The Idea Room

These two bread ideas came from The Idea Room. I was so in love with a different Thankful tradition as well as the cornucopia. I always hate going around the room saying what we were thankful for and this really gives a fun spin on that idea. It also is a great idea so two of the same things are not repeated and no one is on the spot. Let's face it, it may also be a good idea for family members who are not thrilled about being together on Thanksgiving day!

Go visit The Idea Room for a two super easy instructions for fun Thanksgiving traditions!

Sandwich flat bread

This is Chef Brad's amazingly soft and scrumptious sandwich bread. I am currently in the process of being a food tester for Chef Brad. He is giving me and others recipes to try, make comments and return with a photo of what we made for his upcoming release of a new cookbook. For more information on Chef Brad visit him at www.chefbrad.com

When I tried this bread it was made by Chef Brad so of course was fabulous but I thought it may be different when I attempted to make it...NOPE it was perfect! It is one of the most soft and fluffy sandwich breads I have ever tasted! I felt like I made a fresh turkey sandwich from Kneaders. Th best part is he added apple to the sandwich. I must admit I was a little sceptical but it was divine. It rally completed the sandwich. If I could eat bread everyday this would be my lunch!

1 C. sour dough starter (you can get this at a cooking store)

2 1/2 C. hot water

1 C. black quinoa

1/4 C. chia seed

1/4 C. sugar

1/4 C. olive oil

1 Tb. salt

2 C. white flour

4 to 6 C. King Arthur whole wheat bread flour (found at local grocer)

1/4 C. yeast

Oil, salt, and herbs for topping

In Bosch blender, place sourdough starter, oil water, sugar, salt, chia, quinoa, whole wheat flour, 2 C. white flour and yeast, making sure to place yeast on top. Turn on mixer and add more flour until dough pulls away from sides of bowl. Mix for 6 minutes in medium. Remove from bowl and divide dough down to 16 equal pieces. Flatten dough and place on parchment paper to let rise. Using fingers place indents in dough and top with olive oil, salt, and herbs. Bake at 400 degrees until golden brown.

Dinner in a Pumpkin

We eat this dinner every Halloween night. I also like to make this the week of Thanksgiving. It is a very fall dinner and can be made very fun and spooky. I am not a fan of the very traditional dinner in a pumpkin so per request I spiced it up so it wasn't such a sloshy smorgasbord dinner.

Tip: On Halloween I put fake bugs, worms, spiders mixed throughout. The kids know to expect it and love finding their hidden treasures. I also add a couple of Lil smokies and tell the kids they are cut off fingers.

Tip: Instead of using 1 marge pumpkin I buy the small pumpkins. The small rounds that the groc. stores paint faces on. I like to get that size or a tad bigger. Think of what size would be perfect for a personal pumpkin for each person in the family. It seems to look better and more appealing instead of one giant pumpkin filled with a mushy dinner.

2 lbs. ground beef or turkey

1/2 red onion

1 package dry onion soup mix

2 Tb. soy sauce

2 Tb. brown sugar

handful of fresh mushrooms (you can canned if you don't have fresh)

1 can cream of chicken soup

2 C. cooked wild rice (and cooked Kamut, if you know what that is)

1-2 cans water chestnuts

1 small can olives

Hallow out the pumpkin and cook 350 degrees until soft all the way through. I cook with top off. While pumpkin is cooking brown meat and add onion, soy sauce, sugar, dry soup mix, chestnuts, rice and soup.

Simmer 10 minutes and put into hot pumpkin.

The kids LOVE their special personal serving and getting their own pumpkin to eat that they picked from the field.

Fall Favorite

This is one of my other fall favorites. It has a ton more flavor than your dinner in a pumpkin and you can hardly eat just one. Don't mind the color of it but it is not sloshy like the pumpkin. I tad more gourmet and adult friendly!

2-4 medium acorn squash

1 12 oz package sausage

1 cup sliced mushrooms

1/2 cup celery-chopped

1/2 cup green onions-chopped

1/2 cup sour cream

1/4 cup Parmesan cheese

1 egg

Cut squash in half, remove seeds and place cut side down on a baking sheet. Bake for 45 minutes at 375 or until tender. In a large skillet, combine, sausage, mushrooms, celery, and onions. Cook until meat is done. Drain well. In separate bowl combine sour cream, cheese and egg. Stir into sausage mixture. Then spoon mixture into squash halves and bake at 375 for 20 minutes.

Basic Round

I love to make homemade bread. It warms the house, smells wonderful, and taste so dang good. We have been feeling the Autumn weather in California as it has been rainy for 3 days! It is much better than snow and much better than last weeks record breaking HIGH temperatures. I have been in the mood to bake lots of bread and this one was at the top of my list. One BIG reason I love to make bread is so that I can share it with others. It is so nice to give someone not only something you made but something they will truly enjoy and devour.

My sister in law had just had a baby and was brought a meal by a friend which included this bread. When we ate almost the whole loaf the night I knew I needed the recipe. It looks hard but is a very basic and easy first time bread making recipe.

Makes 3 small round loaves

Ingredients:

About 7 C. flour, usually white

1/2 C. white sugar

1 Tb. salt

1 Tb. dry yeast

Oats for on top

1. Combine 3 C. flour with 1/2 C. white sugar and 1 Tb. salt in bowl. (I use a Bosch and a dough hook)

2. Pour 2 3/4 C. warm water into the flour mixture. Mix thoroughly. Evenly sprinkle 1 Tb. yeast on the sticky surface of the mixture. Evenly pour 1/4 C. warm water, making sure to wet all the yeast. Drape a dishtowel over the top of the bowl, not letting it touch the mixture, and let the surface bubble and rise for 10 minutes.

3. Stir the yeast into the rest of the dough just until combined. Let rise for 5 minutes, covered with a dishtowel

4. Pour 3 C. flour into the dough and mix in. Mix until thoroughly combined, be careful not to over mix. While mixing add up to 1 C. more of flour if dough is too sticky to handle.

5. Continue to add flour slowly until the dough pulls away from the sides of the bowl.

Empty dough onto a flat, floured surface, and knead into a smooth round, the less kneading the better.

6. Spray a large bowl with pan or other cooking spray and place dough into it. Spray the surface of the dough as well. Cover with dishtowel, set in warm place for 1-2 hours, until dough is double in size. (If using an oven to warm, preheat and turn off when putting bowl in. If the oven stays on, it will get too hot for this step. You may also use a warming drawer and put dial on proof)

7. Pour dough onto a flat, floured surface and cut into 3 even sized pieces. Shape these pieces into smooth rounds. With pastry brush or lightly wet hands with water and wet top of the dough. Pour on dry oatmeal or other grains. ( I used flax seed)

8. Place round on greased or silpat cookie sheet. Using a sharp knife, cut two parallel lines (1/4 inch deep) across the top of the round. Repeat on other rounds. If arranged well they can all go on the same cookie sheet but leave room for them to expand. Place the dishtowel over the loaves and place in a warm, not hot, oven for 10 minutes to rise.

9. Remove towel and bake at 350 degrees for 20-30 minutes. Baking times will vary depending on individual ovens and elevation. The loaves should look light golden brown.

10. Place on cooking rack when done and cook completely before placing in bag.

Enjoy and share a loaf with a friend.

How to make using Whole wheat, oat flour or Chef Brad's Wonder Flour coming soon!

Grilled Luau Chicken Sandwich

This is one of my most simplest recipes but I love it. I love pineapple and grilled pineapple....AMAZING! This is a recipe that I will pay money for pineapple even though it is out of season just for the flavor. Thanks Lisa for sending this recipe my way.

This recipe calls for canned pineapple, our family doesn't like canned pineapple so we purchase pineapple juice and use fresh pineapple. The kids can always drink whatever juice is left. I have also used a blend juice like Mango/Pineapple.

1 C. pineapple juice

1 pineapple

1 T. brown sugar

1 tsp. ground mustard

1 tsp. garlic (TJ)

1/2 tsp. pepper

3 chicken breast, (cut in half, 6) or as many as desired for sandwiches

1/4 C. mayo

1 T. Dijon mustard

dill weed

whole wheat buns

lettuce

Pour pineapple juice, brown sugar, mustard, garlic, salt, and pepper in a zip lock bag. Mix well and then add chicken to marinate all day. Turn to coat.

In a small bowl combine mayo, mustard, and as much dill as desired. Refrigerate

Cut pineapple into slices, Grill chicken and pineapple and give pineapple grill marks. Put sandwich together using the mayo mixture as the spread. You may garnish sandwich with lettuce, tomatoes, ect.

Chicken Piccata in Pressure Cooker

This recipe was so easy to make. It is Italian in origin and so full of a lemony flavor. It was submitted by a friend from the Pressure cooker cookbook. I happen to have a pressure cooker but for those who do not you may substitute with deep pot. You may want to cut it in half depending on how many are eating.

For those who do not drink, you may want to make this recipe within a close timeline of my Chicken with Sherry cream sauce and Mushrooms. It helps use the Sherry you purchased.

6 Chicken breast, You may also thinly slice each breast into strips

1/2 C. flour

1/4 C. olive oil

4 shallots, minced

3 cloves garlic. minced (TJ)

3/4 C. chicken broth

1/3 C. FRESH lemon juice, fresh is best!

1 Tb. Sherry ( For use of sherry you can also make Chicken with Sherry sauce and Mushrooms)

2 tsp. salt

1/4 tsp. fresh ground white pepper

1 tsp. dried basil

1/4 C. sour cream

1 Tb. flour

1/4 C. grated fontinella cheese (You may use freshly grated Parmesan, not in the can!)

1 C. pimento stuffed green olives, minced (OPTIONAL)

1 Lemon, thinly sliced to garnish

Lightly dust chicken with flour. Heat oil in a pressure cooker (pot) over medium-high heat. Add chicken breast and saute until brown on all sides, using long handled tongs to turn. Take off heat and set aside. Add shallots and garlic to pressure cooker (pot) saute for 2 minutes, scrapping bottom of cooker with a wooden spoon to loosen any browned bits. Stir in broth, lemon juice, sherry, salt, pepper, basil, and olives. Mix well. Add chicken back to pressure cooker (pot) and secure lid. Cook over medium high heat in pressure cooker for 10 minutes. Release pressure and whisk in sour cream. If using a pot continue to keep on medium heat until chicken in fully cooked, whisk in sour cream when done. Voila, DELIZIOSO!

That funny little stick called, Asapargus

I absolutely love asparagus. If you are like me I rarely buy it because it always seems to be forgotten about. I bought a nice, full, thick bunch at one of my favorite stores, costco. I brought it home and had to create some recipes calling for asparagus because as we all know, I had a TON!

This is an easy side dish and so yummy. I was so impressed when I saw my daughter take a liking. Although who wouldn't with this marinade. It is very simple yet so gourmet and upper scale quality.

Asparagus with marinade:

brown 2T. of butter, be careful not to burn!

remove from heat and add about 1 T balsamic vinegar and 1 T. soy sauce

Awesome cookbook, tricks of the trade

My mom recently bought this cook book which was really cool. I thumbed threw it and found some great looking recipes but more importantly some great tips and advice for beginning cookers. If you would like a new book and would love to learn some cooking tricks of the trade I strongly suggest Alive Waters, In the Green Kitchen. This woman teaches you how to simmer a stock. I have never made my own stock but would love to try one day and I love the easy approach this book takes. What may seem so easy may be easier if you..try it this way. How to wash and keep your prolong the life of your lettuce. I would say the average person has not peeled a tomato. It is so easy and I do it every summer to can my homemade tomatoes. They are super easy and king of fun but he teaches some really cool tricks.

Blueberry Ice cream

My mom bought my and my sister in laws these awesome ice cream makers. We love them and one summer we got together and brought different recipes and made them together. It was so fun to have 5 ice cream makers going at the same time with different flavors in each one.

I decided to make blueberry ice cream and got the recipe out of this book. It called for grated lemon zest and fresh lemon juice but I would for sure leave that out next time. Other than that it was so smooth and good. I also added some graham cracker crust for some texture. MMMMM

2 C. fresh blueberries

2 T. water

2 tsp. grated lemon zest

2/3 C. sugar, divided

1 1/2 C. half and half or milk

1 C. heavy whipping cream

1 T. freshly squeezed lemon juice

1 tsp. vanilla extract

2 T. honey

Rinse the berries and pick out any bad. Place in a small saucepan with the water and cook over low heat until tender, about 10 minutes. Let cool slightly and puree in a blender or food processor.

In a small bowl, mash the zest with 1 tsp. of the sugar to release the oils. In a small saucepan, heat the half and half with the remaining sugar, stirring until dissolved; let cool to room temp. Stir in the blueberry puree, cream, sugared zest, juice, and vanilla. Transfer to a container, cover ad refrigerate until thoroughly chilled, about 3 hours.

Freeze in an ice cream maker. When the ice cream is almost frozen, stir in the graham cracker. Transfer to a container, cover, and freeze in freezer. Enjoy.

Black bean and corn dip

I typically am not a big fan of sweet salsa but this combination is perfect. The balsamic gives it an interesting flavor and it goes perfect with chips but could even be put over a meat dish.

8 oz. frozen extra sweet corn

1 can black beans (I make them from scratch in the pressure cooker)

1 small red, yellow, green pepper (green can be omitted if you prefer)

½ large red onion-diced

1-2 cloves garlic, chopped fine or crushed (TJ)

1 mango or ½ fresh pineapple

¼. seasoned rice vinegar

2 T. balsamic vinegar

Juice from 1 lime

1 can chopped green chilies

Salt and Pepper to taste

Few drops Tabasco

Dice all fresh ingredients Combine in large glass bowl. Chill and serve with fresh corn chips.

Thai Peanut Noodles

I found this recipe and changed it a tad to fit our a more Asian feel. It was so good but when my picky eater...husband, requested this a second time 2 weeks later I knew it was a major keeper. He NEVER request meals so this was awesome!

1/2 C. chicken broth

3 Tb. crunchy peanut butter ( if you don't have crunchy you can substitute for creamy, we just like the extra crunch)

1-2 tsp. sriracha chili sauce (chalula sauce or any hot sauce works fine, I add this last so I can leave it out of our children's bowls)

1 1/2 T. honey

3 T. soy sauce

1 tsp. fresh minced ginger

2-3 cloves garlic, presses or minces (TJ)

8 oz. udon noodles

chopped green onion (optional)

chopped cilantro (optional)

chopped peanuts (optional)

baby corn (optional)

water chestnuts (optional)

Cook noodles in slated water. In the meantime, combine chicken broth, peanut butter

honey, soy, ginger, and garlic in a small saucepan over medium heat. Whisk until blended and warmed. If desired separate sauce in half. Combine hot sauce in one and leave the other plain. Toss cooked noodles with sauce and serve.

Chicken Kisses

This recipe came from a gourmet cooking class. My mom first made these when I was a teenager for my 16th surprise party. It quickly became a favorite. It is similar to chicken pillows but MUCH, MUCH, MUCH better! They are so cute for Valentines but we eat them all year long.

Each little dough-wrapped pocket looks like a large kiss. Unfortunately this kiss opened up while cooking.

Makes 8

Pre-heat oven 350 degrees

3-4 chicken breast

4 oz. cream cheese (I tend to add a little extra for moisture and flavor

milk

4 green onions

1/2 tsp. lemon pepper

4 oz. toasted almonds

1 pkg. puff pastry

creme fraiche

Poach chicken breast in hot water until tender. Cool and shred

Beat together:

cream cheese, milk, sliced green onions, and lemon pepper

Add to this:

4 oz. sliced blanched or toasted almonds, shredded chicken and above mixture

Fold dough out and cut into 8 squares.

Put filling into each square and lift corners to join together in center and make a kiss shape, twist to seal edges to form the kiss shape.

Brush with butter using a pastry brush and sprinkle with breadcrumbs.

Place on cookie sheet lined with parchment paper or a sil pat.

Bake 350 until golden brown, flaky, not doughy, and warmed through.

As a final gourmet tough, place kiss on serving plate and ladle cream around sides, sprinkle with chopped chives.

Karene's Notes:

* I normally keep the puff pastry in my freezer unless I am making the kisses within a few days of buying the dough.

* Make sure if you take it out of the freezer you let thaw before opening and cutting into squares.

* Be very fragile with dough. Do not thaw too long as it will become too sticky!

* If you do not own a pastry brush just drizzle melted butter over the tops.

Take a break

I am checked out for a while. I have company in town and am have super fun doing activities everyday! Sometimes it is nice to take a break from your normal routine, be back in a week.

Karene

Mini Cheesecakes

Mini Cheesecake Tarts

This recipe was obtained from Our Best Bites. My friend Katie made them for the 4th of July and they were devoured. The men loved them and they were the perfect size! This will be added as a favorite. You could use any fruit and they would be great if you are hosting a shower. I would definitely plan on doubling the recipe.

12 Nilla Wafer Cookies

2 8oz packages cream cheese

3/4 C sugar

2 Tbs flour

1/4 tsp baking powder 1 Tbs fresh lemon juice

2 eggs

1 1/2 tsp vanilla

Foil cupcake liners

Optional Toppings:

canned pie filling

fresh berries

whipped cream

chocolate sauce

caramel sauce

lemon curd

Preheat oven to 375. Soften cream cheese if needed. With an electric mixer, beat cream cheese and sugar. Add in flour and baking powder and beat to combine. Then add in eggs, one at a time, lemon juice, and vanilla. Beat to combine.

Fill a muffin pan with cupcake liners and place one vanilla wafer at the bottom of each one. Divide batter between 12 muffin papers, filling each cup up to about 1/4 inch from the top. Bake for 15-18 minutes or until a toothpick comes out clean. They'll puff way up during baking, but they'll settle after being chilled.

When you take them out of the oven, place them on a cooling rack and let them cool completely. While they cool, they will sink down in the center. Don't worry- that's normal! It makes the perfect little well to fill up with the fruit filling. Before you top them, chill in the fridge for at least 4-6 hours or preferably over night. Then top and serve. You can be creative and top with whatever you like, like chocolate, caramel, lemon curd, whatever! Makes 12 cheesecakes.

Spinach Salad

This is my husbands all time favorite salad recipe. Like most men he is not a big salad eater, but he loves this. It is very easy to make but I really only make a couple times a year so he doesn't start to get sick of it. This recipe came from a friend Sue Gharring and has been used in our family for years.

This recipe makes a lot, including the dressing, so if it is just for a small group I would cut it in half. I used the whole recipe on the 4th with 10 adults and still had some left over.

1 /2 lb. bacon, cooked and crumbled. In my opinion, you can never use too much bacon so if you want more, go for it.

2 bunches spinach washed and cut into bite size pieces

1 head iceburg lettuce

1 package sliced fresh mushrooms

2 C. grated Swiss cheese

1 small container cottage cheese

Dressing:

This can be mixed in a blender but the onion will be chipped if you do. I normally puree the onion since we have a picky onion eater in our family. The other option is to thinly slice onion and mix into salad.

3/4 C. red wine vinegar

3/4 C. sugar

1/2 tsp. salt

1/2 T. poppy seeds

3/4 C. salad oil (this can be any oil like vegetable ect. but not olive oil)

1/2 C. red onion

Grilled chicken & roasted red pepper sandwiches with Fontina cheese

OMG, heaven! I have never eaten fontina cheese and it definitely made the sandwich, along with many other ingredients of course! This is one of those recipes that I wish I had known about years ago. It make look a little overwhelming but was very easy. I also didn't have a few of the spices but it was worth the small investment since we will be making it so often. Think, Once you have them it is super easy to whip up next time. This will be a recipe I will eat at least once a month.

1 lb. skinless, boneless chicken breast halves

1 Tb. fresh lemon juice

1 Tb. Dijon mustard

2 TB. extra virgin olive oil

1/4 tsp. dried marjoram (This is found with all the spices)

1/4 tsp. dried thyme

5 cloves garlic, divided by clove and minced

1 C. vertically sliced onion

1 tsp. sugar

3/4 tsp. fennel seeds, crushed ( I used my vita mix on a low speed to crush the fennel but you can crush them however you want.)

1/4 tsp. crushed red pepper

1/2 tsp. salt

1 (7 oz.) bottle roasted red bell peppers, drained and sliced

1 Tb. red wine vinegar

1/8 tsp. freshly ground black pepper

1 (12oz.) loaf of focaccia bread, any flavor will work, Cut in half horizontally like a layered cake

4 tsp. low fat mayo, Make sure to use low fat so it doesn't make the bread soggy

3 oz. fontina cheese thinly sliced

1. Combine juice, mustard, oil, marjoram, thyme, 1 clove garlic, and chicken in a large zip lock bag, seal. Marinate in refrigerator at least 2 hours, turning occasionally.

2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add remaining 4 garlic cloves, onion, sugar, fennel, crushed red pepper, and salt. Saute 1 minute or until onions are tender, stirring frequently. Stir in vinegar and black pepper.

3. Prepare grill to medium high heat.

4. Remove chicken from bag, discard marinade. Place chicken on grill rack coated with cooking spray, grill 5 minutes on each side or until done. Cool slightly, cut chicken into thin strips.

5. Cut the bread horizontally so you grill it as one large sandwich. Spread cut sides of bread evenly with mayo. Flip top part of bread upside down onto a plate and arrange chicken and pepper mixture over cheese. Arrange cheese and flip bottom part of bread upside down and press lightly.

6. Place stuffed loaf upside down on grill rack, top on bottom of grill and bottom on top so the cheese is melted last. Grill 3 minutes on each side or until cheese melts. Cut into quarters.

Yield 4 servings (serving size: 1 sandwich quarter)

This is the sandwich when the whole focaccia bread has been sliced horizontally so that you grill it as one big sandwich.

Make sure to put the top of the bread on the bottom of a plate and layer with mayo and filling and then bottom of the bread on the top. This makes is it so you grill the top first and bottom last to melt the cheese last.

WOW that is one big sandwich on the BBQ. I actually cut off 4 small pieces to omit the red pepper mixture and just add the cheese and chicken for their young taste buds! They loved it and ate it all up!

Does that melted, gooey cheese with a grill marked bread on top look amazing.

This was the finished product after I had quartered the whole thing.

Homemade Gaucamole

OK this is not too gourmet but, some have never made homemade gauc. and most don't live in So. California on an Avocado orchard soooooooooo, I thought I would share a quick recipe.

The best way to ripen avocado's are to put them in a brown paper bag and let sit on the counter. In a couple of days they should be turning dark in color.

Slice your avocado in half length wise. Use your knife to trace around the skin of the inside of the avocado so that the avocado with easily scoop out. Reserve seeds.

Put avocado's in bowl and add garlic salt, Lawry's salt, pepper, fresh squeezed lime, cilantro, and and diced tomatoes.

Mix up till avocados have been chopped, not mushed.

To make sure the gauc. does not brown add anywhere from 1 -3 seeds and push into the gauc. Cover with saran wrap but make sure it is pushed down so the gauc. is completely touching and wrap.

Yummy!

Romano's Macaroni Grill-Pasta Milano

This recipe is almost identical to the Macaroni Grill, in fact I can't even tell the difference. I love the combination and it makes quite a bit so if you want lunch the next day this is perfect!

Alfredo Sauce:

1/4 C. butter

1 C. heavy cream

1 clove garlic, crushed (TJ)

1 1/2 C. fresh grated Parmesan cheese

1/4 C. chopped fresh parsley

Melt butter in medium sauce pan over medium=low heat. Add cream and simmer for five minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and add to recipe below.

Pasta Milano ingredients:

1 tsp. olive oil

1 tsp. roasted garlic

1 C. sliced mushrooms

1 T. sun dried tomatoes

1 tsp. fresh parsley

2 oz. chicken stock

3-5 oz. cooked and pulled chicken (I use about 2 breast and boil in my pressure cooker, takes 6 minutes, awesome!)

1 C. Alfredo sauce

4 oz. cooked bow tie pasta (about 2 C. cooked)

1 Tb. grated fresh Parmesan cheese

Heat a 10" saute pan. Add olive oil, mushrooms, sun dried tomatoes, parsley, stock, cooked chicken, and garlic.

Add Alfredo sauce, cooked pasta and toss.

Put in large pasta bowl and (optional) garnish with parsley, Parmesan cheese, fresh tomato and fresh basil.

Agave verses Xagave

I am going to be taking the next week off of cooking as I am in the midst of packing and moving to California. Here is some little information that I urge you to try! Just try and you will seriously be amazed. I absolutely love this stuff. I have been using it for about 3 years and am addicted. It is so healthy and can be used in place of sugar. I make my own oatmeal every morning for my kids from oats groats and we used to always out fresh brown sugar on top for our sweetener. Once this stuff was introduced I slowly took brown sugar away and replaced it with Agave. My kids love to pour it from the container and mix up their fresh oats with agave, mmmm what a healthy start to their day. I was then introduced the Xagave by Chef brad. It is even better then normal agave. Here is a little description below. You should definitely try it but be aware that fir cakes and cookies to use some white sugar as it wont have the grainy texture you are used to.

Agave is a natural sweetener and Xagave is a unique blend of White Agave with Inulin (a pre-biotic fiber) extracted from the Blue Agave plant. Xagave is raw and organic. Because of it's Low Glycemic Index (approx. 30), it is slowly absorbed into the body preventing spikes in blood sugar. It is 1.4 times sweeter than sugar, so you need less, and thus save calories. Xagave is a perfect multipurpose sweetener, use wherever you would use table sugar, brown sugar, or honey in all your cooking, canning, and baking. It has an 18 month shelf life and does not require refrigeration.

Tropical North Shore Nachos

The name Nachos really downplays this recipe. It really is a main dish and you don't have to add anything else to it if you don't want to. OK, now I really am not one who likes mango salsa. My sister in Law Nan tried this recipe on me and I was dreading to take a bite because of the Mango salsa. OMG, SERIOUSLY this dish gave me chills it was so good. I should know better than to ever doubt Nan's recipes! This makes a lot but between 4 adults and a couple kids you will practically eat the whole things.

FYI: I also added cooked white quinoa for more variety and to incorporate grains but I think Kamut would taste great and give a crunchy texture too!

2 chicken breast, boiled and shredded

1 (16oz.) package wonton wrappers

1-2 C. oil

8 oz. block pepper jack cheese

2-3 oz. sweet thai chili sauce

1/4 C. sour cream thinned with water so you can drizzle

Salsa

1 C. mango (i love mango so I used 2 whole mangos)

1/4 C. red onion, finely chopped

2 green onions chopped (white and good amount of green)

1 C. pineapple (fresh is best) chopped

2 Tb. cilantro, chopped,

1 C. tomato, chopped

1/2 C. bell pepper (color is optional) chopped

Mix all salsa ingredients together and set aside

Heat oven to 250 degrees. Heat oil in a large skillet. Cut wonton wrappers in half, diagonally. Fry wrappers until they reach a golden light color. Remove with slotted spoon to cookie sheet lined with foil and paper towels. When all wrappers are fried, gently slide paper towel away and arrange chips on sheet. Top chips with cheese and chicken. Place in oven about 10 minutes or until cheese is melted. Remove and immediately sprinkle chips with sweet chili sauce, salsa, and top with thinned sour cream. Serve immediately!

Chef Brad

I don't know about you but I practically fall asleep looking at food blogs with a "new" version of chocolate chips cookies, so and so's mothers chili, or recipes made with processed food. We all have recipes from our mother's and we all have cookie recipes that we will never change no matter how great the next persons recipe may be right?

I eat a lot of grains and fresh is a must! I have learned SO much about those wonderful grains through Chef Brad. He is an amazing world chef and currently works for Gaggenau. He incorporates everything from Spelt, Millet, Kamut, and Quinoa into his normal daily meals. I recently asked him if I could feature him and he so willingly said yes! Besides him being an amazing man and dear friend of our family he is a cooking genius. I have learned a lot of fun recipes that I, as well as my young eaters thouroughly enjoy. Top of the morning fruit salad, Breakfast cereal, & homemade graham crackers are just a few. I have been waiting to introduce my take and approach on grains until I received the OK with Chef Brad. I am a busy woman who loves crafting and enjoys the adventures of cooking, incorporated in my busy life with youngsters, being a great mom and best friend to my lovely hubby, along with traveling, moving, watching food network, and staying organized (I'm a little OCD!) Phew.

I hope you enjoy learning more about grains and how easy and great food should taste!

www.chefbrad.com

Bread dipping oil

Tried this dipping sauce and LOVED IT!

It is very similar to the Italian restaurant Carrabba's bread dipping

sauce! Amazing homemade ciabatta bread recipe coming soon!

I made this for my sister in law when I was down visiting California this week. OMG, literally amazing and we ate this all day long. The bread alone is to die for!

1 tsp. crushed red pepper

1 tsp. ground black pepper

1 tsp. dried oregano

1 tsp. dried rosemary

1 tsp. dried basil

1 tsp. parsley flakes

1 tsp. granulated garlic

1 tsp. minced garlic

1 tsp. kosher salt

1/4 - 1/2 cup extra virgin olive oil

Strawberry season

This is one of those recipes that you just have to dare to try it. I hesitate to even tell you what it is because most reactions to it are a squirmed up face and someone saying ewwwwww. Are you ready....

Fresh Strawberrys

sour cream

brown sugar

Wash the strawberry and dip in a dollop of sour cream and roll in brown sugar. Your mouth is probably not watering but once you eat one you will be eating a thousand more.

Fish Tacos

I have been so not cooking since I have been home from England and found out we are moving the end of May back to my home state of California. I am getting on top of things now and am going to start sharing 1 recipe a week since that is what I want you to do. I have stated before that if we try to cook foods out of your comfort zone too often it can be overwhelming and frustrating so stick to one new recipe a week. Here is one we love and use as a staple in our home.

We absolutely love fish and we never go wrong with fish tacos. If you don't like fish try this recipe with chicken and shred it for the taco.

Any type of fish will do but I always say to go fresh, unless you happen to have some amazing frozen halibut that your adorable hubby caught on his Alaska trip. That's about as fresh as you can get!

Fish Marinade (this is very authentic)

6 Tb. ground New Mexico or California chilies (Spice Hunter brand of chili powder blend is what was recommended to me and works great!)

3 Tb. oil

1/2 tsp. pepper

1 clove garlic (TJ) If you don't use Trader Joes frozen garlic then use 1/2 tsp. garlic powder

1/2 tsp. cayenne pepper

1/2 tsp. cumin

2 whole cloves

1 dried bay leaf

1 lb. halibut or mahi mahi. Boned and skinned, rinsed and dried

6-8 corn tortillas, toasted or lightly fried to soften skin. (I use my grill pan and lightly toast them.)

2 C. shredded cabbage

Pico de gallo

Cilantro jalapeno dressing

In a large bowl, mix dried chilies with the next 8 ingredients. Add fish to bowl and turn to coat with marinade. Cover and chill at least 1 hour or up to 1 day, turning several times.

Remove fish from marinade and broil fish 4-5 inches from heat until opaque but still moist looking in center of thickest part. About 5 minuted. Serve in tortilla with cabbage, pico, and dressing.

Cilantro Jalapeno Dressing

This was obtained from a great friend of my mother, Sharon Jones. She created this trying to make a mock up of a restaurants dressing. It is so dang good and keep forever in the fridge.

1 clove garlic (TJ)

1 C. cilantro chopped

1 anaheim long green pepper

1/2 C. feta cheese, plain

1 Tb. salt

1/8 tsp. pepper

1/4 C. red vinegar

1 C. mayo

1/2 C. oil

Blend in food processor or blender. Add oil slowly while mixing