Ten Fruit Curds

At the risk of sounding like a recluse, yesterday was the first time I knowingly indulged in fruit curd.  I bought a jar of lemon curd and drove immediately home to determine what exactly lemon curd was and what I could use it for.  And, after tasting a sample of it, I know I want to use it often.

There's lots of terminology out there created by chefs and culinary geniuses that I need to get familiar with.  Curd.  Compote.  Salsa.  Relish.  Chutney.  Jam.  Jelly.  Marmalade.  Preserve.

And yes, I have researched them all and understand the subtle differences.  But never have I ever attempted to make any of things prior to this year.  Part of the reason I started doing what I refer to as the "Ten Series" was because I wanted to show you how little effort it takes to put a gourmet spin on food.  I mean, doesn't everything sound a little classier when it's served with apple compote?  Or mango salsa?

So, I did the grunt work for you because I'm such a sweet friend.  All you have to do is read along and make them yourself.  Trust me, neither you nor your friends/family/party guests will be disappointed.

One really important note to make here is that the "juice" of each fruit listed needs to either come directly from the fruit or in a non-sweetened form.  Curds are supposed to be tart and combining sweetened juice with the sugar will make your curds way too sweet.


Ten Fruit Curds

Base:
3 eggs
1 pinch salt
1/2 stick butter


Raspberry Curd
1/2 cup pureed raspberries (could use Blackberries here also)
1/2 cup sugar
2 tbsp lemon juice

Meyer Lemon Curd
1/2 cup lemon juice of Meyer lemons
3/4 cup sugar
2 tsp lemon zest

Orange Curd
1/2 cup orange juice
1/2 cup sugar
2 tsp orange zest

Key Lime Curd
1/2 cup lime juice of Key limes
3/4 cup sugar
2 tsp lime zest

Pineapple Curd
1/2 cup pineapple juice
1/2 cup sugar
2 tbsp lemon juice

Passion Fruit Curd
1/2 cup passion fruit juice
1/2 cup sugar
2 tbsp lemon juice

Mango Curd
1/2 cup pureed mangoes
1/3 cup sugar
2 tbsp lemon juice

Cranberry Curd
1/2 cup cranberry juice
1/3 cup sugar
2 tbsp orange juice

Blueberry Curd
1/2 cup blueberry juice
1/2 cup sugar
2 tbsp lemon juice

Sour Cherry Curd
1/2 cup sour cherry juice
3/4 cup sugar
2 tbsp lemon juice


Combine juice, eggs and sugar in a large glass bowl.  Place the bowl over a pot of water (but not touching the water), and bring the water to a simmer.  While the water is heating, whisk the mixture constantly.  This is the most tedious part because it can take up to ten minutes to reach the desired consistency.

The curd should become thick and creamy.  If you're using a candy thermometer, the temperature of the curd should be at 160F.  When it does, take the curd off of the stove.  Stir in the butter and any zests used in the recipe.  Continue stirring until the curd is creamy.

Let it cool.  Use it or store it in the refrigerator or freezer.



Listening to:   Foo Fighters - The Pretender

Potato Gnocchi

I will not eat Doritos.  I will not eat Doritos.  I will not eat Doritos.

I saw an advertisement for the new Taco Bell Doritos Locos Taco... merely one week after I gave up Doritos for lent.

ARE YOU KIDDING ME?

You mean I have to wait forty days and forty nights to sink my teeth into the most awesomest food merger since Bailey's Coffee Creamer?

I'm pretty sure this means that my Easter dinner is going to be comprised solely of a drive-thru menu order because yo quiero... yo quiero mucho.

Anyway, back to something a touch more homemade.  My Hubblalubbakins has been making references to gnocchi lately.  I don't know if it's because he's trying to drop subtle hints or if gnocchi is just making its daily rounds through his head like every other morsel of food on the planet.

I had a pretty easygoing day planned for myself today, so I hunkered down with a ridiculously heavy sack of potatoes to try out some recipes I'd saved up for a rainy day.  Or in my case, a sunny but brisk day where I'm too lazy to go outside.

Potato gnocchi can be quite temperamental, so I bought lots of potatoes in case multiple attempts were necessary.  Luckily, though, this recipe turned out great the first time around.  I made a few batches to freeze and store away, then a couple extra batches with assorted mystery ingredients you'll see soon enough.

Now if you'll excuse me, I have a million potato skins to pick up and throw away.



Potato Gnocchi
(adapted from Food Network)

3 lb. russet potatoes
2 cups flour
1 egg
1 pinch salt

Boil potatoes for about 45 minutes to get them fully cooked and soft.  Peel the potatoes while they are still hot.

In a large mixing bowl, combine the potatoes with flour, egg and salt.  Knead the mixture together to create a dough.  Roll the dough out into long think dowels.  Cut 1" pieces from each dowel to form the gnocchi.  (You can makes shapes with the dough if desired.)

If you're freezing the gnocchi, stop here.  When you're ready to use, the frozen gnocchi can be dropped into boiling water.  When they float, they're done.

If you want to cook them unfrozen, boil a pot of water.  Drop the gnocchi in and let them cook until they float to the top.  Strain them from the water and cover them with any desired sauce and garnish.



Listening to:   Brooks & Dunn - Maria

French Onion Dip

Yesterday, I told you about my pre-Daytona 500 French Onion Grilled Cheese Sandwich.  What I didn't get to tell you was about how the Daytona 500 (since I'm under the general assumption most of you didn't DVR it) was postponed until today because of rain.

That rain storm kind of put a damper (no pun intended) on my excitement about anything French oniony-ness.  So now that the race is today, I'm continuing the theme with real homemade dip.

Besides, after the sandwich yesterday, I still had a half of a thawed container of soup that needed some love.

We had the dehydrated onion mixture courtesy of my Sweetheart, but I really wanted to try something fresh and natural (minus the freezing and thawing part).  So here it is, my version of French Onion Dip.

All I'm waiting for now is for the Hubbs to come home and test his version against mine.  I'll let you know the official results tomorrow...


French Onion Soup Dip
(loosely adapted from Serious Eats)

3 large yellow onions, finely diced (I strained about 1 cup of caramelized onions from my soup)
1 cup sour cream
1 tsp lemon juice
1/2 tsp Worcestershire sauce
1/2 oz.  grated swiss cheese
1 tbsp finely sliced chives


If you haven't already done so when you made the soup, caramelize the onions on medium-low heat in 1 tbsp of butter.  The process generally takes 20-30 minutes, but can be even longer.  You may wish to add 1-2 tsp of sugar with the onions to aid in caramelization.  Once the onions are caramelized, they should be brown and coated in a thick sauce.

Let the onions cool some, then toss into a bowl.  Combine with 1 cup of sour cream.  Add the lemon juice, worcestershire and swiss cheese.  Garnish with chives.

Serve with potato chips or cubed Italian bread.



Listening to:   Elvis Presley - You Ain't Nothin' But A Hound Dog

French Onion Grilled Cheese Sandwich

So, today is the Daytona 500...

Ok, I'll admit there was a time, a looong time ago, when I thought NASCAR was awesome.  I might have even been a member of the Jeff Gordon Fan Club for a year or three.

Nowadays, I'm much more content spending any free Sunday preparing for the Steelers to figuratively annihilate any and all opposition on the gridiron.  But, I still make time for the Daytona 500 because it's the biggest race of the season and there's always a party in these parts to kickoff the race season.

The Hubbs learned this weekend that French Onion Soup dip can be made by combining dehydrated soup mix with sour cream.  This led to feelings of jealousy among the frozen containers of French Onion Soup I made a while back.

This storebought soup dip was taunting my homemade creation, so I decided to thaw out some real soup and make something yummy.  I decided to try making this grilled cheese and even managed to get an approving wink from the Hubbalub who hates onions under any other circumstances.


French Onion Grilled Cheese Sandwich
(makes 4 sandwiches)

8 pieces of crusty Italian bread
8 slices of Swiss cheese
1 cup onions strained from the broth
2 cups of french onion soup broth
4 tbsp butter

Layer the cheese and onions inside the bread.  Cook each sandwich over medium heat in a tbsp of butter to grill.  You can also cook the sandwiches on an indoor grill or panini press.

Serve each sandwich with 1/2 cup of broth for dipping.



Listening to:   Nicki Minaj - Superbass

Mango Cardamom Jam

This is insane.

Not only do I hate mangoes, but I don't even know what cardamom is besides edible.  So, you can imagine my shock from being completely entranced by this little jar of goodness.

It all started when I went out to begin my weekend ritual, starting with a turkey sandwich from the local Pennsylvania Dutch store.  If you have ever been to a food store run by Amish or Mennonite communities, you will understand how delicious everything in there really is.  As I was waiting patiently for my turn in a ridiculously long line (just so you fully understand how craveable these sandwiches really are), I was perusing a wall of jams and jellies when I found this little treasure.

Don't ask me why I bought it.  As I said, I don't like mangoes.  I don't comprehend cardamom.

Then again, I hate olives, but I'll eat them on pizza.  I hate tomatoes, but love everything tomato-based.  I hate cherries, but love cherry-flavored anything.  I hate mangoes, but I loves mango cardamom jam.

It's ok.  I don't understand it either.

All I know is I am currently broke and  knee-deep in out-of-season mangoes and cardamom pods.  I've undertaken the arduous task of canning because it's much more time-consuming and complicated than driving back to the store for another jar.

Logic?  Where are you hiding?



Mango Cardamom Jam
(adapted from Closet Cooking)

4 cups mango
1 box pectin
5 1/2 cups sugar
2 tbsp lemon juice
2 tsp ground cardamom

Boil the mangoes and pectin on high heat.

Add sugar, lemon juice and cardamom and boil for one minute.

Remove from heat and stir for 5-7 minutes.

Skim the foam off of the top of the mixture and pour into sterilized canning jars.



Listening to:   OutKast - Bombs Over Baghdad

Red Velvet Cake Roll

Ok, ok...

Last Red Velvet recipe for a while, I hope.

At least, now you understand how much this little dessert means to me.  Unfortunately, I feel that you should know I have a saved database of way too many red velvet recipes so this won't be the last time.  I'll give you a break, though, and I'll try to bring something moderately healthy to the table for tomorrow.


Red Velvet Cake Roll

1 batch red velvet cake batter
1 batch cream cheese frosting

Preheat oven to 350F.

Cover a cookie sheet with a large piece of parchment paper.  Pour the cake batter on top.

Bake for 10-15 minutes.  Immediately following, pick the parchment up off of the sheet and set onto the countertop.  Roll the cake with the parchment so the roll does not stick together.  Allow cake to cool.

Once cooled, carefully unroll the cake and spread on a generous layer of cream cheese frosting.  Carefully re-roll the cake without the parchment paper.  Refrigerate.



Listening to:   Rihanna - We Found Love

Red Velvet Whoopie Pies

Me, again!

With more red velvet no less!

This time I'm making whoopie pies.  As you can see, I'm using the same recipe for each, which makes this incredibly simple to remember.  The consistency is perfect for different types of desserts.


Red Velvet Whoopie Pies

1 batch red velvet cake batter
1 batch cream cheese frosting


Preheat oven to 350F.

Dollop a heaping tbsp of batter onto a cookie sheet.  I ended up making about 40 because there is so much batter, but it will make 20 whoopie pies.

Bake 10 minutes.

Once cooled, take the cakes off the cookie sheet.  Turn one cake upside down and apply a generous dollop of cream cheese frosting.  Top with a right-side-up cake.



Listening to:   Whitesnake - Here I Go Again

Red Velvet Cupcakes with Cream Cheese Frosting

So, I thought maybe it would be interesting to show you a bunch of the different ways you can utilize a recipe for cake and frosting.  Yesterday I showed you a three-tiered cake, but today I'm going to show you cupcakes!

And since we've thoroughly established that I love red velvet, I'm going to use it as my first example!

Red Velvet Cupcakes with Cream Cheese Frosting

1 batch of red velvet cake batter
1 batch of cream cheese frosting

Preheat oven to 350F.

Insert 24 cupcake liners into two cupcake tins.  Use a large spoon or ice cream scoop to dollop the batter into each liner.  The liners should be about 2/3 to 3/4 full.

Bake for 15-20 minutes.

Once the cupcakes cool, remove them from the tin and ice them with cream cheese frosting.



Listening to:  Gavin DeGraw - Nice To Meet You Anyway

Red Velvet Cake with Cream Cheese Frosting

Dear Red Velvet Cake,

As you can tell by the fact that I'm writing a letter to a piece of dessert, I am going a little crazy today.  And, by today, I mean Valentine's Day, back when you were fresh and warm from my oven.  You see, I wasn't able to spend this almost-holiday with my True Love.  So I' made you instead, hoping that you would be my interim Valentine.

I'm not a sappy, gushy kind of girl, but I was hoping that this year would be slightly more romantic than the last.  You know, the night that my sweetheart and I got gussied up for dinner and a movie only to be interrupted by 'tones'.

Do you know what 'tones' are, Red Velvet Cake?  Well, 'tones' are loud, high-pitched noises that radiate from my Valentine's belt when bad juju strikes.  Therefore, my date - slash - my heroic firefighter ran out into the night leaving me standing alone in the mirror with a curling iron attached to my head.

This year, I spent February 14th over a hundred miles away from home.  And because of that, I turned to you, Sweet Red Velvet, to keep me company and reciprocate all my lovey-dovey emotions as only a decadent, brightly colored confection can.  And because you brought me so much sugary joy, I am spreading the word to all my friends about you in the hopes that you will bring joy to them as well.

Forever yours,
Chelsea


Red Velvet Cake with Cream Cheese Frosting
(adapted from The Confetti Cakes Cookbook)

3 1/2 cups cake flour
1/2 cup unsweetened cocoa (not Dutch process)
1 1/2 teaspoons salt
2 cups canola oil
2 1/4 cups granulated sugar
3 large eggs
6 tablespoons (3 ounces) red food coloring
1  tsp vanilla
1 1/4 cup buttermilk
2 tsp baking soda
2 1/2 tsp white vinegar


Cream Cheese Frosting
1 80z. brick cream cheese
1 stick butter
3 cups Confectioner's sugar
1/2 tsp vanilla extract




Preheat oven to 350F.


For the cake, combine the dry ingredients in a large bowl.  In a stand mixer, eggs, food coloring, buttermilk and vinegar.


Using a standmixer on medium-low, add the flour mixture to the wet mixture in small increments until thoroughly combined.  The batter should be thick.  Pour the batter into three greased 8" round pans.  Bake 40 minutes.


For the frosting, combine all ingredients in a stand mixer until smooth.  Alternate cake rounds and icing during the assembly, then ice the entire cake.






Listening to:   Def Leppard - Pour Some Sugar On Me

Oriental Salad

Yesterday, I brought you Beef Bulgogi.  I hope you made some just like mine because it was amazing.  I was in food heaven for approximately thirty minutes, slowly savoring each yummy bite.  Even my best friend was taking time to enjoy the food.  If you saw the size of the shovel he calls a spoon, you'd understand what a rare treat that is to watch.

When I offered up a plate with Oriental Salad, he was less than impressed with the suspicious-looking side dish in front of him.  I mean, let's face it, when somebody tells you there making you broccoli slaw and Ramen noodles, you might be suspicious too, right?

I actually got this recipe from his mother, but I suspect she's never made it for him judging by the aforementioned apprehension.  But the first time she made it for me, I loved it!

This salad goes well with the Bulgogi as well as a number of other Asian-influenced meals I've made.  Or you can do what I do, and just eats spoonfuls of salad out of the container while standing in front of the fridge,  Either way, it's delicious!







Oriental Salad

1 1/2 cups broccoli, julienne sliced
2 carrots, julienne sliced
1/2 cup green onion, finely chopped
1 package of Ramen noodles, without seasoning
2 tbsp slivered almonds
2 tbsp sesame seeds
1/2 cup Teriyaki Vinaigrette

Combine all of the ingredients in a large salad bowl.

One variation I've made with this is to substitute the Italian Dressing Mix in the vinaigrette with the seasoning packet from the Ramen noodles.



Listening to:   Automatic Loveletter - Parker

Beef Bulgogi

Soooo... a couple days ago, I introduced you to Venison Bourguignonne, a dish that is super close to my heart and stomach.  Today, I thought I'd whip up another hearty dish that I've made with both beef and game.

I first tried Beef Bulgogi while out for dinner at a Korean restaurant.  When I replicated it at home, I only had venison on hand, but I had equally spectacular results.  And since this is one of the few foreign dishes that both my Hubb and I can agree on, we have become quite adept at the art of Bulgogi.

Plus, this recipe is super easy.  A little time-consuming, yes, but since most of that time is spent waiting for the meat to marinate, I think it's a great dish to throw into the fridge while you're whittling down your 'Honey-Do' list.

Tomorrow, I'll show you a great little side dish I make that is not necessarily Korean-inspired, but does have an Asian flare that complements this dish perfectly.


Beef Bulgogi

1 lb. flank steak
1/2 cup Teriyaki Vinaigrette
2 tbsp sesame oil
1/4 cup diced green onion
3 tbsp minced garlic
1 tbsp sesame seeds
1/2 tsp red pepper flakes

Combine all ingredients in a marinating dish.  Refrigerate at least four hours.  I did this in the morning before work so it was ready for dinner.

On a hot grill (I used indoor grill, but outdoor grill is best) and cook until to desired doneness.  I like mine medium-well with a healthy amount of char, so I cooked each side for 3-4 minutes.



Listening to:   Cartel - Lose It

Taco Salad

Remember when I made Tater Tot Casserole?

I know, I know, not my finest hour.  But the relative ease of preparing a delicious side dish with pre-assembled, pre-cooked pieces of potato seemed like a really easy and nifty idea.

So much so, in fact, that I brought you another easy and nifty idea.  As you're going to learn, I love nacho-flavored chips, specifically a brand that comes in a red bag that I will leave nameless... they are my one, true vice.

However, I'm preparing to give them up for Lent.  Don't ask me why, since I'm not a practicing Catholic, but I have always celebrated Lent by giving up something valuable until Easter.  And since I've tried and failed several times to give up chocolate and soda, I'm going to go for the nacho tortilla chips and reclaim a sliver of my willpower.

Anyway, I am making this salad one last time because I love it so, so much.  It's such a good comfort food and incorporates some of my most favorite flavors.  I got the recipe from an old high school coach during our post-season team BBQ, and I've been hooked every since.

And, I get to call it a salad because it has lettuce in it.  That makes this almost like a health food, right?






Taco Salad

1 lb. lean ground meat (I use beef or turkey)
1 packet taco seasoning
2 tbsp butter
1/2 head of lettuce, roughly shredded
3 tomatoes, roughly chopped
2 cups Mexican-style shredded cheese
4 cups Nacho-flavored tortilla chips
1 1/2 - 2 cups Catalina dressing

Saute ground meat in butter on medium hear until browned.  Drain excess fat and pour in taco seasoning.  Allow meat to cool in refrigerator.

Prior to serving, combine meat, lettuce, tomatoes and cheese in a large bowl.  Pour in Catalina dressing and mix to coat the salad.  Serve with chips or add the chips to the bowl and serve.



Listening to:   YMCA - Macho Man

Sweet Coleslaw

So, yesterday, I briefly mentioned that I ate pulled goose.  And let me tell you how absolutely delicious it was.  And how much I wish I could put that recipe up here for you to try.

Sadly, I have no goose.  And, though I'm currently begging my brother to take up geese hunting as his next big hobby, I don't see any goose meat making its way into my refrigerator any time soon, seeing as how he's my #1 source for wild game.  So, I'm going to give you half of my recipe for amazing pulled meat sandwiches: coleslaw.

Now, in my head, I think coleslaw is pretty straightforward.  But, being that I am the eternal overcomplicator, I made it way more extravagant than I originally anticipated.

Luckily, it worked!  I played around with different ingredients and got a very helpful tip from my local fire department's Ladies' Auxillary.  From there, I concocted the best coleslaw I've ever eaten.

The secret ingredient is cherry juice.  The mayo and cherry juice combine to form the palest shade of pink, but the taste is so sweet and tangy.  It went perfectly with the pulled goose my friend made as well as with some fried white fish.  And, it will no doubt go with any meat you pair it with.

If you don't mind, go make this right now so I can go stand in front of my fridge and eat my leftovers.







Sweet Coleslaw

1 small head cabbage, shredded
3 carrots, shredded
1 red onion, shredded
1 cup mayonnaise
1/4 cup cherry juice (I used the juice from a jar of maraschino cherries)
1/4 cup apple cider vinegar

Combine all ingredients together in a large mixing bowl.

You may wish to adjust the sweetness a bit more by adding 1-2 tsp of white sugar.  Or, you may elect to throw in a few finely diced cherries with the coleslaw.



Listening to:   Nickelback - Far Away

Venison Bourguignonne

Most people are absolutely appalled by the idea that I don't eat ham or bacon.  But, I happen to think I more than make up for it with my love of all things wild and gamey.  

I grew up eating mostly just venison, but I'm a huge fan caribou, elk and buffalo, too.  Over the weekend, I enjoyed my first pulled goose sandwich with coleslaw, so I'll probably be bringing something similar to the site soon.  I want to explore the possibilities of cooking wild game and the different ways to eat it.  I'm sure a lot of people will be very reluctant to try, but I can assure you that I stood in your shoes not long ago.  But now that I've tried different types of wild game, I'm hooked.

So I'm finally bringing you some of my favorite dishes with game meat.  And, since I'm such a sweetheart, and I know that the idea of venison makes you a little nervous, I started with one of my favorites.  

Venison Bourguignonne, also known as "venison on noodles" in my house, is so tasty that even a newcomer to the world of wild game will be impressed.  And if you're still unsure, you can definitely substitute in beef.  I've done it before and used flank steak with equally fabulous results.

Venison Bourguignonne

4 cups cooked egg noodles

2 tbsp olive oil

1 lb. venison steak, sliced in strips or cubed

1 medium white onion

1 red bell pepper, chopped

3 tbsp minced garlic

2 celery stalks, chopped

2 carrots, chopped

2 tomatoes, diced

1 cup Madeira wine

1 pint beef broth

1 tsp cornstarch

1 tbsp dried parsley

1/2 tsp red pepper flakes

1 tsp basil

Saute onion, bell pepper, celery and carrots in olive oil for 5-7 minutes over medium heat.  Add garlic, pepper flakes and venison.  Cook venison for 2-3 minutes each side.  Add the tomatoes and beef broth.  Bring the broth to a boil.

Reduce to low heat and simmer.  Add the wine and continue simmering for 10 minutes.  Add cornstarch and stir while sauce thickens.  

Add the parsley and basil.  Serve over egg noodles.

Listening to:   Pink - Perfect

Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies.

Where have you been all my life?

Seriously, I did not know this existed.  I'm sure everyone else did.  But not I.  And if you learn anything about me through this experience, it is that I have a million favorite foods.  Yes, it's an exaggeration, and yes, I am dramatic.  But give me a savory flavor, and I will eat on a sandwich, pizza or pasta.  Give me something sweet, and I'll take it in the form of truffles, cake rolls and cupcakes 'til my hands fall off.

So when I found out that I could combine my absolute love of cheesecake (ahem, see Vanilla Bean Cheesecake), and my unwavering obsession for red velvet ... well, I was speechless.

So, even though I'm not supposed to be eating sweets, I think I'll make room in my diet for these sweet treats.  A day chock full of salad is a small price to pay to come home to these brownies.

Red Velvet Cheesecake Brownies

(adapted from Sweet Pea's Kitchen)

Red Velvet Brownies

1 cup butter

1/2 cup cocoa powder

1 1/3 cups flour

2 cups sugar

4 eggs

4 tsp red food coloring

1 tsp vanilla extract

Cheesecake

2 8oz. bricks cream cheese

3/4 cup sugar

2 eggs

1 tbsp butter

1/2 tsp vanilla extract

Preheat oven 350F.

On a double boiler, melt the butter and chocolate.

In a stand mixer, combine sugar, eggs, vanilla and food coloring.  Alternate by adding half of the flour amount, then the chocolate mixture, then the rest of the flour to the mixer.  Spread the mix into the bottom of a greased 9x13 pan.

In large bowl (or clean stand mixer), combine cream cheese, sugar, vanilla and egg.  Once smooth, dollop the cream cheese mixture over the brownie mixture.  Keep them carefully separated if possible.  If not, improvise by running a knife through the mixes to create a marbled appearance.

Bake for 40-45 minutes.  Insert a knife through the center, and if it comes out clean, it's done.

Listening to:   Katy Perry - Fingerprints

Vanilla Bean Cheesecake

I hope you all are able to enjoy this "holiday" with the ones you love.  And, if you can't, like me, make up for it by throwing a special rain-check day when you can.  For me, that means I'll be expecting this coming weekend to contain lots of flowers and candy and puppies and kittens.

Just kidding.

Actually, I'm not a big celebrator of February 14th.  I wouldn't go as far as to say I'm Anti-Valentine, but I think it's because I'm lucky enough to be with a guy who appreciates me and treats me special on a nearly-consistent basis.  [Insert 'awwws' here].  Call me crazy, but it's the spontaneous displays of affection 'just because' that really set my heart aflutter.

So when my Hub asked me what I wanted for Valentine's, I was kind of caught off-guard.  I hadn't thought about it.  I knew I was probably going to get him something related to the New York Giants, but I hadn't thought of myself.

Let's see.  Flowers?  Pretty, but temporary.  Candy?  Not on this girl's diet, thanks.  Jewelry?  Not my style.  Kitten?  Got one.  Puppy?  Yes, please!  But, oh wait, my lease doesn't allow pets.

And then, the absolute, most random thing came out of my mouth.

Vanilla Bean Cheesecake.

What?  I don't get me.  I know this thought stemmed from a conversation I'd had earlier in the day about cheesecake flavors, but who knew deep in my unconscious that I was craving vanilla bean cheesecake so badly?

So, long story short (not really), I'm getting Vanilla Bean Cheesecake for Valentine's Day.  Since I'm getting my little slice of vanilla heaven from a waitress this weekend, I thought I'd share I recipe I tried last year, with FANTASTIC results.  It's perfect and tastes like something straight out of a gourmet restaurant.

Happy Valentine's Day!


Vanilla Bean Cheesecake
(adapted from Kraft)

Crust
1 1/2 cups crushed graham crackers
1/4 cup sugar
1/3 cup butter, melted

Filling
3 8oz. bricks of cream cheese
1 cup sour cream
1 cup sugar
3 eggs
2 tbsp butter
1/2 tsp vanilla
1 vanilla pods

Topping
2 cups Frozen whipped topping
2 tbsp Confectioner's sugar
1 tsp vanilla extract

Preheat oven 350F.

Combine graham cracker crumbs, butter and sugar.  The mixture will feel a bit wet and clumpy.  Pack the mixture into a 8" springform pan.  Make sure to pack it into on the sides too.

For the filling, use a stand mixer to combine the cream cheese, sugar, sour cream, extract and all the beans out of the vanilla pod.  Add the eggs one at a time.  Pour the mixture into the graham cracker crust.

Bake for 1 hour.  Then allow the cheesecake to cool completely.  Refrigerate for at least six hours prior to serving.

To make the topping, fold together the whipped topping, sugar and vanilla.  Dollop into a slice of cheesecake prior to serving.

Tip: Keep the vanilla pod and place it in a small jar of sugar for 7-10 days to make vanilla sugar.



Listening to:   Miranda Lambert - Gunpowder and Lead

Ten Vinaigrettes

Yesterday, I gave you my version of Italian Dressing Mix.

I got to test out my cruet on a real homemade DIY version of Italian dressing, and it was sooo good.  Yes the extra O's are intentional.

So now that I've got the basis for my deliciously, delectable vinaigrette, I've decided to veer off of the beaten path to try some other variations. 

These are also great because they double as a marinade.  So, you can enjoy them on meat and veggies!

Ten Vinaigrettes

(adapted from Good Seasons)

Vinaigrette Base

1/2 cup oil 

2 tbsp Italian seasoning

1.  Original Italian Vinaigrette

1/4 cup white vinegar

3 tbsp water

2. Raspberry Vinaigrette

1/4 cup raspberry vinegar 

3 tbsp water

2 tbsp raspberry jam

1 tsp dijon mustard

3. Orange Tarragon Vinaigrette

1/4 cup Tarragon vinegar (use Cider vinegar if needed)

3 tbsp orange juice

1 tsp orange zest

4. Lemon Dill Vinaigrette

1/4 cup white vinegar

3 tbsp lemon juice

1 tbsp chopped dill

5.  Chipotle Lime Vinaigrette

1/4 cup apple cider vinegar

3 tbsp lime juice

1 tbsp adobo sauce (add 1 minced chipotle if desired)

1 tsp lime zest

6. Teriyaki Vinaigrette

1/4 apple cider vinegar

3 tbsp soy sauce

1 tsp molasses

7. Champagne Vinaigrette

1/4 cup champagne vinegar (use white wine vinegar if needed)

3 tbsp white grape juice

1 tbsp Dijon mustard

8. Balsamic Vinaigrette

1/4 cup balsamic vinegar

3 tbsp water

9. Pear Vinaigrette

1/4 cup white wine vinegar

3 tbsp pear puree

1 tsp sugar

10.  Dijon Mustard Vinaigrette

1/4 cup white wine vinegar

3 tbsp water

1 tbsp dijon mustard

Listening to:   Missy Elliot - Lose Control

Italian Dressing Mix

So, let me tell you what I did yesterday.

I went out to the grocery store (again), and found a cruet.  You know, those fancy glass containers that you use for do-it-yourself dressings and vinaigrettes.  Out of curiosity, I bought one, along with a few packets of seasoning.  I made up a quick batch using the directions on the packet.

First, I ate some salad with the dressing.  Then I poured a little on some chicken and stored it away for a little marination-time.  Then I boiled up some pasta.  Then I cooked the chicken and served it with a side of pasta salad.

To say that I was thoroughly impressed with my new homemade salad dressing is a bit of an understatement.  I mean, I'm sure in the back of my head, I knew it could be done.  But as far as I was concerned, salad dressing was not something on my list of foods to tackle.  It tastes pretty good just the way it comes from a grocery store.

But now,  I'm intrigued by this new concept.  If you understood my absurd obsession with bleu cheese dressing, you might sympathize more with me.   Up until now, creamy and cheesy and tangy was it.  But here I am, daydreaming about the limitless possibilities of Italian dressing...

You're thinking, 'get a hobby?'  Well, I thought this was a hobby.  Maybe I need two.

But for now, I'm wondering what else this fancy new cruet can do?  Is there more to life than plain italian dressing?  What else can I mix with oil and vinegar?

If this is to be a true Foodie mission, then I'm going to have to try to start from scratch, starting with the italian dressing seasoning.  Here's a recipe I devised for a quick Italian dressing mix.  You can multiply the recipe if you're into saving some for later like I did, but this recipe will earn you one cruet's worth of deliciously zesty Italian dressing.


Italian Dressing Mix

2 tbsp parsley flakes
1 tbsp ground oregano
1 tsp dried basil
1/2 tsp thyme
1 tbsp sugar
1 tbsp garlic salt
1 tbsp minced onion
1/4 tsp red pepper flakes


Combine all ingredients in an airtight container until ready to use.

Note:  I add salt and pepper after I combine the mix with olive oil and vinegar to avoid over-salting.



Listening to:   Lenny Kravitz - American Woman

Boston Cream Strata

Oops.  Someone went overboard in the baking aisle this week.

While I'm trying to eat healthy and yadda-yadda-yadda, I cannot explain how I bought twice the intended amount of almost all the ingredients for Nanaimo Bars.  I'm sure I could whip up another batch if I wanted to, but that seems like it would be the opposite of healthy, responsible eating.

Instead, I figured I'd make something an immeasurably tiny bit healthier.  Maybe.

And before you put on your cranky pants, I want to assure you that making authentic Boston Cream Pie with authentic Boston Cream is on my definite To-Do list.  So, if you are taken aback by the relative ease of this dessert because of the pudding mix, you are welcome to substitute in the real deal.  But if you wake up some days tired and groggy, like I do, and you're too lazy to change out of your pajamas, like I am, but you're craving something gooey and chocolatey, like I was, this recipe is a definite winner.

A good friend of mine has made this cake a couple times now, but it's always been a hit.  The Hubbs has specifically requested it at several social gatherings, including last week's Super Bowl.

As fate would have it, many ingredients I bought this week fit in perfectly with this Boston Cream Strata.  I'd take credit for indulging in another sweet-tooth fantasy, but I'm thinking that Destiny clearly wanted me to make this, or else I wouldn't have had all the ingredients so readily available.

I blame Destiny.



Boston Cream Cake

2 boxes graham crackers
2 boxes instant French Vanilla pudding mix
1 16oz. tub of frozen whipped topping
3 - 3 1/2 cups of milk
1 cup semisweet chocolate chips
1/2 cup butter
3 cups Confectioner's sugar
1/4 tsp Espresso powder

Combine pudding and milk.  Whisk mixture about 2-3 minutes.  Gently fold in the whipped topping.  Chill in the refrigerator.

Line a 9x13 pan with one layer of graham crackers.  Spread 1/3 of pudding over the top.  Repeat this layering two more times.  Finish with one more layer of graham cracker on the top.

In a double boiler, melt the butter and chocolate together.  Once melted pour over the Confectioner's sugar.  Add the espresso powder and stir until everything is well-combined.  Pour the chocolate over the top layer of graham crackers.

Allow the chocolate to set in the refrigerator before serving.  You want the graham crackers to soften and the chocolate to cut cleanly into squares.



Listening to:   Theory of a Deadman - Bad Girlfriend

Cream of Cauliflower Soup

Why does it have to be 19 degrees outside?????  Ughhh!!!

......

Sorry, I had to get that little bout of whining out of my system.

I love winter.  I love frolicking in snow.  I love snowmobiling.  I love ice fishing.

What I do not love is being away from home in a location that has no snow or ice, only frigid cold.  And for someone who loves winter, I happen to hate being cold.

So, here I was, alone and shivering.  And just as I was about to reach into my closet to grab a sixth sweater, I decided that I was going to start heating from the inside out.  So, I grabbed the head of cauliflower out of the fridge and hacked away to bring you, and I, this lovely concoction.

The Hubbs and I are both crazy about cauliflower.  Don't ask my why, but we have spent more than one lazy afternoon cuddling on the couch, watching TV, and snacking on cauliflower florets dipped in spicy ranch dressing.  Or, more than one lazy evening (AKA 'Date Night' but I'm tired from work and don't want to change out of my elastic waist-banded comfy pants) where we forgo attempts to make dinner by chowing down on Roasted Cauliflower.

Now that I'm armed with a hankering for cauliflower and a survivalist need for warmth, here comes Cream of Cauliflower Soup!

Cream of Cauliflower Soup

(adapted from Taste of Home)

3 tbsp butter

3 tbsp flour

1 white onion, finely diced

3 garlic cloves, minced

1 pint chicken broth

1 head cauliflower, chopped or cut into small florets

4 cups skim milk

3 cups cheddar cheese

Saute the onion and garlic in butter on medium heat until onions are translucent.

Stir in the flour.  Once all the flour is mixed in, add the chicken broth.  Bring the mixture to a boil, stirring consistently.  The soup will thicken some.

Once a boil is achieved, reduce to medium-low and add cauliflower.  Simmer for 3-5 minutes while cauliflower softens.  Add the milk and cheese and cook until cheese is fully melted.

Serve as is or you can puree the mixture in a food processor for a different texture.

Listening to:   LeAnn Rimes - Blue

Tater Tot Casserole

This is my life.

I'm venturing out into the world wide web, desperate to earn my Foodie badge of honor, and all I've got to bring to the table is tater tots.

Now, don't get antsy just yet.  As much as I would like to say I love all things natural, gourmet, artisanal, etc., I also believe in reinventing bad food and making it creative and fun.  After all, the point of cooking, to me, is to get a smile at every table setting.  And since my #1 Hubbalubba-kins has a palate that rivals a kindergartener at snack time, my freezer contains everything from Hot Pockets to tater tots.

So, what's a girl to do?

I say, make tater tot casserole.  It's taters, classed up a bit.  And yes, if you're heart desired, I am absolutely positive real potatoes would work in this recipe.  But I've got tots.  So you're getting tots.

In all actuality, I think this recipe is creative.  And kids, or even grown-up kids, would love this.  And don't worry, this temporary insanity will only last the rest of the day.  Tomorrow, I'll try like the dickens to bring you something a little more, ahem, classy.

Tater Tot Casserole

2 lb hamburger

1 medium white onion, finely diced

3 cloves garlic

1 cup celery

1 cans of cream of mushroom soup

1 cup sour cream

2 cups shredded cheddar cheese

1 bag tater tots

2 tbsp olive oil

Preheat 350F.

In a large skillet, saute onions, celery and garlic in olive oil on medium heat until the onions are translucent.  Add the hamburger and let it brown.  Drain any excess fat or grease.

Mix in the soup and cheese.  Stir on medium-low until everything is smooth and mixed well.  Pour mixture into a 9x13 pan.

Line the tater tots in a single layer on top of the mixture.

Cook for 20-25 minutes.

Garnish with chopped green onions.

Listening to:   The Police - Roxanne

Nanaimo Bars

I need sweet.

I'm craving it.  Maybe because I'm still in what I call "training mode" for a 5K run.  Maybe I'm finally over all the savory dips I made this weekend.  Maybe it's from the tangy goodness I enjoyed last night in the form of Chicken Spiedie.  I can't quite tell you why I woke up this morning with the urge to eat boatloads of sugar, but it happened.

So, if you're me, and you're craving sweets while consciously aware that it could be a LONG while before you're next fix... you're going to go all out.

Therefore, I broke down, cursed my non-existent willpower and made Nanaimo Bars.

These bars contain almost all of my favorite food groups.  There's chocolate, walnuts, vanilla, graham crackers and coconut, and it's all in one little, or large, no-bake square.

God bless Canada.


Nanaimo Bars

Crust
1/2 cup butter, melted
1/4 cup sugar
1/3 cup cocoa powder
1 egg
2 cups graham cracker crumbs
1 cup shredded coconut
1/2 cup chopped walnuts

Pudding Layer
1/2 cup butter, melted
2 tbsp milk
2 tbsp vanilla pudding mix
1/2 tsp vanilla extract
2 cups Confectioner's sugar

Chocolate Layer
1/2 cup semisweet chocolate chips
1 tbsp butter


For the pudding layer, combine butter, milk, Confectioner's sugar and pudding.  Beat the mixture on medium for 2-3 minutes.  Chill in the refrigerator.

Use a double-boiler to combine butter, sugar and cocoa powder.  Gradually incorporate the egg.  Once the mixture becomes thickened, remove from heat and add the walnuts, coconut and graham cracker crumbs.

Using the double boiler again, melt the chocolate and butter until smooth.

Spread the thick graham-cracker/coconut mixture into the bottom of a 8" square pan.  On top, spread on the pudding mixture.  Top with melted chocolate.  Garnish with a little extra shredded coconut.



Listening to:   The Beatles - Baby, You Can Drive My Car

Chicken Spiedie

I miss summer.

Swimming, shorts, sunny skies, air conditioning... if there were no such thing as humidity, it would be the most perfect time of year.

Plus, I'm a huge fanatic about grilling.  No, I can't grill anything myself.  And if I tried, my Hubbalubba would probably forbid me from entering a ten-foot radius of his personal cooking domain.

But, I love the food that comes off the grill.  I love the moist meat, tender veggies, smoky flavor and crispy char marks that come with cooking food over an open flame.  So much so, in fact, that I frequently need to bust out indoor grill for cooking a warm, summery meal, even in the dead of winter.

Immediately, I thought of a Binghamton classic:  Spiedies.  Pronounced "speedy", this dish incorporates my favorite things.  Crusty italian bread and moist, marinated chicken fresh from the skewer.  I like to include vegetables with mine, too.

This sauce is easy to make and is based on the famous Spiedie sauces found in Binghamton, NY.  And, the longer you marinate, the better the flavor.  You can substitute the chicken with any meat, but it's recommended to use pork or lamb.


Chicken Spiedie

1 lb. chicken breast, cubed
1 cup cauliflower florets
1 cucumber
1 cup grape tomatoes
1 cup pearl onions
1 loaf of Italian bread

Spiedie Sauce
1 cup vegetable oil
1/2 cup apple cider vinegar
1/4 cup lemon juice
4 garlic cloves, minced
1 tbsp dried parsley
1 tbsp oregano
1 tbsp basil
1 tsp paprika
1 tsp salt
1/2 tsp dried mint
1/2 tsp pepper

Combine all sauce ingredients.

Place chicken in a plastic zip bag with enough marinade to coat the chicken.

Place vegetables in a second bag with the rest of the marinade.  You may elect to set a little marinade aside to pour over the meat after cooking.

Let meat and vegetables marinate for up to three days.

Spear chicken and vegetables onto metal skewers and cook over grill.

Serve on the skewers.  Use a slice of Italian bread to pull the meat or vegetable from the skewer.



Listening to:   Chris Young - You

Balsamic Bruschetta Pizza

How'd you guys like that Super Bowl last night?

Me, I was pretty satisfied with the outcome.  I mean, I'm not a Giants fan, if only for the sole reason that all my New York friends love NYG and it's simply no fun for me to agree on sports with them.

I'm just an Anti-Patriots fan, really.  No offense to any New England fans, but I feel about your team how I assume you feel about the Steelers.

All football aside, I had an absolutely wonderful weekend with friends and loved ones.  There was way too much food, and because of that, I a) gained 17 lbs., and b) had no time to make this pizza for the big party.

So, I had to wait and make it today, but it turned out to be a blessing in disguise because once I made it, I decided I did not, in any way, want to share this with anyone.  I know, I'm selfish.  But, make this and I think you'll start to understand me a bit more.

The idea for this pizza came to me after a couple experience with a balsamic bruschetta.  On one occasion, the balsamic vinegar was included with the bruschetta in its raw form, and it was heavenly.  Then, I had traditional bruschetta with a balsamic syrup.  That was beyond heavenly.

Oh, and then I tried the bruschetta and balsamic syrup on pasta.  After that, I decided that this combination could pretty much work on any grain-based carbohydrate I could think of.  And, thus, the idea of pizza popped into my head.  And, after chopping and dicing my way through what felt like a bazillion tomatoes this weekend, I set some aside for bruschetta-making.

One word of advice:  As a novice, I'm not qualified to state outright that this will happen every time, but for me, the balsamic syrup gave off a very magnified vinegar smell as it cooked.  Next time, I may elect to try and open windows or get a fan going to disperse the smell a bit quicker.


Balsamic Bruschetta Pizza

1 Pizza Dough
1 1/2 cups diced Roma tomatoes
1/2 cup crushed tomatoes
8-10 basil leaves, finely chopped
3 cloves garlic, minced
1/4 cup olive oil
2 cups mozzarella cheese
1 cup Balsamic vinegar
1 tbsp sugar


Preheat oven 450F.

Prepare dough as instructed.  Lay out on a cookie sheet or pizza stone.

Combine the Roma tomatoes, crushed tomatoes, basil, garlic and olive oil in a bowl.  Spoon over dough.

Cover with mozzarella cheese.

Bake 7-10 minutes or until crust becomes golden brown and cheese bubbles.

For the glaze, combine the vinegar and sugar in a saucepan over medium heat.  Bring to a boil, then simmer on medium-low heat, stirring constantly.  The mixture will become thick and syrupy.

When the pizza comes out of the oven, drizzle the balsamic syrup over the top of the pizza.  If you prefer, you can omit the syrup and add 1-2 tbsp of balsamic vinegar to the bruschetta mixture before baking.



Listening to:   Madonna - Vogue

Guacamole

Another easy dip to make for SUPER BOWL SUNDAYYY!


Guacamole

2 avacadoes, peeled and cored
1 - 1 1/2 cups Pico De Gallo



Take 1/2 cup of pico de gallo and crush it into a paste.  I used a mortar and pestle for this.  Add to the cup of pico de gallo.

Combine with the avocadoes in a bowl and stir.  You may also add ingredients into a food processor and combine to desired consistency.



Listening to:   Hank Williams Jr. - Are You Ready For Some Football?

Pico De Gallo

I've been off and preparing for Super Bowl weekend all weekend so I haven't posted on here daily like I should be.  But, I promise I didn't forget about you.

In fact,  in addition to all the aforementioned dips I whipped up for Sunday night, I made a couple extras on a whim that I thought I'd share with you.  Easy and quick and available in a jar.  But 1,000,000% better when it's homemade.

Pico De Gallo

2 cups finely chopped tomatoes

2/3 cup finely chopped red onion

2 seeded jalapenos, minced

1 tsp minced garlic

1/4 cup lime juice

1/4 cup fresh cilantro

Salt & Pepper to taste

Combine all ingredients in a large bowl and stir.

This is great on burritos, tacos and fajitas because it is spicy without being wet and making the shell soggy.

Listening to:   Matchbox 20 - 3AM

Twice Baked Potato Dip

I can't believe I'm posting this recipe.

Not because I don't love it.  And I trust that you'll love it too.  The taste factor is unanimous.  And even with this version it's tasty, despite missing one, apparently critical, ingredient.  I promise.  But I can tell that the name Twice Baked Potato is going to conjure up a flavor memory in your mind that does not exactly coincide with what you're going to find here.

You see, I don't eat bacon.  And I know that the sheer thought of such a thing makes me a weird freak or garrish monster of a human being in your eyes.  But, I don't eat swine.  Never have.  Most likely, never will.  I'm just not a fan of any form of pig meat.

No sausage.  No pork.  No pepperoni.  No ham.  And absolutely, no bacon.

But, I can surrender to the idea that bacon is a staple of the well-known twice-baked potato, and should therefore be included in a twice baked potato dip.  So I've written the recipe as I have made it for myself.  Should you choose to add bacon, I won't stop you.  Or judge you.  Just understand that this dip tastes just the way me, myself and I are used to twice baked potatoes.

Now that we've gotten that disclaimer out of the way,  I can tell you that I have been drooling over this computer because of the fact that I type with two hands and have nothing available in which to dunk a potato chip into this amazing dip sitting right next to me.  I can already tell that this bowl will not make it to Super Bowl Sunday, just like everything else this week.  You know, someday I need to stop snacking on appetizers long enough to think about making a real, traditional meal again...


Twice Baked Potato Dip

1 8oz. brick of cream cheese
1 cup sour cream
2 cups cheddar cheese
1/4 cup diced green onions
1 tbsp Frank's Red Hot
Salt & Pepper to taste

Combine all ingredients together and serve in a bowl.

I've been eating this with Low Sodium Potato chips, but will be serving these on Super Bowl Sunday with a heaping helping of hot waffle fries.  Yum!



Listening to:   The Maine - Jenny

Beef Stroganoff Dip

Here's another dip for your Super Bowl collection.  I originally set out to make Weasel Dip, which consists mainly of cream cheese, sausage and tomatoes.  But I found myself hitting the breaks for two major reasons.

One, I don't eat sausage.  And, for the sake of argument, I could have used ground beef in its place, but I felt that a substitution may dishonor what Weasel Dip is supposed to represent.

And two, I really don't know what Weasel Dip is supposed to represent.  What is the weasel?  I know it's an animal or possibly a person of low moral character.  But why is it in the name?

I'm stumped, but the point is, I've decided to head in a slightly different direction with this dip.  I'm keeping the ground beef and the cream cheese, but I'm adding a few more flavorful ingredients to make this into a Stroganoff-y sensation.

Plus, the Hubbalub loves Beef Stroganoff, so I know he'll devour this up.



Beef Stroganoff Dip

1 8oz. brick of cream cheese
1 cup sour cream
1 lb ground beef
1/2 cup white onions, thinly diced
2 garlic cloves, minced
1 cup diced mushrooms
1/4 cup red wine (optional)
2 tsp worcestershire sauce
1 tsp dry mustard

Saute the onions and garlic in a large pan until the onions are fragrant and translucent.  Add the mushrooms and wine.  Then add the beef, worcestershire and mustard.  Cook the beef until there are no longer any pink bits.  Stir occasionally.

Off the heat, add the sour cream and stir.

With the cream cheese, you can either spread it into the bottom of a serving dish and layer the beef mixture on top, or you can mix it into the beef mixture and serve.



Listening to:    The Band Perry - If I Die Young

Seven-Layer Burrito Dip

What's worse than seven-layer dip?

How about everything on the planet... because I am almost not exaggerating when I say it is the most amazing thing in the word.  It has fully taken over my eating schedule.

Breakfast: Dip.  Lunch: Dip.  Mid-Day Snack: Dip.  Dinner: Dip.  Bedtime Snack: Dip.  Middle of the Night Food Craving: Dip.  Repeat.

Diet of Champions, folks.

So, when I went to the fridge today and found that my Mediterranean Seven-Layer Dip had only survived a mere forty-eight hours, I was distraught.  I mean, did you see that recipe?  There's gotta be like twelve pounds of food in there, or something.  And it's gone... all gone.

So, now I'm onto the next big and bad layered dip I could find.   Trust me, I'm going to get to a traditional taco dip sooner or later, but I've been trying to perfect my own Taco seasoning.  Until that happens successfully, you're getting burritos.

More specifically, burrito dip.





Seven-Layer Burrito Dip

1 8oz. brick of cream cheese
1 cup sour cream
2 cups Chipotle Chicken Barbacoa
1 1/4 cup rice
1 cup Mexican-style cheese
1 tsp cumin
1 cup Pico De Gallo
1 cup Guacamole
2 cups shredded lettuce
1/2 cup fresh diced tomatoes


Preheat oven 350F.

Mix cream cheese and sour cream together.  Spread into the bottom of casserole dish.

Spread the chicken barbacoa over the cream mixture.

Boil the rice and drain.  Fluff up the rice and add cheese and cumin, stirring until the cheese melts throughout the rice.  Pour over chicken.

Top with a layer of pico de gallo.  You can use any homemade or storebought salsa here as well.  Follow with a layer of guacamole.

Next, place shredded lettuce over the top, followed by the remaining 1/2 cup tomatoes.  Garnish with cilantro.

You can serve this with tortilla chips, but I prefer toasting up some flour tortilla wraps.  I cut them like a pizza into little pieces and toast under the broiler for 5-10 minutes, or until they get a little browned and rigid.



Listening to:   Motion City Soundtrack - Pulp Fiction