Cabbage Salad

Up until a few years ago, I would not even consider eating cabbage.

Egg Rolls?  No thanks.

Corned Beef and Cabbage?  Not even the Irish in me could stomach that.

Cole slaw?  I don't trust it.

Cabbage salad?  Is that the same thing a cole slaw?

I'm so confused.

When my parents decided to start up a garden of goods a couple years ago, they found themselves with an over-abundance of cabbage.  All of the sudden, I was the owner of four heads of cabbage.

I was skeptical at first, but once I started experimenting with different recipes that would make cabbage a little less cabbage-y.  I found that when I could control the ingredients, I could make cole slaw and cabbage salad that I would actually eat!

Which brings me back to my previous question.  What is the difference between cabbage salad and cole slaw?  I was kind of under the impression that cole slaw was actually a translation of cabbage salad from another language.  If you've ever pondered this question, I will offer you a suggestion that has worked well for me.

I tend to label sweetened mayonnaise-based dishes as cole slaw.  It's usually the kind of slaw found in barbeque territory.  Cabbage salads, to me, are oil and vinegar-based versions.  It's lighter and tangier and works well as a side or inside sandwiches.  These may not be the official definitions, but it helps me delineate between the two.

So, now that I've given you my cole slaw recipe, here is my oil and vinegar cabbage salad!




Cabbage Salad

1 head of white cabbage
1/2 head red cabbage
1/4 cup vinegar
2 tbsp oil
1 tbsp sugar
Salt & Pepper


Slice the green and red cabbage into small strips.  Toss in a bowl with the rest of the ingredients.

Serve cold.




Listening to:   Jason Aldean - Why Do I Do That To You

Monkey Butter

It's no secret that I like pina coladas.

By now, you've realized that I've got a ton of pina colada recipes to share.  And, since coconut is one of my all-time favorite flavors, using it in recipes is no difficult task for me.

Only in the last few years have I developed a taste for pineapple.  I still can't choke down a ring of fresh pineapple, but I do enjoy a nice caramelized chunk fresh of the grill.  They also make an appearance in several desserts I enjoy.  Obviously, I'm a fan of pineapple in my drinks.

So, when I learned about monkey butter, I knew it was something I had to try.  The flavor of pineapple and coconut, together with bananas make this spread a perfect tropical trifecta.

This spread is so sweet and fruity, and it goes so well on top of a slice of sweet pound cake.  I'm sure it works on other things, but that's all I had on hand.  I feel like I need to go bake a whole batch of muffins just so I can eat them with monkey butter.  Or, maybe as a filling inside cupcakes.  The ideas are endless.

Make this ASAP!



Monkey Butter

6 bananas, peeled and mashed
3 cups fresh pineapple
1 cup flaked coconut
4 cups sugar
1/4 cup lemon juice


Place all of the ingredients in a large pot.  Bring the mixture to a boil, then reduce to a simmer for 15-20 minutes, stirring occasionally.

Can the mixture into 4 sterilized pint jars.  Keep in a cool, dark place until ready to use.




Listening to:   The Beach Boys - Surfin' In The USA

Pulled Venison with Root Beer BBQ Sauce

Um...

I don't know what to say.

Except that, I've been eating this venison on a crusty bun with coleslaw for, let's see, three days now.  Two to three times daily.

More root beer ingestion from this recipe than ever in my whole life.

I. Can't. Stop.

Here's the thing.  I know there are not a whole lot of folks out there who truly appreciate venison.  It's something you either love Love LOVE, or hate Hate HATE.

I love.

Most people can't get past the game flavor.  Personally, that's my favorite part.  That, and the miniscule amount of fat in the meat that makes me feel better about eating a pound at a time.

The root beer in this recipe actually takes away most of that gamey taste that might ordinarily steer you away.  In fact, I think if I were doing a blind taste-test, I'd barely be able to discern between venison and beef.

It's a favorite of mine to pull out when I'm hosting a group of people for dinner.  Even people who don't usually eat wild game will rave about this venison.

Can't wait to hear what you think!



Pulled Venison with Root Beer BBQ Sauce
(inspired by my mom)


1 lb. venison roast
1 24oz. bottle of root beer
2 cups Barbeque Sauce

Hamburger buns
Cole Slaw



In a slow cooker, combine the venison roast with 2 cups of root beer.  Cook for 4-6 hours.

Use a fork to pull the venison apart into small strips.

In a saucepan, bring the last cup of root beer to a boil.  Reduce to a simmer, and reduce by half.  Pour the root beer glaze into the barbeque sauce and stir.

Add the barbeque sauce to the pulled venison and mix.

Serve warm on hamburger buns with coleslaw.




Listening to:  Jack Johnson - Banana Pancakes

Poutine Grilled Cheese Sandwich

Ok, so I don't always eat healthy.

Sue me.

Don't really.  I have nothing to offer you but this completely bad-for-you-in-all-the-best-ways sandwich.  And, a couple other recipes.  But, you already knew that.

Don't ask me why I think anything that contains cheese can be slid (slided?  slud?) in between two pieces of toasty bread.  Cheese curds should be absolutely no different.  Equality among all cheeses, I say!

Oh, and french fries?  Well, it's very difficult for me to get on the carb-on-carb bandwagon.  French fries and bread?  Together?  I'm asking a lot of rhetorical questions, aren't I?  I'll stop that.

There's only a few instances, a couple days out of the year where I can get behind this kind of diet.  Poutine is synonymous with hockey in my life.  It's not something I make at home, generally.  But, if I'm out at the arena to catch a game in person, I really can't help myself.

The idea to put poutine on a grilled cheese came when I was arguing about hockey to the Hubbs about hockey.  Simply put, it's not a combined interest of ours.  I love it.  He does not.  He will go to hockey games, and he will have a good time, but I think it's usually attributed more to the fighting and the beer than the actual competition.

And poutine?  Well, it's a pro on my list, but a con on his.  He's just not that into trying poutine.  The grilled cheese was my attempt to incorporate the flavors of poutine into a sandwich.  I figured that he might try it if it was packaged in a more familiar meal.  And...

It worked!  He liked it!  Knowing that I was able to convince him was enough for me to want to share this sandwich with all of you.  So, try this out for those days when you can't make it to the hockey arena, but you still need your poutine fix!





Poutine Grilled Cheese Sandwich
(makes 4 sandwiches)

8 slices of bread
1/2 bag of frozen french fries
1 cup cheese curds
1 cup Beef Gravy
Butter for cooking


Cook the french fries according to the package directions.

Pile equal handfuls of french fries on 4 slices of bread.  Cover with 1/4 cup each of the cheese curds.  Top with a second slice of bread.

Cook in a hot, greased skillet until the cheese curds are melted and the bread is browned.

Serve with gravy on the side.




Listening to:  Depeche Mode - But Not Tonight

Esquites

After doing a wee bit of research, I found out that Mexican Street Corn is known as Elote in Mexico.

When the corn is off the cob and mixed into a salad, it's called Esquites.

So, here is Part II of the Mexican Street Corn Saga.

Esquites!




Esquites
(adapted from my Mexican Street Corn)

6 ears of corn

1/4 cup Chipotle Lime Aioli

1/4 cup Feta cheese

1/4 cup minced scallions

1 tbsp minced garlic

Salt & Pepper to taste

Remove the kernels from the cob prior to cooking.  You can also use canned or frozen corn.

Cook the corn.  Mix all of the ingredients together in a large serving bowl with the cooked corn.

Garnish with additional cilantro.

Listening to:  Hall & Oates - Maneater

Mexican Street Corn

With the exception of a few states in America, I live as far from Mexico as you can get in this country.

But, I'm a huge fan of Mexican fare.  Something about South-of-the-Border flavors just go so well with vegetables and grilling.  Since summertime is the obviously the best time for fresh veggies, I do a lot of cooking with familiar herbs and spices inspired by Mexico.

One of my absolute favorite vegetables to enjoy in the summer is Corn on the Cob.  There is something so summery and wonderful about smothering an entire ear of corn in salt and butter and chomp-chomp-chomping your way through like a human typewriter.  The texture and juicy quality of good sweet corn is like no other.

I love corn in Mexican food, as well.  Corn and black bean salsa is one of my all-time favorite condiments.  And, it's almost always present when I make a slow cooked meal like a stew.  They are the perfect hit of sweetness for a spicy dish.

Mexican Street Corn is new to me this summer, but I'm in love with it.  It has become my second-favorite corn-related food staple (number must be and will always be corn bread).  The blend of creamy and garlicky and spicy is making my mouth water already.

This is definitely my new Corn on the Cob!

Mexican Street Corn

6 ears of corn

1/4 cup Chipotle Lime Aioli

1/4 cup Feta cheese

1/4 cup minced scallions

1 tbsp minced garlic

Salt & Pepper to taste

Cook the corn.  I boiled it, but you can roast it if desired.

Mix the rest of the ingredients together in a bowl.  

Slather over cooked corn.

Garnish with additional cilantro.

Listening to:   You Me At Six - Safer To Hate Her

Cilantro Lime Rice

Up until this year, I never consciously knew I liked cilantro.

I'm sure I've eaten it before that.  I'm sure it was sprinkled in or on some type of dish I had consumed within the last twenty years.

But I'd never know it.

Now, I can't get enough of it.

Ironic, huh?

Anytime I'm in the mood for some Tex-Mex, I know I'm going to be adding cilantro to the mix.  It adds a hint of fresh and crisp perfection to any spicy dish.

There are no super great Mexican restaurants in my neck of the woods, so I'm very often left to my own devices if I want something specific for dinner.  It's probably the first in line of regional cuisines that I'd love to master because the Hubbs and I love it so.

One side dish that we make frequently is this Cilantro Lime Rice.  This goes so well with anything we make.  We can throw it on the side of the plate, in a salad or in a tortilla.  Any way it's served, it's always refreshing and easy.




Cilantro Lime Rice

1 cup whole grain rice
1 1/2 cup water
1/4 cup fresh cilantro
2 tbsp lime juice
Salt & Pepper to taste


Combine rice and water in a pot and bring to a boil.  Reduce heat to a simmer and cook for 15-20 minutes.

Add the cilantro, lime juice and seasoning once the water has absorbed into the rice.

Stir the rice and serve while hot.





Listening to:   Three Six Mafia - Lollipop

Stuffed Banana Peppers

Must be a Buffalo thing.

I spent a year of my life living smack-dab in the middle of two New York cities - Rochester and Buffalo.  While I lived in a pretty remote area, I was sandwiched between two exciting cities with two completely different vibes.

Rochester was an old-school kind of place.  It's biggest culinary claim to fame is the Garbage Plate.  If you don't know what that is, you should get familiar.  You might need to be blindfolded the first time you attempt a plate, but once you taste it, you won't care what it looks like.

Buffalo was completely different.  There's sports and music and chicken wings.  How could you go wrong?

Buffalo had and up-and-coming feel to it.  Even though the buildings were old, it always seemed like B-Lo was on the fast track to a booming Renaissance.  I don't know if that even makes sense in print.  I think it's something you just have to feel for yourself when you're there.

I don't know where Stuffed Banana Peppers come from in Western New York, but I do know that these two cities, only an hour apart, have completely different ideas about them.  At least, from what I have gathered.

In the Roc, stuffed banana peppers sit on your plate much like a Spanish rice-stuffed bell pepper would.  There's tomatoes and garlic and rice and the peppers were often split in half.

In the Buff, stuffed peppers with a mixture akin to a dip (and we all know Buffalo makes a mean dip!)  with cheddar and cream cheese and sauteed vegetables.  The tomatoes usually come on the side in a sweet and spicy marinara.

The Buffalo version was definitely my favorite of the two.  Probably only because I prefer my spanish rice in bell peppers as that's how I've always known them.  The cream cheese filling makes this tangy, savory and super delicious appetizer or main course.

Try it for yourself and see!



Stuffed Banana Peppers

8 banana peppers
1 8 oz. brick cream cheese
1 cup bread crumbs
1/2 cup shredded Cheddar Jack cheese
1/2 cup minced onion
1 tbsp minced garlic
1 tsp parsley
Salt & Pepper to taste


Preheat oven 350F.

Combine everything but the banana peppers in a large bowl.

Cut the stem off at the widest part of each banana pepper.  Remove all of the seeds from inside.

Stuff spoonfuls of the mixture inside each pepper until completely full.

Bake for 25-30 minutes, or until the cheese at the end of the pepper is bubbly and brown.

Serve with Marinara sauce.





Listening to:  Ted Nugent - Cat Scratch Fever

Batter Milkshakes

Maybe it's because I have no self-control.

Maybe it's because I've been good and haven't had ice cream in like, two weeks, or something.

Maybe it's because this is so good, I couldn't go another day without telling you about it.

The weather in these parts is already turning to fall.  In the daytime, we get temperatures that peak in the 70s, which is plenty hot enough for me.  No need to wear a jacket and no unbearable humidity.

Win.

At night, the temperature drops to the 30s and 40s.  Yes, that's brisk.  Especially when you haven't experienced that kind of chill since March.  But, definitely, still welcome over those mornings you wake up already sweaty and miserable.

I'm not really sure why I didn't try these milkshakes until now.   They definitely would have been welcome during last month's heat wave.  They're cool and refreshing and surprisingly light for such an intense, heavy flavor.  Plus, they are super easy.

I switched it up a little bit by substituting frozen yogurt for ice cream, but I think it's great.  I've been trying to make food a little healthier with easy substitutions here and there, and this is one that works well.  You can't tell the difference!

You definitely need some warm weather to enjoy these so you don't have to wear a blanket while you sip (like I did).  But if there's none in the forecast coming your way, you totally have my permission to turn on the heat, get a toasty fire going and relax by the flames with this easy, breezy, tasty shake.




Batter Milkshakes

1 cup frozen vanilla yogurt
1 cup skim milk
3/4 cup boxed cake mix

Mix ingredients together to your desired thickness.

Garnish with sprinkles.


Variation:
Batter Martini:
Add 2 oz. of flavored vodka.  Depending on the type of boxed mix, you can pick a flavor that most closely matches the flavor of the milkshake.

For a thinner martini, omit the yogurt and decrease the vodka to 1oz.

Garnish as desired.





Listening to:   OutKast - Shake It

Beer Margaritas

We've got a big party this weekend at house.

Every year, my Hubbalubbakins hosts a picnic/bonfire/party for his fellow firefighters.  This usually means that I get to spend the second-to-last week of summer sweating my buns off outside prepping the lawn and patio, cleaning the garage, scrubbing grills, and decorating everything in sight with red and gold.  Oh, and relearning how to drive a brittle, old tractor every year so I can gather fallen tree limbs and construct a larger-than-safe bonfire to light after sundown.

Then, there are the occasional pleasant chores that come with Firemen's Picnic weekend.  There's no better trip to the grocery store than when you're buying goodies for a party.

Appetizers?  Check.

Meat... lots o' meat?  Check.

Dessert?  Check.

S'Mores?  Check.

Beer... lots o' beer?  Check!

And, I love logging in to the blogosphere for new recipes and crafts I can debut at the party.  Trust me, you'll get to see a bunch a great new ideas I've been trying out of the picnic gets closer.

First on the list?  Beer Margaritas.

Now, as I've stated previously (several times), margaritas really are not my go-to drink of choice.  Mostly, because tequila is not my go-to liquor of choice.  My mom is actually the one who suggested this drink.  She had bought a frozen drink mixer from a home party that required beer and tequila.  Trust me, that mixer was not your average margarita!

After that, I started seeing beer margaritas showing up on restaurant and bar menus.  You know, those margarita glasses with an upside down beer bottle in it?  Yup, that's what I'm talkin' about!

So, I went out and got the ingredients for my own Beer Margaritas, and I'm sharing my success with you!

Happy Monday!




Beer Margaritas
(inspired by my mom and my Frozen Blue Margarita)

1 6 oz. can frozen limeade concentrate
1/4 cup tequila
2 tbsp Triple Sec or Cointreau
1-2 tbsp orange juice
2 cups crushed ice
1 12oz. bottle of beer (I used Blue Light with Lime)

Combine the limeade, tequila, triple sec, orange juice and ice into a blender and blend until smooth.  Pour into a margarita glass with a salted rim.

Tip the full beer bottle into the margarita.  Garnish with lime wedge.





Variation #1:
Orange Mango Beer Margarita -  Substitute Mango Margarita Concentrate for the Limeade.  Use an Orange flavored beer like Blue Moon or Shock Top.


Variation #2:
Strawberry Beer Margarita - Substitute Strawberry Margarita Concentrate for the Limeade.  Use a Lime flavored beer, wine cooler or hard lemonade.




Listening to:   Garth Brooks - Friends In Low Places

Sweet Rolls with Cinnamon Butter

There's nothing more satisfying than perfecting a recipe you've been toying with for months.

For the longest time, it was chili.  Then, barbeque sauce.  These staples of American cuisine are often judged for the creativity of their ingredients as well as the overall flavor.

People nowadays can walk through a grocery aisle and find a million (maybe slightly less) different varieties of sauces, marinades and powders that are designed to meet the needs and wants of every palate.

For instance, with my barbeque sauce, I wanted subtle sweetness, a moderate amount of spice, and a minimal smoky flavor.  I wanted thick, not thin.  Smooth, not chunky.  Something that works on everything, from chicken to beef to corn to beans.

Yes.  I am picky.

And, yes.  There is a point to this story.

For several weeks, I've been going through active dry yeast trying to re-create a restaurant favorite of mine.  I love the complimentary rolls and butter from [ahem...] a certain place I frequent that I really wanted to make at home.  The problem was... every batch I made was a bust.  Not that they (all) tasted bad, but they didn't have that same gusto of sweetness I was used to.

Finally, over the weekend, I tried a new recipe that was seriously PERFECT!  It went so well with my homemade Cinnamon Butter that I made two additional batches afterward just to double-check.

The ironic thing is that I can't really say for sure that these taste the way I remember in the restaurant.  Maybe my taste buds are tricking my brain, but I actually thought these tasted better.  Obviously, I am not a better taste-tester than a major corporation, or America in general, but to me, personalizing these rolls to my taste worked out for the better.

The wayyyy better.




Sweet Rolls with Cinnamon Butter

1 packet active dry yeast
1/4 cup warm water
1 cup skim milk
1/4 cup sugar
3 cups whole wheat flour
1 egg
1 tsp salt



Mix all of the ingredients in a stand mixer and combine on medium speed for 6-8 minutes.

Cover the bowl with a clean towel for 1-2 hours.

Punch the dough down and use a spoon to drop the dough into 12 balls on a cookie sheet.

Cover the cookie sheet with a dry towel again and let the dough rise again for 30-60 minutes.

Bake for 20 minutes at 350F.

Serve with Cinnamon Butter.




Listening to:   We The Kings - Check Yes Juliet

Kansas City BBQ Sauce

Ladies and gentlemen....

This happens to be a HUGE day in the life of yours truly.  Not marriage or babies huge.  Not even graduation or promotion at work huge.  But a milestone, nonetheless.

Today is the day I finally perfected Barbeque Sauce.

Anti-climactic?  Probably.

But, seriously, this barbeque recipe has been, literally, months in the making.  I've been experimenting with different things trying to get the most bestest for all of my wonderful internet friends.

Truthfully, up until about two years ago, I didn't even like BBQ sauce.  I couldn't enjoy any offerings at local rib joints because everything tasted smoky and burnt... not my favorite flavor combo.

Then, a friend introduced me to his homemade sauce on chicken.  It was sweet and deep, without all that smoke.  It was like my favorite condiment, Ketchup, and grown up and matured into a highly developed and intellectual adult.  You know that feeling you got the first time you tried a Big Girl Strawberry Daiquiri?  It was sweet and cold, but had that extra kick of something wild that kicked your virgin daiquiri to the dirt?

Yeah, that's what this barbeque sauce did to ketchup.

 Childhood = OVER.

I've been submerging everything and anything in this silky, spicy sauce and I am shouting, or typing, from the rooftops for all of you in Cyberspace to hear.

Make this, then go eat it on everything.  K?  Thanks.




Kansas City BBQ Sauce

2 tbsp olive oil
1 cup minced white onion
1/2 cup minced red pepper
1/4 cup minced garlic
1/4 cup minced jalapeno
1 28oz. can tomato sauce
2 cups ketchup
1 cup packed brown sugar (I used dark)
1/2 cup apple cider vinegar
1/2 cup Worcestershire sauce
1/2 cup dijon mustard
2 tbsp cayenne powder
2 tbsp chili powder
1 tbsp paprika
1 tbsp tomato paste
Salt & Pepper to taste



In a large pan, saute the onions, pepper, garlic and jalapeno in olive oil on medium heat for 4-5 minutes.

Transfer to a slow cooker and add the rest of the ingredients.  Cook for 4-6 hours on low heat, stirring occasionally.

Let cool.  Puree if desired for smoother consistency.  Pour into jars.




Listening to:   Godsmack - Voodoo

Crab Rangoon Dip

Here's a quick and easy variation on my Crab Rangoons!

1 8oz. brick cream cheese

1/4 cup duck sauce or Sweet & Sour sauce

4 oz. crab meat

1/3 cup scallions, finely diced

1 tbsp minced garlic

Wonton wrappers

Oil for frying (optional)

Combine the cream cheese, sauce, crab, scallions and garlic in a large bowl.

Fry or bake the wonton wrappers until crispy.

Transfer cream cheese mixture to a serving dish and serve with Wontons.

Listening to:   Gavin DeGraw - We Belong Together

Crab Rangoons

Here's where the battle lines are clearly drawn in this house.

Fish and seafood.

See, I love fish.  And seafood.  And, anything that comes out of the water that isn't an octopus, squid, oyster or clam.

Crab.  Yes.

Lobster.  Yes.

Fish.  Yes.

Frogs.  Amphibian, so I don't know for sure if they're technically "seafood", but yes.

Alligator.  Never tried yet, but based on first impression... highly probable.

Clams.  Ehhh... I don't get it.  Once you've sucked all that delicious butter off of them, they just taste like a scrap of inter-tube trying to obstruct your airway and choke you to death on the way down.

I'll pass, thanks.

The Hubbalubbs?  He doesn't do fish.  No seafood.  No nada.

So, when I make Crab Rangoons, I generally only make a few to satisfy my craving.  That's why I'm okay with buying real crab meat instead of imitation.  I use so little at a time that I don't have to bust a whole paycheck for one night's worth of dinner.

However, I've used this recipe as an party appetizer to make about 50-60 of these bad boys in one sitting.  So, I'm giving you a recipe that's intended for larger crowds for the sake of simplicity.

Enjoy!




Crab Rangoons


1 8oz. brick cream cheese
4 oz. crab meat
1/3 cup scallions, finely diced
1 tbsp minced garlic
Wonton wrappers
Oil for frying


Combine the cream cheese, crab, scallions and garlic in a large bowl.

Place a small spoonful of meat in a wonton wrapper.  Seal the edges of the wrapper with a couple drops of water.

Place the wontons in hot oil and fry until golden and crispy.

Serve with duck sauce.





Listening to:   The Go-Gos - Our Lips Are Sealed

White Bean Dip

After making Black Bean Dip, I decided to try this variation, too!

The Black Bean dip has a decidedly Mexican flavor which makes it perfect for tortilla chips and as an appetizer for spicy, "South of the Border" cuisine.

White Bean Dip is a completely different animal, offering flavors that are Italian and Greek in nature.  I served this up with some toasted pita chips and felt like I was ready to dive headfirst into the warm, blue Mediterranean.

I can't tell which is better.

What do you think?




White Bean Dip

1 lb. white cannellini beans, soaked and drained
2 tbsp minced garlic (I used roasted garlic for a little added sweetness)
1 tbsp lemon juice
2 tsp rosemary sprigs
Salt & Pepper to taste


Combine all ingredients in a food processor and puree.

Serve with toasted pita chips.




Listening to:   Pink - Blow Me One Last Kiss

Black Bean Dip

I really wish I knew what was putting me into this bean-y mood...

After making dip with refried beans the other day (and having oh so fantastic, mouthwatering results), I became curious about what other types of bean dips I could come up with.  I mean, there's tons of different kinds of beans on the planet.  Could there be limitless numbers of bean dips on the planet too?

I don't think I can take much more infinity in my life...

I decided to start with a classic.  Black Bean Dip.

I actually had to go out on a mini-shopping-spree for these puppies.  Turns out, my grocer does not keep all beans in the same section of the store.  That's mighty handy.

That's sarcasm.

Seriously, I head in on a mad dash towards pinto beans, and find that black and white beans are in not one, but TWO separate locations.  Geesh!  How am I supposed to dazzle you with Black Bean Dip or White Bean Dip in these kinds of conditions???

Fortunately, after what felt like hours, but was probably only, like, five minutes, I find all the ingredients I needed to bring you this fabulous dessert.

I don't often use the word, "fabulous".  But, I am exhausted from hiking through the supermarket and no other adjectives seem to be good enough to do this dip justice.  Take that as a good thing.



Black Bean Dip

1 lb. black beans, soaked and drained
1/2 red onion, diced
1 Roma tomato, diced
2 tbsp minced garlic
2 tbsp fresh cilantro
1 tbsp lime juice
1 tbsp Taco Seasoning
Salt & Pepper to taste



Combine all of the ingredients in a blender and puree.

Serve with tortilla chips.




Listening to:  Ellie Goulding - Lights

Sweet & Sour Chicken

Finally!

My quest to become a globally-inspired foodie has hit a landmark milestone!

I've finally figured out Sweet & Sour Chicken.

Ok, so that might not exactly be something that gets you all excited on a Wednesday morning, but it sure is for me.  This staple of Chinese restaurants is one of my full-on guilty pleasures.  So sweet, it feels like your eating dessert first, this chicken is actually a rarity in my home because up until now, I could never make it quite the way I wanted.  Something was alluding me.

Now that I've got my Funnel Cake Chicken and some spot-on sauce to go with it, I can start focusing on some of my other favorite Chinese dishes!




Sweet & Sour Chicken

1 batch Funnel Cake Chicken

Sweet & Sour Sauce:
1/2 cup rice wine vinegar
1/4 cup sugar
1 tsp soy sauce


Prepare the funnel cake chicken as directed.

In a saucepan, combine the sauce ingredients and bring to a boil.  Reduce heat to low and simmer for 5-10 minutes, letting the sauce thicken.

Serve chicken with sauce on the side.




Listening to:  Maroon 5 - Payphone

Refried Bean & Cheese Dip

After gulping down way too many Cheesy Arepas yesterday, I was jonesing for a good dipping recipe.
Salsa was definitely a winner.  So was the taco meat i stuffed inside with the cheese before frying.  But what else?

What could I make, that I've never made before, that would complement these corn cakes so well?

Refried beans and cheese, of course.

Smooth and creamy and perfectly homemade, this dip is perfect for these little babies.  The cheese that I already stuffed inside the corn cake is melty and hot.  The cheese in the dip is creamy and cool.

Seriously?  This is a lactose-intolerant's worst nightmare.

And, the best thing I've eaten in, like, 24 hours.

And, combine with a healthy stuffing of spicy ground beef...  this is the best meaty, cheesy, beany Mexican fare you'll have ever eaten.

What are you waiting for?



Refried Bean & Cheese Dip

1 lb. pinto beans
2/3 cup white onion, finely diced
2 tbsp minced garlic
2 tbsp olive oil
1 cup shredded cheddar cheese
2 tbsp heavy cream
Salt & Pepper to taste

Rinse the beans in water, then add them to a large pot of salted water and bring to a boil.  Reduce heat and simmer for about 3 hours.  Check the beans after two hours for softness to determine how much longer to cook.  Strain.

Saute onions and garlic in olive oil until onions are fragrant and translucent.  Add the cream and beans. Using a potato masher, crush the beans in the pan to the consistency you desire.

Once the mashing is done, add the cheese and stir until completely melted.

Remove from heat.  You can serve hot or chill in the refrigerator.

Serve with Cheesy Arepas or tortilla chips.  You could also use as a spread in tacos or burritos.



Listening to:  Johnny Cash -  Big John

Cheesy Arepas

One of my friends brought Arepas to our bonfire this weekend and after never sampling one of these delicious doughy goodies, I was enamored.  If I hadn't explored cornmeal and all of its seemingly infinite wonder just yet, now I was confronted with pre-cooked cornmeal.  And, all of the things I could do with masarepa...

Since I've never had them before, I don't know all of the ways that arepas can be used, but I definitely think I could come up with some neat ideas....

With salsa.

With black bean dip.

With guacamole.

With taco meat.

With shredded chipotle chicken.

And, not to mention all the things you could stuff arepas with...

Is your head spinning?  'Cause my head's spinning.

Find masarepa in your local grocery store, most likely in the Hispanic food section.  And then, make this.  As soon as you get home.  First, put your perishables away in the freezer and fridge, but leave the rest of the groceries for post-Arepa consumption.  You won't regret it.



Arepas

2 cups masarepa
2 cups boiling water
1 tsp salt
2 tbsp melted butter
1 1/2 cup shredded Cheddar cheese
2 tbsp olive oil


In a large bowl, combine masarepa, salt and butter.  Stir in water and form a dough.

Let dough rest for 15 minutes.

Cut the dough into 12 equal pieces.  Form each piece so it is 1/4 - 1/2 inch thick and 5-6 inches long.

Cover 1/2 the dough with 1 tbsp cheese.  Cover with the other side and use your hands to pinch the edges and form a circle with the dough.

Fry arepas in olive oil over medium heat, 2-3 arepas at a time until golden brown.  Flip and cook until the other side browns.

Let cool for 1-2 minutes before serving.  Cheese will be very hot.




Listening to:   Toby Keith - Me and God Love Her

Apple Pie French Toast

Having children at your house is a wonderful thing.

Having children at your house that you can send home to their parents at the end of the day?

That's heaven.

Don't get me wrong.  I love spending time with the Littles of my family.  They are well-behaved and super entertaining.  I just don't think I could eat this good every day.  I love spoiling them with yummy foods for breakfast, lunch and dinner.  My favorite time to look up new and creative recipes is when I know I'm going to have someone there to enjoy them with.

Hubbs doesn't count.  He eats everything.  It makes him an unreliable source of feedback.

For breakfast, I wanted to try something new and tasty.  Something that I knew they would love.

Apple Pie?   Well, that's dessert, of course.

French toast?  That's breakfast.

Dessert for breakfast?

I think so.




Apple Pie French Toast

1 loaf of French bread, sliced
3 eggs
1 cup milk
2 tbsp sugar
2 tsp Apple Pie Spice

Topping:

4 Granny Smith Apples, peeled, cored and finely sliced

1 cup brown sugar
1/2 cup butter
1/2 tsp cinnamon




In a bowl, eggs, milk, cinnamon and spice.

In a large sauce pan, combine the apples, brown sugar, butter and cinnamon over medium-low heat.  Cook until the apples soften, about 10 minutes.

Dip the bread into the egg mixture to coat.  Cook bread in a skillet until the bread is golden brown.  Flip the bread and cook the other side until golden brown.

Remove from heat.  Top with the apple topping.





Listening to:  The Killers - When You Were Young

Funnel Cake Chicken

Epiphany.

I am so thankful to The Food In My Beard for pointing out something that I had never realized.  For as long as I've been cooking (not really that long, truthfully),  I've always wanted to make Chinese restaurant-style Sweet & Sour Chicken.  You know, that thick crispy batter that cannot be achieved using the standard dredging and frying techniques?

So, while reading a post yesterday while trying to figure out what kind of Funnel Cake recipe I was going to try, I stumbled upon TFIMB's site.  He mentioned how he had tried to use cake batter as a dredge with less-than-stellar results, but found success using funnel cake.  He likened the meal to the Sweet & Sour chicken sold at most Chinese restaurants.

Lightbulb!

Even though it wasn't really my lightbulb, I jumped into the kitchen to start preparing my own.  I had always wondered what kind of batter they used, and this recipe certainly fits the bill.  Fluffy on the inside while crispy and golden on the outside.

Now, I've got to get to work creating my own Sweet & Sour sauce!




Funnel Cake Chicken
(Inspired by The Food In My Beard)

1 lb. chicken breast, cut into large cubes
1 batch of Funnel Cake (original)
Oil for frying
Sweet & Sour sauce for dipping



Heat a pan of oil to 350F.

Prepare the Funnel Cake batter.

Dredge the chicken in the batter.

Carefully drop the chicken into the oil and fry until crispy and golden brown.

Serve with Sweet & Sour sauce.




Listening to:   Automatic Loveletter - Eyes On You

Ten Funnel Cakes

Don't ask me what it is about this time of year that makes me yearn for funnel cake.

I know it's not good for me.  I know it involves carbs.  And, a deep fryer.  And, sugar.  Maybe, chocolate sauce.

But it's one of my favorite things about going to summer carnivals.  It's a ritual this time of year to head to the county fair, buy some funnel cake and lemonade, and plant yourself in the grandstands for a good ol' fashioned tractor pull.

Yes, I'm a little hickabilly at heart.  I embrace it.

This weekend, I'll be hosting some of the little ones of our family.  Hopefully, it will be a weekend of movies and bonfires and most importantly, treats.  Funnel cake was an idea that popped into my head because it's something that I reserve for special occasions.  And what could be more special than this!?

I also like that funnel cake is easy to portion so the kiddies don't get stuffed with too much sugar.  And, everybody gets their own uniquely designed piece of dessert with the freedom to decorate their cake with whatever they choose.

I came up with a few ideas of my own to try for funnel cake toppings that I've been experimenting with for this weekend.




Ten Funnel Cakes

Base:
(adapted from Moms Who Think)

1 egg
2/3 cup milk
1/4 cup sugar
1 1/2 cup flour
1 tsp baking powder
1/2 tsp salt

Oil for frying


Heat a pan of oil to 350F.

Combine the rest of the ingredients with a whisk until smooth.  With a funnel, pour the mixture through the funnel into the oil.  Move the funnel to create a design.

Cook until the cake is golden brown and crispy.

Place on a paper-towel lined cookie sheet to drain excess oil.



Variations:

1.  Traditional:
Sprinkle Confectioner's sugar over the top of the funnel cake.

2. Churro:
Sprinkle the cake with a mixture 1/4 cup sugar and 1 tsp cinnamon.  Serve with hot fudge on the side.

3.  Red Velvet:
To the batter, add 2 tbsp cocoa powder and 2 tsp of red food coloring.  Top with Red Velvet Glaze.

4.  Chocolate:
To the batter, add 2 tbsp cocoa powder.  Top with whipped cream and chocolate syrup.

5. Hazelnut:
To the batter, add 2 tbsp Nutella.  Top with whipped cream, a drizzle of Nutella and toasted hazelnuts.

6. Peanut Butter & Jelly:
Drizzle melted peanut butter chips in one direction over cake.  Drizzle fruit-flavored ice cream syrup in the other direction.

7. Kool-Aid:
To the batter, add 2 tbsp concentrated Kool-Aid powder (in the packet, not the tub).  Top with whipped cream.

8. Grasshopper:
Drizzle melted mint chips in one direction over the cake.  Drizzle chocolate syrup or melted chocolate chips in the opposite direction.  Top with crushed Thin Mints.

9. Blueberry Cheesecake:
Drizzle cream cheese glaze (Red Velvet Glaze) over the cake in one direction.  Drizzle blueberry syrup in the opposite direction.  Top with fresh blueberries.

10. S'Mores:
Drizzle chocolate sauce in one direction over the cake.  Drizzle melted marshmallows or marshmallow sauce in the opposite direction.  Top with crushed graham crackers.



Listening to:  Skrillex - Bangarang

Baked Squash Chips

After yesterday's beet chips,  I've been in a chip-making frenzy.

It's crazy to me that I can make such great snack food myself.  I started surfing about the internet and found that there are tons of other folks who feel the same way I do.  The truth is, baking your own chips is exponentially healthier than anything you can buy in a bag.

Plus, there's something really exciting to me that I can choose from a number of different vegetables to bake that are just as tasty as eating up on all sorts of guilty snack foods.  Different colors, different flavors.  No additional calories.

Today, I started experimenting with some new vegetables, like butternut squash, yellow summer squash and zucchini.  I baked them the same way I did the beets, and I got equally awesome results.  Because these are not as sweet as the beets, I thought these might be good with a traditional sour cream-based dip.  They are definitely good plain, too!

What a colorful array of vegetables to choose from!



Baked Squash Chips

1 butternut squash
1 yellow summer squash
1 zucchini
1-2 tbsp olive oil
Salt to taste



Preheat oven 350F.

Cut the vegetables in slices using a mandolin.


To coat the squash, I used a refillable aerosol container to spray the olive oil.  If you don't have one, toss with olive oil and salt in a large bowl.

Lay the vegetables out on a wax paper-lined cookie sheet.  Place another cookie sheet over top to help them keep their flat shape.

Bake 15-20 minutes.  Let cool.






Listening to:   P. Diddy - I'll Be Missing You

Beet Chips

Do you like beets?

If so, maybe you could throw a comment in my inbox, you know, explaining what a beet even is or what it tastes like?  That'd be just super.

Until today, I had never consumed a beet.  I don't know why.  I don't know if they taste good.  They just... looked unappealing, I suppose.  Like raw chicken.  Like goopy jello.  Like speedos on anyone but Michael Phelps or Ryan Lochte.  Like those thoughtful porch-step gifts your cat brings home after a night of hunting.

Unappealing, I say.

It must be a texture thing.  Up until now, I could not grasp in my mind what a beet must feel like.  I thought maybe a potato, but there's always so much juice.  My beloved potatoes do not juice.

Oh, and that juice?  You could make permanent markers out of that stuff.  My fingers are now perpetually crimson after these chips were sliced.  I look I belong on CSI crime scene.

Ok, so enough of the bad.

Let's talk about taste.

I haven't yet decided if I will like beets in any other way, but I now know for sure that I like them baked.  They are sweeter than I expected them to be, but not overwhelming.  The texture when they're baked is crispy (AKA: NOT juicy!).  I used Tzatziki sauce for dipping, but these were great on their own, too.

Now, if I could just get the Hubbs to try them...



Beet Chips

4 beets (I used two red and two golden)
1 tbsp olive oil
Salt to taste
Tzatziki (optional)



Preheat oven 350F.

To coat the beets, I used a refillable aerosol container to spray the olive oil.  If you don't have one, toss the beets in olive oil and salt in a large bowl.

Lay the beets out on a wax paper-lined cookie sheet.  Place another cookie sheet over top of the beets to help them keep their flat shape.

Bake 15-20 minutes.

Let cool.  Serve with Tzatziki.




Listening to:  Fat Joe - 300