My Superbowl Menu 2013

Super bowl is a perfect time for me to try new snack recipes. Below, you will find what I’m making for the big game tomorrow. My goal, is to make things that are actually GOOD for you, without the extra calories of the normal tailgating/Superbowlparty fare. I’m trying to clean up my eating, and carbs and white sugar, for the most part, are my new enenmy. Having health problems have forced me to change my thinking…and I’m actually starting to enjoy how I feel because of it. My problem however is my crazy Italian family, who view good party food as “the more fattening and decadent…the better”! Hopefully I can slip this food under their noses and into their belly before they realize it won’t shut down any arteries.

Note: Any of the dips requiring chips or crackers…I’m using gluten free chips and crackers…there are some great ones out there!

Enjoy your day tomorrow…and eat responsibly. LOL. xoxo

 

Parmesean Kale Chips

Baked Parmesan Kale Chips
Skinnytaste.com
Servings: 6 • Serving Size: 1/6th • Old Points: 1 pt • Points+: 1 pt
Calories: 50.2 • Fat: 2.8 g • Protein: 3.6 g • Carb: 3.4 g • Fiber: 1.1 g • Sugar: 0.7 g
Sodium: 126 mg (without salt)

Ingredients:

1 bunch kale (12 oz after removed from stems)
1 tsp olive oil (spray)
a sprinkle of sea salt or kosher
1/2 cup shredded Parmesan cheese

Directions:

Preheat oven to 350°F. Lightly spray two large baking sheets with oil.

Wash and thoroughly dry kale. Remove the leaves from the thick stems and tear into bite sized pieces.

Place on baking sheets, spray with olive oil and sprinkle with salt.

Bake about 10-12 minutes, turning and moving them around as they shrink to make sure they evenly crisp up.

Top with shredded parmesan cheese, keeping a close eye on them, bake an additional 5 to 6 minutes until the edges are crisp but not burnt. Time will vary depending on your oven.

 

5 Layer Greek Dip

First…make the hummous…so easy! Recipe below.

5 Layer Greek Dip

1. Finely chop olive, bell pepper, cucumber, and dill.

2. Spread hummus about 1-2 inches thick in the bottom of a wide serving dish.

3. Sprinkle the vegetables evenly over the hummus.

4. Crumble feta cheese on top.

5. Sprinkle bits of dill and serve with warm pita slices. Enjoy!

Easy Hummus

-Two 15 oz. cans of chickpeas/garbanzo beans

-1/3 cup of liquid from the can of chickpeas

-2 cloves of garlic finely minced or 1/2 teaspoon of garlic powder

-Juice from 1/2 lemon

-3 tablespoons of olive or grapeseed oil

-2 tablespoons of tahini (sesame seed paste)

-1 teaspoon of salt

Directions: Mix all the ingredients in a food processor until the consistency is smooth. Yes, it’s that easy.

 

Mozzarella and Roasted Pepper Bites

makes about 20 pieces

for a printer friendly recipe click here

Ingredients:
■2 bell peppers, one yellow and one red
■1 tub fresh mozzarella, preferably the cherry sized
■olive oil
■salt and pepper and/or seasoning that you like (I like Montreal Steak Seasoning for this)
■3-4 fresh basil leaves

Instructions:

Set oven to broil. Line a baking sheet with foil. Place the whole peppers on the foil and place under broiler. When the tops of the peppers have turned black, take tongs and rotate peppers. Keep turning peppers until the skin is completely charred. Place peppers in a brown paper lunch sack or in a large zip lock bag. Close. Let steam for 10 minutes. Remove peppers to a cutting board and let cool.

 

Pressure Cooker Chili

I have a pressure cooker, but I’ve never used it. Excited to try this…(Recipe by Alton Brown on Food Network)

Ingredients
3 pounds stew meat (beef, pork, and/or lamb)
2 teaspoons peanut oil
1 1/2 teaspoons kosher salt
1 (12-ounce) bottle of beer, preferably a medium ale
1 (16-ounce) container salsa
30 tortilla chips
2 chipotle peppers canned in adobo sauce, chopped
1 tablespoon adobo sauce (from the chipotle peppers in adobo)
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin

Directions

Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.

Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl.

Once all of the meat is browned, add the beer to the cooker to deglaze the pot.

Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place according to the manufacturer’s instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Serve immediately.

 

Crispy Cucumber Salsa

Crisp Cucumber Salsa
Yield 2-1/2 cups

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips

In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.

1/4 cup (w/out chips) equals 16 calories
Recipe from Simple and Delicious magazine

 

Buffalo Chicken Lettuce Wraps

Ingredients

Spicy Salsa:

• 2 green onions, chopped
• 1/4 cup sweet marinated peppers, chopped (recommended: Peppadew)
• 1 tomato, diced
• 1/4 cup pickled jalapenos, chopped
• 2 tablespoons olive oil
• Salt and freshly ground black pepper

Blue Cheese Sauce:

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1 cup blue cheese
• 2 lemons, juiced
• 1 lemon, zested
• 1 lime, zested
• 1 tablespoon chopped garlic
• Salt and freshly ground black pepper
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh parsley

Buffalo Chicken:

• 1/4 cup mild hot sauce
• 1 pound boneless, skinless chicken breasts, cut into 1-inch strips
• 1 cup flour
• 1 tablespoon salt
• 1 tablespoon paprika
• 1 tablespoon pepper
• Olive oil, for frying
• 16 Bibb lettuce leaves, washed, dried, and separated

Directions

For the salsa: Combine all ingredients in a medium bowl. Allow to marinate.

For the blue cheese sauce: In a small bowl, combine the mayonnaise, sour cream, blue cheese, lemon juice, lemon zest, lime juice, garlic, and salt and pepper, to taste. Mix in the cilantro, chives, and parsley.

For the chicken: Place the hot sauce into a bowl. Dredge the chicken with the hot sauce. In a casserole dish, mix together the flour, salt, paprika, and pepper. Dredge the chicken in the flour mixture. Shake off any excess flour.

In a large skillet over medium-high heat, add olive oil to about 1/4-inch up the sides of the skillet. When the oil is hot (it will bubble around the handle of a wooden spoon), add the chicken to the skillet. After 4 minutes, turn the chicken over and cook until the chicken is browned and cooked through, about 4 more minutes.

Place the lettuce leaves on a platter and spoon the chicken into the lettuce. Top the chicken with 1 tablespoon of the blue cheese sauce and salsa. Serve immediately.

 

Buffalo Chicken Lettuce Wraps

Recipe courtesy Aaron McCargo Jr.

Prep Time:

20 min

Inactive Prep Time:

—

Cook Time:

8 min

Level:

Easy

Serves:

16 lettuce cups

Ingredients

Spicy Salsa:

• 2 green onions, chopped
• 1/4 cup sweet marinated peppers, chopped (recommended: Peppadew)
• 1 tomato, diced
• 1/4 cup pickled jalapenos, chopped
• 2 tablespoons olive oil
• Salt and freshly ground black pepper

Blue Cheese Sauce:

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1 cup blue cheese
• 2 lemons, juiced
• 1 lemon, zested
• 1 lime, zested
• 1 tablespoon chopped garlic
• Salt and freshly ground black pepper
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh parsley

Buffalo Chicken:

• 1/4 cup mild hot sauce
• 1 pound boneless, skinless chicken breasts, cut into 1-inch strips
• 1 cup flour
• 1 tablespoon salt
• 1 tablespoon paprika
• 1 tablespoon pepper
• Olive oil, for frying
• 16 Bibb lettuce leaves, washed, dried, and separated

Directions

For the salsa: Combine all ingredients in a medium bowl. Allow to marinate.

For the blue cheese sauce: In a small bowl, combine the mayonnaise, sour cream, blue cheese, lemon juice, lemon zest, lime juice, garlic, and salt and pepper, to taste. Mix in the cilantro, chives, and parsley.

For the chicken: Place the hot sauce into a bowl. Dredge the chicken with the hot sauce. In a casserole dish, mix together the flour, salt, paprika, and pepper. Dredge the chicken in the flour mixture. Shake off any excess flour.

In a large skillet over medium-high heat, add olive oil to about 1/4-inch up the sides of the skillet. When the oil is hot (it will bubble around the handle of a wooden spoon), add the chicken to the skillet. After 4 minutes, turn the chicken over and cook until the chicken is browned and cooked through, about 4 more minutes.

Place the lettuce leaves on a platter and spoon the chicken into the lettuce. Top the chicken with 1 tablespoon of the blue cheese sauce and salsa. Serve immediately.

Copyright 2012 Television Food Network G.P. All Rights Reserved

 

My new favorite show ~ SANDWHICH KING

Jeff Mauro is adorably hilarious on the Food Network show “Sandwhich King”.  On today’s show, he offered healthy sandwhich alternatives that looked mouth-watering good!

He is just the right amount of funny, and very Italian Gumba.  The things he says while he’s cooking make me laugh.  He’s the kinda guy you want to invite over for dinner to meet your Grandma.  He would kiss her and schmooz her and win her over in about 3.5 seconds.

If you want to check out the recipes for today’s show…here is a link:

http://www.foodnetwork.com/sandwich-king/lean-and-mean-sandwiches/index.html

The Chicken Salad sangwhich looked DIVINE ~

Mangia!

 

 

Ummm….yeah…I’m there for you…

Last night, I went shopping with my daughter.  As we shopped, she lamented that all of her clothes in her closet…(which, by the way is so jam-packed, that I think it is affecting the structural soundness of our home) were not the latest trends, and she didn’t want to wear them anymore.  I myself, cannot wrap my mind around this type of notion.  I shop at Anne Taylor and Lord and Taylor and carfully choose classic wardrobe staples that last for many years and still look fairly current.  I spend more to begin with and reap the benefits later (And NO, I don’t have any Gaucho’s from the 80’s).

In my daughters world, the latest fad clothes are what she seeks.  She pours over fashion magazines, and consults the internet and our good friend Gina, the fashion guru weekly.  Then it’s off to the mall with her Tanning Salon paycheck… to stores like Forever 21 and H & M for some trendy throwaway clothes that she won’t like anymore in about 3 weeks.  I guess it works.  I just can’t do it (ok, and I would never fit my big gulu into those clothes anyway).

So last nights shopping trip included about 6 items including peach jeans, cheetah shorts, new sandals, and some trendy tees.  I made her promise that she would go thru her closet and get rid of the stuff she was never gonna wear again.  Problem number 1…she has a difficult time being honest with herself about what she is and isn’t gonna wear again.  Problem number 2…when she does get rid of things and her closet isn’t bulging to the point of eruption anymore…she is consumed with fashion-loss depression that only 72 Starbucks Upside down triple caramel machiatos can cure.  Again…this kind of emotion is very hard for me to understand.  Take my cast iron skillet, or my goat cheese, however…and I would need to be hospitalized.

So, as promised…Alissa decided to purge today.  And purging she is.  I was happily watching my lastest  favorite Food Network show, “Sandwhich King” and she comes downstairs and says that she needs me.  I must go upstairs and sit on her bed and offer moral support and condolences as she painfully considers each “sooooo last summer” garment.  So, because I really am not that interested, but am trying to do my “motherly duty”…I am sitting on the bed with my laptop…blogging about her pain.  I occasionally look up from the computer and say, “uh huh” or “yeah…that’s so summer of 2011…” and she seems comforted.  Best outta 2.  I get to blog and she has support in the funeral of her discarded clothes.

Even Daisy came into lend some moral support.  Here she is standing on a pile of last years fashion faux pas.  They say that dogs can sense bad fashion choices…um…obviously!

Half way thru and I feel I’ve blogged about all I can think of for this situation.  Her closet is far from empty, and I’m feeling like I need some Salted carmel potato chip Ben and Jerry’s icecream.  But I will remain…here in my spot on the bed…perhaps checking out facebook or Guy Fieri’s latest recipes…and occasionally offering my sage advice…”Those shorts…so last week…totally wrong for you!”

It’s just what Mom’s do.

 

A favorite for weekend breakfasts!

SAUSAGE/SALSA QUICHE

 

RECIPE:

6 eggs

1/4 C. Salsa

1/4 cup chopped red onion

2 Italian sausages (casing removed)

1 Pillsbury frozen pie crust

Cheddar cheese

 

 

Preheat oven to 350 degrees.  Spray cupcake pan with PAM.

In a frying pan…fry crumbled sausage with chopped onions til sausage is cooked.  Roll out the pie dough and using a 3″ round cookie cutter (or I use a glass) cut out 12 circles of dough.  Place each circle in the bottom of cupcake pan.   Whip eggs and salsa with a whisk until frothy and set aside.  Put about a teaspoon of sausage/onion mixture in each dough cup.  Then put 3 to 4 Tablespoons of egg mixture over the sausage.  Top each one with cheddar cheese.  Bake for 30 minutes or until set and slightly browned.

(Use a butter knife to go around each quiche to loosen it from the pan)

 

Promises to a sweet old lady…

   I was driving yesterday…just going to the grocery store.  I needed buns for some meatball “sangwhiches”.  As I passed by a local rehab/elderly care facility…I noticed an sweet lilttle old lady…walking thru the parking lot and then into the busy street.  I pulled over immediately and got out.  She was wearing a sleeveless nightgown and slippers (it was freezing cold out)…and tho she wore a lovely smile…it was also the facial expression of someone that had lost their faculties.  I introduced myself and asked her where she was going…and she told me that she was going to California to visit her brother (via Detroit, I guess).  I told her that if she got into my car, I would take her there.  She looked at me for a few minutes, deciding whether or not I was a worthy travel partner.  Then she agreed, and offered to give me money for gas.  I helped her into the car and pulled up to the door of a care facility.  There were 2 ambulances at the front entrance, and I supposed things had gotten busy and she had just slipped by them.  I found myself thinking that if this was my mother…I would want someone to make sure she was safe.  I found a nurse, who came out to the car to bring my new friend back to her old room.  She kept telling the nurse that I promised to take her to her brother in California.  She looked broken hearted.  I felt miserable that I couldn’t fulfill my promise to her.  Then I consoled myself with the fact that she probably didn’t even have a brother in California….and if she did…he was probably gone to his reward by now.  I told myself that she was probably on her way to the cafeteria and a nice big serving of Jello. It didn’t make me feel much better.  At least she was safe.  I moved on then…to fresh buns…and my “meatball sangwhich”.   A sandwhich like that could make any situation better, right?

 

Actin’ Big…

When my brother Gregg and I were little, we fought a lot.  About everything.  We could be heard saying, “He started it…”  “She’s touching me….”  “He’s lookin at me me!”  My poor Mother.  But THE MOST annoying thing we did to one another was something we called, “Actin’ big”.  The act of actin’ big was actually something most people would call showing off, being a brown-noser, or boasting about something.  And it bothered both of us….MUCHLY.  My mom probably wishes she had a dollar for everytime one of us accused the other one of actin’ big.    What does this have to do with anything????  I’ll get there.

The past week or so has been a week of much agonizing stress for me, as well as some life-changing events, and some not-so-eventful victories.  Today was a good day…for small reasons.  When I got home from work today, it was 82 degrees in the Detroit area.  IN MARCH.  WHAT?  I decided, for the first time since July, that I was gonna go for a walk.  A real one…outside…with normal running shoes.  I got Daisy into her doggie harness and she looked at me like, “You’re kiddin me right?” because it had been so long.  But as we stepped outside into the sunshine and cool breeze, I felt like an olympic athelete.  As we started to walk down the street (it was actually a half walk/half limp/ hop kinda thing) I started actin’ big.  I couldn’t help it.  I waved to the neighbors,  and when I crossed the street and a car was driving by, I kind spun around and made a “go right ahead” arm-sweeping gesture at him…and boy did he look confused.  I started to sing to myself, and limped a little faster…I kept asking Daisy if she was proud of me…but she was cruzin for bunnies or squirrels so she just ignored me.  A jogger went by me and I gave him the finger pistol mouth-clicking wink thing…he kinda just chuckled and ran faster.  I actually limped all the way to my daughter Alissa’s work…about a 1/2 mile.  I sat on her couch for a few minutes and dramatically wiped the sweat off my face, as she let Daisy drink water out of a big glass.  She knew I was actin big…but I think she was proud of me, too.  Then she asked me if I wanted to borrow her car to drive home.  I just snorted at her and acted shocked at the idea. The walk home was equally as glorious.  Painful, and so so so glorious.  If my brother could have seen me, walking through my neighborhood with cocky, bad girl limping swag…he would have immediately called my mother.  I can hear it now…”Karyn’s actin’ biggggggggggggggggggggggg!”

Small victories.  Huge miracles.  Answered prayers…and PEACE.  Winning!

 

YUMMY BREAKFAST…Ham and Cheese Waffles

Today I made waffles with a twist.  I had leftover spiral-sliced ham, so I added small pieces to my waffles on the iron, along with some shredded cheddar.  Note:  You have to spray your waffle iron liberally with PAM after each waffle.  The cheese gets kinda semi-burned crunchy, and surprisingly, with a drizzle of maple syrup…it tastes amazing!

Not difficult or time consuming…just differently delish!

Daisy sat staring at me the whole time, waiting for me to “throw a doggie-sista a taste!”

Have a wonderful Saturday!

~mangia~

 

REALLY? Do I need any more stress?

Did anyone else have a difficult time joining Pinterest?  At first I thought it was stupid.  Then Gina Sullivan (who should join the Sam Bernstien law firm for her gift of persuasivness) talked me into it.  She made me look at it on her IPAD while she was dying my sadly gray hair.  I was captive…what could I do?  So I try to join…they send me a letter saying…”Thanks…we will get back to you. Maybe.  Love, Ben” and I had to wait an excruitiating 3 days to get accepted.  Alissa and I were in an ugly and heated contest to see who could get accepted first.  I was actually starting to doubt my self worth.  I did get accepted first.  I cried tears of joy when I opened my email and saw the welcome letter. Ah well…it was worth it.  Now I have board full of expensive home improvements and things that I covet daily.  Good times.  Thanks Ben.

 

Confessions of my guilty pleasures…

  Ok… so maybe the title of the post made you read on.  It’s really not as spicy as you might have hoped for.  It was more of a realization for me.  I was talking to one of my friends today about comfort food…and what we would choose.    I realized, that with all of the gourmet recipes I’ve tried…with all of the indulgent, butter-laden goodness that I have whipped up over the years….that my true comfort food/guilty pleasure…is really Lucky Charms.  This is a confession.  Treat it as such.

As a kid, I loved them.  I always got to have them because I would actually eat the cereal AND the marshmallows, unlike my brother Gregg…who spent 40 minutes at the breakfast table picking out the marshmallows with his spoon and leaving a bowl full of sugared white flour cereal bits, which in our day…was the “healthy” part.

As an adult…whenever I had a really bad time in my life…a big Jethro Bodine sized bowl of Lucky Charms always made me feel a bit better.  By the second mammouth bowl…I would be downright giddy.   I told myself, “sometimes you just have to do what you can to get thru…”  which made complete sense to me.  Now I truly believe it was the sugar coma talking…

Which brings me to todays conversation.  I realized that even though I peek at the box thru tear-filled eyes each and every time I walk down the cereal aisle in Kroger…I refuse to bring this addicition into my home.

I haven’t had Lucky Charms in 5 years, although the last 5 years have been a huge struggle for me, I have found refuge in other things…baklava, macaroni and cheese…Sanders bump cake, etc.

With the new addition of new shapes and colors of the marshmallows, my fight continues.   One day at a time.

Shame on you General Mills.

 

Pizza with Cauliflower crust…DO NOT SAY “EWWWWWWWWWWW!”

I recently heard about this from some trusted foodie friends on Facebook.  I immediately loved the idea.  I could easily be a vegetarian, and I love cauliflower.  But in pizza crust?  I wasn’t sure.  Pizza is my holy grail and I am pretty snobby about my crust.  Still, it gnawed at me, bothered me, and stayed in my mind until I was at the market and had to lob a head of cauliflower into my basket.  I had my doubts…I figured it couldn’t possibly been someone Italian who invented this…I told myself it wasn’t an expensive thing to try…and promised myself I would not blog about it if it was a total failure.  I planned my toppings carefully, in case I needed something to distract me from the weird crust.

I started with my sauce:

I put grape tomatoes (you could use cherry tomatoes as well) in a glass pie dish with some olive oil and chunks of fresh garlic.  A little salt and pepper, basil and oregano, and roasted it in a 450 degree oven for 15 mins or so.  Smashed it with a fork when I took it out…leaving the sauce fairly chunky…DONE.

For my toppings, I wanted to keep things healthy. My friend Angie turned me onto these sweet little bell peppers.  They are delish!  I sliced them up with some red onion and fried them in olive oil in my cast iron skillet until they were carmelized and sexy.  Yes, sexy.  You know it’s true.

Finally, to top it off…a 1/2 cup of chopped spinach…and fresh mozzerella slices.  Nothing beats fresh mozz…it beats the rubbery bagged stuff anyday.  And it looks so darn beautiful and rustic.  I need a moment…I get misty.

Ok…I know, I know…you want the crust recipe.  Geez you’re so impatient.  I’m trying to get you to see the whole picture/pizza…Ya pickin up what I’m layin down here?  Huh?  Ok…here it is:

Cauliflower Crust Pizza

Serves 2

Ingredients:

1 cup cooked, riced cauliflower 1 cup shredded mozzarella cheese 1 egg, beaten 1 tsp dried oregano 1/2 tsp crushed garlic 1/2 tsp garlic salt olive oil (optional)

pizza sauce, shredded cheese and your choice of toppings*

Directions:

To “Rice” the Cauliflower: Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don’t have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust

Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.

In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9″ round. Optional: Brush olive oil over top of mixture to help with browning.

Bake at 450 degrees for  about 15 minutes, or until crusty.

Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

*Note that toppings need to be precooked since you are only broiling for a few minutes.

This crust is very wet when you shape it on the cooking sheet.  You may have to eat it with a fork on a plate…especially if your toppings are heavy.  But so what…it’s worth it to have such an indulgent delight and not have to feel the guilt.    Dont be dumb…try this.  My skeptic family went bizerk.  Honestly.

~MANGIA~

 

Give me these and a cup o’ coffee and I’m good…

I made these last night.  I was very intrigued by the idea of savory shortbread.  It did not disappoint.  If you are looking for sweet shortbread…this isn’t it.  This is a buttery delicious parmesean-y shortbread stick.  Sit down with these and a great cup of coffee…NIRVANA!

Parmesan Shortbread with Fennel and Sea Salt

Any salty hard cheese, such as an aged Manchego, Grana  Padano, or Mimolette, would be a fine substitute for the Parmesan. This recipe  is from Caitlin Williams Freeman’s upcoming cookbook, The Blue Bottle Craft  of Coffee.

Makes 18

Recipe by Caitlin  Williams Freeman of Blue Bottle Coffee in San Francisco,  CA

Ingredients

• 1 cup (2 sticks) unsalted butter, room  temperature
• 1/2 cup powdered sugar
• 1 teaspoon freshly ground black pepper
• 3/4 teaspoons kosher salt
• 2 cups all-purpose flour plus more
• 1cup finely grated Parmesan (about 2  ounces)
• 1 tablespoon fennel seeds
• 1 teaspoon Maldon sea salt or other coarse  salt
• 2 tablespoons extra-virgin olive  oil

Preparation

• Using an electric mixer, beat butter in a medium bowl on low  speed until smooth, 1–2 minutes. Add powdered sugar, pepper, and kosher salt.  Reduce speed to medium and beat, occasionally scraping down sides of bowl, until  light and fluffy, 4–5 minutes. Add flour and cheese. Reduce mixer speed to low  and beat mixture just until dough comes together.
• Wrap dough in plastic and flatten  into a rectangle. Chill  until firm, at least 2 hours. DO AHEAD: Dough can be made 5  days ahead. Keep chilled. Let stand at room temperature for 30 minutes before  continuing.
• Place fennel seeds in a resealable plastic freezer bag.  Coarsely crush with a rolling pin or the bottom of a skillet. Alternatively,  pulse in a spice mill until coarsely crushed. Transfer to a small bowl; stir in  sea salt. Set fennel salt aside.
• Arrange a rack in center of oven and preheat to 350°. Line a  baking sheet with parchment paper. Remove plastic wrap from dough. Roll out  dough on a lightly floured surface to a 10×8-inch rectangle about 1/4-inch  thick. Cut in thirds crosswise, then cut each third crosswise into 6 rectangles.  Arrange cookies on prepared baking sheet, spacing 1 inch apart. Brush cookies  generously with oil, then sprinkle with fennel salt.
• Bake, rotating sheet halfway through, until cookies are golden  brown (flecks of cheese will be slightly darker), 20–24 minutes. Let cool on  sheets for at least 10 minutes. Serve warm or at room tem-perature. DO  AHEAD: Can be made 2 days ahead. Store airtight at room  temperature.

 

 

Lotsa Valentine’s info…how fun!

Foodimentary - National Food Holidays

 

Daily Food Fact: NECCO ‘conversation hearts” were first manufactured in 1866 called “Motto Hearts”

Events of February 14

Married on this day:

• February 14, 1974, The Captain and Tennille were married.

• February 14, 1984, Elton John and Ms. Renate Blauel

• February 14, 1991, Leeza Gibbons, talk show host and Stephen Meadows

• February 14, 1991, Meg Ryan and Dennis Quaid

• February 6, 1994, Brian Wilson, Beach Boys Founder and Melinda Ledbetter.
• February 14, 1994 Grateful Dead’s Jerry Garcia (51) wed Deborah Koons
• February 14, 1994, Roseanne Barr and Ben Thomas, her ex-bodyguard.
• February 19, 1995, Pamela Anderson, Baywatch Star and Tommy Lee, Rock star
• February 14, 1996, Prince/The Artist married Mayte Garcia.
• February 14, 1998 Sharon Stone & Phil Bronstein, San Francisco Examiner Executive Editor

Today’s Food History

on this day in…

• 1779 RIP Captain James Cook, British explorer who charted and named many Pacific Islands, including the Sandwich Islands (Hawaii).

View original post 67 more words

 

My stolen car????

I have been having a lot of pain from my foot this week.

After having bone graft surgery…in October, I went back into surgery almost a month ago to remove the plate and (broken) screws from the foot.  Suddenly, I’m having pain again and today I went to the Dr. and turns out the bone wasn’t ready to be on its own yet.  Back in the cast/boot I go for 4-6 weeks.  But that’s not the story…

I come out of the office very disturbed about this setback…It’s snowing and cold, and I push the unlock button on my keys to my Mazda 3 and the lights blink to tell me it’s unlocked.  I get in…smells like smoke…my middle cup holder is filled with ashes and cig butts.  I’m confused.  I look to the floor for my purse…GONE.  I look to the visor for my garage door opener…GONE.  I feel shaky and sick…and if it’s not bad already…someone has put both NRA and Ducks Unlimited vinyl clings on my windows.  What kinda thief breaks in your car…smokes in your car, steals your stuff…and puts hunting stickers on your window?  Why do I get the completely crazy car thief??????????  Then I look on the passenger seat…there is a calendar with cute fuzzy bunnies on it and old lady (shaky) handwritten Dr.’s appointments on it.  I guess the thief forgot that too.  Unbelievable.  I look to my left…ready to call the police…and I see…two cars down…MY MAZDA 3.  I am in someone else’s car crying!  My key button opened their car too!  I quickly got out and relocked it…praying the people would not see me…

Seriously…I could NOT make this stuff up.  What a day.  Happy Valentines Day…