Running Wild

Ok, I must admit.  I have a wild side.  Shocking to some, to others, not so much.  It's all about having fun and enjoying life.  I have mellowed a bit.  Kids will do that to ya.  Or, they will make you so crazy wild, you will spontaneously combust.  Mellow seems like a good option.

Chicken Wild Rice Soup.  Who doesn't like a hearty bowl of that?  That could make even  a good girl, go wild.  I have been trying to work out the perfect recipe for this bad boy, for some time now.  It's never been 'just right'.  Something was missing.  Until now.  Oh yeah, when you wake in the morning and want the leftovers for breakfast, you know you did good.

This starts with the stock.  It's the base for the deliciousness.  If you start out with something that is sub par, how can you expect the finish to be grand?  What I am getting at is, make your own stock.  If you can't muster up the time to make the stock, then buy it, but know it's against my better judgement.

I buy my chicken at St. Joe Meat Market.  Amish raised, $1.99 a pound, nothin' but good chicken.  After all, if they're not using electricity, they definitely are not using antibiotics.  I am a fan.

At the meat market, they will cut and package them anyway you like.  Very cool.  I always have them separate the wings and backs for making stock, hence this recipe calling for wings and backs, but you can use any cut of chicken.  The only requirement is bone in, skin on.  All the flavor is hiding in there.  After my stock is made, I do use a catamount glass gravy separator to remove the fat that comes to the top.  It also has a mesh screen at the top to catch all the stray onions and herbs that have given up their goodness into the stock.  All you will have left is beautiful, clear, homemade chicken stock.  You will be proud of yourself, and be sure to call your mom, she will be proud too.

For the stock:

2 chicken breasts (bone in, skin on)

2 pkgs of wings and backs

12 cups water

2-3 tbsp kosher salt

Pepper

1/2 onion

3 sprigs thyme

1/2 tsp garlic powder

First make your stock.  Add chicken, water, kosher salt, pepper, onion, thyme, and garlic powder.  Bring to a boil, reduce heat and simmer until chicken is pulling away from the bone.  Remove chicken and pick meat from the bones and reserve stock.

The following are the directions for the soup.  Not many secrets in here, but always a few.  I must share.  One, use the leaves of your celery.  I know most of us feed those to the garbage disposal, but please don't.  They impart wonderful flavor and seem to just melt away into the soup.  Two, when I say 'brown rice blend', you can use any kind that works for you, even just straight up brown rice.  I will tell you what I use.  Trader Joe's carries a wonderful option, called Brown Rice Medley.  It consists of long grain brown rice, black barley and daikon radish seeds.  I know, weird.  Daikon radish seeds?  Delicious.  Trust me.

For the soup:

12 cups chicken stock

1/2 cup butter

1 cup flour (divided)

1 pkg. (8 ounce) fresh mushrooms

1/2 onion

4 carrots

4 ribs celery (with leaves)

1 1/2 cups wild rice

1/2 cup brown rice blend

Approx. 4 cups shredded chicken

Fresh cracked pepper

2 cups half and half

In the Orange Pot, add 1/2 cup butter and melt.  Add chopped mushrooms, onion, carrots and celery.  Sauté until tender.

In a separate kettle, add approx. 4 cups of your reserved stock and your rice.  Simmer until almost done, adding liquid if needed.

To the Orange Pot, add 1/2 cup  flour and continue to stir, until flour has coated the vegetables.  Ladle stock into veg/flour mixture until thickened.  Add remaining 1/2 cup flour to remaining 2 cups stock and mix in, stirring constantly.  Add rice/stock mixture, rice can continue to cook in the soup, add chicken.  Finish with whole milk, half and half or cream.

That's it.  Wild on flavor, but mellow to make.  It will keep you out of trouble, not like the time I streaked down the hall at school.  Remember that?  Me neither.

Make A Wish

This one's not about cooking.  The Orange Pot is not just a working machine, but it's also a fine kitchen ornament.  Just sittin' pretty on this one.  Using the crock pot tonight.

I'm always in a rush.  Maybe, because I have lots to do, maybe because I have lots I want to do, or maybe I am pre-programmed to rush.  After all, I can't remember a time that I was not rushed.  I am also impatient.  Maybe, because I am always in a rush or maybe I am pre-programmed to be impatient.  Regardless, I am impatient.  Let just call it a 'work in progress.'

Unfortunately this spills over, onto my kids.  There are times that I step back and see myself and recognize the insanity and try to put the brakes on, even if for a bit.

I bring you the Chipotle incident.  Sophia and I were in St. Cloud shopping one Saturday afternoon.  We stopped at Chipotle, for a bite.  Those of you that really know me and really know Sophia, know, that this simple act was outside the lines for me.  Sophia eats really slowly, savors and daydreams with every bite.  Drives me nuts.  This day was particularly nice, so we opted to sit outside and enjoy our meal.  Another big step for me, like she needed more distraction.  What if she saw a squirrel?

We were enjoying our meal, me trying to eat slowly and Sophia being very interested in the fountain we were sitting next to.  She was asking about the money in the fountain and what that was all about.  I explained about tossing a coin and making a wish.  She seemed to be playing a scenario in her little mind, I could see the wheels turning and much to my surprise, she did not ask for a coin.  I hurried her along, to finish her meal.  It  wasn't too much longer we got up to leave.  As I stood, I reached into my purse and asked Sophia if she would like a coin to make a wish.  This was out of character for me, but I was impressed that she had not been pestering me for a coin, she had not even asked once.  Of course, she jumped at the chance.  She tossed her coin, made her wish and we were off.  

It seemed that this is where the story would end, but not so.

Weeks later, Scott and I were at conferences with Sophia.  We were meeting with her Academic Achievement teacher. The teacher was explaining different projects and learning processes they go through, to see how they solve problems and how their little minds work.  Not just the 'run of the mill' math and reading.  The teacher asked the kids a series of questions.  One of the questions was this, "what is something you can do with a penny"?  The teacher said, "Sophia's response was quite different from the other kids."  I braced for the response.   "Sophia said, you make a wish with a penny", repeated the teacher.  Suddenly, I was no longer listening to to teacher.  I was immediately taken back to our afternoon at Chipotle.  I stopped the teacher, and asked Sophia, "Was this assignment before or after our trip to Chipotle?"  She quickly replied, "After!  That's what made me think of it!"

Wow.  A huge moment for me.  Had I not stopped and took the time to let Sophia toss a coin and make a wish, how different this would have been.  I guess it's all about experiences and you can't have the experiences if your Mom is tugging you away by your arm, because you took forever to finish your burrito.  Note to self:  slow down, be patient and make a wish- or at least give my kids the opportunity to do so.

Apple Jacked

It's fall.  Apples get me all jacked up.  The idea of turning that delicious fruit into a work of art, is exciting.

I love apple pie.  Not the frozen type, that you bake.  Oh no.  Those are nasty.  Salty crust, infused with cardboard flavor.  Apples so hard, you wouldn't even know that, you did in fact, bake it.  I actually have passed on a slice of that type of pie, even knowing there was NOT another dessert option.

As much as this post is about the pie, it's about the recipe for the pie and the journey to get to the pie.  I will share, don't worry.

In our earlier years of marriage, if there was a pie to be baked, it was Scott that would do the baking.  He longed for the apple pie his Grandma would bake for him growing up.  However, this girl was not that fine woman.  I was just trying to decide if it was a good idea to add mushrooms to the Hamburger Helper, or not.

Scott called his Grandma Myrtle and requested her recipe, which he soon received in the mail.  Three recipe cards, one with the crust recipe, one with the filling and the other a personal note, about the weather and wishing him good luck on his baking.  Scott, the patient man that he is, mastered the recipe.  His pies were awesome.

As the years went by, my cooking skills were improving.  I was adding mushrooms to the Hamburger Helper, like nobody's business.  I couldn't stand that Scott could make pies and I could not.  I started to play with it, and soon it came full circle.  My pies were awesome.  Ta Dah.

So come fall, come apple pies.  I encourage you to take the challenge and learn the art of pie baking, from scratch.  You too, can be that fine woman.  Fine like Grandma Myrtle.

Never Fail Pie Crust

1 cup flour

1/4 cup cold water

1/2 cup Crisco or Spry

Pinch of salt

This makes enough for one 9" crust, double for top and bottom crust.  Use remaining dough for a crispy cinnamon/sugar treat.

Filling

6 apples

1/4 tsp. salt

3/4 cup sugar

2 Tsp. Flour

1 tsp. Cinnamon

1 Tsp. Butter

Mix all ingredients together, add to crust lined pan, dot with the butter and cover with top crust.

Bake at 375 degrees for 1 hour.

Happy As A Clam

Chowder that is. Clam chowder. Makes me as happy as a clam. Is the clam happy? Not so much, but I am. I finally got the perfect recipe down. It reminds me of the clam chowder you will find at the supper club in town. Really yummy and good to the bone. Creamy and thick, loaded with clams and potatoes and tons of flavor. This is a New England clam chowder recipe. New England being cream based verses his broth based cousin, Manhattan.

Ingredients:

• 2 tablespoons unsalted butter
• 1 medium onion, finely diced
• 2 celery stalks (with tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces
• 3 1/2 tablespoons all-purpose flour
• 2 cups chicken or vegetable stock
• 2 (10-ounce) cans chopped clams, drained (reserve juice)
• 1 cup heavy cream
• 2 bay leaves
• 1 pound Idaho potatoes, cut into 1/2- inch cubes
• Salt and freshly ground black pepper

Directions:

Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes. 

This makes a small batch, our family of five will eat this all in one sitting.  I would double this recipe, if I were you and you can be happy as a clam too.

Bite The Ham That Feeds You

Ham, glorious ham.  You make a ham and then the challenge is on.  What to do with all the ham leftovers?  Usually this comes up at Easter, but I like to make ham all times of the year.  Mainly because I like the challenge of what to do with the leftovers.  I have a few main recipes, that I always go to, but I was looking for another idea.  Ideas of mine, are not always good, but when it comes to food, it's a pretty safe bet.

We'll call this one Ham and Swiss Casserole.  Sounds delightful, doesn't it?

Ingredients:

• 8 green onions
• 2 tbsp butter
• 1 cup chicken stock
• 2-3 tbsp thickening agent (cornstarch, flour or potato starch)
• 1 cup cream
• 1 cup milk
• 3/4 cup sour cream
• 3-4 cups leftover ham
• 1 one lb bag of egg noodles
• 2 cups Swiss cheese
• Panko bread crumbs
• Salt and pepper to taste

Directions:

Sauté 2 green onions in the butter, add some salt and pepper. Mix your thickening agent in the cup of chicken stock and mix well, works great in a shaker. Add the thickening mixture, milk and cream to the onions and whisk until thickened and creamy. Add more, milk or water if you need to thin it more. If you have leftover juice from making the ham, it would be really tasty to use that. Add the sour cream whisk it in. Chop 3 more green onions and add them to the mixture and 1 cup of the Swiss cheese. Continue to whisk until the cheese is melted and then add the ham. Boil noodles until they are cooked only half way. Add the noodles to the ham and cheese mixture, stir until all noodles are coated and pour into a 9x13 pan. Cover with the remaining cup of Swiss cheese and the remaining 3 sliced green onions. Top with a generous coating of Panko bread crumbs and bake! 350° until the mixture is bubbly and the Panko is starting to brown. Enjoy!

Low fat, not so much.  Delicious yes.  Enjoy in moderation, or just eat the whole pan.  Your choice :)

Getting Sconed

Your mother warned you.  "All it takes is one time, and you'll be hooked", she proclaimed.  "It's the company you keep", she preached.  "Even if you are an innocent bystander, you will be guilty by association", she ranted.  Oh yeah, we have all been there.  Some of us listened, some of us pretended to listen and some of us didn't listen at all.  You know who you are.

Scones.  Warm, buttery, delightful.  Drawing you in.  Just one bite won't hurt.  Or will it?  Hooked, just like mother warned.

This morning I made scones.  My niece spent the night and I wanted something special for her.  Scones it is!  I have been making this recipe for years and have not found a need to look any further.  Perfection.  I love recipes that, when you taste the finished product, appear to be super difficult-because anything that tasty, must be really hard to make.  This is one of those recipes.  Big WOW factor.

Take 2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon salt and 4 tablespoons sugar and stir it up.  Cut in 5 tablespoons of cold, unsalted butter until it resembles coarse crumbs.  Make a well in the center of the mixture and add 1 cup heavy cream.  Mix gently until it starts to come together.  Gently mix in 1 cup of berries of your choice.  Blueberries, mixed berries, fresh or frozen are fine.  Take your ball of dough, with the berries incorporated and place on a well floured counter and roll or press into about a 10" to 12" circle.  Cut the circle into equal triangles and place them on parchment lined pan.  Bake at 400 degrees for 15-20 minutes.  Sometimes I make a powdered sugar glaze to drizzle over the top and sometimes I eat them without, and sometimes I just eat them all before anyone wakes up.  After all, I made them.

So, if you are looking to satisfy the rebel in you, give these bad boys a try.  I promise you will be hooked.  Don't say I didn't warn you.

When Life Gives You Lemons, Preserve Them

Eight years ago, Scott and I were installing cabinets at a home.  I couldn't help but notice, a huge jar of beautiful yellow lemons.  I inquired about them and was educated on the process of preserving lemons.  For years the couple taught school in Morocco, where preserved lemons are a staple in Moroccan cooking.  The vision of those lemons, stayed on my mind and I knew someday I would have to try it myself.

That day has come.  And what a treat!  Two very simple ingredients and a little patience and you can make magic too.  Start with organic lemons, because you will, in the end, be eating the entire lemon, so you want them to chemical free (no radioactive lemons please).  I started with four organic lemons to a 1 liter jar.  Start by slicing off the top and bottom of each lemon, just enough to flatten each end.  You don't have to slice deep into the flesh.  Then set your lemon on one of those flat spots and slice down the center to the bottom, but don't slice all the way through, leave it together by a 1/2" inch or more.  Then make another slice just like that one, so the top view is forming an X, or four equal quadrants, again not slicing all the way through.  Next take sea salt and generously pour the salt into the cuts you just made.  Squish and pack lots of the salt into the lemon flesh.  Do this over a bowl, so you can work easier, but still reserve any salt or juice.  After the lemon is well packed with salt, add it to the jar and continue the process with all of the lemons.  Have a few extra lemons on hand to juice into the packed jar, if more liquid is needed to top it off.  The lemons should be submerged in salt and juice. Leave this lovely mixture sit on the counter at room temp, and once a day smash on them a bit and turn the jar upside down a few times.  You will do this for 6 weeks.  If you start to loose juice, just add some more, you want your lemons to remain covered.  As you care for your lemons, you will notice something beautiful taking place.  Your lemons will take on a softness and the juice they are bathing in, will become a lovely syrup.  

After the transformation, to something beautiful, they are ready to use.  I have found some recipes to use these beauties in, but have yet to try them.  I will have to get back to you on those, but what I can report, is wonderful.  We have been grilling chicken lately in the rotisserie basket Scott got for Father's Day.  Marinating chicken legs in a mixture of finely diced preserved lemons, fresh cracked pepper, fresh thyme, and a little olive oil.  No need to use salt, the lemons add enough saltiness on their own.  The salty, citrus flavor pierces the chicken and favors it wonderfully.  If you are the type of person that peels the skin off your chicken, because you don't eat the skin, with this dish you would only pull the skin off to save it for dessert.  And I'm not even joking.  So yummy.  Last night we did a whole organic chicken on the rotisserie.  I diced up a quarter of a preserved lemon, some fresh thyme and fresh cracked pepper.  I slid my hand between the breast meat and skin on the chicken and smeared this delicious mixture between the two.  Fabulous!

These lemons have become a staple in our house and if you give them a chance, I'm guessing you will love them too.....

Not Your Mama's

I have this potato salad I whip up regularly.  It's really yummy.  I talk about it in an earlier post (A Potato Salad Kinda Day).  It's a good ol' stand-by and nothin' like the kind you get at the deli counter.  I decided to mix it up a bit and forge into new territory.  How about Bacon Ranch Potato Salad?  Oh yeah, Bacon Ranch it is.  Boil up a couple pounds of red potatoes, in generously salted water.  While the spuds are cooling make up the creamy dressing.  2/3 cups mayo, 1/4 cup buttermilk, 2 Tablespoons cider vinegar, one finely chopped clove of garlic, 2 chopped scallions, 1 teaspoon of sugar and salt and pepper to taste.  Chop up 1/2 -1 cup celery, add to the boiled potatoes and toss in the dressing.  To top it all off, add 6 slices of crispy fried bacon.  Yummy.  Not the norm, but could easily become the norm.  Definitely not your mama's potato salad, but definitely sure to please.

Can You Hear Me Now?

Orecchiette.  Little ear.  A pasta from Southern Italy, in Italian it means 'Little Ear'.  Isn't that cute.  Pasta shaped like little ears.  Listen up.  We really are not here to talk about how "cute" this pasta is.  We are talkin' about how tasty this pasta is.  We needed a quick meal and I only took the chicken out of the freezer at 4 PM.  My Scottie, after a partial defrost, charcoal grilled up some boneless, skinless chicken breasts.  He seasoned them with only lemon pepper and garlic salt.  Grilled them so they were still really juicy inside.  I whipped up a quick pan sauce.  I thinly sliced up three green onions (greens and whites), chopped three cloves garlic and added to my pan with some olive oil.  Sauteed a bit, added some Kosher salt, fresh cracked pepper and a generous sprinkling of red pepper flakes.  I then made a mixture of 1 1/4 cups cream, one egg yolk and the zest of one lemon.  I brought the pan temp down a bit and whisked this mixture into the onion mixture, let it thicken up some and added about 1/4 cup sour cream (just because I wanted to use it up) and 1/4 cup shaved parmesan cheese.  I cooked up the Orecchiette to al dente and added it to the creamalicious sauce, tossed in the grilled chicken, garnished with fresh chopped Italian parsley and more parmesan cheese and there you have it.  Little ears with Scottie grilled chicken in a creamalicious sauce.  Yummy.  Everyone loved it.  Your family will love it too.  Thanks for listening.

Hoochie Mama

Yowzers.  Might not the prettiest thing, but very good.  Very, very good.  The kinda good that keeps ya coming back for more.  Taco burgers tonight.  On Saturday I made fresh guacamole.  It was screaming to be slathered on something other than chips.  How about a burger?  I took 2 1/2 pounds of ground beef and added a packet of taco seasoning.  Made some patties that Scott charcoal grilled to perfection and I'm just getting started.  I made homemade cracked wheat burger buns, added the grilled burger with melted pepper jack cheese, topped it off with homemade guacamole, sour cream and a few Doritos, and you got yourself one yummy meal.  You could add some taco sauce, black olives or salsa too.  Depends on how high you want to stack it.  Sure to please.  Everyone loved it.  If you are licking the screen right now, I know you would love it too.

Shell Or No Shell, That Is The Question

Actually the answer to the question, lies within.  So I made this really simple and delicious meal last night.  Four different components to this meal.  I like meals that are just simple, basic ingredients, good for you, balanced and yet it feels like you are in a fancy restaurant.  Grilled shell-on shrimp, grilled fresh pineapple slices, grilled fresh green beans and garlic buttered bow tie pasta with fresh basil, parsley and shaved Parmesan cheese.  When I say "grilled", I really mean "wood fire grilled to perfection".  I tossed the shrimp in olive oil, lemon pepper, Old Bay seasoning and Kosher salt.  Sliced up one whole pineapple and grilled them in the buff.  Whole green beans with Kosher salt, fresh cracked pepper, Trader Joe's 21 Seasoning Salute and a drizzle of olive oil.  Boiled up the pasta and tossed it in a pan with butter and fresh garlic and just before serving I tossed in the chopped fresh basil and Italian parsley and topped it all off with shaved Parmesan.  So, back to the question...I have never made shrimp with the shell-on.  I always buy it raw, but never with the shell-on.  The fish dude behind the counter was talking to us about "the shell is where the flavor is".  I must agree with the fish dude.  He knows what he is talking about.  There was a distinct difference between shell-on and shell-off shrimp.  Super easy to peel the shells off and it keeps the shrimp from drying out.  Yummy, all the food groups, and smiles on the faces.  What could be better then that?  So, the answer to the question is shell-on.  You must always leave the shells-on.

Pretty In Pink

I've been slacking.  Busy and away, no time to play-boo hoo.  Sorry about that.  I can't promise regular posts in the summer.  I just can't.  When I have something exceptional, I will share it though.  Never fear, I'm not holding out on you.

Sophia turned six on Sunday.  I asked her what kind of cake she wanted, like I always do.  I let the kids choose the cake flavor and I surprise them with a theme.  Sophia stretches me.  In more ways than one.  She helps me think outside the box.  Love that kid.  Two years ago she requested carrot cake.  Huh?  A four year old asking for carrot cake?  She got carrot cake, and I might add, it was one of the better cakes I have ever made.  Thinking her tastes might have matured, being six and all, I was expecting spice cake with maple nut ice cream this year.  You never know with her.  This year we were back to child-like requests.  Strawberry cake.  Having never made such a cake, I had to do a little investigation.  I found a great recipe.  Not as "from scratch" as I would like, but delicious all the same.  Strawberry Cake with fresh Strawberry Cream Cheese Frosting.  It even sounds pretty.  While away to the North Shore a few weeks ago, I found a treasure of an antique shop.  Not a "junk" shop with everything piled on top of everything piled on top, but a sweet spot.  It's an old house, just decorated with antique and vintage items, beautifully displayed, almost as if someone lived there.  Very nice.  Anyway, I spotted this two tiered plate stand and immediately my wheels were set into motion.  I left it to ponder (like I always do), and knew I could not shake it, so it had to be mine.  I went back a few days later as we were leaving town, I figured if it was still there, it was meant to be.  SCORE!  When I got home I found the perfect color melamine plates to fit in the holder, at Tuesday Morning, in the clearance section.  Another SCORE!  It was coming together quite nicely.  I have a little glass vial flower vase that I filled with water and garden roses and stuck the vase down into the middle of the cake.  Perfectly pink, pretty and very girly for my six year old.  The recipe for the cake goes like this...Combine one package of white cake mix and one three ounce box of strawberry jello.  Beat in 1/2 cup vegetable oil, four lightly beaten room temperature eggs, 1/4 cup water and 3/4 cup mashed, fresh strawberries.  Pour into two greased and floured 9" round pans (I also take the extra precaution to add a parchment layer to the bottom of the pan).  Cake that breaks apart, while taking it out of the pan, makes me crabby-so you live and learn.  Bake for 30 minutes at 350 degrees.  Cool and frost with the Strawberry Cream Cheese Frosting.  The frosting is delicious and easy.  Beat 1/4 cup unsalted room temperature butter with 8 ounces room temperature cream cheese until combined and creamy.  Beat in 1/4 cup pureed fresh strawberries and half a bag of powdered sugar.  You can adjust the amount of sugar depending on the consistency you are looking for.  The cake was light and moist and delicious, and such a nice surprise to occasionally run into a piece of real strawberry.
There you have it.  I was happy, my guests were happy and Sophia was happy.  And on that day, she's the only one that mattered anyway :)

Caramel With A Kick

Hopped up ice cream.  Oh yeah.  We celebrated Mother's Day with my family for brunch and Scott's mom for supper.  For supper we made a chicken on our rotisserie.  I seasoned it up and slid some lemon slices under the skin.  I didn't think it would do much, but it was worth a try.  Really good.  The lemon flavor really came through.  Each slice of chicken had a little bit of the lemon with the peel, cooked soft and it melted in your mouth.  Served with baby potatoes that I picked up at Trader Joes.  When I say baby, I mean more like preemie.  These potatoes were no bigger than a quarter in size.  I roasted and seasoned them with kosher salt, fresh cracked pepper, butter and fresh chives.  Made a nice garden salad with homemade dressing, made of sunflower oil, pear infused vinegar, fresh cracked pepper, fig preserves and whole grain mustard.  Really yummy.  I wanted to make a special dessert to go with this special meal, but I didn't want to spend the whole day in the kitchen.  After all, I am a mother too.  I decided to make a really special topping for really boring vanilla ice cream.  The kind of topping that makes you want to suck it up with a straw and forget the ice cream all together.  (I know it's crossed your mind too).  So there you have it.  Vanilla Ice Cream with Espresso-Caramel Sauce.  Take 1/2 cup water and add it to a saucepan.  Add 1 cup of sugar to the water and swirl.  Cover and bring to a boil over medium heat, swirling occasionally, until the sugar dissolves, about 1 minute.  Increase the heat to high and cook covered until the mixture turns light brown, about 3-7 minutes.  Remove the lid and continue to cook, swirling the pan occasionally, until the mixture turns a dark amber color, about 2-4 minutes.  Immediately remove the pan from the heat and slowly and carefully stir in 3/4 cup heavy cream, it will bubble up.  Stir until the sauce is smooth.  Pour the caramel into a small, heatproof bowl and add 3 tablespoons espresso and 1 tablespoon Kahlua-the Kahlua is optional.  Drizzle over vanilla ice cream and you've got yourself a pretty great dessert.  I scream, you scream, we all scream for ice cream.  This dessert screams, "THANKS MOM FOR ALL YOU DO".  Happy Mother's Day.

Feelin' Blue

Oh my.  Have you ever had Blue Marlin?  The first time we had it, was at Chili's in Hawaii.  On the menu there, they call it Kajiki.  Unbelievable.  It is our favorite fish.  We have had it a few times, since Hawaii.  It is exceptional.  A real meaty, steaky texture.  Firm, white fish.  We spent the day today in Maple Grove celebrating our anniversary.  Sixteen years to the man of my dreams.  He really is the best, and he is taken.  I have always said, if something happens to Scott, I'm going to be alone, cause it takes a special man to put up with me.  Those of you that know me well, know what I'm talking about.  We had lunch in Maple Grove and shopped a bit and we were suppose to have dinner there too, but we were still too full from lunch, so we drove home and stopped in St. Joe at Coborns for some fresh fish.  They had fresh, wild catch, Blue Marlin.  It's not cheap.  Thirteen something a pound.  It is really scrumptious though and I would have definitely spent more than $23, if we would have ate out.  We kosher salted, fresh cracked peppered and seasoned with a Caribbean seasoning, drizzled with olive oil and cooked over a wood fire.  Really, really good.  It was late, so I made a simple rice medley from Trader Joe's and frozen peas.  Anytime you are looking for a "pick me up" or just a great meal, try Blue Marlin.  You will love it. It's not that easy to find, but Coborns has it right now, so scoop it up.  You won't be sorry.

Holy Guacamole

Oh yeah.  Guacamole.  Love that stuff.  It's so good and so good for you.  Avocados are super food.  High in fat, but the good kinda fat.  Feed them to your babies for their first food.  Their brains grow super big.  I'm telling you, it's true.  Super smart avocado babies.  Tonight I made guacamole.  Four avocados, 1/4 Vidalia onion, three cloves chopped fresh garlic, four golf ball sized chopped tomatoes, the juice of a lime or two to taste, Kosher salt, fresh cracked pepper and some Tabasco sauce.  Chop everything fine and mash it up and you've got a batch of yummy.  You will wish you made more.  Great with chips, but great as a topping for a southwestern chicken salad.  That's what we had tonight.  Fresh chopped romaine lettuce, homemade corn and black bean salsa, grilled chicken breast with a southwestern seasoning, fresh guacamole, sour cream and a few chips on the side.  A balanced meal never tasted so good.  You can do this, I know you can.  Your family will rave about it.  You'll be the talk of the town.  Bring a little of South to the North and start something BIG.  A BIG batch of flavor, that will leave the family saying "holy guacamole, that was good"!

Loaded

Oh yummy.  Scott smoked ribs yesterday.  And you've heard about his ribs.  WOW.  That's all I can say.  So the rest was up to me.  It's kinda hard to 'one up' Scotties ribs.  But, I mighta done it.  I knew it had to be in the potato part of the meal or the dessert.  So I did both.  I was thinking about loaded baked potatoes, so I decided to try something new.  Loaded MASHED potatoes.  Oh yeah, that's what I'm talking about.  I boiled up some red potatoes in heavily salted water and only peeled about half the skins off (I don't like overly "skinny" potatoes.)  Mashed them up with whole milk, one finely sliced green onion, about a 1/2 cup finely sliced fresh chives and some sour cream.  I crispy fried up a 1/2 pound of bacon and stirred that in the mix.  Unbelievable.  All the flavors melted together and the salty occasional crunch of the bacon really added a special touch.  I wanted to add some shredded sharp cheddar cheese, but I didn't have any-but I bet that would be good too.  It would be great with just the chives and green onion, for another twist.  This is one of those sides that can go many different ways and is sure to please each time.  A steakhouse kinda side.  Seriously, you would be hard pressed to find better.  If you don't believe me, just ask me.  For dessert, strawberry, rhubarb with a touch of raspberry pie.  I was short on filling, so I dumped in some frozen raspberries and it too, turned out magical.  Magically delicious.  With homemade pie crust and fresh whipped cream.  The pie crust alone, is blog worthy.  Scott's grandma's recipe.  Paper thin and crispy.  I took me years to figure it out.  For the first 10 years of our marriage, Scott was the official pie maker in our house.  He called his grandma, got the recipe and started making pies.  Good pie crust takes a little patience, something I am lacking and Scott has lots of.  For those of you that know us, and you don't have to know us well, know this to be true.  It drove me crazy that I could not make a good pie.  I would get so frustrated trying to roll that crust.  Forget it, scoop the whole works in the trash and eat the filling raw.  Slowly, but surely, after watching my Scottie, I picked up a few tricks and a little patience.  Come to think of it, I did come to know the Lord somewhere in there, that mighta helped too-couldn't have hurt.  Low and behold, I became the pie maker in the house.  Scottie rarely makes pies anymore, because I like to do it now.  I think he just likes to sit across the island and watch his protege do her thing, and smile.

Always Accessorize

Wow.  That's all.  I don't know what to tell you about first.  The salad or the chicken.  First I should explain my absence.  I haven't blogged for a few days, but that's ok, right?  I know it's not.  I thought maybe I should save my posts for the really great moments in the kitchen.  We have had a few nights (in a row) of "regular meals", good, but not GREAT.  Not always blog worthy.  One night was leftovers, one night was Pep's pork sausage and homemade mac-n-cheese, another night was grilled pork chops.  All good meals, for sure-but not superiffic.  Tonight was another story.  I went to St. Cloud for the day with Chloe and Sophia.  I was suppose to pick up a whole chicken at St. Joe Meat Market, because they have nice Amish free-range chickens there.  Well, I got caught up in things and got to the Meat Market at 5:12, and of course they close at 5:00.  Home I go, empty handed.  Scott and I ran down to the local grocery store and picked up some chicken leg quarters.  Yes, they were not hormone free, nor were they range, but better than chicken nuggets, in a pinch.  I seasoned them up with some Kosher salt, fresh cracked pepper and some Tuscan seasoning we purchased at TJ Maxx (love that store) a few weeks back.  Maybe it was the seasoning, maybe it was the superb grilling on my Scotties part, or maybe it was simply a Saturday night family meal, but whatever it was, it was GREAT.  Charcoal grilled to perfection, crispy on the outside and juicy on the inside.  Yummy.  Now, for the next part.  I made a nice salad with romaine lettuce, carrots, red pepper, an apple, strawberries and Vidalia onions.  I made a dressing to go with it.  Oh yeah, baby.  Dressing.  I scored a sweet jar of black raspberry preserves at TJ Maxx (love that store), while shopping today.  These preserves came in a French canning jar, I'm not sure if I bought it for the preserves or the jar-it's a toss up.  Most people get a nice belt or a new purse, not me.  I accessorize in the kitchen.  Nothing looks better on a pretty salad than a delicious dressing made from black raspberry preserves.  Now that's accessorizing.  Red wine vinegar, black raspberry preserves, a few turns of fresh cracked pepper and olive oil.  Whisk until it thickens up, and you've got yourself some magic.  I knew it would be tasty, I knew the kids would love it, I just didn't know how much.  The preserves are a burgundy/black color and it stained the onions and apples beautifully.  The whole salad had a rich, lovely color that made you want to lap it up.  Actually, all it took was one taste.  Wow, really good.  So three cheers for TJ Maxx, for supplying the accessories that made the meal, and by the way-did I mention, I love that store.

Bowl Em' Over

A bowl of yummy in your tummy.  Your family will be bowled over by the dish.  Beef broccoli with mushrooms.  I took a nice cut of sirloin steak and sliced it thin, mixed up a marinade of 2 teaspoons soy sauce, 2 teaspoons rice or white wine, 1 teaspoon cornstarch and some fresh cracked pepper and mixed the beef in the mixture.  I put the steak mixture in a covered dish with a little kosher salt, a sliced green onion and some red pepper flakes and cooked in the oven at 350 degrees for a good hour.  I like the meat to be tender.  I took the meat after it was tender and added it to a pan on the stove top with a can of mushrooms and cooked a bit more.  I added frozen broccoli to the meat and covered so the broccoli could thaw.  I made a sauce of 4 tablespoons oyster sauce, 2 teaspoons rice or white wine, 2 tablespoons soy sauce, 1/2 cup chicken stock and a tablespoon of cornstarch.  Add this to the meat mixture, heat and stir until thickened.  Serve over white sticky rice and with a side salad dressed with Asian dressing.  Really yummy and healthy.  Your family will love it and so will you.  Give it a try.

Marching To The Beat Of A Different Drummer

Turkey drumsticks, different from the usual chicken drumsticks.  Super scrumbalicious.  You need to cook them a long time, otherwise they are tough.  This is comfort food meal and it's really easy.  Put your legs in a covered roasting pan, take an onion soup packet and mix it with a couple cups of water, dump it over the legs, add some fresh cracked pepper and some kosher salt and cook at 350 degrees for about three hours or until the meat is falling off the bone.  The skin gets caramelized and tasty and the inside meat is tender and juicy.  It really takes on a whole other flavor than what you think of when you think of turkey.  I always serve with mashed potatoes and gravy.  When I make the gravy I use the drippings in the bottom of the roasting pan, mix up a shaker of water, Kitchen Bouquet and 2-3 Tablespoons flour.  Shake and dump in the bubbling meat juice mixture, whisk until thickened and there you go-you've got gravy.  Don't use that packaged stuff or the stuff in the jar.  This is easy to do and very delicious.  You can do it.  I added a side of mixed frozen vegetables and you got yourself a meal.  A balanced, scrumptious meal.  You will crave these after one try.  Nothin' beats a great pair of legs.

Move Over Forrest

Shrimp, I know you guessed it.  I suppose it could have been chocolate, but it was shrimp.  Really tasty shrimp, because it was date night.  We picked up some shrimp at Cash Wise and brought it home to enjoy.  It was raw and I deshelled and I took the tails off before cooking.  I squeezed a half of lemon over the shrimp, added some Carribean seasoning, olive oil, fresh cracked pepper and Kosher salt.  I sauteed the shrimp in olive oil with three cloves of fresh chopped garlic and one green onion.  I boiled some spaghetti noodles and added them to the shrimp with a half a stick of salted butter and tossed.  For our vegetable tonight we had a fruit.  I cut up a whole pineapple and served it along side the shrimp and pasta.  Really great together.  The meal was a hit.  And you never know, because "Life is like a box of chocolates.  You never know what you're gonna get."