You know my passion for the Isla Del Encanto – Puerto Rico.  And my passion for food…good food that is….exploding with flavor!  Well, both passions are combined into a jar that I keep in my refrigerator (and can also be freezed). 

Sofrito!  It’s a base of so many wonderful flavors that adds a lot of flavor, a boost, and some latin zing to many dishes.  I was introduced to it in Puerto Rico years ago, and the aroma still takes back to those warm, humid, salt-water-sticky days on the Caribbean island.  Where butter is a staple to Paula Deen, sofrito is a staple to me.   It finds its way into rice dishes, soup, meats, and habichuelas – oh, the habichuelas! (recipe to come)  And adds a little Caribbean/latin twist to your meal.

Sofrito:

1 large yellow onion
1 pimiento (Cubanelle) or substitute w/green bell pepper*
1 red bell pepper (or small jar of roasted red peppers)
1 medium head of garlic (2 tbsp minced garlic)
1 large bunch of cilantro (washed)
12 ajices dulces (hard to find, optional)*
6 leaves of recao (culantro*)
1/4 cup stuffed olives
3-4 plum tomatoes (optional)
1 tsp salt
1 tsp black pepper

Blend everything together in a food processor or blender.  Keeps in a refrigerator for 3 days, or freeze in ice cube trays, then dump the frozen cubes in a freezer bag to hang onto longer.  Everyone changes up the recipe based on their taste.  Add more or less of any of the ingredients, depending on how much of which flavor you like. 

When I use it to cook meat, I saute it with some olive oil in the pan first, to bring out all those aromatic flavors…

Then, I throw in the meat and cook it all together, making sure each piece of meat is covered and happily swimming in the sofrito.

*Ajices Dulces, also known as cachucha or ajicitos are tiny sweet peppers with a hint of heat. They range in color from light to medium green and yellow to red and orange. They add freshness and an “herby” note to the sofrito and anything you cook. Do not mistake them for Scotch bonnet or Habanero chilies (which they look like)–those two pack a wallop when it comes to heat. If you can find ajicitos in your market, add them to sofrito. If not, up the cilantro and add a pinch of cayenne pepper. Culantro is not cilantro. It has long leaves with tapered tips and serrated edges. When it comes to flavor, culantro is like cilantro times ten. It is a nice, not essential addition to sofrito.

Do you cook with sofrito already?  How do YOU use it?

At some point in my life, I learned that on my dad’s side of the family, there is a direct line to a Native American tribe.  Choctaw, to be exact.  All of a sudden, everything made sense.  No wonder we called my great-grandpa “Grandpa Chief”.  No wonder random people have told me that my “high cheek bones” are direct indicators of that genetic makeup.  No wonder I’m a sucker for Navajo Tacos! (One minor detail to that truth is that the direct lineage goes clear back to about 8 generations.)

So,  in honor of my proud heritage, I share with you the Indian Navajo (Choctaw) Taco.  Perfect to use with the perfect crock pot chili, and perfect on days like today – when you wake up to a freak snow storm that dumped 6 inches of snow on your lawn – on April 5th – during Spring Break.

Basic Indian Fry Bread Recipe:
3 c flour
1 tbsp bkg pwdr
1/2 tsp salt
1 1/2 c warm water
oil, for frying

Mix flour, bkg pwder, and salt in a large bowl. Mix well, add warm water and stir until dough begins to ball up. On a lightly floured surface, knead dough. Do not over-work the dough. After working the dough, place in a bowl and put in refrigerator for 30 mins to an hour.

Heat oil to 350 degrees in a frying pan or skillet. Lightly flour surface and pat and roll out baseball size pieces of dough to about 1/4-inch thickness. Cut a hole in middle with a knife (so the dough will fry flat). Place in oil and cook until golden brown. Flip over and cook opposite side until same golden brown. Scone is done after about 3 minutes depending on oil temperature and thickness of dough.

After fry bread is done, top with crock pot chili, and your favorite toppings (i.e. grated cheese, lettuce, tomatoes, onions, sour cream, guacamole, etc.)

My friend Emily is featuring my crock pot chili recipe on her site today.  Please go visit for the most savory (and somewhat healthy), hardy chili recipe you’ll ever taste this side of the Indian Reservation! And stick around there for other inspiring Crock Pot recipes!

Growing up in a family of 8 kids, we lived a life short of the “luxuries” all my friends had experienced (according to my elementary-school-aged perspective at the time).   No store-bought wardrobes (Mom sewed the majority of our clothes), cereal was a delicacy (but only the bagged generic brand), and all food was homemade from scratch and food storage items.  It wasn’t until I grew older and started living on a budget myself that I realized how much money this was saving my parents. (although every once in a while, my dad would splurge at the grocery store and come home with Oreos and Grape-Nuts!)

However, the one thing my selfish 8-year-old brain was always grateful for was mom’s homemade wheat bread – fresh from the oven as soon as we got home from school! I could smell it all the way from the horse field as we walked home.  There was mom, apron-clad in the kitchen, a steaming hot slab of bread on a napkin with butter already melting away on the sponge-like texture, and a bottle of homemade raspberry jam waiting to be slathered on top.  I couldn’t contain myself.  On special occasions, Mom would spare baking a loaf and use the dough to make scones!  OH, SWEET LAYER OF HONEYBUTTER!!!

I’ve always been too fearful to re-create the experience myself - ”homemade bread” always sounds so daunting to me!  But my blessed husband decided to try and convince me otherwise.  (Seriously, how many men do you know that make homemade bread?!?!?)  Here is what we learned:

A) Hand-ground wheat flour is what it’s all about

B) Feats of Strength must be involved

C) Aprons are a must (notice that beautiful sunset through the window?? Every night, people! EVERY night!)

E) A group effort lightens the load

F) Always partake of the finished result!

G) Be versatile and treat yourself to some french toast the next morning! (with raspberry syrup and whipped cream of course)

Want to experience the same wholesome goodness and melt-in-your-mouth homemadeness that we experience in these parts?

Follow this recipe – and make sure to add some cranberries! They make all the difference! I’m tellin ya

7-Grain Whole Wheat Bread

In a glass 4 cup measuring bottle, put the following in the microwave for about 4 minutes (until butter is melted):
* 3 cups milk
* 1 cup water
* 1.5 cubes butter
* 4 Tbsp yeast

In Mixer:
* 2 eggs
* 3/4 cup honey (oil measuring cup first. Honey comes out easier)
* 4 tsp salt
* 1 cup 7-grain cereal
* 3 cups wheat flour
* 1 cup other (i.e. flax seed, sunflower seed, wheat bran, etc.)\
Mix together. Add half of the liquid in glass measuring cup.
Add 3 cups white flour.
Mix.
Add remaining liquid and 5+ cups of white flour (enough until the dough is not sticking to the side of bowl).

Place all the dough in a greased large bowl and cover with plastic wrap. Let rise for 1 hour.
Split dough into 4 loaves and knead each on oiled surface. Form 4 loaves and put into greased loaf pans. Turn over once so top is greased. Cover with plastic wrap.
Let rise approx. 30 mins (until dough is just bigger than sides of pan).
Remove plastic wrap and place each pan into preheated over (350 degrees). Bake for 30 mins (bake with a small pan of water in over to help the crust stay soft and prevent cracking).

When you think of  Thanksgiving Point, you probably think of the children’s events, activities, and attractions.  Although it IS a highly entertaining and educational place for the kiddos, it’s also a comfortable, relaxing, and romantic environment for the adults.

Thanksgiving Point invited me and a special guest to come experience that romantic side with an evening of excitement that they set up for us.  My “special guest” shares our experience from his point of view below:

Our reservations were set for Saturday evening but because our activities prior to dinner ran a little longer (watch for THAT post to follow shortly) we called them and moved our dinner appointment back to a later time.  I was impressed that they were so willing to accommodate and work with us.  This is not always easy to do on a busy Saturday evening.

With it being my first time visiting this restaurant, the thoughts that came to my mind were: classy, elegant, and sophisticated.  As I walked in, the décor was inviting, warm, and flowed nicely.  My beautiful date and I were seated in the area nestled near the cozy corner fireplace.  The table was set beautifully, with linen tablecloths and napkins, and the lit candle and fresh flowers added a nice touch to our fine-dining experience. 

Our server Megan gave us her full attention and was very helpful with the menu and offered great suggestions about the food.  We selected raspberry lemonades to quench our thirst.  The fresh raspberries really made this drink pop!  After an appetizer suggestion from Megan, we selected the Rock Shrimp Nachos with house made tortilla chips, pico de gallo, and an addictive sweet chili sauce.  The presentation of this appetizer looked as good as it tasted.  The flavor profile in this dish was divine.  Neither of us hesitated to take our first bite.  We really enjoyed our appetizer to the point that neighboring tables could hear audible sounds coming from us as we savored each bite.  I’m just not saying this: I almost grabbed the plate and licked off the sauce!!!  We were so impressed with the dish that we asked about the recipe and what went into making it.  Megan came back and reported to us that the Chef said it was a “secret”.  I guess the only way to enjoy it is to go EVERY week and have one made up for us. 

With such high expectations after the appetizer, we awaited our main courses.  Brett, the Manager, delivered that night’s special, a plate of Prime Rib to me, and to Camille: Corkscrew pasta with salmon, asparagus, pea pods, and a garlic-parmesan sauce. My steak was served hot, tender enough to cut with a fork, and the potatoes and vegetables were cooked to perfection.  The price of the food was in line with the food served.  Prices range from 15 dollars to 20 dollars for the main course and 25 plus for steak, salmon, and halibut. 

And every meal has to end with dessert.  Although Camille chose (and enjoyed) the 5-layered Harvest chocolate cake with the raspberry-chocolate truffle filling, she still opted to steal a few sniggles from my carrot cake which I had ordered.  I don’t blame her, though.  A moist, spice cake stacked with fresh ingredients and layered with cream cheese icing and lemon curd topping, then drizzled with a caramel sauce, made for a party in my mouth!

For the size, taste, presentation, and flavor profile, my meal was worth every cent!

If you’re looking for a new eating experience, where your tastebuds will come alive, but your wallet won’t, schedule an evening to spend at
Harvest Restaurant at Thanksgiving Point!
3003 N Thanksgiving Way
Lehi, UT 84040
(located near the Water Tower)

Whenever I plan my dinner menus, the decisions are inspired by the driving question: “What is something that will instigate gagging reflexes, and make my girls think that I am trying to poison them?” At least that’s the perspective of my 6-year-old and 3-year-old.

When Betty Crocker approached me through My Blog Sparkand invited me to review their new product “Loaded Mashed Potatoes”, and learned that they are made with 100% real russet potatoes, and a blend of real seasonings and natural flavors like bacon, cheese, chives, and sour cream, I gladly accepted. But the dilemma was in the simplicity and delicious flavor of these instant potatoes! Surely, it wouldn’t have been characteristic of me to serve my girls something they’d enjoy. So, I had to get creative and plan to serve it with other foods that were true to my form of cooking – other foods that were “poisonous”, or green…

That’s it! Shepherd’s Pie!
1 can cream of mushroom soup
1 lb. ground beef
1/4 c finely chopped onion
1 egg, slightly beaten
1/4 c fine dry bread crumbs
2 Tbsp chopped parsley
1/4 tsp salt
pepper
2 cups Betty Crocker Loaded Mashed Potatoes
1 cup green beans
1/4 c shredded cheddar cheese

Mix 1/2 c soup, beef, onion, egg, bread crumbs, parsley, and seasonings. Press firmly into a 9-inch pie plate. Bake at 350 degrees for 25 minutes; spoon off fat. Frost with potatoes; top with remaining soup and cheese.  Bake 10 minutes more or until done. Makes one 9-inch meat pie.

Preparing the potatoes was so easy that C8, my 3-year-old pretty much did everything.  Once the water boiled, she poured the potatoes, and stirred, until they thickened up to the proper consistency.

With so many herbs and spices infused into the potatoes (hence the term “loaded”), these add a great flavor to any meal, whether being served on the side, or on top of a Shepherd’s Pie!  They didn’t serve their purpose for covering the green beans, but at least were eaten by very picky, finicky taste buds!

Disclaimer: A prize pack was provided to me by Betty Crocker through My Blog Spark, including a box of new Betty Crocker “Loaded Mashed” potatoes, a mixing bowl, a magnetic hanging pot holder, silicone spoonula, and measuring cup.

I live for the weekends! Not only because of the break we get from the weekly routine of work, daycare, and school, but for Saturday morning breakfasts!  With more time to spend in the kitchen, the girls and I hold nothing back when it comes to our options: waffles, pancakes, eggs and bacon, etc.  In fact, I tend to get excited at bedtime on Friday night, anticipating waking up the next morning!  Is that weird?…

It’s quite the production.  Ad takes on the job of setting the table, which always includes a themed table decorating, complete with marked place settings!

As of late, the breakfast of choice has been what the girls excitedly refer to as “Bubbly Pancakes” (aka German Pancakes).  A cross between a souflee and an omelette, the Bubbly Pancakes are  light and fluffy in texture, and very fun to watch while baking! 

Bubbly Pancakes

6 eggs
1 cup flour
1 cup milk
1/2 tsp salt
1 stick butter

Cut the entire stick of butter into 8 Tbsp pats and lay in bottom of 9×13 pan. Place in oven that is preheatng to 450 degrees. While waiting for the butter to melt (and bubble), prepare the rest of the ingredients into a blender. Blend eggs, milk, flour, and salt together in blender until creamy. Once butter is bubbling, pull pan from oven, pour mixture from blender into pan, then place back in the oven for 15-18 minutes (or golden brown).  Pancake will have “grown” about 4-5 inches and may fall slightly once removed from the oven.

Serve with powdered sugar, fruit, preserves, or your favorite syrup.  Then spend the rest of the day enjoying your weekend!

I remember the days when I would spend hours in the kitchen, creating beautiful meals of proportional presentation and flavor.  I’d experiment with meats on the grill, meals in the Crock-Pot, and everything in between whether sautéed, steamed, or stir-fried.  I used to be a good cook – until I became a mom.  At least that when the response to my “creations” induced gagging, choking, and vomiting.  Needless to say, in order to get any praise for my “creations”, they’ve been scaled back to anything including macaroni and cheese or pancakes.

Thanks to Noodles and Company, I’ve learned that macaroni and cheese isn’t just for kids anymore!  They’ve grown up!  Last week, my family and I were invited to Noodles & Co. for a tasting opportunity and were introduced to the new line of Gourmet Macaroni and Cheese dishes.

“Bacon, Mac & Cheeseburger” (aka “Hearty”) – Think of a deconstructed bacon cheeseburger.  It’s their Mac & Cheese mixed with crumbled oven-roasted meatballs and crispy bacon, topped with cheddar-jack cheese, house-made breadcrumbs, Roma tomatoes and green onions. 

“Southwestern Chili Mac” (aka “Spicy”) – Smothered with spicy red chili, crumbled oven-roasted meatballs and topped with cheddar-jack cheese and diced green onions.  It’s like a fiesta in your mouth.  And for the record, it was a tolerable level of “spiciness” for this bland-budded tongue of mine.

“Truffle Mac with Baby Portabellas” (aka “Fancy Pants”) – Their signature Mac & Cheese sauce spiked with white truffle oil, sautéed baby portabella mushrooms and topped with parmesan cheese, and house-made toasted breadcrumbs.  Ooh la la!  Mushrooms are something I always shy away from, but I decided to take the risk, and I’d dare say that it was delicious!

 And of course, for the kiddos who like their mac & cheese unadulterated,  there is always the signature Wisconsin Mac & Cheese which is just as delicious on its own! 

Aside from the food, the kids also took an interest to the chopstick “training wheels”, which is a plastic supportive device for the chopsticks that gives the kids the same experience of eating with the sticks, without having to fumble about with the necessary dexterity. 

I’m no stranger to Noodles & Company since there is one in the same parking lot of my office, and I’ve cashed in a couple of frequent eater cards.  Aside from the gourmet line of Mac & Cheese, Weston, the generous store manager, brought out a few of my favorites:

 Last week, temperatures warmed to a balmy 45 degrees, the sun was shining, and all the frozen, icy spots on our sidewalk not only thawed, but completely dried up!

This week, the arctic air has blown through and we’re back to the single digit temps, scraping windshields in the morning, and crazies sliding off the roads because they’re driving too fast.  Geez Louise!  Mother Nature has a sick sense of humor, and it especially shows through in the month of January.  

So we’re spending a lot of time in front of this:

And warming our bellies with a lot of this:

Maria of Two Peas and Their Pod is the culinary creator of many delicious delectables.  When I asked her how she “kicks the winter blues”, she shared with me this recipe of her easy, steamy Minestrone soup.  I appreciate the fact that it is “easy”, since my talents in the kitchen don’t extend past the KitchenAid or waffle iron.  And since it usually includes pasta, beans, and/or meat, it’s practically a meal in a bowl!

If you’re looking for a warm meal, a soup with substance, and a tasty way to spend a cold evening, check out Maria’s recipe for Minestrone soup.  (And browse around while you’re there.  This girl knows her food!)

What do YOU consider comfort food?

Welcome back from a long, holiday weekend! It’s hard to recuperate from a relaxed schedule, that didn’t include much driving, but plenty of good food!  Even now, 4 days post-Thanksgiving, I’m still satiated from binging on scrumptious side dishes, delicious desserts, and the moistest (is that even a word?) turkey ever made in the history of Thanksgivings.   My assignment for the big dinner was corn, rolls and this little number.  So, if you’re not overloaded with pumpkin yet, or just not a fan of actual pumpkin pie, this might be the alteration for you!

Pumpkin Cake

Crust:
1 pkg yellow cake mix (save 1 cup for later)
1 egg
1/2 c. melted & cooled butter

Mix together and press on the bottom of a 9 x 13 baking pan.

Mix the following and then pour over crust:
1 can pumpkin (1 lb. 13 oz.)
1 t. cinnamon
1/2 t. nutmeg
1/2 t. allspice
1/2 t. ginger
1/2 c. brown sugar
2 eggs
1 c. milk

I know, the above picture doesn’t look that appetizing, but trust me, it will once the timer buzzes!

Finally, mix the following, then sprinkle on top of pumpkin mixture in pan:
1/4 c. white sugar
1 c. cake mix (from beginning of recipe)
1 t. cinnamon
2 T butter, softened

Bake at 350 degrees for 40 – 50 minutes.

Serve with whipped cream…

And get ready to “WOW” your guests!  They’ll think they have died and gone to pumpkin heaven. 

Let me make something clear: I’m a lover of pineapple. Fresh pineapple. Grilled, fresh pineapple. Oohhoho Baby! One time I visited Hawaii and ate so much pineapple, my mouth was one huge canker sore. No lie.
So, it shouldn’t come as a surprise that I’m sharing this recipe with you today – which pretty much describes a lot of my grilling recipes.

The pineapple is the staple.

Let’s start off with the salsa.

PINEAPPLE SALSA:
1 fresh pineapple, grilled and cubed
1/2 cup red onions, diced
1/2 cup roasted red pepper, cubed
1/4 cup fresh cilantro, chopped
1 lime, squeezed

Start off by peeling your pineapple. If you have a fancy pineapple coring tool, I’d suggest using that. If not, use a sharp knife to cut away the thick crust and either slice into circular pieces, or long chunks – as long as it’s large enough to fit on the grill.

Chop your red onion into bite-sized, diced pieces.  Get ready for the water works.  These things are pungent!

Now you can marinate your chicken however you’d like.  For me, I connect with my laziness and use a vinaigrette salad dressing to do the trick.  There are so many different flavors.  With this piece, I’m using the Balsamic Vinaigrette.

Mmmm… there’s nothing more appetizing than looking at a picture of raw poultry.

Place the pineapple, chicken, and the red pepper all together on the grill – not touching of course.  You know, germs and such.  Here’s the thing: the pineapple stays on for only about 3 minutes each side.  The chicken, about 3-5 minutes each side (depending on how thick your pieces are).

Now, the red pepper, you want to char that baby!  I’ll tell you why later.  Just do it.

The secret to juicy, tender chicken breasts is the “one-flip”.  That’s all they need.

OK, back to the red pepper.  Once it cools, slice the charred pepper in half (I didn’t cook mine enough), core it, and clean out the seeds.  Then the fun part is skinning that thing.  If the skin is charred, it comes right off and leaves a tender flesh.  Chop the pepper into bite-sized pieces and add to the rest of the salsa ingredients.

The final ingredients are the chopped fresh cilantro and fresh squeezed lime juice.  Stir together and set aside.

Now for the presentation: Grilled balsamic chicken topped with that juicy, flavorful salsa.  Best eaten outside on the patio table and lounge chair.

Or in Hawaii.