# Monday, August 31, 2009

Listen to your Mother...

Oven

My Mother is the best baker I know. She doesn't bake with recipes. She bakes with smell, taste, texture and sight. While I've never managed to pick up all of her secrets, I do ok on my own. At least most of the time. :)

So recently when I had a little problem in the kitchen with my cakes flopping, I agonized over the solution.

"Why not call your Mother?" you ask.

Well, sometimes pride gets in the way and I don't want to admit I need help. Rather than talk with her, I talked with practically everyone that I've ever known to have baked anything to see if they had any ideas. I even searched the internet for ideas.

There are a lot of reasons a cake can flop. But, I didn't seem to be doing any of the typical things wrong.

I was using the right type of flour, wasn't overbeating, wasn't opening the oven door too soon, had my ingredients at room temperature.

So, finally, on a dark lonely night when the problem had gotten the best of me and I was tired of wasting ingredients, I picked up the phone.

p"Mom, I need help."

We talked through all the obvious things as well, and even had the painful conversation about whether or not I forgot the flour (which I've done on occasion when I was in a hurry)...(I was really hoping to avoid that one!). But in the end, it seemed as if everything should be working fine.

Then she asked the magical question. "What temperature is your oven at?"

"350...of course"

"Are you sure?"

"Mom, yes, I'm sure. I can read. It's 350."

"I know you can read, but are you sure your oven is actually baking at 350?"

"What?! Yes, of course. I have two new ovens. They're wonderful."

"Well why don't you go get an oven thermometer just to be sure."

"Whatever. I'll figure it out. Thanks anyway."

So a few more weeks passed and I tried everything again and again. And finally, though completely convinced that I was wasting my money and time, I broke down and bought an oven thermometer.

Turns out I have to set one of my ovens at 355 to get a 350 reading and the other at 370. They are both the same make, model and age.

Mom was right...again. I've never owned an oven thermometer in my entife life. Now, I will never live without one.

My cakes are beautiful and light and airy and as close to perfect as I could hope. Just goes to show...sometimes Mother really does know best.





The Muse Gourmet




Monday, August 31, 2009 4:23:15 PM (Central Daylight Time, UTC-05:00)     #    Technorati Blog reactions Blog reactions
# Thursday, August 27, 2009

Even a blind squirrel finds a nut once in awhile…

Lizzie Miller

God Bless Glamour Magazine.

I never, EVER, thought I would utter those words.

I am not a fan of "beauty" magazines. They only try to make you feel ugly and throw in the occasional article about how to be happier, accept yourself more, focus on the important things, blah, blah, blah (while you are running around trying to squeeze into the latest size 4 fashion). Puh leeze!

But, every once in awhile, something happens that reminds me of the potential good in every one of us. The potential to do the right thing, make the right decision, publish the right article. :)

Glamour Magazine recently published this photograph of Lizzie Miller.

The article wasn't their typical fare but was wonderful; and breath of fresh air among a sea of fashion stench. And, no surprise to most of us...the article caused quite the stir. Women loved it and want more of these types of articles. Because they are real. Not made up, not air brushed, not impossible. Just authentic women being themselves.


So, if you get a chance, take the time to voice your opinion to Glamour. Maybe, just maybe, they will get the idea and continue to give us articles that celebrate the differences among us and teach us to appreciate the differences in ourselves.





The Muse Gourmet




Thursday, August 27, 2009 7:21:46 PM (Central Daylight Time, UTC-05:00)     #    Technorati Blog reactions Blog reactions
# Tuesday, August 25, 2009

Macaroni and Cheese...kind of



Macaroni and Cheese



I can’t tell you why I haven’t shared this recipe yet. Perhaps it’s because it really isn’t a recipe…just a method of making noodles and cheese. But, whatever the reason, my mother always made her macaroni and cheese this way and I loved it. The cheese is nice and gooey and it’s fun to eat.



I’ve been making “macaroni” and cheese like this for twenty years. At least twice a month… for twenty years. I can make this homemade variety of macaroni and cheese in the same time it would take someone to make a box of Kraft mac-n-cheese. This is one of my “go to” recipes for a quick dinner.



I know this isn’t a traditional macaroni and cheese recipe. You don’t make the sauce separately and it isn’t baked. (Thus the ...sort of...after the title)  But it’s yummy and easy to prepare.

 

The key to having it turn out perfect every time…don’t overcook the noodles, cut the cheese into bite sized cubes and melt it all together over LOW heat.



This is one of the best things my Mom ever made. My son will most likely tell you the same thing!   I use whole wheat noodles for added nutrition and always use Cheddar or Colby cheese. It just melts better for me.



The only ingredients…1 pound of your favorite dried pasta, ¾-1 pound Cheddar or Colby cheese cubed, ½ stick unsalted butter, ¼ – ½ cup milk.

Cook the noodles according to the instructions on the package in salted water (1 Tablespoon salt per 4 quarts of water). Don’t overcook the noodles. May sure the noodles stay al dente. Drain the noodles. Don’t rinse.

Over low heat in the same kettle that you cooked the noodles, melt ½ stick unsalted butter. Add noodles, cubed cheese and milk.

Cook over low heat, stirring occasionally until the cheese is melted. This will take about 4 minutes. That’s it. You’re done.

One minute after adding the cubed cheese.

Macaroni and Cheese

Three minutes after cooking and stirring over LOW heat.


Macaroni and Cheese

Four minutes after cooking over LOW heat.  The noodles are done and ready to serve.  See how gooey the cheese gets?  That's the best part! 


Macaroni and Cheese


The Muse Gourmet


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Tuesday, August 25, 2009 11:47:20 AM (Central Daylight Time, UTC-05:00)     #    Technorati Blog reactions Blog reactions
# Saturday, August 22, 2009

Hatch Chili Bacon and Egg Cupcakes


Hatch Green Chili, Bacon and Egg Cupcakes



All of this blogging has motivated me to do something I’ve never done before…enter a recipe contest.



Central Market, one of my favorite stores, sponsored a Hatch Green Chili Recipe contest in honor of Hatch chili season. I wanted to come up with something a little unusual, yet adaptable for a variety of ingredients. I was inspired by a recent cupcake baking spree and a craving for quiche.



It just goes to prove, you can never predict the source of your inspiration!



While I don’t know the outcome of the contest yet, I can tell you that my recipe passed an important first test. My husband. He loved it. Hope you do as well! And…I’ll keep you posted on the contest.

The Muse Gourmet


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Saturday, August 22, 2009 11:26:18 AM (Central Daylight Time, UTC-05:00)     #    Technorati Blog reactions Blog reactions

Hatch Chili Bacon and Egg Cupcakes Recipe

Cupcakes for breakfast??? What could be better! Substitute ham or sausage for the turkey bacon to add variety. Green pepper or broccoli may also be used in place of the corn. These cupcakes even make a nice light dinner. Call them mini quiche; add a glass of chilled white wine and dinner is served. 12-15 cupcakes

Ingredients

  • 1 pkg Applegate Farms, Hardwood Smoked Uncured Turkey Bacon (8 oz)
  • 6 large eggs
  • ¼ cup milk
  • ¼ cup heavy whipping cream
  • ¼ teaspoon freshly ground black pepper
  • ½ cup Tillamook Sharp Cheddar cheese (shredded)
  • ¼ cup Parmigiano- Reggiano cheese (shredded)
  • ½ cup Cascadian Farms Organic frozen sweet corn (thawed on a sheet paper towels to remove excess water)
  • ¼ cup Hatch chili peppers (roasted, seeds removed, chopped)
  • 2 green onions, thinly sliced
  • 1-2 Tablespoons paprika

Directions

Preheat oven to 350 F

Spray muffin tins generously with nonstick cooking spray.

Spray a medium frying pan lightly with nonstick spray and preheat skillet medium high heat for 1-2 minutes. Add Applegate Turkey Bacon and continue to cook over medium high heat for approximately 5 minutes until the bacon is golden brown on both sides. Turn bacon occasionally while cooking to ensure even browning.

Remove bacon from skillet and cool. When cool, chop into little crumbles.

In a medium bowl, add large eggs, milk, whipping cream and whisk until well blended. Add ground black pepper and cheeses. Stir to combine.

Using an ice cream scooper (the big round variety), place one scoop of egg and cheese mixture into each muffin tin. The mixture should fill each tin ¾ full.

Sprinkle each cupcake with corn, bacon, green chilies and green onions. Use about 1 Tablespoon of corn and bacon and 1 teaspoon of Hatch green chilies and green onions. Lightly sprinkle each cupcake with paprika.

Bake in preheated oven 20-22 minutes until set. Remove from oven and let stand for 5 minutes.

Run a knife around the edge of each cupcake and carefully remove. Serve warm.

download pdf version Hatch Bacon and Egg Cupcakes dancing woman

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Saturday, August 22, 2009 11:14:32 AM (Central Daylight Time, UTC-05:00)     #    Technorati Blog reactions Blog reactions
# Thursday, August 20, 2009

Bacon Lettuce and Tomato Pasta Salad Recipe

Crispy bacon, sweet tomatoes and ice cold romaine lettuce combine to make a crowd pleasing pasta salad.

Ingredients

  • 1 pkg good quality rotini, penne or fusilli pasta (7 oz)
  • 8-10 slices thick bacon (pepper, jalapeno or turkey bacon can all be used in place of regular bacon if preferred)
  • 1 cup Miracle Whip
  • ¼ cup lemon juice
  • 1 Tablespoon Cholula hot sauce
  • 2 teaspoons white granulated sugar
  • 2 teaspoons chicken bouillon granules
  • ½ teaspoon ground black pepper
  • 3-4 green onions, thinly sliced
  • 4 cups finely thinly sliced romaine lettuce
  • 1-2 cups grape cherub tomatoes

Directions

Cook pasta in boiling salted water according to package instructions. Add 1 Tablespoon of salt to 4 quarts of boiling water to season. Drain pasta. Cool. Set aside.

Cook bacon in frying pan or oven until crispy. Cool. Crumble.

In a large bowl, combine Miracle Whip, lemon juice, hot sauce, sugar, chicken bouillon, black pepper and onion. Stir to combine.

Fold cooked pasta and bacon into sauce mixture. Chill for at least 2 hours.

Right before serving, fold in sliced romaine and tomatoes.

download pdf version BLT Pasta Salad     dancing woman

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Thursday, August 20, 2009 9:35:08 AM (Central Daylight Time, UTC-05:00)     #    Technorati Blog reactions Blog reactions
# Tuesday, August 18, 2009

Don’t think natural, environmentally detergents clean as well as the old fashioned petroleum based detergents? Think again.


Method Detergent Seventh Generation Detergent


I admit it. I was hesitant to give natural detergents a try. I know, they’ve been around for awhile, but I was being stubborn. After all, something couldn’t possibly be as effective at cleaning that concerned itself with the environment, right? But, priding myself on keeping an open mind, I gave a few of the natural detergents a try. And I was quite surprised. Some of the natural detergents actually performed better than the traditional favorites on the market, allowing me to clean my messy pots and pans quicker and with less effort.





To be fair, let me explain how I came to this conclusion. I made sure to perform my “kitchen test” on my messiest dishes. If you know me, you’ll know that I hate to do dishes. If I have any chance of putting something into the dishwasher…it goes in. But, because I have some cookware that isn’t dishwasher friendly (it takes up an entire rack), I wash it by hand to save water.



So…I waited a day or so to be sure the food was nice and sticky. Then I set off to “test.” I made sure to use the same amount of detergent in all cases, whether the detergent was natural or traditional petroleum based. My instinct was to use more of the natural detergent, because I believed it would be wimpy…but I held out for purposes of my experiment.



Much to my surprise the natural detergent kicked the tail out of the traditional detergents. But, not all natural detergents are created equal. Some do clean better than others. My two favorites were Method Go Naked Ultra Concentrated Detergent and Seventh Generation Free and Clear Natural Detergent. So, rest easy. Now you can clean your dishes and do something good for the environment.


The Muse Gourmet


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Tuesday, August 18, 2009 9:13:10 AM (Central Daylight Time, UTC-05:00)     #    Technorati Blog reactions Blog reactions
# Sunday, August 16, 2009

Shrimp and Avocado Dip



Looking for a new twist on an old favorite?



I wanted to serve guacamole at a recent party, but was looking for something a little different. A friend suggested adding shrimp. It was a hit! And the most important part... I loved it too. Here's my recipe. :)





Avocados, like others fruits, must be used when they are ripe. They are, however, always shipped to the grocer in an unripe state as they do not ripen on the tree. A ripe avocado will yield slightly when squeezed in your hand. It should not be soft like a marshmallow (this would signal an overripe fruit), but still be firm with some give.



A rock hard unripe avocado will ripen at room temperature in two days, but it will generally ripen unevenly. This isn't a big deal if you're going to cut it up, but if you are slicing the avocado, you will want to take extra care and allow it to ripen in the refrigerator. Refrigerator time takes four days for ripening. In either case, place avocados in a brown paper bag for ripening.



If you find avocados in the market that ripened while waiting to be purchased, you can tell if they are ready to use or bruised by pulling off the stem at the end. If the stem comes off easily and the avocado is green underneath, it's fresh and ripe. If it doesn't come off it's not ripe. If it's brown underneath, it's bruised.


Shrimp and Avocado Dip



The Muse Gourmet


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Sunday, August 16, 2009 8:30:24 AM (Central Daylight Time, UTC-05:00)     #    Technorati Blog reactions Blog reactions

Shrimp and Avocado Dip Recipe

I wanted to serve guacamole at a recent party, but was looking for something a little different. A friend suggested adding shrimp. It was a hit! And the best important part...I loved it too. Here's my recipe. :) Serves 10-12

Ingredients

  • 2 large ripe avocados, peeled and diced
  • 2 cloves of garlic, peeled and minced
  • 3 cups frozen large cooked shrimp
  • 1/3 cup red onion, minced
  • 3 Tablespoons cilantro, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 Tablespoon freshly squeezed lemon juice
  • 3 Tablespoons freshly squeezed lime juice
  • 2 pounds boneless, skinless chicken breasts

Directions

Thaw frozen shrimp according to package instructions. Remove tails. Blot dry on paper towels. Chop into bite sized pieces.

Peel and dice avocado.

Combine all ingredients in a glass, stainless steel or plastic bowl.

Cover and refrigerate for an hour or so before serving to allow flavors to mix.

download pdf version Shrimp and Guacamole Dip dancing woman

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Sunday, August 16, 2009 8:28:13 AM (Central Daylight Time, UTC-05:00)     #    Technorati Blog reactions Blog reactions
# Friday, August 14, 2009

Hatch Green Chili Peppers


Incorrectly named by Christopher Columbus for the spice (pepper); chili peppers are actually a fruit.

Go figure.

While they don't contain the sweetness of a traditional fruit, chili peppers can produce a taste sensation that is equally enjoyable and have a developed quite loyal following.

It wasn't until I moved to Texas that I discovered two of my favorite things...the Hatch chili pepper and Central Market.

In the Midwest chili was typically served during the Sundays of football season, but it was never celebrated or enjoyed the way it is in Texas.

I had always wondered about chili peppers. I knew there were different varieties, but was under the impression that the only difference was the "heat".

It was in August some five or so years back, when I first stumbled upon the Hatch chili pepper at Central Market.

I was on my grocery pilgrimage, lazily basking in the glory of what the market had to offer, when something caught my eye. Hatch chili cheese spread.

I was trying to train my palet to appreciate spicier foods and the cheese component of the green chili spread made it an easy selection for me.

After all, I'm from the Midwest. Anything with cheese is automatically "in"!

I scurried home with my new find and a roll of rice crackers and sampled the first bite. Heaven. Absolute heaven! I had never before tasted such a wonderfully flavorful pepper.

From that moment on, I was in love with the Hatch chili pepper and have eagerly looked forward to chili season every year since.



As it turns out, Hatch chili peppers originate from Hatch New Mexico, arguably the chili capital of the world. The area that is now known as Hatch, NM was originally founded in 1851 and called Santa Barbara. The city was renamed Hatch in 1875 and is home to the famous Hatch Chili Festival, held every year during Labor Day.

From chili chips to chili caramel, Hatch is a chili lover's paradise. Roasted peppers fill the air with a sweet spicy aroma that is sure to please. If you can't make it to New Mexico, swing by Central Market between August 24th and August 30th when they're be fire roasting the peppers. It's the next best thing to heaven.





The longer a chili pepper is allowed to ripened, the more color it produces.









These peppers were green until they were roasted, which made them blacken. Before using the peppers, allow them to cool and remove the blackened skin.






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Friday, August 14, 2009 10:12:31 PM (Central Daylight Time, UTC-05:00)     #    Technorati Blog reactions Blog reactions

Hatch Green Chili Rice

One of my favorite things to make this time of year is green chili rice. I've been making this recipe ever since I discovered the Hatch chili, but can be made with any green chili peppers if it's not Hatch chili season. It's a wonderful accompaniment to grilled chicken or fish and can even be served as a main dish style casserole. Serves 8.

Ingredients

  • 1 cup sweet yellow onion, chopped
  • 2 Tablespoons unsalted butter
  • 4 cups steamed rice
  • 2 cups sour cream
  • 1 cup cottage cheese
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 cups Monterey Jack cheese, shredded
  • 1 ½ cups roasted Hatch green chilies, chopped

Directions

Preheat oven to 375 F.

In a medium frying pan over medium high heat, melt butter and sauté onions for 5-10 minutes…until onions are translucent.

In a large mixing bowl, combine sautéed onions with steamed rice, sour cream, cottage cheese, salt and pepper.

Spray a 2 quart casserole dish with nonstick cooking spray.

Layer rice, chilies, and cheese twice (like a lasagna)

Bake uncovered 25 minutes.

Hatch Chili Peppers...mmmm

download pdf version dancing woman

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Friday, August 14, 2009 10:05:32 PM (Central Daylight Time, UTC-05:00)     #    Technorati Blog reactions Blog reactions
# Sunday, August 09, 2009

An elegant shower

The Event...Finger foods, a dessert table, a champagne fountain, balloons, flowers and lots of love.



























The Bride to Be...

The Bride to Be...






Thank goodness for friends!

























Sorry, I couldn't resist. It's the naughty streak in me. Couldn't help myself.









Sunday, August 09, 2009 1:41:16 PM (Central Daylight Time, UTC-05:00)     #    Technorati Blog reactions Blog reactions

Julie, Julia and the chicken salad

Sunday morning. More like Sunday morning...ish. It's 10:43



I'm sitting Indian style (is that still ok to say?) in my comfy blogging chair, snacking on chicken salad and crackers.



So far so good, right? Well...no, not really. More like...average.



Had a lot of ups and downs this week.



UPs:

1) Spent time with friends in bridal shower prep mode. Thank goodness for friends. I could have never done it without them!

2) Went to see Julie and Julia. Loved it! I have the equivalent of a man crush on Meryl Streep.

3) I have a bathtub full of champagne bottles leftover from the shower and a champagne fountain in the middle of my house. It just seems festive, even though it's only me in my jammies. Why the bath tub you ask? It makes a great cooler if you have to chill a lot really fast. Twelve bags of ice and you're all set!



DOWNs:

1) My feet hurt. Preparing for a party is a lot of work! Please seen Ups, item #1. Did I tell you how much I love my firends? Thank you, thank you, thank you!

2) It took Julia Child 8 years to get a cookbook published and she came from an aristocratic family, was married to an ambassador, didn't work a full time job, have a family to care for, and was perpetually upbeat and focused. Ummm...let me just say...not so much on this end.

3) Julie's blog was wonderful. Creative, thoughtful, funny. I just like to cook. And it's not very exciting to anyone else but me. My blog is like a private Facebook. Feeling sorry for myself on this one. Ugggh.

4) I'm not a big fan of champagne. Leftovers anyone?



On the upside...I have much to share about the shower. Recipes, tips and some new cookware (Yippee for me!)



More to come...going to the park with my son...be back later...




Sunday, August 09, 2009 11:18:48 AM (Central Daylight Time, UTC-05:00)     #    Technorati Blog reactions Blog reactions
# Monday, August 03, 2009

Kid Friendly Granola




Crunchy Granola






Like granola? Looking for an easy project to do with the kids? This granola recipe makes the very best granola I've ever had...hands down! And, the best part...it's sooo easy. My son practically made this recipe by himself.



Simply start with a few simple ingredients. If you're doing this with children, it's handy to find a work space that's at their level.




Yummy stuff to make granola






Measure the dry oats, coconut, brown sugar and nuts into a large bowl and stir. Then measure in the wet ingredients and stir again.




Mix the ingredients




Spread the granola on a lined baking sheet and bake.


Ready for the oven




When the granola is baked, transfer to a large bowl and add your favorite dried fruits.


That's it. All ready to eat!



The Muse Gourmet


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Monday, August 03, 2009 1:16:02 PM (Central Daylight Time, UTC-05:00)     #    Technorati Blog reactions Blog reactions

Kid Friendly Granola Recipe

Easy to make and even easier to change up with your favorite ingredients, this granola recipe is the best tasting granola I’ve ever made. I used to buy gourmet flavored granolas until I made this variety. It’s a perfect snack, very easy to make with children, and is delicious for a quick and healthy breakfast. Serves 8.

Ingredients

  • 3 cups Quaker Old Fashioned Rolled Oats (not quick or instant oats)
  • 2 cups nuts (I like to use 1 cup slivered almonds and 1 cup cashews)
  • ¾ cup shredded sweetened coconut (unless you really don’t like coconut, I recommend leaving this in the recipe. It adds a nice, subtle flavor)
  • ¼ cup firmly packed dark brown sugar (ok if you only have golden brown, by the dark brown adds additional flavor and is recommended)
  • A generous ¼ cup pure maple syrup (don’t use anything else under any circumstance. No imitation syrup, no corn syrup)
  • ¼ cup vegetable oil
  • ¾ teaspoon kosher salt
  • 1 ½ cup assorted dried fruit

Directions

Preheat oven to 250 F. If you have a convection oven, use the convection setting. The granola will brown more evenly.

In a large bowl, combine the oats, nuts, coconut and brown sugar. Stir. (This is a great thing for kids to help with)

In a smaller bowl, combine the pure maple syrup, oil and salt. Pour over the oats mixture and stir well to coat evenly. (I like to pour the mixture over the oats and let my son stir)

Spread the granola mixture onto two cookie sheet pans (with sides) that have been lined with parchment paper for easy clean up.

Bake for 1 hour and 15 minutes, stirring occasionally (every 15 minutes or so) to allow the granola to brown evenly.

Remove the granola from the oven and transfer to a large bowl. Add in the dried fruits and raisins and mix well.

Store granola in an airtight container. Homemade granola will last for about 4 weeks if stored properly.

Chick Pea Salad

download pdf version dancing woman

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Monday, August 03, 2009 1:15:07 PM (Central Daylight Time, UTC-05:00)     #    Technorati Blog reactions Blog reactions

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