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! 

Whole Wheat Flour Tortillas

This was one of those things that every single time we had soft tacos or flour enchiladas I would think to myself "Hey, I bet I could make these".  Well last night I finally did!  And seriously, listen to me- never go out and buy them again!  This recipe couldn't be any more simple.  It is made with whole wheat which I love and no lard like in so many other recipes, making them much healthier than most store-bought versions.  The taste is light and nicely flavorful, and we all hands-down agreed that we never, ever should eat the store bought kind again.

We had a few left over so I wrapped them in foil and put them in a large re-sealable bag in the fridge.  I was a little nervous that the moisture of the fridge would turn them gummy, but the next day they were even more amazing- if you can believe that!  I tried both reheating them in the microwave sandwiched between damp paper towels and than also wrapped in foil and placed in a warm (200 degree) oven for 5 minutes.  Both ways provided delicious, pliable, rollable flour tortillas!  So not only are they great made to order, but also made ahead of time and just reheated for company the next day.

A friend told me that she heard flour tortillas were very difficult to roll out into circles.  I really didn't have much trouble.  They aren't prefect circles as you can see.  But close enough!  Honestly, I don't really like my homemade goods to look too "perfect".  I like the imperfections that tell you they were made with love at home instead of mass-produced from a store.  And I am sure that practice makes "almost" perfect, and I know that I will be making these many, many, many more times in the future.

Whole Wheat Flour Tortillas
recipe courtesy The Everything Bread Cookbook

yields 6-8 tortillas

1 cup whole wheat flour
1 cup all purpose flour
1/2 teaspoon salt
2 Tablespoons vegetable oil
1/2-3/4 cup cold water

In a large bowl, combine flours and salt.  Stir in oil, and enough water to hold dough together.  Knead until smooth, about 2-3 minutes, then let it rest for 5 minutes.

Turn dough out onto a floured work surface.  pinch off golf-ball-sized pieces of dough and roll into balls.  With floured fingers, flatten into thin disks.  Using a rolling pin, roll out disks no more than 1/4" thick.  If the dough becomes elastic and springs out of shape, allow to rest for 5 minutes, then roll again as necessary.

Preheat griddle over heat.  Cook until lightly goldne but still pliable, about 1-2 minutes per side.  Serve warm.

Don't they look so yummy?!  Why don't you go and make some tonight?

Turkey and Black Bean Burritos

This is an awesome way to use up some of that leftover turkey from Thanksgiving and the upcoming Christmas dinners.  It gives it a completely new life and packs a ton of wonderful flavor.  Our whole family loved it, including both of my little boys.  Owen, I think has a favorite new food!  Black beans and babies really are a perfect combination.  It is easy for them to feed themselves, they are super healthy and with this seasoning it made it flavorful but not overpowering.  In our house, we like to serve all of the toppings in individual bowls so everybody can fix their own burrito as they like.  I found that with kids, any opportunity they can make it themselves, they are more inclined to add a variety of ingredients and then love the taste because they "cooked" it themselves.  This works awesome with salads too.  The more colorful, the more often kids are to try them.

Turkey and Black Bean Burritos

10 oz cooked turkey (or chicken), shredded
1 can black beans, drained and rinsed
1 tablespoon olive oil
1 green bell pepper, sliced into thin strips
1 medium onion, sliced into strips
2 cloves garlic, sliced
1 packet Taco Seasoning (I like to get the low sodium variety)
3/4 cup water
salt and pepper to taste

to serve
flour tortillas
lettuce, shredded
tomatoes, chopped
sour cream or greek yogurt
taco sauce
shredded cheese

Saute in a medium skillet the peppers, onions and garlic in olive oil until they are soft and tender. Add the cooked, shredded turkey/chicken, black beans, water and taco seasoning.  Stir well to combine and creates a sauce.  Simmer for 10-15 minutes until warmed through.  Taste and add salt and pepper as needed.  Transfer to a large bowl and serve alongside tortillas and all the toppings for a burrito free for all.  Enjoy!

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:

 

Un-fried, "Fried" Ice Cream

I got together with the girls last week for another yummy dinner.  Mexican was the menu and I was in charge of dessert this time.  I had fried ice cream for the very first time not too long ago at a fantastic restaurant here in Cleveland called Momocho.  It is crispy, sweet, and although fried, the ice cream is still super cold and totally frozen.  It's a fun concept!  I wanted to try recreating the dessert tonight, but thought maybe I could make something similar without the added fat that frying would give.  I found this recipe at Christie Jordan's blog, Southern Plate.  It was so yummy and couldn't be easier!  We all loved the sweet and crunchy cereal topping paired with the french vanilla ice cream.  I totally sprinkled extra cruchies on my ice cream once I ate the rest off- it was the best part!  

print this recipe

Unfried Fried Ice Cream
from Southern Plate

Container Vanilla Ice cream
3 Cups Honey and Oats Cereal*
3 Tablespoons butter
3 Tablespoons sugar
1 Tablespoons cinnamon

Scoop frozen ice cream out onto waxed paper lined baking sheets and place in freezer for at least an hour, or until hardened.

During that time, place cereal in gallon zipper bag and crush. Melt butter in microwave and stir in sugar and cinnamon, pour into bag with cereal and seal. Knead with hands until well mixed. Pour out onto lined baking sheet and place in oven at 350 just until toasted, about five minutes. Keep close watch as cereal will burn easily. Remove from oven and allow to cool.

Roll hardened ice cream balls in mixture, pressing lightly as you do so. Place coated ice cream in 9×13 dish and return to freezer or serve immediately.

For serving, drizzle with honey and top with whipped cream and a cherry.

*Can also use corn flakes or cereal of your choice. Golden Grahams, Cinnamon Toast Crunch, etc.
Yields about ten scoops of ice cream.

Steak Fajitas

Do you remember that amazing steak marinade I told you about?  It is a great stepping stone, and just with a squeeze of lime and a substitution of Southwest Seasoning Salt (I love Tastefully Simple's!) and you have a wonderful Mexican flavor that is perfect for Steak Fajitas!  These are a simple dish- no fuss really.  And with the fresh spinach and greek yogurt you are giving yourself some great health benefits!  Of course you can totally use any lettuce you have on hand and sour cream for the greek yogurt.  But trust me, this is de-lish!

Steak Fajitas

1 lb thin cut tri-tip (flank steak and skirt steak also work great for this dish)
1 medium red onion, thinly sliced
1/2 pint cherry tomatoes, chopped into halves or forths, depending on size)
a handful of spinach, roughly chopped
cheddar cheese, shredded
greek yogurt (or sour cream), for serving
favorite taco sauce or salsa, for serving
flour tortillas

for the Fantastic Steak Marinade
3 garlic cloves, finely chopped
2 tablespoons grill seasoning, such as McCormick's Montreal Steak Seasoning
1 tablespoon Worcestershire sauce
Southwest Seasoning Salt (Tastefully Simple's version Simply Southwest Seasoning and Rub is perfect) and freshly ground black pepper (if you don't have southwest seasoning salt, sea salt will work just fine.)
3 tablespoons extra-virgin olive oil
juice of half a lime

Mix Together the garlic, grill seasoning, Worcestershire sauce, Southwest Seasoning Salt, lime juice and pepper. Whisk in the EVOO. Pour into a 9x13-inch glass dish or a sealable plastic bag. Add the steak and coat it evenly in marinade. Let stand for at least 10 minutes.

Grill Steak for 2-4 minutes a side, depending on thickness of your meat.  Remove from grill and allow to rest under tented foil for 10 minutes before slicing into thin strips, diagonally against the grain.

Meanwhile, over medium heat, saute sliced onions in one tablespoon extra virgin olive oil until tender and caramelized.

Top each tortilla with steak, caramelized onions, spinach, cheese, tomatoes, greek yogurt and sauce/salsa.  Wrap and enjoy!

The next afternoon, I had the leftovers for lunch.  I couldn't decide on having a fajita like the night before- or using some bagged shredded coleslaw mix (this stuff is awesome to keep onhand!) and teriyaki sauce, and making a version of my Teriyaki Pork Wraps.  So I made both!  Soooooo good!

Huevos Rancheros

Huevos Rancheros stands for Ranch Style Eggs.  This is one of my most favorite meals of all time.  It is spicy, gooey and 100% satisfying.  It makes for a fun, non-traditional breakfast.  But I cook this for dinner all the time.  It is very fast meal, so you can easily make this at the end of a long day and have dinner on your plate in well under 20 minutes.

There are two ways you can prepare this dish.  You can cook a homemade salsa in your skillet, using fresh tomatoes, onions, jalapenos and cilantro- my favorite method.  But if you don't happen to have any of these ingredients onhand, but do have a jar of prepared salsa- use that!  I use this short-cut all the time.  especially in the months when the tomatoes in the grocery store look less then appetizing.  You really want juicy tomatoes.  So if they are too firm in the market or look too pink (you know what I mean), buy a good quality jar of salsa.

The whole basic concept of this recipe is you cook your salsa in a skillet (or heat up the jarred salsa) until simmering.  Then you very carefully slide an egg into holes you create in the salsa and poach them in the sauce until the tops become translucent, but still the yokes are runny.  Serve ontop of a warmed tortilla, top with a touch of cheese- and voila!  So easy, but really a crowd pleaser.

Huevos Rancheros 
serves two

4 eggs
2 tortillas (I prefer flour, but you could very well use corn)
freshly grated cheese (I used a cheddar and a montery jack)
1 Tbsp olive oil

For Ranchero Sauce (if using jarred salsa, skip these ingredients.)
3 large tomatoes, chopped. Do not drain. You want the juice and seeds. or or 1 - 15oz. Can Whole Peeled Tomatoes, undrained
1 yellow onion, chopped into chunks
1 jalapeno, seeds and ribs removed (you can keep the seeds and ribs if you want more of a kick. This is where the majority of the heat is located), diced
2 cloves of garlic, chopped
1/2 cup cilanto, coarsely chopped (parsely may be substitued if you don't care for cilantro)
2 Tbsp olive oil
salt and fresh ground pepper, to taste

Move oven rack into the middle position and preheat oven to 200°F. Place 2 ovenproof plates on rack to warm.

Heat 1 tablespoon oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. One at a time, heat tortillas for about 30 seconds a side, until just starting to bubble. Flip and repeat. Once lightly warmed on both sides transfer to a plate in the oven to keep warm. Repeat with remaining tortilla. Loosely cover both plates so the tortillas don't dry out.

For the Ranchero Sauce: (if using jarred salsa skip down to the next step)
Over medium heat, add the olive oil to the same skillet you browned your tortillas in.  Add the onions, garlic and jalapenos and sauté until the onions become translucent.  Being careful not to burn your garlic. Add the tomatoes to the pan and simmer until the sauce reduces a bit and begins to thicken, about 10 minutes.   If your tomatoes don't seem juicy enough, add a little water at a time until you get a nice, salsa type consistency.  Once thickened add the cilantro, salt and pepper and combine.

If using jarred salsa, pour the salsa into your skillet and simmer over medium heat until it reduces a bit and begins to thicken.

Now is the fun part!  We are going to "poach" the eggs inside the salsa.  One at a time, make a hole inside the salsa about the size of a half dollar and very carefully break your egg into the hole. Repeat with remaining eggs.

Lightly pepper your eggs and let simmer in the sauce until the white become opaque and the yokes start to glaze over.  If your yokes are taking a little too long to set up, cover briefly, checking on them often.  You totally want a runny yoke for this recipe.  It makes the dish!

Once eggs are set up, remove your plates from the oven and discard foil.  Top each tortilla with a few spoonfulls of your cooked salsa.  Carefully using a large spoon, place two eggs per plate on top of the salsa tortillas.  Spoon a bit more salsa onto the eggs and sprinkle with grated cheese. Serve with Classic Black Beans or Black Beans and Corn on Rice (shown).  Enjoy!

Black Beans and Corn on Rice

Black Beans and Corn on Rice
1/4 cup olive oil
1 can whole kernel corn, drained
1 can black beans, undrained
1 medium onion, finely chopped
3 cloves garlic, minced
1/2 tsp paprika
1/2 tsp curry powder
1/4 tsp chipotle chile pepper (more or less to taste.  This is pretty spicy so add a little at a time and taste to make sure it isn't too hot for your liking)
2 bay leaves
1 cup water
2 Tbsp olive oil
3 tsp apple cider vinegar (red wine vinegar or white vinegar will also work)
salt and fresh ground black pepper, to taste
1 cup rice

Heat 1/4 cup olive oil in a large saucepan over medium heat until hot.  Add onions and garlic; cook, stirring frequently until softened, about 10 minutes.  Stir in paprika, curry powder, chipotle chili pepper and bay leaves; cook one minute.  Stir in beans, corn and water.  Bring to a boil; reduce heat and simmer 20 minutes, stiring occasionally.

Meanwhile, prepare rice according to package directions for 4 servings of rice.

Remove bay leaves from beans.  Stir in 2 Tbsp oil and 3 tsp vinegar.  Season to taste with salt and pepper.  Serve beans over rice.

This was a wonderful accompaniment to the Huevos Rancheros I am posting tomorrow (stay tuned!).   But would really go great with any Mexican dish.

Easy Enchiladas

Lately I have had such a craving for Mexican food.  Cheesy, gooey wonderful Mexican.  I was looking back at the April/May edition of Taste of Home Magazine this week and came across this recipe for Easy Enchiladas- and goodness they looked tasty!  The perfect thing to satisfy this pregnant girls' craving.

They were indeed easy- took no time to prep.  And all of us loved them.  Even Jackson enjoyed it.  But then again what doesn't he like that involves cheese and chicken?!  Scott told me I could make this anytime, it was delicious!   These enchiladas were a big hit and I feel they would make for the perfect weeknight meal.

Easy Enchiladas
2 cups cooked chicken, cubed
1 package (8 oz) cream cheese, softened (I used 1/3 Less Fat Cream Cheese, couldn't tell one bit)
8 Flour Tortillas (8 in)
1 cup (8 oz) plain yogurt or sour cream (I used Dannon Nonfat Plain Yogurt, again, tasted wonderful)
1 cup salsa
2 cups (8 oz) shredded cheddar cheese
1 can (1 1/4 oz) sliced black olives, drained
Shredded lettuce and chopped tomatoes, optional

In a small bowl combine chicken and cream cheese. Spoon about 1/4 cup chicken mixture down the center of each tortilla; roll up tightly. place in a greased 9x13 baking dish.

In a small bowl, combine yogurt and salsa; spread over tortillas. Bake, uncovered, at 350 for 20 minutes. Sprinkle with cheese and olives. Bake 10-15 minutes longer or until cheese is melted. Seve with lettuce and tomato if desired.

*recipe from Taste of Home Magazine

Candy's Chicken Tortilla Soup

After a little bit of begging (or asking really, really nice), I finally got my hands on my friend Candy's Tortilla Soup recipe.  Ever since she posted this picture on facebook I have been dying to try it.  I mean seriously, doesn't this look absolutely sublime?!  I want it right now.  I think I know what I am making for dinner tomorrow night!  

Ingredients
1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
one small can of enchilada sauce
a bit of cayanne pepper, to taste
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions

Directions
In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.

Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

I made it in the crock pot, even though it says to use a stock pot. 3 hrs on high and then about 3 more on low.

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!)

Fridays, Feasting With Friends- Featuring Dawn Minnick

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'

Dawn and I at her 30th birthday party

For today's segment of Fridays, Feasting with Friends I am thrilled to introduce you to my sweet friend Dawn Minnick.  She was my very first friend when I transfered high schools way back in my my Sophomore year.  In a school that was relatively close-knit; everyone had pretty much gone to school together their whole lives.  I was very much an outsider for a little while there.  I was so very lucky to have Dawn sit by me in two back to back classes, and guess what- she talked to me!  She never was one to bow to pear pressure, care what others thought, and just did what she felt was right.  Her friendship helped give me a confidence that I so needed in order to be able to strive in school the way I did.  She took me under her wing, introduced me to all of her friends and after no time at all I finally felt at home in a new school.  I will never forget the kindness that she showed to me.

Dawn still has that wonderful easiness about her that makes everyone feel comfortable and like home.  She is nonjudgemental and ever so kind.  Even all grown up, she is still that same girl who cares about others feelings, but doesn't change how she feels because of them.  She stands by her convictions and deserves all that life can give her.  She has definitely works hard enough- that's for sure!  I am so proud of her accomplishments and I look forward to witnessing the new and exciting changes this future will hold for her.

So for today's segment of Fridays, Feasting with Friends I bring you Dawn Minnick.

Me, Bonnie and Dawn.  We have been a trio since, well, forever.

What is your favorite thing to cook?
Mexican. Its really the only thing I cook well.

How about your least favorite thing to cook?
I honestly don’t know, I'm really just starting to learn how to cook. Im sort of clueless in the kitchen. I guess I would have to say meat, other than ground beef. I always over cook it because Im scared I'll under cook it.

What is your favorite local restaurant and what is one you are dying to try out?
My favorite local restaurant is Mi Pueblo. An authentic Mexican place on the West side. Im dying to try Melt but everytime I go there is a three hour wait.

Music and food go together so beautifully. You are hosting a dinner party, what would be on your playlist?
I think that would depend on my mood, who is attending the party and what kind of food I'm making. I like a little bit of almost all music so its hard to tell what I'll be in the mood for at any given time.

What would you choose to be your last meal on earth?
Ooh, tough one. I think I would have to say either El Vaquero (Mexican restaurant in Columbus) or crab cakes

What are you currently reading?
Bruni’s Choice by Irwin Gelding

What is your favorite Kitchen Gadget?
My coffee grinder. I have a serious coffee addiction.

Do you have a signature go-to dish?
"7 Layer Goodness". Its always been a crowd pleaser. (see below for the recipe!)

What is your favorite thing about the Cleveland area?
Besides my friends and family? The Metropark system-hands down!

Do you have a favorite meal from your childhood and do you cook it today?
Its called SOS. (S*** on a shingle) It brings back great memories of my childhood particularly my Dad since he is the one that always made it for us. It’s a white sauce with chipped beef, served on toast. Yes, we are all aware it a little hillbilly.

Top 3 Movies of all time?
Little Women, Half Baked, and 101 Dalmatians

What was your happiest moment in life?
Pulling my grade up in Environmental Physics to a B, to be able to graduate with honors. I worked really hard all semester and had an D in the class before the final. Not getting that "B" would have meant losing my honors status for graduation.

Where do you do your grocery shopping?
Typically I do it at Walmart because it so inexpensive. I will get a lot of my groceries from local farmers markets during the summer/fall seasons.

What is your favorite guilty pleasure when it comes to food?
Chocolate. In all forms. Im a believer that there is no such thing as bad chocolate just varying degrees of good.

Can you tell me about what you are most proud of?
Putting myself through college and graduating Cum Laude.

Do you have Culinary Resolutions that you would like to accomplish this year?
To not be so afraid of the kitchen, learn how to cook and stop eating like a single lady. Even when Im not.

One word that best describes you is:

hopeful

“7 Layer Goodness”
1 can re-fried beans
1 package large tortillas
shredded cheese
salsa
1 pound of cooked “taco” seasoned meat of your choice

Spread refried bean on a tortilla.  Then apply a layer of your meat. Then sprinkle with a layer of cheese.  Place in your spring pan topping side up.  Repeat until you run out of an ingredient.   Place a clean tortilla on top so there are no toppings exposed.

Cook at 450 for 30 minutes.  Then spread salsa on top and cook for antoher 10-15 minutes or until salsa is no longer runny.

I usually serve tortilla chips and the leftover salsa as a side dish.


Dawn, thank you so much for doing this interview for me!  It was such fun to read!  Your recipe has my name written allllll over it. I am so making it this weekend.  It is like the perfect comfort food.  Yum!  I had SOS for the very first time just about a month ago or so and oh man, it is DELICIOUS!  I couldn't believe I had never had it before.  It is one of those foods that is definitely "retro" but has such a comforting flavor to it.  I love it!  

I am so thrilled that we do our monthly cooking night because that is a wonderful way to gain confidence in the kitchen.  No judgement amongst friends :)  Keep playing around with recipes and soon enough it will all become second nature.  

Breakfast Quesadillas

These are a favorite quick breakfast dish of mine.  You can play around with it, adding and subtracting ingredients to your liking.  I love the addition of green peppers and mushrooms.  

Breakfast Quesadilla

1 teaspoon extra virgin olive oil
1/2 onion, diced
1/4 cup cooked ham, diced
2 eggs, beaten with 2 teaspoons of milk and a dash of salt and pepper
1/2 cup shredded cheese (in this particular quesadilla I used a Mexican Blend)
2 flour tortillas (I love La Torilla Factory's low carb ones- so good and super soft)

Heat the olive oil in a small skillet over medium heat.  Add the onion and sauté until softened and become translucent.  Add the ham to the pan.   Pour in the beaten eggs and scramble, combining the onions and ham with the eggs.  Remove from the heat.

Since I like these very much, and enjoy having them for breakfast on a regular basis, I found that baking them in the oven results in a nice melty quesadilla minus the extra fat from frying them in a pan with butter.

Lay both tortillas on a cookie sheet and divide the egg mixture on half of each of the tortilla's.  Sprinkle cheese on top and fold the empty half of the tortilla over.  Bake in the oven until the bottom of the tortilla is crisp.  Carefully flip and bake an additional 2 minutes or until cheese is melted and the other side of the tortilla is crispy.  Cut in half and serve with a dollop of salsa or sour cream.

Chicken Enchiladas with Red Sauce, Black Beans and Guacamole

Last night we invited our friends Jess and Curtis over to enjoy dinner with us.  Isn't it such fun cooking for friends and feasting in the accomplishments of a job well done?!  I just love it, and last night was no exception.  Being it that is was so cold and blustery I wanted to bring a bit of warmth at least to our meal and what works better for that then a little spicy Mexican!  Chicken Enchiladas with Red Sauce, Black Beans and Guacamole to be exact.

About a month ago I had my girlfriends Bonnie and Dawn over for a cooking night and we created this dish.  I wanted to share it with you all right away because we really enjoyed it.  But alas we forgot to take pictures!  Oops.... I blame it on being too busy laughing, gabbing and maybe a little bit of wine too.  I much prefer cookbooks with wonderful pictures to look at, don't you?  You want to know what in the world whatever it is you are making is supposed to look like when it is finished!  So I thought I would wait to showcase it until I made it again.  This seemed like the perfect night for it!

The Chicken Enchilada with Red Sauce Recipe comes from Steve Raichlen's Healthy Latin Cooking.  I usually associate Steve with BBQ, but this cookbook is outstanding.  He takes traditional Mexican and other Latin cooking and gets rid of all the excess fat and such and turns the meals into ones you could actually eat and thoroughly enjoy on a regular basis (without feeling like you need to go to the gym right after!)

Chicken Enchiladas with Red Sauce

Enchiladas de pollo con salsa roja

For the Chicken

1 pound boneless, skinless chicken breast, trimmed of all visible fat

1/4 onion

1/2 tomato

1 sprig fresh cilantro

4- 4 1/2 cups Chicken Stock

For the Sauce

15 dried New Mexico red chile peppers, ancho chilis or chile colorados (found in the produce department)

1/2 tomato, seeded and cut into 1" pieces

1/4 medium onion, cut into 1" pieces

1 clove garlic

1 sprigs fresh cilantro

1/2 teaspoon dried oregano

salt and ground black pepper to taste

12 corn tortillas (6" diameter)

1/4 cup minced white onions

3 tablespoons grated white Cheddar or Monterey Jack cheese

To Make the Chicken:,

In a large saucepan over medium heat, combine the chicken, onion, tomato, cilantro, and 4 cups of the stock.  Simmer for 10 minutes, or until the chicken is no longer pink in the center.  Remove the chicken from the pan and let cool to room temperature.  When cool, shred or cut the chicken into thin slivers.  Strain the cooking liquid into a measuring cup and reserve for the sauce (you should have about 3 1/2 cups).

Meanwhile, coat a 13"x9" baking dish with nonstick cooking spray.

To Make the Sauce:

Stem the chile peppers, tear open, and remove and discard the ribs and seeds (Steve advises wearing rubber gloves when handling, but I didn't either time and was fine.  These aren't very spicy at all.  But do as you like.)  In the same saucepan you cooked the chicken in, combine the chile peppers and 3 cups of the reserved chicken cooking liquid.  Let soak for 5 minutes.  Cook over low heat for 10 minutes, or until softened.  (we somehow missed this soaking step the first time I made this and although it turned out wonderful, comparing the two I like the soaked version better.  It brought out all of the wonderful flavor of the chili's).

Transfer the chile peppers and 2 3/4 cups of the cooking liquid to a blender.  Add the tomatoes, onion pieces, garlic, cilantro, and oregano.  Puree until smooth.  The sauce should be thick but pourable; add a little more stock if necessary.  Season with salt and black pepper.  Pour 1/3 of the sauce into the prepared baking dish.  

Preheat oven to 400 degrees.  

Bring the remaining chicken liquid to a boil in the same saucepan over high heat.  Add the tortillas, one at a time, and cook for 10 seconds, or until soft and pliable. Remove to a plate and keep warm.  

Too Assemble:

Place 2-3 tablespoons of the chicken on each tortilla.  Top with 1 teaspoon of the minced onions and roll into a tube.  (If the tortilla splits don't worry about it.  You won't even noticed after they are baked.)  Arrange the enchiladas seam side down, in the prepared baking dish and spoon the remaining sauce on top.  Sprinkle with cheese.  

Bake the enchiladas for 10-15 minutes, or until the cheese is melted and the sauce is bubbling hot.  

**those yummy looking Mexican Jalepenos are homemade, care of Kathleen Jordan.  They were a perfect condiment to go along with the enchiladas.  Thanks again!

Classic Black Beans 

2 Tablespoons olive oil

1/2 cup onion, finely chopped

1/4 cup green pepper, chopped

2 cloves garlic, minced

1 15.5 oz. can Black Beans 

3/4 cup water

1 tsp. oregano

1 packet Sazon Goya without Annatto (found in the Mexican isle of your grocery store.  I see it everywhere.  You will have lots of this left for future recipes.)  

1 Tablespoon cider vinegar

Heat oil in a medium saucepan over medium heat.  Add onion. peppers and garlic; cook until tender, about 8-10 minutes.  Stir in remaining ingredients.  Bring to a boil.  Reduce heat and simmer 10 minutes.  

I have tried quite a few black bean recipes, but this one found on the back label of the Goya brand black beans is our most favorite.  It is super easy and full of flavor.  These are great served over white rice!

Chunky Guacamole

2 ripe Haas Avocados

1/2 red onion, chopped into medium sized chunks

1 tomato, seeded and chopped into medium sized chunks

1/2-1 jalapeno pepper, seeded and diced

1 lime, juiced

corse salt and fresh ground black pepper to taste

a few dashes Tabasco

Half and seed your avocado.  Scoop out flesh and mash with fork.  I like to leave mine chunky.  Add onion, lime juice, salt and pepper and mix well.  Add your jalapeno slowly, starting with half, tasting every now and then to make sure you get it to the temperature you are happy with.  Same with the Tobasco sauce. Once you get the flavor you like, add the tomatoes and carefully stir.  

Serve as a dip with chips or on the side as a dip for your enchiladas.  We did both.  This is one of my guilty pleasures in life.  I could easily eat an entire bowl if not careful!

Thanks again Jess and Curtis for a lovely evening.  We had a wonderful time and we hope you did too.  Let's do it again soon!  And thanks for bringing the delicious dessert.  Yummmmmm.

Fridays, Feasting With Friends- Featuring Kathleen Jordan

 "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'

Kathleen Jordan

For this segment of Fridays, Feasting with Friends I am featuring my cousin, Kathleen Jordan.  She was born and raised here in Cleveland, and I think if you ask her, this is where a huge part of her heart still  remains.  After lots of moving around to different parts of the country, due to her husband Rick's job,  they finally found themselves living in the beautiful Atlanta, Georgia.  It might not be Cleveland, but at least she gets good bragging rights for the early first signs of spring- we get a phone call each year letting us know the daffodils are blooming their bright yellow while we are usually still blanketed in snow.  Although we like to give her a hard time back, it always keeps me hopefully knowing that our Spring is just around the corner!  Kathleen is silly and fun and probably the best girlfriend you would ever want to have for her loyalty and caring runs deep.  Really the only fault I can think of is that she lives so far away.  Hopefully though this won't be forever- Cleveland loves and misses you guys!

What is your favorite thing to cook?
I think my favorite things to cook change with the seasons.  In the winter, I enjoy cooking more comfort foods like soups, stews and roasts.  But in the spring and summer, I try to use my oven as little as possible because it makes it unbearably hot in my Atlanta kitchen.  So, during those months we grill, saute or stir fry.  I have access to a wonderful local farmers market (Suwanee Farmer's Market).  It runs every Saturday from the first week in May all through October.  My weekly menus are inspired by the current harvest and recipes shared by the farmers.   I also like to make appetizer - party foods -- something I get from my mother....

What about your least favorite thing to cook?
Roast Turkey.  I don't really know why, but I just don't like to prepare and roast it.  I'll bet I can count on one hand how many times I have roasted one myself since I have been married.  In fact, the first time I roasted one, I cooked it upside down!

What is your favorite local restaurant and what is one that you are dying to try out?
My favorite local (neighborhood) restaurant is Marlow's Tavern in Duluth, GA. It is a local chain that is owned and operated by the executive chef.  They have a trendy menu that changes with the seasons.  One I am dying to try is the Woodfire Grill It is the restaurant of Kevin Gillespie (one of the Top Chef Finalists).  But since his newly found popularity, there is a 3 month wait list!  Now back in Cleveland, I am dying to try one of Michael Symon's restaurants.

You are hosting a dinner party, what are your top 5 Dinner Party Songs?
I don't really have a top 5 songs. We usually pick music based on the evenings menu and guests.

What would you choose to be your last meal on earth?
I would choose either a lobster and fillet dinner or pizza (but only if it were Antonio's)

What are you currently reading?
Jam It, Pickle It, Cure It  - And Other Cooking Projects by Karen Solomon.  Other than my cookbooks, I am not really reading anything at the moment.  I am looking for a good book though, so I am open to suggestions.

What is your favorite Kitchen Gadget?
My food processor.  Rick bought me one about 3 years ago. And I let it sit for about a year before I even took it out of the box.  Now I wonder what I ever did without it all those years.  Also, I like my microplane.

Do you have a signature go to dish?
I don't really think so.  I love to try new things all the time.  I was blessed with a husband and 2 boys who are not picky eaters.  They are always open to try new things.

What do you miss most about Cleveland and is there anything you always try to make sure to do whenever you visit?
First and foremost I miss family.  I miss the holiday's and family get-togethers. I miss being at the "House of Performing Arts" and just sitting in your mom's kitchen having tea.  I miss the change of seasons and the snow.  I miss the West Side Market and Marc's.  I miss the ethnicity of the city.  We went to Little Italy last time I was home and it reminded me of the pocket neighborhoods with the local restaurants (not chains), deli's and bakeries.  There is nothing like that here in Atlanta.  What do I make sure I always do?  Rick said that is a no brainer.  Antonio's Pizza is a must.  And I always enjoy a visit to the West Side Market..

Do you have a favorite meal from your childhood and do you make it yourself now as an adult?
Perogis.  My mom makes excellent perogis.  She makes them small but full of filling and the dough is so tender.  I made them with her only twice.  But last October, I decided to overcome my fears and make them on my own.  After about a dozen phone calls to her each step of the way and 6 hours later with flour in my hair, I had 125 perogis.  I was pleased with the outcome and my family gave me a thumbs up.

Top 3 Movies of all time?
I only have 2.  Sound of Music (Your mom used to play this soundtrack on Saturday mornings when I was little.  It was our cleaning music at Babchi's house) and Gone with the Wind.

Where do you do your grocery shopping?
Rick would tell you that I don't do the grocery shopping.  And it is true for about 75 percent of the time.  I know that is weird for someone who loves to cook, but I honestly don't like to do the grocery shopping.  I do however make the list!  So he shops at (and I do too when I have to go) The Fresh Market - they sell local and USA produce and also have local meat and seafood, Publix and Costco -- And when in season - the Farmers Market (and I do love to go there each week!)

What is your favorite guilty pleasure when it comes to food?
Pizza and chips and salsa or dip.

Do you have any Culinary Resolutions that you would like to accomplish this year?
Yes. Two years ago, in a Bon Appetit Magazine there was a recipe to make your own homemade Corned Beef It takes 9 days to cure and brine .  This year I am determined to make it for St. Patrick's Day.  Also, I want to go back to baking yeast breads like I used to.  I had gotten quite good at it and had even won a blue ribbon for my egg bread at the Montgomery County Fair (Dayton, OH) when I lived there.  When I went back to work full time, I got away from baking and am really rusty now!

One of my most favorite things to get in the mail (or at least c/o the Trapp House) is your absolutely amazing box of wonderful homemade canned goods.  You have so many neat ones, things you wouldn't find except maybe in a speciality market.  When did you get into canning and where have you gotten some of these recipes?  And lately is there any canning I can do without buying a Pressure Cooker?

In the south they call it "Putting Up"  I started canning a little with my mom when I was first married.  We would can basic things like tomatoes, peaches and peach butter and applesauce.  Your mom canned too and made these things called Dilly Beans (green beans that taste like a dill pickle) which I loved.  But, it was years before I started doing it on my own.  About 5 years ago, we discovered the Suwanee Farmers Market.  It is all local Georgia farmers.  Their produce is typically picked the day before market.  It was there that I really got my inspiration.  I wanted to preserve these amazing fruits and vegetables to enjoy the year round.  So I started with recipes from the Ball Complete Book of Home Preserving.   When things started turning out, I collected more books and recipes and became more adventurous.  I also started talking to the farmers and they began sharing some of their family canning recipes with me.  Where else can you get a recipe for Corn Cob Jelly!  I started keeping a canning diary; dating and notating what I made and feedback - if it was good or not.  This became an excellent reference for the following year, as it prepared me for what was in season when and allowed me to plan ahead.   And yes you can preserve without a Pressure Caner.  The recipes I currently use are preserved using the Water Bath Canning method.  This method safely preserves high acidic foods.  Jams, jellies and fruits are naturally acidic. Pickles, chutneys, salsas, relishes and other condiments contain naturally low acidic foods and the addition of an acidic ingredient such as vinegar or lemon juice; which then makes them safe for water bath canning.  Pressure canning is complex, but something I hope to try soon -- that could just be another culinary resolution!   Home canning can seem like a lot of work, and sometimes when I am halfway through cutting all my beans the exact same size for dilly beans, I wonder why I ever bought those extra few pounds???   But when all is done, knowing that each ingredient was prepared by hand and the freshness of the harvest is captured beneath the lid - it's absolutely worth it.


My recipe -- Party Foods.  My mom was the queen of party foods.  She was always coming up with new recipe ideas and creative ways to serve them.  Two recipes I remember and sometimes make are Bacon Stuffed Cherry Tomatoes and Sausage Pizza on Party Rye.  Today, I find myself being just like her.  Here are 2 of my favorite appetizers .  One is my husband's favorite and a recipe I used to bring to family get togethers when I lived back home - Mozzarella Cheese Dip.  And the other is one of my new found favorites - Spicy Shrimp Cakes with Corn Salsa.

MOZZARELLA CHEESE DIP
16 oz Shredded Mozzarella
1 Cup Mayonnaise
2 Tbsp Dried Minced Onion
2 Tbsp Chopped Green Chili's 
Dash Garlic Salt 
Dash Worcestershire Sauce


Preheat Oven to 350. Mix all ingredients and spread evenly in oven safe dish.  Bake 20 minutes or until bubbly.  Serve hot with Triscuit Crackers (these crackers work best -- they hold up to the cheese when dipped!) 


SPICY SHRIMP CAKES WITH CORN SALSA
1 lb Medium Shrimp - peeled and deviened
4 tsp Olive Oil (or as needed)
1 small Red Pepper - finely chopped
1 Garlic Clove - minced
1/4 Cup Green Onions - thinly sliced white and green parts
3 Tbsp Mayonnaise
1 Tbsp Fresh Lime Juice
1 1/2 tsp Hot Pepper Sauce - or less to adjust heat to your taste 
1/2 tsp Sugar 
1/4 tsp Salt 
1 large Egg 
1/4 cup Cilantro - finely chopped 
3/4 cup Panko Bread Crumbs 


Pulse the shrimp in a food processor until finely chopped - set aside. 


In a large skillet heat 2 teaspoons of the olive oil over medium heat.  Add the bell pepper and saute for 3 minutes.  Add the garlic and saute for 1 minute.  Remove from heat and transfer to a large bowl.  Add the shrimp, green onions, mayonnaise, lime juice, hot pepper sauce, sugar, salt and egg stirring well.  Stir in the cilantro and 1/4 cup Panko (or more if needed to bind together - I always add more). 


Divide the shrimp mixture into 8 equal portions, shaping each portion into a patty 1/2 inch thick.  Dredge both sides in the remaining Panko.  Refrigerate for at least an hour. 


In a large skillet, heat the remaining 2 teaspoons of olive oil over medium high heat. Add 4 shrimp cakes and cook until browned on the bottom, about 4-5 minutes.  Turn and cook until browned and cooked through inside - about an additional 4-5 minutes.  Remove from pan and keep warm.  Repeat with the remaining 4 shrimp cakes and add oil if needed.  Serve with Corn Salsa (recipe below). 


Corn Salsa 
1 cup Frozen White Corn Kernels - thawed (or fresh when in season) 
3/4 cup diced Avocado 
1/4 cup chopped Cilantro 
3 Tbsp finely chopped Red Onion 
2 Tbsp finely chopped seeded Poblano Chile 
1 Tbsp fresh Lime Juice 1/4 tsp salt 


 In a bowl combine the corn, avocado, cilantro, onion, chili, lime juice and salt stirring gently. 


 **Shrimp Cakes can be prepared a day in advance.  You can also make them smaller. 


Kathleen, thank you so much for taking the time to do this interview with me.  It was such fun to read and I learned so much!  I need to start doing some canning of my own- maybe a new resolution for me as well!  Although if I don't get around to it for at least another year, I know where to go so I can at least appear like I am "putting up"! Goodness, you have no idea how excited I am about your Mozzarella Cheese Dip Recipe!  This is one of those foods that takes me back to my childhood in a big way.  It wasn't a family gathering without it.  Now I just need to go to a party or host one myself, otherwise I could very well eat the entire thing on my own- very dangerous that stuff.  But in the best possible way!  And those Shrimp cakes sound de-lish!  Maybe Scott and I will just have to have an Appetizer Night one of these weekends....