Asparagus For Allofus!

 

So, I'm going to continue with the appetizer/side dish theme from the last post. We can always use more side dish options or at least I can.  I think that we can all agree, bacon is a crowd pleaser and not only that just about everything is made better with the addition of bacon. Seriously, a person very dear to my heart once told me that he was always able to keep kosher until the day he had a bacon cheeseburger, from that day on he was a non-kosher Jew. He was a bacon lover from that moment on.  I love that story. This is a super simple recipe that you can whip up easily before company comes over or just to satisfy a hungry family.  The addition of the slightly spicy, tangy vinaigrette cuts the salty (and delicious!) fattiness of the bacon. Seriously, its amazing! I am totally in love with my newest creation xoxo.

 



Bacon Asparagus Bundles with Serrano Chili Vinaigrette

Written, developed and tested by: Vanessa Madigan

 

 

 
Ingredients:
1 16oz. package thin sliced bacon
1 bundle of asparagus, relatively thin
olive oil for drizzling
2 Tbs Paprika
2 Tbs Black Pepper

For the vinaigrette:
1/4 cup rice vinegar
1/4 cup olive oil
1 Tbs Dijon mustard
1Tbs sugar
2 Serrano chilies, chopped
salt and pepper to taste

Directions:

• Preheat your oven to 400 degrees
• Trim the asparagus, it will end up about 4 or 5 inches.  This is important to get rid of the woody base, yuck.
• Drizzle the asparagus with your olive oil.
• Take about 4 pieces of your trimmed asparagus and starting at the bottom wrap your bundle tightly all the way up until just the leafy tops are peeking out. Place each one on a cooking sheet with the lose end down so that it wont curl up when cooking.
• Dust your bacon wrapped asparagus with the paprika and black pepper.
• Place your baking sheet in the oven and let the bacon and asparagus cook for about 12 to 15 minutes.  The bacon will brown, cook and shrink up.

• While your bacon and asparagus are cooking you can make your vinaigrette 
• In the bowl of a food processor or in a blender, add all of your ingredients; the chilies, olive oil, vinegar, sugar, mustard, salt and pepper. Blend until the mixture becomes emulsified and does not separate.
• When your bundles are cooked remove from oven and they are ready to serve! Drizzle them with the Serrano vinaigrette and enjoy!

All Kidding..A Side!

 

Side dishes finish a meal and occasionally they can be the star!  Lately, Ayman and I have been eating a ton of vegetables, we are really trying to be as healthy as we can be.  We go on walks, which is much appreciated by our two perfectly wonderful but very athletic German Shepherds, we eat a mostly vegetarian diet and are drinking a stupid amount of water. Do I feel better? I guess. Do I miss the hell out of Filibertos carne asada burritos and Diet Coke? Oh my God, you have no friggen idea!  In order to keep meal time interesting and avoid getting stuck in the spinach salad rut, I bring home tons of vegetables from the store that I have no idea what to do with and then we, well, we just figure something out with what we have so that they don't rott away in the fridge.  I don't cook with Brussels sprouts on a regular basis, in fact, I think I have only made the once or twice in my 40 years.  Don't get me wrong, I like them, its not love for certain, but I do like them, I just don't ever make them.  Two pounds of these tiny cabbages made their way home with me the other day and I pushed them aside repeatedly until I realized that their time was coming to an end and I needed to use them now.  I put together the following recipe with 5 simple ingredients that we all have laying around.  It turned out fantastic and I will most certainly make it again!

 

 



Lemon Feta Brussels Sprouts
Written, developed and tested by: Vanessa Madigan



Ingredients:
2lb Brussels Sprouts

6 tbsp olive oil

4 cloves garlic, crushed

1 lemon, juice and zest

1/2 cup Feta cheese, crumbled

salt and pepper

 

Directions:

• Clean your brussels sprouts and cut each one in half.
• Heat your olive oil in a large skillet over medium high heat.
• Once your pan is hot, add the brussel sprouts to the pan and saute for about 15-20 minutes  until the outer part is a caramelized and has begun to brown. The brussels sprouts should be tender and a bit wilted
• Once the brussels sprouts are cooked add the garlic and saute until translucent.
• Next add the lemon juice, salt and pepper.
• Top with the crumbled feta and lemon zest and serve!

It don't mean a thing if it ain't got a wing

In this economy we are all looking for easy, cost effective, healthy and delicious meals that we can serve with pride.  This is one of those recipes.  "A chicken in every pot" was used by the Republican party in 1928 to tout Republican prosperity, I say hear hear! Buying a whole roaster is an inexpensive alternative to buying your same old, same old flavorless boneless skinless chicken breasts (yawn!), it goes a long way and can feed an entire family.  In addition you can make amazing chicken stock with the left over bones, talk about stretching you dollar!  This is an easy way to spice up your roast chicken this fall.  So skip the deep fried wings this Sunday and sit down with the family or some friends and enjoy a real Sunday supper with your favorite familiar football flavors.


Buffalo Roast Chicken
By: Vanessa Madigan

Ingredients:
5 to 6 lb Roasting Chicken
16 oz. Franks Red Hot hot sauce
1 stick butter
1 large yellow onion, sliced thickly
1 head of garlic , cut in 1/2 crosswise
2 tbs. ginger
1 lemon, cut in half
salt
pepper



Directions:

• Preheat oven to 425 degrees.
• Remove giblets and clean any residual pin feathers rinse and pat dry.
• Season your chicken liberally with salt and pepper, inside the cavity and all over the skin.
• Stuff the cavity of your chicken with the onion, garlic, ginger and lemon.
• Melt 1 stick of butter and add to that the Franks Red Hot sauce, stirring constantly to blend the two. Once it is blended well pour 1/2 of the sauce into a small bowl, this will be what you will baste the chicken with.  The remaining sauce in the pan will be your dipping sauce for your chicken.
• Baste your chicken well with your butter and hot sauce mixture and place it in your preheated oven.  Continue to baste your chicken with the remaining sauce 4-5 times throughout its cook time.
• Roast the chicken for about 1 1/2 hours or until the juices run clear.
• Serve with the remaining hot sauce and blue cheese sauce. So zippy, tangy and yummy!

Blue Cheese Sauce
By: Vanessa Madigan

Ingredients:
1 clove garlic, chopped very finely
6 oz. blue cheese
2 cups sour cream
2 tbs. butter


Directions:

• Saute the garlic in the butter until the garlic is translucent.
• Add the blue cheese and sour cream, stir constantly over medium low heat until blended well.
• Serve as a dipping sauce or as a drizzle for your delicious Buffalo style roast chicken!

Amazing Grazing

I'm a grazer, it's just who I am.  Maybe, my love of appetizers stems from the time I spent in bars for the many years I lived in Vegas or memories of my grandfathers jalapeno dip, chips and salsa on our frequent dinners in old town, my favorite clam dip on Christmas day, or my Mom's hummus on hot summer San Diego afternoons while we listened to the soundtrack from Laurence of Arabia.   I adore finger foods and I adore the whole ritual of sitting around with those you love, sharing the same food, enjoying small plates with so many big and different flavors talking, laughing and relaxing.  That is what grazing is to me and I will find any excuse to make small bites and share them with others.  The other day, I was in just such a mood.  I already had the fixins' for an amazing salsa and some great local tortilla chips, but, I needed something else.  I headed to the fridge to see what I could whip together and I found all of the ingredients I needed for a new twist on an old favorite jalapeno poppers.  They came out great, which is more than I can say for the photos.  This super easy recipe is great for movie night, parties or whenever! 


Jalapeno Popper Pockets
By: Vanessa Madigan

Ingredients:
8 oz. cream cheese at room temperature
16 oz. bacon, cooked until crisp and chopped
1/4 cup sharp cheddar, finely grated
3 green onion, chopped
3 jalapenos, seeded and chopped
3 tbs butter, melted
1 package phyllo dough, thawed


Directions:

• Preheat oven to 350 degrees.
• Combine bacon, jalapeno, cream cheese, green onion and cheddar cheese in  a small mixing bowl, stir until thoroughly mixed and ingredients are dispersed evenly throughout.
• Take one sheet of phyllo and set it on your work surface and using a pastry brush coat with a layer of your melted butter.  Place another sheet directly on top of the first and again coat with the melted butter, repeat this one more time so that there are three layers of phyllo.
• Repeat the abouve process to make one more three layer sheet.
• Using a sharp knife, cut three equal sections vertically and one horizontally across the middle, to make 6 equal squares on each of your two phyllo sheets.
• Spoon about two tablespoons of your cream cheese mixture into the center of each square.
• To fold, bring each horizonatl end to the center and then each vertical end to the center. Flip over and place on a baking sheet.
• Bake for 20-25 minutes or until golden brown.

 

Middle Eastern Encore

Sticking with my theme of posting whatever I want while my sister is on hiatus, I am taking you all back to the Middle East.  During my travels in Egypt I tasted so many wonderful new flavors and foods.  This recipe is not one of them, see... you thought it was going to be a long drawn out story about eating this blah,blah, blah down some back street of Cairo, didn't you!? Actually, Kibbeh is something that I had for the first time at my favorite Middle Eastern grocery store right here in Phoenix.  For those of you who live in the Phoenix area my favorite destination for all of my Egyptian, Indian and Mediterranean pantry ingredients is Baiz Market Place near downtown.  They have a great selection of spices, peppers, canned goods, meat and bakery/pastry items.  In addition they also have a small restaurant that serves amazing treats including falafel, shawarma and....wait for it...kibbeh!  I have since enjoyed kibbeh many times and finally decided to deconstruct it and make my own.  It is delicious.  The flavor brings you to a place reminiscent of spice markets and street vendors and the texture is crispy on the outside and warm and satisfying on the inside.  You can serve it as an appetizer or as a main course, in our home we do both.   It is a little something different and I am certain you will enjoy it.

Kibbeh
By: Vanessa Madigan

Ingredients:
2 lbs finely ground beef
1/2 lb. #2 bulgar wheat
1 tsp black pepper
1 tsp salt
1/4 tsp cumin
1 tsp allspice, finely ground
1 tsp ground red pepper
1 small onion, chopped very finely
1/2 cup toasted pine nuts
3 tbs olive oil
vegetable oil, for frying

Directions:

• Soak bulgar for about 30 minutes until soft.  Drain water, press remaining water out of wheat with your hand.
• In the bowl of a stand mixer or food processor, combine the bulgar with half of the meat (for this recipe it will be 1lb.), season with a bit of salt. Turn on to low (mixer) or pulse (food processor) until combined very well and until it becomes almost dough like. If using a stand mixer use the paddle, if using a food processor use the dough blade. Set aside.
• Heat your olive oil in a large skillet add the rest of your meat and the finely chopped onion. Make sure to watch your meat and work it to make sure it stays fine and doesn't get clumpy. Add your allspice, salt, cumin, red pepper, black pepper and pine nuts.  Once the ground beef is cooked thoroughly remove from heat and allow to cool.
• To assemble the kibbeh, take a small handful of the "dough" mixture (about the size of an large egg) and press to form a small disc.  Place the disc in your hand and form a small cup. 
• Next, take a scoop of the meat and pine nut mixture and put it in the "cup".  Pinch the top of the cup together and roll in your hands to form a small football.  Set aside and continue until all of the dough and all of the meat is used.
• In a deep fryer or on the stove top, heat vegetable oil to 350 degrees. Fry until golden brown and crispy.  Serve alone or with tahini and enjoy!

Below, you can find my recipe for tahini which was included in our previous post-We Got No Beef With You! - Vegetarian Delights!





Homemade Tahini
By: Vanessa Madigan



Ingredients:
1 Cup Sesame Tahini
1 Tbsp. Flour
4 Tbsp. White Vinegar
3/4 Cup Water
1/4 tsp Cumin
1/4 tsp Salt
1/4 tsp Chili Powder

Directions:

• Pour the Sesame Tahini into a bowl
• Add the Flour to the Tahini and stir well.
• Slowly add the White Vinegar.  The Tahini will begin to seize up and become more difficult to stir, but, continue stirring to incorporate the Vinegar into the Tahini.
• Very slowly add the water to the Tahini mixture, stirring continuously until the mixture turns light and creamy. You may need to add additional water if you like your Tahini thinner.
• Once your mixture is creamy add the Cumin, Salt and Chili Powder and mix well.
• Add the Tahini to the Falafel, Grilled Meat, Seafood or even just use it for dipping bread and veggies!

Some Like It Hot

"Hey hey hey!!!
But I like it when that lightning comes
Hey hey hey!!!
Yes I like it alot
Hey hey hey!!!
Yes I'm jumping like a jumping jack
Dancing screaming itching squealing fevered
Feeling hot hot hot!!!- The Cure

Yes, needless to say, I like it hot.  It seems as though everything we make has a spirited kick.  I have detailed how we, at any given time, have a minimum of 6 different hot sauces and several types of peppers in our pantry. I have always had a love of all things fiery.  When I was very young, my Grandfather would make Jalapeno dip ( a recipe which I will most certainly share with you all soon) and even as a wee tyke I would scoop it up and devour it with relish. Clearly, I was not your typical PB&J loving child.  When I was a bit older my Father introduced me to the joys of Tabasco sauce and even made a special out of the way excursion on one family vacation to my own personal Mecca, Avery Island, Louisiana.  Avery Island is of course the home of Tabasco and it it beyond wonderful.  As a side note, my little sister was also taken to the home of her gastronomic obsession on a subsequent family vacation, Hershey, PA.  That just about sums up the contrary nature of our pallets.
 Today, I am serving up two spicy little numbers that I am sure you will enjoy.  The first is a Southwestern inspired potato dish that will certainly add a kick to any meal and the second is a spicy Serrano chili cheese bread that would be amazing with a big bowl of chili or as a slice of toast with your eggs in the mornin'. 



Southwestern Spicy Habenero Smashed Potatoes
Written, developed and tested by: Vanessa Madigan

Ingredients:
1 Stick of butter
1 cup of sour cream
1 cup sharp cheddar cheese
3 habenero peppers, diced
12 oz. chorizo
10 large red potatoes
1 4 oz. can of diced green chilies
2 15 oz cans of corn
3 green onion, diced
1 green onion, diced for garnish
1 1/2 tsp salt
hot sauce for garnish.

Directions:

• Half potatoes with a knife and place in large pot of water.  Boil potatoes until tender.  You should be able to piece the potatoes easily with a fork.
• Using gloves wash your habeneros, once they are cleaned and topped, dice them. At this time you can also dice your green onions.
• Take chorizo out of casing/packaging and cook in a medium size fry pan, drain off excess fat.  Once the chorizo is cooked thoroughly add the corn, green chilies, diced green onions and diced habeneros. Allow to cook on low while you finish your potatoes.
• Once potatoes are cooked, drain the water from the pot.  Add the butter, sour cream and salt to your potatoes and using a potato masher, mash the potatoes until the butter and sour cream are worked in.  The potatoes should be lumpy and roughly smashed, not creamy and smooth. Preheat your oven to 400 degrees.
• Stir your chorizo mixture into the potatoes.  Place your new potato mixture in a medium sized (about 3 quart) baking dish.
• Top with the cheddar cheese and bake until cheese is melted and bubbly.
• Before serving, top with remaining diced green onion and enjoy!

Serrano Chili and Cheese Bread
Written, developed and tested by: Vanessa Madigan

Ingredients:
3/4 cup warm water
1 tbsp honey
1 1/2 teaspoon instant yeast
2 large eggs
4 tbsp olive oil
2 1/2 cups flour, plus a bit more if needed
1 tsp salt
1 large egg lightly beaten
2/3 cup sharp cheddar cheese
12 serrano chilies, thinly sliced.
1 packet ranch dressing mix, dry

Directions:

• Preheat your oven to 375 degrees after your dough has risen.
• Combine the warm water, honey and yeast.  Whisk the three ingredients together until well blended. Let this mixture sit for about 10 minutes or until it gets foamy on top.
• Add the 2 eggs and the olive oil and whisk again until well blended. 
• Pour the yeast mixture into the bowl of a stand mixer add the salt and flour slowly to the bowl. Be sure to use the dough hook attachment. Put the mixer on low while adding the flour, turn up the mixer to medium (about 4 on a Kitchen Aid stand mixer) and allow the dough to knead for about 5 to 7 minutes.  You may need to add additional four at this point, add it very slowly, about a tablespoon at a time.  The dough should pull away from the sides of the bowl and be tacky, but not sticky.
• Place the dough in a lightly oiled bowl and cover with a lint free cloth.  Allow the dough to rise for 50 to 60 minutes.  It should double in size.
• Turn out your risen dough onto a lightly floured surface. Using a rolling pin, gently roll out the dough into a rectangle about 16x18 inches. 
• Evenly sprinkle your bread with the ranch dressing packet. Next add the sharp cheddar cheese and the Serrano chilies.  Make sure the chilies are dispersed evenly.
• Beginning with the wide edge roll the bread into a log.  This should ensure there will be layers of cheese and chilies in every slice. 
• Place the roll, seam down on a silpat and tuck edges under.
• Cover your bread with a lint free cloth and allow to rise for an additional 50 minutes or until about doubled in size.
• Using a very sharp knife make several shallow slits across the top of the bread.
• Brush the slightly beaten egg over the top of the bread, make sure it doesn't get clumpy or pool or drip off the bread.  You will not need to use all of the egg wash.
• Place your bread in the oven at 375 degrees and bake for about 20 to 25 minutes or until the top is golden brown. 

Let me hear ya Challa!

I am a stress baker and lately I have been, well, stressed.  This little known fact about me in addition to my previously professed love of all things Jewish, forced me to make this entry on my own.  Freshly baked bread is quite possibly the greatest smell on the planet and this recipe for challa is no exception.  Baking your own bread may take time but overall it is easy and the payoff is more than worth the investment. I was inspired to make challa because of the upcoming holiday of Rosh Hashana. Rosh Hashana  is commonly referred to as the Jewish New Year and will be celebrated this year beginning Sunday, September 16th.  Challa is made and served for many Jewish holidays and festivals, however, it is very common year round and is also made to be eaten on the Sabbath.  Traditional loaves are braided with six strands.  My challa is braided with three strands because my braiding skills leave loads to be desired.  Challa is an egg bread that is not only delicious the day it is served, it also makes amazing french toast and bread pudding.  I hope you enjoy this recipe as much as I do, and that the love and care you take making it relieves your stress as much as it does mine.

Challa
By: Vanessa Madigan

from the top..

Ingredients:
3/4 cup warm water
2 1/2 tbsp honey
1 1/4 teaspoon instant yeast
2 large eggs
3 tbsp olive oil
2 1/2 cups flour
3/4 tsp salt
1 large egg lightly beaten

Directions:

• Preheat your oven to 375 degrees after your dough has risen.
• Combine the warm water, honey and yeast.  Whisk the three ingredients together until well blended. Let this mixture sit for about 10 minutes or until it gets foamy on top.
• Add the 2 eggs and the olive oil and whisk again until well blended. 
• Pour the yeast mixture into the bowl of a stand mixer add the salt and flour slowly to the bowl. Be sure to use the dough hook attachment. Put the mixer on low while adding the flour, turn up the mixer to medium (about 4 on a Kitchen Aid stand mixer) and allow the dough to knead for about 5 to 7 minutes.  You may need to add additional four at this point, add it very slowly, about a tablespoon at a time.  The dough should pull away from the sides of the bowl and be tacky, but not sticky.
• Place the dough in a lightly oiled bowl and cover with a lint free cloth.  Allow the dough to rise for 50 to 60 minutes.  It should double in size.
• Turn out your dough on a lightly floured surface and cut into 3 equal sections. Using your hands gently roll out the 3 sections into about 16 inch lengths. Place the 3 sections on to a parchment or silicone lined baking sheet.
• Pinch together the 3 ends and fold them under. Now, it is time to braid your bread.  Once the bread is braided, pinch together the end closest to you and fold it under as well. Allow to rise one more time for about 50 minutes, or until doubled in size.
• Brush the slightly beaten egg over the top of the bread, make sure it doesn't get clumpy or pool or drip off the bread.  You will not need to use all of the egg wash.
• Place the braided bread in the oven at 375 degrees and bake for about 20 to 25 minutes or until the top is golden brown.  Allow to cool and enjoy!

Pantry Raid!! - Cook what you got!

Look out everyone, its a Pantry Raid!!  In this economy, it's important to make our dollars stretch and save where we can.  Many of us have food in the freezer and be it a half bag of french fries, a random link of sausage or the random pepper hanging around.  Each one of those alone are not enough to feed the family, but together you can make a terrific meal and stretch your grocery budget to the max!  This week we have sworn off the grocery store and instead have tackled our own pantries and fridges to see what we could concoct for you, and shocker it all came out great!  Check out your own pantries, use your imagination and see what you can create! Good Luck!



Adouille Hash
By: Andrea Madigan-Wilken

The mere idea of me "whipping up" dinner from ingredients found in MY cupboard is laughable. That isn't to say I don't appreciate the skill and creativity that this challenge presents, but rather, it has exposed my inability to maintain a stocked pantry. During my "hunt" for ingredients/ideas I was stunned at the paltry amount of food I keep on hand. Just call me Mother Hubbard! My usual routine is to shop for that nights dinner ingredients, that day, resulting in a near empty refrigerator and essentially deserted cupboards. So due to this " culinary awakening " I am making a change in the way I shop for groceries. Although I will miss all my Ralphs employees, (who I see more often then my own family), I will only go to the store once a week, not once a day! Enjoy!

Ingredients:

1 Bag Frozen French Fries Chopped

1 Green Bell Pepper Diced

1 Small Onion Diced

2 Ribs Celery Finely Chopped

1/2 Cup Frozen or Fresh Okra Chopped

1 1/2 Tbs. Cajun Seasoning

3/4 Lb. Andouille Sausage Cut Into Bite Sized Pieces

Tabasco Sauce To Taste

4 Eggs

1 Tbs. Vegetable Oil

Directions:

• Heat oil in large skillet over medium heat.
• Saute onion, peppers, celery, and Okra until tender and onions are golden.
• Add Sausage saute for 8-10 min. or until andouille is crisped slightly and heated through.
• Carefully add french fries and toss to incorporate.
• Sprinkle Cajun seasoning evenly over hash and stir.
• Continue to cook for 8-10 minutes more to cook french fries until golden.
• In a different pan, fry up the eggs.
• Serve by plating up hash and topping with a fried egg and doused with Tabasco Sauce to taste. Delicious!!

Spicy Beef and Sausage Stew
By: Vanessa Madigan

It seems as though I always have random cuts of meat in my freezer.  We buy a package of 3 steaks, but, only eat two or buy the jumbo pack of spicy sausage and get burned out half way through.  This week I dug through my fridge and found just those things.  You can make this recipe with all different cuts of beef, omit the sausage, add bacon throw in some straggling carrots from your fridge, the ingredients are up to you!  Its all about using what you've got!

Ingredients:
1 1/2 lbs beef roast or similar, cubed (about 1in x 1 in)
1 link andouille sausage (diced)
1 medium yellow onion
1 habenero
2 jalapeno peppers
1 tbsp Tabasco Sauce
1-6oz can of tomato paste
1 packet of Lipton's beefy onion soup mix
1 tbsp salt
1 tbsp pepper
Water


Directions:

• Place all ingredients in slow cooker add water to cover with about an inch extra to cover.
• Cook on high for about 3 hours or until the beef is very tender
• Serve with rice and enjoy!

Fried Baked Potatoes
By: Vanessa Madigan

This yummy twist on your average potato is easy and delicious.  The exterior is crispy and the interior is tender and delicious.  Give it a try with those pantry potatoes that are about to grow eyes and lead a spud revolt. Your family will thank you!

Ingredients:
4 small baking potatoes
oil for frying
salt (for seasoning)
chili powder (for seasoning)
paprika (for seasoning)

Directions:

• Preheat oven to 400 degrees.
• Rinse potatoes and prick repeatedly with a fork
• Place potatoes in oven and let bake for about an hour or until cooked
• Remove potatoes from oven and let cool for several minutes
• While the potatoes are cooling heat your oil in a large skillet or deep fryer to about 375 degrees
• Using a kitchen mallet or rolling pin smash each potato once or twice.
• Carefully drop the potatoes, one by one into the oil and fry until golden.
• Remove from oil and set on a plate to cool, season them with salt, chili powder and paprika and serve!

Chocolate Hazelnut Mayonnaise Cake
By: Vanessa Madigan

So, I don't know about you, but, I always have a random box of cake mix hanging out in my pantry. I make a lot of cupcakes with my perfectly awesome niece Riley and my fiance is quite the fan of dessert.  The problem is I don't always have the eggs and oil and the olive oil that lives in my pantry tastes nasty in cake mix. When I decided to make a cake for dessert I dug through the fridge to find a suitable egg substitute and guess what I found it...Mayonnaise! Mayo is oil and egg so all you need to do is substitute it for the oil and eggs in the mix.  The result is a tender, moist chocolate cake that will please all of the dessert fans in your house.

Ingredients:
1 box of your favorite chocolate cake mix
Mayonnaise
1 cup Nutella or Chocolate Hazelnut spread
1 tablespoon butter
1 tablespoon milk
1/2 cup chopped hazelnuts

Directions:

• Follow instructions on the back of your cake mix box, substituting an equal amount of mayonnaise for the oil, omit the eggs completely. 
• Bake the cake and let cool completely
• Using a toothpick poke holes all over the cake, lots and lots of holes! Your yummy "frosting" is going to soak through these holes.
• Place the Nutella in a sauce pan with the milk and butter.  Allow them to heat slowly over low heat, stirring to ensure the chocolate does not burn. If the Nutella starts to get too thick add a little more milk to thin out.  You will want is to resemble a glaze so that it will cover the cake and seep into the holes you poked.
• When Nutella spread is complete drizzle over your cake
• Top with chopped hazelnuts.  We like to put ours in the fridge before serving, but, its up to you!

The Love Dare - Aprodisiacs (Bow Chica Wow Wow)

APHRODISIAC:  A substance that increases sexual desire. The name comes from Aphrodite, the Greek Goddess of sexuality and love. For thousands of years, many foods, drinks, and behaviors have had a reputation for making sex more attainable or pleasurable.

These are are our contributions to the magical, mysterious world of love and aphrodisiacs!



Crab Soup with Avocado Cream
By: Andrea Madigan-Wilken

When I began researching for this blog and what foods were categorized as an aphrodisiac and why, I was left with a lot of questions. It seems almost anything can be labeled an aphrodisiac. Form the obscure like wedding cake and licorice to the mundane such as carrots and oats. There were also the obvious choices like champagne, oysters and chili peppers. I can honestly proclaim I have experienced most everything I found listed yet cannot remember feeling "hot and bothered" due to its consumption. Perhaps these foods "sensual" qualities we're unable to circumvent my sometimes prudent disposition. But I digress. All in all, I believe anything can have an aphrodisiac quality when enjoyed in the company of someone desirable. So whether you get your kicks from coffee or cinnamon, pine nuts or truffles, I say eat what turns you on!

Ingredients for crab soup: 

1 stick Unsalted butter

1/2 cup flour

2 cups heavy cream

1 cup milk

1 tbs. Old Bay Seasoning

1 1/2 tbs. Worcestershire Sauce

1/2 tsp. salt

1/4 tbs. white pepper

1 15 oz. jar Alfredo/Cream pasta sauce

10 oz. cooked and chopped crab meat

1 tsp Tabasco Sauce

Directions:

•  In med. saucepan melt butter over med. heat. Once melted slowly add 1/2 cup flour and stir continuously over med. heat until raw flour taste is gone and it has turned a light golden color. (approx. 5 min.)
• Add 2 cups heavy cream and stir well until smooth. Next add the 1 cup of milk, stirring again to ensure creamy smoothness.  Mix in Old Bay, Worcestershire, Tabasco,  salt and pepper.
• Next, pour in Alfredo sauce and stir to combine. Lastly, gently fold in crab meat and heat over med. until hot.
•  Transfer to serving bowls and garnish with Avocado Cream and Pine Nuts.

Ingredients for Avocado Cream:

2 med. Avocados Peeled and Chopped

1/4 cup sour cream

1/4 cup plain Greek yogurt

1 tbs. lime juice

Tabasco to taste

Chili Lime Shrimp
By: Vanessa Madigan

So the aphrodisiac foods I am using in this recipe are shrimp, honey, ginger, and chilies. As my sister has laid out so eloquently, there are a ton of foods that are considered to be aphrodisiacs.  For me the greatest aphrodisiac is a little "Miracles" by Jefferson Starship and an entire bottle of Port, preferably Prager Royal Escort, but I digress. This is a savory dish with just a little kick, its really not as spicy as it seems. It is a perfect, easy to make date night dinner that you and your partner can enjoy together.

Ingredients:
1 Lb large or extra large shrimp, cleaned, peeled and deveined.
2 cloves garlic, crushed
5 Tbs. olive oil
3 Tbs. lime juice
4 Tbs. soy sauce
2 Tbs. honey
1/2 tsp. chili powder
1/2 tsp paprika
1 tsp red pepper flakes
8 green onions, chopped
1/4 tsp ginger, grated
1/4 tsp black pepper
1 large jalapeno, diced
Juice of 1 lemon
Handful of chopped cilantro
Siracha

Directions:

• In a medium sized bowl mix together garlic, olive oil, lime juice, soy sauce, honey, chili powder, paprika, red pepper, green onions, ginger, black pepper and jalapeno. Add shrimp to marinade and toss to coat evenly.
• Allow shrimp to sit in and absorb marinade for about 1/2 hour.
• Scoop shrimp out of marinade and place in broiler safe baking dish.  Make sure you scoop up all of the yummy green onion and jalapeno, also take most of the marinade too.
• Place under broiler for about 3 minutes, using tongs or a spoon, toss the shrimp again so that they are turned and once again coated with the sauce. Continue cooking under broiler for another 2 minutes. Remove and place in a serving dish.
• Garnish with the lemon juice, cilantro and siracha and enjoy!

Middle East Mayhem - Our Favorites from the Middle East and Mediterranean

Alright, so this week we are venturing out of the good 'ol US of A!  We are taking you all on a voyage across the sea to the beauty of the Mediterranean and the Middle East.  You will experience the saltiness of kalamata olives, crunchy cucumbers and creamy hummus!  We hope you have a wonderful time!

Layered Hummus
By: Andrea Madigan-Wilken


Igredients:
2 cups premade hummus
1/2 cup kalamata olives, chopped
2 green onions, chopped
1 cup of tomatos, chopped
1 cup of cucumbers
1/2 cup of crumbled feta cheese
2 tbs extra virgin olive oil
1 tbs lemon juice

Directions:

• In a small bowl, place chopped cucumbers and lemon juice, stir well. Set aside.
• In 1 additional bowl place your chopped tomatoes and feta cheese drizzle with the olive oil and stir gently, so as not to break up the cheese.
• Using a small serving bowl make your first layer of hummus, top with the cucumber mixture, for the next layer add more hummus. Next, add a layer of the chopped green onions and kalamata olives. Finally, add one last layer of hummus and top with the tomato and feta mixture.

Super Easy Tatziki

By: Vanessa Madigan

I make a lot of spicy food and my favorite topping for many of my spicy creations is my quick and easy recipe for Tatziki.  It is cool and refreshing and goes great on everything from burgers to kabab.  This is super easy and I'm sure you will be able to use it for so many of your creations!

Ingredients:

2 lb Greek Yogurt

2 Tbsp Olive Oil

2 Cups Cucumber, finely chopped

2 Tsp Salt

1 Tsp White Wine Vinegar

1 Clove of Garlic, crushed

Directions:

• Take your chopped cucumber and place in a fine strainer with the 2 tsp of salt, let them sit for about 1/2 of an hour so that much of the liquid drains from the cucumber.
• While the cucumber is draining, take your yogurt and place it in cheese cloth in a colander or strainer to help drain off the excess liquid.  If you do not have cheese cloth you can put the yogurt directly into the colander, the yogurt should be pretty firm and you wont lose much through the holes.
• When your cucumber is drained, place it in a medium sized bowl with the vinegar, olive oil and garlic, stir well.
• Add your drained yogurt to the cucumber mixture and stir well, season with salt to taste.
• Refrigerate for about an hour and serve with your favorite pita, burger or whatever!

 

Egyptian Koshari

By: Vanessa Madigan

Koshari is an Egyptian staple and I sure do love it.  I have heard it told that on Richard Nixon's Presidential trip to Egypt, he found Koshari and Belly Dancing to be his favorite experiences in the land of Pharaohs.  I in part agree, I sure do love Egyptian food and it is part of what I love about my Egyptian travels.  It is a pretty amazing concoction that is considered the National Dish of Egypt. We make Koshari at home, I will say that Ayman (my fiance) and his brother Girgis always make it waaay to hot.  Which is a shame, because, it is so delicious and you just want to scarf it down.  There are many restaurants in Egypt that serve Koshari, it is traditionally served with fried onions on top, we skip that part because we aren't cool and Ayman doesn't like it.   This is the recipe I learned from Aymans mom and the recipe we enjoy at home.  I hope it brings a bit of Egypt into your home and you enjoy it as much as we do.

Ingredients:

16 oz. Elbow Macaroni Noodles

2 Cups White Rice

1 Cup Brown Lentils

1 15 0z. Can of Chick Peas

Water for Rice and Lentils about 24 oz.

2, 6 oz cans of Tomato Paste

1 tsp. Black Pepper

1 tsp. Salt

1/4 cup olive oil

Water for tomato sauce

5 cloves of garlic, crushed

1/2 Cup White Vinegar

1 Jalepeno, chopped

Directions:

Prepare the Lentils:

• Place the lentils in a dish and pick over them to remove any rocks or debris.
• Rinse under cold water and drain
• Place the lentils in a medium saucepan and add 2 cups of cold water.
• Bring to a boil over medium-high heat, then reduce heat to simmer.
• Cook for about 45 minutes or until tender but not mushy. Drain if necessary and set aside.

For the Sauce:

• Put olive oil in a medium sized sauce pan, heat over medium low heat.
• Add the 5 cloves of crushed garlic and saute for several minutes, being careful not to burn the garlic.
• Add the vinegar and let simmer for about a minute.
• Next add the tomato paste to the vinegar and garlic and stir well, refill 1 of the tomato paste cans 4 times and add the water to the tomato sauce.  It should be about 24 oz. of water or a 2:1 water to tomato paste ratio. Stir well.
• Finally, add the jalepeno, salt and black pepper.
• Let the sauce simmer and reduce until it has thickened a bit.  About 15 minutes.

The Rest:

• Boil your Macaroni and cook until just tender.
• Make your rice.
• Drain you 2 cans of chick peas

To Build your Koshari:

• Place a layer of pasta in the bottom of a single dish, top with a layer of rice followed by a layer of lentils and finally a few chick peas maybe 10-20 per dish.
• Top the dish with the tomato sauce (and fried onions if you are awesome!) and serve immediately!  This dish is Helwa Awy! (Arabic for Very Good!!!)

Freedom Fight - Red, White and Blue Recipes!

Strawberry Shortcake with Blueberry Whipped Cream
By: Vanessa Madigan

My memories of the 4th of July are some of my all time favorites.  Every year my family would pack into the car and head out to my great grandfathers house.  We would swim and eat until we were exhausted and then we would head home, run upstairs to my Dads study and watch the fireworks over San Diego bay from our big upstairs window. These memories are some of the best of my life.  I love the 4th of July.  I am a Patriot and I am so proud to be an American, and any time I get to celebrate our beautiful nation I am a very happy girl.  I am so proud to live in such a special place and am so proud of those who sacrifice so much to keep us free.  The land of the free and the home of the brave...indeed.

Ingredients:
6 oz fresh blueberries
16 oz fresh strawberries, cut into halves.
1 Tbs. baking powder
1/2 Tsp. salt
2 Cups all pourpose flour
1 stick of butter, chilled and cubed into about 8 pieces
1/2 to 3/4 cup milk or half and half
1 Tsp good vanilla extract
8 Tsp sugar
2 Cups whipping cream or whipped topping.

Directions:

• Preheat oven to 425 degrees
• In a large bowl mix flour, salt, baking powder, 3 tablespoons of the sugar and butter. Using your fingers blend the mixture well until the butter is fine and the mixture is crumbly.
• Add the vanilla and very slowly add your milk, stirring constantly with a fork to blend. Be careful not to overwork the dough, or it will become tough and wont be flaky. The dough should just be moist and does not have to hold together well.
• Empty the dough onto a lightly floured board and flip it to coat lightly with the flour to avoid sticking. Knead the dough 3 or 4 times and gently pat the dough into a rectangle roughly 6x12 inches. Using a 3 inch biscuit cutter, cut the dough into 8- 3/4 inch rounds.
• Place your rounds on a cookie sheet and bake for about 15 minutes, or until golden brown.
• Remove your shortcakes from the oven and set aside to cool.
• Place you blueberries and strawberries into 2 seperate small bowls.  Add 3 tablespoons of the sugar to the strawberries and 2 tablespoons of the sugar to the blueberries. Using a fork gently smash the blueberries into the sugar. Let the berries absorb the sugar and sit for about 1 hour.
• Take your blueberries and very gently mix them into your whipped cream. Set aside.
• To asseble, fork split the shortcakes, spoon your blueberry whipped cream on top of the first half of the shortcake and top with the second. Place additional wipped cream on the top and to finish spoon your strawberry mixture over and around your fluffy and delicious shortcakes and whipped cream.

Slow cooked Strawberry/Rhubarb Sauce over Blueberry Ice Cream
By: Andrea Madigan-Wilken

The Fourth of July is a beloved holiday in The American household. Whether your family has been here for generations or the ink isn't yet dry on your citizenship papers. The idea of a day to celebrate our differences through the freedom and independence we inherited that day is liberating. tens of thousands of brave men and women gave their lives so we may declare our principles and convictions without fear of persecution. Although our country is not perfect, I will remain forever grateful I live in a land where we the people can demand accountability and change. God Bless those risking it all to keep it that way. Happy 4th of July America!

Ingredients for sauce: 
6 cups chopped Rhubarb
1 1/4 cups fine sugar
1/2 cup Kearns Strawberry Nectar
1/4 cup water
2 cups sliced strawberries
1 tsp. lemon juice

Ingredients for Blueberry Ice Cream:
1 gallon store bought vanilla ice cream
1 1/2 cups fresh/frozen blueberries

Directions:

• Place chopped rhubarb, sugar, water and nectar in crock pot. Stir well. Cover and cook on low 4-5 hours or until rhubarb is tender.
• Add sliced strawberries and lemon juice and mix gently to combine. Cook 2 more hours on low stirring occasionally.
• Transfer to a hot/cold safe bowl and chill in refrigerator until ready to serve.
• 20 min. prior to serving remove ice cream from freezer to soften slightly.
• Once barely softened place ice cream in a large mixing bowl and add blueberries. Gently fold in berries until evenly dispersed throughout.
• If ice cream is too soft place back in freezer 10-15 min. to firm up.
• Scoop ice cream into bowls and top with strawberry/rhubarb sauce.

        It's Delish. Enjoy!