-11-08T06:52:00.001-07:00

These are cute little appetizers that are very tasty and fun to make! If you are making any other Greek dishes, chances are you will already have these ingredients on hand - just use what you have leftover!

Greek Toothpick Appetizers

Ingredients:
Feta cheese, cut into 1/2-inch cubes
Basil leaves
Cherry or grape tomatoes
Cucumber, sliced into 1/3-inch rounds and cut in half
Olives
Red Onion, cut into wedges

Toothpicks

Directions:
1. Layer the ingredients on the toothpick, and serve! (I like to wrap the basil leaf around the tomato before sticking it on.)

Marinated Greek Chicken Kabobs

2010-11-08T06:42:00.000-07:00

This is probably one of my all-time favorite chicken marinades. It had been a while since I made it, and I had forgotten how good it was! I can't remember where I initially got this recipe, or if the recipe that I have is the original or my own - either way, it's outstanding!

Marinated Greek Chicken Kabobs

Ingredients:
Marinade:
1 cup plain yogurt
1/3 cup crumbled feta
1/2 teaspoon lemon zest
3 tablespoons fresh lemon juice
2 teaspoons dried oregano
2 teaspoons dried rosemary
1/2 teaspoon salt
1/4 teaspoon pepper

1-1.5 pounds chicken, cut into bite-sized pieces

1 red onion, cut into wedges
1 large green bell pepper, cut into wedges
1 zucchini, sliced into 1/4-inch rounds
1 yellow squash, sliced into 1/4 -inch rounds

kabob sticks

Directions:
1. Mix together all of the marinade ingredients in a large bowl or gallon-sized ziploc bag. Add in chicken, coat well, then marinate in the refrigerator for 2-6 hours.
2. Preheat the grill or barbeque to high heat.
3. Stack the chicken and vegetables alternately on the kabob sticks, making sure not to crowd the stick. (I usually do about 4 pieces of chicken, and 4 veggies per stick)
4. Grill the skewers on the pre-heated grill until the chicken is cooked through.

*You could also bake these in the oven. I would assume 375-degrees for about 15 minutes or so? Just a guess though - check to make sure they are done!

Hummus

2010-11-08T06:28:00.001-07:00

Hummus seems to be emerging as a new "health food." And while it is very healthy, and very tasty - it doesn't need to be very expensive or bland. The basic ingredients of hummus are garbanzo beans (or chickpeas), a little olive oil, lemon juice, and a little garlic and salt. Just stick everything in your food processor or blender, and puree until it is the consistency you want (I prefer mine a little chunky!). From there, you can pretty much add anything that you want to add more flavor. Here are a few variations that I tried last night..

Hummus

Ingredients:
1 15-ounce can garbanzo beans, reserve liquid
2 tablespoons olive oil
3 tablespoons fresh-squeezed lemon juice
1-2 cloves garlic, minced
1/2 teaspoon salt

For lemon-parsley hummus (pictured above) add:
3 tablespoons parsley, chopped
2 tablespoons lemon juice

For sun-dried tomato & basil hummus (pictured below) add:
1/4 cup sundried tomatoes packed in oil (use the oil too)
1/4 cup packed basil leaves

Directions:
1. Put all of the ingredients together in a food processor or blender, and puree until desired consistency. Use the reserved liquid from the garbanzo beans to reach desired thick/thinness.

Great with pita bread!!

Cake Mix Pumpkin Bars

2010-11-05T18:34:00.000-07:00

Oh, hello there Heaven in my Mouth.

I got this recipe from our friend, and fellow pumpkin lover, Shalynna. I'm a sucker for anything cake mix or pumpkin - so when she told me about this recipe that used BOTH I just had to try it. Thanks so much for sharing your recipe!!!

Cake Mix Pumpkin Bars

Ingredients:
Crust:
1 box yellow cake mix (not the kind with pudding or butter recipe)
*RESERVE 1 CUP FOR TOPPING
1/2 cup melted butter
1 egg

Filling:
16 ounce can pumpkin
2 1/2 teaspoons pumpkin spice (or 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg, 1/2 teaspoon cloves)
1 1/2 cups brown sugar
2 eggs
5.3 ounce can evaporated milk

Topping:
1 cup reserved cake mix
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup melted butter

Optional:
Caramel sauce
Whipped cream

Directions:
1. Preheat oven to 350 degrees. Spray or grease a 9x13-inch pan.
2. Mix all of the crust ingredients together, making sure to reserve 1 cup of the cake mix for the topping. Spread evenly in bottom of pan.
3. Mix together all of the filling ingredients, pour over crust.
4. Mix together all of the topping ingredients, crumble over filling.
5. Bake in preheated oven for 45-55 minutes.
6. Let cool, then refrigerate until completely chilled (at least 6 hours). Serve alone, or with caramel sauce and/or whipped cream.

Thanks again, Shalynna!!

Oriental Chicken Salad

2010-11-02T11:18:00.000-07:00

After a weekend-long Halloween candy binge, a good salad sounded so good. I always love Asian salads, one of my favorite is Applebee's Oriental Chicken Salad. I found a few copy-cat recipes online, but none of the dressings really did it for me. So, I put together my own - and it hit the spot!

Oriental Chicken Salad

Ingredients:
salad:

3 cups chopped romaine
2 cups coleslaw mix (cabbage, red cabbage, carrots)
1/3 cup mushrooms, chopped
1 bell pepper, chopped
1/4 cup green onion, chopped
1/2 cup chow mein noodles
1/4 cup sliced almonds
2 grilled chicken breasts, sliced

dressing:
1/4 cup rice wine vinegar
1/2 cup mayonnaise
3 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon soy sauce
1/8 teaspoon sesame oil
1/4 teaspoon fresh grated ginger

Directions:
1. Mix all of the salad ingredients together in a large bowl.
2. Blend together all of the dressing ingredients together in a small bowl.
3. Toss salad with dressing, and enjoy!!

Also great served as a wrap!

French Toast & Raspberry Cheesecake Stuffed French Toast

2010-11-01T08:10:00.003-07:00

Ok, I realize that there isn't really a recipe for French toast - but, I have to let you know my new secret ingredient - flour! Add a little bit of flour to your batter (about 1 tablespoon per egg) - and it will thicken your batter and turn out even better then before!

French Toast

Ingredients:
for every 4-6 slices of bread use:
2 eggs
1/3 cup milk
1 tablespoon sugar
1/2 teaspoon vanilla or almond extract
1/2 teaspoon cinnamon
1 dash nutmeg
2 tablespoons flour

Directions:
1. Wisk all of the ingredients together. Dip both sides of bread in batter, and cook over a medium-low stovetop. (Remember to re-stir the batter each time you dip bread into it, the cinnamon will float to the top, and the flour will sink to the bottom.)

and... if you are ready for a really sweet breakfast, try mixing together 2 ounces of cream cheese, and 2 tablespoons of raspberry jam (for every 4 slices) and spreading it inside two pieces of bread, or one thick slice cut in half. Put the two pieces together, dip in the batter and cook just like before. YUM!

Chocolate & Raspberry Cheesecake Cupcakes

2010-10-30T21:21:00.001-07:00

I tried these cupcakes for Kyah's birthday, and they turned out great! Naturally, being the copy-cat that I am, I got the idea from the Cocoa Bean Cupcake Cafe. Vahe and I first fell in love with their frappes in Rexburg, and we were so excited to see their new store open in Provo last year! Their drinks are SOO good, they use a roasted cocoa bean that has such a unique and earthy flavor. Their cupcakes are great too - and very cute - but really, not anything that you can't make on your own. So, here's my take on their raspberry chocolate cheesecake cupcake.

Chocolate and Raspberry Cheesecake Cupcakes

Ingredients:
8 ounces cream cheese, at room temperature
1 egg
1/2 cup sugar
1/2 teaspoon vanilla
1 tablespoon raspberry jam (with seeds!)
2 drops red food coloring (optional)

1 devil's food cake mix, and ingredients listed on package

1 cup chocolate frosting (use your favorite recipe, or store bought!)
1 cup raspberry jam
3 cups cream cheese frosting (use your favorite recipe, or store bought!)

Directions:
1. In a small bowl, wisk together cream cheese, egg, sugar, vanilla, 1 tablespoon raspberry jam and food coloring. Allow batter to chill in fridge, covered for about 1 hour.
2. Preheat oven to temperature listed on cake mix instructions. Prepare cake mix according to box directions.
3. Grease or place paper liners in 24 muffin cups.
4. Spoon one heaping-tablespoon of chocolate cake mix batter into each prepared cup. Top with one heaping-tablespoon of raspberry cheesecake filling. Then, top each with the remaining cake batter, so that each cup is about 2/3 full.
5. Bake in preheated oven according to cake mix package directions.
6. Allow cupcakes to cool completely.

To decorate:
1. Melt chocolate frosting in microwave so that it is pourable. Carefully spoon about 1-2 teaspoons of chocolate frosting over the center of each cooled cupcake, allowing it to run to the edges. Allow to cool and harden about 15-30 minutes.
3. Heat one cup of raspberry jam in microwave so that is it pourable. Carefully spoon about 2-3 teaspoons of jam over the chocolate frosting.
4. Top with cream cheese frosting, and chill cupcakes until ready to eat!

Spanakopita Bites

2010-10-22T10:34:00.002-07:00

We were at a friend's house a few weeks ago, and another one of their guests were talking about these. They sounded so good - I just had to try them! The first time I made them I followed a recipe that I found online. They were good, but a little too strong for my taste. So, I made them again last night but added in a little cream cheese and mozzarella to tone down the feta a bit. I thought they were so much better! They still had great flavor, but the feta didn't overpower the whole thing like it had before. I also made them a lot smaller then before, so they were easier (and cleaner) to eat, with a little more crunch! Yum!

Spanakopita Bites

Ingredients:
1/2 cup butter
15 sheets phyllo dough

filling:
1 9-ounce package frozen chopped spinach, thawed and drained
1 egg
2 teaspoons Italian seasoning (or a little dried oregano, basil, parsley)
1/2 cup feta, crumbled
1/4 cup shredded mozzarella
1 ounce cream cheese
salt and pepper

Directions:
1. Preheat oven to 350-degrees.

2. Mix all of the filling ingredients together in a medium bowl.
3. Lay out one sheet of phyllo dough, and brush or spray with butter. (I keep just a normal spray bottle of butter in my fridge for phyllo dough - just melt it in the microwave and spray. It is SO much faster then brushing, and you use much less butter!) Lay out another sheet directly on top, spray, then repeat one more time - so that you have three layers of phyllo dough on top of one another, with a layer of butter on top of each.
4. Cut the dough into 6 strips across the width of the dough.
5. Place a heaping tablespoon of filling on the bottom of each strip. Then fold up each strip into triangles like a paper football. It's kind of hard to explain... here's a picture that I found that should help.

5. Place each triangle seam-side down on a baking sheet, and brush or spray the tops with butter. Repeat with remaining dough and filling.
6. Bake in preheated oven for 12-15 minutes, or until golden brown.

Chocolate Chip Pumpkin Bread

2010-10-12T10:32:00.003-07:00

Step aside, Great Harvest! Seriously, this is way better. This is probably my all-time favorite quick bread recipe. I don't know what it is... but if you can make yourself wait at least 24-hours to cut into it, something incredible happens to this bread. The bread is OK on day one, but after a good night's rest under some foil or plastic wrap, this bread is to die for!! So, make it today - eat it tomorrow. It will all be worth it, I promise!!

I got this recipe from allrecipes.com, and tweaked it just a bit to make it my own!

Chocolate Chip Pumpkin Bread

Ingredients:

1 15-ounce can pumpkin puree
4 eggs
1/2 cup vegetable oil
1/2 cup applesauce
2/3 cup water
3 cups sugar
1 tablespoon vanilla
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup mini chocolate chips

Directions:
1. Preheat oven to 325-degrees. Lightly grease two 9x5-inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, applesauce, water, sugar and vanilla until well blended. Add in dry ingredients and stir until just blended. Fold in chocolate chips.
3. Bake for 60-70 minutes in preheated oven.
4. After the bread has finished cooking, allow it to cool for 10 minutes before turning it out of the pan. Allow the bread to cool for about an hour or two, then seal it in a plastic bag, or wrap foil or plastic wrap around it, and hide it from yourself until tomorrow! Best 24-hours after cooking, or.. at least overnight!

*If you are doubling this recipe, make sure you use a GIANT bowl! I tried doubling this recipe once in my 4 1/2 - quart Kitchen Aid, and I ended up having to separate it into two bowls because it wouldn't all fit!

Balsamic Pesto Sandwich

2010-10-11T12:52:00.003-07:00

This is my favorite way to dress up a sandwich - inspired by Red Robin's bruschetta chicken sandwich (yum!).

Balsamic Pesto Sandwich

Ingredients:
1 cup packed basil leaves
3 cloves garlic
olive oil

1/4 cup heavy cream
1/4 cup balsamic vinegar

bread, meat, cheese and veggies

Directions:
1. In a food processor, blend together basil leaves, garlic and enough olive oil to bring the pesto together. (Or cheat and buy pre-made pesto. But, trust me - it will not be nearly as good!) Spread on one half of bread.

2. In a small bowl, mix together cream and balsamic vinegar. Spread on other half of bread.

3. Top with veggies, cheese, and meat. Serve immediately - the dressings on the bread will make for soggy leftovers!

This will make about 4-8 sandwiches, depending on how much pesto and balsamic cream sauce you like and how big of bread you are using! Both the pesto and cream sauce will keep in your fridge for at least a week, so make some extra for lunch in a few days too!

My favorite way to eat this type of sandwich is just like Red Robin makes it - on a Ciabatta with grilled chicken breast and provolone. In the picture, I tried it with turkey breast on a croissant with Havarti (obviously, after a "pregnancy craving" induced Costco trip) and it was great too!

Armenian Eggplant Rolls

2010-10-09T22:13:00.005-07:00

I don't think that I would have ever liked eggplant, had I not married an Armenian. Vahe makes so many yummy Armenian dishes with eggplant, this is probably my favorite!

Armenian Eggplant Rolls

Ingredients:
2 medium eggplant (the longer and thinner, the better!)
8 cloves garlic, minced
olive oil, as needed
salt to taste

filling:
4 cups grated carrot (I like them finely grated, some people prefer them larger)
1/2 bunch cilantro, chopped
1/3 cup walnuts, finely chopped
4 cloves garlic, minced
about 3/4 cup sour cream
salt to taste

Directions:
1. Mix all of the filling ingredients together using only enough sour cream to moisten the mixture so that it sticks together. Refrigerate until ready to use.

2. Prepare the eggplant by cutting off the stem-end, and cutting it length-wise into strips about 1/4-inch (or thinner) thick.

3. Heat olive oil and a clove of minced garlic in large skillet over medium-high heat, using just enough to coat the pan. Eggplant absorbs a lot of oil, so only use what is necessary to prevent the eggplant from sticking to the pan.

4. Fry the eggplant strips on both sides in the garlic-oil, until golden brown. Replenish oil and garlic as needed. Salt each eggplant strip after cooking.

5. Put 2-3 tablespoons of filling on one end of the eggplant strip, and roll, wrapping the eggplant around the carrot filling. Repeat with each cooked strip.

These are great served immediately, but I love them best straight from the fridge the next day!

Chocoholic Cake

2010-10-09T14:52:00.000-07:00

I got this recipe from a great blog that I follow called Little Birdie Secrets. This is really as rich and easy as it comes - just don't forget the extra milk to drink with it! I think it's best within a few hours out of the oven while the chocolate chips are still melted and gooey, but it's also great cold too!

Chocoholic Cake

Ingredients:
Cake:
1 chocolate cake mix
1 small package (3.4 ounce) instant chocolate pudding
1 cup milk
1/2 cup sour cream
4 eggs
2 cups semi sweet chocolate chips

Ganache:
1 cup chocolate chips
3/4 cup heavy cream
1 teaspoon vanilla

Directions:
1. Preheat oven to 350-degrees. Grease and flour or spray bundt pan.

2. Mix all of the ingredients, except chocolate chips, together until well blended. Stir in chocolate chips.

3. Pour into prepared pan and bake for 55-65 minutes.

4. While the cake is baking, make the ganache by combining chocolate chips and heavy cream over medium heat. Bring to a boil, then remove from heat and stir in vanilla. The ganache will thicken as it cools while the cake continues to bake.

5. After the cake has finished baking, allow it to cool for 10 minutes before turning out onto a plate or platter. Glaze with chocolate ganache.

Chicken Pillows

2010-10-07T21:23:00.002-07:00

As a kid, this was always one of my favorite dinners that my mom made. As a bigger kid, I still love them! These chicken pillows are super easy (and quick!) to make and soooo yummy.

Here's how you do it...

Chicken Pillows

Ingredients:
2 packages regular-sized crescent rolls
2 cups shredded chicken - I like to use Recipe Chicken in a Crockpot
4 ounces chive & onion cream cheese
1 can cream of chicken soup
1/2 cup milk

Directions:
1. Mix together shredded chicken and softened cream cheese.

2. Open up the crescent roll packages and divide into four rectangles each. Close the diagonal seam with fingers.

3. Place a large spoonful of chicken on one half of the roll.

4. Fold the roll in half, over the chicken.

5. Then close the seams with a fork.

6. Bake according to package directions until golden brown.

7. While the pillows are baking, prepare the sauce by mixing together 1 can of cream of chicken soup with a 1/2 cup of milk. Also, add in any extra chicken to the sauce that did not fit into the pillows.

8. Serve alone or over steamed rice, with the sauce on top!

Refrigerate leftovers, or freeze for later!

Recipe Chicken in a Crockpot

2010-10-07T20:32:00.001-07:00

This is my favorite way to make shredded chicken. This is what I typically use for any recipe that calls for diced or shredded chicken. Not only is it super quick and easy, but it also makes your chicken so tender and the house smell AMAZING! This comes straight from my mama's kitchen!

Recipe Chicken in a Crockpot

Ingredients:
Boneless, skinless chicken breasts (fresh, or frozen)
Dry Italian dressing mix (1 package/3-4 chicken breasts)
Butter (1 tablespoon/2 chicken breasts)

Directions:
1. Place the chicken breasts into the slow-cooker.
2. Sprinkle dry Italian dressing mix on top - use one package for every 3 to 4 chicken breasts.
3. Place a few pats of butter on top - about one tablespoon for every 2 chicken breasts.

4. Cover and cook on high for about 4 hours, or low for 6-8. You'll know when they are done when you can no longer resist the delicious smell!!

Lemon Rosemary Chicken - Johnny Carino's inspired

2010-09-28T20:24:00.003-07:00

One of our favorite restaurants, ever, is Johnny Carino's. Every time we go we get their lemon rosemary chicken. Even after splitting a meal, we come home with plenty of leftovers. It is so good, and one of my favorite blends of flavor. So... it was time for me to try to make it on my own! I think this is pretty close - but, will vary of course by the type of dressing you use. Either way, it will be delicious!!

Lemon Rosemary Chicken with Angel Hair

Ingredients:

4 boneless skinless chicken breasts, trimmed and butterflied

1 1/2 cups Italian salad dressing
3/4 cup fresh lemon juice (about 5-7 lemons)
2 heaping tablespoons chopped fresh rosemary (NOT dried!!)
salt and pepper to taste

6 ounces angel hair pasta
4 roma tomatoes, diced
2 cups packed spinach
1 tablespoon olive oil
salt and pepper to taste

Directions:

1. Create marinade by mixing together Italian dressing, lemon juice, rosemary, and salt and pepper to taste. Marinate the trimmed and butterflied chicken breasts in one cup of marinade, refrigerate the rest for later. Let chicken marinate for 30 minutes to 2 hours.

2. Preheat grill (I like to just use my Foreman or panini press) to medium-high heat.

3. Meanwhile, start the water boiling for the pasta. Cook the angel hair according to package directions, and drain.

4. Place chicken on preheated grill, and cook until almost done.

5. While the chicken is grilling, in the same pot that you cooked the pasta in (now empty), heat a tablespoon of olive oil over medium heat, and saute the diced tomatoes and spinach until the spinach has just wilted. Be careful not to overcook, or your spinach will become slimy. (that's for you Cherst... :) Remove from heat then add the drained pasta back into the pot and toss together. Salt and pepper to taste.

6. In a large skillet, bring the rest of the reserved marinade to a simmer over medium-high heat. Let the sauce reduce to about half (in about 3-4 minutes), then add in your almost-done chicken breasts. Let them simmer in the sauce while it continues to reduce until the chicken is cooked through, or at least one minute on each side.

7. Finally, spoon about 3-4 tablespoons of remaining sauce into pasta, just enough to loosen it up.

8. Plate, and enjoy!! Bon appetit!

Grilled Vegetable Sandwich - Thank you Linds!!

2010-09-27T14:07:00.002-07:00

I really don't know how I could have made it through the last month of this pregnancy without Lindsay's recipe blog. I keep having these cravings for something that I can't quite figure out, until I read her blog!! Linds and her mom are a few of the best cooks I know, next to my mom of course. :) Everything they make is SOO delicious (and beautiful too!). Their family recipes are definitely part of my permanent collection.

I saw this recipe on Linds' blog the other day, and I knew I had to make it. This is my version of her version of Giada De Larentiis' recipe. Probably one of the best vegetarian sandwiches I have ever had!

Grilled Vegetable, Herb, and Goat Cheese Sandwich

Ingredients:
1/2 cup sun-dried tomatoes in oil, drained and chopped (I LOVE Costco's sun-dried tomatoes!)
1/2 cup chopped fresh basil leaves
2 tablespoons fresh thyme leaves
1 clove garlic, minced
1 zucchini, sliced into 1/4-inch rounds
1 yellow summer squash, sliced into 1/4 inch rounds
1 eggplant, sliced into 1/4 inch rounds
2 tablespoons olive oil
1 yellow onion, diced
2 tablespoons butter
2 tablespoons balsamic vinegar
1 10-12 ounce baguette, sliced in half lengthwise (I used a multi-grain, I prefer it over white)
1 cup (6.5 ounces) goat cheese, at room temperature
1 cup arugla
Salt and pepper to taste

Directions:
1. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

2. Brush zucchini, yellow squash, and eggplant with a light coating of olive oil. Salt and pepper to taste. Place the vegetables on the grill pan or grill and cook for 3 to 4 minutes on each side until tender.

3. Saute onions in butter in a small skillet over medium heat until translucent and soft. Add in balsamic vinegar, and cook a few more minutes until reduced.

4. In a small bowl, mix together garlic, sun-dried tomatoes, basil, thyme, and salt and pepper to taste.

5. While the vegetables continue to cook spread the goat cheese over one half of the baguette. Top with the sun-dried tomato mixture, then the grilled vegetables and caramalized onions. Finally, top with arugla.

6. To serve, cut the baguette into 4 sandwiches. Serve immediately or wrap in parchment paper and refrigerate for up to 2 hours.

Samoan Watermelon Drink

2010-05-08T21:29:00.000-07:00

Last summer, we sold food at Provo's 4th of July fair, and our neighbors made this amazing drink. Being 6 months pregnant in 100 degree weather made me fall in love - because it is so cool and refreshing! It really is a unique drink too, with the small chunks of watermelon in it. It may sound strange, but just wait until you try it on a hot day! I don't know exactly what they put in it, but this is pretty close to what I remember it tasting like. It's easy to make, and oh- so good!

PS - Does anyone know what the real name for this is?

Samoan Watermelon Drink

Ingredients:
1/2 medium seedless watermelon (1 quart crushed watermelon + juice)
2 1/2 quarts cold water
1/2 cup heavy cream
1/2 to 1 1/2 cups sugar

Directions:
1. Cut the fruit out of 1/2 of a medium seedless watermelon. Crush with a potato masher in a large bowl until the watermelon pieces are very small. (You should have about a quart of crushed watermelon, with its juice)
2. Add watermelon to water in a gallon-sized pitcher. (If there are any white seeds, these should float to the top - if you want to remove them, do so now with a small strainer or spoon.)
3. Mix in cream, then stir in sugar to taste.
4. Chill! This drink is best served very cold. Enjoy!

Bread Pudding with Berries

2010-05-03T21:47:00.000-07:00

Ok - I know it's been forever! I've been Photoshop-less this last month (and consequently much more productive!) - after I wiped my hard drive to try to solve some stalling problems with my computer, and naturally, lost my serial number for my CS4. I'll be getting a copy of the new CS5 soon (YAY!) - and I will be back with the real deal ASAP!

But, for now... this one just couldn't wait. I have never really liked bread pudding until I took a bite of this. My friend Lindsey made this one day, and I had a bite of reheated leftovers - it was incredible! Fresh from the oven... no words to describe!

So, this is her fabulous recipe, with just a few of my own tweaks... Thanks Linds!

Bread Pudding with Berries

Ingredients:

1 loaf French bread, cubed
2 cups frozen berries (raspberries, blackberries, blueberries... any kind or combo, just not strawberries!)

Egg Mixture:
4 eggs
2 3/4 cup milk
1 cup sugar
1/4 cup melted butter
1 teaspoon nutmeg
1 teaspoon cinnamon
2 teaspoons vanilla

1/4 cup sugar

Directions:
1. Preheat oven to 350-degrees.
2. Place half of bread cubes in a greased 9x13-inch pan, top with frozen berries, then the rest of the bread cubes.
3. In a large bowl, whisk together eggs, milk, sugar, butter, nutmeg, cinnamon and vanilla. Pour over bread cubes. Press bread down with a wooden spoon to make sure each piece absorbs the egg mixture. Let sit for at least 20 minutes, up to overnight to absorb. (If leaving to sit for more then 20 minutes, make sure to refrigerate!)
4. Bake covered, for 30 minutes. Remove from oven and sprinkle 1/4 cup of sugar on top. Return to oven to bake, uncovered, for 30 more minutes.
5. Serve warm, with each serving topped with vanilla sauce.

Vanilla Sauce

Ingredients:
1 cup heavy cream
1/2 cup sugar
1 tablespoon flour
1/4 cup butter
2 teaspoons vanilla

Directions:

1. Mix all vanilla sauce ingredients, except vanilla, together in a small saucepan over medium heat. Bring to a simmer for 3 minutes. Remove from heat, and stir in vanilla.

Thai Noodle Salad

2010-03-29T21:45:00.000-07:00

This recipe was featured on our local news station a few weeks ago, and I thought it looked so good - so I gave it a try! I didn't follow the recipe exactly, just because I used what I had on hand, but it turned out great! This salad really won't keep very well once the noodles and dressing are tossed in, so only I would only mix together what you think you may be able to eat, and save the rest for later. This is how I made it:

*click to enlarge*

Chocolate Chip Oatmeal Cookies

2010-03-22T21:22:00.001-07:00

These cookies are definitely in my Top Cookie 5. They are moist and chewy and perfect! I'm a coconut lover, so I like to add it in my cookies - but if you are a coconut hater, just leave it out!

*click to enlarge*

Pizza Crust

2010-03-20T07:34:00.002-07:00

Homemade pizza is one of my favorite things to make for a crowd. You can put practically anything on a pizza to cater to your taste, and you can make such a variety in one batch, that everyone will love it. You can even top your pizza and throw it in the freezer to bake later. Just bake directly from the freezer, but for 10 or so minutes longer.

*click to enlarge*

Chicken Bryan

2010-03-18T09:56:00.002-07:00

One of my favorite restaurants is Carabba's - and every time I have been, I have ordered Chicken Bryan. It's so good - after trying it, you won't be able to convince yourself to order anything different! One day I was craving Chicken Bryan, so did a little research and combined a bunch of different "copy-cat" recipes I found online to come up with this one!! A few people have even told me that they like this recipe better then the meal they get at the restaurant. I have made it with both wine and apple cider vinegar, and while I prefer the wine, the apple cider vinegar still tastes wonderful. This is really an elegant meal, great for family dinners or perfect for entertaining.

*click to enlarge*

Lion House Dinner Rolls (And Sweet Orange Rolls!)

2010-03-17T19:57:00.004-07:00

Almost every Deseret Book in Utah has a Lion House Bakery inside - and they make AMAZING rolls! What makes them even better - is they have distributed the recipe to the public! This is their recipe for their rolls - with just a few minor adjustments of my own in the directions. (Their recipe yields 12 rolls, I like to make about 24 out of the batch - they are still huge.) With a little time, they are pretty simple to make - and SO good! Lion House makes orange rolls too - although I've never tried them or seen a recipe for them. It sounded good though - so I tried out my own little orange roll version - so good. Here's the recipe! (See below for a few additional instructions and pictures - if mine aren't clear enough on the recipe page!)

*click to enlarge*

Here's how I like to make my batch. Make the dough according to the directions, then, after the first rising, roll out half the dough to a rectangle just bigger then your 9x13-inch pan.

Tip: After the first rising - punch down the dough, and let it sit (covered) for about 5-10 minutes. It will loose a lot of its elasticity and be much easier to roll out! I also like to roll my dough out on a greased surface, rather than a floured surface - it will make your dough softer, rather then drying it out more wuth flour. (And it's easier to clean up!) I usually just give the counter and rolling pin a quick spray of PAM!

Melt the remaining few tablespoons of your stick of butter from the recipe, and spread out just enough to coat the surface of your dough.

Using a lightly greased pizza cutter, cut your dough into equal quarters, then each quarter into thirds, like this:

Then, take each piece and roll it up like a cinnamon roll, with the butter inside. Place side down in your greased 9x13 pan with the "tail" of the dough facing down, like this:

Cover, and let rise one more time.

Now, the good stuff... sweet orange rolls. Take your other half of the dough, and roll it out into the same size rectangle. This time, after buttering the dough up like before, sprinkle a 1 cup sugar and 1/4 cup orange zest onto the dough. Make sure you mix the sugar and orange together just before putting it on your rolls - it will crystallize very quickly!

Slice your dough, just like before...

Roll them up, cover, and let them rise! Bake at 375 for 15-20 minutes.

Pasta with Eggplant Sauce

2010-03-16T07:54:00.002-07:00

YUM! This is kind of a twist of an Armenian dish that Vahe makes. He will roast vegetables over a fire and then cut and mix them up together. It's really good - but too much vegetable for me at once. This is basically the same thing, only with pasta, feta, and a little broth - and cooked on the stovetop (although I'm sure his fire-roasted vegetables would be so much better!). Also, I made it with whole-wheat pasta - which I am almost growing partial too. It is so good, and so much better for you!

*click to enlarge*

Asian Lettuce Wraps

2010-03-14T23:00:00.002-07:00

I'm baaaaack! I could give you countless excuses, instead - I'll give you an amazing recipe. Even though I haven't been posting - I've been cooking! I've discovered some great recipes this last month - can't wait to share them!

These really are delicious. These could be a great appetizer, but they are filling enough to eat as a meal. Make sure you have nice crisp lettuce to go along with it. If you cook any type of Asian foods, you probably already have most of these ingredients in your pantry!

Mom, let me know how it tastes with chicken!

*click to enlarge*

Feta Turkey Burgers

2010-02-10T18:01:00.003-07:00

These are delicious, and healthy! As usual, I snuck in some fresh spinach which added a lot of nutrition, flavor and color to these burgers. The day after I made these, I saw a similar recipe on a blog I follow - but it also had sun-dried tomatoes mixed in! I thought that would be sooo yummy. Next time, I'll try it out!

Hamburger Buns

2010-02-10T17:56:00.002-07:00

Making your own hamburger buns really adds that home-cooked touch to your hamburgers or sandwiches. Remember, as with most basic bread doughs - they can easily be frozen after the first rising and after shaping. Not going to use all of your buns? Just throw the rest in the freezer. To cook from the freezer - allow to thaw at room temperature 6 to 8 hours, or leave in the refrigerate overnight. Then, cook in your 350 degree oven as normal!

Maple Glazed Salmon

2010-02-08T18:45:00.003-07:00

This recipe is courtesy of my friend, and my husband's crush, Rachael Ray. I saw this on her show last week - moments after I saw that Albertson's was having a sale on salmon. Fate, I know! This is the first time I have tried one of her recipes - and I'm glad I did! With the base of the sauce being maple syrup, at first I was afraid that it may taste a little like French-toast-fish. But the syrup added just the perfect amount of sweetness, and did not overpower the taste of the salmon at all. This is a perfect main dish for a "fancy" dinner - that really only takes 10 minutes or so to prepare.

Garlic Asparagus

2010-02-08T18:43:00.003-07:00

I love asparagus! Toss it with some butter and garlic, and you can't go wrong!

Baklava

2010-02-02T11:05:00.000-07:00

This is traditionally a Greek dessert. But ask any Armenian, and they will tell you it was their own. No matter who thought it up first, it is delicious!

I have a little spray bottle that I like to use for the butter when I make baklava. Spraying the butter on will take so much less time, and use so much less butter then if you were to brush it on.

Also, make sure you cut your baklava before you bake it. I have found that the easiest way to do this is to have a dry, unbuttered top layer. Pull out your best knife, and carefully cut it into pieces. I like to cut it into 6 pieces by 4 pieces, then cut each of those in half diagonally. After it has been cut, spray on your last layer of butter.

This is really a treat that is better the next day, after the layers have had time to absorb the sauce that you pour on top. The cooler the sauce and the baklava are before you pour it on top, the better. If they are both hot the baklava can get soggy. I usually pour cooled sauce on warm baklava, and it turns out fine. Just make sure neither are still hot!

Granola Bars

2010-01-29T23:19:00.002-07:00

I'm so behind! I have 10 pictures waiting to be paired with a recipe. One at a time...

Reasons not to buy granola bars from the store:
1. They are full of corn syrup, preservatives, and artificial who-knows
2. They are expensive
3. You can make your own better tasting, way cheaper, and healthier granola bars in 5 minutes!

Really, if you can heat up honey, and turn on the oven. You can make these.

This recipe is so general - there are so many things that you can do to fit your own taste. You could add in peanut butter to the honey and stir in chocolate chips with your oatmeal for a sweeter bar, you could even hide in some wheat germ or wheat bran, and never notice a difference in taste.

I like to just buy some trail mix in bulk to mix in, but you could also come up with your own combination as well!

S'more Brownies

2010-01-21T23:14:00.005-07:00

This recipe came from an accident gone completely right.

My Grammi, a proud owner of a Snuggie, fell victim to the late night infomercial for The Perfect Brownie Pan. She got herself one, and one for me as well. So, I thought I better put this over-priced cookware to good use. I whipped up a batch of my brownie batter from my favorite brownie recipe, put them in the pan, and set the oven timer. 40 minutes later, my brownies had rose so much, that they were stuck to the little grid you cook them in. So, I ended up with brownie chunks and bits, that I had to break away from the pan.

I tried to piece at least one together, so I could take a decent picture of it to use for a recipe page. But, it just wasn't going to work. Then, I had an epiphany: stick them back together Rice Krispies style. And, why not make the chocolate/marshmallow combo complete with a graham cracker crust? And while I'm at it, I mine as well top it with some toasted marshmallows!

So, put together a little crust, melted the marshmallows, and mixed in my brownie chunks. Topped it with some more marshmallows, and threw them under the broiler for a few minutes.

Nutritious: Not one single bit.
Delicious: In every single way.

Here's the world's best brownie recipe. You'll never even think about using a box again, guaranteed. (I'll get a page up later for them!)

1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla
4 eggs
1 1/2 cups flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup chocolate chips
1 cup walnut pieces

Cream butter, sugar and vanilla together. Add eggs, one at a time, beating well after each.
Add in flour, cocoa and salt. Mix well. Then, add in chocolate chips and walnuts.

Spread in a lightly greased 9x13 pan, bake at 350 for 35-40 minutes.

California Rolls

2010-01-21T22:46:00.003-07:00

You spend 5 dollars every time you splurge on these at the grocery store, but with a trip to your local oriental market - you can make so many more of these with that 5 dollars!! Plus, they will be fresh - and made exactly how you like them. The main ingredients (nori, sticky rice, crab, and rice vinegar) also will keep well for months and months. Just stick the crab in the freezer, the rest in the pantry and all you need to pick up are a few vegetables to make them again!

These aren't as tricky to make as you may think - but I included a few more pictures in this post for those of you who have never made them before. If my instructions aren't clear enough for you, there are lots of movies you can find via google or you tube that will help you out too!!

First, you will want to cook your sticky rice. I just did mine in the rice maker. When it is done, stir in the rice vinegar and sugar. Stir it well. Then, spread it out on a large plate or baking sheet so that it can cool quickly.

While the rice is cooling, prepare your vegetables. You will need to cut these into long thin strips. Your avocados can be a little bit bigger, but you still want them to make sure and slice them length-wise. Like this:

Now, you have two options for rolling your California Rolls, innie (with the rice inside) or outie (with the rice outside.

If you are going to roll them innie, take a full sheet of nori (dried seaweed) and pat the rice down almost all of it, except for the last inch/1 1/2-inch or so. The rice should be about 1/4 inch to 1/2 inch thick. I like to keep a little dish of water close by to dip my fingers in. The sticky rice is actually really sticky, but you can keep the rice on the nori, instead of your hands by keeping your fingertips wet. After spreading the rice, you can then sprinkle the it with sesame seeds, if you'd like.

You will then place a few strips of each of your vegetables, one half strip of crab and a thin line of cream cheese in the center of the rice, in a long stacked line. It will look like this:

Then, use your bamboo mat to tightly roll your California roll. Be careful not to roll the plastic wrap inside!

When you get to the end of the roll, wet down the part of the nori without rice with water. This will help to seal the roll. When you are done, it should look like this:

Then, cut your roll into 8 slices. You're done!

Now, if you'd like to try the outie - it's a little bit different. Instead of using a whole sheet of nori, this time, you will only use half. Cover the entire half of the nori with rice, still about 1/4 to 1/2-inch deep. Sprinkle with sesame seeds, if you like them. It should look like this:

Now, flip the entire thing over. The rice should be pretty stuck to the nori, so it should be pretty easy to turn. Then, center your veggies, crab and cream cheese again on the nori, like this:

Roll it up again using the bamboo roller, and it should turn out looking like this:

Cut it again in eight pieces. And now you've made your own California Rolls!! Yum!!

Ok, now's here's the recipe page!

Spinach Chicken Crepes

2010-01-21T21:04:00.002-07:00

This is a very simple recipe, that you probably already have everything for at home. You can always substitute frozen spinach for fresh, although I think fresh spinach tastes so much better. This recipe is just a simple savory crepe, filled with a white sauce with chicken and spinach mixed in. Yum!

Tzatziki

2010-01-18T22:35:00.002-07:00

Tzatziki (Tsa-Zee-Kee) is another one of Vahe's favorites. I've heard others call it cucumber sauce, but tzatziki is just so much more fun to say. This is a Greek sauce with a yogurt base. We make this a lot, and so the other night I measured out everything I was putting into the bowl so that we could have a standard recipe - and thus, this recipe! This is a great dip, sauce, dressing for basically anything. It tastes very fresh and healthy. Vahe loves it with bread, on salads, with meat, anything. We also have been using it as a sauce when we make shawarma - and so far, it's everyone favorite! Make sure to use fresh dill, and a real lemon for the best taste!

Ok, I'll admit it - I'm scared of dill. I've never eaten a pickle. And, never tried tzatziki. But, everyone else that we have made this for loves it, and prefers it to the tzatziki that they have bought in the store! I'll take their word for it, and maybe yours too. :)

Banana Bread

2010-01-18T21:57:00.004-07:00

This is one of my favorite quick breads - it sits right there next to double chocolate zucchini bread (which there are zucchinis in my fridge waiting to me made into!).

I used to like a really dense banana bread, but now I like a lighter texture - so I changed my old recipe up a bit, switched all my sugar to white and added in some sour cream... and now I think it is just right! Sour cream is a great "secret ingredient" to add a lot of moisture into your quick breads! (If you do prefer a heavier bread - switch out one cup of white sugar for brown, and omit the sour cream.)

You can also make great banana bars with this same recipe by making it in a jellyroll pan and topping it with cream cheese frosting. Yum!

Also - maybe it's just me, but my banana bread always seems to get really dark on the outside before it is done on the inside. If this happens with you too... after about 40 minutes or so in the oven, go ahead and turn down the oven to 300 degrees until it is finished cooking. If it is still getting to dark, just place a piece of foil loosely over the top of your bread. But remember, try not to open the oven too many times or for too long when baking breads, especially at the beginning. The quick rise and fall in temperature will make your bread rise funny!

Leek & Spinach (and Bean) Soup

2010-01-16T23:25:00.001-07:00

I get a "recipe-of-the-day" email from allrecipes.com and this soup recipe was one from last week. I had never cooked with leeks before, so I thought I would give it a try. Vahe would eat soup everyday if I made it, but my soup-making variety is definitely lacking. So, I really am trying to find new (and unique) soup recipes to add to my little collection.

Anyways... I made my own variation of the recipe that was sent to me and LOVED it. I think that leeks are going to be a new staple for me! I am not a huge onion fan because their taste is so strong and I just don't love their texture (unless they have been cooked very well, or chopped very small), but leeks are a perfect substitute! They taste like an onion, only very mild and fresh (fresh like: cilantro or cucumber fresh - what's the word I'm looking for?). Anyways - I am going to try to start substituting leeks for onions in some of the dishes that I make to see if I like the change!

Back to the point... this soup is EXCELLENT. I just can't get over how much I love the flavor of the leeks. The white kidney beans and spinach (another one of my favorites) compliment the taste really well too. It's a simple soup, with not too many ingredients, and it is wonderful. This could also easily be made vegetarian by substituting the chicken stock for vegetable. Try it out!

Spaghetti Sauce

2010-01-16T23:07:00.004-07:00

This recipe is my version of my mom's version of her mom's recipe. It is great over pasta, used in lasagna, or for a healthier (& gluten-free, Michelle!) version - I love it over spaghetti squash.

Here's an easy way to prepare spaghetti squash: cut your squash in half, then place it flat-side down on a baking sheet lined with greased aluminum foil. Bake it at 350 for about 45 minutes, or until it is tender. Cool, then shred the squash from rind with a fork. Season with salt and pepper (and maybe a little butter :).

Really, if you have never tried spaghetti squash - you have to! It is a great alternative to pasta because when topped with this spaghetti sauce (or any other sauce, really), has such a similar taste, appearance and texture as spaghetti noodles! I bet you could even trick the kids into eating it...

P.S. This sauce will freeze great! This recipe makes way too much for Vahe and I to eat before it goes bad, so I divided it into three - two bags in the freezer, the rest for dinner and leftovers!

Vegetable Soup

2010-01-11T11:20:00.002-07:00

Ok, finally got this on here. Soups like this are hard to write recipes for, because they really are based on personal preference and what you have in the fridge! This is how I like to make my vegetable soup - like I said, totally based on preference and what veggies you like! I love the flavor of onions, peppers, and celery, but am not a fan of their texture or crunch. So, I chop them up super small, saute them, and then make sure to cook them the longest so that they almost dissolve into the stock. I LOVE zucchini and yellow squash, so they are really the base of this soup. I also really, really hate soft vegetables in soup. So I make sure to undercook mine just a bit so that they still have a little crunch, and so that the leftovers won't turn into a puree when reheated. Vegetable soup is a wonderful, filling, cheap, and very nutritional meal. Only 80 calories a serving for all those vitamins!

Flour Tortillas

2010-01-02T21:49:00.002-07:00

This is another one of Vahe's favorites. I can't say that they are authentic in any way, but they taste so much better then the tortillas you buy pre-made at the grocery store! I make them often enough that I invested in a little tortilla press from a local Mexican grocery store which makes them even easier to make, not to mention - I am the worst circle-roller-outer you've probably ever met. That being said, you definitely don't need a tortilla press to make these, a rolling pin will do just fine. I have tried using from all wheat to all white on this recipe, but my favorite combo is probably 2 cups wheat, 3 cups white flour. Give these a try, you won't regret it!

Spinach Manicotti

2009-12-31T20:42:00.002-07:00

I bought one of those huge cases of spinach from Costco the other day, and after a few days of trying to eat a spinach salad... I new we would never be able to eat the whole thing before it went bad. So, I tried making my own version of spinach manicotti, and I thought it turned out pretty good. It is made with real, fresh spinach - not frozen like you typically find in stuffed shells. The stuffing is mostly all spinach too, instead of lots of fattening cheeses it is usually made with. If you use a reduced fat ricotta and cottage cheese, you can really cut down on the fat and calories as well. This is a great vegetarian dish that offers a lot of nutrients and protein. And, it tastes great too!

Chicken Tortilla Soup

2009-12-31T18:15:00.005-07:00

This soup is SO EASY to make. And it is so good and full of flavor. This is a great base recipe that you could do all kinds of things with. Omit the chicken, and substitute vegetable stock and it would be a great vegetarian meal. Use hot instead of mild enchilada sauce and add in some hot peppers or green chilies to make it spicy. And, of course - there are so many things that you can top this soup with to add even more flavor and variety! Also, this soup will freeze very well - so make a little extra for a busy night!

Green Beans & Eggs

2009-12-30T18:59:00.004-07:00

I should try to think of a better name for this recipe. Green beans & eggs just doesn't sound super appetizing - but really, it is! This is an Armenian breakfast food that my husband makes. It may look weird - but it is really so good, and adds a little twist (and nutrition!) to your usual scrambled eggs.

Cracker Toffee

2009-12-30T18:56:00.003-07:00

This is one of my favorite desserts. The salty crackers really compliment the sweet toffee and give it a lighter crunch. My mom prefers to make this soft, but I like to make it more hard and crunchy. Either way, you can't really go wrong with butter, sugar and chocolate!

Chicken Tikka Masala

2009-12-30T01:09:00.004-07:00

This is a very simple way to cook Indian tikka masala. Just marinade your chicken, combine ingredients, and let your crock pot do the rest! The curry paste that I like to use can be found at almost any grocery store with the Indian foods (usually next to the Asian foods). The brand I use is Patak's Original Medium Tikka Masala Curry Paste with Coriander and Lemon. Don't forget to overload on the fresh cilantro when you serve it. Amazing flavors! Serve this over white or brown rice with Eggplant Curry and Pita Bread - and you've got a complete, delicious, healthy meal!

Eggplant Curry

2009-12-30T01:01:00.003-07:00

I tried this Indian recipe for the first time tonight - and we loved it! I got the original recipe from allrecipes.com, one of my favorite online recipe sites. I didn't have all of the ingredients listed, so I changed it a bit so that I could make it with what I had. The recipe I wrote out is what I used tonight, and how I think I will always make it. This is also a great vegetarian dish with lots of bold flavors!

Pita Bread

2009-12-30T00:57:00.002-07:00

This is Vahe's favorite type of bread I make. He says that it is very similar to Armenian bread. A batch never lasts longer then 24 hours at our house. We love it stuffed with feta, cilantro and tomatoes. It's a great sandwich bread, and it also pairs along great with Indian and Greek foods. After the first rise, I like to roll out each pita, and place it on a piece of lightly floured waxed paper for an easy transfer to the wire cake rack to bake in the oven. The only time I have had this recipe flop is when I overworked the dough after the first rise, trying to roll out the perfect circle. As long as you roll out a flat shape - it will puff just fine, don't worry too much about a perfect and consistent shape. You'll get better with practice! This recipe is also great when made with 1/2 white and 1/2 wheat flour.

White Chocolate & Cranberry Caramel Corn

2009-12-30T00:44:00.004-07:00

Addictive. Seriously - this recipe is not for the dieter. You think that you can just eat a couple pieces - but then 10 minutes later, the bowl is almost gone! This is a great base caramel corn recipe - if you aren't a fan of cranberries, top it with whatever sounds good to you, or just make it plain! I've also tried this with peanuts and milk chocolate - but I'm sure there are so many other possibilities.

Gingerbread and Whipped Cream

2009-12-30T00:39:00.003-07:00

Winter just doesn't seem right without a little gingerbread! This is a very simple recipe, but really has a great flavor and moist texture. If you don't have applesauce, just substitute it with butter. Using applesauce in place of oil or butter in many recipes is a great way to cut back on the fat content, but still keep the moisture that the recipe needs. I definitely suggest making homemade whipped cream to go along with the gingerbread - it is so much better then store-bought. If you haven't made your own before, try it out - I guarantee you that you won't go back!

Spinach Dip

2009-12-30T00:23:00.005-07:00

This is one of my favorite appetizers for a crowd. It tastes very similar to the spinach & artichoke dip at Applebees (that you pay $7 for, for one serving!). Personally, I don't love artichokes, so this base recipe doesn't call for it. But - if you are an artichoke lover, just add some to the dip! Remember to just click on the image to enlarge it or print it out.

The Beginning

2009-12-30T00:02:00.003-07:00

I've always wanted to make my own little cookbook of the recipes I use most often. And so - a new project. This year I want to gradually make, photograph, and write down my favorite recipes. I will be posting each recipe that I make as I go, and hopefully this blog will become of use, or inspiration to someone! Even though this is my 2010 project, I've been so excited to start - I've already got a few done! Each page is big enough so that 2 recipes can be printed per page. At the end of the year, I'll assemble the recipes into a book to be printed! Please feel free to print and use these pages for your own personal use. I hope you find some you enjoy!