1 Post, 2 Food Network Inspirations

This week's Barefoot Bloggers challenge was chosen by Kate of Warm Olives and Cool Cocktails...and it was fabulous! At first I thought I wasn't going to be able to participate because I could not find fresh tuna ANYWHERE!!! It is not 4:26 in the p.m. of the day this recipe is due to be posted and guess what? I finally found some fresh tuna...but not much. I checked a few local grocers who I thought may have it (I'm in lake territory, not ocean) but was out of luck. While the kiddos and I were heading home from the library I decided to run into a different market to grab some lemons...and decided to check the seafood counter; you know, just in case. BINGO! There sat two lovely tuna steaks. Now, the recipe calls for Ahi and this was Yellow Fin, but I decided to throw caution to the wind and go for it...or didn't it say Ahi? Hmm, where'd I get that? Anyhoo... there were only the two and they totaled just under a pound, so I went ahead and halved the recipe. I happen to love fresh tuna...heck, any fresh seafood for that matter. But, it HAS to be super fresh or I get kinda creeped out (I know, weirdo). Hubby on the other hand is not a big seafood fan...and he's even less a fan of rare meat (of any kind...makes me cringe when he orders his steak well-done). So, instead of leaving the tuna steaks rare, I cooked them through so that he would help me eat the salad. In all my tuna-euphoria, I forgot that I didn't have a couple of other ingredients called for, so I ended up subbing horseradish for wasabi (just as good, I think) and leaving out the scallions and my one of my favorite foods, avocado. Tuna Salad by Ina Garten, The Barefoot Contessa (halved)

1 lb. tuna steaks (1" thick)

2 Tbs. olive oil, plus more for brushing

1 1/4 tsp. kosher salt, plus more for sprinkling I used Himalayan Pink sea salt

1/4 tsp. freshly ground black pepper, plus more for sprinkling

1 lime, zested

1/2 tsp. wasabi powder I subbed horseradish

3 Tbs. freshly squeezed lime juice

1 tsp. soy sauce

5 dashes hot sauce

1 avocado, diced I omitted this, boo hoo :(

1/8 c. scallions, sliced I omitted, didn't have

1/8 c. red onion, minced I just sliced them up thin

Brush tuna steaks with a little olive oil. Season with salt & pepper. In a piping hot pan, sear for one minute per side longer if your hubby won't do rare.

Mix the next ingredients (lime zest through hot sauce) well to make dressing I just put everything into a jar and shook like crazy.

Chunk the tuna and toss it with the onions and avocado. Pour over the marinade and toss gently. Serve.

This is seriously delicious! I almost wish I had cooked the tuna rare so that I'd have to eat it all by myself. Great choice, Kate. This paired wonderfully with a bottle of Pinot Grigio. Head on over to see what the other Barefoot Bloggers did with this recipe! And, since I did this so late in the day, I decided I'd just head on over to visit Tyler while I was at it. I was still barefoot and it was absolutely gorgeous outside, we went ahead and cooked up some of Tyler's dads awesome Chili Dogs. These were super simple, as well. Chili Cheese Dogs by Tyler Florence Eat This Book p. 186 slightly adapted Extra virgin olive oil 1 medium onion, chopped 1 pound lean ground beef 1 c. ketchup 1 tsp. chili powder 2 tsp. prepared yellow mustard Negra Modelo- few glugs Himalayan Pink Sea Salt freshly ground black pepper 4 hot dogs 4 hot dog rolls 1/2 c. grated Cheddar cheese Put a skillet over medium heat and drizzle in a 2-count of olive oil When the oil gets hazy, add the onion and cook, stirring, until it is soft and translucent, about 5 minutes. Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 more minutes. Stir in the ketchup, chili powder and mustard and simmer for 15 minutes, or until thickened. Season with salt and pepper. Don't forget to add your extra ingredients (my additions), a few good glugs of negra modelo (before simmering) and the Pink Himalayan sea salt to season. Cook your hot dogs on the grill, or know what...any way you like them. Put your dog in your bun, spoon over the hot chili and sprinkle with cheese. Dig in! I actually forgot to take any photos until I had already bitten in (I was so excited to eat them). So, two great Food Network personalities and chefs, one post....double duty! Be sure to head over to Tyler Florence Fridays to find out what everybody else cooked up with Tyler! If you haven't entered my giveaway for the month of May yet, be sure to head on over and do so, it'll only take a minute :)

My Secret Identity: Mystery Solving Caterer

Can I just begin by telling you what a crazy few days I've just gone through? It all began with a wedding I was catering. The drunken, estranged father-of-the-bride decided to crash the wedding because he wanted to be in his daughter's life. After (unhappy) tears, yelling and a smashed wedding cake...all leading up to an ambulance ride, I might add...the wedding continued without any further interruptions. There was joy and laughter and dancing...oh, and EATING of course! Everybody raved over the food and we even hauled in a hefty tip! This may sound like a lot all packed into a few short hours, but this dear friends was only the start. Two days later I catered another wedding for an evil bridezilla (a job I knew I would regret taking). Can you say last minute changes and additional guests...lots of them! Keep in mind these said changes were communicated to me less than 48 hours before the wedding was to take place. We even had to change kitchens and work in the kitchen of a Spa retreat. Turns out somebody slipped something into the food at this spa (something not so legal)...simultaneously hooking the guests and breaking the law at the same time. My godfather (whom I adore) ended up being seriously injured at this reception. So seriously that it ended in his passing. But, ever the clever one, he left me a clue...a puzzle of sorts. So, I decided I was going to figure out what in the world was going on. I was going BACK undercover. But knowing my loving hubby, I decided to make up some food to put in the cooler first...surely he (oh great detective/cop/law-abiding-citizen that he is) would need a little buttering up when he realized what I was up to. I decided to make him some Chilled Curried Chicken Salad. That should give me a little leeway. Chilled Curried Chicken Salad serves 4-6 4 large boneless, skinless chicken breasts Himalayan Pink sea salt freshly ground black pepper 2 (11 oz) cans mandarin orange slices, drained 1/2 fresh pineapple, cut into tidbit-sized pieces 1/2 c. raisins 1/2 red onion, chopped fine Dressing: 1 1/2 c. light mayonnaise 1 Tbs. curry powder 2 Tbs. chutney 3/4 tsp. Himalayan Pink Sea Salt 2 Tbs. OIKOS Greek Yogurt, plain variety 2 Tbs. freshly squeezed lime juice Garnish: Spanish Peanuts Romaine Lettuce Cilantro, few leaves Red Onion, thinly sliced Sprinkle chicken breasts with salt and pepper and cook on a HOT grill pan until golden and cooked throughout. Set aside to cool. Place all of the dressing ingredients together in a bowl and whisk together until combined thoroughly. Put mandarin oranges, pineapple, raisins and red onion in a bowl. Chop the cooled chicken and add to bowl. Prepare to add dressing. Gently fold in about half of the dressing. Add more until it is coated to your liking. Cover and place in cooler to chill for ~24 hours. Arrange some Romaine lettuce, cilantro leaves and red onion slices on a serving plate. Scoop some of the chilled salad on top. Garnish with as many peanuts as you like. Serve chilled. After the Curried Chicken Salad was chilling, I set off to do some investigating. I finally figured out what my godfather was trying to tell me, but not after being slapped (hard!) across the face by bridezilla and getting a huge lump on the head...from being conked with a lamp. And...OH WAIT!!! THIS WASN'T ME!!! This was my favorite mystery-solving caterer, Ms. Goldy (Baer) Schulz. How silly of me...sometimes I get carried away. Diane Mott Davidson has done it again with her latest novel, Fatally Flaky. I've managed to get myself entwined in the middle of my cherished characters (they're like old friends, ya know?!)...this was actually a little sneak peek into Goldy's latest adventure. The Chilled Curried Chicken Salad is actually one of the recipes included in this book (I have adapted it, but the original is on p.315). Yup, mystery and food all rolled into one. What more could a girl ask for? And it never fails that I want a few cups of coffee while joining in the adventure (if only I had Goldy's Espresso machine). This is Diane Mott Davidson's 14th Goldy Schulz novel. I am totally addicted...I've read them all more times than I can remember. These are just pure fun. My first DMD novel was actually her 7th Goldy mystery (Grilling Season). It was a gift from my grandma one year for Christmas. I had never heard of her and I thought maybe Gram was just getting a little, um...how shall I say it...senile-ish in her old age. Surely she thought she was giving me a cookbook (on grilling). I figured she just saw the grilling and didn't look inside. I sort of put it aside and forgot about it for quite some time. When I mentioned it sometime later, Gram says she knew what it was. She meant to get it for me. (Oops, sorry...not senile. I'm just dense.) So,, one night I picked it up and didn't put it back down until I was finished. The next day I headed straight for the library to get the previous 6 novels in the series. And then I continued on after number 7. Now I own all of them (in paperback and hardcover...why!?). I'm always in such a hurry to get the next novel and I sit down all rippling with excitement...then I see that I'm almost finished and I try to slow down. I can't wait another year (or so)...hurry up Diane. Write Faster!

For the record....I totally think I'd make a great mystery-solving caterer.

Many thanks to Kristina from Stonyfield Farm for sending me coupons for FREE Oikos yogurt...this is the first thing I've used them for (other than eating) so far. More to come...

Also, if you haven't entered my giveaway yet, be sure to head over and do it now!

Yes, I did it again.

Have you ever had a Pambazo? Well, for those of you who haven't...I recommend trying one. Pronto! If you visit me, even occasionally, you know that I love Mexican food. In all my years of eating it though, I had never even heard of a Pambazo. It is basically a torta (big, awesome sandwich)...where it differs is the bread, or the outside of the bread. It is dipped or painted with a sauce made up of chiles and then fried, well sauteed really until slightly crusty on the outside. It gets your fingers and mouth all red and messy...ah, fun with food! Mexi has been talking about how much he wants one...for what seems like months. So, finally he decided to give it a go. He said they turned out pretty well for his first try, but that they'll be even better next time...bring it on!!!

So, like a sandwich or a torta, you can put anything you like in between the two bread halves. Mexi chose chorizo with papas (potatoes) this time. You can use chicken breast, veggies, pork, steak, ham- You name it! Here's the basic process:

Pambazos

basic ingredients (mix & match as desired):

bolillos or telera bread

dried chiles (such as ancho)

tomato or tomatillo

garlic

Your choice of filling (such as chorizo & potatoes)

various toppings (such as lettuce, avocado, crema, queso)

Make a sauce from some dried chiles, garlic and tomatoes &/or tomatillos by tossing a few some in a pot with a little water and simmering to soften. Mexichef used 1 ancho chile, 1 tomato and couple cloves of garlic. Once they are softened, transfer the solids to a blender with a couple of Tbs. of water (just enough to let the blades move through it all) and some salt to taste; blend until smooth.

In the meantime, get your filling ready. In this case, crumble fresh chorizo into a skillet and cook until browned. At the same time, cook up a couple of potatoes and dice once tender and cool enough to handle. Add the potatoes to the pan with the chorizo.

Next, brush some bolillo or telera bread halves with your chile mixture. Or dip them in (I think we may dip next time). Have a hot, large pan ready. Add a bit of oil, just to coat the bottom then add your chile-covered bread to pan. Let each side crisp up and get some nice, golden color. (This doesn't really show in the photo, but I promise, it happens...and it's goooood.)

Now, add your filling and any other toppings you may like to the inside of one half of the bread. We used avocado, lettuce and crema this time.

Crumble some queso fresco over the top (or just put it inside) and prepare to get messy. Bite, chew, groan, lick your fingers. Repeat.

Thanks for joining me for more Mexican food...and speaking of chiles on this beautiful (yet chilly...ha ha) day in the month of May (National Chile Pepper Month)....if you haven't checked out my GIVEAWAY, full of tasty Chile Pepper Stuff and an awesome Tex-Mex Cookbook by Gloria Chadwick...what are you waiting for?!

Dickershnoodles...I mean Snickerdoodles

Either way, it's a fun word to say! They are not really anything special to look at. Most people would probably pass them over if they see them on a tray full of cookies. They are the shy one of the group; the quiet, understated one in the crowd. But I implore you, please do not pass these by! Give them a chance; listen to what they have to say. You may just find yourself falling in love. I know I love them. There's that slight tang lent by the cream of tartar paired with the sugar cookie flavor you loved as a kid all wrapped up in a crackly coating of cinnamon and sugar that caramelizes ever-so-slightly on the bottom to lend even more depth to that flavor on your tongue. Ah, Snickerdoodles... Sometimes I do tend to forget how great Snickerdoodles are. A few days ago, Joie de vivre made some and my salivary glands started working overtime. I knew it wouldn't take long for me to whip up a batch. Not to mention that I had to send cookies to school with my daughter for her Kindergarten "graduation" the next day (and hadn't decided which kind to make until that moment). And what I said was true, my Snickerdoodles sat in the middle of that tray full of brightly frosted, heavily sprinkled, 75% store-bought cookie offerings looking all serene and understated. Of course the kiddos went for the "pretty" ones...all except my kiddo. She was in the know (lucky her). Ah well, whatcha gonna do? Did you know that Snickerdoodle originates from a (really) rough translation of a German word meaning "crinkly noodles"? Well, here is the recipe I always go to when I make my crinkly noodles (tee hee). Snickerdoodles from Baking Illustrated p. 430 , slightly adapted

2 1/4 c. AP flour

2 tsp. Cream of Tartar

1 tsp. baking soda

1/2 tsp. salt

1 1/2 sticks unsalted butter, softened but still cool

1/4 c. vegetable shortening

1 1/2 c. sugar, plus 3 Tbs. for rolling

2 large eggs

1 Tbs. cinnamon for rolling

Preheat oven to 400 degrees F. Line baking sheets w/ parchment or spray with nonstick cooking spray. Whisk together flour, cream of tartar, baking soda and salt in a medium bowl; set aside.

Cream the butter, shortening and sugar at medium speed until combined, 1 to 1 1/2 minutes. Scrape down the sides of the bowl. Add the eggs. Beat until combined, about 30 seconds. Add dry ingredients and beat at low speed until just combined, about 20 seconds.

Mix the 3 Tbs. sugar and cinnamon for rolling in a shallow bowl. Working with heaping Tbs. of dough, roll into 1 1/2" balls. Roll the balls in the cinnamon sugar. Place on prepared baking sheets, spacing ~2" apart. Spray or grease the bottom of a small cup (or something flat) and slightly press down on balls; this helps the cinnamon sugar to "crackle" evenly during baking (you know, no "open" cookie spots showing). Bake until edges are beginning to set and centers are soft and puffy, 9-11 minutes. Let cool on baking sheets for 2-3 minutes before transferring to a wire rack to finish cooling. So, if you've never tried a Dickershnoodle...er, ah, I mean Snickerdoodle (see, isn't that fun), go ahead and try them next time you're in the mood for a cookie (without all the flair). Oh yeah, and to keep these (or any) cookies soft and fresh, rip off a small piece of bread and stick it in the container with the cookies while storing. This is another fabulous tip I learned from the Cooks Illustrated/ Baking Illustrated/ America's Test Kitchen folks (love them)!

Amazing Taste Seasoning...why not try it?

I was recently contacted by Sara of Amazing Taste Foods. She asked me if I'd like to try some of their sprinkle on seasoning packets. Well, yeah. I do love to try new things, and I'd probably try almost anything at least once- you never know until you try it, right?! I received all 9 of their Amazing Taste Seasoning packets to try! They have 5 basic "protein specific" packet which include Beef, Pork, Burger, Poultry and Seafood; there are also 4 general packets- Chili, Fajita, Malibu and zesty Steak House. I don't use spice packets very often since I have a habit of buying all kinds of spices and herbs...and then I mix my own, but I have been known to grab a few packets to keep around the house in case of laziness or in-a-hurry-ness. You can find these packets in a lot of grocery stores....here is what they look like (along w/ a listing of the stores where you can find them). They even threw in a few recipes!

I decided to use the Pork seasoning and the Chili seasoning. I grabbed: about a pound and a half of thin cut pork chops and sprinkled them with a half a packet of Amazing Taste pork seasoning. I then heated up the grill pan, misted it with some pan spray, and "grilled" up some chops!

Next I used: 1 (19.75 oz.) can of Black Beans, drained and added 1/2 packet of Amazing Taste Chili Seasoning and 1 1/4 c. Chicken Broth. I also put on a pot of brown rice to cook while the beans simmered. Once the rice was cooked (about 20 mins.), the beans were ready.

The result was VERY GOOD:

"Grilled" Pork Chops w/ brothy Black Beans and Brown Rice.

This pork seasoning has a "hint of grill flavor"...which is why I chose to use the grill pan. It really did taste like I threw it outside on the charcoal grill (which I love dearly). The beans were slightly spicy and full of flavor! All I had to add was the beautiful, chewy & nutty brown rice and some cream with a sprinkling of fresh herbs. So, next time you're at the market, grab a couple of packets of Amazing Taste Seasonings...I think you'll be pleasantly surprised. Oh, and of course, there is no MSG added. PS...don't forget to enter my GIVEAWAY and chile roundup...cookin' w/ chiles this month? Send your link and a photo my way!

Black Pepper and Garlic Chicken Wings

Doesn't it just drive you crazy when you see an amazing photo in a cookbook? It drives me crazy. I have to have a large, rip-able bookmark with me when I'm looking through a cookbook. I see a picture or read an amazing recipe and riiiip, off comes a strip of said paper to insert as a placeholder. And I'm mad for cookbooks. The librarians must know by now not to put new cookbooks up for display, with no other books as fillers...because I usually just walk down the row and snatch 'em all up (then they have to go and choose something else to stand up)...you get the picture. I can pretty much find at least (at least!) one thing in any given cookbook that I want to make or try.

One of the newer ones I found, Big Small Plates by Cindy Pawlcyn had me drooling plenty, but there was this recipe...this photo...called Black Pepper and Garlic Chicken Wings (YUM)! Suddenly, I was craving wings in a bad way.

Black Pepper and Garlic Chicken Wings (with Ginger)
yield: 2 pounds

2 pounds chicken wings

+for the marinade:+
1/2 cup soy sauce
3 dried shiitake mushrooms

2 tablespoons brown sugar
2 tablespoons minced garlic
2 tablespoons freshly ground black pepper
1 tablespoon grated fresh ginger
1 tablespoon honey

Combine soy sauce and shiitake mushrooms in a small pot and bring to a boil for 30 seconds. Remove from heat and let cool to room temperature. Whisk all of the other ingredients into the pot once cooled to room temperature.If using whole wings, cut off tip, then cut wing at joint to separate into drummies & "flat" sections. Place chicken in a large (gallon) resealable bag. Pour marinade over and seal well. Make sure chicken is well-covered with sauce.
Marinate for 12-24 hours in refrigerator, turning frequently.
Preheat oven to 450 F. Line a pan with foil, then arrange wings on a rack set over a shallow pan. Bake for 25 to 35 minutes or until skin is browned and crispy and meat has begun to pull away from bone at end.

-adapted from Big Small Plates by Cindy Pawlcyn

This is the point where I will say it again...doesn't it just drive you crazy when you see an amazing photo in a cookbook? Crazy in a great, must-have...hungry crazy way. But, also crazy when you make the same recipe and end up with a different result? A different "photo", if you will? Yeah, they still look pretty good. But, the picture in the book- oh man! They were molasses-colored and sticky and finger-lickin' good! Mine didn't exactly turn out that way :( Oh well, they were okay.

I really like the flavor combination in the marinade, but I'm definitely adding something sticky and messy next time. I want the napkins to stick to my finger tips! I want messy fingerprints all over my beer bottle! I want to pick sticky bits of goo from between my teeth! So, good in theory...but I think it could have been better...and will be next time.

(Looky Looky) Many Thanks.

Would you just look at this gorgeous bar of chocolate I received in the mail last week? It was from my favorite CheeseWench over at Cheese is Alive! She did a post telling us all about her visit to Marion Street Cheese Market in Oak Park (Chicago-area) and preceded to tease...uh, tell us about the amazing Dark Chocolate Gouda Bar she tried. DARK CHOCOLATE GOUDA BAR!!!! Are you kidding me? Suddenly, I couldn't think straight. I was salivating. How long would it take me to get to Oak Park? Mmmmm..dark chocolate. Is there a link to their website? Mmmmm..Gouda. What did she say the name of that place was? Et cetera, et cetera. When I finished reading the rest of the post (I'm sure I did, though all I can remember is dark chocolate Gouda bar) I promptly found the website for Marion Street Cheese Market...wait a minute! No order form! What! Seriously, I need to get to Chicago. Fast forward to some time later, after many deep breaths and slow counting. CheeseWench has posted an update! Marion Street Cheese Market will ship these. But, since she is so awesome, she offered to send a bar to the first ten readers who emailed her (and vowed to send her something yummy in return)! Can you say Lightning Fingers? Anxiety that I was too late? Losing nails in anticipation? But YES I did it. I made it into the top 10. And she's quick. When I walked in the door from work a few days later, there was a beautiful manila package addressed to me sitting on the kitchen table. Here, my dear friends, is what it contained: I didn't know whether to rip it open with wild abandon or carefully pick the sticker off with my somewhat re-grown fingernails. So, I took a deep breath and proceeded midway between the two. I ripped that stick on the back right in half and slowly peeled back the plastic while that warm, cocoa smell wafted gently, yet forcefully toward my nose. It was so beautiful; so lovingly hand crafted. I broke off a few squares to expose the shards of aged Gouda that were nestled inside.

I didn't really want to shove the whole thing in my mouth (well, I kind of did) because I knew this was it. It was meant to be savored...enjoyed...reveled in. So, I ate three squares and folded the rest back into the wrapper for later. It was like heaven on my tongue. The chocolate was so smooth and creamy. The Gouda was generously studded throughout...it was salty and almost tasted smokey; it was a bit crumbly, because it's been aged for 2 years and it was perfect! I am the kind of person who equally enjoys sweet and salty. If I eat a piece of chocolate, I like a salty nut to balance it out (think Raisinettes in your popcorn...oh, or Reese's pieces in your popcorn...that's me). So, it is my dream bar of chocolate. Thank you so much CheeseWench...you have made my week. I will be getting a hold of you next time I head to Chicago (to stock up on these if nothing else). I made myself save 1 little square until I was done publicly worshipping it...goodbye lovely chocolate...until next time.

I also wanted to take this time to thank some people who have blessed me with some awards recently. Giz and Psychgrad over at Equal Opportunity Kitchen have given me:

Thank you, I love it...and I always look forward to reading your blog! If you don't know this awesome mother and daughter team, head on over to Equal Opportunity Kitchen and pay them a visit! There are so many blogs that I find adorable and love to read. I have passed awards on to many in the past, but would like to pass this on to a couple of my newest foodie blogger friends: Teresa at A Blog About Food Kim at The Ungourmet and to my (non-foodie, in that she doesn't blog about food. But she does like food and visits me often to let me know that!) blogger friend: Tanielle at The Polka Dot Daisy. Teresa at A Blog about Food passed the Premio Meme award my way...since I shared 7 of my personality traits with you HERE, I won't put you through it again. But, if you didn't see them and want to...they've pretty much stayed the same. Thank you Teresa :) And, since I did pass it on to some people not too long ago, I'll hold off on passing it for now...UNLESS of course you want to grab the badge and share with us...I'm always up to learn more about my favorite bloggers!

I also want to give a BIG, SPARKLY thank you to Kim from The Ungourmet for calling me Awe-Summm (I do think I'm the Queen of ALLL Things, at least at home...or so I'm told)! For this award, we're supposed to share 7 Awe-Summm things about our self. Hmmm.... 1. I'm modest...I have a hard time naming awesome things about myself (unless it comes to my food...then I'm pretty straight-forward).

2. I am a wonderful mama...my babies are my world and I would give, do, or say anything at all for them. They have made me a better, smarter, kinder, gentler, wiser person.

3. I once bought two fat bags and filled them with groceries to give to a woman on the side of the road (with a sign...she was down on her luck). I had the kiddos with me...hope they will always practice compassion and kindness and sharing.

4. I've been to 26 Dave Matthews concerts (and countless others)...I love live music!

5. I am a shareholder in an Organic, Grass-fed Dairy Farm. I milk cows. I drink raw milk.

6. I dazzle Mexicans with my homemade Mexican food...mexichef is actually Mexican...I only cook like it ;)

7. I want to make the world a better place in any little way that I can. And I mean it.

So, who should I pass this on to? There are a lot of Awe-Summm people out there.... how about:

Donna at My Tasty Treasures

Jenn at Bread + Butter

Jaime and Jen at Jaime & Jenn Dish

Liz and Lisa at Chick Lit is Not Dead

Thanks again for all of this fun stuff and go check out the other blogs if you don't visit them already...they're all great!

***I almost forgot to remind you about my HOT giveaway for May....don't forget to enter!***

It's a Souper Day!

As a FoodBuzz featured publisher, I was fortunate in receiving a package of Buitoni Riserva Wild Mushroom Agnolotti to try. I held off for a while because I wasn't sure what I wanted to do with it. After seeing other foodies post fabulous recipes using the pasta, it only made me ponder what I wanted to do with it even further. Well, it is a beautiful Sunday morning and I "need" to make some soup and I want it to be somewhat light (not as in calories...as in not heavy) and I want to use my pasta, so I decided to combine all of my efforts into one tasty bowl. Agnolotti is a sort of ravioli. This one in particular is large, half moon shaped with scalloped edges wrapped around an ABSOLUTELY, AMAZINGLY DELICIOUS mixture of fresh portobello & crimini mushrooms, Grana Padano & Parmesan cheeses and fresh roasted garlic; and the Buitoni Riserva pasta line is All Natural (minimally processed with no artificial ingredients). I decided to float some in a hot bowl of broth made chock-full of garlic, herbs and mushrooms. Garlic, Mushroom and Herb broth w/ Wild Mushroom Agnolotti by girlichef serves: ~4 Parsley Sprigs, small bunch Thyme Sprigs, small bunch Bay Leaves, small sprig (3 or 4) Garlic, 1 head, peeled Dried Shiitake Mushrooms, 3 ea. 6 c. Vegetable Stock, Broth or Water 1 pkg. (9 oz) Buitoni Riserva Wild Mushroom Agnolotti Combine all ingredients except Agnolotti in medium pot. Bring to a boil. Reduce heat to a simmer and allow to cook for about 20 minutes. Strain the broth. You could keep the whole garlic cloves (now soft) and the shiitake (sliced really thin) and add them back to the broth for serving. Cook the pasta according to package directions, until just al dente. Drain and add a few Agnolotti to each bowl. Ladle in some of the hot, strained broth. Garnish with some chopped, fresh herbs.

Enjoy!

I didn't have any set expectations for this pasta, but still I was pleasantly surprised! It was so packed full of gorgeous, earthy, salty, cheesy flavor. It is a good thing that my daughter and I were the only ones around to eat bowls of this beautiful broth, because I ate the remaining Agnolotti straight from the strainer. Honestly, it was that good...that addicting. So, big thanks to FoodBuzz and Buitoni for the opportunity to try this great, new pasta! I'm off to send this over to Deb at Kahakai Kitchen for Souper Sundays (go check it out...for this beautiful weather you can also send salads & sammies to go along w/ your soup...or on their own).

**DON'T FORGET TO ENTER MY hOt GIVEAWAY FOR THE MONTH OF MAY!!!**

Chiles in May and another Giveaway!

Happy May Day to all! May brings many beautiful happenings each year...planting season (here in Northern Indiana), birthdays galore (4 in the family alone!), Cinco de Mayo fiestas, end of the school year, warmer weather...need I continue? There's something in the air around our house; I suppose it could be Spring Fever. But, about this time I start thinking about chiles and what types I am going to put in the earth this year. I love all sorts of chiles whether they are fresh, dried, pickled, used as an ingredient...whatever! Last month, I was fortunate enough to win a copy of a great cookbook by Gloria Chadwick... Foods and Flavors of San Antonio. She also has a blog by the same name (if you did not already know). I grew up loving Mexican food. I love authentic Mexican cuisine, but I also love Tex-Mex (I'm not too picky). It has been so much fun paging through my new cookbook, trying to figure out what to make! Well, with thoughts of chiles on my mind, I chose to make Gloria's Chile Rellenos with Sauce. I still have to run over to the Mexican Supermercado to pick up chiles since it's too early for any to be in my garden, but that's a fun trip for me...I get lost in the market, no matter which kind it is. Okay, a little background on what else has been happening around here...I've been feeling pretty run-down and I finally went to the doctor yesterday and it turns out I have a bit of the flu (not of the swine variety, no worries). I've been getting a bit dizzy and fatigued and need my rest, so after a while of being up I've felt the need to go back down (this will tie into the story later). Chile Rellenos with Sauce by Gloria Chadwick from Foods and Flavors of San Antonio my changes in this color

6 large poblano peppers

3 Tbs. butter

1 large onion, thinly sliced

1 1/2 c. coarsely chopped tomatoes

1/2 c. chicken broth

salt and black pepper to taste

1 3/4 c. grated cheddar cheese 12 oz Oaxaca cheese, grated

1 large egg, separated 3 large eggs, separated

1/4 c. flour plateful

1/4 c. vegetable oil 1" deep vegetable oil in pan w/ sides

sour cream

Make a slit down one side of each poblano. Do not cut all the way through. Place them in a 12" skillet over medium, turning frequently until skin blisters. I like to do this over an open flame, so I just put them directly over my gas burners, turning until blackened and blistered. Place them in a plastic bag and seal to keep in steam. Set aside for 20 minutes.

When cool enough to handle, peel off the skins and remove seeds through slits, keeping peppers whole. Dry gently with paper towels and set aside. Gently rub off the skins. I usually do it under slow-running water, it helps. Some people say this washes away some flavor...I don't think so...up to you.

While peppers are cooling, make the sauce. Melt butter in a 10" skillet over medium-low. Add onion and saute until soft, ~7 minutes. Add tomatoes, broth, salt and pepper. Cook for 5 more minutes. Set aside and keep warm. I actually added about 3 scoops of SECRET SAUCE to this step. It's not secret because I don't want to tell you what's in it, it's secret because I DON'T KNOW what's in it...tee hee. Mexichef made it a couple of days ago, and I wasn't paying attention. It's basically dried chiles, garlic, cumin and tomatillos, I believe; all cooked and blended. We like extra heat and that is why I added it.

This is the Oaxaca cheese that is great for melting (it's basically a Mexican version of Mozzarella). Grate it up.

Mold cheese into 6 sausage shaped logs. Insert into each pepper. Fold the pepper tightly around the cheese filling and flatten slightly. Set aside.

In a large mixing bowl, beat the egg white until it peaks. Add the yolk and beat to incorporate.

Put the flour on a dinner plate and roll the peppers in the flour to dust them all over. I found it necessary to hold my poblanos closed with a toothpick at this point...they just didn't want to stay shut! Holding the stem of the pepper, carefully twist each poblano in the egg mixture to coat it thickly. Not sure if mine was beaten too thickly or what, but I needed to add a couple more eggs. I would say 1 egg per 2 poblanos. Heat the vegetable oil in a deep frying pan over medium-high heat. Cook the poblano peppers, 2 or 3 at a time, for about 3 minutes on each side, using tongs or spatula to turn.

Spoon the sauce onto a dinner plate. Arrange the poblano pepper on top of the sauce and top with a dollop of sour cream. Okay, remember earlier when I told you I've been getting dizzy and fatigued easily with this flu? Well, I started to feel this way while frying the poblanos, so mexichef offered to take over. I was happy that he did, but I didn't tell him how I wanted the poblanos plated (to show off the pepper itself), so they ended up slathered in the sauce instead of sitting on top of it. I didn't have the heart to scold him since he was doing me a favor, so I gladly accepted my (paper!) plate, LOL, and took some photos of the lovely chile rellenos!

These are absolutely delicious. I love that earthy, roasted flavor of roasted chiles! And then add the ooey, gooey cheese filling and a crisped outside with some lovely sauce and I'm in heaven. Yummy, Gloria!

This brings me to my GIVEAWAY! If you think these sounded good and find yourself wondering what other great Tex-Mex recipes are in this book, Foods and Flavors of San Antonio...WONDER NO MORE! Gloria has graciously sent me another copy of her book to give to one of you! Since I'm dreaming of chiles and their many uses, I decided I would LOVE to hear about YOUR favorite uses for chiles...any type of chiles...doesn't have to be Mexican or Tex-Mex...use them anyway YOU like!

1. For 5 (yes 5) entries into this giveaway, a chance to win this cookbook, I would love you to do a blog post using or featuring chiles. Use them in a recipe. Feature your favorite kind in a history lesson. Show us beautiful pictures. Do whatever you like, but be sure to include a mention and link back to THIS POST! Then shoot me a quick email with your permalink and a photo so I can include you in my chile round-up at the end of May (enter by May 27 please)! Remember, this will earn you 5 whole entries!

But, all this talk of chiles has me excited and I thought I would throw in a couple extra prizes. I have a big jar filled with dried chiles. My favorite kinds are the ones that are still pliable...they are so easy to work with, and when I open the jar...ahhhh, a big whiff of earthy delight. Anyway, I thought I'd send a couple of different kinds of dried chiles to another lucky winner.

2. So, for another entry, leave me a comment if you are a follower of this blog (I know who you are, but my random generator will not). Or if you become a follower, leave me a comment letting me know.

3. For yet another entry, head on over to visit Gloria at Foods and Flavors of San Antonio and become a follower of her blog. Come back and leave me a separate comment on this post letting me know that you are her follower also. **quick update: Gloria has added some more heat! Head over to read her latest post and see what she's adding to the winner's prizes!

I think I may actually throw in another prize, as well. Do you remember my post on Sea Salt? Well, many people commented that they'd like to try the Chile Verde sea salt. SALT also carries a Smoked Serrano sea salt and a Habanero Heat sea salt...what do these salts have to do with this post? Yup, they all contain CHILES! So, I'll pick an extra winner or 2 to receive one of these chile-fusion sea salts.

DEADLINE FOR ENTERING IS MAY 27!!!! This gives you almost a whole month to blog up something delicious with Chiles (and mention/link back to this post). Be sure to drop me an email at girlichef (at) yahoo (dot) com to let me know the link to this post and send me a photo...I'll feature all of them in my Chile Roundup and announce the winners at the end of the month!