We Laugh, We Cry, We Cook -- New Mom-Daughter Blog

For those of you who have followed this little home-cookin' blog of mine, I want to thank you so much! I love hearing of your successes with these recipes.

Exciting news around here! My daughter Rachel Randolph, who is a professional writer, a fabulous cook, a vegan, and the mother of the cutest grand-baby in Texas have created a new mom-daughter food blog together called We Laugh, We Cry, We Cook. (We're writing a book together, with the same title. Details to come soon!)

So please drop by and see us, where I will be posting all my recipes from now on, at www.laughcrycook.com. Rach and I alternate days; I post recipes now, every week, on Monday, Wednesday and Thursday. Each recipe comes with a little anecdote and the pictures are of much higher quality, now that we are "serious" about this blogging business:) We're having so much fun, and would love it if you would follow us and tell your friends about us.

Blessings and Happy Cooking to all!

Becky

Asian Chicken Meatballs in Savory Hoisin Sauce

Greg said these are the best meatballs he ever had and to put this recipe in the keeper file. I've made them twice now, to the same rave reviews from the Man on the Couch.

Good news: they are made with ground chicken so they are lean, but you'd never know it by the taste.

Asian Chicken Meatballs

Preheat over to 400 degrees.

Into a food processor put:

1 lb ground chicken (preferably ground chicken breast meat)

3 peeled cloves garlic
1/4 red onion
1/2 t. salt and 1 t. pepper
1 T. sesame oil
1 T. olive oil
1 egg
1 and 1/2 pieces soft fresh bread, torn into small pieces
1 inch square, fresh peeled ginger

Process the above into a thick meatloaf like mixture. Add more oil or a little water if needed to keep the processor moving.

Roll and pat this mixture into 1 1/2 inch meatballs. Mixture will be a little sticky so you may want to grease your hands with a little olive oil, to help the process. Don't worry, the meatballs firm up beautifully, but also stay moist, when cooked. )Bake uncovered 400 degrees in an oblong Pyrex pan that has been sprinkled with olive oil, turning periodically, and baking until the meatballs are golden on the outside and cooked on the inside about 20 minutes. If they are cooked through but not browned, run them under the broiler to get the outsides nice and brown and crispy!

Savory Hoison Sauce

Into a large skillet put:

2/3 c. bottled hoison sauce
1/4 white or rice vinegar
1 grated garlic clove
1 t. grated fresh ginger
1 T. soy sauce
Juice of 1/2 fresh lime

Stir and cook until just heated, through. Gently put cooked meatballs in sauce and cover them all with sauce. Sprinkle with toasted sesame seeds and chopped green onion, to taste. Serve over rice (jasmine is our favorite) with any steamed or sauteed vegetables that you like and garnish with chopped peanuts and cilantro.

Serves 4

A Few of My Favorite Things... in My Kitchen

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Can you tell I love bright colors and vintage items? Red, aqua and yellow are perhaps my favorite colors together . On my first girlfriend outing to Canvas & Cocktails, I departed from the "designated picture" and under the influence of cocktails, let Inner Italian Artist loose and painted the wild colorful floral design. It is not going to win any art awards, but it is mine and I love it. Most of the items on this pantry shelf are estate sale finds that I could not bring myself to sell, they just seemed to say "Belongs in Becky's Kitchen" to me:) The big crystal bowl was a wedding present from my Nonnie, whose name I've adopted for my own grandchildren. (She looked like every charming picture you've ever seen of Mrs. Santa or Sweet Grandmother in any children's book. With the personality to match.)

The dessert plate and espresso cups in the upper right hand corner? These came from Holland. At a DOLLAR store in Holland. On a trip to Europe, my husband took off with the men in our tour for yet another war museum. I took off on the hotel's bicycle to explore the small town, and to my delight landed in the dollar store of ALL dollar stores....

The iron skillet with the wonderful domed tiered lid is my favorite vintage kitchen item scooped up at an estate sale for $4.00. I cannot believe I was in my 50's before I discovered the joys of iron skillets. I am only recently learning how to season them, how they cook food so evenly, what a good sear they will put on everything from meat to mushrooms, and that when you care for them correctly they are the best non-stick pan in the universe. That you'll never want cornbread cooked and served any other way once you've made it in a hot sizzling skillet. I leave two iron skillets on my stove top at all times now, for both the decor and the usefulness, since I use them almost every day.

And the red teapot is a gift from daughter. I love teapots. I love red. I love my daughter. I love tea. What more can I say? Always on permanent display.

Our kitchens are the heart and hearth of a home. What are some of things that make you smile in your kitchen?

Easy Cheesy Idea: Tomato Soup with Cheese Popcorn

This will be shortest recipe I've ever posted! Made some tomato soup for lunch, and spied some cheese popcorn and thought, "Hmmm... that could be tasty!" And it was. A quick, easy, fun lunch for kids or grown-ups.

Iron Skillet Cornbread

Love this cornbread recipe from Alex of Food Network. Will be my go-to recipe from now on. Not too sweet, perfectly seasoned. Caste Iron Skillet makes it rock.

Directions

This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside. I have also served this recipe for breakfast, brunch, lunch and dinner. Whether with jam and butter or fried chicken on the side, there are rarely leftovers!

Ingredients
1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup whole milk
1 cup buttermilk
2 eggs, lightly beaten
8 tablespoons unsalted butter, melted

Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.

In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.

Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.

Tortilla Soup

I used Racheal Ray's wonderful recipe for tortilla soup as a foundation for the recipe below. Here's the link to her original recipe, but I made some changes to it for our taste. (Greg doesn't like pieces of onion or pepper, so I blend these up with the tomatoes. This also saves a little bit of time and chopping.)

This is great one-bowl meal for a cold evening and makes almost a gallon of soup, so would be fabulous for a crowd. Would be terrific as a tail-gate or Super Bowl party main dish.

1 - 1.5 pounds of chicken breast tenders or boneless thighs, seasoned and sauteed in about 2 T. olive oil (or diced/shredded chicken from a store-bought roasted chicken).

In blender or food processor put:
1 seeded red bell pepper
1/2 of 28 ounce can fire roasted crushed tomatoes
1 c. chicken or vegie broth
1/2 red onion
3 cloves garlic
2 t. poultry seasoning
2 t. cumin
1 T. brown sugar
1 to 2 chipotle peppers in adobo sauce (medium to hot heat level), available in small cans in Mexican and Spanish food section of market (I keep the leftovers in a small Ziploc bag in the freezer and break off what I need to add depth of flavor and heat to other Mexican dishes).

Blend well in blender or food processor.

Pour this mixture into big soup pot and add 3 more cups broth and the rest of the can of crushed tomatoes.

To this add:
1 c frozen corn
the cooked chicken
1 zucchini diced

Simmer over medium heat until zucchini is tender and soup is heated through. Season with Steak or Grill Seasoning (or salt and pepper). To make a creamier soup, you can add 1/2 cup of cream at this point.

Vegetarian Version: Use pinto, Ranch or black beans in place of chicken. Vegans omit cheese and cream

To serve:

Put a handful of crush tortilla chips in bottom of each soup blow. Carefully ladle on soup, then top with your choice of:

grated cheese
chopped green onions
diced avocados
sour cream or Greek Yogurt
wedges of fresh lime
cilantro
Additional crushed corn chips

Parmesan & Mushroom Stuffed Squash

(This is the basic recipe below but with Italian turkey sausage, walnuts and spinach added to make it a meal instead of a side dish.)
I created this stuffed squash recipe and it turned out so surprisingly tasty that I think I'll make it for my Thanksgiving Turkey stuffing next year! Moist, buttery... just right...

3 smallish to medium yellow and/or zucchini squash (I have found that the smaller ones, with thin skins are the best picks.)

Using a paring knife, cut each squash in half lengthwise, then carefully "carve" out the middle as you would a canoe, saving the "scraps." (You want your "squash canoe" to be about 1/2 inch thick all around.) Put the squash in a microwave proof dish (7 by 9 inch Pyrex works well), cut side down and nuke for about 3 minutes.

In the meantime, make the stuffing:

In a skillet, saute 2 grated garlic cloves and 1/4 red onion chopped fine in about 3 T. olive oil.
Dice 1 large Portabello mushroom, add to the skillet.
Chop the saved inner pieces of squash and toss into the skillet.
Next, toss in 3 slices fresh bread, made into crumbs (I used a multigrain bread in food processor)
Add 2 T. butter
Season with Grill or Steak Seasoning and a sprinkle of Italian herbs to taste
Take skillet off of the burner, add 1/4 fresh grated Parmesan cheese and stir.

Take squash from the microwave, turn right side up, fill with stuffing. Sprinkle with a bit more Parmesan cheese. Cover with foil and bake at 350 for 10-15 minutes or until squash is tender. Uncover and broil until the stuffing turns golden and Parmesan cheese has melted.

Serve and enjoy!

Creamy Yellow Pepper Soup

This is my favorite soup ever! I first tasted it at the home of friend, Maxine Bland, in Florida. I adjusted it a bit to my taste and even my husband who doesn't like peppers loves this. A meal with cheesy garlic bread and sliced apples.

4 Roasted & Peeled & Chopped or Sauteed/Chopped Yellow Peppers (you can also toss in a red or orange pepper, the color will just be a bit deeper)

1 cooked (baked, boiled or nuked) sweet potato, peeled and rough-chopped

3 c. broth (vegie or chicken or combo)

1/2 onion

1 clove garlic

1 T. brown sugar

1/4 t. fresh grated nutmeg

Salt and Pepper to taste

1/4 c. cream

Into a blender, toss all the ingredients except salt & pepper, and cream. Blend until as smooth as you can get it and cook over medium, stirring, about 10 to 15 minutes until any raw onion and garlic taste is gone, and it is heated through. Add salt, pepper to taste and last of all, heavy cream. (You can use almond milk or half-and-half... but I must say, it is the real cream that takes this soup from good to divine.)

The Pocket Guide to Narcissists

If you are in a relationship with a narcissist, you can feel as though your head is in a blender. Here are some narcissistic traits to help you get clarity and detachment. Print these out and keep them near you if you must deal with an NPD (someone with narcissistic personality disorder) in your life. They can be charming, articulate, convincing... but you MUST watch their behavior and their choices to find the truth.


Their Image is the most important thing. They do not have a true sense of self, only the self that appears when "on stage," receiving new and fresh applause or “narcissistic fixes.” These hits of praise, from increasingly new sources are the food that keeps a narcissist alive.

They lack true empathy. However, they can mimic it when it serves their purposes for a period of time. The smarter they are the better they are at mimicking, however, they will drop the act when they are finished using the person or situation for their purposes.

They often appear as tough-minded or unemotional. They seldom show congruency in their facial expressions and words. They may be saying, “I’m so sorry for what you are going through…” but their body language doesn’t line up. No tears in eyes, no touching, no emotive natural expression of empathy. Their delivery can be oddly detached ….

They value people they perceive as tough-minded winners, successful, detached, or attractive and spend lots of time seeking their approval. They especially value emotionless achievers because it provides a challenge for them. If they can get a self-promoting hard ass to like them or think they are talented or attractive…they hope it will validate their own fragile sense of worth.

NPDs eventually show contempt for people who actually love and show authentic empathy for them. Their unconscious internal dialogue goes something like this, “If you love and accept me and treat me well, you obviously don’t know who I really am. I now despise your lack of true insight.” However, if you do find out who they are and call them on it, they are full of rage and fear for having been “found out” and move on. You cannot win with a narcissist. Love them and they will despise and feel contempt for you. Reveal who they are, and they will retaliate or move on to fresh new sources of narcissistic fixes. They hate it when their “image” is uncovered.

Intimacy is impossible. They only mimic it for a short period of time until they “catch” you as a lover, spouse or friend… then you are either ignored or they feel contempt toward you as they begin seeking new sources and fixes.

They spend large amounts of time fantasizing about their attractiveness, power and success. They construct their world to feed these fantasies

They are always right and fail to recognize how their actions, words and behaviors impact others.

They have trouble keeping close long term healthy relationships.

They are often skilled at communication and very articulate and sound logical…. But when you step away from their conversation you realize that they are not following logic. You must “follow what they DO” and no “what they SAY” or you’ll feel lost in their alligator roll. Your head will feel as though it has been put in a blender.

Narcissists vary in tactics but their underlying core needs are the same. (To have their image constantly propped up.) Often they were abused as kids and got emotionally stuck there…. (known as the narcissistic or pyschic wound). They grew numb. Their internal life is always seeking something to help that sense of numbness go away, and constant praise from new sources helps ease this internal state of pain or worse: no-feeling.

Some narcissists are openly grandiose. Others, usually those who are brighter, may actually know how to put on an act of humility… but watch their actions, not their words and you’ll see they are seek constant praise. Every choice they make is about getting new and fresh sources of admiration in their life so they can feel alive. Loyalty to old friends or present faithful people is disdained, unless they use them for their self-promoting/grandizing purposes.

Being a narcissistic is a true tragedy as their need to be always right makes it impossible for them to step back and do self-evaluation or take an internal inventory. It is simply too agonizing for them. They generally avoid therapy or only go once or twice before deciding they are much smarter than the therapist.

Loving a narcissistic is also a tragedy in that it is so painful. You may get windows, or glimpses of their original wound and feel deep empathy for what you see there, and put up with all manner of neglect or abuse hoping to help or save them. The tragedy is that a narcissist is often called "unfixable" because they cannot be helped or saved by even the most loving, consistent, patient and insightful of people. The pattern is too deeply embedded and even the most skilled psychiatrists admit that these are the most hopeless of cases, psychologically speaking. Relationships with NPDs can be managed, but they cannot be healed.

As a Christian, this has been a hard truth to swallow, but I believe some invisible wounds... to the brain and psyche, like losing a limb, will not be restored until heaven. Loving someone who has NPD, keeping realistic expections of their limitations (psychological handicap) and ability to love back normally, is actually freeing. You can love them, but you have to remember they cannot love you back in return, not in all the true meanings of the word "love."

If you recognize an NPD early and can simply avoid and "Run Forrest Run"... do so. If they are someone you are close to, and can't escape from, expect all of the above and guard yourself. Stay smart with your heart. Minimize time with them if you can and most of all, minimize their influence over you.

Then find a normal person who is able to show real caring and true authentic emotion and ask them for a big hug. If you must be in regular contact with a narcissist be sure to get regular support from a therapist or support group trained in dealing with NPD to help you remain clear, at peace, and out of the alligator roll.

And may I just say, with all the empathy and compassion in my heart: I am so sorry for the hurt and bewilderment you've experienced in this relationship. You did not and you do not deserve this treatment. What you do deserve is lots of self-care as you recover from it.

Crunchy Asian Cucumbers

As a prelude to the meal at a fancy Asian restaurant, the waitress brought out a little dish of crunchy marinated cucumbers. To our surprise, they were so tasty -- crunchy, sweet and savory -- that everyone at the table loved them, and we ordered more. Took me some experimenting but I approximated the recipe and I honestly like these even better!

Low cal and nutritious, easy and delicious these make a great little appetizer to bring to any party or covered dish dinner, but I often use them as a super-quick salad to add to meals at home.

Crunchy Asian Cucumbers

6 mini cucumbers (they are much crunchier than the big ones, so good!) unpeeled, sliced 1/4 inch. I found them at Sam's Club this week.

Dressing:

2 T. Lite Soy Sauce

Vinegar 1/4 cup (Rice, white or red wine vinegar all work well)

1 T. olive oil

1 T. sesame oil (essential)

1 - 2 T. sugar (depending on how sweet you like them, I go with 2 T.)

salt and pepper to taste

Toss the cucumbers in the marinade and let them absorb flavors for at least 15 minutes at room temp before serving. Sprinkle 1 T. sesame seed over all.

Vegie Puttanesca Over Spaghetti Squash

Since my daughter became a vegan, I've been able to experiment with vegetables in whole new ways. I love this complex-tasting puttanesca sauce which can be served with or without the addition of ground beef or sausage (I use roasted chick peas in this recipe instead of meat) and served over high protein/fiber pasta (I used spaghetti squash here instead of pasta).

A puttanesca sauce can be adjusted according to your taste, but it needs something a bit salty and briney (capers, olives, anchovies, artichoke hearts, and or pepperocinis) to give it the wonderful "twang." I also like to balance that with something sweet (sundried tomatoes, raisins and/or brown sugar).

This is what I put in my puttenesca, but don't be intimidated by the ingredient list: it is what I had on hand in the fridge. Just pull out whatever you have in your fridge or pantry -- and as long as you have something salty & briney, and something sweet, to balance the basic marinara, you'll probably love the results.

Vegie Puttanesca Over Spaghetti Squash

Into a medium high skillet (I love my cast iron for this) saute 2 cloves minced garlic and 1/2 chopped onion in olive oil. Throw in any mixture of the following that you have on hand, stirring after each addition. (I do highly recommend that you use the chopped artichoke hearts, to me they are the most essential ingredient!)

1/3 - 1/2 c. chopped marinated artichoke heart
1/2 c. to 1 cup, any roasted vegies, diced. (eggplant, squash, peppers are wonderful, as are carrots, Brussel sprouts, butternut squash and broccoli)
1 T. capers
2 T. olives, chopped, any kind
2 T. pesto sauce (if you have it on hand... no worries if not)
2 T. chopped pepperocini peppers
2 T. chopped sun-dried tomatoes (packed in oil, preferably)
1 - 2 T. brown sugar (this will depend on your taste and also how many "sour" ingredients that you put in your sauce that will need balanced by sweet)
1 T. chopped raisins, if you like raisins
1 28 oz can crushed tomatoes (I like the ones with basil and garlic)

Simmer until sauce is thick and chunky, then season with salt, pepper, and Italian spices to taste. Serve with meat or beans over pasta or spaghetti squash

Roasted Garbanzo Beans ( Chick-peas )
Drain, rinse and pat dry a can of garbanzo beans. Pour them evenly on a cookie sheet that has been sprinkled with olive oil, then roll them around. Sprinkle with salt or your favorite spiced salt. Roast at 350 for 10 to 15 minutes or until they are browned and crisped. (Shake them once or twice while baking so they can brown on two sides.)

Spaghetti Squash
Take a spaghetti squash and cut it in half length wise. Scoop out seeds. Put 1/2 cup water in the bottom of a big microwave proof bowl. Put one of the squash halves in the bowl, hole side up. (If it wobbles, trim a thin piece of the squash off the bottom so that it sits more level in the bowl.) Put the other squash half on top of the squash in the bowl. Don't cover it. Just put in microwave for 10 minutes. Test doneness by squeezing the top squash with a pot holder. If it squeezes easily, it is done. Take a fork and scrape "strings" of squash in spaghetti-like fashion.
Lightly salt, then top with sauce and roasted garbanzo beans. (You can also serve this with butter and pepper and nutmeg for a side dish.)

If you aren't vegan, you can sprinkle with grated Parmesan cheese.

Mama Becky's Best Salsa

As a Texan who adores Mexican food, I have been practicing making the "perfect salsa" for many years and I think this is about as close as it comes, at least for my taste. People love it, as it has great depth of flavor (from so many ingredients) and is a nice balance of fresh ingredients alongside the richness of the canned fire roasted tomatoes. It makes more than a quart, and can be frozen in small containers with good results.

There are a lot of ingredients so you may want to take this recipe to grocery store and produce aisle with you. But the results will be worth it!

Mama Becky's Best Salsa

1 28 oz can organic crushed fire roasted tomatoes, divided in half

Into a food processor or blender put:

1/2 red onion

1 fresh tomato, quartered

2 garlic cloves

3 tomatillos or one large green tomato

1 small can green chilies or 2 roasted hatch chilis

handful cilantro (if you like it)

2 large fresh jalepanos, seeded (1 if you prefer milder)

2 chipolte peppers in adobe sauce (1 if you prefer milder)

(You can find these small cans of chipoltes-in-adobe-sauce in most grocery stores now, on the Mexican food aisle)

2 T. white vinegar

2 t. sugar

sea salt to taste

1/2 fresh lime, squeezed

Process until mixtures has the consistency you like for salsa. Then stir in the rest of the crushed tomatoes which will give it a nice chunky texture.

Grab a bag of chips, and enjoy!

Spicy Butter Bean, Kale & Hominy Bowl

Dish of Vegie Deliciousness, with Corn Chip Topping

Mixture simmering in pot.

A week ago, my daughter Rachel and her baby, Jackson, met us for a few days of vacation in Scottsdale. (Sun, daughter, grandbaby, pool, hubby, time to reeeelax. What more could one ask for?)

Rachel is a vegan, and so I threw together this concoction, thinking to myself, "At least it will give her some protein and vegies." And then I tasted it, and loved it! (As did she.) I actually packed it up, along with some tortilla chips to take to the pool for our lunch the next day.

Back home in Denver today, I realized, to my shock and surprise, "I'm craving butter beans, and kale... and hominy." I will eat this for dinner and snack on it through the week, knowing I'm eating something that not only satisfies, but is super nutritious as well.

Spicy Butter Bean, Kale and Hominy Bowl

Saute 1 chopped onion and 2 cloves minced garlic

To this add:

1 can butter beans (NOT lima beans), with juice from can

1 can kidney beans, with juice from can

1/2 large tomato, chopped

1 big bunch kale, ribs trimmed away and chopped in about 1 inch pieces

1 can hominy, drained

1 roasted green chili chopped (or a small can green chilis)

Season with:

1/2 to 1 t. grill or steak seasoning (taste first... as the beans and juice have some saltiness to them) Or salt & pepper to taste

1 T. brown sugar or maple syrup

1 t. smoked paprika (very key as it gives this dish a bacony flavor without the bacon)

Tabasco or buffalo sauce to taste

1 t. cumin

Let simmer until kale is soft and not too chewy, I like most of the liquid absorbed until it is nice and thick. However if you prefer it as a soup, you can simmer for a shorter time or add a can of diced tomatoes with juice.

Serve with crushed corn chips or cornbread.

Honey Lime Ahi Tuna

I bought a beautiful piece of Ahi tuna on sale this week. This recipe is my new Go-To tuna recipe... so good. Sweet and sour, tender and moist.

Ingredients

2 limes, juiced

1/4 cup olive oil

2 tbsp rice vinegar

2 cloves garlic, crushed and minced

1 tablespoon grated fresh ginger (I keep pieces of ginger in the freezer in a baggie and grate in the frozen state as needed.)

2 large Ahi tuna fillets (I cut these into 4 pieces because I like more of the sauce to surround the steaks. I'm "all about the sauce.")

salt and fresh ground black pepper to taste

1/4 cup honey

toasted sesame seeds

In a bowl, whisk together the lime juice, olive oil, rice vinegar, garlic, and ginger. Lay the tuna fillets on a plate, season both sides with salt and fresh ground black pepper to taste, and spoon some of the glaze over the tuna, turn to coat evenly. Let marinate for 15 to 20 minutes. Add the honey to the remaining half of the glaze and mix well.

Heat a grill pan on high, after swiping it with just enough olive to keep the steaks from sticking. Pace tuna fillets on pan. Cook for about 2 minutes, and turn over, brushing the glaze over the cooked side. Grill 2 minutes more for medium-rare to medium (more if you like your fish cooked through.) Pour rest of the glaze over the fish, letting the glaze thicken around the fish just a bit before serving. Remove from heat.

Serve tuna steaks, drizzling a little of the pan glazed sauce over the top. Sprinkle with toasted sesame seeds. I served this fish over orzo, the rice-shaped pasta Alfredo style, with grated Parmesan and a splash of cream and about 1/2 cup peas, with sliced fresh tomatoes.

Pear-Gorgonzola Salad with Pesto-Tomato-Artichoke-Bruschetta

Sunday night and looking for a quick meal to serve my football watching man. I came up with a pear-gorgonzola chicken salad and pesto-tomato-artichoke bruschetta bread. Pretty, tasty and delightfully easy. Greg was all grins!


Pear-Gorgonzola Chicken Salad

Mixed greens -- 1 cup per salad Gorgonzola or blue cheese -- about a one inch square , per bowl, crumbled 5 toasted pecan halves 1/2 diced crisp apple-pear (I get these at Sam's... but if you can't find them, use a crisp pear) Toss above and dress with your favorite Ranch dressing Top with slices of roast chicken


Pesto-Tomato-Artichoke Bruschetta Bread

1 small loaf French bread
About 1 T of olive oil and 2 T. soft butter
Pre-made Pesto (I love the Artisan brand at Sams) about 1/4 -1/3 cup
Garlic clove, cut in half
1 ripe tomato, small dice'
3 marinated artichoke hearts, small dice
pinch sea salt and sugar

Cut a small loaf of French bread in half length wise. Place on a large cooking sheet. Sprinkle cut sides with olive oil and smear with a little butter. Put under broiler until butter is melted and edges are golden brown. While warm, rub the raw garlic half over the bread. Then spread with pesto. In a small bowl mix the diced tomato and artichoke heart, sprinkle with a pinch of sea salt and sugar. Serve!

Easy Baked Lemon Asparagus Risotto

I love the creamy texture of risotto as a side dish but lack the patience and focus required to babysit as you stand at the stove and add in liquid and stir every few minutes.

Ina Garten shared the basics of this easy recipe in her cookbook, How Easy is That? and I've modified it by leaving out the peas, subbing asparagus and adding lemon accents with limoncello and fresh lemon. Oh my, I love this recipe and so does everyone who has tried it. Super easy to serve as a side-dish for company or bring to a covered dish supper.


Easy Baked Lemon Asparagus Risotto

Ingredients
• 1.5 cups Arborio rice
• 5 cups simmering vegie or chicken stock, divided

• 1 cup freshly grated Parmesan cheese
• 1/2 cup dry white wine (I use 1/4 c. wine, 1/4 c limoncello)
• 3 tablespoons unsalted butter, diced
• 2 teaspoons kosher salt (or 1 t. regular sea salt)
• 1 teaspoon freshly ground black pepper
• 1 cup blanched fresh asparagus, diced into one inch pieces
1 lemon, squeezed, with zest

Preparation
Preheat the oven to 350 degrees.
Place the rice and 4 cups of the chicken stock in a Dutch oven or casserole dish that you can cover with a lid of its on or with foil.
Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.
Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, limoncello, butter, salt and pepper, juice of lemon and a zest. stir vigorously for two to three minutes, until the rice is thick and creamy. Add the asparagus and fold in gently.

Serves four to six

White Butter Bean-Kale Chili

I was serving a classic chili to my family, but wanted to make one for my vegan daughter, Rachel. To my surprise, she wasn't the only one who loved this. Many had a bowl of each and enjoyed them both equally. I, personally, preferred it over the meaty version! Butter beans add that bigger, chunkier texture, helping to replace the meat and they are, as their name implies... buttery tasting. Kale gives it that nice chewy quality as well.

2. T. olive oil
1 onion, chopped
1 carrot (chopped in 1/4 inch pieces with food processor)
1 clove garlic, minced
1 hatch chili, roasted, seeded and chopped (or small can green chilis instead)
1 chipolte pepper in adobe sauce, minced (save the other peppers in the sauce in a baggie in the freezer to use in future recipes that need a little smokey heat). Use two peppers if you like your chili extra spicy

1 16 oz. can butter beans, with liquid
1 can Northern white beans with liquid
2 cups vegie broth
1 16 oz can diced fire roasted tomatoes, with liquid
1 bunch kale, with stems removed, chopped
1 T. cumin powder
1 t. each, salt and pepper
1 T. sweet Thai chili sauce
1 t. chili powder
1 t. smoked paprika

(If you like a sweeter chili to cut the heat and the acid of the tomatoes, add a little brown sugar to taste, 1 teaspoon at a time. Also I had a few little new potatoes that I had in the fridge that I added to this chili. Feel free to raid your fridge and toss in whatever looks good to the pot, too! )

Adjust seasonings, especially salt, to taste.

Saute together the first four ingredients, until onions are soft and carrots are crisp-tender. Then one by one, add the rest of the ingredients. Turn up heat until chili comes to a boil, then down until it simmers until kale is limp, but still a little chewy, about 20 minutes.

Crunchy-Toasty Asian Slaw

There are many different version of this wonderful slaw, which means you should feel free to tweak it to your liking! Warning: it is extremely addicting. The basics are:

1 package of Ramen Noodle Soup, your favorite flavor
1 16 package of pre-shredded cabbage for slaw
1/2 c. slivered almonds
1/4 c. sesame seeds or sunflower seeds
1/4 c. olive oil
1 T. Sesame oil
1/4 c. vinegar (rice or white)
2-3 T. sugar (depending on desired sweetness)

Optional: 3 green onions diced.

Soy sauce if more saltiness needed.

Begin by breaking up package of uncooked Ramen Noodles. I like to do this in a food processor to really get them broken apart really well. You could also put them in a Ziplock bag and whack them with a hammer, or roll them with a rolling pin if you have some aggression that needs venting.

Saute or toast almonds, sesame or sunflowers seeds and crushed uncooked Ramen noodles. (You can do this in an oven or in a big skillet with a little butter and olive oil.)

Pour toasted nuts and noodles over the cabbage in a big bowl. .

Make dressing by mixing flavor packet from Ramen soup, vinegar, sugar and oils. Whisk and pour over nuts, noodles and cabbage. Toss gently.

Check for seasonings and tweak it to taste. Use soy sauce instead of salt should it need a little more saltiness. Some people even add crushed pineapple to this slaw, which I imagine would be delicious.

This is best served within an hour of making, or mix ahead but reserve the crushed toasted noodles for adding last minute, or they tend to get soggy.

Jicama, Mango & Black Bean Salad

Made this fresh, crunchy, sweet-salty-sour side dish tonight, and went back for seconds!

1 small jicama, peeled and diced

1 can black beans, drained

1 large mango peeled and diced

1/4 of a medium red onion, minced

Good handful of cilantro (or flat leaf parsley) minced

Gently toss the above together with the following dressing:

Juice of one large lime (also add a little of the lime peel, grated)

2 teaspoons your favorite vinegar

1 T. honey

1/4 c. good olive oil

1/4 t. salt

(Whisk all together)

Finally, sprinkle all with Tajin Mexican seasoning (combo of chili, salt and lime -- see picture below) or Tony's Cajun seasoning to taste.

(I love this Tajin seasoning on fruits and vegies!)

Fabulous as a side dish, and would be a wonderful picnic or potluck salad. Also would be yummy on top of fish or shredded chicken tacos or carnitas.

Balsamic-Marmalade Glazed Chicken & Lemon Drop Salad

Saw Rachel Ray cooking this up on Food Network today and my taste buds went, "Mmmmm, I bet that is delish." And it was. I modified her recipe for our family's tastes, but it is a winner I will turn to again and again. The glaze is so good, I practically licked my plate clean.


Orange-Balsamic Glazed Chicken

6 boneless chicken thighs
2 boneless chicken breasts (cut in half to equal size of thighs)
olive oil
grill or steak seasoning (or your favorite seasoned salt)

1/2 c. chicken broth
3 T. aged balsamic vinegar
1/3 c. sweet orange marmalade

Chopped green onions for garnish

Lightly season both sides of chicken pieces with your favorite seasoned salt. In a hot large skillet with about 2 T. olive oil, saute and brown boneless chicken pieces on high heat until both sides are golden brown. Remove pieces at this stage on to a platter to keep warm. (Don't worry if they are not done all the way through, you'll be simmering in the sauce to finish cooking in a minute.)

In skillet, pour in chicken broth, balsamic vinegar and orange marmalade, stir and loosen all the good bits from the bottom of the pan. Bring to a boil, then turn heat down to medium. Add chicken pieces in, coating both sides as you lay them in the sauce. Simmer until the sauce thickens to a syrupy glaze.

I served this over a lemon risotto (any risotto recipe you like, just add grated lemon peel and squeeze of lemon to it) and my favorite summer salad, below.

(The glaze, above, would be fabulous drizzled over a dish of roasted butternut squash and walnuts, for my vegan and vegetarian friends. Just sub vegetable broth for the chicken broth.)

Lemon Drop Salad (for two)

Mixed lettuce, whatever you like-- enough for two
One half avocado, diced
1 T. slivered toasted almonds
1/2 fresh lemon
1 T. olive oil
1 T. organic sugar
sea salt to taste

Toss the lettuce with sea salt, a good squeeze of lemon, sugar, olive oil. Taste and adjust seasonings to your liking. It should be sweet and sour -- like lemonade.
Add diced avocado and almonds and serve. So refreshing and light. I love this salad.