Season every layer...

To be honest, I never really had set measurements for this saute. I add the spices, tasting as I go until I'm satisfied. The other night, I actually attempted some measurements, and it turned out well. So if you're the kind of cook who absolutely needs measurements, try these out. Otherwise, do what I do and taste as you go.

Chicken,Tomato,Zucchini Saute

 

2 Tbsp. Olive Oil

1 large chicken breast, evenly cubed

2 medium zucchini, coined

1 pint cherry tomatoes, halved

3/4 tsp. salt, divided into thirds

3/4 tsp. garlic powder, divided into thirds

3/4 tsp. dried basil, divided into thirds

Pepper to taste

1 tsp. freshly grated lemon zest

3/4 cups Parmesan cheese, plus more for topping

Over medium heat, heat olive oil in a 10" frying pan/saute pan. Add chicken, seasoning with 1/4 tsp, salt, 1/4 tsp. garlic, and a 1/4 tsp. dried basil. Cook thoroughly, about 5 - 10 minutes, depending on the size of your chicken cubes.

Once chicken is done, remove from pan but leave the oil. Add zucchini and season with 1/4 tsp, salt, 1/4 tsp. garlic, and a 1/4 tsp. dried basil. Saute about 2 - 3 minutes, until zucchini is fork tender. Add tomatoes directly on top of the zucchini. Add remaining salt, garlic, and basil. 

Let the tomatoes become tender, about 1 - 2 minutes. Once the salt has been added, their juices will de-glaze the pan a bit, creating a small amount of liquid (which would make this dish serve well over angel hair or orzo pasta).

Add chicken and stir. Turn heat to low. Sprinkle Parmesan cheese over the saute and let melt for 3 - 5 minutes. Just before serving, sprinkle lemon zest over the top, as well as any additional cheese. 

Buon Appetito!  

Maple Buttercream Frosting

This frosting is especially good over spice cake.

Maple Buttercream Frosting:

1/2 cup (1 stick) unsalted butter
2 cups powdered sugar
1 Tbsp. skim milk
1 1/2 Tbsp. Maple Syrup
dash of salt

Frosts about 20 cupcakes

Mexican Mousse

At the risk of sounding a little politically incorrect, I call this one "Mexican Mousse". When you take a look at the ingredients, you'll see why: It's got avocado, chocolate, cinnamon and even a dash of "picante" cayenne. This one is sweet, and spicy, and reminds me of our neighbors just south of San Diego. With the cayenne, it's a bit too spicy for me, so I leave it out. But Aaron loves it with the spice, so I guess we'll just take turns. I don't know how to describe it. Just taste it. It's de-lish.

Mexican Mousse 

or

Central American Mousse

or 

South American Mousse... because if I recall correctly, Mexico isn't the only place that uses spice to liven up their chocolate. 

4 very ripe (8-ounce) avocados,

peeled and pitted

1/3 cup unsweetened almond milk

1/2 cup semi-sweet chocolate chips, melted

1/2 cup unsweetened cocoa powder

1/2 cup agave

1 tablespoon + 1 tsp. pure vanilla extract

3 tsp. cinnamon
dash of ground cloves

1/2 tsp. cayenne pepper (optional)

handful of toasted hazelnuts (for garnish)

Puree avocados in a food processor or blender. Add remaining ingredients (except the hazelnuts) and blend until combined, scraping down the sides as needed.

Spoon evenly into 6 ramekins or other dessert dishes and let chill in the fridge for 3 hours or overnight.

Top with toasted hazelnuts and serve.

Disfruten!

*Will keep in the fridge for up to two days.

Happy Derby Day!

While scrolling through the internet, searching for mother's day gifts, I came across one of Amazon's featured sales: "Brilliant Options for the Kentucky Derby", and I thought to myself, "oh, when is that?" Then I started googling "Kentucky Derby" and found the official website. 

This tradition is incredibly striking to me: It's a 141-year old event that still inspires "old school" class and polished manners. In an age where the importance on such things have been lessened, guests attend dressed in their Sunday Best and casually sip refreshing southern cocktails. In my mind, I picture refined men and women in stylized, yet tasteful, dress. I see women in large hats and men in seersucker suits, expensive handbags and sunglasses. I see the traditional, saturated colors of Churchill Downs: green and red. I can see the roses and lilies. I imagine the throngs of people, leisurely strolling the pathways, among the horses, red roses, and jockeys, sipping traditional Mint Juleps. It's a day that seems just elegant to me. 

Maybe what I'm picturing is a far cry from how things truly are on race day. Perhaps I'm only imagining how things may have been decades ago, when Churchill Downs was shiny and new. I think of so many arena events I've been to. They've been so glamorized, that I'm disappointed when I arrive to a dirty stadium, and then promptly get surrounded by rude spectators... granted all my arena events have been sporting events like baseball, basketball, and football... so... different crowd. But, horse racing may be different. It certainly seems so, from the little I've read. I wouldn't truly know because it's not something I grew up with. Maybe one day I'll get to go and see for myself what the Kentucky Derby's atmosphere is really like. For now, I'll enjoy my non-alcoholic mint juleps, sipping it on my patio on race day (which is always the first Saturday in May).

Cheers!

Ally's Mint Julep

2 cups sugar
2 cups water
8 fresh mint sprigs, plus extra for garnish
3/4 cup peach nectar
1/4 cup apple cider vinegar
crushed ice
1/4 tsp. grenadine (optional)*

Combine sugar, water, and mint in medium saucepan and cook over medium heat until sugar dissolves, about five minutes. Let cool completely.

Combine the cooled simple syrup, peach nectar and apple cider vinegar. Stir to mix well.

Fill a glass with crushed ice, about 3/4 of the way full. Pour the liquid mixture over ice and garnish with mint sprigs.

*The apple cider vinegar and and peach nectar are essentially a substitute to the traditional bourbon. As such, there is a hint of burn at the bottom of your throat when you drink it. The grenadine is a great option to ease that sensation. I imagine kids would really appreciate that, too. :)

Lemon-Scented Risotto

I remember there was a time that risotto was incredibly intimidating to me. I'd read the instructions and there seemed to be so many steps that I was just immediately turned off to the idea... until one day when I actually tried it. I thank Alessia Simoncini Cicco, and Adam Howel, two good friends who introduced me to the flavor and the process, and you what? It's actually just adding broth and stirring constantly. Super easy, if still a little time intensive. And to that I say, "it's the perfect thing to cook while watching your fave sitcom."

Aaron gave this 4.5 stars, even though he doesn't typically like risotto... which is the only reason he didn't give it 5 stars. ...i'll take that. :) 

I chop the onion into very small pieces in my food processor. 

Also, you can add more cheese if you like, it just mutes the flavor of the lemon. So i find that the given measurements create a perfect balance of flavors. 

Lemon Scented Risotto

1/2 lb. asparagus, cut into bite pieces, blanched and shocked

3/4 cups frozen green peas, thawed

2 Tbsp. olive oil

2 Tbsp. unsalted butter

1/2 small onion, finely chopped

1 large clove of garlic

1/4 lb. Pancetta, sliced thin and diced (or Bacon)

1 1/4 cups arborio rice

1/2 cup dry, white wine

6-8 cups low-sodium chicken broth

literally, only a pinch of salt

2/3 cup Parmesan cheese

2 tsp. freshly grated lemon zest

Begin by blanching and shocking your asparagus (i.e. boil for 2 minutes, then immediately remove with a slotted spoon into a prepared iced bath).

Begin simmering broth over low heat in a large saucepan.

In a deep, 10" skillet, melt the butter with the olive oil over medium heat. Add your onion and saute until they're soft and translucent. Add garlic and cook for about one more minute, or until aromatic. Add pancetta, stirring to break up the meat a bit, until it's slightly crispy. Add rice and stir to combine with all the ingredients. 

Add the white wine and stir until it's almost all absorbed. At this point, begin adding your chicken broth: Start by adding two cups, stirring almost constantly, until broth is almost all absorbed. Add another cup of broth and repeat this process of stir, add broth, stir, add broth, etc. until the rice is soft and creamy. It can take anywhere from 25-35 minutes. After the first two or three times of adding broth, go ahead and add your asparagus, peas, and pinch of salt.

Once risotto has come to the correct the consistency, remove from heat and stir in the Parmesan cheese, followed by the lemon zest. 

Serve immediately.

Grilled Pineapple

1 cup light brown sugar
3 tsp. cinnamon
1 tsp. vanilla
pinch of salt
1 ripe pineapple, cut into long wedges

Whisk together the first four ingredients. Toss pineapple wedges in the brown sugar mixture and coat well. Set aside for about 10 minutes.

While the pineapple is marinating, heat your grill over medium heat.

If grilling on a BB-Q, place a piece of tin foil over the grates. This will help to initially keep the juices from the marinade close to the pineapple, causing a beautiful caramelization of the sugars. After about 2 minutes on each side, remove the foil and let grill marks form on each side of pineapple, about 1-2 minutes on each side.

The pineapple should should be firm enough to hold itself together, but soft enough to easily slice with a butter knife. Let cool for 10 minutes, and enjoy.

DO NOT forget to clean off your grill as soon as you're finished. Once the pineapple wedges have been removed, Turn up the heat and close your grill lid for about five minutes, to char the sugars on the grate. Once that happens, you can easily scrape off the charred sugar with your grill brush.

Cheers to the sickies!

This is what we drink when we've got sore throats... burns a bit, but no where near as badly as the wellness shot from Vitamin Barn. No, this one is just slightly and delightfully spicy. The lemon supplies the much needed Vitamin C, Cayenne acts as the anti-septic, and Honey provides a sweet coat to the throat.

Lemon Cayenne and Honey Tea

2 Tbsp. Fresh Lemon Juice*
1 cup hot water
1 Tbsp. honey
Cayenne Pepper (to taste, usually just a pinch)
A pinch of salt (optional)

Stir it all together and sip while wearing your comfiest pajamas or sweats. Snuggle in a blanket. Read a book or watch an old movie. Just unwind. Relax and let it soothe your raw throat. Mmmmm...

Repeat as necessary.

*I've also made this with lime juice - It too, is incredibly effective and pretty tasty.

When life burns your puff pastry...

...make toast.

...also, you could say that through this experience, at least now I know where my oven's hot spots are. ...or in this case maybe where they aren't. ;)

If anyone else is feeling brave, here's the link to the recipe. It actually is really good, even with "toast" bread, and not the buttery, croissant-like, puff pastry. 

Upside-Down Sandwich

...or just a Steak Sandwich with Cilantro Spread. The reason I call it an Upside-Down Sandwich, is because when I made these for the first time over the weekend, I accidentally put all the meat, cheese, etc. on the top half of the bun, and the spread on the bottom half. When Aaron put his sandwhich together, it was up-side down. No, we don't have a picture because Aaron quickly turned it over and I didn't care because we were both way too hungry. 

Upside-Down Sandwich

2, 4-oz. Top Round Steaks
1/4 cup Olive Oil
1/2 tsp.-ish garlic powder
1/2 tsp.-ish dried parsley
Generous pinch of Red Pepper Flake
Generous pinch of Kosher Salt
Generous pinch of Black Pepper
1 ripe avocado
1 Tbsp. water
1 1/2 Tbsp. Cilantro pesto.
1 -2 Roma Tomatoes, sliced
4 slices of a good, triple cream cheese, such as Bergenost.
Half loaf of Ciabatta bread.


In a mixing bowl or zip-lock bag, combine your steaks, Olive Oil, garlic powder, dried parsley, red pepper flake, salt and pepper. Let it sit for at least 4 hours at (a cool) room temperature. 

Mash, or process until smooth,the avocado and water. Add the cilantro pesto. Set aside.*

  Preheat oven to a broil. Slice the half loaf, cross-wise into another half. Then slice the bread into a top-of-the-sandwich half and a bottom-of-the-sandwich half. 

Grill up your steaks: Warm your BBQ. Over medium high heat, cook for 6 minutes on one side and 4 minutes on the other side (for medium-well done steaks). Remove from grill and tent with foil for 10 minutes to let rest. 

While meat is resting. Sprinkle your tomatoes with a little salt and a little pepper. Grill on each side for about 4 minutes or until you see delicious grill marks.

Assemble your sandwich, by thinly slicing your steak and laying it on the "bottom" half of your sandwich. Continuing layering with a couple slices of cheese and a few slices of tomato. Place all bread, layered and "empty" under the broiler and watch closely for about a minute. Once the cheese is melted and bubbling, remove promptly from the oven. On the top "empty" half, spread generously with avocado spread and top off the sandwich. 

Enjoy!

* The cilantro avocado spread, also makes an incredible dip for veggies and pita bread.

My take on Chia Seed Pudding

If I can find time to whip this up after a super long day, then it MUST be easy. 
...and it is. 
For one thing, two of the major ingredients are cup-for-cup and at that point, it really is a little of this and a little of that. You just eye-ball everything else, especially if you're familiar with what your measurements look like, when you're not using measuring cups/spoons/etc.

I threw this together last night, in-between getting home from work at 9:15, washing the day's lunch Tupperware and other tidying up tasks, making sure Aaron was taken care of, showering, and being in bed by 10:15. It was so satisfying - nay - EXCITING to think I just made a delicious breakfast  to replace my usual, boring, cereal - AND that total prep time took all of 5 minutes.  

Chia Seed Pudding:

1 cup Vanilla-Flavored Almond Milk
1 cup Flavored Greek Yogurt* 
1/4 cup Chia Seeds
1 tsp. Vanilla
1 tsp. Maple Syrup
Pinch of Salt
Fresh Berries (your pick)
Nuts or Seeds (I used pumpkin seeds in this one)

To start off, whisk together the first 6 ingredients in a medium mixing bowl. Then let sit for 30 - 45 minutes. Stir once more to make sure it's all incorporated. Let sit in the refrigerator overnight.

The next morning, divide the pudding into bowls, topping with your berries, seeds/nuts, and a small drizzle of maple syrup. 

Make more... you'll probably want it.

*Personally, I love any of the Greek God's Greek Yogurt. I used the Honey Strawberry for this one.