A Fav

This is the newest recipe posting at Ten Minutes to Digest. Seven Layer Cookie Bar. And while I've never made this particular recipe Danielle Bean has had a similiar one posted for quite some time, called Happy Cookie Bars, which I have made...repeatedly. These are absolutely delicious, not at all healthy, and very easy to make. Seriously good sweet treat here. And now, of course, I want to make my own...I'm just not certain I can justify that trip to the grocery store right before we move...too bad.

Maybe next week (at which point we'll be in our new place...crazy)!

Dinner Tonight

Homemade macaroni and cheese.

Possibly the ultimate comfort food.

What's your favorite?

A New Food Blog

I definitely need to get our list of links back up.

And I will someday soon.

I'm going to start with this new link. Hope you enjoy it. I haven't surfed through all the archives or anything but the few posts that I have read, I really liked.

Peach & Blueberry Cobbler Delight

This recipe is from Simply in Season originally, although I tweaked it a bit because I realized halfway through that I was out of milk. I've loved everything I've tried out of this cookbook so far, but I'm still getting used to how it's written! It makes sense the way the ingredients/directions are arranged, but I keep skipping steps for some reason - I guess because my eyes automatically fall on the ingredients first, and the directions later, like a traditional recipe, and I miss some of the directions. But I still love the book. Anyway, enough babbling. Here's the recipe! (traditionally formatted)

Peach & Blueberry Cobbler Delight (adapted from Simply in Season)

1/2 cup water
1/3 cup brown sugar
1 1/2 tbsp cornstarch

3 cups peaches (I used 3 very ripe peaches - I think next time I'd use 4)
1 1/2 cups blueberries (I put in about 2 handfuls)
1 1/2 tbsp lemon juice

1 cup flour
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup cold, unsalted butter
1/2 cup boiling water
cinnamon and sugar to sprinkle on top

Mix first three ingredients in a bowl. Add the fruit and stir to coat. Stick bowl in the microwave for about 1 1/2 - 2 minutes to warm it up and thicken it, stirring occasionally. Stir in lemon juice. Place in a 2-quart casserole dish.

Sift together flour, sugar, baking powder, salt in a bowl. Cut in butter like you're making a pie crust. When it's all crumbly, pour in the boiling water and stir until you've got a dough. Drop in spoonfuls over the fruit, then sprinkle the whole thing with cinnamon and sugar.

Bake for about 35-40 minutes or until bubbly and the crust is baked through (the recipe says 30 minutes, but my crust was still raw at this point...but you can adjust it according to your oven).

You can also use other fruit, like blackberries or raspberries. Served warm with a big scoop of vanilla ice cream, this is a really great summertime treat!

I Swear I've Been in the Kitchen!

The strawberry pie I've perfected this summer.



Summer Time Tortellini Salad



And our set table for our first dinner guests, which were my parents.

Baked Chimichangas

Growing up in New Mexico, I always loved to eat chimichangas. Traditionally they are deep fried, and while I do fry them occasionally, this baked version is obviously healthier. It is also easy for me to prep ahead of time and then leave it for my husband to pop in the oven for dinner while I am at work (which is what he will be doing tonight!)

Ingredients:

2 1/2 c cooked chicken breast
1 box Spanish Rice (I really like Rice - a - Roni)
1 - 14.5 oz can diced tomatoes
1- 4.5 oz can diced green chiles
Shredded cheese
1 pkg tortillas
1 can refried beans
Sour cream
1 fresh tomato, chopped
Salsa
Olive Oil

1. Cook rice according to directions on box. This will usually mean mixing in the can of tomatoes. This is also when I add the chile.
2. When rice is cooked, combine some of the rice, chicken, beans, cheese, and salsa. Warm a tortilla for 25 seconds in microwave. Spoon mixture into the middle of the tortilla. Fold sides and ends of tortilla, and roll it up. Place seam side down into a 13x9x2in baking dish coated with cooking spray. Then lightly brush chimichanga with olive oil.
3. Continue making the chimichangas until you have filled your baking dish, placing one chimichanga right next to the other.
4. Bake at 350 degrees for about a half hour or until heated through and golden brown.
5. Top the chimichanga with salsa, fresh tomatoes, cheese, and sour cream.

Note: You could actually use any kind of meat: ie. beef instead of chicken. You can also use any type of beans: ie. black or pinto instead of refried. The great thing about chimichangas is that you can fill them with anything you like. You can also top them with anything: tomatoes, onions, lettuce, sour cream, etc. Also, whenever I mix the meat, salsa, cheese, rice, and beans, I do not measure anything. I kind of add equal parts, taste, and see if it needs anymore of one ingredient or another.

Chocolate Chip Cookies

This isn't a recipe post but rather a reading recommendation. The chocolate-chip cookie is 80 years old, and the New York Times had a insightful article about what makes the ultimate chocolate chip cookie.

I thought you all would like it. My mouth was watering from beginning to end.

The Quest for the Perfect Chocolate Chip Cookie

Maybe we should all post our favorite cookie recipes and trade them around. I know my sister makes a mean chocolate chip - oatmeal cookie, so good it makes your knees buckle, but we've never been able to get the real recipe out of her. You would think being a Dominican would make her more honest, but not when it comes to sharing her secret recipe!

As for me, I usually use the recipe on the back of the Toll House morsels bag. Uninspiring and uncreative? Maybe. Tried and true? Definitely. But I think this article has given me the motivation to broaden my horizons. If nothing else, it's given me a great excuse to bake cookies.

What's your favorite chocolate chip cookie recipe?

Busy Bee

My sister is clamoring for recipe posts, as she knows that I have been spending plenty of time in the kitchen. But if I'm spending all my time in the kitchen, it's hard to find time to post. In fact, I had better find a new project to keep myself busy soon or our freezer will be stuffed full of baked goods that we don't need to eat!

Yesterday, I made pudding for Charles with rice milk. He did not like it. So my search for calcium-filled foods that this child will actually eat continues.

I also made lemon bread and raisin scones. Both of these recipes come from Better Homes and Gardens Cook Book. Every scone I've ever purchased as been very dense. But these came out very, very light. Maybe because I used rice milk instead of the whipping cream called for. In any case, the dough was extremely difficult to handle, but they baked up nicely. The lemon bread is delicious and refreshing. I was too lazy to unwrap it for the picture though.

Lemon Bread

1 3/4 c flour

3/4 c sugar

2 t bakin powder

1/4 t salt

1 beaten egg

1 c milk

1/4 c oil or melted butter

2 T lemon zest

1 T lemon juice

Optional:

1/2 c chopped nuts

2 T lemon juice

1 T sugar

1. Grease the bottom and 1/2 inch sides of an 8x4x2 inch loaf pan. In medium bowl stir together the flour, the 3/4 c sugar, baking powder and salt. Make a well in the center and set aside.

2. In another medium bowl, combine egg, milk, oil, zest, and 1 T lemon juice. Add egg mixture to flour mixture all at once. Stir until just moistened. Fold in nuts. Spoon batter into pan.

3. Bake at 350 for 50-55 minutes or until an inserted toothpick comes out clean. If desired, stir remaining lemon juice and sugar together and brush on top of loaf while still in pan. Cool in pan for 10 minutes. Cool completely on wire rack. Wrap and store overnight before serving (somehow I never complete this part...).

I don't have the inspiration right now to type up the scone recipe. Maybe later?

PEACH PIE!!

OK, I'm kinda cheating a little, by only providing a link, but it's been a LONG time since I posted, and I wanted to pop in and share a new favorite! Peach pie!!
Here's the recipe, at ehow.com.

The only thing I do differently is I line the bottom of the pie crust with dried apricots, to soak up some of the juice from the peaches and keep the bottom from being TOO soggy.

Just in case anyone was wondering what to make for a delicious Fourth of July dessert!!

(I'm also going to make an angel food cake to serve with blueberries, raspberries and whipped cream!)

More Veggies

This is kind of similar to Jill's post, but I'm so excited about it! I don't know how I've never cooked like this before. It's so easy, so healthy, and so tasty!

I'm making a variety of this dish for my grandparents on Thursday, so I wanted to try it out first, and it was a roaring success!

You'll see there are many seasoning varieties, and I want to try them all! I substituted all dry herbs for the fresh herbs called for - using a teaspoon instead of a tablespoon. I'll just give the recipe as it's written and you can play around with it as you like.

Roasted Summer Vegetables from Simply in Season (my favorite cookbook!)

8-10 cups fresh vegetables (options include: summer squash such as zucchini, onions, potatoes, tomatoes, green beans, red or green peppers, mild chili peppers, carrots, eggplants, mushrooms, sugar snap peas, or fennel) Cut into bite-size pieces for even cooking time (slice longer-cooking veggies smaller and thinner than fast cooking ones). Toss with one of the season options below. Then spread seasoned veggies in a thin layer on a baking sheet and bake in preheated oven at 425 degrees for about 20 minutes. Stir occasionally.

To use as main dish: Served over cooked penne pasta, wild rice, or couscous and top with freshly grated Parmesan cheese.
To use as salad: Cool veggies (or use leftovers) and 2 c diced tomatoes, 3 oz feta cheese and additional dressing as needed to lettuce.

Seasoning 1:
3 T fresh basil, chopped
2 T fresh cilantro, chopped
1 1/2 T fresh thyme, chopped
1 T olive oil
1/2 t salt
1/2 t pepper
1-4 garlic cloves, minced

Seasoning 2:
1 T olive oil
1 t chili powder
1/2 t salt
1/4 t dried thyme
1/8 t pepper

Seasoning 3:
3/4 c Italian or vinaigrette dressing

Seasoning 4: (good with onion, eggplant, zucchini, green pepper and tomatoes)
4 garlic cloves, minced
1/3 c olive oil
2 T each fresh thyme, oregano, basil, chopped
2 T balsamic vinegar
1T Dijon mustard
1/2 t salt
1/4 t pepper