Spicy Black Bean Burgers

My Venture into Black Bean Burgers
I am still crazy busy at work so I'm having difficulty finding the time to cook for myself (let alone my blog). Not to mention, it's July and blazing HOT in Kansas so who wants to heat up their house with the stove?

When I was a vegetarian, I loved to make black bean burgers all of the time. They're healthy, fast and easy-to-make, and, best of all, can be frozen for use at a later date. Even though I'm no longer a vegetarian, I still cook these burgers from time-to-time because they are so darn good! I get a lot of requests for vegetarian dishes so I thought I would share this recipe. One day soon, I'll also share my veggie burger recipe. It's so good!

You can make these babies as spicy as you like. With just the jalapeno, they are not particularly spicy. Add the red pepper flakes and they definitely have a kick. Top them pepper jack cheese and spicy ranch dressing and WWOOOOOO WEEEEE they're spicy. The nice thing is that you can make them as spicy as you want – from mild to burn-a-hole-in-your-pants spicy.

You and your family are going to love these. I've never tried grilling them so I'm not sure how they would turn out. If you try grilling them, let me know. They hold together pretty well so they should maintain their shape even when grilled (but be careful when turning them so they do not break apart and fall through the grates). So blog buddies – relax a while, grab a lemonade, and make some of these tasty burgers. Enjoy – and happy summer cooking!

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Spicy Black Bean Burgers
(Printable Version)

2 15-oz cans black beans, rinsed and well drained
1 TBSP olive oil
1 small onion, chopped
1/4 c chopped red bell pepper
1 jalapeno (ribs and seeds removed), finely chopped
3 cloves garlic, minced
1 c seasoned bread crumbs
2 TBSP salsa
1 egg
1/4 c fresh cilantro (no need to chop)
1/2 tsp table salt or to taste
1/2 tsp black pepper
1/2 tsp red chili flakes (optional)
1/2 tsp cumin
1/2 tsp oregano, rubbed between your fingers
1/2 tsp chili powder
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp sugar
1/4 c whole kernel corn
Hamburger buns and your favorite condiments

Rinse and drain the black beans well. Reserve 3 to 4 tablespoons of the whole black beans. Add the remaining beans to a food processor.

Heat a skillet over medium heat with the olive oil. Add the onion and cook 3 to 4 minutes or until softened. Add the red bell pepper, jalapeno and garlic and cook 1 minute longer. Set aside and allow the mixture to cool slightly.

While the onion mixture is cooling, add the remaining ingredients to the food processor except for the reserved whole beans and whole kernel corn. Pulse several times – scraping down the bowl as needed. The bean mixture in the food processor should be thick and fairly smooth. Add the onion mixture to the food processor and pulse only 3 to 4 times – scraping down the bowl after each pulse. You still want to see some chunks of red pepper and jalapeno so do not puree the mixture too much.

Transfer to the bean mixture to a bowl and mix in the reserved whole black beans and corn. Cover and refrigerate for at least two hours to allow the bread crumbs to absorb any excess liquid.

If freezing the burgers, cut some parchment or wax paper into squares a little larger than the patties you will form. You will use the parchment to separate the patties so they do not stick together when frozen. Lay the parchment squares in a sheet pan in an even layer. Form a patty with some of the bean mixture. You can make the burgers as thick or thin as you would like. I prefer mine about 1/2" thick. Place the burger on one of the parchment squares and continue with the remaining bean mixture. Keep everything in a single layer. Freeze the burgers for a couple of hours then stack them (keeping a piece of parchment between each burger) in a resealable bag.

Cooking Burgers That Are Not Frozen: To cook the burgers, heat a skillet (uncovered) over medium heat with some olive oil (a tablespoon or so). Cook the patties until they are nicely browned – about 3 to 4 minutes per side. Serve on a bun with your favorite condiments. I like to serve them topped pepper jack cheese, spicy ranch dressing, lettuce, tomato, and a little onion – but you can add whatever you want.

Cooking Burgers That Are Frozen: You do not need to defrost the burgers before cooking them. Heat a skillet (somewhere between medium-low and medium heat) with the olive oil. Add the burgers and cover them with a lid while cooking. Because they are frozen, you need to cook them at a slightly lower temperature, covered, for a little bit longer than if they were thawed.

Pimento Cheese Spread

My Venture into Spreadable Cheese
The South has given us many culinary delicacies including fried chicken, cornbread, fried green tomatoes, and biscuits. However, one of my personal favorites is pimento cheese spread. Oooh, yessss. It's traditionally made with sharp cheddar cheese, pimentos, and mayonnaise and often eaten on sandwich bread. Could I improve upon this classic southern cheese spread? Probably not but I thought I'd give it the old college try.

When I was growing up, pimento cheese was not a staple in my house. It was only when I went to college that I began eating it in earnest. A few years ago, I ordered some from a mail-order company called Zingerman's and LOVED it. I especially loved the crock it came in, which you can see in the picture above. I love their cheese spread because it's a bit spicy. You'll notice that I add cayenne or chili peppers to a lot of my recipes because I definitely appreciate spiciness in my food. My recipe for pimento cheese spread is no exception. It's assertively flavored with onion powder, garlic powder, and yes, cayenne. Don't worry though! You can decrease those spices, if desired.

There is so much you can do with pimento cheese spread. My mother likes it in grilled cheese sandwiches and on top of baked potatoes. I like in on hamburgers, crackers, or celery. Your options are endless. I do like it with sharp cheddar cheese but I often change it up a bit and make it with one of my favorite cheeses, manchego, which is a sheep's milk cheese from Spain. For today's post, I made one batch with sharp cheddar and the other with manchego. The lighter of the two spreads is made with manchego. You can click on the above picture to get a better view.

Many moons ago, I let my friend Denise try some of my pimento cheese spread – which I make far spicier for myself than the recipe you will see below. She also likes spicy food but I think I blew her socks off. Trust me – the recipe below is MUCH tamer than I make it for myself.

This is a great summer treat. Take some to work to snack on or take it to the park with your kids. I hope you like it. Enjoy – and happy spreading!

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Pimento Cheese Spread
(Printable Version)

3 oz cream cheese, softened
3/4 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt or to taste
1/8 tsp cayenne pepper (optional)
3/4 c mayonnaise (not Miracle Whip)
8 oz brick of cheese (cheddar, colby, and manchego all work well), ground or finely shredded
2 oz jar pimentos, drained

Using the paddle attachment of your mixture, beat together the cream cheese, onion powder, garlic powder, salt, cayenne (if using), and mayonnaise. The texture of the spread is creamiest when you grind the cheese and pimentos using the grinding attachment of your mixer. If you have a grinding attachment, grind the cheese and pimentos into the bowl containing the cream cheese mixture. If you do not have a grinding attachment, grate the cheese using a fine grater and finely chop the pimentos then add them to the bowl containing the cream cheese mixture.

Beat the cheese and other ingredients together on medium speed until the mixture is fluffy – about 1 minute. Scrape the bowl and beat another minute or so.

Transfer the cheese spread to a bowl, cover, and refrigerate for 2 hours before serving.

NOTES:
1) With this amount of onion and garlic powder, this recipe is more assertively flavored that other pimento cheese spreads. If you are sensitive to the flavor of onions and garlic, use less in this recipe.
2) My personal favorite is to use manchego cheese (a Spanish sheep's milk cheese). Very yummy!
3) My mother likes this spread in grilled cheese sandwiches and on top of baked potatoes.
4) Whatever you do, do NOT use pre-shredded cheese. Pre-shredded cheese is coated to prevent the cheese from sticking together – which is not what you want in a cheese spread. Be sure to use fresh cheese in this particular recipe.
5) This tastes great when made with 2% sharp cheddar, light cream cheese, and reduced-fat mayo. It's so flavorful, you'll never miss all of the fat.

Corn Fritters with Honey Mustard Dipping Sauce

My Venture into Fritters and Dipping Sauce
Sorry for my short absence blog buddies! I've been very busy as of late and I've not had as much time as normal to work on my blog. I've even had to resort to (gasp!) frozen pizza for dinner a couple of times during the last few weeks. The SHAME!!!

When I was growing up, my mother would fix corn fritters from time to time. Corn fritter recipes, like barbecue recipes, are a regional thing in the U.S. In parts of the U.S., corn fritters are fried and topped with syrup. Very tasty. Some recipes have cornmeal in them and remind me somewhat of hushpuppies. Very tasty. However, this recipe is nothing like either of those. My corn fritters are, regrettably, deep fried. I know, I know!!! It's fairly easy to get a really crisp exterior when deep frying batter-coated fish, chicken, steak, etc. because the interior is not all batter. However, when you deep fry a doughnut, Indian taco, corn fritters, etc, it's really hard to get the same kind of crispy exterior.

My mom's corn fritters were really good but I wanted a crispier exterior. That's a tall challenge! More liquid in the batter would make it crispier (strangely enough) but too much allows excess oil to absorb too easily into the fritter. Milk, a common liquid in corn fritters, tastes great but softens breads/doughs. After lots of trial and error, I got a combination of ingredients that fairly work well. This type of corn fritter will never be as crispy as eating an onion ring but these fritters have an acceptable level of crispiness on the outside without sacrificing the texture and flavor of the inside. It's all about balance.

I've never been a big Honey-Mustard fan. It's OK but I can live without it. Someone recommended that I try a Honey-Mustard Dipping Sauce on Recipezaar and, I have to admit, IT WAS GOOD!!!! It's acidic and not too sweet, which makes it perfect to eat with fried foods – like corn fritters. I made some of the dipping sauce for another dish and had some dipping sauce leftover in my fridge. When I was experimenting with the fritter batter, on a lark, I decided to dip some in the Honey-Mustard Dipping Sauce. I was transformed by the interesting combination of flavors. Sweetness. Tartness. Mild spiciness. It was heaven. I only wish I came up with the recipe for the dipping sauce!

Even if you don't do the corn fritters, you HAVE to try the Honey-Mustard Dipping Sauce. It's to DIE for! Enjoy – and happy dipping!

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Corn Fritters with Honey Mustard Dipping Sauce
(Printable Version)

For the Fritter Batter:
1 1/4 c plus 1 TBSP flour
3 TBSP cornstarch
1 1/2 tsp baking powder
1 tsp salt
2 tsp sugar
1 egg, beaten
3/4 c cold club soda or seltzer water
1-11oz can whole kernel niblet corn (drained) OR 15 1/4 oz can of whole corn (drained) OR 1 1/2 c corn
Oil for frying

For the Honey Mustard Dipping Sauce:
Recipe is from Lorraine of Recipezaar

1/2 c mayonnaise (not Miracle Whip)
1/4 c yellow mustard
1/4 c honey
1 TBSP rice wine vinegar
Pinch of salt
Pinch of cayenne pepper (optional)

Whisk the honey mustard ingredients together, cover, and chill for 2 hours before serving. This is more like a sauce than a dip so it is fairly thin – which I think works great for the corn fritters.

Heat a pot of oil (about 3" deep) to 350F. Be sure not to fill the pot more than halfway up with oil to allow room for the oil to expand when frying.

While the oil is heating, whisk the dry ingredients together in a medium bowl. Just before the oil reaches 350F, add the beaten egg and club soda to the dry mixture and whisk until just combined. Add the drained corn and use a spoon to fold it in.

Add about one tablespoon of the batter to the hot oil. I use a small cookie scoop to make it easier. Don't add more than a tablespoon of the fritter batter (or add too many fritters to the oil) or they will not crisp up well. You may be tempted to immediately turn the fritters. Resist that urge. After about a minute, some of the interior batter will start to ooze out – releasing some of that interior moisture that keeps the fritter from getting crispy. The fritter should, when it's ready, flip over by itself. If you flip the fritters over prematurely, the outside will set too fast and the molten center will not ooze out – making a softer exterior.

Transfer the fritters to a paper-towel lined plate and sprinkle them with a little salt. Serve them piping hot with the Honey Mustard Dipping Sauce while you slave away and fry more of the fritters using some of the remaining batter.

Strawberry-Limeade Sorbet

My Venture into Frozen Desserts
It's been a crazy week so I had to do something simple for this week's post. I am not much of a dessert eater but, when I need something quick and easy to make to satisfy a craving for sweets, this is my go-to recipe.

This recipe has only four ingredients and takes less than 5 minutes to make. You will, of course, have to allow the sorbet to freeze before eating it but you can do your own thing while your dessert is chilling in the freezer. This dessert is not for everyone. It's a bit tart but I like it that way. In my opinion, when your taste buds are really stimulated by the sweet-tart combination, you don't eat as much.

Why am I using frozen strawberries? Before you diss my use of frozen fruits, I have to explain my rationale. Frozen fruits are picked at their peak of ripeness and often retain more nutrients than fresh fruits in the produce section – especially if those fruits were picked days/weeks before they arrived at your store. Second, the frozen texture will not be a problem since everything is pureed anyway. Third, everything needs to be chilled so why not start off with some frozen berries? Fourth, I can make this year round without having to use out-of-season fresh strawberries that are expensive and tasteless.

You'll notice that I'm not using an ice-cream maker to make this sorbet. I have used an ice cream maker before and the texture is better – but not so much better that it's worth the extra effort. You do need to use an ice cream maker for ice cream, sherbet, and gelato but you can get away with using a blender or food processor for sorbets. If you have an ice cream maker and the extra time, go for it!

I hope you enjoy this quick and easy dessert that's guaranteed to make you pucker – especially if you add extra limeade concentrate like I do. It's really refreshing. Let summer begin! Enjoy – and happy eating!

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Strawberry-Limeade Sorbet
(Printable Version)

1 16-oz bag frozen whole strawberries (without sugar), thawed in the refrigerator until partially frozen
1 16-oz container frozen strawberries in sugar, thawed in the refrigerator
2 TBSP limeade concentrate, thawed in the refrigerator
Zest of 1 lime

Add all of the ingredients to a food processor (or blender). The ingredients need to be well chilled. I regularly add 1/4 cup of limeade concentrate (instead of 2 TBSP) because I like it extra tart. I've even added a 1/2 cup of the limeade concentrate and enjoyed every last lick. Feel free to add as much or as little as you want. Puree all of the ingredients for about 1 minute – scraping the bowl after 30 seconds.

Pour the liquefied sorbet into a sealable container. Immediately transfer to the freezer and allow to freeze until firm – about 4 to 6 hours (or overnight). As with ice cream, sorbet is best eaten when it has been sitting out for a few minutes to take some of the chill off.

Note:
Wanting to cut carbs and calories? You can use frozen strawberries in sugar-free syrup. You can also buy sugar-free limeade concentrate in some stores. The taste is great but the mixture freezes much harder since there is no sugar in it.

Homemade Protein Bars

My Venture into Protein Bars
There are times when I am in a hurry and I don't have time to sit down for a proper breakfast or lunch. Meal-replacement bars are a great way to get a bite to eat without resorting to fast food. To me, however, most commercially sold protein bars, cereal bars, and energy bars are little more than glorified candy bars that are loaded with empty carbs, high-fructose corn syrup, and overly processed ingredients.

Over the years, I've gone through phases when I've purchased protein bars by the bag full. They are SO outrageously expensive. On top of that, some protein bars are so hard to chew that I practically pull out my teeth trying to take a bite out of one. Finally, I said enough is enough and I set out to formulate my own protein bar.

I wanted a bar that was high in protein, had a good amount of fiber, was not overly sweet nor carby, and had heart-healthy fats. I wanted to make a bar made with wholesome ingredients that I could pronounce that would not leave me feeling guilty about eating later on. I also wanted a bar that would keep me full and not leave me feeling deprived like many store-bought bars do. Most of all, I wanted the bar to TASTE GOOD and not taste like I've just taken a bite out of the business section of the telephone book. Is this too much to ask for a meal-replacement bar?

These bars are very high in protein and will keep you full for hours. The fiber will keep your blood sugar from spiking too fast. Every ingredient in these bars have health value – even the cinnamon and salt. Yes, salt. Salt, after all, is a nutrient and is only bad when it is over-consumed. I actually feel like I'm being HEALTHY when I eat one of these great-tasting bars. I never miss fast food when I make these babies. They also make great snacks when you're in the mood for something a little sweet.

These bars are not baked and can be thrown together in less than 10 minutes. You can prepare them the night before so the family can grab them as they're heading out the door in the morning. You could eat one on the way to work while listening to a CD of Cher's greatest hits or while riding the bus next to some guy with a mohawk, pierced lips, and tattooed eyeliner. They are so easy to make, ask your kids to help you make them. I store them in the fridge for those times I need a quick meal or a healthy snack. Do you have teenagers who never have time for breakfast or a husband who thinks a Pop Tart is part of a well-balanced meal? If so, these bars are perfect! You can even throw some in your kids' book bags if they get a little hungry at school. Give these bars a try and see how you like them. I hope you like them as much as I do. Trust me – healthy eating never tasted so good! Enjoy – and happy barring!

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Homemade Protein Bars
(Printable Version)

3/4 c old-fashioned oats
½ c oat flour
1/2 tsp table salt
1 1/2 tsp cinnamon
2 scoops vanilla protein powder
1/2 c non-fat dry milk
2 TBSP flaxseeds, finely ground
2 TBSP sunflower seeds
1/3 c peanut butter (natural peanut butter works great!)
2 tsp vanilla
1/4 c water
1/4 c honey or to taste
1/2 c nuts (as pictured, I used almonds, pistachios, and cashews)
1/2 c dried fruit (as pictured, I used dried cherries, dried cranberries, and dried apricots)

Line an 8x8" dish with foil leaving a few inches of extra foil extending over edges of the dish. You will use this extra foil to grab onto when you remove the bars from the dish later on. Very lightly spray the foil with cooking spray.

In a medium bowl, combine the oats, oat flour, salt, cinnamon, protein powder, dry milk powder, and seeds. In a small bowl, whisk together the peanut butter, vanilla, water, and honey. Microwave for about 45 seconds. Whisk then combine the liquid ingredients with the dry ingredients and stir to combine. The mixture will be quite thick. Add the nuts and dried fruit and stir to combine. Roughly spread the mixture into the foil-lined dish. Place a piece of plastic wrap directly on top of the "dough" and compress the mixture evenly in the dish. Leave the plastic wrap on and place in the fridge for an hour or until firm. After an hour, remove and discard the plastic wrap. Use the foil to lift the mixture out of the dish. Slide the mixture off of the foil and cut the block into 8 bars. Place the bars in a sealable container. Since this mixture contains no preservatives, I recommend keeping them refrigerated.

Notes:
1) I have never used instant oats with this recipe so I do not know if they will work as well.
2) Whole flaxseeds are not readily digestible so it is best to grind them in a spice grinder or a mini food processor. If you do not have a way to grind them, just make sure you chew the bars well to better ensure the flaxseeds will be absorbed and release their healthy goodness.
3) These bars can be made gluten-free if you buy the right brand of oats and protein powder.
4) Do you have teenage sons participating in sports? Consider increasing the protein powder by another scoop.
5) On a low-salt diet? Reduce or eliminate the salt.
6) Watching your blood sugar or carbs? Reduce the amount of honey (or substitute sugar-free maple syrup for the honey) and reduce the amount of dried fruit.
7) Watching your fat intake? Reduce the amount of peanut butter and/or nuts.
7.5) Watching your salt, carbs, AND fat intake? Skip this recipe and eat the wrapper off of a ding dong.

Barbecue-Stuffed Corn Muffins

My Venture into Stuffed Corn Muffins
Anybody who regularly reads my blog knows the joy I get from cooking comes from making new recipes. I rarely make a recipe in its original form because I normally have lots of ideas of how I'd like to change it. Every so often, I come across a recipe that I just cannot think of a way to change. Today's recipe is like that.

I found today's recipe on Food Wishes – a video cooking blog that I love to frequent. I think this recipe is innovative and easy and I'm kicking myself in the rear for not having thought of it myself! I made a couple of very small changes to Chef John's recipe but they are hardly worth mentioning. He adds more milk than I do and his filling is drier. He also adds cheese on top (which I wasn't excited about) and he used muffin liners and I didn't.

This recipe is kind of the like the American version of cha shao bao (char siu bao for you Cantonese speakers). Cha shao bao is a Chinese steamed bun that is stuffed with Chinese-style barbecue pork. Very tasty. My backside bears many dimples caused by eating too many cha shao bao over the years.

Do you ever get in one of those moods when you JUST don't want to cook? I'm in one of those moods. That's why I like today's recipe. It can be put together and baked in just minutes. It's painfully simple and it's a great way to use up leftover barbecue meat. If you don't have any leftover barbecue, just go to your favorite BBQ restaurant and pick some up. I hope you like today's recipe as much as I do. Enjoy – and happy stuffing!

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Barbecue-Stuffed Corn Muffins
(Printable Version)

1 egg
1/4 c milk
1/2 c freshly grated cheddar, monterrey jack, or pepper jack cheese
1 8.5-oz box Jiffy Corn Muffin Mix (or a similar brand)
1/2 to 3/4 c leftover barbecue pork, rib meat, or brisket (cut into small pieces)
Barbecue sauce to taste

Preheat oven to 375F.

In a small bowl, add the leftover barbecue pork, rib meat, or brisket that has been cut into pieces. Add enough barbecue sauce to make the meat nice and wet but not swimming in sauce. Set aside. Butter or spray 6 wells of a muffin tin. Set aside.

In a medium bowl, whisk together the egg and milk. Fold in the cheese and corn muffin mix until the mixture is well combined.

Add approximately 2 tablespoons of batter to each of the six wells (I use a cookie scoop). This should use up half the batter. Spoon about 1 tablespoon or so of the barbecue meat on top of the batter in the wells – making sure to keep the meat from touching the sides of the pan. The meat needs to be somewhat piled up in the center. Evenly add the remaining batter to the top of the meat in the wells. Bake about 13 to 16 minutes or until the muffins have browned on top. Allow the muffins to cool for several minutes before attempting to remove them from the muffin tins. Makes 6.

Oven-Roasted Potatoes

My Venture into Red Potatoes
Potatoes and I have a strange relationship. I'll go months without cooking any and then, suddenly, I'm hit with a craving for spuds and I can't get enough of them – as you can probably see from my recent post for Ham and Potato Soup.

For a while, eggs were considered unhealthy so I stopped eating them. Then pasta was evil so I stopped eating it. Then potatoes became the wicked food du jour. So I was relegated to eating unflavored rice cakes – until eating rice became as heinous as chowing down on bald eagles. So, after giving up all of the food I loved, I became bitter and angry and didn't lose a pound – which, in turn, made me more bitter and angry. Today, I eat eggs in moderation. I cook whole wheat pasta (which I really like!). At home, I rarely eat white rice because it really has very little nutritional value. Potatoes are NOT in the same class as white rice and all-purpose flour. Potatoes, with the peels on, are high in vitamin C, vitamin B6, potassium, and fiber. And they taste really good – especially with lots of butter, sour cream, and bacon on top … or deep-fried for french fries.

All joking aside, it is not the potato that's unhealthy – it's what we add to them! If you left out the cheese, this recipe is fairly healthful (aside from the sodium level in the onion soup and ranch packets). You could even cut back a bit on the olive oil without significantly sacrificing flavor. I decided to add some cheese when I took the above picture just because I think it photographed better with the contrasting colors. I used 2% sharp cheddar and it tasted great! However, normally, I don't add any cheese at all if I want a simple side dish.

This recipe is also incredibly EASY-to-make. My inspiration came from the recipe for onion-roasted potatoes on the back of the onion soup box. I have only one complaint with that recipe. It's BLAAAAND. That's why I decided to bump up the flavor. If, after making my recipe the first time, you think it's too salty, add a couple of extra potatoes the next time you make it. If it is not salty enough, don't use as many potatoes. Play with it until you get it the way YOU like it.

I have a confession to make. The major reason I made this recipe today is because I had an "incident" at the grocery store. I wanted to buy a couple of red potatoes to add to a different recipe I was making. The red potatoes were beautifully stacked in a pyramid shape. Well, stupid me, decided to take one of the potatoes on the bottom of the pyramid and I caused the whole thing to collapse – sending red potatoes and various other vegetables all over the floor. I picked up, like, two dozen potatoes, six red bell peppers, and a yellow onion. I think the onion was already on the floor but I picked it up anyway since I was already on my hands and knees. Did I mention it was a BIG pyramid of potatoes? Anyway, I didn't want to put them back onto the shelf since they were probably all bruised from dropping on the floor. That, and because an old lady was standing nearby and gave me the look of death like "You BETTER not put those back on the shelf or I'm gonna smack you with this English cucumber." So, I have LOTS of red potatoes to use up. Enjoy – and happy roasting!

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Oven-Roasted Potatoes
(Printable Version)

3 lbs small red potatoes (skins on) –each approximately 2" in diameter
1/3 cup olive oil (not extra virgin)
1-1 oz packet onion soup mix
1-1 oz packet ranch dip mix
1/2 tsp garlic powder
1/2 tsp black pepper
1 c freshly grated parmesan cheese or sharp cheddar (optional)
Chopped scallions or parsley for garnish (optional)

Preheat the oven to 400F. Mix the olive oil, onion soup mix, ranch dip mix, garlic powder, and pepper. Set aside while you prepare the potatoes.

Cut each potato in half and then each half into quarters. Add the potatoes to a medium bowl. Stir the olive oil mixture and pour it on to the potatoes. Toss to evenly coat. Spread the potatoes onto a sided sheet pan which has been sprayed with cooking spray. Make sure that one of the cut sides of potatoes is touching the bottom of the sheet pan (so that it browns nicely). Cover the sheet pan with aluminum foil. Bake for 15 minutes then remove the aluminum foil. Do not stir. Bake another 20 minutes (uncovered), stirring after 10 minutes. Transfer to a serving bowl and, if desired, toss with your choice of cheese. Garnish with chopped scallions or parsley.

Ham and Potato Soup

My Venture into Simplicity
Aaaaah. Spring is my favorite season. The days are longer. Flowers are blooming and the birds are singing. Spring has always been a time of renewal and rebirth. I have been getting tired of the look of my blog so, in the spirit of spring, I decided to freshen it up a bit.

You'll notice a new header at the top of my blog. I've also added a navigation bar at the top so you can more easily search for ingredients or recipes by clicking in the search field in the upper-left part of the page. I've made my blog about 20% wider so there is less dead space in the left and right margins and the background color is no longer white but rather a greyish blue. I'm not into "busy" webpages that have a lot of extraneous images and patterns. As with my cooking and recipes, I appreciate simplicity the most.

Today's recipe is so quick and easy-to-make but tastes SO GOOD. Isn't it interesting that the simpliest of ingredients can make the best tasting food? Ham and potato soup is really inexpensive to make. I used leftover ham and the rest of the ingredients I either had on-hand or were very inexpensive to buy. Simple, wholesome, inexpensive, and great-tasting. That's my kind of cooking!

Leave a comment and let me know how you like the new look my blog. Enjoy the Ham and Potato Soup – and enjoy the beauty of spring!

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Ham and Potato Soup
(Printable Version)

2 large russet potatoes, peeled and cut into 1/2" cubes
6 TBSP butter, divided use
1 1/2 bunches scallions (white and light green parts), chopped
4 cloves garlic, minced
1 1/4 c diced cooked ham
3 1/2 c water
2 TBSP chicken bouillon granules
1/2 tsp black pepper
5 TBSP flour
2 c half-n-half
Salt and pepper to taste
Optional garnishes: Freshly grated cheddar cheese, scallion tops, and cooked bacon pieces

Heat a dutch oven over medium heat with 1 tablespoon of butter. When melted, add the scallions, garlic, and ham. Saute for 3 minutes. Add the potatoes, water, bouillon, and pepper. Cover and crank up the heat to medium-high and bring to a boil. When boiling, reduce the heat and simmer for 12 minutes or until the potatoes are tender.

While the potatoes are simmering, in a separate saucepan, melt the remaining 5 tablespoons of butter over medium heat. When melted, add the flour and whisk constantly for 1 minute. Slowly whisk in the half-n-half. Once the mixture comes to a simmer, cook about 3 minutes, whisking often.

When the potatoes are tender, add the half-n-half mixture to the dutch oven and stir. Allow the mixture to return to a simmer then cook 2 minutes longer. Taste for seasoning and adjust as needed. If the mixture is too thick, add a little water. If it is too thin, cook a few minutes longer.

Ladle the soup into a bowl and top with any optional garnishes such as freshly grated cheddar cheese, scallion tops, and cooked bacon pieces.

Fried Asparagus

My Venture into Fried Asparagus
Just a short post this week. My inspiration for this recipe comes from the fried green beans (and fried pickles) from a local bar called Larry Bud's. I'm not a huge pickle fan but their fried green beans are really addictive. The reason I made this recipe is simple: I had asparagus I needed to get used up and I wanted to throw out the oil from the Southwestern Eggrolls I made a while back. I rarely deep fry and I know you can strain the oil and save it for later use. However, because it could be MONTHS before I fried something else, there's no way I am going to use oil that I used once before that I've been storing for the last 1 or 2 years. That's just totally gross. The spears of asparagus are coated in bread crumbs, which really dirties the oil when they're fried. So, I fried a batch and then recycled the oil.

The real reason my post is so short this week is because I have a cold. I keep coughing and coughing and I just don't feel like doing squat. When I was growing up and my mother had a cold, she still cooked and cleaned, did laundry, got us ready for school, and more. When my father had a cold, he whined a lot and my mother had to take care of him like he was on his deathbed. You know, I'm beginning to speculate that men are just babies when they get sick. Hmmmm. Surely, there is another plausible explanation.

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Fried Asparagus
(Printable Version)

1 lb asparagus (thin stalks)
1 1/2 c dry seasoned breadcrumbs
1 c freshly grated parmesan cheese
1 1/2 tsp seasoned salt
4 eggs, beaten
Oil for frying

Wash and dry the asparagus. Snap or cut the fibrous root ends off and discard. Thin stalks work best for this recipe since thicker stalks are too fibrous.

In a shallow dish, combine the seasoned breadcrumbs, parmesan cheese, and seasoned salt and mix well to combine. Set aside. In another shallow dish, beat the eggs and set aside. Place a rack in a sheet pan and set aside. Start preheating the oven to 200F.

Dip a few stalk of the asparagus on the eggs and allow some of the egg to drip off. Coat in the breadcrumb mixture. Re-dip the asparagus in the egg and the breadcrumbs to add a thicker layer of coating. Place the breaded asparagus on a sheet pan (not the sheet pan that has the rack in it). Repeat this process with the remaining stalks of asparagus.

If you have a fryer that is big enough to hold the entire length of the asparagus, you may deep fry the asparagus a few stalks at a time. Otherwise, you may shallow fry the asparagus in 1/2" of oil (preferably peanut oil). If using a fryer, heat the oil to 350F. If shallow frying, heat about 1" of oil in a medium skillet over medium heat until it is shimmering. When the oil is hot, fry the asparagus until golden brown, which should only take a minute or so. They cook fast! Transfer to the sheet pan equipped with a rack and place the pan in the oven to keep warm will you fry the remaining stalks of asparagus. Serve with your preferred dipping sauce (I prefer ranch dip).

Two-Ply Strawberry Pie

My Venture into Bad Poetry
Today's recipe is really easy-to-make and tastes great, too. It's got two things I really love…cream cheese and strawberries. This is actually a combination of two recipes (slightly adapted) that I found in my mother's recipe box many years ago. I last made this pie when I was a teenager and forgot all about it. It's so good, I need to start making it more often.

For those of you who regularly read my blog, you might recall that I have an annoying neighbor whom I affectionately call Fitch. You can read my earlier rant about Fitch in my Nacho Cheesy Chili posting a few weeks ago. I continue to run into her every now and then. I decided to write about a recent run-in I had with Fitch but I wanted to give it a little Christmas flair. I'm so busy right now with Christmas baking, I wasn't sure I would have time to write something creative. I decided to go for it and wrote a poem ala "Twas the Night Before Christmas." This was hard because I don't normally write poetry! Given how busy I am right now, you're lucky I didn't take the easy way out and just write a Christmas haiku. Anyway, this is my first attempt at blog poetry. Enjoy – and have a Merry Christmas, Happy Hanukkah, or whatever special holiday you might be celebrating in the coming weeks!

Twas the Night Before Christmas
Twas the night before Christmas, when all through the house,
Not a creature was stirring, not even a mouse;

With the cookies baked and my pantry now bare,
I slouched on my sofa with my feet in the air

While watching the news, a book spread on my lap,
Exhausted from cooking, I wanted to nap

When out in the hallway there arose such a clatter,
I heard high heels clapping and loud, angry chatter

Away to the door I flew like a flash,
I slipped on my book and almost fell on my ash

I peered through the peephole for someone I knew,
It was Fitch and her dog – a feisty shih tzu

It's tail in the air, my eyes could not believe,
It was pooing in the hallway on Christmas Eve

Swallowing hard and getting really sick,
I covered my mouth and wished it was St. Nick

That clueless blond! No, that half-witted vixen!
Oh, what kind of drugs had she been mixin'?

Throwing the door open, I stood there appalled,
Assured my ankles would soon to be mauled

Seeing my nemesis, my anger now grew,
As I stood there staring at freshly laid poo

Flustered and uneasy and not knowing what to say,
She wished me Merry Christmas and a glorious day

She picked up her dog when assured he was through,
Saying "Would you get that Sweetie?" as she bid me adieu.

She offered me advice as she went down the hall,
You best clean that up fast, lest someone might fall.

Merry Christmas!

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Two-Ply Strawberry Pie
(Printable Version)

1 prepared Graham Cracker Crust (the large one -- 10")

Bottom Layer:
8 oz cream cheese, softened
1 cup milk
1 TBSP lemon juice
1 3 3/4 oz box of pudding (I prefer coconut but vanilla, lemon, or cheesecake all work well)

Top Layer:
8 oz cream cheese, softened
1/4 cup sugar
1 cup of frozen strawberries in sugar, thawed in the refrigerator
1/2 tsp vanilla
1 1/2 cups whipped topping (about 1/2 of an 8 oz container)

In a mixing bowl, beat the cream cheese until smooth. In a separate bowl, combine the milk, lemon juice, and pudding. Whisk until thoroughly combined. Slowly add about 1/3 of the mixture to the cream cheese and beat until smooth – scraping the bowl as needed. Slowly add the remaining pudding mixture. Spoon the mixture into the graham cracker crust and smooth out the top. Refrigerate for 30 minutes before preparing the top layer.

To prepare the top layer, beat the cream cheese and sugar until smooth (preferably using the whisk attachment on your mixer). The mixture must be absolutely smooth. Slowly add the thawed strawberries and their juice, scraping the bowl as needed. Add the vanilla and continue mixing until combined. Finally, add the whipped topping until just combined. Spoon the mixture on top of the bottom layer and decoratively swirl the top. Refrigerate for at least 4 hours or until the pie has set up completely.

Butter Chicken

My Venture into Butter Chicken
The holidays are coming up and it's getting harder to find time to make a decent dinner and keep up with my blog. This dish is perfect because it is 1) FAST to make, 2) EASY to make, and 3) CHEAP to make. This recipe is perfect for 1 to 3 people. Leftovers are great the next day. You can easily double it for a larger family.

I always buy chicken when it's on sale. It got the chicken for this recipe at half price so it was particularly inexpensive. I got the crackers for 50% off, too. I had the butter and eggs on-hand already. I spent a total of about $3.50 for three large breasts and the crackers. I'm a big believer in making dishes using what's in season and what's on sale. I see nothing wrong with pinching a few pennies at the store! Even better – I had this on the table in less than 15 minutes!

I call this "Butter Chicken" because I use buttery crackers and real butter when sautéing the breasts. I used reduced-fat crackers so I wouldn't feel as guilty eating them. Why not save a few calories here and there?!

After I pan fry these, I like to eat them plain (or dip them in ranch dressing) or add them to the top of a salad. However, my absolute favorite way is to eat them in a sandwich with some toasted bread, mayo, lettuce, and tomato. It's so good!

During the next couple of weeks, I may not be able to spend as much time as I would like on my blog since I will be doing a lot of holiday baking. Therefore, I apologize in advance if my posts are not as entertaining and long-winded as usual. I hope to post a few of my family's favorite holiday recipes! Enjoy – and happy eating!

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Butter Chicken
(Printable Version)

3 boneless, skinless chicken breasts
Seasoning salt to taste
Pepper to taste
2 eggs, beaten
2 tsp water
1 sleeve of buttery crackers (such as Club Crackers), very finely crushed
2 to 3 TBSP butter

Pound the chicken breasts until they are about 1/4" thick. Thoroughly dry the chicken breasts with a paper towel. The coating sticks better to dry chicken breasts. Generously sprinkle the breasts with seasoning salt and pepper. Set aside.

Crack the eggs into a shallow dish and add 2 teaspoons of water. Beat the eggs.

Add one sleeve of buttery crackers to a large resealable bag. I prefer Club Crackers for this dish but you can certainly use your favorite brand. Use a rolling pin to crush the crackers into very fine crumbs.

Heat a large skillet over medium heat. Add 2 tablespoons of butter to the pan as it is heating.

When the butter has melted and the foaming has subsided, you are ready to add the chicken. To coat the chicken, dip each piece (separately) into the eggs and then into the crushed crackers. Make sure the chicken is well coated on all sides. Add to the skillet and repeat with the remaining breasts. Fry the breasts until golden brown on the first side – about 3 minutes. If the breasts are browning too fast, reduce the heat. When golden brown, flip the breasts. If the pan is pretty dry, go ahead and add another 1/2 to 1 tablespoon of butter. It's called "Butter Chicken" for a reason! Fry until brown – another 2 to 3 minutes.

I like to dip the chicken in a little ranch dressing with some sautéed vegetables on the side. However, my absolute favorite way to eat them is in a sandwich made with some toasted bread, mayo, lettuce, and tomato – particularly yummy. I've also used chicken tenderloins before and added them to the top a big salad. The options are endless.

Klingon Chicken

My Venture into Klingon Space
Anybody who knows me knows three things about me: 1) I love to eat, 2) I love developing new recipes, and 3) I love Star Trek. I'm not insane about my love for Star Trek. Yes, I've gone to a few conventions but rarely dressed up as Spock. Yes, I've seen every episode…multiple times…and every movie…multiple times….and own all of the DVDs – but I'm not one of those nerdy guys who can quote lines from all of the episodes. My love for Star Trek is complex but well grounded. This leads me to my story about Klingon Chicken.

A few years ago, I went to Vegas JUST to see the Star Trek Experience at the Las Vegas Hilton. The Star Trek Experience is now closed so don't go rushing off to Vegas cuz' that starship has already done sailed – and I'm still really bitter about that. Anyway, when I was there, I ate lunch at Quark's – the café inside the Star Trek Experience. While eating my bowl of Qagh (the best Qagh outside of the Klingon Empire, I might add) and taking sips of Romulan ale, I overheard two guys talking at the table next to mine. At first, I thought they were international visitors because they were speaking another language. Their strange-sounding language was very guttural. In fact, it was so guttural, at first I thought they were trying to cough up fur balls or something. After a couple minutes of listening to their angered grunts, clicks, and throat-clearing hocking, I realized they were speaking…Klingon. Yes. Klingon. A completely made-up language for a television show. Oh, I can see their resumes now. Under the "Special Skills" section, they could write "Fluent in Klingon" and then just wait for the job offers to come flying in. I mean, what are they planning to do with this particular skill set? Work in Customer Service for a company that has an automated telephone system that tells callers to Press 1 for English, 2 for Spanish, and 3 for KLINGON?! Geez. I mean, how many Klingons do they think live on this planet when everybody knows their home world is, like, light years away from Federation space? I couldn't help but sneak a peek at them from time to time as they animatedly chatted with each other. Out of the corner of my eye, I noticed they were sharing a plate of chicken strips with an orangish coating. I wasn't sure what it was but it looked pretty darn good.

Anyway, after I finished eating, I went and stood in the line for my particular show time. I could barely contain myself because I had read so many rave reviews about the Star Trek Experience. Even though I was in public, I tried to subtly floss my teeth because that Qagh was just stuck everywhere and it was driving me nuts. As I was flossing, I heard the unmistakable guttural sounds of a high-pitched voice speaking Klingon from somewhere back in line. I thought, "Oh, geez. Is everybody in this line a freak except me?" I turned and it was those two guys who were seated next to me in the café. Great. I was about to share my Star Trek Experience with two guys speaking Klingon, a woman with three teeth, and a guy who kept angrily smacking his fake tricorder because the batteries had run down. ...and I was worried about flossing my teeth in public.

A guide then lead us inside and I was so excited about being able to experience the show with clean teeth. We walked through the corridors of the Enterprise D and then got onto a turbolift to go to another deck. Suddenly and without warning, the Enterprise came under attack and the only thing I could think of was, "Oh, PLEASE let me fire the phasers!" They wouldn't let me. Stupid jerks.

Anyway, since the Enterprise was under attack, we were ushered into a shuttle craft to escape the fake battle. The special effects were AMAZING. The shuttle craft must have been sitting on hydraulics that allowed it to pivot up and down, left and right. The large windshield in front was displaying what we would have really been seeing had we been in space with enemy ships firing at us. Everything was perfectly choreographed because, each time the shuttle craft was hit by a photon torpedo, you would hear the detonation and ship would violently rock back and forth. Cool stuff.

I was starting to get motion sickness from all of the movement aboard the shuttle craft. I noticed that one of the guys I sat next to at lunch was beginning to look a little green and he had his hand covering his mouth. I no sooner had thought "Oh, that guy looks like he's going to b…" and then he did. All over the place. I'll spare you the details but, rest assured, it was disgusting. It looked like he emptied the inner recesses of his soul all over the back of the toothless woman's seat. Curses!!! That stupid Klingon RUINED my Star Trek Experience!

So what does this have to do with my Klingon Chicken? You might have seen my recent post for Nacho Cheesy Chili. I had some Doritos leftover from that. I also had some Ranch Dip Mix that had been sitting in my pantry screaming to be used and some chicken breasts in my freezer that I wanted to use up. What on earth could I do with all of this food? I smell a new recipe!!! So, after fooling around with the ingredients, I came up with this concoction. After it came out of the oven, I thought "Hey! This looks just like the chicken those Klingon guys were eating when I was Las Vegas a few years ago." And that's how Klingon Chicken came to be.

This chicken is really good and painfully easy to make. Enjoy – and qaPLAH!

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Klingon Chicken
(Printable Version)

3 boneless, skinless chicken breasts
3 tsp Ranch Dip Mix from a 1 oz packet
Pepper to taste
3 egg whites, beaten

Coating:
1 cup finely crushed nacho-flavored tortillas chips (such as Doritos)
1/2 cup freshly grated parmesan cheese (grated finely)
1 1/2 tsp Ranch Dip Mix
Pepper to taste

Oil or cooking spray
Prepared Ranch Dressing (Regular or Spicy)

Preheat oven to 350F.

Use paper towels to pat the chicken breasts dry. They must be very dry in order for the coating to adhere properly. Sprinkle each chicken breast evenly with one teaspoon of ranch dip mix (1/2 teaspoon on each side) and a little pepper. Set aside while you prepare the other ingredients.

Lightly beat the egg whites and set aside. In order to make 1 cup of finely crushed Doritos, grab a small handful of Doritos and lightly crush them in your hand so that they lay properly in a measuring cup. Repeat. You will need 3 cups of roughly crushed Doritos. Add the 3 cups of roughly crushed Doritos to a resealable bag and use a rolling pin to finely crush them. When you're done, you'll have about 1 cup of finely crushed tortilla chips. Add the crushed chips to a flat container that has sides. Add the parmesan cheese, some pepper, and 1 1/2 teaspoons of Ranch Dip Mix. Use your hands to mix the coating ingredients together. Use any leftover dip mix for another purpose.

Dip a chicken breast in the egg whites and then into the crushed chip mixture and press to firmly coat the chicken breast. Place the coated chicken breast onto a sheet pan spritzed with a little oil. Repeat with the other chicken breasts. Lightly spray the tops of the chicken breasts with oil or cooking spray. Bake 28 to 30 minutes or until the juices run clear. Serve with some prepared Ranch Dressing.

Mediterranean Couscous Salad

My Venture into Couscous
I can hear what you're thinking. "Couscous and Lentils?! I never cook with that stuff. This sounds too exotic for me." Don't be afraid! Couscous is nothing but granules of semolina (durum wheat) – the same stuff pasta is made out of. Lentils are a member of the legume family (like beans) and cook up in no time. In fact, the couscous and lentils each take only about 5 minutes to cook so you can throw this dish together really fast. There is nothing strange or exotic about their flavors. In fact, by themselves, they are a little on the bland side – like plain rice and beans would be.

I used to be a vegetarian and fixed this dish all of the time. Yes, it is healthy. Yes, it's protein rich. Yes, it's pretty to look at – but I didn't make it all of the time for any of those reasons. I fixed it because it is SO GOOD! It is truly very refreshing to eat. In fact, I could eat this entire dish in one setting so I REALLY have to control myself when I make it. It's great for picnics and potlucks. It's perfect at lunch. I woke up a while ago and just ate some for breakfast. I know, I know! I need help!

From the picture, you will notice that I forgot to add the slivered almonds. Ooops! You can certainly leave them out but I like the crunch they add to the dish. I sometimes add some finely, finely grated parmesan cheese to the dish as well. The cheese gives it a little extra flavor in the background. I didn't add it this time because I have a doctor's appointment in a couple of days. I always try to eat healthier right before going to the doctor so when he asks me if I have been dieting and eating healthful foods, I can say "Oh, yeah! Sure!" I tell you – if I had to go to the doctor every week, I'd weigh 13 pounds because I'd be forced to eat healthy all of the time. Let's hope my doctor is not reading this.

Anyway, don't let these unusual ingredients freak you out. You will love this dish! Enjoy – and happy couscousing!

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Mediterranean Couscous Salad
(Printable Version)

5 1/4 cups water, divided use
1/2 cup lentils (I use red but you can use any color)
1/3 cup finely chopped sun-dried tomatoes (not packed in oil)
2 shallots, finely chopped
2 cloves garlic, minced
Zest of one lemon
1/4 cup finely grated carrots
1/2 cup slivered almonds
2 pinches salt
2 TBSP chopped fresh basil
1/4 cup freshly squeezed lemon juice (I use 1/3 cup)
1/3 cup olive oil
1/4 tsp salt
1 cup couscous
1/3 cup finely grated parmesan cheese (very optional)

In a medium saucepan, add 3 cups of water and the lentils. Bring to a boil and reduce to a gentle simmer and cook, uncovered, for 5 minutes. Taste the lentils. If they are not yet soft, cook another couple of minutes and taste again. You might have to cook yours for as long as 15 minutes. The important thing is to cook the lentils until they are JUST barely soft or they will quickly turn to mush. Drain and rinse the lentils under cool water. Allow the lentils to drain fully while preparing the remaining ingredients.

While the lentils are cooking, heat about 1 cup of water to boiling in the microwave. Add the water to the finely chopped sun-dried tomatoes to allow them to rehydrate some. Some brands of sun-dried tomatoes are particularly dry. Some are more moist. The kind I normally purchase are fairly moist so I only let them soak about 5 minutes. Soak them as long as you want to get your desired level of softness. When the tomatoes have rehydrated to your liking, drain off the water and add the tomatoes to a large bowl.

To the same bowl with the tomatoes, add the shallots, garlic, lemon zest, carrots, almonds, salt, basil, lemon juice, and olive oil. Whisk together and set aside while you prepare the couscous.

In a medium saucepan, bring 1 1/4 cups of water to a boil then add the salt and slowly stir in the couscous. Cover the saucepan, take it off the heat, and let it rest for 5 minutes. Use a fork to fluff the couscous. Let the couscous cool, uncovered, for about 5 minutes – stirring every minute or so with a fork.

Add the lentils to the bowl with the other ingredients. Add the couscous and stir to combine. Serve immediately or refrigerate for later use.

Notes:
1) I use extra-virgin olive oil in mine. However, if you are not used to using extra-virgin olive oil, choose your brand of olive oil wisely. If you do not like the flavor of your olive oil, the other flavors in this dish will not disguise that.
2) I like tart things. I normally add 1/3 of a cup of lemon juice, which makes this dish very lemony. I think that's a good thing. Some of you, however, may want to add a smaller amount (such as 1/4 cup of lemon juice). If needed, you can add a little more after you have tasted it at the end.
3) You can make this a day in advance and keep it refrigerated. If you do, I highly recommend that you use the full 1/3 cup of lemon juice because the flavors mellow a lot in the fridge.
4) You can find tri-colored couscous in many supermarkets nowadays. This adds a lot of festiveness to the dish. Couscous can be usually be found in the same aisle as rice or beans (or in the ethnic aisle). In my store, it is also sold in small packages in the produce section next to the packages of sun-dried tomatoes, shallots, etc.
5) Don't want to use lentils? No problem. You can use a can of black beans that have been rinsed and drained.

Light Granola

My Venture into Health Snacks
Have you priced granola recently? It's outrageously expensive! It's also often full of sugar and fat – making the mixture far less healthful than it would outwardly appear. You and your kids will LOVE this recipe. The oatmeal has a ton of soluble fiber, which has been shown to reduce cholesterol when eaten regularly. The dried berries provide needed antioxidants and add natural sweetness to the mixture. Just be sure to buy dried berries without any added sugar. Depending on the nuts and seeds you use, they can add heart-healthy omega 3 fats, fiber, selenium, and Vitamin E. All of that is great but you know what? I eat this because it tastes really GOOD! It's great for an after-school or after-work snack. For breakfast, I often pour some milk over it and eat it like cereal. I also like to add it to yogurt for a quick and healthful snack. When you're craving something sweet, this really hits the spot – without all of the guilt afterwards! And since you're making it yourself, you know exactly what's going into it.

Make this granola and make it often. Your body will thank you. Enjoy – and happy snacking!

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Light Granola
(Printable Version)

2 cups Old Fashioned Oats
1 cup oat flour
1/2 tsp table salt
1 1/2 tsp cinnamon
1/3 cup Brown Sugar Splenda (or 2/3 cup Brown Sugar)
2 TBSP sugar-free pancake syrup (or real maple syrup)
4 TBSP butter, melted
2 cups of mixed dried fruits, nuts, and seeds (apricots, cherries, raisins, blueberries, cranberries, gojis, walnuts, cashews, pistachios, sunflower seeds, pumpkin seeds, etc)

TIP: I never buy oat flour. I just dump some oats into my food processor, whiz for about a minute, and then I have oat flour! It's so much cheaper this way and is so easy-to-do.

Preheat oven to 275F. In a large bowl, combine the oats, oat flour, salt, cinnamon, and Brown Sugar Splenda. Stir to combine. Add the syrup and stir well until the syrup is evenly distributed. Add the melted butter and again stir until all of the oats are evenly coated.

I like little, crunchy nuggets of granola when I eat it. To make the nuggets, grab a small handful of the granola mixture and firmly squeeze it in your fist to make glob. The mixture should hold together fairly well. Over a rimmed sheet pan, gently break the blob into smaller nuggets. Repeat with the remaining mixture. When finished, you should have a single layer of larger nuggets, smaller nuggets, and loose pieces of oatmeal. Don't move the granola once it is in the sheet pan or the nuggets will fall apart. Some people do not like larger nuggets of granola. If you prefer granola with loose pieces of oats, just dump the granola directly onto a sheet pan after you have mixed everything together. Just give the sheet pan a quick shake to evenly spread everything out.

Bake the granola for 20 minutes. Take the sheet pan out of the oven and very, very gently stir the granola. You, after all, do not want to break apart the nuggets you made earlier. Put the sheet pan back in the oven for another 8 minutes or so for a lightly toasted granola. If you like your granola really toasted, you can leave it in for several more minutes. Remove it from the oven and leave it in the sheet pan until it has cooled completely. The granola will get crispier as it cools. Toss with your desired mixed dried fruits, nuts, and seeds. Store in a sealed container.

After you make this the first time, make a note to yourself and decide if you would prefer the next batch to be sweeter or less sweet. I actually prefer my granola less sweet so I often add less Splenda than this recipe calls for. Others have preferred more sugar in theirs. You decide!

Peach Tartlets

My Venture into Stone Fruit
I love any kind of stone fruit (or fruits with pits). Peaches, nectarines, plums, cherries – you name it, I love 'em. During the summer when they are in season, I'm in heaven.

I made these tartlets for a dinner party a few years ago. They are so quick and easy to make but they look like they could be sold in a fancy, schmancy pastry shop. During dessert, I passed around a bowl of granola so the guests could decide for themselves if they wanted a crunchy topping or not. I like these tartlets either way, with or without a granola topping, so I decided to post a photograph with one of each so you could see the difference and decide for yourself.

During that dinner party, one of the guests, Bob, commented that he liked to grill stone fruits. Judy, one of the other guests, corrected him and said that the term is actually "stoned" fruits and not "stone" fruits. She reasoned that he would say, after all, scrambled eggs and not scramble eggs or grilled chicken and not grill chicken. Bob countered and said that she would say log cabin and not logged cabin or brick wall and not bricked wall. I, personally, thought that "stoned fruit" sounded reeeeally odd and should only be used to refer to fruit that had been partying too much at an all-night bong party at a college frat house. Unfortunately, the debate got rather heated and ended up with one of them storming out of my house. I learned my lesson. Never serve fruits with pits at dinner parties because of the potential violence that might ensue.

Whatever terminology you use, you have to try this simple but elegant dessert. Enjoy – and happy stoning!

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Peach Tartlets
(Printable Version)

1 refrigerated pie dough
1 large peach or nectarine, unpeeled
2 TBSP butter
2 TBSP brown sugar
1/4 tsp cinnamon
Small pinch salt
1 tsp lemon juice
1 1/2 TBSP peach preserves
Granola for topping (optional)

Preheat the oven to 375F. Heat a skillet on medium heat with 2 tablespoons of butter. While the skillet is heating, cut the peach or nectarine into 12 slices of equal size.

In a bowl, combine the brown sugar, cinnamon, and salt. When the butter has just melted, sprinkle the brown sugar mixture evenly in the skillet. Do not let the skillet get too hot. Add the peaches and lemon juice. Swirl the pan around to evenly coat the bottoms of the peaches and bring the brown sugar mixture to a light simmer. Once simmering, cook the peaches for about 2 minutes then flip and cook 2 minutes longer. Do not allow the syrup to aggressively simmer when cooking or you will boil away too much of the liquid. Periodically swirl the pan to keep the mixture evenly heated. Pour the peaches and accumulated brown sugar syrup into a bowl and allow the fruit to cool slightly.

Unroll the pie dough and cut three 5 1/4" circles out the dough. I, personally, use the lid of a large container of oatmeal as a guide to cut out the circles. Remove the excess dough from around the cut circles and use it for another purpose. Fold over about 1/3" of dough around each circle and flute the edges – making sure to build up the sides enough to keep the syrup from spilling over when baking. Add the tartlet shells to a parchment-lined sheet pan.

Heat the peach preserves for just a few seconds in the microwave to make them easier to spread. Spread 1/2 tablespoon of the warmed preserves on the bottom of each tartlet shell. Shingle 4 slices of peach in each tartlet. Pour a tiny amount of the brown sugar syrup in each tartlet – but not too much or it will spill over when baking. It's OK if you have some of the syrup left because you may need some after the tartlets are baked.

Bake the tartlets for about 15 minutes or until the crust is lightly browned and the syrup is bubbly. If any of the peaches look a little dry, add a little of the brown sugar syrup you reserved earlier. After baking, top with some homemade granola or granola cereal (if desired).

Bacon-Wrapped Li'l Smokies

My Venture into Evil Cuisine
You should NOT make these. I beg you. They are evil! These things are like the LSD of fattening foods. Eat one and you'll be addicted for life. EVIL, I say!!!!

Whoever made the first recipe for those bacon-wrapped Li'l Smokies coated in brown sugar deserves a medal – or at least a wooden stake through their artery-clogged heart. The only problem I have with the original recipe, which uses only Li'l Smokies, bacon, and brown sugar, is that sometimes the brown sugar does not melt completely on top of the bacon. When eating them, you will occasionally bite into a Smokie that still has little crystals of unmelted brown sugar – and that bugs me. I then set out to perfect that nearly perfect recipe. After experimenting with several different coatings, I decided a simple glaze of brown sugar, maple syrup, and Dijon mustard made them absolutely irresistible. Maple syrup goes perfectly with the bacon and the Dijon mustard gives it a very subtle background note.

This recipe is not as bad as I make it out to be. After all, I only used 12 ounces of center-cut bacon instead of a full pound of the fattier stuff. Don’t listen!!! It's the Smokies talking! You can't trust them. They're EVIL! Immediately after baking and photographing these sinful things, I ate one or two, you know, just to make sure they turned out alright. Well, maybe it was three. OK, OK! It was FIVE! I couldn't stop so I had to throw them in the trash and sprinkle them with potting soil so I wouldn't be tempted to grab one out of the trash later on. They're EVIL, I tell you! When these were baking, I sat there looking at the stove like a hungry dog – eyes fixed on the oven door and ears perked up at attention.

You will absolutely HATE me if you try this recipe so I recommend that you leave this webpage as soon as possible. Now I need to go take an aspirin and cry myself to sleep. Wait. Before I do that, I wonder if I could brush off some of the potting soil on a couple of the… SEE!!! EVIL!!!

Enjoy – and happy resisting these lovely morsels!

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Bacon-Wrapped Li'l Smokies with Brown Sugar and Maple Glaze
(Printable Version)

1 lb Li'l Smokies
12 oz center-cut bacon

Glaze:
1/3 cup brown sugar
1/4 cup maple syrup ( the real stuff!)
1 TBSP Dijon mustard
Pinch of cayenne (optional)

I, personally, do not like to use toothpicks to keep the bacon attached to the smokies. If you prefer to use toothpicks, as many other similar recipes do, by all means do so.

Empty the Smokies onto some paper towels and blot them dry. Dry Smokies will allow the bacon to adhere better. Place the dried Smokies in a single layer (keeping them separated) onto a small cookie sheet. Place in the freezer for 45 minutes.

While the Smokies are in the freezer, cut the bacon into thirds. Separate each piece of bacon and place it on a large cookie sheet in a single layer. The well chilled Smokies and bacon will help to keep everything from getting too slippery when your wrap the Smokies later. Put the bacon in the fridge for at least 30 minutes.

When it is nearly time to take the Smokies out of the freezer, preheat the oven to 350F. Line a rimmed sheet pan with heavy-duty aluminum foil. Make the glaze by whisking together the brown sugar, maple syrup, mustard, and cayenne (if using). Whisk the mixture well to ensure that the larger pieces of brown sugar have broken up.

Wrap a piece of bacon around each Smokie, pressing firmly on the final edge of the bacon to better ensure it does not spring open during baking. Try not to stretch the bacon when wrapping the sausages. Place the bacon-wrapped Smokies onto the foil-lined sheet pan, seam-side down. Continue with the rest of the bacon and Smokies. Using a spoon, put a little bit of the thick glaze on top of each bacon-wrapped Smokie – trying to coat each one evenly. You should have just enough glaze to do the entire batch.

Bake the Smokies for about 35 minutes or until they are lightly brown on top. Immediately transfer the Smokies to a serving plate or a slow cooker set on low to keep warm. These a very addictive. I apologize in advance.