Brie and Papaya (or Mango) Quesadillas

This is one of my favorite appetizers!  The combination of mild brie with the sweetness of the papaya or mango makes a winning combination.  You can make the Papaya/Mango mixture ahead of time and even have the tortillas layered with Brie slices, so you’re ready to bake when guests arrive.

Ingredients:

1 red onion, thinly sliced

1 Papaya, peeled seeded and diced ** (or Mango)

1 Jalapeno Chili Pepper, seeded & minced

1/2 bunch of Cilantro, stemmed and minced

Juice of 2 Limes

4 large Flour Tortillas (or whole wheat)

10 oz. Brie Cheese, rind removed & thinly sliced

2 Tbs. Butter

2 Tbs. Olive Oil

Directions:

1.  Soak the sliced onions in a small bowl of water for 20 minutes.  Drain well and pat dry.  In a medium bowl, combine the onion, papaya (and/or mango), chili and cilantro.  Add the lime juice and gently stir.

2.  Preheat the oven to 400 degrees.  Lay the tortillas on a baking sheet.  Place slices of the Brie on one half of each tortilla.  Evenly divide the papaya mixture over the Brie slices.  Fold each tortilla in half.

3.  Melt the butter in a small ramekin in the microwave.  Add the olive oil.  Brush the top of each quesadilla with the butter mixture.  Bake for 5 to 7 minutes.  Turn the quesadilla over and brush the other side with the butter mixture.  Bake 5 to 7 minutes longer, or until the cheese is melted and the tortillas are lightly browned.

4.  Cut each quesadilla into 3 pieces and serve warm.

NOTES:

• ** I often substitute Mango for Papaya … or even combine Mango & Papaya for this recipe.  I like the sweetness of mango with the onion and Brie.
• If I’m making just one or two quesadillas, I will cook them in a skillet instead of baking them in the oven.  I omit the butter and olive oil and just make them nice and crunchy on the outside.

Read Full Post »

Zucchini Bread

When life gives you zucchini … make Zucchini Bread!

My husband (our resident gardener) has quite the fruit & vegetable garden going this summer.  We’re getting at least six zucchini a week (from two plants) and it’s not even July.

We’ve been grilling and stir frying zucchini.  Over the weekend, I decided to try out a new zucchini bread recipe.  It’s originally from Cooks Illustrated — with just a few tweaks.  I used low-fat Greek Yogurt, which I always have on hand.  And, I added dried cranberries and toasted pecans.  It was quite delicious!

It’s best to use small zucchini when making zucchini bread.  They have smaller and drier seeds than large, which is preferred in bread.

Zucchini Bread

2 small zucchini (1 pound)

2 cups Flour

1 tsp. Baking Soda

1 tsp. Baking Powder

1 tsp. Ground Cinnamon

1 tsp. Ground Allspice

1/2 tsp. Salt

1  1/2 cups Sugar

6 Tbs. unsalted Butter, melted and cooled

2 large Eggs

1/4 cup Plain Yogurt (I used low-fat Greek Yogurt)

1 Tbs. Lemon Juice

Optional:  1/2 cup Pecans or Walnuts, toasted & coarsely chopped

Optional:  1/2 cup Golden Raisins or Dried Cranberries

Instructions:

1.  Adjust the oven rack to the middle position and preheat to 350 degrees.  Grease a 9″ x 5″ loaf pan.

2.  Shred the zucchini using large holes of box grater.  Squeeze shredded zucchini between several layers of paper towels to absorb excess moisture.

3.  Whisk flour, baking soda, baking powder, cinnamon, allspice and salt together in a large bowl.  In a medium bowl, whisk sugar, melted butter, eggs, yogurt and lemon juice together until smooth.  Gently fold shredded zucchini and yogurt mixture into flour mixture with rubber spatula until just combined.  (Don’t overmix).  Gently fold in nuts and raisins or cranberries.

4.  Scrape batter into prepared pan and smooth the top.  Bake until golden brown and toothpick inserted in center of loaf comes out with few crumbs attached, about 55 minutes, rotating loaf pan halfway through baking.

5.  Let loaf cool in pan for 10 minutes, then turn out onto wire rack and let cool for 1 hour before serving.

Read Full Post »

Chicken Taragon Salad

One of my favorite restaurants in the Pasadena area is Julienne’s.  Julienne’s is actually in San Marino on Mission Street.  It’s an adorable restaurant with a gourmet market & gift shop attached.  If I’m there at lunch, I usually order the Chicken Taragon Salad Sandwich.  It’s truly the BEST chicken salad sandwich ever!  And, it’s served on a yummy rosemary currant bread.

I had a craving for the salad a few weeks ago and ending up finding a recipe that had been posted in the LA Times years ago.  It’s been a hit with my family!

Julienne’s Chicken Taragon Salad

Makes 4 – 6 sandwiches

4 – 5 stalks Celery, finely chopped

3 – 5 Green Onions, finely chopped

1 bunch fresh Tarragon leaves, chopped

1/2 cup Mayonaise

1 tsp. Salt

1 tsp. White Pepper

4 Chicken breast halves, poached and chopped

Herb Bread (preferably rosemary), sliced and toasted

1.  Combine celery, green onions, tarragon, mayonnaise, salt and white pepper.  Mix well.  Pour over chicken and toss to coat chicken well.

2.  Spread chicken salad mixture on lightly toasted bread.

NOTES: 

• I have used Rosemary Bread (from Costco) as well as a Raisin Bread for the sandwiches.  Both are delicious.
• Raisins, chopped toasted almonds or walnuts are also nice additions to the salad.

Read Full Post »

Asian Grilled Salmon

We eat quite a bit of salmon, so I’m always looking for new ways to fix it.  This Asian Grilled Salmon (borrowed from Barefoot Contessa) is one of the easiest and most flavorful ways to fix salmon.  It takes 10 minutes of prep and you’re ready to grill.  I often buy the salmon from Costco and I have the marinade ingredients on hand – all the time.

Serves 6

Ingredients

2  1/2 to 3 pounds Salmon, boned with skin on

2 Tbs. Dijon Mustard

3 Tbs. Soy Sauce

6 Tbs.  Olive Oil

1/2 tsp. Minced Garlic

 

Directions

1.  Light the grill (or prepare charcoal briquettes).

2.  Whisk together (in a small bowl) the mustard, soy sauce, olive oil and garlic.  Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

3.  Prepare the grill with an oiled paper towel.  Place salmon skin-side down on the hot grill.  Grill for 4 to 5 minutes, depending on thickness of fish.  Turn fish carefully with a wide spatula and grill for another 4 to 5 minutes.   The salmon may be slightly raw in the center, but it will keep cooking as it sits.

4.  Transfer fish to a serving platter or plate, skin-side down.  Spoon reserved marinade on top of fish.  Allow fish to rest for 10 minutes and serve.

TIME SAVING TIPS:

• I use Crushed Garlic (from the jar) instead of mincing the garlic.
• And, as I said above, I often buy our salmon from Costco.  When I buy the salmon in the foil containers, I just pour the marinade directly onto the salmon.  One less dirty dish!

Read Full Post »

Carnitas — Easy & Healthy

When we go to our local favorite Mexican food restaurant, I order carnitas soft tacos … about 90% of the time.  And when I go to Chipotle, I always order a carnitas salad. But until recently, I’ve never made carnitas.

So a few months ago, I set out to find an easy, healthy recipe for carnitas.  This is one of the easiest recipes and makes the most delicious, flavorful, moist carnitas.  And, if you substitute pork loin for pork shoulder (see the NOTES section below), it’s a really healthy source of protein.

Carnitas are great in tacos, burritos, and even salads.  Add some cilantro and salsa with corn or flour tortillas, and you’ve got a great meal!  (My favorite is with Trader Joe’s Mango Salsa).  Sour cream, avocado or guacamole, cheese … the condiments are nearly endless.

Ingredients

1 tsp. Salt

1 tsp. Garlic Salt

1 tsp. ground Cumin

1/2 tsp. dried Oregano

1/2 tsp. ground Coriander

1/4 tsp. Cinnamon

1  4 lb. boneless Pork Shoulder **

2 Bay Leaves

1 to 2 cups Chicken Broth

Garnish Options:  Cilantro leaves, Avocado, Sour Cream, Grated Cheese, Salsa (and my favorite … TJ’s Mango Salsa)

Tortillas – corn or flour

Directions

1.  Mix spices in a small bowl.  Coat the pork (on all sides) with the spice rub mixture.

2.  Place bay leaves in the bottom of the slow cooker.  Place the pork on top of the bay leaves.  Pour chicken broth around the sides of the pork, making sure not to rinse off the spice mixture on top of pork.

3.  Cook on low in a slow cooker for 5 hours.  Turn the pork over and continue to cook for another 5 hours.

4.  Use forks to shred the pork.  Serve the carnitas based on your preference.

NOTES: 

** I often substitute pork loin for pork shoulder.  It’s a much leaner cut and makes for a healthier meal.  (Costco sells pork loin – in 2 packs.  I use one sleeve of pork loin (2 loins) for this recipe.  I cut each pork loin in half ending up with 4 pieces.  I reduce the broth to about 1 cup, as you don’t want to cover the pork and rinse off the spice rub.)

Read Full Post »

Easter Treats

What kind of treats & desserts are you making this Easter?  There are so many delicious recipes and cute ideas!

Here are some of my favorites from my “Happy Easter” board on Pinterest.  (Sorry, I’m not around this Easter, so I’m not making any fun Easter Treats!

If I were hosting Easter brunch or dinner, I would make this Strawberry Meringue Cake (Southern Living).

Not sure that I would attempt either of these cupcakes as they are bit too detailed for my ability.  But aren’t they beautiful?

These cupcakes are more suited to my baking/decorating ability.

Easter sugar cookies are a tradition with our family.  We’re skipping this year, but we’ll be sure to decorate our bunny, carrots, and egg cookies next year.

Here’s my all-time favorite sugar cookie recipe.  They are the best tasting sugar cookies!   I promise!

Read Full Post »

Quick and Easy Crockpot Meals

Some days you need a quick & easy dinner plan.  For those days that you want to throw a few things in the crock pot and forget about them until dinner … these are for you.

Pulled Pork Sandwiches

These sandwiches are great for nights where everyone is on a different dinner schedule.  Serve the sandwiches with a green salad, fresh fruit or steamed veggies — and you have a pretty healthy meal.  Add some french fries … and you’ve got a great tasting meal!

Serves 6

2 lbs. Pork Tenderloin (I buy the double pack at Costco.  I use one pack (2 pork loins) and throw the other one in the freezer)

1  1/2 cups of your favorite BBQ Sauce

1 cup water

1 Sweet Onion, thinly sliced

Sandwich Rolls – your preference (Ciabatta, Onion rolls, Trader Joe’s Pretzel Rolls)

Directions:

1.  Slice the pork loin into 2 or 3 inch hunks.  Add sliced onion, pork, BBQ Sauce and water to a crock pot.  Set crock pot to low and let it cook all day (at least 9 hours).

2.  Using a slotted spoon, transfer pork and onions to a large shallow bowl.  Using two forks, shred the pork.  Depending on preference, you may want to spoon extra liquid from crock pot over the shredded pork, being careful not to make pork too juicy for bread (soggy).

3.  Serve pulled pork on your choice of sandwich roll.  Serve with extra BBQ sauce.

NOTES:

• I buy Pork Tenderloin at Costco.  It comes in a double pack.  Each pack contains two pork loins.  I use one pack for this recipe and stick the other in the freezer.
• Our preferred BBQ Sauce is Sweet Baby Rays.
• If you have a Trader Joe’s close by, the round Pretzel Rolls are great with pulled pork.  The rolls come 4 to a pack.

Chile Verde

William Sonoma sells a Chile Verde Starter (about $14) that makes a very flavorful meal when combined with pork or chicken.  You can serve the chile verde with tortillas, over rice or just as a stew.

Serves 6

2 lbs. Pork Tenderloin or chicken breasts

1  1/2 Tbs. Canola Oil

1 jar of William Sonoma Chile Verde Starter

Rice or Tortillas

Optional Condiments:  Sour Cream, Cilantro, Avocado, Shredded Cheese

Directions:

1.  Cut pork or chicken Breasts into hunks.

2.  Heat Canola Oil in large skillet over medium-high heat.  Brown pork or chicken.

3.  Add browned pork or chicken to crockpot.  Pour jar of Chile Verde over meat and heat on low, cooking for at least 8 hours.

4.  When ready to serve, pull pork or chicken into chunks using two forks.  Serve over rice.  Or, serve with flour tortillas using desired garnish and condiments.

Read Full Post »

Valentine Sugar Cookies

I made sugar cookies for our Valentine Card-Making party.  I used my mom’s recipe, which is my all-time favorite sugar cookie recipe.  I haven’t posted it on my blog before, because the dough is a little tricky to work with, as it’s a bit sticky.  But after trying four different sugar cookie recipes, my family and I think this makes the best tasting sugar cookies.

Usually I have my great helper and baker, Natalie, to help make sugar cookies for our card-making party.  But, she spent the night at a friends’ house so I had to frost them all myself!   (If you’re like me, you probably enjoy decorating the first 8 cookies or so … then you’re ready for them all to be frosted!)

I made hearts, lips and cupcakes … perfect for a party of 12-13 year olds and their moms, right?

Back to the recipe.  The dough needs to be refrigerated before rolling and cutting the cookies.  And, the dough tends to be sticky, so you have to use a well-flowered board.  You end up working in a bit of extra flour into the dough as you’re getting it ready to roll out.  But again, the cookies taste oh so good!

I think sugar cookies taste best when frosted with butter cream frosting  (instead of royal icing or fondant).   You don’t get the smooth surface, but the cookies taste so much better.  I use the Butter Cream Frosting recipe on the back of the Powdered Sugar box.  Sometimes I use royal icing to outline the cookies and add decorative lines and squiggles.  I just ran out of time to pipe/outline the cookies this time.

Sugar Cookies

Ingredients:

3 cups Flour

1  cup Sugar

1  tsp. Baking Soda

2 tsp.  Cream of Tartar

1  cup Salted Butter, softened

2 Eggs, slightly beaten

3 Tbs. Milk

1  tsp. Vanilla

Directions:

1.  Sift together flour, sugar, baking soda and cream of tartar.  (If I don’t feel like getting out the sifter, I just whisk the dry ingredients in a large bowl).

2.  Add the butter and cut it in as you would for a pie crust (using a pastry blender).

3.  Add the eggs, milk and vanilla to the flour mixture.  Mix with a wooden spoon.  Dough will be sticky.

4.  Wrap dough in wax paper and refrigerate for at least 1  1/2 hours.

5.  Flour pastry board and rolling pin.  Roll out dough, sprinkling with flour as you go.  Roll dough out to desired thickness.  Cut into shapes, dipping cookie cutters in flour before cutting.

6.  Bake cookies at 400 for 8 to 10 minutes (depending on dough thickness and your oven temp).

I use Silpat Baking liners, which makes it easy to remove sugar cookies from cookie sheet.

Butter Cream Frosting

1 lb. Powdered Sugar

1/2 cup Salted Butter, softened

1/4 cup Milk

1 tsp. Vanilla

In a medium to large-sized bowl, add powdered sugar, butter, milk and vanilla.  Use a hand mixer to beat the frosting until completely mixed.  Separate portions of the frosting and add food coloring for desired colors.

Read Full Post »

Green Chile Egg Souffle

One of my favorite breakfast or brunch egg dishes is this Green Chile Egg Souffle.  I often serve this for Christmas or New Year’s Day brunch with baked french toast and fresh fruit.  Yum!

This recipe is very easy!  And, you can buy all of the ingredients at Trader Joe’s.  I have modified the recipe to include TJ’s Chicken Sicilian Sausage.  Sometimes, I only make half with sausage (and use just 1/2 pound of sausage).  I usually use TJ’s Shredded 3 Cheese Blend (Mozarella, Cheddar & Jack) instead of buying Jack & Cheddar separately.  And since my family doesn’t like olives, I always leave them out.

My other name for this dish is “Church Egg Casserole”.  I say it lovingly, as you will always see some version of this egg dish at biblestudy breakfasts, brunches or other womens’ church events.

Ingredients:

10 Eggs, well beaten

1 lb. Sausage, cooked and crumbled (optional)

7 oz. Green Chiles, chopped

1 cup Cottage Cheese

1 lb. Jack Cheese, grated

1/2 lb. Cheddar Cheese, grated

1 stick of Melted Butter

1/2 cup Flour

10 drops Tabasco

1 small can of Olives, chopped (optional)

Optional Garnish:   Sliced Avocado, Salsa and Sour Cream

Directions:

1.  Prepare a 9 x 13 inch baking pan with cooking spray.  Preheat oven to 400 degrees.

2.  Cook sausage in a skillet, crumbling or chopping the sausage into small bite-sized pieces until lightly browned.  (If you use TJ’s Sicilian or Spicy Sausage, remove sausage from the casings before cooking).  Spoon the cooked sausage (using a slotted spoon to drain grease) into the prepared 9 x 13 pan, spreading sausage evenly on the bottom of the pan.

3.  Beat eggs in a large bowl.  Add the remaining ingredients and mix well.  Pour the egg mixture into the 9 x 13 inch pan.

4.  Bake for 15 minutes at 400 degrees.  Lower the oven temperature to 350 degrees and continue baking for 30 to 40 more minutes.  Egg dish should be lightly browned on top.

5.  Let egg dish cool for about 5 minutes.  Slice into squares and serve with desired garnish.

Read Full Post »

Butterscotch Blondie Bars with Peanut-Pretzel Caramel

This is the other new dessert recipe I made this Christmas.  Oh, I do believe that this in now a favorite of mine!

This Butterscotch Blondie Bar (with caramel, peanuts & pretzels) is also from Bon Appetit.  The combo of salty and sweet is to die for!!!  I didn’t change a thing with the recipe.

Natalie told me that this is the dessert she wants for her birthday — it’s her new favorite.  :)

Blondie Ingredients:

1  1/2 cups Flour

2 tsp. Baking Powder

1 tsp. Kosher Salt

3/4 cup Unsalted Butter (1  1/2 sticks)

2 cups (packed) Light Brown Sugar

2 large Eggs

1 tsp. Vanilla

Peanut-Pretzel Caramel Ingredients:

4 cups Roasted, Unsalted Peanuts

2 cups Sugar

1/4 cup Honey

1/4 cup (1/2 stick) Unsalted Butter

1/2 cup Heavy Cream

1  1/2 cups coarsely crushed pretzels (1 1/2″-wide twisted pretzels)

Directions:

1.  Preheat oven to 350 degrees.  Line baking pan (13x9x2″ metal pan) with parchment paper, leaving a 1 inch overhang on the long sides of pan.

2.  Whisk flour, baking powder, and salt in a medium bowl; set aside.  Stir butter in a medium skillet over medium heat until browned bits form at bottom of pan (7-8 minutes).  Transfer to a medium bowl.

3.  Add brown sugar to butter.  Using an electric mixer, beat until well combined and mixture resembles wet sand (2-3 minutes).  Add eggs and vanilla; beat until smooth (batter will be thick).  Using an offset or regular spatula, evenly spread batter in prepared pan.

4.  Bake blondie until golden brown, edges pull away from sides of pan, and a tester inserted into center comes out with a few moist crumbs attached (20-25 minutes).  Let cool completely in pan on a wire rack.

Peanut-Pretzel Caramel:

5.  Preheat oven to 350 degrees.  Line a rimmed baking sheet with parchment paper.  Spread peanuts over sheet in an even layer.  Bake, stirring frequently, until golden brown and fragrant (5-7 minutes).  Set aside.

6.  Stir sugar and 1/2 cup water in a large saucepan over medium-low heat until sugar dissolves.  Increase heat; boil without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is deep amber (12-15 minutes).  Add honey; return to a boil, stirring often, about 1 minute longer.  Add butter; stir until blended.  Add cream (mixture will bubble vigorously).  Whisk until smooth.

7.  Stir in peanuts and pretzels to caramel mixture.  Pour over cooled blondie.  Chill until cool, about 30 minutes.

8.  Run a knife around short sides of pan to release blondie.  Using parchment paper overhang, lift from pan.  Cut lengthwise into 4 strips.  Cut each strip crosswise into 10 bars.

Do Ahead:  Chill for up to 1 week in an airtight container.  Bring to room temperature before serving.

Read Full Post »