Recipe

Sesame Eggplant Dip

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This recipe comes from ancient times, a culinary class I took in another life. It makes you break out the food processor. I normally try to avoid using it. However, it’s worth the extra clean up.

This recipe makes about 4 cups.

INGREDIENTS

2 1-1/2 lb eggplants

1 tbs vegetable oil

3/4 cup plus 1 tbs minced green onions

2 1/2 tbs minced fresh peeled ginger

1 tsp chili-garlic sauce

4 garlic cloves, minced

3 tbs brown sugar

1 tbs rice wine vinegar

2 tbs soy sauce

2 tsp fresh lemon juice

2 large seeded tomatoes, chopped

3/4 cup pack fresh chopped cilantro

1 1/2 tsp sesame oil

pita chips (homemade or store bought)

DIRECTIONS

Preheat oven to 425. Pierce eggplants all over with a fork. Place on baking sheet. Roast in oven until eggplants are very soft and deflated, turning once about one hour. Cool slightly.

Cut eggplants in half, scrape flesh into strainer set over large bowl (do not let bottom of the strainer to touch bowl). Let eggplant drain for 30 minutes. Transfer eggplant to processor. Using the pulse button, process until almost smooth.

Heat veg oil in heavy large skillet over med-high heat. Add 1/2 cup of green onions, ginger, garlic and chili-garlic sauce. Saute just until onions soften, about 45 seconds. Stir in brown sugar, soy sauce , vinegar and lemon juice. Bring to simmer stirring constantly. Mix in eggplant puree and cook until heated through, about 2 minutes. Remove from heat, stir in tomatoes, 3/4 cup green onions and sesame oil. Cool to room temp. Season with salt and pepper to taste. Transfer to a medium bowl. (Can be prepared 1 day ahead, but bring to room temp before serving.) Garnish with 1 tbs of green onion and cilantro. Serve with toasted pita chips.

Roasted Panzanella

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I had so much basil sitting on the counter. I always buy some not knowing if what I have at home is still good and then I get home to see that it is and now I have all this basil to deal with, first world problems. Not wanting to make pesto or have Caprese, again, I decided on a Panzanella salad. However this time I wanted to roast the veggies because, no Caprese again. This recipe is super easy and you’re left with very few dishes, always a win. But you guys, it’s soo good, I mean it’s basically a deconstructed pizza.

INGREDIENTS

8 oz. French or Italian bread, about 5 cups, cut into 1″ pieces

12 oz. cherry tomatoes

1 small red onion, halved and thinly sliced

1 small red, yellow or orange bell pepper thinly sliced.

10 cloves of garlic, peeled.

1/2 c. extra-virgin olive oil, divided

Kosher salt

Freshly ground black pepper

1/2 c. shaved parmesan

8 oz. small fresh mozzarella balls (ciliegine or bocconcini)

2 c. packed baby arugula

1 c. packed fresh basil leaves 

2 Tbsp. red wine vinegar

DIRECTIONS

Preheat oven to 400°F. On a rimmed and lined baking sheet, toss bread, tomatoes, onion, bell pepper and garlic with 6 tablespoons oil, ½ teaspoon salt, and several grinds black pepper. Shake the sheet to arrange everything in an even layer.

Bake, shaking the sheet halfway through, until bread begins to turn golden, 10 to 15 minutes.

Scatter the Parmesan over everything and continue to bake until tomatoes burst and bread is golden brown, 8 to 10 minutes longer.

Remove sheet from oven and let cool slightly, about 10 minutes. Add mozzarella, arugula, and basil to sheet pan. Drizzle with vinegar and remaining 2 tablespoons oil, season with ½ teaspoon salt and toss to combine, scraping up any melted bits from the sheet. Serve hot.

*Recipe adapted from Delish.com

Mandarin Orange, Olive Oil & Cardamom Cake

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This is a simple and delicious cake. Not too sweet with warm notes of cardamom, it’s definitely a good back pocket dish to pull out for your next gathering.

INGREDIENTS

1 cup extra virgin olive oil, plus extra for the pan

2 cups all-purpose flour, extra for dusting the pan

1 teaspoon kosher salt

1 teaspoon baking powder

¼ teaspoon baking soda

1 teaspoon ground cardamom

1 ½ cups plus 2 Tablespoons granulated sugar

3 large eggs

Grated zest of 5 mandarin oranges

2 Tbs of fresh mandarin orange juice

1 ¼ cups whole milk

2 tablespoons sifted confectioners’ sugar, for garnish

*candied orange slices for garnish is optional

DIRECTIONS

Preheat the oven to 350°F.

Grease a bundt cake pan with a little olive oil and dust with a bit of the flour, shaking out the excess.

In a medium bowl, whisk together 2 cups flour, salt, baking powder, and baking soda.

In a large bowl, combine the 1 ½ cups granulated sugar, cardamom, and eggs. Using an electric hand mixer set on high, beat the mixture until thick and fluffy, about 5 minutes While the mixer is running, slowly drizzle in the olive oil and beat until incorporated. Reduce the speed to low and add half the orange zest, the orange juice, and milk. Beat until smooth.

Add the flour mixture to wet ingredients and mix on low just until you have a uniform batter.

Pour the cake batter into the prepared pan and sprinkle the top with the remaining 2 tablespoons granulated sugar.

Bake the cake for 40 to 45 minutes, or until the center is set.

Allow the cake to cool for 30 minutes in the pan,

 Before serving, dust the cake with powdered sugar and sprinkle with orange zest or candied orange slices.

Pastelillos de Guayaba {Guava & Cheese Pastries}

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A couple of weeks ago we stumbled upon a farmers market where we stumbled upon ‘Crepe on a Stick.’ I thought “how clever” and ordered myself a guava and cheese on a stick. At that moment I forgot how good that combination of flavors is. Which brings me to this recipe. I recently made these for dinner, but they would be just as good in the morning with a cup of coffee.

Pastelillos de Guayaba 

Ingredients

1 package puff pastry (2 sheets)

1 egg

7 oz. guava paste, cut into 16 ( 1/4 inch) slices

6 oz. sliced emmentaler cheese (Swiss or gruyere if you need a substitute) cut into 1/4 inch slices

Directions

Thaw your puff pastry.

Once your pastry has thawed, line a 12-by-17-inch baking sheet with 2 pieces of parchment paper. (The double layer helps to protect your pan when you’re cutting the puff pastry.)

Pre-heat oven to 400 degrees.

Prepare your egg wash by whisking your egg and a splash of water.

Lay one layer of puff pastry on top of your parchment paper lined baking sheet. Make a 4-by-4 grid (give or take, this isn’t math) and put a piece of guava stacked with cheese on each square…space evenly.

Leave about 1 inch of space in between and top with the second puff pastry sheet.

Using a pizza cutter, slice the puff pastry into pieces, touching the top lightly to determine where to slice.

Use a fork to crimp all four edges twice on each side, then arrange them evenly on the baking sheet, leaving space between each. Brush the tops and edges lightly with the prepared egg wash and place baking sheet in the center of the oven.

Bake for 25 minutes or until pastelillos are beautifully golden brown, flaky and puffy.

Let rest for a few minutes or you will be biting into lava.

Enjoy!

Spicy Honeyed Chicken Wings

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I tore this recipe out of a 2019 Fine Cooking magazine that I got from who knows where and who knows when, but I’ve had it on the refrigerator door for months just waiting to be made. The recipe calls for Bomba Calabrese hot sauce which I could not find anywhere local. However randomly in one of my Hello Fresh boxes were two packets of Calabrese hot sauce so obvi I had to finally make these wings.

This recipe was different than a lot of wing recipes I have seen, hence why I probably ripped out the page and saved it. The end result was really good, the anchovy paste gives it a depth of flavor that just hits differently but deliciously.

These wings twice cooked, once in the oven, finished on the grill and then drizzled with some of the remaining sauce.

INGREDIENTS

1/14 cups canned crushed tomatoes, preferably San Marzano

1/4 cup honey

1/4 cup Italian hot sauce, such as Bomba Calabrese Hot Sauce

1/4 cup olive oil

2 TBS white distilled vinegar

1 1/2 TBS anchovy paste

1 packed tsp. lemon zest

1 packed tsp. orange zest

1 tsp. fresh thyme leaves

Kosher salt

Pepper

3 lbs. Chicken wings

1/4 cup canola oil; more for the grill if needed.

DIRECTIONS

Position a rack in the center of the oven and heat the oven to 400 degrees F. Place a large heavy duty rimmed baking sheet in the oven until it’s hot, about 10 minutes.

In a blender or food processor, combine the tomatoes, honey, hot sauce, olive oil, vinegar, anchovy paste, zests, thyme, 1 tsp. salt and 1/4 cup water. Purée until smooth, about 1 minute. If not using right away, cover and refrigerate up to 5 days.

In a large bowl, toss the wings with the with the canola oil, 1 TBS salt and 1/4 tsp. pepper. Remove the baking sheet from the oven and dump the wings onto the hot baking sheet. Arrange in a single layer with tongs. Return to oven and bake until the wings and oil begin to sizzle, 12 to 13 minutes.

Remove the wings from the oven, transfer to a large bowl, and toss with half of the sauce. Let stand 10 minutes.

Arrange the wings evenly on the hot grill. Grill until browned and charred in places, turning every 3 minutes for a total of 9 minutes.

As the wings finish cooking, transfer them to a large, clean bowl. Drizzle with some of the remaining sauce, and serve the sauce of the side.

Spanish Tortilla

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The Spanish tortilla or Spanish omelet is an essential dish in Spain. I am sure if you’ve ever been out for tapas here or in Spain, then you’ve seen it on the menu.

My mom spent three months in Santander, Spain back in 1997 and when she came back she would make this for us, to rave reviews. It is delicious. It has been off my radar until I was watching either Top Chef or Ciao House where they were discussing the tortilla, I wasted no time texting my mom asking for her recipe. She didn’t have her original one anymore but she sent me a recipe that looked closest to what she remembered making.

I actually happened to have all the ingredients on hand..We’ll call that food fate.

I used this recipe.

In a nut shell…it’s easy to make and only calls for five ingredients, potatoes, eggs, onions, olive oil and salt.

Peel and thinly slice about a pound of potatoes ( I think I used four yellow potatoes), then do the same to one medium onion ( I used a sweet onion, which I think is better for this recipe). Heat the olive oil in a nonstick pan until it’s hot and then add the potatoes and onion. Cook for about 20ish minutes, stirring and turning them until they are soft. Meanwhile whisk four eggs in a large bowl and add a good pinch of salt (I also added a few grinds of fresh pepper). Next you’re going to add the potatoes and onions and stir to incorporate them.

Reheat the same pan and add some more olive oil. Pour in the tortilla mixture and swirl the pan as you would an omelet. Cook 6 to 7 minutes until egg is set.

Take the tortilla out of the pan and put the cooked side on a plate. Flip the pan and place it on top of the tortilla as a lid. Flip the plate and pan together to flip the egg in the pan. Cook the other side for another 6 to 7 minutes.

You can eat it right away or wait and enjoy it at room temperature. It’s good any time of day and I like to add a few dashes of Tabasco to mine, Tabasco and eggs are meant to be.

I hope you try it, you wont be disappointed.

I’m the Problem, it’s Me.

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The irony of my blogs name….Finding time to blog has become an art to say the least. It’s been 55 days since I last posted here, not that I’m counting. I will feel my guilt tug at me and consider sitting down to tell y’all about what we ate or how we are all getting older…. but then I start to feel more guilty and just don’t…I am sure there is a therapist reading this with BIG thoughts.

In reality, I am back in the classroom and just wrapped up DRDP (Desired Results Developmental Profile) to prepare for conferences.

And now that is done, and I am ready to catch you up. Even though it’s been some days since we last chatted, I do remember saying that I was going to make a few of Jet Tila’s recipes out of his cookbook….and I did.

Obviously it was delicious as we knew it would be.

Shawna turned the big 49 and we took ourselves to Vegas to celebrate. Casey and Aileen gifted us a stay at the Golden Nugget so that is just what we did. We LOVE Downtown Vegas. Sure the big hotels with the fancy shit and $25 buy-ins might look nice, but dammit it’s not worth it. (insert Ted Lasso’s voice) They are great for certain shows and concerts but I promise you, the fun and the food is just as good downtown. The end.

Fun story happened minutes after this picture was taken. We were sitting at a great table outside ready to watch a country (cover) band that we quite enjoy. A man approached our table and said “I’ll give you $300 for your table.” Shawna replied with a “fuck you.” I mean it’s Vegas you guys….Then he pulled out $300 and she said, “babe, grab your shit, we are moving!” And that is how I saw my first ever bubbly vending machine.

We took that money and ran….to a pool table and sipped some bubbly with someone who could have been Lil’ John, and didn’t do half bad on the Roulette table.

Oh, I almost forgot Dancing Chucky, you’re welcome.

We also saw the Padre’s play, they lost but the food and weather were winners.

The girls like to make TikTok videos…. but just for us (no they don’t have SM or post this shit..over my dead body.) Anyhow, they liked this one.

We spent Easter Sunday at SeaWorld, we have SoCal passes and can go back and back and back until Averi conquers a roller coaster, little scaredy cat…Definitely not my DNA.

The only plus is that she holds all our stuff while we ride the fun ones.

It’s a phase right?

I think that brings us up to April. I hope to see you guys sooner than 55 days…Cheers!

Thai Chicken Curry (Gang Gai Khao Mun)

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I made curry paste, from scratch. Gourmet as hell you guys! It took a few stores to find all of the ingredients for this recipe but between H Mart and Ranch 99, I was able to get it accomplished. This recipe for the curry paste makes more than you need for one batch, which was about six servings, so I threw what was leftover in the freezer for next time.

From what I read, this comforting Thai dish is a staple at street food stalls, house restaurants and is a popular take away dish. It seems that they serve the curry sauce over boiled chicken and steamed rice, opposed to simmering the chicken in the sauce. Since I am not a food stall, I made it Bon Appetit style.

Ingredients for the Kalaya Curry Paste

⅓ cup trimmed and thinly sliced lemongrass (from 2 large stalks)

⅓ cup thinly sliced shallot (from 1 large [1 1/2-ounce] shallot)

¼ cup plus 2 tablespoons crushed red pepper (about 1 1/2 ounces)

¼ cup peeled and thinly sliced fresh turmeric root (from 1/3 cup whole turmeric)

2 tablespoons paprika

1 ½ tablespoons black pepper

1 ½ tablespoons ground white pepper

1 tablespoon peeled and thinly sliced fresh galangal

½ tablespoon ground turmeric

8 garlic cloves

5 makrut lime leaves

3 to 4 fresh red Thai chiles

¾ cup water, divided

Directions:

Combine the lemongrass, shallot, crushed red pepper, sliced turmeric, paprika, black pepper, white pepper, galangal, ground turmeric, garlic, lime leaves, and Thai chiles in a food processor, and process until vegetables and herbs are very finely chopped, about 1 minute. Add 1/2 cup water; process until mixture looks creamy, about 2 minutes, stopping to scrape down sides of bowl as needed. Scrape down sides of processor bowl, and stir mixture. With processor running, pour remaining 1/4 cup water through food chute, processing until mixture is smooth but slightly gritty and paste-like, about 2 minutes. Set aside 1/2 cup Kalaya curry paste in a small bowl.

Store remaining paste in an airtight container in freezer.

Ingredients for Chicken Curry

2 tablespoons palm sugar

1 tablespoon shrimp paste

1 (13 1/2-ounce) can coconut cream, divided

2 pounds boneless, skinless chicken thighs (about 8 thighs), cut into 1- to 2-inch pieces

1 (14-ounce) can coconut milk, well shaken and stirred

¼ cup fish sauce

1 teaspoon kosher salt

2 cups packed fresh basil leaves, plus more for garnish

3 makrut lime leaves, plus more for garnish

2 fresh green long hot peppers sliced (I used jalapeños) (about 1 cup)

Directions

Heat a medium-size heavy-bottomed pot or a Dutch oven over medium-low. Add palm sugar, shrimp paste, reserved 1/2 cup Kalaya curry paste, and half of the coconut cream (about 3/4 cup), and cook, stirring often, until curry sauce is fragrant and bubbly and palm sugar is dissolved, 3 to 5 minutes. Stir in chicken pieces and coconut milk. Increase heat to medium, and bring to a boil. Gently boil, stirring occasionally, until chicken is tender and a thermometer inserted in thickest portion of chicken registers at least 165°F, 7 to 10 minutes. Stir in fish sauce and salt. Stir in remaining half of coconut cream (about 3/4 cup). Remove pan from heat. Stir in basil and makrut lime leaves.

Garnish curry with jalapenos, basil and lime leaves.

Snickerdoodle Sandwich Cookies with Cream Cheese Filling

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Snickerdoodle’s are not my favorite cookie, not even in my top five. So when I made this recipe, I did not think I would want them for breakfast, however paired with cream cheese frosting, they are suitable for any time of the day. With Christmas a short few days away, these are perfect to have out for little and big hands to grab.

I made these a few times, once from scratch and then I used a sugar cookie mix as a short cut and it’s just as good. Since time is minimal these next few days, get the mix and make it easy on yourself. But you do have to make the cream cheese frosting, that is a must.

INGREDIENTS

1 package of sugar cookie mix

8 oz cream cheese, room temperature

1/2 cup butter, room temperature

1/4 teaspoon salt

1 teaspoon vanilla

2-4 cups powdered sugar (depending on your sweet tooth)

DIRECTIONS

Heat oven to 350 degrees. Line backing sheets with parchment paper.

Mix the cookie dough according to the package directions. Using a 1/2-inch cookie scoop or spoon, scoop cookie dough and roll into balls. Roll the dough in the cinnamon-sugar and then place on the prepared baking sheets. Bake for 8-10 minutes.
Let cool completely.

While the cookies bake and cool, make the cream cheese frosting.

In a stand mixer or a bowl with a handheld mixer; beat cream cheese and butter until light and creamy. Add salt and then gradually add the powdered sugar, beat until smooth.

Once the cookies are cool, spread frosting on the bottom half of the cookies, top with remaining cookies and press gently together so the frosting spreads to the edges.

Store in an airtight container. They are good out of the fridge too!

Cravings Broccoli Salad with Cashew Dressing

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She had me at cashew dressing.

This recipe is out of Chrissy Teigen’s 3rd cookbook, Cravings All Together and it’s a solid five stars. Instead of the traditional mayo dressing with bacon, which is obviously delicious, we make a dressing out of cashews to dress the broccoli. And the dressing is the star of the dish, it’s so good. It’s sort of like a satay peanut sauce but not… actually now that I think about it, I am going to make this dressing to dip chicken in.

It’s a little sweet, a tad spicy, crunchy, nutty and creamy an easy and delicious salad that almost hits all of the five flavor elements.

Plus it’s dairy and gluten free if that’s your thing.

INGREDIENTS (serves 4)

2 medium heads of broccoli, trimmed and separated into florets (about 6 cups)

Kosher salt

1 cup chopped salted roasted cashews

3 garlic cloves, smashed

1/2 teaspoon toasted sesame oil

2 Tablespoon unseasoned rice vinegar

1 1/2 tablespoons sugar

1 teaspoon finely diced jalapeño pepper (preferably red, with seeds)

2 teaspoons light soy sauce

1 teaspoon fish sauce

1/4 cup thinly sliced

1/4 cup sweetened dried cranberries

DIRECTIONS

Place 1 1/4 cups of water in a 5 quart saucepan and bring to a boil over high heat. Add the broccoli, cover with a tight fitting lid, and steam until broccoli turns bright green but is still tender-crisp, about 3 minutes. Drain and then spread the broccoli in a single layer on a paper towel-lined plate to cool. (Don’t place in an ice bath, that will create soggy broccoli) Season the broccoli with the salt.

While the broccoli is cooling, make the dressing. Combine 2/3 cup of the cashews with the 1/3 cup vinegar, sugar, jalapeńo, soy sauce and fish sauce in a blender until smooth and creamy, about 1 minute; add water by the dressing if it’s too thick.

Arrange the broccoli on a large plate or platter, then scatter the onions and cranberries on top. Drizzle 1/2 cup of the dressing over the broccoli, then scatter the remaining 1/3 cup cashews over the salad. Serve the remaining dressing on the side.