Two of My Favorites from Janine

Tomato-Cucumber Salad

1 seedless cucumber, cliced
1/2 small onion, thingly sliced
2 cups small vine-ripe tomatoes, cut in quarters
Combine above and add:1/4 cupe olive oil & vinegar dressing (homemade or store bought is fine)
1/2 tsp. lemon zest
1 tbsp. lemon juice
salt & pepper to taste

Coconut Rice Pudding

2 14 oz. cans light unsweetened coconut milk
2/3 cup sugar
2/3 cup shredded coconut (unsweetened if you can find it; I've used sweetened before & is fine)
2/3 cup jasmine rice
3/4 tsp salt
1/2 vanilla bean or 2 tsp. vanilla extract

Combine coconut milke, sugar, shredded coconut, rice & salt in heavy saucepan. If using vanilla bean, cut in half lengthwise and scrape seeds from bean; add seeds& beanto saucepan.
Bring misture to a simmer & simmer of medium heat, stirring occasionally. Adjust heat so that mixture is barely simmering; cover and partially cook until liquid is slightly translucent and pudding is thickened to consistency of loose oatmeal, stirring and scarping bottom and sides of pan frequently, about 45 minutes. Remove bean if using, or stir in vanilla extract. Can be made 6 hours ahead, cover and chill if serving later, rewarm in micro until just heat through before serving. Great w/ fruit on top! (We sliced up fresh Mango and it was so so so good).

Pork Tenderloin Surpise Packages

I first had these at a church function and felt so guilty because I was eating them at the end of my cleanse. Hardly any fat or calories for 10 days and then bacon wrapped pork. I later made them for the Fourth of July barbecue. Without all that deprivation 10 days beforehand, they were still delicious.

2 slices of bacon
1 slice of pork tenderloin
1 slice of onion
1 slice of tomato
1 slice of green pepper (I used red)

Cross 2 slices of bacon and place pork tenderloin where bacon crosses. Season with salt and pepper. Place onion on top, then tomato and green pepper. Bring slices up around stack and secure with a toothpick. Place on grill and cook for 45 to 60 minutes. Before serving, place a slice of cheese on top and heat to melt (the lady that made them for us used processed cheese. I didn't used any).

The heat has to be indirect because it cooks for so long so we put them around the edge of the Weber grill. Karl put them on their sides for part of the time. To make super sure that these were cooked thoroughly, I wrapped them in foil and put them back on for an extra 10 minutes.

Toffee Apple Dip

Or Bacon Grease is what my friend Sue and I call it. Because it really looks like it.

This is another from the Favorites cookbook. I guess that is why it is called "Favorites." Everyone seems to want these recipes.

1 8 oz block cream cheese (I use the 1/3 less fat one and it works great, the sugar and toffee make up for it)
1/4 c. white sugar
1/2 c. brown sugar
1/2 t. vanilla

Mix well until smooth. I use my food processor because it is easy. A mixer or a spoon works too.
Then stir in:

1/2 bag Heath or Skor chips (found in the baking isle. I like the ones with chocolate and if I can't find them I add some mini chocolate chips)

Serve with apple slices (as we found out at Kristi's house, it is also good on pretzels. It is also good with a bunch of other fruits, too)

I am blogging this with a broken computer (I named him Stupid). The screen is mega dark but I can kind of see it if I get really close. Like how close Karl gets when he doesn't have his glasses on. I started texting Kristi the recipe but it was taking too long. Using Stupid was faster.

Rickshaw

Rickshaw 460 N Washington Ave., Ketchum

To start off our eating fest... Rickshaw! For some reason, either it wasn't here last time we came or we just didn't notice it, we didn't know this place was here.

I. Loved. It.

The idea of this place is that your order a bunch of dishes and try them all, tapas style. It is a very me way to eat. We ordered 4 dishes, the Green Papaya Salad, the Floating Market Soup, Pearl Balls, and Chiang Mai Noodles. The ambiance is hip-ish and full of sun-kissed athletic Sun Valley type people... and us.

I could eat the crunchy Green Papaya Salad and the comforting Chiang Mai noodles all day, they were that good. We wanted to try more dishes but there were only two of us.

*****This is a 5 timer, or at least an every time I come up here timer.

Chicago Chocolate Cinnamon Cake

Okay, the following three recipes can be found in the Ivory Favorites Cookbook that you can buy from the Make A Wish Foundation. So, if you have the cookbook (because so many Utah cooks do) you have the recipes. I have made them so many times, though, that you might be interested in my notes.

I first had this cake in, you guessed it, Chicago. Grace was in my ward back there but I don't know who she got the recipe from. Jenn, one of my favorite people in the whole world, used to make this cake for me. Now, no one makes it for me (although Karl did make it once) so I have to make it myself and it always brings back great, fun, crazy memories of being with Jenn in Chicago. Those that know Jenn, know what I mean. So, now that I am in Salt Lake, I figure if I get the recipe out there, the chances of someone making it for me are greater.

Chocolate Cinnamon Cake

2 C. flour
2 C. sugar
1 C. butter
¼ C. cocoa
1 C. water
½ C. buttermilk (or Jenn's trick: 1/2 T. vinegar plus 1/2 C. milk or I use powdered buttermilk)
1 t. baking soda
1 t cinnamon
1 t salt
1 t vanilla
2 eggs

Mix all dry ingredients in a bowl. Boil butter cocoa and water. Pour over dry ingredients. Mix in buttermilk. Cool. Add eggs and vanilla. Pour into a greased 9 x 13 or bundt pan. Bake at 350 for 30-35 min.

Frosting

½ cup butter
¼ C Cocoa
6 T. milk
1 t. vanilla
3 ¾ C powdered sugar
Using the same pot you used for the batter (to save labor and for no other reason), boil first three ingredients. Take off heat stir in vanilla & powdered sugar. I dump it all back into my mixer because it is hard to get it smooth otherwise.

Jenn bought me a mini bundt cake pan (see what a great friend she is?) just so I can make this cake for myself. The little cakes turn out so cute and are the perfect size to give away. This cake is so rich it is perfect served with a scoop or two of vanilla ice cream.

Marinated Pork Tenderloin

Marinated Pork Tenderloin

A few years ago my family went camping up in the Uintas. We got up there really late and it took a while to get set up and dinner started. My mom brought up the marinated pork tenderloin. By the time they were cooked we were all starving and they tasted so so so good. So, I wasn't sure if it was hunger that made it so good or if the stuff was really that great. Since then we have had it at several barbecues and even when we are not famished, the stuff still tastes great. This even won us some tickets to the movies (popcorn and drinks included) when we took it to the barbecue contest at Karl's work picnic.

I only make half the marinade and it makes plenty. I put it in Ziploc bag and put the whole thing in a bowl in fridge over night.

2-3 pork tenderloins sliced into 1 inch pieces

Marinade:
1 ½ c vegetable oil
¾ c. soy sauce
¼ Worcestershire sauce
2 T. Dijon mustard (Favorites uses dry)
1 T. pepper
½ c red wine vinegar
1 ½ T. dry parsley
1/3 c. lemon juice
2 cloves garlic, minced

8 oz. sliced fresh mushrooms

Blend the above marinade ingredients in blender. Pour over tenderloins and marinate for 3 to 4 hours. Grill pork on the barbecue at medium heat for about 20 minutes, turning and basting occasionally. Add mushrooms to remaining marinade and heat. Slice tenderloins and pour marinade over top to serve.

*Note: Like lots of the stuff I make, this one is in the Favorites cookbook but I got the recipe from my mom who got it from someone else, who... well, probably got it from this cookbook.

Mexican Chicken Corn Chowder

When I had Eva we were living in Chicago. Our friends, the Olsen's, brought us this soup after we had her and I have been in love with it ever since. This is a good one for crowds and taking meals to people because it seems to be a pretty tame, universally liked soup. I have tweaked it a little bit from the original recipe so here is my version:

Mexican Chicken Corn Chowder

2-3 chicken breast halves (or use rotiserrie chicken)
½ c. chopped onions
1-2 cloves minced garlic
Chicken boullion (enough cubes or powder for 4 cups liquid)
2 c. hot water
½ to 1 t. ground cumin
2 c. half and half
2 c. shredded sharp cheddar cheese
1 (14 oz) can cream style corn
2 cups frozen corn
1 (4 oz) can diced green chilies, undrained
¼ t. Tabasco sauce
1 med. Tomato, chopped

Cook the chicken your favorite way. Mine is to brown both sides on high and then add about 1/2 c. water, put the lid on, turn the heat to med or med low and then let it cook until the water is gone. Remove from pan and shred.

Add onions and garlic and saute until onions are transluscent. Add shredded chicken, water, bullion, and cumin, stir until dissolved. Reduce heat, cover, and simmer for 5 minutes. Add half and half, cheese, cream-style corn, corn, chilies, and Tabasco sauce. Cook and stir over low heat until the cheese is melted. Stir in chopped tomato.

Garnish with any of the following: cilantro, fresh lime wedges, olives, salsa, more cheese, and crushed chips.

This recipe is very flexible. I have added chopped carrots and celery to make it more “healthy.” The ingredients don’t have to be exact and it always seems to turn out. I have also cooked the chicken breast in the crock pot and then shredded it ahead of time.

A New Topic

Okay, I will be the first to admitit , I am obsessed with food. We all sat down for dinner a couple of weeks ago and (no lie) Samuel says, "I am going to get my camera and take a picture of my food like Mommy does." and then he took off.

Sometimes good food equals a good day. So, today, according to my food, it was a good day. This is a good place to get meal ideas because I know, for me, they are sometimes the hardest thing to come up with.

Met Karl for lunch with the kids and the we went to Settebello Pizzaria

~Caprese Salad

~Focaccia

~the Quattro Stagioni pizza (It is so me, one pizza, four sections, one topping on each section, to make it even more me I added artichoke hearts to the whole thing)

~Stracciatella Gelato

Wednesdays we have a "playdate" with my friend Mo and her daughter Sara. We alternate houses and tonight was my night to cook.

~Southwest Quinoa Chopped Salad with Chicken and Creamy Salsa Dressing

~French Dip light wheat french bread

~Corn on the cob

~Watermelon slices

~Brownies (thanks Mo!)

Oh, and for a late night snack... Boulder Canyon Parmesan and Garlic Potato Chips (these things are worth the calories)

Aaah, what a good day.

Light Wheat French Bread

I wanted to have French Dip for dinner. Didn't have French Bread. Just got back from the store. I hate it when I do that. My choices? Load the kids up (this alone takes more energy than baking bread), drive to the store, use my gas, and go get some bread or try making some. With the help of my bread maker (I haven't used that thing in at least a year. Another great reason why I don't declutter and get rid of stuff that I haven't used in the last year.) for the mixing and kneading I ended up with some pretty decent bread. Finally, a bread making victory (it has been a while since I have had one)!

Light Wheat French Bread

1/3 c.warm water
3 t. Saf-Instant Yeast
1 t. sugar

I just learned this trick in a cinnamon rolls class last night and am so glad!… mix these together and set aside. This is a safe way to make sure your yeast is alive and kickin’. After a few minutes if it all foamy bubbly then it means it is working. I tried this two different ways and this is the way that worked.

Add these to the bread maker in order:

1 c. warm water
½ T. oil
1 T + 1 t sugar
2 t. salt
2 c. all purpose white flour
2 c. whole wheat flour (I just couldn't resist. And since I am such a nerd and add whole wheat the following two things are necessary…)
1 T. Dough Enhancer
3 T. Vital Wheat Gluten

Then add the bubbly foamy yeast concoction on top.

Set the breadmaker to the “dough” setting. When it is done, pull the dough out. Divide it in two. Place on a lightly floured surface (I used a pastry mat to keep my counters clean… or my dough clean?). Roll into a long oval-with-straight-sides shape about 15 by 8 inches long. Start with the longest side and roll up tightly, pressing the seams to seal and tapering each end.

Place the loaves side by side on a greased baking sheet, cover with plastic wrap that has been sprayed with cooking spray. Let rise in a warm place (my back porch in July) 1 hour or until double.

Cut several diagonal slashes across the top of the loaf. Bake at 400° for 15-20 min.