Follow the Cook

Pizza Crust

2009-08-19T10:33:00.002-04:00

As promised, here is an easy and delicious pizza crust recipe from my cousin, Beth.

Be creative with your pizza! How 'bout this Thai Chicken Pizza? Or just go for something simple with the freshest ingredients possible. Really, it's tough to loose!

I Caved...

2009-08-12T22:06:00.003-04:00

I ate out today. After an afternoon of running back and forth across town, and a little episode with my truck. By little episode I mean an annoying incident that left me on the outside of the vehicle while my keys hung out inside, on the seat in plain view. Just taunting me...

Last night I cooked a killer rib-eye with garlic mashed potatoes and a bourbon/thyme pan sauce. After all of the cooking and cleaning yesterday, plus the long afternoon running around, it was very easy to cave in and head to one of our local Mexican joints.

I suppose I am learning about my own weaknesses. Step 2 would involve learning how to combat them...

Tomorrow is another day!

That Was Easy

2009-08-07T07:53:00.003-04:00

So far so good! I only ate out once this week.

Let me just say how lucky I am though! My mother lives about 2 miles away, and is retired, AND loves to cook. That means that goodies are constantly getting sent my way. Just yesterday, and I must admit this was a particularly generous day, I received gifts of shrimp and pesto pasta, lasagna, and home made North Carolina style pulled pork BBQ. Now who needs eating on the run when you have treasures like these partying it up in your fridge.

Now that my husband is brewing beer at our house, you may never see us out again! But please...do visit.

Ate Out Yesterday...

2009-08-05T13:52:00.003-04:00

Yesterday I went to Panara Bread for lunch with friends. See, that's where I get to cheat....It's the "with friends" part that keeps that specific outing in line with my goals. The main purpose of this "month off" is to teach myself that with a little bit of disipline, I can save myself money and calories if I just plan ahead a bit. I however do not plain on curbing my social lifestyle.

Monday's pizza turned out fabulous, and I even made enough to send John off with some for lunch. I really think leftovers will be the key to success here because there is just no excuse for not finding the energy to heat something up for 60 seconds in the microwave, ya know?

Take today for example:

Breakfast: Leftover pancakes.
Lunch: Leftover egg salad sandwich on whole grain bread and some cherries

For dinner I am planning a beef and bean stirfry with a hefty serving of thai basil from my garden. See this recipe for the basics. Sub out any veggies or meats you want!

I'll be Eating In, Thank You

2009-08-03T09:51:00.003-04:00

I'm back! At least for now.... Ever since our move into a new house, things have been just so busy that my blogging has fallen to the wayside.

Hopefully I will still continue to post recipes and pictures, but for now, I am going to ease back into the blogosphere by posting about my latest scheme to eat more healthy/ save money/ save the world, etc. Ok, maybe the world will not be saved, but I HAVE set a pretty lofty goal for myself.

The goal is to not eat out for an entire month! Save for planned outings with friends, I will be cooking all meals at home and enjoying them! No more random stops at Wendy's while rushing around, or lazy nights when a hectic day has made cooking seem impossible. The perks here will be that I will splurge a bit on ingredients when I really want something. Yesterday for instance I had a bowl full of fresh veggies marinated in a delicious ginger dressing and an entire 1/2 pound fillet of pecan crusted catfish from Whole Foods for only 5 bucks...the cost of a crappy hamburger at McDonalds!

So here goes nothin'

Day 1 Breakfast: Coffee and a homemade granola bar leftover from this weekends bake sale. Yummy!

For lunch, I'll have to see what I can throw together...

Dinner: I've got some homemade pizza crust in the fridge, all set and ready for grilled BBQ chicken pizza this evening.

How often do you eat out? I think I was about 4 times a week...

Spicy Turkey Chili

2009-05-17T19:08:00.003-04:00

Here's a delicious lowerfat chili recipe that I'd like to pass on. I use lean turkey meat instead of beef, and bulk up the flavors using ancho chili powder, a dash of cinnamon and roasted corn. If you aren't interested in using ground turkey, ground beef would be just as delicious.

Ingredients:

1 large can diced tomatoes
1 large can crushed tomatoes
1 cup chicken or beef broth/stock
4 1/2 Tbs ancho chili powder
1 tsp smoked paprika
1 tsp cumin
1 1/2 Tbs Mexican oregano
1 tsp cinnamon
3 bay leaves
1 large vidalia onion
4 cloves of garlic
1 green pepper
1.25 pounds of 93% lean ground turkey
2 ears of corn
1 can of black beans
salt
pepper
3 Tbs pickled jalapeno peppers (diced)

Tasty Garnishes

sour cream
cheddar cheese
chives
cilantro
raw onions

Serves 6

Start by dicing up onions, garlic and green peppers. Saute ingredients in a large stew pot alongside all of the spices and herbs for about 5 minutes, or until the veggies begin to soften. Add in the turkey, and break up the meat until it is cooked through and in small morsels. Season with salt and pepper. Add in both cans of tomatoes and the black beans (drained of course) and the broth. While mixture is simmering, roast corn in the oven using your broiler until the kernels are golden brown in color. This should take 5-10 minutes. Once cool, slice the kernels from the cob and add into the chili along with the diced jalapeno peppers. Let cook for at least 30 minutes (or all day if you have time) check seasonings and serve with your favorite garnish. We love corn bread with this too!

Broccoli and Tomato Casserole

2009-04-27T20:47:00.002-04:00

I hate the word casserole. It implies some sort of mushy baked concoction usually containing one or more cans of condensed soup, some sort of bland meat, and absolutely no personality. But every once in a while you try something that surprises you. May I present to you my Mom's broccoli and tomato casserole. A summertime delight that you'll have to work a little bit for, but trust me...you won't mind one bit once you taste it.

Ingredients:

3 cups of broccoli florets
3 large tomatoes ( sliced)
2 tablespoons butter
2 tablespoons flour
1.5 cups whole milk
3/4 cup Parmesan cheese
2 eggs
1 teaspoon oregano
a light sprinkle of garlic salt
pepper
salt

Start by melting butter in a saucepan and adding in the flour. Stir for about 30 seconds until all of the flour is incorporated. In a microwaveable bowl, heat the milk until warm. Add half the milk slowly to a second bowl containing 2 beaten eggs. You're actually tempering the eggs. Add the other half into the saucepan with the butter and the flour, and whisk thoroughly. Now slowly add in the egg mixture and whisk until thickened. Next add in half of your cheese and 3/4 of the oregano. Stir until combined, and season lightly with salt and pepper. Pour the sauce over an oven safe pan containing a mixed layer of broccoli florets and thick slices of tomato. Top with the remaining cheese, and sprinkle with garlic salt and a small pinch of dried oregano. Bake at 350 degrees for 30-40 minutes or until slightly brown on top.

Chocolate Covered Easter Eggs

2009-04-12T12:57:00.002-04:00

Well, it's a little late, but these were so cute I decided to blog them anyway! Put this one in your recipe box for next year, or mold them into another shape for your next themed party. WARNING: THIS WILL SATISFY A SERIOUS SWEET TOOTH!

Ingredients:

16 ounces of confectioners sugar (one bag)
1 cup peanut butter
1/4 cup butter
1 tablespoon milk
10oz chocolate chips
1 tablespoon vegetable oil
toothpicks

Decorative coating (optional)

red food coloring
3/4 cup white chocolate chips
1 tablespoon vegetable oil

Grass (optional)

1 bag coconut
green food coloring
yellow food coloring
zip-lock bag

In a mixing bowl, combine confectioners' sugar, peanut butter, butter and milk until blended. Mixture will be crumbly, but you should be able to kneed it a bit into something that almost resembles a stiff cookie dough. Shape mixture into small egg shapes and freeze for about 1 hour. You can freeze these for longer, but you may need to let them thaw a bit before working with them. When you are ready to work with the eggs, put chocolate chips into a saucepan with vegetable oil and melt over medium-low heat, stirring frequently until smooth. Insert a toothpick into each egg, and dip into the chocolate mixture. When the eggs are cooled and set, remove the toothpick.

To decorate, heat white chocolate chips, vegetable oil, and food coloring as done previously with the semi-sweet chocolate chips. Drizzle this "icing" over your finished eggs.

For extra flair, try this easy coconut grass for serving with the eggs!

Empty desired amount of coconut into a zip-lock baggie. Add in a combination of yellow and green food coloring, close the bag, and kneed with your hands until you have reached a color that is pleasing to you! You may need to use quite a bit of coloring to get a nice rich looking bed for the eggs. I hope your family enjoys!

Smoked Salmon Pizza

2009-04-08T21:55:00.003-04:00

Haha! She's back! I mean, I am back...not sure why I switched over into the third person. Over the past year, my husband and I subcontracted our own home, sold the one we were in, and moved into what is the nicest place I have ever had the pleasure of owning. It was one hell of a struggle making ends meet for awhile through the building process, but we're here. We're settled. And dammit, I am ready to cook!

First up, a shoot from the hip (use what's in the fridge) inspired, Smoked Salmon and Caramelized Onion Pizza. Shazaaam...and so delicious!

Ingredients:

Enough pizza dough to make a 12'' thin-crust pie
1 tablespoon of cornmeal
1/2 cup cream cheese - room temperature
1/2-3/4 cup flaked smoked salmon
1/2 cup coarsely chopped onions
1/2 tablespoon butter
1/2 tablespoon olive oil
1 tsp sugar
1 tablespoon of diced chives
2 tablespoons of olive oil
1/4 cup parmesan cheese
salt (optional)
pepper

Serves 2- 3

Start by rolling out your pizza dough as thin as you can get it, and placing it on a baking sheet that has been sprinkled with cornmeal. This keeps the dough from sticking and adds a nice texture to the crust. Then let it rest for about 30 minutes as you prepare the rest of the ingredients. Oh yeah, and preheat the oven to 425 degrees.

Next, place your onions into a small frying pan on medium heat along with the butter and olive oil. Saute for about 3 minutes, and then reduce heat to medium low and add in the sugar. Cook for about another 10 minutes until the onions are very tender and beginning to caramelize. If they look like they might burn during this process, sometimes I add in a splash of water just to help cool the pan down and create a little bit of a sauce for the onions to tenderize in as they cook. Set aside.

After 30 minutes, and before adding any toppings, pop your dough into the oven for 7 minutes. This will give the dough a headstart on the rest of the ingredients and give you a nice crunchy crust. Pull the crust from the oven, up the temperature to 450, and prep the rest of the pizza as the oven heats up. Top with cream cheese, salmon, caramelized onions and parmesan cheese. Season the pizza with a bit of cracked pepper and a tiny bit of salt. Go light here, or skip this step all-together if your smoked salmon is really heavily seasoned. Drizzle with some good olive oil and bake for about 5-10 minutes more depending on how crunchy you like your crust. You're finished! Let the pizza cool for a moment before cutting, and dig in!

OMG I miss being in the kitchen!

2009-03-18T14:03:00.002-04:00

Right now my kitchen is in shambles as we prepare to move to a new home. I must admit, I have eaten McDonald's twice in the past 2 weeks, as well as my share of frozen pizza, and Mexican. Look for a slew of healthy recipes coming your way soon. I intend to take full advantage of this Spring's bounty. Can't wait for colorful food, and dishes that make you feel good about yourself.

Until then....I bid you good-day!

Moving Kitchens

2009-02-23T20:30:00.001-05:00

Hi internets! I tried to hold on, I really did, but life is getting crazy. Not only am I the general contractor on my own house right now, but we are also in the process of selling our current home. On top of that, I have a part-time job, and have joined a rock band. Haha! Life can be so much fun! At any rate, Follow the Cook is going on pause until I move into my new digs. The kitchen I will soon have to work in is amazingly inspiring, and I cannot wait to post more of my culinary adventures. For now though, it's business as usual. I'll be back real soon....I promise!

Chili Pasta with Avocado and Lime

2009-02-04T19:00:00.002-05:00

It's day three after the Superbowl, and Sunday's Chili has just about had it. Take those last few ladles, and spin them into an entire meal your family will love. I tried this on a whim yesterday, and will eat the leftovers tonight. It's waste not, want not these days...

Ingredients:

2 cups of chili
2 avocados
1 lime ( sliced into wedges)
1 and 1/2 cups shredded Cheddar Cheese
1 lb Bow Tie Pasta
salt
pepper
cilantro (optional)

Start by cooking your pasta according to the directions on the box. Everything else will come together as your water boils, and your noodles cook. In a large saucepan, reheat your leftover chili. In the mean time, slice your avocado into chunks and season with a little salt and pepper. Once the pasta is ready, drain it and then transfer the noodles over to your saucepan of simmering chili. Mix everything together until the bow ties are coated well. Top with avocado, cheddar cheese, cilantro and a generous squeeze of lime juice. Hallelujah, these are my kind of leftovers.

Shrimp and Avocado Lettuce Wedge

2009-01-18T17:21:00.002-05:00

Some nights you just don't have it in you to cook a big meal. The whole process of being creative, and then having to clean up a huge pile of dishes after the meal is just daunting! I've been there...every cook has. Here was my remedy one night this past week, a super simple and yet very appealing salad that was filling enough to be an entire meal. Don't you just love those?

Ingredients:

6 large shrimp

1/2 an avocado

1 wedge of ice-burg lettuce

Ranch Dressing

Salt

Pepper

1/8 of a lemon (wedge)

Serves 1

I am in love with those bagged, frozen shrimp that you get at the supermarket. The Foodlion near me usually has at least one size of the shrimp on sale each week, so it winds up being a rather affordable option for a fast dinner. For this recipe, I thawed 6 shrimp by placing them in a bowl and running them under warm water for a couple of minutes. Next, place the shrimp in a small pan with about an inch of water, and boil over the stove until nice and pink. This can take anywhere from 2-5 minutes depending on the size of the shrimp. While the seafood steams, rinse a quarter of a head of ice-burg lettuce, and pat dry. Set the wedge on a plate, and then chunk up 1/2 an avocado and sprinkle on top. Once the shrimp are done cooking, peel them and slice them each in half. Toss the pieces in a bit of fresh lemon juice, and scatter around the top of the lettuce wedge. Season the entire salad with salt and pepper, and top with 2- 3 tablespoons of your favorite ranch dressing. Fast, easy, and elegant. Enjoy!

Roasted Pork Lion with Roasted Garlic Vinaigrette

2009-01-10T20:17:00.003-05:00

Here is a recipe that just has to be shared. This is one of the tastiest pork dishes I have had in quite some time, and the sauce even doubles as a killer salad dressing. So here we go folks, courtesy of every-one's favorite Italian goddess, Giada De Laurentiis.

Ingredients:

SAUCE

2 heads of garlic
1/4 cup flat leaf parsley
1/2 cup balsamic vinegar
3/4 extra virgin olive oil
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon pepper

PORK LOIN

1 3.5 to 4.5 lb pork roast
salt and pepper for seasoning

Serves 6-8

Preheat your oven to 475. Slice the heads in half cross wise. Place the halves on a piece of tin foil and drizzle with a bit of olive oil, salt and pepper. Crumple the foil together to make an airtight packet. Roast for about an hour until golden and soft.

Thirty minutes into the roasting of the garlic, place your pork lion in the oven. Be sure to season all sides, and roast for about 30-40 minutes or until the internal temperature registers 140-145 degrees. No need to cook until absolutely well done. The days of trichinosis are behind us!

To prepare the sauce, open the packet of roasted garlic and put the flesh into a blender by squeezing the bottom of each half and allowing the cloves to pop out. Add in parsley, balsamic vinegar, sugar, salt and pepper, and pulse until well blended. Drizzle in the olive oil slowly while the blender is running, and you are all set. Once Pork is out of the oven allow it to rest for about 7 or 8 minutes, and then slice into 3/4 inch thick pieces, and serve topped with plenty of the sauce. I served this the other night with biscuits, buttermilk mashed potatoes, and a salad. This will feed a big group, so invite your friends over and have a party!

Beef Wellington

2009-01-04T13:41:00.003-05:00

Oh Internet! I have a confession to make. On New Years Eve, I prepared and served one of the most delicious and elegant dishes I have ever made, the aforementioned Beef Wellington. As I cut into the beautiful layers of pink meat and laid them across each of my guest's plates, I was so happy with the presentation, and so excited to share with my guests that I completely forgot to take pictures! As promised though, here is a very simple and delicious beef wellington recipe that I hope your guests can enjoy as much as mine did.

Ingredients:

2 tablespoons of soft butter
2 pound beef tenderloin (trimmed of excess fat)
1 box frozen puff pastry (thawed)
1 egg
1 onion
3 large cloves of garlic
8oz box of button mushrooms
2 tablespoons of fresh parsley
1 tablespoon of fresh sage
salt
pepper
2 tablespoons of olive oil

Start by preheating the oven to 425 degrees. Rub the tenderloin with butter, and then season heavily with salt and pepper. Cook for 30 minutes. This will allow a light crust to develop on the meat before it is wrapped in the puff pastry.

While meat is in the oven, make your mushroom topping. Start by finely chopping one medium sized onion and the 3 garlic cloves. Saute for about three minutes over medium heat with olive oil. Next add in 8 oz of finely chopped mushrooms, and cook for 5 minutes more. Stir in the sage and parsley, remove from the heat, and season well. Set aside 1/2 cup of filling to use later in a sauce.

Once the tenderloin has cooked thirty minutes, remove from the oven and allow to rest for about 10 minutes. Take the meat out of the pan, top with the sauteed mushrooms, and wrap in your puff pastry. Save the roasting pan and all of the crispy meat drippings for a final sauce to use when serving.

This is where you get to be creative. I was able to place the meat in the center of one puff pastry, and then use strips of the second to cover the top portion of the meat. Brush the individual pieces with egg to help everything stick together. I used any leftover scraps to decorate the top of the roast. (Try using cookie cutters to create really decorate shapes!) You may need to roll out the puff pastry a little bit with a rolling pin in order to make it fit your tenderloin. This is not a science...as long as your puff pastry is somehow secured over your meat using the egg glue, you are all set. Next place the wrapped beef into the oven in a second, clean roasting pan and cover with tin foil. Cook for 15 minutes then remove the foil, and continue to bake for another 20-30 minutes for a medium rare roast. You may use a thermometer to get the beef just right for your family. Use this chart as a guide. When the meat is done, allow it to rest for 15 minutes while preparing the below sauce in the meantime.

Beef Wellington Sauce

1/2 cup mushroom topping
1/2 cup red wine
3/4 cup beef stock
2 tablespoons flour
salt
pepper
pan drippings
1 tablespoon chopped parsley

Heat pan with drippings over the stove. Mix 2 tablespoons of flour into the mushroom topping, and saute in pan for about 2 minutes. Add in stock and wine, and whisk together until a thickened sauce begins to form. Season with salt, pepper and parsley. Serve beef slices with a drizzle of sauce, and enjoy!

There's a beef wellington in the works...

2008-12-31T14:37:00.003-05:00

Hello all! The holidays have kept me quite busy. Can anyone else identify?

This evening we are hosting friends for dinner, and I will do my best to impress with a kick-ass beef wellington. This is a dish i have often strayed from because it is known for being tough to get right. A particular story always comes to mind involving a chef that once came to my parents house to prepare his special beef wellington. As the story goes, chef took hours and hours and hours to make his specialty. To pass the time, he glugged down several bottles of wine and made a complete fool of himself. To this day, I am not sure if Chef Wino even actually finished preparing the meal.

At any rate, I'll provide a full recipe, and pictures tomorrow ( providing it doesn't take so long to make that I drink myself into oblivion...)

Happy New Years everyone! Be safe, and let's shove 2008 right on out the door.

Mango and Hearts of Palm Salad

2008-12-20T11:02:00.003-05:00

This salad was something I tried last night as I prepared a celebratory dinner for my husband who has recently found a new job. In times like these this is GREAT news! This salad kicked off our meal with a crisp and delightful flavor that was actually much more than I expected. You never know with a new recipe, and that's the beauty of it, right?

Ingredients:

1 14oz can Hearts of Palm
1 Mango
1/4 of a chopped red onion
the juice of one lime
2 teaspoons bold and spicy mustard
2 tablespoons of olive oil
4 cups of baby spinach
Kosher Salt
Pepper

Start by preparing the dressing. Whisk the lime juice, and mustard together, and then slowly drizzle in the olive oil while still mixing. Set this aside.

Next, peel the skin off of your mango, and use a pairing knife to remove all of the flesh from the fruit's pit and cut it into bite size pieces. Then, open the can of hearts of palm and drain well. Cut each piece into 4 smaller bite size pieces. Mix mango chunks, hearts of palm, and onion with 3 tablespoons of dressing, and set aside while you prepare the spinach.

Start by placing about one cup of washed spinach onto each serving plate. Next, season with a bit of fresh cracked pepper, and kosher salt. Finally, divide your mango and hearts of palm mixture evenly over the 4 plates. Drizzle lightly with any remaining dressing, and serve immediately.

This is soooo good!

Peppermint Hot Chocolate

2008-12-09T18:46:00.003-05:00

Ingredients:

2 and 1/2 cups vanilla soy milk
2 and 1/2 tablespoons of cocoa powder
2 candy canes
2 tablespoons of sugar
pinch of salt
whipped cream or Cool Whip

Makes two generous portions!

Tis the season! Tonight as John and I decorated our tree, we enjoyed a delicious glass of hot chocolate. Normally I would use milk, but as i am getting over a cold, I wanted to stay away from the dairy products. Feel free to use milk if you like, but the soy is delicious as well.

Start by heating the soy milk over medium low heat until just warm. Next add in the sugar, cocoa powder, salt and whisk well. Break one candy cane in half, and toss it into the warm liquid. Allow the hot chocolate to warm through a bit more, and serve once the candy cane is completely dissolved. If you see any lumps of chocolate, just whisk the mixture a bit more, and you should be lump free. Next, take a plastic bag and stick the second candy cane inside. Use a rolling pin, or even an aluminum can to crush the candy into bits. Finally, pour the hot chocolate into mugs, and top with whipped cream, and your crushed candy canes. Mmmm- Mmmm. You gotta love Christmas!

Bolognese-Inspired Red Sauce

2008-12-02T21:39:00.009-05:00

Hello my dears! I have been sick for the past few days, and also started a part-time gig as a barista at my local Starbucks. So, to keep your mouths watering this week, I present to you my wonderfully and culinarily talented husband. Here in his own words is a fantastic and rustic pasta dish. I hope you enjoy...in the meanwhile, I will be resting. Take it away babe...

Ok...So, I was going for a classic Bolognese when I started, but I realized I had no tomato paste. I subbed in a large can of regular tomato sauce and used whatever else I had on hand. I also experimented with cooking the pasta about halfway in salty water and finishing it in the sauce itself. The result was delicious, and pretty similar to a Bolognese, so I thought I'd contribute it to my wife's blog. I hope you enjoy it as much as we did!

Ingredients:

1 medium onion, peeled
1 green bell pepper, seeded
3 medium carrots, skinned
3 stalks celery
2 cloves garlic
1/4 cup kosher salt (use most in pasta water)
1 teaspoon black pepper
1 teaspoon crushed red pepper
1 26 oz can tomato sauce
1/4 cup half and half
1 pound Italian sausage
1 Tablespoons olive oil
2 Tablespoons Italian seasoning
3 or 4 bay leaves
1 cup red wine
1/2 cup chicken stock
1 pound penne rigate pasta
1/3 cup parmesan, shredded

Roughly chop the onion, pepper, carrots and celery, and add these to the food processor along with the garlic and pulse until finely chopped. Set aside.

Add 1 Tablespoon of olive oil to a large pot over medium heat. Add the sausage (if you are using links, remove the skin) and using a wooden spoon or spatula, break it into small pieces. Once it is cooked most of the way through, add the chopped aromatic vegetables from the food processor, a pinch of the salt and all of the black and red pepper. Saute until soft. Then add all of the tomato sauce, half and half, red wine and chicken stock and bring up to medium heat. Add the Italian seasoning and bay leaves and simmer for about an hour, stirring frequently.

Bring a large pot of water to a boil, add the rest of the salt and pasta, and then cook until VERY al dente, about 5 or 6 minutes depending on the brand. Bring the sauce up to a slow boil, drain the pasta (but don't rinse it!) and then add it to the sauce. Cook it the rest of the way - about 3 or 4 minutes - in the sauce, stirring constantly. It should absorb a lot of the liquid and a lot of the flavor of the sauce as it finishes cooking. I found cooking it this way accomplishes two things: it adds flavor to the pasta and thickness to the sauce so that it should stick very well to the pasta - like that Bolognese I wanted when I started cooking. Serve on plates, or a large platter if going for a family-style presentation, and garnish with the parmesan cheese. Enjoy!

Brining - Trust me, you'll love it!

2008-11-26T00:48:00.002-05:00

A few years ago, I learned of a basic cooking technique designed to help keep meat moist. Brining. Whether it's a simple solution of salt and water, or a more flavorful concoction with herbs and apple cider or beer, everybody's holiday turkey can benefit from a dip in the 'ol saltwater swimming pool. And no, don't go throwing your turkey in the ocean, though in a pinch I bet it would do!

How does it work? To brine a piece of meat, you basically soak your raw meat in a solution of salt and other liquids for a time before cooking. In the case of a turkey, you would want to allow 6-8 hours depending on the size of your bird. Something as small as a shrimp would only need to brine for about 30 minutes. This isn't an exact science here, so don't even worry about messing it up. Though I can tell you that while your bird is soaking, some pretty scientific principles are at work...and in your favor (flavor?). Basically, the salty solution is actually altering the structure of the cells in the meat, thus opening them up to the flavors of the brine and tenderizing each and every bite! Why oh why did I skip this step for so many years?!!

Here are some recipes that you just might want to give a try this Thanksgiving. If nothing else, fill a large pot or a cooler with water, and throw in a cup of kosher salt for each gallon of liquid. Stir things up a bit and drop in your turkey for awhile. You won't be disappointed.

Watch here as Chef Bobby Flay walks you through the brining process.

Click here for a brine with a bit of a citrus twist, or try this sweet and spicy brine from Alton Brown.

Happy Turkey Day!

Balsamic Peppers with Feta Cheese

2008-11-24T14:20:00.003-05:00

This appetizer came to me when I challenged myself to have a small dinner party without going to the grocery store. With a bit of creativity, the night was perfect! This was a great anti-pasto style starter for the evening. Serve with your favorite glass of wine, and you are set!

Ingredients:

1 jar of roasted red peppers (about one cup sliced)
1/2 cup feta cheese
1 tablespoon olive oil
1 tablespoon balsamic vinegar
salt
pepper

4 slices of white bread
1/2 teaspoon garlic powder
salt
pepper

Serves 4

Simply drain the peppers, and them slice them into thick pieces. In a bowl, combine the peppers with balsamic vinegar and olive oil. Lightly season with salt and pepper. Arrange the peppers on a serving tray and surround with the feta cheese crumbles.

Preheat the oven to 350 degrees. Slice the crusts off of your white bread, and then cut each slice in half down the middle. Feel free to keep the crusts on if you like, I was simply trying to hide the fact that I had used regular ol' wonder bread. I think it worked! Now brush each piece with olive oil, and sprinkle with garlic powder, salt and pepper. Arrange the slices on a cookie sheet, and heat for 8-10 minutes or until slightly brown. Serve with the peppers and cheese for a wonderful and quick appetizer.

If you really wanted to make something special, garnish the dish with capers and fresh basil.

Shaved Zucchini Salad

2008-11-14T16:03:00.003-05:00

I first got the idea for this salad at a friend's Tuscan themed dinner party. A beautiful evening of good food, good wine, and even better company is always so inspiring! If you are in need of a simple, yet beautiful salad, or if you are just plain tired of ice-burg lettuce, I invite you to step out for a real culinary treat.

Ingredients:

2 large zucchinis
2 tablespoons of good olive oil
1/4 cup chopped macadamia nuts
1/4 cup of shaved Parmesan cheese
salt
pepper

Start by shaving the zucchini into long strips using either a mandolin, or a vegetable peeler. You will only be able to use about half of the zucchini because once you get to the seeded interior of the vegetable, you will not want to use the strips. Save the leftover interior of the zucchini and use it in a stir-fry, or ratatouille later in the week. Set the strips aside.

In a small frying pan over medium heat, lightly toast the chopped mac nuts to enhance their flavor. This will take 4 to 5 minutes. Watch the nuts carefully, because they burn quit easily. Pine nuts are also a very delicious option if you don't like mac nuts.

To assemble the salad, simply toss the zucchini strips with the olive oil, and season to taste. I like to use my hands! Plate the salad into individual serving dishes, and top with the Parmesan cheese, and macadamia nuts.

Note: For best results, use the highest quality olive oil and Parmesan cheese that you can get your hands on. Since this ingredients are used sparingly, you want to make sure they stand out.

Sticky Popcorn Treats

2008-11-06T15:17:00.003-05:00

Deviled Eggs

2008-10-29T17:00:00.003-04:00

Everyone has a family recipe that it would be just sinful to "doctor up." This one, for deviled eggs, was introduced to me by my husband's family, and these babies are always a simple party favorite. I guess sometimes it's better to not mess with something that's simple AND delicious, right? Here goes...

Ingredients

12 eggs
1/2 cup of mayo
2 teaspoons of white vinegar
2 teaspoons of yellow mustard
2/3 teaspoon of salt
pepper to taste
paprika

Hard boil the eggs by placing them in a pot of cool water -just enough to cover the eggs. Bring the water up to a boil and then pop a top on the pot (try saying that 10 times over) and remove from the heat. Let stand for 10 minutes. Cool the eggs under cold running water and gently peel them

Next, scoop out the yolks and set the whites aside for filling. Add all of the remaining ingredients accept the paprika to the yolks and mix well. For a super creamy consistency use a hand mixer to get out any of the lumps.

To fill the little egg white "cups," we load all of the yolk mixture into a zip lock bag with the corner cut off. Gently squeeze the mixture out of the bag's corner to fill the eggs. Garnish with a bit of paprika sprinkled on top, and you are finished. For an elegant presentation, serve with fresh asparagus spears.

Pomegranate Martini

2008-10-26T14:11:00.003-04:00

Here is a slightly tart Fall treat that will be the star of any event. I served these at a recent charity cocktail party where we raised money in honor of Domestic Violence Awareness Month.

Ingredients

1.5 ounces of vodka
2 ounces of pomegranate juice
1 ounce of simple syrup
1 teaspoon fresh lemon juice
1 teaspoon fresh lime juice
3 or 4 ice cubes

Rim a martini glass with sugar by taking a wedge of either lime or lemon and rubbing it around the edges of the glass. Next dip the glass into an appropriately sized bowl of sugar, and set aside.

Mix all ingredients into a cocktail shaker, and shake vigorously for about 10 seconds. Strain into your martini glass, and garnish with a lime wedge. If you are unsure of how to make a simple syrup, see this recipe.

If you are serving these at a cocktail party, it is best to make up a big batch of these and store them in a decorative pitcher. This way your guests will have easy access to these delicious libations. Each guest can simply use the shaker to prepare their own cocktail. You could even rim a bunch of glasses ahead of time. Cheers everyone!

Taste the cocktail for appropriate sweetness before serving as not all pomegranate juices are created equal. If it's not sweet enough, add a little more simple syrup. If it seems too sweet, try adding some extra citrus juice.

Spinach Lasagna

2008-10-19T17:45:00.002-04:00

Oooy! As is so often the case in this household, I, as the cook am watching what we eat. I'm also trying to work out, but that's another story. It is sad what happens to the body when such important physical maintenance tasks go neglected for a bit. After a long summer full of both gregarious and sorrowful occasions (all with plenty of food and drink), I am trying my best to get back into my own health. To complicate matters, my family like many of you out there has been forced to really REALLY cut back on our spending. Over the next few months you will see me attempt to cook only healthful meals that are easy on the budget. You will see me fall of the wagon from time to time, but just know that my heart will be in the right place.

Here is a recipe that makes you feel like you are being bad, but your not. I swear! This rendition of a Spinach and Ham Lasagna takes a little bit of time to make, but if you have a little time to lolly-gag around in the kitchen, its worth it.

Ingredients

6 dried lasagna noodles

10 ounces of frozen spinach

2 cups of fat free milk

1/4 cup onion

1 tsp olive oil

3 tablespoons cornstarch

1 1/2 cups diced cooked ham

1 teaspoon dried Italian seasoning

1 cup low-fat cottage cheese

1 cup shredded mozzarella

1/4 cup of Parmesan cheese

Start by cooking the lasagna noodles according to the directions on the package. Once cooked, rinse the noodles with water and set aside.

Next, cook frozen spinach according to the package directions, and then drain off all of the 'juice.' This can be done with a thin kitchen towel or a cheese cloth. Simply dump the thawed spinach into the towel, and squeeze out the juice. The towel will act as a sieve allowing the spinach and the juice to separate without making too much of a mess.

In a medium saucepan over medium heat, saute onion for about 2 minutes in the olive oil. Next, add in the milk and cornstarch cooking for 4 or 5 minutes until a thick sauce forms. Spread 2 tablespoons of the sauce onto the bottom of a 2-quart rectangular baking dish. Stir ham and Italian seasoning into the remaining sauce, and season generously with pepper, and very lightly with salt. Most of the sauces salt flavoring will come from the ham.

Arrange three lasagna noodles in the pan and cover the noodles with 1/3 of the sauce. Layer spinach on top, and then cover with another third of the sauce. Spread cottage cheese, and half of the mozzarella on top as well. Lay the remaining noodles across the dish, and top with the last third of the sauce, and the rest of the mozzarella cheese and all of the parmasean.

Bake uncovered in a 375 degree oven for 30-35 minutes or until heated through and slightly browned at the edges and on top. Let stand for at least 10 minutes before serving.

Note: A very tasty full fat version of this recipe could be made using regular cottage cheese, and whole milk.

I adapted this recipe from Better Homes and Gardens "Big Book of Healthy Family Dinners."

White Wine and Herb Seafood Pasta

2008-10-11T15:45:00.002-04:00

I just watched one of my favorite cooking shows, Jamie at Home. The show, featuring the world’s coolest most laid back chef, Jamie Oliver, is always so breathtakingly inspiring. Today he did an amazing mixed seafood grill featuring shrimp, fresh fish, scallops, and squid. If any food could actually give you an orgasm, this dish would be a strong contender. In honor of the beautiful seafood I saw Jamie prepare, I’d like to share one of my favorite ways to indulge in the bounty of the ocean.

White Wine and Herb Seafood Pasta.

Ingredients:

15 basil leaves coarsely chopped

5 springs of oregano chopped

2 sprigs of rosemary chopped

¼ cup Italian flat leaf parsley

5 cloves of garlic

1 pound of your favorite pasta

4 tablespoons of butter

4 tablespoons of olive oil

10 oz white wine (nothing too sweet)

1 pound of medium size shrimp

1/2 pound of scallops

salt

pepper

½ cup parmesan cheese

Bread crumb topping:

3 slices of bread

2 cloves of garlic – cut in half

2 tablespoon of olive oil

Salt

Pepper

To start, peel and de-vein shrimp and then set aside. Next , cut scallops in half so that they are very close in size to the shrimp, and set aside. Some scallops my not need to be cut.

Boil salted water, and cook pasta according to the directions on the box. To time this dish, drop the pasta into the water right as you begin making the seafood/ sauce.

In a large pot on medium – high heat, combine butter and olive oil, and garlic. Saute for about 2 minutes, or until garlic begins to soften. Add in the seafood and cook for another 1-2 minutes. Add in wine and chopped herbs, and cook for another 3 or 4 minutes, allowing for the alcohol to evaporate from the wine. Season the pot with a generous amount of salt and pepper.

Pour seafood mixture over your cooked pasta and toss well. Top with parmesan cheese, and bread crumb topping ( see below).

I hope you love this as much as we do. I can’t believe I haven’t shared this recipe until now!

Bread Crumb Topping:

Process bread slices in a food processor until a very course crumb is achieved. This happens really fast!

In a frying pan, heat oil, and garlic over low heat for about ten minutes. All you are doing here is getting the garlic to infuse into the oil. After 10 minutes, discard the garlic and heat oil over medium heat. Add in your bread crumbs, and stir often as the oil begins to toast the crumbs. Season with salt and pepper. Cook the breadcrumbs until they are a deep brown color. For the best flavor and texture, you must bravely walk the line between this deep brown color, and almost burnt. Scary, but you can do it…just don’t walk away from the stove!

Shopping For the Winter

2008-10-05T19:36:00.001-04:00

I went to the Farmers Market this weekend in Forest Hill Park. As I flitted about the market buying a little of this, and a lot of that, I had big things on my mind. Why not buy much more food than I actually need, and save some for the winter? Farmers do this all the time...They grow what they need for the whole year, not just for the growing season. It's fabulous really. Why eat frozen vegetables bought from the grocer when you can have frozen veggies from one of your local purveyors? That means less mileage on your food, and over all less energy spent trying to feed your family. Sure cans are easier, but just think of all the people 100 years ago who would have died to have such a colorful array of vegetables right at their fingertips. A couple hours of work, and they are yours for the rest of the year. As I know nothing about canning, I will be trying to freeze some things this week. Check out this website for more info on how to process your fresh foods.

Here are two of my favorite veggie recipes:

Summer Stir Fry

Cheesy Zucchini Frittata

Pad Thai

2008-09-30T21:21:00.003-04:00

Oh blog, please don't think I abandoned you. I simply went on vacation. I intended to update you, I really did. It's just that I was in a beach house with 9 really fun people, and they all kept distracting me. I am back now, I promise!

To kick things off this week, here is a really delicious Pad Thai recipe that utilizes ingredients you can find in just about any grocery store. It's easy, keeps well for leftovers, and can feed a crowd. Get ready for something spicy adapted from "The All New Complete Cooking Lite Cookbook."

Ingredients:

1 cup chili sauce

1/3 cup packed brown sugar

3 tablespoons water

2 tablespoons fish sauce

1 tablespoon chopped fresh ginger

2 teaspoons chopped serrano chile

1 box (14 ounces) wide rice noodles

2 tablespoons of canola oil

1 8 oz package of extra firm tofu cubes

2 cups of rotisserie chicken

3 eggs

5 cloves of coarsely chopped garlic

3 cups of bean sprouts

1 and 1/4 cups diagonally cut green onions

3/4 cup chopped cilantro

1/2 cup coarsely chopped dry-roasted peanuts

12 lime wedges

Serves 6

Combine chili sauce, brown sugar, water, fish sauce, ginger and serrano chile to form a thin sauce. Set aside.

Cook noodles according to the directions on the package. Drain well and set aside.

Next heat one tablespoon of oil in a large non-stick skillet over medium-high (Seriously, you'll need a really big pan before this is all said and done.) Cook tofu cubes in the oil for about 7 or 8 minutes stirring occasionally. You want them to turn a golden brown color, and develop a crispy texture. Remove from the pan.

Add the remaining tablespoon of oil into the pan and saute garlic for about 1 minute. Crack eggs into a bowl and whisk them (just like scrambled eggs). Add to the non-stick skillet and cook with the garlic until you have scrambles. Stir in chile sauce mixture, cooked noodles, tofu, chicken, bean sprouts, green onions, and half of the cilantro. Cook for 3 minutes or until all of the noodles are warmed through and the bean sprouts begin to wilt.

Serve garnished with peanuts, the remaining cilantro, and lime wedges.

I enjoyed this recipe because it gives you that sassy Thai food flavor, without sending you running in all directions for obscure ingredients. Give it a try one night this week, you won't be disappointed.

Guilt Free Cupcakes

2008-09-19T11:05:00.004-04:00

I'm going to the beach on Saturday. That means me in a bathing suit.... So, in order to stave off the little bit of guilt that I almost always feel after eating something sweet (and hopefully slim down my middle), I have found a wonderful and healthful trick to lighten up a boxed cake mix. This isn't exactly a recipe, but more a calorie saving hint that I just had to share.

Here is the deal. Simply make the cake mix according to the directions on the package, only omit the oil. Instead peel, and then grate the flesh of one apple into the mix. You'll need about a half cup of grated apple. Now how healthy and wonderful is that?!

Anytime you remove the fat from something, there is a concern that the end product may be dry. To combat this unpleasant side effect of being health conscious, simply shave off a few minutes from the cooking time to ensure that the finished cakes are nice and moist.

Now if I could only figure out how to make a creamy low fat frosting. Any ideas....anyone? Oh well, these I decorated with chocolate icing and natural peanut butter sweetened with honey. They were the perfect guilt free treat for this health conscious foodie. If you have a healthful baking tip to share, don't hesitate. I am all ears...

Kicked Up Banana Smoothie

2008-09-16T18:41:00.002-04:00

A Breakfast for Champions....or Monkeys

I love a smoothie, but not that crappy sugary kind that gives you a headache 15 minutes after drinking. I get suckered into those from time to time by an unfounded craving or two. All of that fake fruit, and high fructose corn syrup can wreak havoc on my system, how 'bout yours? Here is something that I discovered just a few weeks ago after hearing my friend Meghan talk about making a similar concoction. This is my rendition of a slurp-able breakfast that has almost all of your nutritional bases covered.

Ingredients:

1/2 cup of skim milk

1 banana

1 tablespoon cocoa powder

1 and 1/2 tablespoons honey

2 tablespoons of raw oatmeal

1 tablespoon of peanut butter

8-10 ice cubes

Put all of the ingredients except for the ice into a blender and whaz it up. Whaz...i really wanted to use that particular word for some reason! Then add in the ice cubes, and blend until smooth. This is so simple you can even do it at 7am. I must preface these simple instructions with the fact that I have a wonderful blender. Thanks, mom! Gotta love all of the cool kitchen stuff you get when you get married. If your blender leaves a bit to be desired, just go slow and add the ice cubes one at a time through the hole in the lid. Eventually your smoothie will come together into a tasty, filling, and nutritional treat.

Weekend Feast

2008-09-11T14:36:00.004-04:00

Sometimes you've just got to destroy the kitchen, and go for it. Let's face it, every good meal comes with a good deal of dishes to do later. I am convinced that's why they invented cabernet. After a few glasses, a mountain of dishes seems like no big deal. So if your anything like me, and you enjoy creating an amazing feast at home, get ready and dive into this great menu, perfect for a Friday night in.

The Game Plan:

Appetizer: Tomato and Cucumber Bruschetta

Main Course: Rosemary Seared Steak

Sides: Asparagus with Roasted Garlic Mayo

Sweet Potato Wedges

Dessert: Chocolate Haupia Pie

If you'd like to pair wine with this meal, I'd recommend starting with something light and slightly acidic such as a Sauvignon Blanc or a Beaujolais for your appetizer course. Once you get to the main meal, try something a bit heavier such as a Cabernet Sauvignon, Shiraz, or Zinfindel.

Bon Appetit!

Fettuccine with Roasted Red Pepper Sauce

2008-09-05T08:07:00.001-04:00

Ok, wow, I haven't posted in awhile. Sometimes life just gets BUSY!!! We just spent the last 3 days cleaning the hell out of our house. It is going on the market tomorrow, so we can move down the street a bit to a much newer house that we designed ourselves. Yay! And that, my dear readers, meant there has been no time at all for cooking. So here is one I've had in the wings for a few weeks. A delicious and creamy fettuccine with roasted red pepper sauce. I know, how good does this sound?

Ingredients:

1 pound of fettuccine

2 cups sliced roasted red peppers (about 2 small jars)

1/2 cup cream

4 tablespoons of olive oil

2 cloves of garlic

salt

pepper

2 tablespoons of chopped fresh basil

Boil your pasta according to the directions on the box. Cook al dente (or until soft with a slight bite), and heavily salt the water. While the pasta is boiling, you can whip up your sauce. In a food processor, combine all remaining ingredients accept for the basil. Pulse until very smooth. Pour the mixture into a small saucepan over medium heat, and cook for about 10 minutes stirring occasionally. You basically just need to cook the sauce long enough to heat it through, and allow the more pungent garlic flavors to mellow a bit. It should reduce slightly in volume. Towards the end of cooking, throw in one ladle of pasta water. The starch from the water will help to thicken the sauce and allow it to better stick to the pasta.

Pour sauce over your cooked and drained noodles, and garnish with roughly chopped basil. This recipe would also be delicious with shrimp, or even chicken.

Baba Ganoush

2008-08-28T21:26:00.001-04:00

Baba Ganoush is a creamy, light dip made from roasted eggplants. Flavored much like hummus, this zingy little dip will give your next party a fun Mediterranean flair.

Ingredients:

2 large eggplants

2 tablespoons of lemon juice

1 clove of garlic (minced)

6 slices of pickled jalapeno pepper

1/4 cup chopped parsley

1/4 cup tahini paste

2 tablespoons olive oil

salt

pepper

Start by heating your oven to 425 degrees. Once the oven is up to temperature, place both eggplants (whole) on a baking sheet. Roast for 30-40 minutes, or until VERY soft. The skin may actually look a little burned, but this is perfectly normal. Allow the eggplant to cool for about 30 minutes before handling. Once cool, remove the skin from the eggplant and discard. You will use the gooey insides as a base for your dip. Trust me, this will get a little bit slippery and messy, but it's all going to be good eats in the end. Place the eggplant into a food processor along with all of the other ingredients. Process until very smooth stopping every 10 seconds or so to scrape down the sides of the food processor. Season well with a good amount of salt and black pepper, and serve with chips. I chose to use little mini pretzel chips, and they tasted great. Baba Ganoush is traditionally served with pita chips, but hey no one says you have to be authentic every time. Enjoy!

Shrimp and Pasta Salad

2008-08-27T10:52:00.003-04:00

It's finally raining outside, and we here in Richmond have been very very thirsty. And even though we need this rain so badly, I can't help but feel a bit dreary. To shake a bit of the gloom away, I'd like to feature one of the delicious summery recipes sent to me by PJ Pink the author of River City Food and Wine.

Shrimp and Pasta Salad

This recipe comes together in three easy parts. I will list the ingredients by each separate step, and then explain how it all comes together.

Ingredients:

Step one -Salad Dressing:

Juice of one lemon

3 tablespoons of rinsed capers

1 tablespoon whole grain Dijon mustard

A pinch of dried crushed red pepper (or more to your taste)

½ cup extra virgin olive oil

½ cup chopped fresh basil

1/4 grated romano cheese

Mix all of these ingredients except for the romano cheese together and set aside for a moment. The cheese will be used later as a tasty garnish.

Step 2 -Pasta and Shrimp:

1/2 pound of pasta ( she likes bowties)

1 pound of large steamed/ peeled shrimp

Boil the pasta according to the directions on the box. Do not overcook! Once done, run the noodles under cool water to chill, and then drain well. For the shrimp, you can either steam 'em yourself, or buy some nice precooked cocktail shrimp and remove the tails. Can you tell which way I am leaning on this one? Add both the pasta and the shrimp to your dressing and combine.

Step 3 - Veggies

2 sliced zucchini

1 diced shallot

1 tablespoon of olive oil

Saute your shallot in olive oil until slightly soft ( about 1 minute). Next add in zucchini and a dash of salt and pepper. Cook for another 3 or 4 minutes or until the zucchini is soft. Set aside to cool, and then add into the rest of the salad. Check the whole sald for proper seasoning, and adjust if needed with more salt and pepper.

Let the entire dish chill for at least an hour and top with grated Romano cheese before serving.

Double Blueberry Pancakes

2008-08-24T17:37:00.001-04:00

Blueberries, blueberries everywhere. I recently went to our local berry farm, and picked my way through their gorgeous rows of tall blueberry bushes. Inspired by the mounds of frosty looking fruit piled in my kitchen, I decided to indulge in these double blueberry pancakes. These baby blues are perfect for a lazy weekend breakfast or, with a little planning you can easily give yourself a lovely Monday morning treat.

Ingredients:

Your favorite pancake batter - prepared ( I used Hodgson Mill's buckwheat mix)

Blueberry syrup (recipe to follow)

Blueberries

Butter

Powdered Sugar

Start by heating a non-stick skillet over medium heat with one tablespoon of vegetable oil. Rub the oil around the skillet with a paper towel, or a basting brush to distribute it around the pan. Once the skillet is nice and hot, pour a quarter cup size of batter into the pan, and quickly drop a small hand full of blueberries across the top of the batter. Distribute the berries evenly so that you can get one in every bite! Wait just a minute or two for the batter to bubble up then flip each pancake. Leave in the pan for another 1-2 minutes or until cooked through. For more on creating the perfect pancake, watch this short video by Kathy Maister at StartCooking.com.

Top pancakes with a couple of pats of butter, blueberry syrup, and a few shakes of powdered sugar.

Adjust this recipe accordingly based on how many hungry mouths you have to feed!

Blueberry Syrup:

1/2 cup sugar
1/4 cup water
1/4 cup light corn syrup
1 tablespoon cornstarch
2 teaspoon lemon juice
2 cups blueberries

This is easy, are you ready? Pour all ingredients into a bowl and mix well. Heat in the microwave for 4- 5 minutes or until thick. This topping can be saved for up to a week. Mine never even lasted that long.

** For an easy weekday morning breakfast, prepare pancake batter ahead of time - it will keep for several days in the fridge, right alongside your syrup.

Tomato and Cucumber Bruschetta

2008-08-15T20:49:00.001-04:00

Tomatoes and cucumbers play well together. This little recipe came on one of those nights when i was trying to use what I had in the house. My mother used to call it living out of the pantry, and I think learning to improvise and create delicious foods from what you have on hand in an invaluable skill. This delicious concoction has easily earned itself a spot in my list of summer go to appetizers. I originally made this one evening when my Aunt came over for dinner. I was looking for something tasty for us to munch on as we casually prepared our dinner, and sipped our chardonnay. All of the measurements in this recipe are strictly estimates. If you are a little shy on any of the ingredients, go ahead and go for it. You won't be disappointed.

Ingredients:

1 cup chopped tomato

1 cup chopped cucumber

1/3 cup chopped red onion

1 small clove of garlic (grated)

3 tablespoons chopped flat leaf parsley

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1 tablespoon of balsamic vinegar

1 teaspoon sugar

2 tablespoons of olive oil

Serves 5 as an hors d'oeuvres

Here it is, nice and simple. Basically just throw everything into a bowl and mix it up. I know, i wish i could give you more guidance here, but it really isn't needed. This recipe is super simple, so just go with it. Typically I dislike recipes with a ton of ingredients, but it really won't take you long once you collect everything from around the kitchen. I had this done (all of the chopping and everything) in well under 10 minutes. Serve with crackers, crostini, or even tortilla chips. This is best made right before being served.

Tip: If your tomatoes seem really watery, just discard the seeds. Skins are fine though, and even encouraged!

Cheesy Zucchini Frittata

2008-08-10T16:40:00.002-04:00

Ingredients:

6 eggs

1/4 cup water

1/2 cup Cheddar cheese

1 medium zucchini

Salt

Pepper

2 tablespoons of Butter or Margarine

1/2 cup sour cream

Chopped fresh herbs for garnish

Serves 4

A frittata is like an omelet, only much easier. I have to sheepishly admit that I have always had trouble flipping my omelets, and often wound up with some sort of fancy scrambled egg dish (for lack of a better description). So boy, was I thrilled to discover the ease and sophistication of a frittata. All you need is a non stick/ oven safe frying pan, and a few eggs. What you put in your frittata after that can range from leftover steak to vegetables from your garden, to even leftover pasta. Today I'm using zucchini and light Cheddar cheese for a healthy twist. Read on to learn more.

Start by cracking your eggs into a bowl, and whisking them together with 1/4 cup of water. For a rich treat, try using whole milk, or even cream instead! Next, season your eggs generously with salt and fresh ground black pepper. To prep your vegetable, take the zucchini and slice it into paper thin pieces. I like to use my multi-purpose grater. It has a side that works like a mandolin and does a great job of slicing, though a knife will work just as well.

Next, heat a burner on medium heat and melt your butter in the pan. Swirl it around and make sure that all of the edges in the pan are well covered. This will keep your eggs from sticking to the pan. Toss in the zucchini and saute for about two minutes, or until they begin to tenderize. Then add in your eggs, and turn your heat down to low. Let the eggs sit without touching them for about 20 seconds, and then lightly run a spoon around the pan stirring lightly, almost as if you were making scrambled eggs. Don't mix too much, all you want to do is help lift some of the eggs off of the bottom, giving the rest of the liquid a chance to begin to cook.

Once most of the liquid is cooked, sprinkle over the grated cheese, and move your pan to the broiler for about 2 minutes. Make sure your pan is on the top rack of the oven, and then watch carefully! You are looking for your cheese to melt, and begin to lightly brown on top. Never leave the delicate eggs under the broiler for long, or they will become tough.

Once out of the oven, gently take a butter knife, or a heat resistant spatula, and run around the rim of the pan. This will loosen your edges, and make sure that the frittata will slide right out of the pan. Serve with a dollop of sour cream and fresh herbs.

Calling All Cooks- Summer Recipe Contest

2008-08-05T19:51:00.005-04:00

Alright... dust off those old family cookbooks, and let's have some fun. I am looking for your favorite summertime eats. What do you just crave in the summer? What goes best with your summer ale, or Chardonnay.

Email your entries to me by August 20th at alohadreams23@hotmail.com, and I'll compile a list of favorites just in time for all of your labor day celebrations. I'll try a few out and feature the recipes on my blog at the end of the month.

Ready....Set......Cook away internets, cook away.

Rosemary Seared Steak

2008-08-04T13:46:00.002-04:00

In the mood for a steak that will knock your socks off? This is seriously so fast and easy, that you'd hardly even believe it. Add this to your repertoire of great dishes to entertain with. These steaks are meant to cook quickly, and can be seasoned ahead of time.

Ingredients:

1 and 1/2 tsp freshly chopped rosemary

1 tsp kosher salt

1/2 tsp black pepper

1 tbs butter

1 tbs vegetable oil

12- 14 oz New York Strip Steak (serves 2 people)

Start by mixing up the salt, pepper, and rosemary in a small dish.

Next, score the meat on both side as shown below in a criss-cross pattern. No need to cut deeply into the meat, but just run a sharp knife along the surface to create little ridges and crevices that will hold onto your delicious rosemary rub.

Next rub the meat with your rosemary mixture and let rest for a few minutes. Heat a skillet on medium high with 1 tablespoon of vegetable oil. Just as the oil begins to smoke, slip your steak into the pan and let cook on one side for about 3 minutes or until very dark brown. This can feel a bit like walking on a tightrope, because what you are trying to do is get the meat as close to dark brown as possible, without actually burning it. In other words, watch carefully. Once the desired color is achieved on one side, flip your steak and cook for another 3 minutes on the second side. Depending on the thickness of your steak this will result in meat cooked somewhere between rare and medium. If you like a more well done steak, cook your steak over a medium flame for slightly longer on each side. For a more rare steak, crank up the heat to high and cook for only 2 minutes per side. Whatever your poison, this one is guaranteed to be a winner. Once out of the pan, let the meat rest for 5 minutes so the juices can redistribute. Top with small pats of butter, and serve with potatoes and a salad for a great meal any night of the week.

Kettle Corn

2008-07-30T18:33:00.001-04:00

It's summertime! To escape the heat, try curling up on the couch in the AC and catching a movie. And as with any worthwhile event, there has to be snacks! Here is a yummy compliment to any flick no matter who you are. Mmmmmm...Kettle Corn.

Ingredients:

½ cup popcorn kernels

5 tablespoons vegetable oil

2/3 cup sugar

2 tbs water

¾ tsp salt

Serves 5

Kettle corn is a such a delicious treat, that its hard to believe how easy it is to make. Yes, it takes about 4 times as long as popping corn in the microwave, but really, it's worth it. Don't most good foods take a little bit of extra time? So, if you want to treat your friends and family to a gourmet movie night that is easy on the wallet, and pleasurable to the palate...read on. This recipe is yours for the taking.

To start add three tablespoons of oil to a large cooking pot, and let heat on medium for about 3 minutes, or until hot. I used an 8 quart pot, which may have been slightly too big, but its better to error on the side of caution. You don't want your popcorn exploding out of the pot do you? Add in the popcorn, and gently shake around the pan so that the kernels are covered in oil, and are in a single layer on the bottom of the pot.

Cover quickly with a lid, and once the kernels begin to pop, shake the pan around every few seconds to keep them from burning. This reminds me of jiffy pop. What a fun memory! Once the popping slows, remove from the heat and dump the popcorn into a bowl. This should only take a minute or two. Next , in a small saucepan, combine sugar, water, and the remaining two tablespoons of oil. Be sure to not ad water directly to hot oil. You will get burned! Whisk this mixture over medium heat for 4-5 minutes, or until all of the sugar is dissolved, and the mixture is thick and bubbly.

Add in ¼ tsp of the salt, and stir well. You will use the remaining salt to sprinkle over the popcorn later. If you have any lumps in your coating, you can always pour the mixture through a strainer. Now pour the sauce over the popcorn, and quickly mix well with a large spoon.

Next, prepare a baking sheet by covering it in tin foil, and greasing it with a teaspoon of oil. Spread the popcorn out across the baking sheet, and sprinkle with the remaining salt. Put the baking sheet into a 250 degree oven for 10 minutes, or until the popcorn is no longer sticky.

Your done! Pair with your favorite movie, and enjoy.

Stir Fry the Garden

2008-07-25T14:57:00.002-04:00

Help, I'm drowning... and in the best way possible! It's summer time in the Arthur household, and that means that we are just swimming in delicious home grown veggies and herbs from the garden. While I admit, our bounty can be intimidating at times (anyone have a recipe that calls for 6 cucumbers?), mostly the beautiful food inspires random moments of creativity. Here, I will share with you one of my latest creations, a delicious little stir fry full of beautiful summer squashes, served up with a twist of aromatic Thai basil. This is more of a method than a recipe... if you have other veggies in the garden that are screaming to be eaten up, give them a try as well!

Ingredients:

2 large zucchinis

3 large green onions

1 crook neck squash

1 cup of prepared spaghetti squash

5 cloves of garlic

1 small handful green beans

1 small bell pepper

20-30 leaves Thai basil (regular basil can be substituted, but the flavor will be very different)

You could also use broccoli, cauliflower, white red or yellow onions - be creative. I would skip using tomato or cucumber for this recipe though.

2 tablespoons of vegetable or peanut oil

Sauce:
1/2 cup water, chicken, or vegetable stock

1/4 cup soy sauce

1/4 cup brown sugar (don't pack it tightly when you measure)

1/2 teaspoon red pepper flakes

1 teaspoon hot sauce

2 tablespoons fish sauce

serve with 2 cups of cooked rice

Serves 4

Coarsely chop all of your garlic and then, cut all other veggies into bite size pieces. Next get your sauce ready by mixing all ingredients together until well combined and the sugar is dissolved. Set this aside. Now heat your oil in a large nonstick frying pan, or a wok over high heat. Once the oil is hot, add in the garlic, green onions, and bell pepper. Stir fry for about 1 minute stirring frequently. Next add in all of the other veggies and lightly season with salt and pepper. Cook everything for about 3 minutes more on high heat. Once the veggies are almost cooked through, pour your sauce over the mixture and add in the basil. Leave on the heat for another 2 minutes stirring often. Serve over jasmine or brown rice for a delicious and healthy treat! Beef, chicken, or even tofu would be a wonderful addition to this dish as well.

Creamy Tomato and Shrimp Risotto

2008-07-21T16:53:00.003-04:00

Ingredients:

1 Tbsp butter

1 Tbsp olive oil

1 large onion, finely diced

1 tsp Kosher salt

1/2 tsp black pepper

1 1/2 cups arborio rice (Risotto Rice)

4 oz tomato paste

1/2 tsp garlic powder

5 cups quality chicken stock (homemade is best)

1/2 cup white wine

8 fresh basil leaves, chiffonade

3-4 fresh basil leaves, whole

1/2 cup shredded Parmesan cheese

10-12 cherry tomatoes, halved

1 lb. medium shrimp, peeled and de-veined

Serves 4-5

This beauty of a recipe came with a little bit of inspiration from our garden. We had several cherry tomatoes that needed to be eaten, and a prolific amount of beautiful basil just calling out to be picked. My husband John was the main creator of this dish, and I am proud to admit that he is giving me a run for my money. In his own words, here is a simple summer dish that will leave your mouth watering long after your stomach gets full.

Make sure to prep all ingredients before beginning, as risotto has a tendency to stick if not stirred. In a large saucepan, heat the chicken stock over medium heat. Meanwhile, in a large pot, melt the butter with the olive oil, again using medium heat. Once the butter is melted, add the diced onion. Season with half of the salt and pepper and allow to cook until the onion starts to soften, about 2-3 minutes. Make sure the rest of the ingredients are handy as the risotto will need to be stirred continuously from this point on in the recipe. It's a labor of love!

Stir in the uncooked arborio rice and season with the rest of the salt and pepper. Stir the onion/rice mixture continuously while cooking, about 2 minutes. Add the tomato paste, half the basil chiffonade, and all of the garlic powder. Immediately begin adding the chicken stock, about 2/3 cup at a time with a ladle. As the rice soaks up each installment of chicken stock, add another 2/3 cup. Be sure to continue stirring the rice, and scrape any sticky bits off the bottom of the pan as each ladle of stock is added. Continue to do this until the rice is no longer crunchy when bitten into. Bear in mind that it may not be necessary to use all of the chicken stock. At this point, add the white wine and stir until absorbed, about 1-2 more minutes. Add the remaining basil chiffonade, Parmesan cheese, tomatoes, and shrimp. Continue stirring until shrimp turns pink and is cooked through, this will only take a minute or two, so be careful not to over cook the shrimp. Remove the pot from heat, plate the rice, and garnish with the whole basil leaves and a few grates of fresh Parmesan. Enjoy!

Bacon Wrapped Scallops

2008-07-17T10:12:00.002-04:00

Ingredients:

1 lb of scallops

9 pieces of bacon

1 tablespoon of lemon juice

1/4 teaspoon salt

1/4 teaspoon pepper

toothpicks (one per scallop)

1 tablespoon olive oil

Serves 5

This easy recipe is a treat for anyone who loves seafood. It can be made in as little as 20 minutes and is great as a passed hors d'oeuvre.

When buying scallops, you will find that they have already been stripped from their shells ( in most cases). Look for scallops that have a creamy color and firm texture, with very little aroma and almost no liquid in the packaging. You may need to remove what is known as the beard, or the connective tissue that at one point held the scallop to its shell.

To get started with this recipe, lightly cook half of the bacon in a frying pan over medium heat. Cook each piece of bacon for about 2 minutes on each side, or until just barely crisp. Be careful not to completely cook the bacon, as it will have plenty of time to finish crisping in the oven. Remove from the pan and let drain and cool on a bed of paper towels. Repeat with the rest of the bacon. This works well with both regular and turkey bacon.

Once cool, place the bacon on a cutting board and slice each piece evenly in half. Then wrap one piece around each scallop, and secure with a toothpick.

Grease a baking sheet with olive oil, and bake in a 425 degree oven until scallops are opaque and the bacon is crisp. This should take 12-14 minutes.

Remove from the baking sheet and place on a serving dish. Sprinkle with salt, pepper, and one tablespoon lemon juice. Serve with extra lemon as a garnish, and enjoy!

Chocolate Haupia Pie

2008-07-12T13:29:00.001-04:00

I’m telling you, I can feel my waistline growing as I write this post…

After I graduated college, I got the chance to move out to Oahu’s North Shore. Among the swaying palm trees, crystal blue waters, and killer wave sets, I discovered a little something sweet. May I present to you the Chocolate Haupia Pie, a delicious concoction of chocolate and coconut pudding poured brilliantly into a flaky pie crust and topped with whipped cream. Hard to go wrong, isn’t it? A little place called Ted's Bakery made this dessert famous, so if you're ever visiting the North Shore don't miss this delicious destination.

Now I must admit, this is not my recipe, but it’s damn good. I wish I knew who to attribute this fine culinary creation to, so if your out there, and this recipe looks a little too familiar, reveal yourself. I would personally like to kiss you.

Ingredients:

1 (9 inch) pie crust

1 cup of milk

1 (13.5 ounce) can of coconut milk

1 cup white sugar

1 cup water

½ cup cornstarch

7/8 cup semi-sweet chocolate chips

Whipped Cream

1 ½ cups heavy cream

¼ cup white sugar

½ tsp vanilla

Bake your pie shell according to the manufacturer’s instructions, or your own pie crust recipe. Set it aside to cool while you work on the pie filling.

In a medium saucepan, whisk together the milk, coconut milk, and 1 cup of sugar. Bring the mixture to a boil, and then reduce to a slow simmer. In a separate bowl, whisk together the water and the corn starch, and add slowly (while stirring) to the coconut mixture on the stove. Continue stirring mixture over low heat and cook about 3 minutes, or until you have reached a thick pudding like consistency.

Next microwave chocolate chips until melted. This process should take about a minute and should be done slowly so your chocolate doesn’t burn. Divide the coconut pudding evenly into two bowls. Add the chocolate chips to one bowl and mix well. Then spread the chocolate mixture into the pie crust making sure to leave room to layer coconut pudding on top. You will probably have a little bit of leftover filling, and this can be stored in the fridge for later. Refrigerate pie for 2 hours, or until very cold and firm.

Serve with fresh whipped cream, and garnish with toasted coconut. You might even want to consider doubling this recipe because this pie is not going to last long!

To make whipped cream, combine heavy cream, vanilla extract and the remaining ¼ cup sugar. Whip until stiff peaks form using a whisk or a handheld mixer. If your running short of time, grab a can of whipped cream and go for it! Even a homemade gal has to take a break every once in while.

Asparagus with Roasted Garlic Mayo

2008-07-08T23:45:00.001-04:00

Ingredients:

1 pound of fresh asparagus

2 tablespoons of olive oil

1/3 cup of mayonnaise

1 clove of garlic - grated

1/2 teaspoon of salt - course

1/4 teaspoon of black pepper

1/2 lemon garnish

Asparagus, which is high in folic acid, potassium, fiber and vitamin B6, has only 4 calories per spear! With all that going for this delicious vegetable, it's no wonder asparagus has landed itself on menus everywhere. Start by rinsing off a pound of asparagus in a colander.

After a thorough washing, pat the spears dry with paper towels to get off any excess moisture. Now, break one stalk where it is naturally the weakest. This will separate the tender top part of the asparagus from its tough and fibrous stem. You will end up discarding about one third of the stalk.

You can now use the new shorter "broken" asparagus as a guide to cut the rest of the bunch.

Spread the spears evenly on a baking sheet. For easy clean up, you can cover the sheet with a layer of tin foil before baking.

Drizzle 2 tablespoons of olive oil over the asparagus. Top with a few turns of freshly cracked pepper, and one half teaspoon of coarse salt.

Bake in a 425-degree oven for about 10 minutes.

While the asparagus are roasting, take a moment to make this simple and delicious dipping sauce. Just two ingredients are needed to make this sauce - garlic and mayonnaise. (The lemon is for garnishing the roasted asparagus.)

Start by peeling and grating one small clove of garlic.

Then add the garlic to 1/3 cup of your favorite mayonnaise. I used low calorie mayo and didn’t miss a thing!

Stir until well blended and transfer to a decorative serving dish.

After 10 minutes in the oven, check the asparagus to see if it’s done. Look for slightly browned and caramelized stems, and a fresh bright-green color. Don’t overcook the spears, or they will become an unattractive, dull shade of pea-green.

Next, transfer the asparagus to a serving platter and sprinkle with about a tablespoon of fresh squeezed lemon juice. Garnish the sauce with a bit of lemon zest (optional). Serve as an easy and healthy appetizer or finger-friendly side dish.

Watermelon Sorbet

2008-07-04T10:52:00.003-04:00

Happy 4th! I invite you to share some of your family's favorite traditions. How many of you will woof down a huge piece of vanilla cake with strawberries and blueberries on top? How many will eat more than their share of home style baked beans? We Americans love any occasion to gather around the table and celebrate together. So do what you do best, get out there and have yourself a safe and wonderful holiday.

I leave you with this delicious looking recipe courtesy of my ice cream machine. A fabulously fresh Watermelon Sorbet.

Ingredients:

3 cups of seedless watermelon

1/2 cup of sugar

1/2 cup of water

2 tablespoons lime juice

Mix sugar and water together in a saucepan over medium heat to create a simple syrup. Set aside to cool. In a blender, mix up all watermelon and lime juice until you have a very fine puree. The small white seeds of the melon will blend together and practically disappear. Add in your simple syrup and mix well. Chill for about 2 hours, or until very cool. Pour mixture into an ice cream machine and follow the manufacturer's instructions for freezing. Mine only took about 20 minutes! Serve immediately for a soft sorbet, or freeze for 2 hours to create a harder version of the dessert.

Note: You may need to add more or less sugar to the recipe depending on the sweetness of your watermelon. Just use your taste buds, and check it before freezing!

Quick Japanese Style Steak Salad

2008-07-02T08:42:00.002-04:00

6 oz leftover steak

2 tsp vegetable oil

1 tsp sesame oil

2 tsp soy sauce

2 tsp sesame seeds

1 bag of prepackaged Asian salad mix

Serves 2

All right, let’s face it. We are busy people. Even the most motivated cooks have nights when they just aren’t up to the challenge. And with food prices being as high as they are, I thought I would show you just one of my favorite ways to eat up leftovers. This light meal is perfect for those nights when you just don’t have the energy to spend the evening in the kitchen. You can have this whole meal ready and on the table in under 10 minutes.

Start by preparing salad as directed on the package. Don't make it too difficult, just dump everything in the bowl add the dressing, mix it up an set aside.

Next, thinly slice your steak and trim off any unwanted fat.

In a sauce pan, heat vegetable oil and sesame oils until hot. Add in the steak and sesame seeds and sauté for about 3-4 minutes or until the seeds begin to brown and the steak gets crispy.

De-glaze the pan with the soy sauce, and serve meat over the prepared salad. Enjoy!

Guacamole

2008-06-29T10:13:00.002-04:00

3 avocados

1 tablespoon lemon or lime juice

1/4 tsp garlic powder

¼ tsp salt

1 tbs chopped cilantro

Optional Ingredients:

1/2 cup diced tomato

2 tbs finely chopped red onion

Serves 4

Avocados are one of my favorite things to eat. They are creamy, low in saturated fat, and absolutely delicious with tortilla chips, or your favorite Mexican dish. If you're like me, and don't live in Hawaii or California, good avocados can sadly be very hard to come by. I often find that the avocados in my grocery store are hard as rocks, but with a little patience and a brown paper bag a beautiful ripeness can be achieved. Just toss them in a bag and place in a window sill for a day or two and your avocados will soften nicely. Note, no substitutes here, the bag has to be brown paper. Here is one of my favorite avocado recipes.

Start by cutting the fruits (yep, it's not a vegetable) in half and scooping the insides into a bowl.

To continue, add lemon juice and garlic powder and mash the avocado until smooth.

Next, finely chop the cilantro and Mix into the dip. Season to taste with salt and pepper.

If you'd like to kick this simple dip up a notch, add in 2 tablespoons of finely chopped red onions, and a 1/2 cup of diced tomato. Sooo good!

Note this recipe should not be made too far in advance because the avocado will begin to discolor after an hour or two from exposure to the air. Legend has it that if you save the pit in the dip, the avocado will retain its color longer, I'm not so sure this isn't just an old wives tale. Anyone tried it?

Wine Bottle Dressing

2008-06-25T15:56:00.001-04:00

1 cup olive oil

½ cup plus one tablespoon red wine vinegar

1 clove of garlic smashed

2 Tbs honey

Salt

Pepper

Ok, so listen... I have turned into a vinaigrette snob. If it's not homemade, it's not making my taste buds very happy. But making a vinaigrette every time I want a salad can be a bit daunting. So here's a fun and easy way to make and store any homemade dressing all in one bottle. For this recipe you will need a funnel and a clean wine bottle with its cork. Start by peeling the clove of garlic, and giving it a quick smash, just to let out all of the flavor.

Next, drop the garlic pieces into the wine bottle.

Then, measure the vinegar and oil into a liquid measuring cup, and pour into the wine bottle via the funnel.

After the oil and vinegar, comes the honey. I specify adding the honey after the oil, because the oil will grease the way, allowing the honey to just slip through the funnel. Be patient! This part may be a little slow.

To add the salt and pepper, I found that it was easiest to use a piece of paper, or a paper towel to add everything into the bottle.

Now its simple...all you have to do is shake until everything comes together into a beautiful, thick vinaigrette. This will take about 15 seconds at the most!

The bottle can be passed around the table so that people can dress their own salads, and later stored in the fridge for up to 2 weeks....if it even makes it that long!

This is just a basic recipe. Delicious variations can be made by substituting balsamic vinegar, or jazzing up the recipe with your favorite fresh assortment of herbs or flavored olive oils.

Sweet Potato Wedges

2008-06-19T22:57:00.004-04:00

This is a great little fake out for anyone trying to watch what they eat. I'm used to sweet potatoes with cinnamon and sugar, but served up savory, they are quite a treat. Add a little ketchup, and you'll think your eating something completely sinful.

Ingredients:

2 sweet potatoes

2 tbs olive oil

1 tsp course salt

½ tsp fresh ground black pepper

1 tbs fresh rosemary

Serves 4

Start by washing and cutting the potato in half, and then in half again, and then in half again to create wedges. Next, cut each of these wedges in half short ways. You will wind up with about 16 pieces for each potato.

Next, finely chop about a tablespoon of fresh rosemary.

Place all wedges on a cookie sheet and sprinkle with rosemary, salt, pepper, and 2 tablespoons olive oil.

Use your hands to mix around the ingredients while on the tray. You could also use a bowl and a spoon for mixing if you prefer.

Place into a 400 degree oven for about 15 minutes. Flip over each wedge with either a spatula, or a fork, and then bake for another 15 minutes. Remove from oven, and serve with ketchup. Enjoy!

Fresh Strawberry Daiquiri

2008-06-17T14:01:00.001-04:00

Ingredients:

2 cups strawberries

1/2 cup sugar

1/3 cup water

1/2 cup rum

1/4 cup lime juice

2-3 cups of ice

whipped cream

Serves 4

Sure you can order a Strawberry Daiquiri just about anywhere, and you can even buy frozen or canned mixes from the grocery store, but did you know how truly simple and satisfying it is to make this cool drink from scratch? You'll find that a handmade, real fruit version of the daiquiri is so refreshing you'll never regret the little bit of extra prep work. Here is an easy recipe that anyone with a blender and a few simple ingredients can put together.

To start, simply mix a 1/2 cup sugar and 1/3 cup water with a wire whisk over medium heat until all sugar is dissolved (about 5 minutes).

This will create what is called a simple syrup, a common base for many types of cocktails and blended drinks. By using syrup, you avoid having gritty grains of sugar in your glass. Next, pour the mixture into a container and refrigerate for about an hour, or until cool. If you're in a rush, you can freeze the mixture for about 15 minutes. Now rinse and slice about 2 cups of strawberries and toss them into the blender.

The berries should slightly heap over the measuring cup.

Cut and juice enough limes to squeeze 1/4 cup of juice. This should be about one lime.

Add to the blender along with a half cup of clear or golden colored rum.

Once the simple syrup is cool, pour all of it into the blender and add one cup of the ice.

Pulse your blender until the mixture begins to smooth out. Slowly incorporate the rest of the ice until you have reached your desired thickness. If you add all of the ice at once, you may overwork your blender so I have found that it's better to go slow.

Once you have reached your desired thickness, pour into your favorite glass and top with a dollop of whipped cream. Garnish with a lime wedge and a strawberry, and enjoy. Any leftovers (I never seem to have any...) can be stored in the freezer. Just partially thaw and then re-blend the mixture to break up any ice before serving. You may need to add a few more cubes to help thicken the drink.

Voila! A cool summer treat to share with your friends.