Mrs. Field's Chocolate Chip Cookies

i.e. one of the best chocolate chip cookies recipes out there!

Again, my mother-in-law gave us this recipe. She has so many great ones! This make a HUGE batch, so if you'd like, you can halve it (I've done so for you). Why are these the best? Well, first of all, they are simple to make. Second, the flavor is perfect with the combination of white and brown sugar. And lastly, because they are a touch crispy on the edges and perfectly gooey in the middle. I like to make a full batch of these and freeze half for school lunches and then use about 1/3 of the batch to use for my Butterscotch Cookie Dough Fudge Bars.  Please note about making a full batch......do so if you have a stand-up mixer because the hand beaters cannot handle the amount of dough the large batch creates.

Mrs. Field's Chocolate Chip Cookies
Yield: 90 cookies (FULL batch) / 45 cookies (HALF batch)

Ingredients:

• 1 lb butter (4 sticks)/1 C butter
• softened, almost melted (if I did not leave my butter out beforehand I melt it in the micro for about 30 seconds)
• 3 C brown sugar/ 1 1/2 C brown sugar
• 1 1/2 C white sugar/ 3/4 C white sugar
• 3 eggs/ 1 1/2 eggs  --at room temperature
• (I usually just try to break it over a bowl and take out half, or when I break it pour out half the yolk and half the white)
• 2 Tbsp vanilla/1 Tbsp vanilla
• 6 C flour/ 3 C flour
• 1 1/2 tsp salt/ 3/4 tsp salt
• 1 tsp baking soda/ 1/2 tsp baking soda
• 4 C chocolate chips/ 2 C chocolate chips

Directions: 

1. Pre-heat oven to 360 degrees.
2. In a large bowl (see note in description above) combine the butter and both sugars. Cream well  until light and fluffy. 
3. Add eggs, one at a time, mixing in between each addition.
4. Add vanilla. Mix.
5. Add dry ingredients. It will be very thick and hard to mix. 
6. Add in chocolate chips, mix with a spoon.
7. Bake, on ungreased baking sheet, for 8-11 minutes. DO NOT OVER BAKE. The tops should be lightly brown in areas. 
8. Once cooked, remove from oven and allow cookies to settle for 5 minutes on cookie sheet. 
9. Carefully remove from pan and allow to cool on cooling rack.
10. Enjoy warm with a glass of milk!
11. Keep stored in airtight container. 

Pumpkin Crumble Cake

Another recipe! I swear, this isn't a food blog. I just love to eat and share recipes that family members and friends always request. This is certainly one of those. When my friend Julie made this two years ago at a Halloween party I was incredibly impressed by this recipe. And Each time I make it, someone requests the recipe.

I've seen several versions of this around. They all vary slightly by how many layers (this has three), milk vs. evaporated milk vs. sweetened condensed milk, the combination of spices and the amount of pumpkin puree. I stick to this one because it seems cheaper/easier since it calls for regular milk yet it's still rich and filling.

Pumpkin Crumble Cake
Yield: 24 servings

Ingredients--by layers: 
Layer 1:
1 box white or yellow cake mix, 1 cup separated
1/2 cup butter, melted
1 egg
Layer 2: 
2 cups canned pumpkin puree (not the kind with spices added), or 2/3 of 29 oz can
3 eggs
1/2 cup brown sugar
1 1/2 tsp cinnamon
1/4 cup sugar
1 pinch nutmeg
Layer 3: 
1 cup reserved cake mix
1/2 cup flour
1/2 cup nuts, pecans or walnuts, chopped
1/2 tsp baking powder
3/4 cup sugar
1/2 cup butter, cold

1. 1. Pre-heat oven to 350 degrees. Grease a 9x13 glass dish. 
2.  Mix Layer 1 ingredients, (be sure to reserve 1 cup cake mix) and press down covering bottom of 9x13 pan. 
3. Combine ingredients in Layer 2 in a large bowl. Mix with a spoon or wisk. Pour over Layer 1.
4. Combine ingredients in Layer 3 except butter. Cut the butter into mixture with pastry blender (or criss-cross two forks). Sprinkle this crumble mixture over top of Layer 2.
5. Bake for 35-50 minutes or until browned and no longer giggly in middle (do not over or  under bake). 
6. It can be served warm or left to cool for at least 2 hours. I prefer to eat it at room temperature or chilled. Serve with whipped cream.

Loaded Cheesy Potato Soup

Tired of your regular potato soup recipe? Kick it up a notch by adding cheese, an abundance of vegetables  and flavor with touches of chicken, bacon and garlic.

Loaded Cheesy Potato Soup
Yield: 6 servings

Ingredients:
6 Tbs butter with a dab of olive oil
1/2 C carrots, sliced
1/2 C celery, sliced
1/2 large bell pepper, red, orange or yellow
1 C onion, chopped (about 1/2 large onion)
1 clove garlic, minced
2 large cooked potatoes, chopped into 1" cubes
1/2 C flour
2 1/4 C milk
2 C chicken broth, or one can
1/2 tsp thyme, dried
1/2 tsp basil, dried
1/2 tsp salt
1/2 tsp pepper
8 oz cheddar, shredded
4-8 slices bacon, chopped or crumbled

1. Steam chopped potatoes until barely soft when pricked with a fork.
2. Melt butter and oil in large saucepan.
3. Add celery, carrot, onion and potatoes. Saute for 10 minutes or until vegetables are tender.
4. Add garlic and saute until fragrant, about 30 seconds.
5. Stir in flour to form a roux.
6. Gradually stir in milk and broth. Bring to a boil.
7. Add thyme and basil, salt and pepper to taste.
8. Reduce heat, simmer for 15-20 minutes.
9. Once thickened, add cheese and stir until melted.
10. Garnish with bacon.

Enjoy!

Rolo Cake Mix Cookies

I had rolo's left over from our Olympic party. I love rolo's....except when they get stuck in my teeth. Does that mean I have a cavity? Anyway, I needed a quick recipe to make some cookies to take to neighbors. And these were super fast. I searched Pinterest. I had pinned these rolo cake mix bars previously and really wanted to try them out but didn't have a full box of cake mix to use because I had some leftover from these cookies. So instead I made these cookies.

Take a bite of that! 

Rolo Cake Mix Cookies
recipe adapted from Six Sister's Stuff and here

Yield: 24 cookies

1 box yellow (or white) cake mix
2 eggs
1/3 cup oil
24 Rolo's, unwrapped
chocolate chips, about a handful, melted

**If you don't have enough cake mix (about half a box) just add 1 egg and half of 1/3 cup of oil....just eyeball it.

In a medium bowl, mix cake mix, oil and eggs. Grab a small glob of dough, about 1 tablespoon, flatten it a bit with your hand, top with a rolo, and add another glob of dough and squish together into a ball. Place on parchment lined cookie sheet.

Bake at 350 degrees for 7-10 minutes, just until barely golden brown. Meanwhile, take a small microwave safe bowl and melt your chocolate chips in 30 second intervals. Stir after every 30 seconds until melted. Using a spoon drizzle over cookies! Enjoy!

Olympic Themed Party & homemade Tartar Sauce

So the Olympics have arrived and are nearly over. They are the time to have an excuse to be glued to the TV all....night....long. And get nothing else done, because, why? We have the Olympics to watch. My favorite sport to watch, and always has been, is the women's gymnastics. I find them to be not only athletic but beautiful and graceful. They are sort of like freaks of nature. So young, so athletic, so beautiful like little sculptures....and so coordinated. I think that's one reason I am so mesmerized because I don't think I learned how to do a cartwheel until I was like 16. Seriously. Amazing. My new favorite event is swimming.....that Michael Phelps did it for me. And now Missy Franklin! She's a former Coloradan (I still consider myself to be one even though it's been a long while since I lived there). So we all pile on the couch and watch....skipping commercials (except the sappy "mom" ones about how the Olympians mom's are the reason they are there. Those always get me).....how did we stand it before DVR? Rooting for our country (and those that might be the under-dogs). Explaining to the children the rules and what to look for. And then watch them start diving of the couch, doing flips onto the floor and dreaming about them becoming an Olympian someday just like I did. It's a special time of year.

For the "rings" I used existing Chinese lanterns and painted them. I tried two methods...spray paint and acrylic. I liked the matte finish of the acrylic better and it didn't use as much. Plus the kids got to "help" out.

For the Opening Ceremonies my sisters and I threw a small bash. You can see our inspiration here.  We were going to to do the whole  Olympic game thing with relays and so on with our kids.....but having just returned from a family reunion that afternoon and my sister being very great with child, we opted out. Instead we let the kids drink classic Coca-Cola and watch the ceremonies with us. I have to say, England has some great skills with storytelling. I mean, my fave man, William Shakespeare was produced from that country, but they still have the talent. It was a beautiful ceremony and I was touched many times. Great job G.B.

We celebrated by eating fresh Fish 'n Chips. I mean fresh. Like caught from the Kenai river in Alaska two days before fresh. (Thank you Steve and Shawn for sparing a few for us!!) My mom kept commenting on how it just melted in her mouth. Sooooo yummy. By the way, we use the McCormick beer batter box mix. Easy and delicious! (you can find it near the cocktail sauces usually by the meat department on it's own end cap....each store likes to hide it but it's there!). But the tartar sauce is to die for too. My sister-in-law Jana made up this recipe. And she let me share it with you. Also, my sister made the cookie fruit pizza. She found the inspiration from this pin.  We scattered some "gold medals" (rolo's) on the table, made little torches, drank Olympic themed coke, and my sister made us paper envelopes for our dinners to be served in. It was a fun night! How did you celebrate? Will you for the closing ceremonies?

So here is the recipe for the tartar sauce. It's not an exact recipe....she just kind of mixes the ingredients together, tastes, and adds more of what she tastes is missing. So try for yourself! And you'll want it all the time after that.

Jana's Tartar Sauce
Yields: as much as you'd like. About 1 large cereal bowl full ?

1 part mayonnaise
1/2 part ranch dressing
1/4 part mustard
1/8 part chopped dill pickles, or sweet relish is good too!
salt and pepper, to taste

When you think of parts it could be "cups", or just that much less than the previous ingredient. Does that make sense? Combine first ingredient and second and then keep adding remaining. Taste. Add more of what you like. Keep stirring and tasting until it's good. Store in a covered bowl. Enjoy!

Cake Batter Cookies

Cake Batter desserts seem to be a trend now. I've seen them in rice Krispie treats, popcorn, cupcakes, waffles, etc etc. These cookies have been around for years so I thought I'd try them again. In my opinion, homemade cookies are one of the best desserts around. I've been a "bar" kick lately (like these Rocky Road Brownie Bars and  these Butterscotch Cookie Dough Fudge Bars) but  I needed to make green cookies for these Leprechaun cookie hats and I had the ingredients laying around so I made them! And they worked great for the project!

I found these two recipes. Fluffier, thicker looking ones and thinner, flatter pudding version (work great for the Leprechaun edible craft) one. I used the pudding version with some modifications.  I would share the recipe but I lost count of the amount of flour I was using (which is why I think mine didn't turn out as fluffy). Then I added green food gel and sprinkles before baking. So check out their blogs for the recipes! 

Happy Birthday or St Patrick's Day!

Rocky Road Brownie Bars

Okay, okay. So THIS is why I cannot lose weight. I love sugar too much. I crave sugar. I crave creating new, delicious and attractive treats. (and some...not so much delicious). This, however, I would call a success. I was never a fan of rocky road ice cream, for some reason. But in a fudge brownie bar form! Sure, I'll gobble it up. Watch out though. This is one rich beauty. Here's the recipe. You'll enjoy a crunchy almond crust. Gooey brownie middle with a rich fudge topping.

Rocky Road Brownie Bars
Yield: 20--3" bars

Ingredients:


Crust:
-1/3 cup butter, melted
-1 cup raw almonds, chopped finely until ground
-1 pkg (9 sheets) graham crackers, crushed

Brownie:
-1 box of your favorite brownies--substitute applesauce for oil OR your favorite homemade batch of brownies
-1 1/2 cups mini marshmallows--mini are preferable. I cut up these large ones I had leftover from this party.

Fudge:
-1 14 oz can Sweetened Condensed milk
-2 cups (12 oz bag) chocolate chips, semi-sweet
-1 T butter
-1 tsp vanilla

Topping:
-1/2 cup raw almonds, chopped coarsely
-1 cup marshmallows, preferably mini but large ones cut up into mini size will do too.

**Don't be deceived by the amount of directions. This is a super easy recipe just a lot of little nuances that make it delicious.

Pre-heat oven to 350 degrees. Grease a glass 9x13 dish.

First, create the almond crust. In a small food processor, grind up graham crackers until they are fine crumbs. Set aside in a medium sized bowl. Then, add almonds to processor, a little at a time, and chop until almost as fine as the graham cracker crumbs. I like a little more crunch so I like to leave a few of the almonds more coarsely chopped. Add almonds to bowl of crumbs. Then add melted butter. Mix with a spoon until all the crumbs are wet with the butter. Pour into the glass dish. Spread and press with your fingers evenly across the bottoms of the dish. Refrigerate crust for 15 minutes.

Now, prepare brownies by following directions on the box, substituting applesauce for the oil. There are enough calories and chocolate without the oil. You won't even notice the difference. Pour brownie mixture over the almond crust. Bake for 25-30 minutes, or until brownies are set, but still a little gooey. Just a tad.

In the meantime, prepare fudge topping. In a medium sized heavy bottomed saucepan, heat chocolate chips, butter and sweetened condensed milk until completely melted. Do not allow it to boil. Once melted, remove from heat and stir in vanilla. Set aside for a minute. Then chop remaining 1/2 cup almonds for topping. Chop these nuts, in a processor again, but not as finely as the crust. Keep them a bit larger. Add marshmallows (cut if not mini) to bowl and set aside.

Once the brownie is baked, remove from oven. Immediately top with remaining 1 1/2 cups mini marshmallows (or chunks of large mallow cut up). Then immediately pour hot fudge on top. Spread evenly with spatula or icing spatula. Then sprinkle marshmallows and nuts evenly over the top. Place in the oven for about 3-5 minutes to just barely melt the marshmallows. Remove from oven and cool on a cooling rack until reaches room. temperature. Once cooled cover with plastic wrap or lid and refrigerate. Chill for 1 hour or more. When ready to serve cut with a serrated knife. If knife gets goopy simply wipe clean with water and cut again.

Enjoy!

Peppermint Popcorn

Oops! A day early....I was going to post this tomorrow. This was supposed to be posted on Thursday, the 19th, and I didn't even know it's National Popcorn Day! Happy Popcorn Day!

Looking for a way to get rid of your leftover Christmas candy? Peppermints and candy canes? Peppermint Hershey Kisses? 

I had a variation of this at my book club (along with the Cranberry Cilantro Relish Spread....I have cool friends) but she made it with chex cereal. Well, I had some peppermint candies left and peppermint kisses from these Double Chocolate Peppermint Cookies. My children wanted a treat and I wanted to deliver some goodies off to a recovering friend (get this! My friend went to the ER for an appendicitis only to have it removed with the good, and scary, news that there was a cancerous tumor on the appendix! Blessing in disguise!) who really liked the peppermint treat at the book club. So I brought her some. This would also make a fun Valentine's treat. It's so pink with nice crunchy satisfying peppermint bits.

Peppermint Popcorn
adapted from Skip to My Lou and Plain Chicken

*1 cup peppermints, approximately 40 hard peppermint candies or 10 candy canes, finely ground
*1 pound melted vanilla candy---I used a combination of pink Wilton's candy melts &  30 Peppermint Hershey kisses. You could also use almond bark or white chocolate chips. Or try Andes peppermint chocolates.
*12 cups air popped corn, use this easy microwave tutorial 
*1 cup Frosted Animal Cookies, optional. It adds a nice texture and added flavor

1. Pop corn according to tutorial. Pour into a giant mixing bowl.
2. Crush peppermints in a small food processor. This is quite aggressive and it sounds like you're breaking glass but your processor can handle it. I have a tiny one and ground them in batches. The smaller the bits, the better. Set aside.
3. Break animal cookies into pea sized bits. Set aside.
4. Melt your candies and kisses in a glass pyrex measuring cup or medium sized microwave bowl. Stir every 30 seconds and continue cooking, stirring after each round, until completely melted.
5. Pour over popcorn and stir until evenly spread.
6. Spread a cookie sheet sized piece of wax paper or parchment out. Pour the popcorn onto it. Sprinle with peppermint bits and cookie bits.
7. Let dry completely, until it hardens and is no longer gooey, about 30 minutes. Then it's ready to eat and place in a cello or ziplock bag.

Cranberry Cilantro Relish Spread

At my book club last month one of the gals made this cranberry spread and it was amazing! She said it was a knock off of Harry and David's food products (which I'd never heard of) but you can make it yourself for a lot less and in about 10 minutes. This is an elegant yet bold dish that marries flavors beautifully. The tartness of the lime and cranberries with the tangy cilantro combines nicely with the sweetness of the sugar. It'll be a winner at any event particularly a Christmas or New Years Eve party. Everyone will want a copy of this recipe.

If you have a large food processor it'll take you about 5 minutes to make. If you're like me and have a very small one it took me about 15 minutes. I process the cranberries in 3 sets, then the remaining ingredients. I did have to cut my green onions and stem the cilantro before processing them all together.

TIP: to cut cilantro or herbs of any kind, you can easily do this by removing the leaf from the stem and place them in a mug. Using your culinary shears, cut them directly inside the mug. (If you want me to show a picture, I can show you how that works). It's quicker and cleaner than using a cutting board and knife. You can chop it as fine or course as you'd like this way.

Cranberry Cilantro Relish Spread
Ingredients:
1 12-oz bag of fresh cranberries
1 bunch cilantro, stemmed as much as possible
1 bunch green onions
pinch of salt
3/4 cup sugar
2 limes, juiced
2 jalapeno peppers
2 8-oz bricks of cream cheese
up to 1/2 tsp cumin, optional

1. Combine all ingredients (except the cheese) in a food processor, chop.
2. Spread over  the two blocks of cream cheese.
3. Chill in refrigerator for best results to allow flavors to meld together.
4.  Serve with crackers, croustini's or even baguettes or tortilla chips.
5. Enjoy at your next holiday event and you'll leave very popular.

Chocolate Chip Pumpkin Bars

Forgive me for sharing a few more Autumn and Thanksgiving ideas. I am just not ready for December to start! I will be sharing a few more posts until this month is over.

I love the combination of cocoa and pumpkin. Two ingredients that are not blatantly sweet but with a little bit of sugar and spice makes them blend nicely. I prefer to eat these bars over the pumpkin chocolate chip cookies (which are delicious, just not equal) because they are more attractive and less sticky.

From Martha Stewart

• Prep Time 30 minutes
• Total Time 2 hours 30 minutes
• Yield Makes 24

Ingredients

• 2 cups all-purpose flour, (spooned and leveled)
• 1 tablespoon pumpkin-pie spice
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 1/4 cups sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup canned pumpkin puree
• 1 package (12 ounces) semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
2. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
3. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
4. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.

Zucchini Waffles

Do you have any zucchini left from your summer gardens? We had some late ones hanging on for dear life so I made some zucchini waffles. They are seriously good (and healthy). In the original recipe, she shreds the zucchini, but I blended the zucchini (like I do for this bread) so my picky eater didn't even realize he was eating zucchini!! They have a nice touch of cinnamon which makes them a bit sweeter. Serve with applesauce and/or maple syrup.

Zucchini Waffles 

 adapted from Life as Mom

Serves: 6 large waffles (I have a four-square Belgian iron)

Ingredients

• 1 cups whole wheat pastry flour
• 2 cups unbleached, all-purpose flour
• 1/8 cup sugar
• 1/8 cup baking powder
• 1/4 Tablespoon salt
• 1/4 Tablespoon cinnamon
• 2 cups buttermilk (or use 2 cups milk with 2 Tbsp vinegar until it curdles)
• 1/4 cup canola oil
• 1/4 cup sugar-free applesauce
• 2 eggs
• 1/2 cup zucchini, cut into thick slices (about 1 medium zucchini)

Instructions

1. In a large mixing bowl, combine the flours, sugar, baking powder, salt, and cinnamon. Whisk to blend.
2. In a blender, combine the buttermilk, oil, eggs, and zucchini. Blend until smooth.
3. Add the wet ingredients to the dry ingredients and fold to combine.
4. Spray waffle iron with cooking spray and pour in about 1 cup batter. Cook.
5. Cool baked waffles on a rack.
6. Freezing instructions for waffles: Place the cooked waffles in a labeled freezer bag, removing as much air as possible and store the bag in the freezer.
7. To thaw and serve: Simply reheat frozen waffles in the toaster or toaster oven for quick morning meals.

Indian Butter Chicken, Crock-Pot style

I am amazed! I am amazed at how GOOD this tasted. I am amazed that my food snob husband approved of this crock-pot dish. AND my children whole heartily approved too. It is so simple and yet so delicious, and for Indian food! Double whammy! This is one we'll make again and again.

I found this recipe on Pinterest from Meal Planning 101. 
Indian Butter Chicken, crock-pot style
Recipe by Lisa Kremer 
Serves 4-6, easily

4-6 boneless chicken thighs cut into bite-sized pieces. If they are really small, add more.
1 onion diced
3 cloves garlic minced
2 tbsp butter
2 tbsp oil

Stir fry chicken, onion and garlic in frying pan on medium heat until the chicken has some color and the onion is translucent. Then pour entire contents of pan into crock pot. Then add:

1/2 tsp cardamom powder
2 tsp curry powder
1 tbsp curry paste **
1/2-1 tsp cayenne powder
2 tsp tandoori masala*
1 tsp garam masala*
1 can coconut milk
1 cup plain yogurt
1 5.5 fl oz can of tomato paste
Salt to taste

Mix gently and cook in slow cooker on high heat 3-4 hours or low heat for 4-6 hours. The internal temperature of the chicken should safely be 165 degrees.

Serve with basmati rice and warm naan bread. Try this sweet basmati recipe for a great combination! It certainly tastes best with the sweetness and nuttiness of basmati but if you don't have any, try sticky, long grain or even wild or brown! It'll still taste good, just not as good.
--If you don't have a local Indian restaurant that you pick your naan up from, or don't make your own, check your local grocery store. I first asked the bakery, and they did not have any. The next store I asked the Deli, where the Greek bread is shelved, and they actually had some frozen naan in the back! $3 for 2 large pieces. You just thaw it out and heat it in the oven for 2-3 minutes. And it was really delicious!

 
* If you cannot find these spices at your local grocery store, try the Specialty or gourmet grocery stores or International food markets.

**I used Patak's, like she suggested. You can see it in the photo. I liked the mild because my children were eating with us. But if you're feeling a little more adventurous, try the hot blend. You can find curry paste in some grocery stores or specialty foreign food stores. I found mine at my local Macey's (but not at Smith's) in Utah.

Halloween Crunch: Sweet Popcorn Treat

When it was still safe to eat homemade goodies given to us while trick-or-treating, as a child I loved receiving popcorn balls. I've been looking for a non-caramel popcorn treat for a while and then I saw this on on Pinterest from Our Best Bites.

I modified their recipe a bit to my tastes and you can mix and match however you like it too.

Halloween Crunch

adapted from Our Best Bites

Ingredients: 
12 cups popcorn (see easy tutorial here)
1 pound almond bark

Then add whichever nuts and candies you'd like. I added the following:
1 cup almonds, or any variety nut
1 cup m&m's (any kind, plain, peanut butter, peanut, etc)
1 cup candy corn

Pop popcorn (either microwave method or healthier quick method) and place in the largest bowl you have. Add m&m's, candy corn and nuts. Mix. Next, melt almond bark according to directions on package. With spatula, gently pour melted almond bark over popcorn mixture. Stir occasionally. Then take a long sheet of foil, wax or parchment paper and lay flat. Spread popcorn mixture on top. Allow to dry, about 1 hour.

Sage Dijon Pork Chops

Pork is often overlooked. Chicken and even turkey even seem to be the main source of white meat recipes. But here is a simple, quick and delicious recipe for that "other white meat." Don't you just hear Aaron Copeland's "Rodeo: Hoedown" song? Or don't you? I was wrong!! I youtubed it, his song was on the "Beef, it's what's for dinner" commercial. Dang,  I was way off. But I still like pork as an alternative to chicken. Pork's safe internal temperature has been lowered (from 160 degrees to 145) so now it's even quicker to cook!

Sage Dijon Pork Chops
This recipe is from Cooks Illustrated.
Serves: 4-6

• Four-6 oz boneless pork chops, or Eight-thin 3 oz chops
• 1 teaspoon vegetable oil
• 1/2teaspoon granulated sugar
• 1 teaspoon vegetable oil
• 1 medium clove garlic, minced
• 1/4 cup chicken broth
• 1 tablespoon Dijon mustard
• 3 tablespoons unsalted butter
• 1 teaspoon minced fresh sage leaves, or 1/2 tsp dried rubbed sage

Instructions

1.  Turn stove to medium heat. Rub both sides of each chop with 1/8 teaspoon oil and sprinkle with salt and pepper. Sprinkle one side of each chop evenly with 1/8 teaspoon sugar.
2. Place chops, sugared-side down, in 12-inch nonstick skillet. Press meat of each chop into pan.  cook until lightly browned, 4 to 9 minutes (chops should be sizzling after 2 minutes; if not, see step 4). Using tongs, flip chops. Cover skillet, reduce heat to low, and cook until center of each chop registers 140 degrees on instant-read thermometer, 3 to 6 minutes; chops will barely brown on second side. Transfer chops to platter, tent with foil, and let rest.
3. Pour liquid in skillet into small bowl. While chops are resting, add vegetable oil and garlic to now-empty skillet; set skillet over medium heat and cook until fragrant, about 30 seconds. Add low-sodium chicken broth; increase heat to high and simmer until reduced to about 2 tablespoons, about 3 minutes. Add pork chop juices to skillet. Off heat, whisk in Dijon mustard and butter until combined. Stir in sage and adjust seasonings with salt and pepper; spoon sauce over chops and serve immediately.

Enjoy!

Couscous Stuffed Zucchini

I was looking for an alternative recipe for zucchini and I found a lovely stuffed zucchini dish on Pinterest. I made a few alterations to it.

Couscous Stuffed Zucchini
adapted from Kayotic Kitchen

Ingredients:
1 large zucchini
1 cup prepared couscous, cooked in chicken broth
1 small onion, chopped
4 slices bacon, crumbled
1 tomato, chopped
1 garlic clove, minced
1 tsp basil, fresh, chopped
1 Tbsp sour cream
1/4 tsp curry powder
Parmesan cheese
Parsley, fresh

Instructions:
1. Wash and cut zucchini lengthwise. Gut it by scraping out innards. Set aside.
2. Fry bacon. Meanwhile, chop onion. Once bacon is cooked fry onion and garlic in some of the bacon grease. Add chopped tomato.
3. Prepare couscous by following instructions on package, in 1 cup chicken broth. Set aside.
4. Combine all ingredients in a bowl. Stuff inside zucchini.
5. Bake for 20 minutes, or until soft, in a glass dish.
6. Remove from oven, top with cheese and garnish with parsley.

Enjoy!

Fish Tacos

This is a perfect late summer recipe. Or anytime summer recipe. You can use your jalapenos, cilantro and cabbage. Add some fresh white fish, garlic, onions, corn tortillas, limes and avocado and you're set!

I was browsing Pinterest for some fish tacos and I came up with a lovely combination of three different elements. A cilantro sauce, a crema and a coleslaw. What did I do before Pinterest? These three separate components compliment each other very nicely.

Here are the ingredients:

First, I made the sauce. It's from this lovely blog, originally from Gwyneth Paltrow's cookbook (what doesn't that woman do?). It's pretty straight forward. I just threw it all into a small processor, chopped up the fish and added a little wine.

Cilantro Sauce
1 bunch cilantro
juice from 5 limes
1/3 cup olive oil, plus 2 Tablespoons for cooking
1 small white onion
2 cloves garlic
1 jalapeno **
1/2 Tablespoon garlic powder
1 Tablespoon cumin
1 Tablespoon paprika
salt
pepper

2 pounds halibut

1/2 cup white wine
**If you want less heat, for your or your children, reduce or cut this ingredient.

Combine all ingredients except the fish and wine. Process until minced and smooth (but will have a few small chunks). It comes out to be a lovely orange-y green color. Chop the halibut into 2" pieces. Cook in 2 tablespoons of oil for about 8 minutes. Once cooked through (don't overcook!) add the wine. Once it's reduced and gone, about 2 minutes. Then add the sauce. Cook through for about 2 minutes. Turn off heat and set aside.

While the fish is cooking prepare the crema and slaw.

Here is the link to the crema recipe. 
 Crema:

• 3/4 cup thinly sliced green onions, loosely packed
• 1 cup chopped fresh cilantro
• 3/4 cup fat-free mayonnaise
• 3/4 cup reduced-fat sour cream
• 4 teaspoon grated lime rind
• 4 teaspoons fresh lime juice
• 1 teaspoon salt
• 4 garlic clove, minced

I just used the same processor, rinsed it out, and threw all of these ingredients into it and blended. It turns out to be a lovely minty green color. Set aside.

Cabbage and Chili Pepper Coleslaw:
http://www.bhg.com/recipe/seafood/fish-tacos-with-cabbage-and-chile-pepper-slaw/

• 5 ounces green cabbage, thinly sliced (1 1/4 cups)
• 1/2 cup thinly sliced red onion
• 1 poblano or pasilla pepper, halved crosswise, seeded and thinly sliced
• 1 carrot, peeled and shredded
• 1/4 cup cilantro, chopped
• 3 tablespoons olive oil
• 2 tablespoon lime juice, freshly squeezed
• 1 tablespoon orange juice, freshly squeezed

In a medium sized bowl mix cabbage, onion, pepper, carrots and cilantro. For dressing, combine oil and juices in a small bowl. Season with salt. Toss with slaw. Chill until served. 

In my photos I just simply used plain cabbage chopped up but I did try this recipe previously and it's wonderful. Either way you make it, it'll be good.

Smoot Poots

I love country style breakfast. Don't you? This is a recipe from the mid-western states, I believe, hence the unique name. It comes from my husbands side of the family who hail from Wisconsin and Indiana. I have grown to LOVE this recipe over the years. I have modified it to make a little healthier by substituting the sugar with honey and oil with applesauce, and you cannot tell the difference! These are easy, hearty and healthy and delicious!

Smoot Poots
Yield: 6 large pancakes

2 cups milk
1 1/2 cups oatmeal, slow cook kind
2 Tbsp honey
1/3 cup applesauce
2 eggs
1/2 tsp salt
1 cup whole wheat flour
2 1/2 tsp baking powder

In a large bowl combine oats and milk. Let soak for 5 minutes. Then add remaining ingredients and mix. Fry up on a griddle or frying pan. Top with applesauce and syrup. Enjoy!

Pork Pitas

While we lived in Paris our wonderful chef friend shared this recipe with us. At the Monoprix you could easily purchase these ingredients. They even had skewers with little pork portions, onions and peppers already assembled with a little packet of Herbs de Provence. All ready to fry up and serve with warm pitas, fresh hummus and crisp cucumber. This recipe is what made me fall in love with those herbs!

It is now one our families favorite recipes! Okay, so maybe I say that about a lot of my recipes. But this one really is likeable by all picky eaters. Though, I have to admit that the kids don't eat the veggies. I tried making my own hummus because I was disappointed by all the American brands. But my version was even worse. So now I stick with the store bought versions. It's a great source of protein and a great snack when craving something salty or savory.



Pork Pita's
Serves 4-6

Ingredients:
2-3 thick pork loin chops, trimmed of fat and bone
1 cucumber
1 clove garlic, minced
1 small package hummus
1 red pepper
1 small onion
Herbs de Provence
Pita bread, pocket or flat

Instructions:
1. Cut pork into 1" cubes. Repeat with pepper and onion.
2. Saute veggies until tender. Add garlic and saute until fragrant.
3. Empty veggies into bowl, set aside.
4. Fry pork. Sprinkle with desired amount of Herbs de Provence.
5. Meanwhile, chop cucumber into tiny little cubes. You can make a raita or tzatziki if you wish, but really, it's just fine without it! Cucumbers do the job just the same!
5. Heat pitas in microwave.
6. To serve, slather pita with hummus, add a spoonful of cucumber, pork and vegetables.
Enjoy!

Poppy Seed Bread

This poppy seed bread is a favorite in our family. Every time my mother-in-law comes to visit she brings us a loaf. It's one of my husband's favorites and has quickly become one of mine too. It's so sweet, moist and just fluffy enough that it's like cake. So I tell my children it's cake and we eat it for dessert, is we can wait that long.


Poppy Seed Bread
recipe from my mother-in-law

Ingredients:
2 1/4 cup sugar
3 eggs
3 cup flour
1 1/2 tsp salt
1 1/2 tsp baking powder
1 1/2 cup milk
1 cup + 2 Tbsp oil
1 1/2 Tbsp poppy seeds
1 1/2 tsp butter flavoring (liquid extract)
1 1/2 tsp almond extract
1 1/2 tsp vanilla

Glaze:
1/2 tsp almond extract
1/2 tsp butter flavoring
1/2 tsp vanilla
1/4 cup orange juice
3/4 - 1 1/2 cup powdered sugar

Pre-Heat oven to 350 degrees.
Grease and flour 3 loaf pans, or 1 large and 4 mini loaf pans

In a large bowl combine sugar and eggs with a hand mixer. Add remaining ingredients and mix.
Bake for 45 minutes or when you gently press on it it pops back up. Or a toothpick comes out clean. The small loaves will be done about 10 minutes sooner than regular loaves. Remove pans from the oven and let rest in pans for about 10 minutes. Once cooled, gently scrape sides of loaves with rubber spatula to loosen from the edges. Gently tilt pan upside down and remove loaf. Cool on cooling rack. Using a pastry brush, spread glaze on all sides of loaves. Once cooled, slice and enjoy!