Recipe - Amy's Cornmeal Cherry-Chocolate Chip Cookies

This is my friend Amy's awesome cornmeal cookie recipe...

 

Cornmeal Cookies

3/4 c dried cherries (sour cherries, if you can get them)

2T flour

3/4 c chocolate chips

3/4 c butter, at room temperature

3/4 c sugar

2 eggs, at room temperature

1/2 t vanilla extract

1 1/2 c flour

1 c cornmeal

2 t baking powder

3/4 t salt

Preheat oven to 325*

Toss dried fruit and 2 T flour together in small bowl and set aside.

In mixing bowl, beat butter and sugar until smooth and creamy, at least one minute.  Add the eggs, one at a time; mixing well between additions.  Add vanilla.

In a separate bowl, whisk together remaining ingredients.  Add to butter mixture and mix 'til combined.  Stir in dried fruit and chocolate chips.

Using a 1.5 T cookie scoop, place cookie balls on a pan and flatten slightly.  Bake about 12 minutes or until the edges barely start to brown.  

Recipe - Sailsbury Steak

Salisbury Steak

Ok, when was the last time you had salisbury steak?  Are you thinking Swanson TV Dinners?  The ones from the 70's in the aluminum trays that took 30 minutes to bake?  I forgot how good it can be!

1 lb Ground beef
1/4 cup minced parsley
2 Tbsp minced green onion
1 tsp salt
1/2 tsp pepper
2 Tbsp flour

1 Tbsp olive oil
2 cups sliced onions
1 tsp sugar
1 Tbsp minced garlic
1 Tbsp tomato paste
1 tsp flour
2 cups beef broth
1/4 cup red wine
3/4 tsp salt
1/2 tsp thyme

Combine beef, parsley, scallions, salt, and pepper and form into 6 patties.  Dredge each patty in flour and saute each in olive oil over medium-high heat.  Remove from pan.  In the same pan, add olive oil and onions.  Saute until translucent.  Add sugar, garlic and tomato paste and combine.  Add 1 tsp flour.  Add broth, wine, salt and thyme and bring to a boil.  Add meat to sauce, reduce heat to med-low and cook for 10 min.

Recipe - Harvest Panini

Harvest Panini

Try this on a chili day!  It's different but pretty yummy!

2 slices marble rye bread
Smoked turkey
Sliced Havarti
Sliced honey crisp apple
Pumpkin or apple butter

Spread pumpkin butter on both sides of bread and add turkey, cheese and apple slices.  Butter both outsides of bread and toast up in the panini grill. 

Recipe - Broccoli Soup

Broccoli Soup

I love cream of broccoli soup but let's face it, it's really not so good for you.  This is an uber-light version of it that only has 69 calories per cup.  That's awesome!  And it tastes great too!

1 Tbsp butter
1 Tbsp olive oil
1 cup chopped onion
1 stalk celery
2 cloves minced garlic
1/2 tsp dried thyme
8 cups finely chopped broccoli
4 cups chicken or vegetable stock
1/2 cup half & half
salt & pepper

Saute onions, celery and garlic in butter and olive oil until onions are translucent.  Add thyme and broccoli and cook until broccoli is bright green (5 min).  Add stock and bring to a boil.  Reduce heat to low and if you like, run thru soup with a stick blender (if you chopped the broccoli fine enough, you really don't have to do this step).  Add half and half and salt and pepper.  Keep over low heat just to warm thru.

P.S.  You can do this same recipe with 6 cups of peas instead of the broccoli and 3 cups broth instead of 4 -  it is also quite tasty!

Recipe - Cherry Chocolate Chip Muffins

3 cups flour
1 cup dried cherries
1/2 cup milk chocolate chips
1 cup wheat germ
1 cup brown sugar
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1/2 tsp allspice
2 eggs
2 cups buttermilk
1/2 cup canola oil

Combine flour, cherries, chocolate chips, wheat germ, brown sugar, baking powder, baking soda, salt and allspice and mix thoroughly.  In a separate container, combine beaten eggs, buttermilk and oil.  Add wet ingredients to dry and mix until combined.  Do not over mix.  Divide mixture into 12 greased muffin pans.  Bake for 15 minutes at 400 degrees or until toothpick comes out clean.

Recipe - Bread for dawgs

 

Ingredients:

1.  3 cups unbleached flour

2.  1/4 t rapid-rise yeast

3.  1 1/2 t salt

4.  3/4 cup + 2T h2o

5.  1/4 cup + 2T lager

6.  1 T vinegar

Instructions:

1.  Mix all ingredients in a bowl with a fork until you have a rough ball of dough

2.  Cover dough and let rest for 18 hours

3.  Knead dough 10-15 times on a floured surface

4.  Place dough on a piece of parchment paper that has been lightly coated with non-stick spray

5.  Place parchment paper and dough in a 10" frying pan and cover with saran wrap; let rise for 2 more hours

6.  Place dutch oven in your oven and preheat to 500F; score top of dough with a knife in an 'X'

7.  When preheated, reduce temp to 425F, then lower parchment and dough into dutch oven/cover with lid

8.  Bake for 30 minutes

9.  Remove lid and continue baking for 20 minutes

10.  Remove from oven and let cool

Photo above shows Le Creuset dutch oven, parchment paper, and nonstick spray.  I take the handle off the lid prior to baking.

Recipe - Pancake Birthday Cake

 

Pancake Birthday Cake

Ok, this is a fun cake that I made for my husband's birthday.  He is obsessed with pancakes so I thought, why not!  I got the idea from a Rachael Ray magazine.  All you do is make pancakes from cake batter.  You can use boxed or scratch.  Just make the batter like you normally would and make pancakes out of it.  I used 2 boxes of yellow cake mix to make ten 10-inch pan"cakes".  I used a large electric skillet and kept the temperature between 300 and 350 degrees.  The only trick is in the flipping!  I had to use two spatulas and was very careful!  As each one came off the skillet, I set them on parchment over a cooling rack.  Then I stacked each one with just a little bit of vanilla frosting in between so they would stay stacked when I cut the slices.  Over the top I poured a vanilla glaze by Duncan Heinz and covered it with sprinkles.  It took about 2 hours to assemble but it was a hit!

Iowa City Restaurant - Shorts Burger & Shine

So I asked a friend the other day where to get the best burger in Iowa City.  He suggested Shorts downtown.  Wow was he right!  I haven't had a great burger in a long time and this place ranks with the best.  I tried the Maynard with avocado, bacon and garlic mayonnaise.  The beef was divine and the bun was perfect.  It had wonderful flavor.  It didn't seem to be a grotesquely large portion either. We went ahead and splurged on the cheesecake too and I was not disappointed!  It was creamy and a generous portion.  I didn't try the fries (they don't like me) but they looked like yummy, natural cut fries.  You must check it out!

Recipe- Stuffed Poblano Peppers

Stuffed Poblano Peppers

Sorry the photo is so drab - I forgot to take a picture plated.  These are the leftovers.  This is an easy Mexican dish with lots of flavor - one of my favorites.  Serve it with some refried black beans - heat up a can of drained black beans.  Add a bit of salt & pepper and a pinch of cumin and puree with a stick blender.  Yummy!  Oh yeah, make the flour tortilla recipe with it too.

Just a word of caution - be sure to get the poblano peppers (or you can use green bell peppers).  Sometimes the vegetable department people don't know the difference between a poblano and an aneheim pepper and the aneheims can get pretty hot depending on the crop.

5 Poblano peppers cut in half with seeds and ribs removed
1 1/2 lb lean ground beef (or 1 lb ground turkey & 1/2 lb ground beef)
1 cup chopped onion
2 cloves minced garlic
1 cup cooked brown rice
2 tsp chili powder
1 1/2 cup tomato sauce
Salt & pepper
1 1/2 cup shredded sharp cheddar
1 cup salsa

Brown meat in a skillet.  Drain fat and add onion and garlic until cooked thru.  Add rice, chili powder, tomato sauce and salt & pepper to taste.  In a 9x13 casserole dish, place peppers on the bottom.  Fill each pepper with meat mixture.  Top peppers with cheese and salsa.  Bake for 20 minutes at 400 degrees.

Recipe - Argentinian Pie

Argentinian Pie

Some friends from Argentina introduced me to this simple but super yummy dinner.  The basic idea is that you put anything you want into a pie shell and bake it - meats, cheeses, vegetables, eggs.  You can bake it open faced or with another crust on top.  This one was particularly yummy.

1 pie crust
sliced hearts of palm
thinly sliced double smoked ham
baby spinach
4 scrambled eggs, salted and peppered
shredded swiss cheese

Place the pie crust in a pie dish.  Layer in hearts of palm, ham, and spinach.  Pour in egg mixture and sprinkle with cheese.

Bake in a 400 degree oven for 25 minutes or until eggs are set.

Recipe - Maderas (Sweet Plantains)

Maderas

For those who miss the food in Costa Rica...these are those sweet plantains - super easy to make.

1 ripe plantain (I mean RIPE - the skin should be completely black)
1 Tbsp butter
2 tsp brown sugar
Sprinkle of cinnamon (optional)

Melt butter in a med-high pan.  Add plantains and brown on both sides.  Sprinkle with sugar and cinnamon and take off the heat. 

Recipe - Asian Chicken with Sweet Potato Salsa

Ol

Asian Chicken with Sweet Potato Salsa

Sweet and yummy!

Asian Chicken
1/3 cup rice vinegar
1/4 cup soy sauce
2 Tbsp honey
2 tsp sesame oil
1 Tbsp chile paste
5 cloves minced garlic
8 boneless, skinless chicken thighs
Salt & pepper
Olive oil

Sprinkle chicken with salt & pepper.  Heat oiled pan over med-high heat.  Brown chicken on both sides until almost cooked thru.  Mix remaining ingredients in a bowl and add to chicken all at once.  Reduce heat to medium.  Cover and cook for 10 minutes or until chicken is cooked thru.

Sweet Potato Salsa

1 1/2 lb cubed sweet potatoes
Juice of 1 orange
1 minced fresh jalapeno (seeds and ribs removed)
4 minced green onions
Juice of 1 lime
Dash of salt

Cook cubed sweet potatoes in boiling water until soft.  Cool potatoes in cold running water and drain.  Add remaining ingredients to sweet potatoes and chill for at least 1 hour for flavors to meld.

Recipe - Fish Tacos with Corn Tortillas

Fish Tacos

Fish tacos are one of my favorite meals.  I like to make fresh corn tortillas for these.  The best place to get the corn flour is at Aldi's - the stock gets rotated often.  It tends to sit around on the shelves at some other grocery stores and it starts to get funky.  I prefer using catfish fillets.  You can use tilapia or any other favorite white fish.  Some even make them with tuna. 

Corn Tortillas:
2 C. corn tortilla flour
1/4 tsp salt
1 1/4 C. warm water

Mix the flour and salt then add warm water.  Split the mix into 12 balled portions.  If you have a tortilla press, great!  Otherwise, one at a time, place each ball on top of a sheet of plastic wrap.  Roll each ball out with a rolling pin covered in plastic wrap.  Place each tortilla on a hot, dry skillet (med-high heat).  Cook each side about 45 seconds.  As they cook, place the hot tortillas between two layers of a clean, dry dish towel.  You will want to eat these right away.  They do not reheat well since they have no oil in them.

Fish Taco:
2 catfish fillets
juice of 1 lime
1 cup sliced onions
1 cup sliced red bell pepper
ground coriander (maybe 1/2 tsp)
ground chili powder (maybe 1 1/2 tsp)
salt
black pepper

Broiling Alternative

In a sheet of aluminum foil, place the fish fillets on top of the onions and peppers.  Pour on the lime juice and sprinkle the coriander, chili powder, salt and pepper over the fish.  Fold the foil into a packet and bake the fish in a 425 degree over for about 20-25 minutes.  Break fish into smaller pieces.  (Alternately, you can broil the seasoned fish and onions/pepper as the photo shows)

Assemble taco by placing some of the fish and onions/peppers on a couple of tortillas.  Add whatever toppings you like.   In Hawaii, they like to put shredded cabbage on them.

Recipe - Coleslaw

Coleslaw

This is the family coleslaw recipe.  I'm not a big fan of the mayonnaise type but think this one is great!

1 head shredded cabbage
handful of shredded carrots
1/2 cup chopped green onion

Toast the following:
1 package broken up Ramen Noodles
1/2 C. sliced almonds
2 Tbsp sesame seeds

Dressing:
1 1/2 Tbsp sugar
1/2 C. canola oil
3 Tbsp rice vinegar
1/2 tsp salt
1 Tbsp oregano
1/2 tsp black pepper
1 Ramen Noodle flavor packet

Combine ingredients and serve.  Makes a lot.

Iowa City Restaurant - Stella

Check out Stella off Melrose Avenue in the University Heights city building - super yummy!  It just opened not too long ago.  Try the Eggplant Parmesan - it is cooked nicely (it may be fried:) and has a marinara sauce and a pesto cream sauce.  The New York Strip Steak is nice too.  It comes with some decadent mashed potatoes.  The chicken stuffed with spinach and prosciutto is a lighter option although it has a yummy roasted red pepper cream sauce.  If you just want a sandwich, the steak sandwich is generous and tasty.  It comes with kettle chips too.  For desert, the berry tart is nice as well as the chocolate decadence cake and the creme brule.  The crust on the creme brule is better than at the Marriott but the custard at the Marriott is better - more vanilla.  Enjoy!

Recipe- Pizza Dough

This is the best pizza dough recipe I have ever come across - and I've tried many.  It gives you a crispy bottom and it's tender inside - perfect!  The trick is following the directions exactly - no substitutions.  For best results, use King Arthur unbleached bread flour - HyVee has it.

1 cup tepid water
2 Tbsp sugar
2 tsp dry yeast (not quick rise)
1 Tbsp olive oil
3 cups bread flour
2 tsp salt

In a standing mixer with the dough hook attached, mix the water, sugar, yeast, olive oil and flour for 5 minutes at low speed.  With the machine running, add the salt, switch to medium speed and knead the dough an additional 10 minutes.  Place the dough in a floured bowl and cover with plastic wrap.  Let rest for 1 hour.

Transfer the dough to a floured work surface and flatten it out with the palm of the hand to remove air pockets.  Roll the dough into a ball and let it rest on the work surface for 10 minutes.  Place a pizza tile on the middle rack in the oven and preheat the oven to 500 degrees.

Roll or hand stretch pizza dough to 16" diameter.  It should be less than 1/4" thick.  Place the dough on a peel covered in corn meal.  Top the pizza with your favorite toppings.  Slide the pizza onto the pizza stone at bake for 7-10 minutes or until browned & bubbly.  If you don't have a peel or a baking stone, you can bake it on a pizza pan.  The bottom won't be as crisp but it will still be delicious!

Recipe - Mole De Olla

Mole De Olla

This is a simple and yummy Mexican Beef Stew.  I recommend getting the Amana beef stew meat.  They have it at the meat counter at HyVee.  It is quite lean and extremely tender.  I served it with one of the new "Baking Stone Breads" at the bakery at HyVee - Jalapeno Cheddar Foccacia - super yummy - crispy on the outside, chewy on the inside.

1 lb stew meat
1 Tbsp olive oil
1 14-oz can beef broth
1 Tbsp chili powder
1 14.5-oz can diced tomatoes
1 medium chopped onion
3 cloves minced garlic
1/2 tsp ground cumin
2 medium potatoes cut into bite sized pieces
1 cup fresh or frozen corn kernels
1 medium zucchini cut into bite sized pieces
Salt & pepper

In a large soup pot brown meat in oil over med-high heat.  Add broth and bring to a boil.  Reduce heat, cover and simmer for 45 min.  In a blender, add chili powder, tomatoes, onion, garlic, and cumin.  Blend until smooth.  Once meat is done simmering, add tomato mixture, potatoes, corn and zucchini to pot.  Bring to a boil.  Reduce heat, cover and simmer for 30 min or until meat and potatoes are tender.  Add salt and pepper to taste.

Recipe - Peanut Butter Soup

Peanut Butter Soup

This tastes way better than it sounds!  It is really just a velvety version of vegetable soup.

3 stalks sliced celery
2 medium chopped carrots
1 large chopped onion
3 cloves minced garlic
2 Tbsp olive oil
3 cups chicken stock
1 cup diced potato
1 cup sliced zucchini
1 16-oz can diced tomatoes
2 Tbsp snipped parsley
1/2 cup creamy peanut butter
salt & pepper to taste

In a glass measuring cup, add peanut butter to 1 cup hot stock and stir until well combined.  In a large pot, cook celery, onions, garlic and carrots in the oil over medium-high heat until onions are translucent.  Reduce heat slightly, add zucchini and potato and cook for 5 minutes.  Add remaining 2 cups of stock and tomatoes.  Bring to a boil then reduce heat to medium and cook covered for 15-20 minutes or until potatoes are soft.  Add peanut butter mixture and parsley and heat thru.  Serves 4.

Recipe - Stuffed Portobello Mushrooms

Stuffed Portobello Mushroom

This recipe is super high in protein.  I paired it with a strawberry salad with salad greens, whole almonds, and feta cheese.

5 large portobello mushroom caps
1 pound ground turkey
1 tsp thyme
2 cloves minced garlic
1/2 cup chopped red onion
1/2 cup diced red pepper
1 diced tomato
1 Tbsp red wine vinegar
1/2 cup plain greek yogurt
1 tsp capers
1 Tbsp diced dill pickle
1 Tbsp diced parsley
Salt & pepper
 
Clean mushrooms and place them top down on a jelly roll pan.   Combine turkey, thyme, garlic, onion, red pepper and a little salt and pepper.  Form turkey mixture into patties and place on top of the mushrooms.  Bake in a 400 degree oven for 25-30 minutes.  Be sure to check them to make sure meat is cooked thru and juices run clear. 

Meanwhile, in a small bowl, combine tomato, vinegar, yogurt, capers, pickle, parsley and a little salt and pepper.

When mushroom come out of the oven, top with yogurt mixture and serve hot.


Just a note, I had some stuffed mushrooms left over so I made them into little bun-less burgers.  I re-heated the mushrooms and melted a little cheese on top.  I placed a bed of lettuce on a plate, set a reheated stuffed mushroom on top.  Then I topped it with burger toppings - mustard, ketchup, tomato, onion, and pickles.  Had to eat it with a knife and fork but it was great!

Recipe - Chicken Chow Mein

Chicken Chow Mein

I love chicken chow mein from Taste of China but let's face it - that stuff is not good for you.  I tried to make it at home so I could control the salt and oil content.  It definitely does not have the same flavor intensity because it does not have MSG.  It tastes fresher and comes with no guilt trip!

1 Tbsp olive oil
1 large chicken breast cut into thin slices (1/4" or thinner)
3 stalks celery sliced on the diagonal
1 medium onion cut into 1/2 inch wedges
3 cloves minced garlic
1 1/2 cups chicken stock
1 1/2 Tbsp corn starch
salt and pepper to taste
red pepper flakes (optional - if you like them, you know how many to add)
Hot cooked rice (I usually avoid white rice but I make an exception for this dish)

Before you start anything, make sure all your meat and veggies are cut and ready to go.  Season the sliced chicken with salt.  Add the corn starch to the chicken stock and stir it well.  Be sure there are no lumps.  Make sure your rice is finished too.  This dish will go together super fast.  There is a reason why they tell you your order will be ready in 5 minutes when you call in at Taste of China - it only takes 3 minutes to make it!

In a thick bottomed skillet (or wok if you have one) over high heat*, add olive oil and chicken.  Stir the meat constantly until it is just cooked thru.  This should only take about 60 seconds.  Promptly remove the chicken from the pan and put it in a clean bowl.  Let the pan heat again for a few seconds and add the onions and celery.  There should be enough oil left in the pan.  Cook them until the onions turn translucent - about 1 minute.  Add the garlic and cook for about 30 seconds, stirring constantly.  Add the chicken back to the pan.  Stir the cornstarch mixture one last time and quickly add it to the pan.  Let the mixture come to a boil until the sauce thickens - another 30 seconds or so.  Season with salt and pepper to taste.  Serve over hot rice immediately.

*Just a note of safety.  Cooking in oil over high heat can be dangerous!  Be sure to have your fire extinguisher around.  I've never tried this on an electric stove - only gas.  If the pan seems too hot for your comfort level, turn it down to medium high.  It will taste the same but may not have the same texture.

Recipe - Marinated Salad

Marinated Salad

This recipe is super versatile.  The dressing doesn't change but you can add anything you want to it.  For this one, I added cooked and chilled green beans, cannellini beans, red onion and tomatoes.  Another variation I like is red, yellow and green bell peppers with tomatoes and cucumbers.  You could add olives, cooked and chilled pasta, carrots, celery, zucchini, cooked and chilled potatoes, or whatever.

In a large bowl, combine about 4-5 cups of whatever ingredients you like and dress with 1 clove minced garlic, 1 Tbsp olive oil, a few generous splashed of red wine vinegar, salt, pepper and dried italian seasoning.  Use about 1 tsp of italian seasoning.  If you crush it in the palm of your hand, it releases more flavor.  If you have an italian herb grinder, that would be great too.  Chill it in the fridge for 15-30 minutes and then check and correct the flavor balance prior to serving.

Awesome Cake!!!

My Friend Heather made this cake for my husband's birthday!  Yes, it is a bowl of spaghetti and meatballs.  The whole thing is cake and frosting/fondant except for the meatballs which are chocolates.  The interior is lemon and blueberry.  She is so awesome - just had to share!

Recipe - Hot Wings

Hot Wings

I had a request for my hot wings recipe so here it is!  For the wimps out there, you can toss the cooked wings in barbecue sauce.  For the rest of you, the sauce below is not super hot but your lips might be on fire for a little while depending on how many you eat.  I like to serve them with rice to cut the heat and fresh veggies or a salad of some sort.  Don't forget the blue cheese dressing!

2 packages wingettes (I think there are about 16 pieces in each package - they have them in the meat department at Hy-Vee)
1 bottle Franks Red Hot Sauce (Louisiana is an ok substitute)
1 Tbsp butter
1 Tbsp white vinegar

In a small saucepan, add the hot sauce, butter and vinegar.  Cook over medium heat until butter melts and it is warmed thru.

Turn the broiler to high.  Place the wings evenly spaced in a single layer on a broiler pan.  Broil the wings with the pan placed on the middle oven rack for about 8 minutes.  Once they are crispy on one side, flip them over and broil an additional 8 minutes.  If you are unsure if they are done, rip one open and check it out.  If juices are clear and meat is white, it's done.  If not, let them cook a bit longer.  You can try to use a meat thermometer but I'm not sure where you would stick it in those skinny wings.  It takes a bit of experience I guess - better to be safe than sorry though.  Toss the hot wings in the sauce.

Recipe - Artichoke Stuffed Chicken

Artichoke Stuffed Chicken

I'm not usually a big fan of baked chicken dishes but this one is quite good.  By browning the chicken first, you get a ton more favor.  I served it with spinach and couscous.

Artichoke Stuffed Chicken
2 1/2 Tbsp breadcrumbs
2 tsp grated lemon rind
1/4 tsp salt
1/4 tsp ground pepper
1/2 tsp italian seasoning
1 6-oz jar artichoke hearts, drained and chopped
3 oz feta cheese creamed with a splash or two of milk
4 6-oz boneless, skinless chicken breasts
olive oil

Preheat oven to 375 degrees.  Mix first 7 ingredients in a bowl and set aside.  Pound chicken breasts to a thickness of 1/4 inch. Set artichoke mixture on each chicken breast and roll tight.  Toothpick the edge to hold them together.  In an ovenproof skillet, heat a small amount of olive oil over medium-high heat.  Sear each chicken breast roll all sides until well browned.  Finish cooking in the oven for 15-20 minutes or until done.  Makes 4 servings.

Couscous with Toasted Pine Nuts
1- 10 oz box plain couscous
2 cups chicken stock
1/3 cup toasted pine nuts (you can toast them in a dry skillet or toaster oven)
2 green onion, chopped
salt & pepper to taste

Prepare couscous in chicken stock according to package directions.  Add pine nuts and green onion and serve.  Probably serves 6.

Lemony Spinach
1 bag baby spinach
olive oil
juice of 1/2 lemon
salt & pepper to taste

Cook spinach in a small amount of olive oil over medium-high heat.  Once spinach is wilted, sprinkle with lemon juice, salt & pepper.  Don't let the spinach over cook or it will get nasty!

Recipe - Pita Bread Pizzas

Pita Bread Pizza

So, do you ever have one of those days where you worked hard all day and are too exhausted to make anything for dinner?  This is super easy and super yummy!  Take some pita bread (not split), throw them on a cookie sheet and load them up with your favorite pizza toppings - spaghetti sauce, onions, peppers, sausage, mushrooms, cheese, etc.  Bake at 425 degrees for 15-18 minutes (keep an eye on them).  Everyone can make their favorite kind - I prefer pepperoni, green olives and feta cheese - talk about a salt BOMB!

Recipe - Pastrami & Caramelized Onion Panini

Pastrami & Caramelized Onion Panini

This sandwich is FUNKY - I love it!

Caramelized Onions
1 Tbsp olive oil
1 large red onion sliced into thin rings
1 clove minced garlic
2 Tbsp sugar
1/2 tsp salt
1/2 tsp fresh ground pepper
1/4 cup red wine vinegar
1/4 cup fruity red wine

Combine all ingredients in a sauce pan over medium-high heat.  Cook, stirring occasionally until onions are soft and liquids form a syrup.

Sandwich
8 slices seeded rye bread
pastrami
swiss cheese
whole-grain mustard

Stack pastrami and swiss on bread and spread mustard and caramelized onions between.  Toast on a panini grill.

Recipe - Chili Mostaciolli

Chili Mostaciolli

I had a request for a recipe without onions so here you go, Brad (p.s. - onions are good!).  This is one of the easiest meals possible.  You definitely have to serve it with a green salad or something.  Otherwise, it is way too brown.

1 lb ground beef
1 30 oz. can Mrs. Grimes chili beans
1 small can chopped green chilis
1 lb hot cooked pasta (penne, mostaciolli, etc.)
That's it!

Brown ground beef, drain fat.  Add chili beans and green chilis and cook thru.  Combine with hot pasta.  Serves 6.

Recipe - Southwest Pasta

Southwest Pasta

This is a great little pasta dish - one of my favorites!  Every ingredient is crucial to make the flavors come alive.  It;s super important to use the best tomatoes you can - fresh off the plant is best but if not available, I recommend the one's at the grocery store that are still hangin' on a piece of vine.  They can be expensive at Hy-Vee but they are very inexpensive at Aldi and I've always been impressed with the flavor - even in the middle of winter.  Don't leave out the jalapeno - it adds no heat but adds a unique flavor.  They key to this dish is getting it on the table hot.  Serve it as fast as you can.

3 large chopped tomatoes
1 cup chopped cilantro
1/3 cup chopped red onion
juice of 1 lime
1 minced fresh jalapeno - seeds and ribs removed
4 tsp tomato paste
1 1/2 tsp chili powder
2 Tbsp olive oil
2 cloves minced garlic
 4 oz feta cheese
14 oz cooked small pasta (medium shells, rotini, pipette, cellentani, gemelli or the like)

Combine tomatoes, cilantro, onion, lime juice, jalapeno, tomato paste, and chili powder in a bowl.  Cook garlic in olive oil over medium heat in a small sauce pan until it becomes fragrant - approx 1 minute - be careful not to let it brown.  Add garlic mixture to tomato mixture.  Add hot pasta to tomato mixture and mix well.  Combine with feta cheese and serve immediately.  Serves 4-5.

Recipe - Cola Shredded Beef Tacos

Cola Shredded Beef Tacos

I won't sugar coat it, this meal takes a looong time to make (unless you have a pressure cooker) but it is worth it.  Serve with your favorite taco toppings!

Cola Shredded Beef
2 lbs chuck roast cut into 4 pieces
olive oil
1 can chopped tomatoes in juice
2 cloves minced garlic
1/2 cup chopped red onion
1 tsp cumin
2 Tbsp chili powder
1 tsp oregano
2 tsp kosher salt
1 bay leaf
1 can Coca-Cola (not diet)
1 cup water

In a large pot, brown all sides of chuck roast in olive oil.  Add tomatoes, garlic, onion, cumin, chili powder, oregano, salt, bay leaf, Coca-Cola and water.  Mix well and bring to a boil.  Reduce heat and simmer covered for 3 hours.  After 3 hours, remove meat from pot and shred with a fork removing fat.

Flour Tortillas
There is nothing like a fresh tortilla - these rock!

4 cups all purpose flour
2 tsp salt
1 tsp baking powder
2/3 cup canola oil
1 1/2 cup warm water

Mix flour, salt and baking power in a large bowl.  Make a well in the flour and add oil and water.  Mix dough with a spoon until well combined.  On a floured surface, kneed dough until it is easy to handle.  Roll dough into a log and cut into 12 pieces.  Roll each piece into a ball and roll into a 9-10" round using a rolling pin.  Use plenty of flour to keep them from sticking.  In a non-stick griddle, cook each tortilla on med-high heat.  While it cooks on the first side, bubbles will form.  Break each large bubble before flipping.  Stack cooked tortillas in a towel to keep hot and moist.

Recipe - Applesauce Banana Bread

Applesauce Banana Bread

So I am a banana snob.  In other words, I only like them when they are perfectly ripe.  As soon as they get a bit overripe I don't like to eat them.  I hate to throw them out so I toss them, peel and all, into the freezer.  Once the freezer is filled to capacity of them, I thaw them out, squeeze the banana out of the peels and re-freeze them in 4-cup portions in a zip-lock bag for later use  Once October rolls around, I make a huge batch of banana breads to pass out to friends and neighbors.  This recipe is perfect because it makes 3 loaves in the disposable 8x4 pans.  I also like this one because it uses applesauce instead of oil or butter so I don't feel nearly as guilty eating it.

Frozen bananas "chillin" in the freezer

4-Cup packets of frozen banana

4 cups ripe mashed bananas
2 cups sugar
1 cup applesauce
4 eggs
2 tsp baking soda
2 tbsp baking powder
2 tsp salt
2 tsp vanilla extract
4 cups flour

In a mixer, add the bananas, sugar, applesauce and eggs and beat well. Beat in the baking soda, baking powder, salt and vanilla, then gradually beat in the flour, mixing thoroughly. Pour into a 8 x 4-inch loaf pan that has been coated with nonstick spray.

Bake at 350°F for 60 minutes or until a toothpick inserted in the center of the loaf comes out clean. Remove from oven and let stand 10 minutes before removing from the pan.
Makes 3 8x4  loaves.

Restaurants near Iowa City - Exotic India

One of the best Indian food restaurants is Exotic India.  It is located next door to El Dorado on the Coralville strip.  I prefer their lunch buffet because you can try lots of different things.  Everything is excellent but my favorites are the tandoori chicken, butter chicken and any of their vegetable dishes.  The buffet is served with the best naan bread and they also have a great selection of Indian deserts.

Iowa City Restaurant - Oyama

Oyama is a great place for sushi.  They are my favorite in town.  I forgot my camera so I have no photos.  I am a big fan of the maki and my favorites for today are the cream cheese & tofu roll, the fiesta roll and the Chicago roll.  There are tons of other good ones too!  They have great bento boxes for lunch too.  The pork udon noodles are great as well as the clear broth soup and the salad with the ginger dressing.

Recipe - Grilled Tuna with Baked Potato Salad

Grilled Tuna with Baked Potato Salad

This is an easy dinner to put together and takes very little time.  It's full of healthy fats and is super tasty!  I paired the tuna and potato salad with a green salad with avocado for vitamins and color.

Grilled Tuna

Pick up some fresh ahi tuna steaks and marinate them for about 15 minutes in the grilling marinade (recipe is also on this blog).  The steaks are usually pretty big so you can feed two people off one.  Grill it up to your preferred doneness. 

Baked Potato Salad

6 B-sized red potatoes (the larger ones)
1/4 cup chopped chives or green onions
Plain Greek yogurt
salt and pepper

Wash potatoes and poke the skins with a fork.  Microwave the potatoes until they are soft, 6-8 minutes.  While they are hot, cut them into large bite-sized pieces.  In a bowl, combine the hot potatoes, chives, 1 or 2 tablespoons of yogurt and salt and pepper to taste.  Combine and serve immediately.  (A little secret, I added a tablespoon of butter too.  That is not a healthy fat but it tastes good!).  Serves 4.

Green Salad Dressing

Juice of 1 lemon
1 Tbsp olive oil
1 avocado, chunked
salt and pepper

Combine ingredients and serve over salad greens and any vegetables you like.

Recipe - Toasted bread, bean and vegetable soup

Toasted Bread, Bean and Vegetable Soup

This dish is a great, rustic soup that takes no time at all to make.

Olive oil to coat pan
1/2 cup chopped onion
2 cloves minced garlic
2 medium carrots chopped
2 stalks celery chopped
1 1/2 quarts chicken stock
1 15 oz can cannelini beans
1 15 oz canned diced tomatoes
2 cups chopped swiss chard
4 cups rough torn day old bread (bite sized pieces)
salt and pepper
1 tsp dried basil

Heat oil in a large pot over med-high heat.  Add onion, garlic carrots and celery and cook until onions are translucent.  Add chicken stock, beans, tomatoes and basil.  Bring to a boil then reduce heat and simmer for 10 min.  Meanwhile, toast bread.  Add salt and pepper to taste.  Serve soup with toasted bread on top.

Recipe - Vegetable Moussaka

Vegetable Moussaka

This is a classic Mediterranean dish that is basically a ratatouille with a yogurt sauce.  It's easy to make but takes a while to bake.  It is full of flavor and great for a cold day.  I would say it is a healthy dish because it is mostly vegetables and yogurt. 

1 eggplant cut in thick slices and quartered
2 zucchini cut in thick slices
1 large onion cut in thin wedges
1 red bell pepper cut in slices
3 minced cloves of garlic
olive oil to coat a pan
1/2 tsp dried thyme
salt and pepper
2 beaten eggs
10 oz plain greek yogurt
14 oz can chopped tomatoes in juice
2 oz feta cheese

Preheat oven to 350 degrees.  Coat a large skillet with olive oil and cook eggplant, zucchini, onion, bell pepper and garlic until browned and onions are translucent.  Add thyme and salt and pepper to taste.  Meanwhile, combine eggs and yogurt and season with salt and pepper.  In a casserole pan, layer half the vegetable mixture on the bottom of the dish.  Pour the tomatoes and juice over the vegetables and then cover with the remaining vegetables.  Cover the vegetable mixture with the yogurt mixture and sprinkle with feta.  Bake for 45-60 minutes until yogurt sets and cheese browns.  Let stand 10 min before serving.  Serves 4-6.

Restaurants near Iowa City - Edgewater Grill at the Marriott

Ok, this is the place where they have the great creme brule.  We celebrated my parent's anniversary there and had a wonderful time.  The wait staff was great and helped out so much with all of our craziness with kids and lots of people.  The menu has tons of options and the food was delicious!  We all ate off each other's plates and here are some of my favorites...

Crab Cakes with Risotto

Creme Brule

Chicken Linguini

Roasted Chicken

Anjou Pear Salad

Recipe - Hoppin John

This one is for Andre - a little soul food!  This dish is super easy to make, is full of flavor and is great on a fall day.  This dish can't be served without cornbread!

2 cups water

swiss chard

2 Tbsp brown mustard
1 tsp salt
1/4 tsp dried thyme
2 Tbsp olive oil
3 1/2 cups chopped onion
1 cup uncooked white rice
2/3 cup chopped ham (try Pit Ham from HyVee Deli)
4 cloves minced garlic
2 cups cooked black eyed peas
4 cups chopped greens (collard, mustard, swiss chard greens)  I used swiss chard

Hoppin John with Cornbread

Restaurants near Iowa City - BBQ near True Value in North Liberty

I'm not sure of the name of the place but there is a family that sells Barbecue out of a truck in the parking lot of the True Value on the corner of Dubuque and Zeller streets in North Liberty.  Theirs is the best I've ever tasted.  They smoke their meats on site.  They make a great pulled pork "sammich" and the chicken is excellent too.  Their sauce is sweet and tangy with robust flavor and the owners are super friendly and fun to chat with.  I hear they may be opening a restaurant in the area.  That would be great because when winter comes around it will be way to cold!

Recipe- "Muffaletta" Panini

Ok, this really isn't a muffaletta except for the relish and that is taking a bit of culinary liberty as well - but it's good so I'm posting it!

Muffaletta Relish

Relish:
6 pitted kalamata olives
6 large pimento stuffed green olives
1 Tbsp minced red onion
1 Tbsp minced celery
1 Tbsp minced fresh parsley
1 clove minced garlic
olive oil (enough to combine the above ingredients)

Make a sandwich with some good crusty bread, italian meats (I prefer salami but there are many to choose from), cheese (mozzarella, provolone or swiss) and a couple tablespoons of the relish.  Cook it on your panini grill.  You can add a splash of vinegar to the relish for a tangier flavor.

Best restaurants in Cocoa Beach, Florida

If you are ever in Cocoa Beach, Florida and are looking for a place to eat, try these.

Crabs on the Beach - This one just opened summer 2011.  It is in a strip mall and may not look like much but the seafood is out of this world.  Crabcakes, hushpuppies, fish of every kind - simply delicious!

Roberto's Little Havana - Excellent for breakfast lunch or dinner.  They specialize in Cuban food and they are quite good at it.  I highly recommend their pancakes for breakfast.  I've never had one better.  I can't seem to get the recipe from them but they are crunchy on the outside and soft inside.  MMM!  I also recommend the tamales, the Cuban sandwich and the picadillo.  http://www.robertoslittlehavana.com/

Taco City - the best Mexican food I've ever had.  I love the beef taco and the cheese enchilada, myself.  Tell the super skinny surfer dude at the counter "Hi from Iowa".    http://www.tacocity2.com/

Thai Thai III - the best sushi I've ever had (sometimes I think I need to move to Cocoa Beach).  The French roll is huge and delicious.  http://thaithai3.com/index.htm

Dixie Crossroads - this is actually in Titusville.  This place is crazy but they have excellent seafood.  The rock shrimp taste like tiny little lobsters!  Plan on waiting a while to get a table.  http://www.dixiecrossroads.com/

Recipe - Grilling Marinade

I use this marinade on just about everything I grill including chicken, pork, beef, tuna, swordfish, vegetables (especially portobello mushrooms), and bacon - yes bacon.  Try grilling up marinated, thick cut bacon and make a BLT out of it - holy man!  Again, I really don't know the quantities, I just throw it together.  Adjust how much you need by how much food you are trying to marinate.  This is a good start.

In a zip-lock bag, combine
1/4 cup soy sauce
1 tsp toasted sesame oil
1Tbsp brown sugar
2 cloves minced garlic (never use jarred garlic - use fresh - disgusting!)
4 minced green onions

Add meat/fish/produce/BACON to bag, seal tight and coat well.  Let marinate for 15 min. to overnight. The longer it marinates, the more intense the flavor.  If you are using chicken with the skin on, loosen up the skin and make sure the marinade gets under there.  Grill it up!

Recipe - Ravioli w/ sage-walnut butter

Ravioli with Sage-Walnut Butter and Green Beans

Tonight's dinner came out of the Food Network Magazine October issue and was worth writing about.  It is a quick dish to make but has very sophisticated flavors.  It is a nice combination of the creamy background flavor of the cheese ravioli with the sweet/sour of the vinegar sauce and the woodiness of the walnuts and sage - not to mention butter!.  I served it with some green beans from the garden and a chunky salad. It's on my list of keepers.  I took a picture of it so you can see what a nice dish it is.

Kosher Salt
1/4 cup balsamic vinegar
2 tsp honey
1 bay leaf
1 16 oz package frozen cheese ravioli
6 Tbsp butter (I used 4 - it was enough)
1/3 cup fresh sage leaves (if you don't have a plant, use 2 tsp dried leaf sage - no powdered)
1 cup chopped walnuts
shredded Parmesan cheese
salt & pepper

Boil your pasta water.  In a small pan, combine vinegar, honey and bay leaf.  Cook over med-high heat until it is reduced and thickened.  Meanwhile, in a saute pan, melt butter and add walnuts and sage.  Cook until walnuts are toasty.  Cook and drain ravioli.  Combine walnut sauce to ravioli and season with salt and pepper to taste.  Plate the ravioli and drizzle with the vinegar reduction.  Sprinkle with cheese.

Best Creme Brule in the Iowa City area

Besides my friend "R. L." who owes me some creme brule (you know who you are!), the best in town is at the Marriott Hotel in Coralville.  I'm not sure which restaurant they serve it in because I had it at a banquet.  If you can find it, it is creamy with a sweet, crispy crust and a vanilla flavor to die for.

Iowa City Restaurant - Leaf Kitchen

Are you looking for something different?  Try Leaf Kitchen at 301 1/2 Kirkwood Avenue in Iowa City.  All the food has a Japanese flair with well-developed flavors.  My favorites are the grilled shrimp and white bean salad, the salmon sashimi carpaccio, the seared beef tataki, zucchini pancakes, and the truffles!  They always have something good for the daily special.  Be ready to open your wallet because you have to try everything!  The chef is magnificent.  Check it out at http://leafkitchen.weebly.com/.

Iowa City Restaurant - Sam's Pizza

The best place for calzone and the second best pizza in Iowa City is Sam's.  It is located at 111 South Gilbert Street in Iowa City, Iowa.  I prefer the veggie calzone.  It has tons of flavor and the crust is crisp and sprinkled with a bit of Parmesan.  The pizza has phenomenal flavor with a thin crust - I get the supreme.  It is cut in squares which I prefer.  Take a visit at  http://www.samspizzaic.com/.

Iowa City Restaurant - Paglia's Pizza

Best Pizza in Iowa City is hands down Paglia's.  It is located at 302 East Bloomington Street, Iowa City, Iowa.  Ok, it is most likely the best pizza in the U.S. - seriously.  People who have visited from all over the county agree.  The "Palace Special" is my (and most people's) favorite.  The sauce is well seasoned and thick.  The crust is thin and crispy and the toppings are a salt-bomb lover's dream!  Wash it down with a sweet root beer.http://www.pagliais.com/

Recipe - Lemon Chicken Picata

This recipe is based on a super yummy dish I had at Grande Lux Cafe in Chicago.  I'm not so good at measurements - I just throw a bunch of stuff in until it looks and tastes right - so bear with me.  I misplaced my camera so I couldn't take a photo of it for you.

2 boneless, skinless chicken breasts
1/4 cup flour w/salt & pepper
olive oil
1/2 cup minced onion
2 cups sliced white mushrooms
1/2 cup cut/drained artichoke hearts
roux - 1/4 cup flour, 2 tbsp olive oil
1 tbsp capers
chicken stock (maybe a cup or so)
1 tbsp caper brine
juice of 1 lemon
2 tsp lemon zest
1 lb cooked thin spaghetti (time it so it's hot)

Slice chicken breasts to make them half as thick then cut them in half width wise.  Dust chicken with flour and cook in a well oiled pan on medium-high heat until browned on both sides and cooked thru.  Remove chicken from pan and set aside.  Reduce heat to medium.  Add a little more oil to the pan and add onion - cook until translucent.  Add mushroom and artichoke hearts and cook quickly to maintain texture and firmness.  Add flour and olive oil, mix well and cook to make a roux.  After cooking the roux for about 3-5 min, add chicken stock, raise heat to med-high, stir constantly until sauce thickens.  Reduce heat and add capers, brine, lemon juice and lemon zest.  Add chicken to sauce.  Season with salt and pepper to taste.  Serve over hot pasta immediately.  Serves 4.

Best places to eat in Chicago, Illinois

If you are ever in Chicago and are looking for a place to eat, try these:

West Egg Cafe - West Egg has a fantasticbreakfast menu with tons of healthy options.  The broccoli and mushroom crepe is delicious and the English walnut pancakes are divine.  It's across the street from the Double Tree Hotel downtown (I think on N. Fairbanks between Ohio and Ontario).

Burrito Beach - This place is great if you are looking for a quick, yummy snack, lunch or dinner.  The beef taco on soft shell corn tortillas with tomatillo sauce is the bomb!  The chips and salsa rock too.  Ooh, yeah, wash it down with a strawberry lemonade!  It is on Ohio Street 1 block east of Michigan Avenue.  http://www.burritobeach.com/