Honey Mustard Dipping Sauce and Salad Dressing

In honor of a new recipe that I am very excited to share tomorrow afternoon, I am sharing this dipping sauce today. I'm not typically a mustard loving girl and I really enjoyed this sauce. Just a hint of honey to sweeten it and it goes well with just about anything. My kids have been dipping their vegetables into it all week and they've already requested that I make it again.

The flavors in this dressing improve after chilling in the refrigerator for a few hours. I recommend making it a day ahead of when you plan to serve it.

Honey Mustard Dipping Sauce and Salad Dressing
recipe from Allrecipes.com

1/2 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon Dijon mustard
2 tablespoons honey
1/2 tablespoon lemon juice

In a small bowl, whisk together all ingredients. Cover and chill in the refrigerator at least an hour, preferably overnight.

Click here for printable recipe

Jap Chae / Chap Chae - Korean Glass Noodles

Korean Chap Chae or Jap Chae (pronounced chop chay) is one of my all time favorite foods. My husband lived in Korea for a time before we met and he really enjoyed the foods he ate there. So, naturally, he introduced me to these foods when we started dating. I discovered Chop Chae years ago (on one of our first dates!) and I have never ordered a different thing off a Korean menu since then. I might sample my husband's dishes occasionally, but when I say that I love Chap Chae, I mean I LOVE it.

The thin clear noodles, the warm and crisp vegetables, the perfect sticky sauce. I love everything about this dish and it is a rare thing if I am willing to share my restaurant leftovers. I decided to try making it at home and I am so glad that I did! Our favorite restaurant in NM is a family owned small hole-in-the-wall place where the family sits in the dining room and cuts homemade rice noodles in the early afternoon. I've yet to find anything that truly compares with those thick clear noodles, but store-bought glass noodles come close. I found these noodles in a local grocery store. I didn't even need to look for them at the Oriental Market, although I plan to do that soon. I can't wait to see what other varieties are available for future dishes!

Jap Chae is a classic Korean dish. It is served both with and without meat. This is the simplest of versions, but I can hardly wait to try some different variations in the near future. I can not believe how incredibly simple it was to recreate this dish at home! Every member of my family enjoyed this meal and my middle son declared this his new favorite noodle dish.

Jap Chae/Chap Chae - Korean Glass Noodles with Vegetables
recipe adapted from Beyond Kimchee & Steamy Kitchen
Yield: 4-5 servings

5-8 oz glass noodles (aka potato starch noodles - although they taste nothing like potatoes) I used a 5 oz package and it was plenty of noodles for this dish.
3 teaspoons sesame oil, divided
1 tablespoon light flavor olive oil
3/4 cup thinly sliced onions
2 medium size carrots, very thinly sliced into 2" matchsticks
2 cloves of garlic, minced
2-3 stalks of green onion, cut into 1" lengths
1/2 cup thinly sliced baby bella or crimini mushrooms
1/2 lb spinach washed and drained well, I used a large bunch of Japanese spinach, stems removed and chopped bite size. Baby spinach leaves would work as well.
3 tablespoons soy sauce
3 teaspoons sugar
Optional: 1 tablespoon sesame seeds

Bring a large pot of water to a boil. Add the noodles and boil just 5 minutes. Immediately drain them and rinse them well under cold running water, massage them gently as you rinse them. Let them drain in a colander and then use your kitchen shears to cut the noodles into smaller pieces. I simply lifted handfuls of the noodles up and chopped them into roughly 8-10" lengths over a separate bowl. Drizzle the now cooled and cut noodles with 1 teaspoon of sesame oil and set them aside.

Please note: This is a FAST stir fry method. High heat and constantly tossing your ingredients with a wooden spoon or tongs. The whole process will take less than 5-6 minutes, so you will need to have everything set to go before you turn on the heat.

In a small bowl, mix together the soy sauce and the sugar. Set that aside next to the stove. Add the olive oil to a very large skillet or wok and set the heat to high (adjust as necessary, if your oil begins to smoke, turn it down just slightly). When the cooking oil is hot, but not smoking, add your carrots and onions. Stir fry them until barely softened, about 1 minute. Add the mushrooms, green onions and garlic all at once and stir fry that for about 30 seconds. Add the spinach and the soy sauce mixture and toss to combine. Add the noodles and stir fry, tossing constantly to combine, for just 2-3 minutes, until the noodles are cooked through and hot. Turn off the heat and add sesame seeds if desired. Drizzle with the remaining 2 teaspoons of sesame oil and toss to coat. Enjoy!

Side note: I pulled my pan off the heat for about a minute while I added the noodles. I'm new to rapid stir frying like this and I just wanted to make sure it wasn't going to burn before I manged to combine it all thoroughly. Simply add another minute or so to your time if you do the same.

Click here for printable recipe

Oatmeal Chocolate Chip Peanut Butter Cookies

One of my favorite cookies of all time is the Monster Cookie. (Which I just realized I don't have posted here - we must eat them too fast to get pictures!) As I was scanning that recipe a couple years ago, considering converting it to something a celiac friend would be able to eat, I realized it was already a gluten free recipe without even trying to be.

There wasn't any flour in those cookies in the first place! This is a variation of that Monster Cookie recipe. Just slightly adapted, to make them both gluten and dairy free for a friend. Still absolutely delicious, simply use regular chocolate chips if dairy is not a concern.

Oatmeal Chocolate Chip Peanut Butter Cookies
recipe adapted from my grandmother's Monster Cookie recipe

2 eggs
1/2 cup dark brown sugar
1/2 cup light brown sugar
2/3 cup white sugar
1 1/3 teaspoon baking soda
1/2 teaspoon vanilla
1/3 cup creamy peanut butter
1 cup crunchy peanut butter
3 cups old fashioned oatmeal
2/3 cup dark chocolate or semi sweet chocolate chips (use a vegan or soy chip if you want a casein free product)

Mix together all ingredients in the order listed. Place cookie mounds on a baking sheet. Bake at 350 degrees for approximately 12 minutes. Watch the first batch carefully though and adjust the baking time as necessary. Take care not to overbake these cookies. Cool on sheet for 1 minute and then remove to wire rack. Enjoy!

Click here for printable recipe

Braised Spring Radishes

We've had quite an assortment of radishes in our Chow Boxes lately and I was ready to try something new with them. Prior to this, I didn't even realize that cooking radishes was an option. I've always simply added them to salads and that's about it. I had a small bunch of Easter Egg radishes and another bunch of French Breakfast radishes to use. So, I looked around for different cooking methods.

To braise something is to brown it hot and fast for flavor; then add liquid and simmer to cook until tender. It was the perfect combination for these colorful spring radishes. Cooked radishes have a dramatically different flavor from their raw counterparts. There was just a hint of the typical peppery bite usually associated with radishes. Once cooked, the radishes were incredibly mild and quite unique. With the balsamic vinegar and the slightly salty bits of bacon, this was a great side dish for an easy meal.

Braised Spring Radishes
recipe slightly adapted from TheKitchn

2 bunches of radishes, I used French Breakfast and Easter Egg radishes
2 large shallots, sliced very thinly
2 strips of bacon, slivered into thin pieces
1 tablespoon butter
2 tablespoons good quality balsamic vinegar
1/4 - 1/2 cup water, I only needed 1/4 cup
1/2 of a small bunch of Italian parsley, leaves chopped into a small handful
kosher salt, to taste
freshly cracked black pepper, to taste

Trim the tops and bottoms of the radishes and discard. Wash the radishes and then pat dry. Slice each radish in half lengthwise and then set aside.

Heat the bacon pieces and the butter over medium heat in a very large skillet. When the pork starts to curl at the edges and the butter stops foaming, about 2-3 minutes, add the shallots and toss to coat. Continue stirring for a minute or so, just until they start browning slightly. Add the radishes, placing each one cut side down in the skillet, on top of the bacon and the shallots. Cook them undisturbed for about 2 minutes, just until the bottoms start to turn color.

Add the balsamic vinegar and then add just enough water to come up around the sides of the radishes. Cover with lid, lower the heat and simmer for 10 minutes or so.

Uncover the skillet and increase the heat to medium for a few minutes, just until the water has reduced into a syrupy sauce. Add the parsley and toss to wilt. Season with salt and pepper to taste. Enjoy!

Click here for printable recipe

Oven Broiled Chicken with Barbecue Sauce

Perfectly tender chicken, marinated and then glazed with this homemade barbecue sauce made for a great weeknight meal. We rarely grill on weeknights, so the broiler was my tool for this meal.  (My apologies in advance to Larry, Chris and Jenn. I already know that you are appalled. I promise to use my grill more frequently this year!)

I love using my broiler for quick and easy dinners. It takes almost no time at all and I am free to finish up the rest of the meal in the kitchen while it is cooking. Served with a tossed garden salad and some smashed potatoes, this is a favorite meal for everyone in the family.

Oven Broiled Chicken with Barbecue Sauce

8 boneless chicken thighs
2 cups homemade barbecue sauce or your favorite store bought sauce

Pour the sauce over the chicken in an airtight container or a large ziploc bag. Let it rest in the refrigerator (turning it every few hours) for at least 6 hours. I just tossed mine in with the sauce in the morning and it was ready to go for dinner. If you think of it, remove the chicken from the refrigerator at least half an hour before cooking. You can still cook it straight from the refrigerator though, if you forget.

When ready to cook, preheat the oven to Broil and line a large baking sheet with foil. Spread the chicken pieces out across it. Reserve the extra marinade in the bag to glaze the chicken with later just before the chicken finishes cooking.

Broil the chicken for 5-6 minutes on the first side and then remove from the oven and turn the pieces over. Broil another 5 minutes or so, just until the chicken is almost done. If your pieces are thicker, they will take a little longer.

Turn the pieces again (if desired) and coat well with the remaining sauce. Broil for another 2 minutes or so, until the meat is no longer pink and the juices run clear. Enjoy!

Click here for printable recipe

Homemade Barbecue Sauce

To quote, Deb, "This is a tangy, subtly spicy, delicious mutt of a barbecue sauce." I wanted to come up with my own original description, but really? How do I come close to the awesomeness that is summed up in that description? This is a delicious barbecue sauce. It is a total hodgepodge of flavors from all over the world combined into one unique sauce. My husband loved this sauce as soon as he tasted it while it was still simmering on the stove.

I was actually searching for a spicier BBQ sauce, something close to our beloved Rudy's sauce, however this recipe was recommended so highly and turned out so different from anything I've tried before, it is a keeper. I now have two extra jars of it in the freezer, for the next time I am in need of great barbecue sauce.

Ina Garten's Barbecue Sauce
recipe by Ina Garten via Smitten Kitchen

1 large onion, about 1 1/2 cups finely minced
3 garlic cloves, about 1 tablespoon minced
1/2 cup light flavored olive oil
1 cup tomato paste, 10 ounces
1 cup apple cider vinegar
1 cup honey
1 cup Dijon mustard
1 cup hoisin sauce
1/2 cup Worcestershire sauce
1/2 cup soy sauce
2 tablespoons chili powder, I used NM red chili
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes

In a large pot over low heat, saute the onions and garlic with the oil for about 15 minutes. Cook them just until the onions are translucent, not browned. Add all remaining ingredients and bring to a boil while stirring. Reduce heat to a simmer and then simmer uncovered for 30 minutes.

Use immediately or let cool and then store in refrigerator or freezer.

This recipe makes 6 cups and the leftovers freeze well.

Click here for printable recipe

Coconut Milk Banana Smoothie Ice Cream

This smoothie was an awesome surprise. I had a bit of coconut milk left in the fridge from making ice cream and I decided to toss it into a quick smoothie for the kids. This was SO very good and incredibly simple, I've already made it again. This tasted better than any milkshake I've had in years. I can see this being an easy dessert for many summer nights in the future.

Coconut Milk Banana Smoothie Ice Cream

1 cup Thai coconut milk, refrigerated and thickened
2 bananas, frozen and cut into several pieces
drizzle of honey, to taste - about 1 tablespoon

Place milk and bananas in the blender and puree until smooth. Add honey to taste and pulse to combine. Serve immediately for a soft serve milkshake or freeze for a firmer ice cream. Enjoy!

Click here for printable recipe

Coconut Milk and Dark Chocolate Toffee Ice Cream

Rich and creamy coconut milk ice cream packed full of buttery toffee and dark chocolate pieces, this was a truly amazing spur of the moment recipe. Impulsively thrown together with some toffee that I saw sitting on the counter. This ice cream is pure decadence and we loved every single spoonful! So unbelievably easy, I literally just stirred some sugar, salt and vanilla into the coconut milk and then poured it into the ice cream machine.

I made a small batch of ice cream, because I really wasn't sure what to expect from the toffee pieces. It was a VERY good thing that I made a small batch, because a certain friend and I polished this off in no time at all! I've made this twice now and I've decided that the smaller batch is actually perfect for this particular recipe. This is a dangerous ice cream to keep in my house. I like to have just enough for everyone to enjoy it and NOT keep extra in my freezer. This ice cream has been known to call my name at all hours of the day and night.

Coconut Milk and Dark Chocolate Toffee Ice Cream

(1) 13 ounce can Thai coconut milk
1/2 cup sugar
1/4 teaspoon vanilla
pinch of salt
1 cup of crushed Dark Chocolate Covered Butter Toffee pieces, this was 1/4 of the linked recipe. (If you are making a smaller batch of toffee just for this ice cream, the cooking time will be dramatically reduced. It took less than 10 minutes to cook and turn the perfect caramel color when I made a 1/4 recipe.)

Stir together the milk, sugar, vanilla and salt. Pour into ice cream machine and freeze according to machine directions. When the machine is finished, scoop the ice cream into a freezer safe container and stir in the toffee pieces. Cover with lid and freeze for a few hours before serving. Enjoy!

Click here for printable recipe

Spicy Chicken and Broccolini Stir Fry

My family's all time favorite stir fry is the Spicy Chicken and Bacon Stir Fry that my husband made for the first time earlier this year. He's made it for us at least six times since then and every single person that has tried it LOVES it.

I wanted to try something a little different the other night, without losing the awesome flavor that we already love. This was the best possible use for the broccolini from my Chow Box and I can hardly wait to make it again. I loved the way the vegetables really held the sauce and had so much flavor in every bite.

Broccolini has smaller florets and longer thinner stalks than broccoli.

Spicy Chicken and Broccolini Stir Fry

2 lbs boneless chicken thighs, skin removed and cut into 1/2" pieces
1 large egg white
1 tablespoon arrowroot or cornstarch
2" fresh ginger, cut into tiny matchsticks
1 bunch of broccolini, 8 cups worth of small pieces (stalks sliced thinly and about 1" long), I added 2 cups of thinly sliced cauliflower to 6 cups of the broccolini
1 bunch of green onions, cut into 1" pieces
3/4 cup soy sauce
1 1/2 tablespoons chili paste, I used Sambal Oelek
3 tablespoons brown sugar
2 tablespoons light flavored olive oil or coconut oil

In a large mixing bowl, whisk together the egg white and the arrowroot. Toss the chicken pieces and the ginger in the mixture and coat thoroughly and set aside. In a small bowl, whisk together the soy sauce, sugar and chili paste and set aside.

Heat a very large skillet over high heat. Add 2 tablespoons oil and saute until the chicken is lightly browned on all sides, about 3-4 minutes. Add the vegetables and toss to combine. Saute, stirring frequently, until they are barely tender and still crisp, about 4-5 minutes. Cover with lid for a minute or so at a time, to help cook the vegetables as needed.

Add the soy sauce mixture and stir to coat everything well. Cook about 2 more minutes, just until the sauce thickens enough to coat the meat and vegetables. Enjoy!

Click here to for a printable recipe

The BEST Balsamic Vinaigrette

There are very few recipes here that I use the word perfect to describe. This dressing is truly worthy of the word perfect. I've tried numerous balsamic vinaigrette recipes over the past year and while they have been decent, they were not quite what I was searching for. I am thrilled to be sharing this recipe with you today. I served it last week to visiting family and those who tried it immediately requested the recipe.

This dressing is so versatile, I've used it on salads, roasted vegetables, and drizzled it over chicken in a wrap. Just a touch of sweetness with the tang of the balsamic, I imagine this is going to be a staple in my home for years to come.

The Best Balsamic Vinaigrette
recipe by Chinese Grandma

2 tablespoons honey
1 tablespoon dijon mustard
1/2 teaspoon fine sea salt
1/2 teaspoon freshly crushed black pepper, finely ground
1 large garlic clove, minced
1/4 cup balsamic vinegar
3/4 cup extra virgin olive oil

In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic. Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified.

Store in a jar with a lid and refrigerate. Shake well before serving. Enjoy!

Side note: If you choose to make this in the blender (as I like to do for almost every other recipe) this will be a thicker dressing. Still delicious, simply thicker. I prefer the consistency of this particular dressing when whisked by hand.

Click here for printable recipe

Roast Leg of Lamb

Lamb is a completely new food for me. (Both the cooking of it and the eating of it. I don't recall ever trying it before this.) Our CSA from Double Check Ranch offered a lamb roast as an option a couple weeks ago. I couldn't resist trying it.

I wanted to use a very simple lamb recipe. Everything mention I found online kept referring back to James Beard. In his book, The Fireside Cook Book: A Complete Guide to Fine Cooking for Beginner and Expert, He gives very simple directions for cooking Leg of Lamb. I found the directions on Epicurious and decided to make this as classically as possible.

I was concerned with drying out the meat, because every single person I spoke with talked about how they either loved or hated lamb. For those who do enjoy the flavor, they commented that great lamb could be destroyed easily by overcooking it, causing it to be tough and chewy meat. The key to this recipe is removing the roast from the oven before it registers higher than 135 degrees. The roast will continue to rise a few more degrees as it rests after cooking. The goal is perfectly medium rare meat.

My husband declared this the best lamb he has ever eaten. The meat was almost tender enough to cut with a fork and it was perfectly moist. In the interest of honesty, I'll admit that my kids and I were not fans of it. I will likely pass on the lamb options next time and stick with the beef that my entire family loves already. 

Roast Leg of Lamb
recipe by James Beard via Epicurious

2-5 pound leg of lamb, well trimmed and fat removed (my roast was just over 2 pounds)
freshly ground black pepper
crushed rosemary
kosher salt

Equipment needed: Internal Meat Thermometer

Preheat the oven to 325 degrees. Line a shallow pan with foil and set a baking rack inside it. (My roast was quite small and I was able to set a small cooling rack on a quarter sheet pan.)

Trim any excess fat or membrane off of the lamb and then rub well with black pepper and just a touch of rosemary. Place it on the baking rack and roast in the oven until it reaches 130-135 degrees. When the roast reaches 120 degrees, salt it well and place back in the oven. (I simply reached into the oven and salted mine there. Feel free to play it a little safer than I did.)

I roasted mine fairly cold from the refrigerator and it took about 1 1/2 hours to reach 133 degrees. Remove from the  oven and let rest about 10 minutes before carving. Enjoy!

Click here for printable recipe

Lemon Fresh Fennel and Corn Skillet

I quickly tossed this together the other night when I realized that I didn't have a side dish planned for our meal. It was just chilly enough outside I didn't feel like serving a salad. Fresh fennel and frozen corn were sauteed  just until crisply tender and then finished with a squeeze of lemon. The parsley gave it a lovely fresh twist and brightened the dish as well.

Lemon Fresh Fennel and Corn Skillet

1 tablespoon olive oil
1 fennel bulb, washed and thinly sliced
2 cups of frozen corn, I used organic white kernels, but any variety should be good
kosher salt, to taste
freshly ground black pepper, to taste
2-3 teaspoons fresh lemon juice
small handful fresh Italian parsley leaves, chopped
Optional: freshly grated pecorino romano or parmesan cheese

In a large skillet, warm the oil over medium high heat. Add the fennel and corn and toss to coat. Saute until crisp and tender, about 6-8 minutes. Season with salt and pepper to taste. Add  lemon juice and toss to coat. Remove from the heat. If desired, sprinkle lightly with cheese immediately before serving.

Click here for printable recipe

Simple Slow Cooker Pot Roast

This is the best traditionally flavored pot roast I have ever made. The small amount of finely diced carrots and onions almost dissolve into the broth. I used a bone in chuck roast from our CSA share from Double Check Ranch. I'm sure a boneless roast would work just as well with this recipe. This is an awesome method and I will likely be doing this each time in the future. 

Simple Slow Cooker Pot Roast
recipe adapted from Katy She Cooks 

2.5 pound bone-in chuck roast
kosher salt, to taste
freshly ground black pepper, to taste
2 tablespoons olive oil
1/2 medium onion, finely diced, about 1/2 cup
2 small carrots, finely diced, about 1/2 cup
2 cloves garlic, minced
1 cup beef stock, plus additional water if needed

Season the beef on both sides with salt and pepper. In a large skillet, heat the oil until it is almost smoking. Add the roast and sear on each side until brown, about 4 minutes per side. Place the roast in the bottom of the slow cooker.

Add the onion and carrot to the oil remaining in the skillet. Saute over medium heat for about 5 minutes. Add the garlic and saute about a minute longer, just until fragrant. Pour 1 cup of broth into the saute pan and scrape up any bits that might be stuck to the pan. Pour the stock and the vegetables over the top of the roast in the crockpot.

Only if necessary, add more water, so that the water will be at least halfway of the side of the roast. (I did not need any additional liquid.)

Cover and cook on low for 6 hours or on high for 4 hours. I cooked mine for about 4 1/2 hours on high and it was absolutely falling apart. I then turned the crockpot to warm for another hour or so to wait until we were ready to eat.

When ready to eat, remove the bones and the roast from the crockpot. With an immersion blender, puree the liquid remaining in the crockpot to use for gravy. (You could also do this in a blender.) I only had about a cup or so of liquid, but was able to easily puree it by tipping the crockpot slightly to the side. Season the gravy with salt as needed. Enjoy!

Click here for printable recipe

Homemade Dairy Free Sour Cream

I have a sweet friend who was diagnosed a few years ago with allergies to both gluten and casein. In that time, the one thing that she has missed more than anything else is sour cream. Crazy, right? There are substitutes for wheat and lots of things to use in place of milk, but it is very difficult to replace the creaminess of sour cream. Until she commented on it, I really hadn't thought about how unique so many dairy products really are. I am not sure that sour cream would be nearly so high on my list, but who knows? If you take it away from me, it just might be.

I wanted to surprise her with an alternative; so I looked around online and stumbled onto a couple links for making sour cream out of cashews. I think "skeptical" might be far too weak a word for what I was thinking.

In the interest of surprising my friend with a treat she had been missing, I decided to give it a try. And it WORKED. I am still shocked that a handful of nuts could be transformed into something like this, but it really did work!

If you are a regular sour cream user, I will tell you now, that on it's own, this does not taste exactly like sour cream to ME. (My friend, on the other hand, not having tasted sour cream in quite a while, thought it was very close.) However, in a dish, a dip or a sauce, it DOES taste like sour cream. I made my family's favorite Homemade Ranch Dip using this sour cream and I could not tell the difference. Side by side at the table, they both tasted like the same dip. I have a couple of friends with milk allergies that are excited to be able to enjoy a dairy free ranch dressing once again.

Dairy Free Sour Cream
recipe adapted from Addicted to Veggies and Food.com

1 3/4 cups raw cashews
1 tablespoon apple cider vinegar,
1 tablespoon fresh lemon juice
additional fresh lemon juice or vinegar for adjusting the flavor
1/2 teaspoon salt
1 cup water (if using Vitamix) plus 1/4 cup water (if using food processor)

Step 1: Place the cashews in a 3-4 cup container and cover with water. Soak them at least 8 hours. Mine soaked about 24 hours before I had a chance to finish making the recipe. They will expand in size while they soak. There should be slightly more than 2 cups worth of cashews after you drain the water.

Step  2: Into a food processor or a very powerful blender, combine the cashews, 1 tablespoon each of vinegar and lemon juice, and salt. Puree for 1-2 minutes, until you have a thick and oily paste. (Warning: I thought it smelled pretty bad as this point!) Scrape the sides of your processor as needed during this process, to make sure everything is well blended.

Step 3: VERY slowly, just 1/4 cup at a time, while the processor is on, stream in the water. Let each 1/4 cup of water puree for a bit before adding the next.

The finished sour cream will be slightly more watery than regular sour cream, but it will thicken after it has been chilled for about an hour. This can be stored in the refrigerator for 2-3 weeks or it can be frozen in small containers. I have it frozen in several 1/2 cup containers and I'm looking forward to being able to make a dairy-free ranch dressing for my friends as needed in the future.

Click here for printable Sour Cream recipe
Click here for printable Homemade Ranch Dip recipe

Warm Peacock Kale and Purple Cauliflower Salad

Garlicky peacock kale and fresh purple and white cauliflower are lightly sauteed, just until they are warm and slightly tender. Served warm or room temperature, this was a great twist on our typical dinner salad. My husband and I enjoyed this, while my boys were less than thrilled. Luckily, they had the option of a veggie box with ranch dip to keep them happy.

Warm Peacock Kale and Purple Cauliflower Salad

1/2 large head of white peacock kale, about 4 cups roughly chopped, rinsed and lightly shaken dry
1 very small head of purple cauliflower, broken into florets and sliced in half as desired, about two cups
1/2 small head of white cauliflower, thinly sliced into bite size pieces, about two cups
4 cloves of garlic, minced
2 tablespoons extra virgin olive oil
kosher salt, to taste
freshly cracked black pepper, to taste

In a very large cold skillet, place the oil and the garlic. Set heat to medium high and saute until fragrant, add the cauliflower and toss to coat well. Cook for 3-4 minutes, just until barely tender. Add the kale and toss quickly to coat with oil and garlic. The kale should cook and start to wilt within just a few minutes, due to being slightly damp. Season generously with salt and pepper as it cooks.

Remove from the heat while still a bit crisp. Serve warm or let cool to room temperature before eating. Enjoy!

Click here for printable recipe

Cheesecake Ice Cream

As soon as I saw the Cheesecake Ice Cream in The Perfect Scoop, I knew I'd be making it. I love cheesecake and I love ice cream; so this sounded perfect. It really did taste just like cheesecake. Actually, almost too much like cheesecake. (Side note: Do not hand someone a bowl of this without telling them it is cheesecake ice cream. I can promise you the most peculiar expressions on their faces.) If you are expecting vanilla ice cream, this is nothing close. If you are expecting cheesecake, this is heavenly.

Cheesecake Ice Cream
recipe from The Perfect Scoop

8 ounces cream cheese
1 cup sour cream
1/2 cup half and half
2/3 cup sugar
1 lemon, scrubbed clean
pinch of salt

Cut the cream cheese into pieces and place it in the blender. Zest the lemon directly into the blender and then set aside the lemon to use later. Add the remaining ingredients and puree until smooth.

Pour into your ice cream maker and freeze according to the manufacturer's instructions. You can enjoy it straight out of the machine for a soft serve or place in the freezer for a few hours for a firmer ice cream.

Click here for printable recipe

Bittersweet Chocolate Decadence Cookie

The other day, I was looking for a sweet treat to make for dessert to go with some homemade ice cream. As I stared at several options online, I saw a tweet from Chef Dennis with a link to these cookies. I immediately went to the kitchen and started melting the chocolate.

These are deliciously unique cookies. With just 1/4 cup of flour in the entire batch, the bulk of the cookie is richly packed with chocolate and walnuts (pecans can also be substituted). I knew that my husband would be happy to see these, since he loves walnuts in his cookies and they aren't always my favorite. I'm happy to say that I loved these, walnuts and all.

Bittersweet Chocolate Decadence Cookie
recipe from Alice Medrich via Chef Dennis

1/4 cup all purpose flour - do not add more than this, you will not need it
1/4 teaspoon baking powder
1/8 teaspoon kosher salt
8 ounces bittersweet chocolate, I used Ghiradelli Bittersweet Dark Chocolate Chips
2 tablespoons butter
2 eggs
1/2 cup sugar
1 teaspoon vanilla
2 cups walnuts or pecans, chopped
6 ounces semi sweet chocolate chips

Preheat the oven to 350 degrees. Mix together flour, baking powder and salt and set aside. Melt 8 ounces of chocolate along with the butter in a double boiler (or in the microwave, 1 minute at a time at 50% power). Set aside the melted chocolate to cool slightly.

In a glass bowl, whisk together the eggs, sugar and vanilla until thoroughly blended. Place over a simmering pan of water and continue whisking until lukewarm. Stir the warm eggs into the melted chocolate. Add the flour mixture and then add the chocolate chips and chopped nuts.

Scoop rounded tablespoons of the dough onto a parchment or silpat lined baking sheet. Bake until the cookie looks dry on the outside. It should still be gooey on the inside*. This took just 10 minutes in my oven. Remove to a wire rack. The inside of the cookies will be soft when you place them on the rack, but they will firm up as they cool. Enjoy!

* Be careful not to overcook these cookies. I let one batch go a little too long and they were not nearly as amazing.

Click here for printable recipe

Chicken Bits - Made by my Man

As soon as I saw the ingredient list and the simplicity of this recipe, I knew I'd be making this soon. As it turned out, there was not a distinct Indian flavor to this dish. The chicken was loaded with great flavor and just a hint of spicy heat. We all enjoyed it very much.

This is a very easy meal, maybe 30 minutes start to finish and that included letting the chicken rest for a while. With a house full of sick kids last week, I was thrilled that my husband was able to toss this together for a simple lunch this weekend. I can easily see this as an appetizer or a main dish. I'm planning to make it again later this month to serve on top of a salad.

I served this with Roasted Potato Wedges and Po'dunk Sauce. The sauce was delicious as a dip for the potatoes. I couldn't resist trying it as a dip for the chicken as well and I really enjoyed it that way too. If you have fresh zucchini, toss it in the pan right after the chicken and make this delicious Sauteed Spiced Zucchini.

Chicken Bits
recipe from Quick and Easy Indian Cooking via Bo's Bowl

1 - 1 1/2 lbs boneless skinless chicken, I used thighs (the original recipe was for breasts)
3 tablespoons light flavored olive oil or coconut oil, divided
1 teaspoon freshly ground black pepper
1 teaspoon cumin
1 teaspoon thyme
1 teaspoon paprika
3/4 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon turmeric
1 /4 teaspoon cayenne

Dice the chicken into small pieces, approximately 3/4"-1" in size. Set aside in a medium size bowl. In a small dish or measuring cup, combine all of the spices. Add 1 tablespoon of oil (melted if using coconut oil) and all of the spices to the bowl with the chicken. Toss well to combine. Let rest for at least 10 minutes.

Heat 2 tablespoons of oil in a very large skillet over high heat. When the oil is hot, add the chicken. Saute, turning or stirring constantly, until the chicken is browned on the outside and cooked through. This took just a few minutes. Be careful not to overcook the chicken.

Remove the chicken pieces from the pan when they are finished cooking. Because the pieces are small, they will dry out if left in the hot pan. Enjoy!

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Po'dunk Sauce

When I was making oven fries last week, I finally remembered to make Chris' Po'dunk Sauce (thus named, because you 'dunk' your 'po'-tatoes in it) to try with them. After waiting so many months to try his recipe, I've already made it again. This recipe is definitely a keeper.

Po'dunk Sauce
recipe adapted from Nibble Me This

1/2 cup mayo
1 tablespoon white wine vinegar
2 teaspoons hot sauce, I used Tapatio, Cholula works well too
1 teaspoon sugar
1 teaspoon melted butter
1/2 teaspoon seasoned salt
1/4 teaspoon granulated garlic or garlic powder
1/4 teaspoon NM red chile powder or red pepper flakes

Whisk together all ingredients and then let chill in the refrigerator until ready to eat. Serve with your favorite potato fries. Enjoy!

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Breakfast Salad with Cinnamon Toast Croutons

Crisp bacon, sweet cranberries, cinnamon toast croutons, soft eggs and the ultimate maple vinaigrette combined for an awesomely different kind of breakfast. I've made this four times now (at the request of my 8 year old!) and even without the croutons, it is awesome.

Last month, I posted a recipe for a Bacon and Egg Garden Salad. I commented at the time that it made me wonder about a breakfast salad. I remembered pinning this recipe last year and I couldn't resist trying it at last. I can not believe that I waited so long to make this! 

Breakfast Salad with Cinnamon Toast Croutons and Maple Vinaigrette
recipe adapted from A Spicy Perspective

Cinnamon Toast Croutons Ingredients:
4 cups of French Bread cubes
2 tablespoons melted butter
3 tablespoons sugar
3/4 teaspoon cinnamon
pinch of salt

Maple Vinaigrette Ingredients: (as I usually say, a salad is all about the dressing and this one is fantastic!)
1/4 cup real maple syrup
1/4 cup light flavored olive oil
1 tablespoons apple cider vinegar
2 teaspoons dijon mustard
1/2 teaspoon kosher salt
freshly cracked black pepper to taste

Salad Ingredients:
baby spinach leaves
dried cranberries
1/2 lb of bacon, cooked and crumbled
eggs, prepared to order

Spread out the bacon on a large baking sheet and place in a cold oven. Turn on the oven to 400 degrees. When the bacon is cooked, remove from the oven and drain on paper towels. Crumble to the desired size.

Spread the bread cubes out on a silpat or parchment lined baking sheet. Combine the butter, cinnamon, sugar and salt. Drizzle over the bread cubes. Toss to coat. Bake for 5-10 minutes, just until toasted. Remove from the oven and set aside.

Whisk together the vinaigrette ingredients and set aside. Cook the eggs to your liking. A couple of my kids wanted their salad with hard boiled eggs, I had mine over easy.

Layer each plate with spinach, croutons, cranberries and crumbled bacon. Top with eggs and drizzle with the vinaigrette.

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Balsamic Brown Sugar Sauce over Turkey

I roasted a turkey last week and wanted to serve the leftovers a little differently from the original meal. The turkey was perfectly matched with the tang of the balsamic and the slight sweetness from just a bit of brown sugar. I can easily imagine this would be just as delicious over leftover chicken or even ham.

I try not to apologize for my pictures. However, I can't deny that this one is particularly unattractive. Because I want to save this recipe to make again; it is going into my archives. Next time I carve a turkey (aka rip apart a turkey, because I don't feel like carving it), I bet I'll remember just how lovely the chunks of meat were here!

Balsamic Brown Sugar Sauce

1/2 cup turkey or chicken broth
1/3 cup balsamic vinegar
2 tablespoons brown sugar

In a small saucepan, combine all three ingredients. Bring to a boil and them simmer until reduced by about half. Drizzle warm sauce over turkey slices. Enjoy!

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Toasted Coconut Pina Colada Ice Cream

Pina Colada in an ice cream bowl? Yes, please! Just a hint of rum flavor and a fantastic pineapple and coconut combination makes this absolutely perfect for summer. I realize it isn't summer yet for most of the states. Here in the desert though, we have been in the 70s for the past couple weeks. I had half a fresh pineapple left from the salad I made last week, so that was all the excuse I needed to finally try this recipe. I loved this. Absolutely loved it. I can see this being a regular ice cream in my freezer all summer long.

Toasted Coconut Pina Colada Ice Cream
recipe inspired by David Lebovitz

(1) 13 ounce can Thai coconut milk
1/2 fresh pineapple, 1 3/4 cups puree
1 cup sugar
pinch of salt
1 tablespoon dark rum
1 cup toasted coconut, reserve about 1/4 cup of this as topping

Place fresh pineapple in the blender and blend until not quite smooth. (I liked the little bits of pineapple in the ice cream.) In a mixing bowl, whisk together the milk, pureed pineapple, sugar, salt and rum. Pour into the ice cream machine and freeze according to manufacturer's directions.

While the machine is working, preheat oven to 350 degrees. Spread 1 cup of coconut across a baking sheet. Toast in the oven until lightly browned, about 6-7 minutes. Remove from the oven and let cool.

When the machine is finished, stir in about 3/4 cup of the coconut and place in freezer. Freeze until as firm as desired. Serve with the extra coconut sprinkled on top. Enjoy!

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Simple Enchilada Soup with Chicken or Turkey

I am making the most of the last of our soup weather over here. It seems like half the pics on my camera these days are soups or stews. This is a go-to soup recipe in my house. I make this at least once a month and was surprised the other day to see that I hadn't photographed it yet.

This is an extremely versatile recipe. I constantly adapt it to what is on hand. I roasted a turkey the other day and used the leftovers in this soup. I also make this with chicken and it is every bit as delicious. Topped with whatever makes each person the happiest, this is a favorite soup for everyone in my house. 

Simple Enchilada Soup with Chicken or Turkey - on the Stove or in the Crockpot

1 lb (or about 2 cups) cooked turkey or chicken, diced into bite size pieces
2 1/2 cups chicken or turkey broth
15 ounce can petite diced tomatoes
1 cup red enchilada sauce
1 small yellow onion, diced
1/4 cup diced green chile, frozen, canned or fresh - whichever is easiest for you
2-3 cloves garlic, minced
2 tablespoons taco seasoning, I used my homemade mix
1 cup cooked black beans
1 1/2 cups frozen corn
kosher salt, to taste
freshly cracked black pepper, to taste
Optional: shredded cheese, sour cream and/or tortilla strips for topping

STOVETOP: In a large pot over medium heat, saute the onions with a drizzle of olive oil. When they are almost done, add the garlic. Stir and let cook for about a minute. Add all remaining ingredients and bring to a boil. Reduce the heat and simmer for half an hour or so. Taste the soup and adjust seasonings as desired. When everything is warm and the broth is flavorful, the soup is ready to eat.

CROCKPOT: Combine everything in the crockpot and cook on high for 3 hours or on low for 5-6 hours. Taste the soup and adjust seasonings as desired. When everything is warm and the broth is flavorful, the soup is ready to eat. Enjoy!

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Un-Stuffed Sweet Potatoes with Spinach

Soft, tender, buttery spinach tossed with hot garlic and then combined with roasted sweet potatoes has become one of my newest favorite side dishes. I've made this recipe three times now and I've loved it more each time. The original recipe I stumbled upon was for stuffed sweet potatoes, but I had absolutely no luck with stuffing them. The skins were simply too thin or I wasn't patient enough, whatever the reason, we were not fans of the final results. However, I seriously loved the filling, so I've adapted the recipe to make it even simpler than the original.

I can't hide the fact that this is one weird looking dish of potatoes. Even my ever-so-willing-to-try-anything husband did a double take the first time I presented it to him. (Thank you, Chow Locally for the loads of greens constantly in my house these days. I think we are immune to finding greens in random food dishes at this point! Thank heaven for smoothies that use up the bulk of them for my family.)

Strange looking or not, my family eats this like crazy. My kids are always so unpredictable with spinach. Some recipes they love and others, not so much. This one is a definite keeper for my family.

Un-Stuffed Sweet Potatoes with Spinach
recipe adapted from Pinch of Yum

2 lbs sweet potatoes, this was 5 small sweet potatoes
2 tablespoons butter
1 large garlic clove, minced
6 ounces (or approximately 4 cups) baby spinach leaves, if not using baby spinach, simply remove tougher stems and chop the leaves into pieces about 2" in size, rinsing well to remove any dirt
1/4 cup sour cream
kosher salt, to taste
freshly cracked black pepper, to taste
Optional: Mozzarella cheese, shredded or sliced very thinly

Preheat oven to 350 degrees. Line a baking sheet with foil and place the scrubbed sweet potatoes on it. Puncture each of them with a fork and then bake until they are fork tender, about 45-60 minutes depending on size.

When the potatoes are done, remove from the oven and let cool for a few minutes. Slice them in half and peel the skins off of them. (This is very easy once they are roasted.) Place the cooked potatoes in a large mixing bowl and smash with a potato masher. Add the sour cream, salt and pepper and stir to combine. Taste and adjust seasonings. Set aside.

In a large skillet, over medium heat, melt the butter and add the garlic. When the garlic is fragrant, after about a minute, add the spinach. Toss with tongs to coat the leaves thoroughly and continue tossing as the spinach cooks. It should wilt fairly quickly, within a few minutes. You want it to be soft and tender, not crisp for this recipe.

Once the spinach has wilted, add it and any remaining butter in the pan to the potato mixture. Stir well to combine. While the potatoes are still hot, top with cheese if desired. Enjoy!

Click here for printable recipe

Baked Filipino Lumpia

My household has truly fallen in love with Filipino Lumpia. While I have loved them for years, my family has now joined me in my adoration for these perfect little bites of heaven. I have made them several times since I originally posted my friend Irene's recipe for Filipino Lumpia.

I was in search of a way to streamline the process and make our favorite new treat a little simpler to create. I love the taste of the fried lumpia, but the process takes a good bit longer than I typically spend making our dinners. By rolling them in advance and then baking them all at once, I was able to serve a piping hot meal along with a tossed garden salad that I made while these were cooking.

I've also adapted the recipe to include fresh shrimp and fresh mushrooms instead of their canned counterparts. I loved the additional shrimp flavor in this version. 

Baked Filipino Lumpia

1 lb ground pork
1 can sliced water chestnuts, diced small
1 cup mushrooms, diced small, this was 3 huge mushrooms
1/2 lb cooked shrimp, chopped small
1/4 cup green onions, diced
1/3 cup sweet yellow onion, diced
2 large cloves fresh garlic, pressed
3/4 teaspoon salt
3/4 teaspoon sugar
1/2 teaspoon pepper
2 teaspoon soy sauce
2 eggs beaten and set aside in a small cup
Lumpia wrappers (if you are lucky enough to live near an oriental market) or spring roll wrappers
2 tablespoons coconut oil, melted (or flavorless oil of your choice)

Combine all ingredients in bowl, and mix together with your hands. After everything is mixed together, cover it and let it sit in the fridge for at least an hour or as much as 24 hours before making the rolls.

Open the lumpia wrappers and cut in half to form rectangular strips or in quarters to make bite size rolls.  The lumpia wrappers are larger than most eggroll or spring roll wrappers. If you are using spring roll wrappers, you can cut them in half or leave them the bigger size.

Carefully peel the wrappers apart and place about a tablespoon of filling on each one. Roll them up into little tubes and seal the edges by dipping a finger into the eggs and then running it along the seam of the wrapper. I found it was easiest to roll them all in an assembly line and then cook them in batches.

Preheat oven to 425 degrees. Place the rolls on a silpat lined baking sheet (or grease the metal baking sheet). Brush the rolls lightly with oil and then place in the oven. Turn the rolls over after 10 minutes cooking and bake about 5 minutes more, or until they are golden brown. (I filled two baking sheets with the rolls and rotated the pans in the oven after I turned the rolls over.) Serve with dipping sauces of your choice and Enjoy!

Click here for printable recipe

Sweet and Spicy Almonds with Brown Sugar and Cayenne

My family has a ridiculous weakness for sweet and spicy almonds. We have been buying a version of them from Costco and devouring them almost as soon as we get them home. I was determined to provide the flavor we love, with a whole lot less sugar. The fourth time was the charm and we are thrilled with these!

I add the highest amount of cayenne to the batch when I make these. If you are leery of making them too spicy, start with 1/4 teaspoon and add more gradually. Mix the sugar, salt and cayenne together and taste just a bit of the mixture. Gradually increase the cayenne, about 1/4 teaspoon at a time. (Just a note: The sugar can't be reduced much lower without compromising the recipe. The sugar helps everything stick to the almonds.)

Sweet and Spicy Almonds with Brown Sugar and Cayenne

4 cups almonds
1 tablespoon water
2 teaspoons coconut oil
2 tablespoons honey
2/3 cup brown sugar
1 teaspoon kosher salt
3/4 - 1 teaspoon cayenne pepper

Preheat oven to 350 degrees. Place the nuts on a large baking sheet in a single layer. Toast in the oven until nuts are fragrant, approximately 13- 15 minutes. Watch them carefully, they will go from perfectly roasted to burnt in just about a minute. While the nuts are roasting, combine the sugar, salt and ginger in a small bowl and set aside.

In a large COLD saucepan, combine the honey, water and oil. When the almonds come out of the oven, set them aside for a minute. Bring the saucepan to a boil and then reduce the heat to low. Add roasted almonds and cook; stirring every so often, until all the liquid has evaporated and the honey has thoroughly coated the almonds. This should take less than 5 minutes. The almonds should be shiny at this point.

Sprinkle the sugar mixture over the coated almonds, a few tablespoons at a time. Stir well between each addition. Once all of the sugar is combined with the nuts, toss to combine thoroughly. Spread the warm almonds in a single layer on top of parchment paper or a silpat mat to cool. Use a couple of forks or your fingers to separate the still warm almonds if they clump together while they are cooling.

Store in an airtight container. Enjoy!


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Italian Black Bean, Sausage and Spinach Soup

There is just something about tomatoes and Italian spices simmering that never fails to make me smile. Luckily for me, everyone in my family shares this love of Italian flavors. One of my favorite meats to include in a soup is sausage. If you choose a spicy or hot variety, the sausage alone will bring a great deal of flavor to the soup. Along with some tomatoes, beans and baby spinach, this was a really great combination of flavors that every member of the family enjoyed. My middle son ate three bowls of this soup and told me twice that it was a two thumbs up meal.

Here is another flavorful, quick and simple soup that can be on the table, start to finish in about half an hour. It is already a new favorite for my family.

As we were eating this for lunch, my husband asked me if I'd paid attention to what I was tossing into the soup this time. Often, when I'm putting soups together for quick meals, I don't write down the recipe as I go. If we all like it, I'll make it again another time or two before posting it, just to be certain that it's right. He said that he definitely wanted to have this again and the older two boys immediately echoed him. 

Italian Black Bean, Sausage and Spinach Soup

1 lb hot sausage
28 ounce can of petite diced tomatoes
1 1/2 cups cooked black beans or 1 can
1 tablespoon Italian seasoning, adjust to taste
6 cups chicken broth (or 6 cups water, plus 2 tablespoons Better than Bouillon chicken base- if you've managed to run out of broth in the freezer)
1 teaspoon kosher salt, adjust to taste
3 big handfuls spinach, roughly chopped or torn if large pieces, about 6 cups

Cook and crumble the sausage in the bottom of a large soup pot or dutch oven. Once the sausage is cooked, add all the remaining ingredients (except for the spinach) and bring to a boil. Reduce heat and simmer for 20 minutes or so. Taste the broth and adjust the seasonings as needed. Add the spinach and stir to combine. Let it simmer just until the spinach is wilted, about 2-3 minutes. Enjoy!

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Hawaiian Salad with Pineapple Balsamic Salad Dressing

It's the first Sunday of the month and time for the Vintage Recipe Swap. When I saw that Christianna had chosen a pizza recipe for this month's swap, I was immediately consumed with thoughts of trying a new crust using my beloved cauliflower. Let's just say that it looked much more appetizing than it was. I have read many great reviews of  cauliflower crust pizza, but while edible, this is simply not something that I would recommend as it was.

As I stared down the failed pizza, I knew that I didn't want to make a pizza. I did however want to do something with my favorite pizza flavors. Ham, pineapple, mozzarella cheese, these are some of my favorite toppings. The inspiration for this salad came from the Hawaiian pizza, but this salad stands on it's own.

The dressing for this salad is the main attraction. I loved the sweet freshness of the pineapple, with the tang from the balsamic and the underlying heat from the cayenne.

Hawaiian Salad

2 cups baby spinach leaves or lettuce of your choice
1 ounce slice of black forest ham, chopped into bite size pieces
1 ounce fresh mozzarella, thinly sliced or diced
1/8 - 1/4 cup fresh pineapple, sliced thinly and cut into bite size pieces


Pineapple Balsamic Salad Dressing

1 cup puree from fresh pineapple, this was 1/4 of a large pineapple
3 tablespoons white balsamic vinegar
2-3 tablespoons honey
1/4 cup light flavor olive oil
pinch of salt
2 generous dashes of cayenne pepper, adjust to taste

Place the chunks of pineapple in the bottom of the blender. Puree until completely smooth. Add the vinegar, honey and oil. Blend until smooth. Add salt and pepper to taste. Pulse to combine. Pour into a glass jar and refrigerate. Shake well before serving. Enjoy!

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