Yee-haw!

It's about Rodeo time around here....

These cookies are pretty simple, only using one food coloring (Spectrum Chocolate Brown) mixed up in light and dark. The silver accents, stars and spurs, are made with silver lustre dust mixed with vodka and brushed on dried, piped white icing. Click here for more details on lustre dust.

These look really cute bagged and tied with a red & white checked ribbon. Giddy Up!

Review #2 for Mickey's Gourmet Cookbook

The Shogun Dinner, from Mickey's Gourmet Cookbook. The recipe sounds like we are going for a shoot out at dawn. Japanese cowboy style. I have the cowboy hat; I should have worn it while making this dinner. A wok, the main cooking paraphernalia. Sizzling hot with a little butter in the bottom, bubbling and ready to bronze whatever gets tossed in. Basically, a shogun dinner is a meal made up of several parts. In this case, it is an appetizer with a sauce and a stir fry dinner with a sauce. The best way to tackle this dinner would be to make the sauces up ahead of time and refrigerate and have all the ingredients prepped before starting. The appetizer and dinner cooks really fast and so there is plenty of time to sit and enjoy the shrimp and sauce before moving on to making the dinner. I actually had a lot of fun making this. The drawback to this dinner is that the sauces were to strong in flavor for me and I do not see myself making them again. Also, the amount of sauce that is called for to be made was unreasonably large compared to the amount of food that gets dipped into the sauces. I had over 2 cups left over. Because I didn't like the strength of the sauce, it was not saved after using with dinner. I would make the stir fry again but create my own seasonings because the combination of meat and veggies was delicious!

The appetizer for the Shogun Dinner is sauteed Shrimp and a Ginger Sauce to dip the shrimp into.

I made sure to have all my ingredients ready to go so and after the wok was heated, the cooking only took about 4 to 5 minutes.
Just saute the shrimp in butter, soy sauce, lemon juice, and seasonings. Easy.

Ginger Sauce

Ingredients:

1 1/2 T. ginger root, fresh, coarsely cut

2 T. onion, coarsely cut

2 T. water

1 1/4-inch slice lemon

1 c. Japanese soy sauce

1/2 c. rice wine vinegar

1/4 c. vegetable oil

4 sprigs parsley

Directions:

Soak fresh ginger root in water for a few minutes to easily remove skin. Put all ingredients in a blender or food processor with a steel blade and blend until smooth. Store in the refrigerator up to a week.

Shrimp Appetizer

Ingredients:

1 pound of medium shrimp, raw and peeled

2 T. butter

salt and pepper to taste

Dash of soy sauce, I used about 1 T.

1/2 t. lemon juice. . .I used 1 t. which to me was perfect for the amount of shrimp used

Ginger sauce

Directions:

Clean, rinse, and dry shrimp. Heat butter in a wok or skillet and quickly saute shrimp until fully cooked. Season with salt, pepper, soy sauce, and lemon juice.

Serve with ginger sauce as an appetizer.

The Shogun Dinner could have any combo of veggies put with the meat and it would be wonderful!

Main Dish

Ingredients:

4 T. butter

1 c. onions, sliced

1 c. zucchini, sliced

1 c. mushroom buttons

1/4 c. sesame seeds, roasted

1 pound chicken breast meat, boneless, cut in 1/2-inch cubes

1 pound strip sirloin steak, cut in 1/2-inch cubes (I left my strips longer and thin)

Salt and Pepper to taste

Dash soy sauce, I used 1 T.

Mustard Sauce (Recipe Below)

Directions:

In a large wok or skillet, melt butter and quickly saute vegetables until tender. Season with salt, pepper, and soy sauce. Add roasted sesame seeds and remove vegetables from wok. Set aside and keep warm.

Add cubed chicken to wok and quickly saute until tender. Season with same ingredients as vegetables. Remove and repeat with sirloin steak. When steak is cooked as desired, remove to a serving plate with vegetables and chicken arranged across plate.

Serve with mustard sauce.

Mustard Sauce

Ingredients:

2 1/2 T. sesame seeds

1 T. onion, coarsely cut

1/2 c. soy sauce

1 T. dry mustard

1 ounce vegetable oil

2/3 c. water

Directions:

Preheat oven to 400 degrees F. Spread sesame seeds on a flat baking dish and bake until lightly toasted (about 10 minutes). Combine with remaining ingredients in a blender and blend until well mixed.

Stuffed Peppers with Ground Turkey

Ground turkey stuffed peppers with roasted corn and goat cheese.

How to stuff a pepper? Let me count the ways. Tonight's recipe is easy on the gluten-free budget- with a ground turkey filling. Spice it up with chipotle or make it Italian style with basil and oregano. It's all good.

This week has been sunny, cloudy, wet and windy here in the desert. All mixed up. Spring is definitely in the air. Flocks of cranes and geese echo their cocktail party conversation off the walls of Black Mesa, flying north. I hear them as I type. They are a noisy gaggle.

We're still lighting fires in the kiva at night. And still craving comfort food. I had three gorgeous bell peppers on hand- yellow, orange and green. I knew what had to be done. I poured myself a glass of red.

It was time to stuff a vegetable.

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Praline Butter Cookies

These are delicious butter cookies. Easy, if you can find the Praline liqueur at the liquor store or the Praline extract at the grocery store! I had leftover egg yolks to use and I didn't know what to do with them - then I remembered these cookies because they take 2 egg yolks instead of whole eggs. Perfect! Then, I realized that I spoke to soon. I used up the last of my Praline Liqueur a while back. I buzzed to the local liquor store to pick up another bottle and the man behind the cash register counter went Praline what? Never heard of it. I love living in Port Orchard, the city on the water inlet, but there are drawbacks. So, on my way home from Seattle, after work, I stopped at the main liquor store. This liquor store carries everything! VERY overwhelming! Found what I was looking for and toodled home to bake my cookies. These cookies are suppose to be on the thin side and the pecan halves really makes the cookie stand out. BTW, praline extract, use only 2 t. - NO Tablespoons of extract. Only liqueur gets 2 Tablespoons. Otherwise, the cookie dough will not taste right. . .really =).
Praline Butter Cookies
1 c. butter (liking it already =D)
1 c. white sugar
2 egg yolks
1/2 t. vanilla extract
2 T. Praline liqueur or 2 teaspoons of praline extract (omit vanilla extract if using Praline extract)(chocolate liqueur works great to. . .)
2 c. all-purpose flour
1 t. baking powder
1/4 t. salt
1 c. pecan halves
Directions:
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition. Stir in vanilla and praline liqueur or praline extract or chocolate liqueur.
Combine flour, baking powder, and salt; gradually add to creamed mixture, mixing well. Shape dough into 1 inch balls; place 2 inches apart on ungreased cookie sheets.
Press a pecan half into center of each cookie. Bake at 300 degrees F. for 20 minutes or until lightly browned. Cool on wire racks.

Chicken Cutlets Italienne

I took my daughter shopping after work because she has been extremely good lately and even though I worked a long day, I think a Mom just has to go that extra mile to show how much effort is appreciated by a child, in this case, my daughter. She is 16 and hardly ever asks for anything. She always worries about me being tired from work and school. I, of course, feel terrible that she feels she needs to worry so I wanted her to have a little fun on a weeknight and find something new that made her look forward to going to school tomorrow. It was really nice, except for the fact that I also found a few things like the perfect picture that is a country scene, black and white, of old farm fences behind aged and elegant maple trees in the middle of fall. One of those pictures where you do not even realize that you have stopped and are just mesmerized. So, we both came home feeling elated. She came home with another purse to add to her collection and a few other little things that were just little feel good items. The whole trip was so worth it.
Now, it is that ever wonderful feeling of knowing that it is now late and I still have dinner to make. Calling in for pizza sounds so good right now but no, I am going to be stronger willed. I already took chicken breasts out of the freezer this morning and I selected a quickie dinner to make. I bet I could have dinner done before pizza could be ordered and picked-up and that is exactly what happened. I got hubby to make rice in the rice cooker and I set to work on a simple but nutritious dinner. Chicken Cutlets Italienne. First, I needed to flatten 3/4 pounds of chicken breasts, which I did between 2 sheets of wax paper and a meat mallet, and then slice these breasts into 2. Easy and great for any leftover aggression =). Next was to simply chop up zucchini, Roma tomatoes, onion, and gather herbs, grated fresh lemon peel and juice along with putting together the flour to dip the cutlets into. Took me about 10 minutes total.

With all the ingredients pre-assembled, putting the dish together was a breeze.

I browned the cutlets in 2 Tablespoons of butter and 2 Tablespoons of Olive Oil. They just needed to cook until the cutlets were golden brown on both sides. This only took a couple minutes and that was for 2 batches. After the cutlets were golden brown, I set them in the oven to keep warm and put the sauce together.

The sauce thickens on the leftover flour in the skillet from the cutlets frying up. This took me about 3 minutes to get to the boiling point. The sauce boils for 1 minute and then it is done. The rice cooker was finished cooking the rice at the same time so all went well. . .relief =).

Chicken Cutlets Italienne (serves 4)

Ingredients:

3/4 pounds boneless chicken breast, flattened to 1/4" thickness

2 medium size zucchini

2 medium size plum tomatoes

1 medium onion

1/2 medium lemon

1/4 cup flour

1/2 t. salt

1 t. oregano

1 1/2 t. chicken flavor instant bouillon

1/2 cup water

3 T. Olive Oil, divided

3 T. butter, divided

1/2 t. dried basil leaves

Cooked Rice, enough for 4 servings

Salt and Pepper to taste

Directions:

Slice each chicken cutlet crosswise in half. Cut zucchini into bite size chunks. Dice tomatoes and onion. From 1/2 lemon, grate peel and squeeze 2 teaspoons juice.

On waxed paper, mix flour, salt and oregano, use to coat chicken. In non-stick 12" skillet over medium heat in 2 Tablespoons of butter and 2 Tablespoons of Olive Oil, cook cutlets, half at a time, until browned on both sides.

Remove cutlets to warm plate as they brown, keep warm. In drippings add 1 Tablespoon Olive Oil and 1 Tablespoon butter, over medium heat. Cook onion until golden, add zucchini and cook, stirring occasionally. Cook until golden and tender crisp. Stir in tomatoes, lemon juice, lemon peel, chicken bouillon and 1/2 cup water. Over high heat, heat to boil. Boil 1 minute. Stir in basil. Salt and Pepper to taste.

Plate rice and place chicken cutlet on top and sauce over all.

Gluten-Free Spanish Rice Bake

Like Spanish rice? Try using brown rice and kick up the nutrition.

One of the more popular recipe searches here at Gluten-Free Goddess is brown rice. And why not? It's naturally gluten-free. It's an excellent grain choice for the Mediterranean Diet and the South Beach Diet. It's good source of fiber for both sensitive tummies and hearty omnivore appetites. And it's a complementary protein for earthy vegan tastes.

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Mickey's Gourmet Cookbook Review - Breakfast =)

This is the Poly Breakfast Pizza Souffle served at the Papeete Bay Verandah, which is at the Disney Polynesian Resort. The size of this is HUGE! The serving amount in the Disney Gourmet cookbook says that it serves 6 and I say that you could easy serve 8 to 10 with large portions. The casserole dish is about 4 inches deep and holds 3-quarts. There was just the three of us eating this, so you guessed it, I have pizza souffle leftovers coming out of my ears =).

First, I absolutely LOVED the idea of making my own tomato sauce, which is part of putting this souffle together. If this recipe is done in steps where, while you are simmering the tomato sauce, you can also be soaking the bread for the layers in milk. The whole recipe took about 45 minutes to assemble and an 1 and 15 minutes to bake.

This tomato sauce is very flavorful but I went grocery shopping at the last minute and the only tomatoes available were not overly ripe. I was thinking I should buy more then 6 (which is what the recipe calls for) but I didn't and kicked myself later. The tomato sauce recipe is suppose to give 2 1/2 cups and mine only yielded about 1 3/4 cups. This was a very noticeable error. The sauce is needed to cover the bread for each of the layers and I had to be skimpy, as shown below. I can not believe how much flavor difference there was in making my own homemade sauce along with the aroma. Delicious!

As you can see, I am being skimpy with the sauce. I am definitely going to make this again, only next time increase the tomatoes, even if they are really ripe. Freshly chopped oregano is liberally sprinkled over the sauce. Before I forget, I did not use the full 20 thin slices of bread. I was only able to fit in 17 slices and the bread was really fragile from soaking in the milk. Next time, I will use a firmer bread, maybe a french loaf, thinly sliced.

I always am going to Costco for fresh Mozzarella cheese and my Feta cheese, okay, Chev re (goat) cheese, smoke Gouda, aged cheddar; I have a thing for cheese =). This take 1 1/2 pounds of Mozzarella cheese, thinly sliced and BOY is this CHEESY when you first try to slice and serve. I had more fun trying to twirl the cheese strings from the dish to a plate without draping the cheese strings off the side of the table and have it dangling over Rocky's (Golden Retriever) nose. Long process (pun intended). Next time, I will cut the cheese down to maybe 1 pound.
I sprinkled the Parmesan cheese on top of the last layer instead of mixing with the eggs because I felt the souffle would get a more even layer of cheese this way. This is the whole souffle waiting for the beaten eggs to be slowly drizzled over the top. I would like to mention that the casserole dish is full and I had to have help lifting the sides of the bread to let the eggs soak into all layers of bread. This part does take patience since the bread has already been soaking in milk.
Wahlaa! The egg mixture is floating overall and ready to go into the oven. The pizza souffle tastes great but I think it would be even better if pepperoni or some kind of meat/veggie combo were added to give it that extra flavor. If you love oodles of mozzarella cheese, this is the breakfast souffle for you! I am going to make this again, only experiment more by adding other ingredients that I would love in a pizza. Overall, a great recipe that can be made to fit each person's taste. . .unless your allergic to cheese =).

Poly Breakfast Pizza Souffle from Mickey's Gourmet Cookbook

Ingredients:

20 thin slices bread

2 1/2 cups milk

1 1/2 pounds mozzarella cheese, sliced

2 1/2 cups tomato sauce (recipe follows)

1 T. oregano, fresh, finely chopped

6 eggs

4 to 5 T. Parmesan cheese, grated

3 T. butter, cut in small pieces

Directions:

Soak bread slices in milk for 15 minutes, then drain off any excess liquid. Line bottom of a buttered 2 1/2- to 3-quart casserole dish with bread slices. Top slices with a layer of tomato sauce, sprinkle with a bit of oregano and add a layer of cheese. Continue making layers, finishing by covering last layer of bread with just tomato sauce and oregano. Casserole should be nearly full.

Preheat oven to 350 degrees.

Beat eggs with Parmesan cheese and pour over casserole. Pierce through layers in three or four places with a fork until mixture is completely absorbed by bread. Dot top of casserole with butter and bake for about 1 hour, or until top is browned and puffed.

Tomato Sauce Recipe:

Ingredients:

6 medium tomatoes, ripe, chopped (about 3 cups)

3/4 cup onion, chopped

1 T. olive oil

1 clove garlic

1 T. parsley, chopped

1 t. dried basil

1 t. marjoram

1 t. thyme

1 T. sugar

Salt

Pepper

Directions:

In a large saute pan, saute onions in olive oil until tender but not brown. Add all other ingredients and simmer for 30 minutes, or until tomatoes have been reduced to pulp. Press mixture through a sieve with a wooden spoon and reduce sauce further if necessary. Add salt and pepper to taste.

Triple Chocolate Cookies

This weekend has been a whirlwind and all I did was sneak in baking here and there. I have had no time for blogging and I feel terrible. So, I am going to have to make up for it this week. I did do a cookbook review for the first time this year. Mickey's Gourmet Cookbook, and don't laugh because this cookbook is actually a collection of recipes from Disney's many restaurants. This was one of my New Year's Resolutions. Pick a cookbook out of many, that I adore, and make a review. Deborah at Taste and Tell does this and I applaud her commitment to doing this every month. She always comes across the best recipes. . .absolutely Yum!

Since I am in a hurry, I am going to get right to the recipe. The triple chocolate cookies are reminiscent of the cookies I used to bake for Ashley when she was about 3 years old, only the ones I used to bake for her didn't have white chocolate chips or toasted pecans chunks in them. The toasted pecans add so much to this cookie. I was shocked at the depth of flavor and I am now adding this cookie to one of my regulars again. The cookie is airy because of the egg whites but they are also quick to mix together. I made a butter cookie with the egg yolks, which I will blog about later this week.

Triple Chocolate Cookies

Ingredients:

2 1/2 cups confectioners sugar
1/2 cup unsweetened cocoa powder
3 tablespoons all purpose flour
1/4 teaspoon salt
4 egg whites
1 teaspoon vanilla
1 cup pecans, toasted, chopped
1/2 cup semisweet chocolate pieces
1/2 cup white vanilla baking chips
Directions:
Line baking sheets with aluminum foil; lightly coat with nonstick cooking spray.
Sift 1 cup confectioners sugar, cocoa, flour and salt into a bowl.
Beat egg whites in bowl until foamy.
Add remaining confectioners sugar and vanilla; beat 1 minute to soft peaks.
Add sifted cocoa mixture; beat 1 minute, until well blended.
Stir in pecans, chocolate and vanilla pieces.
Drop by tablespoons onto prepared sheets, spacing 1 inch apart.
Sift lightly with confectioners sugar if desired.
Let stand for 30 minutes.
Bake in 325 degree oven for 15 minutes or until cookie is puffed and crackled, but still soft in center.
Cool on sheets 10 minutes.
Remove to racks to cool.
2 1/2 dozen

Colors

Doing a little reshuffling of cookie supplies and I just liked seeing all of the food coloring bottles snuggled together. (These are all AmeriColor & Spectrum colors.)

Ratatouille On Broiled Polenta with Baby Greens

Ratatouille. Yum.

My ratatouille recipe is more postmodern than traditional. But that's why you come here, right? Back in the day when your intrepid GFG was way more geek than goddess (read more high school nostalgia here) ratatouille was one of those popular vegetarian recipes every fledgling Molly Katzen inspired veg-head was stirring up. It was ubiquitous. So when the craze for it hit blogs last year (due to a certain animated movie) I was unmoved to jump on the ratty bandwagon. To me it was so, I don't know. Retro? Old school? Ho-hum?

But wait.

Retro can be fun. And what do I have against eggplant? Um. Nothing. Flash forward to New Mexico, February 2008. Ratatouille simmers in a thick iron skillet. Tasty goodness ensues.

And by the way- the aforementioned film? It's nominated for five Oscars. Stay tuned tonight.

Ratatouille Recipe On Broiled Polenta with Baby Greens

I'll be honest here. My ratatouille changes. (Shocking, I know!) It's never the same recipe twice. This latest incarnation features sliced Baby Bellas instead of zucchini. And olives instead of additional peppers. I served it on a bed of broiled polenta and baby greens drizzled with extra virgin olive oil and balsamic vinegar. If you'd like to make more of a traditional ratatouille with squash, see my links below.

Leftover ratatouille can be chilled, then served at room temperature the next day, or reheated. It also makes a snappy appetizer. Process it a bit to make it into a spread. Serve it on triangles of grilled bread (gluten-free, of course).

For my version you'll need:

1/4 cup extra virgin olive oil
5 cloves garlic, chopped
1 large sweet onion, chopped (or two mediums)
4 Japanese eggplants, cut into cubes (or 2 globe eggplants)
2 heaping cups Baby Bella mushrooms, sliced
1 large bell pepper, any color, cored, seeded, chopped
1 14-oz can fire roasted tomatoes (I chose Muir Glen with green chiles for extra heat)
1/2 cup light broth
1/2 cup green or black olives, sliced
1/4 cup balsamic vinegar
2-3 tablespoons chopped parsley
1-2 teaspoons dried basil
1-2 teaspoons dried Italian Herbs (marjoram, thyme, oregano, rosemary)
Sea salt and fresh ground pepper, to taste

For serving:

Cooked polenta (make your own polenta- see below; or use a pre-made roll of your favorite organic polenta)
A bag of crisp baby greens
Extra virgin olive oil and balsamic vinegar
Optional garnish: crumbles of goat cheese

Preheat the oven to 375 degrees F.

In a large oven-proof skillet heat the olive oil over medium high heat and add the garlic and onion; stir and cook for five minutes. Add the eggplant, mushrooms and pepper; stir and cook for five minutes. Add the tomatoes, broth, olives, balsamic vinegar, parsley, herbs, sea salt and ground pepper. Stir to combine. Bring to a high simmer.

Set the skillet in the oven and roast the veggies for about 30 minutes, until the veggies are very tender. Stir half way through.

In the meantime, prepare your polenta.

Note: If using a roll of polenta, slice the roll into 1/2 inch slices and place in a broiler pan. Brush with olive oil and season with sea salt and ground pepper. Place the pan into the oven and set the temperature to broil; broil until sizzling and slightly browned.

To make the polenta:

1 cup Bob's Red Mill Polenta
4 1/2 cups light broth
Sea salt and fresh ground pepper, to taste

You can also add chopped fresh herbs or grated cheese or non-dairy cheese, such as Daiya Italian style, f desired.

In a large heavy-bottomed pot, bring the broth to a high simmer and pour the cornmeal into the simmering broth in an even, steady stream, whisking as you go. Keep stirring. When the polenta has thickened and is pulling away from the sides of the pot a bit, add in herbs or shredded cheese and season with sea salt and pepper, to taste. This takes about 20 minutes, or so. Remove the pot from the heat.

If you make your polenta ahead of time, you have the option of spooning it evenly into a pie plate or cake pan and letting it cool. This makes a firm polenta you can later slice into wedges and broil (see instructions above for preparing the rolled polenta).

To serve:

Arrange baby greens on four plates. Drizzle with good olive oil and balsamic vinegar. Season with sea salt and fresh ground pepper. Add polenta in the center. Top with the ratatouille.

For those doing cheese, scatter crumbles of goat cheese on top. I didn't add cheese, of course, and to be (again) honest, I didn't miss it one bit.

Serves 4.

More groovy ratatouille goodness:

Dad's Ratatouille at Simply Recipes
Kalyn's Ratatouille Wanna-Be at Kalyn's Kitchen
Alanna's Ratatouille at Kitchen Parade
Book of Yum's Vegan and Gluten-Free Ratatouille

Susan's Roasted Ratatouille at Fatfree Vegan Kitchen

Chocolate Peanut Butter Explosion

I am filing recipes that I have had printed out again. A depressing job because I have several thousand recipes printed over the last 4 years from different places, or they have been given to me by friends and family. I make myself file them into different categories so that I don't end up carrying around 50 recipes at a time thinking that I am going to make all of them in a week's time. You may think I am kidding but I only have recipes printed out that I have already drooled over and they are not just desserts. I like to have a well rounded supply of recipes. The problem with filing is that I am always afraid that once I slip that sheet of paper - with the next best meal I have ever made - into a folder, I may not get around to pulling it back out because of all the other recipes. Then there are the 600 cookbooks. Then the cooking magazines that I have sticky notes attached to pages of must-try recipes (about 500). It just never ends right? I don't think they have a help group for recipe addiction or cooking/baking addiction do they? My hubby would be sending me, I just know it. Any ways, I had this recipe for chocolate peanut butter explosion and I just couldn't file it so I went upstairs and made it right then. How could you go wrong with over a pound of peanut butter and 2 BOXES (8 ounces each) of cream cheese along with hot fudge for topping? Need I say more? Okay, the cake is a cheater but I can live with this one because it is simply delicious! The problem?? This recipe makes a LARGE trifle dish of dessert. Enough to share with everyone and still have plenty for you! =D

1 Devils Food Cake Mix
2 (8 oz) pkgs cream cheese, softened
2 cans sweetened condensed milk
2 pkgs whipped topping mix (Dream Whip)
1 (18 oz) jar peanut butter
2 Tablespoons vanilla
1/2 cup milk
Cool Whip
Hot Fudge Topping

quartered peanut butter cups

Directions:

Make/bake cake as directed in two 9" round pans. While baking, mix cream cheese, condensed milk, whipped topping mix, peanut butter, vanilla and milk. Cool cake and crumble.
Assemble in trifle bowl:
crumbled cake layer
peanut butter layer
Cool Whip layer
repeat until all ingredients are used
Top with Hot Fudge Topping
*If you'd like, sprinkle with peanut butter chips or crushed peanut
butter cups.

Chicken Chimichangas with a Green Sauce - Cheater Recipe

I am soooo tired! Working 60 hour weeks and going to college has finally caught up with me and I am just trying to make a speedy recooperation. I have even looked into those no calorie energy drinks but, really, you know there is something not healthy in those too! So, I am hoping for a miracle re-energizing swoop of fresh air, something, that makes me able to make something fabulous to blog about! I have to tell you though, this cheater recipe turned out delicious! YES, I did use canned soup, I am sorry from the bottom of my soup can, and I did use store bought flour tortillas, but the rest was all me, kind of. I bought sour cream too. (Big smile). . .(Okay, toothy GRIN)! I am typing and feeling like a smart-aleck, not a good combo. I am also sipping a glass of Riesling. My relaxation for tonight, yes? Well, I have something to tell everyone, drum roll, we Washatonians never look at our own touristy attractions. We just built this all glass, 9 floor - I think, I didn't count - library that is phenomenal! The reason I know is that I got the pleasure of working 10 hours then having my hubby tell me that he has to go to a company meeting for 2 hours at night so I get to hang out somewhere for 2 1/2 hours. Yay! (Sarcasm). Well. I am almost to shocked to type still. This library was more like a modern musuem with oodles of books! The first floor was all wood and engraved in words from all languages. There must of been over 200 flat screen monitors to go with the computers on several floors and study spots tucked away everywhere! Indoor gardens planted, a chocolat cafe, and LOTS of window viewing space of Seattle! Open arenas, windows looking into walls with these white fabric ovals filled with air and human faces only, and eyes only, and mouth only balloons within the walls, all talking over the speakers just above the escalator. Your getting glimpses of these balloons as you are going up the escalator! Crazy! After getting lost many times and refinding my way, along with a couple of strange men speaking a language I have NO idea of, decided they were bored of following me around and waving like they didn't have too many marbles in their head. . .combined heads, that is, I found a great table and chair at the top floor with only windows, my laptop computer, and fellow studying people! It was really hard to focus on homework with so many distractions to gawk at. I tried really hard to look like I wasn't paying attention but I highly doubt that it worked! It was great and now I can't wait to go back. So here I am, yapping away about this library and not talking about the chicken chimichangas with the fabulous and slightly (mildly) spicy green sauce. Addictive and easy are the words that come to mind. I made this whole dinner within 30 minutes and I only felt a little guilty. I got this recipe from a friend, forever ago, and I promised that I would try it and now that a LONG time has passed, here I am and I am giving this recipe high praises! Now, I want to go back and rectify the canned soup thing with something homemade so that I can officially blog sounding sophisticated and intelligent! I suppose now is not the time to share that I just received the QUICK COOKING cookbook for Taste of Home in the mail tonight? (sheepish grin). Cheating can be addictive at times, you know.

Chimichangas with a Green Sauce

Ingredients:

2(10.5 oz.) cans condensed cream of chicken soup
2(4oz) cans diced green chilies
5 pitted green olives
1 jalapeno pepper,seeded and chopped
2 Tbs fresh lime juice
1 (8oz.) pkg. cream cheese
1(8oz) pkg shreaded monteray jack cheese
1/2(1 oz) pkg taco seasoning
1lb. shreaded cooked chicken meat
8(10")flour tortillas
1/2c vegetable oil
1(8oz.)pkg. shreaded sharp cheddar cheese
1c chopped green onion
1(8oz) container sour cream

Directions:

Pour the cream of chicken soup into a blender along with the green chilies,olives,jalapeno and lime juice. Puree until smooth,then pour into a saucepan,and warm over mediulow heat while proceeding with the recipe
In a large bowl,stir together cream cheese,monteray jack cheeseand taco seasoning till well blended. Fold in the chicken. Evenly divide mixture among 8 tortillas. Fold each tortilla into a rectangular packet around the filling.
Heat the vegetable oil in a large skillet over medium-high heat. Fry 4 chimichangas at a time until golden brown,then drain on a plate lined with paper towels.
To serve,place a chimichanga on a plate,and ladle the warm sauce overtop. Sprinkle with cheddar cheese and green onions. Finish with a dollup of sour cream.

Cappuccino Brownies

Cinnamon, coffee and chocolate make these brownies taste like a cappuccino.

Making a gluten-free brownie without eggs at high altitude is a nightmare. I kid you not. You try it. The damn batter never cooks- it sizzles and oozes and just when you can take it no longer, Dear Reader, you yank the unctuous mud out of the oven out of sheer boredom and disgust (they've been baking for what, three days now?) and you set them on the cooling rack only to watch them harden into what can only be described, I am sorry to tell you, as a slab of cement.

Brown cement.

Not even the coyotes would touch them.

And yes, I've tried the high altitude tricks. And no, I can't use silken tofu or flaxseed gel or mayonnaise (due to suspected food allergies). What I can do is persevere (here is where neurodiverse perseveration comes in handy). This time, it worked. Maybe it was the vegan Spectrum Organic Shortening. Or maybe it was the gluten-free vanilla powder. Who knows? All I know is this attempt (number, what? Fifteen, maybe?) is finally edible.

Not to mention, not half bad delicious.

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Deep in the HEART of Texas

There is just something fun about living in Texas. I didn't fully appreciate it until we moved out-of-state for a few years. While Alabama was beautiful and I'd move back in a heartbeat, I missed Texas. That's silly to miss a state, right? Texas isn't the most beautiful and I certainly could do without the humidity in the area where we live now, but I still somehow feel that Texas pride.


I think Lyle Lovett captures Texas in music so well....my absolute favorite is That's Right (You're Not From Texas) , but Texas wants you anyway...take a listen if you have time. What I love about Texas:

• bluebonnets,
• boots & jeans are acceptable attire just about anywhere,
• the Astros,
• my grocery store sells Texas-shaped tortilla chips and crackers,
• driving down any country road, you are liable to get a "steering wheel wave" from every passing pick-up truck....you know what I'm talking about...the hand doesn't leave the top of the steering wheel, but the fingers go up, or you might just get a one-finger acknowledgement. No, not that finger...Texas is friendly! :)
• Tex-Mex...in particular, Chuy's
• beef , not pork, BBQ and the Lone Star Beer to go with it.

So, my husband left for work today with these Texas cookies for a few customers.

1. Using a #2 or #3 tip, pipe the outline of Texas in white royal icing.


2. Pipe a vertical line a little less than halfway across and then a horizontal line across the rest of the cookie to section off the areas of the flag.


3. Thin blue, red and white icing to a syrup-like consistency and cover with a damp dishtowel. Let sit for several minutes. When ready to begin, stir gently with a rubber spatula and pour into a squeeze bottle. (Blue: AmeriColor Royal Blue with a drop of AmeriColor Navy, Red: Spectrum Super Red)


4. Fill in the left half of the cookie in blue. Use a toothpick to guide into corners.


5. Fill in top of cookie in white.


6. Fill in bottom of cookie in red.


7. Let dry for at least one hour.


8. Change the tip on the un-thinned white icing to a #4. Pipe a star near the center of the blue section. If desired, lightly dampen finger and tap out any ridges in the star.
   

Here are a few more Texas cookies I've made over the years:

I love these yellow rose cookies. Someday, I need to learn the words to the "Yellow Rose of Texas".
These cookies were for one of my sister's best friend's weddings. The bluebonnets were drawn on with food coloring markers.

Easy Sesame Noodles, Solo

Quick and easy noodle soup

Find yourself bored with the usual PB and J on gluten-free bread? Tired of the same ole yogurt? Out of buckwheat waffles? Here is a lickity-split (not to mention, delicious!) hot lunch recipe. It's not even a recipe. More like an idea. Use leftover rice spaghetti and bagged washed baby greens, and you have an almost instant killer soup to slurp.

Budget friendly, simple, delicious.

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L-O-V-E: Cookie Exchange!

OK...look at this amazing cookie by Zoe's Sweets! I just LOVE it! Be sure to check out her other amazing heart and valentine cookies. They are too cute!

Banana Rum Cake with Rum Soaked Cherries

A little background is needed for this cake. I am working on the addition for the Harborview Hospital in Seattle, WA. The addition that is being built on is 3 times the size of the existing hospital. This construction project is huge so I get to meet a lot of interesting people on the job. One such person just tickles me every time I go to work. He is what we call an elevator operator. The building that I am working in, as a commercial electrician, is 9 floors high with a basement floor that is seperated by 3 feet of cement so that if there is ever an earthquake, any critical operations being done will not be interrupted by any acts of nature. The construction workers get 2 working elevators to use to get to the different floors, unless you are like me and usually just climb all 9 floors to get to where I am working (grin, uhmm, that would be the 9th floor), but for some reason, insurance and liability for a construction site states that we cannot push our own elevator button and get to the floor of choice. A construction worker elevator operator has to be hired to do this very job. Yep, he sits in the elevator and pushes the buttons that takes us to the different floors. . .all day long, which right now can be 10 to 12 hours in a little elevator that has plywood for walls (we're construction workers, we are not allowed to have something that can get knicked or scratched while hauling materials from floor-to-floor). We actually have 2 different elevator operators but this particular older operator, Roy, just so happens to have a wife that LOVES to bake and Roy enjoys being the middle man to relay recipes back-and-forth between us. I have this slight habit of baking goodies and taking enough to share with a few people, which included Roy, and this is how the whole thing got started. As soon as I get to work and see Roy in the morning, we are talking food, recipes, and ingredients all the way up to the 9th floor and there are usually about 30 of us squished into this elevator at 6 in the morning. It is very comical to see the faces of everyone else looking bewildered while Roy and I are deep in conversation about whatever the latest baking endeavor was or will soon be and what new recipe is being swapped. This time it was my Rum cake. I have been experimenting with flavors. Roy's wife, Dee, soaks cherries in rum for 1/2 of a day and also drizzles 1 Tablespoon of Rum every morning and every night for 2 days on top of the regular glaze that gets soaked into the cake. I decided to try this cake with a banana pudding mix and I have to tell you, it is absolutely delicious! Also, the rum soaked cherries is a really pretty touch, potent, but pretty. When I say potent, I actually mean that instead of soaking the cherries in 1/2 cup of Rum for the 1/2 day, I thought. . .why not soak them for 24 hours. Bad idea! Way to strong. The cherries looked really pretty but they tasted like straight rum and nothing else. No cherry flavor what so ever! Lesson learned. The cake is very moist and gets better over time, like 2 days =).1 c. chopped, toasted pecans or walnuts, whichever you prefer
1 18 1/2-ounce yellow cake mix
1 1 3/4-ounce (4-serving) instant banana pudding mix
4 eggs
1/2 c. cold milk
1/2 c. vegetable oil
1/2 c. Bacardi dark rum. . .I believe I used Appleyard (sp?) Jamaican Rum this last time
Glaze:
1/2 c. butter (1 cube)
1/4 c. water
1 c. sugar
1/2 c. dark rum

10 or more cherries soaked in Rum for about 4 hours

Directions:

Cake:
Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over the top of the cake. Use pastry brush or spoon to put extra dripping back on cake.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.
**Note: The rum will cause steam. Be careful not to burn yourself.

Also, drizzle a Tablespoon of Rum every morning and night for 2 days and make sure to cover the cake with foil so as to keep all moisture in. I know, it is hard to wait that long before tasting this but it is so worth the effort if you can do it.

Forty-LOVE

We're heading off to my son's tennis class with these belated Valentine tennis cookies. I was picturing them cuter in my head :), but I think the kids will like them. I toyed with the idea of making pink racquets with red hearts and red racquets with pink hearts...you know, really valentine them up...but got vetoed by the boys around here. Next time, I'll bake first, ask questions later!

Those hearts are big heart sprinkles from Sur La Table. I just attached them with a little blob of royal icing (piping consistency) on the dried cookies.

Happy Valentine's Day!

Happy Valentine's Day to you all! Here is a peek of one of the cookie designs I made for this year. I'm not sure why I've never made these hearts with dots before; they are really easy (will post instructions later.) Currently sharing a Peroni with my valentine and listening to our 9-year-old valentine play some keyboards. :)

Happy *heart* Day!

The Best Vegan Baked Mac & Cheese Recipe

My favorite gluten-free mac and cheese is 

also vegan and dairy-free. Seriously.

Some folks do it up fancy for V-day. Lobster. Steak. Chocolate-dipped strawberries. Not us. This morning when I asked my husband what he wanted me to make for our Valentine's Day meal, he didn't hesitate.

Mac and cheese. You? he asked.

Mac and cheese, I answered.

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Snicker Filled Peanut Butter Cookies

I am slightly bummed out because I sooo wanted to enter my special doughnut recipe for the doughnut theme that Tartlette and Peabody's Blogging Event is all about this month! I have to work long hours right now and commute with 3 hours left for home life each night. It won't last forever but there just is no time for longer cooking sessions - so, I made cookies. Not just any cookies but my hubby's favorite, Snicker Filled Peanut Butter Cookies. These cookies are a snap to make and the little hidden snickers in the middle are perfect!

I just love chopped peanuts anyways and I bet a person could experiment and try different little candys in the middle. Even those addictive Lindt Chocolates =D.

Snicker Filled Peanut Butter Cookies

1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup butter, softened
1 egg
1/2 cup peanut butter
1/4 teaspoon salt
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
20 fun-sized Snicker candy bars **

Directions:

Mix all together except candy bars. Shape dough around each candy piece
Place 4 inches apart on ungreased cookie sheet. Bake at 350 degrees F for 9 - 10 minutes
Cool for 10 minutes.
** Note: I cut the fun sized Snicker bars into thirds....or you could use the bite-size Snickers.