Oatmeal Addiction

Life can be simple one minute and crazy "busy" the next. It is spring break for my daughter. This whole Friday and Saturday has been spent on getting her ready to go to my Sisters' for the whole week. . .sniffle. . .and so we went shopping all Friday evening and then Saturday was "the trip". 2 hours down, several hours visiting, and 2 hours back. I have been too exhausted to get to blog and I feel terrible. There seems to be an addiction here. Life is not complete until blogging has been achieved. When did this become a "must do" on my list of daily things?

I decided that I must have a strange addiction to oatmeal for one simple reason. I made this granola and this is my lunch everyday for the last 2 weeks. The recipe takes 8 cups of oatmeal along with anything that your heart desires for extras. The granola also has wheat germ and bran flakes along with honey and brown sugar. The flavor was totally delicious over vanilla yogurt or by itself. I actually ate this whole batch of granola, minus 3/4 of a cup due to sharing with hubby, and have been craving it since. Okay, it has only been 2 days without my granola but I am now ready to make more! This time I am NOT going to stir the granola so much in the oven because I would like clusters and I am thinking that dried cherries and blueberries are the way to go along with pumpkin seeds, sun flower seeds, pecans, peanuts, and yogurt covered raisins. Last time I used dried cherries and apricots and I didn't enjoy the apricots as much as I thought I would. Going to the bulk section of the grocery store sure makes the cost of putting this recipe together inexpensive. I think I spent $6 total and filled 2 gallon sized ziploc bags full of granola. I found this recipe from a friend that goes by grizzlybear =).

Beautiful, Delicious Granola
Ingredients:

8 cups uncooked oatmeal
3 cups corn flakes or bran flakes
1 cup wheat germ
2 tsp. pure vanilla extract
2 tsp cinnamon
½ - 1 tsp. cloves & nutmeg mixed
¾ cup dark brown sugar
¾ cup canola oil
½ - ¾ cup honey
1 ½ cups water

Directions:

Mix all of the above ingredients in a very large baking pan so it can be spread out. Bake at 350 degrees for an hour, stirring every 15 minutes.

Add to the mix: 4 cups of nuts (raw sunflower seeds, raw pumpkin seeds, sliced almonds, chopped walnuts) and bake another 15 minutes.

Remove from the oven and add: 3 cups of dried fruit (raisins, craisins; apricots, candied papaya, candied pineapple – diced into small bits).

As the mix cools, stir it to be sure that the entire mix is cooled and dried out. Store in airtight container. Serve with yogurt.

Texas Tortilla Soup

The Pastry Queen by Rebecca Rather and alison oresman has this Texas Tortilla Soup that is out of this world! Okay, I bought avocados at Costco. . .dumb me. . .they ALL got ripe at the same time so I tried to make the slices extra thick for the garnish (WHICH the recipe DOES call for =D, only thin slices) and I figured it would be a great way to use up a couple of avocados, but if you make this soup. . .don't do it! To hard to cut up with a spoon. The recipe called for 3 cooked, shredded chicken breasts but I went and bought a garlic seasoned rotisserie chicken. I actually ate one of the legs off of it before I got to the shredding of the chicken. It used to bug the heck out of me that my grandma would stick her fingers in everything and taste (not a spoon. . .her fingers) before assembling whatever she was making and here I am ripping the 'ol chicken leg off and munching. I almost feel so guilty! I haven't blogged in days because I am having a little trauma with my teenage, only child, daughter and I just can't concentrate. She is such a sweetheart but high school can be rough and I guess I am a little over protective. What Mom isn't, right? So that is why I have been away for a few days. . .that and my chirping kitty. She wandered into our lives on a cold, stormy, rainy night as a kitten with no age and starving. She is now a no age, plump kitty and I made an appointment to get her fixed and nature kicked in and now I have to wait a month. Let's just say she does this chirping thing NON-STOP for the last two weeks and I am seriously thinking about resorting to a squirt bottle if she doesn't at least keep it to 15 minute increments instead of hours on end. She is adorable but OMG!

Okay, back to this awesome SOUP! I used my homemade stock but purchased chicken stock will work almost as well. I am so proud of myself for making my own stock that I just had to say that =D. The dried ancho chile is simmered in the stock before pureeing and when I made this soup, I deseeded the whole chili before pureeing. Next time, I will leave some of the seeds so that there is at least minimal heat. This soup is gorgeous because the garnishes have so much color and added flavor. . .which this soup doesn't need but only increases the attraction.

Texas Tortilla Soup

Ingredients:

8 plum tomatoes

4 T. olive oil

1 Medium-size yellow onion, diced

6 cloves garlic, minced

1 red bell pepper, diced

2 t. chili powder

2 t. ground cumin

4 c. chicken stock, preferably homemade

1 dried ancho chile pepper

1 (15-ounce) can peeled tomatoes

Salt and freshly ground black pepper

3 cooked, shredded chicken breasts

3 ears fresh corn or 1 (8-ounce) package frozen corn (optional but oh so worth it)

Garnishes:

2 ripe avocados, peeled and sliced

Tortilla chips or strips

2 plum tomatoes, diced

1/4 c. chopped fresh cilantro

1 c. shredded Monterrey Jack cheese

Sour Cream (optional)

Directions:

To Make the Soup: Preheat the oven to 350 degrees F. Slice the tomatoes in half. Spread 1 tablespoon of the olive oil on a baking sheet or pizza pan and arrange the tomatoes on top, skin side up. Drizzle the tomatoes with another 1 tablespoon of the olive oil Roast the tomatoes for 25 to 35 minutes, until the skins wrinkle and the tomatoes are slightly brown around the edges.

Heat the remaining 2 tablespoons oil in a heavy-bottomed, 4-quart soup pot over medium heat. Add the onion, garlic, and bell pepper and saute about 5 minutes, until the vegetables become soft. Stir in the chili powder and cumin and cook for 1 minute. Add the chicken stock and ancho chile. Bring to a boil over medium-high heat, then cover, decrease the heat, and simmer about 15 minutes, until the ancho chile softens. Remove the chile from the soup and pull off and discard the stem. Cut the chile in half and discard the seeds, if desired. (Leaving the seeds in makes for a spicier soup.) Place the softened chile, the canned tomatoes with their juices, and the roasted tomatoes (including as much of the juices and browned tomato bits as possible) in the bowl of a food processor fitted with a metal blade. Puree the chile-tomato mixture about 1 minute. Transfer the chile-tomato mixture to the soup and continue simmering, covered, about 1 hour. Add salt and pepper to taste, along with the cooked chicken, If using fresh cor,m, cut the kernels from the cobs, add the corn to the soup, and simmer for 5 minutes.

To Garnish the Soup: Ladle the soup into medium bowls. Lean 3 to 4 slices of avocado against the edge of each bowl, partially sticking out of the soup. Arrange the tortilla chips or strips in a similar way. Sprinkle each bowl with a handful of diced tomatoes, some cilantro, and 2 tablespoons of shredded cheese. Top with a spoonful of sour cream. Serve immediately.

Hannah Montana Party

A girlfriend called this week with a request for cookies for her daughter's Hannah Montana party. Since I have a boy and we are kind of "all-LEGOS-all-the-time" around here, I wasn't quite sure where to start. I took a look at the Hannah Montana website (I must say that I feel much more "with it" now that I know about Hannah), but decided I wasn't going to be able to get her name/logo to look quite right in my handwriting. I didn't have a guitar cutter, so here is what I came up with. The HM is for Hannah Montana, obviously, in Hannah colors. My sister had to set me straight on how to make the treble symbol. :) I like the way the music staff came out on the cookies.

I hope Penny and her friends like them. Can't you just picture a group of 9-year-old girls dancing around in their pj's? :) Happy Birthday, Penny...have a great party!!!

For the colors:

Black: Spectrum Super Black
Yellow: AmeriColor Gold mixed with AmeriColor Egg Yellow
Purple: AmeriColor Violet

Trend Alert: The Patchwork

Patchwork is in this fall so you better stock up on those colorful patchwork items that were rampant in F/W 2008 fashion shows. Style.com picked out some of the patchwork items that you can buy to be truly "in" this coming season!

(L-R) BCBGirls Nyree pump ($97.95); Kara Ross Patchwork collage clutch ($4,291); Prada Leather T-strap sandal with floral detail ($950); Betseyville by Betsey Johnson Patch Me If You Can hobo ($88); Catherine Malandrino Circle embroidered silk top ($395); Dolce & Gabbana Crocodile Miss Easy Way patchwork handbag; Isabela Capeto Patchwork dress ($1,181); Be & D Kiss satchel ($1,290); Valentino Crocodile patchwork Vendôme clutch ($8,900); Duro Olowu Recycled Bamako dress ($7,600); Urban Outfitters Leather patchwork clutch ($48).

Pacific Northwest Shrimp Quesadillas

I love the idea of using fresh fruit in my dinner along with seafood. I just learned to use my griddle when making quesadillas! How easy and simple. How come I didn't think of this before? While looking through some cookbooks a while back, I ran across this idea and it became one of my famous "DUH!" moments. So, Shrimp Quesadillas it is. Easy, a little spicy, and delicious. Did I mention finger food that is a little messy too? Yes, you have to scoop the mango salsa onto your quesadilla to get the full affect, but then, you are allowed to use a spoon for this endeavor. Dinner and a puzzle! How can you possibly go wrong?

Okay, my next great news is that I just purchased a new camera with hubby! Yay for me! It is the Canon digital EOS Rebel XT and has changable lens so I can now spend more money purchasing the right lens for wide angle shots. I also have photoshop and canon photoshop. They both seem to have points I do like and points that confuse the hell out of me. I have been trying to figure these programs out (Yes, I have been reading the manual somewhat too =D) and I have managed to freeze the computer up, delete 2 awesome pictures and permanently mess up another! On the good note? The messed up picture is REALLY clear! I set the camera down by where I was cooking in the kitchen (of course I was cooking in the kitchen. . .silly statement) and my hubby hyperventilated! You see, I forgot to put the protective lens cover back onto the lens and there was flour dust on the glass. Did I mention that I forgot to purchase a chamois? With this new toy, I think my hubby has demoted me to kid stature. Don't do that. . .Do this! Don't hold it like that. . .here. Let me show you how it is done. . .while he is taking the camera out of my hands and taking pictures of food all over the kitchen because he has no idea WHAT I am trying to take a picture of and is being too stubborn to ask. How's that for long-winded? Okay, I am done whining. Promise. Off to bigger and better subjects.

I just found out my sister belongs to a food co-op and can get Tahitian Vanilla Beans for about $1 per bean. I had to buy 27 vanilla beans, but who is counting? The aroma that emitted from the now unsealed bag was intoxicating! OMGoodness! The beans were plump. . .even though they were dried just like the ones in the grocery store AND they were about 8-inches long! Beautiful and perfect. Bring on the custards and ice cream recipes, hhhhmmm, okay, any recipe. We'll adapt. I also ordered pink peppercorns but they are on backorder. Slightly bummed over that one. It's okay though because I am worried over the fact that when I do get them, I'll have to figure out how to store them. You see, the smallest amount that I could purchase came to 5 1/2 c. When I die, my grandchildren will be inheriting my spices. What I am going to do with 5 1/2 c. of peppercorns, I have NO idea! It might be fun trying though! =D

Well, I think you have waited long enough to get to this fun little dinner, or lunch. Okay, it could work for breakfast.

Pacific Northwest Shrimp Quesadillas
Mango Salsa:
2 Mangoes, diced
1 fresh jalapeno chile, stemmed, seeded, and finely diced
1/2 medium-size red onion, diced
1 T. freshly squeezed lime juice
1/4 t. salt
1/4 c. bottled Thai-style chili sauce
2 cloves garlic, minced
2 T. chopped fresh cilantro

Quesadillas Ingredients:
1 pound uncooked large shrimp, peeled and deveined
1 t. salt
1/4 t. cayenne pepper
2 T. olive oil
1 medium-size yellow onion, sliced
Dash of Worcestershire sauce
Dash of hot pepper sauce, such as Tabasco
1 red bell pepper, cut into 1/2-inch slices
Salt and freshly ground black pepper
8 (8-inch-diameter) flour tortillas
2 c. shredded Monterey Jack Cheese

Directions:
To make the Salsa: Combine the mango, jalapeno, onion, lime juice, salt, chili sauce, garlic, and cilantro in a medium bowl. Cover and refrigerate for up to 2 days or until ready to serve.
To make the Quesadillas: Rub the shrimp evenly with salt and cayenne. In a large saute pan, spray with a non-stick cooking spray and set over medium-high heat, saute the shrimp 1 to 3 minutes, until they curl and turn pink. Remove the shrimp from the heat and set aside in a large bowl.
In a separate saute pan, heat the oil over medium heat. Add the onion, Worcestershire sauce, and hot sauce and saute about 5 minutes. Add the bell pepper and continue cooking about 5 minutes longer, until the onions are brown and caramelized. Remove the onion mixture from the heat and stir in salt and pepper to taste.
Coat a griddle or large saute pan with cooking spray or a thin layer of olive oil and place it over medium-high heat. Once the griddle is hot, arrange 2 tortillas in a single layer. Sprinkle 1/2 c. cheese evenly over each. In another large saute pan or if there is room on the griddle, arrange 2 more tortillas and divide the shrimp mixture among them. Once the cheese has melted, flip the cheese tortillas over onto the shrimp tortillas, making 2 quesadillas. If you don't have enough room on the griddle or on the stove top to work with 2 pans simultaneously, wait until the cheese has melted on the first 2 tortillas, top the cheese with the shrimp mixture, and then cover with the other two tortillas. Cook them, flipping occasionally, until they are golden brown and crispy on both sides, about 5 minutes total. Repeat for the remaining tortillas and filling. Cut the quesadillas into quarters and transfer them to serving plates. Serve immediately with the mango salsa.

Ceasar Salad Pizzas and Margaritas

I have been good getting my goals accomplished for the last week so I wanted to treat myself. I have not been having quite enough time to get all my things that I write down on little scraps of paper during the day (at work) done. I write my ideas down for what I want to get accomplished or things that I forgot to do the night before and I get this second wind as soon as I get into the door. The problem is. . .I always run out of time! Before I know it, the night has gotten a LOT later then I was hoping before I slipped into the covers and actually gotten the required amount of sleep. . .whatever that is. . .I'm not sure anymore =D. What I want to know is this: Are people who really enjoy cooking over-achievers? Many of us work full-time and have responsibilities besides coming home and making the next new and fresh creations AND take the time to blog about it. So - what does this mean? I was accused of showing someone up at work because I come in with a plateful of goodies about once a week. I say, it all comes down to what you truly wish to make quality time for. . .yes? No? I am exhausted at night BUT it is a good exhaustion. Everyone goes to bed happy and with a full tummy. Isn't that what cooking is all about? Creating and using artistic ideas then sharing those dishes with your loved ones?

My family loves salads and pizzas. I try not to make the pizzas to often but this pizza is soo good and I think that it also isn't to bad for you. Combining the salad and pizza means having two of my favorite foods with half of the guilt. I originally found this recipe in the Pastry Queen by Rebecca Rather. The crust is chewy and crunchy. The toppings can be anything that you can put your mind to for a unique or original creation! =D

Caesar Salad Pizzas

Crust:

1 1/2 c. lukewarm water (110 to 115 degrees F.)

2 (1-ounce) packages active dry yeast

2 T. olive oil, plus additional for brushing on crusts

2 t. honey

4 to 5 c. all-purpose flour

3 T. semolina flour (optional)

1 t. sea salt

1/2 t. crushed red pepper flakes (optional)

1/4 c. coarse cornmeal

1 c. freshly shredded Parmesan cheese

Dressing:

2 cloves garlic, minced

1 anchovy fillet (optional)

2 large eggs, beaten, or 1/2 c. pasteurized egg product

1/2 c. freshly squeezed lemon juice

2 t. Worcestershire sauce

2 t. Dijon mustard

1 c. extra-virgin olive oil

1 1/2 c. freshly grated Parmesan cheese

Salt and freshly ground black pepper

Salad:

1 large head romaine lettuce, washed and cut into 1 1/2-inch slices

1 pint organic cherry tomatoes, halved (optional)

Butter and Garlic Croutons (optional)

Freshly shaved Parmesan cheese, for garnish (optional)

Directions: To make the crust: Combine the lukewarm water, yeast, olive oil, and honey in the bowl of a mixer fitted with a dough hook. Add 3 cups of the all-purpose flour, the semolina flour, salt, and crushed red pepper; mix on low speed. With the machine running, add 1 cup of the all-purpose flour to make a soft dough. Mix the dough on low speed about 5 minutes longer, until smooth. Add up to 1 more cup of the all-purpose flour as necessary to keep the dough from sticking to the bowl.

Turn the dough out onto a floured surface and knead until smooth and elastic, about 10 to 15 turns. Place in a large oiled bowl. Cover and let rest at room temperature for 30 to 40 minutes.

Generously coat 2 baking sheets with olive oil. Sprinkle the sheets with cornmeal. Preheat the oven to 450 degrees F. (If you have a pizza stone, use it instead of the baking sheets, preheating it along with the oven. No need to grease the stone, just sprinkle it with cornmeal just before you bake the pizzas.)

Divide the dough into quarters. Roll each piece into a ball, place the dough balls on a baking sheet, cover with a damp towel, and let rest for 10 to 15 minutes longer. Use immediately, or cover with plastic wrap and refrigerate up to 3 hours.

Using a floured rolling pin, flatten each dough ball into an 8-inch circle. Brush each dough round with olive oil and sprinkle each with 1/4 cup Parmesan cheese. Transfer the crusts onto the prepared baking sheets and bake for 10 to 15 minutes, until browned and crisp.

To Make the Dressing: Place the garlic, anchovy, eggs, lemon juice, Worcestershire sauce and mustard in the bowl of a food processor fitted with a metal blade or in a blender. Process until smooth. With the processor or blender running, add the olive oil through the feed tube or lid opening, if it is the blender, in a thin, steady stream. Pour the dressing into a bowl, stir in the Parmesan cheese, and season to taste with salt and pepper.

To Make the Salad: Toss the lettuce and tomatoes with the dressing. Place a generous amount of salad on top of each warm pizza crust. Garnish with shaved Parmesan cheese, croutons, and dressing. Serve flat like a tostada.

The Real Deal Margaritas

Ingredients:
1 lime, halved
Kosher salt
5 limes - freshly squeezed
1 lemon - freshly squeezed
1 c. Triple Sec
1 c. white tequila
2 c. ice plus extra for the cocktail shaker

Directions: If you enjoy salt on the rims of your margarita glass, slide a cut lime around the rim of the glass and lightly dip into a plate of kosher salt.
Combine the lime juice, lemon juice, Triple Sec, tequila, and ice in a blender and puree. Place extra ice in a cocktail shaker. Fill with the margarita mix in the blender, shake well, and strain into glasses.

Late St Paddy's Day

I just couldn't stand not being able to participate in St. Paddy's Day and I know I should have been better at planning but sometimes it is just not meant to be. Well, Here is my bottle of Irish Style Lager beer and a toasted Rueben. I absolutely LOVE the homemade dressing that resembles Thousand Island only with much more kick and flavor! These Ruebens are an all time favorite and soooo easy to make. Try to buy good sauerkraut and I definitely use dark rye bread. Unforetunately, I made these late so there was NO dark rye bread available for me to purchase. That's okay because this Rye bread worked just fine. Be generous with the Thousand Island type mixture too. I can't even squeak after eating one of these sandwiches! This makes 4 sandwiches so we had leftovers for lunch the next day =D.

Toasted Ruebens
Ingredients:
1/2 c. mayonnaise
3 T. ketchup
2 T. sweet pickle relish
1 T. prepared horseradish
4 t. prepared mustard
8 slices dark rye bread
1 pound thinly sliced deli corned beef
8 slices Swiss cheese
1 can or bag from deli case of sauerkraut, well drained
2 T. butter

Directions:
In a small bowl, combine the mayonnaise, ketchup, pickle relish and horseradish; set aside. Spread mustard on one side of four slices of bread, then layer with the corned beef, cheese, sauerkraut and mayonnaise mixture; top with remaining bread.

In a large skillet, melt butter over medium heat. Add sandwiches; cover and cook on both sides until bread is lightly toasted and cheese is melted. Serve with LARGE pickle and a side of french fries. A true eating experience!