spring thaw

The snow is finally beginning to melt -- so much so that we're even able to venture back into the yard without 15 layers of clothes.

Sunshine. Blue skies. Now we're just waiting for the tulips to break through and say hello.

royal { green } cookies

I took the plunge.

After years of getting by with icing my Christmas sugar cookies with a [simple] glaze rather than the more intimidating real thing, I finally decided to suck it up and run with the big dogs -- I made and decorated cookies with royal icing.

It's not that I haven't loved and had fun with several alternatives, it's just that I've discovered the potential of what can be created using royal icing, and it's hooked me in.

Specifically, there's a website out there in internet land that I've been stalking for a while, and it's pretty much responsible for my downfall. It's called bakeat350.com, and it simultaneously makes me feel inferior and inspired. The cookies created by Bridget at 350 blow me away. They're gorgeous.

And I want to make cookies like that!

Fortunately for the likes of me, there's also a very cool cookie tutorial available online called University of Cookie (again, created by the lovely Bridget and several other cookie decorating gurus). Over the past few weeks, I've watched every cookie video at U of C, and it's been a huge help.

And then I was ready. I had my Wilton tips and pastry bags all lined up and my meringue powder perched by my Kitchen Aid Queen of the Kitchen (aka, my mixer).

I dove in and started simple with a shamrock for Aidan's St. Patty's Day party at the preschool. I got better as I went, but it was a bumpy (literally) start. Getting the consistency of the flood icing to fill in the cookie outline is key, and mine was too thick the first night I tried things out. So I put away my stuff (cookie making is a HUGE mess, by the way) until the next day and tried again.

Overall, I was pleased with my first efforts. They're not even in the same universe as the cookies I strive to eventually be able to create, but at least I can say I've gotten that first batch out of the way. And I'm thinking a bunch of 4 and 5-year-olds probably won't be my toughest critics ...

... yeah, I'm a chicken. But I'm a royal icing-using, green dye under my fingernails, cookie-decorating chicken. Woo hoo!

cilantro chicken sour cream enchiladas with cilantro lime rice

... con El Pato!

That's right! Mi amigo, El Pato, has returned. But this time, he's wearing a green can, as opposed to red. I feel like I've discovered a whole new world. I love the spicy kick these salsas add to so many different recipes.

Today's offering: Cilantro Chicken Sour Cream Enchiladas

Ingredients

• 1 bunch cilantro
• 1 cup sour cream (I used 1/2 a cup of low-fat and 1/2 a cup of fat-free)
  
• 2 (7 ounce) cans jalapeno salsa (El Pato!)
  
• 2 (7 ounce) cans prepared green chile salsa
• 2 skinless, boneless chicken breast halves, cooked (poached) and shredded
  
• 1 small yellow onion
• 12 (6 inch) flour tortillas
• 3 cups shredded Cheddar cheese (I use a 2% milk, Mexican mix)
  
• sour cream, to garnish (optional)

Preparation

1. Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and green chile salsa. Set aside.
2. Chicken Mixture: In a large bowl, combine shredded chicken, onion, 1 cup of cheese, and 1-2 cups of the sour cream mixture. Mix well.
3. Preheat oven to 350° F.
4. Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom. Place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with remaining shredded cheese.
5. Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 45 minutes, or until dish is heated through and bubbling.

Serve topped with a dollop of sour cream, a sprig of cilantro and a side of cilantro lime rice.

Cilantro lime rice

Ingredients

• 3 cups of cooked, hot basmati/long-grain rice (I use Texmati)
  
• 1 large lime
  
• zest of 1 lime
• 1/2 cup of chopped, fresh cilantro
  
• 1-2 teaspoons of salt, to taste

  

Preparation

1. Fluff cooked rice with a fork
   
2. Add lime juice, zest, cilantro, and salt.
3. Stir well.
   

{ coffee-crusted sirloins }

A classically-grilled steak can't be beat. But every now and then, I get a hankering for a good, crusty, pan-fried steak (especially when the grill is buried beneath several feet of snow).

This is one of those recipes that might sound strange at first, but once you've tried it, you'll wonder how you never discovered it before -- it's simple and delicious.

The flavor isn't an overt coffee taste, but every now and then, you get just a hint of it. The result is a perfectly seasoned crust for a great cut of meat.

Generously season both sides of the steak with salt, pepper, and any coffee of your choice. Don't be afraid to sprinkle a good amount of coffee on there! I used some basic Folger's that I keep stashed away in case of a coffee emergency, because I didn't want to risk wasting my good stuff if the recipe went south. But pretty much anything would do.

Place the seasoned steaks, along with a little bit of olive oil (about 2 tablespoons) and butter (about 1 tablespoon), in a heavy pan on medium-high heat. I always use cast iron when pan-frying steak. I just think it's the best option for getting things "good and hot."

Cook as desired, depending on how pink (or red) you like your steak. Ours were pretty thick and took about 5 minutes per side, but thinner cuts would definitely take less time. Cover with foil for a few minutes, and serve. I roasted some broccoli florets with thyme, olive oil, salt, pepper and pine nuts to go along with the steaks.

I found this yummy recipe at kevinandamanda.com

悲しみ - kanashimi - sadness

Chiri mo tsumoreba yama to naru (great oaks from little acorns grow).

-- Japanese proverb

My heart, as well as thoughts and prayers, is with the people of Japan during this frightening time.

Many Japanese-inspired, hand-created items fill shops on Etsy.com. And several vendors are sending proceeds from sales to the victims of the Japanese earthquake and tsunami, via the Red Cross.

Relief for Japan canvas print of Japanese Maple from Heather Gardner Photography

Japan Tsunami Support - Map of Japan Covered Travel Journal from Fourviere Hill

I Love Japan t-shirt from Fepa Design

100 large origami paper cranes from Made by Jo

Japan earthquake relief opal "Sakura" necklace from GemsBerry

pendant in Japanese variegated art glass cabochon from Millefiori Designs

vintage kimono silk scarf from greenolive

light cream cheese chicken enchiladas ... with a kick

El Pato returns!

I had an extra can of El Pato salsa de chile fresco left over from a previous recipe (black bean and chicken chilaquiles), and I've been looking for an opportunity to use it.

I'd never heard of El Pato before making the chilaquiles a few weeks ago, so I was pleasantly surprised by its unique and spicy taste. I also thought it would make a perfect enchilada sauce. And it did!

Ingredients
1 cup chopped onion
1 1/2 cups cooked chicken breast, diced/cubed (I poached the chicken breast)
2 cups (8 oz) shredded, reduced-fat Cheddar cheese
1 cup tomato-based picante sauce (I used a medium-heat, fire-roasted tomato)
4 oz low-fat cream cheese
1 teaspoon ground cumin
8 (6-inch) flour tortillas
1/2 can El Pato Salsa de Chile Fresco
fat-free sour cream, to garnish (optional)

Preparation
Preheat oven to 350° F.

Spray a large nonstick skillet with cooking spray and heat over medium heat until hot. Add onion, and saute until tender, about 5 minutes. Add the shredded chicken, 1 cup of the cheddar cheese, picante sauce, cream cheese, and cumin. Cook 3 minutes or until cheese melts, stirring constantly.

Place about 1/3 cup of the chicken mixture down the center of each tortilla and roll up. Place in a 9 x 13 inch baking dish, sprayed with nonstick cooking spray. Spoon the El Pato evenly over top of tortillas; sprinkle remaining cup of cheddar cheese on top.

Cover and bake at 350° F for 15 minutes, or until cheese melts.

Serve topped with a generous dollop of sour cream.

cheese tortellini with lime butter scallops

Couldn't be simpler.

Seafood, fresh herbs, and pasta. Oh, and cheese. Of course, cheese. And I sipped a crisp, cold New Zealand Sauvignon Blanc while cooking (and eating) -- perfect.

8 - 10 large sea scallops
package of cheese tortellini
1 can Italian-styled diced tomatoes
1 cup fat-free ricotta cheese
1 cup fat-free half and half
1 medium yellow onion
3 large cloves of garlic
2 tablespoons olive oil
2 tablespoons butter
juice of half a lime
zest of a lime
[about] 3 teaspoons cayenne pepper
[about] 3 teaspoons salt

Put a large pot of water on to boil, in preparation for tortellini.

Zest and squeeze a lime. Set aside.

Finely chop onion and garlic. Add half of each to 2 tablespoons of olive oil and saute in medium pan until softened. Add a teaspoon of salt and a teaspoon of cayenne pepper. Continue to cook for another minute. Add tomatoes. Turn heat down to a simmer. Add ricotta cheese, half and half and fresh basil. Continue to heat at very low simmer.

Thoroughly pat scallops dry with paper towels. Season each with salt and a pinch of cayenne pepper. Sear in very hot preheated pan, two minutes per side.

While scallops cook, melt 2 tablespoons of butter in a small pan, and add remaining onion and garlic. Cook until softened. Add 3/4 teaspoon of lime zest and a pinch of salt. Squeeze in juice from half a lime and add a dash of cayenne pepper. Heat through.

Add scallops to lime sauce.

Cook tortellini for five minutes.

Dish tortellini into bowls and top with tomato sauce and scallops. Spoon lime sauce over scallops.

Garnish with curls of Parmigiano Reggiano, a lime wedge, and fresh basil.

caramelized onion lasagna with gorgonzola & spinach

Serves 9

ingredients

8 ounces lasagna noodles (I use no-boil noodles)

caramelized onion filling

• 4 tablespoons extra-virgin olive oil
• 4 large sweet onions, thinly sliced (about 10 cups)
• 4 large portobello mushroom caps, gills removed (use a spoon to scrape out), diced
• 1/2 cup red wine
• 1 teaspoon salt

  

• Freshly ground pepper, to taste

spinach & cheese filling

• 4 cups baby spinach (1 bag)
  
• 3 cups nonfat ricotta cheese
• 3/4 cup chopped fresh basil
• 1/2 cup grated Parmesan cheese
• 1 tablespoon red pepper flakes
• 1 tablespoon garlic powder
• 1 teaspoon salt
  

  

white sauce & topping

• 3 tablespoons extra-virgin olive oil
• 4 tablespoons all-purpose flour
• 2 1/2 cups skim milk
• 1 teaspoon salt
• 3 ounces crumbled Gorgonzola cheese
• 1 1/2 cups shredded mozzarella cheese
  
• 1/2 cup chopped fresh basil

preparation

1. To prepare onion filling: Heat 4 tablespoons oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until golden brown and very soft, about 30-40 minutes (If they begin to stick, add water 1/4 cup at a time to release them and prevent burning). Add mushrooms and cook, stirring, until mushrooms just begin to soften (about 3 minutes). Add wine and 1 teaspoon salt and continue cooking until most of the liquid is absorbed, 2 to 3 minutes. Remove from heat; stir in pepper.
2. To prepare spinach filling: Place spinach, ricotta, basil, Parmesan cheese, red pepper flakes, garlic powder and 1 teaspoon salt in a food processor; process until smooth.
3. To prepare white sauce: Heat 3 tablespoons oil in a medium saucepan over medium-high heat. Add flour and stir until bubbling, about 30 seconds. Gradually whisk in milk and 1 teaspoon salt; bring to a boil, whisking constantly. Cook, whisking, until the sauce has the consistency of thick gravy, about 1 minute. Add Gorgonzola and gently whisk until melted. Remove from the heat (sauce will continue to thicken as it sits).
4. To assemble lasagna: Preheat oven to 375°F. Coat a 9-by-13-inch baking pan with cooking spray.
5. Spread 1/2 cup white sauce in the prepared pan. Place a layer of noodles over the sauce. Spread half of the spinach filling over the noodles and top with one-third of the onion filling. Evenly spread 1/2 cup white sauce and 1/2 cup of mozzarella over the onions. Repeat with another layer of noodles, the remaining spinach filling, half the remaining onion filling, half the remaining white sauce and 1/2 cup of mozzarella. To finish, top with a third layer of noodles, spread the remaining onion filling over the noodles and then spread or dollop the remaining white sauce on top, and sprinkle with remaining mozzarella.
6. Bake until hot and bubbling, about 30 minutes. Let rest for 5 minutes before serving and sprinkle with fresh basil (optional).
   

texas tea

A gift from home!

My sister, Christine, recently made a quick trip to San Antonio to visit a dear friend with a new baby (welcome to the world, Baby Ella!).

While she was there, she stopped at one of my favorite stores, Melissa Guerra at the Old Pearl Brewery, and picked me up a Texas trinket -- a bright and fabulous tea towel from Catstudio.

I love it ... so much so that I might try and find a funky vintage frame for it!

It's so great to receive unexpected goodies in a box. :)

spring cleaning

I don't know why it's taken me so long to do this, but I'm clearing out the clutter in my cyber-life ... specifically, my email.

I'm very good at keeping my inbox empty and folders organized. Having a bunch of pending or unread emails would seriously drive my type-A personality mad. I'm also diligent about marking unwanted spam as 'Junk'; however, for some reason, I've managed to allow myself to be the perpetual recipient of hundreds of unwanted newsletters and reminders.

It's not necessarily junk, just continuous correspondence with companies or organizations that I've come across or interacted with in the past, but no longer do. I've gotten so used to seeing their emails regular appear in my inbox, that I just delete without even thinking about it.

No, I really don't care to see 'Which Classmates have updated their Profiles' ... or what Jones New York has on sale this week (I ordered one shirt from Jones New York maybe 3 years ago?). Again, it's legitimate mail that I probably, at one time or another, was interested in. But now? Not so much.

So for the next several weeks/months, I'm going to spend an extra 45 seconds or so clicking through the 'unsubscribe' link and make a concerted effort to remove myself from the gajillion mailing lists on which I've found myself.

I'm feeling less-cluttered already.

lobster ravioli in butter, garlic and olive oil

Very quick, very easy, very yummy dinner.

• 27-ounce package of lobster ricotta ravioli (I use the Pasta Prima Gourmet from Sam's Club)
• 1/2 yellow onion, finely chopped
• 3 garlic cloves, minced
• 6-8 basil leaves, chiffonade
• 3 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 tablespoon red pepper flakes
• Parmigiano Reggiano, to garnish

Gently boil ravioli (about 4 minutes).

In a medium pan, sauté onion and garlic in butter and olive oil until both begin to soften and turn translucent; add salt, pepper and red pepper flakes.

Place cooked ravioli in large pasta bowl and spoon onion and garlic sauce over it; sprinkle with fresh basil and curls of Parmigiano Reggiano.