Summer Pasta

This is a nice, refreshing pasta dish that has a nice blend of flavors.

Summer Pasta
10 ounces dry fettuccine
1 cup cherry or grape tomatoes, halved
1/2 cup sliced black olives
2/3 cup grated Parmesan cheese
1/3 cup extra virgin olive oil
1 tsp sugar
1/4 tsp salt
1/4 tsp freshly ground pepper
2 Tbls red wine vinegar
1 Tbls fresh minced garlic
2 Tbls fresh basil leaves, cut into thin strips

Cook pasta according to package directions. Whisk together olive oil and next five ingredients. Pour over tomatoes, olives, basil and 1/3 of the cheese. Add hot cooked pasta to tomato mixture and toss. Sprinkle with remaining cheese. Serve with crusty bread. Makes 4 servings.

Smoky-Flavored Barbecued Ribs

Traditionally on Memorial Day we grill out and have good American food. This Memorial Day was slightly different in that I used a crock pot to cook some barbecued ribs. Good thing because the weather was not cooperating anyway! My sister-in-law, Christie, doesn't care for meat on the bone, but she was a good sport and ate the ribs! You can see proof below...

Smoky-Flavored Barbecued Ribs
3 1/2 pounds pork loin back ribs
1/4 cup packed brown sugar
1/2 tsp pepper
3 Tbls liquid smoke (I used Wright's Hickory Seasoning & Smoke)
2 cloves garlic, finely chopped
1 tsp salt
1/2 cup cola
1 1/2 cups barbecue sauce (I used Bull's Eye Sweet Home style)

Spray inside of a 5 to 6 quart slow cooker with cooking spray. Remove inner skin from ribs Mix brown sugar, pepper, liquid smoke, garlic and salt; rub mixture into ribs. Cut ribs into about 4-inch pieces. Layer ribs in slow cooker; pour cola over ribs. Cover and cook on low heat setting 8 to 9 hours or until ribs are tender. Remove ribs from cooker. Drain liquid from cooker and discard. Pour barbecue sauce into shallow bowl. Dip ribs into sauce. Place ribs in cooker. Pour any remaining sauce over ribs. Cover and cook on low heat setting 1 hour. Makes 4 servings.

Breakfast Quiche

I can't believe I haven't posted this recipe yet! I had to go back through my posts to make sure I hadn't, because I've made it several times...yet, I have no picture! This is a great make-ahead breakfast dish; one I made over Memorial Day weekend. I found the recipe in a Taste of Home magazine, which always publishes wonderful recipes and ideas from at home cooks.

Breakfast Quiche
1 unbaked pastry shell (9 inches) - can prepare one day in advance
12 bacon strips, cooked and crumbled - can prepare one day in advance
1/2 cup shredded monterey Jack cheese
1/2 cup shredded sharp cheddar cheese
1/3 cup finely chopped onion (I sometimes use green onion for a slightly different flavor)
4 large eggs
2 cups heavy whipping cream
3/4 tsp salt
1/4 tsp sugar
1/8 tsp cayenne pepper

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 5 minutes; remove foil. Bake for 5 minutes longer; remove from the oven and let cool. Reduce heat to 425 degrees. Sprinkle bacon, cheeses and onion over the crust. In a bowl, beat eggs, cream, salt, sugar and cayenne; pour into the crust. Bake for 15 minutes. Reduce heat to 300 degrees; bake for 30 minutes or longer or until a knife inserted near the center comes out clean. Serves 6 to 8.

Sour Cream Coffee Cake

I made Sour Cream Coffee Cake for breakfast one morning. The recipe also came from the "Barefoot Contessa Parties" cookbook. My brother-in-law, Matt, said it was the best breakfast I had made while he was here. It was gone so fast that I didn't have a chance to get a picture. Actually, the camera was upstairs and I didn't feel like getting it, but the cake really did not last long! It turned out to be a moist, dense cake. I left the walnuts out of the recipe so Matt could have a piece.

In place of the coffee cake picture, here's a picture of the in-laws. Back row: my Brother-in-law - Matt, and my husband. Front row: Sister-in-law - Christie, niece - Katie, Mother-in-law - Lin, niece - Lauren, and myself.

Sour Cream Coffee Cake

12 Tbls unsalted butter (1 1/2 sticks) at room temperature

1 1/2 cups granulated sugar

3 extra-large eggs at room temperature (I used 4 large eggs)

1 1/2 tsp vanilla extract

1 1/4 cups sour cream

2 1/2 cups cake flour (not self-rising) Substitute 2 1/4 cups all-purpose flour plus 1/4 cup cornstarch if you do not have cake flour (which I didn't!)

2 tsps baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

Streusal Topping

3/4 cup light brown sugar, packed

1/2 cup all-purpose flour

1 1/2 tsps ground cinnamon

1/4 tsp kosher salt

3 Tbls cold unsalted butter, cut into pieces

3/4 cup chopped walnuts (optional)

Preheat the oven to 350 degrees. Grease and flour a 10-inch tube pan. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add eggs one at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed. For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired. Spoon half the batter into the pan and spread it out with knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean. Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel-side up, onto a serving plate. Serves 8 to 10.

Company has come...and gone

My in-laws came to visit over Memorial Day weekend, which is why I've been away from the blog for the past week. I did however do a lot of cooking and tried some new recipes which turned out great (always a good thing when trying for the first time with others!). Over the next few days, I will post recipes that we tried over this past weekend. Last Thursday evening, we had Asian Grilled Salmon served with Sauteed Asparagus and Snap Peas. Both recipes came from the "Barefoot Contessa Parties" cookbook. I'm a little hesitant to make salmon at times as I've had some that was too strong tasting and I prefer fish that has a lighter taste. However, this salmon was WONDERFUL! It probably helped that it was organic salmon bought fresh from a grocery store.

Asian Grilled Salmon
1 side fresh salmon, boned with skin on (about 3 pounds)

For the marinade:
2 Tbls Dijon mustard
3 Tbls soy sauce
6 Tbls olive oil
1/2 tsp minced garlic

Heat the grill and while heating, lay the salmon skin-side down on a cutting board and cut it crosswise into 6 equal pieces. (We left it whole and cut after grilling.) Whisk together the mustard, soy sauce, olive oil, and garlic in small bowl. Drizzle half of the marinade onto the salmon and allow to sit for 10 minutes. Place the salmon skin-side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits. Transfer the fish to a flat plate, skin-side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled. Serves 6.

Sauteed Asparagus and Snap Peas
2 pounds asparagus
1 1/2 pounds sugar snap peas
2 Tbls olive oil
Kosher salt
freshly ground black pepper
red pepper flakes (optional)
sea salt for serving (optional)

Cut off the tough ends of the asparagus and slice the stalks diagonally into 2-inch pieces. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable. Warm the olive oil in a large saute' pan over medium-high heat and add the asparagus and snap peas. Add kosher salt, pepper, and red pepper flakes, if desired, to taste. Cook for approximately 10 minutes, or until crisp-tender, tossing occasionally. Sprinkle with sea salt, if desired, and serve hot. Serves 6 to 8.

Round Steak (posted by the "Real Chef")

This is one of my favorite recipes my Mom always made for me. Anything fried in Crisco has to be good. My mom served it with mashed potatoes and corn.

Round Steak
1 lb of 1/2 inch thick top round steak
2 Tbl of shortening

Cut the meat into serving pieces and remove as much fat as possible. Using a meat mallet pound the meat and dredge in flour, salt, and pepper. Heat shortening in an electric skillet and add the floured meat. Brown the meat on both sides, then reduce heat and cover. Allow meat to cook for 30 minutes, then place on a paper towel to soak up the extra grease.

Buttered Baby Carrots
1/2 lb of baby carrots
Olive Oil
Garlic (minced)
Parsley (finely chopped)
Kosher Salt

Coat the carrots in olive oil and place in a large skillet over medium-high heat. Allow to cook for about 10 minutes, stirring occasionally. Add however much garlic and salt you prefer and cook until the carrots are tender. Sprinkle with parsley and serve.

Oven Roasted Fingerling Potatoes
1/2 lb of fingerling potatoes
1/2 yellow onion (roughly chopped)
Olive Oil
Kosher Salt
Black Pepper

Pre-heat your oven to 425 degrees. Cut the potatoes into bite size pieces and coat in olive oil and salt. Place on a large stone pan with the onion and roast for 30-40 minutes or until the potatoes are soft. Season with salt and pepper and serve.

The Real Chef of the House (Who doesn't Blog)

("Celebrity" Guest Chef) After being gone for so long it was good to eat "real" food, even if I had to cook it myself. Not that I am not well fed, but I enjoy cooking. Saturday was the first nice day in a while so I was able to grill out and then enjoy a meal with Ellyn outside.

Apple wood Smoked Cornish Game Hen on Sunflower Rice with Pan Fried Fingerling Potatoes
(Meal serves 2)

One Cornish Game Hen
Savory
Olive Oil

Soak Apple wood Chips in Water for a few hours prior to grilling. Fire up your grill to maximum heat on one end, and low heat on the other. On the side with the low heat, place the smoking chips in a smoker box and allow them to smolder.

With a large chef's knife prepare the Game Hen by splitting along the breast and lay it flat. Make two small cuts in the skin and place the leg of the bird through the cut. Tuck the wing between the drumstick and the breast. Preparing the bird this way will allow for more even and faster cooking. Coat the game hen with olive oil and sprinkle with savory. Place the bird on the high heat side of the grill, skin side down until the skin is crispy and golden. Turn the bird over and turn the heat down to medium-low. Use indirect heat and keep the grill covered to allow the smoke to work. This should take between 45 to 60 minutes.

Fingerling Potatoes
3/4 pound fingerling potatoes (cut into 1/2 inch pieces)
5 slices bacon (cut into 1/4 inch pieces)
1/2 Yellow Onion (roughly chopped)

In a large cast iron skillet over medium heat allow the bacon to begin rendering. Add a small amount of oil if needed. Once the bacon fat begins to liquefy add the potatoes, and turn up the heat to medium-high. When the potatoes begin to soften, add the onion. The dish is done when the onion is soft and translucent, and the potatoes are done.

Sunflower Rice
1 Cup of Long Grain Rice
1/4 sunflower seeds (shelled)
3 Tbls Butter
1 Tbls onion or shallot (diced)
1 1/2 Cup of Chicken Broth
1/4 tsp of Curry
1/4 Cup of Vermouth

Over low heat melt the butter. Add the rice and sunflower seeds. Add the onion and stir until the onion is soft. Add the chicken broth, curry, and vermouth. Bring to a boil, then reduce and simmer for 20 minutes. Remove from heat and fluff the rice with a fork.

When the game hen is done split it down the backbone and plate on top of the rice. Serve with the potatoes and if you want to be fancy, garnish with a sprig of curled parsley.

This dish went well with a glass of Yellow Tail Shiraz Cabernet.

Cake Decorating

While living in Montana, a group of friends and I took cake decorating classes at our local Michael's store. I had aspirations of decorating beautiful wedding cakes...until I decided it was kind of stressful! Although I felt I did well in the classes, I had a hard time deciding what to charge people for something I felt was flawed (even if they couldn't pick out the imperfections!). I decided that I enjoyed decorating cakes, but on my own time and for my own friends or events. However, I haven't decorated a cake in probably the last two years. Today was the day I broke out my decorating case and got to work on a birthday cake for my friend, Olivia. After a couple of minor bumps in the road, here's how it turned out..



If any of you like wedding cakes because of the wonderful frosting...here's the frosting recipe!

Wilton Buttercream Icing (stiff consistency)
1 cup solid white vegetable shortening
1 tsp Wilton flavor (vanilla, almond, or butter)
2 Tbls milk or water
1 lb pure cane confectioners' sugar (about 4 cups)
1 Tbls Wilton meringue powder

Cream shortening, flavoring and water. Add dry ingredients and mix on medium until all ingredients have been thoroughly mixed together. Blend an additional minute or so, until creamy. Makes 3 cups of stiff icing.

For medium consistency add one teaspoon water for each cup of frosting. Use medium consistency for piping stars and borders.

To make thin consistency add two teaspoons of water for each cup of stiff icing. Use thin icing for writing, making vines, leaves and icing a cake.

Ready for some color!

I just have to share a picture of some flowers my husband and I purchased this past weekend. I love hydrangeas and didn't realize they grew so well in the dry and windy West. It isn't quite warm enough to plant them in the ground yet, but I wanted to go ahead and purchase some plants before they got picked over!

On another note...the "real chef" (my husband) of the house is back home for a while. He doesn't even know when his next business trip will be, which is great for us as he's been gone so much lately! He prepared two meals this past weekend which were fabulous and he mentioned doing a couple of posts on here (since he came up with the recipes, not me)! So, hopefully he'll have some time these next few evenings to get some recipes and pictures up.

It's Wine time...

Tonight is my last Wine Club event for the 2007-2008 Warren Spouse's Club year. We are tasting Pinot Noir, yet another wine I am not familiar with. I am hoping the weather continues to stay nice so we can sit outside and drink our wine. I am bringing an appetizer to share with everyone and I'm hoping it pairs nicely with the Pinot Noir. The appetizer is another Pampered Chef recipe (I seem to be stuck on PC recipes lately, but they are easy to make and good to eat!).

Mini Ham Puffs

1 pkg (2.5 oz) processed ham or smoked turkey, finely chopped

2 Tbls finely chopped onion

1/2 cup shredded Swiss or cheddar cheese

1 egg

1 Tbls snipped fresh parsley

1 1/2 tsp Dijon mustard

1/8 tsp ground black pepper

1 pkg (8 oz) refrigerated crescent rolls

Preheat oven to 350 degrees. Lightly spray mini muffin pan with non-stick spray. Finely chop ham and onion, place in small bowl. Add cheese, egg, parsley, mustard, and black pepper; mix well. Unroll crescent dough and press into one large rectangle. Cut dough into 24 squares. Press one square of dough into each muffin cup. Using small scoop or tsp, fill each muffin cup with a scant scoop of ham mixture. Bake 12-14 minutes or until puffs are light golden brown. Remove from pan; serve immediately. Makes 24 appetizers.

Company for dinner...forget the main course, bring on the dessert!

I enjoyed the company of my friend Gina and her two girls, Riley and Morgan, during dinner this evening. Both of our husbands are away for work and Gina took care of four kids today! I thought it would be nice for her to not have to fix dinner tonight, so she came to my house to visit and keep me company for a while. I fixed a chicken casserole, which didn't seem to go over well with the kids, but I enjoyed it and am looking forward to the left overs. The big hit of the evening though was dessert! Unfortunately, I didn't get any pictures before we indulged ourselves, but here is the recipe:

Creamy Chocolate Fondue
1 (8 oz) tub whipped topping, thawed
3/4 cup semi-sweet chocolate chips
1/2 tsp cinnamon
1/2 tsp vanilla
Assorted fruit and pound cake for dipping

Place chocolate chips and half of the whipped topping in microwave safe container. Microwave on high for 1 minute, stirring every 20 seconds or until melted. Fold in remaining whipped topping, cinnamon, and vanilla until smooth. Cover and refrigerate for at least 30 minutes. If refrigerating for longer than 1 hour, stir before serving. Serve with assorted fruit and pound cake. Yields: 2 cups (supposedly 16 servings...but 2 adults and 2 children did a good job of eating most of it!)

Cherry Cheese Coffee Cake

I baked a Cherry Cheese Coffee Cake to take to my women's Bible study this morning. The recipe came from a Pampered Chef cookbook. I've made it before, but hadn't had it in a long time. I used reduced or low-fat ingredients and it turned out well. It wasn't as sweet as I remembered it, but that could be because I also used Lite cherry pie filling.

Cherry Cheese Coffee Cake
2 pkgs (8 oz each) refrigerated crescent rolls
1 pkg (8 oz) cream cheese, softened
1/4 cup powdered sugar
1 egg yolk
1/2 tsp vanilla or almond extract
1 can (21 oz) peach, cherry or apple pie filling

Glaze:
1/2 cup powdered sugar
2-3 tsp milk

Preheat oven to 350 degrees. Unroll crescent dough. Separate into 16 triangles, reserving four triangles for decoration. On round baking sheet arrange 12 triangles in a circle with wide ends toward the outside edge of sheet and points toward center. (Depending on size of baking sheet you are using, the points make not meet in the center.) Roll dough to seal seams. Form a slightly raised rim along inner and outer edges of dough. In bowl, combine cream cheese, powdered sugar, egg yolk and vanilla; whisk until smooth. Spread cream cheese mixture evenly over dough to within 1/2 inch of edge. Spoon pie filling evenly over cream cheese mixture. Cut each remaining dough triangle lengthwise into three strips. Arrange dough strips evenly in spoke-like fashion over filling. Press ends to seal at center and outer edges. Bake 25-30 minutes or until golden brown. Remove from oven; cool 15 minutes. For glaze, combine powdered sugar and milk; mix until smooth. Drizzle evenly over coffee cake. Cut into wedges, serve warm. Makes 12 servings.

The landscaping is finally complete!

Here are some pictures of the progress along the way with the landscaping project. Now it's my husband and I's turn to get out there and plant some flowers and put in retaining walls!

Backyard with pipes for sprinkler system.

Side yard with sprinkler system pipes.

Laying sod in back yard.

Backyard with sod and sprinkler system installed!

Landscape work...Day 2, 3 and 4...

Wrote May 1st (just never posted...) I think the landscape work is taking a little longer to complete compared to our estimated time frame. We were told that from the time they start, they would be finished within three days. When we returned home yesterday evening (end of Day 2), the workers had the pipe put in the yard for the sprinkler system and a couple sprinkler heads attached. However, we also had a cable guy at the house looking at a broken cable line that will now need to be repaired, along with some drainage pipe. The pipe puller machine must be pretty heavy duty to rip through cable and hard drainage pipe. Luckily we aren't paying by the hour and the landscape company is responsible for repairing any damage! In true Wyoming fashion, the weather has turned cold and windy today and is predicted about the same for tomorrow. So far no workers have shown up today...guess they don't work in the wind?!

Today...May 5th (Cinco de Mayo...are you having Mexican for dinner tonight?)
The landscapers are finishing up day 4...and will be returning tomorrow for what they claim will be their final day. They have almost finished installing the sprinkler system and the sod will be put down tomorrow.

In the meantime, here is a recipe in honor of Cinco de Mayo:
Whole Wheat Flour Tortillas
1 cup all-purpose flour
4 cups whole wheat bread flour
1/2 cup shortening
2 teaspoons salt
1 1/2 cups boiling water
all-purpose flour for rolling

In a large bowl, stir together 1 cup all-purpose flour, the whole wheat flour, and salt. Rub in the shortening by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth. Make balls the size of golf balls, about 2 ounces each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours.
Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen.
Note: For white Mexican Flour Tortillas, use the same amounts of flour, but using white flour only. Another variation is to use 3/4, 1 cup, or 1 1/4 of vegetable shortening or lard.