Roasted Baby Red Potatoes Recipe (Vegan)

We have potatoes (sweet, russet, yams, red, etc.) with our suppers once a week or so. We especially like roasted baby red potatoes. These potatoes are sweet and flavorful and are a great side dish for almost any meal.

Roasted Baby Red Potatoes Recipe

10 baby red potatoes
Olive oil
Salt and pepper

Preheat oven to 400 degrees. Wash and dry the potatoes, do not peel. Spray a baking pan with non-stick cooking spray. Cut the potatoes in half (cut the really big ones in quarters) and put them cut side up in a single layer in the pan. Drizzle olive oil over the potatoes and salt and pepper to taste. Cover the pan with aluminum foil and put it in the oven for 1 hour total roasting time. At the 50 minute mark, uncover the potatoes for the last 10 minutes. Serves 2 adults (and one small child) as a side dish.

Food Wishes is a Finalist in the 2011 Saveur Magazine Best Food Blog Awards!

It is with much pride and happiness that I announce Food Wishes has been chosen as a video category finalist for the 2011 Saveur Magazine Best Food Blog Awards! Thank you to everyone who took the time to nominate us! This is an extra special honor since the finalists were actually chosen by a panel of live human editors, and not simply by most online votes.

Speaking of which, this final round IS done by popular vote. You've all been so supportive in the past regarding various awards and recognitions, and I'm sure I can count on you again! Please go to the 2011 Saveur Magazine Best Food Blog Awards page, and cast your vote. Thanks!!

Vanilla Brownies Recipe (Vegan)

We love these vanilla brownies! They are rich and moist and go great with a scoop of Blackberry Sorbet. I based this recipe off of my Carob Brownies Recipe (Vegan) when we wanted a dessert that didn't have chocolate or carob in it.

Vanilla Brownies Recipe

2-1/2 cups unbleached flour
2 cups sugar
1 tsp baking powder
1 tsp salt

1 cup water
1 cup vegetable oil
2 tsp vanilla extract

Preheat oven to 375 degrees. Mix together dry ingredients. Add wet ingredients and mix thoroughly. Batter will be thick. Spray a 9x12 pan with non-stick spray. Spread batter evenly into pan with a spatula. Bake for 25-30 minutes. Let cool completely before cutting into squares.

If using rice flour to make these brownies use the following instead of the unbleached flour above:
1-1/2 cups + 2 tbsp brown rice flour
3/4 cup white rice flour
2 tbsp binder (potato starch, tapioca flour, arrowroot powder, etc.)

My Snackpicks' No-Bake Macaroni & Cheese with Crunchy Cheez-It Gratin

One thing a cook never stops searching for is the perfect macaroni and cheese topping. If it's crunchy, or has the potential to be crunchy, we'll try it as a topping. This time, a handful of Cheez-It crackers, toasted in butter, are taking their turn, deliciously covering this creamy, no-bake mac and cheese.

By the way, just because I'm using this on a no-bake recipe, doesn't mean you can't use this in the traditional way. If you want to try this cheesy topping for a regular macaroni and cheese, just toss the crumbs and Parmesan in melted butter, but don't crisp it up in the pan. The topping will brown during the baking time, and will come out just as nicely.

This recipe is part of a series of eight snack videos I did for Kellogg's Snackpicks.com. When you click on the video player below, you'll be taken to their great snack-filled website to view the video and get the written instructions. If you have questions or comments, please come on back and post them here. Thanks, and enjoy!

Chicken with Chipotle and Green Onion Gravy - Practice Makes Pan Sauces Perfect

I know it's Easter Sunday, but the show must go on. I was going to wait until tomorrow to post this delicious chicken with chipotle and green onion gravy recipe, but this week is so insanely busy, I wanted to get it up as soon as it was ready.

Nothing groundbreaking this time, just a simple exercise in pan gravy perfection. If I only had one day to teach someone how to cook, you better believe this archetypal sauce recipe would be one of the first things I'd demonstrate.

This entire procedure takes about 20 minutes, and the basic technique can be adapted countless ways. I usually avoid those yawn-inspiring, "Easy Weeknight Dinner" recipe lists, but this fits that description perfectly.

It's also a great random chicken recipe generator. You could make this same dish every Thursday night for a year, and by switching up the flavorings and spices, never have the exact same recipe twice. You can also recklessly rotate the starchy, gravy-absorbing side dishes, as this shines with any manner of rice, pasta, or potatoes.

Anyway, enjoy the rest of your holiday, don't eat too many leftover Easter eggs, and the next time you're looking for an easy weeknight dinner, give this chicken and gravy recipe a try. Enjoy!

Ingredients:

2 chicken breasts

salt and fresh ground black pepper to taste

1 tablespoon olive oil

2 tablespoon butter

1 tablespoon flour

3/4 cup chicken broth, or as needed to adjust thickness

1/2 teaspoon chipotle, or to taste

2 tablespoons minced green onions

View the complete recipe

Grandma's Makes Cream Cheese Pound Cake

If you were to stop by, you wouldn't leave without being forced to eat something!
Gotta love that lady

Grandma's Cream Cheese Pound Cake

My grandma rocks on so many levels. Even though I'm grown and out of the house I still look forward to going out of town to grandmas. She still baby's and spoils me rotten.

It should be a sin for a pound cake to be this divine!

I swear everything her hands create tastes soooo freakin good, including her cream cheese pound cake (my favorite kind of pound cake).

I could just sit in her country kitchen and watch her cook all day long. When I went to visit this past weekend I asked if she could make me a cream cheese pound cake and with a smile she said "why sure".

I love my grandmother's nurturing, hard working hands

I wasn't expecting it right that minute but she went into the kitchen and whipped this pound cake up like it was nothing.

What I adore about my grandma's cream cheese pound cake recipe is that it bakes up incredibly moist and soft. The texture is so velvet-like and don't even get me started on that soft, golden "crisp" that the outside has. Mercy. I hope that you enjoy this recipe as much as my entire family has over the years. 

INGREDIENTS (all ingredients should be room tempt.

3 sticks real butter (unsalted)

8 oz cream cheese

6 large eggs

3 cups sugar, sifted

3 cups cake flour (can use all-purpose flour if you sift it really well)

1/2 teaspoon baking powder

3 teaspoons vanilla, extract

2 teaspoons lemon extract

Watch my grandma make this cream cheese pound cake from start to finish!

Grandma's Cream Cheese Pound Cake Making Tips

1. Use fresh, quality ingredients when possible.
2. All ingredients should be at room temperature before you start.
3. This pound cake make cooker quicker or slower in certain ovens so be sure to keep an eye on it. 
4. Don't take shortcut with the mixing! Everything must be completely mixed. These steps are the most important when creating pound cake.
5. Be sure to add one egg at a time and mix for 1 minute after each egg or until it is well combined.
6. Do not preheat the oven for this pound cake recipe. It should start in a cold oven.
7. Measure everything carefully and precisely
8. Be sure to scrape down the bottom and sides of the bowl while mixing.
9. Keep the oven door closed while baking
10. When the cake is done, it will spring back slightly when touched.
11. Cool the pound cake on a wire rack of about 15 minutes before removing it from the pan.

Some Happy Easter Lamb Ideas

I want to wish everyone who celebrates, a Happy Easter tomorrow! No fresh new holiday-appropriate video to post today, but since lamb is such a classic Easter dish, I wanted to share some of my favorite lamb recipes from posts past.

All of these would make for a lovely Easter dinner tomorrow. For dessert I'd go with hollow chocolate rabbits and marshmallow peeps. Enjoy!

Pistachio Crusted Rack of Lamb

Toasted Sesame and Root Beer Glazed Lamb

Grilled Lamb Chops with Orange and Fresh Mint Sauce

Jinx-Proof Braised Lamb Shanks

Grilled Lamb Steaks with Minted Honey Sherry Vinaigrette

Melty Butter Sizzle Slide

I just filmed a tasty chicken with chipotle/green onion pan gravy video, but I won't be able to finish editing it until this weekend. It was a short and crazy week, with returning from the Club Sandwich event in NYC, and getting ready for our humongous wine and food pairing event in Sonoma (stay tuned for details). So, I was just happy I had time to film a new dish.

With that said, I give you another installment of random food porn. This is "Melty Butter Sizzle Slide," and comes fresh from the aforementioned video recipe. There are so many great visual meditations that happen while you're cooking, and this is one of my favorites. Enjoy!

Throwing Down with Bobby Flay at Hellmann's Club Sandwich

No, it wasn't actually a throwdown, but this is as close as I'm ever going to get. Here's a little video recap of my Hellmann's Club Sandwich experience, where I joined eight other food bloggers for a private sandwich-making demonstration by the one and only, Bobby Flay.

Getting advice on how to make a sandwich from a star chef like Bobby Flay may seem like a little bit of overkill; kind of like having Michael Phelps help you with your treading water skills, but as the Iron Chef told us in his intro, making a great sandwich is not as easy as it looks.

In addition to some great adaptations to three classic sandwiches, he also showed off a couple neat twists, like adding mayonnaise to the olive relish for an extra creamy muffaletta, and replacing the traditional sauerkraut in the Rueben with fresh coleslaw.

My favorite trick was something that I'll be demonstrating in an upcoming Club Sandwich post, regarding a very cool way to slice a sandwich. It's basically cutting the sandwich at an angle and on a bias, but it will but much easier to show than explain.

Other key sandwich making commandments include spreading your mayo and other condiments on both slices of bread; and being sure to cover the entire slice all the way to the edges. By the way, if you happen have any secret sandwich making tips or tricks of your own, don't be holding out on us.

After the demo, we got to create our own signature sandwich, and as you'll see in the video, I was very happy with how mine came out. I really think the "Mitzeflaywich" could become a bona fide sandwich sensation. Not only is it delicious and easy to make, but the name is super catchy! 

Stay tuned for upcoming posts dedicated to helping you build your perfect sandwich. Speaking of which, be sure to head over to the Hellmann's website to enter the Build Your Perfect Sandwich Sweepstakes where you can win a $5,000 grocery gift card.

Disclosure: This post was created in connection with my appointment as an Ambassador in Hellmann’s Club Sandwich Program. I'd like to thank Bobby Flay and Hellmann's for such a fun and informative trip to New York City, and for making this post and video possible. 

I hope you enjoy the video!

For more great sandwich-making tips and tricks check out these links from my fellow Hellmann's Club Sandwich members: Amanda Bottoms Kevin and Amanda, Shaina Olmanson of Food For My Family, Katja Presnal of Skimbaco Lifestyle,  Caryn Bailey of Rockin’Mama, Liz Latham of Hoosier Homemade, Kim Vetrano of She Scribes, Sarah Caron of Sarah’s Cucina Bella, and Daniel Garcia of Consumer Queen.

Heading Home from Club Sandwich

Just a quick note to say I'll be flying back to San Francisco today after a fun, and quite delicious three days in New York City. I'll be back in the office tomorrow and I'll try and catch-up on the comments and emails ("try" being the key word). The Hellmann's Club Sandwich event went very well, and I learned a couple cool tricks from Iron Chef Bobby Flay, which I can't wait to share. Stay tuned!

Cake Batter Rice Krispy Treats Recipe

Little hands can't resist these!

These cake batter Rice Krispy treats are all the rage in playgroups and preschools. I wanted to know what all the fuss was about so Isaac and I whipped up a batch this afternoon.

You would have thought I told him we were going to Disney World.
He couldn't stop smiling while looking at these.

I thought these were pretty darn good. If I was a kid I would so think these things were heaven. I can totally see what all the hype is about. They're fun to look at, fun to make and fun to eat!

Ingredients
3 Tablespoons butter, melted
1 (10 oz) bag  mini marshmallows
1/4-1/2 cup yellow cake mix (I used 1/2 cup)
5-6 Rice Krispy Cereal (I used 5 cups)
Sprinkles

*Melt the butter and marshmallows over medium-low heat to prevent scorching.

Watch me make these Birthday Cake Batter Rice Krispy Treats from start to finish!

This video is narrated by Isaac. He was like "Mommy I really get to talk to the divas?!?!" LOL He was beyond excited.

Prick Your Tongue with Chicken Piccata

As with any old recipe, there are numerous theories as to how the dish came to be named. The one I subscribe to claims it's an Italian adaptation of the French word "piquer," which means to prick or poke with something sharp. This makes absolutely no sense, until you taste it.

The "to prick" is apparently a metaphor for the sharp, intensely flavored sauce. Thanks to lots of lemon, capers, and wine, this sauce is about as subtle as a right hook (apologies to non-boxing fans for the reference).

Here, I've demonstrated a very basic version of a recipe that begs for variation. I'll sometimes add minced shallots, or garlic; sometimes I'll use wine, other times just straight lemon. Italian parsley is wonderful as the finishing herb, but switching that out for tarragon or basil will also bring much pleasure.

One note about the chicken: I like to use larger breasts, pounded to about 1/2-inch thick. If you are using small 6-oz chicken breasts, there's no need to pound out. Most versions I've seen call for the meat to be pounded extremely thin, but I believe this comes from the fact that the original recipe used thin veal medallions, aka scaloppini.

At home we have the luxury of a few extra minutes, and I think the slightly thicker chicken gives you a little nicer bite. Anyway, I hope this post "piques" your interest, and you give this quick and delicious recipe a try!

Chicken Piccata Ingredients:

2 boneless skinless chicken breasts, pounded to 1/2-inch thickness

salt and fresh ground black pepper as needed

cayenne to taste

all-purpose flour for dredging

2 tablespoons olive oil

1 tablespoon capers, drained (tip: for more intense flavor, mince 1 teaspoon of the capers, leaving the rest whole)

1/2 cup white wine

1/4 cup fresh lemon juice

1/4 cup water or chicken stock

3 tablespoons cold unsalted butter, cut in 1/4-in slices

2 tablespoon fresh Italian parsley, chopped

Super Moist Carrot Cake & Cream Cheese Frosting (reuploaded)

Super Moist Carrot Cake

(I'm reposting this recipe to add the new video to it)

I absolutely adore this carrot cake recipe. It's super easy and never lets me down. It's a basic carrot cake that doesn't have a lot of "stuff" packed inside of it so it is definitely a crowd-pleaser. It is soooo soft and moist (finely grated baby carrots is the trick!).

Everytime I make this cake I find myself sneaking into the kitchen and cutting little thin slices and before I know it the whole cake is gone! The cream cheese icing is creamy with just the right amount of sweetness to compliment this carrot cake.

I got this recipe from my sister Nikki. She doesn't bless us with her cooking much, but when she does it is always a hit.

Feel free to add in raisins, pineapples and coconut if you like that in your carrot cake.


Ingredients:
Carrot Cake
1 1/2 cups granulated sugar
1 cup vegetable oil
3 eggs
2 cups Gold Medal® all-purpose flour
2teaspoons ground cinnamon
1teaspoon baking soda
1teaspoon vanilla
1/2 teaspoon salt
2 1/2 to 3 cups cups finely grated baby carrots
1 cup coarsely chopped walnuts (optional)

Watch me make this super moist homemade carrot cake from start to finish!

Click here for the cream cheese frosting video & recipe!

Directions
1.)Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended.

2.) In a seperate bowl,  add flour, cinnamon, baking soda and the salt; Whisk to combine.

3.) Add dry mixture into wet mixture a little at a time. Mix to combine.

4.) Add vanilla and stir in the carrots.

 5.) Pour into pan(s).

6.) Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely.

7.) Frost cake. Store in refrigerator.

Hello from New York City – The Sandwich Capital of the World!

I just arrived in New York City to take part in a very exciting campaign called, "Club Sandwich." Hellmann's invited me, along with eight other food bloggers, to be brand ambassadors, and we'll be sharing our favorite recipes, construction tips, and other sandwich-related esoterica.

The campaign officially kicks-off on Monday, and will feature a demonstration by Bobby Flay. I don't think it's going to be a sandwich "throwdown," but nevertheless, I will have to make my own creation in front of the Iron Chef. Should be a lot of fun! Stay tuned for more information, and I invite you to follow along with me on Twitter. The event hashtag is #clubsandwich. Enjoy!

This post was created in connection with my appointment as an Ambassador in Hellmann’s Club Sandwich Program. Visit www.facebook.com/Hellmanns to share how you build the perfect sandwich.

Easy, Creamy, Fluffy Homemade Cream Cheese Frosting

Easy, Homemade Cream Cheese Frosting

I'm not a big fan of frostings. Most of them are just waaay to sweet and completely overpower whatever you put it on.  However I LOVVVVE this homemade cream cheese frosting recipe.

This frosting is sweet but not overly sweet. I can eat a spoonful without gagging. It's quick, easy, fluffy, creamy and spreads with ease! I love that I can still taste the cream cheese in this recipe. Once you've made this frosting, you'll realize what an insult store bought frostings are.

Nothing can take the place of a frosting made with real butter baby!!! I use this homemade cream cheese frosting recipe for my red velvet cakes, carrot cakes, ice cream cakes, chocolate cakes and whatever else tastes good with a cream cheese frosting.

Ingredients (this makes enough frosting to frost a 3 layer cake)
2 (8 oz) pack cream cheese, softened
1/4 c. milk
1 stick butter, slightly melted
2 teaspoon, vanilla extract
4 cups powdered sugar

Watch me make this homemade cream cheese frosting from start to finish!

*Note* If the frosting is too thick, add in a few drops of milk (about 1/4 teaspoon) at a time and stir after each addition. It doesn't take much liquid to thin it out.  If you add too much milk, you;ll have to add more powdered sugar to thicken it back up which will make it sweeter.

Crock-Pot Shredded Pork for Tacos Recipe

We love the shredded pork tacos at our favorite Mexican restaurant, so I wanted to come up with my own version. The oregano really makes this recipe. Also, the pork is moist and the broth is fantastic! Serve this shredded pork with warmed corn tortillas, black beans, avocado, tomato, cilantro, and your favorite hot sauce, and you have a wonderful, complete meal.

Crock-Pot Shredded Pork for Tacos Recipe

2-3/4 to 3 lb pork shoulder blade roast (with a good amount of marbeling)
1 tsp salt
1 tsp pepper
1 tsp sugar
1 tsp oregano
2 cups water
2 bay leaves

Spray your Crock-Pot with non-stick cooking spray. Mix the salt, pepper, sugar, and oregano together in a small bowl. Set the pork roast in the Crock-Pot and use a teaspoon to sprinkle the spice mixture evenly over the roast. Pour the water around the roast, not over the top, leaving the spices in place. Add the bay leaves to the water. Cover the Crock-Pot and turn the heat to Low. Let it cook for 9-10 hours on Low heat. When the time is up, remove the pork from the Crock-Pot to a cutting board and use a fork to shred it. Discard the fatty pieces and return the shredded pork back to the broth. Leave it in the broth when you serve it for tacos. Serves 4 as a main course.

What's Green, Misunderstood, and Full of Hot Air? Asparagus Souffle!

We also would have accepted the answer, "Al Gore." This video recipe demonstrates my basic game plan for any savory, vegetable-based soufflé. Contrary to popular belief, soufflés are not very difficult, as long as you respect the laws of physics.

The cartoon cliché of the housewife crying over a fallen soufflé (because her stupid husband slammed the door) has become an iconic scene of culinary incompetence. Well, I have some good news… these types of soufflés are supposed to fall down.

If you're doing a big cheese soufflé for a dinner party, or the classic Grand Marnier soufflé for dessert, then yes, by all means, bring it to the table straight out of the oven and fully erect. After a minute of oohs and aahs, you serve your highly impressed guests.

But these vegetable soufflés are a simple, seasonal side dish, and all that pomp and circumstance isn't necessary. You don't need to serve this right out of the oven, and you really shouldn't. To really appreciate the taste and texture, the soufflé should cool a bit.

Having said that, if you are doing these for a dinner party then you'll get the best of both worlds; since your guests will invariably be milling about the kitchen while you're cooking, they will see you asparagus soufflés in all their inflated glory anyway.

I hope you give this recipe a try, and also experiment with other vegetables. Broccoli, artichokes, leeks, spinach, or any other edible plant you can puree, should work with the same basic procedure. You can also play around with your cheese options, and as I mentioned in the video, a sharp, white cheddar is my fromage of choice. Enjoy!

Bonus Asparagus Souffle Coverage: This recipe was inspired by an Asparagus Souffle recipe I saw on my friend Elise's blog, the always outstanding, Simply Recipes. Check out her great post here!

Asparagus Souffle Ingredients:
1 bunch asparagus, trimmed, (about 12 ounces by weight)

2 tablespoon butter

2 tablespoon flour

1 teaspoon kosher salt (or 1/2 teaspoon fine table salt)

cayenne to taste

1 cup cold milk

1/2 clove garlic

1/2 cup finely grated cheese

4 eggs, separated

Coming Soon: Asparagus Souffle

You could see this later tonight, but it's more likely this lovely asparagus souffle will make its Food Wishes debut tomorrow. Things are a little hectic around here as I'm getting ready for a short, but exciting trip to New York City, where I'll be making sandwiches with Bobby Flay. Hang tight for more details on that, and stay tuned for this!

Let's Make Homemade Frozen Pizzas!!!

Summer is coming!!! Quick stock the freezer with homemade frozen pizza!!!

Homemade Frozen Pizza

We use to purchase frozen pizzas every week. It was just one of those items that was a must have on the list like eggs, milk and bread. I finally came to my senses and realized how much money I'd save by just making up a few batches of pizzas and freezing them myself.

Not to mention, homemade frozen pizza is healthier than the kind we use to buy from the store, taste better and I LOVE that I can add whatever fresh toppings I want on them.

This pizza starts with a homemade pizza dough

Cutting them up in individual slices makes it so easy to have for lunch. I just grab four  two slices out of the freezer, throw into the toaster oven, add a side salad and a homemade lunch is ready in no time.

I also like that we don't have to all eat the same kind of pizza. My toddler likes extra cheese and sausage, hubby prefers chicken, caramelized onions and pineapples and me... well this recipe is how I like mine!

Ready to freeze after being loaded with fresh toppings

Frozen Pizza Crust (makes 2 round pizza crusts)
1 pack rapid rise highly active yeast (2 1/4 teaspoons)
1/2 teaspoon brown sugar
1 1/2 cups warm water
1/2 teaspoon Italian seasoning
1/2 teaspoon parsely
1/2 teaspoon oregano
1/4 onion powder
1/4 teaspoon garlic powder
1 teaspoons salt
2 Tablespoons olive oil
2 1/2 cups of flour (plus more for kneading. I usually use about 3/4 cup extra when kneading)


Toppings (add whatever you like! Here's what I used for two pizzas. Sorry I don't really measure toppings. I just load it on baby!!)
8 oz pizza sauce
2 (8 oz bags) Mozzarella Cheese
Spinach
Tomatoes, seeded & diced
Turkey dinner sausage, diced (this came fully cooked)
black olives, sliced

Watch me make these homemade frozen pizzas from start to finish!!

*Notes*

Be sure to cook any meats and allow to cool before you place it on the pizza.


The water MUST be between 120-130 degrees before adding it to the yeast. If the water is too cool, nothing will happen and if the water is too hot it will kill the yeast, both resulting in flat bread that will not rise.


Feel free to add additional seasonings in the crust to jazz it up a bit. The possibilities are endless.


This recipe uses rapid rise yeast. If you are using another kind of yeast you will need to follow the directions on the package as far as proofing times and water temperature.

Roasted Brussels Sprouts Recipe (Vegan)

We love my Best Brussels Sprouts recipe. I wanted to come up with another way to make Brussels sprouts that would have the same flavor as that recipe, and be easier to do (i.e. no peeling of leaves, cooking over a stove). I thought roasting them would be good, in a way similar to my Roasted Cauliflower recipe. That is how this recipe came about, and it is very good!

Roasted Brussels Sprouts Recipe

15 small Brussels sprouts (fresh, not frozen)
3 tbsp olive oil
1/4 tsp salt

Preheat oven to 400 degrees. Wash and dry the Brussels sprouts. Cut the stems off each sprout and remove any loose leaves. Cut the sprouts in half and put them in a medium-sized mixing bowl. Add the olive oil over three different areas of the sprouts. Sprinkle the salt evenly over everything. Gently mix until all of the oil and salt is equally distributed over the Brussels sprouts.

Spray a cookie sheet with non-stick cooking spray and pour the Brussels sprouts onto the cookie sheet. Spread out the sprouts in a single layer, cut side down. Put it in the oven and set your timer for 15 minutes. After 15 minutes, remove the cookie sheet from the oven and use a spatula to turn all of the Brussels sprouts over. Put it back in the oven for another 15 minutes, for 30 minutes total roasting time. The Brussels sprouts will be browned and slightly crunchy when done. Serves 2 adults (and one small child) as a vegetable side dish.

Happy National Grilled Cheese Sandwich Day!

I can't believe it's already National Grilled Cheese Sandwich Day! April 12 seems to come faster and faster every year. Anyway, what better way to celebrate than with one of our famous Inside-Out Grilled Cheese Sandwiches? These crispy, cheesy works of art are not for everyday use, but today, they are not only appropriate, but necessary. Enjoy!

Click here to go to the original Inside-Out Grilled Cheese Sandwich post!

Mystery Noodle Experiment: Operation Crepenoodlespaetzlecini

This bizarre and quite possibly useless video recipe is what happens when I don't have the good sense to not film what I'm cooking. What started as some innocent experiments with semolina dumplings, somehow turned into a surreal crepes-pasta-spaetzle-noodle-chowmein hybrid.

As I cooked and edited this freak of nature, I kept going back and forth between thinking this was a giant waste of time, to actually thinking we may be on to something. I think the basic idea of using a denser semolina crepe as noodles is worth exploring further, but not until I hear what you all think.

By the way, some of you may be wondering why I didn’t mention what it tasted like during the video. I have no idea. It was pretty good – kind of like fried macaroni, only a bit softer and richer. I think I was just so confused by the whole exercise, it never occurred to me. Anyway, I hope some of you do some experimenting of your own, and together we can take this to the next level…or not. Enjoy!

Ingredients:

1 egg, beaten

1/2 cup milk

pinch of salt, and maybe sugar

1/2 cup semolina flour

2 teaspoon olive oil (not shown in video, but add it in)

American Kobe

This short film about beef came about during some recent recipe testing. The magnificently marbled American-style Kobe beef is flat iron steak from Snake River Farms, and while this doesn't qualify as a video recipe (sorry, the cooking part is missing), I still wanted to share. Enjoy!

Ditalini with Roasted Tomato Sauce, Oregano, and Goat Cheese - More Than Meets the Eye

At first glance, this roasted tomato sauce recipe may not seem like something that's worth the trouble. That is, until you realize it's actually less work, and about the same amount of time as a stove-top version.

However, don't make this because of any procedural advantages, make it because it tastes awesome. What the hot oven does to the deep red San Marzano tomatoes is a wonder to behold, and produces a pasta sauce with some serious depth of flavor.

After it's post-roast re-hydration, this sauce is ready to rock. This would be amazing for a chicken parmesan or beef pizzaiola, or even more simply showcased, as it is here. The always entertaining ditalini are a perfect medium for the rich sauce, smoky oregano, and creamy, tangy goat cheese.

By the way, this is a great trick when you already have the oven on for roasting some meat or chicken. While your roast is cooking, you can also be making the sauce for your pasta side dish. Also, the sauce will add moisture and aroma to the oven, so it's a win-win. I hope you give this a try soon. Enjoy!

Ingredients:

1/4 cup good olive oil

28-oz can San Marzano plum tomatoes, regular or packed with basil

1/2 onion, sliced

6 cloves garlic

1/4 teaspoon red chili flakes

2-3 springs fresh oregano

salt and pepper to taste

2 cups cold water

View the complete recipe

Chocolate Oatmeal Peanut Butter Cookies (revised recipe)

No Bake Cookies 
(Cocoa Oatmeal Peanut Butter..Oh My)

Here is my revised version of these addicting, chocolate oatmeal peanut butter no bake cookies!!

I always avoided these cookies at bake sales because they always look so dry, dull and crusty. They never tasted moist, creamy, and chocolaty like moms did.

These were her go-to cookies when we needed a quick snack. I still remember watching her whip these up while the four of us waited so patiently for the best part, licking the pot!!

Some say you can only make these on a sunny day or else they won't set right. I don't know how true that is, but I'd be interested in finding out. It just so happens to be sunny outside every time I decide to make these.

This is one of my favorite no bake cookie recipes and is quickly becoming my sons as well.  I love how simple the ingredients are and how quick they come together. Great for lunch boxes or when you just need that chocolate peanut butter fix.

Ingredients (makes 12 cookies)

1 stick  butter

2 cup sugar

1/2 cup milk
1/4 cup unsweetened cocoa powder

1/2 cup peanut butter
1 1/2 teaspoon vanilla extract

3 cups Quaker Quick Cooking Instant Oats (1 minute oats)

Watch me make these No Bake Cocoa Oatmeal Peanut Butter Cookies from start to finish!

Be sure to store these in an airtight container or else they will quickly dry out.

Coming Soon: Oven Roasted Tomato Sauce

Grilled Korean-Style Beef Short Ribs – It's So Flanken Good!

After weeks of damp and dreary weather, the sun is back in control of San Francisco's blue skies, and that means it's time to grill. This video recipe for grilled Korean-style beef short ribs is not so much about the specific recipe, as it is about this lesser-known cut of meat.

It's most commonly sold as "flanken-style," and is nothing more than thin-sliced beef short ribs. We've done several beef short rib recipes on this blog, but all those were cooked low and slow, so the meat's considerable connective tissue has time to breakdown and become tender.

Here, we are only grilling for a few minutes per side, so we're relying on the much thinner cut, and an Asian pear-spiked marinade to achieve a similar succulence. I welcome you to copy my marinade recipe below, as is, but I have to be honest and let you know I never do this the same way twice.

I always include the pear for its sweetness and purported tenderizing abilities, and the soy is pretty much required, but as far as the other ingredients, I play fast and loose. Instead of rice vinegar, sometimes it's lemon and/or lime. Sometimes I'll use ketchup instead of hoisin, or honey instead of brown sugar – you get the idea.

As I say in the video, this is one cut of beef you don't want to grill too rare. It's a very flavorful, but chewy piece of meat to begin with, so in my opinion it needs to be cooked to at least medium to ensure the optimum mouth-feel. By the way, all you "I want mine well-done" people are in luck. This should still be fairly juicy even if cooked all the way through.

Anyway, go talk to your friendly neighborhood butcher, and tell them you want some "flanken-style" beef short ribs, and then give this great grill technique a try. Enjoy!

Ingredients:

4 pounds "flanken-style" beef short ribs, fully trimmed

1 large Asian pear

3 cloves garlic

few thin pieces of fresh ginger

2 packed tablespoons brown sugar

1/4 cup seasoned rice vinegar

1/3 cup soy sauce

1/3 cup sherry wine

1 tablespoon hoisin sauce

1 tablespoon sambal or other Asian-style hot sauce

1 tsp sesame oil

View the complete recipe