POLENTA. NOT Placenta

Every now and then Mr. BM stops at the store late at night (he's on night shift for a while) to pick up his essentials...pop, chips, chocolate milk.  He'll call or text and ask if we need anything.
So the other night I said, yes, as a matter of fact, can you please pick up some polenta.
His response?
"Ok, what is it and where do I find it"
So I go over the layout of the grocery store he's likely to choose, give him the overview, "its a tube, it'll be yellow, likely in the deli section or the Italian section."
He comes home, plops it on the counter and says :  "don't ever make me look for placenta again!"
Pardon?  Placen what?
Apparently he couldn't remember the name of it and couldn't find it (even though upon a second trip together I showed him I was right in my estimations of where to look) and had to ask an associate at the store.  He called it placenta, the girl looked at him, shook her head and walked away!
I'm sure at 3:34am a female worker does not think its funny.
Luckily there was a gentleman passerby who overheard, corrected him and showed him where to find it.
Sometimes I wish I was there to see this transpire.

So what is polenta?
Basically it is cornmeal boiled together with water or stock.  It can be eaten creamy as a side dish or you can let it firm up, cut it up and fry it, bake it, top it with whatever.
I decided that I had wanted to use it as an appetizer.  I didn't prepare it from scratch, you can buy it already prepared.  Did you know though that you can take the prepared packaged polenta and turn it into creamy style again?  You can...that will be another post.

Here is a fairly quick appetizer that can look quite fancy.

It takes about 25 minutes to prepare everything and you only need 4 ingredients (well 7 if you count olive oil and salt and pepper)

You will need:
polenta (pre packaged tube)
vine cherry tomatoes
thyme springs
goat cheese
olive oil
salt and pepper

Start by roasting off your tomatoes. 
Wash the tomatoes and dry them, toss them in 1 tbsp. olive oil and place them on a baking tray.  Lay the thyme over the tops. (season with salt and pepper)
Roast in a 375F oven for about 20 minutes until the are about to pop.

Meanwhile begin frying your polenta.
Cut the tube into 1/2 inch rounds.
Rub with olive oil and season with salt and pepper.
Place in a non stick frying pan and fry for about 6-7 minutes per side on medium heat.  You are looking for slight browning and crispy pieces.

To assemble, take the polenta rounds top with some goat cheese and place a tomato on top.
Done.
Easy
Tasty

I'm listening to:  Best of You - Foo Fighters

Just Pass Me the Bowl.

One of my favorite things to eat is souvlaki.  Pork, chicken (lamb ehhh not so much).
I'm pretty sure the reason I love it so is not necessarily for the meat.
Its the love in a dish.
Tzatziki.
Cool and refreshing, hints of dill and garlic mixed with crunchy cucumbers.  I could just eat it all up, not share even.

When I make it there's not really exact measurement of ingredients.  Its more a matter of tasting as I go, needs more of this - pop it in....

The first thing you need to know is you really need to use a good quality yogurt.  As much as I am "fat" conscious there are some things that just require the full fat.  To me, this is one of them.
Now Greek yogurt is all the rage these days but I use a Balkan style - Astro 2% actually.
Make sure to look for a yogurt that is all natural, no extras like cornstarch - doesn't let you drain it well. (thanks for the info Mom)
On top of good yogurt, you're going to need a few key items to make this a success for you.
Cheesecloth and a strainer - SO important!
Food Processor or a box grater
And then of course your cucumber, dill (either fresh or dried), lemon and garlic.

So here goes, you're about to make a great accompaniment to your Greek meal or a super dip for your pitas!!

Take about 1 cup yogurt and pop in into a cheesecloth lined strainer.  Place it over a bowl and leave it on the counter at least an hour. 

Some drain longer even overnight, I say BAH, as long as you see good liquid released after your hour you are a-ok!
I like to cut my cucumber in half and take out the seeds (even in a "seedless" one) with a spoon and then grate it up.  For the amount you're making you may only need half a cucumber (depending on size).  Take it and get out as much liquid as possible by wringing it in a clean towel.

Take your drained yogurt and place it into a clean bowl, adding your cucumber.  Add 2-3 cloves of garlic (if you have a press use it or a zester - you want it to be minced very finely or grated) about a teaspoon of dill, about a tablespoon fresh lemon juice and some salt and fresh cracked pepper to taste.
Stir it all up and let sit in the fridge to let the flavors marry.  I also like to chop up a little feta and throw it in...mmmm salty feta!

Hope this post allows you to make the best tzatziki ever!
Stop buying it!!

Sweet n Spicy BBQ Chips

Oh, hello little morsels of crunch.

I normally don't like you but that was until I made you from scratch!  Now I might have a problem.

My newest friend and compadre in the kitchen is my Pampered Chef mandoline, a gift from my mother-in-law-to-be at my wedding shower.
I received many wonderful things but I sorta, kinda, was a little more thrilled with this gift.  Is that wrong?
I'd wanted one for ever but refused to pay for it (much like my pining for a Le Crueset) so when I wanted au gratin potatoes, thinly sliced anything, julienned carrots I did it by hand.  My knife skills are less than par so you can only imagine one THIN piece of potato and then another that is 2 inches thick (ok, maybe not THAT bad, but not chef worthy that's for sure) and me pulling my hair out and tossing everything into a pan and calling it a dinner.
That is until NOW.
Since the boys are by no means fan of au gratin potatoes, which I had FIRST wanted to make with my new toy I decided to make them a treat.
LOVE.
How did I ever exist without this before?
I'm livin now folks!

So not only did I make chips, I came up with what I deem to be the best combo of sweet and spicy bbq flavors to adorn these crispy roots.
I hope I'm able to recreate this (even though I made a bunch) because I winged it a little.  Some of this some of that but I know I only used one spoon and my fingers.
Eat your heart out Lays!

Here's how you can make the bbq flavor:

2 tsp. GOOD smokey hot paprika
1 tsp. ground mustard
1 tsp. onion salt
1 tsp. garlic powder
1/2 tsp. chili powder
2 tsp. fine sea salt
fresh cracked pepper to taste
1 - 1 1/2 tbsp. brown sugar

Mix all ingredients together, making sure the brown sugar has its lumps removed.

To make the chips - thinly slice washed potatoes either with a mandoline, food processor or by hand.
Toss into a bowl of water and into the fridge for at least 30 minutes.
Remove and drain and place on a towel - dry with another towel (or paper towel if you prefer)

Heat oil either in a deep fryer or large pot to 375F.
Working in small batches place the potatoes in the oil and flip with a slotted spoon about a minute and a half in.  They will only take about 3-4 minutes depending on the thickness.
They do tell you when their done by the way the bubbles slow down.  If you push them under the oil and they don't really sizzle, they're done!

Hope you enjoy - we did!

I'm Listening to:  What Doesn't Kill You - Kelly Clarkson

Shnazzy Dogz

Every now and then I like to bring my son back to when I was a kid.  Reminisce.
Not by suggesting that I walked 5 miles to school in the ravaging cold with a backpack full of what felt like a ton of bricks, rather making foods that I ate when I was little.

There are some things of course that I wouldn't subject him to. 
Like liver.  My mom used to make it (I know I had it at least once) and when we ate there was no dog under the table to pass off the grossness so you KNOW you had to sit there until it was cold, even more disgusting and choke it down.
I`m not about recreating the bad food memories (foodemory) - I wont eat it to this day!

One great foodemory I`m sure we all share is the pb & j sammies, crusts cut off, sliced in little triangles right?  What about ants on a log?  Or even mac n cheese and hot dogs!  You know, cut all up, placed on top?  I think that may be the first ideas of visual plating as a child.

The other night I was hankering for a hot dog.  I know, processed, its not something I eat often but it was calling my name.  I started thinking of ways to shnaz it up.  Not that ketchup, mustard, sliced onions and relish aren't good condiments.  Also thinking that it needed to be "a meal" and not just a snack.
AHHHAAAA
Lets just add some creamy homemade mac n cheese to that mix.  But no, not on the plate with the dog sliced up, ON the dog.
OH YA
And since I have a hate on for eating macaroni with ketchup I figured something else was in order.
Creamy, flavorful caramelized onions.
Yup
WINNER.
I'm telling you, wanna channel your inner kid?  MAKE THIS!

The Mac n Cheez Dog

hot dogs
buns
caramelized onions
mac n cheese

Onions:
1 red onion sliced
1 1/2 tbsp. butter
kosher salt and fresh cracked pepper
Slice up your onions.  Add your butter to a cast iron pan on low/med (or non stick pan if you don't have one).  Toss in your onions, season.  Stir to ensure the onions all have butter attached to them.  This is a slow process (about 15 minutes or so).  Stir around occasionally.

Make your cheese sauce - link here
Drop down your pasta.  I used the noodles from a box of Kraft dinner so that they fit nicely on the bun but you could use whatever you have kickin around.
Steam your hot dogs (and your buns if you want).  If you don't have a steamer, make one using a pot with a an inch or 2 of water with a sieve/colander, make sure to put a lid on.
Assemble by putting a thin layer of mac n cheese, your dog, a little more mac then add a layer of caramelized onions.
DEVOUR

I'm Listening to:  Best of You - Foo Fighters

The Everything Dip

Every Sunday during football season has been duly named "football chicken" day.
We have a clear cut routine that happens EVERY Sunday between September and January.
Mr. BM sleeps in, gets up, goes to get his tea, plays his pro line (and this year mine), and picks up a meal size fried chicken box/bucket/bag - whatever you want to call it which takes care of lunch AND dinner for at least him and Little Ugh.
I know it isn't healthy, thankfully it only happens for 5 months.

Since New Years fell on a Sunday everything was closed (even the fast food places he would normally trek too i.e. Popeye's, Mary Brown's, Chick n Joy) we had to come up with a new plan.
I offered to make a nice salad....someone shot me an evil look.
Alright then, I guess I could make some fried chicken tenders with some buttermilk ranch dip.

CRAP
No dill, or dill seeds, or chives.  What the heck?  Obviously can't run out to the store - its closed.
Ok, I now will throw a bunch of things into a bowl, taste a few times, season, adjust, and VOILA!
The everything dip.
(good thing we had chicken fillets!)

Here's how I made it:
2 tbsp. low fat sour cream
1 1/2 tbsp. low fat mayo
pinch of paprika, cayenne pepper, cumin, salt and pepper
1/2 tsp. fresh lemon juice
a dash of hot sauce
touch of milk to thin it out a bit
1 tbsp. fresh chopped parsley
Mix all ingredients together, if its a bit too thick add a touch more milk dash at a time.
Pretty darned good as a dipping sauce ;)

Refrigerator Rolls

You want to know one of my favorite things about blogging?
Meeting new friends and sharing tips and tricks, new ideas and tried and true recipes!

Since a few ladies were getting together this week for dinner, I put a call out to a dear woman, Denise, who I KNOW loves her bread.  I mean her blogs name is The Bread Fairy.....duh!?!  I needed a recipe. She'd be able to point me in the right direction, I was sure of it!

This week was a little hectic (not because I was busy per say but because I haven't been feeling great) and I had wanted to find a recipe that I could make in advance, freeze or refrigerate and bake on site.
Denise came through!

Thank you darlin!  They were spectacular.

Here's how I made them:
Basic Roll Dough

 

1 c. milk
3 tbsp. margarine
2 3/4 to 3 1/4 c. all purpose flour
1/4 c. sugar
1 tsp. salt
1 package active dry yeast
1 egg

Over medium heat, warm milk and margarine until warm (not simmering or boiling). 
In the bowl of your stand mixer with your paddle attachment, blend warm liquid, 1 cup flour, sugar, salt, egg and add the yeast after you've started mixing at low speed until moistened.  Beat 2 minutes at medium speed. 
Switch to a dough hook and add remaining flour to form a soft dough. 
On well floured surface, turn out the dough and form a ball.  Place dough in an oil bowl, cover let rise until light and doubled in size 45 to 60 minutes.
Punch down dough.  Cut and shape into rolls, place on a baking sheet and bake about 8-10 minutes in a preheated 300F oven to set (they should not have colour)
Cool completely and either refrigerate or freeze.
When you are ready to heat and serve, preheat your oven to 400F and bake for about 10-12 minutes.
Enjoy

I'm Listening to:  AnnaMolly - Incubus

A Review, An Amazing Dinner, and a Giveaway!

Ever go to the mailbox, look inside to see a package staring back at you that you've been dying to receive so you leave all other pieces behind, rip open the wrapping and giggle in delight?!
That was me this morning.
Today in the mail I received a bottle of Camelina Oil from Three Farmers, a group of farmers from Saskatchewan, Canada who take pride in producing a natural product.

When I was approached to receive a complimentary bottle to test out and possibly write a short post on the oil (which I had never heard of until the Delicious Food Show in Toronto), I was intrigued and elated.
What got me was the fact that every bottle can be traced to the actual farmer that produced it to guarantee accountability, quality and to give that personal connection between producer and consumer.  How amazing is that?  Its nearly as if you were stepping foot on the farm yourself!
You also can't beat the fact that it is also a source of Omega-3 and Omega-6 polyunsaturates as well as having loads of Vitamin E.
So what is Camelina Oil?  It derives from an ancient grain that originated from Northern Europe and parts of Central Asia and now in Saskatchewan.  It is cold pressed which allows the natural oil from the seed to be extracted.  It really does have a wonderful aroma, it has a nutty tone to it and I think I am in love.
For more information please visit the web site's FAQ section.

Of course I tested it out this evening in 2 ways.  I wanted to check the 475F smoke point as well as the flavor itself.  Both I am happy to report, are an A+!

Dinner was delicious.

To keep this post size to a reasonable limit I am simply going to do a quick write up of the ingredients and method of the Pork Tenderloin Salad with a Citrus Vinaigrette which we had tonight.

Why when I usually post step by steps?
Because dear friends I have even better news for you!
My new friends over at Three Farmers have offered to pass along a bottle to one lucky follower!!! WOOT WOOT!
I have no doubt the winner will absolutely enjoy this oil as much as I have.

So to make sure you read our dinner I'm posting the giveaway details AFTER dinner (kinda like dessert for you).

Pork Medallion Salad with a Citrus Vinaigrette
1 pork tenderloin

Rub
1 tsp. cumin
1 tsp. chili powder
1 tsp. allspice
1 tsp. kosher salt
1/2 tsp. fresh cracked pepper
Glaze
1/3 c. brown sugar
3 cloves garlic, pressed
1/2 tsp. sirachi (or hot sauce)

Vinaigrette
1 tbsp. juice of a clementine
1 1/2 tbsp. juice of a fresh lime
1 tsp. Dijon
1/4 c. Three Farmers Camelina Oil
salt and pepper to taste

Mix together your spices and rub onto a trimmed tenderloin (silver removed).  In a cast iron pan add 1 tbsp Camelina Oil and heat (medium).  Place your tenderloin in and brown on all sides about 4 min each.
Get together your glaze and spoon onto the pork while in the pan to coat.  Place in a preheated 350F oven for about 20 minutes (or until inner temp is 145F)  Remove from oven and let rest about 10 minutes, meanwhile prepare your vinaigrette.
In a bowl add the juices and mustard with a touch of salt and pepper.  Slowly drizzle in the oil as you whisk to emulsify.
Drizzle over your plated salad and sliced tenderloin!

Ok dessert time!  Or giveaway rather ;)
A few details:

• You must be a follower of my blog (and I'd love it if you would follow me on my facebook page as well.
• This giveaway will close December 15th at 5pm EST.
• Winner will be selected at random by www.random.org

For one entry:
Leave me a comment, include your email address so I can connect with you, letting me know what you would like to make with this wonderful product.

For additional entries:
Share on Facebook tagging my page and leave a separate comment letting me know each time you've shared (once per day only please)
Share on twitter using "@ppkongacooks is having a giveaway!" and leave a separate comment saying you've done so (once per day only please)

One winner will be selected at random and contacted by email, they will have 48 hours to respond.
Three Farmers will send out the product directly - THANK YOU THREE FARMERS!

Wrestling the Wings - Ginger Lime Glazed

Guess who isn't home for dinner tonight?
The Mr. BM.
Guess who's not happy he missed it?

I believe I got "C'MON, you're making wings without me?!!?"
Sure am.
Maybe I'm getting back at him for going to a concert without me.  NAAA, I didn't wanna go. 
I'd taken some wings out a few days back and it was on my menu for the week, it just so happened that today was the day.
Sheesh, I saved him some at least.

The flavors of lime and ginger compliment each other well and the acidity of the lime also helps to tenderize the meat.  They are definitely bff's

We will make this again I'm sure as Little Ugh ate his share in less than 5 minutes.  I had to get between him and the saved wings, there was a little wrestling involved but don't worry...we saved you 7 darling.
There would have been 10 but I ran too slowly and got my butt kicked by a 13 year old!

Enjoy.

I'm Listening To: Breaking the Law - Judas Priest

Happy National Deviled Egg Day!

Holy cow, a national holiday just for deviled eggs?
Well why not really, I mean they are always poppin up at parties right?
Why not let them have their own party!!!
Lets Run with the Devil(ed) Egg WOOT!  (Its like my own little holiday)

When I think of a deviled egg I am reminded of little old ladies having Tupperware parties in the 70's.
(what do I know, I was barely born in that decade)
Nowadays everybody wants one and they are always the first to go at a potluck yet when someone asks what you can bring and you even suggest a bite sized egg they sorta balk at it.
Uhhh ummm, sssuuurre?

Not sure why it gets a bum rap (like the egg salad or tuna sandwich at school).
Its an egg peeps with a smooth creamy filling.
Get over it, get on the band wagon.
Say it with me:
"WE LOVE DEVILED EGGS AND WE'RE NOT AFRAID TO SAY IT"

Since today is the national holiday I thought I would give you a trio of flavors. 
My traditional, an Asian inspired and a slightly healthier option.  My ingredient amounts are subjective as I made only enough for 1 or 2 eggs so that I could show you a variety without having a party to get rid of them.
(Mr. BM is gonna be happy when he wakes up and finds out what today is!  He hearts the DE)

Traditional Deviled Egg

hard boiled egg(s), cut lengthwise in half, scoop out the yolk into a bowl and move the whites to a plate.
Hellman's mayo (for 1 egg I used 2 tsp.)
a dash of dill pickle juice
fresh cracked pepper
paprika for garnish

Mix the yolk with ingredients and fill the whites with the mixture, top with garnish
Asian Inspired Deviled Egg

hard boiled egg(s), cut lengthwise in half, scoop out the yolk into a bowl and move the whites to a plate.
a dash of rice wine vinegar
Hellman's mayo (or wasabi mayo if you have some)
a few drops of sirachi (hot sauce)
grated ginger, fresh is better (1/8 tsp.)

Mix the yolk with ingredients and fill the whites with the mixture, top with garnish.

Spinach n Cream Cheese Deviled Egg

hard boiled egg(s), cut lengthwise in half, scoop out the yolk into a bowl and move the whites to a plate.
light cream cheese (for 2 eggs I used about 1 1/2 tbsp)
1 1/2 tsp. mayo
chopped wilted spinach (or you could use frozen and thawed but I like fresh spinach)
cracked pepper
quick squeeze of lemon juice

Mix the yolk with ingredients and fill the whites with the mixture, top with garnish.

My fav?
Easily the traditional!

I'm Listening to: Running With the Devil - Van Halen (of course)

A Magazine Recipe - Spicy Bread Alert!

I flip through myriads of foodie magazines at home, I always peruse through them at the checkout (annoying the man behind me as I hum and ha about purchasing yet another) I sometimes scribble out notes while in the doctors office (because I feel bad ripping out the pages) and yet I can honestly say with all the recipes I see on almost a daily basis I have yet to actually make any of them.

This changes when I spied a focaccia recipe in the October issue of Canadian Living yesterday.
I love all things bread.
My favorite smell is freshly baked bread steaming from the oven.
I burn my fingertips trying to be the first to taste it with a slab of butter.  And it doesn't matter how many times that happens, it will be a constant, it will never change!

Did you know that most artisan breads are best if let to rest at least 30 minutes prior to slicing?
Pffft that may totally be true but this gal doesn't wait for someone else to have the first piece!

My bread maker sits on a shelf in my kitchen collecting dust.  I like to make it by hand(ish).
This recipe peeked my interest with some bold flavors of chipotle and aged cheddar.
Sounds right up my alley!
And boy was it, burning fingers and all.

Normally my breads are mixed, risen and baked all in one day so when I realized I had to proof overnight it was a little depressing.  I hoped I wouldn't wait all night long only for it to be rock hard (ever have that happen?  I have). 
Success!  Totally worth the wait my friends.

I'm Listening To: Workin for the Weekend - Loverboy

Goulash - Take One

Remember when I said I don't like soup?  Ignore it for this post.

Mr. BM reminded me when I made this dish that I don't eat soup, I don't like soup and I complain all the time when he pulls out a can of soup.
Actually, I believe his exact words were "Um, isn't this like opening a can of Chunky soup"
OHHH EMMM GEEE it's not even like a can of waste!

Dammit.  I might like soup. Sorta.

Little background as to why I want so terribly to master this dish:
It reminds me of a time that was simple.  High School.
We, meaning a few delinquents plus me, had a local hangout that no one else seemed to go to.
It was this little cafe about a 10 minute walk from school in the "village".  I have no idea why or even how we ended up there in the first place but it quickly became our haven.
They served home made pastries, they had a teeny lunch menu and a back room that we took over every day to chat and play cards while we drank tea.  Apparently I have always loved good food, even as a teen!
We were on tabs (which I always paid on pay week), and became good friends with the owners Penny and Richard.  A lovely couple with 2 kids.  Richard was the pastry chef, Penny, I'm not really sure she could bake or cook but she played a mean game of asshole!
Every other day when I could afford it I would order the same thing.  A bowl of goulash with rye bread and butter.
Ever since then I have craved Richards goulash.  I have yet to eat anything comparable, even in my own kitchen.
This is phase one of goulash conquering.  It was good.  It wasn't Richards.  Onward I go - phase two to commence in  few weeks once the "I'm pretty sure that's soup" comments subside.
And yes, I suppose its soup. 

I'm Listening to: Bulls on Parade - Rage Against the Machine

Homemade Caesar Dressing

Can I just say that before I knew what I was missing by making my own Caesar dressing I was an avid purchaser of the processed kind.  You know, the kind that plops out through that little hole.
Not anymore!

It is so simple, virtually flawless.  A blender, a handful of ingredients that you likely have already and viola.
Creamy happiness.

You may remember that I have this crazy issue with using raw eggs so this recipe is made with mayo instead of yolks. 
I have a feeling that I may try it with pasteurized eggs soon however because I would like a lighter feeling dressing.  I`ll let ya know how that goes.

For now its a simple side dish but in the future I will use this in my mashed potatoes (because I like it), potato salad or even as a condiment or dipping sauce for pizza or veggies.
I'm Listening To: Redemption Song - Bob Marley

Mexican Inspired Salad

Ever try jicama?
Its pronounced hicema.  A root veggie that resembles a large turnip that you peel like a potato and tastes something of a combination of an apple/green bean maybe? 

Whatever it is its darn good!

I have seen it used many times on tv and in magazines and for the life of me I wasn't sure why we'd never had it before until last night!  It is commonly eaten raw - which is how I prepared it but I've also seen recipes for soups and stir frys using the veg.

Since yesterday was Cinco de Mayo and we had Chipotle Chicken Quesadillas I thought this salad fitting as a side.
Now I found this recipe on Epicurious' website but I removed some of the ingredients (i.e. tomatoes and radishes because I didn't have any)

First thing I did was peel and cut the jicama into matchstick pieces so that I could try it out and I have to say it took me a little bit to put it to my lips. 

I actually gave it to Little Ugh first and said "here, you'll like it".

I'm not sure why I felt his palate would encourage me to try it, maybe seeing his reaction?
He tried to tell me it tasted like onion - could have been that I was chopping onion prior too - teehee he is not a fan of onions.  But he didn't spit it out or cringe so I being the brave mom that I am threw a whole chunk in my mouth.
By George! I think I love it!

Folks, Jicama gets 2 thumbs up from this gal!

I'm Listening to: Let's Go Surfing - The Drums (thanks Amanda!)

Mexican Salad with Honey Lime Dressing

1 head of green leaf lettuce
1 can of peaches and cream corn, drained and rinsed
1 can of black beans, drained and rinsed
1 c. jicama, sliced into matchstick pieces (or more because its great)
1 red pepper, sliced into matchstick pieces
1 avocado, cubed
crumbled feta cheese (because my stores do not carry Queso Fresco)

Dressing:
1/4 c. lime juice
1/4 c. olive oil
2 1/2 tbsp. honey
1 clove garlic, minced
1/2 jalapeno, seeded and minced

Pretty straight forward.  Rinse and drain the beans and corn.  Prepare your jicama and pepper by cutting it into small matchstick slices. Cube your avocado. Toss all of that into your bowl

Add in your leaf lettuce and toss around.
To make your dressing, simply add all ingredients into a bowl and whisk together.

Drizzle 1/2 over the salad and mix to coat.  I found that this recipe made quite a lot of dressing and didn't want to feel like it was swimming so add a bit more if you need to.
Serve cold

Happy Cinco de Mayo! Chipotle Chicken Quesadillas OLE!

What is Cinco de Mayo was the question I got this morning when I said we were having a dish to commemorate.
Well son, you see, there's this little website I like to call Wikipedia, if you don't know about it, you should Google that while you're at it.
I'm such a jerk

Actually, I think having him research it is a much better way of him understanding what it is don't you?
Here's what I got:

"MOM, just tell me"
no, you like your computer so much figure it out
"UGH, fine...."
After a few minutes, yelling from the other room "Mexico beat France in a war and so they should be celebrated"
Fair enough.

For those of you who don't know, the small Mexican army beat France in 1862 which was a feat that was not expected.  France invaded Mexico because they wanted their money back and were not willing to negotiate (the civil wars left them bankrupt and not able to repay debts).
Anyway, this isn't a history lesson so if you'd like to learn more visit here.

Now, I normally don't create dishes based on events i.e. St. Patricks day, Valentines Day etc. but hey,  I like Mexico and their food and so here is me commemorating the day!

Ok, that's not me but I wish I had a dress like that and could dance in the rain!

I'm Listening to: Guantanamera

Lentil Nachos - No Really, I'm Serious!

How do you get rugged men and picky children to eat lentils?  Read on friends...

I was perusing through our local Bulk Barn today, for nothing more than something to pass some time.  I picked up some vegetable elbow pasta, a baggy of loose tea, the cutest dog biscuit shaped cookie cutter (for when I make my own dog treats) and some lentils.  I have NO idea why such a range of products but like I said I was wasting time....good thing I only had 10 minutes!

So I get home strutting my stuff like a peacock, praising myself for buying lentils and then realize I haven't the slightest notion of how or what to do with them.  ANNND feathers fall flat.
I haven't eaten lentils since I was about 13 years old. My mom used to make them, and I used to hate them. Story of her life.


Palates change; I have heard that but I didn't want to believe it because I still hate mushrooms and despise the brussel sprout and for some reason I don't want to like them.

You might have already read that I am not a fan of soup either and there are a million and one recipes for lentils and flavored water, ugh, I mean soup.  There are also a lot of recipes that incorporate bacon, tomatoes, even pasta.  I did some research on the red lentil because I have only had green or black/brown - whatever.
So it seems the red variety doesn't tend to hold its shape, turns a bit to mush really.  PERFECT that's what I bought! 
Then it hit me! Refried beans watch out, the lentil has now replaced you on my nachos!  Honestly, this dish doesn't even need a side if you put enough vegetables on them!
You are welcome - Enjoy!

Soft Salty Pretzels

This ain't no lazy Sunday for our household this week, no sirree bob!  WE are the proud new owners of an 11 week old Peek A Poo!  I got suckered in by his little face and the calming way he lay in the arms of the saleswoman, what was I thinking?!
We (Mr. BM) named him Dion.  Why Dion you ask?
Because you see, my fiance is slightly (yeah right - understatement) obsessed with the Atlanta Falcons football team and has wanted to name something after a teammate.  Since I told him that he would NOT be allowed to name our child after them, he got the next best thing.
Isn't he a cutie?

Not to sideline him already but this is a food blog not an "I Love My Dog" blog - although I am going to be making some home made doggie treats in the coming months so if you have any friends with dogs - have them come and check out the posts once up! If Dion likes it, I am sure others will too :)

Pretzels, lets get back to them....those hard salty shelled, soft centered doughy pieces of art. 
I guess when I think of dogs I think of ballpark franks and pretzels.  Not strange, when I think of snow I think of  mashed potatoes, snow cones and marshmallows too so I suppose its only natural that when I get a dog I want hot dogs?  Good thing I didn't fall in love with a wiener dog!!

This dough is pretty easy to work with and only takes about an hour to rise.  Total process before inserting in mouth = 1.5 hours

Fried Food Feasting

Weakness alert! Some rather harsh realities in this post...

We indulged in some not so heart healthy foods this past weekend, being Superbowl and all.  I am sure some of you may have also so I won't judge if you wont! 

It's common really, a big game, a fight night, a party - it happens even with the best of intentions (you know, putting out that veggie tray)

Now that I've gotten that off my chest I should maybe tell you one other little detail (gosh I am blushing)
Every Football Sunday we have fried chicken - OH I KNOW, how bad is that!?! 
It is only 16 weeks out of the year - that's me justifying.  You have pot roast every Sunday, I have fried chicken and biscuits, you say tomAto I say tomatoe.

I do believe that if you make your own fried meals they seem to be healthier (or at least that is what I am sticking with).  You can control the oil you use and how much salt you add - see, healthier....and again, justifying.

This time around we had fresh cut fries and chicken fingers.  They always taste so good when they aren't jumbled up chicken parts :)

Part 2 - Chorizo & Cream Cheese Ravioli

So, I hope you previously read the Carrot Pasta Dough post?  Well, if you haven't, you better start with that unless you only want the stuffing and not the "bird".

The filling for the ravioli is a little spicy since we used Mexican chorizo sausage but marries well with the cream cheese and the carrot pasta dough.  I used a tomato based sauce and found that next time I would use a butter cream sauce or something other than tomato - it seemed to take away from the awesome filling and pasta flavor a bit.  It was still GREAT, it just could have been BETTER!

So, here we go, Rosa and I get to work.

Feelin Hot Hot Hot - Red Pepper Jelly

I've been debating whether or not to tell you up front that I didn't actually cut the peppers, boil the concoction, sterilize jars, pour the jelly into jars - basically, I didn't make the jelly.  I DID however advise, help stir, ensure the pregnant one didn't forget to add the hot peppers (which happened in the first batch) as well as be guinea pig, all of which entitles me to say I helped to create this doesn't it?

I was making bread today and my future SIL wanted to do some canning for Christmas.  I like company, and I like anything to do with creating food so was quite happy to help her out.
While I have made jam before - which I really should post here for you because I have to say my plum vanilla jam is to DIE for, I have never made jelly - let alone red pepper jelly.  The premise is the same, sugar, pectin and acidity boiled, canned, eaten...

If you've never had the opportunity to have this, it is great for dinner parties.  Simply pour the jelly over some cream cheese and serve with crackers/pitas etc.  Some even eat this much like regular jams or jellies, on English muffins or toast!
Here's what you will need for each batch:

6-7 250ml jars with lids - sterilized
a large pot
spoon and knife
canning funnel
tongs
patience ;)

Ingredients
3 1/2 cups red peppers - tiny dice is best
1 small can chopped jalapeno peppers
2 tsp red pepper flakes
1 1/2 c. white vinegar
6 1/2 c. granulated sugar
4 oz. liquid pectin
6 drops red food colouring (if you wish)

Add all peppers, flakes, vinegar and sugar to the pot, stir to combine.  Bring to a rolling boil for 6 minutes stirring constantly.  Please note that with making jams or jellies it is important to time exactly - too much boiling produces a thick substance and not enough, well, the opposite.
Stir in the pectin and continue to boil another 3 minutes still stirring.
Skim off the foam with a spoon and remove from the heat.


See, you need to skim this off, it doesn't look pretty in jars



Pour into jars leaving about 1/2 inch space.  If you have the tools, remove any air bubbles by running a spatula around the jelly and the jar - you don't have to though, its not the end all and be all...

Finally, place the lids on the jars, place in a pot and boil for 5-8 minutes to seal and preserve.

Your jelly can last 6 months to 1 year in your cupboard if you make sure to boil once filled.

Great job Tamara!!

Spana what?

Spanakopita - Spinach traditionally marrying itself with feta, onions, egg, and dill wrapped in phyllo; this appetizer can also be made larger and fuller to be part of a complete meal.

The gals and I decided that it was time we had a card night as we have all been so busy with our regular lives that we haven't been together in quite some time. This was the perfect opportunity to have some great food and a little fun.  A quaint dinner party ensued. (Although there was enough food to feed the neighbourhood!)

Now pot luck is always the best way to go when you have a small kitchen and to kick things up a bit we opted to theme this dinner - Greek.  I was in charge of the souvlaki first and foremost (which will be posted also) but no Greek dinner party can come without the spinach pie can it?  No sirree it most certainly cannot, not in my house it cant!
Since phyllo is no longer the devil in thin layers I wanted to try my hand at this savory appetizer and it turned out pretty great (tooting my own horn)

The best advice I can give is to make sure you have all of your filling ingredients ready, willing, and able prior to assembly - you don't want your phyllo to dry out.

Spanakopita

8-10 sheets phyllo
1 small container baby spinach
1 container feta cheese (crumbled)
2 eggs
4 cloves garlic finely chopped
2 shallots
bunch of fresh flat leaf parsley chopped (you can use dill)
1 tbsp. olive oil
2 tbsp. melted butter - for phyllo

Filling:
Blanch your spinach in boiling salted water.  Drain and let cool while you get the others together.

In a bowl mix feta, shallots, garlic, parsley and eggs.  Remove as much moisture from the spinach as possible. (you don't want soggy pies) Chop and add to the other ingredients.

Take 2 damp tea towels and place the phyllo between them.  Working one at a time, take 1 sheet and brush with melted butter.  Place another piece of phyllo on top of the first and again, brush with butter.  Cut into 4 even strips before you add the filling.

Place 1 heaping tsp onto the end (about 1/2 inch from the end) and fold in a triangle shape, then fold over again and again in the triangular shape until you reach the end.  Continue this for each of the cut pieces.

Repeat these steps until you are out of filling.

Yields approx. 20 small triangles

At this point you have a few options:
A) Brush with butter and bake at 350 for about 15-20 minutes and eat them all up
B) Freeze them on a baking sheet until set and put into a Ziploc freezer bag to be used at a later time - really??
C) Place in the refrigerator in an air tight container to be used within 24 hours - then bake and eat them all up