Awards and a Gift

Gloria Chadwick sent me her book, “Zen Coffee: A Guide to Mindful Meditation”. I read it over the course of a couple of nights. Then I went back and read it again. Sometimes it takes a friend to point out that what you’re doing isn’t always wrong or misguided: simply unfocused.

This simple, yet insightful book describes the process of equating a mindful-meditative moment with your private time, like savoring a delicious cup of java. Of course if you prefer tea or hot chocolate this works as well. It was not a problem for me since I enjoy a cup(s) of each everyday.

What I hadn’t realized was that I was already enjoying my meditative moments, my bits of reflection while delighting in my favorite beverage of the moment. I love to take time to meditate in the evening, right before going to bed. I look forward to this quite time, letting go of all the days’ ordeals both good and bad. It helps me put things in perspective without the emotional burden that often disallows me to think clearly. I love listening to music as I meditate. What I listen to is Sean Washburn’s “Wave Mantra”.

Reading Gloria’s book helped me realize that I was fretting for no viable reason, waiting anxiously for my quite time with Mr. Washburn’s music. I could use my bits of time throughout the day as I enjoyed my perfectly brewed and delicious cup of coffee or tea to quite my mind and allow the harsher emotions of the day to pass through me and out of me. So instead of a build up of confusion and frustration, I could easily be mindful of my inner peace and ability to cope with the experiences of the day.

Bob and I have been going through a rough patch lately. NO, not with each other. The economic problems that so many people have been suffering touched upon us. At Christmas no less. But with the New Year, our situation has much improved and we’re back on track. I am abundantly grateful to God and the universe as well as friends and family for allowing me to wallow in my mind as the darkness passed. I am also grateful to Gloria for sending me this book. She had the acumen to understand that I was still here, but hidden away. I love you my friend.

I’ve also accumulated three awards during this time. Foodies have an uncanny sense about bequeathing these loving awards just at the right time. I ask that you all forgive me for not acknowledging these loving acts of kindness while I wallowed inside my head.


Megan at Megan’s Munchies gave me the “Uber Amazing Blog Award”. Thank you sweetie. It’s a very pretty award and I cherish it.







Ivy at Kopiaste gave me the Kreative Blogger Award. Ivy, my friend. I’ve said it before and I’ll say it again. You have a heart of gold with all the beautiful work you do. Thank you.









Chef T at chefbliss.com presented me with “I made your recipe and loved it! Award”. Thank you so much. You really made my day.









Why do I blog? I blog to share my passion with like-minded people who have a similar interest. I’m not here to compete, judge, or sing my own praises. Cooking and baking have always put a smile on my face. In blogging, I have found other foodies who feel the same way. These foodies have easily become friends. Caring, passionate, talented and creative women and men who love who they are and what they do and want to share it with others.

In opening our hearts to others with our passions, we also open up our lives for others to witness. Sometimes this is difficult, especially if you tend to be a private person. But there is always the consolation of knowing that a true foodie friend will always understand you; always accept you; and always be there for you when you need a friend.

For all the friends I have made through the blogosphere, I wish you the best that life can offer. I wish you love, health, joy and prosperity.

FOODIES ROCK!!

Chinese New Year's Dinner

I mentioned before how I was born in the year of the OX...many years ago. This having gone around the cycle and being the year of the OX again gives me reason to celebrate with full vigor. Here's a Chinese New Year's dinner planned...Southwestern style. We do live in a multicultural society afterall, right? So why not celebrate and take the opportunity to enjoy yet another festive occasion with your family.

Here's my lucky dragon. Isn't he wonderful? He's being used as a centerpiece for our celebration dinner. Our wine bottles are covered in Chinese jackets to add to the ambiance. Votive candle holders with good luck wishes written in Chinese characters are also set upon the table for everyone to enjoy.

A bowl of oranges intermingling with some tasty Chinese confections is at an easy reach for munching and savoring.

The meal consists of Chimichanga Eggrolls, Spicy Beef Lettuce Wraps, Chinese Cole Slaw and ends with our dessert version of sushi...Chocolate Style.

Chimichanga Egg Rolls

6 boneless, skinless chicken thighs, about 1 pound, cooked and shredded
1-cup cabbage, carrot mix, finely shredded
¼ cup finely chopped celery
¼ cup chopped long green onion (include the tops for flavor)
½ cup Chinese BBQ Sauce
½ cup Hoisin Sauce
½ cup chicken stock
8 small (6 inch) flour tortillas
Oil for frying

In large pot, combine all ingredients except tortillas and oil. Cook over medium low heat until liquid has reduced and vegetables are soft. Remove from heat and keep warm. Heat oil in deep fryer according to manufacturers instructions. While is heat, prepare the chimichangas. Warm tortillas, one at a time on stove top griddle set to medium high. Place large tablespoon of chicken filling in center of tortilla. Wrap by folding ends up and over filling then rolling the egg roll (chimichanga) closed. Secure with toothpick. Fry for approximately 5 minutes per side until golden brown. Continue until all egg rolls are done. Serve with Chinese BBQ Sauce for dipping.


Spicy Beef Lettuce Wraps

1-½ pounds of beef sirloin steak
Salt and pepper
1-tablespoon oil (olive or sesame)
½ cup Chinese Chili Sauce
½ cup tomato sauce
Zest of one small orange
8 butter lettuce leaves
8 long green onions

Slice the steak into very thin strips. Season with salt and pepper to taste.Heat oil in large skillet. Add steak strips. Cook until almost done, about 8 to 10 minutes. Combine chili sauce, tomato sauce, and orange zest. Add to cooking steak. Stir until well combined. Lower heat and continue cooking for another 5 to 7 minutes until meat begins to get crispy.Cut tops off of long green onions. Reserve bottoms for other use. Blanche the tops in a pot of boiling water for a few minutes until softened. Remove from boiling water and plunge into ice water to allow the green onion tops to retain their color. Clean butter lettuce leaves. Dry.Place 2 large tablespoons of the cooked spicy streak strips onto leaves and securely tie the leaf with a blanched onion top. Serve warm.



Chinese Cole Slaw

Dressing:
1-cup vegetable oil (or light Olive Oil if you prefer)
½ cup sugar
1/3 cup white vinegar
2 flavor packets from Ramen Noodles (save noodles for salad)

*Salad:
1 (12 ounce) package cole slaw mix
2 packages chicken Ramen Noodles - uncooked and broken into small pieces
1-cup cashew pieces
1-cup sunflower kernels
½ cup sliced green onions

Prepare dressing at least 2 hours before hand to allow mixture to chill. (Overnight if possible) Mix salad ingredients and pour dressing over cole slaw right before serving.*Experiment with other flavor Ramen Noodles. There's an Oriental flavor you might want to try.

Chocolate Sushi

1-cup long grain rice
1-cup evaporated milk
1 ½ cups water
1-tablespoon sugar
1 cinnamon stick
1 cup chocolate chips
1 teaspoon shortening

Combine milk, water, sugar, and cinnamon stick in pot. Bring to a simmer. Add rice. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes. Remove cinnamon stick. Allow cooked rice to cool for 15 minutes. Cover a cookie sheet with plastic wrap. Spread cooled, cooked rice in a thin layer over plastic wrap. Melt chocolate chips and 1 teaspoon shortening in microwave for 1 minute. Stir chips. If they haven't completely melted, microwave for an addition 30 seconds. Remove from microwave oven and stir until chocolate is smooth. Allow to cool for 5 minutes.Spread melted chocolate over rice on cookie sheet. Using a spatula, spread chocolate completely over rice. Being careful and going slowly, lift the long edge of plastic wrap until rice and chocolate combination start to roll. Start rolling towards the center, lifting plastic wrap out of the way. Continue to roll until you reach the end. Secure the roll in the plastic wrap and refrigerate until the sushi roll sets, about 1 hour. Remove roll from refrigerator and carefully unwrap the plastic. Slice into 1 inch slices and serve.


May you all have a long, healthy and prosperous life.

Puddings - 2

As promised, here the next two puddings I indulged in this weekend. This one is Mango Cream. It's absolutely delicious. It's also very simple to make. I really hope you give it a go.

Mango Cream Pudding with Almond Cookies

1 recipe mango cream*
1 box almond flavored cookies (I used ANNA’S Almond Cinnamon Thins)
1 mango, peeled and sliced or chopped into small cubes
½ cup whipped cream or Cool Whip

In individual dishes, layer cookies, fresh mango slices and pudding until you reach the top. For garnish, add a topping of whipped cream or Cool Whip and a mango slice. (I also added a couple of Pocky sticks. Mine were Almond Crush Chocolate Covered Biscuit sticks. They’re quite tasty.


MANGO CREAM

2 cup mango puree
1 tablespoon lime juice
1 cup heavy cream
1 tblsp unflavored gelatin
1/2 cup sugar

How to make mango cream:
Sprinkle the gelatin on 1/3 cup cold water, then dissolve, stirring, over low heat. Cool.
Mix the mango puree, sugar, lime juice and gelatin.
Whip the cream until stiff, then fold lightly but completely into the mango mixture.
Pour into a mold, rinsed out with cold water.
Refrigerate until set.
Unmold and serve plain, or decorated with slices of mango.


This next pudding is a Piña Colada lovers delight. It's coconut pudding layered with fresh pineapple.


Piña Colada Pudding

1 (3.4 ounce) box Jell-O Coconut Cream instant pudding and pie filling
1 ¾ cups cold milk
¼ cup light rum (or 2 cups cold milk and ¼ teaspoon rum flavoring)
1/2 cup shredded coconut, lightly toasted
1 small pineapple, peeled and sliced thinly (or use 1 eight ounce can of sliced pineapple)
small shortbread cookies (I used Keebler Sandies Shortbread: 100 calorie Right Bites)
½ cup whipped cream or Cool Whip
Pineapple wedges and maraschino cherries for garnish, optional

Whisk Jell-O pudding and milk/rum combination for 2 minutes. Allow to set for 5 minutes. Fold in ½ cup Cool Whip or whipped cream. Chill while preparing remaining ingredients.

Peel pineapple and slice thinly. Layer cookies, pineapple and pudding. Top with whipped cream or cool whip. Garnish with pineapple wedge and cherry if you want to. Give it a dusting of the toasted coconut too.

Pudding

A week ago I promised you some banana pudding, Elvis's favorite dessert. Well, I finally had a day to myself where I could actually get in the kitchen without the "Honey, want to go to Lowes?", or "Mom, I've got so much to do, could you please throw my work clothes in the washer for me?" You know how it goes. My family always comes first. Whether it's a trip to Lowes or helping my daughter go through her closet to make space for that shopping spree she just went on.

Anyway, since they're both out of the house today and I'll also have some more time tomorrow I thought I'd make pudding. Banana pudding and white chocolate with strawberries pudding for today. Tomorrow I'll try my hand at some mango cream with almond cookies and some coconut pudding with pineapple and shortbread cookies.

So, before my alone time is up, here's a belated Elvis Banana Pudding and a most delicious White Chocolate Pudding. Love you guys.



Banana Pudding

1 box vanilla wafers
1 box instant vanilla pudding
1-teaspoon vanilla extract or 1 tablespoon vanilla vodka
½ cup Cool Whip
3 bananas, sliced thinly
Whipped cream
¼ cup crushed vanilla wafers

Prepare vanilla pudding according to instructions. Add 1-teaspoon vanilla extract to the pudding and mix well. Allow to set about 5 to 10 minutes. Fold Cool Whip into the prepared vanilla pudding.

Start layering either in a large trifle bowl or in individual dessert glasses. Start with a layer of wafers. Top with banana slices. Add a layer of pudding. Continue layering until you reach the top. Add a topping of whipped cream and sprinkle with crushed wafers. Chill until serving time.

White Chocolate-Strawberry Pudding

1 box mini Pepperidge Farm Chocolate Chessman cookies
1 box instant white chocolate pudding
1-tablespoon chocolate vodka
½ cup Cool Whip
Strawberries, sliced thinly, leave a couple whole for garnish
¼ cup crushed chessman cookies

Prepare white-chocolate pudding according to instructions. Add 1-tablespoon chocolate vodka to the pudding and mix well. Allow to set about 5 to 10 minutes. Fold Cool Whip into the prepared pudding.

Start layering either in a large trifle bowl or in individual dessert glasses. Start with a layer of chessman cookies. Top with strawberry slices. Add a layer of pudding. Continue layering until you reach the top. Add a strawberry that you have cut and fanned out to the top sprinkle with crushed cookies. Chill until serving time.

Happy Birthday Elvis!

Elvis Presley
January 8, 1935 - August 16, 1977

Yeah, that’s right. Elvis would have been 74 years old today. So we, the die-hard fans, still celebrate. My arthritic hips still shimmy when I hear Hound Dog, I still tear up when I hear The Battle Hymn of the Republic, I get melancholy when I hear Blue Christmas, and I smile when I hear Blue Hawaii, remembering my 5 year wedding anniversary.

Elvis had a love for Southern comfort foods, the kind his Mama would cook for him. Among his favorite dishes were the infamous peanut butter and banana sandwiches, fried in butter. Others consisted of meatloaf, Cheddar mashed potatoes, corn bread and banana pudding.

I also love comfort foods. That’s why I love Tina’s blog, Mommy’s Kitchen so much. She often features easy to prepare everyday comfort foods that not only make me hungry but also put a smile on my face thinking of sitting at our kitchen table enjoying the meal over pleasant quiet conversation.

Mexico has it’s own Elvis impersonator. He’s known as El Vez. He really looks more like Pedro Infante (famous Mexican actor and singer) than Elvis, except for the hair. But, in listening to some of his interviews, he talks not so much about the man Elvis was, but about the phenomena that his whole persona created around the world. He’s a well-spoken gentleman and an amusing entertainer. I’ve added a You Tube clip so that you can judge for yourself.

El Vez – The Mexican Elvis

So, in honor of Elvis and his number one Mexican fan, El Vez, I made a dinner of Mexican Meatloaf, Smashed Potato Salad with Cheddar Cheese and Cheddar Cornbread with Jalapeños. I’ll be making the Banana Pudding tonight so maybe I’ll post a picture tomorrow. For now, enjoy these recipes and I hope the memory of Elvis brings a smile to your face.

Mexican Meatloaf

1 1/2 pounds ground beef
1 egg, beaten
1-cup milk
1 tablespoon Worcestershire sauce
1-teaspoon ground cumin
¼ cup minced celery
¼ cup minced jalapeños
1 1/4 teaspoon salt
Pepper to taste
1 cup crushed crackers
1 can (14.5ounces) stewed tomatoes with green chiles, processed smooth

In a large mixing bowl combine the beef and egg. Add the milk and Worcestershire sauce and mix thoroughly. Blend in celery and jalapeños. Add the salt, cumin, pepper, and cracker crumbs. Shape into a loaf.
Place the loaf in a lightly greased pan. Bake at 350 for 1 hour
or until the meat is brown and the inside is cooked. Top loaf with half the processed tomatoes midway through baking. Continue baking until done. Serve with remaining tomato sauce.

Cheesy Cornbread with Jalapeños
(Recipe by Ina Garten, The Barefoot Contessa)

3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
3 tablespoons seeded and minced fresh jalapeño peppers

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't over mix! Mix in 2 cups of the grated Cheddar, the scallions and jalapeños, and allow the mixture to sit at room temperature for 20 minutes.
Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

Smashed Potato Salad

4 medium russet potatoes, peeled and quartered
2 celery stalks, finely chopped
2 medium jalapeños, stemmed, seeded and finely chopped
1 cup shredded cheddar cheese
salt and pepper to taste

Cook potatoes in boiling, salted water until you can pierce potato pieces with a fork. Drain. Allow to cool about 10 minutes. Add celery, jalapeños and shredded cheese. Season to taste. Chill in refrigerator until serving time.

Gloria Chadwick's New Book!

My dear foodie friend Gloria has a new book coming out in March of this year. I'm so excited for her. She's an author of numerous books all worth the time and effort to read and enjoy. I'm placing the official press release for her book here on this post. I hope you get the opportunity to visit her Foods and Flavors of San Antonio blog so that you can get a real glimpse of what this knowledgeable writer has to share with her readers.

Foods and Flavors
of
SanAntonio
By Gloria Chadwick

Although San Antonio is known for many sights and attractions, it is the amazingly unique cuisine that sets the city apart. Considered the Tex-Mex capital of the world, San Antonio is a festive place filled with the lingering aromas of spicy ingredients and a talent for fun. Commencing with a short tour of the city, Chadwick gives an overview of popular attractions in the area, including common festivals and local traditions. With the help of residents, media, and popular Southwestern restaurants, the book provides an impressive compilation of savory recipes with San Antonio inspiration.

Whether searching for an authentic Tex-Mex beverage, breakfast, or seafood recipe Foods and Flavors of San Antonio is sure to deliver all the excitement a meal has to offer. Overflowing with zesty seasonings like chili powder, cumin, and cilantro, mouth-watering concoctions such as Chicken Chipotle Enchiladas, Cilantro Shrimp, or Spicy Tamale Pie are hard to resist. Follow the entrée with creative twists on traditional desserts in the form of a Chocolate-Kahlúa Flan or Mexican Brownies. With easy-to-follow instructions, beginner and experienced cooks alike will have no trouble re-creating these appetizing meal ideas. Perfect for any San Antonio native or visitor, this cookbook displays the best of the city’s food and fascinating sights.

About the Author
Gloria Chadwick, a Texas native and full-time writer for more than twenty years, provides a richly personal armchair tour of local attractions interspersed with Tex-Mex recipes in Food and Flavors of San Antonio. She is a member of the American Society of Journalists and Authors and regularly conducts writing workshops for adults at local libraries and bookstores, where she provides advice on how to publish and promote cookbooks. Chadwick, of course, enjoys cooking and lives in San Antonio, Texas.

Foods and Flavors of San Antonio
By Gloria Chadwick
COOKING / Regional & Ethnic / American / Southwestern States
224 pp. 6 x 9
Index
ISBN: 1-58980-646-8
ISBN-13: 9781589806467 $19.95 pb

HAPPY NEW YEAR

Happy New Year everyone. I hope you all had a grand holiday and are ready for 2009. I wanted to share this recipe with you because it came out quite tasty. The mixture of mangos and jalapeños gave the everyday ham a tastebud sensation. And, there were plenty of left overs for sandwiches and breakfast.

May you all have a blessed new year and may all your wishes come true in 2009.

Mango Glaze
(adapted from the Washington Post, http://projects.washingtonpost.com/recipes/2007/04/04/baked-ham-fresh-ginger-mango-glaze-and-roasted-swe/ )

For the glaze:

3/4 cup packed dark brown sugar
2 tablespoons cider vinegar
1 tablespoon yellow mustard
1 cup mango nectar
4 cups sliced mango (from 6-8 medium to large mangoes)
1 -inch piece peeled ginger root, cut into thin slices
¼ cup jalapeño jelly* recipe follows
1 cinnamon stick

For the ham:

1 10-pound sugar-cured smoked ham (cooked) (I used a spiral cut ham)
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves

Directions:
For the glaze: Combine the brown sugar, vinegar, mustard and nectar in a heavy-bottomed saucepan; bring to a boil over medium-high heat. Add the mango pieces, ginger, jalapeño jelly and cinnamon stick. Reduce the heat to medium-low and cook for 25 to 30 minutes, stirring frequently, until the mango is quite soft and the liquid is thick and bubbling. Let cool to room temperature.
Remove and discard the cinnamon stick. Press the mixture through a fine-mesh sieve into a stainless-steel or glass (nonreactive) bowl. Discard the pulp. Cover and refrigerate for at least 2 hours and up to 3 days.

For the ham: Position a rack in the middle of the oven; preheat to 325 degrees. Have ready a large shallow roasting pan.
Rinse the ham under cool running water to remove the solution and sticky residue (because it will burn) and dry thoroughly with paper towels. Rub the allspice and cloves into the meat. Place the ham in the pan and bake for about 1 hour and 45 minutes, until the ham reaches an internal temperature of 140 degrees.

About 25 minutes before the ham has finished cooking, brush the top and sides evenly with the mango glaze. Increase the oven temperature to 350 degrees; the glaze will be bubbly.
Transfer the ham to a cutting board and let it rest for 15 to 20 minutes. Cut the ham into slices. Transfer to a warm platter and serve immediately with more glaze alongside.

Jalapeño Pepper Jelly

1 large green pepper, cut into quarters
2 fresh jalapeño peppers, stemmed, seeded, and ribs removed
6 ½ cups sugar
1 ½ cups cider vinegar
½ of a 6 ounce package (1 foil pouch) liquid fruit pectin
Several drops green food coloring (optional)

Finely chop green pepper and jalapeño peppers. In a 4 ½ quart Dutch oven, combine chopped peppers, sugar, and vinegar. Bring to a boil; reduce heat. Cover and simmer, stirring often, about 15 minutes or until pepper mixture turns transparent.
Stir in pectin; add food coloring. Return to full rolling boil; boil, uncovered, 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Pour at once into hot, sterilized half-pint jars; seal, using metal lids or paraffin.