tag:blogger.com,1999:blog-338173582024-03-13T08:19:03.809-06:00Reconnecting with my kitchenA journey back into my kitchen exploring new foods, wines, and funLaurahttp://www.blogger.com/profile/11412946899960151451noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-33817358.post-56120513998731046172009-06-21T15:12:00.003-06:002009-06-21T15:17:21.323-06:00<strong>A brand new kitchen</strong><br /><br /><a href="http://3.bp.blogspot.com/_ACae4Ua2i_8/Sj6ifi34cQI/AAAAAAAAAEk/v3EYszGHBbg/s1600-h/kitchen"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="http://3.bp.blogspot.com/_ACae4Ua2i_8/Sj6ifi34cQI/AAAAAAAAAEk/v3EYszGHBbg/s320/kitchen" border="0" alt=""id="BLOGGER_PHOTO_ID_5349892070183563522" /></a><br /><br />It is actually part of my brand new home, but I am excited about my walk-in pantry, double convection/conventional ovens, granite countertops, and my five burner cooktop. I suppose I better start posting about new meals if I have such a wonderful kitchen to cook in!Laurahttp://www.blogger.com/profile/11412946899960151451noreply@blogger.com2tag:blogger.com,1999:blog-33817358.post-21063606478136111882009-06-13T13:30:00.002-06:002009-06-13T13:36:06.115-06:00<strong>A new favorite coleslaw</strong><br /><a href="http://3.bp.blogspot.com/_ACae4Ua2i_8/SjP-kK_ZKXI/AAAAAAAAAEc/PuqYeWAXqyg/s1600-h/chipotle-slaw-su-1622432-l.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="http://3.bp.blogspot.com/_ACae4Ua2i_8/SjP-kK_ZKXI/AAAAAAAAAEc/PuqYeWAXqyg/s320/chipotle-slaw-su-1622432-l.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5346897079997901170" /></a> Actually, I don't like a lot of coleslaw recipes, but this <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1622432">Chipotle Coleslaw </a> from Sunset Magazine has just the right kick. I didn't have molassess so I used dark corn syrup, and I probabably use 2 tsp of the adobo sauce and would decrease the amount of kosher salt to 1/2 tsp, but I served it with some grilled shrimp and it was fabulous. If you are tired of the same sweet coleslaw, try this one instead.Laurahttp://www.blogger.com/profile/11412946899960151451noreply@blogger.com0tag:blogger.com,1999:blog-33817358.post-45307240932688618182009-04-11T13:07:00.002-06:002009-04-11T13:14:31.451-06:00<strong>5-Star Casserole Number 3</strong> Okay; while all of these casseroles have been easy, and generally good, they still don't equate to 5-Star in my mind. The most recent casserole was Shrimp and Grits. Now mind you, I have an awesome Shrimp and Grits with Tasso Ham Gravy recipe, but since Tasso Ham is not easy to come by here in Colorado, it is not a recipe that I can make easily. The Cooking Light recipe, was rich, easy, but I added a lot of seasoning (garlic, onion powder), and more cheese. <a href="http://img4.cookinglight.com/i/2008/03/0803p208-shrimp-casserole-l.jpg?400:400"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="http://img4.cookinglight.com/i/2008/03/0803p208-shrimp-casserole-l.jpg?400:400" border="0" alt="" /></a>Laurahttp://www.blogger.com/profile/11412946899960151451noreply@blogger.com0tag:blogger.com,1999:blog-33817358.post-54315619434952031222009-03-25T19:11:00.004-06:002009-03-25T19:28:49.622-06:00<span style="font-weight:bold;">5-Star Casserole, Part 2</span><br />Working these days seems to leave me without a brain to come up with ideas for dinner, so I have been working through Cooking Light's list of Five-Star Casseroles. I must admit that the Tamale Chicken Casserole, was better the second today. On tonight's menu was <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=549971">Baked Pasta with Sausage, Tomatoes, and Cheese</a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img4.cookinglight.com/i/2003/11/0311p254a-pasta-bake-l.jpg?400:400"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="http://img4.cookinglight.com/i/2003/11/0311p254a-pasta-bake-l.jpg?400:400" border="0" alt="" /></a>Again, I am not sure I would rate it "5-Star", but it is quick, easy, and again, relatively inexpensive to make. Also, the recipe makes a quite a bit. I must admit, for those of us who love my mom's spaghetti recipe, this recipe is more savory, and lacks in some of the flavor, but that could be modified with some tweaking made to the tomato base next time. I would also add one more can of the diced tomatoes. Overall, I would give it a 5 for ease and economy, and a 3.5 for taste, but generally think it is worth a try. Finally, I wasn't sure I would have a casserole dish large enough so I ended it up cooking it in the crock for my crock pot which worked perfectly.Laurahttp://www.blogger.com/profile/11412946899960151451noreply@blogger.com1tag:blogger.com,1999:blog-33817358.post-79418886577357384192009-03-23T19:47:00.004-06:002009-03-23T20:24:32.118-06:00<a href="http://img.timeinc.net/recipes/i/recipes/ck/08/11/chicken-casserole-ck-1854020-l.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="http://img.timeinc.net/recipes/i/recipes/ck/08/11/chicken-casserole-ck-1854020-l.jpg" border="0" alt="" /></a><strong>Something new, something different</strong><br />One of my favorite stand-by recipes is <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=223124">Mexican Chicken Casserole</a> from Cooking Light, but it is not one of my son's favorites. And while cooking meals that he will like is not my only goal, it is nicer when we can all sit down and eat the same family meal. I have been in such a cooking rut of late, but committed to trying new recipes this week. The first one I made is another mexican chicken dish called <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1854020">Chicken Tamale Casserole</a>. The upsides of this dish, (1) it is very easy, (2) it makes a lot (3) it is relatively inexpensive, and (4) both Jack AND Scott liked it. I still prefer my old standby, but this might have to be added into the rotation. The only change I would definitely make in the future is to use a different brand of corn bread mix. I had a ton of Jiffy brand on hand so that is what I used and I think it made the base too sweet. Also, I just boiled two frozen, boneless, skinless chicken breasts in a pot of water with some better than bouillon and shredded them when they were almost completely cooked through. The shredded meat was enough to cover the 13x9" pan that I served it in. Other tips? I would bake the cornbread mixture slightly longer than than the 15 minutes recommended, but that could have just been my oven that was messed up. I also probably used more cheese than it called for which probably makes the recipe not as healthy, but more tasty! I served the casserole with a salad of fresh tomatoes and avocado and it made a wonderful side dish to this easy weeknight meal.Laurahttp://www.blogger.com/profile/11412946899960151451noreply@blogger.com1tag:blogger.com,1999:blog-33817358.post-19529497174109568142009-01-02T17:19:00.003-07:002009-01-02T17:57:10.809-07:00<strong>Starting the New Year on the Santa Fe Trail</strong><br /><br /><a href="http://adm.elpasoco.com/NR/rdonlyres/63422CAB-7F67-4A19-8DBC-A23822ADC900/0/PL_and_NewSantaFeTrailhead.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 300px; height: 272px;" src="http://adm.elpasoco.com/NR/rdonlyres/63422CAB-7F67-4A19-8DBC-A23822ADC900/0/PL_and_NewSantaFeTrailhead.jpg" border="0" alt="" /></a> Not a food entry today as Scott and I went to a wedding so there is no cooking here (although I loved that the bride and groom chose a chocolate frosting cake), but the Santa Fe Trail is where I have started working toward my goal of getting out and just doing something. There is a reason that Colorado Springs is always listed as one of the fittest cities in the country. There are over 105 miles of urban trails and 160 miles of park trails within close proximity to the city. The Santa Fe trail is 17 miles that runs north and south through Colorado Springs. It is a well maintained composite gravel trail that beckons Jed and I frequently. This trail has been my nemesis in training for a half and full marathon as I learned to hate its little hills and mile markers, and it has been a place of refuge when I just wanted to quickly get away. It is easy to walk and run, and despite its easy access is never crowded. If I spend enough time out here, I can enjoy my other new year's goal of getting out of a cooking rut with a little less guilt.Laurahttp://www.blogger.com/profile/11412946899960151451noreply@blogger.com0tag:blogger.com,1999:blog-33817358.post-19489682546329613312009-01-01T18:21:00.005-07:002009-01-01T18:49:14.291-07:00<strong>New Year's Day Shrimp Potstickers</strong><br /><br /><a href="http://photos1.blogger.com/blogger/3239/929/320/potstickers.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 292px; height: 313px;" src="http://photos1.blogger.com/blogger/3239/929/320/potstickers.jpg" border="0" alt="" /></a><br />Photo courtesy of Martha Stewart<br /><br />Ummm...Wow. I was introduced to these by a fellow blogger Alysha Russo who posts at <a href="http://savorynotebook.blogspot.com/">The Savory Notebook</a>. I usually don't try a lot of Martha Stewart recipes (other than her cookies), but these <a href="http://www.marthastewart.com/recipe/shrimp-potstickers?autonomy_kw=potstickers&rsc=header_1">shrimp potstickers</a> are fabulous, better than any I have tasted at any restaurant. I followed the recipe fairly closely with a few changes. I added about 2 cloves of garlic to the vegetable mixture, and omitted the cilantro and napa cabbage because I didn't have any. I also used wonton wrappers as opposed to gyoza as that is what I had on hand. Because I didn't want to cook them in batches, I cooked one batch in my nonstick skillet and one in my steel pan. You do get a slightly better sear in the steel pan, but if you really let the oil heat up in the nonstick you get a great brown crisp as well. These are a bit time-consuming, but not difficult.Laurahttp://www.blogger.com/profile/11412946899960151451noreply@blogger.com0tag:blogger.com,1999:blog-33817358.post-51676217609561271022008-12-31T20:32:00.003-07:002008-12-31T20:59:16.944-07:00<strong>New Year's Eve Menu</strong><br /><br /><a href="http://www.epicurious.com/recipes/food/views/Prosciutto-Rolls-with-Arugula-and-Figs-4539">Prosciutto Rolls with Arugula and Figs</a><br /><br /><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1673006">Pumpkin Ravioli with Gorgonzola Sauce</a><br /><br /><a href="http://img.timeinc.net/recipes/i/recipes/ck/07/11/pumpkin-ravioli-ck-1673006-l.jpg"><img style="float:center; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="http://img.timeinc.net/recipes/i/recipes/ck/07/11/pumpkin-ravioli-ck-1673006-l.jpg" border="0" alt="" /></a><br /><br />Mesculun Salad with Pears, Gorgonzola, Bacon, Toasted Almonds with a Raspberry Walnut Vinagerette<br /><br />Classic Cheesecake with Fresh Berry Topping <br /><br />Wine: Shoofly Aussie Salute a blend of Shiraz, Grenache and Viognier. As you can probably tell from my prior post, Shoofly is becoming a favorite winery. This wine pairs well with earthy flavors as you can taste a hint of fruit and berry flavors. <br /><br /><a href="http://www.shooflywines.com/images/bottle-aussalute.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 177px; height: 387px;" src="http://www.shooflywines.com/images/bottle-aussalute.jpg" border="0" alt="" /></a>Laurahttp://www.blogger.com/profile/11412946899960151451noreply@blogger.com0tag:blogger.com,1999:blog-33817358.post-87232460351320816422008-12-27T11:29:00.003-07:002008-12-28T17:34:06.183-07:00<strong>Finding a good wine is just as exciting as finding a good recipe</strong><br /><br />Okay, so while my cooking has been less than inspired, I am finding many new wines that I enjoy. <a href="http://www.shooflywines.com/images/bottle-buzzcut.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 177px; height: 387px;" src="http://www.shooflywines.com/images/bottle-buzzcut.jpg" border="0" alt="" /></a> The latest is again a suggestion of Dirk, the proprietor of <a href="http://thewineseller.net/contactUs.html">The Wine Seller</a>. Buzzcut from Shoofly Winery in Australia is a white wine blend with the 3 main grapes being a Vigionier, a Reisling, and a Chardonnay. It is not an oak-aged white so what you get are crisp, clean flavors with the undertones of sweetness that you would find in a Reisling. You can generally find it for $9-13 a bottle and it is well worth the price.Laurahttp://www.blogger.com/profile/11412946899960151451noreply@blogger.com0tag:blogger.com,1999:blog-33817358.post-74851118925005500572008-11-25T18:50:00.003-07:002008-11-25T19:13:29.381-07:00<span style="font-weight:bold;">So why haven't I been posting.....</span><br /><br />The reasons are many really. I lost the charger to my camera, I haven't really been making anything new of late, I have a husband who often plans dinner before I get home, and pretty much I have been lazy. So to remedy this, I am expanding my blog to thoughts other than food and things that do not require a photo (at least until I get a new charger which I swear is going to be this weekend). <br />I would like to share a new wine that Scott and I discovered - Ironstone Vineyards 2004 Meritage. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://ironstonevineyards.ewinerysolutions.com/assets/images/wines//pictures/reservecabsauvweb.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 80px; height: 250px;" src="http://ironstonevineyards.ewinerysolutions.com/assets/images/wines//pictures/reservecabsauvweb.jpg" border="0" alt="" /></a> This past Spring some friends introduced us into a wine store by our house called the <a href="http://www.thewineseller.net/contactUs.html">The Wine Seller</a>. The proprietor of this store is a man who loves wine, but doesn't believe you have to spend what's left of your 401k to enjoy it. He has weekly specials of a variety of different wines that generally are $10 or less. More than once, I have purchased a case of wine and have only spent $100. Additionally, Dirk keeps a running list of the wines that you have purchased and is always ready to recommend one of his new finds. The Ironstone Meritage is a wine that is most similar to a Pinot Noir in depth, but definitely has sweeter undertones (a sommelier would say something like its sweet dark blackberry and soft, creamy vanilla flavors play well with unique mineral qualities, found only in wines produced in the Sierra Foothills, but I just noticed its hint of sweetness). If you enjoy wine I encourage you to find a local wine store in your area and get to know the owner. Don't be afraid to tell him/her how little you know about wine, how much you can afford to spend. If they are anything like Dirk, they simply want to share their passion for wine and want to build yours.Laurahttp://www.blogger.com/profile/11412946899960151451noreply@blogger.com1tag:blogger.com,1999:blog-33817358.post-50558522620266560362008-10-25T16:18:00.000-06:002008-10-25T16:19:35.395-06:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://render1.snapfish.com/render2/is=Yup6aQQ%7C%3Dup6RKKt%3Axxr%3Do-qpDGfX7RPfr%3DUofrj7t%3DzrRfDUX%3AeQaQxg%3Dr%3F87KR6xqpxQPJaxGl0xGGoxv8uOc5xQQQePePJQnQeJqpfVtB%3F*KUp7BHSHqqy7XH6gXlla%7CRup6G0P%7C/of=50,590,391"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 589px; height: 391px;" src="http://render1.snapfish.com/render2/is=Yup6aQQ%7C%3Dup6RKKt%3Axxr%3Do-qpDGfX7RPfr%3DUofrj7t%3DzrRfDUX%3AeQaQxg%3Dr%3F87KR6xqpxQPJaxGl0xGGoxv8uOc5xQQQePePJQnQeJqpfVtB%3F*KUp7BHSHqqy7XH6gXlla%7CRup6G0P%7C/of=50,590,391" border="0" alt="" /></a><br />One of the reasons I love living in ColoradoLaurahttp://www.blogger.com/profile/11412946899960151451noreply@blogger.com1tag:blogger.com,1999:blog-33817358.post-89901826881833744662008-10-12T18:44:00.006-06:002008-10-12T19:01:26.698-06:00<span style="font-weight:bold;">What is your achilles heel when it comes to cooking?</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_ACae4Ua2i_8/SPKcxGIUaLI/AAAAAAAAAD8/6neLjo6tzLM/s1600-h/grilled+pizza.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_ACae4Ua2i_8/SPKcxGIUaLI/AAAAAAAAAD8/6neLjo6tzLM/s200/grilled+pizza.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5256436082367817906" /></a><br /><br />Mine has always been anything involving yeast. Perhaps, it is my lack of focus, or the fact that I have been baking at 6000+ feet ever since I have expanded my interest in cooking. Today, I feel I conquered that a little bit. No, I didn't make bread, but I made my own pizza dough and then grilled the pizzas on the grill. What the heck was I waiting for? I used <a href="http://desertculinary.blogspot.com/2005/07/whole-wheat-pizza-dough.html">this recipe</a> for the dough. The dough took about 5 minutes to make and knead in the food processor and then letting it rise for an hour. Grilling the pizzas was just as easy. I think the key is a clean and well oiled grill. I had the toppings ready to use by the grill, and grilled one 10" pizza at a time. About 3 minutes on the first side, turning it once. I then set the grilled side down on a stone so I didn't have to put the toppings on while it was sitting on the grill. I think I need to improve my indirect heating and cooking techniques as the toppings weren't cooking as much as I would like before the second side started to burn a little, but it still gave the taste as though it had been cooked in a brick oven. I don't know that I will always cook them on the grill, but I have given up my need for store-bought pizza dough.Laurahttp://www.blogger.com/profile/11412946899960151451noreply@blogger.com0tag:blogger.com,1999:blog-33817358.post-76402995337608961262008-10-12T15:35:00.004-06:002008-10-12T15:49:12.260-06:00<span style="font-weight:bold;">The...best...chicken...noodle...soup...ever</span>; or pretty darn close<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.timeinc.net/recipes/i/recipes/ck/08/01/chicken-soup-ck-1696604-l.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px;" src="http://img.timeinc.net/recipes/i/recipes/ck/08/01/chicken-soup-ck-1696604-l.jpg" border="0" alt="" /></a><br /><br />I love chicken noodle soup. My homemade versions always seemed to lack the right seasoning however; that is, until I found this recipe that I modified from Cooking Light. The original recipe called for roasted chicken, evaporated milk and potatoes in addition to the noodles. I think my version is better and healthier. I hope you enjoy it as much as I do. <br /><br />2 tsp. olive oil<br />1 cup each chopped celery, carrots and onion<br />2 garlic cloves<br />1/4 cup flour<br />1/2 tsp dried oregano<br />1/4 tsp dried thyme<br />1/4- 1/2 tsp poultry seasoning<br />6 cups chicken broth (low sodium if you are watching sodium intake)<br />2 cups water<br />4-6 chicken thighs or drumsticks, skin on<br />2 cups uncooked egg noodles<br /><br />1. Heat olive oil; add celery, carrots, onion and garlic and saute until tender; about 5 minutes.<br />2. Add flour and seasonings and mix to coat veggies<br />3. Add broth, water, and chicken. Bring to a boil, and then turn down heat and simmer for about 30 minutes or until chicken is cooked.<br />4. Remove chicken; let cool and chop meat (discard skin and bones). Add noodles to the soup mixture while you are chopping chicken. Turn up the heat for about 10 minutes to cook the noodles. Add chicken back and let simmer for about 5-10 minutes.Laurahttp://www.blogger.com/profile/11412946899960151451noreply@blogger.com0tag:blogger.com,1999:blog-33817358.post-42591756787348416452008-10-04T20:29:00.003-06:002008-10-04T20:37:48.238-06:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_ACae4Ua2i_8/SOgoGVY5JgI/AAAAAAAAADw/TUCcrbcpFms/s1600-h/beef_stroganoff.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_ACae4Ua2i_8/SOgoGVY5JgI/AAAAAAAAADw/TUCcrbcpFms/s200/beef_stroganoff.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5253493054613562882" /></a> <span style="font-weight:bold;">Do you know that stroganoff does not photograph all that well?</span><br /><br />This is the best shot I could find. Family members will look at this and say this does not look like mom's recipe! But I have to say, that her beef stroganoff was never my favorite. It could have been the canned mushrooms, but more than that, I think it was the addition of tomato sauce. <a href="http://www.foodnetwork.com/recipes/tyler-florence/beef-stroganoff-over-buttered-noodles-recipe/index.html">This recipe </a>has come to be my favorite. I do modify it though. I add significantly more sour cream and add a healthy amount of dill. I also make a roux to turn the sauce into more of a gravy. This recipe comes from Tyler Florence; I have found so many of his recipes to be right on. To my family -- I know you all love mom's recipe, but if you want to try something a little more traditional, you might want to try this one as well.Laurahttp://www.blogger.com/profile/11412946899960151451noreply@blogger.com2tag:blogger.com,1999:blog-33817358.post-23433506143050796842008-08-18T20:08:00.002-06:002008-08-18T20:18:47.842-06:00<span style="font-weight:bold;">Sometimes you just need to venture and try something new</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images.allrecipes.com/site/allrecipes/area/community/userphoto/small/31246.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px;" src="http://images.allrecipes.com/site/allrecipes/area/community/userphoto/small/31246.jpg" border="0" alt="" /></a> Okay, I admit that oven baked sweet potato fries are not really adventurous, but for me, it was going out on a limb a little bit. I like sweet potatoes sweet, not savory. Still, I was looking for a side for the grilled pork chops other than my standard roasted potatoes or rice. These definitely did not disappoint. They were very easy to make, and did not require any special trips to the store. There is an undercurrent of sweetness there, but it complements the spicy flavors rather than creating a contrast. While I have seen recipes that include a sweeter spice like cinnamon, I was happy with the flavors with this <a href="http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17739,00.html">recipe</a>.Laurahttp://www.blogger.com/profile/11412946899960151451noreply@blogger.com2tag:blogger.com,1999:blog-33817358.post-31034157814611042412008-07-26T22:14:00.005-06:002008-09-29T21:38:13.687-06:00<span style="font-weight:bold;">I'll take tacos for 120, Alec</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_ACae4Ua2i_8/SOGe2xKwKtI/AAAAAAAAADo/-JA9Tg0d87A/s1600-h/IMG_0438.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_ACae4Ua2i_8/SOGe2xKwKtI/AAAAAAAAADo/-JA9Tg0d87A/s200/IMG_0438.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5251653304239270610" /></a><br /><br />Today I am cooking taco meet for 120 coaches and officials for hospitality at the Colorado State Swim Meet. Nothing gourmet, not particularly healthy, but free food for the coaches and officials who donate their time to help kids excel in swimming. Making this meal has got me thinking about what really makes a good cook. Is it someone who can whip up a great meal from scratch without ever looking at a recipe, or is it someone who cook an elegant meal and present it in a way that would make all the Food Network chefs envious? Ultimately, I think it is someone who takes the time to put together a meal for friends or family, or even volunteers.Laurahttp://www.blogger.com/profile/11412946899960151451noreply@blogger.com0tag:blogger.com,1999:blog-33817358.post-61279535539450272912008-07-25T19:39:00.003-06:002008-07-25T20:18:16.246-06:00<span style="font-weight:bold;">Tasso Ham - Good idea or silly purchase</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://tbn0.google.com/images?q=tbn:XwzgWexGiPfa5M:http://www.nodinesmokehouse.com/images/Tasso.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px;" src="http://tbn0.google.com/images?q=tbn:XwzgWexGiPfa5M:http://www.nodinesmokehouse.com/images/Tasso.jpg" border="0" alt="" /></a> Scott and I recently returned from Hilton Head and while I was there I was reminded of how much I love Carolina Shrimp and Grits. I have found lots of recipes on line, but the ones that remind me the most of what I had in both North and South Carolina are those served with Tasso Ham Gravy. Tasso Ham, as I have learned is cured differently than other hams and is made with cajun spices. $25 for a one pound ham is ridiculously expensive, but I could only find it online. I plan to dice it once I get it and then freeze it to use in shrimp and grit recipes, gumbo and jumbalaya.Laurahttp://www.blogger.com/profile/11412946899960151451noreply@blogger.com0tag:blogger.com,1999:blog-33817358.post-86870768812252985392008-07-13T20:21:00.003-06:002008-07-13T20:35:59.141-06:00<span style="font-weight:bold;">Mushy Apples still make for an awesome cake</span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_ACae4Ua2i_8/SHq6lGk2U6I/AAAAAAAAAB4/Qpba50WqBNM/s1600-h/apple+cake.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://bp2.blogger.com/_ACae4Ua2i_8/SHq6lGk2U6I/AAAAAAAAAB4/Qpba50WqBNM/s320/apple+cake.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5222691864472605602" /></a> My family seems to go through spurts with the fruit they eat; for awhile, I couldn't keep enough apples in the house. Then, as if there was some rule put into place known to all in my family but me, apples were no longer the fruit of the day. Unfortunately (or fortunately once I share this recipe), the apples I had previously bought continued to sit day after day, while peaches, grapes, and cherries were the new fruits in vogue. I have not made <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222502">Cooking Light's Cinnamon-Apple Cake</a> for quite some time, and I really don't know why. It is easy to make and is a great way to use some of those apples that have started to go soft. My only real changes are that I use 1/4 cup less sugar in the actual cake, and I don't use margarine. There is no need to chop the apples finely or evenly. The cake tastes great no matter what.Laurahttp://www.blogger.com/profile/11412946899960151451noreply@blogger.com5tag:blogger.com,1999:blog-33817358.post-17203449277347992832008-07-04T08:37:00.002-06:002008-07-04T08:53:20.211-06:00<span style="font-weight:bold;">I really have been cooking, it's just that I haven't been taking as many pictures or posting</span><br /><br />I also now have to share my kitchen with my husband who far surpasses me as a cook in many ways. That is a very good thing, it just means my opportunities for creating a meal that is worth writing about and taking pictures are not as frequent. <br /><br />I have been trying to get us off our meat kick of late. I recently made <a href="http://www.epicurious.com/recipes/food/views/PAN-SEARED-SCALLOPS-WITH-BEURRE-BLANC-SAUCE-107131">Pan-seared scallops with a beurre-blanc sauce</a> I thought the white wine vinegar was going to be a little overpowering at first, but after adding 10 tablespoons of butter *EEK*, the flavor mellowed. I think I would still prefer it with white wine, but it was on a Sunday and up until last week I couldn't buy alcohol on Sunday. I served it over angel hair pasta and oven roasted fresh asparagus seasoned with kosher salt and fresh ground pepper. The sweetness of the scallops was complimented by the acidic flavors in the sauce. Scott loved it; I thought it was very good; I just need to find a lighter version. Seriously -- 10 Tablespoons of butter????!!!!Laurahttp://www.blogger.com/profile/11412946899960151451noreply@blogger.com0tag:blogger.com,1999:blog-33817358.post-92193104571414899392008-03-27T21:01:00.004-06:002008-03-27T21:33:49.152-06:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_ACae4Ua2i_8/R-xjztDWpvI/AAAAAAAAABw/4JvkRxIbkyU/s1600-h/Salmon+with+orange+ginger+glaze.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_ACae4Ua2i_8/R-xjztDWpvI/AAAAAAAAABw/4JvkRxIbkyU/s320/Salmon+with+orange+ginger+glaze.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5182627011114739442" /></a><br /><span style="font-weight:bold;">Sometimes you have to go back to your old favorites....</span><br /><br />More than 10 years ago (yes I have been reading Cooking Light for that long), Cooking Light did a special on salmon and offered about five different recipes. While all were good, my favorite was the <span style="font-weight:bold;">Grilled Salmon with Ginger-Orange Mustard Glaze</span>. The recipe is simple and yet makes an elegant dinner when served with wild rice and haricot verts. <br /><br />Unable to find a link for the recipe, I have posted it here. <br /><br />1/4 cup orange juice<br />1/4 cup soy sauce<br />1/4 cup sherry<br />1/4 cup dijon mustard<br />2 tablespoons grated ginger<br />2 tablespoons honey<br />4 salmon fillets, 6 oz each <br />Cooking spray <br /><br />1. Mix first six ingredients in a large zip-top plastic bag. Add salmon and marinate in the refrigerator for 30 minutes. Remove salmon from bag, reserve marinade.<br />2. Prepare grill or broiler. Place salmon on broiler pan or grill rack coated with cooking spray. Cook approximately 6 minutes each side or until fish flakes easily. Baste frequently with the marinade. <br />3. Place remaining marinade in a saucepan and bring to a boil for 2 minutes. Serve with salmon.Laurahttp://www.blogger.com/profile/11412946899960151451noreply@blogger.com1tag:blogger.com,1999:blog-33817358.post-16790414942883203272008-03-11T21:36:00.002-06:002008-03-11T21:46:30.254-06:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_ACae4Ua2i_8/R9dR7fUXJ6I/AAAAAAAAABo/GgoWkLBIqKU/s1600-h/pasta+4+001.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_ACae4Ua2i_8/R9dR7fUXJ6I/AAAAAAAAABo/GgoWkLBIqKU/s320/pasta+4+001.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5176696379146708898" /></a><br /><span style="font-weight:bold;">Looking for some quick and easy recipes</span><br /><br />Recently, I spent the day lounging in bed (does it count that I was fighting off a cold) and was looking through my Rachel Ray 30 minutes or less cookbook. I have to say that I am not necessarily a fan, but I do appreciate the concept of the cookbook. Home-cooked meals that are quick and tasty. I first had spaghetti carbonara in Italy. Okay, this recipe does not compare to my memories of that meal. But for a nice quick meal, this one comes together in the amount of time it takes to cook your pasta. The link will take you to a recipe is called <a href="http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_19602,00.html">Rigatoni alla carbonara</a>, but the original recipe called for spaghetti. In either case, you are having pasta, with garlic, parmesean cheese, and pancetta -- can you really go wrong? <br /><br />I initially made the recipe by using wine instead of chicken stock. Word to the wise, using your 3 month old opened bottle of Sauvignon Blanc is not a good idea when the wine taste will figure prominently in the recipe. I trashed the wine reduction, saved the pancetta and remade the sauce. For us, the chicken broth option was the way to go.Laurahttp://www.blogger.com/profile/11412946899960151451noreply@blogger.com0tag:blogger.com,1999:blog-33817358.post-74524739434192230282008-03-09T19:43:00.005-06:002008-03-10T18:05:09.334-06:00<span style="font-weight:bold;">Oh my goodness I have been busy...</span><br /><br />The last time I entered a post was two days before I started my new job. I love my job, but I was not used to the 40 minute commute each way. To add to that, I am just busy all day. Still, I am much happier than I have been in a career for many years. What has suffered though is my cooking. At the end of the day, I want to collapse, not cook. I have been sick this week and reviewing many cookbooks and magazines to find those recipes that are 30 minutes or less. These carne asada tacos fit the bill. I will use either a flat iron steak or flank steak or skirt steak. I marinate it in chopped cilantro, onions, garlic, salt and pepper and lime juice; I will also add mexican seasoning if I have it on hand. Throw it on the grill for about 4 minutes on each side after letting it marinate for about 24 hours. I chop the steak but some people just slice it. Serve it on corn tortillas with limes, cilantro and whatever other garnishes you enjoy. It is simple, quick and honestly, just really, really good.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_ACae4Ua2i_8/R9SVNPUXJ5I/AAAAAAAAABg/8tjyiXC1Mwc/s1600-h/carne+asada.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_ACae4Ua2i_8/R9SVNPUXJ5I/AAAAAAAAABg/8tjyiXC1Mwc/s400/carne+asada.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5175925926438315922" /></a>Laurahttp://www.blogger.com/profile/11412946899960151451noreply@blogger.com0tag:blogger.com,1999:blog-33817358.post-45609908547743287462008-01-06T19:07:00.000-07:002008-01-06T19:25:13.314-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.epicurious.com/images/recipesmenus/2006/2006_february/233804_116.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px;" src="http://www.epicurious.com/images/recipesmenus/2006/2006_february/233804_116.jpg" border="0" alt="" /></a><br /><span style="font-weight:bold;">New Year, New Goals, New Recipes</span><br /><br />I have a tendency to get caught in a rut with my cooking. As much as I love perusing cookbooks and cooking magazines and tabbing all the recipes, I often default to my old favorites. I new I wanted to make soup today; I was watching my beloved Chargers finally win a playoff gain, but did not really want to default to chicken noodle. I was looking for an Italian Sausage recipe and found <a href="http://www.epicurious.com/recipes/food/views/233804">Italian Meatball Soup Rapido</a> on the Epicurious website. I don't know that the flavors in this soup were what I was really expecting, and I believe the key is the addition of the Parmesan cheese. No canned green stuff here, this calls for the freshest, best you can buy. The recipe calls for Parmigiano-Reggiano, but I rarely have that on hand, so I simply grated some Parmesan Cheese that I had in the fridge The pluses of this soup are that it comes together quite easily with ingredients that you might have on hand. Add a nice baguette and lighter red wine and it makes a wonderful winter meal. If you have the rind of your cheese, I would add it to the soup the last 15 minutes to give it a rich, earthy flavor. The downsides for me were that the soup was not visually appealing, and the beans, with only 15 minutes to simmer, were tougher than I would like. Still, the flavors were pleasing and it took little time to make. It has generally received favorable reviews on the website, so I hope it is something you try.Laurahttp://www.blogger.com/profile/11412946899960151451noreply@blogger.com0tag:blogger.com,1999:blog-33817358.post-67762698320797027902007-12-13T12:39:00.000-07:002007-12-13T20:22:32.438-07:00<span style="font-weight:bold;">Have I mentioned that I don't really consider myself a baker?</span> I found this recipe for <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1559183">Cranberry Orange Bread with a Grand Marnier Glaze</a> on the Cooking Light website, but it originally came from Sunset Magazine in 2006. All but one person on the Cooking Light board raved about its flavor, its texture, and how incredibly moist it was. Mine was flat, crumbly, stuck to the bottom of the pan, and did not pack the flavor punch that I was expecting. Mind you I did not add the glaze at this time, but that is because I wanted my daughter to compare the flavor with a similar recipe that I have. I figure if I am going to be true to my blog, I might was well post the failures as well as the successes. Mind you, this still tastes good, it just won't be the bread I bake to give to friends who are also receiving the Cranberry Liqueur. The texture was more like a muffin than bread. I suspect some of the issues may have to do with the altitude where I live, but those issues did not prevent my other recipe from rising. I seem to be in the minority here though, so I would encourage others to try it. <br /><br />The picture from Sunset Magazine:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i.timeinc.net/recipes/i/recipes/su/06/12/orange-bread-su-1559183-l.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px;" src="http://i.timeinc.net/recipes/i/recipes/su/06/12/orange-bread-su-1559183-l.jpg" border="0" alt="" /></a><br /><br />My bread:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_ACae4Ua2i_8/R2GOMYbslAI/AAAAAAAAABU/H1pcuqVWJIo/s1600-h/cranberry+orange+bread+003.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_ACae4Ua2i_8/R2GOMYbslAI/AAAAAAAAABU/H1pcuqVWJIo/s200/cranberry+orange+bread+003.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5143548592802010114" /></a>Laurahttp://www.blogger.com/profile/11412946899960151451noreply@blogger.com4tag:blogger.com,1999:blog-33817358.post-65886870980905332152007-12-11T14:28:00.000-07:002007-12-11T17:33:31.832-07:00When does three weeks actually mean two? In my case, I hope it means that when making the <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=554718">Cranberry Liqueur</a> from Cooking Light. I mean it's flavored alcohol that is going to be mixed with other ingredients. Am I really screwing it up by only waiting two weeks? Fortunately for me, I made enough to have a "tester" sample. I will see how it turns out in the end. If I had known how simple this recipe was, I would not have delayed so long in making it. It is a simple syrup made of water and sugar, that you mix with the finely diced fresh cranberries and vodka. Give it a stir, shake every other day and that is it. I found a similar recipe on Food Network by Tyler Florence that only requires the mixture to sit a week, so I am hopeful. This is what it currently looks like. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_ACae4Ua2i_8/R18Daobsk8I/AAAAAAAAAA4/ahyKjgLPk7U/s1600-h/cranberry+liqueur+001.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_ACae4Ua2i_8/R18Daobsk8I/AAAAAAAAAA4/ahyKjgLPk7U/s320/cranberry+liqueur+001.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5142833055545463746" /></a>Laurahttp://www.blogger.com/profile/11412946899960151451noreply@blogger.com0