Veggie Quesadillas

It has been quite a while since I posted last...pregnancy has played quite a roll in my lack of attendance in the kitchen. First it was the 4 months straight of morning sickness, now its the sore back, tailbone, and swollen feet from standing too long. Its a little detouring, but I'll make it back eventually. For now I'm all for quick and easy meals. Ones that don't require too much effort - or at least standing over a hot stove. Tonight I made veggie quesadillas. This is one of those recipes that I make when I have to just make due with what I might have in the kitchen...or when I'm feeling lazy...both of which are the case tonight. You really can add whatever you want to these. I don't think I've ever made it exactly the same every time.

• Flour tortillas
• Bell peppers, julienned
• Grated cheese (preferably Monterey Jack, but mozzarella or cheddar work too)
• Corn (canned, fresh or frozen)
• Black beans
• Lime Juice
• Olive oil
• Cayenne Pepper

Heat oil in pan. Add bell peppers and cook until soft. Add black beans, corn, lime juice, and cayenne pepper (all to taste). Simmer until heated through. Brush one side of tortilla and sprinkle with cheese. Top with another tortilla, facing the oil side up (away from the mixture). Cook until browned on each side and cheese has melted.

Cheese Fondue

I can't believe its been like 2 months since I've posted last. I apologize! I had quite the sick spell...having morning (okay, all day) sickness REALLY bad for 4 months straight, then getting this nasty head cold sickness for 2 weeks. I finally got over it all and the holidays arrived. Where has the time gone? I really haven't cooked anything new in the last couple months, but for New Years I DID take a whirl at making fondue. Cheese fondue is a New Years tradition in my family. We always have it and its always good. My mom broke her leg right before Christmas, so since she wasn't up for the deed, I stepped in. I was a bit nervous...here's how she told me to make it..."I use apple juice, take all the cheese I have [she gets Hickory Farms packages every year that always have a variety of cheeses], and melt it all together." Um, that was hard for me. I love fondue, so I didn't really feel comfortable just winging it. But I did. And it turned out wonderful! My husband discovered a wonderful concoction. He put some fondue on his bread, then spread a little Cheesy Roasted Red Pepper Dip on it. Oh man, that was good! Heart stopping, but good!

(photo from Seduction Meals)

• 1 to 1 1/2 cups apple juice (traditionally uses wine, but I'm not a wine drinker, so I prefer juice)
• 7-8 cups shredded cheese (use a variety! This year I used about 6 cups of Jarlsburg Swiss, a cup of sharp cheddar and about a cup of those little round cheeses rapped in red wax and wrapping)
• 1/2 to 1 clove garlic, minced
• Cubed bread (and/or cut veggies, meat, or anything else you would like to dip)

Heat a medium sauce pot on medium heat. Rub minced garlic on bottom of pan. Pour in apple juice (start with 1 cup and add more if needed after adding the cheese); bring to a boil. Slowly add in shredded cheeses. Constantly stir until cheeses have thoroughly melted. If it seems to thick, add a little more apple juice at a time. If it seems to thin, dissolve some corn starch in water and add to your fondue to thicken it a bit. You want it to be a thick enough consistency so it will coat your bread, but not to thick so as to slide right off. When done, keep in the pan and dip your bread with a fork into your fondue, or place cheese mixture in a fondue pot and enjoy!

An Amazing Quesadilla

I just finished an absolutely delicious quesadilla. I couldn't even wait to blog about it! This is one of the new recipes I found on Tasty Kitchen. Its from Red Velvet. Red Velvet, you're the best! Wow, it was good. It has caramelized onions, sun dried tomatoes, spinach, and goat cheese...whats not to love? The sweetness of the onions and the tartness of the goat cheese & tomatoes go so great together. And the spinach I didn't even notice, but I know its doing my body good. :) My little sister kringed when I told her I was gonna try it...I'm SO glad I listened to my stomach and not you! Just a little forewarning - be careful when you flip your quesadilla...I almost lost my innards to the frying pan. For those of you who know your kids won't eat it, I just made a plain ol' boring quesadilla for my 6 year old...my 2 year old LOVED it!

• 2 whole tortillas (fat free if desired)
• 1/2 whole sweet onion
• 1/4 cup sun-dried tomatoes
• Few handfuls fresh baby spinach
• 3 Tbsp goat cheese (give or take)
• Cooking spray, olive oil, or butter (depends on how healthy you wanna get)

Slice the onion into long, thin strips. Heat a saute pan over medium-high heat and coat with cooking spray (or olive oil, or butter). Add onion and saute until lightly browned (about 10 minutes).

While onions are cooking, spread goat cheese on each tortilla in an even layer.

When done, remove onions from pan. Put onions on top of goat cheese on one tortilla. Add layer of sun-dried tomatoes and spinach. Place over tortilla on top (goat cheese facing in). Add more cooking spray to pan (I used the olive oil spray). Put quesadilla in saute pan over medium heat and warm through (about 2-3 minutes per side). Cut into small wedges and enjoy (and boy did I!)!

Makes 1 quesadilla.

Cheesy Roasted Red Pepper Dip

Last night was UFC fight night.  I'm not a fan, but my hubby is, so he headed over to a friends house and watched the fight with the guys.  He thought it a good idea to bring a few appetizers...it was really his way of showing his single friends that having a wife really is cool (aka, look at me, my wife lets me go see the fight AND makes us some awesome food).  So I was off to work.  I made Jalapeno Poppers (really I think any chance he has to eat these, he takes) and this Cheesy Roasted Red Pepper Dip.  I discovered this new recipe blog - Our Best Bites - which has some great stuff, including this dip.  It was all a big hit...hey, the single guys might actually consider marriage some day after all :)  (Sorry about no picture - I dropped my camera in the sand at the beach and now it won't work)

• 1 (7 oz) jar roasted red peppers (about 1 cup diced)
• 4 cups (3/4 lb) grated pepper jack cheese
• 8 oz cream cheese
• 3/4 cup mayonnaise
• 2 Tbsp minced onion
• 3 cloves garlic, minced
• 1 Tbsp Dijon mustard

Preheat oven to 350°.  Remove peppers from jar and blot excess water with paper towels so you don't add too much moisture to the dip.  Dice peppers.  In a bowl, soften cream cheese in microwave so it will be easier to stir.  Add in mayo, onion, garlic, and dijon.  Stir to combine and then add in grated cheese and the diced peppers.  Places in an 8x8 dish or pie plate.  If you're making it ahead, you can now place it in the fridge for later.  Place in the oven and cook for 30-45 minutes depending on the dish.  It is ready when the sides are brown and bubbly and it bubbles all the way through to the center.  Serve with sliced bread, crackers, chips, veggies, etc (we used sliced baguette).

A Feast for the 4th

We had an excellent feast for the 4th of July.  Some friends came up for the weekend and we ate our hearts out (most likely literally...or rather now our arteries are major clogged).  I really wasn't in the creative mood, so I turned to who other than (yes, you guessed right I'm sure) the Pioneer Woman.  She is just the best (if you can find me someone better, let me know).  Here's what was on the menu:

Jalapeno Poppers (I'm SO addicted!)

• fresh jalapenos
• cream cheese, softened
• bacon, sliced in 1/2 or 1/3 depending on size of bacon & jalapenos

Cut jalapenos in half, length-wise.  With a spoon, remove seeds and membranes (if you want it a little hotter, leave a little in).  Smear softened cream cheese into each jalapeno half.  Wrap jalapeno with bacon piece.  Stick toothpick through the middle.  Bake on a pan with a rack in a 375° oven for 20-25 minutes.  You don't want the bacon to shrink too much, but after 20 minutes if the bacon isn't brown enough, turn on the broiler for a couple minutes to finish it off.  

PW's Potato Salad

• 5 pounds potatoes (she uses russet, I used red)
  
• 1 1/2 cups mayonnaise
  
• 4 Tbsp prepared mustard
  
• 5 green onions, sliced
  
• 8 small pickles (she uses sweet, I used dill)
  
• 1 tsp salt
  
• 1/2 tsp paprika
  
• 1/2 tsp black pepper
  
• 4 hard boiled eggs, coarsely chopped

Cut potatoes in halves or thirds, then boil until fork tender. Drain. Mash potatoes or run them through a ricer or food mill to make them extra fluffy.  Fold potatoes together with mayo, mustard, green onions, salt, pepper.  Fold in pickles and eggs, then taste for seasonings, adding more salt, mustard, or mayo as needed.  If need more moisture, can add a little pickle juice from the jar.

PW's Sun-Dried Tomato Pasta Salad

Dressing:

• 1 (7 oz) jar sun-dried tomatoes, drained
• 4 cloves garlic
• 3 Tbsp red wine vinegar
• 1 cup extra virgin olive oil
• salt
• pepper

Salad

• 16 oz corkscrew pasta
• 1 jar olives (she used Kalamata, I used plain ol' sliced black olives)
• 1 pint ripe cherry tomatoes, halved
• Several basil leaves, chopped or julienne
• 1 1/2 cups freshly grated Parmesan cheese

Prepare dressing by blending sundried tomatoes, garlic, salt, pepper, and vinegar until tomatoes are chopped.  Blend while drizzling in olive oil; continue blending until mixed together.  Cook pasta according to package directions, drain, and rinse with cold water until no longer hot.  Pour 2/3 of the dressing over the pasta, add olives, and toss together.  Add remaining ingredients, tossing together and adding more dressing until the salad is coated to your liking.  Serve on a big platter with an extra sprinkling of Parmesan cheese.

and these Tasty Burgers of My Husbands Own Creation

I really can't tell you exactly what was in the patty.  Basically into the ground beef he mixed in chopped bacon, goat cheese, Worcestershire, olive oil, balsamic vinegar, cayenne, salt, and pepper (he's the mixing king!).  Then grilled them on up on the bar-b.  I topped mine with sliced avocado, fresh tomato, and caramelized onions.  Oh baby, it was tasty!

Easter Dinner

We had a wonderful Easter feast!  I spent hours cooking the night before, but it was much worth it!  I wanted to share with you 3 of the recipes I made (yes, I made more than this...I'm telling you I was a cooking maniac Saturday night!).  They're not mine, they're the Pioneer Woman's.  I felt a bit like her apprentice or something, but man, can she cook some good comfort food!  I made her Bacon-Wrapped Jalapenos, Twice Baked Potatoes, and Homemade Mac & Cheese.  The potatoes turned out awesome, but I messed up the Mac & Cheese.  First off I doubled the recipe, then I let it sit in the refrigerator all night before I baked it, which wasn't such a good idea.  The noodles soaked in the sauce, so when I baked it, it turned out kind of dry and rather bland.  I will definitely make it again, but do it fresh and right next time!  The Jalepenos were amazing!  I'm addicted!  I can feel myself getting fatter and fatter as I eat them, but I didn't care...not today anyway.  They were just too good not to pop in my mouth!  This is my first time making them, so I was a little paranoid about them being too hot, so I cleaned those suckers out, removing ALL the seeds and membranes.  Next time I'll leave a little, 'cause they didn't have much kick to them, but they were still absolutely heavenly!  Thank you Pioneer Woman (again!) for making our Easter delicious!  Here's the links to the recipes:

Bacon-Wrapped Jalepenos

Twice Baked Potatoes

Homemade Mac & Cheese

Sauteed Shrimp

My 5-year-old LOVES shrimp.  In fact if you ask him what his favorite food is, every time he'll answer "shrimp."  That SO comes from his father's side, 'cause I am not a shrimp fan at all (unless its a shrimp taco with chipotle cheese sauce from Garibaldi's in Guadalupe, then I like shrimp!).  Whenever he comes with me to Trader Joes and I offer him ONE treat, he doesn't pick cookies or chips or ice cream, he chooses frozen shrimp (and my 2 year old chooses blueberries...what's wrong with these kids?).  Since he's been sick I thought I'd make him something special (and since I haven't been shopping for a while, I didn't have much of a choice), so shrimp it was.  I'm gonna give you 2 recipes - the first the recipe I ended up making and the second the recipe I started following, but got side tracked (me, side tracked?...never!).

My Sauteed Shrimp

• 2 Tbsp extra-virgin olive oil
  
• 4 garlic cloves, minced
  
• 1 to 1 1/2 pound bag pre-cooked shrimp, peeled and de-veined
  
• Pinch of crushed red-pepper flakes
• Coarse salt and freshly ground black pepper
• Italian seasoning

Heat oil in a large skillet over medium heat.  Add garlic, and cook until soft but not browned, 1-2 minutes.  Add shrimp, red pepper flakes, and Italian seasoning; cook, stirring frequently, until shrimp is heated through.  Remove from heat; season with salt and pepper.  Serve hot.

Original Recipe for Sauteed Shrimp

• 2 Tbsp extra-virgin olive oil
• 4 garlic cloves, minced
• 1 1/2 lbs large shrimp, tails on, peeled, and de-veined
• 2 Tbsp chopped fresh flat-leaf parsley
• 2 Tbsp chopped fresh oregano
• Pinch of crushed red-pepper flakes
• 1/2 cup dry white wine (or chicken broth)
• Coarse salt and freshly ground black pepper
• Lemon wedges, for serving

Heat oil in a large skillet over medium heat.  Add garlic, and cook until soft but not browned, 1-2 minutes.  Add shrimp, parsley, oregano, and red-pepper flakes; cook, stirring frequently, until shrimp are bright pink and opaque, about 2 minutes.  Raise heat to medium-high and add wine.  Continue cooking until most of the liquid has evaporated.  Remove from heat; season with salt and pepper.  Serve hot, with lemon wedges on the side.

The Best Jello Jigglers

What would a family gathering or a church function or a summer bbq be without jello?  I'm not huge on the jello casseroles or whatever they're called, but I DO love my jello jigglers!  But here's the thing, I don't like them the way they say to make them on the box.  I like them my mother-in-laws way.  You've never had a jello jiggler until you've eaten one Ma's way!  So I'm spilling the beans and sharing her secret with all of you (sorry Ma, it had to be done!).  

• 1 (6 oz) pkg of jello (any flavor of your choice!)
• 1 pkg unflavored gelatin (yes, you heard me right, extra gelatin!)
• 1 cup boiling water (you heard me right, that's 1/2 of what normal jigglers use!)

Boil water.  While water is boiling, pour jello and gelatin into square baking dish (I prefer glass, but you can also pour them into molds or ice cube trays).  Stir in boiling water, but be sure to do it slowly so you don't create foam on the top!  Stir until everything is COMPLETELY dissolved, otherwise you'll get weird crystals forming on the top and bottom of your jigglers!  This may take a couple minutes.  When the jello and gelatin are completely dissolved, place dish in refrigerator for a couple hours until they're solid and nice and chewy!  

To serve, cut them into squares or whip out your cookie cutters and make 'em into shapes!

Food Thats Oh So Good!

Its been a while since I have done a Good Food Review and there really is so much good food out there.  Here are a few of my favorite indulgences...mmm, makes my mouth water just thinking about them!  Now heed my warning, these are not low fat, low cal items, but every now and then its good to indulge your senses in something absolutely delicious!

Hummus & Tandoori Naan

Lets start with hummus. I had never heard of it until 8 years ago when I married my husband. Its a regular at his family's get togethers and it is good. You really have to have the right stuff, though. I've had brands that are flat out gross, but when its good, it is dang good! I like Trader Joes' original hummus. They have a bunch of other flavors - I've had garlic and tomato & basil (both good, but a bit stronger tasting), and I today I just bought Cilantro & Jalepano for my hubby to try - we'll see. I also like Athenos - my favorite is the roasted red pepper hummus and Sabras (you can buy a big batch, as well as individual serving size containers at Costco). Its good with veggies, on sandwiches, and my personal favorite, Tandoori Naan. Oh my goodness, this is one of my new favorites. I've only had naan (a bread from India) at Indian restaurants until now. My mother-in-law introduced me to T.J.'s. My hubby prefers garlic naan, I like their whole wheat. It is chewy and flavorful and full of yummy goodness. Dip it in some good hummus and I could eat all day long. Mmm!

Gnocchi Gorgonzola

For those of you who don't have a Trader Joes near you, I apologize on this one. I don't think there is a substitute anywhere for it. This is another hidden treasure of Trader Joes for sure! Its in the frozen foods section - it literally takes 7 minutes to whip up and it is delicious! We've hooked most of our family on it. I love this for a "I feel lazy, but want a good meal" kind of night. In fact I made it last night with some grilled chicken and cooked carrots. My husband LOVES it, my 5 year old downs more of this then probably anything else (except for the fish I made here), and I haven't seen my 1 year old eat so much for dinner in a LONG time! Yes, its good stuff!

Jalepano Smokehouse Almonds

Last, but certainly not least are my almonds (yes, MY almonds!). They're Blue Diamond's Bold Jalepano Smokehouse Almonds. These are so not me! I don't like very spicy, I'm not a huge nut fan, but WOW! I (or rather Santa) actually bought these for my husband's stocking, but when he opened them up, he said, you would love these. Boy was he right! He had about 5, then I took immediate ownership over the can. I've been in love ever since. I really have to hold restraint with these puppies...they're so not low fat (although almonds are the good fat, right? :) ) and they can give me heartburn, but every now and then its worth it for a few minutes of bliss!

In Celebration of My Dutch Heritage

As I already stated in my last post, today is Sinterklaas Day!  My dad and his family are from Holland, so I was taught to appreciate my Dutch heritage.  Every year we celebrate Sinterklaas Day...Swarte Piet (his helper) comes to our door the night of the 5th and throws candy and other goodies in our door (but we never see them), we put our wooden shoes out, fill them with carrots and snacks for Sinterklaas' horse, and Sinterklaas comes and fills our shoes with delicious Dutch goodies (my favorites being a little orange, stroopwafels and a chocolate letter in the shape of our first initial...cool, I know!), leaving us with yummy treats the next morning.  I've always thought it was so fun...to have a little mini Christmas before Christmas. :)  So in commemoration, I thought I'd share a few recipes of my favorite dishes from Holland.

Croquettes

My Oma and Opa (grandparents) used to make these little appetizers for us pretty much every Christmas and New Years.  Oma would make the dough and Opa would fry them.  This isn't their recipe, but it still looks pretty tasty.

• 1/2 lb. lean ground beef
  
• 1 Tbsp butter
  
• 2 Tbsp all-purpose flour
  
• 1/4 cup milk
  
• 1/4 cup chicken broth
  
• 1/4 tsp paprika
  
• 1/4 tsp chili powder (optional)
  
• 1/2 tsp curry powder (optional)
  
• 1/4 tsp salt
  
• 1/8 tsp pepper
  
• 1/2 tsp Worcestershire sauce
  
• 1/2 tsp finely chopped fresh parsley
  
• 1/4 lb. spiced Gouda cheese, cut into strips (optional)
  
• 1/2 egg
  
• 1/4 cup all-purpose flour
  
• 1 Tbsp water
  
• 3/4 cup seasoned dry bread crumbs
  
• 1/2 cup oil for frying
  

Place ground beef in a skillet over medium heat. Cook, stirring to crumble, until evenly browned. Set aside. Melt butter in a saucepan over low heat. Stir in flour until smooth, and cook for about 2 minutes. Gradually stir in milk, and then chicken broth to make a smooth thick sauce. Add the cooked ground beef, and season with paprika, chili powder, curry powder, salt, pepper, Worcestershire sauce, and parsley. Stir to blend well. Remove from heat, and set aside to cool to room temperature. When the meat mixture is cooled and slightly firm, shape into cylinders 3 to 4 inches long, and 1 1/2 inches wide. If you wish, press a strip of the spiced Gouda cheese into the center, making sure it is completely surrounded. In a small bowl, whisk together the egg and water. Place bread crumbs on a plate or tray. Coat croquettes with flour, then dip in the beaten egg mixture, and then roll the croquettes in the crumbs to coat. Repeat the coating process if a thicker breading is desired. Heat oil in a large skillet over medium-high heat. When oil is hot, fry croquettes until golden brown on all sides. If you have a deep-fryer, they can be deep-fried instead. Remove to paper towels to drain, and serve hot.

Stampot

• 7-8 potatoes
  
• 1/4 cup onion, chopped
  
• 1 lb. smoked Keilbasa sausage, cut into 1/2” thick coin shaped slices
  
• lots of butter
  
• salt and pepper to taste
  
• (you can also add cooked spinach, cabbage, and/or carrots)

Peel and quarter potatoes. Put potatoes in a dutch oven or large covered sauce pan. Add enough water to just cover potatoes. If adding cabbage, put in pan on top of potatoes and water. If adding spinach, add about 3 minutes before potatoes are done. While potatoes are cooking, in a medium skillet, heat butter and sauté onions and sliced sausage until heated through and golden brown. When potatoes are cooked through, drain water and put back in pot. Add butter, salt, and pepper. Beat on low with an electric mixer till the mixture is well blended. Hand mix sausage and onions in or serve on top of potatoes. Can be served with or without gravy (really with all the butter, you don't really need it!).

Oliebollen

This is like the Dutch version of donuts. I believe these are traditionally eaten for, around, and between Christmas and New Years.  My Oma (grandma) makes these with raisins or chopped apples, but I like them plain with a little powdered sugar sprinkled on top.  To be honest, I don't ever make them from scratch, I make it from a box.

• 1 (0.6 ounce) cake compressed fresh yeast
  
• 1 cup lukewarm milk
  
• 2 1/4 cups all-purpose flour
  
• 2 tsp salt
  
• 1 egg
  
• 3/4 cup raisins (I omit this)
  
• 1 Granny Smith apple, peeled, cored, and finely chopped (I omit this)
  
• 1 quart vegetable oil for deep-frying
  
• 1 cup confectioners’ sugar for dusting
  

Break up the compressed yeast, and stir into the warm milk. Let stand for a few minutes to dissolve. Sift the flour and salt into a large bowl. Stir the yeast mixture and egg into the flour and mix into a smooth batter. Stir in the currants, raisins and apple. Cover the bowl, and leave the batter in a warm place to rise until double in size. This will take about 1 hour. Heat the oil in a deep-fryer, or heavy deep pan to 375 degrees F (190 degrees C). Use 2 metal spoons to shape scoops of dough into balls, and drop them carefully into the hot oil. Fry the balls until golden brown, about 8 minutes. The doughnuts should be soft and not greasy. If the oil is not hot enough, the outside will be tough and the insides greasy. Drain finished doughnuts on paper towels and dust with confectioners' sugar. Serve them piled on a dish with more confectioners' sugar dusted over them. Eat them hot if possible.

Nasi Goreng

This is actually an Indonesian dish, but the Dutch occupied the Netherland-Indies (now Indonesia) for like 250 years, adapting a lot of Indonesian cuisine...this being one of them.  I prefer buying the frozen packaged Nasi Goreng at Trader Joes, so this is for those of you without good ol' Trader Joe (by the way, Trader Joes sells mini stroopwafels year round and around Christmas time, they sell the big ones, too).

• 5 large onions
  
• 3 garlic cloves
  
• 1 head of cabbage
  
• 1 pkg bean sprouts (about 1 lb)
  
• 2/3 bunch leek
  
• parsely
  
• meat (pieces of pork or ham)
  
• ketchup or soy sauce
  
• white rice
  

Cook rice. Cook onions till they are “yellowish,” add meat (cook for about 20 minutes on low heat). Add cabbage, cover and heat on low for another 15 minutes. Add leek and bean sprouts, cook for another 10-15 minutes on low heat. Add noodles, then ketchup or soy sauce, parsely, salt, pepper, and if you wish, add more spices to taste.

Julie R.

AG, CA

Thanksgiving: Fruit Dips

Some of my favorite appetizers/snacks/desserts are fresh fruit dipped in yummy dip (I'd take it over any dessert any day!).  I know there's a bunch, but here are just a few favorites and a few new ones I haven't tried, but definitely want to!

Strawberry Yogurt Dip

(photo courtesy of Kraft Foods)

• 1 c thawed Cool Whip Lite Whipped Topping
  
• 1 (8 oz) container strawberry lowfat yogurt
  
• 1/2 c finely chopped strawberries, sweetened
  
• Assorted fresh fruit (Strawberries, peaches, bananas, etc)
  

Mix whipped topping, yogurt, and strawberries in small bowl. Serve as a dip with fresh fruit.

Makes 2 cups.

Fruit Dip

(photo courtesy of Recipe Tips)

• 1 (7 ounce) jar Kraft marshmallow crème
  
• 3 Tbsp orange juice
  
• 1 Tbsp orange rind, grated
  
• 1 (8 ounce) pkg cream cheese, softened
  

Mix together with beater until smooth. Serve with cut up fruit of your choice.

Strawberries and Cinnamon Mascarpone

This is from Butter, Sugar, Flour. She's from Australia, hence the measurements in grams. 

(photo courtesy of Butter, Sugar, Flour)

• 500g strawberries, washed
  
• 250g mascarpone cheese
  
• a few big tablespoons of icing sugar
  
• ground cinnamon
  

Mix the mascarpone with the icing sugar and cinnamon to taste.
Serve with the strawberries. That’s it!

Julie R.

AG, CA

Thanksgiving: Stuffed Mushrooms

• 12 ounces sausage
  
• 1 (8 ounce) pkg cream cheese
  
• 2 lbs fresh mushrooms
  
• 2-3 cups breadcrumbs

Brown sausage until cooked through. Remove from heat and drain fat. Stir in cream cheese. Wash and remove stems from mushrooms. Chop the stems and mix in with sausage mixture. Fill caps with mixture. Turn stuffed mushrooms upside-down and dip in breadcrumbs. Turn back right side up. Bake on baking sheet at 350° for 15 minutes.

Makes 40 medium stuffed mushrooms.

Julie R.

AG, CA

Thanksgiving: Crab Dip

Since Thanksgiving is coming up, I thought over the next few weeks I'd share a few favorites of mine.  To start off, here's a family favorite that no family event would be complete without.

• 1 can cream of mushroom soup
  
• 1 small can flaked crab meat, drained
  
• 1 cup mayonnaise
  
• 1/2 cup chopped celery
  
• 1 (8 oz.) pkg cream cheese
  
• 1 1/4 pkg. Knox gelatin
  
• 1/4 cup chopped onion

• Club crackers

Mix gelatin and soup in saucepan. Add cream cheese and cook over medium heat until melted. Remove from heat. Add other ingredients. Pour into oiled mold. Chill until set. Place on plate and remove mold.  Eat with crackers (preferably Club crackers).

Julie R.

AG, CA

Fresh Salsa

Our garden seems to have tomatoes growing in every direction, so today we decided to make some fresh salsa.  I didn't use a specific recipe and everything is pretty much "to taste," so you can make it to your liking.  Am I the only one who has a problem chopping cilantro?  Every time I do, my eyes tear all up and it kind of hinders my breathing - its worse then when I cut onions...am I just weird or is there someone else out there who has this problem, too?  Anyway, as I was making the salsa my son said "yuck, I hate salsa!"  When I was done, I was tasting it and he came over and said "mmm, that looks good."  He tried it, then took the bowl and bag of chips from me and scarfed it all down.  When he was done he said "that was so good I even drank the juice!"  It WAS good!

• Fresh tomatoes
• Sweet onion 
• Cilantro
• Garlic clove, minced
• Salt to taste
• Pepper to taste
• Hot Sauce to taste (optional)

Chop tomatoes, onion, and cilantro;  place in a bowl (if you like juicy salsa like me, then include the tomato juice too).  Add minced garlic, salt and pepper.  If you'd like a little kick, add a few drops of hot sauce to taste.  Enjoy!

Julie R.

AG, CA

PF Chang's Chicken Lettuce Wraps

So if you haven't ever been to PF Chang's and had their lettuce wraps, you're missing out!  We had it last night, so I thought I'd share with a you a little piece of PF Chang for your cooking enjoyment (there's a lot of this recipe floating around, so you might have a different one - this is just the one I had on hand).

• 8 dried shiitake mushrooms
  
• 1 tsp cornstarch
  
• 2 tsp dry sherry
  
• 2 tsp water
  
• salt and pepper
  
• 1 1/2 lbs boneless, skinless chicken (or ground turkey or chicken)
  
• 5 Tbsp oil
  
• 1 tsp fresh minced ginger
  
• 2 cloves garlic, minced
  
• 2 small dried chilies (optional)
  
• 1 (8 ounce) can bamboo shoots, minced
  
• 1 (8 ounce) can water chestnuts, minced
  
• 1 pkg cellophane Chinese rice noodles, prepared according to package

Cooking sauce:

• 1 Tbsp hoisin sauce
  
• 1 Tbsp soy sauce
  
• 1 Tbsp dry sherry
  
• 2 Tbsp oyster sauce
  
• 2 Tbsp water
  
• 1 tsp sesame oil
  
• 1 tsp sugar
  
• 2 tsp cornstarch

• Iceberg or bibb lettuce “cups” leaves

Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Mince mushrooms. Set aside. Mix all ingredients for cooking sauce in bowl, and set aside. In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 tsp oil and let sit 15 minutes to marinate. Heat wok or large skillet over medium high heat. Add 3 Tbsp oil, then add chicken and stir fry for about 3-4 minutes. Set aside. Add 2 Tbsp oil to pan. Add ginger, garlic, chilies (if desired), and onion; stir fry about a minute or so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.

Dipping Sauce:

• 1/2 cup water
  
• 1/4 cup sugar
  
• 2 Tbsp soy sauce
  
• 2 Tbsp rice vinegar
  
• 2 Tbsp ketsup
  
• 1 Tbsp lemon juice
  
• 1 Tbsp Chinese hot mustard
  
• 1-3 tsp garlic chili paste (1 is best – be sure to buy hot chili paste no sweet)
  
• 1/8 tsp sesame oil

Dissolve sugar in water then add remaining ingredients.

Julie R.

AG, CA

Caramel Apple Dip

I go to a girls night weekly and occasionally we will have food. One friend will bring this dip and it is sooo good. With apple picking going on this is a great way to get them eaten. Kids will like it too! Plus it is so easy to make.

1 pkg (8oz) cream cheese
1c. brown sugar
1/4 c. sugar
1 tsp. vanilla
Heath Chocolate Bar (chopped into tiny pieces)

Mix first four ingredients together. Put in fridge until chilled. When ready to serve, put chocolate bar on top, slice up some apples and go at it!

Jodi S.
Manassas, VA

Hearty Quesadillas

We had these tonight and they were oh so good.  There isn't really an actual recipe for this - you really can put in whatever you want.  In fact I threw in some zucchini (since I've got a plethera right now), which I had never done before.

• Flour tortillas
  
• Bell peppers, julienned
  
• 1 clove garlic, minced
• Salt, to taste
• Mozzerella or Monterey Jack cheese, shredded
• Corn (fresh, canned, or frozen)
• 1 can black beans
• Lime juice
• Olive oil
• Cayenne pepper
• Can also add: onions, chicken, meat, zucchini, etc.

Heat oil in pan.  Add bell peppers (and onions and/or zucchini if you choose) and cook until soft.  Add garlic.  Add black beans, corn, lime juice, salt, and cayenne pepper (all to taste).  Simmer until heated through.  

Brush one side of tortilla with olive oil (or use olive oil spray) and place oil-side down on pan.  Sprinkle with cheese.  Put bean mixture on top of cheese.  Top with another oiled tortilla, facing oil-side up.  Cook until browned on each side and cheese has melted.

Julie R.

AG, CA

Tomatoes, Tomatoes, and More Tomatoes

My father-in-law has the most amazing garden where one of the many things that he grows are the tastiest tomatoes you'll ever have...they're so good that you can eat them like apples.  We don't live too close, so when we see him, he stocks us up with a BIG supply, so we've had to get creative on how to eat them so we don't waste them.  If you don't like tomatoes, then you haven't had a good one!  Here are 5 of our favorite tomato recipes thus far.

Fresh Tomatoes & Cheese on Bread

This is my husband's favorite midnight snack.  The picture doesn't quite do it justice.

• Slice of bread (we like Trader Joe's' par baked Artisan bread, but French bread will do as well)
• Fresh tomatoes, sliced
• Fresh Mozzarella log, sliced
• Olive oil
• Balsamic vinegar
• Sea salt
• Fresh basil, optional

Place slice of bread on plate. Sprinkle with olive oil and balsamic vinegar (or if you're like my husband, you might want to add the olive oil on top of the tomatoes instead).  Layer with tomato slices.  Sprinkle with sea salt.  Layer with mozzarella slices.  If you'd like you can add a leaf or 2 of fresh basil.

Fresh Mozzarella Ball & Tomato Salad

• Fresh small Mozzarella balls, halved (or cubed fresh mozzarella log)
• Grape tomatoes, halved (or if you have Roma tomatoes from your garden, they're great sliced)
• Garlic salt, to taste
• Fresh ground pepper, to taste
• Olive oil, to taste
• Balsamic Vinegar, to taste
• Fresh basil, to taste

Mix all ingredients and serve.

Tomato Sandwich

I had one today and it was SO good!

• Bread, sliced
• Mayonnaise
• Mustard
• Fresh tomatoes, sliced
• Fresh mozzarella, sliced
• Avocado, sliced (optional)
• Fresh basil leaves (optional)
• Armenian cucumbers, sliced (optional, but gives a great crunch!)
• Sea salt
• Olive oil (optional)
• Balsamic vinegar (optional)

Spread mayonnaise and mustard on bread slices.  On one slice of bread, layer with sliced mozzarella.  If desired, layer with avocado, basil, and/or Armenian cucumber slices.  Layer with sliced tomatoes.  Sprinkle with sea salt.  If desired, drizzle with olive oil and balsamic vinegar.  Top with remaining bread slice.  Eat with caution - it's delicious and messy!

Artichoke & Tomato Salad

• 1 can artichoke hearts in water, quartered
• Fresh tomatoes cut into bite size chunks
• Italian salad dressing

Mix all ingredients and enjoy!

Fried Green Tomatoes

These are great at the end of tomato season when the tomatoes just don't quite cut it.  Pick them before they turn red and they are delicious!  I had never heard of them before (just the movie), but my mother-in-law makes them and I could seriously eat an entire plate myself.

• Green tomatoes (unripe tomatoes), sliced
• Seasoned breadcrumbs
• Salt
• Pepper
• Eggs, beaten
• Cooking Oil (I prefer Olive Oil)

Mix breadcrumbs, salt, and pepper in pie dish (or any shallow dish).  In another shallow dish, beat eggs.  Warm up skillet with some oil.  Dip tomato slices in egg, then coat with breadcrumb mix.  Place in skillet.  Cook until both sides are golden brown and tomatoes have softened.  Serve warm.

Julie R.

AG, CA