Roasted Broccoli

 I've never been much of a picky eater, but as a child, I did not like broccoli. It's still not my favorite, but I've grown to appreciate these little trees. And, last week at Costco, while we were standing in front of a giant bag of broccoli, I discovered that Bradford loves it. So, we eat broccoli. 

This is my favorite, fool-proof and simple way to cook broccoli.

INGREDIENTS:

fresh broccoli 

olive oil

salt & pepper

DIRECTIONS:

Pre-heat the oven to 400 degrees. Spread broccoli evenly on a baking pan. (For easier clean-up lay a sheet of foil on the pan first.) Drizzle broccoli with olive oil and sprinkle salt and pepper on top. Using tongs or a spoon, mix broccoli until olive oil is evenly distributed.

Bake in the oven for 10 minutes.

*For a different variation: With 2 minutes left of baking, sprinkle broccoli with cheddar cheese.

Mediterranean Guacamole

 In case you haven't noticed, I sort of have a thing for chick peas on this blog (these are more commonly known as garbanzo beans, but I prefer the more girly name of "chick" peas). I tend to use them a lot in my cooking and I always seem to have a handful of cans in my kitchen. There are many health benefits associated with chick peas. They are an excellent source of fiber and protein and they contain many key antioxidants, including quercetin, the key ingredient in FRS energy drink. In a recent study, participants reported higher satisfaction in their diet when chick peas were consumed. To top it all off, their taste is not overpowering which means that it mixes well with endless types of foods, like avocados!

This recipe can be served as an appetizer, or as a meal if you are looking for something small, quick and simple. It is satisfying, scrumptious and good-for-you.

INGREDIENTS:

2 avocados, pitted, peeled and diced

1 can chick peas, drained, rinsed and mashed slightly with a potato masher

1/2 cup feta cheese (may also substitute with goat cheese)

1 Tablespoon lemon juice

1/2 teaspoon garlic salt

1/4 teaspoon lemon pepper

1/4 teaspoon paprika

dash red cayenne pepper

DIRECTIONS:

Mix all ingredients together. Serve with tortilla chips. Voila!

Fresh Strawberry Yogurt Cake

It is the season of strawberries and I love it. Bundt cakes are just so pretty and I love the slices they create. With a slight hint of lemon and the creamy texture of yogurt, this cake is fresh, moist, and it screams summer. You have to be careful with this cake, though. Similar to the white chocolate raspberry bread pudding, it makes a great breakfast!

From A Spicy Perspective

INGREDIENTS:

1 cup (2 sticks) butter, softened

2 cups sugar

3 eggs

3 Tablespoons lemon juice, divided

Zest of 1 lemon (optional)

2 1/2 cups all-purpose flour, divided

1/2 teaspoon baking soda

1/2 teaspoon salt

8 oz. plain or vanilla yogurt

12 oz. (about 2 cups), fresh, diced strawberries

1 cup powdered sugar

DIRECTIONS:

Pre-heat oven to 325 degrees. Grease and flour a 10-inch bundt pan. 

Sift together 2 1/4 cups flour, baking soda and salt. Mix in the lemon zest and set aside.

Using an electric mixer, cream together the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, then add 1 Tablespoon lemon juice. Alternate beating in the flour mixture and the yogurt, blending until just incorporated. 

Toss the strawberries with the remaining 1/4 cup flour. Gently fold them into the batter. 

Pour the batter evenly into the bundt pan. Bake in pre-heated oven for 60 minutes, or until a knife inserted into the center comes out clean.  

Allow to cool 10 minutes, then turn onto a wire rack and cool completely. Mix together the remaining 2 Tablespoons lemon juice with 1 cup powdered sugar. Drizzle over the top of the cake.

White Chocolate Raspberry Bread Pudding

Some foods are a bit more difficult to photograph than others. Bread pudding is one of them. I can only hope that this photograph does justice to the decadent, comforting, and mouth-watering taste and texture of this delicious white chocolate raspberry bread pudding. It is really, really good, and it gets better with age. I made it with the intention to eat it as dessert (which I did), but the last 4 mornings in a row I've found myself dishing this up for breakfast. The chocolate in this recipe is really subtle, so it doesn't feel overly indulgent. Such a great way to start the day.

Are you ready for another amazing fact about this recipe? It is BETTER with stale bread. One of my biggest annoyances and challenges as a cook is not letting food to go waste. So when you buy a french loaf and it starts to get stale, don't fret! Make bread pudding!

Just one day after I made this, I watched an episode of Kelsey's Essentials where she made a tres leches bread pudding in a slow cooker! It looks equally delicious. Check it out here.

From Maureen Wittman

INGREDIENTS:

1 loaf of french bread (16 oz.)*

1 cup of white chocolate chips (or the whole bag if you're really feeling chocolate-y)

1 pint of fresh raspberries (this is two of those small rectangle packages)

6 eggs

2 cups milk

1 teaspoon vanilla

1 cup sugar

2 Tablespoons butter

*I used a whole wheat french bread loaf and it is delicious and nutritious!

DIRECTIONS:

Cut up the bread into bite-size pieces. (This recipe works best when the bread is stale.) 

In a bowl mix together the eggs, milk, vanilla, and sugar. Pour over the bread and let sit for an hour to allow the bread to soak in the liquid. You can also do this ahead of time (or the night before) and let it sit covered in the fridge.

Fold in the chocolate chips and raspberries. 

Spray a 2-quart casserole dish with cooking spray and put the bread pudding into it. Put dabs of butter all over the top. 

Place into a 350 degree oven for 1 hour. 

Let cool and enjoy!!!

Chana Masala

I have really been loving Thai food lately, but have yet to learn how to make it. Indian food is a close second and there seems to be more recipes for Indian food in the blogosphere. I found this recipe for Chana Masala and thought it was genius that it uses coconut milk (a staple in Thai food). Then I realized that coconut milk is a common dairy substitute for vegans and most chana masalas do not use coconut milk. But I actually seem to think this meal tastes a lot better with the lovely, subtle island taste of coconut milk. 

(If you'd like another lovely option for Chana Masala without coconut milk, click here.)

Adapted from The Gluttonous Vegan

INGREDIENTS:

2 cans chickpeas, drained and rinsed

2 onions sliced

3 cloves garlic, minced

1/4 teaspoon ginger

2 15 oz. cans diced tomatoes*

1 can coconut milk

1/2 teaspoon red pepper flakes

1 teaspoon ground cumin

2 teaspoons ground coriander

1/2 teaspoon turmeric

1/2 teaspoon fennel seeds

1 handful fresh coriander

1/4 teaspoon garam masala

juice of 1/2 a lemon

*I only had tomatoes with diced green chiles and it worked just fine.

DIRECTIONS:

Thinly slice the onions and place into a deep frying pan with olive oil. Place over medium heat for about 10 minutes, or until they cook down. 

Add ginger and garlic and cook for a few more minutes. Add tomatoes, pepper flakes, cumin, ground coriander, turmeric, and fennel seeds. Let simmer for about a minute, then add chick peas. Stir them in, then add the coconut milk. 

Stir all ingredients together and let simmer for about 20 minutes, or until much of the liquid has boiled out. Be sure to stir every 5-10 minutes, so nothing sticks. 

After much of the liquid has bubbled away, add fresh chopped coriander and garam masala. Squeeze lemon juice onto the mixture and add salt to taste.

Serve immediately with rice or flatbread.

Enjoy some grub!

Oven Roasted Red Potatoes and Carrots

It's so great to have a few side dishes that are really simple to make. This is another one of those dishes that doesn't require exact measurements (as you can see by the lack of amounts in the ingredients list). I like to measure the ingredients in this recipe, as my mother would say, "by gosh and by golly". What a silly phrase. But it just kinda seems to makes sense. You basically just want to sprinkle your way through the herbs listed in the ingredients. Sprinkling will do the trick.

After making this, you'll be one step closer to having another hearty, easy side dish in your arsenal.

Adapted from AllRecipes.com

INGREDIENTS:

2 pounds red potatoes, cut into one-inch pieces

1 cup baby carrots

1/3 cup olive oil

oregano

parsley

garlic

salt 

pepper

DIRECTIONS:

Preheat oven to 450 degrees.

Spread potatoes and carrots in a baking dish. Coat generously with olive oil. Sprinkle vegetables with oregano, parsley, garlic, salt, and pepper.

Bake for 40 minutes, stirring halfway.

Add some steak or chicken and enjoy a delicious, hearty meal.

Cinnamon Applesauce

Someone I know well has a deep love for applesauce. According to this person, applesauce is "the perfect food: it's a solid and a liquid, sweet but not overbearing, goes down smooth." I love this person. And he loves this applesauce.  

Adapted from Just Cook Already

INGREDIENTS:

5 apples, peeled, cored, and chopped
1/2 teaspoon nutmeg
1 1/2 teaspoon cinnamon
1 teaspoon sugar
1/4 cup water
juice of half a lemon

DIRECTIONS:

Place apples and water in a saucepan over medium-high heat. When water starts to boil, lower heat to medium, cover, and let simmer until apples are sauce and slightly mushy, about 15 minutes.

When apples are soft, remove from heat and add nutmeg, cinnamon, sugar, and lemon juice. Using a potato masher or a fork, mash all ingredients together until desired consistency is reached. Serve warm or chill in a covered container in the refrigerator.

Chocolate-y No-Bake Cookies

I remember cooking these in college with my good friend Leah. They're great for college kids because they don't require any "baking" ingredients like baking soda or baking powder (things college kids don't usually stock up their kitchens with). The other night, I wanted a chocolate-y treat and I wanted it fast. This was the perfect solution. Chewy, chocolate-y goodness.

*From browneyedbaker.com

INGREDIENTS:

1/2 cup (1 stick) butter
2 cups granulated sugar
1/2 cup milk
4 Tablespoons cocoa powder
1/2 cup peanut butter
2 teaspoons vanilla extract
3 cups quick-cooking oats

DIRECTIONS:

Add butter, sugar, milk, and cocoa powder to a 4-quart saucepan. Stir until butter is melted, bring to a rolling boil and let boil for about 1 minute. Remove from heat.

Stir in the peanut butter and vanilla until smooth, then stir in oats.

Drop by heaping tablespoons onto wax paper-lined baking sheets. Let cool until set.

Yukon Gold Mashed Potatoes

Classic, delicious, chunky mashed potatoes.

For an additional picture, see Grilled Salmon with Lime Butter Sauce.

Serves: 4
Total cooking time: 25 minutes

*adapted from Gourmet, November 2004

INGREDIENTS:

2 lb. Yukon Gold potatoes (about six potatoes, depending on the size)
1-1/2 teaspoons salt
2/3 cup whole milk (or a combination of a lower % milk and whipping cream)
1/2 stick (1/4 cup) unsalted butter
1/4 teaspoon pepper

DIRECTIONS:

Prepare potatoes with potato scrubbing gloves if you have them, or by peeling if you don't have scrubbing gloves. Once potatoes have been scrubbed or peeled, cut into 1-inch cubes. Transfer to a 3-quart heavy saucepan and add 5 cups cold water and 1 teaspoon salt, then bring to a boil. Reduce heat and simmer, partially covered, until potatoes are tender, 10 to 15 minutes.

Drain potatoes in a colander, then return to pan and cook over moderate heat, shaking pan occasionally, until dry, 1-2 minutes. Heat milk, butter, pepper, and remaining 1/2 teaspoon salt in a small saucepan until butter is melted. Add melted mixture to pan and using a potato masher, mash all ingredients together until just combined.

Enjoy.

Mango Slaw with Cashews and Mint (or Cilantro)

I do not like coleslaw. There is too much mayonnaise, in my opinion. But I do like mango slaw. This salad is perfect as a summer accompaniment to any grilled meal, including burgers, steaks, or chicken.

*adapted from Smitten Kitchen

INGREDIENTS:

2 mangoes, peeled, pitted, and julienned

1 half head cabbage

1/2-1 red pepper, julienned

1/2 red onion, thinly sliced

6 Tablespoons fresh lime juice, from about two limes

1/4 cup rice wine vinegar

2 Tablespoons oil of your choice

1/2 teaspoon salt

1/4 teaspoon red pepper flakes

1/4 cup thinly slices fresh mint leaves (I accidentally bought cilantro at the store, instead of mint so I used that instead--still great and maybe even better if you're making this to accompany a Mexican dish)

1/4 cup toasted cashews, coarsely chopped

DIRECTIONS:

Toss mangoes, cabbage, red pepper and onion in a medium-size serving bowl. In a small bowl or measuring cup, whisk together lime juice, vinegar, oil, salt, and red pepper flakes. Drizzle over mango mixture and serve immediately or cover with plastic wrap and place in the fridge to let flavors meddle for about an hour. When ready to serve, mix in mint (or cilantro) and cashews.

Enjoy!

German Pancakes/Dutch Babies

Anyone else into the World Cup? I married a pureblood German (a variant pronunciation of Fishback is Vischbach.) So, needless to say, we are excited about Germany's chances in the World Cup. (Although I'm torn about Spain vs. Germany, given my love for España...hmmm.) On the day Germany beat Argentina 4-0, I made German pancakes. I've since learned that these are also referred to as "Dutch Babies." Oh, and what do you know, the Dutch just beat Uruguay today to make it to the World Cup Finals! So, whether you're cheering for the orange and blue, or the red, yellow, and black, whip these up for your World Cup match! (That rhyming couplet was unintentional, but very cool.) This breakfast dish is a thicker, puffier, more protein-filled version of pancakes and we like them! I hope you do too.

*Recipe from Jenna at Just Cook Already

INGREDIENTS: 

3 eggs

1 Tablespoon sugar

1/2 cup all-purpose flour

1/2 cup milk

3 Tablespoons butter

berries or apricots for the topping

DIRECTIONS:

Pre-heat oven to 425 degrees and place a heat-resistant skillet or baking dish in the oven to heat up. After about 5 minutes, put butter in the pan to melt.

Add three eggs and the sugar to a blender and mix on low speed for about 1 minute. The eggs should be light colored and bubbly. Then add flour and milk and blend on low speed for 10 seconds, until evenly mixed. 

Take skilled or baking dish out of the oven, making sure butter has melted, and carefully pour the batter into the skillet or pan.

Bake at 425 degrees for 15-20 minutes, or until the sides and middle have puffed and browned. Serve with fresh fruit and maple syrup or powdered sugar and lemon juice.

Have a delicious morning!!

Grilled Nectarine Summer Salad

When summer comes around, there is a lot of talk about grilling. I love it. There's nothing like a fresh meal that has been cooked outside in the open air. BUT...grills are for boys. BIG tools, BIG fire, and BIG slabs of meat. So, my feminine touch on grilling ironically involves a very masculine man...George Foreman. The George Foreman grill is perfect for small bites. Easy clean up. And you can use it year-round. This recipe, of course, can also be done outside--a great option if you're already heating up that fire-breathing bad boy.

INGREDIENTS:

(for the dressing--adapted from organicauthority.com):

1 nectarine, peeled and pitted

3 Tablespoons olive oil

3 Tablespoons rice wine vinegar

2 Tablespoons honey

1/2 teaspoon salt

1/2 teaspoon cayenne pepper (slightly less if you have a mild palette)

(for the salad):

6-10 oz. fresh greens (spinach, spring mix, or butter lettuce would all work well)

1-2 oz. fresh goat cheese (or fresh feta cheese)

2 firm, but ripe, nectarines, pitted

1-2 Tablespoons pine nuts (can also substitute almonds or pistachios)

DIRECTIONS:

Make the dressing. Blend all dressing ingredients together in a blender or food processor. Pour into a serving dish, cover, and let chill in refrigerator.

Prepare the salad ingredients. Slice each nectarine into 8 pieces. On a well-oiled grill (or George Foreman ;) ), place the nectarine slices. Let cook for about 2 minutes and flip, using tongs. Cook about one more minute. Set aside on a plate and let cool. 

Heat a small saucepan over medium-high heat and add pine nuts. Let sit for a minute and stir around. Once toasted, remove pine nuts from heat and let cool.

Once pine nuts and nectarines are cool, mix all ingredients together and let the summer sizzling begin!

SERVING SUGGESTION:

For a more filling alternative, serve with sliced grilled chicken or blackened chicken on top.

Frrrozen Hot Chocolate from Serendipity

(This looks like hot chocolate, but it's not!)

I. am. a. sucker for chocolate milkshakes. I think of it as a good way to get my dairy intake. When I first heard about the concept of Frozen Hot Chocolate, I knew it would be good. And when I experienced Serendipity 3's signature dessert for the first time, it did not disappoint. Since the actual New York restaurant is almost 3,000 miles away, I decided to recreate the experience in my home a couple weeks ago. Ah, it is such a refreshing way to drink hot chocolate, especially in the summertime. It also proved a good use for the extra mint whipped cream I had leftover after baking the Chocolate Soufflé Cupcakes with Mint Cream for the second time (per request) a couple weeks ago.

For this recipe, I believe the better the chocolate you use, the better the drink will be. While my Hershey's chocolate version was delicious, I think this would be exponentially more satisfying the richer and creamier the chocolate you use.

*from epicurious.com

INGREDIENTS:

6 half-ounce pieces of a variety of your favorite chocolates
2 teaspoons storebought hot chocolate mix
1 1/2 Tablespoons sugar
1 1/2 cups milk
3 cups ice
whipped cream
chocolate shavings

DIRECTIONS:

Chop or break the chocolate into small pieces and place it in the top of a double boiler over simmering water, stirring occasionally until melted. (I don't have a double broiler, so I just used a pot and glass bowl.) Add the cocoa and sugar, stirring constantly until thoroughly blended. Remove from heat and slowly add 1/2 cup of the milk and stir with a wire whisk until smooth. Cool to room temperature. (This shouldn't take long if you used cold milk.)

In a blender, place the remaining cup of milk, the room temperature chocolate mixture, and the ice. Blend until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet, mug, or any type of serving dish you desire, top with whipped cream and chocolate shavings, and enjoy with a spoon or straw.

Snickerdoodles

I'm not sure if there's any better childhood memory than coming home from school to the aroma of freshly baked cookies. My mom practiced this trick a couple times in my youth and it was just the thing to make me fall in love with her over and over again. Now, I practice this trick on the hubs.

INGREDIENTS:

1 cup butter
1 1/2 cup sugar
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

2 Tablespoons sugar
2 teaspoons cinnamon

DIRECTIONS:

Soften butter. Add sugar and mix with beaters until creamy. Add eggs. Then add combined remaining ingredients. Mix until smooth and creamy. Put in refrigerator for one hour (or longer if needed).

After an hour, mix 2 Tablespoons sugar and 2 teaspoons cinnamon in a small bowl. Roll batter into 1" balls and roll in the cinnamon/sugar mixture. Place on a cookie sheet 2" apart. Bake at 400 degrees for 8-10 minutes.

Enjoy.

100% Whole Wheat Cinnamon Rolls

When I graduated college and started working, I discovered this wonderful thing called Saturdays. Instead of worrying about an assignment I had due or, as more often was the case, my volleyball game prep schedule, I discovered that I could spend an entire Saturday relaxing, without a watch, without worrying where I had to be or what I had to do. For me, that meant time to cook or bake something delicious for breakfast. This weekend that came in the form of 100% whole wheat cinnamon rolls.

Which brings me to cinnamon rolls. I've had a love/hate relationship with them for the past few years. They are so amazingly tasty in my mouth, but then five minutes after I eat one, they are so amazingly heavy in my stomach. Enter whole wheat flour. This recipe creates a delicious taste in my mouth and has enough fiber to start breaking down the goodness in my stomach quicker than its average white flour counterpart. Yippee!

*Adapted from Heavenly Homemakers

INGREDIENTS

1/2 cup water

1 Tablespoon (1 packet) yeast

1 teaspoon honey

1 1/4 cup milk

1/4 cup butter

1/4 cup honey

2 teaspoons sea salt

4-4 1/2 cups whole wheat flour

butter 

salt

(for the "innerds"):

1/4 cup butter

1/3 cup sugar

1 teaspoon ground cinnamon

(for the frosting):

3-4 ounces cream cheese, softened

1/4 cup butter, softened

1 1/2 cup powdered sugar

1 1/2 teaspoons milk

1/2 teaspoon vanilla

DIRECTIONS:

In a large bowl, mix 1/2 cup very warm water, 1 Tablespoon yeast and 1 teaspoon honey.  Stir this together and let sit for a few minutes while you do the next step.

Melt a 1/2 stick of butter in a large saucepan. Add 1/4 cup honey, 2 teaspoons salt, and 1 1/4 cups of milk. Heat this over medium heat for about three minutes (to 120 degrees).

Pour milk mixture into yeast mixture and stir. Stir in 4 cups of flour, two cups at a time. Add more flour if the consistency feels too soft.

Knead the dough for 5-10 minutes, either using your hands, or a kneading attachment on an electric mixer (yes!). Invert dough into a greased bowl, cover with plastic wrap, and let rise for 1-1 1/2 hours.

Once dough has risen to about double in size, punch down the dough and knead our all the bubbles. 

On a well floured surface, roll dough into a nice, big rectangle, about 1/4 inch thick.

Using a pastry brush, spread melted butter over the rectangle. Then sprinkle the cinnamon/sugar mixture over the rectangle.

Roll up the dough. Using a serrated knife, cut into slices, about 1 inch thick. Place rolls side by side in a baking pan. Let rise for another 1/2 hour.

Bake in a 350 degree oven for 20-25 minutes, or until golden brown.

Make frosting. Beat all ingredients in a bowl until well mixed. Frost generously on rolls.

Cherry Tomatoes and Goat Cheese

Sometimes Almost always, simple is better. The other day, I read something on CuisineNie about simple and whole foods that rings so true. I think this is one of the best bits of advice for anyone who wants to cook good food.

"It’s amazing how little one can do to screw up good foods in their whole form. For example it’s nice to behold each spoonful or forkful as it makes its way to my palate and be able to say, 'this is a beet because it looks just like it did when Jane plucked it out of the garden'."

With that, I give you a dish that is delicious because of the way these ingredients come out of the earth (or goat?). Read on.

INGREDIENTS:

1 pint cherry tomatoes 

2-3 oz. goat cheese

Olive oil to taste (very little)

Balsamic vinegar to taste (very little)

DIRECTIONS:

Slice cherry tomatoes in half with a serrated knife. Place in a bowl and crumble goat cheese over the top. Drizzle with a tiny bit of olive oil and an even tinier bit of balsamic vinegar. Mix gently and enjoy.

SERVING SUGGESTION:

Lay 4-6 slices of sourdough bread on a baking sheet. Lightly butter the slices and sprinkle with garlic and parmesan cheese. Toast in a 350 degree until lightly browned, about 10 minutes. Serve tomato and goat cheese mixture as a spread on the toast. Mmmmm.....

Chocolate Soufflé Cupcakes with Mint Cream

I was asked to be in charge of dessert for my mom's Mother's Day dinner this year. My mother also kindly reminded me that every year between Mother's Day and her birthday (June 18), she swears off sweets. Understanding that mine would be the last sweet she eats in over a month, I laughed to myself, "Ok, no pressure." As soon as I found this recipe, I knew it was perfect for the one and only Dianne Parker: cupcakes, chocolate, and mint. I couldn't have been happier with the reaction on Mama Dianne's face when she took her first bite--it was like her whole body relaxed: her eyes lazily closed and her lips swooned. A little, "ohhh..." came out of her lips. 

My one-word description of this treat: Heavenly.

Thanks again, to Smitten Kitchen, for making gourmet cooking so easy.

*adapted (slightly) from Smitten Kitchen

INGREDIENTS:

For the cupcakes:

6 oz. bittersweet or semi-sweet chocolate (I used the Bakers brand squares) 

6 Tablespoons butter (3/4 stick), cut into pieces

3 large eggs, separated

6 Tablespoons sugar, divided

1/4 teaspoon salt

1 teaspoon vanilla extract

For the white chocolate mint cream:

4 oz. white chocolate, finely chopped

6 oz. whipping cream

1/4 teaspoon peppermint extract

DIRECTIONS:

Start by making the white chocolate mint cream. Place the white chocolate in a medium mixing bowl. In a saucepan, bring the cream to a simmer, then pour over white chocolate to melt. Let sit for one minute, then whisk well until smooth. Add peppermint extract and whisk again. Place saran wrap over the bowl and chill in the refrigerator until very cold, about 2 hours.

Preheat oven to 350 degrees and line 12 muffin cups with paper liners. 

Stir chocolate and butter together in a saucepan over low heat until mostly melted, then remove from heat and whisk until fully melted and smooth. Set aside.

Using an electric mixer, beat egg yolks and 3 Tablespoons sugar on high speed in a medium bowl, until mixture is thick and pale, about two minutes. Briefly beat chocolate mixture, then vanilla extract into yolk mixture. Using clean dry beaters, beat egg whites in another medium bowl (on high speed) until soft peaks form. Gradually add remaining 3 Tablespoons sugar and all of the salt until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Using a 1/4 cup, divide batter among prepared cups, filling each 3/4 of the way. 

Bake cakes until tops are puffed and dry to the touch and a tester inserted into the center comes out with some moist crumbs attached, about 15-20 minutes. Cool in pan, on a cooling rack. The centers will start to fall, which is where the mint cream comes in...

Beat mint white chocolate cream with electric beaters on high until soft peaks form. Remove cupcakes from pan, arrange on a platter, and fill each with a dollop of white chocolate mint cream. 

Enjoy heaven in your mouth.

Mango, Black Bean, and Goat Cheese Enchiladas

¡Feliz Cinco de Mayo!

Mexican food and the Spanish language are two loves of mine. I'll never forget the moment that speaking Spanish finally felt natural for me. After seven years of studying the language, at the ripe age of 20, I found myself sitting on a folding chair in front of the Seville Cathedral in Sevilla, Spain, waiting for a performance about the life of Christopher Columbus to begin. Behind me sat a man from Puerto Rico who muttered a simple, "¡Hola!". We proceeded to speak for about 40 minutes and not once did I need to pause to think of a word or resort to 'Spanglish'. It was one of the greatest feelings and one I hope to repeat in a couple more languages (Arabic and French, please). Thanks to the deep Mexican heritage in Southern California, I am still able to be surrounded by Spanish speakers on a daily basis. I'm very grateful for that.

About the food, this California-ized Mexican dish is just delightful. The combination of sweet, juicy mangoes with rich, creamy goat cheese makes my mouth water.  

 I'm not gonna lie, this recipe took a little more effort than I anticipated, but that was because I actually made the sauce from scratch, instead of just buying green enchilada sauce. While the homemade sauce was delicious, I've revised this recipe to include an either/or option. 

*adapted from quickbeanrecipes.com

INGREDIENTS:

1 15 oz. can black beans

1 cup diced mango

4 stalks scallions, thinly sliced

1 8 oz. can corn

4-6 oz. goat cheese, crumbled

8-10 small corn tortillas or 4-5 larger flour tortillas - I used whole wheat flour tortillas

mozzarella cheese (optional)

salt to taste

cilantro for garnish

(for the sauce):

8-10 tomatillos, husked, seeded and minced

1/4 cup chicken broth

1 garlic clove, minced

1 small onion, minced

OR

1 can green enchilada sauce

DIRECTIONS:

Pre-heat oven to 350 degrees.

For the sauce (if making), cook tomatillos in chicken broth with garlic and onions over medium heat for about ten minutes, stirring constantly. Transfer tomatillo mixture to a food processor or blender and blitz to get a smooth, creamy texture. Add salt as desired.

For enchilada filling, cook black beans, mango, scallions, and corn until heated through. Take out from heat and stir in goat cheese.

Over medium heat and using cooking spray, warm tortillas on both sides until lightly browned.

Spread half of the green sauce evenly at the bottom of a cooking dish. One by one, fill each tortilla with filling and roll into an enchilada shape, then place in cooking dish seam side down. Pour remaining green sauce over the enchiladas. Top with any remaining mango/goat cheese filling. If desired, top with mozzarella cheese as well. 

Cook in the oven for 10 minutes until tortillas are nicely charred and cheese is melted. Top with cilantro for garnish. 

Serve with rice and beans, put on your sombrero, and sing "Ayayayay!"

Simple Blueberry Muffins

I've mentioned before that we love blueberries in this house. In addition to the amazing antioxidant and vitamin C content, they taste delicious. I like to think of both blueberries and grapes as nature's Skittles. I made this recipe late one evening, brought a muffin to Bradford straight from the oven, and he reacted, "Mmmm, they melt in your mouth." (Success!)

*Adapted from Tasty Kitchen Blog

INGREDIENTS:

1-1/2 cup flour

2-1/4 teaspoon baking powder

3/4 teaspoon salt

1/2 cup sugar

1 whole egg

2/3 cup milk

1/4 cup oil

1 cup blueberries (or other fruit... I think strawberries, raspberries, peaches or apples would all be de-lish)

DIRECTIONS:

Preheat oven to 400 degrees. Grease muffin tins with butter or margarine (not cooking spray).

Mix dry ingredients. In a separate bowl, mix wet ingredients (egg, milk and oil). Add the wet ingredients all at once to the dry ingredients. Mix only until flour is moistened. Gently fold in the blueberries.

Spoon by heaping tablespoon into each muffin tin until about 3/4 full.

Bake for 20-25 minutes.

Makes about 10 muffins.

Enjoy!

Spanikopita!

Like, Couscous, this is another really fun word to say... SPANIKOPITA! Thank you Greece, for your delicious food, fun words, healthy diets, and amazing gathering traditions ("OPA!"). In San Pedro, CA, there once existed a beautiful, delicious Greek restaurant called Papadakis Taverna. Sadly, sadly, after 37 years of wonderful dining experiences, this family-owned restaurant closed in January of this year. One of my memories of eating at Papadakis as a young child includes chomping on a delicious Phyllo dough appetizer called spanikopita.

*Adapted from Closet Cooking

INGREDIENTS:

2 pounds spinach (steamed, squeezed, drained, and chopped) or 1 package of frozen chopped spinach, defrosted

1 small onion, chopped

2 cloves garlic, minced

1 cup feta cheese, crumbled (I prefer the block cheese to the pre-crumbled cheese -- pre-crumbled feta is very dried out)

1/2 to 1 cup goat cheese, crumbled

1/4 cup dill, chopped (I didn't have this so I substituted with about 2 Tablespoons Oregano and Italian Seasoning)

1/4 cup parsley, chopped

2 eggs, lightly beaten

salt and pepper to taste

1/4 cup olive oil

phyllo dough

DIRECTIONS:

Pre-heat oven to 350 degrees.

Saute onion and garlic with 2 Tablespoons olive oil over medium heat until onions are browned.

Mix browned onions and garlic with the spinach, feta, goat cheese, dill, parsley, eggs, salt, and pepper in a large bowl.

Brush the bottom of an 8x8 inch baking dish or pie plate with olive oil. Place a sheet of phyllo dough in the pan and brush with olive oil. (You may have to cut the phyllo dough to fit the pan... I used a pizza cutter for that.) Repeat until you have 6-10 layers.

Spoon the spinach mixture on top of the phyllo dough. Pat down gently to make level.

Place another sheet of phyllo dough and brush with olive oil. Repeat until you have another 6-10 layers. Place in the oven and bake until golden brown on top, about 30-40 minutes.

Let cool and cut into diagonals.

"Opa!!!"