Spanish Paella

Sunday night's Spanish cena revolved around this classic Valencian dish: paella. I'd cooked a much less authentic paella before but now I wanted to get it right. This time I did my research. I read dozens of paella recipes, recommendations, and how to's. I never came across one recipe that I was completely satisfied with, so I developed my own. I took tidbits from almost every source I had consulted and this was the result.

From my research I concluded that a good paella uses several essential ingredients: short grain rice, saffron, smoked paprika, and chorizo. Luckily, I had the first and last both in my freezer. I scoured the local grocers for Spanish saffron and smoked paprika, which are rather rare and expensive. (Saffron being the most expensive spice in the world. You'll see why when you come across a bottle.) The tiny can of smoked paprika I purchased was straight from Spain (written in Spanish and all)- a good omen!

Paella can be made with a host of different protein components: seafood, poultry, pork, and game such as rabbit, or they can be omitted for the vegetarian. Often the specimens are thrown in the pot whole (dead, but still in tact). This is especially the case with seafood paella. Often it will be a huge vat of lobsters, mussels, clams, shrimp, crabs, etc. exoskeletons and all. As for chicken, it is often left one the bone, skin included, which allows the chicken juices to further improve the dish. But I even took the tails off our shrimp to please my husband, who hates having to de-shell his dinner.

On the topic of enhancing flavor, I'm proud to say that I used my own homemade chicken stock in this dish! I had boiled the remains of my roasted sticky chicken last week and made a high-quality, yet FREE chicken stock. Good stock is pricey, so don't waste those chicken bones! If you must, use store-bought stock or even broth (which is more diluted). I keep a case of free-range organic chicken broth in my pantry, because realistically I can't always make my own. In this case, I really reccomend buying organic which will at least limit the amount of additives and mystery chemicals you're consuming.

INGREDIENTS

1 lb. boneless skinless chicken thighs (or any cut of chicken you want)

1 tsp. dried oregano

1 tsp. smoked paprika

1/2 tsp. salt

1/2 tsp. pepper

2 Tbsp. extra virgin olive oil

1 large Spanish onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

2 celery stalks, diced

4 cloves garlic, minced

2 cups short grain brown rice

4 cups chicken stock

2 links (6 oz.) Spanish chorizo, sliced

2 tsp. smoked paprika

1 bay leaf

2 tsp. lemon zest

1/2 tsp. saffron threads, crumbled

1 (14 oz) can diced or crushed tomatoes

1 lb. shrimp

1 cup frozen peas

fresh parsley, to garnish

lemon wedges, for serving

salt and pepper, to taste

DIRECTIONS

1. Rub chicken thighs with oregano, smoked paprika, salt and pepper. Heat olive oil in a large skillet/paella pan over medium heat. Sear all sides of chicken thighs in oil, then remove.

2. In the same skillet, adding more olive oil if necessary, saute onion and peppers (and celery if using) until tender. Add garlic and saute 1 minute. Add rice and sliced chorizo and saute for a few minutes.

3. Into the saute pan, add the smoked paprika, bay leaf, lemon zest and saffron threads. Pour in chicken stock and can of tomatoes. Add back in the seared chicken thighs. Bring to a boil, then reduce heat and simmer on low. Cook covered (without stirring) until rice has absorbed most of the water and the chicken is cooked through. (This took 1 hour for the short grain brown rice I used.)

4. Add in the shrimp and peas for the last 10 minutes. Remove from the heat once the shrimp are cooked through. Season to taste with salt and pepper. Garnish with fresh parsley and serve with lemon wedges.

Serves 6-8.

Apple, Brie, Pecan, and Spinach Salad with Maple Balsamic Vinaigrette

I used to be a romaine girl. That was until I discovered baby spinach. Romaine still has it's moments (think Caesar, taco, and a few other salads). But now I actually prefer spinach in my salad. The main reason being that it has such a mild flavor and blends well with almost any dressing. It is especially complementary to sweeter salad toppings. Now that you can buy bite-size baby spinach there's no reason to not get your full serving of greens every day! We've eaten a lot of spinach lately as I've been experimenting with a plethora of salad recipes. In the meantime, I've also discovered some incredible dressings! This Maple Balsamic Vinaigrette has that rich and classic balsamic flair, but with the sweet note of pure maple syrup. It's the perfect balance of fruity (olive oil), tangy (balsamic), and sweet (maple). If you love brie, then you will adore this salad. After I ran out of spinach, I started spreading brie on a baguette, layering it with granny smith apple slices, and dipping it in my vinaigrette drippings. Sometimes those on-the-spot recipe inventions are the most surprising and delicious!

INGREDIENTS
baby spinach
1 granny smith apple, thinly sliced
brie, cubed
pecans, chopped (toasted is optional)

Maple Balsamic Vinaigrette:
1/4 cup extra virgin olive oil
2 Tbsp. balsamic vinegar
1 Tbsp. pure maple syrup
1/2 tsp. Dijon mustard
salt and pepper, to taste

DIRECTIONS
1. To assemble salad: layer spinach, apple, and brie in a salad bowl. Sprinkle with pecans. Drizzle with vinaigrette. Serve.

2. To make the vinaigrette: Pour vinegar, maple syrup, and mustard into a food processor or blender. Pulse to combine and then with the motor running, add the olive oil in a steady stream to emulsify. Season with salt and pepper.

Serves 4.

(Adapted from All Recipes)

Roasted Sticky Chicken

I'm a huge fan of store bought rotisserie chickens- they are juicy, intensely flavorful and can be eaten as is or used in so many different ways! Now (for barely any extra effort) I can make my own rotisserie-style chicken at home! This recipe was shockingly easy to prepare and is low-maintenance from start to feast. Marinating the chicken in the spice rub overnight is ideal. Then just pop it in a low temperature oven and let it go until your meat thermometer reads 170 F. Take it out, let it sit for a while so that the juices settle (you don't want to cut into the meat right away or you will ruin that perfect moistness), and dine on your savory and succulent bird.

With just two of us, we had a lot of leftover meat, which I'll be using to make wraps for dinner tonight. Also, remember to save the carcass to make chicken stock. It's simple: boil the bones/leftovers with a few aromatic veggies (carrots, onion, celery), bay, and black peppercorns for a few hours (or all day if you are truly ambitious). Strain. Cool. Skim the fat off the top. Freeze in smaller containers until ready to use. You can also freeze the chicken leftovers until you have enough to make a large batch of stock if you wish. And I'm sure it's obvious how much better for you homemade stock is than buying a carton at the store (not that I don't buy it often).

Coming soon, I'll be trying another method of roasting chicken: fast and firey (at a very high temp). We'll have to see which results in the more tender and tastey fowl. Until then, I wish you roasting success!

INGREDIENTS

1 4-5 lb. whole chicken, giblets removed

2 tsp. salt

1 tsp. paprika

1 tsp. onion powder

1/2 tsp. dried thyme

1/2 tsp. garlic powder

1/2 tsp. white pepper

1/4 tsp. cayenne pepper

1/4 tsp. black pepper

1 onion, quartered

4 large cloves garlic, smashed

olive oil or butter

DIRECTIONS

1. In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture (and under the skin). Place onion and garlic into the cavity of the chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.

2. Preheat oven to 250 degrees F (120 degrees C). Place chickens in a roasting pan. Brush/rizzle with a small amount of butter or olive oil. Bake uncovered for 4-5 hours, or to a minimum internal temperature of 170 degrees F (180 is unnecessary- your bird will be dried out). Let the chickens stand for 10 minutes before carving.

Serves 4.

(Adapted from All Recipes)

Tomato, Pesto, and Mozzarella Panini

This is another sandwich recipe that I photocopied from one of Ina Garten (The Barefoot Contessa)'s cookbooks. Grilled mozzarella and tomato is an Italian classic, so you could find this basic recipe almost anywhere. If you want to buy a truckload (I'm exaggerating) of fresh basil, you could make your own pesto. That's not something I've decided to conquer yet though, so I bought a jar of it to stash in the freezer, nice and handy for occasional use. (Plus you'll probably spend as much or more on the basil and pine nuts to make a smaller amount than you'll get pre-made.) These simple ingredients also make for a fantastic pizza! Try my Pizza Dough recipe brushed with a layer of pesto and topped with sliced beefsteaks and mozzarella. But as for this sandwich...there is something about paninis that makes them irresistible! Crusty, warm, golden-grilled bread oozing with cheese. I'm always drawn to paninis on a menu, knowing that they'll hit the spot. Paired with a green salad, this panini makes a gourmet lunch or quick satisfying dinner.

INGREDIENTS

1 large beefsteak tomato, sliced 1/4-inch thick

fresh mozzarella, sliced 1/4-inch thick

4 thick slices of hearty whole wheat french or sourdough bread

1/4 cup prepared pesto or whole fresh basil leaves

salt and freshly ground black pepper

butter or olive oil

DIRECTIONS

1. Preheat griddle or panini press.

2. Spread each slice of bread with pesto (1 Tbsp. each) or layer fresh basil on one slice of bread. Place a single layer of tomatoes on top of the pesto. Sprinkle tomatoes with salt and pepper. Place a single layer of mozzarella on top of the tomatoes. Top with the second slice of bread, pesto side down.

3. Brush the tops of the sandwiches with olive oil or spread with softened butter. Grill for several minutes, until the mozzarella is melted and the sandwich has browned. Serve warm.

Makes 2 paninis.

(Adapted from Food Network)

Chewy Oatmeal Raisin Cookies

These oatmeal raisin cookies are amazing: thick, chewy, soft, and full of whole grain goodness! I've tried my fair share of oatmeal raisin recipes, and this is the best to date! I divided my dough and filled half with raisins and half with dried sweetened cranberries (for the picky husband). Both were excellent. Be sure not to over bake them- if they are browned they are probably too well done and will harden. You want them to stay soft and delicate once cooled.

INGREDIENTS

1/2 cup (1 stick) butter, softened

2/3 cup light brown sugar, packed (I used organic cane sugar instead)

1 egg

1/2 tsp. vanilla extract

3/4 cup whole wheat pastry flour or all-purpose flour

1/2 tsp. baking soda

1/2 tsp. ground cinnamon

1/4 tsp. salt

1 1/2 cups rolled oats

3/4 cup raisins or dried cranberries

1/2 cup walnuts, chopped (optional)

DIRECTIONS

1. Preheat oven to 350°F (175°C).

2. In a large bowl, cream together the butter, sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.

3. Optional: chill the dough before baking for thicker, chewier cookies.

4. Bake cookies on a parchment lined baking sheet for 10-12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Transfer to a wire rack to cool.

Makes 1 dozen large cookies.

(Adapted from Smitten Kitchen)

Whole Wheat Sour Cream Pancakes

Breakfast for dinner is novel no matter how old you are. My mom often cooked elaborate Sunday dinners (roasted turkey, pot roast and mashed potatoes...mmm!) but the occasions when we'd whip together a batch of pancakes, fry up some bacon and scramble some eggs (always with cheese on top) are to this day the most memorable nights. In keeping with tradition, and partially out of sheer laziness, I made pancakes for dinner tonight. I had never tried pancakes with sour cream in them. I know it lends a unique tang and moistness when used in muffins and cakes, so I figured it would be a successful addition. And it was! These are the quintessential light and fluffy pancakes! And in my opinion, they had much more flavor than the boring out-of-the-box kind.

As you might notice, the pancakes I photographed have no toppings on them. That's because I couldn't commit to just one type! After shooting photos, I deconstructed my stack and one by one (even slicing some of them in half) commenced topping testing. I tried pure maple syrup (classic), blackberry syrup from a local farm (incredible), plain Greek yogurt AND blackberry syrup (even more incredible-sweet syrup balancing out tangy yogurt), and best of all...Nutella! Nutella straight from Paris that is. A lovely friend of our recently returned from a rendezvous in France and brought us a coveted jar of French Nutella. I'll rave about it's wonders in a future post, but for now, know that it is divine!!! And I can't forget to mention pancakes topped with Nutella and banana slices! (Peanut butter and banana pancakes are also out of this world, but I was too full to make it that far.)

INGREDIENTS

2 1/3 cups white whole wheat flour
2 Tbsp. sugar
1 tsp. baking soda
1/4 tsp. salt
2 large eggs
1/2 cup sour cream
2 cups milk

DIRECTIONS

1. In a large bowl whisk together flour, sugar, baking soda, and salt. In a separate bowl whisk together eggs, milk, and sour cream.

2. Pour wet ingredients into dry and mix just until no lumps remain.

3. Preheat a skillet/griddle over medium heat. Spray with cooking spray to prevent sticking. Drop batter by the 1/4 cup-full onto the hot skillet/griddle. Flip when beginning to bubble, cooking until golden on both sides. Serve hot.

Serves 4.

(Adapted from Baking Bites)

Whole Wheat Garlic Naan

I love the look of this pan-fried buttery garlic naan! It puffs and bubbles and sizzles when you add it to the skillet and a few minutes later (flipping once partway through) you have fresh homemade Indian bread. You can roll it out super thin, or leave it semi-thick for a more doughy chewy result (my preference). Infusing the butter with garlic before cooking the naan provides that essential burst of garlic flavor while eliminating the chance of scorching the garlic, which would be almost unavoidable if it were left in chunks. We topped our naan with brown rice and tikka masala sauce. This recipe makes a good amount, depending on how large and thick you roll them. It will safely serve 4, possibly 6. Leftovers can be frozen and reheated in the microwave or oven.

While the above method worked great, in the future I plan to try baking naan on a pizza stone. You can place your rolled-out dough on a preheated (450-500F) pizza stone until puffed and browned. Only after safely removing it from the stone and oven, and while it is still hot, you will want to brush it with the garlic butter. If anyone has tried this alternative, I'd be interested to hear how it turned out!

INGREDIENTS
1 (.25 ounce) package active dry yeast
1 cup warm water
2 Tbsp. white sugar (or honey)
3 Tbsp. plain yogurt
1 egg, beaten
2 tsp. salt
1/2 tsp. baking soda
3 1/2-4 1/2 cups white whole wheat flour or whole wheat bread flour
2 tsp. minced garlic (optional)
1/4 cup butter, melted

DIRECTIONS
1. In a large bowl dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, yogurt, egg, salt, baking soda, and enough flour to make dough soft. Knead on a lightly floured surface for 6-8 minutes or until dough is smooth. Place in a well oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in volume.

2. Punch down dough. Pinch off small handfuls (about golf ball size) and roll into balls. Place on a tray, cover, and let rise until doubled in size, about 30 minutes.

3. To infuse butter with garlic, melt butter over medium heat. Add the garlic and saute until golden. Strain the garlic and save the butter to brush over the naan.

4. Preheat grill, griddle, or saute pan to medium high heat. Roll each ball of dough into a thin circle (or thicker for chewier naan). Lightly butter the grill pan. Place dough on pan and cook for 2 to 3 minutes, until puffy and lightly browned. Brush the uncooked side with the garlic infused butter and flip over. Cook until puffy and browned. Remove from the grill and continue until all the naan has been cooked. Serve hot.

Serves 4-6.

(Adapted from All Recipes)

Spinach, Pear, and Walnut Salad with Pomegranate Vinaigrette

I've been eyeing the bottles of POM juice at the grocery for some time now, trying to figure out what use I could put that much pomegranate juice to (besides just drinking it of course). Pure pomegranate juice is expensive and I didn't want to have any excuse to waste it. On our trip to the Outer Banks last week we had lunch at a little gourmet deli where I ordered a spinach salad and pomegranate blueberry vinaigrette. After one bite I knew I had to create my own! While I found the vinaigrette recipe on a web search (at Oprah.com of all places), I put together my own ingredients for the salad base. Baby spinach, semi-firm pears, tart dried cranberries, crumbled feta cheese, and crunchy walnuts combine beautifully together. The bright ruby pomegranate vinaigrette is aromatic, sweet, and my favorite dressing yet! I've had this salad every day now since I first made it. I can't stop eating it. I can't stop thinking about eating it. Thank goodness there is some left from dinner last night...lunch can't come soon enough! Because I've still barely made a dent in the bottle of POM sitting cheerily on the top shelf of my fridge, there will be more pomegranate recipes to come. I'll probably experiment with a few more dressings as well. Until then, happy POM dreams!

INGREDIENTS

6 oz. baby spinach

2 ripe (but still firm) Bartlett pears, thinly sliced

1/2 cup walnuts, chopped

1/2 cup feta cheese, crumbled

1/4 cup dried cranberries

Vinaigrette:

2 Tbsp. extra virgin olive oil

1 1/2 Tbsp. pomegranate juice

1 Tbsp. red wine vinegar

1 1/2 tsp. honey

salt and freshly ground black pepper, to taste

DIRECTIONS

1. Divide spinach among 4 serving bowls. Top with pears, walnuts, feta, and cranberries.

2. To make the vinaigrette combine pomegranate juice, vinegar, honey in a small bowl. While whisking, drizzle in olive oil. Season with salt and pepper.

NOTE: DO NOT use a food processor to make this dressing. It will completely change the color and texture of the dressing- it just doesn't work!

3. Serve salad drizzled with vinaigrette, or on the side.

Serves 4.

White Chocolate Chunk Chocolate Cookies

These cookies hit the spot when you're craving something sweet but are bored of plain chocolate chip. They are notoriously soft and chewy and chocolaty! I've haven't tried this yet, but I often read about bakers who freeze cookie dough in little balls and then pop them onto the pan and into the oven when they are wanting homemade cookies. (Because they are frozen, you will have to increase the baking time.) I think next time I make a batch (should work for just about any cookie) I'll freeze half of it for future use. Talk about convenience! You'll want to flash freeze them separately on a sheet pan for an hour or so before throwing them in a bag together. This prevents them from sticking to each other and becoming one frozen solid mass. If anyone tries this let us know how it goes.

INGREDIENTS

1 cup unsalted butter

1 cup white sugar

3/4 cup packed brown sugar

2 eggs

1 tsp. vanilla

1 1/4 cup unsweetened cocoa powder

1 3/4 cup all purpose flour

1 tsp. baking soda

1/2 tsp. salt

2 cups white chocolate chunks

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Add the vanilla. Combine the cocoa, flour, baking soda, and salt and gradually stir into the creamed mixture. Finally, fold in white chocolate chunks. Drop by rounded spoonfuls onto the prepared cookie sheets.

3. Bake for 8 to 10 minutes in the preheated oven, until puffy but still soft. Cool on a wire rack.

Makes 4 dozen cookies.

(Adapted from All Recipes)

Irish Lamb Stew

Food is my favorite aspect of celebrating holidays, and this St. Patrick's day felt particularly festive with this Irish Lamb Stew. It was my first experience with lamb, period. I'd never tasted it, yet alone purchased it from the meat counter. I don't like raw meat. I've learned to tolerate it, because otherwise I wouldn't make a very good cook. Buying lamb made me feel like a real carnivore. I buy fish and poultry all the time (and beef and pork occasionally), but somehow this felt different. More wild, more intense. Luckily my little lamb was slaughtered back in New Zealand and I was far enough removed from the situation that I didn't have to think about it too much. If I had to witness such a thing first hand it would almost be enough to make me a vegetarian. Almost. But that's an issue I just don't want to get into right now. Or ever.

Little Bo Peep stew was delicious! Tender and flavorful, with a slightly different taste than beef. If you aren't feeling adventurous you could always use this same recipe to make a beef stew. If you can, use fresh herbs. I only had dried on hand, but fresh would make the dish even better. You could also add celery or any other vegetables you like in your stew. Serve with a thick slices of hearty bread, such as Irish soda bread.

Irish Lamb Stew

INGREDIENTS
1 Tbsp. olive oil
1 lb. lamb (cut into bite sized pieces)
1 onion, chopped
2 cloves garlic, minced
2 Tbsp. flour
beef stock
1 Tbsp. fresh rosemary, chopped (or 1 tsp. dried)
1 Tbsp. fresh thyme, chopped (or 1 tsp. dried)
1 bay leaf
salt and freshly ground black pepper, to taste
potatoes, chopped (I used baby Yukon golds)
carrots, chopped
handful fresh parsley, chopped for garnish

DIRECTIONS
1. Heat the oil in a large pot. Add the lamb and brown on each side. Add the onions and saute until tender, about 5-7 minutes. Add the garlic and saute until fragrant, about 1 minute. Sprinkle in the flour and stir. Add enough beef stock to cover. Add the rosemary, thyme, bay leaf, salt and pepper. Bring to a boil, reduce the heat and simmer until the lamb it fork tender, about 1-2 hours. (Instead I threw mine in the slow cooker on high for 3 hours.)

2. Add the potatoes and carrots and some more beef stock to cover. Bring to a boil, reduce the heat and simmer until they are tender, about 20-60 minutes depending on cut. (I added the carrots and potatoes to the slow cooker and let it go for another hour until they were tender.)

3. Garnish with parsley and serve.

Serves 4.

(Adapted from Closet Cooking)

Whole Wheat Oatmeal Irish Soda Bread

Mmmm! Definitely best steaming warm right out of the oven. This bread is absolutely perfect with Irish lamb stew used to sop up gravy from your bowl. I have no complaints about this dinner...the Irish know how to make it hearty and pleasing. As this is not a yeast bread, it is fairly dense (all the better for soaking up stew). Traditional Irish soda bread doesn't include the oatmeal, but I like the texture it adds. You can add honey or sugar (as well as raisins) for a sweetened version of soda bread.

INGREDIENTS

1 3/4 cups white whole wheat flour

1/2 cup oatmeal (ground)

1 tsp. baking soda

1/2 tsp. salt

1 cup buttermilk, plus a tablespoon or more if needed to moisten all flour

DIRECTIONS

1. Preheat oven to 425 F. Grease or spray a small baking sheet with nonstick spray or oil.

2. In plastic bowl, combine flour, ground oatmeal baking soda, and salt. With large plastic spoon, mix in buttermilk until mixture is well combined. Dust hands with flour, and form a doughy ball.

3. Bake until bread is golden on top, about 30-35 minutes. Serve hot.

Makes one small loaf, double for a full size loaf.

(Recipe from Kaylyn's Kitchen)

Hawaiian Chicken Kabobs

Believe it or not, this is the first time I purchased a fresh whole pineapple. I was so disgusted by my last experience with the icky canned kind that I vowed never to use it again (except for the juice or in baking when fresh just won't work). On a recent trip to Costco a friendly man explained to my mother and I how to pick the ripest pineapple (we had been lingering dumbfounded over the giant bin of them). He recommended finding the one with the most orange coloring (although I've observed that they never really turn orange, it's more of a yellow). Put simply, green is not ripe. I was relieved that his method didn't require any tapping and possible public humiliation (silly watermelon). So last week I picked out my first pineapple at Trader Joe's and let it further ripen on my counter for a few days. When I finally cut it open it was at it's peak- luscious, juicy, and sweet!

These chicken and pineapple kabobs will bring you back to the tropics! Maybe there's significance in the fact that we ate them on the last day of our spring break. A subconscious ode to the end of vacation and secret hope that summer is sooner than it seems. Whatever the motive, this meal was unforgettable! This is a recipe I'll be using at summer BBQ's (and pretty much anytime I can find a pineapple) for years to come. You don't have to take a trip to Hawaii to feast like an island king. Throw these kabobs on the grill, roast a pig on a spit, and have a little luau of your own!

Several suggestions: Try doubling the marinade and using half as a sauce to baste the skewers with while grilling or to serve with the skewers over rice. (Just make sure NOT to use the same sauce you marinated your chicken in unless you boil it in between!) Several people on All Recipes suggested marinating the pineapple and veggies as well. I think they have enough flavor to stand alone, but you are welcome to try throwing them in the marinade with the chicken. Don't leave the pineapple in for too long though because it will begin to break everything down because of it's acidity. This marinade rocks, so don't hesitate to make extra and pour it over everything!

INGREDIENTS
3 Tbsp. soy sauce
3 Tbsp. brown sugar
2 Tbsp. rice vinegar
1 Tbsp. sesame oil
1 tsp. fresh minced ginger
1 tsp. fresh minced garlic
4 skinless, boneless chicken breast halves - cut into 2 inch pieces
1 large fresh pineapple, cut into 1 inch cubes
vegetables of your choice (I used red onion and red and green bell peppers.)
skewers (If you are using wooden, make sure to pre-soak them.)
brown rice, for serving

DIRECTIONS
1. In a shallow glass dish, mix the soy sauce, brown sugar, rice vinegar, sesame oil, ginger, and garlic. Stir the chicken pieces into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.

2. Thread chicken and pineapple (and vegetables) alternately onto skewers. Grill over medium-high heat, turning occasionally, or until chicken juices run clear.

Serves 4.

(Adapted from All Recipes)

White Bean Chicken Chili

Of all the chili recipes I've ever tried, this is my favorite. Chicken and white beans in a savory green chile and onion broth....Mmmm! And it doesn't have to simmer all day...15 minutes and dinner is on the table. Using a rotisserie chicken is the best option because it's pre-cooked AND will already have unbelievable flavor! Several components of this recipe can be adjusted the way you like it: use more or less of the garlic, cayenne (for even more heat add jalapenos), and broth. Optional garnishes include fresh cilantro, Cheddar cheese, and green onions. This hearty albino chili will warm your toes and sooth your soul.

INGREDIENTS
2 Tbsp. extra virgin olive oil

2 medium onions (red, white, or yellow), diced

4 cloves garlic, minced
2 4-oz cans diced mild green chiles

2 tsp. cumin
2 tsp. oregano
1/4 tsp. cayenne pepper (adjust according to desired heat)
3 cans Great Northern beans, drained and rinsed
1 whole rotisserie chicken or 4 chicken breasts, cooked and shredded
8 cups chicken broth (use more or less depending on how thick you want your chili)
cilantro, dried or fresh (optional)
green onion, sliced for garnish
Cheddar or Monterey Jack cheese, shredded for garnish
salt and pepper, to taste

DIRECTIONS
1. Heat oil in a large pot over medium heat. Saute onions until translucent. Add garlic and cook for 1 minute. Stir in green chiles, cumin, oregano, and cayenne pepper (and cilantro if you are using dried).

2. Add 6 cups of chicken broth, beans, and chicken. Bring to a boil, then reduce heat and simmer for at least 15 minutes. Add more chicken broth to achieve desired thickness. Season with salt and pepper.

3. Garnish with green onion, cheese, and cilantro. Serve hot.

Serves 8.

(Loosely adapted from All Recipes)

German Chocolate Cake

My mom baked this delectable German Chocolate Cake for my 23rd birthday this weekend! I had asked that my cake be made from scratch, in hopes that it would be worthy to post. And as you can see, it was incredible! Thanks mom, for putting up with all my particular food requests and for the best birthday cake a girl could dream of! My coconut-hating husband finished off a rather large slice and I couldn't stop reaching for more (not-so-stealthily stealing forkfuls from the center)! Hey, anything goes on your birthday!

German chocolate cake (which is actually made with German chocolate- fancy that!) is 99% about the frosting. The cake base needs to be moist, but the frosting really steals the show! Slather that sweet chewy coconut and crunchy chopped pecans in a caramel-like sauce over every inch of the cake. If you happen to have extra (not likely), this frosting is quite enjoyable by the spoonful!

As you can see, I forgot to take a photo before 23 candles made their way into the top of the cake. So my photographed slices are full of funny-looking candle holes! And you might notice that they were taken outside. Yes, that is my driveway you see. It was much too dark the night we celebrated to take a decent indoor picture, so I hauled my birthday cake out to the front porch in the morning to get a decent shot! So here's to birthdays, bad photography, and another year of baking bliss!

INGREDIENTS

Cake:
1/2 cup water
4 (1 oz.) squares German sweet chocolate (Baker's brand)
1 cup butter, softened
2 cups white sugar
4 egg yolks
1 tsp. vanilla extract
1 cup buttermilk
2 1/2 cups cake flour (or you can use all-purpose)
1 tsp. baking soda
1/2 tsp. salt
4 egg whites

Frosting:

1 1/2 cups white sugar
1 can evaporated milk
3/4 cup butter
4 large egg yolks, beaten
2 cups flaked coconut
1 1/2 cups chopped pecans
1 tsp. vanilla extract

Chocolate Ganache:
4 oz. semi-sweet or milk chocolate chips (I used milk chocolate)
1/4 cup heavy cream

DIRECTIONS

1. Preheat oven to 350 F. Grease and flour 3 9-in. round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 oz. chocolate until melted. Remove from heat and allow to cool.

2. In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.

3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.

4. Pour into the prepared pans. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack to cool completely.

5. To make the Filling, in a saucepan combine sugar, evaporated milk, butter, and egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.

6. Spread filling between layers and on top of cake. Let set before serving.

7. To make the chocolate ganache, bring heavy cream to a simmer over medium heat. Place chocolate in a small bowl and pour simmering cream over top. Stir until chocolate is melted and smooth. Drizzle over cake. 

Makes one 3-layer 9-in. round cake.

(Adapted from All Recipes)

Chocolate Chip Cookies

Several days ago I wrote a lengthy, detailed post about this cookie recipe and lost it all to a faulty Internet connection. I've finally returned to try again, but I'm still pouting over my wasted time and creativity. I'm positive this post will be much worse than the original which was sucked into the void of cyberspace. But I suppose that even if my blurb about these chocolate chip cookies is not a literary masterpiece, it won't change the fact that they they are (it's a fact) fantastic!

These are the cookies that I grew up on. By the time I was old enough to operate the oven I had the recipe memorized (and still do) and was baking them by the batchful. They were the first treat I ever baked my then-boyfriend, now-husband (wink, wink) and continue to be a staple in his diet. No two batches are ever alike. Sometimes they turn out crunchy, sometimes flat, often puffy and chewy and perfect (variations are due to the temperature of the butter, cooking time, altitude, etc.). Sometimes we use M&M's or butterscotch chips or peanut butter chips or a combination of all of the above.

The tattered recipe card I committed to memory so many years ago claimed that they were the original Mrs. Field's recipe. I've never had a Mrs. Field's cookie and so I can't tell you if they taste the same. But like Mrs. Field's we sometimes spread the entire bowl of batter onto a large pizza pan and bake a giant cookie. It makes a great alternative to birthday cake, decorated with icing, candles and all!

To achieve what I believe is the pinnacle of cookie perfection: make sure to slightly under bake your cookies. Take them out of the oven before they brown. Err on the side of too-gooey rather than overdone. The cookies will set up as they cool and stay moist and chewy for days (stored in an airtight container).

INGREDIENTS

1 cup (2 sticks) butter, room temperature

1 cup white sugar

1 cup brown sugar

2 eggs

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

3 cups all-purpose flour
12 oz. (2 cups) chocolate chips

DIRECTIONS
1. Preheat oven to 350 F. Coat cookie sheets with nonstick cooking spray.

2. In a large bowl, cream butter and sugars until smooth with an electric mixer. Add eggs and beat until light and fluffy. Stir in the baking soda, baking powder, and salt.  Add the flour, 1 cup at a time, and mix until well incorporated. Stir in chocolate chips by hand. 

3. Drop into rounded spoonfuls onto a cookie sheet. Bake in preheated oven for 8-12 minutes (depending on the size of your cookies), until they just start to turn golden on the edges. (They might still look doughy in the center, buy they will set up once cooled.)

4. Immediately remove from the cookie sheet to cool on a wire rack. They keep well for several days at room temperature (in an airtight container) or for several weeks in the freezer.

Makes 2 dozen large or 4 dozen small cookies.

(My mom's recipe.)

Greek Chicken Kababs with Tzatziki Sauce

Yogurt (and feta) in a marinade? How weird, I thought. I'm glad I continued despite my reservations because these were the tastiest chicken kebabs ever! (Well, of their kind anyway. I've made some other yummy kebabs- just different though!) I let them sit marinating in the fridge all day (8 hours). They remained super moist after grilling and the flavor was insanely good! The veggies don't need any enhancing- just to be grilled and simultaneously stuffed with the chicken in a fresh hot pita! Oh, and the Tzatziki sauce is a must! It's cool, creamy, and mild and you'll end up slathering it on everything! Dustin didn't realize Tzatziki is actually Greek - he thought Pita Pit invented it! We're always learning something new in our kitchen!

Greek Chicken Kabobs
INGREDIENTS
8 oz. plain yogurt
1/3 cup crumbled feta cheese with basil and sun-dried tomatoes (I used plain feta and added 1/2 tsp dried basil to the marinade)
1/2 tsp. lemon zest
2 Tbsp. fresh lemon juice
2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. crushed dried rosemary
1 lb. skinless, boneless chicken breast halves, cut into 1 inch pieces
1 large red onion, cut into wedges
1 large green bell pepper, cut into 1 inch pieces
1 large red bell pepper, cut into 1 inch pieces

DIRECTIONS
1. In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate for at least 3 hours in the refrigerator.

2. Preheat an outdoor grill or an indoor grill pan for high heat.

3. Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers (If they are wooden they need to be soaked in water for 20 minutes first to prevent burning). Discard remaining yogurt mixture.

4. Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear. Serve with Tzatziki sauce in warm pitas or over a bed of rice.


Tzatziki Sauce
INGREDIENTS
8 oz. plain Greek yogurt
1/2 cucumber, peeled, shredded and squeezed to remove the excess moisture
1 clove garlic, minced
1 Tbsp. extra virgin olive oil
1 Tbsp. freshly squeezed lemon juice
dash of dried dill (or use fresh)
salt and pepper, to taste
fresh mint, to garnish (optional)

DIRECTIONS
1. In a small bowl, whisk together the olive oil, lemon juice, dill, salt and pepper. Add yogurt, cucumbers and garlic and stir until evenly combined. Refrigerate until ready to use.

Serves 4.

(Adapted from All Recipes)

Tossed Greek Salad with Greek Vinaigrette

First course in our Greek feast last night, this beautiful and bright salad brings together the best of Mediterranean flavors: crisp romaine lettuce, juicy tomatoes, piquant peppers, cucumber, red onion, and tangy crumbled feta. I'm glad I followed the advice of another All Recipes subscriber and added Kalamata olives- they are so salty, bold, and fantastic! Not to forget the vinaigrette, which turned out to be one of my favorite salad dressings I've ever made! I scaled down the original recipe (I figured I didn't need two quarts.), but now I know why it's author makes so much at once- it's incredible! It keeps at room temperature and would be great on a variety of other salads as well.

Greek Salad

INGREDIENTS

romaine lettuce, chopped
red onion, thinly sliced
Kalamata olives, pitted and sliced

pepperoncinis, sliced
tomatoes, seeded chopped
cucumber, sliced
feta cheese, crumbled

DIRECTIONS

1. In a large salad bowl, combine the Romaine, onion, olives, peppers, tomatoes, cucumber and cheese.

2. Prepare dressing, drizzle over top, toss, and serve.

Greek Vinaigrette

INGREDIENTS

1/4 cup extra virgin olive oil

1/4 cup red wine vinegar

1 tsp. Dijon mustard
1 tsp. garlic powder

1 tsp. dried oregano
1 tsp. dried basil

3/4 tsp. onion powder
salt and freshly ground black pepper, to taste (about 1/4 tsp. each)

DIRECTIONS

1. Pour vinegar and mustard into a food processor. Turn on low and slowly add the olive oil to emulsify. Add the garlic powder, oregano, basil, onion powder and salt and pepper. Pulse a few more times to incorporate. (Can be done by hand in a large bowl, adding the olive oil slowly while whisking vigorously to emulsify.)

2. Drizzle over salad and serve. Keeps well at room temperature.

Serves 6.

(Adapted from All Recipes)

New Mexican Sopapillas

My dad can cook two things (that I've ever witnessed): grilled cheese (who can't?) and sopapillas! (Oh actually, I think he made me pancakes from a mix once for my birthday. In the shape of my age (18) of course.) But sopapillas are all we need! He is a native of New Mexico and this is his traditional dish. Funny thing is I called home for a last-minute recommendation on how hot to heat the oil (I'm a deep fry novice) and my family was at that exact moment finishing their own batch of sopapillas! My family loves them. It's our go-to meal for company and for comfort! Family lore has it that this recipe came from (how they obtained it is questionable) a popular restaurant in Los Alamos. Fried dough stuffed to the brim with southwestern fillings-all I know is that they are awesome!

This was also my first experience with lard. While you can use shortening in its place, lard is a more natural source of fat. Our grandmothers grew up on the stuff- it can't be that scary! It took me three tries to find a grocer that actually sells the stuff and you have to make sure it is not hydrogenated or you are probably better off with shortening. Ideally, you could render your own, but since I don't have a pet hog I settled for store-bought. Unless you have a reliable source of pure lard, using non hydrogenated shortening is probably your best bet.

But back to the sopapillas! As a savory dish they are torn open and stuffed with Green Chili Ground Beef, refried beans, Spanish Rice, lettuce, tomatoes, cheddar cheese, sour cream, and salsa. For dessert try them sprinkled with cinnamon and sugar, dusted with powdered sugar, or drizzled in honey!

INGREDIENTS

3 cups warm water
1 Tbsp. yeast
2 Tbsp. lard or shortening
1 Tbsp. sugar
1 1/2 tsp. salt
5 1/2- 6 cups all-purpose flour
canola oil, for frying

DIRECTIONS
1. Add sugar to water. Sprinkle in yeast and let stand until creamy, about 10 minutes.

2. Add salt, lard, and 1 cup flour. Mix thoroughly.

3. Continue adding flour, 1 cup at a time and mixing well after each addition, until dough cleans the sides of the bowl. Knead 5 minutes. (You may need to add more flour to prevent dough from sticking.)

4. Rub dough with a small amount of lard or spray with cooking spray. Cover, set in a warm place, and let rise 1 hour.

5. Push down and divide in half. Roll out half of dough at a time to 1/8 inch thickness. Cut into 3" or 4" squares.

6. Preheat canola oil in a large pot on high heat. To test oil, drop a small piece of dough into the hot oil. It will quickly puff and turn brown at the right temperature.

7. Fry dough by gently placing the squares into the hot oil. Continuously spoon oil over top of the dough until they puff and are light golden on both sides.

8. Remove from the oil and drain on paper towel. Best served hot. (If you are frying a large batch you might want to keep them warm in a 200 F oven until ready to serve.)

Serve with green chili ground beef, refried beans, Spanish rice, shredded cheese, tomatoes, lettuce, sour cream, and salsa for stuffing. Also delicious sprinkled with cinnamon and sugar, powdered sugar, or drizzled with honey.

Serves 8.

Green Chile Ground Beef

Served with New Mexican Sopapillas, this is not your ordinary ground beef! Mild-yet-flavorful green chilis bring this dish alive! When you've run out of sopapillas, try it as a taco or burrito filling.

INGREDIENTS

1 lb. ground beef
1 cup chopped green chilis (2 4-oz. cans)
1/2 tsp. cumin
1 Tbsp. corn starch (optional)
1 onion, diced
1/2 cup water
salt and pepper, to taste

DIRECTIONS
1. Brown beef and onion over medium-high heat, stirring frequently to crumble. Drain off fat.

2. Add remaining ingredients and simmer to meld flavor and evaporate water. Serve with sopapillas or in tacos.

Serves 6.