Cinnamon Raisin Bread

This might be the most delicious bread I have ever eaten - and that is saying something! In short, give it a try - it is absolutely worth your time. I am still a novice breadbaker so don't be intimidated! This bread is moist (but not wet) and doesn't require a lot of hands-on time. The amount of raisins seems like a lot, but it really is not. They spread out perfectly throughout the dough. The amount of cinnamon is just right. If you have a cinnamon lover around, this is definitely worth making!


Cinnamon Raisin Bread

2 c. dark raisins
18 oz. (4 c.) unbleached all-purpose flour; more for dusting
1/2 c. granulated sugar, plus 2 Tbsp.
4 Tbsp. ground cinnamon
1 packet (1/4 oz. or 2-1/4 tsp.) instant yeast
2 tsp. fine sea salt
1/2 c. whole milk
1 large egg
3-1/2 oz. (7 Tbsp.) unsalted butter, softened; more for the pans

Put the raisins in a small bowl and add enough hot tap water to cover them. Let sit for 5 minutes; drain and set aside. Lightly grease a large bowl. In a stand mixer fitted with the dough hook, combine flour, 2 Tbsp. each of sugar and cinnamon, yeast, and salt. Combine on low speed, about 1 minute. Add milk, egg, 3 Tbsp. butter, and 3/4 c. room temperature water; mix on medium speed, scraping the bowl as necessary, until dough comes together, about 1 minute. Increase speed to medium high and continue to mix until dough is smooth, slightly sticky, and clinging to the hook, about 5 minutes. Scrape down dough hook and remove the bowl. Gently knead in raisins by hand, just until incorporated.

Turn the dough out onto a well-floured surface, roll into a ball, and put in oiled bowl. Cover loosely with plastic wrap and let sit at room temperature until the dough looks slightly puffy, 30 minutes. On a well-floured surface, use your hands to flatten and spread dough out until it’s about 3/4 inch thick. Fold dough in half from top to bottom, then in half again from left to right. Return dough to bowl, cover, and let sit until it has risen slightly, about 30 minutes more.

Generously grease two 8-1/2x4-1/2-inch loaf pans with butter. In a small bowl, combine remaining 2 Tbsp. cinnamon and 1/2 c. sugar; set aside. Melt 2 Tbsp. butter; set aside. On a lightly floured surface, divide dough in half and use a rolling pin to shape each half into an 8-1/2x16-inch rectangle that's 1/4 inch thick. Use a pastry brush to spread melted butter on the dough. Sprinkle cinnamon-sugar mixture evenly over both rectangles. Starting from the short side, gently roll each rectangle into an 8-1/2-inch-long cylinder. Put in pans, seam side down. Cover loosely with plastic wrap. Let rest at room temperature until dough has risen slightly and springs back when pressed lightly, 1 to 1-1/2 hours.

Position a rack in center of oven and heat oven to 375°F. Bake, rotating and swapping the positions of pans halfway through baking, until dark brown and hollow-sounding when thumped on top and an instant-read thermometer inserted in the center of the loaves registers about 190°F, 30 to 35 minutes. Transfer loaves in their pans to a rack.
Melt remaining 2 Tbsp. butter. Brush top of each loaf with butter. As soon as loaves are cool enough to handle, remove from pans.

Curried Chicken Salad

I had forgotten how much I love curry seasoning until recently. Now that I've remembered, I've been using it in a lot of things. Recently, Adam and I went on a "Walking Food Tour" of Knoxville and LOVED it - such a fun, unique thing to do, and it introduced us to a lot of local restaurants that create incredible dishes using local ingredients and local talent. We got to sample dishes from each place and discovered some great new eateries we vowed to revisit soon. It was a lot of fun, and during the tour, we encountered a place that served curried chicken salad, and I decided that I needed to learn to make that on my own - it is fabulous! This is simple, especially if you have shredded chicken on hand, and it would be great in a lot of different lunch mediums - lettuce cups, pitas, wheat bread, or even an english muffin. Yummy! (Adjust all amounts to taste!)

2 Tbsp. mayonnaise
1 Tbsp. curry powder
1 c. shredded, cooked chicken
1/2 c. chopped celery
1/4 c. chopped cashews
1/4 c. raisins
1/4 c. chopped scallions
Salt and pepper, to taste

In a medium mixing bowl, mix together mayonnaise and curry powder. Add remaining ingredients. Serve on sandwiches or lettuce wraps.

Chocolate Delight

This is a recipe that reminds me of my grandfather, Bill. He always loved this dessert, and my family loves it similarly. It is very easy and very few ingredients.

Chocolate Delight

1 c. self rising flour
1/2 c. margarine or butter, melted
1/2 c. chopped toasted pecans
1 c. powdered sugar
8 oz. cream cheese, softened
9-oz. container Cool Whip
2 small boxes chocolate pudding, prepared according to package directions

Preheat oven to 350° F. Combine flour, margarine, and pecans until crumbly. Pat into bottom of greased loaf pan; bake 15 minutes. Combine powdered sugar, cream cheese, and 1 c. Cool Whip. Spread over cooled crust. Spread pudding over cream cheese layer. Spread remaining Cool Whip over pudding. Refrigerate at least 4 hours. Note: Can use 16-oz. container Cool Whip and split between cream cheese layer and top layer. If you use this variation, use only one box of chocolate pudding.

Miso Soup

Adam introduced me to miso soup when we very first started dating (5-1/2 years ago!!), and though it took some time for me to get used to it, I have grown to love it. It's incredibly healthy, and always relatively reasonably priced. Unfortunately, when we moved to Tennessee, we realized that there are very few restaurants around that sell miso, and not all of it is good, so I set out to make my own homemade miso. For someone who isn't very comfortable with true Asian cooking, this was a BIG task! Fortunately, it ended up being ridiculously easy. Because we don't have an Asian grocery nearby, I ordered everything off asianfoodgrocer.com. The food was reasonably priced, you can pay through your Amazon account, and shipping was pretty quick (I ordered late Friday night, and it was there by the following Friday afternoon). I ordered one large container of white miso paste, 5 packets of bonito flakes (way over-ordered - probably could have used 2-3 for the amount of miso I have), one package of wakame and one package of konbu. (I also hit order *twice*, so if anyone in Tennessee is interested, I would be happy to sell my excess!)


Miso Soup

1 large strip konbu
1 Tbsp. bonito flakes
1/4 c. miso paste
1 c. firm tofu, cubed
1/2 tsp. dried cut wakame
1 tsp. chopped scallions

In a stock pot, cover konbu with 4-5 c. cold water. Bring to a simmer; remove konbu. Remove from heat, add bonito flakes, and steep 1 minute. Strain out bonito flakes. Whisk in miso paste. Add tofu and wakame; simmer 2 minutes. Garnish with scallions.

Chicken with Potatoes, Peas, and Coconut-Curry Sauce

I can't say enough wonderful things about this insanely delicious dish. If you are a fan of curry at all, you will want to give it a try!!! We served this over white rice and thought it was divine. Everyone who ate took seconds - and that's saying something!



Chicken with Potatoes, Peas, and Coconut-Curry Sauce

Chicken breasts, sliced on an angle into 3/4-inch pieces (about 1 lb.)
2 Tbsp. vegetable oil, more as needed
1/2 medium onion, finely diced (about 1/2 c.)
1 Tbsp. minced fresh ginger
2 tsp. seeded, minced fresh jalapeno
1 Tbsp. sweet curry powder (not madras or hot)
1 c. homemade or low-salt chicken broth
1 medium (6-oz) red or yellow potato, peeled and cut into ¼" dice (about 1 c.)
5½-oz can coconut milk, well shaken
1/2 c. frozen peas
2 Tbsp. roughly chopped fresh cilantro

Season chicken with salt and pepper. In a 10" sauté pan, heat oil until shimmering. Add chicken and cook, flipping once, until lightly browned and just barely cooked through. Transfer to plate; cover with foil. If pan looks dry, add 1 Tbsp. oil. Add onion, ginger, and jalapeno and sauté, stirring until vegetables soften, 2 minutes. Add curry powder; sauté 30 seconds. Add chicken broth and deglaze. Add potato and 1/2 tsp. salt. Bring to a simmer and cook, partially covered, until potato is barely tender, 7-8 minutes. Add coconut milk and peas; simmer uncovered until peas are thawed, potato is tender, and sauce is thickened, 4-5 minutes. Taste sauce, and add salt and pepper as needed. Add chicken and accumulated juices and turn to coat with sauce. Serve sprinkled with cilantro.

Rosemary Lemon Chicken Skillet

This is a recipe I got off Pinterest and it is PHENOMENAL. It is easy, simple, and - best of all? ONE POT MEAL. That's always a winner in my book!

Rosemary Chicken Skillet

3/4 lb. small red-skinned potatoes, halved, or quartered if large
Kosher salt
2 sprigs fresh rosemary, plus 1-1/2 Tbsp. leaves
2 cloves garlic, smashed
Pinch red pepper flakes
Juice of 2 lemons (squeezed halves reserved)
2 Tbsp. extra-virgin olive oil
4-6 boneless, skinless chicken breasts
10 ounces cremini mushrooms, halved

Preheat oven to 450° F. Cover potatoes with cold salted water in a saucepan. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and spread on a greased roasting pan. Mince and mash rosemary leaves, garlic, 2 tsp. salt and red pepper flakes into a paste. Transfer to a bowl. Stir in juice of 1 lemon and the olive oil. Add the chicken and turn to coat. Marinate at least 30 minutes.

Heat a large cast-iron skillet over medium-high heat. Brown chicken on both sides. Remove chicken from pan then add and sauté mushrooms. Place chicken over mushrooms and drizzle with any leftover marinade and remaining lemon juice. Add rosemary sprigs and squeezed lemon halves to the skillet. Transfer to the oven, along with potatoes, and roast, uncovered, until the chicken is cooked through and potatoes are crisped, 20 minutes.

Roasted Mushrooms

These mushrooms are absolutely DELICIOUS. If you like mushrooms, it's definitely worth a try - this blows sauteed mushrooms out of the water! They're simple and easy - and the best part is that they're even more hands-off than sauteed mushrooms are! They don't even need to be turned.

Roasted Mushrooms

1 lb. mixed mushrooms (oyster, shiitake, cremini), tough stems removed, sliced
1 Tbsp. olive oil
Salt and pepper
1 tsp. fresh thyme
1 Tbsp. butter

Preheat oven to 325° F. On a lined baking sheet, toss mushrooms with olive oil. Sprinkle lightly with salt and pepper, then evenly sprinkle thyme over mushrooms. Slice butter into small cubes and evenly distribute over mushrooms. Roast 20-25 minutes.

Shrimp and Grits

We're loving shrimp right now.  Especially when you buy it frozen at $5 a pound, whoohoo!  Give this one a try, even if you think you don't like grits (as my sweetheart thought before he tried this dish)!  It is killer delicious, relatively healthy (look for "Lite Polska Kielbasa" made by Hillshire Farms) and comes together so quickly.  You won't regret this one! 

1 Tbsp. canola oil

1 turkey kielbasa sausage, sliced into rounds

2 scallions, chopped

1 clove garlic, minced

8 oz. fresh mushrooms, sliced

Salt and black pepper to taste

1 lb. medium shrimp, peeled, deveined

1/2 c. low-sodium chicken broth

1/2 tsp. cayenne pepper

1/2 c. quick-cooking grits

1/4 c. shredded sharp Cheddar cheese

Heat oil in a large cast-iron skillet or sauté pan over medium-high heat until lightly smoking.  Add kielbasa; cook a few minutes, until lightly browned.  Add scallions, garlic, and mushrooms.  Season with salt and pepper to taste.  Cook until mushrooms are lightly browned, 3 to 4 minutes.  Add shrimp and continue cooking until shrimp are just pink and firm to the touch.  Stir in broth and cook another 3 minutes, until liquid has reduced by half and shrimp are fully cooked.  Meanwhile, cook grits according to package directions, salting generously.  When thick and creamy, add cheese and season to taste with salt and pepper.  Divide grits and shrimp mixture among 4 bowls.

Shrimp Rolls

Delicious, easy, quick (cooked, eaten, and cleaned up in 20 minutes), reasonably priced, and easy to make for just one or two if you buy frozen shrimp and portion out.  We bought "Extra Large" frozen shrimp (31-40 per pound... Not large by this girl's standards, but whatevs.  $5/lb is fine with me) and portioned 6 shrimp per roll.  These are an excellent summer dish when you want something light with a little mayo, but not your greasy, nasty, overloaded-with-mayo potato salad.  Give these a shot - you won't regret it!  

1 lb. medium shrimp, peeled, deveined

2 celery hearts, diced

1/4 c. minced red onion

2 Tbsp. mayonnaise

1-2 Tbsp. lemon juice

Salt to taste

4 high-quality hot dog buns, toasted

Bring a small pot of water to boil.  Drop in shrimp, remove from heat, and let sit for 6-8 minutes.  When shrimp are pink and firm to the touch, drain and cool.  Mix together remaining ingredients.  Divide the shrimp mixture among the hot dog buns and serve immediately. 

Italian Subs

Sooo yummy.  Sinfully delicious and insanely easy.  Just pick up a few deli meats (it's way cheaper than getting 4 packages of presliced meats, since you only need 1/4 lb. of each) and a loaf of french bread, and you're pretty much on your way.  LOVE this recipe!  (We skipped the onions, but feel free to stick 'em in if you like.  Also, we added WAY more vinegar than oil.  Yum!) 


1/2 large onion, thinly sliced

12-inch loaf soft Italian bread

5 Tbsp. red wine vinegar

5 Tbsp. extra-virgin olive oil

Kosher salt and freshly ground pepper

1/4 lb. deli-sliced provolone cheese

1/4 lb. deli-sliced Genoa salami

1/4 lb. deli-sliced boiled ham

1/4 lb. deli-sliced mortadella

1/4 lb. deli-sliced capicola

1/2 head iceberg lettuce, finely shredded

1/4 to 1/2 c. pickled banana peppers (optional)

3 plum tomatoes, thinly sliced

1-1/2 tsp. dried oregano

Soak the onion slices in a large bowl of cold water, 15 minutes.  Meanwhile, split the bread lengthwise, then pull out some of the bread from the inside.  Mix together olive oil, vinegar, and oregano; sprinkle half over the bottom of the bread.  Season with salt and pepper.  Layer cheese and meat on bread.  Drain onion and pat dry.  Top the meat with the onion, lettuce, banana peppers, and tomatoes. Season generously with salt and pepper.  Drizzle the cut side of the bread top with the remaining oil-vinegar mixture, then place on top of the sandwich.  Cut into 4 pieces.

Spaghetti and Seriously Awesome Meatballs.

Try them.  SOOOO worth your time.  Serve with any pasta you like - but I prefer Dreamfields (super healthy and low carb without tasting low carb!).   If you like, add a handful of grated Parmesan to meatball mix.

1¼ lbs. ground sirloin
2 tsp. Worcestershire sauce
1 egg, beaten 
1/2 c. Italian bread crumbs, a couple of handfuls 
1/4 yellow onion, finely minced
2 cloves garlic, chopped 
Salt and pepper 
1/2-1 c. beef stock
1 jar spaghetti sauce (whichever brand you prefer)

Mix beef and Worcestershire, egg, bread crumbs, onion, garlic, salt and pepper. Roll meat into 1½-inch medium-sized meatballs.  Heat a medium pan over medium-high heat.  Brown meatballs on all sides (no oil needed).  When sufficiently brown, add beef stock, cover, and allow to steam 10 minutes or until brown all the way through.  Add spaghetti sauce and allow to warm through.  Serve over hot cooked spaghetti.

Loaded Mashed Potatoes

Absolutely. Delicious.  Seriously - you need to give these a try.  If you're not into the individual ramekins you can always just put it into one smaller baking dish and have everyone dish up for themselves.  Also, while I'm usually opposed to the kind of dishes you have to cook once and then cook again, this is totally worth it.  It's not that big of an effort.  Plus, you can totally make these ahead and refrigerate them until you're ready to bake, which is extra nice if you're dealing with company.  Besides, the presentation is gorgeous!  One side note on bacon: if you're concerned about the horrible-ness of bacon, especially its fat content - check out Center Cut Bacon.  I was shocked to learn that 3 (count 'em, THREE!!!) pieces of cooked, center-cut bacon only have 8% of your daily saturated fat content!  (a.k.a., each slice is 1/3 the fat of a normal slice.)  Compare that with 1/4 c. shredded cheddar jack cheese, which has 30%!!!  Bacon is NOT that bad!  Especially when you're spreading it across 4-6 servings... seriously!  Especially for the flavor boost.  Give it a shot!

Finally, I only give the ingredients without the specific measurements because most people know how to make mashed potatoes, and some people like them thinner while others like 'em thicker.  It's up to you.  Make them how you like them, then add in the toppings... you'll love them!  Comfort food at its finest.

Loaded Mashed Potatoes

4-6 large russet potatoes, peeled, cubed

Milk

Butter

Sour cream

Shredded cheddar jack cheese

Salt and freshly ground black pepper

2-3 strips bacon, cooked and crumbled

Chives, snipped

Preheat oven to 350° F.  In a large pot of boiling salted water, cook potatoes until fork-tender.  Drain water and return potatoes to warm pan.  Allow to dry a few minutes, then add milk, butter, sour cream, 1/2 c. cheese, salt, and pepper to taste.  Mash to desired consistency.  In 4-6 buttered ramekins, spoon 1 serving of mashed potatoes.  Sprinkle more cheese, crumbled bacon, and snipped chives over top.  Place ramekins on a lined baking sheet.  Bake for 5-8 minutes, or until cheese is hot and melted.  

Lemony Shrimp Scampi Pasta

I love Shrimp Scampi, but I could never find one that didn't include a ton of butter or white wine (which I don't like to buy because I hardly ever use it, so it's kind of a waste of money).  This is SUCH a delicious dish, and is really quite healthy!  Be sure you add the pasta back to the sauce and let it fully absorb before you serve it.  Also, if you have large cloves of garlic, you can cut it down to 3-4.  6 large cloves is quite a lot!  Finally, when you make the shrimp stock, save half of it and freeze to use next time.  The second preparation goes a lot quicker that way.  :)  Serve with a green salad or some roasted broccoli.  Delish!  There are never any leftovers in my house!  Up the "healthy" factor by using whole wheat or Dreamfields pasta, and turn down the butter just a bit.  Such a great dish overall!  Give it a try - you'll be SO glad you did!

Lemony Shrimp Scampi Pasta

6 garlic cloves, pressed or grated

2 lemons, zested and juiced

5 Tbsp. olive oil

1 tsp. red pepper flakes

Kosher salt and freshly ground black pepper

3/4 pound medium shrimp (21 to 25), peeled, deveined and butterflied (reserve shells)

1/4 onion

3/4 lb. thin linguini

2 Tbsp. butter

1 small bunch parsley, leaves chopped

In a bowl, combine the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, to taste, and the shrimp. Set aside.

Meanwhile make a quick shrimp stock: In a small pot, over medium heat, add the shrimp shells and onion.  Cover with water and bring to a boil.  Reduce the heat and simmer for 20 minutes.  Strain into a bowl and discard the shells and the onion.  Bring a large pot of water to a boil over high heat and add a generous amount of salt.  Add the linguini and cook until just tender, 2 minutes less than instructed on the package.  Drain and reserve 1/2 c. cooking water.

Heat a skillet over high heat.  Add the shrimp and cook until they turn pink and start to caramelize, about 3 minutes.  Remove the shrimp from the pan to a plate and add the remaining marinade.  Let cook a few minutes then add about 1 cup of shrimp stock and about 1/2 cup pasta water.  Continue to cook until sauce reduces by half.  Add the zest and juice of the remaining lemon, the butter and the parsley and stir to combine.  Adjust seasoning with salt and pepper, to taste.  Add in the shrimp and pasta and toss to combine with the sauce.  Turn out into a serving bowl and serve immediately.  

Shrimp Lo Mein

We loved this because it is so reasonably priced (check Walmart's frozen section for raw shrimp that is already deveined and butterflied - around $6 a pound!) and chock full of vegetables, which I love.  Also, if you use Dreamfields pasta (available at Smith's or Kroger), it becomes even healthier.  The garlic, ginger and scallions give it tons of flavor in a healthy way, and the little bit of soy sauce and oyster sauce give it tons of flavor without sacrificing the healthy aspect.  Be sure you use a large skillet and add the pasta back into the skillet after it's cooked - it makes a big difference!.

Shrimp Lo Mein

12 oz. lo mein noodles
1 Tbsp. peanut or vegetable oil
2 cloves garlic, minced
1 Tbsp. grated fresh ginger
2 scallions, whites and greens separated, chopped
3-4 medium carrots, cut into thin slices
1 red bell pepper, sliced
4 oz. shiitake mushrooms
3/4 lb. medium shrimp, peeled and deveined
2 Tbsp. oyster sauce
2 Tbsp. low-sodium soy sauce

Prepare noodles according to package instructions.  In a wok or large skillet, heat oil over medium-high heat.  When oil is lightly smoking, add garlic, ginger, and scallion whites, and stir fry for 30 seconds, until lightly golden.  Add carrots, bell pepper, and mushrooms, and continue cooking for 3 to 4 minutes, using a metal spatula to keep the vegetables in near-constant motion.  Toss in shrimp and cook until just pink and slightly firm.  Add cooked noodles, oyster sauce, and soy sauce to the pan.  Cook for 1-2 minutes more, until the sauce is thickened and covers the noodles in a light sheen.  Divide the mixture among 4 plates and garnish with scallion greens.  

Chicken Pot Pie Soup

I've taken a semi-hiatus from cooking. I am making my comeback, and remembering why, exactly, I love cooking so much. For me, there's nothing better than cooking. I can't even explain it. Seeing the raw ingredients turn into something incredible. Seeing the whole be infinitely better than the parts. Feeding my friends, family, and loved ones delicious and healthy meals that are good for the body and soul. Doing my best to eat deliciously on a budget. Finding and using ingredients I've only read about in books. Tasting something for the first time and feeling a little bit of heaven. I have never understood when people don't feel the same way about food.

Anyway, here's a delicious and healthy meal. It is pretty price-conscious (you you can put as much or as little chicken as you want, and the vegetables are usually cheap as long as you get the asparagus on sale). You can adjust all amounts as you please, and adding an extra celery stalk here and cup of stock there really adds up and can make a HUGE pot of soup. (Leftovers are delicious.) Don't leave out the poultry seasoning - it makes a big difference. This is great for cold nights, and it comes together so quickly. Enjoy!

Chicken Pot Pie Soup

1 Tbsp. extra-virgin olive oil
2 Tbsp. butter, cut into pieces 
2 russet potatoes, peeled and diced
1 medium onion, chopped 
3 celery hearts, finely chopped 
2 carrots, peeled and diced 
1 dried bay leaf
Salt and pepper 
1 tsp. poultry seasoning 
3 Tbsp. all-purpose flour 
6 c. chicken stock 
1½ lbs. chicken tenders, chopped 
1 small bunch pencil asparagus, cut into 2-inch pieces 
1 c. frozen peas, a couple of handfuls 
2 to 3 Tbsp. fresh tarragon, 4 to 5 sprigs, chopped

Heat a large, deep skillet or a medium soup pot over medium high heat. Add olive oil and butter. When butter is melted, add potatoes, onions, celery and carrots. Add bay leaf; season veggies with salt, pepper and poultry seasoning, cook 5 to 6 minutes to soften them a bit. Add flour and cook 1 minute; whisk in wine and cook 1 minute. Add stock and bring to a boil. Slide in chicken and cook 5 minutes. Stir in asparagus and cook 3 minutes more. Turn off heat and add the peas and tarragon. Stir to combine. Let heat and serve!

Note: Serve with bread, if you're so inclined. Adam loved a marbled rye with it, but any good bread will do.

Philly Cheesesteak Burgers

I love sauteed onions and peppers. I'm really not sure why, but I just love them. I'm always trying to find ways to incorporate them into a meal (even breakfast!). I love Philly Cheesesteaks, but I think it's a huge pain to try to prepare the meat (buy it, wrap it, freeze it, shave it - in theory)... so, how could I eat onions and peppers without having to make a philly cheesesteak?

The answer came to me in a culinary vision: Philly Cheesesteak BURGERS. Why haven't I ever heard of these before?! Anyway, they're delicious. Relatively easy, pretty messy - but what delicious food isn't?!

Give these a try! Saute a big pan of onions, peppers, and mushrooms - whichever type you prefer. (I used yellow onions, green bell pepper, and cremini mushrooms.) Make yourself a burger in whatever manner you prefer (I broil them with a touch of Montreal Steak Seasoning), and add provolone cheese on top. Toast your buns, and prep them for the burger - I think every Philly should have mayo, lettuce, and tomato, but I really like my veggies. Assemble the burger and enjoy. I served it with fresh boiled corn on the cob and it was a gigantic hit!

Double-Crust Jumble Berry Pie

Confession: I've never made a pie before. Well, before I made this one, anyway.

So my dad really loves pie (that was the standard dessert at his house, so there's a real element of comfort for him) and I love buying fruit at Costco and Sam's. It's got this ridiculous Siren Song... it's so beautiful and shiny and those deep beautiful colors and such reasonable prices and just think of ALL the endless possibilities! .... sooo, I always have lots of fruit in the summer. But unless you eat only fruit (hello, "skitters" as they say in The Grapes of Wrath!) or you have a (usually unhealthy) fruit dip for encouragement, you need another vessel to get the fruit to your mouth.

Enter the Double-Crust Jumble Berry Pie.

Made with strawberries, blackberries, and blueberries (though you could really add any fruit you like), my dad declared this one of the best pies he had EVER eaten. That's a pretty big statement coming from a man who grew up on pie. The best part? It's easy. And I mean... EASY. Even for someone who had never made a pie before!

Give this baby a shot! You (and those who eat with you) will be glad you did. And if you, too, answer to the siren song of the fruit section at your local wholesaler, you'll feel much better about your purchases. :)

Double-Crust Jumble Berry Pie (adapted from Fine Cooking)

1 c. sugar
2 Tbsp. cornstarch
2 Tbsp. quick-cooking tapioca
1/4 tsp. salt
6 c. washed and dried mix of blackberries, blueberries, raspberries, and quartered strawberries
1 Tbsp. unsalted butter
1 pkg. refrigerated pie dough (2 9-inch rounds)

In a large bowl, mix together sugar, cornstarch, tapioca, and salt. Add the berries and toss until berries are evenly coated. Meanwhile, line glass pie plate with one round of dough. Pile berries into dough-lined pie plate, sprinkling any remaining dry ingredients on top. Dot surface with butter, cover berry mixture with second pie crust, and seal edges.

Cut 5 or 6 slits in the top crust to let steam escape while cooking. Place pie in refrigerator 15-20 minutes; heat oven to 400° F. Put pie on a baking sheet and bake for 15 minutes; reduce temperature to 350° F. Continue baking until crust is golden and the filling juices that are bubbling through the vents and edges are thick, glossy, and slow, another 50-60 minutes. Cool the pie completely, then reheat slices slightly before serving.

Note: You can make your own pie crusts if that's your thing. As for me, it's not quite my "thing" yet - but when I get good at it, I'll let you know, and share my secrets.

Spiced Pork Chops with Mango-Lime Salsa

I love summer food! Fresh vegetables and fruits, grilling out, my new HERB GARDEN - summer is such a great time for food! (Well, let's be honest, ANY time is a good food time, but summer is extra great!)

This is a very delicious dish. It's super quick and easy, and the salsa is to die for!

I cooked these on the stove top, but should you decide to fire up the grill, that would work perfectly too. Either way, give this one a try! 

For the salsa:
1 ripe mango, pitted, peeled, and cut into small dice
2 plum tomatoes, seeded and cut into small dice
1/4 c. small-diced red onion
2 scallions (white and light-green parts), thinly sliced
3/4 c. loosely packed, roughly chopped fresh cilantro
1/4 c. fresh orange juice
2 Tbsp. fresh lime juice
1/2 tsp. Tabasco
Kosher salt, to taste

For the chops:
1 Tbsp. each cumin seed, coriander seed, ground dried chipotle or ancho chile powder, salt, and pepper
4 bone-in, center-cut pork chops (1 to 1-1/2 inches thick)
2 Tbsp. olive oil

Combine all salsa ingredients; toss gently to combine. Combine spices for pork chops. Pat chops dry and rub each side evenly with spice mixture. Heat olive oil in a very large sauté pan over medium-high heat until hot but not smoking. Cook chops until well browned on one side, 3-5 minutes. Turn and cook the other side until meat is done, 2-4 minutes. Transfer chops to a plate, tent with foil, and let rest for 3-5 minutes.

Finals Food

It happens to the best of us. It's at this time of year that I start throwing things together in an attempt to get some sort of nutrition in as I cram for finals. 

If you find yourself in a bind and knowing you need to eat more healthy foods (let's face it, we all need extra help... Cafe Rio can only provide so much nutrition), give these a whirl. I promise they're quick and easy, and give you at least a serving of vegetables. Clean-up is quick too.

Chicken and Biscuits Casserole

1 can cream of mushroom soup
1 c. sour cream, divided
2 c. chopped cooked chicken (if using raw, allow to bake for 45-60 minutes and drop biscuits on top after 15-20 minutes)
16-oz. pkg. frozen mixed vegetables
1 c. shredded mild cheddar cheese
2 c. Bisquick mix
6 Tbsp. milk

Preheat oven to 375° F. In a 9x13 dish, mix soup and 1/2 c. sour cream, then add chicken, veggies, and cheese. Mix together Bisquick, 1/2 c. sour cream and milk to form stiff dough; drop into 6 mounds over chicken mixture. Bake 35 minutes, or until biscuits are golden brown and chicken mixture is hot and bubbly.

Chicken and Biscuits Casserole

Sausage Omelette

(Brown country sausage with chopped onions and peppers; add beaten eggs and allow to set; fold onto plate and immediately put cheese on top to melt.)

Chocolate Brownie Peanut Butter Mousse Pie... with Chocolate Ganache

This pie is gorgeous and delicious, and WAY easier than you'd think!

There ARE a lot of steps, but it isn't terribly time consuming, and you can split the steps up over a day or two so it isn't too bad. And besides, who doesn't like chocolate and peanut butter?!

Mmmmm.

Chocolate Brownie-Peanut Butter Mousse Pie

1 box brownie mix*, plus ingredients to make according to package directions
3/4 c. smooth peanut butter
4 oz. cream cheese, softened
1 tsp. vanilla
3 Tbsp. milk
1/2 c. powdered sugar, sifted
2/3 c. + 1/2 c. heavy cream, chilled, divided
1/2 c. dark chocolate chips
Special equipment: 9" springform pan

Preheat oven to 350*. Line springform pan with foil and grease foil. (I take the bottom piece out, put a big square of foil over it, then clamp the top piece on with the foil still sticking out. It makes removal infinitely easier.) Prepare brownie mix according to package directions. Pour into springform pan and bake 55-60 minutes, or until a toothpick inserted in the middle comes out clean. Let cool completely. Meanwhile, make peanut butter mousse. With an electric mixer, beat together peanut butter, cream cheese, vanilla, and milk until smooth (ish) and fluffy. Add powdered sugar and beat together. In a separate bowl, beat 2/3 c. heavy cream to stiff peaks. Working in batches (it should take 3-4 times), fold whipped cream into peanut butter mixture. Cover and chill for at least one hour.

LEAVE BROWNIE IN PAN. Smooth peanut butter mousse evenly over cooled brownie. Cover and refrigerate at least an hour (preferably 3-4 hours or overnight). When ready to serve, run a knife around the edge of pan, unclasp and remove top portion. Using foil handles, lift brownie from bottom portion of pan and place on serving platter.

Make ganache: Heat 1/2 c. cream in microwave until almost boiling. Pour over chocolate chips and leave until chips are totally melted. Stir together until smooth and glossy. Pour into plastic baggie, snip off one corner, and drizzle over pie. Drizzle extra ganache over individual pieces of pie if desired.

*Yep, I totally cheat here. I haven't found a homemade brownie recipe that I think is significantly better than the boxed. I use Betty Crocker Fudge Brownie mix, and just mix according to the package directions.