Sante Fe Chicken Salad

    Whenever it's too hot to turn on the oven I like to make large entree salads for dinner.  We often grill chicken or steak and then use it to top our favorite salads.  After a while the same salads get repetitive.  I've been looking for a Mexican type salad like the ones I enjoy eating out at restaurants.

    I found one that had chicken on top of it and a salsa ranch dressing.  It was simple to prepare, had a lot of veggies in it, and the dressing was much healthier then what I get out at restaurants.  We grilled the chicken after it marinated in a tequila lime sauce.  It was perfect for a hot day and it was filling as well. 

Sante Fe Chicken Salad (adapted from Elly Says Opa)
For the chicken:

2 boneless, skinless chicken breasts, cut in half

2 T. lime juice
2 T. Tequila
2 T. orange juice
1 T. vegetable oil
1/2 tsp. cumin
1/4 t. oregano
1/4 t. red pepper

1 t. paprika
2 cloves garlic, smashed
salt and pepper

For the dressing:

1/4 c. salsa
2 T. sour cream
2 T. ranch dressing

1 T. fresh lime juice

1 t. salt

1/2 t. black pepper

For the Salad:

4 c. lettuce

1/4 c. cilantro, chopped

1 red pepper, diced

1/2 avocado, diced

3/4 c. black beans, drained and rinsed

3/4 c. corn

1/3 c. Pepper Jack cheese

Tortilla chips

1.  Combine the lime juice, tequila, orange juice, vegetable oil, spices, and garlic in a large zip top bag.  Place the chicken in the bag and seal.  Refrigerate for at least 1 hour or up to 4 hours.

2.  To make the dressing combine all ingredients in a small bowl.  Refrigerate until ready to use.

3.  Heat a grill to medium high heat.  

4.  Remove the chicken from the marinade and sprinkle with salt and pepper.  Grill for 5 minutes on each side or until the chicken is cooked through.  Remove from grill and slice into strips.

5.  In a large bowl combine the lettuce, cilantro, red pepper, avocado, black beans, and corn.  Toss to combine.

6.  Place tortilla chips on 2 large dinner plates.  Place lettuce mixture on top of both.  Sprinkle with Pepper Jack cheese.  

7.  Top the salads with the chicken and finish with the salsa ranch dressing.  

This post linked to:
Trick or Treat Tuesdays, Totally Tasty Tuesdays, Tempt My Tummy Tuesdays, Tasty Tuesdays,

Creamy Baked Fettuccine with Asiago: Meatless Mondays

     When I saw this recipe for a new fettuccine dish that had a sauce made of creme fraiche and Asiago and Parmesan cheeses I was immediately sold.  I love the bite from the Asiago cheese and thought it would taste great in a creamy sauce.  I also like that the  pasta dish is baked and the flavors had time to bake into the fettuccine.


     The sauce thickens up in the oven but it's not heavy.   The Asiago really shines through and the thyme adds a nice flavor.  This is a rich and creamy pasta dish that is reminiscent of alfredo but with more distinct flavors.  It was easy to make and I'll be keeping this one on file for later.

Creamy Baked Fettuccine with Asiago (adapted from A Taste of Home Cooking)
1 lb. fettuccine
2 c. grated Asiago cheese
8 oz. creme fraiche
1 c. fat free half and half
1 c. grated Parmesan cheese
1 t. thyme
1/2 t. salt
1 t. black pepper
1/4 t. nutmeg


1.  Preheat the oven to 375 degrees.  

2.  Cook the fettuccine according to package directions.  Drain the pasta reserving 1 cup of pasta water.



3.  In a large bowl combine the Asiago, creme fraiche, Parmesan,  half and half, thyme, salt, pepper, and nutmeg.  Add in the cooked fettuccine and pasta water and toss to coat.

4.  Place the pasta in a buttered 9 x 13 pan and sprinkle with  any remaining Asiago and Parmesan plus parsley.  Bake until the top starts turning brown, about 25 minutes.  Let sit for 5 minutes then serve.

This post linked to: 
Meatless Mondays, Making You Crave Mondays, Mouthwatering Mondays, Mangia Mondays

Boeuf Bourguignon #SundaySupper #CookForJulia

      I have always been intimidated by Boeuf Bourguignon .  I’ve seen it served in many restaurants and have had it myself on several occasions.  Any time I see it I think of Julia Child and of her version of this dish.  It looks amazing but I’ve always heard it was very time consuming.

      When I found out the theme for this week's #SundaySupper is celebrating Julia Child's 100th Birthday I immediately knew that I had to tackle the Boeuf Bourguignon.  PBS Food is also celebrating Julia Child's 100th birthday and you can follow along with their hashtag #CookforJulia.

     I couldn't wait to get started and as I began cooking the movie Julie and Julia kept running through my head.  My mom and I went to see it in the theater a few years back and really enjoyed it.  Making the Boeuf Bourguignon proved to be time consuming but not difficult.  The scent while it was in the oven was scrumptious. I could smell the red wine, beef, and vegetables melding together.  I wasn’t sure how more then 2 cups of red wine were going to turn into a sauce of sorts but did it ever!

       I made egg noodles to put underneath the Bourguignon .  The dish was rich and flavorful.  The vegetables and beef really soaked up the flavors which made them tender and juicy.  I was surprised by how good this dish was.  My husband loved it and made me promised to make it again soon.

      I'll leave you with one of my favorite quotes from Julia Child and one that had a lot of impact on me.   “This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!”-Julia Child, My Life in France.

Boeuf Bourguignon (adapted from Mastering the Art of French Cooking by Julia Child)

6 oz. bacon

3 lb. lean stew meat, cut into 1 inch cubes

Salt and ground black pepper

1 T. olive oil

1 large onion, chopped

2 carrots, chopped

1 celery stalk, chopped

2 T. flour

2 1/2 c. Cabernet or other dry, red wine

2 1/2 c. beef stock

1 T. tomato paste

3 garlic cloves

1 bay leaf

1/2 t. thyme

3 T. butter

1 pound mushrooms, sliced

10 oz. pearl onions

3 T. parsley, chopped

1.  Preheat the oven to 450 degrees.

2.  Cut the bacon into 1 inch pieces.  In a heavy bottom Dutch oven over medium heat sauté the bacon until it is light brown.  Remove from heat and drain on a paper towel. 

3.  Pat the beef dry with paper towels.  Season with salt and pepper. 

4.  Heat up the bacon fat in the same Dutch oven until it is almost smoking.  Add the beef in batches and sauté until it is browned on all sides.  Remove from heat and place the browned beef in a side dish.  Repeat with remaining beef.

5.  Into the same pot add the olive oil, onion, carrots, and celery.  Sauté for 5-6 minutes or until the onions start to brown. 

6.  Return the beef and bacon to the Dutch oven.  Sprinkle with the flour and toss to coat.  Place the pot in the oven for 5 minutes.  Remove from oven, toss the meat, and return to the oven for an additional 5 minutes.  (This will brown the meat.)

7.  Remove the pot from the oven and reduce oven heat to 325 degrees. 

8. Stir in the wine and beef stock.  Add the tomato paste, garlic, thyme, and bay leaf.  Bring to a simmer on top of the stove.  Cover with the lid and place in the oven for 2 ½ - 3 hours.

9. Meanwhile, 20 minutes before removing the pot from the oven heat butter in medium skillet over medium heat.  Add in the mushrooms and sauté for 7-8 minutes.  Remove to a bowl.  Add the pearl onions to the pan and cook for 5 minutes.  Add ½ c. water and bring to a boil.  Continue cooking for 5 minutes.  Place in bowl with mushrooms.

10. Remove the Dutch oven from the oven once the meat is tender.  Add in the mushrooms, onions, and half of the parsley.  Season with salt and pepper.

11. Cover the pot and cook over medium high for 5 minutes, basting the meat and vegetables with the sauce several times.

12. Remove from heat and serve over noodle.  Sprinkle with remaining parsley.

To see more recipes from Julia Child visit the blogs below!

#CookForJulia Breakfast
Râpée Morvandelle by Cindy’s Recipes and Writings 
Croissants by Cookistry 
Cheese and Bacon Quiche by Tora’s Real Food

#CookForJulia Lunch
Tuna Salad Nicoise by Magnolia Days 
Blood Orange, Walnut, and Rocket Salad by Granny’s Down Home Southern Cooking 
Croque Monsieur by Webicurean
Spinach and Cream Cheese Pancakes by Happy Baking Days 
Julia’s Chicken Salad by My Trials in the Kitchen 
Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives) by The Wimpy Vegetarian
Provencal Tomato Quiche by Are you hungry?
Quiche Lorraine  Spoon and Saucer 

#CookForJulia Dinner
Bouillabaisse by The Girl in the Little Red Kitchen 
Boeuf Bourguignon by Chelsea’s Culinary Indulgence
Orecchiette Con Broccoli Di Rape and Sausages by Doggie at the Dinner Table 
Boeuf Bourguignon by Hezzi D’s Books and Cooks
Veal Stew with Onions and Mushrooms with Baked Cucumbers and Boiled Potatoes (Blanquette de veau a l’ancienne with concombres au buerre) by Kimchi Mom
Salmon en Papillote by Girlichef
Poached salmon with cucumber sauce by Katherine Martinelli

Lobster Souffle and Deviled Chicken- Crispy Bits & Burnt Ends 
Roasted Chicken with Julia’s Mustard Marinade by The Meltaways
Wild Mushroom and Herb Stuffed Chicken- Mama Mommy Mom
Puree of White Beans with Garlic and Herbs (Brandade á la Soissonaise) Avocado Pesto
Poulet au Porto by Family Foodie 

#CookForJulia Sides
Hollondaise over Blanched Asparagus by The Little Ferraro Kitchen
Scalloped Potatoes with Milk, Cheese, and Garlic (Gratin Dauphinois) by Home Cooking Memories 
Ratatouille by Basic N Delicious 
French-style country pate by There and Back Again
White Bean Dip with Homemade Tortilla Chips Momma’s Meals
Oeufs à la Diable by What Smells So Good?
Soubise by The Weekend Gourmet
Ratatouille by Cupcakes and Kale Chips

#CookForJulia Desserts
Cream Cheese and Lemon Flan by Juanita’s Cocina
Strawberry Sherbert in Cooky Cups by Cravings of a Lunatic
Creme Brulee by Wine Everyday
Mousseline Au Chocolat by Small Wallet Big Appetite
Peach Tarte Tatin by That Skinny Chick Can Bake
Cinnamon Toast Flan by Vintage Kitchen Notes
Dark Chocolate Crepes by Family Spice
Crepes Fines Sucrees by Mangoes and Chutney
Pommes Rosemarie:Apples Rosie  The Daily Dish Recipes
Espresso Soufflé by Chocolate Moosey
Best Ever Brownies by In the Kitchen with Audrey
Orange-Almond Jelly Roll Cake by Mrs. Mama Hen
Orange Spongecake Cupcakes by Mama’s Blissful Bites
Orange Mousse with Greek Yogurt by Sue’s Nutrition Buzz
Wine Pairings: Relishing Food and Wine; Thanks to Julia Child! by ENOFYLZ

The fun starts every week at 3:00pm ET by showcasing fabulous recipes. At 7:00 pm ET, we will start our live chat.  Join us on twitter by using hashtag #Sundaysupper or using Tweetchat.  We love to feature your recipes on our #sundaysupper pinterest board and share them with all of our followers. See you there!

This post linked to:
Not Baaad Sundays, Sundae Scoop Sundays, Think Pink Sundays,  Scrumptious Sundays, Cast Party Wednesdays,

Perfect Party Cake filled with Lemon Curd, Orange Rhubarb Jam, and topped with Vanilla Bean Frosting + Blogiversary Giveaway #3!

   What's a celebration without cake?  For my third day of my blogiversary celebration I'm sharing this delicious cake I made for my brother last month.  I'm also doing an I love cooking AND books giveaway!

     Last month my little brother turned 30!  I can't believe how old it made me feel that he turned 30 in June.  This has actually been a big birthday year all around in my family.  My little cousins Greggy and Johnna both turned 10 this year and my cousin Kelly turned 13.  My brother turned 30, my cousin's husband, Dan, and my Aunt Mindy turned 50, and my dad turned 60!  Then there's my great Uncle Steve who will be 103 in November-nope no joke.

     For my brother's birthday I decided to make him a birthday cake.  Earlier in June I canned some lemon curd and he decided he wanted that as part of the filling along with a rhubarb filling.  I made strawberry rhubarb jam and orange rhubarb jam and he went for the orange rhubarb.  We ended up pairing it with a white cake and fluffy vanilla bean swiss meringue frosting.  The cake turned out beautifully.

     The flavors just plain worked together.  The citrus in the rhubarb jam went well with the sweet but tart lemon curd.  The cake was fluffy and white.  The frosting was sweet with strong vanilla notes.  My family gobbled the cake up at my brother's birthday party and my uncle even went so far as to say he wanted the exact same cake for his birthday!  I loved the flavors of this one and can't wait to try it with the strawberry rhubarb filling next time.

Perfect Party Cake filled with Lemon Curd and Orange Rhubarb Jam  (adapted from Dorie Greenspan's Baking From My Home to Yours)
For the cake:
2 1/4 c. flour
1 T. baking powder
1/2 t. salt
1 1/4 c. buttermilk
1 large egg
2 egg whites
1 1/2 c. sugar
1 stick butter, softened
1 T. vanilla

For the filling:
1 1/2 c. lemon curd (homemade or jarred)
1 c. orange rhubarb jam

For the frosting:
1 c. sugar
4 egg whites
3 sticks butter, softened
1 T. vanilla extract
1 vanilla bean
 
1.  Preheat the oven to 350 degrees.  Line the bottom of two 9 x 2 inch round cake pans with parchment paper.

2.  In a medium bowl whisk together the milk, egg, and egg whites.  Set aside.

3.  In another medium bowl combine the flour, baking powder, and salt.  Set aside.

4.  In the bowl of a stand mixer combine the sugar and butter.  Beat on medium speed for 3 minutes or until the butter mixture is light and fluffy.  Mix in the vanilla.

5.   Add one third of the flour mixture to the bowl and beat on medium speed.  Continue mixing while adding in half of the milk mixture.  Then beat in half of the remaining flour mixture.  Mix on medium for 1 minute.

6.  Add in the remaining milk mixture, mixing until it is well incorporated.  Finish off by adding the remaining flour mixture and beat for 2 minutes.

7.  Divide the batter into the two prepared cake pans and bake for 30-35 minutes or until the cakes are springy to the touch and a toothpick inserted into the center comes out clean.

8.  Allow the cakes to cool in their pans for 5 minutes before running a butter knife around the edges and unmolding them.  Remove the parchment paper from the bottoms and turn them right side up on a wire rack.  Allow to cool completely.

9.  Meanwhile, place the sugar and egg whites for the frosting in a large heatproof bowl and fit the bowl over a pan of simmering water.  Whisk constantly until it feels hot to the touch and the sugar is dissolved.  Remove the bowl from heat.

10.  Pour the sugar mixture into the bowl of a stand mixer and beat on medium speed for 5 minutes or until it is cooled.  Add in the butter a stick at a time, beating until smooth.  Once all the butter is mixed in, beat the buttercream on high for 8-10 minutes.

11.  Gradually add in the vanilla.  Scrape the insides out of the vanilla bean and add them as well.  The resulting buttercream should be white and shiny.

12.  To assemble the cake use a large serrated knife to cut each layer in half, giving you four layers of cake.

13.  Place one layer cut side up on a cardboard cake board.  Spread a thin layer of buttercream on top of it followed by half of the lemon curd.  Top with another cake layer.  Spread a thin layer of buttercream on top of the cake layer followed by the orange rhubarb jam.

14.  Top the jam layer with another cake layer.  Spread a thin layer of buttercream on top followed by the remaining lemon curd.  Top with the final layer of cake.

15.  Use the remaining buttercream to from the sides and top of the cake using a spatula to smooth the frosting.  If desired reserve 1/4 cup of the frosting for decorating.

16.  If using the frosting to decorate, add 1/2 cup of powdered sugar to firm it up.  Tint with gel food coloring and pipe onto the cake.

Note:  The cake can be refrigerated for up to 2 days but should be brought down to room temperature before serving.

     My third blogiversary giveaway is an I love to cook AND read giveaway!  This giveaway includes a few things for the kitchen as well as a few books.  Included in this giveaway are:

-Trial of Tears by Chris Semal
-The Glass Castle by Jeannette Walls
-Penzey's 33rd and Galena seasoning (.9 oz)
-Penzey's Forward! spice (.9 oz)
-Wholly Guacamole stress avocado
-2 blue seashell towels (I loved them so much I bought myself a set of them!)

One of my readers will win all the above prizes!  The giveaway is open to US readers only and will run through August 9 at midnight.  I will contact the winner via e-mail on August 10 so please leave your e-mail!


a Rafflecopter giveaway

This post linked to:
Foodtastic Friday, Sweet Tooth Friday, Foodie Friday,  Shine on Friday, Sweets for a Saturday, Crazy Sweet Tuesdays, 

Avocado Bacon Pasta + Blogiversary Giveaway!

   It's day 2 of my blogiversary bash and today I have an amazing pasta dish to share with you!  In addition to the pasta dish I am giving away 5 fabulous books so don't forget to enter!

   I know it's going to be hard to believe but I've found a new favorite pasta dish.  For all the pasta I eat, you know this one is going to be a winner.  It's great for summer because it's made on the stove top and it doesn't take long to cook.  It's mixed in a very light sauce and the flavor comes from the fresh herbs, bacon, and avocado.

      The sauce is comprised of olive oil, garlic, and lemon juice which makes for a bright, slightly citrus sauce.  The bacon adds a bit of salt and the avocado adds creaminess.  Of course the best part of the dish is the grated Pecorino Romano cheese.  It's buttery, salty, and delicious.  The dish also looks gorgeous with the bright green avocado and deep red bacon.   This dish will definitely be on our menu plan in the coming summer weeks.

Avocado Bacon Pasta (adapted from recipe.com )
12 oz. bow tie pasta
1 medium avocado, seeded, peeled, and chopped
4 slices bacon
1/4 c. fresh parsely, chopped
3 T. fresh herbs, chopped (I used thyme, rosemary, and oregano)
2 T. lemon juice
1 T. olive oil
3 garlic cloves, minced
1 t. black pepper
1/2 t. salt
1/2 c. Pecorino Romano cheese, shredded

1.  Cook the pasta according to package directions.  Drain and keep warm.

2.  Meanwhile, in a large skillet cook the bacon until it is crispy.  Remove from the pan and drain on paper towels.

3.  Remove all but 1 teaspoon of bacon grease from the pan.  Add the avocado, bacon, parsley, fresh herbs, lemon juice, olive oil, and garlic cloves to the pan.

4.  Add the hot pasta and toss to coat.  Sprinkle with black pepper, salt, and Pecorino Romano cheese.  Toss gently and serve hot.

 

  My second Blogiversary giveaway is an I love to read giveaway. As my readers know I love to read and I'm giving away a few of the books I've read in the past year in addition to one of my favorite books on CD.  Included in this giveaway are :

-Murder for Choir by Joelle Charbonnesu
-Taste Me by Tamara Hogan
-Drowning Mermaids  by Nadia Scrieva
-The Affair by Lee Child
-Immortal in Death by J.D. Robb (this is an audio CD that is my own, personal used copy.  I finished listening to it for about the 10th time and decided to pass it on to one of my readers to enjoy!)

    One of my readers will win all 5 books!  The giveaway is open to US readers only and will run through August 8 at midnight.  I will contact the winner via e-mail on August 9 so please leave your e-mail!

2 Year Blogiversary + Cherry Berry Bramble Smash and a Giveaway!

     Wow!  I can't believe I've now been blogging for 2 years!  The time has absolutely flown by this past year.  When I first started blogging I posted about 3 times a week.  In the past year, I've been posting recipes 4-5 days a week and a book review every week.  Over the past 2 years I've written over 500 posts, gained over 700 blog followers (thank you!), added a Twitter account for my blog, and added a Facebook page.  I've joined many amazing groups of food bloggers and I love the community that we share together.

     In honor of my blogiversary I'm going to have 3 giveaways this week.  I wanted to do something for my fabulous readers so I'm having a cooking giveaway, a book giveaway, and one combination giveaway!  See the end of this post for details on how to enter.

     Also in honor of my blogiversary I thought I'd post my new favorite summer beverage to celebrate!  It's a Cherry Berry Bramble Smash and it is delicious and refreshing in this hot summer heat.  It combines the juices of cherries, strawberries, lemons, and limes and then mixes them with run and simple sugar.  It not only tastes great but it has a beautiful pink color as well!

Cherry Berry Bramble Smash (adapted from Bon Appetit)
6 strawberries, stem removed and cut into quarters
6 cherries, stems and pit removed
2 lemon wedges
2 lime wedges
1 T. simple syrup
2 oz. Bicardi rum
carbonated water

1.  Combine the strawberries, cherries, lemon, lime, and simple syrup in a large cocktail shaker.  Use the handle of a wooden spoon and mash the fruit together, releasing the juices.

2.  Add in the Bicardi rum.  Place the lid on the shaker and shake vigorously for 30 seconds.  

3.  Strain into a short glass filled with ice.  Top with enough carbonated water to fill the glass.  Garnish with a cherry and a strawberry.   

      My first Blogiversary giveaway is an I love to bake giveaway. As my readers know, while I enjoy cooking I really love to bake.  I'd like to give one of my readers a few things to help them get baking in the kitchen! Included in this giveaway are :

-75 cupcake liners
-25 cupcake picks
-Pink candy melts
-1 lb. dry fondant mix
-2 cookie cutters (an ice cream cone and a dragonfly)
-a "Gourmet is my middle name" apron
-a Jumbo donut pan

    One of my readers will win all the items listed above!  The giveaway is open to US readers only and will run through August 7 at midnight.  I will contact the winner via e-mail on August 8 so please leave your e-mail!
a Rafflecopter giveaway

This post linked to:
Cast Party Wednesday,  What's Cooking Wednesdays, Whatcha Whipped Up, 

Chicken Tamale Pie

    This week is going to be crazy busy.  I'm working after teaching every day and won't be home until after 6 so I've been looking for simple one dish meals I can prepare when I get home.  I always have pasta dishes ready to go and I had a crock-pot meal as well so I needed something different.  Chicken Tamale Pie was the answer.

     I was able to cook and shred the chicken two days ahead of time which saved me time.  The base of the pie is a spicy green chili cornbread crust that is topped with enchilada sauce.  The chicken and cheese and placed on top and baked until bubbly.  The flavors in this dish just burst in my mouth.  The cornbread was spicy but sweet.  The chicken, cheese, and sauce were amazing.  Then cilantro and queso fresco add a bit of colorful for a gorgeous presentation as well.


Chicken Tamale Pie (adapted from Prevention RD)

1/4 c. 2% milk
1 egg
2 T. fajita seasoning, divided
1/4 t. ground red pepper
1 c. cream-style corn
1 (8.5 oz) box corn muffin mix (such as Jiffy)
1 (4 oz) can chopped green chiles
1 (10 oz) can red enchilada sauce
2 c. cooked chicken breast, shredded
1/2 c. part-skim cheddar cheese, shredded
2 T. cilantro, chopped
2 T. Queso Fresco cheese, crumbled for topping

1.  Preheat the oven to 400 degrees. Spray a pie pan with cooking spray.

2.  Combine the milk, egg, 1 tablespoon of fajita seasoning, red pepper, cream corn, corn muffin mix, and green chilies in a large bowl.  Stir just until moist.  Pour the mixture into the pie pan.  Bake for 25 minutes or until the cornbread is golden brown.

3.  Meanwhile, toss the chicken with the remaining fajita seasoning.

4.  Remove the cornbread from the oven and pierce the entire surface with a fork. Pour enchilada sauce over top. Top with the chicken; sprinkle with cheddar cheese. Bake for 15 minutes.

5.  Remove from the oven and let stand for 5 minutes. Top with cilantro and Queso Fresco.

This post linked to:
Totally Tasty Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Tempt My Tummy Tuesdays,

Foodie PenPal July

     It's the end of the month and that means it's time for another Foodie PenPal!  This month my box came from Cassie in Minnesota.  Cassie sent me a breakfast box filled with goodies!

    Inside my box were two delicious breakfast cookies.  Both were great and gone within the first few days we received the box.  There were also a few soft caramels in the box which we ate immediately.  Nothing is better then soft caramel as a treat.  There was also a bag of red velvet cupcake coffee!  I've never seen such a thing but it was A-Mazing!  Seriously, if you haven't tried it go get it now!  The last thing in my box was hot sauce.  We haven't yet used it but I guarentee it will work it's way into breakfast or dinner soon!

    Thanks to Cassie for sending such a fun foodie box!

Award Winning Black Bean Burgers

     In case you haven't heard by now, I entered a burger contest at Giant Eagle Market District in Pittsburgh.  Contestants had to live in Pennsylvania, Maryland, Ohio, or West Virginia so luckily I was able to participate.  They had two categories-a beef burger category and a vegetable burger category.  I entered a black bean burger in early June in hopes I'd hear something later in the month.

    In making the burger I took elements of the best black bean and veggies burgers I've eaten and combined them together.  They made for a moist, tasty black bean burger.  The avocado sauce adds a different texture and a bright color.  The roasted red peppers add a sweetness and the mozzarella cheese is smooth and delicious.  

    They ended up having hundreds of entries.  From those entries they chose 10 beef burgers and 10 vegetable burgers to make and be judged.  From those entries they came up with the top 3 in each category to compete at the store in early July.  Imagine my surprise when they called and told me that my black bean burger was in the top three!  We immediately made plans to go up to Pittsburgh for the contest.

     The day of the contest was exciting.  I knew my parents, my brother, and his girlfriend were coming to see me but my cousin, her son, my aunt, and another one of my cousins ended up coming to show their support.  It was so sweet of them to take time on a Saturday to come see my burger compete.  The burgers were made by local chefs and judged by a panel of local celebrities including newscasters, local chefs, restaurant owners, and the manager of Market District.

     When they announced the winner I was so shocked I started clapping and looking around when I realized I had won!  I was so excited to have won this competition.  I received a gift card for the Market District, which my husband and I promptly used, and a sweet trophy.  The best part was that several of the judges came over afterwards to tell me how much they enjoyed the burger.

Award Winning Black Bean Burgers  (avocado cream inspired by Elly Says Opa!)
For the burgers:
2 (15 oz) cans black beans, rinsed and drained  
3/4 c. Italian seasoned breadcrumbs 
1 T. olive oil
1 egg + 1 egg white
1 t. ground cumin
1 t. oregano
1 t. salt
1 t. black pepper
3 garlic cloves, minced
1 jalapeno, seeded and minced
2 red bell peppers, stemmed, seeded, and cut into quarters
1/4 c. fresh cilantro, minced
1/4 c. fresh parsley, minced
1/4 c. onion, minced

For the avocado cream sauce:
1 avocado, pitted and cut into strips
1/2 c. creme fraiche
2 garlic cloves, minced
1 t. cumin
2 T. lime juice
2 T. cilantro, minced
1 t. salt
1 t. black pepper

For the toppings:
6 slices mozzarella cheese
1/2 c. arugula
6 brioche buns

1.  Preheat the oven to 450 degrees.

2.  Place the quartered red peppers on a baking sheet.  Drizzle with olive oil.  Bake for about 20 minutes or until the skin is beginning to char.

3.  Remove the roasted red peppers from the oven.  Cut half of them into strips and set aside to cool.  Dice the other half of the peppers to use in the burgers.

4.  Place 1 can of the drained black beans in a large bowl and mash with a fork.

5. In a medium bowl combine the egg, egg white, remaining olive oil, cumin, oregano, salt, peppers, and garlic.  Stir to combine.

6.  Add the egg mixture, breadcrumb mixture, remaining black beans, dice roasted red pepper, cilantro, parsley, and onions to the bowl with the mashed black beans.  Stir together until  combined.

7.  Place the mixture in the refrigerator for 15 minutes while making the avocado cream.

8.  Place all the ingredients for the avocado cream in a food processor.  Processor until smooth.  Remove to a small bowl and refrigerate until ready to use.

9.  Divide the black bean mixture into 6 black bean patties.  Pack them into burgers about 3/4 inch thick.  Heat 1 tablespoon of olive oil in a large skillet over medium high heat and place the burgers in the pan.  Cook until brown on one side, about 5 minutes, then flip and cook for an additional 5 minutes.

10.  Remove from pan and set on a plate.

11.  To serve place the black bean burger on a brioche bun.  Top with a slice of mozzarella cheese, 4 strips of the reserved roasted red pepper, and a few tablespoons of arugula.  Spread a tablespoon of the avocado cream on the top of the bun and place on top.  Enjoy.

This post linked to:
Meatless Mondays, Making You Crave Mondays, Mouthwatering Mondays, Mangia Mondays,

Let's hear It For Almigal by Wendy Kupfer

      Let's Hear It For Almigal is written by Wendy Kupfer and illustrated by Tammie Lyon.  This book is about a little girl named Almigal who has hearing loss.  Almigal wears cotton candy colored hearing aides in school and thinks she is a very lucky girl.

     Unfortunately, Almigal begins to get frusterated when she can't hear a baby's giggle, the robin's chirping, or the soft song in her dance class.  When she goes to the hearing doctor she is told that she is a great candidate for cochlear implants.  The next day she under goes the surgery and comes home with a silly bandage around her head.

     Suddenly Almigal feels like the luckiest girl in the world again!  She can hear the birds, the baby's giggle, and even the soft song at dance class.  But best of all, Almigal is able to hear her parents say I love you when they tuck her in at night.

     As a special education teacher who teaches several students with haring impairments I found this book to be inspirational.  Almigal is such a happy, positive little girl who looks at herself as lucky for what she has.  She has many friends at school, two sweet puppies, and parents that love her.

     The author of the book, Wendy Kupfer, knows a lot about this subject and it shows in this book.  Her daughter, Ali, has profound hearing loss.  With the help of her parents and her own determination, Ali has learned to speak and exude confidence.  I can't wait to share this book with the students in my classroom.

I give this book 5 out of 5 stars.

This post linked to: 
Review Party Wednesday, Saturday Situation,

Become (Desolation #1) by Ali Cross

     Sixteen-year old Desolation Black wants nothing more than to stay in Hell where it’s cold and lonely and totally predictable. Instead, she’s sent back to Earth where she must face the evil she despises and the good she always feared.

     When Desi is forced to embrace her inner demon, she assumes her choice has been made—that she has no hope of being anything other than what her father, Lucifer, has created her to be. What she doesn’t count on, is finding a reason to change—something she’s never had before—a friend. (synopsis from Goodreads)

     I found this book to have a slow and confusing start.  There were a lot of characters to learn about and the names used for Heaven, Hell, and Earth were different and unknown to me.  Also, a handful of the characters have several different names which confused me as well.


     After getting into the book it was much easier to keep track of the characters and the setting.  Desi is a teenage girl who is the daughter of the Devil.  She believes she is sent to Earth in order to Become.  In her mind Becoming means to Become a demon.  Little does she know that on the night she actually Becomes a demon is not what she is.  In that moment everything changes for Desi. She sees the truth of who she really is and she begins to Remember.


     Armed with nothing more then her mortal friend Miri and her long lost love, Michael, Desi is determined to fight Akaros, the Devil's right hand man.  It's a tale as old as time as good and evil are in the battle of a lifetime.  The difference in this case is there is a fresh, modern twist to the story.


    The book becomes a story about choices.  Desi is able to chose whether she should use her gifts for good or evil.  She struggles to really find herself, to learn what's important to her, and to Become her destiny.


I give this book 3 out of 5 stars. 

This post linked to: 
Saturday Situation, Review Party Wednesday,

Crackers for Daring Bakers

      Our July 2012 Daring Bakers’ Host was Dana McFarland and she challenged us to make homemade crackers! Dana showed us some techniques for making crackers and encouraged to use our creativity to make each cracker our own by using ingredients we love.  I've had a few different cracker recipes pinned that I've been wanting to try, but after seeing the recipes Dana posting I ended up trying two of hers.


      The good news is that crackers are much easier to make then I thought.  This means I can make more of them in the future.  When given this task it was requested that we make crackers using two different techniques.  I made the Seedy Crisps using the pasta roller technique.  They came out thin and crisp.  The seeded crackers were great for topping with different cheeses because they were hearty and sturdy.

      I then made Pepper Jack, Smoked Cheddar, and oregano crackers using the hand rolled technique.  I had difficulty getting the dough really thin but these crackers were awesome!  I didn't need to put anything on them because they were already full of spices and cheese.  I can't wait to try more cracker recipes in the future!

Pepper Jack, Smoked Cheddar, and Oregano Crackers (adapted from Garde Manger: The Art and Craft of the Cold Kitchen (3rd ed.))
1 c. flour
1/2 c. Pepper Jack cheese
1/2 c. Smoked Cheddar cheese
1 t. oregano
1 t. parsley
1/2 t. salt
1/2 t. black pepper
1/4 c. vegetable oil
1/4 c. water

1.   Grate the cheese and put it in a large mixing bowl along with the flour, oregano, parsley, salt, and pepper.   Mix well with your hands until everything is well combined.  This can also be done with a food processor.

2. Add in the oil and mix until it has the consistency of wet sand.

3.  Add in enough water for the dough to come together.  Form the dough into a large disk, cover with plastic wrap, and refrigerate for at least an hour or overnight.

4.  Preheat the oven to 325 degrees.

5.  Cut the dough in half and use a rolling pin to roll it to 1/8 inch thickness.  Cut the dough into square crackers or use a cookie cutter to make them into shapes.  (I used a small biscuit cutter)

6.  Place the crackers on a parchment paper lined cookie sheets.  Bake for 20-25 minutes or until golden brown.

7.  Remove from the oven and cool on a wire rack.  Store in an air tight container for up to 3 days.

Seedy Crisps  (adapted from Good Eats 3:The Early Years by Alton Brown)
1 c. flour
3 T. poppy seeds
3 T. sesame seeds
1 t. salt
1/2 t. garlic powder
3/4 t. baking powder
2 T. olive oil
1/3 c. water

1. Mix the flour, poppy seeds, sesame seeds, salt, garlic powder, and baking powder in a large bowl.  

2.  Add in the oil and stir until well combined.

3.  Add the water and stir until the dough comes together.  

4.  Knead the dough 5 or 6 times.  Cover the dough and allow to rest for 15 minutes. 

5.  Preheat the oven to 450 degrees.

6.  Working with half the dough, roll out using pasta rollers until desired thickness is reached.  Place the strip on a parchment covered cookie sheet.  Repeat with remaining half of dough.

7.  Bake crackers for 6 minutes then flip over and bake for an additional 6 minutes.  

8.  Cut into squares and then return to the oven for an additional 5 minutes.

9.  Remove from oven and store in an air tight container for up to 2 weeks.

This post linked to:
Foodie Friday, Shine on Friday,