Shrimp Cocktails, Mexican Style

My brothers and I grew up on seafood cocktails. On special occasions, my grandparents or my mom would take us to a seafood restaurant and buy us campechanas as they are called in Baja. Usually, campechanas are full of chopped oysters, octopus, shrimp, and big chucks of avocado. The recipe below only asks for shrimp, but you can certainly add other types of seafood. My mouth is watering already!

INGREDIENTS

• 1 lb. uncooked large shrimp, peeled and deveined
• 1 tsp. salt
• 1 (15 - 16 oz.) can tomato sauce OR a can of V8 Tomato Juice
• 1 cup chopped tomato (1 medium)
• 1/4 cup chopped white onion
• 1 jalapeño, seeded and finely chopped
• 1/4 cup chopped cilantro
• 1/4 cup fresh lime juice
• 1 tsp. hot pepper sauce, such as Tapatio or Sonora (do not use Tabasco)
• 2 avocados, seeded and peeled
• lime wedges, for garnish
• cilantro, for garnish
• tortilla chips

DIRECTIONS:

1. Bring 3 quarts water to a boil in 4 quart saucepan. Add 1 teaspoon salt. Cook shrimp in boiling water until they form into the shape of the letter "C," about 3 minutes but no more than 5 minutes. Do not overcook. Remove from heat; drain and cool in a cold water bath. Drain again then cut shrimp in half.
2. Combine tomato sauce or V8 juice, chopped tomato, chopped onion, jalapeño, cilantro, lime juice and hot pepper sauce in a large glass bowl. Add cooled shrimp and refrigerate at least one hour.
3. To serve: Chop avocados coarsely and add them to the shrimp mixture. Divide the shrimp and cocktail sauce among 4 large seafood cocktail glasses, or large margarita glasses and garnish with cilantro leaves. Serve the Campechanas with lime wedges and tortilla chips on the side and a cold Tecate. Mmmmmm.....

White Corn and Petit Pois Salad

I love to make non-cooked meals during the summertime. This is a perfect summer salad that everyone will enjoy and you don't have to turn on the stove or use the grill. Isn't that fabulous? This salad is great for pic-nics and for parties. This recipe makes 10 to 12 servings, but I usually cut it in half for 4 to 5 servings. Enjoy!

INGREDIENTS

• 1 16-ounce package frozen white whole kernel corn, thawed
• 1 16-ounce package frozen baby peas or petit pois, thawed
• 1 cup chopped, peeled jicama
• 2/3 cup chopped celery
• 1/2 cup thinly sliced green onions
• 1/4 cup chopped red and/or orange sweet pepper
• 1/2 cup seasoned rice vinegar
• 2 tablespoons brown sugar
• 1 tablespoon snipped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 tablespoon snipped fresh mint

DIRECTIONS

1. In a large mixing bowl combine the corn, peas, jicama, celery, green onions, and sweet pepper.
2. For dressing, in a screw-top jar combine the vinegar, brown sugar, parsley, salt, and white pepper. Cover and shake well. Pour over the corn mixture; toss gently to coat. Stir in mint. Cover and chill for 1 to 2 hours.

Melon Soup Experiment

I'm pretty sure I was a kitty or a Chihuahua in my previous life because I love basking in the sun. If it's ever under 65 degrees, that is too cold for me--and you wonder how I ever lived in Boston?!?! But with the heat our apartment gets very warm and, even though I love it, my husband doesn't! To keep him cool I experimented with this cold soup. There is no cooking required and it does cool your body down a bit. The soup is quite refreshing and it smells really good. You will need a food processor or a blender for this.

INGREDIENTS (serves 4)

• 1 cantaloupe, peeled, seeded and cut into 1" pieces
• 1 cucumber, peeled, seeded and cut into 1" pieces
• 4 or 5 mint leaves
• 1/2 cup half and half
• kosher salt
• ground black pepper
• 1 large pinch of chili powder (optional)
• fresh, ground nutmeg
• 1/4 cup cold water
• Crème fraiche or sour cream

In a food processor or blender add the cantaloupe, a pinch of kosher salt, and a large pinch of ground nutmeg, and blend until you get a soupy mixture. It will not be completely smooth. Pour the mixture into a large bowl and set aside. In the same food processor or blender (no need to clean it), add the cucumber pieces, mint leaves, a pinch of salt, a pinch of black pepper and 1/4 cup cold water. Blend until you get a soupy mixture. Add this into the bowl with the cantaloupe soup. Mix to combine and add the half and half and a pinch of chili powder, if using. Finally, working in batches, add the soup mixture back into the blender and try to puree until almost smooth. Keep tasting and add more salt or pepper, if needed. Pour it back into the bowl and keep refrigerated until ready to serve.

Serve soup in bowls and add a dollop of crème fraiche and more fresh nutmeg and enjoy.

$20 a Day - San Diego

I am a big fan of Rachel Ray's $40 a day show because she always finds the good bargains in various cities in the US and around the globe. However, when one is on a budget, even $40 a day, per person, is a lot of mullah. So, in my never-ending quest to find good deals, I decided to start a $20 a day blog on a monthly basis. I'll start with the easiest, which is San Diego, where I am from.

BREAKFAST

I have to agree with the experts that this is the most important meal of the day. A good, hearty breakfast is essential if you're a very active traveler and especially if you are on a budget.

• High to mid-priced: influx cafe - 1948 Broadway, San Diego, CA 92102

  The Traditional is a bagel topped with cream cheese, smoked salmon, red onion, tomato and capers. $5.95 + $1.50 coffee

• Budget: La Posta - (corner of 3rd/Washignton) 3980 3rd Ave. San Diego, CA 92103

  The best freakin' burritos ever! Try the breakfast burrito with eggs, ham and cheese, $2.95

LUNCH

• High to mid-priced: Phil’s BBQ - 4030 Goldfinch St. @ Washington, San Diego, CA 92103

  This place is always packed and that's because they have the best BBQ west of the Colorado River. For a light, yet delicious lunch, try their Rib Tickler. It includes 3 pork ribs, 2 onion rings, cole slaw, and fries for $5.95.

• Budget: Roberto's Taco Shop - 2206 Carmel Valley Road, Del Mar, CA 92014 (or any taco shop in San Diego)

  Carne Asada Fries is the epitome of gluttony. It consists of fries topped with carne asada, guacamole, cheese, salsa and sour cream. $4.95. One order can feed 2 people.

DINNER

• High to mid-priced: Hodad's - 5010 Newport Ave. Ocean Beach, CA 92107

  This beach joint is famous for their burgers and it has a California cool ambiance of no shoes, no shirt, no problem! Try their special cheeseburger basket, which is an enormous burger, thick-cut fries, and tea, coffee or lemonade, all for $6.25.

• Budget: Dao Son Noodle House - 2322 El Cajon Blvd, San Diego, CA 92104

  The service is so-so, and the restaurant is "quaint" but the food is incredible. Prices range from $2 to $9. My all-time-favorite is the Garlic Fish. It is well-seasoned catfish marinated with garlic, lemongrass and simmered in a deep rich sauce. $5.99. They go by spicy levels of low, medium and hot. The medium in *incredibly* hot...you've been warned!

Butter-Cream Cheese Frosting

My husband is the baker of the family and last Saturday he made cupcakes for Lindsey's 30th birthday party. I think that the frosting is the key to any cupcake or cake. Neither one of us like the canned frosting they sell at the store, so for the cupcakes we made this butter-cream cheese frosting. Since the frosting has butter and cream cheese, it's best to keep the frosted cupcakes in the fridge just before serving. Originally we wanted to make a cupcake tree, but we didn't have enough time to buy the supplies, however cupcakes are a wonderful alternative to a cake and both kids and adults love them!

INGREDIENTS (makes about 2 cups of frosting)

• 2 pkg. (8 oz each) Philadelphia cream cheese at room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 pounds (32 oz) powdered sugar (about 8 cups), sifted
• 2 teaspoons good vanilla
• Food coloring, if using

Make the cupcakes the night before the party and refrigerate them. They will stay firm and will not crumble when you frost them with the icing.

To make the icing: place the butter, cream cheese, and vanilla in a non-reactive bowl and beat with beaters until mixture is combined (you can use a food processor, like I did).

Slowly add the powdered sugar, until it's all combined. You can finish mixing it with a spatula. Add your favorite food coloring, if using. Cover the icing with plastic wrap and put it in the refrigerator 15 to 20 minutes to set slightly.

You can simply frost your cupcakes with an off-set spatula, or add it into a pastry bag and frost them that way. It's all up to you. We created three different colors of icing and used an inexpensive pastry bag to frost the cupcakes. They were yummylicious!

Chicken Tortilla Soup

Matthew and I just love the tortilla soup they serve at The Prado restaurant in Balboa Park. Last night we both had a craving for it and I tried to recreate the soup. This recipe is my version, and I think it came out almost as good as the Prado's--perhaps mine is a little thicker. I used leftover grilled chicken, but you can use a rotisserie chicken as well.

INGREDIENTS (about 4 servings)

• 1 tablespoon vegetable oil
• 1 large red bell pepper
• 2 large tomatoes
• 3 garlic cloves, peeled
• 1 jalapeno pepper, stemmed
• 1 medium red onion, peeled and cut into quarters
• 1 can (15oz) low-sodium chicken stock
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 corn tortilla, torn into pieces
• Salt and freshly, ground black pepper
• 1/2 tsp. dried oregano
• 1/2 tsp. cumin powder
• 1/2 tsp. Tapatio hot sauce
• 1 cup pre-cooked chicken, chopped
• 1 tbsp. chopped cilantro

FOR TOPPINGS

• Tortilla chips, broken or crushed
• Sour cream
• Cilantro

DIRECTIONS

1. Pre-heat your broiler. You can also use a grill to char your vegetables.
2. Rub about one tablespoon of vegetable oil over all the veggies: red bell pepper, tomatoes, peeled garlic cloves, jalapeno and onion. Distribute the vegetables in sheet pan and generously sprinkle kosher salt and black pepper on them.
   

   Place them directly under the broiler. You want to char the skin on all the veggies. Keep an eye on the veggies as they can get charred very quickly. Keep turning them with tongs to evenly char all sides. The process will take you about 10 minutes.

   
3. Place all the roasted vegetables in a platter and remove the skins from the tomatoes and red bell pepper. You can use your tongs to do this. Cut the tomatoes in quarters. Seed the red bell pepper and cut into chunks. Seed the jalapeno pepper (you do not have to peel it).
4. In a blender, add all the vegetables and any juices from the veggies and puree for 30 seconds.

   Add about 1/3 cup of chicken broth, the dried oregano, cumin, 1 teaspoon of salt and 1/2 teaspoon ground, black pepper and puree for 15 seconds more. Add the puree mixture into a 4 or 6-quart pot and heat to medium.

5. Meanwhile, add the drained pinto beans into the blender, the torn tortilla and the remaining chicken stock.
   

   Puree for 30 seconds and add the bean puree into the pot with the veggie puree. Add the pre-cooked chicken and 1 tablespoon of Tapatio sauce.

   

   Stir and cover with a lid. Heat the soup until it simmers, about 10 more minutes.

6. Before serving the soup, add one tablespoon of chopped cilantro and taste the soup and adjust seasoning, if needed.

   

   Ladle soup into big bowls and top with crushed tortilla chips, a dollop of sour cream and a few cilantro leaves. Buen provecho!

Strawberry-Avocado Smoothies

My sister-in-law gave me the idea of adding an avocado to a fruit smoothie. At first I thought that the flavors wouldn't meld, but to my surprise they go amazingly well. Make sure the avocado is slightly ripe, but not over-ripe. I also cleaned, dried and stemmed my strawberries first then froze them. You can also buy a bag of frozen berries and use them instead. Give this smoothie a try, it will definitely surprise you!

INGREDIENTS (2 large smoothies or 4 small)

• 10 large frozen strawberries, halved
• A handful of frozen raspberries, about 5
• 1 large slightly ripe avocado, cubed
• 1 banana, cut into chunks
• 1/4 cup frozen mango, or any tropical fruit
• 1/3 cup unsweetened or light soy milk
• 1/4 to 1/3 cup cold water (start with 1/4 cup and add more if smoothie is too thick)
• 4 packets of Splenda

In a blender, add all of the ingredients and blend it until you get your desired consistency. Add more water, if needed. Serve in tall glasses and enjoy! These smoothies make a great alternative to breakfast or a light lunch.

Coffee Marinated Steaks

I first heard the idea of coating a big, juicy piece of steak with coffee grounds from my friend Xuchi. We visited her and her husband last weekend and they grilled us two versions of steaks that we've never had: Herbs de Provence crusted steak and these Coffee Steaks. I know coffee steaks sounds unusual, but they were quite delicious. Don't worry if the steaks look a little charred after you start grilling them; this will give your steaks lots of flavor.

INGREDIENTS (serves 4)

• 1/2 cup coarse ground coffee
• 1/4 cup kosher salt
• 1/4 cup coarse ground black pepper
• 1/4 cup dark brown sugar
• 4 (8 ounce) New York or Rib Eye steaks

To make the dry rub: Place the coffee, salt, pepper and brown sugar in a small bowl and toss gently with a fork to combine. You are probably not going to use the entire rub. Put any leftover rub in a zip-loc bag and store it in the freezer for another time.

Pat steaks dry with paper towels and generously and evenly coat all sides with the coffee rub. About one to two tablespoon per steak. Loosely cover them with plastic wrap and let them marinate for 30 to 60 minutes.

In the meantime, setup your grill. Clean it; lubricate it; heat it to medium-high. Place the steaks on the grill for 2 minutes, then move them a quarter turn, and cook for two more minutes. This will give you great grill marks.

Flip the steaks and grill them on the other side in the same way. This will give you a good medium rare steak, or grill to your preference. Remove steaks from grill and let them rest for 3 minutes before serving.

Herb de Provence Crusted Steak

Our friends, Xuchi and Josh, grilled us a version of these steaks when we were in San Francisco last weekend. The steaks were wonderful and I really enjoyed the herby taste the Herbs de Provence gave it. If you don't have Herbs de Provence, you can make your own by combining a tablespoon of each of the following: dried basil, dried thyme, dried majoram, dried savory, dried rosemary, fennel seeds, lavender buds, and 1 crumbled bay leaf.

INGREDIENTS

• 1/2 cup Herbs de Provence, or your favorite mixed dry herbs
• 2 garlic cloves, finely chopped
• 1/4 cup Dijon mustard
• 1 tablespoon olive oil
• 1 tablespoon kosher salt
• 1/2 tablespoon fresh, black pepper
• 4 steaks, about 3/4" thick

In a small bowl, combine first 6 ingredients. Spread the mixture and rub well onto each steak. Let the steaks marinate in the fridge 30 minutes, or up to an hour.

Meanwhile, heat and clean your grill to medium-high. Brush the grill with a light coating of vegetable oil.

Place the steaks on the grill for 2 minutes, then move them a quarter turn, and cook for two more minutes. This will give you great grill marks.

Flip the steaks and grill them on the second side in the same way. This will give you a good medium rare steak, or grill to your preference. Remove steaks from grill and let them rest for 3 minutes before serving. Serve them with a side of spring mix salad with a tangy balsamic vinaigrette.

Tuscan-Style Steak

Cooks Illustrated magazine has some wonderful recipes, albeit sometimes they seem a bit difficult or take too long to make. I recently saw this recipe for Tuscan-style steak and I have to say it's delicious. The best part is that it only takes about 30 to 40 minutes to make, including all the prep time. For the best results, use high-quality extra-virgin olive oil and genuine Parmesan cheese. The greens may be washed and dried up to a day ahead of time, but the vinaigrette should be made the same day for the best flavor. If you can't find arugula, you can use fresh spinach. Serve a crusty loaf of bread alongside to sop up any remaining juices from the steak.

INGREDIENTS (Serves 4)

• 5 tablespoons extra-virgin olive oil
• 1 tablespoon juice from 1 lemon
• 2 medium cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)
• 1 tablespoon chopped fresh parsley leaves
• 1 tablespoon chopped fresh oregano leaves
• Salt and coarsely ground black pepper
• 1 teaspoon vegetable oil
• 4 boneless strip steaks, 1 to 1 1/4 inches thick (8 to 10 ounces each), trimmed of exterior gristle and patted dried with paper towels
• 8 cups loosely packed arugula
• 3 ounces Parmesan cheese, cut into thin shavings

DIRECTIONS

1. Whisk together the olive oil, lemon juice, garlic, parsley, oregano, and a pinch each of salt and pepper in a small bowl until smooth.
2. Heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat until smoking. Meanwhile, season the steaks liberally with salt and pepper. Lay the steaks in the pan and cook, without moving, until a well-browned crust forms, about 5 to 6 minutes. Using tongs, flip the steaks. Reduce the heat to medium. Cook 5 to 6 minutes for medium-rare (125 degrees) or to your preference. Transfer the steaks to a cutting board, tent with aluminum foil, and let rest for 5 minutes.
3. Divide the arugula evenly among 4 individual plates. Cut each steak crosswise into thin strips and arrange the steak over the arugula. Drizzle any juices that collected from the meat over the greens. Rewhisk the dressing and drizzle it over the steak and greens. Sprinkle with the Parmesan and serve immediately.

Lame Duck Cocktail

I was looking up the term "lame duck" in the web dictionary today and this is exactly what is says:

1. An officeholder who has chosen not to run for reelection or is ineligible for reelection.
2. An ineffective person; a weakling

Immediately, George W. Bush came to mind. So, in honor of our ineffective and weak president, I came up with a Lame Duck Cocktail. It's sweet and bubbly at first but the finish is bitter and full of disappointment.

INGREDIENTS (serves one)

• 2 ounces Cold Duck® Champagne or Andre's Cold Duck Champagne (very cold)
• 1/2 ounce of Bushmills Whiskey
• 1 ounce lemonade
• 2 dashes of bitters

In a Champagne flute or tall glass combine the Cold Duck, whiskey, lemonade and bitters. Give it a gentle shake then drink it like an angry liberal. Enjoy!

Greek Style Naan Pizza

My husband and I pet and house-sitted my brother's place this weekend. Unfortunately, my brother and his wife didn't have much in their fridge and I had to come up with something to eat. In their freezer I found frozen Naan bread, which you can buy at Trader Joe's. I also found in their fridge a few Kalamata olives, feta cheese, one red bell pepper, sliced mushrooms and a jar of ready-made pesto. And voila, my Naan Pizza, Greek Style, was born! This makes a great light dinner or a great lunch.

INGREDIENTS (makes 2)

• 2 frozen Naan from Trader Joes' (in the frozen food section)
• 2 tablespoons ready-made pesto
• 1/2 red bell pepper, sliced into 1" strips
• 6 chopped Kalamata olives
• 6 sliced button or crimini mushrooms
• 1/4 feta cheese, crumbled
• Olive oil
• A few grinds of fresh black pepper

Pre-heat oven to 400 degrees.

Place Naan on a baking sheet and thaw it in the oven for 2 minutes, then promptly remove.

Spread one tablespoon of pesto onto each naan bread. Top each naan with the red bell pepper strips, chopped olives and sliced mushrooms. Top each with the crumbled feta cheese and place the pizzas in the oven for 5 to 7 minutes, until veggies are heated through and feta cheese slightly melts.

Remove from oven and drizzle each naan with a little olive oil and a few grinds of black pepper and serve immediately.

Spotted Dick Pudding

I first saw this can of Heinz Spotted Dick at the local Brit Shoppe here in San Diego and I couldn't believe my eyes. Apparently this is a common pudding, or dessert, in Britain. The name "dick" means dog, so it's a pudding called "spotted dog." Hmm, interesting. Then, after I found a recipe for this unusual pudding, I noticed the recipe calls for suet, which I had never heard of. Suet is the hard fat from around the kidneys of cows and sheep. It's not really lard because it has a higher melting point, but it's animal fat nonetheless. If you can't find suet, you can substitute it with pork fat drippings. Um, yum????

INGREDIENTS (makes 4)

• 1 cup self-raising flour
• 1/2 cup shredded suet or pork fat drippings
• 1/2 cup milk
• 1/2 cup currants or raisins
• 1/4 cup + 1 tbsp. sugar
• The zest of one lemon
• Pinch Salt

Mix all of the dry ingredients, including the grated lemon zest, together. Add the suet and enough milk to produce soft dough, about a 1/2 cup of milk.

Turn the dough out onto a floured surface. Roll out the dough into 3" to 4" balls (dumplings) and wrap them in a couple of layers of cheesecloth. Place the balls in the steamer and cover tightly. Steam for 1½ to 2 hours. Serve cut into thick slices and top them off with orange marmalade. Those crazy Brits!

Bangers and Mash

In 133 days, my husband, my mom, my step-dad and I will be on our way to London, England. As you can tell, I’m terribly excited and I can’t wait. In order to get ready for this trip, I’ve been searching for authentic British recipes, and although the Brits are not known for their gourmet meals, they did invent one of my favorite meals, bangers and mash. If you've never had this British dish, you're in for a treat. It's quite easy to make and it's definitely a crowd pleaser. A banger, by the way, is another name for sausages...so start banging!

INGREDIENTS (serves 2 to 4, depending on how hungry you are)

• 1 to 1-1/2 lb. pork or beef sausages (about 4)
• 1 large onion, thinly sliced
• ¼ cup red wine
• 3/4 cup beef stock
• 4 large baking potatoes, peeled and halved
• 2 cloves garlic, peeled
• Butter
• Salt and pepper
• Milk
• 2 tbsp. chives, finely chopped

DIRECTIONS

1. Peel and cut the potatoes in half. Place the 'taters and garlic in a pot covered with cold water and bring to a boil. Boil for 15 to 20 minutes until soft. When done remove from heat, drain and set aside.
2. Prick the sausages with a fork a few times and fry them in a large skillet over medium heat, adding a tablespoon of vegetable oil if they are very lean sausages. Cook for 15 - 20 minutes until cooked through. Remove to a platter and tent with foil to keep warm or place them in a warm (200 degree) oven.
3. Remove all but one tablespoon of grease from the frying pan and add the onions (you can add more oil if your sausages did not render enough grease). Fry the onions until golden brown, about 10 minutes. Add the wine and beef stock and stir until the liquid starts to thicken and reduce, 5 to 10 more minutes. Season to taste.
4. While the onion gravy is cooking, mash the potatoes and garlic, adding butter and milk until the mashed potatoes get to your desired consistency. Add the chives and season with salt and pepper.
5. Serve the bangers and mash on a warm platter and pour the onion gravy over it.

Eggplant Stacks

I came up with these stacks many years ago when I was on a low carb diet. I remember that I wanted to make eggplant parmigiana but I couldn't use bread crumbs or eggs. So, my eggplant stacks were born. These stacks are much simpler to make and are a good vegetarian alternative, too...and they're low in carbs!

INGREDIENTS (makes 4 or 5 stacks)

• 1 large eggplant, cut into 1/2" thick slices (8 or 10 slices)
• Kosher salt
• Vegetable oil
• 3/4 cup ricotta cheese
• 1/3 cup freshly grated parmesan cheese
• 1/2 teaspoon finely chopped fresh thyme or basil or parsley
• 1/4 teaspoon kosher salt
• A few good grinds of fresh, ground black pepper
• 1 to 1-1/2 cup marinara sauce (I used Barilla's Traditional Marinara)
• 1/2 cup shredded mozzarella cheese

Preheat your oven to 375 degrees.

Cut the eggplant into 8 or 10 - 1/2" slices. Place the slices in a colander and sprinkle each one with a pinch of kosher salt. Let them sit in the sink for a half hour to drain.

After 30 minutes, pat dry each slice--do not rinse them with water.

Set a griddle pan or a large frying pan over high heat. Add about 2 tablespoons of oil and lower heat to medium-high. Place the eggplant slices on the griddle or skillet (cook them in batches if your pan doesn't fit all of them) and fry for about 3 to 5 minutes per side.

Set aside and let cool slightly. You may need to add more vegetable oil as eggplants tend to soak it up.

In a small bowl combine the 3/4 cup ricotta, 1/3 cup freshly grated parmesan, 1/2 teaspoon fresh thyme, 1/4 teaspoon salt and a few grinds of ground, black pepper.

In a 9"x13" baking dish add 2 heaping tablespoon of marinara sauce and spread. Place half of the slices on the dish. Top each slice with 1 or 2 heaping tablespoons of the ricotta mixture. Then spoon 1 teaspoon of marinara over the ricotta. Top each slice with another eggplant slice.

Spoon 1 tablespoon or more of marinara over each stack, and then spread the mozzarella cheese over all the stacks.

Cook in the oven for 12 to 15 minutes, until cheese is melted and eggplant is heated through.

Serve immediately with a nice, crisp salad.

Chicken Flautas

I am not a big Mexican food fan (I know, it's weird considering I'm a Mexi-Chick) but flautas are probably my favorite Mexican food. Flautas, or flutes, are tightly rolled corn tortillas that can be filled with shredded beef, ground beef, shredded chicken or my favorite, leftover mashed potatoes. Flautas, a.k.a rolled tacos, are very easy to make; you basically just need corn tortillas, the filling, toothpicks and a hot skillet with oil and that's it. Here is a simple recipe for chicken flautas, but you can use other fillings as well.

INGREDIENTS (makes 12 flautas)

• About 1/2 cup vegetable or corn oil
• 12 corn tortillas
• 1 to 1-1/2 cup of cooked chicken, shredded and seasoned with salt & pepper

DIRECTIONS

1. In a medium-hot skillet or griddle, lay a tortilla on the hot surface for a few seconds, then turn and heat the other side. This will make the tortilla pliable enough to roll in a tight flute. **You can also place two tortillas in Saran Wrap and microwave them for 10 seconds.
2. Spread 1 heaping tablespoon of the chicken mixture along one side of the tortilla, and roll the tortilla into a flute as tightly as possible without tearing the tortilla. Insert a toothpick to keep the flauta from opening and lay the tortilla flap-side down. Continue filling and rolling the rest of the tortillas.
3. Heat about an inch of cooking oil in a skillet. The oil should be hot enough to make a few drops of water sizzle when sprinkled into it, or 375°F. Carefully lay the flautas, three at a time, in the hot oil, flap side down, and cook until they are golden and crisp. You can remove the toothpick once the flautas are crispy. Drain in a paper towel and keep warm until all flautas are cooked.
4. Makes four servings of three flautas each. Garnish with crema or sour cream. On the plate include lettuce, chilled, ripe tomato wedges, and a scoop of guacamole.

Ricotta Pancakes

I was recently was doing some research on New England bed and breakfasts and I found this interesting ricotta cheese pancake recipe. The following is a slight variation from the original Nutmeg Inn recipe I found online. I omitted the sour cream but added the zest of 1 lemon instead. Make sure you top the pancakes with real Vermont maple syrup to make these pancakes even more delicious!

INGREDIENTS (makes about 10 pancakes)

• 1 C flour
• 1/2 tsp.nutmeg
• 1/4 tsp. salt
• 1/4 tsp. vanilla
• 1-1/4 C ricotta cheese
• 4 tsp. sugar
• 1-1/4 tsp. baking powder
• 2 eggs
• 3/4 C milk
• Juice of 1 lemon
• zest of 1 lemon

DIRECTIONS

In a large bowl, whisk together the ricotta, eggs, milk, vanilla extract, juice of one lemon and the lemon zest until completely homogenized.

In another bowl sift together the dry ingredients: flour, nutmeg, salt, sugar, and baking powder. Blend in the dry ingredients into the ricotta mixture and blend completely.

Lightly oil a large griddle or skillet (preferably non-stick). Heat skillet over medium heat. You can tell your skillet or griddle is hot enough by flicking a drop or two of water on its surface. The water should skitter around and quickly evaporate.

Spoon batter into hot oiled skillet, allowing about 1/4 cup per pancake. Cook pancakes for about 1 ½ to 2 minutes. Turn when bubbles form and continue cooking until golden brown. **The batter should be just thin enough to pour but if it's too thick just add more milk.

Serve immediately or keep warm on a baking sheet in a 200° F oven until all pancakes are cooked. Pour hot maple syrup or dust with confectioner’s sugar, if desired. Enjoy!

Beermaking with a Brew Kit - Part 3

To view part 1, click here.

To view part 2, click here.

Well, my friends, our beer is finally ready. After 40 days and 40 nights, we finally opened up the bottles of our homemade beer, and boy was it good! Since this was our first time making beer, we decided on an American Pale Ale from the Mr. Beer Premium beer kit. The flavor was very crisp and the beer was quite bubbly. It did not have a bitter taste and the finish was very smooth. My friend Leo told us it reminded him of a Miller High Life, the champagne of beers, while my brother said it tasted somewhat like hard cider.

I have to say that my husband and I had a lot of fun making the beer; waiting for it is the hardest part, but after you taste the goodness, you'll want to make more beer. I think we're going to try an IPA or a stout next. We'll keep you posted.

Herb Risotto

I made this risotto recipe for our Lamb Night semi-cooking club meeting last Saturday and I have to tell you, the risotto was fabulous. Yes, it requires a lot of ingredients and it will take you about an hour from start to finish, but it's well worth it. Don't omit any of the herbs because they give this risotto its wonderful taste.

INGREDIENTS (serves 8)

• 3 tablespoons canola oil
• 3 tablespoons butter
• 1 cup trimmed, diced fennel bulb
• 1 red bell pepper, diced
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 3 tablespoons chopped fresh mint, divided
• 3 tablespoons chopped fresh parsley, divided
• 2 tablespoons chopped fresh rosemary, divided
• 2 teaspoons grated lemon zest, divided
• 1/2 teaspoon ground coriander
• 1 1/2 cups uncooked Arborio rice
• 1/2 cup dry white wine
• 3 1/2 cups chicken stock
• salt and pepper to taste
• 1 1/2 tablespoons fresh lemon juice
• 1/3 cup grated Parmesan cheese

DIRECTIONS

1. Heat oil and butter in a medium heavy saucepan over medium heat. Add fennel, bell pepper, onion, garlic, 1 1/2 tablespoons mint, 1 1/2 tablespoons parsley, 1 tablespoon rosemary and 1 teaspoon lemon zest. Saute, stirring, until vegetables are slightly softened (about 2 to 3 minutes).
2. Stir in coriander and rice and saute, stirring, until rice grains are oil-coated (about 3 minutes). Pour in wine and stock and reduce heat to medium low. Simmer uncovered for 25 to 30 minutes, or until liquid is almost absorbed and rice is tender but firm. (Note: Stir once or twice while simmering.)
3. Remove pan from heat and season with salt and pepper to taste. Stir in remaining mint, parsley, rosemary and lemon zest, then add lemon juice and cheese. Cover saucepan with waxed paper and let stand 8 to 10 minutes before serving.