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May 31 I'll Have What She's Making for Breakfast: Puffy Baked Pancake
Puffy Baked Pancake
Looking for something
quick, easy, and different to serve for breakfast?
How about a Puffy Baked Pancake?
Making it is as easy as
melting butter, blending batter and baking.
With all the fresh fruit in season for toppings,
it may just become your go-to guest breakfast
of the summer.
Puffy Baked Pancake
(serves 4-6)
4 tablespoons butter
4 eggs
1/2 cup milk
1/2 cup flour
1/4 teaspoon salt
1/2 teaspoon vanilla
Preheat oven to 450 degrees.
Put butter in glass pie plate and set in preheated oven to melt.
In a blender combine: eggs, milk, flour, salt and vanilla. Blend until thoroughly mixed.
Pour batter into pie dish when butter has melted and return to hot oven.
Bake for 12-15 minutes or until pancake has puffed and turned golden brown.
Slice into wedges and serve with your favorite toppings: powdered sugar, orange butter, syrup, sliced strawberries...the sky's the limit!
Enjoy!
May 30 Artichoke, Fennel and Sun-dried Tomato Dip Artichoke, Fennel and Sun-dried Tomato Dip
Update your baked artichoke dip
with some sauteed fennel and sun-dried tomatoes,
pop open a bottle of Italian red
and let the party get started!
Artichoke, Fennel and Sun-dried Tomato Dip
(serves 8 as an appetizer)
2 tablespoons butter
1 fennel bulb, finely minced
14-ounce can quartered artichoke hearts, drained and coarsely chopped
1/2 cup julienne cut sun-ripened dried tomatoes packed in oil, drained
1/3 cup parmesan cheese
1/2 cup mayonnaise
Preheat oven to 350 degrees.
In a medium saucepan over medium high heat, melt butter and saute fennel until softened and lightly browned.
Combine remaining ingredients, add sauteed fennel and mix thoroughly.
Transfer to ovenproof baking dish and bake in preheated oven for 10-15 minutes until heated through.
Serve with crackers.
Enjoy!
May 29 Asparagus Tips and Dill Dip Asparagus Tips and Dill Dip
Gearing up for a fun-filled weekend
of graduation parties or
relaxation at the lake?
Why not blanch some asparagus tips
and whisk together some dill dip
to stash in the fridge?
When cocktail hour rolls around,
you are ready to go!
Asparagus Tips and Dill Dip
(with thanks to my brother Kelly, who originally gave me the chervil dip recipe)
2 pounds asparagus
1 cup real mayonnaise
1 teaspoon dillweed
1/4 teaspoon sea salt
2 tablespoons freshly squeezed lemon juice
Trim tough ends of asparagus off and discard.
Blanch asparagus tips in gently simmering water for 6 minutes.
Drain over ice in a strainer in the sink.(Ice will help preserve bright green color.)
Whisk together mayonnaise, dillweed, salt, and lemon juice until thoroughly combined.
Wrap asparagus tips in paper towels, place in plastic ziploc bag and chill until ready to serve.
Cover dill dip and chill until ready to serve.
Enjoy!
May 28 Stevia Mint Syrup
Stevia Mint Syrup for Iced Tea
Imagine my delight when my pal Jamie arrived at my door
last night with a stevia plant for me!
I've been reading about the super-sweet
herb and was anxious to start experimenting.
Thanks, Jame for the thoughtful gift.
If you're lucky enough to have a stevia plant,
try making some stevia mint syrup
to flavor iced tea with this summer.
Stevia Mint Syrup
(makes about 1 cup)
In a heavy medium saucepan, bring 1 cup water to a gentle simmer.
Add 1/2 cup fresh mint leaves and 1/4 cup (packed) chopped stevia leaves.
Simmer gently for about 10 minutes.
Let cool in pan.
Strain syrup into a pitcher, mashing leaves down to release flavor.
Discard leaves.
Keep syrup refrigerated until ready to use.
Add stevia mint syrup to iced tea to sweeten, about 1 tablepoon for an 8-ounce glass, or to taste.
Enjoy!
May 27 Let's Do Lunch: Red Potato Salad with Bacon, Shallots and Dill Red Potato Salad with Bacon, Shallots and Dill
(original pottery by Jamie Doan)
Tis the season to come on over and bring a salad,
so why not add a fresh new red potato salad recipe
to your summer repertoire?
Serve on butter lettuce leaves for lunch,
in ramekins as a side salad
or double the recipe
and bring to your next
potluck party.
Red Potato Salad with Bacon, Shallots and Dill
(serves 4 for lunch, or 6-8 as a a side dish)
Ingredients:
10 small red potatoes, cut in half
1 shallot, minced
2 teaspoons dried dillweed
2 tablespoons honey
1/4 cup red wine vinegar
1/4 cup real mayonnaise
3 strips bacon, cooked crisp and crumbled
fresh dill sprigs
Directions:
1. Boil potatoes for 10 minutes. Drain and chill in refrigerator.
2. In a small bowl, whisk together remaining ingredients to make a dressing for the salad.
3. Cut boiled potatoes into 1-inch pieces and place in medium bowl.
4. Pour dressing over and toss.
5. Cover salad and chill until ready to serve.
6. Garnish with fresh dill sprigs.
Enjoy!
May 26 Carrot Soup with Ginger Cream and Crispy ShallotsI'll Have What She's Cooking: Carrot Soup with Ginger Cream and Crispy Shallots
Now that sounds yummy!
And it is.
The smooth, velvety carrot soup is the perfect backdrop for
the sweet and spicy ginger cream,
set off nicely by the crispy shallot garnish.
Enjoy!
 Carrot Soup with Ginger Cream and Crispy Shallots
(serves four as a first course)
2 tablespoons butter, divided
2 shallots, thinly sliced 3 cups carrots, peeled and cut in 1 inch pieces
1 cup vegetable broth
1/2 cup buttermilk
1/2 teaspoon ginger
1/4 teaspoon white pepper
1/2 teaspoon salt
2 tablespoons flour
For the crispy shallots:
Saute shallots in 1 tablespoon butter until crispy and browned. Drain on paper towels and reserve.
For the carrot soup:
In a medium sauce pan over medium high heat, heat 4 cups water until simmering.
Add carrots and cook for 10-15 minutes until tender. Drain. Wipe out sauce pan.
In a blender combine: vegetable broth, cooked carrots, buttermilk, ginger, white pepper and salt. Blend until smooth. Strain.
In medium saucepan melt 1 tablespoon butter over medium-low heat and add flour, stirring to make a smooth paste.
Add a small amount of carrot mixture and stir until smooth. Add the rest of the carrot mixture, stirring over medium low heat until slightly thickened and heated through.
For the ginger cream:
2 tablespons sour cream
1 teaspoon ginger
1 teaspoon sugar
Combine sour cream, ginger and sugar in a small bowl and stir until smooth.
Transfer into small plastic bag. Snip one corner off bag, making a small opening for dispensing. Reserve until serving.
To serve:
Ladle warm soup into individual bowls.
Squirt ginger cream over carrot soup and top with crispy shallots.
Enjoy!
May 25 Baked Zucchini Fries with Marinara Dipping Sauce Baked Zucchini Fries with Marinara Dipping Sauce
Looking for a healthy accompaniment to burgers
and barbecue fare this season?
Try baking these fresh and flavorful
zucchini fries and serve with marinara dipping sauce.
Baked Zucchini Fries
3 eggs, beaten
1 cup Italian bread crumbs
1/2 cup parmesan cheese, grated
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
3 medium zucchini, sliced in 4 inch by 1/2 inch strips
Marinara Dipping Sauce
1 14.5 ounce can Italian style diced tomatoes
1/2 teaspoon salt
1 tablespoon red wine vinegar
Combine marinara sauce ingredients in blender and blend until combined.
Preheat oven to 425 degrees.
Pour beaten eggs in shallow dish.
Combine bread crumbs, cheese, salt and pepper in shallow dish.
Dip zucchini strips in egg, then in bread crumb mixture.
Place prepared zucchini strips on baking sheet.
Bake in preheated oven for 6 minutes. Turn with spatula and bake an additional 6 minutes, until lightly browned.
Serve warm with marinara dipping sauce.
Enjoy!
May 24 Grilled Chicken Burritos at Tyler'sHeading over to my brother Tyler's house tonight
to replicate the Baja Fresh Ultimo Burritos
he knows and loves.
Here's what we came up with...
Thanks, Tyler for having us all over!
 Grilled Chicken Burritos at Tyler's
Grilled Chicken Burritos
(serves 8)
For the chicken:
5 boneless skinless chicken breasts
1/4 cup oil, divided
chili powder
salt
Preheat grill pan to medium high heat.
Brush 2 tablespoons oil over surface of pan.
Lay chicken breast in pan and sprinkle generously with salt and chili powder.
Grill for 6-8 minutes and turn.
Sprinkle other side with salt and chili powder and grill until done, and additional 6-8 minutes.
(Or grill chicken breasts on preheated barbecue)
Let rest briefly and then slice in thin strips.
For the peppers:
1 red bell pepper
1 green bell pepper
1 sweet onion
2 cloves garlic, minced
1 jalapeno, sliced thinly
Heat 2 tablespoons oil in medium saute pan over medium high heat.
Add peppers, onion, garlic and jalapeno and saute until softened and browned, stirring often.
For the chipotle cream:
1/2 cup sour cream
2 tablespoons chipotle peppers in adobo sauce
1/2 teaspoon salt
2 tablespoons brown sugar
Combine all chipotle cream ingredients in blender and blend until smooth.
To assemble:
Heat tortillas on a preheated griddle until warmed.
Spread a small amount of chipotle cream over warmed tortillas. (It's spicy, so taste first.)
Add grilled chicken and peppers.
Fold into a burrito.
Enjoy!
May 23 Get-together Guacamole
Get-together Guacamole
The yardwork is done and it's time to unwind, perhaps with the neighbors.
There's nothing like fresh guacamole and jicama
to accompany ice cold beer as a reward for your hard work
Get-together Guacamole
Peel, pit and dice three ripe avocados.
Add the juice of 2 limes, about 1/4 cup.
Add 1 teaspoon chili powder, 1/4 cup of your favorite salsa and 1/2 teaspoon salt.
Mix with a fork to combine.
Serve with chips and jicama strips.
Enjoy!
May 22 Impromptu Barbecue: La Bella Vita Burgers
Memorial Day weekend memories often include inviting friends over for an impromptu barbecue. Stop at the store today and stock up on a few essentials and impress your guests with these updated burgers this weekend.
La Bella Vita Burger
Sweet Italian Sausage Burger with Garlic Parmesan Mayonnaise and Baby Arugula on a Sourdough Roll
Sweet Italian Sausage Burgers
Gently mix together all burger ingredients with the exception of the last ¼
cup of bread crumbs. Form into patties, using ½ cup burger mixture for each
burger. Separate burger patties with waxed paper and refrigerate until ready
to grill.
Garlic Parmesan Mayonnaise
Mix together all ingredients and refrigerate until ready to assemble burgers.
Baby Arugula
Toss arugula with olive oil and salt. Set aside.
To serve:
Place grill basket on preheated barbeque over medium heat. Brush grill
basket with olive oil.
Pour the last ¼ cup of bread crumbs in shallow dish and coat each burger
patty with bread crumbs.
Carefully place burger patties into grill basket on grill.
Grill for about 5 minutes on each side, until sausage is cooked through and
liquids run clear.
Spread a tablespoon of garlic parmesan mayonnaise on each inside of each
bun.
Top with grilled burger patty.
Top burger with arugula.
Top with top bun. Enjoy! May 21 Basil Pesto Chicken Sandwiches Basil Pesto Chicken Sandwiches
The basil in my herb garden needed a trim, so I whipped up
some Basil Pesto Chicken Sandwiches for lunch today.
Yum!
Basil Pesto Chicken Sandwiches
(makes 2 sandwiches)
2 cups cooked chicken, cut in small pieces (I used the rest of the rotisserie chicken meat in the fridge)
1/3 cup real mayonnaise
2 teaspoons (or more) squeeze basil (in the produce department)
salt, to taste
6 large fresh basil leaves
4 slices whole wheat bread
freshly ground pepper, to taste
Combine chicken, mayonnaise and squeeze basil and mix thoroughly.
Season with salt to taste.
Line bread slices with fresh basil leaves.
Top with basil pesto chicken mixture and make sandwiches.
Sprinkle with freshly ground pepper, if desired.
Enjoy!
May 20 Cherry Almond Checkerboard Cake: Happy Birthday Kelly! Cherry Almond Checkerboard Cake
May 20, 2009: Happy 30th Birthday to my little brother Kelly,
who's finishing up his second year of law school at Santa Clara University.
Wish I were there to celebrate with you.
May your day be filled with all of your favorite things and
may you celebrate in style.
I give you,
Cherry Almond Checkerboard Cake.
Love,
Sydne
Cherry Almond Checkerboard Cake
Ingredients: 2 boxes pound cake mix (eggs and water for mixes) or use your own favorite pound cake recipe red food coloring
1 cup cherry preserves ½ cup butter, softened 2 cups powdered sugar 3 tablespoons whipping cream 2 teaspoons almond extract
1 box (1 lb. 8 oz.) Pure white rolled fondant (available at craftt stores like Michael's)
Directions:
1. Prepare pound cake mix according to directions and bake in a greased and floured loaf pan as directed.
2. For second mix, prepare as directed on box and then add several drops of red food coloring to tint. Bake in a greased and floured loaf pan as directed.
3. Cool on wire rack, wrap tightly in foil and freeze overnight or for several hours.
4. In a medium saucepan, heat cherry preserves until melted. Remove from heat and set aside.
5. Mix together butter, powdered sugar, whipping cream and almond extract until thoroughly combined and light and fluffy.
6. Remove cakes from freezer. Slice tops to make even topped rectangles. Then cut each loaf into three even long slices. Then cut each slice into three even long slices again. You will have nine long strips of cake from each pound cake.
7. On a cutting board, arrange the cake strips to form a checkerboard pattern, alternating colors to make a three-by-three strip grid. Reserve additional cake strips for another use.
8. Remove the top two layers, so you are left with one three strip layer and brush with melted cherry preserves. Add a layer of cake strips and brush the top of that layer. Stack the final three strips on top and brush the top of the stack.
9. Spread the almond frosting over top and sides of cake to cover.
10. Carefully roll fondant out on work surface to a8 by 14 inch rectangle. Brush with wet pastry brush and smooth with fingers if it tears.
11. Gently lay the fondant cover over the frosted cake, tucking in corners, and cutting with scissors to trim, if necessary.
12. Garnish covered cake with fondant cut-outs, mint leaves and cherries, if available.
Enjoy! May 19 Crab-stuffed ShrimpCrab-stuffed Shrimp
Ever since we all dined at Wildfish in Scottsdale and I ordered their crab-stuffed shrimp,
I've been wanting to make the crab-stuffed shrimp I created a few years ago which were
inspired by our memorable dinners at The Uptown Cafe in Butte, Montana.
This party-pleaser can be prepped ahead and popped in the oven at the last minute
(make that twenty) for stress-free entertaining anytime you like.
Crab-stuffed Shrimp
(serves 6)
Thaw a 2 pound bag of frozen raw jumbo shrimp before stuffing. (I found EZ Peel shrimp in the freezer seafood case at our grocery store. They had been deveined and split, so all I had to do was separate the shell, grab the tail and pull the shell right off. Very easy!) 1. Melt 2 tablespoons butter in a heavy saucepan. 2. Add 2 teaspoons finely minced shallots and 1 clove minced garlic. 3. Cook until soft. Remove from heat. 4. Remove meat from 2 King crab legs and place in a medium bowl. Pull crabmeat apart into small pieces. 5. Add shallot mixture to crabmeat. 6. Add ½ cup real mayonnaise and ½ cup grated Parmesan cheese, stirring to combine. 7. Pull shells off jumbo shrimp. 8. Butterfly shrimp, leaving top and bottom intact, but creating an open fan-like middle. 9. Butter a 9 x 12 inch baking dish. 10. Arrange shrimp in dish, leaving a little space between each shrimp. 11. Top each shrimp with a tablespoon or so of crab stuffing. 12. Cover the shrimp with plastic wrap and refrigerate until ready to bake. 13. Preheat oven to 425 degrees. 14. Bake shrimp 20 minutes, until shrimp have turned pink and cheese has melted and begun to lightly brown. 15. Remove and serve immediately on a bed of Lemon Thyme Risotto. 16. Garnish with sprigs of fresh thyme and lemon peel. Lemon Thyme Risotto
1. Melt 2 tablespoons butter over medium high heat.
2. Add ½ cup finely chopped sweet onion and 2 cups Minute rice and stir together. 3. Add 1 cup chicken stock and ½ cup whipping cream. Stir together. 4. Reduce heat and simmer until liquid is absorbed. 5. Add ½ cup fresh lemon juice and 2 teaspoons lemon peel. 6. Add ½ cup grated Parmesan cheese and 1 teaspoon fresh thyme, chopped. 7. Stir together and add ½ cup whipping cream. 8. Season to taste with salt and white pepper. 9. Add any additional whipping cream, if needed to achieve a creamy consistency. Enjoy! May 18 On the Menu Tonight: Mexican Chicken Pasta
Mexican Chicken Pasta Inspired perhaps by the jazzed up mac and cheese offerings
we saw while in Scottsdale, tonight I made Mexican Chicken Pasta
using rotisserie chicken I picked up in the deli which made for a
quick and easy one dish meal.
Mexican Chicken Pasta
(serves 4)
Ingredients
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 cup whipping cream
1 cup cooked chicken, cut in small pieces or shredded
1/2 cup pepper jack cheese, grated
2 tablespoons green chiles (or more, to taste)
3/4 cup corn
smoked paprika or chili powder, for garnish
Directions
1. Cook 2 cups penne pasta in pot of boiling water until al dente. Drain pasta in colander.
2. In a medium saucepan over medium heat, melt butter.
3. Add flour to butter and reduce heat to medium low. Stir to combine.
4. Add milk and cream and whisk until thoroughly combined.
5. Increase heat to medium and cook until mixture gently boils and thickens slightly.
6. Remove from heat and add cheese, chiles and corn. Stir to combine.
7. Toss pasta in hot sauce and serve.
8. Garnish pasta on plates with a sprinkle of smoked paprika or chili powder.
Enjoy!
May 17 If Life Gives You Grapefruit...
If Life Gives you Grapefruit...
we say, make some cocktails.
Scottsdale in May is a scorching 100+ degrees most days and the best way
we found to cool off and quench our thirst there last weekend
was to take advantage of the backyard grapefruit tree dripping with ripe fruit.
Before long, Kyle was up in the tree, gathering the first harvest for cocktail purposes.
Local, couldn't-be-fresher ingredients at their finest.
We're certain we've never had anything quite so refreshing.
Thanks, Kyle.
The juice of 20 freshly harvested grapefruit
1 1/2 liters vodka
crushed ice
Strain grapefruit juice to remove seeds.
Fill a 2 liter pitcher half full with crushed ice.
Add grapefruit juice and vodka.
Stir to combine.
Enjoy!
May 16 Elements at the SanctuaryLiving Large in Arizona
a beautiful birthday dinner with friends
at Elements
 Elements at the Sanctuary
on Camelback Mountain
5700 East McDonald Drive
Paradise Valley, Arizona
1.800.245.2051
1.480.948.2100
Click on the link for more information on Elements at the Sanctuary
May 15 Foodie Finds in PhoenixLa Grande Orange: we thoroughly enjoyed stopping at this hip and happening deli after a hike up Camelback Mountain.
If you're lucky enough to be in the area, you won't want to miss the culinary mecca this former strip mall has become.
With Tammie Coe Cakes on one corner, La Grande Orange on the next and Postino's Wine Bar across the parking lot,
you're able to brunch, lunch, wine, dine and indulge in incredible fondant-wrapped cakes all in one locale!
La Grande Orange
4410 N. 40th Street
Phoenix, Arizona 85018
602.840.7777
La Grande Orange
Tammie Coe Cakes
Postino's
May 14 Birthday Berry Bites Birthday Berry Bites
In an effort to ease the pain of approaching a milestone birthday, my good friend Karen has enrolled me in her Gift-Of-The-Day program, generously delivering something wonderful to my door every day this pre-birthday week.
Yesterday, I received the prettiest cheery red poppy plate and right away began dreaming up what I might serve on that little beauty. Before long, I was at the store, selecting ripe strawberries to fill with white chocolate mousse and top with chopped pistachios and fresh mint. I will tote them along today as my friends help me celebrate my upcoming birthday. I give you, Birthday Berry Bites, with thanks to Karen and her G.O.T.D program. How lucky am I?
Birthday Berry Bites (serves 6-8)
2 pints heavy whipping cream 4 ounces white chocolate ¼ cup pistachios, finely chopped 1 pound fresh strawberries Fresh mint leaves
1. In a medium heavy saucepan over medium heat, heat cream and chocolate until chocolate is melted. Stir until smooth. Pour mixture into mixing bowl, cover with plastic wrap and refrigerate overnight. 2. Beat chocolate mixture with electric mixer until stiff peaks form. 3. Cut bottoms off strawberries so they sit flat. Then, carefully hollow out each strawberry with a paring knife leaving a cavity to fill. 4. Pipe white chocolate mousse into strawberries. Sprinkle with chopped pistachios and garnish with a tiny mint leaf.
Enjoy! May 13 Out of Africa: Cape Town native shares culinary heritage
Out of Africa: Cape Town native shares culinary heritage My article on Dana McLoughlin and her Cape Malay cooking is in the Great Falls Tribune today. Click on the link to read the story: http://www.greatfallstribune.com/article/20090513/LIFESTYLE/905130308
May 12 Roasted Baby Reds: The One Bite Appetizer Du Jour Roasted Baby Reds
with Crispy Proscuitto, Sour Cream and Freshly-Snipped Chives
The excitement over my new windowsill herb garden inspired me to snip some fresh chives and get creating.
Grabbed a few baby reds, selecting the smallest I could find, fired up the oven and I was off.
Here's the recipe for Roasted Baby Reds with Crispy Proscuitto, Sour Cream and Freshly-Snipped Chives,
the one-bite appetizer du jour, paired perfectly with a glass of your favorite red.
Enjoy!
Roasted Baby Reds with Crispy Proscuitto, Sour Cream and Freshly-Snipped Chives
(serves 6 as an appetizer)
2 pounds baby red potatoes
2 tablepoons olive oil
1 tablespoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup proscuitto, finely chopped and cooked until crispy
2 tablepoons shallots, finely minced
1 teaspoon + 1 tablespoon butter
1/4 cup sour cream
1 tablespoon freshly snipped chives
1. Preheat oven to 425 degrees.
2. Wash potatoes and slice in half horizontally.
3. Pour olive oil and seasoning in the bottom of a 9 x 13 inch glass baking dish. Add potatoes, stir to coat with herbs and sprinkle with salt and pepper.
4. Arrange potatoes cut side up and roast for 30 minutes or until blistered and golden brown.
5. Let cool slightly.
6. In a medium pan over medium high heat, saute shallots in 1 teaspoon butter until soft and golden brown.
6. With a melon baller, remove a scoop of potato from each roasted potato and place in mixing bowl.
7. Add 1 tablespoon butter, shallots and 1/4 cup sour cream to potato mixture and combine thoroughly.
8. Scoop mixture back into potato skins. Top with crispy proscuitto, dollop of sour cream and chives.
Enjoy!
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