Incredible Spicy Tangerine Chicken with Black Rice from The View from Great Island

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The View from Great Island shared an amazing recipe for Spicy Tangerine Chicken with Black Rice...doesn't it look incredible? The key to this recipe is the way in which they prepare the chicken using one ingredient that a lot of Asian cooks know to use to make breaded chicken, beef, pork, or shrimp as crispy as possible and that is corn starch. Frying the chicken in peanut oil adds another layer of flavor to this dish. The crispy bits of chicken are then coated in a flavorful spicy tangerine sauce. The list of ingredient tells the whole story...chili paste, Hoison sauce, sesame oil, ginger, soy sauce, honey, brown sugar, rice wine vinegar, and so on...you get the idea. 

To read more and view this amazing recipe from The View from Great Island click on link: www.theviewfromthegreatisland.blogspot.com

6 Ingredient Amish Country Bread from One More Moore

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Who doesn't love the smell of fresh baked bread? When it comes out of the oven the crust is crispy and the inside is moist and steamy. One More Moore shared this delicious recipe for Amish Country Bread. You will definitely want to make more than one loaf because this tasty homemade bread will be devoured in no time! 

To read more and view this amazing recipe from One More Moore click on link to visit their site: www.morganmoore.typepad.com 

Versatile Breakfast Pizza from Melting Pot

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Mmmm...Breakfast Pizza! The Melting Pot has concocted an amazing pizza for breakfast with bacon , fresh mozzarella, tomatoes, and a freshly cracked egg on top. Doesn't it sound terrific? Such as versatile recipe since you can modify any of the toppings to your preference.  They use a regular sandwich bread, but I think that something a little more hearty like Dave's Killer 21 Whole Grain Bread would be fabulous.
To read more and view this delicious recipe from Melting Pot click on link: www.francesjanisch.wordpress.com

Rustic Twice-Baked Potato Casserole from The Yummy Life

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Golden brown crispy potatoes combined with Parmesan and sharp cheddar, Greek yogurt, garlic, onion, cayenne, mustard, green onions, and seasoned with salt and pepper...what an amazing way to start your day! These potatoes from The Yummy Life would make for an amazing side for any meal or even a great filling for breakfast tacos.
To read more and view step by step directions from The Yummy Life click on link to visit their page: www.theyummylife.com

Black Bean Huevos Rancheros from Bev Cooks

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Bev Cooks created this amazing breakfast recipe for Huevos Rancheros.  A crispy crispy browned tortilla topped with a mixture of black beans, garlic, chili powder, and cumin. Topped this off with salsa, sour cream, cilantro and a touch of salt and pepper and you have one delicious breakfast dish!
To read more and view this delicious recipe from Bev Cooks click on link to visit their page by clicking on link: www.bevcooks.com

Easy Cheeseburger Soup from The Recipe Critic

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I once received a recipe from my friend for hamburger soup. Everyone at work loves it! The best thing about it...it is really quick to make.  Today I am sharing a recipe from The Recipe Critic for Cheeseburger Soup. Everything that I love in the hamburger soup with an extra kick of creaminess from the addition of Velveeta.  I know there are those of you out there who have an aversion to using it, but it has a place and is a quick and easy way to add a cheesy creaminess to dishes without the preparation of a cheese sauce. I give this recipe a two thumbs up :-)
To read more and view this delicious recipe from The recipe Critic click on link: www.therecipecritic.com

Chocolate Chip Cookie Brittle from Something Swanky

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Until now....I've never heard of Chocolate Chip Cookie Brittle.  I think that peanut brittle is one of the greatest treats ever created, so I am guessing that with the addition of chocolate chips that the yumminess factor will increase by 10! The recipe has all of the standard brittle ingredients...butter, vanilla, salt, and sugar.  The two extra additions are the flour and chocolate which adds to the denser cakiness of the brittle.  Some people are so creative and I have a feeling this recipe is going to become a standard treat for parties from now on. 
To read more and view this delicious recipe from Something Swanky click on link: www.somethingswanky.com

Potato Chip Crusted Cheesy Mashed Potato Stuffed Shrimp from Culinary Concoctions by Peabody

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Whoa....did I read that right? This amazing recipe from Culinary Concoctions by Peabody really goes above and beyond your typical fried shrimp.  The name along says it all....Potato Chip Crusted Cheesy Mashed Potato Stuffed Shrimp. Shrimp coated in cheesy mashed potatoes and then rolled in potato chips and then dipped in an egg wash, dredged in rice flour (which makes them super crispy) and then again into the egg wash and finally rolled in crushed potato chips? Oh my goodness....can you imagine what an amazing appetizer that would be for a party?  
To read more and view this delicious recipe from Culinary Concoctions by Peabody visit their site by clicking on link: www.culinaryconcoctionsbypeabody.com

Easy Cheesy Waffle Iron Hashbrowns

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Ingredients:

1 bag frozen tater tots or hashbrowns, thawed
1/2 cup grated sharp cheddarsalt and pepper to tasteDirections:

Spray a hot waffle iron generously with nonstick cooking spray.
Place tater tots or hasbrowns (2 per serving you plan on making) and place them in a medium sized mixing bowl. using your hands, mash the hashbrowns until crumbly. Add grated cheese.
Squeeze into lemon sized balls and place on a heated waffle iron.  Press the lid down to shut.  Because the potatoes are dense you might have to apply pressure to get the lid closed.
Cook until light brown and crispy.
Remove from waffle iron. Add salt and pepper and sprinkle with additional cheese if desired. Top with scrambled eggs, sausage gravy or just enjoy them plain with a little ketchup on the side Enjoy!

Bacon Fudge with Bacon Caramel Shards from Quick and Easy Recipes

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Wow! Bacon Fudge w/ Bacon Caramel Shards are you kidding me? That is what I initially thought after seeing this recipe. There's a big trend right now with anything and everything bacon as well as salted caramel baked treats.  And though I have seen my share of these recipes I think this one has to take the cake.  Don't get my wrong....I love really good fudge. I especially love fudge with a thick layer of caramel. The addition of bacon with the chocolate and caramel adds a dimension of salty sweetness that adds to this recipe's appeal.  This would definitely be a unique treat for all of the bacon lovers you know :-)
To read more and view this delicious recipe from Quick and Easy Recipes click on link: www.recipesquickandeasy.blogspot.com 

Liv's Power Frittata with Quinoa and Veggies

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Sometimes peer pressure can be a good thing.  Like I mentioned in the last post, Liv secured a green food aversion from an early age, and it wasn't until the last year or so that she has entertained the thought that green veggies might actually taste good.

Dancing on her competitive team has her spending time with girls years older than she is.  Girls, who as they enter adolescence, tend to work on healthier diets as the teenage years tend bring hordes of "teenager" issues including acne and extra weight.  As such, many of these girls have been found snacking on broccoli and hummus, lunching on spinach salads topped with chicken, and filling breakfast omelets with zucchini.


Ever the picky eater, Liv made the comment, "Eeeww!  You really like spinach?", only once or twice before she discovered that, yes, many of her friends do eat green.  It was about that time that I snuck a handful of spinach into her smoothie without her noticing and then told her about it.  On our next car pool day I had her usual smoothie, and she made a point of asking in front of the other girls, "Mom, you did put the spinach in the smoothie... right?".

To which the other girls said, "Eeeww!  You put spinach in a smoothie?"

And her quick response sounding so grown up included, "Oh, yes... it so good for you and you can't even taste it!"

Since then she has become an olive oil and age white balsamic connoisseur (favoring the 35 year aged balsamic... I hope she gets a good job when she grows up!), a Ceasar Salad lover (with chicken preferably), and a veggie omelet requester.

Working hard last weekend on a Broadcasting Competition Project (some 20 hours in 3 days!), she found herself pretty darn exhausted and we concurred that today would be a nice day for her to be "sick" from school.  With our day filled with plans of cookie baking and caramel apple dipping, getting a healthy meal in first seemed to be a good idea.


Ever trying to get her to expand her food repertoire, today's surprise addition was quinoa - once again something she has not cared to try.  As we had more time on our day together, we decided a fritatta might be more fun than the usual veggie scramble, and she set to helping me chop onions, broccoli and her now favorite spinach.  Slipping about 1/2 a cup of cooked quinoa into the eggs, she didn't even notice.

She loved the triangle cut pieces in place of the usual scramble, and had at least 3 bites before she asked what those "little things" were in the fritatta.  "Quinoa, I told her.  It adds tons of protein and vitamins.  Believe it or not, it used to be called The Gold of the Incas, and has been around for 9,000 years, and it's actually a seed, though many people refer to it as a grain."

She nodded as she took another bite, then proceeded to clean her plate.  My girl is growing up.




Liv's Power Frittata with Quinoa and Veggies
Filled with protein and greens, a perfect way to start your day!
Liv Life - 2012
Printer Friendly Copy

2 tsp olive oil
3 Tbs chopped onion
3 Tbs Prosciutto (optional)
1/4 cup chopped broccoli
1/2 cup chopped spinach
3 egg whites
3 eggs
1/2 cup cooked quinoa
1/4 cup chopped cherry tomatoes
1/4 cup crumbled Feta
Salt and Pepper to taste

Preheat oven to broil.

Crack eggs into a small bowl and beat lightly to incorporate the yolks.  Add the cooked quinoa and stir.  Set aside.

Add olive oil to a medium-sized oven-proof sautee pan and heat over medium heat.  Add the onion and prosciutto and sautee for about 3 minutes, or until onion softens.  Add the broccoli and spinach, sauteeing about a minute more until the spinach wilts.

Either add a touch more olive oil, or a small dab of butter to help with sticking, and then add the eggs to the pan and give a stir to incorporate the veggies evenly.   Cook about a minute, then lift around the edges of the cooked egg and tilt the pan to allow the uncooked egg to flow underneath.  Top with chopped tomatoes and Feta, and after 2-3 minutes, place the pan into the oven under the broiler.  Cook just until the eggs are set and the top browns slightly (watch carefully!), then remove and allow to cool for a minute or two.  Cut into slices and serve.

Don't forget about pumpkin - it's not just for holidays!

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It's not just for Halloween....

When I was little, my sense of adventure did not include food.  Tried and true foods were my staples, with pasta being a highlight.  Holidays brought a bit of stress as they also brought different, more traditional (though not in my mind) foods to the table, and I found myself frequently refusing to eat them.

Pumpkin was one of those foods.  In my mind, pumpkins were meant for carving, not eating.  Slices of creamy Pumpkin Pie were left untouched and untasted, and it wasn't until I reached my 30's that I discovered what I was missing.  Today, I can't get enough pumpkin, and it's not just for fall anymore.

During this fall holiday season I stock up on the canned version, and we pull out cans year round for pumpkin treats.  When my kids were little, pumpkin was a staple in pancakes and muffins, adding a nice dose of Vitamin A as well as fiber while keeping calories low.


We've had Pumpkin Cinnamon Rolls for July birthdays, Pumpkin Chocolate Cake for August Jazz in the Park, and a lovely Pumpkin Gorgonzola Pasta for the first day of Spring.  That being said, I do enjoy the plethora of pumpkin recipes and lore that come with this fall holiday season, and I found myself captured recently by a story from friend of a friend a few weeks ago.

As Leslie told me about Vi, her face lit up with the glow of happy memories.  She reminisced about the days when she was a little girl, and also about a Pumpkin Pie that only Vi could make taste so good.   Vi promised the "secret recipe", and you'll have to read the story to be in on the secret...

THURSDAYS WITH VIOLA!
by Leslie L.
 
Yes Viola, or Vi as we called her, would come each Thursday to help my mom around the house with ironing and light cleaning. As soon as Vi arrived all five of the Laurer kids would sit at the kitchen table and wait for the weekly ritual of Vi making peanut butter toast for breakfast. It wasn’t the toast we anticipated but rather watching our dad frantically search in every cupboard looking for his jar of peanut butter. Little did he know that Viola had hidden it in the oven on purpose.  I don’t know to this day if dad was on to her or just played through the scenario for the delight of his kids.

Viola was married to Ernie, who was a cobbler. And that is what he called himself, a cobbler. Vi and Ernie lived in a little, lavender house in the center of Baltimore City. Lavendar was my favorite color and I remember thinking that I had never seen such a pretty house in my life. 

Viola was a wonderful cook. After school we would come home knowing that Viola had made a special pie. With the remains from the pie crust she would bake triangles smeared with butter and cinnamon. It was a little bit of heaven to pop them into our mouths! She made an amazing beef stew too, but her specialty was Viola’s Pumpkin Pie. We used to say, “Vi … how come your pie tastes so good?” She would just smile and say, “One day when the angels come to take me away, I will leave you my secret recipe.” 

Viola and Ernie eventually sold that darling, little lavender house which was now ensconced by skyscrapers for a great sum of money. They contributed to their church, got on a bus and toured the United States for the remainder of their lives.

When Viola passed away she was true to her word… and left her most precious Pumpkin Pie recipe to my sisters. We hope you enjoy it as much as we have over the past 49 years!

The recipe comes from the pumpkin pie filling can.  One large can makes 2 pies.
Viola’s secret ingredient?  One cup of Kentucky Bourbon and ½ teaspoon of maple syrup!
Remember liquor evaporates a little while cooking so we always add a little more...

-----------------------------------
I would love to have known Vi, and I'd be willing to bet she had some fabulous story to tell... many thanks to Leslie and her family for sharing Vi's story with us.  What an incredible woman who deserves to be remembered.

As I don't see pumpkin season really coming to an end, I thought we'd bring you some of our favorites from this year as well as years past... Don't forget to stock up on a few extra cans of pumpkin so you can enjoy the heart healthy ingredient year round with us!


Whole Grain Pumpkin Banana Bread
Pumpkin Granola
Chocolate Pumpkin Cake
Pumpkin Cinnamon Rolls
Pumpkin Oatmeal
Pumpkin Scones

Pumpkin Pancakes
Gluten Free Pumpkin Spice PancakesJeanette's Healthy Living
Basque Pumpkin CornbreadLemons and Anchovies
Pumpkin Ice Cream and Pepita Macaron SandwichesSCookieQueen

Remembrance, Grief, Balance, and Living

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 “Only people who are capable of loving strongly can also suffer great sorrow, but this same necessity of loving serves to counteract their grief and heals them.”
― Leo TolstoyLoss, grief, pain, confusion, anger, and complete sadness... such are the feelings that have coursed through my body in the last 24 hours as I've struggled with tears shed in light of the Sandy Hook shooting.  My heart has torn into pieces for the families who sent their precious angels to school only to see them become real angels before lunchtime.  I can never pretend to understand or feel the desperation and agony they must be faced with, and I pray that some sort of peace, someday, will return to their lives.

Two years ago my universe drew near to the Sandy Hook of today.  As I walked my dog a neighbor drove by asking if I knew if the reports of a shooting at our school were true.  Fear immediately gripping my entire being, my husband and I rushed to our computer to find our worst fears founded... yes, a gunman had entered our elementary school (see local article here) and reports were coming out that a child had been life flighted to Children's Hospital.  More reports stated that there may be another shooter in the area and that all area schools were on full lockdown.

Emotions I never in my life expected to experience flowed through me as we did what was probably not recommended, and rushed to our daughter's school just blocks from were the shooting occurred.  My phone was in constant action as I received texts from a distraught friend who had been returning from a field trip just as the shooting occurred.  She and her group of children had been quickly ushered into a house across the street from the school and she was watching our Carlsbad Police search the area, guns drawn, rifles pointed, etc.  She has nightmares to this day.

Two 2nd grade girls received gunshot wounds that day as they played at recess.  Thankfully, they were "only" shot in the arms and neither required long hospital stays, but the emotional wounds and physical scars will remain with them for their lifetimes.  


As luck would have it, a group of three construction workers risked their own lives and tackled the shooter as he returned to his car for additional ammunition.  They are true heroes, as is the schoolyard worker who rushed towards the shooter as she yelled for the children to find cover.  She screamed at the man to stop, and in turn received a gun pointed at her head.. she would not be here today if it was not for the gun jamming.

While I can't compare our incident to that of Sandy Hook, I can understand the fear that is gripping this community across the country from me.  I can identify with the loss of innocence of kindergartners and other young children.  I can only hope that the media will leave these people alone.  For weeks after the shooting, and again at the time of the trial, our school was hounded by helicopters, news vans and the simply curious.  To the media... please go away.

I wish and pray for strength and peace for the families in Connecticut.  For those little angels whose life was stolen, I grieve for you along with the rest of our nation.  For the parents who lost the lights of their lives, my heart breaks.  And though I know their lives will be forever changed as a part of them has passed with their lost children, I pray for their strength to continue on.  For the adults who gave their lives to protect these children, they are the real heroes of our world, and I grieve along with the loved ones they left behind and thank them for their sacrifice.  For the children who lived this experience, I feel sorrow for their loss of innocence.

I don't really know how to process what has happened, but for my own children I'm trying to maintain balance. Life is not certain, but while we are here we must remember to live it.  Take a moment to love those around you.  Step away from the computer or television and enjoy a sunset with someone you love.  Forgive someone who wronged you.  I wish for us all to take the time to Liv Life in honor of those who no longer have that opportunity...

Not a Liv Life Image - Photo courtesy of Lamond B

Cranberry Orange Muffins

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Since she was born, Liv has had quite a penchant for sugar.  As a matter of fact, when asked her favorite food she will often respond, "Sugar!", and she does indeed like it straight from the sugar bowl.

Usually I do my best to tailor recipes to reduce this sweet ingredient, but baking for my carpool girls today, I felt the need for something special.  I went full out, and Darla at Bakingdom provided us with a most ideal recipe not skimping on the sugar.  Not only do her muffins use a full cup of sugar in the batter, but the tops of the tender muffins are not only dipped into a sugar glaze, but then dipped again into a fabulous orange flecked sugar which provides a perfectly delectable topping.


Pulling out my rarely used over-sized muffin tin, 6 extraordinarily generous muffins lent an aroma of heavenly orange to my kitchen as they baked.  Dried cranberries provided the perfect tart foil to the muffin sweetness, but I have to admit that the orange flecked sugar topping won our hearts.

For your sugar fiend, these muffins are sure to be a hit.  As I made the recipe exactly as printed on Darla's blog, I'm going to send you there for the recipe... let her know we sent you, and then let us both know what you think of your own version.  We call ours irresistible.

Cranberry Orange Muffins ~ Click these words to see the recipe at Bakingdom!

Mexican Hot Chocolate Mix

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Ever have one of those panic moments when you need a quick present for a neighbor or as an unexpected Hostess Gift?  A simple hot chocolate mix perfectly fits the bill.  With the popularity of our Peppermint Hot Chocolate Mix, Liv has put together a new version, the ever popular Mexican Hot Chocolate Mix.

Arriving home one afternoon, I found my girl in the midst of plundering our pantry and unwrapping an Ibarra Chocolate disc.  Wrapped in an attractive, bright yellow wrapper, the packaging is indeed eye catching, though the chocolate inside is not the usual candy bar version.  With ingredients including undissolved sugar, the discs provide a bit of a gritty texture, and the cinnamon flavor can be somewhat unexpected if you don't know it's there.  Not really meant to be eaten out of hand (though you most certainly can if you want to), Ibarra is best used in Hot Cocoa.

Our experience has found that brown sugar adds a nice richness to the mix, and an additional touch of cinnamon warms the body just that much more.  Layered into a cute jar, tied with a ribbon and sent with a quick note of directions, you will have your hostess gift put together in a flash, or... a Mexican Hot Chocolate Mix ready for a cold, rainy afternoon all for you.




Mexican Hot Chocolate Mix
Our recipe is meant for about 3 hot cocoa servings, however you can scale your recipe as desired using this handy Recipe Scaling Calculator.

1/4 cup unsweetened cocoa powder
1/4 cup brown sugar
pinch salt
1/4 tsp cinnamon
3 Tbs chopped Mexican Chocolate such as Ibarra

Layer ingredients into a jar, top with marshmallows if desired (Liv loved them, I didn't...).  Attach a cute card with a description and directions, and tie with a ribbon.  

Directions:  Heat 3 cups milk in a saucepan until small bubbles appear on the sides, reduce heat and add contents of jar.  Stir until dissolved.  Serve with additional marshmallows or whipped cream if desired.

Bomb!

Red Velvet S'more Brownies

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Let me explain myself.  I did not make this recipe up. Well I did, or at least I thought I did until I googled the words "S'mores Brownies". Turns out putting a graham cracker crust and charred marshmallows on brownies is a pretty popular thing to do. This, however, does not lessen the fact that these incredibly gooey, and over the top sweet treats are a must try.

You've heard me talk about Red Velvet and my love for it before, but let me tell you, the marshmallows and graham only make it better. So grab a glass of milk and a another glass of milk, cuz you'll need to drink both for this one, and get baking.

Red Velvet S'mores Brownies
From How Sweet It Is

For the brownie recipe, click here.

Graham Cracker Crust
1 package graham crackers (about 9 crackers), processed into crumbs
6 T unsalted butter, melted

Topping
1 C marshmallow fluff (or enough to cover the top of the brownies)
about 1/2 bag mini or jumbo marshmallows

Heat the oven to 350 degrees.
Combine the melted butter and graham cracker crumbs and press into the bottom of an 8x8 dish or pan that has been greased on the sides.

Make the brownie batter from the recipe link above. Pour the batter over the graham cracker crust, being careful not to spread the crumbs too much.

Bake for 35-45 minutes depending on your oven, my brownies are pretty thick and tend to take longer. They are done when a toothpick comes out clean.

Once baked, remove from the oven and top with the marshmallow fluff and marshmallows. Place under a preheated broiler to create that campfire crunch. I like mine pretty dark, but you can choose to take them out sooner if you'd like. You could also use a mini torch instead to control exactly where the browning shows up.

Let the brownies cool for about an hour or two before cutting (if you can wait that long). They are VERY gooey, so either wet or spray a knife with cooking spray to help slice through them.

Enjoy!

Asian Sesame Salmon - and Mommy's Secret Helper

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Come September, I think just about every mom is ready for a bit of peace.  While summer may have been absolutely fabulous with no alarms to wake up to, a bit of travel, a few days lounging by the pool, and no strict schedules, I know the thought of a day all to myself with the kids back to school and my husband back to work sounded like a little slice of heaven.

I had grandiose ideas of planning healthy, well rounded meals, leisurely shopping at midweek Farmer's Markets, and our family sitting together around the table enjoying a fabulous dinner created by me.  Sketching out the menu would be done as I sipped my morning coffee, then I'd toss the breakfast dishes into the dishwasher and fold up the last of that laundry.  There would be time for the gym, walking the pups, and with all of my organization, perhaps even a lounge in the sun with one of the magazine from my every growing unread stack.

This is about the point where all of those fantasies fell apart...  Enter my driving schedule which has me on the road multiple times a day, never driving very far, but the mere fact that I'm jumping behind the wheel every few hours to deliver some child to some new destination interrupts my organization and takes time.

Add to that, the fact that my husband has been on vacation for some 19 days (having him home 24 hours a day, 7 days a week with no schedule at all...), and I have even less of an organized life.  Yes, we've had time for a few lunches together and we've walked the dogs along the beach, but by the time those two activities are done it's time for me to jump back in the car for school pick up and I still haven't planned dinner.


As the kids arrive home from school hungry and with only a short time before they need head back out the door, I needed something quick, easy, and on the table in a flash.

Here is where I am thankful to be a part of DailyBuzz Food's Tastemaker Program.  With an offer in my email box to try McCormick's Recipe Inspirations, I hit "reply" within mere seconds as my subconscious begged for meal-prep help.  Within days a box arrived on my doorstep hefting some 10 samples of McCormick's Asian Sesame Salmon Inspiration packages.

Salmon, always a favorite with our family, is a staple in my freezer and just happened to be thawing as the box of seasonings arrived after school.  Seizing an Inspiration Package I whipped up the handy recipe on the back in less than 3 minutes, placed the thawed salmon into the glaze, and popped the fish into the oven.  Setting rice on the stove to boil and tossing together a quick salad, I was looking like a hero with dinner on the table in less than 30 minutes.

Pre-measured portions of spices, sesame seeds, and dried garlic and onions bring wholesome, real ingredients (with no added sodium) to the recipe while combining with a few additional commonly stocked items in your pantry.  Honey, soy sauce and freshly sliced green onions finished off the recipe, and served with the rice and salad, a healthy meal set the kids on their way for the evening activities.

Thanks DailyBuzz Food and McCormick for making me shine like a superstar.  Oh, and please accept my apologies for not mentioning to the family that it was really you that made the fish so good...


Asian Sesame Salmon - McCormick's Recipe Inspirations
From the back of the Inspiration package:

1 package Asian Sesame Salmon Recipe Inspirations including:
     2 Tsp McCormick Gourmet Collection Toaste Sesame Seeds
     1 tsp McCormick Minced Garlic
     1 tsp McCormick Minced Onions
     3/4 tsp McCormick Ground Ginger
     1/2 tsp McCormick Crushed Red Pepper (optional)
1/3 cup honey
1/3 cup thinly sliced green onions
2 Tbs soy sauce
2 lbs salmon fillets

1.  Mix honey, green onions, soy sauce and all of the spices except the red pepper in a small bowl until well blended.  Stir in the crushed red pepper to taste, if desired.  Place salmon in a 13x9-inch baking dish.  Spoon honey mixture evenly over salmon.

2.  Roast salmon in preheated 375º oven for about 20 minutes or until fish flakes easily with a fork, basting occasionally with the honey mixture.

Serve!

Liv Life's Grilled Asian Sesame Salmon featuring McCormick's Recipe Inspirations
My family found McCormick's recipe to be a bit sweet for our tastes, but with a little tweaking and a splash of lime, our savory version has become a family favorite.

1 package Asian Sesame Salmon Recipe Inspirations including:
     2 Tsp McCormick Gourmet Collection Toaste Sesame Seeds
     1 tsp McCormick Minced Garlic
     1 tsp McCormick Minced Onions
     3/4 tsp McCormick Ground Ginger
     1/2 tsp McCormick Crushed Red Pepper (optional)
1 Tbs sesame oil
1 - 2 Tbs freshly squeezed lime juice
2 Tbs soy sauce
1 Tbs honey
sliced scallions for garnish


Heat gas grill to medium/high heat.

Mix sesame oil, lime juice, soy sauce, honey and all of the spices except the red pepper in a small bowl until well blended.  Stir in the crushed red pepper to taste, if desired.  Place salmon in a 13x9-inch baking dish.  Spoon honey mixture evenly over salmon.

Allow salmon to marinate for 15-20 minutes.  Place salmon, skin side down, onto the pre-heated grill and reduce heat to medium.  Depending on the thickness of your fish, cover and grill for 4-6 minutes.

Sliding a spatula carefully between the fish and the skin, remove the fish (leaving the skin on the grill) and flip.  Grill about 1 minute more and remove from grill.  (At this point I usually heat my grill to high for about 15 minutes to burn off the salmon skin, then clean).

Serve over a bed of rice, garnishing with the freshly slice green onions if desired.

Enjoy.

Thanks McCormick!! 

Hidden Valley's Lunch Break for Kids Program and Our Interview with Celebrity Chef, Susan Feniger

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Susan Feniger's Ranch Yogurt Dip combining Greek-style yogurt and tomatoes with Hidden Valley Ranch Seasonings!

You've all seen that commercial on TV.  You know the one... the one in that gorgeous "Hidden Valley" with families gathered around an endless picnic table set out amongst the fields.  The bright colors of the commercial always stick with me, that and the smiling faces of kids and adults alike enjoying mounds of fabulous food while they spend a day at the ranch together.  I've always wanted to join them for a meal at the Ranch which apparently, is set just up the road from me in the lovely Santa Barbara area.

A close second though, is a some of that creamy Hidden Valley Ranch dressing that can to this day, almost always be found in my fridge.  A dip the kids have lovingly referred to as "Dip-Dip" since they were about the age of two, ranch dressing fits nicely into our lunch breaks.

Liv seems to have been born with a dislike of nearly all green food (with the exception of avocado), and try as I might to get her to eat veggies when she was little, every veggie with a green hue quickly found its way to the floor.  Visiting friends one day, they placed a small dollop of Ranch Dressing on her high chair table, and much to my surprise, she dipped her zucchini into the dressing and popped it into her mouth.  I was fairly certain that the rest of the zucchini would find it's way (now smeared with dressing) onto the floor, and you can imagine my absolute astonishment when she promptly picked up another piece, dipped it, and ate it too.

From that day forward, green food made its way into her diet as a vehicle for that creamy ranch.  Calls of "Dip-Dip" rang in my ears as her ranch bowl emptied, and I happily refilled both the dressing bowl and broccoli bowl as she would proceed to clear her plate again.  Ranch and broccoli, the perfect partnership to get good foods into growing bodies.

Hidden Valley seems to have a flair for good partnerships, and I'm thrilled to be a part of the Lunch Break for Kids program.  Working with the Chef and Child Foundation, Hidden Valley is promoting fundraisers across the country beginning today, October 15th, 2012.

Highlighting ways for parents and kids to come together with chefs and schools to learn more about how simple, good food can make healthier bodies and stronger family connections, celebrity chefs including Stephan Pyles, Susan Feniger (see our interview with Susan below!), and Ford Fry, will be holding fabulous fundraising events at their restaurants during this week.

Susan Feniger's restaurant, Street, in Los Angeles, is hosting a Lunch Break for Kids event this coming Wednesday, October 17th during the dinner hours, and we have been lucky enough to receive one of the recipes from the event!  Should you wish to visit the event in person, reservations are recommended, but not required.  We'd love to hear about your evening if you are close enough to attend!

Susan's Kids Falafel Wrap with Hidden Valley Ranch Yogurt Sauce looks to be a sure hit.  With our time limited last weekend, Liv and I didn't have time to make the entire recipe, however we did toss together the creamy yogurt sauce for an afternoon "dip-dip" snack.  Mixed with Greek-style yogurt, a touch of Hidden Valley Ranch's Seasoning Mix and a good dose of diced tomato, Liv once again ate her broccoli.  Thanks Ms. Feniger... we can't wait to try the entire wrap!

As part of the DailyBuzz Food's Tastemaker Program's partnership with Hidden Valley, Liv Life received the incredible opportunity to interview Ms. Feniger, who you may know as half of the amazing duo, the Two Hot Tamales.

Susan Feniger and Mary Sue Milliken have together logged nearly 400 episodes on The Food Network, she has appeared on Season 2 of Bravo's "Top Chef Masters", "Chef vs. City", and "The Best Thing I Ever Ate".  Susan has also recently opened her restaurant, Street, in addition to releasing a new cookbook (it's on my Christmas list!), Susan Feniger's Street Food.

I personally discovered Susan nearly 15 years ago as my husband and I dined at the Mandalay Bay Border Grill which she owns with Ms. Milliken.  With additional Border Grill locations in Santa Monica and Downtown Los Angeles, the Tamales have now introduced the mobile Border Grill Food Truck in the L.A. area.

And now, I present, Ms. Susan Feniger:

Liv Life: Some 12 years ago my husband and I discovered the Mandalay Bay Border Grill as we enjoyed our first weekend without kids in over 5 years.  I vividly remember an extraordinarily tender skirt steak marinated with flavors of lime and cilantro.  What, in your opinion, is most important for a successful marinade? 
Susan Feniger: Trick to a great marinade is it has to be strong and powerful (not necessarily spicy) but powerful so you taste that the meat was marinated in the beginning!  We typically add fresh lime, not too much though, because too much will cook the meat, and we don’t want that.  Using skirt steak it’s the perfect cut, in my opinion, to marinate-it’s got great marbling making the skirt taste like butter (also cut across the grain)! Love that with a minty lime cooler which is made from tons of fresh mint, fresh lime, little sugar and sparkling water. 

LL:  Locally here in San Diego, food trucks are popping up all over the place with each gaining groups of dedicated followers.  I’ve read about your Border Grill Food Truck, and I’m curious about the challenges of cooking on a truck as opposed to cooking in a “real” kitchen? 
SF:  Mary Sue and I are used to teeny kitchens …we started in a very small one, and at my newest restaurant STREET the kitchen is about the size of the one Mary Sue and I started in!  But on a truck for sure there are some limitations (although you work around those!)  Not a lot of room to heat up dishes slow and without rushing.  Truck world is all about rushing, so we’ve had to be creative how to get to an event, get food hot, cook food to order and feel like it’s the quality of the truck.  I think we’ve gotten it figured out.  Trick with Trucks: it’s fast and furious… so cooks have to be the same!

LL:  Congratulations on your Street Food Cookbook!  In the promo you talk about your love of street food.  While much of your past work has had a Mexican flair, Street Food looks to go even more global.  What cultures do you feature in your new book?   Was there anything that stands out in your research that you immediately knew would NOT make the book?  Any spices/ingredients that have become new favorites?   
SF:  In the book we tell a few of my fave travel stories... India, Vietnam, Turkey... very food driven cultures, for sure some of the best… We touch a bit into India, South East Asia for sure, Ukraine, Japan, Middle East.  If  a recipe was too complicated it got booted!  My favorite street food in India: Pani Puri..too many steps…we did put Bhel Puri, similar but not the same… Maybe recipes we felt might be too complicated got booted… Even mandoo dumplings which are easy but they got cut…

LL:  My daughter, Liv, and I are thrilled to be a part of Hidden Valley Ranch’s Lunch Break for Kids Program.  How did you become involved in the efforts to support childhood nutrition education, and what do you believe are some of the most important nutrition ideas we need to be teaching kids today? 
SF:  Listen, it’s all about kids, always has been. They are the future, and their minds and the development of a healthy body and mind is critical in my opinion. Kids being taught to eat properly will change our healthcare system in a big way.   We all FINALLY (well, maybe not all of us) but most know feeding our children properly is a huge issue in our country. There are so many kids that are starving, that it’s scary, when you see the abundance we live in.
Mary Sue, my partner at Border Grill, and I have been involved with Share our Strength for many years. We have taught many young kids classes, from elementary on up. To help educate our young kids is a huge step towards change-they will, already do demand more!

Liv and her dance friends supporting Share Our Strength - 2011.  Our San Diego group raised thousands of dollars over the last two years at our annual bake sales.

So, for me anything I can do to fight childhood hunger and the flip side of the coin which is eating healthy, particularly at school as well as at home,  is such a big part of our responsibility to our kids.  How do we raise awareness? It’s starts with education.
The idea of Hidden Valley beginning this program to help teach our young kids about how to eat better and actually like it! That is a role, that we chefs love. Since we love to cook, the idea of really helping to effect change a little is fantastic. I believe raising money to support education, teaching kids about life and how to live healthy is the answer to so many problems in our society . 
LL:  Tell us about the Fundraiser for Lunch Break for Kids that you are holding at your restaurant, Street in Los Angeles, on Wednesday, October 17th?
SF:  Basically we are just trying to raise awareness to our public... trying to teach them about nutrition and the things we believe in: like the Monterey Bay Aquarium and our commitment to Sustainability, and how do you make something basic and simple for a kid but turn it into something they really want to have because it’s delicious.
On the 17^th we are going to be highlighting our new dish using Organic Greek Yoghurt, Hidden Valley spice seasoning, Tomato juice-fresh as a sauce for a very healthy wrap with chickpeas, cucumbers, tomatoes.  So the concept is take a great salad with a crispy crouton (sort of) drizzled with our yummy yoghurt sauce.
For me, I am lucky to be in this field. We have this incredible opportunity to possibly make a difference. Our goal in working with Hidden Valley is to help children eat better.  Secretly, my mom loved  Hidden Valley and that has stuck with me forever, so I was thrilled to find a great use for it that can also help!


Hidden Valley Ranch Yogurt Dip
Susan Feniger

1 cup Greek Style plain yogurt
1 packet** of Hidden Valley Ranch Original Salad Dressing and Seasoning Mix1 large tomato, cored and rough chopped
Juice of one lemon

Place all ingredients in a blender and puree until smooth. Let chill in the refrigerator while youprepare the rest of your ingredients.

**Liv Life Note:  Liv and I used about 1 Tbs of the Hidden Valley Ranch Seasoning in our recipe.

Liv's weekend this last weekend was consumed with a Broadcasting Competition Project, and with two days at 9+ hours a day, the kids needed fuel, energy and a break now and then.

Telling the kids we had this post to write, I asked if they would like to pose with the bottle of dressing... not only did they pose, but they laughed, posed again, and tested the dip.  After about 10 minutes of fun though, one of the boys asked, "Can't we just eat it now??".  And they did....

VMS Broadcasting Competition Team... taking a break!

The Hidden Valley® Original Ranch®, dressings & dips has provided me with free product to help with my review, but anything I receive from Hidden Valley does not affect my thoughts on its company or their product.