A special cookie for a special occasion

Baby Maiyo Torin was born yesterday to Mary and Anastacio weighing 6 lbs, 13oz, 20 inches long, same as Jaxon on the day we brought him home. I had been thinking of him all day and have been so excited to finally go meet him. I felt that the cookie of choice to bring to Mary at Sutter should be Mexican Wedding Cookies for no other reason than they are pretty amazing tasting! I've heard they are supposed to be crescent shaped to be called that, but according to whom...? They've also been known to be called Russian Tea Cookies. They are not really tied to any culture specifically, but traditionally they are served to guests at special occasions or holidays because they are made with rich and expensive foods ( (the richest butter, the finest sugar, and choisest nuts)
Basically, they are a nutty shortbread rolled in powdered sugar. But these little snowball like cookies just melt in your mouth. Once they hit your tongue, the powdered sugar just dissipates. The buttery cookie center is slightly crunchy then they too just melt away. I don't know how else to describe them. The cookie itself has very little sugar in them since they're coated twice in powdered sugar once they're baked. But the final product isn't too sweet, they're just perfect.

Ingredients:

• 2 cups whole pecans, chopped fine
• 2 cups all-purpose flour
• 3/4 tsp salt
• 1/2 lb butter ( 2 sticks), softened
• 1/3 c. superfine sugar
• 1 1/2 tsp vanilla extract
• 1 1/2 cups confectioners sugar for rolling cooled cookies

Directions:
1) Heat oven to 325 degrees. Mix 1 cup chopped nuts, flour and salt in medium bowl; set aside. Using food processor fitted with a steel blade process remaining nuts to the texture of fine cornmeal. Stir into flour mixture and set aside.
2) Either by hand or in bowl of an electric mixer; hand or standing, beat butter and sugar until light and creamy, next add in vanilla scraping sides and bottom of bowl with rubber spatula; add flour mixture and beat at low speed until thoroughly mixed without over-mixing.
3) Working with about one tablespoon of dough at a time, roll and shape cookies into balls, crescents, rings or cigar shapes as desired. Bake until tops are pale golden and bottoms are just beginning to brown, approximately 10- 15 minutes. ( although baking times will differ on your oven) If using a convection, only heat oven to 275, and bake for 7-10 minutes.
4) Cool cookies on sheets for about 2 minutes. Remove with metal spatula to wire rack. Cool to room temperature, about 30 minutes. Then give a first dusting of confectioners' sugar, working 3 or 4 cookies at a time. Before serving, roll cookies in confectioners' sugar a second time to ensure a thick coating, and tap off excess.
(Can be stored in air-tight container for up to 5 days)

1st Fathers Day! Stuffed Bells

My husband has had to work so much, even on Fathers Day he worked until 2:00 or 2:30; however, we spent a nice afternoon at the pool and his special dinner request was stuffed red bell peppers. Coincidentally, just a week ago, I had come across a recipe ( from a health magazine no less) that I had saved and had 'stuffed' in an old binder. We were both pleasantly pleased with how they turned out!

Stuffed Red Bell Peppers- By Susan Irby, The Bikini Chef


Ingredients:

• 4 red bell peppers, tops sliced, seeds removed
• 1/2 pound lean ground turkey- or in my case I used Jenny-O Spicy Turkey Sausage
• 1/2 onion, chopped
• 1 to 2 garlic cloves, chopped
• 1 tblsp chopped fresh thyme leaves
• 1/2 tblsp chopped fresh sage leaves
• 3 cremini mushrooms, chopped ( I omitted)
• 1/4 cup fresh frozen kernel corn, ( about 1 large ear of corn)
• 1/2 cup chopped broccoli florets
• 1/2 tsp cayenne pepper
• Sea Salt and black pepper to taste
• 1 cup cooked white, brown or basmati rice ( I used brown)

Directions:
Preheat oven to 400 degrees. In large saucepan over medium heat, add turkey and saute until beginning to brown. Add onion and garlic. Saute until tender and turkey is browned. Add thyme, sage, mushrooms, corn, broccoli and saute until tender, about 4 minutes. Add cayenne pepper, and season with salt and pepper. Add rice and mix well.
Using a kitchen spoon, spoon rice mixture into peppers, pressing down to stuff. Transfer stuffed peppers to an iron skillet or small roasting pan, standing up, place tops on top ( its ok, if peppers are overstuffed.) Place in oven. Bake 40 minutes or until peppers are tender, but still slightly firm. Remove from heat and serve.

Susan Irby, the Bikini Chef is a radio host, author and specialist in healthy "bikini" cuisine.
www.thebikinichef.com

Manly Brownies for the Ultimate Chocolate Lover

This recipe was found during our Sunday recipe search for new dinner ideas- Only I happened to wander through the chocolate and dessert section of one of my favorite cookbooks-The Ultimate Southern Living Cookbook( C.1999)
These are simple and quick, yet chewy, chocolately, rich and delicious! Cathie in my office referred to them as manly as they are not light, yet heavy and substantial- and hearty enough for even her dads taste. Of course I had to share, so during my lunch hour made deliveries to a few friends, and brought tasters to the office.
They come together so quick, so are a must if you need a quick dessert for unexpected company or bbq and require just a few basic ingredients.
Enjoy!

Ingredients

• 1 c. Semi-Sweet Chocolate Chips
• 1/2 c. Peanut Butter ( Smooth or Chunky)
• 1 can sweetened condensed milk
• 2 c. crushed chocolate Graham Cracker crumbs
• 1/2 c. Pecans or Walnuts ( Optional) I did not use this time - mainly because I forgot them at the store.

Directions
Combine first 3 ingredients in saucepan, cooking over medium heat, stirring constantly until morsels and peanut butter melt.
Remove from heat, stir in pecans and chocolate crumbs. ( Batter will be very thick).
Pour batter into a heavily greased 8-inch square pan. Bake at 350 degrees for approximately 24 minutes.
Cool in pan. Cut into 2 in squares

If you must know...
Calories: 256 . Fat 14.4 Cholesterol 8 g Sodium 114g

Roll ups

Tonite after a wonderful facial at April Rose Skincare, I came home with already knowing what I was going to make; Due to my planning ahead on early Monday morning. What works for me is that I print out all the recipes for the week, plus the grocery shopping list of what I still need and attach- all week I can refer to the shopping list if I left anything off, as well as have the recipes at hand.
There ended up being so many rolls, I invited our dear friend Ivan to dinner. We haven't seen him almost 6 weeks! He was one of the guests to attend our wedding and is also one of the main contractors on our house... More about that to follow.


Spinach Lasagna Rolls
Adapted from Sporadic Cook

Ingredients:

• 9-11 Lasagna noodles
• 10 oz cooked spinach
• 15 oz fat free/or low fat ricotta cheese
• 1/2 cup grated parmesan cheese
• 1 egg
• salt and pepper
• 32 oz tomato sauce ( I use Ragu; sauteed onion and garlic)
• 9 tbsp ( about 3 oz) part skim mozzarella cheese, shredded
• 2-3 garlic cloves minced ( optional)

Preheat oven to 350 degrees
Combine spinach, ricotta, parmesan, garlic, egg, salt and pepper in medium bowl.


Using a hand held immersion blender, give a few quick pulses to fully incorporate the ingredients.
Ladle some of the sauce on the bottom of a 9x12 baking dish.

Place a long piece of wax paper on the counter and lay out lasagna noodles, best to do right after cooking, otherwise they stick together. Make sure noodles are dry. Spread ricotta mixture evenly over noodles. Roll carefully and place seem side down onto the baking dish.

Ladle sauce over the noodle rolls and top each with mozzarella cheese.

Cover with foil and cook for approximately 25 minutes.

Then uncover and continue to cook for an additional 15 minutes or until cheese melts and is lightly browned.

To serve, ladle a little sauce on the plate and top with lasagna roll.
We also enjoyed with a spinach salad with Kats dressing ( recipe to come) and Pugliese french bread- the best dinner french bread! And at Nob Hill it is fresh out of the oven at 4pm- very European style.
Oh how I miss France and Italy! :-)
Hope you enjoy

Grilled Chicken Breast with Roast Potatoes, Crispy Blanched Green Beans, Thyme Tomatoes

Today, after a camping weekend along the Sequoia National Forest, and cooking with limited supplies, a wood fire , yet the freshest ingredients I was rejuvenated into the cooking world and searching any and all recipes I could find. Although I love to cook, I often find myself unmotivated until... I find recipes that entice me- but while in the kitchen, two things have to happen; First, I have to have background noise- either the tv or my ipod and secondly a clean kitchen- however, I'm not very good at being the type who cleans as I go- so that is something I will work on.

The recipe today comes from the FitTV show that I TIVO: A Lyon in the Kitchen

My husband found this recipe to be a winner, rating all but the green beans between a 9.5-10.0! I found the portions of this to be rather small for the big eater that he is- so now I know to double up on what the recipe calls for, but the potatoes had a savory yet refreshing taste, and the tomatoes were so flavorful, he even ended up putting some on triscuits with goat cheese and said to make more next time!

Ingredients:

• 2 yellow potatoes, quartered
• Zest and juice of 1 lemon
• 2 tablespoons chopped rosemary
• EVOO, as needed
• 1 cup cherry tomatoes, halved
• 1 tablespoon freshly picked thyme
• 1/3 pound thin green beans, stem end removed
• 2 chicken breasts, boneless, skinless
• Kosher salt
  
• freshly ground black pepper
• bowl of ice water
  

Directions: In a medium sized bowl, combine the tomatoes with a dash of salt, a few good grinds of black pepper, thyme, and a good drizzle of EVOO, then transfer to an oven set to 350 degrees, for 20-25 minutes. This is your sauce. In the same bowl used for first recipe (why dirty a second bowl?), toss together the potatoes, lemon zest, rosemary, a good drizzle of EVOO, and season lightly with salt and pepper. Transfer to a sheet pan and place in the same oven set at 350 degrees for approximately 25-30 minutes until nicely colored, stirring once to prevent burning. In a small pot with boiling water add enough salt until it tastes like the ocean, then cook the green beans for 1 to 2 minutes. The beans should be cooked but still have some snap remaining. Drain and immediately transfer to the bowl of ice water. Drain once the beans are cooled.

For the chicken breasts: Sandwich the chicken breasts between two sheets of plastic wrap and pound them evenly to 1/3 inch in thickness. Season with salt and pepper and grill until when cut, the juice runs clear, approximately 3 minutes on each side. Serve the vegetables with an optional spritz of lemon juice to taste, topped with the sliced chicken, in addition to a nice spoonful of roast tomatoes.

Enchilada Bake

After a week in beautiful Tulum Mexico, I'm researching any and all recipes I can find for healthy eating!

Here is one straight from the Crossfit Capitola Blog:

Chicken Enchilada Bake

Sauce:

1-2 small chipotle peppers, chopped (from a can of chipotles in adobo sauce), plus 1-2 tsp. adobo sauce

2-3 cloves garlic, minced

2 tsp. ground chili pepper

2 tsp. ground cumin

1/4 tsp. ground black pepper

pinch sea salt (optional)

2 C organic chicken broth, low sodium

3 C (or 3 8oz. cans) organic tomato sauce, no added salt

Combine all ingredients in a sauce pan. Bring to a boil, and then reduce the heat to low/simmer while you prepare everything else.

Preheat oven to 350 degrees

Chicken:

4 skinless, boneless chicken breasts

1 yellow onion, chopped

1 green bell pepper, chopped

1 clove garlic, minced

1 T olive oil

1 tsp. dried oregano

1/4 tsp. ground cumin

1/4 tsp. ground coriander

1/4 tsp. ground black pepper

1 head cauliflower, shredded with food processor until rice-like consistency

Fresh cilantro, chopped

Boil chicken breasts in water for about 8-10 minutes. Remove from water, and with two forks shred chicken into pieces. Set aside. Heat olive oil in large skillet. Saute onion, until transparent, add garlic, bell pepper, and spices. Saute a little longer to combine flavors. Add shredded chicken to the skillet, and mix together. Now add sauce to the chicken skillet ... RESERVING 1/4 C sauce for the cauliflower rice. Mix well.

Put cauliflower rice in the bottom of a baking dish. Add 1/4 C of the sauce. Mix well. This is the bottom layer of your enchilada bake. Now add the remaining chicken/sauce mixture over the cauliflower. Cover with tin foil and bake for 30 minutes. After 30 minutes, remove foil, and bake for another 10 minutes. Remove from oven and sprinkle with fresh chopped cilantro. And for the rest of you, serve with avocado slices.

Quinoa Stir-Fry With Vegetables and Chicken Self Magazine

"This speedy, savory meal pairs well with a workout. Quinoa is an unexpected source of energizing iron and amino acids, protein's building blocks, to nourish newly toned muscles. Body bonus: Potassium in the grain can help beat bloat."

This was a yummy, healthy recipe from our Bookclub- Thanks Bev! I enjoyed it and can't wait to prepare it again.

• INGREDIENTS
• 3/4 cup quinoa, rinsed
• 1/2 teaspoon salt, divided
• 1 tablespoon vegetable oil
• 1 small carrot, thinly sliced
• 1 medium red bell pepper, cored, seeded and chopped
• 2 teaspoons grated ginger
• 1 clove garlic, sliced
• 1 small red chile, chopped (optional)
• 2 cups snow peas, trimmed
• 1/4 teaspoon black pepper
• 1 egg, beaten
• 4 oz grilled chicken breast, chopped
• 2 scallions, chopped
• 1/2 cup cilantro
• 1 tablespoon soy sauce
  

PREPARATION
Place quinoa in a small saucepan with 3/4 cup water and 1/4 tsp salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered. Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 tsp salt and pepper and cook, stirring frequently, 1 minute. Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more.
Divide stir-fry among 4 bowls; serve warm.
Serves 4