German Sweet Chocolate Cake

Wow, can you believe 2 posts in a week?  I haven't done that for months!  Like I said in my last post, we recently found out that my son is allergic to wheat, milk, & peanuts, so we've been looking for tasty alternatives to what we're used to.  And I'm not willing to compromise good taste in the process.  I'm determined that eating allergy-free can be just as good as eating normal, so I'm on the hunt for good recipes.  This one was introduced to me by my little sis.  She has a gluten intolerance, so she has a little more experience in the gluten-free world.  She's been on the hunt for tasty gluten-free goodness and stumbled across this.  The original recipe is from the back of the Baker's German's Sweet Chocolate Bar box.  She simply substituted the flour with gluten-free all-purpose flour and I would go further and substitute the buttermilk with any non-dairy milk (soy, rice, almond, coconut) with vinegar added.  So far it really is the BEST gluten-free, dairy-free cake I've tested so far.  I honestly can't tell the difference.

• 1 pkg (4oz) Baker's German's Sweet Chocolate
• 1/2 c water
• 2 c flour (for gluten-free, use 2 c Gluten-Free All Purpose Baking Flour...we've only used Bob's Red Mill brand so far)
• 1 tsp baking soda
• 1/4 tsp salt
• 1 c (2 sticks) butter, softened (if making dairy-free, use 1 c dairy-free substitute...we've used Nucoa dairy-free margarine)
• 2 c sugar
• 4 eggs, separated
• 1 tsp vanilla (make sure its gluten-free...vanilla w/alcohol can contain alcohol w/gluten in it, so watch out)
• 1 c buttermilk (dairy free option: 1 c milk substitute (soy, rice, coconut, almond milk) plus 1 Tbsp vinegar...let it sit for 10 minutes to sour up a little)

Preheat oven to 350°F.  Prepare pans.  If using cake pans, cover bottoms of 3 (9-inch) round cake pans with wax paper; grease sides of pans.  If using cupcake tins, place cupcake paper cups in tins.

Microwave chocolate and water in large microwavable bowl on high for 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted.

Mix flour, baking soda and salt; set aside.  Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.  Add egg yolks, 1 at a time, beating until well blended after each addition.

Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form.  Gently stir into batter.  Pour evenly into prepared pans.

Bake for 30 minutes or until toothpick inserted in centers comes out clean.  Immediately run small metal spatula around cake layers.  Cool in pans for 15 minutes; remove layers from pans to wire racks.  Discard wax paper.  Cool cake layers completely.  Frost & enjoy!

Makes 16 servings.

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!

Creamy Cheesecake

Its been a while since I've posted...I've been a little preoccupied with the holidays, sick kids, and all, but I'm back!  I didn't do too much cooking this season.  Usually I bake goodies for friends and family, but I had too much going on otherwise this year, so my apologies to all of you who didn't get delicious goods this year.  I did however make my delicious Fruit Dip and Crab & Horseradish Havarti Dip.  They were both a big hit.  I did, though make one new thing...delicious cheesecake!  This is actually my first attempt ever at making a cheesecake and I think it went over rather well...at least everyone SAID they loved it and the plate did end up empty when it was all said and done.  I've always been too intimidated to make cheesecake before, butit really wasn't that bad at all.  I used a spongecake crust, which I really wasn't a big fan of, but really you can use what crust you want...I prefer a graham cracker crumb crust.  I made a fresh boysenberry syrup to top it and voile!  This recipe actually comes from a cookbook I have of recipes from Junior's Restaurant in Brooklyn, NY.  

• 1 recipe crust of your choice (the recipe calls for Junior's Thin Sponge Cake Layer for Cheesecake, but I'm not a big fan)
• 4 (8-oz each) pkgs cream cheese (the regular kind, not light Neufchatel), at room temperature
• 1 2/3 cups sugar
• 1/4 cup cornstarch
• 1 Tbsp pure vanilla extract
• 2 extra-large eggs
• 3/4 cup heavy whipping cream

Preheat the oven to 350°F and generously butter a 9-inch spring-form pan.  Wrap the outside of the pan with foil, covering the bottom and extending up the sides.  Make the bottom crust for your cheesecake as directed.  When done baking (if baking is needed), place on a wire rack to cool in pan.  Leave the oven on.

While the cake cools, make the cream cheese filling: Place one 8-oz package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.  Beat with an electric mixer on low until creamy, about 3 minutes, scraping the bowl occasionally.  Beat in the remaining 3 packages of cream cheese.

Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla.  Blend in the eggs, one at a time, beating the batter well after adding each one.  Blend in the heavy cream.  At this point, mix the filling only until completely blended.  Be careful not to over mix the batter.

Gently spoon the cheese filling on top of the crust.  Place the spring-form pan in a large shallow pan containing hot water that comes about 1 inch up the sides of the pan.  Bake the cheesecake at 350°F until the center barely jiggles when you shake the pan, about 1 hour and 10 minutes.  

Cool the cake on a wire rack for 1 hour.  Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight.  Remove the sides of the spring-form pan.  Slide the cake off of the bottom of the pan onto a serving plate.  Or if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate.  If any cake is left over, cover it with plastic wrap and store in the refrigerator.

Julie R.

AG, CA

12 Days of Yummies: Milk Chocolate Florentine Cookies

Day 3
I don't think that I have ever made anything that my husband has so consistently and quickly devoured.  These are definately his favorite and there's a good reason for that...they're so stinkin' good!! 

(photo courtesy of flickr)

• 2/3 cup butter
  
• 2 cups quick oats
  
• 1 cup granulated sugar
  
• 2/3 cup all-purpose flour
  
• 1/4 cup light or dark corn syrup
  
• 1/4 cup milk
  
• 1 tsp vanilla extract
  
• 1/4 tsp salt
  
• 2 cups (11.5 ounce pkg) milk chocolate morsels
  

Preheat oven to 375°. Melt butter in medium saucepan; remove from heat. Stir in oats, granulated sugar, flour, corn syrup, milk, vanilla, and salt; mix well. Drop by level teaspoon about 3 inches apart onto foil-lined baking sheets. Spread thinly with rubber spatula. Bake for 6-8 minutes or until golden brown. Cool completely on baking sheets on wire racks. Peel foil from cookies. Microwave morsels in medium, microwave-safe bowl on Medium-High (70%) power for 1 minute; stir. Microwave at additional 10-20 second intervals, stirring until smooth. Spread thin layer of melted chocolate onto flat side of half the cookies. Top with remaining cookies, placing flat side against chocolate (like a sandwich).

Serves about 3 1/2 dozen sandwich cookies.

Julie 

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

Oat 'n' Chip Cookies

I guess I was in the baking mood tonight - I made Chicken Pot Pie, cookies, and bread.  I'll let you know how the bread turns out, or rather if its good I'll post it.  My son has been asking to make cookies, so we finally did it.  Every year the young women from church sell cookie mixes to earn money for camp and this is my absolute favorite!  My sister was one of those young women, so she entrusted me with the recipe.  If you want, you can place all the dry ingredients in layers in a jar/bag with the remaining instructions and give it away as a gift.

• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/8 tsp baking soda
• 1/8 tsp salt
• 1/3 cup granulated sugar
• 1 cup semi-sweet or milk chocolate chips
• 1/3 cup packed brown sugar
• 1 cup quick-cooking or old-fashioned oats
• 1/2 cup semi-sweet chocolate chips, peanut butter chips, or white chips
• 1/2 cup (1 stick) butter, softened
• 1 egg, slightly beaten
• 1 tsp vanilla extract

Preheat oven to 375°.  In large bowl, stir together flour, baking powder, baking soda, salt, sugar, chocolate chips, brown sugar, oats, and peanut butter chips.  Add butter, egg, and vanilla.  Stir until well mixed.  Drop dough by heaping teaspoons 2-inches apart onto un-greased cookie sheet.  Bake 8-10 minutes or until edges are lightly browned.  Remove from cookie sheet to wire rack.  Cool completely.

Makes 2 dozen (if you're lucky!)

Julie R.

AG, CA

Chicken Pot Pie

My sister-in-law gave me this recipe - it's quick, easy and delicious!  I made it tonight and I forgot how much I love it!  I seem to have misplaced my pie pan, so I just made it in an 8"x8" square baking dish...it worked out just fine...so that's why I have a square chicken pot pie.

• 1 pkg frozen peas and carrots *
  
• 1/3 cup butter
  
• 1/3 cup onion, chopped
  
• 1 3/4 cups chicken broth
  
• 2/3 cup milk
  
• 2 1/2 to 3 cups chicken, cooked and cut-up (or 2 cans of canned chicken)
  
• 1/3 cup flour
  
• 1/2 tsp salt
  
• 1/4 tsp pepper
  
• 2 pie crusts (Pillsbury’s refrigerated pie dough works best)
  

Preheat oven to 425°. Melt butter in saucepan over medium heat. Stir in flour, onion, salt, and pepper. Cook, stirring occasionally until bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir for one minute. Stir in chicken, peas, and carrots; remove from heat. Place one pastry in pie pan. Pour chicken mixture into pastry-lined pan. Place second pastry over mixture. Fold edges under first pastry and flute. Vent for stream. Foil wrap edges to keep from over-cooking. Bake for approximately 35 minutes or until golden brown.

This recipe can be made ahead and frozen/refrigerated.  

*If you'd like, you can substitute the frozen peas and carrots for any vegetables (fresh or frozen)...Zucchini, green beans, corn, etc.

Julie R.

AG, CA

Tofu Tacos

I know what you're thinking...not tofu!  But really if you cook tofu right, it's very tasty!  I found this recipe in a Sunset Magazine years ago when we were living in Palm Springs.  I've cooked the tofu all sorts of different ways for this - you can cook it as instructed below or you can chop it up so it looks like ground beef or bake it in thin strips (that's our favorite!).  Also if you want more spice/seasoning, you can double the marinade.

(Picture and recipe courtesy of Sunset)

• 12 ounces water- or vacuum-packed extra-firm tofu 
  
• 2 tablespoons soy sauce 
  
• 1 tablespoon lime juice 
  
• 1 tablespoon chili powder 
  
• 1 teaspoon ground cumin 
  
• 1 teaspoon garlic powder 
  
• 1/4 teaspoon cayenne 
  
• 3 cups finely shredded cabbage 
  
• 2 tablespoons seasoned rice vinegar 
  
• 8 corn tortillas (6 in. diameter) 
  
• About 1 cup tomato salsa (optional)
  
• About 1/2 cup reduced-fat sour cream (optional)
• Queso Fresco cheese (optional, but VERY good, but not as low fat, I know!)

Rinse tofu, drain in a colander for about 5 minutes, then pat dry with paper towels. Cut into 1-inch cubes and lightly blot with more paper towels.

In a bowl, mix soy sauce, lime juice, chili powder, cumin, garlic powder, and cayenne. Add tofu and mix gently to coat cubes completely. Let stand 5 to 10 minutes, stirring occasionally.

Meanwhile, in another bowl, mix cabbage with vinegar. Stack tortillas and enclose in plastic wrap.

Thread tofu cubes equally onto four 8-inch wooden skewers (see notes). Set a 12-inch nonstick frying pan over medium-high heat. When pan is hot, lay skewers in pan and turn as needed to brown tofu on all sides, 5 to 6 minutes total. Transfer to a serving platter. Mound cabbage mixture alongside.

Heat tortillas in a microwave oven at full power (100%) until hot and steamy, 30 to 45 seconds. Wrap in a towel. Serve with tofu and cabbage, salsa, and sour cream. Eat taco style, filling tortillas as desired.

Serves 3-4

Nutritional Facts:

CALORIES 246(12% from fat); FAT 3.3g (sat 0.2g); CHOLESTEROL 0.0mg; CARBOHYDRATE 39g; SODIUM 1198mg; PROTEIN 16g; FIBER 7.6g

Julie R.

AG, CA

Farfalle with Sausage, Tomatoes, and Cream

I know I've been absent for the last couple of days, but I really haven't cooked anything very interesting lately and my busy life has been catching up to me. I tried a baked mac and cheese recipe, but it really wasn't a crowd pleaser-my son said it was nasty and my husband simply wouldn't eat it. SOO here's a recipe that I KNOW is good, in fact its one of our favorites. I've posted it on my family blog, so I apologize to all of you who already have it...it really IS delicious!

• 2 Tbsp olive oil
  
• 1 lb hot Italian sausage, castings removed, crumbled (I only use 1/2 lb and I use the Sweet Italian Sausage from Trader Joes - chicken or pork)
  
• 1/2 tsp dried red pepper flakes
  
• 1/2 cup diced onion
  
• 3 garlic cloves, minced
  
• 1 (28 oz) can Italian plum tomatoes, coarsely chopped
  
• 1 1/2 c whipping cream
  
• 1/2 tsp salt
  
• 1 lb Farfalle pasta (bowtie)
  
• 3 Tbsp fresh parsley, minced
  
• Freshly grated Parmesan cheese
  

Heat oil in large, heavy skillet over medium heat. Add sausage and pepper flakes. Cook until sausage is no longer pink, stirring frequently, about 7 minutes. Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes. Add tomatoes (break them apart with your clean, bare hands or with clean scissors), cream and salt. Simmer until mixture thickens slightly, about 4 minutes (can be prepared a day ahead up to this point, cover tightly and refrigerate). Cook pasta in a large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain. Bring sauce to simmer. Add pasta to sauce and cook until pasta is heated through and sauce thickens, stirring occasionally, about 2 minutes. Divide pasta among plates. Sprinkle with parsley. Serve passing Parmesan separately.

Julie R.

AG, CA

Sweet Potato Fries

I know I already posted today, but we had these for dinner tonight and they were SO good I just had to share the recipe with you!  My mom introduced them to me a few months ago, but this is the first time I actually made them.  Every time I eat them I just can't stop!  They're a great healthy alternative to real fries or potato chips.

(photo courtesy of veganfamilyfavorites.com)

• Sweet potatoes
• Olive oil
• Salt
• Any other seasoning you might want to add (pepper, rosemary, cinnamon, etc.)

Preheat oven to 400°F.  Slice sweet potatoes into 1/4" thick strips like fries (you can buy them already sliced at Trader Joe's).  Place sliced sweet potatoes in large ziplock bag.  Drizzle with olive oil and sprinkle with salt.  Seal bag and toss until coated.  Pour in single layer onto cookie sheet.  Bake for 20 minutes, flip fries and bake for 10 more minutes.  Enjoy!

Ikea Daim Torte

I am a HUGE fan of Ikea's Daim Torte & candies (and Ikea too!).  I love it so much that I once emailed Almondy (the company who makes them) to see if they sold them anywhere else since I live hours from the nearest Ikea.  Unfortunately Ikea's the only place in the U.S. who sell them.  (FYI-I think they're best frozen and they're gluen-free too)  Anyway this recipe isn't quite Almondy's version, but it is good.  The cake part is pretty close, but I would bake it in 2 different pans or slice it in 2 so you'll have 2 thin layers instead of one fat one.  Then layer the cream center (which I'll have to let you know when I find a TRUE Almondy-like center) and top with milk chocolate mixed with crushed Daim candies (or other toffee candy like Heath bar). 

(photo courtesy of Almondy)

• 1 cup ground hazelnuts (I'm sure you could use Almonds like Almondy's instead)
  
• 3 eggs
  
• 3/4 cup sugar
  
• 1 1/4 cup whipping cream
  
• 2 cups coarsely chopped Daim (you can buy these at Ikea, otherwise you can use
  
• any chocolate covered toffee candies like Heath or Score bar)
  
• 1 Tbsp cocoa
  
• 1 tsp vanilla extract
  
• 1/2 cup powedered sugar
  
• additional powdered sugar, candy for decoration

Preheat oven to 400°. Line a 10” springform pan with baking parchment. In a mixing bowl, combine hazelnuts, sugar, and eggs. Beat until well combined into a smooth, pliant dough. Press dough into the prepared springform pan and bake in the middle of a 400° oven for 25 minutes. Remove from oven, allow to cool completely. In a medium bowl, beat cream together with cocoa and vanilla. Beat until stiff, adding powdered sugar to taste (if you substitute hot chocolate mix for the cocoa powder, do not add any additional sugar). Chop Daim coarsely. Stir into whipped cream. Spread the whipped cream mixture evenly over the cooled hazelnut crust. Garnish with additional chopped Daim, or with the chocolate candy of your choice.

Julie R.

AG, CA

Chocolate Eclair Cake

I haven't really posted many desserts yet and after the last 2 healthy recipes, I thought we'd bring a little substance back into our diets (ha, ha just kidding - really, thanks Carina & Mom for those delicious recipes!)  We had this at a family gathering at Easter and everyone was going CRAZY over it...it is SO good!  Oh, and its a Paula Deen recipe...need I say more?

CAKE:

• 1 (1 lb) box graham cracker
  
• 2 (3 1/4 ounce) boxes French vanilla instant pudding
  
• 3 1/2 cups milk
  
• 1 (8 ounce) container frozen whipped topping, thawed

FROSTING:

• 3 cups confectioners' sugar
  
• 1 cup cocoa
  
• 6 tablespoons butter, softened
  
• 2/3 cup milk
  
• 4 teaspoons light corn syrup
  
• 4 teaspoons pure vanilla extract
  

1. Butter bottom of a 13x9 pan. Line with whole graham crackers.
   
2. Using electric mixer, mix pudding with milk. Beat at medium speed for 2 minutes.
   
3. Fold in whipped topping.
   
4. Pour half the pudding mixture over crackers.
   
5. Spread half of frosting over top. (see below how to make frosting).
   
6. Place another layer of whole graham crackers on top on frosting layer.
   
7. Pour remaining half of pudding mixture over top.
   
8. Cover with another layer of whole graham crackers.
   
9. Spread remaining half of frosting on top.
   
10. For Frosting: Blend together sugar and cocoa.
    
11. Add butter and milk, mixing well.
    
12. Add corn syrup and vanilla and stir until creamy.
    
13. Refrigerate cake for 24 hours before serving!  (The longer its refrigerated, the better!  I would say ATLEAST 24 hours, if not a little longer, but that's just me!)

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

Chicken Divan

I didn't actually end up making yesterdays recipe (but I promise it's good!) - our car broke down, so we had to deal with all that hoo-ha, but we did have Costco pizza...not quite as good, but it fed our bellies!  Tonight I'm planning on making Chicken Divan per David & Jonah's request.  This is a long time family favorite...growing up this was always my pick for my birthday dinner.  I've changed it up a bit over the years - we like less chicken, more broccoli and lots of curry!

• 2-4 boneless, skinless chicken breasts (I only use 1)
• Large head of fresh broccoli, or a bag of frozen (I use 2 heads or 2 bags of frozen)
• 1 can cream of mushroom
• 1 can cream of chicken
• 1 cup mayonaise
• 3 Tbsp lemon juice
• 1 Tbsp curry powder (I use 2 heaping Tbsp)
• 2 cups grated cheddar cheese
• Paprika (optional)
• Cooked white rice

Preheat oven to 350°F.  Boil chicken breasts until no longer pink in the center.  Slightly cool, and then cut into cubes.  While chicken is cooking, steam broccoli (can microwave to save time) until just done (don't overcook - it will continue to cook in the oven).  Drain.  Meanwhile, combine cream of mushroom, cream of chicken, mayo, lemon juice, curry powder, and cheese together until well mixed.  Cover bottom of a 9"x13" baking dish with broccoli, and then layer with cubed chicken.  Pour soup mixture evenly over the top.  Lightly sprinkle paprika over the top for color.  Bake in the oven for 35-40 minutes or until the top is bubbly and slightly browned.  Let stand for 5 minutes.  Serve over cooked rice.  Serves 6.

Julie R.

AG, CA