swiss chard

my friend had recently grown swiss chard in her garden. she ended up not liking how it tasted. she thought it was bitter and too tough. subsequently, i decided not to grow it in my garden this year upon her recommendation.

i don't recall ever having tasted swiss chard, especially fresh from the garden. truly, i didn't even know what to do with it.

that is until i was visiting another friend. they had a long row of swiss chard growing in their garden. i asked what they did with it. they told me they loved it sautéed with a little bit of olive oil and garlic. they sent me home with a big bag to try and i got right to work.

truth be told, i was happy no one was home, and i didn't have to share it. it was so good. i mean. really. really. good. unfortunately the big bag that they gave me was only enough to feed myself. really. not because i'm a piggy. well, maybe some of that. mainly because like all leafy greens, it wilts down to almost nothing. my advice to you is to track down someone with swiss chard growing in their garden. gather a huge bag. and try this for yourself.

here's how i did it.

sautéed swiss chard

2 tbl olive oil

2 tbl butter

1 clove garlic, minced

1/2 red onion, chopped

1/2 c balsamic vinegar

swiss chard

parmesan cheese, fresh grated

1/2 lemon, juiced

heat a large skillet. melt the olive oil and butter together over medium heat. add the onions and garlic until translucent. add the vinegar and let it reduce about 3 minutes. chop the swiss chard into 2 inch pieces. take the large stems from the bottom and add to the pan to sauté about five minutes. add the remaining swiss chard and heat it through. remove it from the pan and squeeze the lemon juice. grate fresh parmesan cheese over the top. isn't it beautiful?

teriyaki chicken burgers

i love the how food tastes on the grill. my hubby's mastered the "art" of grilling. and so it just seems natural that we would spend our summer evenings enjoying food and family on our deck. with our grill.

here's a great recipe that will have everyone asking for seconds. and thirds. years ago there was a restaurant that i went to with my family. they had a teriyaki chicken sandwich with ham on top. it was my most favorite to order. the chicken was always so juicy. the sauce wasn't too sweet. the ham gave it a little salty pep. and the pineapple on the very top...i mean who can go wrong with pineapple on top? i'm not sure if this restaurant still serves their teriyaki chicken burger (they probably do because it's so yummy) but it sure is fun to recreate it at home. here's how i do it.

teriyaki chicken burgers

4 chicken breasts sliced in half

(i swear chicken breast are huge these days)

8 rings of pineapple, reserve juice from can

*1 cup + 1/2 cup teriyaki sauce of choice

8 buns

8 slices swiss cheese

8 slices deli shaved ham, or more if you'd like

mayo

*recipe for homemade teriyaki sauce

1 1/4 cup water

3 tbl soy sauce

1 tbl sugar

1 tsp ginger

1/2 tsp garlic

4 tsp corn starch

4 tsp cold water

in a small saucepan bring the water, soy sauce, sugar, ginger and garlic to a boil. mix the cornstarch and cold water together. add to the sauce mixture. the liquid will start to thicken. reduce to simmer for 5 minutes. allow to cool before adding to chicken for marinade.

marinate chicken in 1 cup teriyaki sauce, plus the juice from the pineapple for 2 hours (or longer) in the refrigerator.

heat your grill. cook chicken and pineapple on grill brushing with 1/2 cup teriyaki sauce until done. add 1 slice ham and 1 slice cheese to the top of each chicken and let the cheese melt.

to assemble the sandwich, spread mayo on each side of the bun. put the grilled chicken on the bottom. next add the pineapple ring. top with the bun. delish!

mix it up monday

i was in the middle of making a roast for sunday dinner. as i was gathering my final seasonings, i realized i didn't have onion soup mix. major catastrophe! how on earth was i to make a traditional roast without the onion soup mix? my mom always sprinkled a packet of mix over the top of her roast...and well, i've just done it the same way for all of my married existence. i'm sure the roast would be just fine with a few other substitutes. but for some reason, the lack of that little packet was enough to throw me into a tizzy! i think it's the only time i ever use a little lipton packet. what was i to do? the roast was in the pan. onions. carrots. potatoes. celery. all nestled around the sides. waiting for their little packet of goodness to shower down on them. i'm sure a little bullion and onion would do the trick. but in my ocd-ness-craze i felt compelled to duplicate. i went in search of a mix on the world wide web. i found a few different versions and this is finally what i came up with. catastrophe adverted! who knew onion soup could be so powerful? i have since used it in a few other recipes. it's a keeper.

onion soup mix

1 cup dry minced onions

1/4 cup onion powder

1/4 cup dried parsley

1 cup beef bouillon granules

2 tbl onion salt

1 tsp pepper

1/4 cup dry brown gravy mix

combine all ingredients together. 1/4 cup equals one packet onion soup mix.

fish tacos

my husband took three of our four girls camping up in west yellowstone over the weekend. they had a fabulous time. my oldest was able to go out on a little boat and fish one morning. she caught four lake trout. she had so much fun! of course she had to bring them home and immediately cook them up.

not that i mind. we're a fish eating family.

some of my favorite memories throughout my life are fishing with my own dad and younger brother. so when i get a chance to cook trout, i love it. isn't that what cooking is about anyway? creating a feeling of love, woven together by memories and flavors. mmmmmmm.

well, they were pretty big fish. we gobbled them up for dinner, but still had plenty leftover. it should come as no surprise that i love leftovers. it's such a creative challenge to me to see how i can recreate food.

this was a good one!

fish tacos

1 lb fish

(you can use left overs, canned, or fresh - if you use fresh,

just sauté it in a skillet with a little butter,

s&p, and lime or lemon juice until it's flakey)

2 cups coleslaw mix (or sliced cabbage)

1 cup sour cream

1/4 cup salsa verde

1/4 red onion, chopped

1/4 cup cilantro, chopped

juice of 1 lime (you can use more if you like)

tortillas (corn or white, whatever your preference)

in a small bowl mix together the sour cream, salsa verde, onion, cilantro and lime juice to make a sauce. set aside. flake fish and remove all bones.

assemble: warm tortillas over stove or in microwave. take a tortilla and spread approximately 1 tbl of the sauce over it. place flaked fish on tortilla and top with coleslaw mix.

fun friday

ahhh...summertime. lemonade stands. swimming pools. and sleepovers. this is actually one of the very few times my little ones are allowed to have sleepovers. and it's only with cousins, at that. i had my niece staying over for a few days. one more little girl in the house makes a total of five...all under the age of seven. drama! but oh. so. fun. lot's of laughter filled these four walls.

well i thought i'd try a little something new to keep them busy for a bit. it was an absolute hit.

homemade lipgloss. it's what little girls dreams are made of. cotton candy. unicorns. and lipgloss.

all pantry staples here. it's easy. it's not too messy. and it only last a couple of days, so just about the time you're ready to throw it away, you actually have an excuse!

all you need is: shortening, honey, kool-aid...that's it!

homemade lipgloss

1 tbl vegetable shortening

1 tsp honey

1/4 tsp powdered drink mix brand and flavor of choice

1/2 c hot water

container to store finished lipgloss in (we just used zipper baggies)

place shortening and honey in a cup and mix together until smooth.

mix the drink mix into hot water.

when the shortening and honey is well combined, add drops of the drink mix until you reach your desired color and flavor. if you add too much, it will not be absorbed and you can just pour it right off.

(i'm not sure if she liked wearing it or eating it more)

transfer to storage container and keep in refrigerator for about a week.

it really is a fun little project. i even tried some on and it's actually a pretty great lip moisturizer...it tastes good too!

going bananas!

this is how i've been feeling lately. like i'm going bananas. i'm not sure what brings this on. maybe that it's hot outside and so the kiddos want to stay inside...all day. maybe it's because our days are completely jam packed with activities i don't have time to think. maybe it's because i'm so busy playing with my little ones that the necessary duties of a homemaker are literally put on the back burner...and waiting...for me. my house is dirty, but my kids are happy. so maybe not!

maybe it's because my bananas are turning into little black bundles of blob, after just purchasing them from the grocer.

the only good thing about the later scenerio is that we have to use them. and use them quickly. so my strategy is this. to try at least one new recipe using these blemished beauties. and then resort to a favorite.

so maybe next time you're going bananas...you can resort to one of these.

new

banana bars

(allrecipes.com)

1/2 cup butter, softened
1 1/2 cups white sugar
2 eggs (2 tbl powdered eggs, 1/4 c h20)
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe bananas
1 (16 ounce) container buttercream frosting

grease a 10x15 inch jellyroll pan. in a large bowl, cream together the butter and sugar. beat in the eggs, one at a time, then stir in the sour cream and vanilla. combine the flour, baking soda and salt; stir into the batter. finally, mix in the mashed banana. Spread evenly into the prepared pan. bake for 20 to 25 minutes at 350 degreese, until a toothpick inserted into the center comes out clean. cool completely before frosting. yummmmmm!

favorite

banana split bread

(taken years ago from taste of home)

1/2 cup butter or margarine, softened
1 cup sugar
1 egg (1 tbl powdered egg, 2 tbl h2o)
1 cup mashed ripe bananas
3 tablespoons milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup semisweet chocolate chips
1/2 cup chopped almonds

*i also put 1 cup freeze dried strawberries (because i have them in my pantry). you could add marachino cherries if you'd like. they'd be super yummy!

in a mixing bowl, cream butter and sugar. beat in egg. add in the bananas and milk. Combine the flour, baking powder and baking soda; add to creamed mixture. fold in chocolate chips and pecans. pour into a greased loaf pan. bake at 350 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean. cool for 10 minutes and remove from pan.

corny. i know.

i've heard this referred to as texas caviar. also corn salsa.

what ever you call it, it's delicious.

what happens is you start eating it. you take one scoop and then another. and then before you even realize it, the bowl is empty. ok, maybe that's what happens when i eat it. you may have more self restraint.

just dig in.

corn and bean salsa

2 cups corn (if using canned corn, drained)

1 can black beans, drained

1 can diced tomatoes

5 green onions, sliced

1 avacado, sliced

1/2 c cilantro, chopped

1/2 red onion, chopped

1/4 c green chile sauce

1 clove garlic, minced

1/4 c lime juice

2 tbl olive oil

add all ingredients to mixing bowl. mix together. chill. serve with tortilla chips.

mix it up monday

about this time last year i taught a cake class to a group of lovely ladies. it was not a cake decorating class. (although i've done my share of those) it was a "perfect cake for any occasion" class. the basis of the class was to teach the ladies how to take a simple, ordinary cake, and make it extraordinary. you know. one that will really "wow" the crowd.

first: you need to start off with a bunt pan. if you don't have a bunt pan, run on out and get one. they are an inexpensive investment that will continually reward you. everything just looks more "gourmet" in a bunt pan.

second: stock your pantry with cake mixes. lots and lots of cake mixes. dark chocolate. butter. white. lemon. spice. the appropriate time to do this is when they are on sale. whenever i can buy them for around .50 each is the time i stock up. (the last time i did this i spent $20 on cake mixes; the man behind me at the checkout asked if he could come to my house for dessert!)

third: make a master list of your favorite candies, cookies, and flavors. some of mine are rocky road. smores. cinnamon bun. key lime pie. butterfinger. oatmeal raisin. pina colada. banana cream. pumpkin.

think of what you can add to the cake to have the final product resemble your selection. take for instance the rocky road. chocolate cake mix. marshmallows. almonds. chocolate chips.

bake your cake according to package directions. remove it from the oven and allow to cool. then make a ganach for the top. pour the ganache over the top and then add the marshmallows, nuts, and chocolate to the top. viola...a rocky road show stopping cake!

my husbands favorite dessert is a key lime pie. i decided to recreate it...show stopping, bunt cake style. i used a white cake mix. added lime gelatin and lime juice to the batter. for the top i made a glaze out of sweetened condensed milk, powderd sugar and lime juice. i garnished it off with toasted coconut and lime wedges. it was awesome!

let your imagination take over. add jello's, puddings, juices and jellies to the cake mix. use different frostings and glazes to the top. crushed up candies and slices of fruit make amazing garnishes as well.

this is what i did for the 4th of july. white cake mix. white chocolate instant pudding. whipping cream. strawberries and blueberries.

now, here's where the mix (of mix it up monday) comes in. if by some chance, you find your pantry void of a cakemix...use this incredible mix. it's quick, easy, and best of all, you control the ingredients.

homemade cake mix

adapted from allrecipes

2 1/3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 1/2 cups white sugar
1/2 cup shortening
2 eggs
1 cup milk
1 teaspoon vanilla extract

For a Yellow Cake: Sift together flour, baking powder, salt, and sugar. Cut in shortening until fine crumbs are formed. Add eggs, milk, and vanilla. Beat at low speed for 1 minute, then high for 2 minutes, scraping the bowl frequently.

Pour batter into greased (always use lots of cooking spray) bunt pan. Bake in preheated 350 degree F oven (175 degrees C) for 35 to 40 minutes.

Variation for a White Cake: Prepare as for the basic cake except use 3 egg whites for the 2 whole eggs. Whites may be beaten separately and added for a lighter cake.

Variation for a Chocolate Cake: Add 1/4 cup cocoa powder to the basic cake mix prior to adding the milk.

Variation for a Spice Cake: Add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice to the basic cake mix.

i scream. you scream.

we all scream for ice cream!!!

happy 4th of july weekend. just in time for the celebratory fireworks, bbq's, and picnics, here's a little something to help cool things down.

for father's day, the little ones wanted to buy their daddy an ice cream maker. no joke. it was all their idea. they're smart that way. i think they figured if there was an ice cream maker in the home, there would be an endless supply of ice cream. (they truly must take after me!!!)

so each of the girls picked an ingredient to mix into the finished product, and presented it as their gift for fathers day. one gave sprinkles. another gave oreo cookies. another gave strawberries. and the last gave chocolate syrup. then they all gave daddy the brand new, turbo powered, automatic, bright blue, marked down bottom of the barrel clearance priced ice cream maker. (who knew that when going to purchase an ice cream maker in june, there would be none. turns out the summer season is over and they are stocking shelves for school supplies???) what fun!

upon purchasing the ice cream maker, i immediately knew i had to track down the worlds best ice cream recipe. fortunately i knew right where to go. my girlfriend's husband makes the most delicious, creamy, silky smooth ice cream. all it took was a quick phone call. a few e-mails back and forth. and a well wished blessing for success.

well, the ice cream gods were with us, because we ended up with a little piece of heaven. with sprinkles on top.

darv's homemade ice cream

4 eggs

2 1/2 c sugar

2 tbl vanilla extract

1/2 tsp salt

1/2 tsp almond extract

4 c heavy whipping cream

4 c whole milk

beat eggs in mixing bowl for 3 minutes, until frothy. to the eggs add sugar 1/2 cup sugar at a time and continue mixing for additional 2 minutes. add the remaining ingredients and mix well. this is the ice cream base. follow the instructions on your ice cream maker for freezing the ice cream. ours took about 45 minutes to reach a really nice, firmer than "soft serve" stage.

fun friday fireworks

here's a "safe" fire-cracker for the kids this fourth of july!

a girlfriend of mine had my brood over to her home today to make these fun fire works.

what a great activity. it's so festive too!

what you'll need:

empty toilet roll

tissue paper

small wrapped candy pieces

red licorice

curling ribbon

1: place the toilet roll in the center of a sheet of tissue paper.

2: fill the roll with candy.

3: insert licorice into the center of candy, so that the top sticks out about 3 inches.

4: pull the tissue paper up around the sides of the toilet roll.

5: tie it off at the top with the curling ribbon.

6: cut down the excess tissue paper.

7: curl the ribbon.

easy...peasy!!!

chicken sesame salad

yum.

i could stop there.

it's that good.

in fact, the morning after making this, my five year old said to me "mommy, i really liked the dinner last night". that just about warms your heart, doesn't it! well, that's the only thing it's going to warm, because on these hot summer days, it's nice to have something cool in the kitchen for dinner.

this salad is just the thing. i must really be into "left overs" because this is just another way to reinvent your previous meal. in fact, i need to stop saying "left overs". it has this sort of bad connotation that goes with it. and this recipe has nothing bad about it. it's delicious. in fact it's so good, it's enough to make your children rave about it at breakfast the next morning.

here's the deal. i halfed the recipe below and it was pleanty for my family.

chicken sesame salad

1 (16 ounce) package bow tie pasta, cooked and drained

¼ cup sesame seeds

½ cup vegetable oil

1/3 cup rice vinegar

1/3 cup soy sauce

1 teaspoon sesame oil

3 tablespoons sugar

½ teaspoon ground ginger

¼ teaspoon black pepper

3 cups cooked chicken, shredded or cut into small chunks

1/3 cup cilantro, chopped

1/3 cup green onions, sliced

Heat a skillet over medium high heat. Add sesame seeds and cook while stirring until they are lightly browned. Remove from heat and set aside. Bring a large pot of water to a boil and cook according to package direction. Drain pasta and cool.



Transfer to a large serving bowl. In a jar with a tight fitting lid combine vegetable oil, rice vinegar, soy sauce, sesame oil, sugar, ginger, black pepper and sesame seeds. Shake well. Pour the dressing over the noodles. Add chicken and mix well. Add green onions and cilantro and serve.