Easy Addictive Salsa

• 1- 14 oz can fire roasted diced tomatoes
• 1- 10 oz can Rotel
• 1/2 small onion (I prefer red for this)
• 1 clove garlic, peeled and smashed
• 1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• small to medium size handful of cilantro, washed
• juice of 1 lime

Chop the onion and jalapeno, smash the garlic.  Throw everything in your food processor and pulse for 20 seconds.  Try not the eat the whole bag of chips.  This is a good basic recipe you could dress up with roasted peppers, or corn and black beans. You could get crazy with strawberries or watermelon.  To make my favorite dip throw a package of cream cheese in when you are pulsing...addictive. BTW, the best chips I can find are called Xochitl Totopos.

Coconut Whipped Cream

The cheap, somewhat healthier, easy way to make dairy free whipped cream.  Put a can of full fat coconut milk in the fridge overnight.  The water will have settled in the bottom, the cream on top.  Scoop the cream out and whisk with 1T of vanilla sugar.  Serve with strawberries.  You can save the water for a smoothie or use it to add flavor to your rice dishes. A note of warning, you have to buy the nicer Asian brands of coconut milk. Iv'e tried others and they are a strange grey color, also a bit grainy. Ick.

Cinnamon Roll Waffles

Amazingly delicious and easy.  Don't forget the nonstick spray.  My favorite brand is Immaculate Baking Company.  You can also use your waffle iron to make paninis; I know it blew my mind too.
Update: Iv'e been making hashbrowns with my waffler, definitely the superior method.

Breakfast of Champions

I have been meaning to post this for a while, but I hesitated because it doesn't photograph well.  I tend to only try recipes that look amazing.  This does not, but if you want a healthy and yummy go-to breakfast you will love me for this.
1/3c raw oats
1/3c yogurt (plain, vanilla, soy, or greek)
1/3c milk (almond, soy, coconut, or plain)
1/2 banana
1t chia seeds
Honey, cinnamon, almonds, coconut, berries, nutella, PB2, maple syrup....

I use freezer canning jars for convenience, but any pint bowl with a lid will do.  Since you only need half of a banana make two at a time.  The combination of flavor choices is endless, but I am stuck on cinnamon toast.
Measure into each jar oats, yogurt, milk, banana, and chia seeds.  This is the base for every combo.  I then add a good shake of cinnamon and a squeeze of local honey.  Stir or shake it up and put it in the fridge overnight, it will stay good for two to three days.  The oats are fiber, yogurt and milk protein, the cinnamon is good for metabolism and inflammation, local honey suppresses allergies, the chia seeds are full of omegas, fiber, and protein.  Chia seeds soften in the liquid, soak it all up, are flavorless, and keep me full until far past noon.  The texture of the oats is similar to granola only without all the fat.  PB2 is powdered peanut butter, low in fat and extra nutty it is really good with bananas.  This is perfect for summer as it is cold, and easy to grab and go. I would love to hear all of the flavor combinations everyone creates.

Corn on the Cobb

I've been doing it wrong all these years.  Spring means fresh cheap corn on the cobb, one of my all time favories.  Any food meant to be dipped in butter and sprinkled with salt goes to the top of my list.  Get out the pan, boil the water, husk the corn, strip away all of those silks, clean up the mess hopefully before your corn isn't overcooked... Never again!  Microwave it.  Two ears of corn, husks silks and all, pop it in the microwave for three minutes.  Don your oven mitts and chop off the stalk end. A perfectly steamed ear of corn will slide out of the husk all silks detached.  Don't forget the butter.  You're welcome.

Smorgastarta (Sandwich Cake)

This Easter I decided to be very ambitious and make a smorgastarta.  In Sweden these are served at weddings, showers, and special events.  In my opinion they should be served at every event.  I apologise for a very inexact recipe, but its a sandwich do whatever you wish and have fun.

I started with a beautiful acacia board and some organic greens with herbs.  This made for a great presentation and ease of serving and slicing.

1 round loaf bread
3 baby cucumbers
1/2lb smoked fish spread
1/2lb salad shrimp
3 boiled eggs
Small bunch dill
1lb gravlax
1/4lb swedish fontina
2 green onions sliced fine

Frosting
2T mayo
small tub creme fraiche
whipped crm chz to taste

I used a round Hawaiian bread and sliced it into three layers.  The bottom layer was frosted with a thin layer of creme fraiche, to keep the bread from going soggy, then smoked fish spread. Any seafood salad you like would work here.  I also sliced some baby cucumbers with my mandoline and added them to this layer for crunch.

Layer two is egg and shrimp salad. Two chilled boiled eggs and half of the cold cooked shrimp is mixed with mayo, creme fraiche, dill, and 1/2 green onions. Season to taste.

The top layer is where you can get creative and have some fun.  Mix the frosting ingredients with some dill and green onions, this isn't traditional but its extra delicious. I only used 2T cream cheese to thicken it up, but you could use more if you want it tangy. Frost your sandwich working from the top down.  Roll the slices of gravlax so there will be one per slice.  Between the pieces of salmon add the remaining shrimp and top with a ring of slice eggs.  Press the remaining cucumber slices into the side of the cake and add rolls of cheese slices.  If you really love cheese you can put more inside the layers as well ( my husband ate half of it the day before so I didn't have this option.)  I wanted to add red pepper slices but ran out of room so I just piled them on the board with some grapes for contrast.

Enjoy with mimosas and nutella cheesecake pots with strawberries.  Don't forget to invite some friends over so you don't have to eat the same sandwich for a week.  Feel free to make this your own, and let me know if you have any questions.  I know its probably not very Swedish, but my Swedish husband gave it a 9.5 on his food scale.

Hangry

Don't get Hangry always keep a snack nearby.

Caramel apple dip

Fall is finally here, which means apple season. I get overly excited when I see those bags of cute little honey crisp apples at the market. This is a painfully simple and addictive recipe.

1/2 bag caramels unwrapped
1/4 c water
1 package full fat cream cheese softened
1/2 c brown sugar
1 t vanilla

Nuke the caramels and water in the microwave for two minutes.
Whisk the cream cheese and brown sugar until smooth, fold in the melted caramel and vanilla. If you want to spice it up try adding a pinch of pie spice. Serve with apples and Graham crackers. This stores great in the fridge and can be served at any temp.  Whatever you do, do not attempt to make this with low fat cream cheese.

Cheddar Beer Fondue

I found this recipe in a fondue cookbook and it sounded yummy.  I had test it out before I made it for friends, just in case.  I realized a little to late that it makes enough cheese for about 6 hungry people.  I have a fondue pot but its tiny.  I just made this in a pan and poured it into heavy sangria glasses so the fiance and I would each have our own, and they would stay warm.  The hardest part is slicing all of the yummy things you would like to dip in your cheese.

11/2 c dark beer (a bottle is perfect)
2 cloves minced garlic
16 oz cheddar a mix of sharp and regular
2 T cornstarch
1t dijon mustard

Dipping things: soft pretzels, apples, mushrooms, potatoes, kielbasa, etc..

Slice all of the yummy dippers and put on a cute platter or in individual bowls.  Boil small potatoes and saute whole mushrooms in butter until caramelized.  If using kielbasa or veggie chorizo, mmm, saute until warm and colorful and use the flavor in the bottom of your pan to start the fondue.

If you cooked sausage or soysage take out of the pan and mince two cloves of garlic into a T of oil.  Only cook for a second then add 1 bottle of beer.  In a large ziplock toss shredded cheese with cornstarch.  When the beer comes to a simmer add cheese a large handful at a time, whisk until gooey.  Stir in mustard.  Serve, it will be super gooey and run down your chin at first as it cools it becomes easier to eat.

This recipe could easily be changed for different occasions, mexican beer and cheese with chilies and hot sauce would be yummy for cinco de mayo.  White wine, fontina, and pesto would be great for girls night.  Any excuse to eat a huge bowl of  cheese is a good one.

Ina's Toffee

I was cleaning this morning and found an old journal under nightstand stuffed with little pieces of paper.  Many of them were names of restaurants and bars I was supposed to try and never did.  On of them contained this recipe.  I needed a sweet fix and had most of the ingredients on hand, unusually the only thing I was missing is butter and sugar.  My weekly couponing trip fixed that.  These are incredibly easy and delicious but messy.

1c slice almonds
1c toasted pecans
1c unsalted butter sliced
1c sugar
5oz dark choc
4oz milk choc

Butter a 9 by 13 by 2 baking dish
In a food processor, I used my mini prep, pulse almonds to a powder and set aside.  Pulse pecans just to coarsely chop.  Add butter to a Large sauce pan over low heat.  When 1/2 melted add sugar and 1T water stir very gently until combined.  Raise heat to med/hi and insert candy thermometer.  Heat to 300 degrees about 15 min, this will smell amazing but do not taste.  It will start to brown swirl the pan carefully but do not stir.  While waiting chop the chocolates and mix together.  Remove the pan from heat, stir in pecans, pour into a baking dish.  Wait 1 minute and then top with chocolates.  Wait 3 minutes and spread now melted chocolate.  Top with almond powder and freeze for 30 minutes.  If you are like me and things fall out of the freezer when you open the door, stick it in the fridge for a few hours.  Break apart with a knife and store at room temp for up to 5 days. Share with others, don't be greedy.

BBQ Sidedish

Happy 4th of July.  For everyone needing something impressive to bring along to a friends BBQ, this is one of my favorite.  It's not exactly all American but if you are like me and treat every holiday like Mardi Gras it's perfect.

Mediterranean Orzo

1/2 lb orzo al dente

A good swirl of Olive oil
1 med red onion chopped
2 large cloves garlic minced
1 can garbanzo beans drained and rinsed
2 zucchini
2 yellow squash
Large handful of mint and parsley chopped
juice of 1 lemon
2c cooked orzo

In a huge shallow pan saute the onion in oil for a minute or so over medium high heat, however long it takes you to chop the garlic.  Add the garlic and drained garbanzo beans ( I usually forget the beans and end up putting them in later, don't do this it isn't near as creamy.)  If you hate garbanzo beans Sorry.  I love them and they are good for you.  Suck it up.  At this point I use my mandolin to slice the zucchini and squash straight into the saute pan. I like them barely cooked. Immediately drain the orzo and stir it in along with the lemon s/p and chopped herbs.  I know the mint sounds odd but trust me it is delicious, and it makes up for the garlic breath.  This is great at any temperature, and the longer it sits the better the flavor.  A small warning though after 3 days the onions start to turn everything purple.  If you have the option grilling the vegetables before tossing with the other ingredients, it would make this extra delicious.  Enjoy.

Risotto

I have been burned ordering risotto in more than one restaurant and being served a greasy bowl of goo.  I have made instant boxed risotto and it ended up dry goo.  Recently with a surplus of baby bellas on hand I decided to give this dish the treatment it deserves and make it the old fashioned way.  I started with a minced onion, loads of mushrooms(1c), garlic(2cloves), 1/4c butter, and olive oil.  Everybody in the pool for a few (2-3)minutes then 2c of risotto went in.  In another pot I had warmed 7c veggie stock.  For 20 minutes I stood in my kitchen ladling stock 1/2c at a time. Stirring away with a big wooden spoon.  Before it was mush and after it was no longer crunchy I stirred in some more butter and parm.  I also learned that unless you are serving 6, 2c risotto and 4c stock makes more than enough for leftovers.  Holy adult mac n chz, this stuff is delicious.  If you have never had the good stuff you have to try it.

Less than a week later I wasn't feeling so hot and this is one of my new comfort foods.  This time caramelized onions and garlic started it, and shrimp with asiago ended it.  Amazing.
If you want to get creative, although slightly offensive to the Italians, you can add poblano peppers instead of mushrooms and mexican cheese instead of parm. Shrimp optional.

Jamaican Fritters

I recently went on a cruise and unlike most people didn't really care for the food.  I did find these Jamaican fritters (told you everyone has a donut) very delightful.  After some research Voila.

Ingredients

1. 1 cup all-purpose flour
2. 1/2 cup cornmeal
3. 1 1/2 tablespoons sugar
4. 3/4 teaspoon salt
5. 1/4 teaspoon baking powder
6. 1/8 teaspoon baking soda
7. 3/4 cup water
8. 1 teaspoon vanilla
9. 2 teaspoons vegetable oil, plus more for frying

Directions

1. In a bowl, combine the flour, cornmeal, sugar, salt, baking powder and baking soda. Add the water, vanilla, and the 2 teaspoons of oil and stir gently with a wooden spoon until thoroughly blended. Cover with plastic wrap and let stand at room temperature for 1 hour.
2. In a medium saucepan, heat 1 inch of oil to 350°. Using well-oiled hands, roll tablespoon-size pieces of the dough about 3 inches long, then flatten them slightly and drop into the hot oil. If the dough sticks to your hands, just peel it off; don't worry about the shape. Fry 3 or 4 fritters at a time until golden brown, about 2 minutes per side. Using a slotted spoon, transfer the fritters to a rack set over a baking sheet to drain. Adjust the heat if necessary to maintain 350°. Serve immediately.

Swedish Visiting Cake

A co-worker recently passed along a fabulous recipe for Swedish visiting cake.  The idea is that when company shows up you can have the batter mixed up and in the oven before they get to your door.  25 minutes later it comes out of your oven and your house smells amazing.  My favorite thing about this recipe is that I always have all of the ingredients on hand. This recipe is by Dorrie Greenspan and is best eaten warm, which is not a problem because you will stand over the pan trying desperately not to eat it all.

1 cup sugar (plus more more sprinkling on top right before baking)
grated zest of one lemon
2 eggs
1/4 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon almond extract
1 cup flour
1 stick melted butter, cooled
1/4 cup sliced almonds

Center a rack in the oven and preheat the to 350F.  Butter a seasoned 9-inch cast-iron skillet or other heavy ovenproof skillet, a 9-inch cake pan or even a pie pan.

Pour the sugar into a medium bowl.  Add the lemon zest and blend together with your fingertips until the sugar is moist and aromatic.  Whisk in the eggs in one at a time until well blended.  Whisk in the salt and the extracts.  Switch to a rubber spatula and stir in the flour.  Finally, fold in the melted butter.

Scrape the batter into the pan and smooth the top with a rubber spatula.  Scatter the sliced almonds over the top and sprinkle with a little sugar.  If you're using a cake or pie pan, place the pan on a baking sheet.

Bake for 25 to 30 minutes, or until it is golden and a little crisp on the outside; the inside will remain moist.  Remove the pan from the oven and let it cool for 5 minutes, then run a thin knife around the sides and bottom of the cake to loosen it.  You can serve the cake warm or cooled, directly from the skillet or turned out onto a serving plate. Don't forget you made it for your visitors, share.

Hummus Is Yummus

In my precruise effort to slim down I decided a vat of hummus was necessary.  Grocery store hummus is overpriced and kind of like canned soup, why buy it when homemade is so good.

2 cans of garbanzo beans
Juice of 1 lemon
1/3 cup tahini
1/3 cup olive oil
3 cloves garlic Pressed
1 T Harrisa (my secret ingredient)
Paprika and Salt to taste

Put everything in the blender it makes it smoother than  the food processor, use the liquid from the garbanzo beans to thin it out.  If you like it spicy use more harrisa.  Eat with carrots, peppers or pita.  My favorite variation has some baba ganoushe blended in. I recently added 1/4c wing sauce, amazing.