It's All About Garlic

I think it would be safe to say that pretty much everyone has some form of garlic in their home, whether it's granulated, a head of garlic, minced in a jar, or a huge bundle to ward off vampires.  If you do not, then I suggest that you drop what you are doing, go to the store, and purchase some.  There are SO many things you can do with garlic.  In fact, there are festivals that solely honor garlic.  With help from the Food Network Magazine, I will be exploring different ways of using garlic.  Maybe you will learn something new and add a little more garlic to your diet!    

As well as tasting great, garlic has some health benefits.  3.5 oz of garlic contains 6g protein, 2g fiber, 95% DV Vitamin B6, and 38% DV Vitamin C.  Garlic can also reduce the risk of heart disease, can help with infections, digestive disorders, and allegedly helped with lowering blood sugars.   

Food Network Magazine

The March 2011 issue of the Food Network Magazine, included the above calendar that shared 31 different ways to use garlic.  I thought it would be a lot of fun to explore some of these and other uses.  When you think about it, garlic can be very versatile!  Follow along on my journey through the world of garlic!   

Day One:  Roasted Garlic

 You'll need:
1 head garlic
1 sheet of aluminum foil
1 tsp oil
oven preheated to 400 degrees.





What to do:
Remove only the loose skin on the head of garlic.  Cut off the top 1/2" - 1" of garlic head as shown above.  Place on a sheet of aluminum foil.  Drizzle top of garlic with oil. 

Wrap garlic in foil allowing some space for steam to build.  Roast in preheated oven for 1 hour.  Enjoy the aroma that will fill your house! 

Here's the final product.  The garlic cloves have softened and sweetened in the skin. Try squeezing one clove onto a piece of toasted bread and spread it.  You'll be surprised at the butter-like quality it has.  You can also add it to mashed potatoes, dips, spreads, pasta dishes,etc. 



Day Two: Roasted Garlic Hummus

You'll need:
1 tub store bought hummus
*roasted garlic
food processor or blender or knife

What to do:

Spoon the hummus into the food processor.  Squeeze roasted garlic cloves into food processor.  Pulse until well combined.  Spoon into serving bowl and serve with pita chips, veggie sticks or crackers. 

* I used the entire head of roasted garlic in the hummus.  For my tastes, it may have been a bit too much.  Next time I may try half of the head.  If you LOVE garlic, by all means, use the whole head!



Day Three: Braised Cabbage with Garlic

You'll need:

1/2 head of cabbage, cut into bite size chunks
2 tablespoons butter
1/4 cup cider vinegar
2-3 cloves garlic, minced
~4oz bottled beer

What to do:
Heat a skillet over med-low heat.  Add butter, vinegar, garlic, and beer.  Allow butter to melt and stir to combine. 

Add the cabbage and toss to coat.  Cover skillet and cook about 30 minutes or until cabbage is soft. 

* We enjoyed the braised cabbage with corned beef, carrots, and potatoes, and Irish soda bread!  Happy St. Patty's Day!

Welcome to Radiator Springs

I know, I know.  Andy's birthday was over a week ago and I am just now getting around to revealing the details of the party.  That's just how it goes sometimes. :) 

Andy woke up to this delicious Cars 2 inspired breakfast!  A "leaning tower of tires" and bananas to look like Luigi's Casa della Tires. 

Cars 2 Snacks for the Kids

The set-up

In lieu of a birthday cake, Andy blew out candles on an ice cream cone!

The birthday party with his friends was a great success!  The kids loved "painting" cars at Ramone's Paint Shop.




























We spent the evening celebrating with family.  And, I have to say, I am disappointed that I didn't take a SINGLE picture of Andy's birthday dinner. :(  Well, it was very tasty!  We decided on Andy's favorites and gave them a Cars 2 twist.  Here's the menu:

"Wait for Me Mack" N Cheese (Cars 2 Kraft Macaroni and Cheese)

Hot "Rod" Dogs (Regular hot dogs)

Fillmore's Organic Fruit Salad (Any fresh fruit cut into bite-sized pieces and tossed in a bowl







And last, but not least...

"Can't Turn on Dirt" Cake (Caramel Apple Cake)

Happy Birthday, Andy!  We love you!

Valentine's Day

The week of Valentine's Day is always a VERY busy week.  My husband's brithday is the next day and my youngest son's birthday is 3 days after that.  My husband, Chad, always likes to go out for dinner for his birthday, which honestly, is quite nice.  I have the night off from cooking. :)  Then for our youngest son, Andy, I try to plan a fun party with a special dinner.  Well, that certainly takes time and energy to do.  So, Valentine's Day kind of gets pushed to the back burner.

I always WANT to do something for my Valentines, but it's needs to be something simple and quick.  Besides, I think my kids have way more fun getting Valentine's from their friends at school.  Here's what I made this year for special ones.

When Chad and the kids came downstairs this is what they saw....

This is what they found inside the boxes...

Chocolate and Sprinkle Covered Heart Shaped Marshmallows

This is what I made for breakfast....


Pillsbury Flaky Cinnamon Rolls


For lunch the kids had... pb & h heart sandwiches.












 and finally, for dinner...

Eggs in a Heart Frame

It may look like I worked hard in the kitchen, but really I didn't.  All I needed was my handy heart shaped cookie cutter and a few ingredients I had on hand.  My family loved their treats and I know they felt special!  In fact, I think my oldest son ate his dinner in record time.  Next time you want to do something special for your loved ones, think simple. :)

Lunch for 12

I just had the pleasure of making lunch today for a retirement party of 12 people.  Catering is such a fun outlet for me!  It gives me such satisfaction when I see smiles on their faces after tasting what I have prepared.  Now, for todays event, I actually didn't get to see the reactions.  I will wait patiently to hear how the event went.  I'm crossing my fingers that everyone enjoyed the food. 

The menu was...

Chicken Verde Sliders
Southwest Mesquite Pork Sliders
Sweet Potato Salad
Fresh Fruit Salad w/ Citrus and Agave Nectar

In order to have the meat for the sliders prepared in time for the lunch party at noon, I had to slow cook it over night.  I can't tell you how many times I woke up in the middle of the night to the wonderful smell of slow cooked pork.  Oh my!   

Chicken Verde Sliders
3 lbs boneless skinless chicken breast and/or thighs
1 recipe Roasted Salsa Verde or 1 jar of Salsa Verde
Zest and juice of 1 lime
2 ripe avocados, peeled
1 tsp lime juice
8oz red-fat sour cream
salt & pepper, to taste
fresh snipped parsley
Small rolls or large rolls cut to smaller size
provolone, Monterey Jack, or pepper Jack cheese slices

In a large skillet, brown the chicken breasts and/or thighs in hot oil over high heat.  Place chicken in the crockpot.  Pour salsa verde over chicken cook 7-8 hours on LOW.  Shred chicken with two forks.  Stir in the zest and juice of the lime and the fresh snipped parsley. 

Meanwhile, mash the avocado in a small bowl.  Stir in lime juice, sour cream, salt and pepper.  Refrigerate until ready to serve. 

To serve, spread avocado cream onto rolls.  Top with chicken and cheese.  Enjoy! 

Left: Southwest BBQ Sauce
Right: Cool Avocado Cream Sauce

Southwest Mesquite Pork Sliders 
3 pounds pork roast, fat trimmed
2 recipes Southwest Spice Rub (at bottom of page)
1 1/2 cup water
2 6" squares cheesecloth
clean mesquite pods, broken or mesquite chaffe
1 cup ketchup
1 T cider vinegar
2 T W-sauce
6 T brown sugar
1/4 cup water
Small rolls or large rolls cut to smaller size
cheddar cheese slices

*note:  if you do not have mesquite pods or chaffe, omit the water and use beer or apple cider.  If you would like some mesquite chaffe, don't hestitate to ask me!  I have plenty!

Place pork roast in crockpot.  Rub entire roast with spice rub, reserving 2 tsps.  You may not use all of the spice rub, depending on how much of it you want to use.  Pour water over the roast in the crockpot.  Place mesquite pods or chaffe in the center of the cheese cloth.  Bring corners together and tie with kitchen twine.  Place packages into the water in crockpot.  Cook on LOW 8-10 hours.  Shred pork with two forks.

Meanwhile, for the barbecue sauce, stir ketchup, cider vinegar, W-sauce, brown sugar, water, and reserved spice rub in a small saucepan.  Bring to a boil, reduce heat, and simmer for 10 minutes.  Refrigerate until ready to use.

To serve, place meat on rolls and top with cheddar slices and bbq sauce.  Enjoy!


Sweet Potato Salad    (Rachael Ray - 30 Minute Meals)

1 1/2 pounds sweet potatoes, peeled and cut into bite-sized chunks

Salt

Extra-virgin olive oil, for liberal drizzling

4 slices good quality lean bacon, chopped

1/2 cup beef stock

2 tablespoons wine vinegar

A few dashes hot sauce

1 teaspoon smoked sweet paprika or sweet paprika

Freshly ground black pepper

1/2 small red onion, finely chopped

2 to 3 small ribs celery, finely chopped

A handful parsley leaves, finely chopped

Put the potatoes in a pot over medium heat and cover them with water. Bring to a boil then salt the water and cook until just tender, about 15 minutes. Drain the potatoes and return them to the hot pot. Heat a small pan over medium-high heat and drizzle in some extra-virgin olive oil. Add the bacon and cook until just about crisp. Add the stock to the pot with the potatoes along with the vinegar and hot sauce and stir over low heat until combined. Turn off the heat and season with paprika and salt and pepper, to taste. Transfer the potatoes to a serving bowl and stir in chopped onions, celery and parsley. Dress the salad with a liberal drizzle of extra-virgin olive oil and serve immediately.

Fresh Fruit Salad with Citrus and Agave Nectar
1 pineapple, peeled and cut into bize size pieces
3 bananas, peeled and sliced
1 pint blueberries

2 (11 oz) cans mandarin oranges, drained
zest and juice of 1 lime
1/3 cup orange juice
2 T agave nectar

Place fruit in a large bowl; set aside.  In a small bowl, stir together the orange juice, lime juice, lime zest, and agave nectar.  Pour over fresh fruit.  Toss gently to coat.  Serve or store in refrigerator until ready to serve. 

Roasted Salsa Verde

I never knew how easy and delicious homemade salsa is to make, until I ordered my first Mexican pack from Bountiful Baskets.  The Mexican pack came with tomatillos, onions, jalapenos, green chiles, cilantro, garlic, limes, avocados.  YUM!  I decided to make roasted salsa verde without really following a recipe.  I tell you what!  It was SO good. :)  I really don't want to go back to buying the jarred stuff.  Plus, I like that I get to control the heat level. 

Here's the recipe I came up with...


Roasted Salsa Verde

10-12 tomatillos
1 onion
1 1/2 tsp canola oil                                                         
1-2 jalapenos
2 cloves garlic
handful fresh cilantro or parsley
1 lime
1 tsp salt, r to taste
1/4 tsp black pepper


Set oven to broil and place oven rack 5-6 inches from broiler.  Remove husks from tomatillos, wash and pat dry.  Cut tomatillos in half and place on cookie sheet.  Remove skin from onion and cut into eighths; place on cookie sheet.  Drizzle the oil over the veggies and lightly toss to coat. 

Broil 8-10 minutes or until veggies are browned. 

Meanwhile, cut the jalapenos in quarters, removing seeds if less heat is desired.  Place in a food processor.  Add the garlic, cilantro, the zest of the lime and the juice of half of the lime.  Pulse 4 times. 









Add the roasted tomatillos and onions to the food processor along with the salt and pepper.  Pulse until desired consistency is acheived.  Store salsa in an airtight container and allow it to cool in the refrigerator before serving. 

 Try making Slow Cooker Chicken Verde using this salsa!  Recipe to come...


 

Andy's 3rd Birthday

Andy's birthday is coming up... in fact, it's only 2 1/2 weeks away!  I can't believe my baby is almost 3.  Wow.  Do you want to know the best part?  I don't have to buy diapers EVER AGAIN!!!  That is worth celebrating, too.  :) 

Andy is SO in to Cars 2.  It's the cutest thing hearing him say Francesco Bernoulli, Holy Shiftwell, and Finn McMissile.  I never did a Cars theme for my older son and I always wanted to.  Now's my chance and I know Andy is going to love it! 


For birthday parties, I really try to keep things simple.  I have the party at home or at the park and try not to get carried away with the extras.  After all, who really needs to spend hundreds of dollars on parties, when the birthday kid really just wants cake and presents? 


Here's my plan...


Andy's friends will come over and play, have a simple snack, open presents, eat a birthday treat.  Then later, for dinner, grandparents, aunts and uncles will come over for a special birthday dinner, probably more presents, and more treats!


My husband and I started coming up with food ideas that work with the Cars/Cars 2 theme.  Here's what we have come up with so far...

Can't Turn on Dirt Cake

Stuffed Tow-Maters
Tow-Mater Soup

  

Wait for Me Mack & Cheese

Radiator Spring Rolls

Ramone's Paint Shop Cookies (Sugar cookies w/ different colored frosting)
Low & Slow Cooked... (Something cooked in the crockpot)

Leaning Tower of Doughnuts or Bagel Bites or Mini Bagels....

Fillmore's Organic Fruit

Some other ideas...

Bugs in the Grill-ed Cheese (Bacon bits for the bugs)

Mixed Lug Nuts

As far as the snacks go for the kids... Well, the grocery store made that extremely easy! 

 

   Stay tuned to see what we decide to make for Andy's special birthday lunch and dinner! 

Homemade Condiments

Ranch dressing is a popular condiment at my house.  That's usually the only salad dressing I'll buy simply because my kids won't eat any other kind.  Well, I get a little sick of the same thing over and over.  We were almost out of Ranch and it was time to do the grocery shopping again.  Looking through my pantry, I realized that I had two packets of Italian dressing mix.  OK, I have sour cream and mayo in the fridge.  I think I'll make some creamy Italian dressing.  Maybe the kids will like it since it looks like Ranch...

Creamy Italian Dressing

6T mayo (I used olive oil mayo)

2T reduced fat sour cream

2T lemon juice

2T white vinegar

1 packet Italian dressing mix

1/2 tsp dried oregano, crushed

Put all ingredients in a jar with a screw top.  Shake until well combined.  Refrigerate.  Makes about 1 cup.

I also remembered that I have a recipe for Russian dressing.  It's super easy to make and I bet you have all of the ingredients in your pantry and fridge already.  Plus, when you make these at home, you know what's going in the dressing and you'll probably save a buck or two. 

Russian Dressing 

1/4 cup canola oil

1/4 cup ketchup

1 T sugar

1 T vinegar

1 T lemon juice

1 tsp W-sauce

1/2 tsp paprika
1/4 tsp salt
1/8 tsp pepper

Place ingredients in a jar with a screw top.  Shake until well combined.  Refrigerate until ready to use. Makes about 2/3 cup.