Life is Crazy

   I hope everyone is having a wonderful week so far!  There is SO much going on right now.  The hubs made it back perfectly safe and sound.  We have been enjoying some serious "us" time the past couple days.  Now I have to do the finishing touches on several costume pieces and hopefully get them in the mail tomorrow afternoon.  However, I thought I would take a few minutes of the morning to tantalize your taste buds with some of the things coming up!

• Mexican Braised Country Ribs
• said ribs made into Guajillo Chili Pork Tacos
• Easy, traditional Guacamole
• Spaghetti and Meatballs for a mini-crowd
• From scratch Marinara 

I think this picture is hilarious!

Baked Pineapple

  This is a pre-scheduled post because you may not hear from me for a few days.  The plan is to not leave the bed for a couple days... except to cook, because food is an integral part of our relationship.  Right, did I mention that Louis comes home TODAY?!?!?!  Fuck yeah.

  A couple weeks ago I bought a pineapple that looked really good, but wasn't all that fantastic when I cut it up.  It wasn't completely ripe so the flesh was a little harder than it should have been and the flavor wasn't as prominent as I like.  This is a great way to fix a sub par pineapple. Baking it releases and concentrates the sugars while breaking down the flesh.  A harder pineapple is actually better for this because then the fruit doesn't get mushy when baked.  It would be great over ice cream or as is.

Baked Pineapple
4 C pineapple cut into bite sized chunks
1/4 C granulated sugar
1/4 C flour + 2 Tbsp
1/4 C melted butter
1/2 C quick oats
1/3 C brown sugar
1 tsp vanilla
1/2 tsp cinnamon
cooking spray

   Toss pineapple with granulated sugar and 2 Tbsp of flour.  Put in a lightly sprayed baking dish.
   Combine the rest of the ingredients for the topping.  Even distribute over pineapple.
   Bake at 375 deg F for 20-25 minutes, until topping is golden brown.
   Serves 4-6

Roast Chicken Sandwich with Cucumbers and Ranch

   Yes, I am blogging about a sandwich.  Don't judge me.   Sandwiches can be really special.  Even a really simple one can be just what you need.  With spring here, the veggies are getting better and better.  I think there are two very good ways to showcase raw veggies: salads and sandwiches.  Also, um, the hubs kinda comes home tomorrow... sooo... I don't have time for fancy food right now.  The computer fiasco set me back in sewing and I have a shit ton to do in the next 24 hours before MY HUSBAND COMES HOME!!!!!!!! (The excitement is pretty hard to contain.)

   The real reason I am blogging this sandwich is that my husband asked me to bring him a snack tomorrow for when we are waiting around to be dismissed.  I kid you not.  To him, a sandwich is a snack and he loves cucumbers and ranch on them.  This is what I am taking to him.  It is really delicious in its simplicity, though.  I just had one for lunch, you know, for quality control. 

Roast Chicken Sandwich with Cucumber and Ranch
Lightly toasted bread
sliced English cucumber
sliced vine ripe tomatoes
baby spinach
sliced provolone
light mayo
light ranch
   Combine equal parts ranch and mayo.
Roast chicken breast
   Liberally salt and pepper bone-in, skinless chicken breast.  Lightly sprinkle with onion and garlic powders.  Roast at 375 deg F for ~40 min.  Let cool.  Remove from bone and thinly slice.

   Assemble sandwich with as much of each ingredient as you like.  Make sure to lightly salt the tomatoes.

New Look... for a little while

   I am so terrible with computers.  This is the best I can do for a new look right now.  It has it's flaws, I know.  This is isn't permanent.  Spring is here, and an update was needed to match the season.

<3

Almost Traditional Shrimp Ceviche

   I feel so guilty about this new computer... though, I must admit, I love it as much as I am capable of loving a computer (which really isn't all the much because I am a bit of technophobe.)  HP is my brand though.  I've good luck with them throughout my life.  The last piece of crap was a Gateway, never liked it.  It chose the precise moment of my first interaction with the Geek Squad as it's final.  Turned it on, it too it's sweet time starting up, then flickered blue and then black.  Thank you computer.  You couldn't last another 5 months?  That is all I wanted.  Then a lot of other computer things happened concerning the hubs' computer happened, and well, needless to say, I am behind on things right now.  This is living up to my theory that nothing good happens in Jacksonville.

   Except shrimp.  (How did you like that throw back segue?)

   A few days ago a friend asked me about ceviche.  I had never made it, because living in Tennessee most of the time, I feel the need to apply heat to most of the fish I purchase.  I deferred to Rick Bayless for a ceviche recipe to send to my friend.  Then it hit me, I'm on the coast now; I can make ceviche.  Red snapper was my first choice, but my fish shop didn't have any.  Darn, guess I'll just have to go with shrimp.  I call this almost traditional because I didn't have as many limes as I thought so I had to combine other citrus.  The balance was perfect, though.  So I am keeping that citrus base ratio.

Almost Traditional Shrimp Ceviche
1/2 lb fresh, raw shrimp; peeled and deviened
1/4 C fresh lime juice
1/4 C fresh lemon juice
2 Tbsp fresh orange juice (sour orange preferred)
1/4 of a red onion, minced
1/2 of a jalapeno, seeded and minced
1/4 C chopped cilantro
1/2 tsp pasted garlic
1 Tbsp extra virgin olive oil
salt and pepper

   Cut shrimp into 1/2 in pieces.  Pour citrus juices over raw shrimp.  Cover, let sit in refrigerator for 10-12 hours.  Stir occasionally (if possible).  Drain off most of liquid.  Add the rest of the ingredients.  Stir.  Let sit for 30 minutes.

Chili and Cumin Sweet Potato Oven Fries

   I adore sweet potatoes.  Looking through my archives, I am actually shocked at the lack of sweet potato recipes.  They are on my menu at least once a week, often twice.  Roasting them is my favorite.  It is so easy and doesn't get in the way of things on the stove; the perfect side dish.  Cumin and sweet potatoes is hands down my favorite.  The earthy smokeyness with the savory sweetness... to die for.  It feels like a really indulgent side dish, but sweet potatoes are one of the healthiest things you can eat.  Look it up.  Hahah!

Chili Cumin Sweet Potato Fries
1 1/2 lb sweet potatoes
3 Tbsp olive oil
1 1/2 tsp chili powder
1 1/2 tsp cumin
1/8 tsp cayenne (optional)
salt and pepper
cilantro

   Peel sweet potatoes.  Cut into wedges.  Toss with oil and spices.  Spread into a even layer on a baking sheet.  Bake 400 deg F for 25-35 minutes (time will depend on size of wedges).  Done when fork tender (this is a little softer than a regular white starchy potato.) Sprinkle chopped cilantro on top.
   Serves 4

Garlic and Orange Fried Goat Cheese w/ Green Beans

   I am currently in the process of hand sewing 17 yards of seed pearls into a doublet.  More often than not, I think things like this are a good idea.  Usually, it turns out in my favor.  Luckily, this doublet is turning out in my favor.  It is so kickass.  Unfortanely, my computer is soooo slow that I am having to choose between a morning of blogging and a morning of sewing.  Hopefully, if I take it in today, I can have it back tomorrow or Wednesday.  I'll try to get a few posts together so I am not slacking too much on my self-imposed responsiblities to this little blog.  And maybe with a faster computer, I can attempt to give the look a bit of a face-lift.  I am really not good with computers though so that may not happen... one day it will.  When I am near my com-savvy friends again.

   On to the food.  Who doesn't love goat cheese?  If you don't love goat cheese, I assume you have never had good goat cheese before.  Fact: goat cheese is a miracle of nature.  There are very few things you can do to improve the cheese itself.  Normally I am just using goat cheese to enhance another dish.  However, when this stupidly simple idea came to me, it was a revalation.  I've seen fried goat cheese before, but never thought to make it for some reason.  I generally stay away from frying at home.  But I decided to go for it.  Nothing bad could really come of it except ruining a bit of cheese.  That didn't happen though.  Instead, I had these beautiful, tasty morsels of incredible goat cheese. 

Garlic and Orange Fried Goat Cheese
Per Serving:
1/2 in slice goat cheese
1/4 tsp pasted garlic
pinch of orange zest
Italian seasoned bread crumbs
extra virgin olive oil
  
   Let goat cheese soften a little at room temp.  Mash garlic and orange zest into cheese to thoroughly combine.  Putin refrigerator for at least 15 minutes to set up.
   Dip finger tips in cool water to prevent cheese from sticking while you work.  Form into quarter sized discs about 1/2 in thick.  From each serving portion, you will get three discs.  Press into bread crumbs to coat outside of cheese.
   Coat bottom of non stick pan with oil.  Heat over med-high.  Fry goat cheese for 1 1/2 minutes per side, just until golden brown and crispy. Place on paper towel to quickly absorb any excess oil.
   Serve hot over green beans, asparagus, on a salad, or as is.

Asparagus Stock

  I don't throw stems away.  Mushroom stems, the woody ends of asparagus... while they may not be pleasant to eat, they are full of flavor.  You can make some incredible broths with what many people consider garbage.  If I have asparagus, mushrooms, or broccoli, I take the stems/stalks and pop them in a freezer bag.  That way I have them on hand to make soup bases and broths.  Homemade stocks and broths can really send a dish over the top because you can get flavors into the foundation of your dish that aren't available in grocery store broths.  This asparagus stock is a delightful take on vegetable stock that would make a lovely vegetable soup or a vegetable pot pie (Or English Pea Soup see yesterday's post)

You can't exactly tell from this, but it has a pretty green tint.

Asparagus Stock
2 qt water
woody ends of 1 bunch of asparagus
1 lrg carrot, cut into chunks
1 med onion, quartered
2 lrg cloves garlic, smashed
1 bay leaf
1/2 tsp salt
1/4 tsp peppercorns
3-5 allspice berries (optional)

   Put all ingredients in a pot.  Bring to boil.  Turn heat down to medium.  Simmer for 30 minutes.  Strain broth.
  You will end up with just shy of 2 qt, about 1 3/4 qt.

English Pea Soup

   Most of yesterday was sewing my dress for the hubs' home coming.  It is super cute.  I will share it with you, don't worry!  (It will probably be shared over on 87Life... I'll keep you updated.)  Considering, I am by myself and have jobs to do, I couldn't exactly go out last night to... celebrate? St. Patrick's Day.  So I stayed in watching Top Chef, Kathy Griffin's new special, and Archer.  Not terribly festive I know, but I did do something.  I made a delicious English pea soup!  It is sweet, light, creamy, and the most incredible shade of green.  (My picture doesn't do it justice.)  It didn't seem particularly Irish in any way.  I wanted to put cilantro in it, but that made it seem even less Irish.  But after I ate, I caught a few minutes of Bobby's Ireland and what were they making?  English pea and coriander soup!  So, yeah... that is happening soon.  I debated on whether to save this post for next year considering I am a day behind the occasion I made it for.  Spring is just around the corner though, which means all the vegetables will be coming into season.  Serve with a baked potato for a complete meal, or as a side to grilled meat; this is the perfect soup for spring.   
(Note:  English peas and green peas are the same thing.  Also, sometimes called garden peas.)

English Pea Soup
1 medium onion, chopped
1 large clove garlic, minced (~1 heaping tsp)
1 lb English peas (thawed if frozen)
1/2 tsp thyme
3 C asparagus broth (recipe tomorrow or vegetable broth)
2 Tbsp cream cheese (optional)
sour cream (optional)
olive oil, salt and pepper

   Heat oil in a pot over medium heat.  Saute onions until translucent and very lightly golden at edges.  Saute garlic with onions for 1 minute.  Add 3/4 lb peas, thyme, and broth.  Heat peas through.  Using an immersion blender or regular blender puree soup.  Salt and pepper to taste.
   *Optional Step:  push puree through a mesh sieve to remove pulp and create a consistently creamy texture.  I happen to like the pureed texture, but it is up to you.
   Heat over medium.  Whisk in cream cheese.  Add remaining 1/4 lb peas.  Heat through.  Add a dollop of sour cream at service.  (I made a really pretty canelle of sour cream, but it sank into the soup before I could get a picture.)
   Serves: 2 main course servings; 4 side servings.
  

Banana Cashew [Dinosaur] Muffins

   What do you do with a dying banana?  You know, the ones that are a little too black and kind of soft....  I pop mine in the freezer, saving them for one of my banana bread whims.

   My dad loves to give me and my brother food.  My move to NC was no different.  He packed up 2 jars of peanut butter, crackers, some variety of mini oranges, bagel chips, apples, cashews, some other stuff, and bananas.  A day in the car and a couple more sitting on the counter while I unpacked did not favor the bananas very well.  That meant I was forced to made a banana based baked good.  Muffins sounded like just the thing for Tuesday morning when I had to get up early for the cable guys and to make my house smell good in case it smelled like I had gone through a head of garlic in five days.... which I had. (I know; I have a problem.)

   Also, dinosaurs are fun.  And my dinosaur muffin pan is the coolest piece of bake ware I own.  They are bigger than normal muffins so that's a plus.  Not to mention that my husband starts chanting "D-I-N-O-S-A-U-R a dinosaur!!!" every time I use it.  (Oh, yeah... the hubs knows his Ke$ha.)

Banana Cashew Muffins
2 C all-purpose flour
3/4 C sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 egg, beaten
1/4 C half and half
1/4 C melted butter
2 Tbsp veg oil
1 Tbsp orange juice
1/2 tsp orange zest
1 tsp vanilla
1/4 tsp freshly grated nutmeg (optional)
2 bananas, coarsely mashed
1 C roughly chopped cashews
cooking spray

   Combine flour, sugar, baking powder, baking soda, and salt
   Combine egg, 1/2 and 1/2, butter, oil, orange juice, zest, vanilla and nutmeg.  Mix bananas into egg and milk mixture.
   Form a well in dry ingredients.  Add wet mixture.  Slowly work together.  Fold in cashews.  Be careful not to over-mix.
   Lightly spray muffin pan.  Fill 3/4 full.
   Bake 350 deg F for 18-22 minutes for regular muffin pan.  22-25 minutes for dino-pan.  At minimum bake time, test muffins.  Insert tooth pick into center of a muffin; if it comes out clean, they are done.
   Makes 12 [regular] muffins.