Creamy Salsa Chicken in the Slow Cooker

Hi friends!  Here is another great crock pot recipe to add to your weekly rotation.  It is awesomely delicious and, just what makes crock pot recipes so popular, it comes together in under 10 minutes.  It will make your kids crazy happy to eat dinner and if you serve it at a party, I can guarantee it a huge hit.   What I love most about it is how versatile it is.   We love it tossed in a salad with rice for homemade burrito bowls, wrap the chicken in tortillas for a delicious taco, or when served alongside tortilla chips it  makes a great dip for parties.

When I was making Creamy Salsa Chicken this last time I found an awesome product, Greek Cream Cheese. It is 1/2 the fat of regular cream cheese, 2x the protein and full of all those wonderful live active cultures.  I gave it a whirl and loved it!  I hope it wasn't a fluke finding it in the store because it was so great.  Definitely right up our alley.  I'm not being paid to promote this stuff- i just love it and wanted to share!  Using the greek cream cheese even made this a healthy dish, total bonus.  But everything in moderation is really the key, right?!

On a side note, guess who is invited to be on television again! New Day Cleveland invited me to share my recipe for Tortellini Soup on January 22nd at 10:00am on channel Fox 8! What a cool way to start my new year :)  Time to go dress shopping!

Creamy Salsa Chicken in the Slow Cooker

3-lbs boneless skinless Chicken (either breasts or thighs is fine)

1 (15 ounce) can whole kernel corn, drained

1 (15 1/2 ounce) can black beans, drained

1 (15 ounce) jar chunky salsa 

1 medium onion chopped

1 (8 ounce) block of cream cheese 

Spray the inside of the slow cooker with nonstick cooking spray.  Place chicken in the bottom of the slow cooker and top with the drained corn, black beans and chopped onions.  Pour the salsa on top.  Cook on HIGH for 4 hours or LOW for 6.  One hour before it is finished cooking, carefully pull the chicken out of the slow cooker and shred.  Put the chicken back into the slow cooker and gently stir to combine.  Place the block of cream cheese on top of the mixture and replace the lid.  After 30 minutes stir the cream cheese into the chicken mixture until fully combined.   

This recipe is so versatile! It is delicious served over rice, wrapped in a tortilla, topped onto a salad or even as a dip with chips.  Enjoy! 

Hummus

Hummus is a wonderful Mediterannean dip made from blending garbanzo beans (also known as chickpeas), tahini and spices until smooth and creamy.  It is so delicious, super kid friendly and a big hit at parties.  The best part- it comes together in seconds!!  You are done with the entire recipe in a matter of 5 minutes.  This one is a nice traditional recipe, but you could easily vary the flavor by adding in a handful of kalamata olives, roasted garlic in place of the raw, chives or roasted red peppers to the food processor.  Roasted red peppers give it a lovely reddish color.  There is so much you could do to make it fun and different each and every time.

It is most commonly used as a dip, but it is awesome for a sandwich spread.  I love it on my veggie burgers even!  Our dinner this evening was a big spread of raw carrots, cucumber spears, grape tomatoes, pita bread wedges, pita chips, feta cheese, a garlic and herb cheese and rotisserie chicken.  It was so colorful, light yet satisfying and everyone loved it.  When I serve vegetables this way my son will always take tons and eat them before anything else!  Offer color and variety and let them choose.  You will be surprised at how well they actually eat!!

I tried a new technique today when making a batch of my homemade Hummus. Peeling the soft skins off of the chickpeas (yes, every single one!) before blending. I heard from an Arabic friend that this is how their family has always done it. Supposed to make it creamier. I was curious after never doing it this way so I figured why not! Good thing I have a 5 yr old to help out :) It did seem a bit creamier but in the end I don't think I would go to the trouble- there are a lot of chickpeas in 2 (15 ounce) cans!! My 5 minute recipe turned into a 25 minute recipe this way. lol. It was a fun experiment, and Jackson loved helping- at least for the first can until he got bored! In the end, do it if you have extra time on your hands. Otherwise, I just wouldn't bother.

Hummus
2 (15 ounce) cans of garbanzo beans (chickpeas), juices from one can reserved
1/3 cup tahini
1/3 cup lemon juice (roughly the juice of two and half lemons)
3-4 cloves garlic
1/4 tsp salt
1/4 tsp crushed red chili flakes
pinch cumin

for garnish
olive oil for drizzling
a sprinkling of paprkia
fresh chives or parsley, chopped

for dipping (any assortment of the following)
various raw vegetables, sliced (carrots, bell peppers, cucumbers, whole cherry/grape tomatoes, etc.)
pita bread or naan
pita chips
bagel chips
olives and porcini peppers are nice on the side as well

Combine in food processor or blender the garbanzo beans, tahini, 1/4 cup lemon juice, garlic, salt, red chili flakes and cumin.  Bend until smooth.  Taste and add more lemon juice to suit your taste.  We prefer  it more on the lemony side.  It will be quite thick at this point.  Slowly add in some of the reserved garbanzo bean juice to thin it out.  Blend again.  Add more of the juice, blend and taste.  Repeat until you reach the right consistency.  You won't need all the juice just enough to get it creamy!!  The texture should be smooth and creamy and not too thick.

Transfer to a serving dish and drizzle with olive oil.  Sprinkle with paprika and fresh herbs.  Serve alongside various dippers and enjoy!

Dry Onion Soup Mix

Ever in the middle of making a slow cooker pot roast or want to make a yummy chip dip and don't happen to have one of those envelopes of dry onion soup mix?  Well look no further!  Here is that wonderful mix that you can do yourself and keep on hand for those last minute recipes.  Just make it up now, seal up in an airtight container and you are ready to go.  I love mason jars for this sort of thing.  This recipe makes up well more then one envelope worth.  Be sure you shake the jar well before each use.

Onion Soup Mix
recipe courtesy Food.com

3/4 cup instant minced onion
1/3 cup beef bouillon powder
4 teaspoons onion powder
1/4 teaspoon crushed celery seed
1/4 teaspoon sugar

Combine all ingredients and store in an airtight container.

**About 5 tablespoons of mix are equal to 1 1¼-ounce package.
To make onion dip: Mix 5 tablespoons with one pint of sour cream.

Warm Layered Mexican Dip

Any fun plans for Father's Day this weekend?  We will be picnicking with the family, of course!  Me and the boys are looking forward to letting daddy and the grandpa's know how loved they are.  Raising two young men myself just solidifies my grateful heart for being raised by an amazing father.  And watching my own husband be the example of a good man makes my heart break wide open every single day.  I am a lucky girl- so, so blessed!  

This dip is a yummy choice to take along to any picnic's you may be attending this summer.  it is a definite crowd pleaser- who doesn't love a good mexican dip?!  And trust me, this is a great one!

print this recipe

Warm Layered Mexican Dip
1 can refried beans
8 oz softened cream cheese
1 pouch taco seasoning
1/2 can black beans, rinsed and drained
1 ear of corn, cooked and kernels removed (or 1/2 can whole kernel corn, drained)
1 cup salsa
2 cups shredded cheese (I used a combo of cheddar and mozzarella)
fresh cilantro for garnish

In a small bowl, combine the creamed cheese and taco seasoning well with a fork.  Warm in the microwave for about 30 seconds and set aside.  In a medium sized bowl, combine the black beans, corn and salsa.

Spread the refried beans evenly on the bottom of a round pie plate or an 8x8.  Top with the taco-cream cheese mixture and next layer the corn, black bean and salsa mixture.  Sprinkle shredded cheese evenly over top of layered dip.  Bake in a preheated 350 degree oven for 10 minutes, or until cheese melts.  Garnish with cilantro and serve with your favorite tortilla chips.

I linked up my recipe here:

 

Eggy Sandwich topped with a Spicy Black Bean and Tomato Guacamole

OMG. I just had one of the most delicious egg sandwiches. Ever. Scrambled egg topped with a spicy black bean and tomato guacamole, a slice of mild cheddar cheese, served on lightly toasted Italian bread. This was one of the best ideas I've had in a long time. I SO had to share!!  Go make this tonight- it will make a fantastic dinner!

Eggy Sandwich topped with a Spicy Black Bean and Tomato Guacamole
Makes 4 sandwiches

For the sandwich:
6 eggs
6 tablespoons milk
salt and fresh ground black pepper to taste
4 slices mild cheddar cheese
8 slices Italian bread, or any other soft yet crusty bread
freshly prepared spicy black bean and tomato guacamole (recipe follows)
1 tablespoon butter, plus a bit more to spread on toasted bread

In a large mixing bowl, vigorously whisk the eggs and milk together for about 2 minutes. This will make sure your eggs are light, fluffy and super yummy. The American Egg Board describes well beaten eggs as being "frothy and evenly colored". It takes about 2 minutes to get them like this. Everyone will ask you how you got your eggs so fluffy and pretty looking!

In a nonstick frying pan melt 1 tablespoon butter until the very last of it is just liquifying. Pour in the eggs. Do not scramble right away. Just as they are beginning to set, using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute the runny parts. Season with salt and pepper. Once cooked remove from heat.

While eggs are cooking, toast and butter your bread. Evenly distribute the eggs across 4 slices of buttered bread. Add one slice of cheese to the top of each egg. Dollop with a good amount of guacamole (I LOVE guacamole, so I used a lot. It was messy, but sooooo good!) Add the remaining slices of toasted bread, slice in half and enjoy!

Spicy Black Bean and Tomato Guacamole
1 Haas Avocado, roughly mashed
1 tomato, chopped
1 jalapeno, diced
1/2 medium red onion, chopped
the juice of half of one lime
1/2 can of black beans, drained and rinsed
a few dashes Tobasco Sauce
sea salt and freshly ground black pepper to taste

Combine all ingredients except the black beans and with a fork, roughly mash to combine.  Stir in the black beans.  Squeeze a little more lime juice on top to stop the oxidation process and keep the beautiful bright green color.

tip: If tomatoes aren't in season and are looking a little too "pink" for your liking, a can of diced tomatoes with green chili's is a great substitute for the tomato and jalapeno pepper (I really like the Ro*tel brand). You may wish to omit the Tobasco Sauce as well , as these can have a god kick to them . Be sure to taste the guac first to get the spiciness it to your liking.

Fridays, Feasting With Friends- Featuring Amelia Sawyer

"One of the delights of life is eating with friends, second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends."

~Laurie Colwin 'Home Cooking'

Amelia Sawyer

Today's guest on Fridays, Feasting with friends is Cleveland native Amelia Sawyer.  She is the author of the wonderful, and very often, hilarious blog Chefs Widow.  Have you read this gem yet?  If not, oh please go add it to your reader.  It will bring a smile to your face for sure!  Along with her husband and Chef Jonathon Sawyer, they are the proud owners of The Greenhouse Tavern, named "Top 10 Best New Restaurant in America" by Bon Appetit Magazine.  Scott and I dined here for my birthday and our first date out since having Owen and immediately we fell in love with the place.  The atmosphere is cozy and warm and the food is not only local and fully sustainable, but to-die-for delicious.  It was a romantic evening and I am so thankful to these two for giving Cleveland such a special place.  We've decided that it is our definite new favorite restaurant and can't wait to go back and try out the new menu (it changes regularly per what is in season). Amelia is not only a writer and restauranteur, but also the mother of two beautiful children, Catcher and Louisiana.  These two are some of the cutest kids I have seen!

Their family is incredibly busy and I am very honored that Amelia was so lovely about doing this interview for me!  Thank you so much Amelia- you are a doll!  I can't wait to pop over and say thanks in person.  So for todays Fridays, Feasting with Friends I am proud to introduce you to Amelia Sawyer.


What is your favorite thing to cook?
right now I am really into two things: homemade veggie and potato chips using root vegetables and potatoes.  We have been getting lots of root vegetables from our CSA, Chef's Garden- radishes, sweet potatoes, etc. so they make great potato chips!  The second thing is condiments.  Most recently I made a batch of ketchup and next up is mayo.  My husband of course knows how to make these, but I want to learn myself.  

How about your least favorite thing to cook?
fish probably.  I don't cook it; I don't know when it is done.  I don't know when it is not done.  So I just don't do it!

What is your favorite local restaurant and what is one you are dying to try out?
Mine!  After that I would say Lolita.  I actually would love to try out Stone Mad with Eric Williams from Momocho.  He is helping to redesign their menu.  But I want to try it out in the summer because their patio is rockin'. 

Music and food go together so beautifully. You are hosting a dinner party, what would be on your playlist?
The Troggs- With a Girl Like You
Stephanie Says- The Velvet Underground
Home- Edward Sharpe & The Magnetic Zero's
Windowsill- Arcade Fire
Rumour Has It- Adele

What would you choose to be your last meal on earth?
I would choose to have a giant Italian feast cooked by my husband.

What are you currently reading?
I just finished reading Highlights Magazine with my daughter..... honestly I am going to be going on a cruise in a few days so I have been reading a book about all the different ports for the cruise line.

What is your favorite Kitchen Gadget?
Right now the mandolin for the potato chips and dehydrated veggie chips.  It's awesome.

beautiful potatos from Chef's Garden sliced and ready to become chips!

Do you have a signature go-to dish?
Polenta with tomato sauce.  It's easy and my grandma taught me how to cook it.  It is a staple in Italy so I grew up eating it.  My kids love it plus it is a nice, healthy go-to dish.  It's so versatile!

What is your favorite thing about the Cleveland area?
Probably the culinary scene, it's pretty rockin'!  Yeah, it's pretty fantastic!   We are in the spotlight nationally for our culinary achievements.  My generation is choosing to stay here in Cleveland and help to rebuild the city and make it livable.

Do you have a favorite meal from your childhood and do you cook it today?
I was so excited when I read this question because I have a story for you.... As a child my mom would make pimento and cheese sandwiches on white bread.  It was just cheese, pimentos, mayo and salt and pepper on white, but I loved it!  I haven't had white bread in ages, but I was recently thinking about how I loved this sandwich.  Well just recently I was eating at Greenhouse with my daughter Louisiana, and on the menu I see a Pimento and Cheese sandwich!  My husband had no idea that this was an old favorite of mine.  Of course I ordered it.  It was totally different, served on a baguette with roasted red peppers- but it was great.

Top 3 Movies of all time?
Sound of Music
The Descent
Ratatouille

What was your happiest moment in life?
I absolutely can't pick just one. There are a few.  Having both of my kids!  The best and the happiest following birth was when Jonathon called me to say he won Food & Wine "Best New Chef". It made the past 10 years validated. We worked really hard. I was so, so proud.

Where do you do your grocery shopping?
We get a veggie delvery from Chef's Garden from Milan, OH. They just started this pretty amazing home delivery through FedEx. We are 90% process free, so our staples we get from Farmer Jones Farm or the restaurant. If I don't get it there I go to Heinen's and seasonally I like to go to the farmers markets for our meats. It is too hard to try and go there with young kids and strollers in the winter, so I save it for the summer.

What is your favorite guilty pleasure when it comes to food?
Pizza! I can't go to New York anymore because all I eat is pizza.  Motorino is the best ever.  I also love Frannie's from our old neighborhood. Love, love, love.

Can you tell me about what you are most proud of?
My life. Is that too vague?! But I love it! We aren't normal, but it's awesome and I am proud of it. We take lots of risks and out of all that we have fun.

Do you have Culinary Resolutions that you would like to accomplish this year?
I want to learn to cook and perfect Pho Bao.

One word that best describes you is: Passionate

Print this Recipe

Fromage Blanc
Recipe by Chef Jonathon Sawyer of The Greenhouse Tavern

2 qt. Fresh Whole Milk (raw milk if possible, if not get organic and pasture fed)
1 cup Heavy Cream (local and pasture fed)
1 lemon juiced & peeled
Salt, to taste
1 Large Raw Globe Artichoke Split

In a large, heavy-bottomed, stainless steel saucepan; bring milk, lemon peel, artichoke, and cream to a scold (around 165 degrees). This should be done over medium heat, stirring the liquid only a few times with a flat wooden spatula (approximately 15 minutes). Pull saucepan off the heat and season with lemon juice and salt to taste. Allow to rest and return to room temperature over 15 minutes.

At this point the milk mixture should be separated (resembling curds & whey). Set up a cheese straining station with a colander or china cap line with double ply cheese cloth (or a coffee sock). Carefully ladle the curds & whey from the saucepan into cheese straining container. Allow hanging until desired texture is reached (30 minutes for cottage cheese like texture, 3 hours for ricotta like texture, & 24 hours refrigerated for true Fromage Blanc texture.)

Finish fromage blanc by whipping with a high quality extra virgin olive oil and fresh picked thyme.

Serve with grilled bread.

Finished fromage blanc can be stored in the refrigerator for up to a week. Can also be served w/ jellies, honey, and fruit compote as a breakfast or dessert.

Thai Peanut Sauce, two versions

Ok, so remember the last time I made that wonderful Cold Udon Noodle Salad I used a doctored up version of a store bought Peanut Sauce. Well I promised you that the next time I made it I would provide a yummy homemade Thai Peanut Sauce to use instead. So what is even better then one option, but two?! The first one here, Version 1 is the sauce that I have created and the second, Version 2 is one that my sister Bonnie has made. They are both super yummy , and the best part is that they each use a different combination of ingredients. They each provide very similar results, but have their own unique flavor. It is always nice to have choices just incase you don't have coconut milk on hand or you are in the mood for a bit of honey...

Don't restrict yourself to using this only as a sauce for pasta.  These would also be great as a dip for chicken satay skewers, Fresh Vietnamese Spring Rolls, or even a spread for a yummy wrap.

Print this Recipe

Thai Peanut Sauce, Version 1
1 1/2 cups creamy or crunchy peanut butter
1/2 cup coconut milk
3 tablespoons warm water
3 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons rice vinegar
1-3 tablespoon hot chili sauce, like Sriracha (I used 3 tablespoons because I was in the mood for some good kick!)
3 cloves garlic, minced
chili flakes to taste

In a bowl, whisk all of the ingredients until smooth and creamy.


Thai Peanut Sauce, Version 2
1/2 cup smooth peanut butter
1/4 cup soy sauce
1/3 cup chicken stock (or warm water)
2 tablespoons fresh ginger, chopped
3 cloves garlic, minced
2 tablespoons rice vinegar
1 1/2 teaspoons honey
1 teaspoon chili flakes

Puree all ingredients in a blender for two minutes, or until smooth

Fridays, Feasting With Friends- Featuring Elizabeth Malone

"One of the delights of life is eating with friends, second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends."

~Laurie Colwin 'Home Cooking'

Elizabeth Malone

Liz and her handsome son Mannie

When you were a child, did your mom make your older brother or sister take you along when they went to play with their friends?  Or maybe you were the one with the permanent tag-a-long?  Although I always loved it, (I mean how cool is it playing with your older sister and her friends?!) my sister did not!  That is until she became friends with this girl Tina.  You see, Tina had a younger sister my age.  So not only could I come along, but I would have a wonderful playmate to have fun with instead of tagging along with the big girls.  It was a win-win situation!  Lizzy was so much fun!  We would play for hours on end, running through my parents woods, feeding the chickens, and doing all things little girls do best. She was a wonderful friend and encompassed quite a lot of my childhood memories.  As we grew up, we drifted apart; different schools= different friends.  It was a bummer, but something that happens so easily when you are a kid.  

Move ahead something like 17 years and there is this new thing called "social networking" ok, ok facebook... and guess who I reconnect with?!  My sweet, wonderful, childhood friend Liz!  It was so great looking at her life now and seeing the amazing things she is doing with herself.  She is married to a devoted man, Pat and has the most handsome son, Mannie.  And just as I remember my Lizzy being, all smiles, bubbly, and full of life- she is that and more now as an adult!  It makes my heart full of joy knowing she is doing so well.  She is right in the midst of launching a national magazine, Felicity.  It is all about happiness, and it is SO Liz.  Keep an eye on this girl- She is going places.

So for today's segment of Fridays, Feasting with Friends I am proud and honored to share with you my blissfully happy friend, Elizabeth Malone.  

What is your favorite thing to cook?
Ethnic food: Middle Eastern, Greek, Italian, Thai, Indian, Vietnamese, etc. I love fresh herbs, spices and flavor!

How about your least favorite thing to cook?
Meat! I avoid eating anything that comes from a being with a face or a mom.

What is your favorite local restaurant and what is one you are dying to try out?
I can’t pick just one! My favorite local restaurants are Falafel Café, Saffron Patch, Mint Café, Organic Energy, Aladdin’s and Tommy’s. I am excited to try Flaming Ice Cube on Public Square. I’ve heard wonderful things about their first location near Boardman.

Music and food go together so beautifully. If you were hosting a dinner party, what would be on your playlist?
I have a cooking playlist of Ingrid Michaleson, Maxwell, Alecia Keys, Melanie Fiona, Robin Thicke, Norah Jones, James Blunt, Will Young, Yael Naim, and Mike Posner. Once we sit down to eat, I like to turn off the music and fully enjoy my company.

What would you chose as your last meal here on earth?
For my last meal I wouldn’t be concerned with what I ate, as long as I shared it with the people that I love.

What are you currently reading?
The China Study by T. Colin Campbell and Committed by Elizabeth Gilbert

What is my favorite kitchen gadget?
It’s a close tie between my Vitamix and Twin Health Marathon Living Juice Extractor.

Do you have a signature go-to dish?
Simple creations. I’ll experiment with delicious combinations of vegetables or fruits based on whatever I have in the garden or refrigerator. Then I’ll cook a grain and legume that tastes good with it. I rarely make the same things over and over. I try to keep a wide variety of foods in my diet. Recently, I tossed homegrown tomatoes with red onion, basil, capers, balsamic vinegar and sea salt. I ate it alongside quinoa (or farro, brown rice, couscous, etc.) and cannellini beans seasoned with fresh rosemary, salt, pepper and a touch of olive oil. When I was little, I never liked the food on my plate to touch. Now when I cook, I still like to make sure all the ingredients compliment one another.

What is your favorite thing about Cleveland?
My favorite thing about Cleveland is the people! We know how to work hard for what we want, overcome obstacles, enjoy moderation because of our inherent extremes (in weather, wealth, sports teams…), we stick together when we need to, and people from Cleveland remember their roots!!

What is your favorite childhood meal and do you cook it still today?
I had so many favorite childhood meals! I used to eat dinner twice, once at my best friend Jenny Iacobacci’s house and again with my family. Mrs. Iacobacci and my mom were the most amazing cooks! My mom wrote the first extensive menu that turned Alfonso’s Pizza into a restaurant. She later opened two of her own restaurants: Moondog’s Diner and Evelyn’s at Lakeside. My dad also contributed to my appreciation of fine food by introducing me to imported Italian food stores, and he always included his kids when he dined at the best restaurants.

I also remember when I came to your house as a child, your parents introduced me to gardening and pickled dilly beans! I have wanted more ever since!

As a teenager, I practically lived with best friends from Greek and Arabic families. I was blessed to become part of their families, and I was constantly surrounded by mouthwatering food! I still have a circle of culinary moms that I learn from, and I adapt their recipes to fit my vegan lifestyle.

My favorite is a Greek recipe called Yemistes. Or as I called it, “yummy stuff”.

Yemistes "Yummy Stuff"
6 big, ripe tomatoes
1 tsp sugar
1 cup olive oil
1 onion, finely chopped
½ cup rice
¼ cup pine nuts, toasted
¼ cup fresh dill
¼ cup fresh parsley
¼ cup raisins or currants (optional)
1 large can of tomato sauce
salt and pepper to taste

(Preheat oven to 350 degrees.)
Slice tops off tomatoes and save. Discard any slimy seeds. Scoop out pulp, chop and set aside. Place tomato shells in large casserole. Sprinkle insides of tomato shells with sugar. Sautee onions in ½ cup olive oil until soft. Add chopped tomato pulp, pine nuts, rice, dill, parsley and currants. Add ¼ cup olive oil and mix well. Sautee about 5 minutes. Season with salt and pepper to taste. Fill tomatoes with mixture.

In separate bowl, combine large can of tomato sauce with ¼ c olive oil. Season with salt and pepper.

Pour half of the tomato sauce over the tomatoes. Place tomato tops on top of the stuffed tomatoes. Cover with remaining sauce. Bake for 50 minutes or until rice is cooked, basting occasionally.

Goes well with…

Romanian Eggplant Dip
1-2 eggplants
1 shallot, finely chopped
2-3 tablespoons of Follow Your Heart Vegenaise (a healthier substitution for mayo)
1 tablespoon olive oil
salt and pepper to taste

Grill whole eggplant, turning regularly until entire skin becomes charred and blistered.  Allow to cool. Carefully peel off the charred skin and discard.  Place eggplant in food processor or chop by hand into pulp. Mix pulp with shallot, vegenaise, olive oil.  Season to taste and mix well. If you like it creamier, add more vegenaise or less if you like more eggplant flavor (like in baba ghanoush).  Chill overnight. Serve with fresh pita, carrots, thin rice crackers or as a sandwich spread.

Top 3 Movies of all time?
Wow, that’s hard! I know there are more, but the first three that come to mind are: Pay It Forward, Goodwill Hunting, and The Life of David Gale.

What was your happiest moment in life?
I appreciate everything in my life, but the happiest moments are the ones when I feel like the layers between heaven and earth get a little bit thinner, and I experience the synchronicity in my life that confirms I’m headed in the right direction.

Where do you do your grocery shopping?
Whole Foods, Heinen’s, Athen’s Pasteries & Imported Foods, Urban Herbs, Aladdin’s Baking Company, the Westside Market and my local farmers’ markets in Geauga County.

What is your favorite guilty pleasure when it comes to food?
I used to live above a French bakery in Vail, and I could eat an entire loaf of fresh bread when my roommate brought it home. Good bread is probably my biggest weakness because once I start, I can’t stop eating it until it’s gone!

Can you tell me what you are most proud of?
I am most proud of my husband, Pat. He is truly the best person I know. He doesn’t profess to be spiritual or religious, but he lives by example. Pat has taught me more about life, compassion, and love than anyone else I know.

Do you have any culinary resolutions you would like to complete this year?
My culinary resolution is to keep a journal of my recipes because I seldom remember how to make the same thing twice!

One word That best describes you is: Positive

Egg Salad

Egg Salad
6 hard boiled eggs, finely chopped
1/4-1/3 cup mayonnaise
2 tablespoons minced onions (I prefer red onion. It gives a nice hint of color)
2 tablespoons minced celery
salt and fresh ground black pepper, to taste
pinch of curry powder (this MAKES the salad, so don't leave it out- trust me!!)
fresh dill and fresh chives, chopped

Combine all ingredients and refrigerate until cold.

Enjoy as a dip with crisp, fresh vegetables or served on a sandwich.

BLT Dip

Last weekend Scott and I got to enjoy a grown up night out at our friends Bonnie and Jimmy's house for a BBQ.  It was great fun, filled with lots of laughs and wonderful friends.  Oh and LOTS of delicious food!  There were quite a few recipes that really stood out and I am going to share one of them today.  It is Dawn's BLT Dip.  Yes, it is really as awesome as it sounds.  Tomatoes, Bacon, a bit of mayo all mixed together to make the perfect bite in your mouth.  Yum!

I had a graduation party to attend yesterday so I thought this would be the perfect appetizer to bring along.   Scott and I both decided that this would also make a delicious spread on a Turkey Wrap with a bit of lettuce and cheese.  My mouth is watering as I type this.... so let's hurry onto the recipe!

BLT Dip
1 c real mayo (I used Light, couldn't tell one bit)
1 c sour cream (Light here again...)
3-4 tomatoes (I used one pint of cherry tomatoes, chopped into bite sized chunks.  I didn't bother deseeding these)
1 lb bacon
French bread, sliced into 1/2 inch slices and then quartered

Combine the mayo and sour cream until well blended.  Cook bacon until nice and crispy. De-seed tomatoes if not using cherry or grape. Chop the tomatoes and bacon, mix into the sour cream/mayo mixture. Slice french bread for dipping.  Serve chilled.

Grilled Corn, Black Bean and Tomato Salad

Grilled Corn, Black Bean and Tomato Salad

4 ears of grilled corn, kernels cut off (you can use frozen or canned, but the grilled tastes best!)
1 can (15 oz) black beans, drained and rinsed
2 cups edamame
1 pint cherry or grape tomatoes, quartered
3/4 cup chopped red onion
2-4 tablespoons fresh cilantro, chopped (or Italian Parsley if you are not a cilantro fan)
1/2 cup Ranch Dressing (homemade or store-bought. I like the flavor of Buttermilk Ranch for this salad)
a few shakes of hot sauce, to taste
Kosher Salt and Fresh Ground pepper, to taste

Combine all ingredients. Serve chilled or at room temperature. 

This is salad is perfect for all that grilled corn you just made!  Two or three chopped avocado's can be a very nice substitution for the edamame as well.  They both taste great in this salad.  I used the edamame this time since we will be outside and they hold up just a bit better for outdoor picnics.  This salad is so versatile. It is great as a topping for chicken, wrapped into a flour tortilla, mixed with a green salad, or even to dip tortilla chips in as a salsa. Yum!  When I made it today, I also added a bit of Southwest Seasoning Salt for a bit more of a punch.  So play around to adjust the salad to suit your taste- or your pantry!

Have a FUN (and safe!) 4th of July!  Happy Birthday America!

Fridays, Feasting With Friends- Featuring Jess Penick

"One of the delights of life is eating with friends, second to that is talking about eating.  And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends."

~Laurie Colwin 'Home Cooking'

Jess Penick

Jess and her husband Curtis

It is almost like Jess and I were just meant to meet and become friends.  A few years back (pre Jackson!) Jess and I both worked at Anthropologie together.  I wasn't there very long, it was just a little part time job for me, more for the great discount at my favorite store then anything else.  I left before I really had an opportunity to get to know anyone all that well.  Fast forward a few years, now married and a mother to a little boy and who do I come into contact with yet once again, and also slightly randomly- Jess!  Scott and her husband Curtis both work together and became pretty good friends.  It came up that both of their wives worked at Anthropologie, and did we happen to know each other.  Small world, huh?!  The friendship didn't happen the first time around knowing each other, so maybe God gave us a second chance...  We started hanging out as couples and I am so glad that we did!  She is a friend I feel blessed to have be a part of my life!

Jess and Curtis are just beginning on an incredible journey of adopting a little boy from Ethiopia!  What an exciting time in their life!  I am so thrilled I can witness this amazing blessing from God.

Jess is a kindred spirit.  She is a beautiful writer, and fellow blogger.  Her blogs, My Own Bell Jar, Worth Repeating, and A Single Sentence are such a joy to read.  They are full of heart, soul and everything else that matters.  She opens herself up in a way that I admire so much.  This girl has a love for books and the written word, always reading, learning and gaining new insight in the world around her.  She is a stunner, but also incredibly modest.  I love the quiet calm about her that can so quickly turn into complete silliness.  So do you want to meet her yet?!  You should- she is worth every minute of your time.  So for todays Fridays, Feasting with Friends I am happy to introduce you to my lovely friend, Jess.

What is your favorite thing to cook? I love cooking Mexican – anything Mexican. Beef tacos, chicken or shrimp fajitas, enchiladas – I even started making huevos con chorizo (eggs & spiced Mexican sausage that you fill into tortillas) because my husband loves it so much.

How about your least favorite thing to cook? I honestly don’t have a least favorite thing to cook. If I don’t want to make it, I won’t – but I’ll give you this – I hate cake (I know, I know – weird) but since I don’t like to eat it, I don’t make it – I made my first cake last year…not sure how it turned out because I didn’t taste it!

What is your favorite local restaurant and what is one you are dying to try out? Along with my Mexican theme, I LOVE Lopez on Lee, in the Heights (East side). It’s kind of on the pricey side but for great margaritas and trendy Mexican food with a modern twist nothing beats it. And they have a great patio – all lit up with twinkling white lights and cute mosaic tabletops. We love it so much we even had our wedding rehearsal dinner there! The one restaurant I’m dying to try out is The Greenhouse Tavern. We have heard excellent reviews about it and are just waiting for a special occasion to splurge.

Music and food go together so beautifully. You are hosting a dinner party, what would be on your playlist? I’m so bad about remembering to put on music at parties – I’m one of those people that often prefers driving my car in silence instead of turning on the radio. For music selections, I usually leave it to my husband. He’s far superior to me in terms of music choices, hooking up the speakers and stuff.

What would you choose to be your last meal on earth? Wow – that’s a hard one! I guess it depends on the season. If I’m dying in the summer I think I’d want chips, salsa and a big peach margarita, if I’m dying in the winter I think I’d want my mom’s homemade matzo ball soup!

What are you currently reading? Oh man, what am I not reading! I used to have a rule – one book at a time (not including the Bible) but that went by the wayside when we decided to adopt. Right now I’m reading a book called There is No Me Without You by Melissa Fay Greene – a true story about a woman in Ethiopia that goes on a mission to save all the orphans of Africa. I also just started a novel called Water for Elephants by Sara Gruen. It came highly recommended - so far so good. I’m also in the middle of a marriage book called Love and War by John and Stasi Eldredge – a friend and I are reading it together – but only because we got copies free because we promised to blog a book review when we finished – it’s not that good, but I feel like I owe it to them to read it since they gave it to me free. I could go on and on and list off all the books on my nightstand that I’ve started and not finished yet, but I’ll spare you. I love books – way more than I love food actually – maybe I should just eat a book for my last meal on earth!

What is your favorite Kitchen Gadget? Ugh. I’m not a huge fan of kitchen gadgets in general. I have a lot of them – a great blender/food processor, a kitchen aide mixer…blah blah blah – but I’d choose my big butcher knife over all of them without a doubt.

Do you have a signature go-to dish? I really don’t have one – just depends what I’m in the mood for. Lately I’m all about funky homemade salsas – my two faves right now are a fresh cucumber and peach one, or a fresh cut corn and black bean one. They’re good with chips, on salads, fish, tacos – I told you I love anything that even resembles Mexican.

What is your favorite thing about the Cleveland area? My family definitely beats out all the great restaurants, theatres, and all the other good stuff that this city has. I’m from the East side and love that most of my immediate and extended family all live in the area. Nothing’s better than deciding I don’t want to cook one night and inviting myself over to my mom’s house for dinner. I don’t think she’s ever turned me away!

Do you have a favorite meal from your childhood and do you cook it today? Hmmm, that’s a hard one. I credit all of my cooking skills to my mom. She’s a great cook and always had dinner on the table growing up at 6 o’clock on the dot. And now, even just the two of us, if we’re home together at night, we always try to eat dinner together – at the table if we can. It’s a great tradition I especially hope to carry on as our family grows. But, as I mentioned before, I LOVE my mom’s matzo ball soup – and she’s not even Jewish. She learned how to make it from my dad’s mom and a couple years ago taught me how to make it. I must say – homemade stock is the secret. Oh man – it’s 75 degrees outside and now I want matzo ball soup!

Top 3 Movies of all time? Wow. I’ll give you two – Life is Beautiful and Once. Everything else comes after these two.

What was your happiest moment in life? Sounds trite but my wedding day was amazing! I wasn’t stressed, nervous or anxious. I seriously had the most fun I’ve ever had in my life. But, I think we’ll be coming up on moment number two in the next year or so – when we go pick up our son from Ethiopia. I can only imagine how the moment we get to meet him will change our lives forever.

The beautiful couple on their wedding day

Where do you do your grocery shopping? Well, I’d like to say I head down to the west side market every week for fresh produce and stuff but the truth is my husband’s never even been there. I’m all about convenience at this stage in my life, as “career woman” (I use that term VERY loosely) I’m often at work or commuting to and from work from 7:30am to 6pm, so I stop at Giant Eagle on my way home. On the weekends I go to my local Zagarra’s marketplace (nice local chain) or stock up on frozen stuff and canned goods at Target (their generic brand is actually pretty tasty!)

What is your favorite guilty pleasure when it comes to food? Hmmm, well, for the most part I’m a salty girl (if I had to choose between salty and sweet) but since it’s gotten hot all I’ve wanted is ICE CREAM! Keep it away!

Can you tell me about what you are most proud of? This is a hard one – seriously is. Proud is a funny word, because it implies I’m prideful about something good in my life, and I really try not to be. Right now I’m extremely happy with the fact that we’ve just begun this adoption journey but I can’t take the credit. We both really feel like we didn’t actually decide to do it on our own, but more so that we’ve been sent on a mission by God to take this giant leap. So, I can’t say I’m proud of it – but I’m so thankful and proud of my husband who has been remarkably awesome through the process so far! So I’m proud of my husband -- how ‘bout that?!

Do you have Culinary Resolutions that you would like to accomplish this year? Yeah, kind of – I’ve never made a loaf of bread (except for banana bread and that kind of thing, but that doesn’t really count) I don’t think this will be a summer task though – maybe fall or winter. I’m sure there are many more, but I’ve conquered a lot of my cooking fears over the last few years – roasting a chicken for example.

One word that best describes you is: maybe this is a question better put to my husband…(I asked him) he said it would be: Complicated. And I think he’s probably right.

As for a recipe – I don’t really cook using a lot of recipes. I think that’s why I don’t enjoy baking – I hate measuring. Whenever a friend asks for a recipe for something or other I’ve made I just have to sit down and think through what I did and what I used to try to replicate it.

Because I’ve already mentioned that I love making different kinds of salsas – here are my "recipes” for the two I mentioned earlier:

Cucumber Peach Salsa
Diced English/seedless cucumber (keep peel on – adds crunch)
Diced fresh peaches (I also kept the skin on – more because I was lazy)
Diced red onion
Zest and juice of one lime
Salt to taste

Corn & Black Bean Salsa
Fresh (or frozen) corn cut off the cob (great use of leftover corn on the cob)
Can of drained black beans
Can of diced jalapeño
Diced red onion
Diced colored peppers (it looks super pretty with a little of each color)
Zest & juice of one lime
Chopped fresh cilantro
Hot sauce to taste (I like it spicy!)
Salt & pepper to taste


Jess, thank you so much for taking the time for this interview!  I loved reading it and now I have a whole slew of new stuff to get myself into; restaurants, books, and incredible sounding salsa!  Yay!  I absolutely can't wait to try the cucumber and peach salsa.  It is so different then anything else I have had before.  I am SO making it for this weekend!


(Be sure you come back next Friday for my interview with Dave from Live to Cook... At Home!)

Chicken Souvlaki-Pita's with Cucumber Raita and Short-cut Strawberry Shortcakes

Over the holiday weekend my dear friend Tera and her husband Brian were visiting from Michigan and we were lucky enough to have them over for lunch.  I wanted to do something light, since it was pretty hot.  And also something that I wouldn't be cooking the whole time they were here- I wanted to visit and have fun with my company too!!  Sandwiches are an easy choice, but can be slightly boring- aha!  How about Chicken Souvlaki's?!  A Souvlaki is the Greek version of a kebab- meat that is threaded onto a skewer and then grilled.  They can be eaten off the skewers or put into a pita as a sandwich.  I decided to go with the later.  They are traditionally served with sliced onion, tomato and lettuce and then garnished with a sauce, like a Tzatziki.  I loooooooooove tzatziki, but garlic has been a little hit or miss with my nausea these days so I opted for the Indian version, called a Raita.  It is also a cucumber sauce, but made with mint instead of garlic. It ended up being a wonderful accompaniment for the Souvlaki-Pita's.  Plus the mint was lovely for the summer.  A perfect substitution for a nauseated pregnant girl *grin*.

I wanted to keep things as simple as possible so I did the old favorite for marinading chicken.... oil-based salad dressing.  If you haven't done this, hurry up!  It makes the chicken super tender and full of flavor.  I generally use Italian Dressing for this, but to add a bit of a different flavor, this time I opted for an Olive Oil based Honey Dijon Mustard Dressing.  Add a sprinkle of salt and a few grinds of fresh ground black pepper and you are good to go.  Let it sit in the refrigerator for a least an hour to marinate.  Meanwhile soak your bamboo skewers for about 30 minutes in water to prevent burning.  When ready to grill, remove the chicken from the fridge and thread onto the soaked skewers.  Grill or broil until cooked through.  Serve with all the fixings and let people add what they would like.  Finished product- delicious!!!

  

Chicken Souvlaki-Pita

(serves 4)

4 Marinated Chicken breasts, chunked, skewered and grilled/broiled

1/2 pint grape tomatoes, chopped

Romaine lettuce, chopped

Red Onion, sliced

Cucumber Raita (recipe follows)

Flat Bread Pita, warmed on the grill

Assemble all of the yummy fixings onto the warmed flatbread pita's.  Be sure to load on the Cucumber Raita- it tastes best when it is dripping through your fingers!  Enjoy

Cucumber Raita
2 hot house cucumbers (English), peeled, seeded and thinly sliced (lightly salt and allow to drain for at least 15 minutes to pull out the extra moisture)
2 cups Greek yogurt
3 tablespoons lemon juice
2 tablespoons chopped fresh mint
1/2 bunch cilantro, chopped
1/2 teaspoon white sugar
1/4 teaspoon kosher salt
fresh ground pepper to taste
1 teaspoon cumin

Directions
Stir together all of the ingredients, adding the cucumber last. Cover and refrigerate at least 3 hours, preferably overnight.

For dessert, Tera and Brain made a yummy Strawberry Shortcake.  This is a great dessert to have in your back pocket.  It is simple to assemble and quite inexpensive when strawberries are in season.  

Short Cut Strawberry Shortcake

Premade shortcake rounds

fresh strawberries, sliced

strawberry glaze

whipped cream

Place a dollop of strawberry glaze into the center of the premade shortcake rounds.  Top with sliced fresh strawberries and a generous amount of whipped cream.  Serve immediately.  

It was so wonderful having Tera and Brian in town.  I could easily get used to it!  We will miss you guys- hurry back!

Buffalo Chicken Dip

For my brother-in-law, Neil's 40th birthday we went up to their cabin on Kelley's Island to celebrate in style.  It was an amazing time that flew by way too fast.  Full of friends, family, neighbors, crazy fun and a whole lot of silliness!

Me and the birthday boy!

For one of my contributions I brought along my most favorite dip of all time- Buffalo Chicken Dip.  It was first introduced to me by my sister, and we have all adopted it as one of our most favorite party snacks.  It is incredibly addictive, but hey, you can use celery sticks to scoop up the goodness so it makes you feel wayyyyyy less guilty indulging!  You will find many variations of this stuff all over the web, but this is our favorite way to make it.

Buffalo Chicken Dip
1 bunch of celery, 4 stalks chopped into small chunks and the rest cleaned and sliced into 4 inch pieces for serving
2 (10 oz) cans of chicken or the meat from one rotisserie chicken, shreaded
1 package of cream cheese, softened (I use low fat all the time and no one can tell)
1 cup blue cheese or ranch dressing (I like to use low fat blue cheese, but both work fine.)
3/4 cup Franks Red Hot (or other pepper sauce)
1 1/2 cups shredded cheddar cheese
tortilla chips for serving

In a large skillet, sauté the reserved 4 stalks of chopped celery in the Franks Red Hot just until heated, but still crunchy.  Add the chicken and stir.  Now add the cream cheese and blue cheese dressing, stirring well until melted and heated through.  Transfer to a 9" baking dish and carefully stir in the shredded cheese.  Bake in the oven for 20 minutes or until heated through.  Serve with celery sticks and tortilla chips for dipping.  The leftovers (if there are any!) are awesome rolled up in a wrap with some lettuce and tomato!  Yum!

Fridays, Feasting With Friends- Featuring Amanda Preputnik

"One of the delights of life is eating with friends, second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends."

~Laurie Colwin'Home Cooking'

Don't you love it when You are thrown into a new situation, either by choice or by accident and you end up coming out of it with these wonderful new friends?  New girlfriends are kind of hard to come by once you are an adult.  It is easy to remain in the comforts of long-time relationships, and oh so difficult to come across those wonderful new ladies that could bring joy to your life in a whole new way.  Some time ago, my sister asked me if I would like to join a bookclub that her friend was starting up.  She told me that they were all lovely ladies and that I would be sure to fit right in with them.  I took the leap and went along- who doesn't love a nice girls night out, and one to discuss books over (lots) of wine?!  And my sister was 100% right!  These ladies are fantastic!  Thanks to the bookclub, Book Lover's Uncorked, us girls have had so many wonderful adventures.  We've enjoyed wine tastings, dinners out, quiet evenings in, and even an amazing trip to New York City where we got to be in the audience of the Martha Stewart show- front and center (more about this trip in its own post soon!)

One of my lovely new friends I met from Book Lover's is the star of today's Friday's, Feasting with Friends, Amanda Preputnik.  She is bubbly, incredibly sweet and full of awesome stories.  I could listen to her adventures for hours.  And let me tell you- she is a riot!  She has such a great way with words.  In December Amanda and her boyfriend Chris welcomed to the world their handsome son, Evan- indeed the love of their life.  What a joy babies bring!  I am having so much fun getting to know her now as a mommy and sharing the type of bonding that comes from the experiences that only being a mom can bring. Amanda, you are a natural.

Amanda Preputnik

What is your favorite thing to cook?
I love to bake bread and make sweets. They fill the kitchen with such wonderful and satisfying aromas.

How about your least favorite thing to cook?
Hmmn. That's a tough one, I would have to say fish. And bacon.(I always burn it).

What is your favorite local restaurant and what is one you are dying to try out?
It really depends on my mood. For a sandwich and a pint we are off to The Melt. A unique grilled cheese experience.  But if I really want to pamper myself I go to Players on Madison. They serve up an ahi-tuna appetizer and duck entree that will knock your socks off!  There is a German restaurant a short way into Cleveland that when I am feeling strong of stomach I want to try .

Music and food go together so beautifully.  You are hosting a dinner party, what would be on your playlist?
O... probably a little Azure Ray, Ben Folds, Iron and Wine and Zero 7.

What would you choose to be your last meal on earth?
Sushi app, Lamb Korma, Keeman Nan, and a nice Petite Syrah. With white chocolate mousse with raspberry puree and a chocolate shard!

What are you currently reading?
The Skinny Bitch

What is your favorite Kitchen Gadget?
Wine opener.. hehe. My Huntington milkshake maker.

Do you have a signature go-to dish?
I make a mean Chicken Divan.

What is your favorite thing about the Cleveland area?
I love the fact that living in Lakewood puts me about 20 min from anything entertaining. Museum, Parks, Downtown etc.

Do you have a favorite meal from your childhood and do you cook it today?
Spaghetti. I could always eat it. Breakfast, lunch or dinner. I still make it today just with Bolognese twist.

Top 3 Movies of all time?
Gone With The Wind, Follow the Fleet, Pan's Labyrinth.

What was your happiest moment in life?
The birth of my son Evan this past Dec. I got to help pull him from me and lay him on my belly. Time has never stood as still for me as when we locked eyes for the first time. Truly a humbling experience.

Where do you do your grocery shopping?
Heinen's, Giant Eagle or my fav The West Side Market.

What is your favorite guilty pleasure when it comes to food?
Rich and creamy dishes. They are hell on my hips but Oh! heaven on my lips!

Can you tell me about what you are most proud of?
My family and friends. It takes a long time to find what one needs in life. A true friend, loving family. Simple pleasure have a way of being truly gratifying if you just let them..

Do you have Culinary Resolutions that you would like to accomplish this year?
Well I saw Julie and Julia recently and it was inspiring. I think I would like to go through some of my more daring cookbooks and try something I would usually shy away from.

One word that best describes you is: Bright!

Dulce De Leche

1 quart whole milk

12 ounces sugar, approximately 1 1/2 cups
1 vanilla bean, split and seeds scraped
1/2 teaspoon baking soda

Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. At this point add the baking soda. (very important) Do not skip the baking soda it adds to the caramel color and helps with the acids from the milk. Reduce the heat to low and cook uncovered at a bare simmer, stirring occasionally.(2+ hrs)  Foam will form at the top.

All the recipes I found say not to re-ncorporate it back into the mix. I found this true only in the last hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup. If you leave the vanilla bean in for more that 1 hr it will change the flavor of the dulce de leche.

Strain the mixture through a fine mesh strainer.

Store in the refrigerator in a sealed container for up to a month. This takes approximately 2 to 3 hours on a gas stove and 3 to 5 hrs on a electric range. Good on ice cream, pancakes, fruit or a spoon!

Mandy, thank you so much for doing this interview for me- I know how busy it is with a new baby in the house!  And also thank you for sending those great pictures along with your Dulce de Leche recipe.  They are great!  Oh man, I so could go for some of that right now!  I have made it the old boiling-the-can-of-evaporated-milk way, but never like this.  I can't wait to give it a try.  It looks definitely worth the time involved.  Delicious!!!