Yogi's Love

Jicama Slaw Sandwich, originally uploaded by mud pie gourmet.

HELLLLLLOOOO!! I am finally back. Our camera broke and the new one has arrived. I couldn't post recipes without pictures (this is why I love the Barefoot Contessa books--a picture for every recipe!).

With the fabulous weather we have been having here in the hometown we have been going on picnics. The kids get so excited when I tell them that is the plan and they immediately help me get things ready. What is it about picnics? Yogi loved them, and during college I went on 3 dates in one week where the guy took me on a picnic (seriously--did they think they were original?), and on the Bachelor they always have a date where they have a picnic. Basically, who doesn't like picnics?!

Here is a great sandwich for enjoying these Spring days. I used jicama slaw to give it a good crunch. It has a Mexican flair in celebration of Cinco de Mayo.

Garlic Chicken Sandwich with Jicama Slaw

Chicken:
Serves 4

2 chicken breasts cut in half
2 cloves garlic, minced
3 T lime juice
1 T olive oil
1/8 tsp cumin
Kosher salt and ground pepper

Combine all ingredients in a ziplock bag and marinate for at least 30 minutes.
Heat 2 tablespoons olive oil in a skillet over medium heat (or use a grill). Saute chicken for about 4 minutes on each side or until cooked through. Remove from heat.

Jicama Slaw

3/4 cup jicama, julienned
1 T finely chopped onion
1 T chopped cilantro
1 tsp lime juice
1/8 tsp cumin
2 T plain yogurt
1/2 tsp minced jalapeno or serrano pepper
Kosher salt and ground pepper

Combine ingredients.

Toppings:
Tomato
Avocado
Pepper Jack Cheese
Whatever else you love!

Place chicken on good bread. Top with sliced tomatoes, avocados, Pepper Jack cheese and jicama slaw.

Farmer's Market

I heart Farmer's Markets. I don't go as often as I'd like, mainly because I forget what days there is one and where (there are tons all around me)! We went Saturday, to Reston's Farmer's Market at Lake Anne. Lake Anne has special meaning to me. Not because I went "skinny dipping" there (we had some undies on, so it wasn't ACTUALLY skinny dipping) in high school, but because it was where S. and I decided we would start dating again (ummm, yes, I was a little undecisive at first--WHY? I know, I was crazy. He is such a catch. Thank goodness he agreed to date me again).

We picked up some apples (I highly recommend Honey Crisp), peaches, tomatoes, and fresh feta and mozzarella. Oh, and of course some Kettle Corn!

We HAD to make something with those cheeses and tomatoes! Here is our first creation.

Chicken Souvlaki with Tomato, Cucumber and Feta Relish

Chicken Marinade:
Serves 2

3 T lemon juice
2 T olive oil
1 T red wine vinegar
1 tsp dried oregano flakes
1 garlic clove, minced
Kosher salt and freshly ground pepper to taste

2 chicken breasts, cut into 1-inch chunks

Combine ingredients in a ziplock bag and marinate 30 minutes-overnight. Preheat grill or broiler. Place chicken on skewers (if using bamboo skewers be sure to soak them in water for 20 minutes beforehand). Cook about 3-5 minutes on each side. Be sure to watch closely if you are using a broiler.

Tzatziki Sauce

1/2 cup plain yogurt
1 1/2 T lemon juice
1 garlic clove, minced
1/2 tsp salt
Freshly ground pepper to taste
1/2 cucumber, chopped

Combine ingredients in a small bowl and set aside.

Note: Tzatziki sauce often has dill in it, but we are not big fans. If you are, add about 1/2-1 teaspoon.


Tomato, Cucumber, and Feta Relish

1 cup seeded, chopped tomato
1/2 cucumber, peeled, seeded, and chopped
2 T minced red onion
1/3 cup feta (or more to taste), crumbled or cut
1 T red wine vinegar
1 T olive oil
1/2 T lemon juice
1/2 tsp dried oregano flakes (or fresh--chopped)
Salt and pepper to taste

Whisk together vinegar, olive oil, lemon juice, oregano and salt and pepper. Gently toss with tomato, cucumber, red onion and feta.

Our Menu:
Chicken Souvlaki
Feta, Tomato and Cucumber Relish
Tzatziki Sauce
Whole Wheat Pitas
Cilantro Rice
Fresh fruit

Dia de la Independencia

Mexican Chicken Salad 2, originally uploaded by mud pie gourmet.

I know, I know, I haven't posted for a while. We have been to Disney World, and I have been adjusting to teaching an early morning church class. Yes, I am completely insane. I am pregnant with my third, and I wake up at 5:15am to teach 17 and 18 year olds about the Old Testament at 6 am (and I still haven't gotten to bed before 11pm). Thank goodness I split the teaching with my husband.

September 15th is Mexico's Independence Day which might explain why I made this Mexican Salad. Who am I kidding? I crave Mexican all the time. I have been known to have to have my own bowl of salsa at Mexican restaurants.

The secret ingredient is jicama. It is an underused vegetable if you ask me. When I worked at the American School Foundation in Mexico City the teachers would eat jicama in strips--like carrot sticks, with some ranch dressing. It is really good. It has a mild taste and a fun crunch. Here's to healthy eating...

Mexican Chicken Salad
(Serves 4 hearty main courses)

Marinade for Chicken

3 T olive oil
1 garlic clove, minced
1/2 cup lime juice
1/2 tsp cumin
1 T honey (optional)
Salt and Pepper to taste
4 chicken breasts

Combine above and place in a ziplock bag. Marinate 1 hour-overnight.
Heat grill to medium-high heat. Place chicken on grill, and cook about 7 minutes each side, until no longer pink in the middle. Let sit wrapped in tin-foil for 5 minutes, slice diagonally.

The Salad

1 cup corn (I use frozen)
1/2 cup jicama, diced
1 can black beans
1/3 cup red onions, chopped
1/2 red bell pepper,chopped
3/4 cup tomato, chopped
1 avocado, diced
1/2 cup queso fresco or feta
5 cups romaine lettuce, cut into bite-sized pieces

Combine above ingredients (saving cheese and avocado for the last minute), toss with dressing. Top with chicken and tortilla strips or chips.

Cumin-Lime Dressing

1/3 cup lime juice
1/4 tsp cumin
1/2 serrano pepper, seeded (for less heat, if desired) and minced
1 garlic clove, minced
Salt and pepper to taste
1 T honey
1/4 cup olive oil
3 T chopped fresh cilantro (optional)

Combine all ingredients, whisk in olive oil.

Tortilla strips (optional):

Cut 6 corn tortillas into strips. Heat 1/2 cup canola oil over medium-high heat. Add strips, cook about 2 minutes (watching closely so they don't get too done). Drain on paper towels. Add salt, if desired.


If you want to use as a side salad, just omit the chicken. It is great with fajitas and tacos (really, all things Mexican).

Menu:

Mexican Chicken Salad
Oranges, strawberries and grapes
Cornbread
Dessert: Key Lime Pie

Crispy Chicken Costoletta

Crispy Chicken Costoletta, originally uploaded by mud pie gourmet.

I like to think I was one of the first to discover The Cheesecake Factory on the East coast. We would frequent the only one in the D.C. area and would even pay the horrible 10% tax back in the day. I have so many great memories that are formed around The Cheesecake Factory--waiting outside for a table and entertaining ourselves by super-gluing a quarter to the sidewalk just outside the door and watching people try to pick it up, and using the $100 to pay that someone gave us while driving on Route 95 as we were heading up to Baltimore's Inner Harbor's Cheesecake Factory (That is a crazy story). While in college we would make the 4 1/2 hour drive to Vegas to be able to go to The Cheesecake Factory at Caesar's palace.

As my sister, Mary and I were original patrons we took many a Virgin Cheesecake Factory customer. We soon discovered 4 things that everyone would say the first time they went to The Cheesecake Factory: 1) After almost spilling their water, "Whoa, this cup is a lot lighter than it looks." 2) "This menu is huge!" 3) After seeing an attractive girl in an ad in the menu, "I'll take one of those." and 4)after completing their meal and looking at the Cheesecake choices, "This really IS the Cheesecake Factory!"

Unfortunately, we haven't been as happy with the Cheesecake Factory the past few times we have gone. Mostly bad service, but there are so many great restaurants in the D.C. area we usually just try something new (latest: Central.). There is one dish that I was craving so this recipe is inspired by their Crispy Chicken Costolleta. I'm not saying it is a direct match, because I haven't eaten it in months. My sister-in-law, Amanda recommends this to everyone who goes to The Factory, and they all love it! This is for you, Amanda!

Crispy Chicken Costolleta

(Copycat of the Cheesecake Factory's Crispy Chicken Costolleta)

Serves 4

Crispy Chicken
4 chicken breasts, cut horizontally, and pounded to about 1/4 inch thick, or use chicken cutlets.
Lemon zest of 2 lemons
1 1/2 cups plain bread crumbs or panko
2 Tablespoons Freshly grated Parmesan (optional)
2 eggs, whisked with 2 T water
3 Tablespoons flour
1 tsp ground pepper
1 tsp kosher salt

Preheat oven to 200 degrees.

Zest two lemons. Bake zest for about 5 minutes until dry. On one paper plate combine flour, pepper and salt. On another paper plate combine eggs and water, whisk until combined. On another paper plate combine dry lemon zest, bread crumbs and cheese. Place pounded chicken in the flour, coating well, followed by the egg mixture and the bread crumbs. Heat 2 Tablespoons olive oil and 1 Tablespoon butter in a large frying pan over medium heat. Place chicken in pan and cook on each side about 5 minutes until middle is no longer pink. You will need to work in batches, adding more oil and butter as needed. Keep chicken warm in oven at 250 degrees.

Lemon Sauce

2 garlic cloves, finely minced
1 tablespoon canola oil
2 cups heavy whipping cream
1 tablespoon Dijon mustard
1/4 cup plus 1 T fresh lemon juice
1/8 cup chicken stock
Kosher salt
Freshly ground pepper
1 tablespoon unsalted butter

Over medium heat in a fairly large saucepan heat canola oil. Add minced garlic and saute about 3 minutes. Add whipping cream and boil until reduced by one-third. Add Dijon, lemon juice, chicken stock and salt and pepper to taste. Simmer about 5 minutes. Remove from heat and stir in butter until melted.

Serve chicken with lemon sauce and mashed garlic potatoes.

Our Menu:
Crispy Chicken Costoletta
Lemon Sauce
Garlic Mashed Potatoes
Almond Garlic Green Beans
Mozzarella, Basil, Tomato Stacks
Fresh Fruit

Give me a crusty

Coconut Chicken, originally uploaded by mud pie gourmet.

The first time I had coconut-crusted anything was in Hawaii. I went there for a dental convention, so in between classes on gum disease we toured the sites and ate good food (including coconut chicken). A must visit restaurant is Top of Waikiki. The rooftop restaurant spins as you eat so you can see the scenery.

I was in college my first and only time I went to Hawaii, and once I found out I was going to Hawaii with my boss (also my Uncle) and his "computer guy" and his wife I decided it would be to my advantage to bring along my boyfriend, S., now my husband. S. was dirt poor (his paleontology job didn't pay much), so I offered to pay for half his ticket and he was able to share a room with my uncle/boss. He consented (after I twisted his arm) and we had a memorable time that October.

Fast forward three months. I am in London. I move into this amazing row house. I hang a picture of S. and me on my bulletin board right by my bed. A new roommate sees the picture and asks why I have a picture of S. I reply, "Um, he's my boyfriend." (All the while thinking, "And YOU are?") She said, "Are you the one who paid for him to go to Hawaii with you?" I corrected her and told her that I only paid for half the ticket. Really, I wasn't buying my boyfriend, but I must have done something right because he proposed 8 months later.


Mango Raspberry Salsa

1 1/2 mangos, peeled and diced
2 scallions, white parts chopped
1/2 serrano pepper, seeds removed
5 raspberries
juice of 1 lime
1/4 tsp cumin
1/4 cup fresh cilantro
Kosher salt and freshly ground pepper to taste

Combine ingredients in a blender or food processor. Process till finely chopped, but not completely pureed.

Coconut Chicken
Serves 4

4 chicken breasts
1 cup coconut milk
1/4 tsp red pepper flakes

1/2 cup coconut flakes
1 cup Panko bread crumbs (in Asian section)

Preheat oven to 350 degrees. Marinate chicken in coconut milk with red pepper flakes for at least 30 minutes, up to overnight. Combine coconut flakes and bread crumbs in a separate bowl. Place marinated chicken in coconut and bread crumb mixture, turning to coat. Place on a foil-lined baking sheet. Cook for 35-40 minutes, until cooked through.

Serve with mango salsa and rice.

Definition for Crusty: a dirty look.

This was a word some friends and I made up. We would always say, "She gave me a crusty." This is something crusty I would want unlike those dirty looks.

Topless, I mean Tapas Bar

Tapas Sandwiches 1, originally uploaded by mud pie gourmet.

When we lived in Mexico City people often thought we were from Spain or Argentina. That was until I opened my mouth. "Ahhh, Norteamericana!" That's right, I have a gringa accent. I can't even do a good British accent and I lived there, too. However, S. is still mistaken for being Spanish or Argentine after he speaks. He has the accent. I guess that's what comes from learning Spanish living with a native Argentine and living in Argentina for two years. One time when S. was serving a mission for our church he was walking down the street with his missionary companion when a 6 foot 4, 300 pound, drunk man grabbed him by the collar and pinned him against the wall and accused S. of being an FBI agent. The man threatened to kill him. In S.'s best Argentine accent he said (in Spanish), "I don't know what you're talking about, I'm from Buenos Aires." The guy said, "Oh, never mind." Talk about the Lord protecting you.

Here is a Spanish-inspired meal. In Charlottesville were deciding where to go for dinner one night. A friend, (Mike N.) said, "What about a topless bar?" Okay, that is what I thought he said. He really said, "What about a Tapas Bar." So, Mike, next time you guys are in town we can add these sandwiches to the Topless, I mean Tapas Bar.

A couple weeks ago S. had an urge for some good cheese. When I saw the wedge of Manchego he bought at Wegmans I was inspired to invent this new Spanish dish.


FYI: Tapas is the name for a wide variety of appetizers in Spanish cuisine.

They may be cold, such as mixed olives and cheese, or warm, such as puntillitas, Andalusian battered, fried baby squid. In Spain (mainly in the southern half of the country), tapas are usually given for free to accompany a drink before lunch or dinner. In the United States and the United Kingdom, tapas have evolved into an entire cuisine; at Spanish restaurants, patrons may order many different small tapas, and combine them for a full meal.

Tapas Sandwiches
Serves 2

Cheese marinade:
2 green onions, chopped
1 T olive oil
1/2 tsp cumin seeds
1/4 cup roasted red peppers, sliced
Kosher salt and freshly ground pepper to taste
1/4 lb Manchego cheese, thinly sliced

Place cheese in a 9x9 pan. Drizzle with olive oil, green onions, cumin, salt and pepper. Top with red peppers. Refrigerate for 30 minutes to overnight.

The Sandwich:

1 russett potato, washed and thinly sliced
1/3 pound Chorizo, thinly sliced
Good bread, such as a bagette, sliced into sandwich-sized pieces (4 pieces total)

In a frying pan heat 2 tablespoons of olive oil over medium high. Add sliced potatoes and cook, turning so both sides are golden brown about 7-10 minutes. Remove from heat.

Place sliced Chorizo in a frying pan over medium high and saute about 7 minutes. Remove from heat.

Preheat oven to broil. On a cookie sheet place sliced bread. Add sauteed potatoes, chorizo, marinated cheese with red peppers on the top of the bread. Broil for 2 minutes, watching closely.

Kabobing along

Kabob feast, originally uploaded by mud pie gourmet.

My alma mater is not known for its partying. Students party in a different way than most universities--no alcohol. One of my most memorable parties I went to was at my friend, Brooke's house. It was packed, and it was a "Make your own Kabob Bar." They had a table set up with everything you can think of to put on a kabob--tomatoes, peppers, onion, mushrooms, beef, chicken... We were sitting around with some friends, waiting for our personalized kabobs to cook, a challenge with how many people were there, when a friend ate some chicken. It wasn't until we were talking about waiting for our chicken to cook that she realized her mistake--she had eaten the chicken raw. I guess the room was dark, but she didn't realize she had just eaten a big piece of chicken sushi. The story has a happy ending--no salmonella.

I love kabobs for entertaining a crowd because they provide guests with choices--in meats, in marinades, and in sauces. Just make sure they don't eat the chicken before it's cooked.

MENU:

Kabobs--in two to three different marinades, using meat, chicken, or pork
Cilantro Ginger marinade
Peanut Marinade
Sauces--Cilantro Pepper
Tomato, Cucumber, Feta
Peanut Sauce
Veggie Kabobs
Pita with Hummus
Cilantro Rice (or Couscous)
Grapes
Dessert--Fresh fruit tart or Baklava

Kabobs
plan for 1/4-1/2 lb of meat per person

Cut chicken, meat or pork into 1x1 inch chunks

Cilantro Garlic Marinade
for 1 1/2 lbs meat

3 garlic cloves
2 T olive oil
1/2 tsp ground mustard
3/4 cup fresh cilantro
1/4 cup chopped scallions
1 tsp cumin
1/4 cup lemon juice
Kosher salt and ground pepper

Combine all ingredients in a blender or food processor until well blended. Marinate meat for at least an hour or overnight in a ziplock bag. Place meat on skewers.

Grill over medium-high about 10 minutes, rotating and marinating as they cook.

Peanut Marinade

1 cup soy sauce
1/2 cup hot water
1/2 cup chunky peanut butter
1 garlic clove
1/8 tsp crushed red pepper
1/4 cup lemon juice

Combine all ingredients in a blender or food processor until well blended. Marinate meat for at least an hour or overnight in a ziplock bag. Place meat on skewers.

Grill over medium-high about 10 minutes, rotating and marinating as they cook.

Cilantro Pepper Sauce

1/4 cup chopped onion
1 T minced fresh ginger
1 serrano pepper, seeded and chopped
1/4 green pepper, chopped
1/2 cup cilantro
1 tsp sugar
1 tsp salt
1 T water
1/4 cup lime juice

Combine all ingredients in a blender or food processor to chop finely. Refrigerate until ready to serve.

Tomato, Feta and Cucumber Relish

2 tomatoes, chopped
1 onion, chopped
1 large cucumber, seeded and chopped
1/4-1/2 cup feta, crumbled
1 tsp salt
1 T lemon juice

Combine ingredients in a bowl and stir to combine.

Peanut Sauce

2 garlic cloves
1/2 onion, chopped
3/4 cup chunky peanut butter
2 T ginger, minced
1 T olive oil
1 cup coconut milk
2 T soy sauce
1/4 cup lemon juice

Combine ingredients in a blender or food processor until smooth. Pour into a saucepan and simmer over low until thick, about 4 minutes. Thin with coconut milk, if necessary.

Veggie Kabobs

Zucchini, sliced
Yellow Squash, sliced
Red, orange, yellow, green peppers, 1-inch chunks
Onion, 1 inch chunks
Cherry tomatoes
Mushrooms
Fresh Pineapple

I just marinate the veggie kabobs in a little olive oil and balsamic vinegar with salt and pepper. We put them on separate skewers since they cook at a different speed than the meat. You can also choose not to put the veggies on on skewers and just grill them in larger pieces (i.e. peppers in fourths).

Tidal Wave

Surprise burger, originally uploaded by mud pie gourmet.

Remember that gum that had the liquid in the middle and when you first bit in it would come oozing into your mouth? I always wanted to get it until there was a rumor that it caused cancer. But then again, I have a theory that they are going to soon say that everything causes cancer. Another reason I always questioned those chips with olean in them. But, I digress...

With Memorial Day coming up I figured everyone would be deciding on their menus for BBQs. If you are in the D.C. area you definitely need to go downtown to see Rolling Thunder. It makes you appreciate those who have served our country--past and present. Rolling Thunder is the name for when some Vietnam Vets come rolling into town on their Harleys (all during Memorial Day weekend). My dad doesn't join them, though. He gave up his motorcycle when he married my mom. I think it is so touching to see these rough-looking guys standing at the Vietnam Memorial with tears streaming down their face.

Here is a DELICIOUS burger that has a middle that will surprise you just as that gum did and just how those rough-looking Harley guys do.

Surprise Burger
Serves 4

1 1/2 lbs ground beef
Kosher salt and ground pepper to taste

Season the meat with salt and pepper and divide it into 4 large, fairly thick patties (leaving some extra meat to cover the indentation). Make an indentation in the center of each patty about 1 1/2 inches in diameter; fill with 2 tablespoons of one of the fillings (you can have your guests choose and do it themselves, if you want). Cover the filling with meat. Grill over moderate heat for 8 minutes on each side or till desired doneness. Serve on good buns.


Mexican Filling
Serves 4

1 onion, minced
2 garlic cloves, minced
1 serrano pepper, minced, seeds removed for less heat if desired
1 Tablespoon olive oil
1/3 cup chopped fresh cilantro
6 oz Monterey Jack or cheddar cheese, shredded

Heat olive oil over medium heat in a frying pan. Add onion, garlic and serrano pepper. Saute until tender about 8 minutes. Set aside to cool. Add the cilantro and cheese. Blend. Fill patty and grill as directed. We top with guacamole and blue chips, freshly sliced tomatoes and salsa. I have also left out the cheese in the inside and just added some to the top of the burger.

Italian Filling
Serves 4

3 T basil, finely chopped
3 T parmesean cheese, shredded
2 T sun-dried tomatoes, chopped
1-2 T butter, softened

Combine all ingredients into a paste. Fill patty and grill as directed. Top with fresh tomatoes and lettuce.


Guacamole

2 Avocados, diced
1 tomato, seeded and chopped
1/2 onion, chopped (I have used just about every type of onion--so use your favorite)
1/2 serrano pepper, minced (seeds removed for less heat, if desired)
1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1/3 cup fresh cilantro leaves, chopped
juice of 1 lime

Combine all the ingredients and blend gently.

Stuffed

Chicken w/ Roasted Red Peppers, Feta and Spinach, originally uploaded by mud pie gourmet.

This week has been stuffed. My 98 (99 in July) year-old grandfather fell last week, and after spending a night in the hospital and discovering that he has two fractured ribs, he is back at home with my 98 year-old grandmother (who has been taking care of him at home since a stroke in the summer of 95--she's amazing). This week I have been going to their home as soon as my schedule allows (after B's swimming, ballet/tap, Joy school--I even taught this week...) to give my grandma a break. My kids have been angels: they take a nap when we get there and then entertain themselves until we leave around 9:00pm (after arriving there around 12:30 or 2:30 depending on what day of the week it is). We then pick S. up from work and head home. Lets just say that my usually tidy home is looking a little sloppy. I have to admit, it has been nice to have an excuse to read. I was able to finish The Namesake in two days because I didn't have other things to distract me during naps (like cleaning the house, blogging) and I was able to just read as I sat next to my grandpa.

Here's a recipe for stuffed chicken to fit with my stuffed week. I love experimenting with stuffing chicken, pork, and beef. It steps the meal up a notch and it's not difficult at all.


Stuffed Spinach and Feta Chicken in Red Pepper Sauce
Serves 4

Sauce:
1/4 roasted red pepper
1/2 cup whipping cream
3 T walnuts (optional)

Place ingredients in a blender and mix until smooth and slightly thickened.

Chicken:

4 chicken breasts
1 cup spinach
1 roasted red pepper, thinly sliced
4 T Feta cheese

Preheat oven to 375 degrees.

Cut each chicken breast in half horizontally (or you can pound it under parchment paper till it is 1/2 inch thick. Cut in half and continue as directed). Place 3 leaves of spinach, 2 slices of red pepper, and 1 T feta on top of chicken and roll. Place a toothpick in chicken to secure. Repeat with each chicken breast.

Place in a foil-lined 9 x 13 inch pan. Bake for 30-35 minutes or until internal juices run clear.

Top with 1/2 the sauce and bake 3-5 minutes more. Remove toothpicks and serve with the rest of the sauce.

I have also used cream cheese instead of whipping cream and add a little milk to make it more of a liquid. I have served with rice, couscous, or fresh spinach.

My kids love this, and what a great way to have them eat those nutritious red peppers.

Seis de Mayo

Lime Cilantro Flank Steak, originally uploaded by mud pie gourmet.

Do you even know what Cinco de Mayo is about? We were in Mexico City on May 5th 2002 and it was just like May 6th and 7th... Why is it such a huge deal in the U.S.? Another reason to party. Here is a short history lesson: Cinco de Mayo commemorates the victory of the Mexican Militia in a battle in Puebla, 1862. It was only one small triumph. The date of Mexico's independence from Spain is September 16th. We were also in Mexico on September 16th. That was a real celebration--fireworks, food, and even a special grito de independencia (all taking place the evening of the 15th). So, teach your friends something new, and now you have another day to have a fiesta, September 15th.

Lime Cilantro Flank Steak

1 1/2 lb Flank Steak or London Broil
3 limes, juiced and sliced (about 1 cup of juice)
3 garlic cloves, minced
1 small onion, chopped
2 tsp cumin
3 tablespoons fresh cilantro, chopped
3 tablespoons olive oil
2 tablespoon balsamic vinegar
1 tsp salt
1 tsp black pepper
1 serrano pepper, seeded for less spice if desired

Mix all ingredients except for steak in a large ziplock bag (including lime peels). Place steak in bag and coat with marinade. Let marinate 3 hours to overnight, turning bag over one time.

Heat grill. Over high heat, sear both sides of steak. Turn heat to medium high, with lid down cook 10-15 minutes per side, or till desired redness. Remove meat and place in aluminum foil, wrap tightly and let meat rest for 10 minutes. Slice meat diagonally and serve.

Our menu:

Lime Cilantro Flank Steak
Beans and Rice with Cilantro and Tomatoes
Corn Pudding (Barefoot Contessa's recipe--yummy!)
Quesadillas
Guacamole and Chips
Fresh Fruit

Pavlovas for dessert with kiwis and strawberries for Mexican colors!

The last drop

Artichoke, Sun-dried Tomato Pasta, originally uploaded by One of the many Mudricks.

I love finishing things. I'm not talking about a 100 page paper (that would just be a relief). I delight in using the last drop of shampoo, eating the last chocolate in a box, or crossing off the last of the tasks on my "things to do list." When is shampoo and soap finished at our house? Not until water has been added, and the bottle shook (at least two times). Yes, S. finds it pretty annoying and sometimes just gets a new bottle with the other still sitting on the bathtub ledge for me to finish. It's not even that I love opening a new shampoo bottle or that I want my money's worth (though I am pretty cheap). It's just that I love the end of things. Well, not the end of the milk jug, or the end of an Orangina that I have shared with my kids.

Ahhh, a clean refrigerator. I have memories of cleaning out our family fridge and finding fungi that should only be in a science fair. With a family of eight you never knew when food was put in the fridge. You'd leave it there for the next person to figure out. The fridge would get so full and somehow my sister, Mary and I always ended up with the duty of purging. I have seen a tupperware lid fly off as if a poltergeist was leaving it (10 feet across the room), a potato in five shades of pink, and a whole salsa jar filled with colorful mold. I try to make sure that my fridge doesn't get to that point (no offense, Mom). Tonight, I used up two jars in my fridge. Now they are washed and ready to be recycled. What a great sense of accomplishment! (Hey, I've got to take what I can since I'm not going to see the result of my mothering until my children have kids of their own!)

Here is the result of using the last drop:

Artichoke, Sun-dried Tomato, Red Pepper and Chicken Pasta

2 T olive oil
2 garlic cloves, minced
2 chicken breasts, pounded to 1/4 inch thick
Kosher salt and freshly ground black pepper
6 oz canned artichokes
2 T sun-dried tomatoes, chopped
3 T chopped roasted red peppers
1/4 cup whipping cream
1/4 cup skim milk
2 T fresh basil
Freshly shaved parmesan cheese

1/2 lb whole wheat pasta

Heat olive oil in a heavy skillet over medium-high heat. Add garlic and saute 1 minute. After pounding the chicken breasts, season with salt and pepper to taste on both sides. Add the chicken breasts to the olive oil. Cook about 5 minutes on each side, until cooked through. Remove from pan and slice diagonally.

Combine artichokes, sun-dried tomatoes and red peppers in skillet used for the chicken. Saute about 2 minutes. Add cream and milk. Add sliced chicken and basil. Stir until combined (add more milk if needed). Serve over cooked pasta with fresh parmesan.

I do NOT like them, Sam I am.

Tomato, Yellow Squash Tart, originally uploaded by One of the many Mudricks.

Introducing new foods to kids can be a battle. When our kids turn their noses up at something new we always say, "Sam I am." B knows she has to try it AND swallow it. She may not eat it AGAIN in "a box with a fox," but she has given it a chance. "Try it, try it, and you may" get your kids to eat something new.

Speaking of Dr. Seuss, B just went to Seussical the Musical with her Grandma M on Friday. She loved it. She was singing songs from it the following morning and was ecstatic that she got to shake hands with the Cat in the Hat. I think she is officially cooler than me. This is incredibly embarrassing to admit (well, it would be if I got embarrassed), but I have only seen two concerts: 1) Whitney Houston and 2) Hootie and the Blowfish. B has already seen High School Musical, Disney on Ice and now Seussical the Musical. (She was disappointed she missed seeing Wicked with us). Sure, I have seen a plethora of Broadway shows, but somehow I missed out on cool concerts like U2, Dave Matthews and such. What was I thinking? I have only met one person with a concert record that rivals mine. I won't say WHO it was (but you know who you are, Robert F. Schwartz), but the concerts were 1) Peter Breinholt and 2) Amy Grant. Can YOU beat those?

Back to Green Eggs and Ham...I hate eggs. Seriously. I would never tell that to our kids, but it is true. I remember dry-heaving when my mom would make me eat them. I have only known one other person with this weird loathing towards huevos--my oldest sister. Frankly, I think it's genetic.

However, I will eat THIS egg dish. Maybe it's because I call it Yellow Squash, Tomato and Mozzarella Tart. I have made this for baby showers, brunches, and even dinner. We had it yesterday morning when we had brunch with one of S's friends from high school and his sister. I made it a couple weeks ago for a playgroup and had many requests for the recipe, so here it is.


Yellow Squash, Tomato and Mozzarella Tart
Adapted from Bon Apetit September 2004

Crust
1 1/4 cups all-purpose flour
1/2 tsp salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
4 tablespoons (or more) ice water

Filling
1 tablespoon olive oil
1 yellow squash, cut into 1/4-inch-thick rounds
2 teaspoons chopped fresh thyme (or 1/2 tsp dried)
1 tomato, thinly sliced
4 large eggs
3/4 cup whipping cream
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce
1 cup (packed) coarsely grated mozzarella cheese (about 3 ounces)

For crust:
Blend flour and salt in processor. Add butter. Using on/off turns, blend until coarse meal forms. Add 4 tablespoons ice water. Using on/off turns, blend until dough comes together in moist clumps, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour and up to 1 day.

Preheat oven to 375°F. Roll out dough on floured surface to 14 1/2-inch round. Transfer to 10-inch-diameter tart pan with removable bottom. Fold overhang in; press to form double-thick sides. Push sides up until 1/4 inch higher than top edge of pan. Pierce crust all over with fork. Freeze 10 minutes.

Line dough with foil and dried beans or pie weights. Bake until sides are set, about 25 minutes. Remove foil and beans. Bake until crust is golden, piercing with fork if crust bubbles, about 15 minutes. Transfer crust to rack; cool completely. Reduce oven temperature to 350°F.

For filling:
Heat olive oil in heavy medium skillet over medium heat. Add squash and thyme. Sauté until squash is just tender and translucent, about 5 minutes. Cool to room temperature.

Whisk eggs, cream, salt, pepper, and hot sauce in bowl. Arrange squash over bottom of crust. Sprinkle with 1/2 mozzarella, place tomato rounds on top, sprinkle with remaining mozzarella. Place tart on a baking sheet. Pour egg mixture into crust, filling completely.

Bake quiche until filling is golden and set in center, about 35 minutes. Transfer quiche to rack; cool 15 minutes.

I have used fat free half and half instead of whipping cream, added asparagus, fresh spinach and Parmesan cheese. You can mix and match for your personal tastes. Now eat THAT "on a train in the rain."

I feel like chicken tonight!

A free meal is a good meal, especially after surgery or giving birth. Even if it's a casserole with tater tots and canned green beans, right? Errr, yes and no. A friend of mine was brought a week of meals by moms from her daughter's preschool. First night, mmmm, chicken enchiladas. Second night, a pan of cheesy... chicken enchiladas. Well, it continued for 4 nights in a row. She hated to feel ungrateful, but one can only take so many pans of cream of chicken enchiladas. They ended up freezing the enchiladas, and I have no idea if they were ever eaten. She and her husband laughed about what each mom must have been thinking when they were cooking them, "Hmm, what should I make her? Oh, I know, cream of chicken enchiladas are so yummy. I bet she hasn't had those for a long time."

Do you have a meal that you make whenever you haven't planned anything? Something you can throw together without even thinking about it, and you KNOW you always have all the ingredients. This is mine. I always have fresh parmesan, chicken (though sometimes it's frozen), and Italian breadcrumbs. That's all you need. Now you have a new meal you can throw together when your day has been busy.

Here is a sure win recipe for taking dinner to someone. It is easily reheated, kids love it, and it's easy. I first had this at a friend, Amy's house. It is a Ina Garten (aka Barefoot Contessa) recipe found in her Family Style Cookbook. She recommends serving it on arugula, but kids love pasta, so we use whole wheat spaghetti and tomato sauce.

Parmesan Chicken

6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 eggs
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan cheese, plus extra for serving
unsalted butter
Olive oil
Cooked pasta
Premade spaghetti sauce (I love some kinds at World Market)

For regular Chicken Parmesan:
Pound the chicken breasts until they are 1/4 inch thick. (using a meat mallet or a rolling pin)

Combine the flour, salt, and pepper on a plate (I always use 3 paper plates--less of a mess). On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the breadcrumbs and 1/2 cup Parmesan cheese. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each sides, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.

If you want you can serve it with arugula and lemon vinaigrette.

Lemon Vinaigrette
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

For Kid Chicken Parmesan Sticks:
Lay the chicken breasts on a cutting board and slice diagonally into four or five large strips. Continue as directed with adult chicken (except pounding the chicken). Serve each strip on a skewer or stick. Serve with pasta, and sauce in a dipping cup.

You can keep cooked chicken warm in an oven of 200 degrees.

Daylight LIFEsavings

Grilled chicken and veggies in peanut sauce, originally uploaded by One of the many Mudricks.

I love this time of year! Daylight savings proves to me how much energy the sun gives me! Monday was beautiful and this week is supposed to be GORGEOUS so I had to grill last night. Our grill still gets used when it's snowing outside, but there's something about grilling with the sun shining and the kids running around in the backyard. I was also missing Charlottesville and the days we would hang out on our front steps laughing and talking as the kids rode their scooters and trikes. So, this meal is inspired from a dish I would get at Cville Coffee. It is this quaint little coffee house where we would go (even though I don't drink coffee) to just talk while the kids climbed all over a huge wooden turtle. We had fun eating it last night pretending to eat worms and ate our "nests". We are definitely getting in the spirit of Spring!

Grilled Chicken with Peppers, Snow Peas and Carrots with Noodles in Peanut Sauce
Served in Wonton Bowls

CHICKEN:
1/4 cup soy sauce
1 T olive oil
juice of 1 lime
2 garlic cloves, minced
2 chicken breasts

Marinate for 1 hour. Grill over medium-igh heat for 10 minutes each side, until cooked through. Slice on the diagonal and put aside.

While chicken is marinating make wonton bowls:

Preheat oven to 350 degrees. Use nonstick muffins tins (or spray with cooking spray) and place two wonton wrappers in each full-size muffin tin (you can use 1 eggroll wrapper instead). If using miniature muffin tins use one wonton wrapper. Spray with cooking spray and add a little salt or sesame seeds. Cook for 5-7 minutes or until golden brown.

VEGGIES
1/2 Red Pepper, thinly sliced
1/2 Yellow Pepper, thinly sliced
15 snow peas
1 carrot, peal outside and then peal in long strips

Bring 2 cups water to a boil. Pour veggies in water and cook for 2 minutes. Drain.

PEANUT SAUCE
3/4 cup creamy peanut butter
1/2 cup coconut milk
2 garlic cloves
3/4 inch ginger
1/4 tsp crushed red pepper
pinch of salt and freshly ground pepper

Combine all ingredients in food processor or blender. Pour into a small saucepan and cook over low heat until thickened (about 8 minutes).

Cook noodles according to package instructions. (I have used asian rice noodles, fettuccine noodles or even just rice)

Pour peanut sauce over noodles and veggies. Add chicken. Serve in wonton bowls. Or you can just place rice on the bottom of the wonton bowls and add veggies and chicken in the peanut sauce.