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A healthier version of fries

Sweet Potato Fries

**I use two kinds of sweet potatoes; the gold ones, and the ones that are orange on the inside, to give it a nice color variety. The recipe is a little spicy, but gives you an all-round perfect balance of sweet, salty, spicy, and savory!

3 lbs. of peeled sweet potatoes (they shrink when they are cooked-so 3 pounds isn’t too much)-plus they reheat in a toaster oven perfectly.

¼ cup Olive oil

Natures Seasoning

Penzey’s Spices “Arizona” blend (Salt free) **This is a little spicy-and contains some smoke flavor. If you don’t have this, you can substitute for the ingredients below:

                1/8 cup Hungarian Paprika

                1 tsp. cayenne Pepper

                ¼ teaspoon chili powder

Pre-heat oven to 375. Cut potatoes into finger size & thickness slices. Toss in a large sealable zip lock bag in Olive oil, adding your other seasonings. Mix well. Place on a well-greased (with olive oil) cookie sheet (preffereably with side-makes it easier to mix), and bake for 1 hour. Turn sweet potatoes over gently with a spatula every 15 or so minutes. They will get soft before they get crispy. Once they are cooked & appear soft-increase temperature to 400-410. Cook for another 30 or so minutes, or until crispy. It’s important to closely monitor & continue to turn the fries during this time, as they can easily burn. I usually serve with a side of Ranch dressing, and carrot and celery sticks.

Sleepover Treats!

We made these easy and quick chocolate chip sundae's last night for the kids sleepover, by baking chocolate chip cookies, adding a scoop of homemade Smores Ice-cream, chocolate syrup, and a cherry!

Fruit Salad with a Twist

1 pound fresh pitted cherries

1 pound fresh Strawberries-sliced

½ pound fresh raspberries

Juice of 1 lemon

2 teaspoons sugar

½ cup dark rum

Wash all fruit, toss gently together. Wisk juice of lemon, sugar and rum together, and pour over fruits salad. Chill for 1 hour, or until serving time. I serve this on a hot day, and the alcohol is minimal so it’s fine for kids.  I have topped with freshly whipped cream as well for a nice touch.

Free Penzey's Spice...

Penzey's Spices has a free coupon code (with purchase) for a new summer spice. Use 22150C at checkout...Offer expires September 6, 2011. http://www.penzeys.com/

Cinnamon and Spice...and everything nice..

Cinnamon-Spice Ice-Cream 2 cups whipping cream 2 cups whole milk 1 cup sugar 1 tsp Ground Cloves 1 tsp Ground Cinnamon 1 tsp All-Spice 8 large egg yolks

The flavors are subtle and the spice cream is wonderful with your favorite fruit pie. Stir together cream, milk, ½ cup sugar, cinnamon and cloves in heavy medium saucepan. Bring mixture to boil over medium-high heat and continue to stir until sugar dissolves. Remove from heat and let steep for one hour. Whisk together egg yolks and remaining ½ cup sugar in bowl until well blended. Gradually whisk hot milk mixture into yolk mixture. Return combined milk and yolk mixture to same pan. Stir over medium-low heat until custard thickens and leaves a path on the back of the spoon when finger is drawn across. Do not allow mixture to boil. Strain into a medium bowl and chill uncovered until cold. Stir occasionally. Mixture should be chilled at least 2 hours or overnight. Process chilled custard in ice cream maker according to manufacturer’s instructions. Once processed, put in airtight container and freeze. May be made three days ahead Makes about 5 cups. **Adapted from a TSP Spices original recipe.

It's HOT outside...Summer salads are the answer..

Caprese

1 box/1 quart cherry tomatoes halved (depending on size-you can also use Roma tomatoes-cubed)

¼ cup chopped fresh Basil leaves

1 small clove garlic-chopped very finely

1/8 cup Olive Oil

Italian Seasoning

Nature’s seasoning

Chop Roma tomatoes, or half cherry tomatoes, mix will garlic, and fresh basil. Drizzle olive oil on top, and toss gently. A dash or two of Italian seasoning and nature’s seasoning. Serve immediately.

Cherry-Chocolate-Amaretto Ice-Cream

Cherry-Chocolate Ice Cream

**(I use a basic Philadelphia Style ice cream base for this which makes for a pure white base).

3 cups whole Cream

1 cup milk

¾ cup Sugar (for fruit)

1 cup sugar (for ice cream base)

2 Teaspoons Vanilla

1 cup mini semi-sweet chocolate chips

3 teaspoons amaretto flavor or almond flavor extract

1 large bag (or 1 lb.) of whole cherries. I pit them after they are cooked & cooled, but you can also pit them before they are cooked.

1 vanilla bean (split lengthwise), soaked in ½ cup brandy for 12 hours

Cook cherries and ¾ cup sugar , along with brandy & vanilla bean over a low heat until tender & juice is released. Set aside to cool, and if not pitted, remove pits.

Mix cream, milk, sugar and vanilla together, whisk until sugar is dissolved. Add extract. Cool overnight in refrigerator. Set your ice cream maker base in freezer overnight.

The next day: Add ½ of the ice cream base to ice cream maker, and run for about 25 minutes (you will make this in 2 batches). After 25 minutes, and once the ice cream is thick, you will remove vanilla bean, and add ½ the cherry mixture. Allow blending for another 2-3 minutes, then drop chocolate chips in a few teaspoons at a time. Once consistency is thick, remove & freeze for at least 2 hours.

Repeat with second batch.

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Seattle

...The hubby & I have decided we are road trippin it to Seattle for Labor Day for an all amazing foodie experience! I can't wait. any idea's, or suggestions on where to go, or what is a MUST to check out?

Root Beer Floats

I'm enjoying some root beer floats for 4th of July with the fam!

Spanish Style Yellow Rice

*I made this for 4th of July for our mexican theme. It's great paired with Black beans, with a little cilantro and Serrano peppers.

Spanish Style Yellow Rice

4 cups previously cooked & cooled Jasmine rice

2 cups previously cooked & cooled Basmati rice

Olive oil for browning/sautéing

3-4 medium cloves of garlic chopped

1 medium white or yellow onion

½ cup chopped scallions

1 chicken bouillon cube

2 teaspoons Hungarian or regular Paprika

2 teaspoons butter (for previously cooked & heated rice)

1 cup chopped fresh cilantro

1 teaspoon turmeric

1 can Rotel

Nature’s Seasoning

Heat previously cooked rice in microwave, stir in butter and set aside. Sauté onions and garlic till golden brown. Add scallions. Add Rotel and other spices. Add chicken bouillon. Remove from heat & add to jasmine rice.  Stir well. Add cilantro. Toss gently & then add basmati rice. Mix lightly. Serve.

Turkey Meatballs anyone!!

This is one of my family's favorites, and since I made these on the eve of our 4th of July celebration, I wanted to make something different that wasn't grilled, BBQ, or picnic style food....This also re-heats well, and is great for "leftover" night, which we try and do once a week. Waste-not, want-not!

Turkey Meatballs

2 lbs. of ground turkey

1 egg

1 cup breadcrumbs

3-4 large cloves garlic chopped

¼ cup chopped Italian parsley

1 medium yellow onion chopped

1/8 cup chopped fresh oregano

¼ cup chopped fresh basil

Natures Seasoning

2 tablespoons worschteshire sauce

1 teaspoon Italian seasoning

Mix together all ingredients. Form into balls about the size of a plum. Fry meatballs in olive oil till all sides are browned. Add to sauce, and continue to cook for an additional hour.

Smores (Marshmallow) Ice Cream

3 cups whole Cream

1 cup milk

¾ cup Sugar

2 Teaspoons Vanilla

6 Graham Crackers

1 cup Marshmallow flavored syrup

1 cup melted semi-sweet chocolate

½ bag (16 oz.) mini marshmallows-toaster in toaster over and cooled. Set aside 1 cup (8 oz).

Mix cream, sugar and vanilla together, whisk until sugar is dissolved. Add 1 cup mini marshmallows toasted, and cooled, and set in fridge to cool for at least 4 hrs.

Melt chocolate, and pour over graham crackers which have been broken into small bite sized pieces (about dime sized). Set in freezer immediately. Once frozen, remove & break up into small pieces, save in frozen state until needed.

Prepare according to ice cream maker instructions, and during the last 10 minutes, add remaining toasted marshmallows. Add chocolate covered graham crackers. Freeze for an additional two hours, then serve.

**Original recipe. Next time I will be topping the tiny pieces of Graham Crackers with toasted mini marshmallows before I por the melted chocolate on top. That way each bit will contain it's own mini smore....Mmmmmmm

This Months Project

Start taking the time to take better quality photos. I have a great camera, but multi-tasking while your hands are elbow deep in dough, or you have sauce all over the front of your shirt isn't an easy task. quality photos are as important to the food you create, as the ingredients you put in. This is my project for the month of July....

Penzey's Spices

I just received my first Penzey's Spices order today...whoowhooot! I got a variety of the loose spices (not in labeled jars) which are SUPER cost effective, to replenish my empty bottles. I also bought some new spices in the labeled jars. Penzey's always offers great deals, a monthly coupon, and all of the blends are SALT free! Can't beat that.

Black sesame seeds
Sate Seasoning
Turmeric
BBQ 3000
Northwoods Seasoning
Natural Cocoa
Arizona Dreaming
Adobo Seasoning
Sumac Berries (ground)
Bangkok Blend
Ground Vietnamese Cinnamon
Ground Galangal
Tandoori Seasoning

I am in love with everything 1950-60's...Martini anyone?

Why is it that everything from the 1950's through 60's is so cool? Maybe that's why I have become insatiable with my Hipstamatic Apple app, which creates the most beautiful, cool photos, with a vintage hue!

The only thing that makes me not wish I was born in the 1960's is that I'd be at least 10-25 yrs. older right now! Yeah-I think I'm quite content using my app instead.

In the mood for a martini? I can't handle the "hard stuff", so a chocolate martini is right up my alley:

Chocolate Martini (Serves 3)

In shaker combine:

1 cup crushed ice

6 oz. Crème de Cocao

6 oz. half and half

6 oz. Flavored chocolate-whipped cream vodka

2 squirts of Hershey’s syrup in bottom of glass

Sweet Treats...I mean OBSESSION!

I have Officially become obsessed with everything that is Ice-Cream making. I even pondered whether purchasing 500 -2 quart disposable ice-cream containers for $273 would be too much?? Good lord! I need to slow down. It's just that it's SOOOO much fun! Whipping, and mixing, and dreaming up new flavors...Oh me, Oh my!

Today we made: Cinnamon-with tidbits of cinnamon Graham Crackers, and Black-Cherry Amaretto with little tiny chocolate chip morsels. My favorite so far.

The fresh Strawberry ice cream from yesterday was pretty much heaven too.

Final products....

Where's all the real food??

My ice-cream making this week has everyone else in the house thinking "where the hell did all the real food go"? This is just a temporary situation I tell them in response. Trying to whip up a few more quarts for the 4th of July, however coming up with new flavors is addictive. No sooner do you finish one batch, that you dream up another flavor you'd like to try, and won't be satisfied until you sample the final outcome...
So far we've made:

Vanilla-Blueberry
Banana-Rum
Chocolate Truffle
Peaches and Cream
Chocolate Cherry
and today we will be making Strawberry and Cinnamon, but not mized together.

Chocolate Cherry was my first try without making the egg based custard, which was easier, but I have to say I am more a fan of the thicker base.
The family can hold out for a few more days while I satisfy this new ice-cream making urge can't they? Things will be back to normal soon.

Cuisinart Ice-Cream maker..oh how I love thee!

Used my amazing gift today...Cuisinart 2 1/2 Qt. Ice-cream maker. Made 2 1/2 qt.'s of Vanilla-Blueberry ice-cream....let's just say delicious!! This will be the "blue" in the red, white and blue ice cream for the 4th of July celebration. next will be the Banana-Rum, for the "white". I'm thinking Raspberry-Strawberry for the "red", with chocolate chips???

Can no one give me an amazing banana rum ice cream recipe??

Helllpppppp!

Rain, Rain, Go Away...

Headed to Whitefish Montana this weekend, and hoping for good weather...or at least better than it is right now. Excited to do some exploring!! And celebrate JP's Birthday!

Made Thai Honey-Ginger Spare ribs for Dinner Club on Monday...

They were good, but I tried the recipe on Chicken breasts as well, and it just didn't work. I think the fat in ribs gives the marinade the ability to carmelize the honey, which is what makes them so good. Of course...sugar, always the source for anything good. :)

                                        Thai Honey-Ginger Short Ribs

Ribs and Marinade:

• 2 1/2-3 pounds baby back pork rib racks, cut into 4-5 rib sections
• 1/2 cup chopped peeled fresh ginger
• 7 garlic cloves, chopped
• 1 tablespoon Nature’s Seasoning
• 1 tablespoon freshly ground black pepper
• 5 tablespoons honey
• 4 tablespoons soy sauce
• 4 tablespoons fish sauce (such as nam-pla)
• 1 finely chopped Serrano pepper
• 2 tablespoons Olive oil

·         Juice of 1 lime

Marinate overnight, or around 8 hours.

Bake at 400 uncovered in a metal pan, with all the marinade on top of ribs, basting about every 15 minutes, for 1 hour, and 10 minutes.

Bon Appetit Magazine is the B.O.M.B. (Thanks Lori)

I opened up my new BA magazine yesterday and found some amazing recipes for semifriddo, Italian ice, and gelato, all without having an actual ice-cream maker. Some are with alcohol, but most without. They recommend buying the retro stainless Popsicle maker from Amazon.com (http://www.amazon.com/ONYX-Stainless-Steel-Popsicle-Mold/dp/B003R4AHTK/ref=sr_1_9?ie=UTF8&qid=1305816157&sr=8-9.

Since we have the weekly benefit of the farmer;'s market nearby, showcasing local produce all summer, this will be perfect for the recipes below:

My hubby is Afraid of ANY kind of bug or spider....

I killed it...yes, I did. He should be happy I was here to take care of it!

I love green...

We have officially hit Spring in Montana. Which means temps. in the 60's-70's, and no more snow. YAY! It also means flood warnings for the river, and lots of rain. I finally got all the hanging baskets up, and the herbs planted. Next project will be after we get back from Dallas, and I am planting a veggie/herb garden with the kids. I plan to take FULL advantage of this summer, go to the Farmer's Market every Saturday morning, and spend every day outside, now that I know the Summer is only 3 months long!

Awesome Birthday party

Thanks to all our friends in Great Falls, for a super fun early birthday party. You guys make our time here bearable!! We love you all...and thanks for all the gifts...it was soooo fun!

New Chinese cookbook

I ordered this new chinese cookbook on Amazon.com...its waiting for me when I get back from Dallas....yay

“Lemongrass Tea” Soup with Chicken Dumplings, Mango, and Glass Noodles Recipe - Laura's Best Recipes

“Lemongrass Tea” Soup with Chicken Dumplings, Mango, and Glass Noodles Recipe - Laura's Best Recipes

I should be doing home work...BUT....

I'd rather be cooking. Trying another puff pastry recipe, this time with chicken. Prepping the herbed-cream chese mixture to go inside the puffed pastry with the chicken, for tomorrow when the hubby gets home. Making stuffed Portabella mushrooms as well.

Here's the recipe I came up with:

Chicken in Puffed Pastry

• 1 clove garlic chopped
• 2 boneless chicken breasts-chopped
• ¼ cup fresh parsley chopped
• Pepperidge Farms frozen puff pastry shells
• 1/4 pound fresh mushrooms, sliced & sauteed in a little butter
• 1 small box frozen chopped Spinach
• 1 cup shredded mozarella cheese
• 2 T white wine

Directions

Prepare chicken by sautéing garlic in olive oil, then adding chicken. Add 1 tablespoon butter, then mushrooms and parsley. Add the white wine. Cook chicken thoroughly (about 8-10) minutes, then add spinach & remove from heat. This will be your filling, and top with the cheese, wrap in puffed pastry & bake in a 375 degree oven for 20 min. Cool till cool sufficient to be handled. Drain chicken and thaw the package of puff pastry shells and roll each one into a large circle, bringing pastry around to cover and pinch pastry ends to seal all around. Place seam side down on a lightly greased cookie sheet. Bake in oven according to directions of puff pastry package. When done, serve immediately with the sauce.

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