Chocolate Frosting

This is the best chocolate frosting I have ever had. I got it from one of my favorite cook books, Chocolate From the Cake Mix Doctor. It makes enough to frost a 2 or 3 layer cake, or a bunch of cupcakes and some to eat with a spoon

8 T (1 stick) butter, cut into pieces, and melted in the micro
2/3 C unsweetened cocoa powder
3 C powdered sugar
1/3 C sour cream
1 t vanilla extract

Place melted butter in large mixing bowl. Add cocoa and whisk until smooth. Add powdered sugar and sour cream, continuously whisking or blending. Add vanilla. Beat until fluffy.


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Salmon in Lemon Brodetto with Pea Puree

Made this last night for Kalea's first day of preschool. Our friends, the Jones' had invited us over for dinner a month ago and made this dish. It was a hit - the girls loved the fish and the pea puree. Pea puree may sound unappetizing but it's DELISH!

We also had beautiful red potatoes - Candice's recipe.

Candice's YUMMY red potatoes

Wash them
Boil them - until tender but not soft
Halve them
Toss them in olive oil, salt, pepper and Italian seasoning.
Then pan fry them, white flesh side down, in olive oil - until the white side is golden brown.
Flip them and fry them on the skin side too.
(these are seriously addictive)

Salmon in Lemon Brodetto with Pea Puree
Recipe courtesy Giada De Laurentiis

Prep time: 25 min
Cook time: 15 min
Yield: 4 servings


Lemon Brodetto:
2 tablespoons olive oil
1 shallot, diced
2 lemons, juiced
1 lemon, zested
2 cups chicken broth
1 tablespoon chopped fresh mint leaves

Pea Puree:
2 cups frozen peas, thawed (about 10 ounces)
1/4 cup fresh mint leaves
1 clove garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup grated Parmesan

Salmon:
1/4 cup olive oil
4 (4 to 6-ounce) pieces salmon
Kosher salt
Freshly ground black pepper

To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat.
To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside.

To make the Salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish.

To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes. Place a large spoonful of Pea Puree into the center of each bowl. Place a salmon piece atop each mound of Pea Puree. Serve immediately.

White Chocolate Popcorn

This is a easy, yummy treat my sister made for me while I was visiting her in Colorado recently.

Chocolate popcorn

Mix the following in a bowl: popcorn (either 1 bag of popped microwave popcorn OR about 1/2 cup of kernels air popped) and then add any of the following optional ingredients - 2 cups pretzels, 2 cups chex cereal, 1/2 bag mini marshmallows, nuts, M&Ms, peppermints, etc.

Melt in the microwave: 1 bag of white chocolate chips and 1/2 brick of vanilla almond bark. Pour wet mixture over dry, stir until well coated, let cool on cookie sheet. Drizzle dark chocolate over the mixture. Serve when cooled. Store covered if you have any left over. Keeps very well.

Amazing Ribs

I got this tip from Cooking Pleasures Magazine, and it made some awesome ribs yesterday in about 1 1/2 hours

1. Rub your baby backs with a sugar-less spice rub (I like BBQ of America from Penzey's)

2. Toothpick them in a circle (so they look like a Crown Roast)

3. BBQ them standing up, covered for 30 minutes. Then flip them onto the other side and cover and grill for another 30. They should be almost done at this point.

4. Un-pin and lay flat, saucing with sauce, for another 15 minutes or until done.

The easiest, quickest ones we have ever made!

Ramen Salad

Ok, last post for a bit, I promise. It has been oppresively hot here recently, and my MIL introduced me to this last year, and it is great to not have to heat up the kitchen so much. This recipe is for two people.

1 package of ramen noodles per person
1 cucumber
4 medium slices of ham
1 tomato
2 eggs
1 T. sugar

Any soysauce or oil based salad dressing.

Boil the ramen noodles until cooked but not soggy(the package should say). Do not add the flavor packets. Drain and let cool.

Mix the eggs together and add the sugar. You want them a little sweet, but not overly so, add more or less according to your taste. Cook over medium-low heat like an omlette. Let it cool and then julienne the omlette.

Julienne the cucumber and ham, slice the tomato into 8ths or so.

In a low bowl dish out the noodles and then lay the cucumber, egg, ham and tomato on the side in separate groups. Cover with your salad dressing.

Eat!

tips: I think carrots would probably be pretty tasty here too. Strong flavored veggies may or may not work here, it is up to you.

Coconut Lime Chicken

Sorry, the first of two slow cooker recipes. I like experimenting way too much.

1 can coconut milk
3 chicken breasts
2 limes, juiced(more for a more limey taste)
1 t. salt
1-2 T. fresh grated ginger
3 cloves garlic

2T flour(add 30 min before the end, mix with water so it is easily pourable, stir in, and let it sit)

2 T. fresh cilantro, for garnish ontop of the chicken mix

cook around 4 hours, serve over brown rice.

Cranberry Pork Chops

We just got a crock pot, it is WAY too much fun! My husband uses it as much as I do.

1 Cup frozen/fresh cranberries
1/2 cup-ish brown sugar
1 small onion, diced
4 pork chops
1-2 scoops garlic butter(pressed garlic mixed with butter and olive oil, make lots, refridgerate and it is easily spreadable)
3/4cup-ish orange juice

Pop it all in the slow cooker, eat after about 6 hours over rice.

Cow Pie

Now this is one that a family we stayed with in England fed to us. It's absolutely too fattening and wonderful.

COW PIE

12 oz. or 340g. frozen puff pastry 1 pack is enough for 1 large pie
12oz. or 340g. tin of corned beef.
3 lb. or 1 & a1/2 Kg. potatoes
1 lb. or 1/2 Kg. onions
salt & pepper
2 stock cubes- oxo or any beef cubes.

Method.
Peel potatoes & onions cut into chunks put into a large pan and season with S & P and enough water to cook them.
Cook until tender.
Add the corned beef in chunks and crushed stock cubes, mix together so it is still lumpy.
Allow pastry to soften at room temperature for a while.
Cut in half (one half a little larger than the other) Larger piece use for top of pie.
Roll out thinly.
Put the smaller pastry on the greased pie dish (or I use the glass microwave turntable) then put the filling on top (using a large spoon with holes in so you dont get too much liquid in the pie)
Roll out the larger piece of pastry, wet the edges of the bottom pastry and place on top. Seal the edges well so the juices won't run out and mess up the oven.
Snip holes in the top with scissors to let out the hot air.
Bake in a moderate oven for 35 to 45 minutes. Until the pastry is risen and golden brown (it will look cooked)
Use the juices left in the pan for the gravy. Add a gravy thickener and bring the gravy up to the boil stirring so it doesn't go lumpy. Allow to thicken. Add another stock cube, if you like, just do to your taste.

Salmon Chowder

Today was Edamame's 1st b-day, so we decided to feed the little fish lover, fish chowder. He picked all the fish and corn out and made mommy struggle with feeding him the rest. The Grandma's ate the whole thing and gave it the vote of approval.

1 onion, minced
2 potatos, petitly diced
2-3 Tbs. butter
2 Tbs. olive oil
2-3 strips of bacon, chopped(more as you desire)
7-8 sprigs of fresh dill chopped
1 ish lbs. of fresh salmon deboned and without the skin, cut into smaller than bite sized pieces
1 (12 oz?) can evaporated milk
3 cups water
3 bullion cubes(optional)
1 cup corn(optional)

Saute the onions and potatos in the butter olive oil mixture(start with the butter and add the oil as needed to prevent sticking), then add in the bacon for a bit until the onions are completely cooked and the potatos are starting to soften. Add in the water, dill, bullion cubes and salmon(I left the cubes out for baby-allergy reasons, still tasted good, if slightly bland). Let that boil for about 20 minutes until the potatos are very soft and the salmon is cooked. Finally, add in the evaporated milk and corn and let simmer for a few minutes. Serve as is or with grated cheese.

Hints: sweet fresh cooked corn tastes RAD with this. Add some cooked rice to make a easily feedable meal for a baby or toddler with less spilling. Garlic would also probably taste pretty dang good in this. Bacon is entirely optional.

Somen Salad

Yesterday at our 4th of July BBQ/Pool Party at Cheryl's home - our fabulous cook Tracy whipped up this delicious salad. It's an Asian thing to have cool noodles other similar things during the summer to keep us cool. Tracy passed this recipe along...she's one woman who truly knows her way around the kitchen. (I'm so lucky)

Somen Salad:

Feeds about 10 people

1/2 Head Lettuce - shredded

1/2 C - Cabbage - shredded

2 Carrots - julienned

2 C - Cilantro - chopped

1/2 English Cucumber - julienned

1 Kamaboko - (Japanese fish cake - pink and white) - julienned - optional

1/2 lb Honey ham or BBQ'd Chinese pork

2 bundles of somen noodles (Japanese section) - cooked rinsed and drained

In a large platter:

Layer Lettuce, noodles, top with the rest of the ingredients.

Somen Sauce:

4 T - Sesame seeds

4T - Sugar

1 1/2 t - Pepper

1/2 C- Olive oil

4 T - Rice Vinegar

4 T - Soy Sauce

1 T - Sesame Oil

SHAKE.... POUR DRESSING ON SALAD RIGHT BEFORE YOU ARE ABOUT TO EAT...NO EARLIER OR IT WILL BE SOGGY!

ps. I wish I had taken a picture of the salad... not only was it beautiful - the dish she had it in was exquisite.

Peanut Butter & Jelly Bars

Made this a month or so ago - loved it...and so did my friend P.
This is from Ina Garten's barefoot contessa at home. Enjoy!

Peanut Butter & Jelly Bars

1/2 pound (2 sticks) unsalted butter, at room temperature, plus more for greasing the pan
1 1/2 cups sugar
1 tsp pure vanilla extract
2 extra-large eggs, at room temperature
2 cups creamy peanut butter, such as Skippy (18 ounces)
3 cups all-purpose flour, plus more for dusting the pan
1 tsp baking powder
1 1/2 tsp kosher salt
1 1/2 cups raspberry jam or other jam (18 ounces)
2/3 cups salted peanuts, coarsely chopped

Preheat the oven to 350 degrees. Grease and flour a 9X13X2-inch baking pan.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until well combined.

In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.

Spread two thirds of the dough in the prepared pan, using a knife to spread it evenly. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam.

Don't worry if all the jam isn't covered; the dough will spread when it bakes. Sprinkle with the chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into small squares.

I used the Trader Joe's organic peanut butter with nuts...and the organic raspberry jam... delicious. This totally tastes like a peanut butter and jelly sandwich...

Gazpacho Soup

Ok, sorry for all the posts, I've been a little busy in the kitchen and want to share(I'll hold off on giving the recipe for the barley pancakes and veggie muffins until later), but I HAVE to post this. This is a super summer time soup, and we used to scarf this down when I was a teenager. Definitely a must on those hot days. Fortunately the hubby doesn't like this so I get it all to myself. This serves four and will last about 3 days in the fridge.

1 clove peeled garlic
2 Tbsp olive oil
1 green pepper, seeded, and quartered
1 small onion quartered
2 large tomatoes
1/2 - 1 cucumber(you decide how much cucumber you like)
1 Tbsp ground almonds
1 cup chicken broth
salt and pepper
1-2 dashes of Worcesteshire sauce
2 Tbsp finely chopped parsley

Put everything in the blender. Hit on. Chill for about 2 hours. Garnish with the parsley.

tips: I sometimes have to blend in batches, just stir everything together in a big bowl afterwards. Leave out the Worcestershire if you don't like the taste. The chilling lets the garlic settle in better.

I sometimes add plain yogurt, which tastes very good too.

Pumpkin Chocolate Chip Muffins

I'm posting this on request from a friend who loves chocolate and pumpkin. This is one of my favorite desserts.

Muffin/Cupcake
1 cup flour
3/4 cup wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1-2 tsp. pumpkin pie spices(nutmeg, ginger, cinnamon)
1 cup pureed pumpkin(home made or canned...fresh baked pumpkin tastes dang good, and can double as baby food)
2 eggs
1/2 cup plain yogurt
1/2 cup honey
1/2 - 1 cup milk chocolate chips(the dark or semisweet, just feel too bitter, sorry Ghiradelli's)

Sift together the dry ingredients and set aside. In another bowl mix together the wet ingredients together and then mix into the dry ingredients. Add the chocolate chips. Dish into muffin cups and bake between 20-25 minutes at 350(I think...that is what 180 C translates to, right?)

Let cool in muffin tins for 10 minutes before popping out to cool.

Once cooled, frost with.....

Cream Cheese Frosting

1 8oz package of cream cheese
1/2 cup butter or margarine
1-2 cups sugar
1 tsp vanilla

Let the cream cheese and butter soften and blend together. Mix in the vanilla and sugar(most recipes call for powdered sugar, but granulated works just fine).

Stores well in the fridge.

Asian food for the Mexican Cuisine lover

This is a dish from Okinawa and has become very popular throughout all of Japan(if only they knew it was really a Mexican dish in disguise). It works really well if you don't have tortillas handy and/or you have a ton of rice.

1 lbs. ground beef
1 package taco seasoning
2-4 tomatoes
2 cups-ish grated cheese
1 head of lettuce
1 avocado
some salsa
taco toppings

3-4 cups short grain rice

1. Start you rice cooking. Follow directions for your rice cooker or in a pot on the stove follow a 2-1 ratio(2 cups water for every 1 cup rice) and boil. You migh want to make more than you think you'll need, it disappears fast, and if you have left overs you can wrap a serving in saran wrap and freeze for later use (just pop in the microwave for 2-3 minutes).

2. cook ground beef, drain, add taco seasoning and water as directed by the package.
3. dice the tomatoes
4. shred the lettuce
5. dice the avocado

dish out the rice, put the beef on top along with tomatoes, lettuce, avocado, salsa, cheese, oh and sour cream tastes good too. Anything you like on your tacos works. Great for kids with wheat allergies!

Suck it, Rachel Ray!

La Yen's 30 minute Dinner: Herbed Salmon with Bulghur and Vegetable Salad

You need:
salmon fillets
1/2 C bulghur
2 C fresh green beans
2 ripe tomatoes, chopped
Stinky Cheese (feta or whatever), grated or crumbled
1/2 c pine nuts
1/2 onion
butter
herbs of your choice
1/2 head romaine lettuce, torn into bites

MMMKKK--start your timer!

1. Put on about 2 C water to boil. When it is boiling, pour 1 C of it over the bulghur and cover it tightly, for about 20 minutes.

2. Meanwhile, preheat the oven to 425. This should take about 15 minutes.

3. Steam your beans and let them cool down while everything else is cooking.

4. While the oven is preheating, put 2 T of butter and a generous helping of herbs in a baking dish (I use dill, garlic salt, parsley, and dried chives). Put the dish in the oven while it is preheating.

5. Mince the onion and saute it in butter, over medium.

6. When the onion is translucent add the pine nuts and toast for a few minutes.

7. When the oven is close to being preheated the butter should be sizzling and the herbs should be toasty. Add the salmon fillets. Bake for about 5 minutes, turn over, and bake for another 3 minutes or so. Then take out.

8. Fluff up the bulghur, add the onions and pine nuts, chopped tomato, cheese, green beans, and lettuce. Drizzle with oil/juice and toss.