Heirloom Tomato Salsa

I totally forgot to write a blurb about this post ('til now). And this salsa is so good, I've just been otherwise occupied. So here goes... Heirloom tomatoes are kind of a hoighty toighty thing. The expensive elitists of the vegetable kingdom. But they're nothing more than they sound like. They're old. Heirloom plants (such as tomatoes) are ancient... "grown during earlier periods of human history" and not altered since. They haven't been genetically modified as is common with large scale agriculture. Industrialists grow a very narrow range of crop species. They breed the varieties that can best withstand extremes in climate, pesticides and transportation.

With the recent rejection of industrial agriculture and turn towards local/sustainable/organic farming, heirlooms have resurfaced. They don't look like your typical tomato, because they're not. In their truest sense, they are a "cultivar (biology term I still don't quite understand) that has been nurtured, selected, and handed down from one family member to another for many generations". Typically, heirlooms are too expensive for my taste, but on rare occasion (end of summer) the local farmer's supply begins overflowing and they become affordable. And that's when you make this recipe. (Definitions provided by Wikipedia)

I'd never splashed balsamic vinegar on my salsa. Now I will more often. It's spectacular. This recipe (thanks to the genius of Bobby Flay) is certainly special. If heirlooms aren't to be found, use traditional cherry tomatoes. It will still be amazing.

INGREDIENTS
1 lb. heirloom or cherry tomatoes, diced or quartered
1 jalapeno chile, finely diced (to taste)
1 clove garlic, chopped
1 Tbsp. balsamic vinegar
1 tsp. honey
1 Tbsp. extra virgin olive oil
1 tsp. dried Mexican oregano (or 1 Tbsp. fresh)
2 Tbsp. fresh cilantro, finely chopped
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Combine tomatoes, jalapeno, garlic, vinegar, honey, olive oil, oregano, and cilantro in a medium bowl and toss. Season with salt and pepper to taste. Refrigerate until ready to use. Best if sits at room temperature for 15 minutes before serving.

Makes about 2 1/2 cups.

(Adapted from Bobby Flay's Mesa Grill Cookbook)

Guacamole Black Bean Salad

 
I am watching an episode of Barefoot Contessa while blogging about one Ina's recipes. She's darling. I wish I could spend an afternoon in her kitchen. It's sunny, inviting, and abounding in butter. She's infamous for her love affair with butter, which reminds me of another French-inspired chef, Julia Child. I envy how the French (note that Julia and Ina are both American) stay so effortlessly thin despite the rich nature of their dishes. They have mastered moderation. Maybe they're used to such exquisite cuisine and don't feel obliged to overeat when served something sensational. Personally, I have a hard time stopping when my senses are overwhelmed with tantalizing tastes and aromas.

Wow, I get off track. This dish is not French at all. It's inspired by our neighbors south of the border. I told you yesterday that I'd be using the end of summer bounty available at the farmers market in the next few recipes. These cherry tomatoes (which will be appearing frequently) are one such treasure. Before this summer, I didn't think I liked cherry tomatoes. Come to realize I had only tried them in the off season. (When the store really should not bother stocking them.) Those winter "tomatoes" probably flew in from Argentina or somewhere equally absurd. Just because a dish is inspired by far-off flavors doesn't mean your ingredients (especially the fresh ones) should actually come from that place. But one bite of a plump juicy little local cherry and I was hooked. They're like candy.

You could consider this salad a deconstructed guacamole (with added black beans). Light and healthy and wonderful. I guess Ina Garten knows a thing or two about southwest cooking as well.

INGREDIENTS
1 pint grape or cherry tomatoes, halved
1 yellow or red bell pepper, seeded and diced
1 15-oz. can black beans, drained and rinsed
1/2 cup red onion, diced
1-2 jalapeno peppers, seeded and minced (to taste)
1/2 tsp. lime zest, freshly grated
2 Tbsp. lime juice, freshly squeezed
2 Tbsp. extra virgin olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 clove garlic, minced
dash of cayenne pepper (to taste)
2 ripe avocados, peeled, pitted, and diced
handful fresh cilantro, chopped (to taste)

DIRECTIONS
1. Combine the tomatoes, pepper, beans, onion, jalapeno, and lime zest in a large bowl. In a separate bowl, whisk together the lime juice, olive oil, salt, pepper, garlic, and cayenne. Pour over the vegetables and toss well. Refrigerate until ready to use.

2. Just before serving fold in the avocado and cilantro. Season to taste with salt, pepper, and cayenne. Serve immediately.

Serves 4-6.

(Adapted from Food Network)

Caramelized Onion Burgers

Did I mention that I'm back in school? Well, I was, for the last few days. Now we're jetting off again for a long weekend at the beach. I just can't let summer go. The pull of the sand and the ocean and the sun is a lot stronger than four hour lectures, sterile hospital halls, and funny smelling textbooks with tiny print. I'm excited for a new semester, but not ready to dive in (and not come up for air till mid-December) quite yet.

Most of the food I've been making reflects my undying love for summer. Burgers and salads and multiple dishes featuring the end of summer's bounty: zucchini, corn, tomatoes. Ah, the tomatoes. Many more tomatoes to come...

But about this burger. It's very simple. Very straightforward. Caramelized onions on an all-beef patty and sesame see bun (a homemade one!). I just improvised with the seasonings...threw in a few spices that would lend flavor and kick to the burger. Not much is necessary. I'm still taking advantage of the farmer's market, making special trips just to visit the beef stand. The local grass-fed cows provide the freshest, leanest, most wonderful meat. I've never tasted anything like it. And so suddenly hamburgers have new appeal.

With a heap of dark golden caramelized onions, you need nothing else. Don't you dare go near this burger with that ketchup. Keep your mustard at bay. You better not defile this burger with any such condiments. It is perfect as is. The sweet succulent onions, light buttery bun, and juicy grilled beef, are a trio that won't be messed with.

INGREDIENTS
1/2 lb. lean ground beef
dash of cayenne
dash of onion powder
dash of garlic powder
dash of paprika
salt and freshly ground black pepper
2 hamburger buns

For the caramelized onions:
2 large onions, thinly sliced (one large onion per burger)
1-2 Tbsp. extra virgin olive oil (I never really measure)
salt and freshly ground black pepper

DIRECTIONS
1. In a bowl, sprinkle the ground beef with seasonings and mix with your hands to distribute the flavors throughout. Form the meat into a large ball, cover with plastic wrap, and return it to the fridge while you are caramelizing the onions.

2. Preheat the olive oil in a large skillet over medium heat. Add the onions. Season with salt and pepper. Cook, stirring occasionally, until the unions are soft and caramelized, about 25-35 minutes. (The taste test works for me- if the onions are sweet and golden brown, they are ready!) Keep warm until ready to serve.

3. Preheat grill or indoor grill pan for high heat. Remove the meat from the fridge and form into patties. Grill for several minutes, until done (according to your preference). Place on a hamburger bun and top with warm caramelized onions.

Makes 2 burgers.

(Recipe my own.)

Zucchini Cupcakes with Caramel Frosting

I think I should be utilizing more Taste of Home recipes. I've always been semi-snobby about them, thinking they're too "homey", old fashioned, artery-clogging, or something. But these cupcakes (while admittedly not heart healthy) proved me wrong. I guess down home cooks know what they're talking about! And now Taste of Home has a new magazine devoted to healthier recipes. Perhaps I'll convert.

These zucchini cupcakes are moist and full of flavor- from the orange juice, almond extract, and earthy cloves and cinnamon. The frosting though, oh my gosh! It's amazing. I should call it caramel crave...you'll be wanting more and more of it! Making the caramel is fairly involved, but it's so worth it! Make sure to let your caramel cool to at least room temp before making the frosting, otherwise no matter how much sugar you add it won't set up (I cheated an stuck mine in the fridge to cool faster).

INGREDIENTS
3 eggs
1 1/3 cups sugar
1/2 cup canola oil
1/2 cup orange juice (about 1 orange)
1 tsp. almond extract
2 1/2 cups all-purpose flour (whole wheat pastry could be used)
2 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cloves
1 1/2 cups zucchini, shredded

Caramel Frosting:
1 cup packed brown sugar
1/2 cup butter, room temperature
1/4 cup milk
1 tsp. vanilla extract
1 1/2 - 2 cups confectioners' sugar

DIRECTIONS
1. In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.

2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick comes out clean. Cool on a wire rack.

3. For frosting, combine brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool completely. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes.

Makes 18-24 cupcakes.

(Recipe from Taste of Home)

Light Brioche Hamburger Buns

If you hadn't noticed, this is my third burger bun. They just keep getting better. Number 1 was just a bit too hearty (100% whole wheat, very rustic). Number 2 was just as tasty, but less bun-like, more sandwich-worthy. But this one, number 3, is PERFECT. I swear you will never want another bread-aisle bun again. They don't compare.

I managed to make this recipe with half whole wheat flour, and it's hardly noticeable. Except I know, and that matters. Dustin and I almost died (of pleasure) when we took our first bite. (Well, I pretended it was my first bite. I'd already eaten a whole bun sans burger right when they came out of the oven. Shh... our secret.) Bakery quality, right in your own kitchen. Bread/buns is the most satisfying thing to make right. Baking bread always means I come out of the kitchen dusted in flour with a huge grin on my face. If only I had a cute white cap.

INGREDIENTS
1 cup warm water
3 Tbsp. warm milk
2 tsp. active dry yeast
2 1/2 Tbsp. sugar or honey
1 large egg, lightly beaten
1 1/2 cups white whole wheat flour
1 1/2 cups bread flour, plus extra for kneading
1 1/2 tsp. salt
2 1/2 Tbsp. unsalted butter, softened
sesame seeds (optional)
1 large egg + 1 Tbsp. water, for egg wash

DIRECTIONS
1. In a glass measuring cup combine warm water and milk, sugar, and yeast. Let stand until foamy, about 5 minutes.

2. In a large bowl, whisk flours and salt. Add softened butter and mix together with your fingers to make crumbs. Stir in the yeast mixture and beaten egg until a dough forms. Turn out onto a well-floured surface and knead until smooth and elastic (8-10 minutes), adding more flour as necessary to prevent sticking. You want the dough to still be slightly sticky/tacky so that the buns are not tough.

3. Lightly grease the original bowl and return the ball of dough to the bowl. Cover with plastic wrap and let rise in a warm place until doubled (about 1 1/2 hours).

4. Line a baking sheet with parchment paper. Divide the dough into 8-10 equal parts, and roll each into a ball. Arrange on the baking sheet several inches apart. Lightly spray a piece of plastic wrap with nonstick cooking spray and loosely cover the rolls. Let rise in a warm place until doubled (another 1 1/2 hours).

5. Preheat oven to 400 F. Make sure the rack is in the center. Set a large shallow pan of water on the oven floor (I forgot to do this step and mine turned out fine). Lightly beat the remaining egg with 1 Tbsp. water. Brush the tops of the risen buns with the egg wash. Sprinkle with sesame seeds. Bake, rotating the sheet halfway through, until the tops are golden brown, about 8-10 minutes. Remove from the pan to cool on a wire rack.

Makes 8-10 buns.

(Adapted from Smitten Kitchen)

Guacamole

I've committed myself to educating you (and myself in the process) more on the topic of food, and so today I bring you a history lesson (via Wikipedia) on my favorite dip. Guacamole is of Aztec origin (present day Mexico) and was traditionally made with a molcajete (mortal and pestle- which is still the most authentic way to do it). Spanish conquistadors fell in love with it as well and carried the recipe back to Spain. Traditional ingredients include everything I have listed below.

You can make your guacamole unique by adapting it to your own taste. Sometimes I like to leave it full of avocado chunks, and other times I mash it to a pulp. I always include tomatoes... I am fond of the substance and bright red color they add. But never ever leave out the limes (or lemons). Their enzymes prevent the avocado from turning brown before you get it to the table (and will keep it looking green for up to a couple days if not exposed to air).

INGREDIENTS
3 large ripe Hass avocados, pitted and halved
1 large lemon, juiced (or 2 limes)
1/2 onion, diced
1 clove garlic, minced
1/2 jalapeno pepper, finely diced (more or less depending on the level of heat you want)
handful fresh cilantro leaves, roughly chopped
2 Roma tomatoes, seeded and diced
1/2 tsp. kosher salt
1/2 tsp. ground cumin
1/4- 1/2 tsp. cayenne pepper (once again, to taste depending on how much heat you want)

DIRECTIONS
1. Scoop the avocados out of their skin, place them in a small bowl, and mash them with a fork (or potato masher) to desired consistency. Add the remaining ingredients and stir to combine.

2. Place plastic wrap directly over top of the guacamole so that it doesn't brown and refrigerate for 1 hour before serving.

Serves 6-8.

(Adapted from Food Network)

Corn Tortillas

Store-bought corn tortillas are dry and tasteless (at least any I've ever tried). Homemade are another story. And I'm telling you, it's so easy! Who knew?! You buy a bag of masa harina (a special corn flour treated with lime which softens it), add a little water, some salt for seasoning, roll out your dough (more on this in a sec), cook 'em for a few seconds on the stove, and suddenly you have heavenly homemade tortillas (that taste so much better than shelved ones)!

Now about forming those tortillas rounds. I tried to go it alone the first time using my rolling pin and some wax paper to prevent sticking. My tortillas were thin, but anything besides round. Oblong tortillas with cracked rough edges might taste good, but I wasn't satisfied. So I broke down and invested (10-20$) in a tortilla press. It made a world of difference! They were perfectly round, pretty little things. Quicker and easier too. My tortilla press is made of cast iron (and weighs more than I do), so it should be indestructible. Since I've vowed to never buy another bland corn tortilla, I consider it a lifetime investment.

INGREDIENTS
2 cups Maseca (masa harina/instant corn flour treated with lime)
1 1/4 cups very warm water
1/4 tsp. salt

*Tortilla press*

DIRECTIONS
Follow directions on the package according to the variety/brand of corn flour you are using. Some call for more or less water.

1. Combine water, flour, and salt in a bowl. (Simply Recipes suggest 1/4 tsp. baking soda for extra lift- I haven't tried it.) Mix with hands until well incorporated, adding extra water by the Tbsp. if necessary. Let sit for a few minutes before working the dough for several minutes with your hands. Then form the dough into 16 even sized balls. At any time if the dough feels too wet, add more flour. If it is too dry, add more water. Cover the formed balls with a damp towel to keep them moist until pressing.

2. To press your tortillas, cut out two pieces of wax paper to fit over each surface of the tortilla press. Place a ball of dough between the two sheets of wax paper in the center of the tortilla press. Close the press gently, pressing down until the dough has spread to about a 6-inch diameter (adjust the size of the dough balls for smaller or larger tortillas). Remove from the wax paper.

3. To cook the tortillas, preheat a griddle or large skillet over medium-high heat. Lay the tortilla on the skillet and cook for 30 sec-1 minute on each side, until it is lightly toasted and air pockets are forming. Remove from the griddle and place in a tortilla warmer or wrap in a clean dish towel/paper towel to keep warm. Best served immediately, although tortillas can be stored in the fridge and reheated for later use.

Makes 16 tortillas.

(Adapted from Simply Recipes)

Mojo Marinated Grilled Chicken or Beef Fajitas

This is an awesome recipe! Flat out fantastic. As you've observed by now, I'm a huge fan of southwest flavors and this is top notch tex-mex. The marinade makes the meal. It's bold and bursting with citrus and chipotle flavor. The marinated beef/chicken is grilled alongside red peppers and onions (which are splashed with olive oil and lime juice) and then stuffed into homemade (recipe on the way) corn tortillas. Finished off with creamy guacamole and picante salsa, it is a meal fit for a Mexican king. I can't imagine wanting fajitas any other way!

INGREDIENTS
Marinade (Mojo):
1 orange, juiced
2 limes, juiced
1/4 cup extra virgin olive oil
2 garlic cloves, minced
2 chipotle chiles in adobo sauce, minced (add one more if you like it hot)
3 Tbsp. fresh cilantro, chopped
1 tsp. ground cumin
1 tsp. salt

2 1/4 lbs. flank steak or chicken breast, trimmed of fat and sliced
salt and pepper

2 red bell peppers, thinly sliced
1 red onion, thinly sliced
lime juice and olive oil, for drizzling

Corn or flour tortillas, warmed
Guacamole
prepared salsa or pico de gallo

DIRECTIONS
1. Combine marinade ingredients and using a food processor or blender, puree until smooth. Transfer to a resealable container, add the meat, and shake to coat. Marinate in the refrigerator for 4-8 hours to tenderize the meat.

2. Preheat indoor grill pan or outdoor grill to high heat. Drain the marinade and lightly oil the grill. Grill the chicken or beef until cooked through. Place on a cutting board to rest for a minute before slicing against the grain.

3. Toss bell peppers and onion with a drizzle of olive oil and lime juice. Grill for 7-8 minutes until the vegetables are barely limp.

4. While the meat and vegetables are grilling, heat up the tortillas (This can be done on a stove top or in the microwave by wrapping the tortillas in a damp towel and microwaving in short intervals until they are warm and pliable).

5. Serve tortillas with meat, grilled vegetables, salsa, guacamole, sour cream (optional), and shredded cheese (optional).

Serves 6-8.

(Adapted from Food Network)

Chicken and Apple Salad Sandwiches with Caramelized Onions

Oh my goodness. I'm insane about caramelized onions! Love 'em to death. It baffles me how an unsuspecting onion can turn into something so sweet with a little patience (and olive oil). When I make a batch (which I find myself doing frequently as of late) I'm always fishing out little strands of onion to nibble on as I go. How can I tell they're done? They develop a deep brown hue and rich candy-like flavor.

This is a strange succulent sandwich. A step up from an ordinary chicken salad sandwich. Instead of including crunchy raw onions in the mayo mixture, which is the traditional approach, this baby is topped with warm, soft, sweet onion strands. The apples and walnuts provide bulk and crunch to the salad. Then there's the onions and a drizzle of honey for sweetness. Go light on the mayo- you just need enough to bring the ingredients together.

INGREDIENTS
2 onions, thinly sliced
2 tsp. extra virgin olive oil
2 small chicken breast halves, cooked and shredded or diced
1 crisp apple, diced (Granny Smith or Pink Lady)
1/4 cup walnuts, chopped
a few spoonfuls of mayonnaise, adjust to the consistency you desire
salt and pepper, to taste
1 tsp. honey
fresh parsley, chopped, to taste
4 slices whole wheat bread, toasted

DIRECTIONS
1. To caramelize onions, preheat olive oil in skillet over medium heat. Add onions and cook, stirring occasionally, until well-browned and soft (about 30 minutes).

2. In a medium size bowl, combine chicken, apple, walnuts, and mayonnaise. Season to taste with salt, pepper, honey, and parsley. Spread over two slices of toasted whole wheat bread. Top with a generous amount of caramelized onions and the second slice of bread. Cut and serve.

Makes 2 sandwiches.

(Adapted from Rookie Cookie)

Stawberry Cupcakes, Revisited

8/15/09: Ah, what can I say, strawberry cupcakes? We have an ambivalent relationship. Should I tell them how much I long for you, how when you are not around I desire your moist center and fluffy frosting. And then once I have you I cannot stop myself from consuming all of you, at once. I am uninhibited in your presence. So much so that our encounters always leave me feeling regret. Regret that I couldn't stop after just one taste. And sick, overwhelmed by your sweetness and the fact that I licked up every last crumb and you are gone. I will miss you. Until I once again succumb to temptation and invite you back into my life. It's inevitable. And I'd say, worth it!

2/23/09: The vibrant pink color and subtle strawberry flavor of these cupcakes both come form using real, fresh strawberries! I was so excited that I found this recipe and couldn't wait to try it out! They not only turned out stunning, but just as anticipated, they tasted divine! I totally agree with Dustin's comment that they "actually tasted even better than they looked!" And in my opinion, when it comes to cake, that's rare. I'm betting you could make them using frozen berries in the off-season. If you have a bunch of fresh strawberries and you are making the sauce, why not make extra and freeze it? It could be thawed out for cupcakes on the spot!

INGREDIENTS

For the Cupcakes:

1 1/3 cups flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/8 tsp. salt

1/2 cup strawberry sauce

1/4 cup milk

1/2 cup butter, room temperature

1 cup sugar

2 eggs, room temperature

For the Strawberry Sauce:

2 cups fresh strawberries, stem removed

sugar, to taste

For the Strawberry Cream Cheese Frosting:

8 oz. cream cheese

1/4 cup butter

3 1/2- 4 cups powdered sugar

1/4 cup strawberry sauce

DIRECTIONS

1. For the Strawberry Sauce, macerate strawberries with about 1-2 Tbsp. sugar for 15 minutes. Put strawberries in a small saucepan and heat under medium heat with lid on. Cook strawberries for approximately 15 minutes till strawberries cook down and become soft and saucy. Adjust sweetness with sugar until you get the desired sweetness. Using a hand blender (or a food processor), puree until you get the desired smoothness or chunkiness. Cool before using in recipe.

2. For the cupcakes, preheat oven to 350 F. Grab a large bowl and beat the butter and the sugar together until light and fluffy. Add eggs one at a time. Whisk together flour, baking powder, baking soda and salt in a bowl. Measure out milk and strawberry sauce together.

3. Add about a fourth of the flour to the butter mixture and beat to combine. Add about one third the milk mixture and beat until combined. Repeat, alternating flour and milk and ending with the flour mixture. Scoop into cupcake papers about 3/4 full. Bake for 18-20 minutes.

4. For Strawberry Cream Cheese Frosting, bring cheese and butter to room temperature. Sift powdered sugar into a bowl. Beat butter and cheese at medium speed until creamy. Add half of the sugar, beat until combined. Add strawberry sauce until you achieve the right color and flavor but making sure not to add too much or the frosting will be too soft. Gradually add any remaining sugar until you get to the consistency and sweetness you like.

5. Remove the cupcakes from the oven when they are done (a toothpick inserted into the center comes out clean.) Cool them on a wire rack completely before frosting.

Makes 12 cupcakes.

(Adapted from A Sweet Fantasy)

Pork Carnitas with Caramelized Onions and Chipotle

When I find a recipe that is 5-star rated by all reviewers, I know I have struck gold. Such recipes never disappoint. This was one of them! While I'm not a meat maniac, I adore carnitas! Soft tender juicy pulled pork simmering in a flavorful broth...heaven. Several restaurants do it right but I never dreamed I could too! This recipe is straightforward, non-fussy, and doesn't take that long (relatively).

The meat was falling apart after 2 hours on the stove. The chipotle adds a gentle kick (no fear, not too spicy) and all together the flavor is outstanding! I served it in homemade corn tortillas with guacamole and salsa (and other condiments such as Monterey Jack, sour cream, lettuce, etc.). Cooking Light suggested serving it with jicama, roasted red peppers, and acovado which I'll have to try next time. My rather picky little sisters filled up without one complaint. That is success!

Pork Carnitas with Caramelized Onions and Chipotle

INGREDIENTS
2 tsp. oregano
1 tsp. freshly ground black pepper
1 1/2 lbs. boneless pork shoulder roast, trimmed and cut into cubes
2 bay leaves
1 Tbsp. extra virgin olive oil
2 medium onions, quartered and sliced
6 cloves garlic, minced
1 tsp. kosher salt
1/2 tsp. ground cumin
1 chipotle chile in adobo sauce, chopped
1 cup homemade or low-sodium chicken broth
1 Tbsp. fresh cilantro, chopped
1 Tbsp. freshly squeezed lime juice

small corn or whole wheat flour tortillas
roasted red peppers (jarred or fresh), sliced
jicama, peeled and julienned
avocado, thinly sliced
cilantro, for garnish
lime wedges, for serving

DIRECTIONS
1. Combine first 4 ingredients in a large zip-top plastic bag; seal and shake to coat pork. Refrigerate 8 hours or overnight.

2. Heat oil in a large nonstick skillet over medium-high heat. Remove pork from bag. Add pork to pan; cook 10 minutes, browning on all sides. Remove from pan.

3. Add onion and garlic to pan; sauté 5 minutes or until lightly browned. Stir in salt, cumin, and chile. Return pork to pan, and add broth. Bring to a simmer; cover. Cook 2 hours or until pork is very tender. 

4. Remove from heat; discard bay leaves and shred pork. Stir in cilantro and lime juice. Serve in tortillas with roasted red peppers, jicama, and avocado.

Serves 4.

(Recipe from Cooking Light)

Gorilla Poops, A.K.A. No Bake Cookies

Whoever dreamed up such an appetizing name for these "dessert droppings", I'll never know. That's what my mom called them and so that's what they are. Delicious as far as dung goes. We always made them with coconut, but I recently realized that the rest of the world was using peanut butter. So this go round I made them both ways, coconut for the sake of tradition, and peanut butter for Dustin (like I've mentioned 800 times, he detests coconut, and it's tragic).

They really are a snap to make. No preheating the oven, setting timers, shuffling cookie sheets. Just drop them by the blob on some wax paper and you're done. The hard part is waiting to eat them until they've cooled. I've singed my tongue countless times due to lack of patience. And it's ironic because afterward you can't taste much of anything! (Luckily, the fridge/freezer will speed up the cooling process.)

INGREDIENTS
2 cups sugar
5 Tbsp. unsweetened cocoa powder
1/2 cup milk
1/2 cup butter
1 tsp. vanilla extract
pinch of salt
1/2 cup coconut OR peanut butter
3 cups old-fashioned oats

DIRECTIONS
1. In a saucepan bring sugar, cocoa, milk, and butter to a rapid boil for 1 minute. Remove from the heat and add vanilla, salt, coconut or peanut butter, and oats. Mix well.

2. Drop by spoonfuls onto wax paper and let cool.

Makes 2-3 dozen, depending on size.

(Recipe from my mom.)

Cajun Shrimp Po'Boys

Besides the hot dog bun (whole wheat hoagies are hard to come by), this shrimp po'boy is pretty standard southern fare. The shrimp are pan seared (bypassing the fryer) and the mayo-relish-onion dressing is embellished (gourmet'ed) a bit. Dustin had his first po'boy down in Charleston last month and declared it his favorite shrimp ever eaten. Served in a crusty top, soft interior bun with lettuce, tomato, and a hearty helping of mayo (not to mention the buttery sauce those shrimp were swimming in), of course it was good! I had a bite (or two) to make sure, and it was. But I have to say, this version is dang delicious as well. The bread aspect could be improved (baking my own might be inevitable), but otherwise, this southern sandwich is stellar!

INGREDIENTS
1 lb. shrimp, peeled and deveined
1 1/2 tsp. Cajun seasoning
2 tsp. olive oil
4 hoagie rolls
1/2 cup romaine lettuce, shredded
tomato, thinly sliced
red onion, thinly sliced

For the tartar sauce:
1/6 cup mayonnaise
1 Tbsp. sweet pickle relish
2 tsp. shallots, minced
1/2 tsp. capers, chopped
dash of hot pepper sauce (Tabasco)

DIRECTIONS
1. To make the tartar sauce, combine mayonnaise, relish, shallots, capers and hot sauce in a small bowl. Refrigerate until ready to use.

2. Preheat olive oil in a large skillet over medium high heat. In a large bowl, toss shrimp with Cajun seasoning. Add shrimp to the skillet and cook 2 minutes on each side, or until done.

3. Cut open hoagie rolls. (You can toast the rolls to make them warm and crunchy.) Layer with lettuce, tomato, onion, shrimp, and top with tartar sauce. Serve immediately.

Makes 4 sandwiches.

(Adapted from Cooking Light)

BBQ Chicken Quesadillas, Revisited

8/10/09: My little sister is turning out to be a mini me. We do look alike, but the real resemblance is our passion for food. She's recently taken to cooking and I'm thrilled to have another aspiring chef in the family! Katelyn came to stay last week and I knew that these quesadillas are one of her favorite finds on my blog, so I decided to revisit them. I had forgotten how dang good they are! Perhaps I should be crowned the quesadilla queen. They are a staple lunch or quick fix dinner in our house. I have so many more ideas...I'll keep them coming!

1/29/09: Our quesadilla maker falls into that category of random wedding gifts quickly forgotten about and shoved into the back corner of the pantry. I make quesadillas often, but I could never be bothered to actually use the thing. The stove (or even microwave I regret) usually did the job. But lately, being on this creative cooking kick, I decided to give it a try. And now I'm hooked! Honestly, a quesadilla maker is not necessary, so unless you have money to spare don't bother buying one. But if you're like me and have one lying around- take the time to get acquainted. The Santa Fe Quesadilla maker is great for two reasons: First, you don't have to flip your quesadilla mid-way through cooking, risking loosing half of the filling, and second, it makes a very pretty quesadilla. The beauty of it is what really converted me. It leaves those little indented grill lines, which are perfect for slicing along, creating six identical triangles! As for taste...well, this recipe is going to be tasty any way you make it!

Barbecue Chicken Quesadillas

INGREDIENTS

whole wheat flour tortillas

chicken, cooked and diced

bacon, cooked and crumbled (optional)

sharp cheddar cheese, shredded

tomatoes, diced

red onion, diced

your favorite bbq sauce

DIRECTIONS

1. Preheat quesadilla maker or nonstick skillet to medium heat.

2. Coat your chicken with desired amount of barbecue sauce.

3. Top one tortilla first with cheese, then chicken, bacon, tomatoes, and onion, and more cheese. Place second tortilla on top.

4. Cook until browned and crispy, and the cheese is all melted. If you are using a skillet you will have to flip it halfway through.

5. Remove quesadilla from pan and place on a cutting board to slice. (Pizza cutters work well.)

Serve with your choice of guacamole, sour cream, salsa, shredded lettuce, or more BBQ sauce for dipping.

(Adapted from Blog Chef)

Fontina, Caramelized Onion, and Pancetta Pizza

Another pizza recipe to add to the collection! Pizzas are my favorite lately. Since I've had so much success with my crust recipe, trying new toppings is such fun! This pizza is a venture in the "gourmet" direction. I find pancetta (Italian bacon) to be a very sophisticated ingredient. I feel important just saying the word. I can't make it sound quite as alluring as Giada does, but it doesn't stop me from trying!

Caramelizing onions is a long process. I would do it every day though. I love, love, love softly sweet caramelized onions. But time isn't a problem here because you have to wait for your pizza dough to rise anyway. Fresh thyme and white pepper add the last gourmet touches to this swanky pie. Oh! And it tastes so spectacular!

INGREDIENTS
1 recipe pizza dough
1 tsp. extra virgin olive oil
2 oz. pancetta, diced (Italian-style bacon)
8 cups onion, sliced (about 3 large)
1 Tbsp. fresh thyme, chopped
1/2 tsp. salt
1/2 tsp. white pepper
extra virgin olive oil, to brush pizza
1 1/2 cups fontina cheese, shredded
thyme and freshly cracked black pepper, to garnish

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. While dough is rising, heat 1 tsp. olive oil in a large skillet over medium heat. Add pancetta and saute for 2 minutes. Add onions, thyme, salt, and white pepper. Cook 25 minutes until onions are soft and golden brown, stirring frequently.

3. Preheat oven and pizza stone to 450 F.

4. Lightly brush the prepared pizza crust with olive oil. Top with the onion mixture. Sprinkle with cheese. Bake for 8-10 minutes in the preheated oven until the cheese is melted and the crust is puffy and golden brown. Remove from the oven and garnish with thyme and cracked black pepper. Let sit for 5 minutes before slicing.

Makes 1 large pizza.

(Adapted from Cooking Light)

Greek Salad

This recipe is a tribute to my friend Aubrey who introduced me to Greek Salad. She's head over heels for one from a local pizza joint and served it at her bridal shower this summer. I took one bite and understood. What's not to love? Creamy tangy feta, plump cherry tomatoes, crisp cool cucumbers, rich Kalamata olives, and crunchy red onion, all showered in a lemon, olive oil, and tangy red wine vinaigrette. Don't forget the oregano... that's what makes this salad so deliciously Greek!

I didn't have Tony's original recipe so I created my own. But I think I got it right. Along the way I learned that authentic Greek salad doesn't include greens. I had previously titled a Mediterranian inspired salad I posted as "Greek". I fixed my mistake right away. This is a true Greek salad- no lettuce in sight.

INGREDIENTS
1 pint cherry tomatoes, halved
1 cucumber, chopped
handful of kalamata olives, pitted and halved
red onion, sliced
5 oz feta cheese, cut into small cubes or crumbled
fresh parsley, chopped, to taste
freshly squeezed lemon juice, to taste
1 tsp. dried oregano (Greek preferred)
1 Tbsp. red wine vinegar
1 Tbsp. extra virgin olive oil
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Combine tomatoes, cucumber, olives, onion, and feta in a large bowl. Sprinkle with oregano and toss. Dress with lemon juice, red wine vinegar, olive oil, salt and pepper, to taste. Add the fresh parsley and toss gently to coat.

Serves 4- 6.

Peanut Butter Banana Panini

Need I say more? To me, this will always be the perfect lunch. No sandwich is more satisfying. (And it's filling and nutritious.) Forget the grill and it can be fixed in a snap, although if you can spare a few moments, the melted peanut butter oozing out between sweet plump banana rounds is unbelievable! The hardest part is having a ripe banana on hand. I could eat this every single day and never have enough.

I inherited this profound love for peanut butter and banana from my mother. I once thought she was crazy to combine the two. But now I call her wise. You can make many varieties of this basic sandwich...lose a slice of bread and eat it open-faced or add a drizzle of honey for a sweet treat. Substitute Nutella for the peanut butter (or use both) and you have another perfect panini. Really. It's that good!

INGREDIENTS
2 slices whole wheat bread
1 banana, cut into 1/2-inch thick slices
1 Tbsp. peanut butter

DIRECTIONS
1. Preheat grill pan or panini press. Spread peanut butter over one slice of bread. Place slices of banana over the peanut butter. Top with the second slice of bread. Grill until the bread has crisped and the peanut butter is beginning to melt. Serve warm.

Makes 1 sandwich.

Southwestern Stuffed Peppers

I had no idea that bell peppers came in purple! I saw them in the bin of local produce at Whole Foods and got extremely excited. How fun! I'd been planning to make this recipe for a long while, and now that I had a purple pepper, it was time! I did a little research (first, to make sure that the purple pepper would not kill me) and learned that they are very similar in taste to green bell peppers, which I later affirmed by eating one. Like the green, they are less sweet than the red, orange, or yellow ones. While the purple caught my eye, red remain my favorite flavor.

You can use any assortment of colors you'd like to make your stuffed peppers. This recipe makes ample filling- it might be enough to stuff more than 6. But do not fear, because it tastes fab all on its own! It's a simple meal with a stunning presentation.

INGREDIENTS
6 large multi-color bell peppers, tops cut off and seeds and ribs removed
1/2 cup brown rice, cooked according to package directions
1/2 lb. ground beef sirloin
1 small onion, chopped
2 cloves garlic, minced
1 cup black beans (drained and rinsed if using canned)
1 cup corn (I used fresh corn cut off the cob and roasted)
1 cup prepared salsa
1/2 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. adobo seasoning
salt and pepper, to taste
monterey jack cheese, shredded
cilantro, to garnish

DIRECTIONS
1. Preheat oven to 400 F. Preheat large skillet over medium heat. Add ground beef, onion, and garlic. Saute until beef is browned. Drain fat.

2. Stir in black beans, corn, salsa, and cooked rice. Season with cumin, chili powder, adobo, salt, and pepper. Cook until heated through.

3. Place peppers in a greased baking dish. Stuff with ground beef mixture. Bake in preheated oven for 20 minutes. Top with shredded cheese and bake for 10-15 more minutes, until the cheese has melted and the peppers have softened. Garnish with cilantro and serve.

Serves 4-6.

(Adapted from Food alla Puttanesca)