Temazcal

Twas the night before Thanksgiving...and no one wanted to cook. So we tried a new restaurant- Temazcal Tequila Cantina in South Boston. Let's just say that it was definitely something to be thankful for.

The most striking thing about Temazcal's is their menu- it's no ordinary menu. It's an iMenu. That's right- when you arrive, the hostess shows you to your waterfront table and presents you with an iPad upon which their entire menu, including pictures of each and every dish, is stored. It is ingenious and I wish I was the one to think of it. The interactive browsing of descriptions and pictures not only helps you decide what to order but it make the process fun (and it probably increases Temazcal's profits ten fold).

Like any good Mexican restaurant, they bring complimentary chips and salsa. Their salsa selection was a trio of a sweet salsa verde, smoky chipotle, and what can only be described as black bean dip. We added guacamole to the mix which was good, but needed a little something (salt?) The avocado was perfect though so I can't complain. Another notable was their margarita. I judge Mexican restaurants off their margaritas, and Temazcal got an A+. I'm picky when it comes to margs, so I sprung for the "Primo" which was made with Patron, fresh lime juice, agave nectar, and Grand Marnier. It's $3 more than their "La Casita" margarita (made with a lesser tequila and triple sec) but worth every penny.

Being the day before Thanksgiving, none of us wanted to eat poultry so we opted for seafood and beef. For dinner I had what they call "Caldo Mariscos," or seafood soup. Large prawns, seared scallops, clams, and mussels were served swimming (no pun intended) in a chili-saffron-tomato broth that was perfectly spicy. It was a bit hard to eat given that you had to shell the prawns, but it was worth the effort. A definite must for seafood fans. Other dishes at our table included the Carne Asada and Mahi Mahi- both delicious (being the food blogger in the family, I always get to taste others' food). The skirt steak was grilled perfectly and served with a cheese enchilada and black beans. The Mahi Mahi was grilled and covered in a chili-garlic sauce and served on top a plantain mash.

Everyone left satisfied and overly stuffed (tis' the season). I definitely plan to go back to Temazcal, and when I do it will definitely be for the Margarita and the iPads.

Gobble Gobble!

Here I am with my beautifully browned bird on this year's turkey day. I cannot believe another Thanksgiving has come and gone. I found myself feeling what can only be described as bluesy as I woke up on Black Friday (and had to go to WORK-no wonder). Thanksgiving is a day I look forward to all year; it's the culmination and celebration of everything a I love- cooking and eating, family and friends. And it always seems to come and go so quickly leaving only Tupperware after Tupperware of leftovers and a minor wine and tryptophan induced hangover. Luckily, Thanksgiving blues quickly turn into Christmas red and greens. You sure don't have much time to digest your Thanksgiving before Black Friday and Cyber Monday shove Christmas down your throat. It's not even December 1st and I have already watched a handful of Christmas movies courtesy of ABC Family Channel. I'm not complaining though- I love this most wonderful time of year. The key is to avoid the commercial chaos, enjoy the beauty of the season, and spend time with those you love. It's all about getting back to how the holidays felt when you were a kid. Full of magic and excitement, happiness and wonder. I hope you will all get back there this holiday season...

So where was I....oh, yes. Thanksgiving. I'm getting one holiday ahead of myself. This years feast turned out great (not to toot my own turkey or anything).  I doubt anyone is in a rush to make stuffing, mashed potatoes, and cranberry sauce for dinner, but just in case here are my recipes.

Citrus and Cinnamon Cranberry Sauce

In a medium saucepan over medium heat, combine 12 oz. fresh cranberries with 2 cups white sugar, 1/3 cup orange juice, 1.5 teaspoons grated orange peel, 1/4 teaspoon cinnamon, and a pinch of salt. Boil for 8-10 minutes or until the cranberries pop. Let cool and store in the refrigerator.

Sweet and Savory Stuffing

Cook about 1.5-2 pounds of sweet Italian sausage until just done, crumbling into small bits as you cook. Remove. In the same pan, saute a medium onion (chopped) and 2-3 ribs of celery (chopped) in the sausage drippings and additional butter butter or olive oil. If you desire, add fresh herbs here (sage, parsley) and salt and pepper to taste. Combine the veggies with the sausage and mix in a cup of dried cranberries and 16 oz or so of bread cubes (homemade or prepackaged- I used a combo). Gradually add about 2-4 cups of chicken broth until the stuffing is well coated (not soggy, not dry). 

Now, you can stuff it in your bird (not my cup of tea but to each his own) OR bake in a 350 degree oven (or whatever your turkey is at) until the top starts to crisp up.

*As you can tell, my stuffing recipe isn't spot on with measurements. The staples for stuffing is celery, onion, bread cubes, and chicken broth to moisten- everything else is up to you. But I will say the sweet-bitterness from the cranberries and the savory-richness from the sausage was a great combo!*

Classic Masshed Potatoes 

Figure about 1 potato per serving. Peel and dice the potatoes then put them in a large stock pot and cover them with cold water. Bring the potatoes and water up to a boil and cooked until tender (when a fork goes through easily). Then mash them up with the flavors of your choosing. Milk, butter, roasted garlic, cheese, bacon, chives. The sky is the limit. We had some soft herb cheese spread (like Rondele or Boursin) from our pre-Thanksgiving snacks that make these extra indulgent. 

Sweet Potato Casserole

Figure the same serving suggestion and cooking style as the mashed potatoes. Mash them up with milk, butter, brown sugar, vanilla, and cinnamon. Again, no real science to measurements. Start by adding each ingredient in a small amount, take a taste, and see what it needs. Spread the mashed sweet taters in a baking dish and top with mini marshmallow and chopped pecans. 

Bake in a 350 degree oven until the marshmallows are just starting to brown. 

*This is a great dish to get ready a day ahead of time. Just leave off the topping and store (covered) in the fridge. When you're ready to eat, you will need to bake the potatoes alone about 30 minutes before putting the topping on so that the potatoes can get warm without burning the marshmallows.*

From Scratch Green Bean Casserole

This is a fresher take on the Campbell's Soup classic.

Start by making your own fried onions. I thinly sliced a white onion and coated it in a Panko, flour, S&P mixture. Spread the onions on a foil-covered baking sheet and drizzle with olive oil. Bake in a HOT (475 degree or so) oven until browned and fragrant. You can make these a day ahead of time and store them (once cooled) in an airtight container).

Blanch 1-2 pounds of green beans (boil for about 5 minutes). Drain then cook in a bowl of ice water. This stops the cooking process. Essentially, you want the green beans to be slightly cooked (they should still have some bite to them). 

In a large skillet, saute one diced shallot with 12 ounces of sliced mushrooms in a couple tablespoons of butter (yes, more butter). Once the mushrooms are almost done, season them lightly with salt, pepper, and fresh grated nutmeg. Add a cup of half and half to the mushroom mix and cook over low heat until slightly reduced (8 minutes or so).

Combine the mushroom mix with the cooked/drained green beans in a baking dish and top with homemade french fried onions. Bake until the onions are browned and the casserole is bubbly.  

Cheesecloth Turkey

This was the easiest turkey I have ever made and it turned our moist and perfectly brown. I never thought you could put a cotton cheesecloth in the oven, but it can be done. 

Start by prepping your turkey as you like (removing neck and giblets, seasoning the skin, and stuffing the cavity). I recommend a simple salt and pepper dusting on the skin and stuffing the cavity not with dressing but with aromatics. I used a lemon, a green apple (both quartered), a whole head of garlic (split horizontally), fresh sage and rosemary. Position the turkey breast side up on a roasting pan and tie up any loose ends (literally). Next, melt a stick of butter (yes, another one) with 1/3 cup of fresh apple cider and soak a cheesecloth (big enough to cover the turkey) until it soaks up the liquid. Drape the butter-cider infused cheesecloth over the turkey, trying to cover as much bird as possible. 

Begin cooking your turkey in a hot (500 degree) over for 15 minutes, then decrease the temperature to 350 degrees and cook for about 12-15 minutes per pound or until a meat thermometer reads 160 degrees.  

During the cooking process, we basted our bird ever 30 minutes or so. The cheesecloth liquid didn't create any drippings so we ended up pouring a white wine-chicken broth-apple cider combo over the turkey after the initial heat blast, then used that liquid for basting.  This ultimately created more drippings in the bottom of the pan which turned into a wonderful gravy. 

Pumpkin Pie Cookies

We all have a can of pumpkin laying around after Thanksgiving, and the last thing anyone feels like is pumpkin pie, so why not reinvent the classic holiday pie into this cake-like cookie. While they make a great dessert, I think they are best in the morning with a hot cup of coffee. Enjoy!

Pumpkin Pie Cookies

(Adapted from Libby's Pumpkin Website)

Preheat oven to 350 degrees and grease a baking sheet.

In one bowl, mix together dry ingredients: 

2.5 cups flour (I used half wheat flour, half regular)

1 teaspoon each baking soda and baking powder 

2 teaspoons pumpkin pie spice

1/2 teaspoon salt

In a separate bowl, mix together wet ingredients:

Blend 1.5 cups white sugar with 1 stick softened butter

Once blended, add 1 cup pumpkin, 1 egg, and 1 teaspoon vanilla

Gradually add dry ingredients to wet until incorporated

Drop the cookies onto your greased baking sheet and bake for about 15 minutes or until they just start to brown around the edges. The dough is a bit looser than standard cookie dough so don't be surprised!

They are delicious by themselves, or you can glaze them. To prepare the glaze mix about 2 cups powdered sugar with 1 tablespoon melted butter and 1 teaspoon vanilla. Add more powdered sugar if the glaze is too runny, add more liquid (melted butter or milk) if it's too stiff. I also had some pumpkin spice coffee creamer in the fridge which worked perfectly in the glaze. You can also add a dash or two of cinnamon or pumpkin pie spice to the glaze for a kick. 

For easy glazing, try this: put a ziplock baggie in a drinking glass and fold the seal over the lip of the glass (as if the ziplock is a trash bag, and the drinking glass is the trash can). Spook the glaze into the open ziplock and seal. Remove the glaze-filled baggie from the glass, snip a small slit in one of the bottom corners of the baggie and Voila! You've created your own piping bag. This will make for easy drizzling over your cookies. Just make sure the cookies cool completely first.

The Best Thing I Ever Ate

A couple months ago I got a new job located in an area of Boston that I hadn't really explored before. My office is located near the Boston Harbor in South Boston (or "Southie) as the locals call it. Every morning, I get to cross the bridge and breathe in the briny smell of the ocean, something I really enjoy and never got to experience in land-locked Colorado. And on my way home, I cross back over the bridge and admire the bright lights of the city skyline. It's these moments that make me feel grateful for Boston. Of course, there are the other moments- the ones when I cross the bridge and the wind gusts are so strong that they turn my umbrella inside out allowing the rain to pelt my face and ruin my hairdo. 

Another thing I'm grateful for about my new workplace is the hidden gem that is Flour Bakery and Cafe.  I am typically a bring-my-own-lunch kind of girl, but now that I've discovered Flour, all bets are off. I first heard about Flour from the Food Network on the show "The Best Thing I Ever Ate." One chef was describing the sticky bun at Flour being the best thing she ever ate. I guess the chef hadn't tried Grandma Grabert's sticky buns. Grandma Grabert's stick buns have rum. In my book, sticky buns with rum always trump sticky buns without rum. But I digress, enough about sticky buns. What Flour really has going for them is their Sandwiches. Chicken, arugula, brie, roasted red peppers and caramelized onion. Lamb, tomato chutney, and goat cheese. Roast chicken, jicama, and avocado mash. Portobello mushroom, roasted tomatoes, fresh mozzarella, and basil pesto. All grilled, panini style, between two slices of fresh baked bread. Is your mouth watering yet? I think it's time for lunch.

The best thing about Flour? They have a cookbook. So if anyone is wondering what to get me for Christmas...

I hope you all have a delightful lunch spot near your workplace. If not, I invite you to try mine next time you find yourself crossing the bridge into South Boston.

Fall Flavors

I discovered this recipe a few years back and I now make it ever autumn. It incorporates one of the seasons staples (apples) with a simply-delicious dijon and cider glazed pork chop. I give all credit Rachel Ray on this one, so I feel it only appropriate to say yum-o!

Begin by making the apple compote. In a medium saucepan, mix 1/2 cup unfiltered apple cider with 1 apple (cored and chopped), a handful of raisins (golden or otherwise), a pinch of cinnamon, and a tablespoon of brown sugar. Cook the mixture over medium heat until the apples are tender (about 15 minutes).

Next, season the pork chops (one per person, bone in or out is fine) with salt and pepper. Heat a tablespoon or so of olive oil in a large skillet over medium-high heat. Add the pork chops and cook until browned, about 6 minutes each side. Once the pork chops are done, stir in 1/4 cup of pure maple syrup and a tablespoon or two of dijon mustard. Turn the chops in the pan and coat with the sweet and savory sauce. Plate the pork chops and top with a generous pile of the cooked apple compote. Serve with your favorite fall sides and enjoy!

Love to Cook, Cook to Love

My week got off to a great start when I received a care package from my mom with all sorts of Autumn goodies inside (thanks, Mom!). Among the pumpkin-scented soap and Halloween colored clothing was a couple boxes of spices from Penzeys Spices. On each of the jars was Penzeys slogan: "Love to Cook, Cook to Love." The array of spices got me inspired to get cookin' and the result was the below Chicken Sate with Peanut Sauce. Along with a couple sides, this makes a great dinner but it would also make a crowd pleasing appetizer for your next gathering.

Begin by soaking wooden skewers in water. Doing this prevents the skewers from charing during the cooking process. I'll admit this is the first time I have actually soaked the skewers and it definitely helps.

Next, make a marinade by mixing 1/2 cup plain Greek yogurt with the juice of 1/2 a lemon. Now it's time to spice it up. I used the Sate seasoning from Penzeys, which is a mixture of salt, brown sugar, garlic, onion, coriander, ginger, tumeric, paprika, lemon grass, and various peppers. Any similar spice blend would work or even just a basic yellow curry would be great. Mix the spice of your choice with the yogurt/lemon mixture and marinate chicken breast tenders for an hour or two.

While the chicken marinates, make the peanut sauce by mixing a tablespoon or so of creamy peanut butter with 1/4 cup soy sauce, 1/2 tablespoon of brown sugar, and a good squeeze of lemon or lime juice. Add a couple tablespoons of warm water to thin out the sauce and refrigerate until it's time to eat.

Skewer the marinated chicken and cook over an open grill or indoor grill pan until done, about 5 minutes per side. Serve with the prepared peanut sauce and enjoy!

You Say Tomato, I Say Bruschetta

During a late-day stroll this afternoon, Mike and I popped into a market for Bruschetta fixings. Plump Roma tomatoes, fresh basil, and a warm baguette. There is no rocket science behind this appetizer, but its certainly a crowd pleaser and very refreshing for a pre-dinner treat!

Mix together the following: 2-3 Roma tomatoes (seeded and diced small), a handful of fresh basil leaves (chopped into a thin confetti), salt and pepper (to taste), a drizzle of good olive oil. If you have it, fresh oregano (about a teaspoon) makes the flavors even brighter. Serve along with thinly slices baguette, sliced Italian salami, like Soppressata, and a glass red wine. Buon Appeetito!

How Do You Like Them Apples...(With Rum, Please)

Things I'm loving about right now: earlier sunsets, cool breezes and leaves that crunch when you step on them, blue skies and yellow leaves, football Sundays, pumpkin pie candles, apple cider...with rum.

I usually opt for wine and beer over the hard stuff, but this apple cider cocktail has changed my mind. I'm sure I'm not the first one to mix rum with apple cider, but I thought I would do my due diligence and pass the recipe along to you all.

Coat the rim of a glass with cinnamon. Fill with ice, a cinnamon stick, a shot or two of dark rum, and 8 oz or so of real apple cider. Make sure you get the real stuff- it's usually in the produce section not the juice aisle. Once the weather gets colder, I'm sure this would be fabulous warm.

Cheers!

Pumpkin Treats

Pumpkins. The quintessential symbol of autumn and one of the seasons trendiest fruits (yes, it is a fruit). Pumpkins are making their way into everything these days- lattes and beer, sauces and soups, and of course baked goods.

The changing leaves and cooler breezes have inspired me to start baking, and I decided to kick off the season of the pumpkin with a classic. My mom found this recipe in a magazine ad for Libby's Pumpkin sometime circa my junior year of high school, and we have made it every year since. It's moist, spicy and sweet, and neutral enough to eat with your morning coffee or for an after-dinner dessert. I take no credit for the recipe, but it's a definite must for this time of year.

Marbled Pumpkin Bundt Cake

Preheat your oven to 325 degrees. Grease a 10 cup bundt or round tube pan.

In a medium bowl, combine 1 cup solid pack pumpkin with 2 teaspoons ground  cinnamon. Set aside. 

In another bowl, combine 1 package of boxed yellow cake mix with 4 eggs, 3/4 cup sour cream, 1/4 cup white sugar, 1/2 cup vegetable oil, and 1/4 cup water. Beat with an electric mixer on low speed until moistened. Beat on high speed for 2 minutes.

Stir 2 1/2 cups cake batter into the reserved pumpkin mixture.

Alternately spook plain and pumpkin batters in your greased pan. It doesn't have to be perfect. This technique is how you'll get the cook marbled look.

Bake in preheated over for 40-45 minutes or until a wooden pick inserted near the center comes out clean. Cool in the pan for 20 minutes then remove to a wire rack to cool. 

Dust with powdered sugar before serving and enjoy this little taste of fall!

If you buy a normal (15 oz) can of pumpkin puree, you will have just enough for pancakes later in the week. I love this recipe because it doesn't call for anything fancy and the pancakes come out perfect. 

Pumpkin Spice Pancakes

In a bowl, mix together 1 1/2 cups milk, 1 cup pumpkin (or whatever is left from the cake), 1 egg, 2 tablespoons vegetable oil, and 2 tablespoons vinegar. 

In a separate bowl, combine 2 cups flour, 3 tablespoons brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon each cinnamon and pumpkin pie spice. 

Stir the dry ingredients into the wet ingredients just enough to combine. 

Heat a lightly oiled griddle to medium heat. I like to dip a paper towel in oil and (carefully) wipe across the griddle. Ladle about 1/4 cup pancake batter onto the griddle and cook a couple minutes on each side or until each side is golden brown. 

Serve with warm maple syrup, powdered sugar, and whatever other pancake toppers you like. I was thinking some apple or pumpkin butter would have been especially great on these. Enjoy! 

Broncos Lose, Fish Tacos Win!

After a disappointing loss on football Sunday, I thought a bright, fresh meal shared with good friends might alleviate some of the dismay. I was right. Filling and refreshing fish tacos was just what I needed to make this Sunday a win in my books.

I've blogged about fish tacos before, but tonight's version has got to be my favorite one yet. This has the perfect mix of flavors and textures and is a recipe I will use in the future for all of my fish taco endeavors.

What made these tacos stand out from the previous ones was the mango salsa and the seasoned cilantro crema. The mango salsa brings a sweetness to the otherwise savory taco, and the color from the salsa brings life to the plate. The crema brings balance to the taco and counteract the other sweet, spicy, and salty elements.

For the mango salsa, I used a basic pico de gallo mix of diced tomato (about 3 medium tomatoes), 1/2 a red onion (minced), a good handful of chopped cilantro, juice from 1/2 lime, salt and pepper, and one jalepino (minced) if you like it spicy. To the salsa, add about 1 cup of diced mango.

For the crema, mix about 1/2 cup of sour cream and 1/4 cup of mayo with the juice from 1/2 a lime. Stir in a good handful of chopped cilantro, a couple garlic cloves (minced or crushed) and a tablespoon or so of taco seasoning.

Another important element for these tacos was getting a good crisp on the tortillas. Heat each tortilla on a griddle until the outside starts to brown and crisp up. The crispier tortilla will hold up well with all the stuff you put inside and the crunchy-ness adds a new texture to the plate.

Finally- the fish. You can use any type of mild white fish you have. I used sol. Tilapia, mahi mahi, and cod are all good choices, too. I dredged the fish fillets in a flour-salt-and-pepper mixture and pan fried it until golden. The fish can really be cooked however you like it- pan fried, grilled, oven baked, etc.

Build the taco to your desire. I like you smear a crisp tortilla with a good spoonful of crema, put the warm fish fillet on top of that, then cover with mango salsa, chopped lettuce or cabbage for crunch, and a sprinkling of cojita cheese.

One bite will transport you to a happy place where football losses and the weekends' ending don't matter. Enjoy, and have a beautiful week!

Celebrating America

Today, September 11, 2011, marks one of my favorite days of the year and, sadly, one of America's worst days in history. 10 years ago, the World Trade Center towers in New York City were destroyed by extreme acts of terrorism. A decade later we remember that horrific day and pay tribute to those who lost their lives.

Ironically, today also happens to be the first football Sunday of the season and, consequently, one of my favorite days of they year.  To me, the kickoff to football has always signified the start of my favorite time of year. Cooler weather, Pumpkin Spice Lattes, changing leaves, football weekends, Pumpkin Beer (pretty much all things pumpkin...) and a new season of cooking. Gone are the hot summer days when standing over a hot stove was torture. Fall welcomes back comfort food- pots of chili, warm, bubbly casseroles, chicken and dumplings, soups and stews...I could go on forever. Fall also welcomes back my blog. I know I took a bit of a vacation over the summer months but I am ready to get cooking again. Today, I decided to kick things off with a game day brunch menu that is sure to wow even the pickiest tailgater.

Huevos Rancheros and Bloody Marys

Huevos Rancheros, literally translating to "Rancher's Eggs" is essentially and open faced breakfast burrito and a perfectly filling Sunday brunch. I began by making a quick, fresh salsa of chopped tomato, cilantro, jalapeno, avocado, salt and pepper, and a squeeze of lemon juice. Green onion would also be good in here if you have it. Next, I heated about 1/2 cup of refried beans (1/4 cup per serving). Once you get these things prepped, you can start your eggs. Melt about a tablespoon of butter in a large nonstick skillet. Once it's bubbly, add your eggs one at a time. Helpful hint- crack your eggs individually into a small bowl, then pour the egg gently from the bowl to the skillet. This way, you can prevent broken yolks and bad eggs. Let the eggs fry, sunny side up, for a couple minutes, then flip so they're sunny side down for about 30 seconds. Meanwhile, heat your tortillas in the microwave for 20 seconds or over an open flame for the same amount of time. I like to use whole wheat tortillas for the added health benefit, and I think they taste just as good as white flour tortillas. Once the tortilla is warm, spread the refried beans over the tortilla then top the refried beans with two fried eggs. Top the eggs with your homemade salsa, sour cream, and cheese. I like Cojita cheese, which is like the Parmesan of Mexican cheeses. On top of the eggs, you can really use whatever Mexican toppings you prefer or whatever you have on hand, but the fresh ingredients in homemade salsa really make these huevos special and healthier.

In my mind, no brunch is complete without a Bloody Mary. For all you Bloody Mary haters out there- I myself had never been a fan of tomato juice and had steered clear of Bloody Marys for that reason. I tried one a couple years back (likely because of a wicked hangover) and it was love at first sip. As far as alcoholic beverages go, this one is pretty good for you, too. I make my own Bloody Mary mix with Hot and Spicy V8 and a mix of other add ins- celery salt, black pepper, pickle juice, horseradish, tabasco. Once you get the tomato juice mixture to your liking, pour over ice with a couple shots of vodka. I like Absolute brand Pepper vodka for an added kick, but plain vodka is just fine too. And if you're anything like me and enjoy tequila, you can really keep with the Mexican brunch menu and make a Bloody Maria by substituting tequila for vodka. Keep in mind- tomato juice kills the taste of alcohol so please drink responsibly, and don't forget to raise your glass in a toast to the memory of 9/11, ten years ago and today.    

El Centro

I've been meaning to do some Boston restaurant reviews for quite some time now (translation: since I started blogging), but have obviously not accomplished a single one. I hope this is the first of many to come!

Mike's mom and step-sister were in town this past weekend, so we took this as an opportunity to try a new restaurant, El Centro. El Centro is a brand new restaurant located in Boston's "South End" neighborhood. Mexican cuisine is one of my (and Mike's) favoritos, and Boston (compared to Colorado and California, at least) lacks a good selection of restaurants offering our beloved South-of-the-Border fare. It looks like we found a new place to go to satisfy our cravings- El Centro was excellent. The restaurant was intimate, quaint, and above all authentic. From the music to the decor to the waitstaff, I felt like I was in Mexico. Even the bathroom fit the part. What I loved about the menu was that it wasn't too extensive. They had enough options so that everybody could find something they liked, but not so many options so that it was overwhelming. Even their drink menu was authentic- only Mexican imported beer, sangria, and a small selection of wine. I feel like keeping a menu on the smaller side enhances the restaurants point of view. And a restaurant with a focused POV is (in my opinion) always more successful than its multifaceted counterpart.

Our table started with guacamole with chorizo. The avocados used were perfectly ripe and there was just enough spice to enhance but not overpower the delectable fruit (yes, avocado is a fruit). Crumbled on top of the chunky guacamole was warm, spicy, melt-in-your-mouth chorizo sausage and a dusting of cotija cheese. Dip a chip in that and it's the best nacho you've ever had. For my main course, I had a chile relleno. Chile rellenos are one of my favorite Mexican dishes and often what I order at Mexican restaurants. For one, they are light and delicious. For two, it's not something I can make myself (at least not well). El Centro's relleno was a poblano pepper roasted to perfection and stuffed with shredded chicken, cheese, and a simple tomato salsa. What I loved most about the relleno was that it wasn't breaded, fried or baked in egg batter. This really let the chile shine and gave the dish a lighter side, perfect for summertime. My fellow diners also raved about their meals. Among them were shrimp in a chipotle sauce, tacos al pastor (pork and pineapple filling), tacos caramelos (steak, bean, and cheese filling) and a dish called La Mejor Del Mundo, literally meaning "the best in the world." This was a generous portion of steak, charcoal grilled, and served on a wooden plank with beans, guacamole, green chiles, and tortillas. According to the menu, this dish was served "Sonora Style", which is the area of Mexico that El Centro's chef hails from. Sonora, Mexico is just south of the border from Arizona. Their culinary staples include beef, seafood, chiles, and tortillas. And I have the say the chef of El Centro definitely did the ingredients of his motherland justice as he brought them to life on his menu. Oh, and let's not forget the churros con chocolate that topped the meal off. It was the perfect ending to a delicious meal. Next time you're in Boston with a hankering for comida Mexicana, I hope you'll try El Centro. Adios!

Fajitas, Hold the Tortillas

I love fajitas but wanted to sidestep the extra calories from the tortillas. The tortillas alone add about 250 calories to two fajitas. And if they are white flour tortillas, the calories are pretty empty (meaning that there is not much nutritional value per calorie). So, I decided to take the classic fajita filling and serve it sans tortilla. I have to say, I didn't miss the tortillas one bit.

To begin, preheat your oven to 375 degrees. Then, saute thin strips of pepper and onion (any color will do) in a small amount of olive oil over medium heat. Let the veggies cook slowly until soft and a bit charred. The sweetness of the peppers and onions will come out when they caramelize which will be a nice balance to the salty chicken. While the veggies cook, season your chicken breast(s) (one per person) with salt, pepper, cumin, and chili powder. Once the veggies are finished, set them aside and use the same skillet to cook the chicken. Brown the chicken for about 4-5 minutes on each side. You want a nice crust on the outside- don't worry about the inside being cooked completely yet. I always like to finish chicken by baking it in the oven. I feel like this technique keeps the inside juicy while giving the outside a nice crust. For this recipe, I also made a "basting liquid" of sorts. To do this, mix a couple spoonfuls of packaged taco or fajita seasoning with about 1/2 cup water. Transfer your chicken breasts into a baking dish and pour the basting liquid over the top. Bake the chicken for about 25 minutes, basting about every 5 minutes. If you are new to basting, it's nothing to be scared of. Use a baster or a spoon to bring up the liquid and pour it back over the chicken. This technique keeps the chicken from drying out and re-infuses the the chicken with flavor. You'll know the chicken is done when the inside is just cooked through. During the last couple minutes, top each breast with the pepper and onion mixture and sprinkle cheddar or jack cheese on top. Once the cheese melts, remove your chicken from the oven and serve up with beans, rice, or whatever sides you like. I hope you enjoy these tortilla-less fajitas as much as I did!

Sword Fight

On our drive up to Maine last weekend, we stopped for dinner at a restaurant in Portland, Maine called the Farmer's Table. I won't go into a full rant about the restaurant's shortcomings, but it wasn't the best food/ service of my life (certainly not the worst either). The point of the story is that Michael ordered swordfish and loved it, so when we got back from our weekend getaway this was his first dinner request. We got a beautiful swordfish steak at Whole Foods for about $20 (a bit pricey, but worth it in the end). Sometimes, fish can be intimidating to cook. And when it costs a pretty penny you want to make sure it turns out well. If you enjoy fish, grilling it with salt and pepper is all you need to do. Serve a wedge of lemon alongside and you have you are done. But, if you don't love fish, ease into it with a recipe like this. The fish stands on it's own as delicious, but the sauce really kicks up the flavor and masks that "fishy" taste that so many dislike. And, for the record, I love fish and seafood any way it comes but I equally enjoy delicious sauces and new recipes, so I hope you enjoy this one.

I started out by seasoning my pound of swordfish with salt, pepper, and a bit of soy sauce. If you can't find (or don't like) swordfish, any white fish should do (halibut, mahi mahi, tilapia, etc...). Heat your indoor or outdoor grill to medium heat, drizzle your fish with olive oil, and grill a couple minutes on each side, more or less depending on the thickness of your piece. You don't need to cook the fish through yet. You only want to get a nice crust and those beautiful grill marks on the outside. Once you've accomplished this easy feat, set the fish aside.

Now for the sauce. Heat about a tablespoon of olive oil in a skillet over medium heat. Add about a half cup diced red pepper and the same amount of diced yellow onion. It's approximately 1/2 of a red pepper and 1/2 of an onion. Once the veggies start to become soft, add a teaspoon or so of red curry paste (you can get this at most grocery stores- I've mentioned it in the blog before). If you don't groove on the curry or the spicy, tomato paste will work here. Also add about 1/2 cup of coconut milk, a few dashes of fish or soy sauce, and a the juice of a 1/2 a lemon or a lime. I also added the rind of the citrus. Cook this down for a few minutes to allow the flavors to marinate together, then add your swordfish (or otherwise) back into the sauce. Cook over medium heat turning the fish every now and then to coat in the sauce and cook through. The fish will just start to flake apart when it's done. Right before you remove the fish, add a couple tablespoons of chopped basil, cilantro, and tomato. This adds a great finishing touch. Finally, I like to plate the fish and the sauce atop brown rice and steamed spinach. The rice adds a nice bite, and the spinach a bitterness. Together its a perfect harmony. Enjoy!

Crowd Pleaser

I was fortunate enough to go away to a lake house in Bridgton, Maine this past weekend with Michael and some of his co-workers. It was a great way to beat the heat and meet some really cool people. Saturday night, I volunteered to cook dinner for everyone. Mike had talked me (and this blog) up already, so the pressure was on. The first thing that came to mind to make was Baked Ziti. It's quick, easy, and made as a casserole of sorts so it's perfect for large crowds. Not to mention people usually don't turn their noses up to pasta baked with cheese, covered with more cheese, and doused in warm, comforting marinara sauce.

To being, preheat your oven to 350 degrees and bring a large pot of salted water to a rapid boil. Once it's boiling, add your pasta. I used two boxes (two pounds) of ziti, which is the name of the cut of pasta. You can use any shortcut tube pasta, though- like penne or rigatoni. And, if your store has it, opt for the whole wheat variety for the added health benefit. Two pounds of pasta will get you about 10 servings, so adjust accordingly.

While the pasta is cooking you can make your cheese mixture. You'll need a large tub of ricotta cheese (30 ounces for the two pounds of pasta), a couple cups of shredded mozzarella, and a couple handfuls (about a cup) of shredded Parmesan. Most of these cheeses come in lower-fat varieties, so you can substitute these for a more figure friendly Baked Ziti. Mix the cheeses together then season with salt, pepper, and herbs of your choice. You can use fresh or dried basil, oregano, and/or parsley. I never really measure seasoning, I just adjust to taste. Start by adding small amounts, taste your mixture, then adjust accordingly. Once you get the seasoning just right, add one egg, lightly scrambled, to the cheese mixture. This just helps to bind everything together. The reason I add it last is so you can taste the mixture for seasoning first without the risk of salmonella from the raw egg. Set the mixture aside while you wait for the pasta to finish cooking.

Once the pasta is cooked to al dente, drain it, put it back in the hot pot and coat with a tablespoon of butter per pound/box of pasta (two tablespoons for two boxes). If you're watching the calories, you can omit the butter completely, or use olive oil instead. Another tip- before draining the pasta, set aside about a cup of the starchy pasta water just in case you need to thin out your cheese sauce. Now, mix the buttered noodles together with the cheese mixture until well-coated, adding some of the reserved pasta water if necessary. Finally, pour the cheesy pasta into a large casserole dish and bake in the heated oven until warmed through (about 20 minutes). If you want, top the casserole with another handful of mozzarella and Parmesan before baking. This will make it extra cheesy and delicious.

While the ziti is baking, heat a couple jars of marinara sauce to a simmer and keep warm until the pasta is done. You can definitely make your own sauce if your prefer, but I chose a jarred sauce for added simplicity and to cut back on time. You can also add meat to your sauce, too. Italian sausage, ground beef, turkey, or chicken all work well. Cook the meat first, then add the sauce.

To serve, cut a good square of the baked pasta and cover with the sauce of your choice. Serve along with a veggie or salad, some warm, crusty bread and you have a crowd pleaser of a meal.

Enjoy!

Figure Friendly Stir Fry

I know I've already posted a recipe for stir-fry, but I think tonight I perfected it and I wanted to share this moment with you all. First, let me discuss real quick the beauty of stir fry. It's quick, easy, versatile, and (my favorite) has everything you need for a well-balanced dinner all in one bowl. Usually when I plan dinners, I tend to incorporate a protein, a veggie, and (again, my favorite) a starchy side (pasta, rice, bread, potatoes, etc.). This usually ends up being three different entities and can sometimes call for additional time, preparation, ingredients, and dishes to clean up. In stir-fry, the dinner trinity is all combined together in one happy marriage of deliciousness. And the biggest beauty of it all is that the proteins, veggies, and starches are virtually interchangeable. Here are some suggestions:

Proteins: Chicken, shrimp, beef, pork, tofu

Veggies: Broccoli, carrots, onion, peppers (red, green, yellow, any color will do), corn (baby or otherwise), spinach, celery, zucchini, tomato, pineapple (fruit, I know), asparagus, eggplant

Starches: Brown rice, white rice, rice noodles, spaghetti noodles (white or wheat), quinoa

Extras: Water chestnuts, chopped peanuts or cashews, fresh basil, fresh cilantro

Here is what you do. Use a wok or a large skillet and heat it over medium heat. Cook the protein first in any type of oil (olive, veggie, whatever is on hand. If you have it, add a bit of sesame oil too). Brown the protein until it is no longer raw on the outside. Add your chopped veggies and cook until their colors get a bit more vibrant (about 5 minutes). Now here's the kicker, which was inspired by a recipe of Paula Deen's I found online (and no, there is no butter or mayo!). In a separate bowl, mix together the following:

Chicken Stock (1/2c)

Hoisin Sauce (1/4c)

Soy Sauce (a couple tablespoons)

Siracha Chili Sauce (a good squirt, and only for the spicy-lovers)

Honey (about a teaspoon)

Ginger Powder (about a teaspoon)

Cornstarch (this is essential- it thickens the sauce. You want a good tablespoon)

I used the above proportions for a stir fry that ended up being about 4 servings. 2 good sized chicken breasts and about 4 cups of veggies. If you use more or less protein and veggies, adjust the above sauce accordingly.

Now, pour the sauce over the stir fried protein and veggies and simmer for about 5 minutes or until the sauce thickens. Serve this over your starch and voila!

Here are a couple suggestions to keep your stir fry as healthy as possible. Try to use at least 3 different varieties of veggies and use about twice as much veggie than protein and starch. A cup per person is a good amount to shoot for. If at all possible, opt for non-white starches (i.e. brown rice, wheat noodles, or quinoa). Once you cover it up with the delicious sauce, veggies, and meat, you won't even taste the difference. Until next time, happy (and healthy) eating!

My Brother Would Be Proud

First of all, I want to apologize for my recent hiatus from blogging. I'm sure you all were just STARVING without my blog (haha). A little update to explain my whereabouts: I went on a vacation to Indiana to kick off the summer (annual Indy 500 trip with the Graberts), then I jumped head-first into an intense, month-long certification program to get my TEFL Certificate (Teach English as a Foreign Language), and finally I spent about a week in Colorado celebrating my dad's birthday (aka, the 4th of July), helping my mom remodel the kitchen, and seeing some close friends (one of whom got married- congrats Aubrie!). So as you can see, I didn't have much time for cooking or blogging. But now here I am, back in Boston, unemployed, and ready to blog. My first post-hiatus post is the perfect summer lunch- it incorporates fresh produce, requires no cooking, and it will not ruin your bathing suit body. The recipe itself is simple, so I will digress about the exceptional health benefits (hence the title, my brother would be proud).

I'm a girl that can rarely go a meal without carbs, but there are so many whole wheat alternatives out there that breads and pastas aren't all that bad for you. The base of my lunch was a whole wheat pita. The brand I bought also has flax and oat bran. One pita only has 60 calories, 2 grams of fat, and only 3% of your daily carbohydrate allowance. Added benefits of the pita- 6 grams of protein and 4 grams of fiber (that's about 15% of your daily needs, which doesn't make the carbohydrates so daunting) I stuffed the pita with sliced baby carrots, cucumber, a handful of baby spinach leaves, and a couple slices of jarred red pepper for added sweetness. The veggies alone give you another 15% of your daily fiber, a good portion of the vitamins your body needs (Vitamins A, K, and C, Calcium, Iron, Folic Acid, and Magnesium), and a mere 20 calories or so. I also spread a a couple tablespoons of hummus in the pita. This adds a nice creaminess, great flavor, and a good source of Omega-3 fatty acids. Omega-3 are our diets good fats because of their ability to lower bad cholesterol and blood pressure while also strengthening our immune and nervous systems. If hummus isn't your thing, you can also get Omega-3s from other pita stuffers like canned tuna or smoked salmon.

My pita sandwich clocked in at right around 150 calories, which meant I got to have a little something on the side. Tis' the season for strawberries, so I sliced a couple over 6 ounces (or so) of vanilla flavored Greek yogurt. Greek yogurt one of my favorite snacks and is always in my fridge. For one, it keeps well (over a month) and is so much more thick and creamy than regular yogurt. The health benefits of it over regular yogurt is insane. In one serving, Greek yogurt has four times as much protein (about 20 grams versus 5 grams) and about 10 grams less of sugar. Not to mention no fat (look for 0% Chobani brand). The Greek variety may be a few cents more expensive but worth every penny. Plain Greek yogurt is also a great alternative to sour cream and can live up to mayo when used in salads (think chicken salad, tuna salad, etc...).

My lunch contributed about 300 calories, about half of the protein I need today, and less than 10 grams of fat. It was also very filling and a perfect light meal for a hot summer day. I heard once that the more colors your meal involves, the better. Just looking at the above picture makes me feel good about my choices. Summer is the season to think colorful, so next time you go to the grocery store make sure you cart does a box of crayons justice. Your body will thank you for your colorful choices. Until next time, happy eating!

Beef. It's What's for Dinner...3 Nights in a Row

We were perusing the grocery store for a nice cut of meat we could grill for dinner when we happened upon a flank steak that would provide us our next three meals. I'd like to attribute these to the top three men in my life. My dad, my brother, and Michael.

Night 1: Skirt Steak with Dijon Caper Sauce, for Dad.

Night one I cooked the entire flank steak in a grill pan. Just salt and pepper both sides and cook it over medium high heat. It only needs about four minutes per side for a warm, pink center. You could also grill it on an outdoor grill, but the juices and browned bits from cooking the meat contribute to the sauce I make. Once you've cooked the meat to your desired doneness, remove from heat and set aside. Keep warm by covering it in foil.

Now for the sauce- in the same pan that you cooked the steak in, add a couple tablespoons of butter. Let it melt, then add a couple splashes (about 3 tablespoons) of dry vermouth or white wine. Also add about a tablespoon of Dijon mustard, a dash or two of Worcestershire sauce, and a heaping tablespoon of capers (drainer).

Cut the flank steak across the grain and spoon the sauce over top. This is a great steak sauce and I have found the ingredients are almost always on hand. I served this with steamed asparagus and Parmesan mashed potatoes.

Night 2: Steak Fajitas, for Derek and Mike

After night one, we still had over half of the steak left (about one pound of meat). I sliced this up along with some thinly sliced red and green pepper (about 1/2 of each for fajitas for two) and about 1/2 an onion, also thinly sliced. Grill the peppers and onions first until soft then add the sliced steak just to heat through. If you want to kick up the flavor a bit, you can add some fajita or taco seasoning or even just some extra salt and pepper. Lime juice also adds a nice kick. Once the filling is done, heat up your tortillas and fill to you liking. Sour cream, shredder cheese, salsa, and guacamole are all excellent toppings, but the peppers, onions, and steak can stand alone and be just as good.

Night 3: Beef Stroganoff, for dad.

Believe it or not, we still had enough meat left for another meal. If you're feeding more than two people, one flank steak might not get as much mileage. Regardless this beef stroganoff recipe is simple and delicious and is worth buying a whole new flank steak for!

Cut your steak up into bite sized pieces and set aside. Also, bring a large pot of salted water to a boil. Once this boils, add a bag of egg noodles. and cook according to package directions.

For the sauce, melt a couple table spoons of butter in a large skillet over medium high heat. Add one small onion, chopped, and about handful or two of sliced mushrooms. Allow the veggies to soften then add about a tablespoon of flour. Cook for a minute or two to get ride of the starchy flavor, then add 1/2 cup beef broth and 1/2 tablespoon Dijon. Cook a couple minutes longer or until it begins to thicken then add the cut up meat into the sauce. The last major ingredient is some kind of cream. I use sour cream, but whipping cream, cooking cream, cream cheese, or even milk should work (the thicker the cream used, the heavier the sauce). You'll need about 1/4 cup of whichever one you choose. Finish the sauce off with a good pinch of ground nutmeg and salt and pepper to taste. Serve this over your cooked egg noodles and enjoy! This is a recipe I always remember my dad cooking for us growing up, and is one of my favorites for left over steak.

Gluten Free Comfort Food

One of my best friends is currently on a gluten-free/ dairy-free diet. The two of us whipped up this diet friendly dinner which, although it lacks color, is full of flavor, texture, and doesn't leave you missing dairy and gluten. The menu includes mushroom risotto and a chicken-broccoli stir fry.

Risotto is great for gluten free eaters because the starch from the rice cooks to a creamy consistency without actually using cream. It's rich and filling and can be made with a variety of veggies or meats. To begin the mushroom risotto, cook sliced mushrooms (any type will work) in olive oil along with one chopped onion (or two chopped shallots) and a couple cloves of minced garlic. Be sure to start this in a large stock pot or paella pan. Once the mushrooms are soft and the onions translucent, add one cup of arborio rice a cook about 2-3 minutes. After the rice has cooked, add one cup good white wine. Stir the rice until it has absorbed all the wine. For the next 30 minutes or so gradually add chicken stock (they make gluten-free stock) allowing the rice to fully absorb it before adding more. Add about a half cup at a time until you have used about 4 cups total. The rice should be al dente and creamy in consistency. If you aren't dairy free, you can add shredded Parmesan cheese. I also like to drizzle about a teaspoon or so of truffle oil over the risotto. It's pretty expensive, so if you don't want to spend the money it will taste just great without it.

Risotto is a mean in and of itself, so sides aren't necessary, but we were feeding a group of four (including two hungry boys) so we decided to add a chicken-broccoli stir fry. Good thing we did, too, because the boys raved about the broccoli. I don't think I've ever had anyone rave over broccoli. For four servings, cut about 4 chicken breasts into 1" chunks. Salt and pepper the chicken. Cut up one good head of broccoli so that you have a couple cups of florets. In a skillet or a wok, heat olive oil to medium-high heat and add the chicken. Cook until the outside of the chicken looks cooked. I had some wine and chicken stock left over from the risotto, so I added a couple splashes of each to the chicken (maybe about 1/4 cup each). I also added a dash or soy sauce. Add the broccoli florets and cook until the chicken is cooked through and the broccoli is tender when pierced with a fork. The broccoli will soak up a lot of the liquid and give it a great flavor.

Even if you aren't avoiding gluten, this meal is worth a shot.

Another One for Salmon Lovers

I love salmon, but I tend to cook it the same way every time. Last year, I discovered a mustard- brown sugar combination that is so simple and perfectly delicious. Ever since then, I don't think I've cooked salmon any other way. This recipe is one in my mom's collection that I believe came from Cooking Light magazine. The bright Asian-influenced flavors are perfect for the warm weather months.

I made 2 pretty large salmon cakes with about 3/4 lb of salmon fillet. The recipe serves 4 and calls for 1.5 lbs of salmon. Try to get your salmon with the skin off. If you can't, take a sharp knife and cut the skin completely away from the flesh. Once the skin is off, chop the salmon into small pieces. The recipe says to "finely chop" but I found it hard to do this without making a big, mushy mess. Next time, I might try using a food processor so you could to that or just cut the fillet into small, manageable pieces.

Also chop up one or two shallots (one for two cakes, two for four cakes) and grate a tablespoon or two of fresh, peeled ginger (again, one tablespoon for two cakes, two tablespoons for four cakes). You'll also need one egg, lightly beaten. The recipe that makes four cakes calls for one egg, so if you're making just two cakes try to use only half the beaten egg. The egg is just what holds it all together, but if there is too much the mixture will be too runny. I made this mistake but it ended up being a quick fix with a couple tablespoons of breadcrumbs. In fact, you could add breadcrumbs anyway for a more dense salmon cake.

In a large bowl, combine the prepared salmon, shallots, ginger, egg, and bread crumbs if you so desire. Also to this add a couple good pinches of red pepper flakes. If you don't like the spice, you can omit this. Salt and pepper the mixture, too (about 1 tsp salt, 1/2 tsp pepper). Form the mixture into however many patties you're making and place them in the freezer for 20 minutes or so just to firm them up a bit.

While the patties are in the freezer, make up your sesame mayonnaise. This isn't necessary- the patties are delicious without the sauce- but the flavors really complement each other. The sesame mayonnaise includes 1/3 cup mayonnaise, 2 scallions, thinly sliced, 2 tablespoons fresh lime juice, and 1 teaspoon toasted sesame oil. My mom recommended to combine mayo and sour cream (half and half) and add 1 teaspoon of toasted sesame seeds too. Stir to combine and refrigerate until ready to eat.

Once the patties are firm, cook them in an olive-oiled nonstick skillet over medium high heat for about 4-6 minutes per side. You want the sides to be browned and the center just cooked through. I served this up with a good dollop of prepared sesame mayo, an Asian spinach salad (spinach, dried chow mien noodles, shredded carrot, dried cherries, and Asian sesame dressing) and grilled bread (slice the bread thick, drizzle both sides with olive oil and salt, and grill). A citrusy drink or fruity white wine on the side is a great accompaniment, too.

Cooking with Brandy

Usually when I make pasta dishes they are Italian inspired. Marinara, Bolognese, Carbonara...but this one is something of a completely different genre. This is a great dish for salmon lovers and pasta lovers alike.

Start by sauteing 2 chopped shallots in a combination of olive oil and butter (about 1-2 tablespoons of each). Let these cook for about 2-3 minutes then add the following:

6-oz smoked salmon, diced.

1/3 cup capers, drained and chopped.

1/2 tablespoon chopped fresh dill.

1/4 teaspoon chopped black pepper.

Now for the fun part. Remove this mixture from heat. Pour in 1/2 cup brandy and light with a match. BE CAREFUL this will flame up. Ladies- pull your hair back. I almost had a very unfortunate incident. Once the pan is aflame, put it back on the heat and swirl (or stir) the contents to mix the ingredients and burn off the alcohol. Cook for about 2-3 minutes total, or until all the alcohol is absorbed.

Add 1.5 cups heavy cream (I never said this was a healthy recipe) and continue cooking until the sauce is reduced by half (about 5 minutes). Stir in 1 cup tomato sauce and cook 5-10 minutes longer.

Meanwhile, bring a large pot of salted water to a boil. Add pasta (I use bow tie pasta, called farfalle, but you can use any cut) and cook until al dente. Drain the pasta then add directly to the salmon sauce. Another quick tip- before draining the pasta take about a cup of the cooking liquid just in case your sauce thickens up. Once you add the hot pasta to the sauce, it will soak up a lot of the liquid from the sauce, so the reserved cooking liquid may come in handy to reconstitute the sauce.

Finish off the dish with some more chopped, fresh dill and a good handful of freshly grated Parmesan. Serve alongside a chilled glass of white wine. This is perfect for a spring or summer evening and is equally delicious leftover. Enjoy!

Nellie and Joe's Key Lime Pie

I need to start by saying that I take absolutely no credit for this recipe. It's so simple to make that I also have a hard time priding myself on execution. That being said, this is a great Key Lime Pie recipe and will definitely impress a crowd.

My mom discovered Nellie and Joe's Key Lime Juice when I was growing up and hasn't made a key lime pie any other way since. The juice can be found in your local grocery store and the pie recipe is right on the bottle. You'll have over half the bottle left after making the pie so check out their website (http://www.keylimejuice.com/Old) which has a slew of other great recipes to use up the remainder. I found that it makes for a great margarita (3-oz tequila, 1-oz each triple sec, simple syrup, and lime juice).

To make the pie, beat together one 14-oz can of sweetened condensed milk with three egg yolks (no whites), and 1/2 cup of Nellie and Joe's Key Lime Juice. I add a couple drops of green food coloring too to give it a nice, limey color. Pour this into a 9" graham cracker crust (I buy the pre-made variety at the store) and bake at 350 degrees for 15 minutes. Allow to cool slightly (about 10 minutes) then refrigerate. I like to top mine with homemade whipped cream and toasted coconut. It's delicious all by itself though!

Enjoy!

Mom's Quiche

As a tribute to my mom on Mother's Day, I wanted to post her quiche recipe. This is only one of the many recipes she had endowed to me, but one of my favorites. I like quiche because of its versatility. It's good any meal of the day and can incorporate a variety of meat, cheeses, or veggies. It's great to host a brunch with or to make for a light, quick dinner (and breakfast the next morning). This particular quiche is made with asparagus, sausage, and Swiss cheese, but once you know the basics for a great quiche you can switch up the ingredients in a variety of ways.

Let's start with the pie crust. You can certainly make your own crust but I always use the store bought kind. It's a heck of a lot easier and taste just as good. These can be found in the freezer or refrigerator section of the grocery store. Some are already in the pie tin, other you can roll out and use your own pie tin. Either will do. If your pie crust is frozen, make sure is completely defrosts to about room temperature until you fill and bake it.

In a medium bowl, beat together 4 eggs and add to them 1.5 cups half & half, 1 teaspoon salt, and a dash each of black pepper, Tabasco sauce, and nutmeg. This will never change regardless of the other ingredients you use.

Now for the good stuff. You will need a cup each of steamed vegetables, cooked meat, and shredded cheese. For the quiche above I did the following:

#1- Steam 1" cuts of asparagus just until tender when pierced with a fork. You don't want it too cooked because it will cook slightly when inside the quiche.

#2- Cook about 6 small links of turkey breakfast sausage until browned on all sides then cut into small rounds.

#3- Shred baby swiss cheese.

Next, layer these ingredients into the pie crust, starting with the cheese then adding the veggies and meat. Pour the egg mixture slowly making sure it doesn't flow over the edges. Bake in a preheated 425 degree oven for 15 minutes. Then, turn down the oven to 350 degrees and bake for another 20 minutes or until set.

Now that you know the basics, you can switch up the ingredients to your heart's desire. For veggies, try mushrooms, spinach, or broccoli. For meats try ham, bacon, or salmon. For cheese try gruyere, cheddar, or fontina.

Enjoy! And Happy Mother's Day.

Some Like It HOT Habanero Burgers

This is one of the best burgers I have ever made, and probably the spiciest meal I have ever created. This was inspired by the "Inferno Burger" at the Boston Burger Company, a great burger joint in Davis Square (Somerville, MA). Michael ordered this last time we dined there for it's self-proclaimed hot-as-hell spiciness, and it definitely lived up to its name. I tried to recreate it in my own kitchen and have to admit I didn't do a half bad job.

Before I get too far into the spicy details, I want to talk about how I cooked the burger. For those of you who don't dig the spicy food, this is all you'll need to read. Every time before this, I would mix my ground beef with an array of spices, garlic, onion, etc. and then pound it out into burger patties. This time, I took the reverse approach and made plain ground beef patties then seasoned the outside with just basic salt and pepper. I heard this tip a while back from Bobby Flay on the Food Network and decided to try it out, since he is- after all- the supposed King of the Grill. This is definitely the way to cook a burger. The inside stayed moist and the outside took on flavorful crust. This is super easy and allows you to add layers of flavor with toppings and sauces. Now that you know the best way to cook a burger, you can deck it out with whatever suites your fancy. And if spicy suites your fancy, stay tuned.

For the veggie topping I made a salsa of tomato, red onion, cilantro, jalapeno pepper, and roasted habanero pepper. Also in the mix is lime juice, garlic salt, and black pepper. To begin, roast your habanero pepper(s) over an open flame or under your broiler. Once they are charred on all sides, put them in an plastic Ziploc or in a bowl covered in saran. The steam will help to separate the skin from the flesh of the pepper. After about 10 minutes, take the peppers out, peel away the skin, remove the seeds, and finely chop. Keep in mind, habaneros are extremely spicy. I used three tiny peppers and it was plenty of heat. Be careful when you're handling a pepper, too. I strongly advise to wear something over your hands when handling the peppers (i.e: latex gloves). I learned the hard way and my fingertips are still burning 24-hours later. The oils from the pepper and very potent and will find their way into any open skin on your hands. While your gloves are still on, go ahead and mince up your jalapeno, too. Then, chop about 1 tomato, a couple tablespoons of red onion, and a handful of cilantro. Mix in garlic salt, black pepper, and the juice from about 1/2 of a lime. Set this aside.

The sauce for my burger is essentially a Siracha mayonnaise. I use a 3:1 ratio of mayo to Siracha. I also added the juice from the other 1/2 of lime.

Now it's time to grill. You can use an outdoor grill or just a grill pan inside on the stove. I used the latter. Take your seasoned patties and grill over medium heat for about 4 minutes per side. When they are just about done, add a slice or two of cheddar cheese to each patty. You can use whatever cheese you like, but I thought the neutral flavor of cheddar stood up well to the more complex and intense flavors. Once you take the burgers off the grill, I like to toast up the buns for a minute or two. I used whole wheat hamburger buns because that's what I had on hand, but you can use any bun or roll you like.

To assemble the burger, spread the bottom of the bun with the mayo mixture. Top this with the cheeseburger patty, then top the whole thing off with a heaping spoonful of habanero salsa. Then, proceed with caution. And you know what they say- if you can't stand the heat...well, then, you probably don't want to come to my kitchen. Enjoy!

Dos Tacos y Dos Equis

Just hearing the term "fish tacos" makes me hungry for some, but I know others don't share this appetite. Many people turn their nose up at fish tacos because either a- they don't like fish, or b- they don't think it belongs in a taco. Hopefully this recipe can change the non-believers into fish tacos eaters, and for those of you who already convinced, this recipe will take your fish taco taste buds to a whole new level.

For me, fish tacos are all about different layers of flavors and textures. One of my favorite things to dress up a fish taco with is sour cream sauce/ mayo sauce. If you like fish, think about how much better it is when dipped in tartar sauce (mostly mayo). If you like tacos, think about how great a dollop of sour cream is on top. All I did was put two-and-two together. Mix about a quarter cup of sour cream with a tablespoon or so of mayo. Spice it up with a couple dashes of taco seasoning. This exact mixture is one of the layers on my moms famous 7-Layer Dip and it's just as good inside a taco.

Next, I like to mix up a little Pico de Gallo. Using fresh veggies here will really brighten up the look and flavor of the tacos. I used one tomato, diced, one jalapeno, seeded and minced, and a good handful of cilantro, chopped. Add a little salt and pepper and some lime juice and you're all set.

Now we need some texture. I used pre-packaged broccoli slaw that you get in the produce section. It has thin strands of broccoli, carrot, and cabbage. Iceberg lettuce or basic cabbage will do just fine here too. Something refreshing and crunchy to go against the other softer textures in the taco.

Finally, the fish. I used tilapia because it looked good and was inexpensive. You can use any mild-flavored white fish. Salmon would even be okay in these. Just dress the fish in a little S&P and olive oil and grill, bake, or pan fry. Fish does not take long to cook. A couple minutes on each side over the stove or grill or about 20 minutes in a 350 degree oven (more or less depending on the thickness of the fillet). I was feeling a little creative and had one egg and just enough Panko bread crumbs left, so I did a breading for my tacos. This is totally optional, but definitely worth it if you have a ingredients. This is actually a good lesson in breading- fish or otherwise. You'll need three shallow dishes. Into one, scramble one egg with about a tablespoon of water. Into the second dish, add about a cup of flour- more or less depending on how much food your breading. Into the last dish, add about a cup of breadcrumbs- again more or less if need be. I like to use Panko break crumbs because they are stand up nice and keep their texture, but fine ground breadcrumbs or any other variety will do. Sprinkle the fish with S&P then start the breading process. First, coat the fish in the egg bath letting excess drain off the ends. Next it goes into the flour, then finally into the breadcrumbs. Egg, Flour, Breadcrumbs. EFB. Doing it in any other order will not be good! If you go with the breading method, I suggest pan frying it in some olive oil for about 3-4 minutes each side. You want a nice golden crust on the outside and a buttery, flaky consistency inside.

Set the fish aside and heat your tortillas until softened and warm. I had flour on hand so I used those, but corn tortillas are the traditional fish taco tortilla. Whatever floats your fishing boat :)

Now its time to assemble the taco. Start with a layer of the cream sauce, top with a piece of fish, then add the Pico and slaw/cabbage over the top. Another great thing to put inside a fish taco- a slice of avocado. Now just roll up and dig in. Oh- and make sure you have a ice cold Mexican beer on hand to wash it down with. If this doesn't sway your opinion of fish tacos, I don't know what will.

¡Buen Provecho!

Kitchen Sink Stir Fry

Stir fry is one of those great go-to meals that can incorporate everything but the kitchen sink. I made it one way in this recipe, but I've probably made it differently every other time. This one incorporates red and yellow bell peppers, broccoli, chicken, and a sweet and spicy sauce. I served it all over brown rice. So scour your fridge, see what extra veggies you have, track down some chicken, shrimp, beef, or tofu and you're well on your way to a Kitchen Sink Stir Fry.

To begin, prep your veggies by cutting them into bit-sized pieces. You don't want it too small that it's going to get lost in the sauce, but you don't want it too big to eat in one bit. That's a beauty of stir fry- no cutting necessary. You want a cup of veggies per person you're feeding. I used two peppers and a head of broccoli. With the chicken and rice, this made about 4 servings. Leftovers are great too, so don't be afraid to make a lot.

For the chicken, start by cutting up about one pound of boneless, skinless chicken breasts into 1" pieces. Again- think bite size. I like to add the chicken to a quick marinade of a couple cloves of minced garlic, chopped onion (I like using either 1 shallot or a few green onions), soy sauce, olive oil, S&P, and if you like it spicy- a little Sriracha or hot chili sauce. I find I always have these things on hand so this is a good base. I was feeling creative, so to the marinating chicken I added about 1/4 cup of pineapple juice and 1 tablespoon of red curry paste (I had it on hand from the coconut-curry dish last week). What would also be good in here is some fresh minced ginger. I only had ginger powder so that worked as a substitution. If you have time, let the chicken sit in this marinade (in the fridge) for 1-24 hours. If you don't have time, the flavors will marry together when cooked so no biggie. This is what I did and it turned out fine.

Heat a large skillet or wok to medium- high heat. Add the chicken with the marinade and let cook until the outside of all the chicken looks cooked (about 5 minutes). Now, add your veggies and let cook until soft when pricked with a fork. This should take about 5 minutes more. Make sure everything is cooked through and seasoned to your taste buds and you're done. See, wasn't that easy? Serve this over any rice you choose (I like brown for it's health advantages) and enjoy!