From the kitchen........

So, it's been forever since I've posted any recipes but I'll make up for it by posting this one.  This recipe is for a steak salad with a spicy cilantro lime vinaigrette and it's delicious. 

The weather here has been in the 90's so I've been in the mood for salads and have been making different ones this past week.  It's officially time to stop making the heavier dishes now that summer is just about here.  Here's what you'll need:

1lb. or so Flank Steak
Southwest Rub
Assorted greens for the salad. 
Fresh Guacamole
Tortilla Strips
1 Tomato chopped

For the dressing:
2 tbsp. fresh cilantro
1 Serrano or Jalapeno pepper, minced.
1 garlic clove minced
1 shallot minced (if you don't have a shallot, make it two cloves of garlic)
2 tbsp. fresh squeezed lime juice
1 tbsp. Chinese red pepper mix seasoning (orange bottle) or chili paste
1/4 cup sugar
1/2 cup salad oil
2 tbsp. rice wine vinegar


To make this salad, start out by getting the best flank steak you can find.  Then, make a paste with your favorite southwest rub (I use Penzey's) and olive oil.  Brush it on both sides and let it sit at room temp while you go light the grill.

While the grill is heating up, make your salad dressing.  Add the oil, vinegar and sugar first, then add all of the other ingredients and whisk until blended.  Set aside. 
Grill your flank steak according to your likeness and let rest for 10 min. or so.  Just a tip I use, I always take the food off the grill and immediately wrap it in foil and seal it.  I let it sit for about 5-10 minutes and then cut it. 

Meanwhile, place the greens on your plate.  Put a dollop ( literally just a dollop) of the fresh guacamole on one side of the greens and then place your steak on the bed of greens.  Sprinkle the tomatoes over the salad and guacamole, put a couple tortilla strips in the guacamole and then drizzle the dressing over the entire plate.  Grab your favorite beverage and enjoy!

Restaurant Love.....

There is so much great food out there and so many great places to enjoy it.  I believe this is especially true in Houston.  There are many, many options to choose from and I'm so glad because it gives you the opportunity to try something new whenever you want to eat out.  Since I love good food and great spaces, I thought I would share this place with you.  Last Saturday my daughter Tatiana and I spent the day together while her sister Gabriella went on a field trip with her class.  We went thrift shopping first and then decided to try a restaurant that I had been wanting to try for ages. It's called Tiny Boxwood's and it's a charming little restaurant adjacent to the very chic nursery, Thompson and Hanson.  This chic little restaurant boasts a menu of freshly baked pastries daily, delicious salads and wonderful buffalo burgers.  The atmosphere is very rustic/modern farmhouse which goes nicely with the surroundings.  The line for this place on Saturday at lunch time was crazy long but worth it.  One thing I love about this restaurant is the mission statement. "To make each and every experience a memorable one".   Combining a healthy, respectful and empowering work environment with great food in a great space make this place stand out.  Movies on the lawn are by reservation and include a Chef's Prix Fixe Menu for most showings.  If you live in the Houston area, Tiny Boxwood's ( and Tiny Boxwood's No.5) are definitely worth the trip. If you are not local, perhaps you can include this restaurant in your next visit to Houston?  Have a great weekend!

Grilling and Chillin......

I'm planning on taking at least one day this long weekend to really relax.  Catch up on my magazines, hang out by the pool and enjoy some good times with neighbors and friends.  Within all of that fun, I plan on making these completos or, in English, Chilean style hot dogs.  I pulled this out of a BHG (Better Homes and Gardens) magazine a while back and it's fabulous!  This recipe is also in the book by Nirmala Narine titled, "Nirmala's Edible Diary:  A Hungry Traveler's Cookbook with Recipes from 14 Countries". If you have plans to grill this 4th of July weekend, give this recipe a try.  The flavors of this are wonderful and refreshing. It's also easy to make and can be made easily for a large crowd. Whatever your plans are, have a wonderful and safe weekend. Happy 4th of July! Bon Appetito.

 Ingredients

• 2 Tbsp. extra virgin olive oil
• 2 Tbsp. snipped fresh cilantro
• 2 medium jalapeño chile peppers, stem removed and thinly sliced*
• 2 small shallots, peeled and thinly sliced (or 4 green onions, white parts only, thinly sliced)
• 2 Tbsp. lime juice
• 1 cup diced green and/or red tomatoes
• 2 avocados, peel and seeded, coarsely chopped
• Sea salt, kosher salt, or salt
• Freshly ground pepper
• 4 to 6 all-beef frankfurters or other bun-size sausages
• 4 Tbsp. butter, softened
• 1 tsp. minced garlic
• 4 to 6 sub or hoagie rolls, split

Directions

1. For Avocado-Chili Relish, in a bowl whisk together olive oil, cilantro, jalapeños, shallots, and lime juice. Gently fold in tomatoes and avocados. Sprinkle lightly with salt and pepper; set aside.

2. Prepare frankfurters as desired.

3. In a small bowl, mix the butter and garlic. Spread butter mixture on the sub rolls. Ina large frying pan or on a grill rack over medium heat, place the rolls buttered side down and toast until light golden.

4. To serve, tuck frankfurters in toasted rolls and top with Avocado-Chili Relish. Serve immediately. Makes 4 to 65 servings.

 

*When working with hot chile peppers, wear plastic gloves or wash hands well after cutting; the peppers contain oil that may burn skin and eyes.

 

Like the recipe?  Check out her cookbook here

Frozen Sweet Treat

It's been in the 90's here for the past several weeks and it definitely feels like summer.  Not unusual for south Texas, but it puts you in the mood for cold drinks and anything frozen. I like to make this pie when it's hot because it's such a nice change from ice cream or Popsicles.  This is really easy to make and tastes very refreshing.  I originally got this recipe from an issue of Southern Living Magazine but I wrote it on a index card so I'm not sure what issue it was.  Anyway, it tastes great and is so easy, you can make one for yourself and one to take to a neighbor or to your next summer party.  I'd love to know what you think if you make it.  Enjoy. 

Frozen Raspberry-Lemonade Pie

1 14oz. can sweetened condensed milk
1 6oz. can frozen lemonade concentrate, partially thawed
3 TBSP. seedless raspberry preserves ( I have also substituted this with Marionberry Preserves and it's what I used in the pie pictured)
1 8oz. container frozen whipped topping
1 6oz. ready made graham cracker crust ( I've also used the Heartland Granola crust which is the one I used in the pie pictured)
Garnish: Fresh Berries and Mint.

Directions:.
Whisk together first 3 ingredients in a large bowl until smooth.  Fold in whipped topping.  Pour into crust.  Freeze 4 hours.  Garnish with fresh berries and a sprig of mint (optional).  Enjoy.

Menu: Mushroom and Spinach Ravioli with Bacon

I'm not a big fan of spinach but ever since I had spinach with bacon, I converted.   This is realtively quick to make because there's not a lot of prep involved.  Even my kids (okay, just one of them) like this.  If you decide to try it, let me know what you think.  Buon Appetito!

Here's what you'll need:
2lb. bag of frozen large or jumbo cheese ravioli
1 10z. package baby bella mushrooms (the ones I buy are pre-cleaned and sliced)
4 cups fresh spinach leaves
1shallot (I used half of the one in the picture)
1 1/3 cup chicken broth
1/2 cup white wine
2 TBSP Extra Virgin Olive Oil
4 TBSP Butter
4 slices crumbled cooked bacon 
1/2 cup Heavy Whipping Cream
4tsp. Salt Free Italian Seasoning (I use Penzeys Spices Tuscan Sunset)
Freshly grated Parmigiano Reggiano
Chopped fresh Italian flat leaf parsley for garnish

 

Mince the shallot. Cut the stems off the spinach, rinse and set aside. Start to boil the water for the ravioli.
In a large pan, heat the olive oil.  Put the minced shallots in the pan and heat until tender.  Add the mushrooms and 2TBSP butter , 2tsp. Italian Seasoning (Salt Free) and  cook until mushrooms are starting to get tender (about 2-3 minutes).   Add 1/2 cup of the chicken broth and let simmer for 2 minutes.  Add 1/2 cup white wine and let reduce for 1-2 minutes. When the water is ready for the ravioli, add 1/2 cup of the chicken broth and cook ravioli according to directions.  While raviloi is cooking, add the spinach to the pan and let it shrink down.  Add the remaining 2tsp . Italian seasoning and the remaining chicken broth.  Let this simmer for 3-4 minutes.  Add half of the crumbled bacon, remaining 2TBSP butter and 1/2 cup heavy whipping cream.  Stir until the butter is melted and the heavy cream is incorporated.  Drain the ravioli and put in serving bowl.  Pour the sauce over the ravioli and stir.  Add remaining crumbled bacon, freshly grated Parmigiano Reggiano (to taste), fresh chopped parsley and serve.  Enjoy.

Shopping Local....

It's no secret that I love good wholesome food.  Lately, I've really tried to focus on buying more things locally and while doing some research, I came across a website called Local Harvest.  This site is a fabulous resource if you want to support your local farming community.  You can search by zip code and identify all of the farms and ranches in your area and see what they offer. You can also buy items online that are not available locally and have them shipped.  Looking for a Farmers Market or Co-Op in your area?  Want to plant your own garden with heirloom seeds?  It's all there.  Going to your local Farmers Market also gives you the opportunity to meet the people that grow the food.  They are so passionate about what they do and it builds such a good sense of community.  Whether it's a small farm stand or a Grand Market, buying locally makes sense in every way.  Oh yeah, and don't forget to bring your own bags.  Check out some of these great versatile bags I found that are affordable, made out of recycled materials AND support good causes.  Happy Shopping!



 

 Photo Courtesy of Sebastian Schlueter.



 

Photo courtesy of :  Stacey Shintani


 

 

Chelsea Market Photo Courtesy of:  Sayan Chowdhury

Vegetable Stand Photo Courtesy of: GeishaBoy

 

LA Farmers Market Clock Tower Photo Courtesy of:  MrAnathema

Photo Courtesy of: Natalie Maynor
 



 

LOVE this Recycled Jute Backpack.  Handmade in the Himalayas.  $29 at World of Good



 

Recycled Flour Sack Tote.  Hand Made in Ghana through Fair Trade.  $18 at World of Good.



 

Large Star Bag made out of recycled plastic.  Supports SPEED Trust.  Fair Trade Imported from India.  $50 at World of Good.

 

 

Cotton Tote made out of post industrial organic and natural cotton scrap.  Printed with Green water based ink.  Made using Fair Labor in India.  $16 at World Of Good.

Spring Brunch.......

What a beautiful weekend.  The weather was gorgeous and it was a very productive weekend.   I decided to welcome Spring by making breakfast and having brunch al fresco.   Besides, I  love making a table with vintage mis-match plates and platters.  Hope you had a nice weekend too. 



 

All gone.....

I'm Hungry.........

Today was the first day this year that I started thinking about the dishes I like to make in summer.  You know, the lighter fare.  The kind of food that is summer fresh and light but packed with flavor and goodness.  Today I made a tortellini (cheese),  roasted artichoke hearts, purple onion and multi pepper salad.  This dish is easy to make and full of flavor.  I like to eat with flat bread but you can serve it as a side dish too.  I'd love to know what you think of this after you make it.  Bon Appetit.

Here's what you need:
1 1/2 cup artichoke hearts ( I use frozen)
1 1/2 cup cheese tortellini (I use frozen)
1 small red pepper sliced into thin strips
1 small yellow or orange pepper sliced into thin strips
1/2 cup parsley roughly chopped
1/2 medium red onion sliced into thin strips
1/4 cup Freshly Grated Parmigiano  Reggiano cheese
1 small can sliced black olives (Optional)
1 package Pita Flat bread

Dressing:
1/2 cup Extra Virgin Olive Oil
1/3 cup Red Wine Vinegar
Salt and Pepper

Spice Mix:
1/4 tsp. dried basil
1/4 tsp. dried oregano (1/2 tsp if you want flat bread)
1/8 tsp dried thyme
1/8 tsp fennel
1/8 dried red pepper
1/8 tsp dried garlic

Preheat  Oven to 425 degrees

Cook the tortellini according to directions.  Drain the tortellini when cooked and put in bowl  to cool. Shorten the artichoke cooking time (according to directions) slightly and drain.  Place artichoke hearts in a single layer on a cookie sheet and sprinkle one pinch of spice mix.  Roast in oven for 7 minutes or until lightly browned. Remove from oven and let cool.  Place in the bowl with the tortellini when cool.

Mix the dressing (see above) and whisk until blended.  Pour half over the tortellini and artichoke hearts and stir.  Sprinkle half of the spice mix  in and stir.

Add the peppers, onion and remaining spice mix and dressing.  Grind a few grinds of black pepper and salt. Stir until coated.  Add the parsley and olives (optional) and stir until blended.  Cover and refrigerate (this gets better the longer it marinates).

Meanwhile if you want to serve the flat bread, cut the round into 4 pieces and brush lightly with olive oil. Sprinkle with dried oregano and a few grinds of salt. Put in 425 degree oven for 8 minutes or until brown.

Sprinkle with cheese before serving. Enjoy!