Andaz San Diego's Salon Event - The Art of Sake and Sushi featuring Katsuya

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Katsuya, located in the Andaz, San Diego Hotel

Having lived in San Diego for some 15 years, I consider myself fairly comfortable referring hotels and restaurants in the area.  However, every once in a while, a new revelation makes itself known, and so it was with San Diego's Andaz Hotel and the Katsuya restaurant.

Receiving an invitation to the Andaz Hotel's Art of Sake and Sushi event, I immediately sent the email over to my sushi obsessed husband.  Within minutes I had an email back with an exclamation of, "Yes!  Let's go!"  While many of my blog events do not particularly interest him, this one was right up his alley.

Sake Tasting

Arriving in San Diego's famed Gas Lamp Quarter to the Andaz, a Hyatt property, valet attendants quickly opened my car door, and within seconds the car was whisked away to some parking lot that I didn't have to think about.  Boasting some 159 guest rooms and suites, the Andaz describes itself as a "boldly progressive addition to the city's historic quarter".

While I didn't actually check into the hotel, I've read that registration occurs as one is seated in the Andaz Lounge while being treated to a complimentary beverage.  Featuring Respire by Hyatt hypo-allergenic rooms, the hotel website provides the best description:

Respire by Hyatt - Hypo-Allergenic Rooms are designed to provide a comfortable sleeping environment for all guests, especially allergy sufferers. Although all Hyatt rooms follow a strict protocol for cleanliness, Respire by Hyatt hotel rooms in downtown San Diego undergo an additional six-step process to reduce airborne particles and minimize the presence of potential irritants. This process includes installation of a state-of-the-art air purification system and treatment of all fabrics and surfaces in the guestroom. All Respire by Hyatt rooms are installed and maintained on an ongoing basis by PURE Solutions NA. 

Bucket 'O Sake Instagram I sent to make friends envious!

My visit though, revolved around an Andaz Salon Event, one of a series of events featured at the hotel.  Past events have included a wine paring held in the popular Ivy Wine Bar, Art shows, Fashion Shows and for me, the Art of Sake and Sushi featuring pairings by the esteemed Chef de Cuisine, Adam Cho of Katsuya, a restaurant located on the first floor of the hotel.

Treated to a flight of premium Sake tastes, my husband and I came away with different favorites, but with a better understanding of the spirit made from fermented rice.  Sakes from the Western Coast of the US contrasted with sakes made from water hailing from Mt. Fuji, and all came to life with a detailed narrative by the charming, sake expert, Takuya Shimomura.

Moving on to the sushi pairing, Katsuya Chef de Cuisine, Adam Cho, demonstrated sushi preparation as he filled the group in on the importance of the rice, types of fish, and technique.  As he finished, tables had been set for us to try our own hand that the craft, and laughter filled the room as the guests discovered that making a sushi roll just might not be as easy as it looks.  Luckily, previously prepared sushi samples had also been set out for those of us who were not so successful with our own creations.

Sushi tasting and pairing featuring Katsuya's Chef de Cuisine, Adam Cho

All in all, a very enjoyable event and one that I'm thrilled to have taken part in.  For future Salon Events at the Andaz, keep an eye on the Andaz Facebook page.  Whether you are in San Diego for business or pleasure, or simply a weekend staycation, the Andaz, with its convenient Gas Lamp location, fabulous Ivy Wine Bar and the tempting Katsuya restaurant looks to be the place to be.

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.

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

Quick Weeknight Thanksgiving Dinner

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Let me tell you how my day went last Thursday. I worked all day as usual, went straight to the gym, ran home to shower and then cooked Thanksgiving dinner. Yes, Thanksgiving dinner on a weeknight at 6:00pm. It can be done. Maybe you have to work on the holiday this year, or just don't feel like spending hours in the kitchen. Or maybe you are like my husband, who loves Thanksgiving, and these tips allow me to recreate his favorite meal year round.
First tip: Don't cook an entire bird. Larger supermarkets often carry Turkey cutlets, breasts or thighs all year long. The cutlets are boneless, skinless and thinly sliced, all qualities that equal quick cooking. Maybe you don't get the wishbone, but you also don't have to wait 3 hours.
Second tip: Use the same pan to cook different dishes. For example, I used the same saucepan to steam my veggies as I did to boil my sweet potatoes and I didn't even need to rinse in between. There's no reason to use multiple pans if you don't have to. Less pans equals less mess and less time spent cleaning up. I also used the same skillet to brown my veggies for stuffing as I did to pan fry my turkey cutlets.

Third tip: Fire up the oven. But not for cooking, just for keeping everything warm as you cook each side in batches. I prepped the stuffing, put it in a casserole dish and stuck it in the oven to keep hot while I cooked the turkey.
Finally: Keep it simple. We all know what the classic flavors of Thanksgiving are; Turkey, Stuffing, Cranberry sauce, etc. To speed things up, focus on making the ingredients you want to use stand out by paring down what you add to them. Guess what? Green Beans are pretty delicious with just a sprinkle of salt and pepper and a dash of mustard and butter.
I hope you have a fantastic, relaxing Holiday whether you decide to spend the day cooking or just use these tips to get your meal on the table in no time.

I'll leave you with one of my favorite Cranberry Sauce recipes that will make your house smell amazing.

1 Bag Fresh Cranberries
1/2 C white sugar
1/2 C fresh Orange Juice
1/4 C water
1/2 an apple, peeled and diced small
1 tsp. grated orange zest
1-2 T sweet vermouth or brandy
1 cinnamon stick
1/2 tsp each ground nutmeg, ground clove, ground allspice and ground cinnamon

Place all ingredients in a small saucepan over medium heat. Bring to a boil and then lower to a simmer, mixing occasionally. The cranberries will burst as they cook down. Continue to simmer for 15-20 minutes or until the mixture resembles jam. Remove from heat and place in the refrigerator to cool. This sauce will get better with time, so if you have a minute to make it a day or two ahead, go for it.

Enjoy!
And don't forget, the best part of making these dishes is the sandwich you can make with the leftovers the next day! 

Deliciously Simple Bacon & Guacamole Sammies from Nom Nom Paleo

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It’s ridiculously easy to cook bacon in the microwave oven. (Clean-up is simple, too.) Just wrap a few slices between some sheets of paper towel, stick it all on a microwave-safe plate, and nuke away. I set my microwave at 70% power and zapped the bacon for about two-and-a-half minutes. If you find that your bacon’s not yet crisp, just nuke it a bit longer. 
The filling for these “sandwiches”? Chunky homemade guacamole. If you’re pressed for time, simply mash up the flesh of half an avocado, and cut up the other half into half-inch cubes. Then mix both halves together in a bowl to get a nice blend of chunky ‘n creamy. Flavor it with a squirt or two of lime juice and a generous pinch of Kosher salt.
To read more and view this recipe from Nom Nom Paleo click on link: www.nomnompaleo.com

Smothered Chile Colorado Burritos from Chef In Training

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These meal is SO easy and tastes exactly what you would get at a nice fancy mexican restaurant.  I found this recipe on The Food Pusher, used my own Crock-Pot refried beans recipe, and am happy to report that it is now one of our FAVORITE meals! My family was blown away by how delicious and beautiful the presentation was! My hubby went ON AND ON about how much he loved it.  We served at a dinner with my parents and my uncle and his family and all LOVED this meal!  Definitely a must try!
To read more and view this amazing recipe from Chef In Training click on link: www.chef-in-training.com

Cantaloupe Bruschetta with Balsamic of Modena Glaze from Country Cleaver

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For those of us who now have to jump, wiggle and Spanx our way back into our regular everyday clothes, here’s a treat that’ll get your the carbs you crave with an extra dose of fruit, sass and limited guilt – Cantaloupe Bruschetta. And right now, I can use all the help I can get.
To read more and view this delicious recipe from Country Cleaver click on link: www.countrycleaver.com

Blueberry Pancake Whoopie Pies with Ricotta Cheese Frosting from Coupon Clipping Cook

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I just bought a Whoopie Pie cooking pan (with a coupon I might add) and was trying to think of a fun and different recipe to make with it.Then I had this idea based on the food channel show, “The Best Thing I Ever Ate”.  I remember one episode where one of the food stars talked about a blueberry pancake with ricotta cheese in it.  I always remembered how delicious it looked topped with real maple syrup.So, with that inspiration I came up with this recipe.  These Whoopie Pies are made with a buttermilk pancake batter recipe.  I just added blueberries to the batter.  Then filled the Whoopie Pie with one of my favorite frostings made with ricotta cheese which gives the frosting, or filling, such a nice texture. To read more and view this delicious recipe from Coupon Clipping Cook click on link: www.couponclippingcook.com

Andaz San Diego's Salon Event - The Art of Sake and Sushi featuring Katsuya

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Katsuya, located in the Andaz, San Diego Hotel

Having lived in San Diego for some 15 years, I consider myself fairly comfortable referring hotels and restaurants in the area.  However, every once in a while, a new revelation makes itself known, and so it was with San Diego's Andaz Hotel and the Katsuya restaurant.

Receiving an invitation to the Andaz Hotel's Art of Sake and Sushi event, I immediately sent the email over to my sushi obsessed husband.  Within minutes I had an email back with an exclamation of, "Yes!  Let's go!"  While many of my blog events do not particularly interest him, this one was right up his alley.

Sake Tasting

Arriving in San Diego's famed Gas Lamp Quarter to the Andaz, a Hyatt property, valet attendants quickly opened my car door, and within seconds the car was whisked away to some parking lot that I didn't have to think about.  Boasting some 159 guest rooms and suites, the Andaz describes itself as a "boldly progressive addition to the city's historic quarter".

While I didn't actually check into the hotel, I've read that registration occurs as one is seated in the Andaz Lounge while being treated to a complimentary beverage.  Featuring Respire by Hyatt hypo-allergenic rooms, the hotel website provides the best description:

Respire by Hyatt - Hypo-Allergenic Rooms are designed to provide a comfortable sleeping environment for all guests, especially allergy sufferers. Although all Hyatt rooms follow a strict protocol for cleanliness, Respire by Hyatt hotel rooms in downtown San Diego undergo an additional six-step process to reduce airborne particles and minimize the presence of potential irritants. This process includes installation of a state-of-the-art air purification system and treatment of all fabrics and surfaces in the guestroom. All Respire by Hyatt rooms are installed and maintained on an ongoing basis by PURE Solutions NA. 

Bucket 'O Sake Instagram I sent to make friends envious!

My visit though, revolved around an Andaz Salon Event, one of a series of events featured at the hotel.  Past events have included a wine paring held in the popular Ivy Wine Bar, Art shows, Fashion Shows and for me, the Art of Sake and Sushi featuring pairings by the esteemed Chef de Cuisine, Adam Cho of Katsuya, a restaurant located on the first floor of the hotel.

Treated to a flight of premium Sake tastes, my husband and I came away with different favorites, but with a better understanding of the spirit made from fermented rice.  Sakes from the Western Coast of the US contrasted with sakes made from water hailing from Mt. Fuji, and all came to life with a detailed narrative by the charming, sake expert, Takuya Shimomura.

Moving on to the sushi pairing, Katsuya Chef de Cuisine, Adam Cho, demonstrated sushi preparation as he filled the group in on the importance of the rice, types of fish, and technique.  As he finished, tables had been set for us to try our own hand that the craft, and laughter filled the room as the guests discovered that making a sushi roll just might not be as easy as it looks.  Luckily, previously prepared sushi samples had also been set out for those of us who were not so successful with our own creations.

Sushi tasting and pairing featuring Katsuya's Chef de Cuisine, Adam Cho

All in all, a very enjoyable event and one that I'm thrilled to have taken part in.  For future Salon Events at the Andaz, keep an eye on the Andaz Facebook page.  Whether you are in San Diego for business or pleasure, or simply a weekend staycation, the Andaz, with its convenient Gas Lamp location, fabulous Ivy Wine Bar and the tempting Katsuya restaurant looks to be the place to be.

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!!