The Kitchen Enchantress Cooks!

Autumn Pumpkin Rolls

2010-11-02T15:08:00.000-07:00

Well, today I am bringing another Pumpkin recipe for you to try, Autumn Pumpkin Rolls, a soft and fluffy yeast bread, just perfect for the Autumn season! I think these would be perfect to serve with Thanksgiving dinner, or even just as an afternoon snack. I divided the dough into one loaf for slicing, and then formed the remaining half of dough into 8 "pumpkin" rolls. This bread reminds me quite a bit of potato bread, the pumpkin acting like mashed potato, adding moisture and softness. The pumpkin flavor is quite mild, but the pumpkin gave a deep and beautiful golden hue to the bread, reminiscent of fallen leaves.
Autumn Pumpkin Bread:
Ingredients:
1 cup warm milk
1 teaspoon sugar
2 1/2 teaspoons active dry yeast
1 egg, scrambled
1/2 teaspoon salt
1/4 cup melted butter
1 cup pumpkin, mashed
4 1/2 cups flour, plus more as needed, for kneading

To prepare:
1. In a large bowl, combine the warm milk, sugar and yeast, stirring well to combine. Allow to rest in a warm place about 15 minutes, until the yeast is frothy and foaming.
2. Add the scrambled egg, salt, melted butter and mashed pumpkin to the milk/yeast mixture, and stir well.
3. Add in the flour, (you can use an electric mixture if you like, but I like to do it by hand) combining well until the dough forms a soft and somewhat sticky dough.
*Tip*- the magic of bread making really happens at this point. Add more or less flour until the dough "feels" right. Bread is very much affected by your environment, if it is hot and moist you may need more flour, if it is cool and dry, you may need less. Just listen to the dough and you will have perfect bread every time!!
4. Turn the ball of dough onto a well floured surface, and knead until soft and slightly elastic to the touch (dough will return back when indented with your fingertip), about 5-6 minutes, adding more flour as necessary.
5. Place the dough into a slightly oiled bowl, cover loosely, and set in a warm place until doubled in size, about1 hour.
6. Form the bread: cut the dough in half, gently rolling one half into a loaf, and place into a lightly oiled (you can use cooking spray) loaf pan. Cover and set aside for about 20-30 minutes to rise for the second time. Cut the remaining dough in to 8 pieces of dough. Form each in to a ball, and then gently score around the sides to give the rolls a "pumpkin" appearance (make vertical cuts from where the stem would be, down the sides to create grooves, all around the "pumpkins"). Place the rolls about 2 inches apart on a foil lined baking sheet, cover, and allow to rise for an additional 30 minutes.
7. Place the bread into a preheated 350 degree oven, baking the loaf for about 30 minutes (until golden and sounds hollow when "thumped" on the bottom of the loaf), and the rolls for about 20-25 minutes.
8. Allow the loaf to cool about 15 minutes before removing from the loaf pan.
9. Serve and enjoy!!! :)

Pumpkin Gnocchi with Creamy Gorgonzola and Sage

2010-10-30T10:40:00.000-07:00

Well, it's my favorite time of year again, Autumn! Crisp winds scatter fallen leaves across the yard, bringing the feeling of Winter just around the corner. I happen to love Autumn, as it always feels like a magical time of year. Not only that, I love being in the kitchen in Autumn, the perfect time for preparing roasted root veggies, using pumpkins and sweet potatoes, and stirring large pots of simmering stews and soups. There is just something so satisfying about creating a hearty recipe for the family to enjoy on a cool evening. So today I am posting my latest Autumn recipe, a delightful Pumpkin Gnocchi, with an intensely flavorful Gorgonzola Sage sauce. We have been eating quite a bit of homemade gnocchi lately, although I have been making it with Sweet Potatoes. So I decided to try a new twist (for us anyway), and went with Pumpkin this time instead!
The best way for simple, delicious and flavorful cooked pumpkin? Use one of the small "sugar" or "Pie" pumpkins (about 5-6 inch pumpkins), and place in a 350 degree oven for about an hour and 15 minutes. The skin will darken, and the pumpkin will be soft to the touch when baked. Then simply cut off the top (around the stem), use a spoon to scoop the pulp and seeds out, and then use the spoon to remove all of the deliciously baked flesh of the pumpkin. Each small pumpkin provides about 2 cups of mashed baked pumpkin, just perfect for a recipe, whether it's Grandma's pumpkin pie, Pumpkin bread, or this recipe for delicious Pumpkin Gnocchi! I like to buy 5 or 6 pumpkins at a time, bake them, and store the mashed pumpkin in the freezer (in freezer storage bags, 2 cups per bag), completely eliminating the need for canned pumpkin. I find canned pumpkin to be so flavorless, or to just taste like the "can", and have realized that I just love the flavor of the freshly baked pumpkin so much more! I hope you'll also make your own pumpkin to use, ensuring that you have rich and flavorful pumpkin with no preservatives or lack of flavor(or poor quality)!

Pumpkin Gnocchi with Creamy Gorgonzola and Sage:
Serves: about 6
Prep Time: about 30 minutes
Cook Time: about 30 minute all together

Ingredients:
For the Gnocchi:
2 cups pumpkin mash, (baked, mashed pumpkin)
2 egg yolks
1/2 teaspoon sea salt, or to taste
1/2 teaspoon peppercorn medley, freshly ground (mine includes black, red, green and white pepper, coriander, and allspice), or to taste
1/4 teaspoon nutmeg, ground
1 cup unbleached white flour
1 1/2 cups whole wheat flour
additional white flour for rolling out the gnocchi
salted water, for boiling the gnocchi

For the Creamy Gorgonzola and Sage sauce:
1/4 cup butter
1/4 cup finely minced sage leaves, fresh
4 ounces Gorgonzola cheese, crumbled
2 Tablespoons milk (or cream if you desire)
freshly ground peppercorn medley, to taste

To prepare:

In a medium size bowl, combine the mashed pumpkin, the egg yolks, sea salt, pepper, and nutmeg, stirring well to fully combine. Add in the white and whole wheat flour, and stir with a fork, just till combined, being careful not to over stir. The dough will be sticky, and soft.
Place a large pot filled two-thirds with water over high heat, making sure to salt the water (this will be used for boiling the gnocchi). While the water is coming to a boil, form the gnocchi:
Liberally dust a board with white flour, as well as your hands. Use a spoon to scoop out a golf ball size ball of dough, and place on the floured board. Very gently roll the ball of dough into a "snake" about 1 inch thick. Use a sharp knife to cut the snake into about 1 inch pieces. Be careful not to overwork the dough, as this could cause your gnocchi to become tough. Using a fork dipped in flour, gently press the tines onto the top of each gnocchi, creating ridges (these are what help hold onto the sauce for the best flavor!). You can form the gnocchi all at once, or I like to just roll out 2 snakes at a time, form the gnocchi, and then boil just that amount at one time, so that I don't over crowd the pot (and it's the perfect amount of time to form more gnocchi while the first batch cooks!). To boil the Gnocchi: Gently slip the formed gnocchi into the boiling water, and then carefully stir once (to prevent the gnocchi from sticking). Allow to boil until they float to the surface (about 4-5 minutes), and then use a large slotted spoon to remove the gnocchi to a strainer. Repeat with remaining gnocchi until all are cooked.
Once the gnocchi are all formed and boiled, you can freeze some for later if you don't need it all (just place in a single layer on a baking sheet, place in the freezer until frozen, then place the frozen gnocchi into a freezer bag, ready to prepare with sauce after they are thawed). Or, use all the Gnocchi with the Creamy Gorgonzola and Sage sauce below!
To create the sauce: Place the butter in a very large skillet (12 inch or larger) and place over medium heat. Allow the butter to melt, then add in the minced sage. Allow the butter to slightly brown while the sage infuses it's flavor, being careful to either swirl the pan or stir continuously, to prevent burning. Add in the cooked gnocchi, stirring well to evenly coat the gnocchi. Add in the crumbled Gorgonzola, continuing to stir until the cheese is completely melted. Add in the milk (or cream), and the ground pepper (to taste), and stir until the sauce is creamy and fully coats the gnocchi. You may add salt if you desire, but I found the Gorgonzola to be salty enough for my taste.
This dish makes about 6- 1 cup servings, and as it is so rich and flavorful a little goes a long way! Serve on a plate and garnish with additional minced sage, if desired. Enjoy!!

A New Zealand Escape, and Inspiration from Kiwifruit!

2010-09-28T13:37:00.000-07:00


Bush Walk to Mauao Summit Bay of Plenty, New Zealand

Today, I would like to take you all on a fabulous journey to the lush volcanic region of the Bay of Plenty, in beautiful New Zealand! Breathtaking views seem to abound in this area, with sandy beaches, active volcanoes, and lush tropical forests. To be honest, I had only slightly heard of The Bay of Plenty before a few weeks ago, when I found out about a contest by the Zespri Kiwifruit company. The contest is for bloggers, and they are looking for posts inspired by Kiwifruit and/or The Bay of Plenty, New Zealand. I have always loved Kiwifruit, so was instantly inspired by that; and the interesting thing is that my husband had just told me prior to finding out about the contest that he would really enjoy eating more Kiwifruit because he loves it. And so we have been! And how I have loved the results! I will go into more detail on the wonders of Kiwifruit, but first, let me tell you what I've learned of The Bay of Plenty! I have discovered that this is my new dream vacation location!

White Island, Bay of Plenty, New Zealand

I have always been intrigued by volcanoes, and the Bay of Plenty has some truly remarkable and beautiful volcanic activity! The White Island (shown above), is an absolutely stunning active marine volcano, and if you ever have the chance to visit, they even offer tours (walking or by helicopter) of the volcano! Mount Ruapehu is another active volcano, and volcanic activity can be seen in many locations. Outdoor adventures abound in this beautiful region of New Zealand, as well as a rich culture to be explored!

Maori Warrior at Sunrise, Bay of Plenty, New Zealand

The Maori culture seems to be very active in this area, and there are many ways to experience it during a stay in the Bay of Plenty, through traditional arts and crafts, museums, demonstrations, and more. They also have the longest running jazz festival in the southern hemisphere (held in Tauranga)! The Bay of Plenty is also home to quite possibly the best place on the planet to grow Kiwifruit, with rich volcanic soil, ideal growing conditions, and wonderful quality water! The Bay of Plenty truly is overflowing with bountiful growth and the name is so perfect for this plentiful region! So whether you are looking for beaches, mountainous hikes, water sports, or experiencing new cultures, Bay of Plenty seems to have it all! When you are planning your next vacation get-away- think of Bay of Plenty, New Zealand for the trip of a life time!!


Main Beach, Mount Maunganui, Bay of Plenty, New Zealand

And here's a chance for that to happen for you now! Not only is Zespri running a contest for bloggers (called the Zespri Kiwi A-Go-Go Bloggers Contest, with an amazing adventure of a lifetime vacation package to the Bay of Plenty as the Grand Prize), they are also running a sweepstakes give-away of a trip for 4 to the Bay of Plenty! So you have a chance to experience this amazing destination, just by clicking this link for the Great Kiwi Adventure and entering the drawing! The prize is an adventure packed 7 day trip to Bay of Plenty, New Zealand, with airfare, a beach-side villa, a White Island tour, a Swim with the Dolphins Encounter, a glow-worm kayak trip, a helicopter tour, an orchard tour, a jet boat tour, and more!!! Believe me, you do not want to miss out on this amazing trip, follow the link for your chance to win!


Mount Maunganui Beach, Bay of Plenty, New Zealand

And here's a way for you to bring the Bay of Plenty into your own home, by enjoying the delicious benefits of the amazing Kiwifruit! After doing further research, I have discovered that Kiwifruit just might be the best fruit on earth, and we could all benefit from enjoying it on a regular basis (as often as 2 kiwifruit a day for optimum benefits!)! 2 Kiwifruit (which are actually a member of the berry family) make one serving, and they are higher in vitamin C than an orange, have as much potassium as a banana, and contain more fiber than a serving of bran flakes! Not only that, they are full of antioxidants with cancer fighting power, boost heart health (equal to as much as an aspirin a day, but so much more delicious, wholesome and natural!), can prevent age-related macular degeneration (loss of eye-sight), are a good source of nutrients for diabetics, can aid in digestive health, and have a slew of other benefits! Check out this link to Zespri's health benefits of kiwifruit (and browse their website, it's packed with amazing recipes, and a wealth of information about kiwifruit!), and be inspired in your kitchen with this amazing SUPERFRUIT!
But, not only is the amazing Kiwifruit full of health benefits, it is extremely delicious, and beautiful! I have found that it can add a delightful touch to any meal of the day. I will be honest, before this contest, I would usually just eat the Kiwi as fresh fruit, put it in fruit salads, or possibly make this breakfast dish shown to the right, which is simply one green Kiwi, sliced, and glazed with a touch of honey and cinnamon. So when I heard of this contest, I decided to take a much more adventurous approach, and to experience Kiwifruit in all new ways in my kitchen! I hope you feel as inspired by these green or golden beauties as I have, and create some truly delicious and unique recipes of your own! I am sharing a selection of recipes with you today that I have really enjoyed creating, and hope that you try them soon, in your kitchen. For those of you less familiar with the beautiful Kiwifruit, here is a photo of a green Kiwi (on the left), and a gold Kiwi (on the right).

You can see that the green Kiwi has a fuzzy skin, whereas the gold Kiwi has a smooth skin. Here is a photo of the beautiful interior of the tangy yet sweet, Green Kiwifruit:

And of the sweet, delightful, and tropical tasting, Gold Kiwifruit:

With a multitude of uses in the kitchen, Kiwifruit truly can enhance your dining experience. And Zespri is a great brand to use, with positive growing practices, even offering organic Green and Gold Kiwi. You can also rest assured, knowing your Kiwi was grown in one of the best places on earth, the Bay of Plenty, New Zealand! The Kiwi is in season from about May-October, so now my next adventure will be to try making some Kiwi preserves, so that I can enjoy them throughout the winter as well! But for now, I'm enjoying this incredibly flavorful and delicious in season fruit as many ways as I can.

For my first recipe, I would like to share this fabulous cocktail, that I call the "Green Kiwi Escape", which I think would be a fantastic addition to your next gathering with friends. Beautifully green, tart, yet sweet, full of the flavor of delicious green Kiwifruit, and absolutely crisp and refreshing. Simple to make, and a delightful new flavor combination to be enjoyed with loved ones and friends.

This cocktail would be the perfect beverage to serve while guests are waiting for the meal to be served, or as an after dinner drink, to finish a delectable meal (try serving with my recipe for Pan Seared Kiwi Citrus Halibut over a Bay of Plenty salad, recipe further below!).

The Green Kiwi Escape Cocktail:
serves: 1
Ingredients:
1 tablespoon honey
1 Zespri Green Kiwi
2 leaves pineapple mint, plus a sprig of pineapple mint for garnish
1 1/2 ounces Midori (melon liquor)
1 1/2 ounces white rum
4 ounces tonic water
1 wedge of green kiwi, for garnish
ice

To Prepare: Puree the green Kiwi (remove the peel, and be careful not to over-puree and crush the seeds, as the seeds may become bitter) with the honey and the 2 leaves of pineapple mint (about 1 1/2-2 teaspoons of minced mint). Add the honey/Kiwi/mint puree to a cocktail shaker, along with the melon liquor and the white rum. Cover, shake until fully combined, and add in the tonic water. Pour into a highball glass filled with ice, and garnish with a sprig of pineapple mint, and a slice of Kiwi. Sit back, relax, and feel taken away to a delightful retreat in New Zealand!

Mount Maunganui at Sunset, Bay of Plenty, New Zealand

Inspired by the breathtaking image above of a sunset over Mount Maunganui, I have created a deliciously tangy, sweet and refreshing drink, The Mount Maunganui Mocktail! It is truly a Superfruit drink! With Pomegranate juice, Acai berry juice, and delicious Gold Kiwi, each sip is sure to refresh and revitalize you! Along with the Gold Kiwi full of the nutrients listed above, I've added an extra punch with the Pomegranate (full of antioxidants, amazingly cancer fighting, heart healthy, and more!), and Acai (also full of antioxidants, can lower blood pressure, and more!). I hope you enjoy this nutrient rich, invigorating, and beautiful beverage! I have tried to include all of the colors of the sunset (Golds, Reds and Purples) over Mount Maunganui, and felt that the only thing that could improve the flavor of this drink would be to sip this beverage on the beach, overlooking the view in person!

The Mount Maunganui Mocktail:
serves 1

Ingredients:

1 Zespri Gold Kiwifruit
1-2 Tablespoons Honey, to taste (or you can substitute Agave Nectar)
2 ounces Pomegranate juice
2 ounces Acai Berry juice
2 ounces Ginger Ale
1 slice Zespri Golden Kiwifruit, for garnish

To Prepare:

Blend the Golden Kiwifruit (you may remove the skin if desired) with the honey, just until the Kiwifruit is fully pureed. Add the pureed Kiwifruit with the Pomegranate juice and Acai berry juice to a cocktail shaker. Cover, and shake until fully combined. Pour the Ginger Ale into the Superfruit juice blend, and then pour into a Highball glass full of ice. Garnish with a slice of Golden Kiwi, and enjoy!

And now that we have been refreshed with some fantastic Bay of Plenty inspired beverages, we will move on to the perfect, cooling appetizer! This chilled Kiwi soup is the perfect start to a delicious meal, savory, yet sweet, soothing and satisfying at the same time! This is actually a chilled kiwi soup, two ways.... I have served a wonderful small dish of the chilled soup, along with the perfect mouthful (a delightful amuse-bouche for your guests!) of components from the soup. This way, you can enjoy all of the great textures of the ingredients, and are able to savor it in a couple different ways. I hope you'll give this recipe a try, and will enjoy having kiwi in a savory/sweet appetizer!

Chilled Kiwi Soup with a Kiwi Amuse-Bouche.
Serves: 4

Ingredients:
For the Chilled Kiwi Soup:
1 tablespoon Extra Virgin Olive Oil1/4 cup Shallots, minced
1/4 cup Green Onion, chopped
1/4 tsp. Sea Salt
1/2 tsp. Peppercorn blend, freshly ground
2 Zespri Green Kiwifruits
2 Cucumbers
1/2 cup Temptation melon (orange-flesh honeydew), diced
1/2 cup Grapefruit Juice
2 tablespoons Honey
3 slices Prosciutto, very thin
diced Avocado, for garnish
diced Green Kiwi, for garnish

For the Kiwi Amuse-Bouche:
4- 1 inch thick slices of Zespri Green Kiwifruit
8- 1/2 inch thick slices Temptation Melon (about 1 1/2 inches long)
4- 1/2 inch thick slices Avocado
1 slice Prosciutto, cut into 4 long, thin strips

To Prepare:

Add the olive oil to a small skillet, and place over medium high heat. Add in the minced shallot, minced green onion, sea salt, and peppercorn blend (my pepper blend includes: black, green and red peppercorns, coriander and allspice), stirring frequently, until shallot begins to caramelize, about 3-4 minutes. Remove from heat, and place the shallot mixture in a large bowl. Remove the peels from the Kiwifruit and cucumber, and the rind from the melon, and place the fruits/vegetables into the bowl with the shallots. Add in the grapefruit juice and the honey, and use an immersion blender to puree completely (being careful not to over-puree and grind the seeds). You can use a regular stand type blender if an immersion blender is unavailable. Cover the bowl, place into a refrigerator, and chill at least one hour.
While the soup is chilling, prepare the prosciutto garnish. Preheat an oven to 350 degrees. Place the 3 slices of prosciutto onto a piece of foil, and place in the preheated oven. Bake for about 8-10 minutes per side (flipping over after 7-10 minutes), till prosciutto has darkened in color (watch carefully to prevent burning), remove from the oven, and cool about 10 minutes. Crumble the prosciutto into small bits. Set aside until ready to serve.
Right before serving the soup, prepare the Kiwi Amuse-Bouche:
Place the 4 long strips of prosciutto on a cutting board, and set 1 thick slice of Green Kiwi on the center of each strip. Set two slices of melon and one slice of avocado on top of each slice of kiwi, wrap the prosciutto strip up around the fruit, and gently tie to secure it together.
To serve:
Divide the soup among 4 small chilled serving bowls. Garnish each with the crispy, crumbled prosciutto, as well as some diced Kiwifruit, and diced avocado. Serve each dish with one of the Kiwi Amuse-Bouche, and enjoy!

And now it is time to move on to the main course! This dish is truly inspired by the Bay of Plenty, succulent and rich with seafood, Kiwifruit, avocado, and citrus, all bountiful harvests readily available in this region of New Zealand. I have incorporated other complimentary flavors and textures for an entree salad you will not soon forget! I have used Halibut in this recipe, but you can substitute another type of firm, white fish if desired. Simple and quick to make, but so elegant and full of flavor! The Kiwi really shines in this dish, as I have used Kiwi in the dressing, which was also used as a marinade for the fish, as well as serving each salad atop a bed of 4 green Kiwi slices, adding Kiwi to every bite! Kiwifruit is a natural meat tenderizer, and although Halibut is a tender and delicious fish (when cooked properly), I could tell that the Kiwi added even more of a tender succulence to the finished dish. If you are looking for an escape to the coast, and a beautiful retreat to the flavors of the Bay of Plenty, try this elegantly simple recipe!

Pan Seared Kiwi Citrus Halibut over a Bay of Plenty Salad
Serves: 4

Ingredients:
For the Kiwi Citrus dressing and marinade:
3 Zespri Green Kiwifruit
1/4 cup Orange Juice, freshly squeezed
1/4 cup Lime Juice, freshly squeezed
2 tablespoons Extra Virgin Olive Oil
1/2 teaspoon Ginger Paste
1/4 teaspoon Sea Salt
1/2 teaspoon Peppercorn blend, freshly ground
2 tablespoons Honey
1 tablespoon Thyme Leaves

For pan searing the Halibut:
1 Tablespoon Extra Virgin olive Oil
4- 4-6 ounce Halibut Fillets

For the Honey Ginger Macadamia Nuts:
1/2 cup macadamia nuts
1 tablespoon honey
1/2 teaspoon ginger
1/2 teaspoon sea salt

For the Bay of Plenty Salad:
1/2 cup dried, sweetened cranberries
1 avocado, cut into bite-size pieces
1/2 cup diced hearts of palm
4 large handfuls spring greens mix
1-2 Zespri Green Kiwifruit (sliced thinly for placing under the salad)

Garnish:
4 slices of orange, peel and pith removed, for garnish
4 slices of lime, peel and pith removed, for garnish
4 slices (wedge type slices), green Kiwifruit, for garnish

To Prepare:
Prepare the dressing and marinade by adding the peeled green Kiwifruit, orange juice, lime juice, olive oil, ginger paste, sea salt, pepper, honey and thyme to a medium size bowl. Blend with an immersion blender (or use a stand type blender) till Kiwi is fully pureed and ingredients are fully incorporated. Set about 1/3 cup aside for dressing the salad and drizzling over the prepared halibut, and pour the rest over the uncooked halibut fillets in a shallow dish, coating each fillet well. Cover, and set aside to marinate while you prepare the Honey Ginger Macadamia nuts.
To prepare the macadamia nuts, combine the macadamia nut pieces, honey, ginger and sea salt in a small dish, pour onto a small foil lined baking sheet, and place under a broiler (500 degree), stirring frequently (about once per minute), until golden and toasted, about 5 minutes. Watch carefully to prevent burning. Remove from the broiler, and allow to cool while you prepare the rest of the dish.
Prepare the salad by combining the cranberries, diced avocado, diced hearts of palm and salad greens in a large bowl. Set aside while you pan-sear the halibut.
Place a large skillet over high heat, bringing the pan to high temperature. Add in the olive oil, allow to heat about 30 seconds, and then place the marinated halibut fillets into the skillet (make sure the pan sizzles when you place the fish in, so you know it's hot enough!), removing any excess marinade. Cook the fillets for 3-4 minutes per side, just until golden and just cooked through, being careful not to over cook.
While the fillets are searing, drizzle the salad with about 1/4 cup of the prepared Kiwi citrus dressing, add in the honey ginger macadamia nuts, and toss well to coat. Place 4 very thin slices of kiwi on each plate ( 4 plates), divide the salad evenly over the kiwi slices, and place one pan-seared halibut fillet over the top of each salad. Drizzle some of the remaining Kiwi-citrus dressing over the top of each fillet, and garnish with a slice of orange, lime, and Kiwi. Serve, and ENJOY!

And finally, to complete this delectable Bay of Plenty meal, it is time for dessert! After the prior courses of elegant and delicious recipes, I wanted something simple, yet beautiful, and bursting with kiwi flavor to finish the meal off! I have decided to use both the Green and Gold Kiwis for the dessert, and to serve them in a way that would show the beauty of the Kiwi. The green Kiwi does lose some of it's color while baking, but the flavor is delicious, and this dessert couldn't be more simple! Small individual tarts of luscious slices of green and gold Kiwi, atop a simple gingersnap crust all combine to create the perfect ending to a delightful meal. Sit back and enjoy these simple sweet delights while dreaming of your chance to go on an amazing Kiwi Adventure to the Bay of Plenty!

Simple Kiwi Tarts
Serves: 4

Ingredients:
1 cup gingersnap crumbs (crushed gingersnap cookies)
4 Tablespoons butter, melted
4 Zespri Green Kiwifruit
4 Zespri Gold Kiwifruit
2 Tablespoons honey
1/2 teaspoon cinnamon
1/4 teaspoon ginger paste

To prepare:
Lightly butter 4 small springform pans (about 3-4 inch) and preheat an oven to 350 degrees. In a small bowl, combine the gingersnap crumbs with the melted butter, stirring well. Evenly divide the crust mixture among the prepared pans, pressing very firmly into the bottoms (you can allow the mixture to sit a few minutes before pressing into the pans, to soften the gingersnap crumbs). Place the pans into the preheated oven, and bake the crusts for about 7 minutes, until fragrant. Remove from oven, but leave the oven set to 350.
Cut the peeled Kiwifruit into thin slices, place into a medium size bowl, and coat with the honey, cinnamon and ginger, carefully stirring to prevent breaking the Kiwi slices.
Evenly divide the Kiwi slices among the pans, topping each crust with spiraling glazed kiwi slices, alternating between placing green and gold Kiwifruit. Place into the heated 350 degree oven, and bake for 20-25 minutes, until Kiwi has softened. Remove from oven, and allow the pans to cool about 15-20 minutes on a wire rack. Carefully release the spring on the pans, and place each tart on a plate. The crust should be still be warm with a crisp layer on the bottom, getting softer as it nears the Kiwi, being full of all of the delicious juice released from baking the kiwifruit. You may serve the tarts as they are, or with a touch of freshly whipped cream, if desired.

Well, as you can see there are many ways to enjoy the delectable Kiwifruit! I hope you will try experimenting in your kitchen with these beauties, or try my recipes! And dream of the Bay of Plenty, and the adventure of a lifetime that could be yours, by simply following this link to the Great Kiwi Adventure and entering your information for the drawing! I hope you will find some Zespri kiwis in your area, and can appreciate the art and care that goes into the growth of each one! For more information on the Bay of Plenty, check out this link to the Bay of Plenty website. All photos of the Bay of Plenty were used with permission by the Bay of Plenty Tourist board. Take yourself on a Kiwi Adventure Today!!

The Results Are In!!!

2010-09-14T09:48:00.000-07:00

Well, it is now time to reveal the winners of the 3 drawings for delicious Saucy Mama products! I wish all of you could win, but after doing the random drawings, there are 3 winners who all had delicious ideas for using the Saucy Mama products! Now we all have some great recipe ideas to use these really great products! If your name is listed as one of the winners, please contact me here: The Kitchen Enchantress . Please send me your shipping info, and I'll have your package of goodies out to you soon! Thank you to everyone that participated, and look for another giveaway before too long for another chance to win something through my blog! I may even host a recipe contest at some point! Without any further delay, THE WINNERS ARE:

1. For the Cracked Pepper Marinade and Hot Wing Sauce: Leland Jens Tocktoo Collins- with a delicious idea of using the Cracked Pepper Marinade on some Salmon Jerky! Congratulations!!

2. For the Lime Chipotle Marinade and Chipotle Mustard: Merry Graham- with her delightful idea of using the mustard in a mascarpone cream for a ham and pear gallette! Congratulations!!!

3. For the Sweet Onion Marinade and Jalapeno Stuffed Olives: Stephanie R.- with her tasty idea of using the Sweet Onion Marinade in a quiche, and the Jalapeno Stuffed Olives in hummus! Congratulations!!

I hope you all had fun participating!! Thanks for helping to make my first giveaway a success! I hope you all will enjoy your packages of Saucy Mama Products, and please, just email me at the link above with your shipping info to receive your products soon!

Saucy Mama Sweet Onion Marinade and Jalapeno Stuffed Olives!

2010-09-09T10:26:00.000-07:00

It is time for my third and final review of the Saucy Mama products, this time I am focusing on the Sweet Onion Marinade and the Jalapeno Stuffed Green Olives! As I am a little delayed in posting this, I have extended the deadline for leaving your comments to September 12th, and the drawing will now be held September 14th! So you have a few more days to leave a comment about how you would use any of the Saucy Mama products reviewed on my blog, for a chance to win your own set of 2 Saucy Mama products! I am giving away 3 sets of 2 Saucy Mama products, so make sure to leave a comment at the bottom of this post if you like the sound of these products, you just might win them! Check my homepage after September 14th for the list of winners, and to see if you are a winner! There will be contact info on that post, regarding how to get your set of products if you are a winner! It's so fun hosting my first giveaway, I hope you all are as excited to get your own set of Saucy Mama products as I have been to use them!

The Saucy Mama Sweet Onion Marinade is a very tasty sauce and dressing. I think it could really liven up a salad, and would be delicious as a marinade for just about any kind of meat. I was extremely fortunate to receive a lovely quantity of freshly caught Wild Alaskan Salmon a few days ago, and was just looking for a delicious opportunity to use it! So I decided to try this sweet and slightly tangy marinade on my fresh salmon! It was delicious! No other seasoning was necessary, and the flavor is delightful! Please, if you make this recipe, make sure to use Wild Pacific Salmon, not Atlantic or farm-raised, the flavor difference is drastic, and using farmed or Atlantic salmon will most likely be a disappointment. Also, you may want to skip on pink salmon, as the texture will be quite soft. I am quite choosy with salmon, because when you have the REAL thing (Wild Caught Alaskan or at least NW Pacific salmon), it is just over and beyond any other type of fish, for flavor and texture. Firm, and meat like, it will add substance and wonderful nutrients to any diet. And it just tastes delicious! I hope you try this recipe for your next brunch with friends, it is simple, flavorful, and elegant, not to mention just really tasty! Don't be intimidated by the mini-crepe making, it is not much different than making pancakes, and you can make them all ahead, then fill them with the delightful filling, and serve. Please enjoy my recipe for:

Mini-Crepes filled with Lemon Herb Creme and Sweet Onion Salmon

Serves: about 8
Prep Time: about 5-10 minutes
Cooking Time: about 20-25 minutes

Ingredients:
For the Sweet Onion Salmon:
1/2 pound Salmon Filet
1/2 cup Saucy Mama Sweet Onion Marinade

For the Lemon Herb Creme:
1 lemon, organic (so you can use the zest)
4 ounces Mascarpone cream cheese

3 Tablespoons dill, finely chopped
3 Tablespoons chives, finely chopped
1/4 teaspoon sea salt
1/2 teaspoon peppercorn blend, freshly ground

For the Mini-Crepes:

1 cup flour
2 eggs, lightly beaten
2 Tablespoons butter
1/2 cup milk
1/2 cup water
1/4 teaspoon sea salt

cooking spray
Garnish:
additional chopped dill and chives
additional Sweet Onion Sauce for dressing the top of each crepe

To Prepare:

1. First, preheat oven to 350 degrees. Prepare the salmon by placing the filet on a large sheet of foil. Cover the filet with the Saucy Mama Sweet Onion Marinade, and tightly wrap the foil up around the salmon, sealing all edges. Place in the preheated oven, and bake for about 20 minutes, until marinade is bubbling, and salmon is firm and just cooked through. Remove from oven, and allow to cool about 5 minutes.

2. While the Salmon is cooking, prepare the Lemon Herb Creme by first zesting the washed and clean lemon (removing the peel in very fine pieces, to add to the dish), adding the zest, and the juice of the lemon into a small bowl. Add the Mascarpone, herbs, sea salt and pepper, and stir well to combine. Set aside.

3. Prepare the Mini-Crepes while the salmon is finishing cooking. First combine all of the crepe ingredients (except the cooking spray) in a medium size bowl, and whisk until smooth and creamy (an immersion blender with a whisk attachment makes quick work of this step!). Place a skillet (8 inch or larger) over medium high heat, and lightly spray with cooking spray. Pour about 2-3 tablespoons of the crepe batter into the hot pan, twirling the pan with a circular motion until batter has spread to about a 4 inch round crepe. Cook for about 45 seconds (until crepe is just beginning to brown), gently use a spatula to flip the crepe over, and continue cooking about 45-60 seconds. Remove from pan and place on a plate. Repeat with remaining batter (lightly spraying the pan, then quickly cooking each crepe), until all of the batter is cooked, and you have about 16 mini-crepes on a plate.

4. Assemble the crepes:
First, use a fork to gently flake apart the cooked salmon filet, removing it from the skin as necessary. Place a crepe on a flat surface, spread about 2 teaspoons of the Lemon Herb Creme over the center of the crepe, and add about 2 Tablespoons flaked salmon over the Lemon Herb Creme. Gently roll up the crepe over the filling, and place on a platter. Use a small spoon to drizzle a line of Sweet Onion marinade over the top of the filled crepe, and garnish with additional chopped herbs. Repeat with remaining crepes.

5. Serve and ENJOY!

I also received a beautiful little jar of Saucy Mama Jalapeno Stuffed Olives to use my creativity on, and I think I came up with a delicious hot baked dip for your next gathering! These Jalapeno stuffed olives really added a LOT of flavor to this artichoke cheese dip, giving it just a little hint of heat, but all of the delicious flavor!! Simple to prepare, just combine the ingredients, pour into a baking dish, and wait for the deliciously wonderful flavor!!

Baked Jalapeno Olive Artichoke Dip
Serves: about 8-12
Prep Time: 5 minutes
Baking Time: about 30 minutes

Ingredients:
8 ounces cream cheese, softened
8 ounces sour cream
1- 8.5 ounce can artichoke hearts, quartered, and drained (not the marinated variety!)
1 cup Saucy Mama Jalapeno Stuffed Olives, chopped
1 cup Parmesan, Romano and Asiago cheese blend, shredded
1/2 cup Fontina Cheese (cut into small 1/4" cubes)
1/2 cup chives, freshly chopped
1/2 teaspoon sea salt
1/2 teaspoon peppercorn blend, freshly ground

1 baguette french bread, cut into slices, or any other small bread, such as sourdough
Chips for dipping (I have shown it with Sweet Potato and Beet chips, which were delicious, but you can also use Tortilla or any vegetable chip)
Vegetables for dipping (carrots, celery, etc...)

To Prepare:

1. First, preheat oven to 375 degrees. In a large bowl, combine all of the ingredients (first chopping the olives and cutting the Fontina into small cubes), stirring until well combined. Pour into a 1 quart baking dish, cover, and place in the preheated oven. Bake until bubbling and just slightly golden on the edges (you can remove the lid for the last 10 minutes of baking for a more golden appearance if desired).

2. Once the dip is baked, remove from oven and carefully spoon into a serving dish (or leave in the baking dish to retain it's heat for a longer period of time). Serve with a platter of bread slices, chips, and vegetables, and enjoy!!!

Delicious Chipotle!

2010-09-01T19:04:00.000-07:00

It is time for my second post in the Saucy Mama review series, and I have some really exciting and delicious recipes and products to share with you today! Today I am focusing on the Saucy Mama Lime Chipotle Marinade, and the Saucy Mama Chipotle Mustard! Both of these products are equally delicious: smoky, slightly spicy, and incredibly flavorful, there are a multitude of uses for either of them! I decided to stay within the theme of the Chipotle, and so both of my recipes feature southwestern flavors. Don't forget to add your comments at the end of the post (giveaway guidelines can be found here) for your chance to win a set of Saucy Mama Lime Chipotle Marinade and Chipotle Mustard sent straight to you, for your kitchen!
So, what is Chipotle exactly? Chipotle chiles are smoked, dried jalapenos. When I use chipotle in a recipe, it adds a deep earthiness: slightly sweet, slightly spicy, warm and inviting. It has such a well rounded flavor, and it imparts that flavor in a delightful undertone, enhancing any dish. I often use a small can of chipotle in adobo* to add amazing flavor to spreads for sandwiches, dressings for salads, and marinades for meats; so it's only natural that Saucy Mama has made some delicious chipotle products!
*(adobo is a tomato based sauce that generally has garlic, onions, salt, pepper and spices, stewed to a wonderfully thick and rich texture.)

The Saucy Mama Chipotle Mustard is a fantastic mustard, that would be perfect on any sandwich, or added in to dressings and marinades. Tangy, a little sweet, and just bursting with flavor, I know you will be able to come up with some great uses for this mustard! The recipe I am sharing with you today is amazing! When I first thought of the idea for this Saucy Mama Chipotle Potato Salad, I had mixed feelings. I happen to love my "good ole' standby" potato salad, with dijon, green onions, plenty of dill and red potatoes, and am very picky about potato salad in general, never enjoying a super market potato salad... So I wasn't sure if I could really enjoy a Chipotle Southwestern style potato salad, or if I would just be thinking that I would rather have my old recipe. But I was amazed by the flavor when I had my first bite, and I truly enjoyed it! The chipotle flavor was delicious, and I think that the ingredients I used really combined well with it! I used a lovely blend of white, red and purple fingerling potatoes for this salad, but you could use any small potatoes that you have. I wouldn't suggest using large baking potatoes, because the texture just won't be the same. I hope you enjoy my recipe for:

Saucy Mama Chipotle Potato Salad
Serves: 8-12
Prep Time: about 15 minutes
Cooking Time: about 15-20 minutes

Ingredients:

6 cups water for boiling the potatoes
1/2 cup green onion, diced
1/4 cup roasted green chile diced
1/4 cup red onion, diced
1/2 cup cilantro, finely chopped
1/4 cup Saucy Mama Chipotle Mustard
1/4 cup mayonnaise
1/2 teaspoon peppercorn blend, freshly ground (mine includes back, red and green peppercorns, coriander, and allspice)

To Prepare:

1. Add the water and sea salt to a large pot (3 qt.), place over high heat and bring to a boil. Add in the chopped potatoes, and cook for 15-20 minutes, until potatoes are fork tender. Drain the cooked potatoes into a colander and allow to cool about 10 minutes.

2. While the potatoes are cooling, dice the red pepper, green onion, green chile and red onion, and place them into a medium size bowl. Chop the cilantro and add it in to the bowl.

3. Add the Saucy Mama Chipotle Mustard, the mayonnaise and the pepper into a small bowl, and stir well to fully combine. Add the slightly cooled potatoes to the bowl of diced vegetables, and pour the combined dressing over the potatoes. Gently stir to coat the potatoes evenly and incorporate the vegetables.

4. Cover, and place in refrigerator until ready to serve. Best serve chilled. Enjoy!

I also made a delicious recipe with the Saucy Mama Lime Chipotle Marinade! We LOVE salad rolls around here, but have always made them with an Asian inspired flavor. But I just had to try this marinade on some shrimp, and thought it would make a delicious salad, but wanted a party friendly recipe, so I took it a step further, and voila! Saucy Mama Lime Chipotle Salad Rolls!! The perfect hand held snack, light, crisp, refreshing, and so delicious, I am sure these will be a hit with your family and friends! They go together very quickly, and I had a plate of 12 salad rolls before I knew it! The grilled Lime Chipotle shrimp were amazing, and I made a creamy Lime Chipotle dip to go along with it! I hope you enjoy these as much as we did!

Saucy Mama Lime Chipotle Salad Rolls:

Serves: 6-12 (depending on if you want one or two!)
Prep Time: about 20 minutes
Cooking Time: about 6-7 minutes

Ingredients:
1/2 pound (about 36) medium size shrimp, peeled, deveined, and cleaned
1/4 cup Saucy Mama Lime Chipotle Marinade, plus
2 Tablespoons Saucy Mama Lime Chipotle Marinade, divided
1/2 cup sour cream
12 lettuce leaves (I used green leaf lettuce)
2 green onions
1 cucumber, medium
1 red bell pepper, medium
1/2 red onion, small
1 avocado
1 cup grape tomatoes
1 handful cilantro
12 spring/salad roll wrappers (round rice wrappers, found dry in the Asian food section)

To Prepare:
1. First, marinate the shrimp by combining the cleaned shrimp with the 1/4 cup Saucy Mama Lime Chipotle Marinade in a small dish. Stir well, cover, and place in refrigerator for about 10 minutes. Preheat a grill to medium high heat while shrimp marinates.
2. Prepare the Lime Chipotle dip by combing the 2 Tablespoons Lime Chipotle Marinade and the sour cream. Stir well, cover, and place in the refrigerator until ready to use.
3. While the shrimp is marinating, prepare the vegetables, by cleaning the lettuce leaves (set them aside), and then slicing all of the other vegetables, and the avocado, into long thin slices, about 4 inches long. See photo for detail:

4. Remove the shrimp from the fridge, and place them onto bamboo skewers, filling the skewers completely with shrimp. (Tip: Pierce the shrimp length-wise with the skewers, so that the shrimp remain fairly straight while you cook them!) Place the skewers on the hot grill, and cook until pink, about 2-3 minutes per side. Remove from grill, and gently remove from the skewers, placing onto a plate.
5. Assemble the rolls, by first adding hot tap water to a large shallow dish (like a baking sheet or very large deep plate), and place one rice wrapper into the water. Allow to soak about 30 seconds, until softened. Place the wrapper onto a large cutting board (gently shaking out the excess water), smoothing out into a circle. Place a lettuce leaf in the center of the wrapper, and then add a couple pieces of each vegetable, spreading evenly over the lettuce. Add 3 shrimp in a row on the top. See photo below for detail:

Roll tightly, but gently, by pulling the bottom edge over the filling, folding in both sides, and then rolling up to the top. Repeat with remaining wrappers until all the shrimp and vegetables are used.
6. Serve the Lime Chipotle Salad Rolls with the prepared dipping sauce, and enjoy!

I hope you all enjoy these recipes, and make sure to post your comments below and let me know how you would like to try these great Saucy Mama Chipotle products in your kitchen!

Saucy Mama Hot Wing Sauce and Cracked Pepper Marinade!

2010-08-29T17:44:00.000-07:00

Today I will be featuring two wonderful Saucy Mama products, Hot Wing Sauce and Cracked Pepper Marinade! I truly enjoyed both of these products, and I think I came up with two different recipes that will be great for your next party, or evening with guests! Make sure to leave your comments at the end of the post, to have a chance to win your own set of Saucy Mama Hot Wing Sauce and Cracked Pepper Marinade! Read the guidelines of the giveaway here. I am always trying to come up with new recipes, and love to create new things to share with friends! The Saucy Mama Hot Wing sauce is an incredibly flavorful sauce, with just the right amount of heat! I don't often make hot wings, but this is definitely a sauce I will love to use in many recipes! I liked the Hot Wing Sauce so much in fact, that it inspired me to create a new way to eat hot wings, without all of the mess, but still full of all of the great flavors of a great hot wing! I thought back to the best tasting hot wings I had ever had, a small brewery in a charming Bavarian style town called Mount Angel in Oregon. I wanted to recreate the flavor of that moment in my own way, and the Saucy Mama Hot Wing Sauce really made the recipe turn out delicious! Very simple to make, quick and delicious, and perfect to place a plate out for friends or family, these Saucy Mama Hot Wing Rolls are great! With crisp celery, melting blue cheese and flavorful and spicy moist chicken, all wrapped and fried like an egg roll, they are sure to please! Enjoy the flavor, and enjoy not having all the mess!!

Saucy Mama Hot Wing Rolls:

Prep Time: about 15 minutes
Cooking Time: about 8 minutes total
Serves: about 12 (makes about 12 rolls)

Ingredients:
2 cups cooked Chicken, diced *(Rotisserie chicken works great for this, but you can also just dice up your choice of chicken meat (tenders, thighs, breasts, etc), and cook quickly in a small amount of olive oil.)
1 cup Celery, diced
1/2 cup Green Onion, diced
4 ounces Blue Cheese, crumbled
1/2 cup Saucy Mama Hot Wing Sauce
12 egg roll wrappers

To Prepare:

1. Place the diced chicken, celery, green onion and blue cheese crumbles into a large bowl. Stir well to combine.
2. Pour the Saucy Mama Hot Wing sauce over the bowl of combined ingredients, and stir well until fully incorporated.
3. Place a large saucepan (3 qt. or larger) over medium high heat, and pour about a 4 inch depth of cooking oil into the pan, bringing it to a high temperature for frying. Or prepare a deep fryer if you have one.
4. While the oil is heating: On a flat surface, place one egg roll wrapper so that it looks like a diamond in front of you. Dip your fingers in a shallow dish of warm water, and moisten the outer inch of all edges. Place about a quarter of a cup of filling in the center of the wrapper, spreading it to about one inch from the sides. Starting at the bottom, fold the bottom edge up over the filling tightly, fold both sides in, and then continue rolling tightly up to the end of the wrapper. Place aside, seam side down, and continue wrapping the remaining rolls until all filling is used.
5. When the oil sizzles when a test piece of egg roll wrapper is placed in: Gently place about 4 Hot Wing Rolls in at a time, frying about 2 minutes, until golden brown and crisp. Remove with stainless steel tongs and place on a plate lined with paper toweling to drain while you finish frying the remaining rolls. Place on a platter, serve, and enjoy!

I was also fortunate to try the really intensely flavored and rich Cracked Pepper Marinade! Full of delicious bits of Cracked pepper, red pepper flakes, and the delightful taste of soy sauce, this sauce will really liven up a lot of dishes! It's zingy, yet just slightly sweet, and I think it would be great with grilled meats or veggies, or even used as a base for salad dressings or bread dipping oils. If I am ever making recipes for a party, I try to think of some non-fried options, full of great vegetables and unexpected flavors. I like to think of my next recipe as a little Amuse-bouche if you will, an intensely delicious mouthful to tantalize your guests taste buds for the next course. Not only is it full of flavor, but very simple, and perfect for the soon arriving Autumn season! I hope you enjoy my recipe for:

Saucy Mama Cracked Pepper Wheels:

Prep Time: about 15-20 minutes
Cooking Time: about 25 minutes
Serves: up to 12 (makes 24 slices)

Ingredients:
2 large sweet potatoes, you will need 24 - 1/4" slices
1/4 cup, plus 2 Tablespoons Saucy Mama Cracked Pepper Marinade
1 large Portobello mushroom cap, about 2 cups diced
1/2 cup green onion, diced
1/4 cup walnuts, chopped
2 ounces Gorgonzola cheese, crumbled

To Prepare:

1. Preheat an oven to 400 degrees. Peel the Sweet potatoes, and cut into 1/4" thick slices, about 12 per potato. Pour a 1/4 cup of the Cracked Pepper marinade into a dish (reserving the additional 2 Tablespoons), and dip the sweet potato slices in, coating all sides, and placing the coated sweet potatoes onto a foil lined baking sheet. Place into the preheated oven, and bake until caramelized and fork tender, about 20 minutes, turning once half way through baking time.

2. While the sweet potato slices are baking, prepare the mushroom topping. Heat a large skillet (10 inch or larger) over medium high heat. Add in the diced mushrooms, green onions, and chopped walnuts, stirring constantly. Pour in the reserved 2 Tablespoons Cracked Pepper Marinade, and continue to cook quickly, about 2-3 minutes, until mushrooms are golden and soft. Remove from heat, and place into a bowl. Add in the crumbled Gorgonzola cheese, stirring gently just to combine.

3. When the Sweet Potato slices are tender, remove pan from oven and top each slice with the mushroom topping, dividing evenly among the slices. Return to the oven, and continue to bake about 5 minutes, until the Gorgonzola cheese is golden and bubbling. Remove from oven, use a spatula to place the Cracked Pepper Wheels onto a platter, and allow to cool about 10 minutes before serving to guests, so that they may pick them up and fully enjoy without burning their fingers!

-I can't wait to hear your ideas for these two wonderful sauces and marinades! Let me know what you think, and you just might get these two great products delivered to your door, for you to create in the kitchen with and share with your own guests!

Great Products and Great Recipes!

2010-08-29T15:16:00.000-07:00

Now here is a first for me on the Kitchen Enchantress Cooks! I am pleased to share my first review with you all, and I get to start with some really great products! I was shipped a lovely large box of sauces, marinades, mustards and olives from a wonderful company called Saucy Mama, for me to review and host a giveaway on my blog! Here is a picture of the wonderful variety that I received:

And the really great news?! Saucy Mama sent me two of each kind, one to try and create recipes with, and the other to share with my readers! I have had no trouble coming up with some terrific recipes, these products are very flavorful, and add a delicious touch to everything that I've used them in! I have decided to share one recipe for each type of product, and will be sharing them in 3 different blog posts. I will feature two different products per post, and will be giving away the same two products that I review each post to you, my readers! So you will have 3 different chances to win a set of two of these products to try out yourself!

The rules for the giveaways are:

1. Post a comment on the blog posts featuring Saucy Mama products, and let me know how you would use the products mentioned in the post! You can comment as many times as you like, sharing as many recipe ideas as you would like, and receive an entry for each comment!

2. You must sign in to comment or leave your first name and last initial in your post so that I can keep track of who is commenting, so that you can win!

3. You must leave your comments by the end of September 10th, 2010, and the winners will be posted on September 12th, 2010.

The winner of each post will be chosen by random drawing of all comments received, so the more you take part, the better your chances of receiving a set of your own Saucy Mama products to use! I know you will enjoy these great products as much as I am, and look forward to sharing the Saucy Mama love with you all! Look for the first blog post review and recipes later today, with the other two posts following within this next week! I can't wait to hear your ideas, so start thinking: what would you do with some delicious Saucy Mama products?!

A Fun Contest for the Kids! :)

2010-08-21T01:18:00.000-07:00

Here is a link for a very fun contest for kids: the Avocado Dress-Up Contest! If you follow my blog, by now you must know how much I LOVE Avocados from Mexico! I use avocados quite often in my cooking, and love the nutritious benefits! Well, now your kids have a chance to participate in a really fun contest by printing out the coloring page found here, with a chance to win up to $250!! There are 3 categories: 4 and under, 5-9, and 10-12! So print one out today, and get your kids coloring delicious avocados for a chance to win a great prize! The Deadline is September 10th, so start coloring and have fun! While you're at it, create a wonderful dish using Avocados from Mexico: here are a few photos to get your tastebuds going, from the Avocado Dress-Up website!

I wrote this blog post at the request of Avocados from Mexico, making me eligible to get a $25 iCARD gift card.

Huevos Tacos of Enchantment!

2010-08-19T17:28:00.000-07:00

Today Eggland's Best brand Eggs have inspired me to create a new and amazingly flavorful dish, enhanced with delicious ingredients from The Land of Enchantment: New Mexico! Eggland's Best is hosting a contest for bloggers, looking for delicious recipes that include their wonderful eggs! Eggland's Best is the brand I turn to at the grocery store, my favorite variety being the Organic Cage Free-Vegetarian Fed-Brown Eggs, as close to the local farm fresh eggs as you can get at the market! These eggs really are great, just full of Vitamins, Omega 3 fatty acids, Protein, and more, they're sure to start your day off right! Find the Nutritional Info here. Pairing these wonderful eggs with Blue Corn, Green Chile and Pinon (Pine Nuts), make for a fabulous breakfast, brunch, lunch, or even dinner meal! Simple and Delicious, these tacos are great for family meals, or to make for guests! Enjoy this recipe for "Huevos Tacos of Enchantment"!

Huevos Tacos of Enchantment

Serves: 3-6 (depending on if you have 1 or 2 tacos per serving)
Prep Time: about 10 minutes
Cooking Time: about 10 minutes total

Ingredients:
4 ounces cream cheese (you can substitute Neufchatel cheese if you like)
1/2 cup chopped green onion, divided
1/4 cup Pinon (pine nuts), divided
1 teaspoon Sea Salt and Pepper blend, freshly ground (my blend includes red, green, and black peppercorns, coriander, allspice and sea salt; but you can just use salt and pepper blend if that is all that you have available)
6 Eggland's Best Eggs- Large- grade A
6 Blue Corn Tortillas
1/4 cup Roasted Green Chile, chopped

cooking spray

To Prepare:
1. In a small bowl, combine the cream cheese, 1/4 cup of chopped Green Onion, 2 Tablespoons of Pinon (pine nuts), Sea Salt, and Peppercorn Medley, stirring well until fully combined. Set aside. Crush the remaining pine nuts until fine, set aside with the remaining 1/4 cup of chopped green onion.
2. Spray a large skillet (10 inch or larger) well with cooking spray. Place over medium high heat. While the pan is heating, crack the 6 eggs into a medium size bowl, and scramble with a fork or egg scrambler until light and creamy. Pour into the pre-heated pan, turn heat to medium and cook, stirring often, until just cooked through, but still moist. Remove from pan immediately and place into a bowl. Set aside.
3. Spray a large skillet (10 inch or larger) well with cooking spray, and place over medium high heat. While the pan is heating, evenly divide the cream cheese mixture onto the 6 blue corn tortillas, keeping the mixture on one half of the tortillas, leaving one half empty. Evenly divide the scrambled eggs over the tortillas, laying the eggs on top of the cream cheese mixture. Evenly divide the chopped green chile over the scrambled eggs layer.
4. Once the pan is hot, add the prepared tortillas to the pan (I can fit 3 at a time in my pan). Once the tortillas have softened, about 1 minute, fold the empty side of each tortilla up over the filling, forming the tacos. Flip over gently with a spatula and cook for about 2 minutes per side, till warmed through and slightly crisp. Remove from pan, and repeat with remaining prepared tortillas.
5. Once tacos are cooked till slightly crisp and puffed up, set on a plate, and garnish with remaining green onions and the crushed pinon (pine nuts). Serve and ENJOY!!! You may want one or two tacos, but they are incredibly satisfying and filling, and I found one to be perfect!

Delightfully Simple Grilled Flatbread

2010-08-08T22:31:00.000-07:00

Looking for the perfect summer bread? This grilled flatbread is so simple, so delicious, and so amazing, you just might want to make it every week (it makes about 16 flat breads, plenty to last for several meals for a family!)! Grilled quickly and easily, it's made outside without ever warming up your kitchen! Your family will love this bread, and you will too for how very simple it is!! I usually even freeze some to have on hand for surprise guests or spontaneous picnics! We even use these now for sandwich bread and burger buns (made slightly smaller than for the regular flatbread), which just adds something special to the meal...I hope you love it as much as we do!

Perfect Grilled Flatbread
Makes 16- 4 inch flatbreads

Ingredients:
1 1/2 cups warm water
1 Tablespoon active dry yeast
2 teaspoons sugar
1/4 cup, plus 2 Tablespoons Extra Virgin Olive Oil
about 3-4 cups flour, plus more for kneading and rolling out the dough
1 teaspoon sea salt

To Prepare:
1. Add the warm water to a large bowl, sprinkle with the yeast and sugar, stir gently, and leave to rest about 5-10 minutes in a warm area, to activate the yeast.
2. When the mixture is frothy and creamy looking, stir in the 1/4 cup olive oil, sea salt and 3 cups flour. Combine well, adding more flour as needed until you have a soft dough.
3. Turn dough out onto a well floured surface, and knead for about 5-7 minutes, until dough becomes smooth and has elasticity (springs back when you indent dough with a finger).
4. Oil a large bowl with the remaining 2 Tablespoons olive oil. Place the rounded ball of dough into the bowl, cover with plastic wrap or a damp kitchen towel, and allow to set until double in size, about 30 minutes.
5. Preheat a very clean grill to high heat(about 500 degrees), I use a propane grill for the best temperature control, and least addition of flavor to the bread.
6. Once dough has risen, gently cut into 16 pieces, and roll out on a well floured surface to about 4 inch rounds.
7. Place the rounds on the preheated grill, and cook first side about 2 minutes. Turn over gently and cook remaining side until just slightly puffed up, about 2 minutes. Watch carefully so the flatbreads do not burn, but make sure to cook until lightly browned, and grill marks have been left in the bread.
8. Remove from grill immediately and enjoy!!!

-These breads do not have a "pocket", like pita, however occasionally some do puff up and enable you to create a pocket! They are perfectly enjoyable without the pocket, and have a multitude of uses! Enjoy!

A Light, Yet Very Satisfying Lunch

2010-08-08T22:00:00.000-07:00

Bright Rays of sweltering Summer Sun were beating down upon us the other day, and it inspired me to come up with a light dish for lunch, that would keep us full all afternoon, but not slow us down with all of the increasingly uncomfortable heat... Vegetarian meals can be perfect for Summer, often leaving you feeling refreshed and vibrant, and full of energy for whatever endeavor comes your way! For this lovely lunch, I layered a delightful Cannellini spread and a combination of lightly roasted summer veggies, and placed it all upon a quick and delicious homemade flat bread, the recipe of which is to follow this one! The bean spread is much like hummus, pulling it's flavor from fragrant imported extra virgin olive oil, and bright splashes of freshly squeezed lemon juice. With a touch of seasoning it's ready: to spread, dip, spoon, or however else you can imagine enjoying it! Although the vegetables were roasted in the oven, it was fairly quick work under the broiler, and did not add to the afternoon warmth of the house. Once finished, the delightful smell of lemon and roasted vegetables filled the house, lingering, and enticing our senses...Enjoy this flavorful dish, simple enough for any afternoon, yet lovely enough to serve to guests!

Lemony Roasted Vegetables and Cannellini Spread on Flatbread:
Serves 4
Prep Time: about 10 minutes
Cook Time: about 15-20 minutes
Ingredients:

For the Cannellini Spread (makes plenty to have for a few lunches):
3 cups Cannellini, cooked (Italian White Kidney Beans)
1/3 cup Extra Virgin Olive Oil
1/3 cup Lemon juice, freshly squeezed (about 1 medium lemon)
1 teaspoon sea salt, or to taste
1 teaspoon freshly ground pepper, to taste
1/2 teaspoon coriander, ground
1/2 teaspoon allspice, ground
1/2 cup Italian Parsley (flat leaf), finely chopped

For the Roasted Vegetables:
4 cups fresh Green Beans, ends trimmed
1- 14 ounce can Artichoke Hearts, drained and quartered, ( make sure to get the un-marinated variety)
2 cups Grape Tomatoes
1/4 cup Shallot, finely minced
1/4 cup Lemon juice, freshly squeezed
1/4 cup Extra Virgin Olive Oil
1/2 teaspoon sea salt, to taste
1/2 teaspoon freshly ground pepper, to taste

4 Flatbread to serve upon

To Prepare:
1. First prepare the Cannellini spread by adding all ingredients to a food processor or blender, and blending until smooth and creamy. Place spread into a container, cover tightly, and place in the refrigerator until ready to serve.
2. Trim the ends off of the green beans, and place on a large baking sheet. Add the drained and quartered artichoke hearts. Cut the grape tomatoes into quarters and add to the baking sheet, with the minced shallot. Drizzle with the lemon juice, olive oil, and salt and pepper. Toss well to evenly coat the vegetables. Place under a 500 degree broiler, and roast until artichokes and shallot just begin to brown, and the green beans are tender, yet still crisp, about 15-20 minutes, stirring often.
3. Spread about 1/4 cup (to taste) of the Cannellini spread on each flatbread, divide the veggies evenly over each, serve, and ENJOY!!
This is Delicious served with my grilled flatbread: make a batch to enjoy with this great dish, or just to dip in the Cannellini spread!!

In Search of The "Perfect" Breakfast Muffin!

2010-07-31T11:27:00.000-07:00

Well, it's back to the kitchen again, this time to try and come up with a delightful new muffin! As I sit and contemplate all of the delicious varieties of muffins, I remember my sweet potato muffin from a few months ago, and decide to try a variation to share today! Instead of using grated raw sweet potatoes (like in my Sweet Potatoes Strike Back post), this time I am using a delightfully roasted and mashed white sweet potato, added in to a flavorful apple muffin, to create the perfect light and fluffy texture! This is a simple recipe, sure to be enjoyed by family and friends alike, and is a great start to the day! Sweet potatoes, apples, oats, maple and spices = DELICIOUS!

Ingredients:
1 medium sweet potato (I used a white sweet potato today, but you can use any variety), baked and mashed
2 Large Granny Smith apples, chopped (peels and cores removed)
2 eggs
1/2 cup mild olive oil
3/4 cup milk
3/4 cup maple syrup
2 Tablespoons cinnamon, ground
1 1/2 teaspoons nutmeg, ground
1 teaspoon ginger, ground
1/2 cup oats (old fashioned)
2 cups flour, unbleached
1 teaspoon sea salt
2 teaspoons baking powder

To prepare:
1. Preheat oven to 350 degrees. Prepare a large 6 cup muffin pan by spraying lightly with cooking spray (or use a normal size 12 cup muffin pan). Set aside.
2. In a large bowl, combine the mashed sweet potato (equal to about 1 cup), chopped apples, eggs, olive oil, milk, maple syrup, cinnamon, nutmeg and ginger. Stir well.
3. In a medium bowl, combine the oats, flour, sea salt and baking powder, stir well. Add in to the wet ingredients, stirring just till combined, being careful not to over mix. Batter will be thick and stiff.
4. Spoon in to muffin tin cups, filling about 3/4 full. Place in to preheated oven, and bake until golden and fluffy, about 30-35 minutes for large muffins, 20-25 minutes for normal size muffins. Remove from oven and allow to cool in pan about 5-10 minutes before gently removing muffins from tin. Makes about 9 large muffins, or 18 regular size!

Deliciously Hearty Vegetarian New Mexico style Chile (Stew)

2010-07-30T10:37:00.000-07:00

With a big Summer Monsoon storm thundering outside, the comfort of the kitchen was calling my name, and the warmth of a hearty stew was the perfect answer! Here in New Mexico, you can find red and green chile readily available, and I love gracing our dinner table with their delightfully full flavor (although I don't really save them for dinner! You'll find chile in many breakfasts, and even some sweet dessert foods around here!). Green Chile can be a deliciously mild chile, full of robust flavor ready to complement any dish, but it can turn around and be devilishly hot as well, surprising you with a kick of heat that can throw you off your chair! Red chile tends to have more of a "smoky" flavor, very deep and ancient.... I generally use a ground red chile powder to add it's deep flavor to my dishes, or I sometimes even make an incredibly hot and flavorful sauce of the red chile soaked in liquid and blended to a paste! The People of New Mexico have been using chile in their food for so long, that it is a rich part of our culinary culture, and there are not many restaurants that you go to here without being asked, "Red, or Green?". Well, today- I say, "Christmas!" A delightful blend of both, to fully enjoy all the flavor of chile, in this Deliciously Hearty Vegetarian New Mexico Style Chile!!

Ingredients:
2-3 Tablespoons Extra Virgin Olive Oil
1 large Sweet onion, chopped (vidalia, oso, walla walla, etc...)
1 large Red Bell Pepper, chopped
1 large Green Bell Pepper, chopped
3 cups mushrooms, chopped (I used Baby Bellas, but you can use any full flavored mushroom)
3 bunches green onions, chopped
3 cups Roasted and peeled Green Chile, chopped
4 cups White Hominy
4 cups diced tomatoes, with juice (I had a can on hand of Ro*Tel tomatoes and green chile today so I used that, but you can use fresh!)
1 cup fresh Cilantro, chopped
1 1/2-2 teaspoons Sea Salt, or to taste
Freshly Ground pepper, to taste
1/4 cup ground Red Chile powder ( I use the special Reserve highest quality ground chile for the best flavor!)
1 teaspoon Coriander, ground
1 teaspoon Cinnamon, ground
2-3 Bay leaves*
2 Tablespoons Honey or Agave Nectar

To Prepare:

Chop all vegetables to about the size of Hominy, removing all seeds or skins as needed. Place a large pot over high heat ( 4 qt. or larger), and add in the olive oil. Add in the onion, peppers and mushrooms, and saute until softened. stirring often. Add in remaining ingredients, stirring well. Bring to a simmer, cover, and adjust temperature to maintain a simmer for at least one hour, stirring occasionally. The longer you allow this dish to simmer, the more flavor you will have!

Variations: you can add meat to this dish if you desire, by browning the meat first and then following the recipe. Or you can add in some beans (black or pinto would be very tasty!), or even switch up what vegetables you use in the dish! Have asparagus, or green beans? Extra corn, spinach, or beets on hand? throw them in! Or potatoes (even sweet potatoes would be delicious!)! Use this basic recipe and make it your own!

Delicious ways to serve this dish: Just as it is, as a stew, with a bit of fresh cilantro, avocado, a touch of cheese and a warm tortilla. Or as a filling for enchiladas, or burritos! Try with Blue Corn tortillas for an even more authentic flavor! Regardless of how you serve this dish, I am sure your family and friends will love it, and it makes enough to share with them all! Please enjoy on your next stormy day, I promise it will bring some spice and warmth to your day!
*Remove Bay leaves before serving...

Simply Amazing Mango Freezer Jam

2010-07-21T16:41:00.000-07:00

I am completely enamored with the luscious and flavorful mangoes available right now, with their delicious odor wafting through the produce aisle at the local market to tantalize my senses...With all of the delicious abundance of mangoes in my kitchen, I knew I wanted a way to preserve them to enjoy later in the year. And what better way to preserve their flavor than by turning them into beautiful little jars of delightful freezer jam?! Freezer jam is an old favorite of mine, conjuring memories of turning juicy ripe fruits and berries into a treat to be enjoyed all year, beautiful warm days of simple times spent with family...And the flavor is so outstanding compared to the typical canned (cooked) style of jam. The fresh fruit flavor bursts over your taste buds, and you feel the warmth of sun on your face and grass under your toes with each bite. So amazingly simple, and Simply AMAZING, this jam will become a favorite for your family, especially delightful on cold Winter days when you need the tropical warmth of the Sun, and the pure delicious flavor of golden ripe mangoes! It is also perfect to make a batch and share jars with friends, or to enjoy at your next brunch, and even in salad dressings and marinades for grilled or roasted meats. It's uses are endless in the kitchen, so make sure to make several batches to last you the whole year, and to share with friends!

Mango Freezer Jam

Prep Time: about 10 minutes

Ingredients:
4 cups crushed mangoes (about 8 whole mangoes)
1/4 cup freshly squeezed lime juice
1 1/2 cups sugar
1 ( 1.59 oz)packet Instant Pectin (I use Ball brand)

To Prepare:
1. Peel the mangoes and cut the fruit off the seeds, placing the fruit into a large bowl. Use a potato masher to crush the fruit well, leaving a few small pieces. Stir in the lime juice.
2. Sprinkle the sugar over the top of the fruit, and stir well, about 1 minute.
3. Sprinkle the pectin over the sweetened fruit, and stir well, for a full 3 minutes.
4. Spoon the jam into clean, freezer safe containers, cover, and let sit at room temperature about 30 minutes.
5. Place in freezer.

-This jam will stay fresh tasting in the freezer for one year (make sure to label the date on your containers), or you can store in the refrigerator once opened for 3 weeks.

Herbed Citrus Cream Cheese Fruit Tarts

2010-07-14T11:25:00.000-07:00

It has been a while since my last blog post, however- I have a delightful recipe to share with you today, that I hope was worth the wait! I happened to come across the most perfectly ripe and sweet mangoes the other day, as well as some incredibly flavorful blueberries. I felt inspired to create a new dessert using these delightful ingredients, and am quite pleased with the delicious results! A light and flaky Butter Lime crust topped with smooth and creamy Thyme Citrus Cream Cheese filling, and a layer of flavorful mangoes and blueberries...DELICIOUS! This dessert would be just perfect for your next Summer evening grill with friends, just be sure to make plenty, as most of your guests will likely want a second helping! I felt inspired to add the thyme in to this recipe as a new change in herb for sweet dishes. It adds just the right note of "herb-i-ness" and rounds out the sweetness of the dish, providing for an interesting taste combination that may be new to most people, but is completely wonderful, particularly paired with the citrus notes. Please enjoy these delightful little tarts, and let me know if you do try them, and how they turned out for you!

Herbed Citrus Cream Cheese Fruit Tarts:
Prep Time: about 10-15 minutes
Bake Time: about 25 minutes
Serves: makes about 18 individual tarts

Ingredients:

For the Butter Lime Crust:
2 cups unbleached white flour
3/4 cup butter, softened (I used salted sweet cream butter)
1/4 cup sugar
1 teaspoon sea salt
1/4 cup lime juice, chilled
1/4 cup cold water, plus more by tablespoon as needed

For the Thyme Citrus Cream Cheese Filling:
4 ounces cream cheese, softened
1 egg
1/3 cup unbleached white flour
1/4 cup sugar
2 tablespoons citrus zest (I used orange and lime zest)
1 tablespoon fresh thyme leaves, very finely minced

For the Mango and Blueberry layer:
2 ripe mangoes
1 cup fresh blueberries
2 Tablespoons agave nectar
2 tablespoons lime juice
2 tablespoons orange juice

To Prepare:
1. First, in a medium bowl- combine the flour and butter for the crust, using a fork to cut the butter in until the texture is like corn meal. Add in the sugar and salt, stirring just till combined. Sprinkle the lime juice over the crust ingredients and lightly stir. Add in the cold water, a tablespoons at a time, until crust is like a pie crust consistency, being careful not to over mix, as this will cause the crust to become tough. Place the combined crust into a large zip type storage bag, and place in the refrigerator to chill while you prepare the rest of the tarts.
2. Prepare the cream cheese filling by combing all ingredients (cream cheese, egg, flour,sugar, zests and thyme) well in a medium size bowl. Set aside.
3. Cut mangoes into thin slices (after removing the skin), and place into a medium bowl with the blueberries, agave nectar, and citrus juice. Stir well. Set aside.
4. Preheat oven to 355 degrees Fahrenheit while you assemble the tarts. Roll the chilled dough out very thinly (about 1/8th-1/4 of an inch), and cut into 4 inch rounds. Place one round into the cup of a large cup size muffin tin (my tins hold about 1 cup muffin batter per cup). Repeat with remaining rounds, pressing down into each cup to create the tart shells. Place 1 tablespoon of thyme citrus cream cheese into each cup, spreading evenly across the bottom. Fill with sliced mangoes, and place a spoon of blueberries on the top of each tart.
5. Place into the preheated oven and bake about 25 minutes, till fruit is bubbly, cheese has puffed up, and crusts are slightly golden. Remove from oven, and run a knife around the edge of each tart. Allow to cool in pans about 10 minutes, then gently remove tarts, placing on a wire rack to cool.
6. Serve and thoroughly enjoy!!

UPDATE!! :)

2010-06-04T10:48:00.000-07:00

Just wanting to let everyone know that my recipe for "The "NEW" Deviled Egg" won the Grand Prize in the contest from Avocados From Mexico!! Not only did I get to enjoy each and every bite from the recipes I came up with, but I also won $3,000 in the process! What fun! Here is a link to the little "blurb" posted on Avocados From Mexico! I hope you all will try out my recipe, and let me know what you think! I am sorry for the lack of recent blog posts, beautiful weather has been calling my name most days lately, and I've been spending all my time outdoors, but I'm starting to feel the "itch" of the kitchen, and think I'll be returning soon! So look soon for a new blog post, who knows where my recipe wanderings will take us! :) -The Kitchen Enchantress :)

Simple Stuffed Avocados with Creamy Avocado Dressing

2010-05-12T13:54:00.000-07:00

Looking for an elegant and simple way to serve avocados at your next lunch or gathering? These Extremely simple stuffed avocados will bring an elegance and delightful flavor to any table! These go together so quickly, but have a well rounded and full flavor, sure to impress even the most unadventurous eater! The dressing gets it's wonderful creaminess from avocados and a touch of almond milk. Quick, simple, and amazingly good, your family will ask for these again and again! For the best flavor, use as many local organic ingredients as you can find!! :)

Simple Stuffed Avocados with Creamy Avocado Dressing
Serves: about 8 (1/2 an avocado per person)

Ingredients:

5 ripe avocados
3 Tablespoons almond milk (plain, unsweetened- you can substitute any kind of unsweetened milk)
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon sea salt
1/4 teaspoon freshly cracked pepper
1/8 teaspoon ground coriander
1/8 teaspoon ground allspice
1/8 teaspoon garlic powder (or 1 clove garlic, very finely minced)
12 large cherry tomatoes
1 stalk celery
2 green onions
1/4 cup finely chopped flat leaf (Italian) Parsley

To Prepare:

1. Slice the avocados in half, removing the pits, and scoop gently with a large spoon to remove the halves from the skins, leaving intact. Place two halves into a large bowl, and arrange the other halves on a platter to serve family style, or individually on plates. Set aside.
2. Using a fork, mash the two avocado halves in the bowl, until smooth and creamy. Add in the almond milk, balsamic vinegar, sea salt, freshly cracked pepper, coriander, allspice and garlic. Stir until fully combined.
3. Clean the tomatoes, celery, green onions, and parsley. Cut the tomatoes into about 4 wedges each, and add to the bowl with the dressing. Finely mince the celery and slice the green onion thinly, adding to the bowl. Finely chop the Italian Parsley and add in to the other ingredients, stirring well to fully combine and coat with the avocado dressing.
4. Place a heaping scoop of the dressed salad into each avocado half, mounding up, and dividing evenly among the avocado halves.
5. Serve and fully enjoy!

Perfectly Delightful Avocado Premium "Ice Cream"

2010-05-12T12:03:00.000-07:00

What could be better on a hot sunny day than a scoop of ice cream? How about a scoop of delicately flavored Avocado Nut Milk "ice cream"?! I wanted to explore a new taste sensation this morning, and I think I came up with one of my best recipes to date! This ultimately creamy luscious frozen treat is 100% vegan, refreshing, and so delicate in flavor, that it is now my new favorite flavor in nut milk "ice cream"! So supremely simple, all you need are 5 lovely ingredients and a freezer, and you're ready to go! An ice cream maker will help to make the supremely light and fluffy texture, but if you do not have an ice cream maker, don't despair! You can freeze this treat on a large tray in your freezer and scrape with a metal spoon or even place in a blender after it's frozen, so you can still enjoy the delights of avocado ice cream! I even had a little more mixture than would fit in my ice cream maker, so I poured the remaining mixture into Popsicle molds, for delightfully dreamy "ice cream" bars. This treat is a beautiful shade of green, and the avocado flavor is apparent in each creamy bite! The coconut and almond milks add just a touch of nuttiness, that complement the avocado very nicely. Give this recipe a try, and I know you will be blown away by the sophisticated flavor and perfectly creamy decadence! I can't say enough about how delicious this turned out, I really hope you will try making it for your next special evening, or for a delightfully refreshing treat on your next hot summery day.

Avocado Premium "Ice Cream"
serves: about 6-8

Ingredients:
2 ripe Avocados
1 1/2 cups Coconut Milk
3/4 cup Almond Milk (I used Vanilla flavored, sweetened with evaporated cane juice)
1/2 cup crushed Pineapple (in pineapple juice, NOT syrup)
1/2 cup Agave Nectar

To Prepare:
1. Add all ingredients into a large bowl (removing the pits of the avocados, and scooping the fruit out of the peel). Use an immersion stick blender to quickly blend all ingredients until smooth. If you do not have an immersion blender you can pour into a regular stand type blender and blend until creamy.
2. Pour into your ice cream maker, following the directions of your particular machine. I use a Cuisinart frozen yogurt and sorbet maker, the type that has the removable bowl that you keep in the freezer before use. It takes about 20-25 minutes to freeze to a delightful soft serve type consistency. If you like a more firmly frozen treat, simply scoop into a container, cover, and place in the freezer for a few hours, or overnight.
3. Serve as a soft serve style treat, or freeze until firm, and be transported to a delightful Avocado heaven!

-*A note on Agave Nectar:
Agave Nectar can now be found in almost any regular supermarket (and can definitely be found in markets like Whole Foods, Wild Oats, or Sunflower if you have one in your area), located usually either by Maple Syrup, or in the Natural Foods baking section. I like the well rounded sweetness that it provides, and prefer it over highly refined granulated sugar. You may replace the agave nectar in this recipe with about 3/4 cup sugar if you desire, but I'd really suggest you try it first with agave nectar!

For the True Avocado Lover!

2010-04-29T09:48:00.000-07:00

I decided to really try an experiment with Avocados today, something I had never tried before! I have been intrigued with the thought of using Avocados as a substitute for butter in baking, so I gave it my first attempt, and I thought it was a huge success! I wanted to first try using avocados as a butter substitute in a biscuit recipe, as I thought that if I can make a biscuit light and fluffy without using butter (or buttermilk), I could make just about any kind of baked good with avocado! I grew up eating my Great Grandma's biscuits, full of buttermilk and butter, and just loads of yummy fat that is not so good for us to be eating... This is definitely not Grandma's Saturday morning biscuit (which was always smothered in gravy too!), but it's a fresh, light and new version! The avocado gave the biscuit a soft, almost creamy texture (almost like baking with pudding, or sour cream), and yet it was also very light and fluffy. The amazing part? Every single bite was exploding with avocado flavor, and it was also a very attractive pale green. I thought the color might turn off some appetites at first (some people have issues eating "green" things), but once it was baked it became a pale and delightful green, that reminds me of fresh grass peeking out in the first of the spring! I think these biscuits are lovely by themselves, as they are slightly sweet and incredibly flavorful, but I think they could also be delicious with just a bit of jam for breakfast, or could even be used for a delightful shortcake (hmmmm, Avocado shortcake anyone??). I think they'd even taste great used as bread for a turkey sandwich, with a just a little dijon, some fresh sprouts, tomato, and a lovely slice of Swiss cheese, YUM! If you love avocados you will love these lovely little vegan biscuits, and you will feel great eating them, knowing they contain only healthy, good for you fats, and are not loaded with dairy products that can weigh you down. Enjoy!!

Light and Fluffy Avocado Biscuits

Ingredients:
2 ripe Avocados (equals about 1 cup, mashed)
1/2 cup whole wheat flour
1 cup unbleached flour
1/2 teaspoon sea salt
1 1/2 teaspoons baking powder
2 Tablespoons agave nectar

To Prepare:

1. Preheat oven to 350 degrees Fahrenheit. Very lightly oil a baking sheet with coconut oil or cooking spray. Set aside.
2. Cut the avocados in half, remove the pits, and scoop the fruit out with a spoon into a medium size bowl. Using a fork, mash the avocados until creamy. Add in the remaining ingredients, and use a fork to fully combine. You can use your hands at the end to just get all the ingredients fully incorporated.
3. Turn the biscuit dough out onto a lightly floured surface and pat out to about 1/2 inch thick. Use a glass (about 3 inches), with the rim lightly dipped in flour, to cut out the biscuits, reshaping the dough as needed to cut round biscuits about 1/2 an inch thick. You could use a biscuit cutter if you have one, or we also used cans (cleaned thoroughly) to cut biscuits sometimes when I was growing up!
4. Place the biscuits on the prepared baking sheet, about 1 inch apart (you should have 6-8 biscuits), and place into the preheated oven. Bake for about 14-16 minutes, until just slightly golden on the top, and fluffy. Remove from oven.
5. Serve, and ENJOY the delightful flavor of avocados!

Creamy Avocado Lime Bars!

2010-04-24T10:54:00.000-07:00

Avocados from Mexico (www.avocadosfrommexico.com) has inspired me once again to get in the kitchen and get creative with avocados! With another contest running for Bloggers to post Avocado recipes, I have not had a shortage of ideas popping into my head. Well, I guess it really doesn't take much convincing, as avocados are one of my favorite foods! So versatile, nutritious, and delicious in entrees and desserts alike, they add a green creaminess and lovely flavor to every dish they take part in! I decided that this morning it was time to pull out my baking tools and create a new treat that I have never had before... The result? Delicious, Bright and CREAMY Avocado Lime Bars! I thought of trying to make a version without wheat, butter, or eggs, but I realized that some things simply need that old fashioned touch, and lime bars have always been best when light and fluffy. I will save my wheat free, vegan adventures for another time, and will stick to the good old fashioned basics. Fair warning, this is NOT a diet recipe, especially as you will have a hard time not eating them all! Perfect to make ahead and take to social gatherings, family get togethers, and picnics, this simple baked treat will delight anyone that you make it for (and they can help you eat the bars and save your waistline!)! Please enjoy my recipe for:

Creamy Avocado Lime Bars!

Ingredients:
3/4 cup Almond Meal (finely ground almonds)
3/4 cup Whole Wheat Flour
1/2 cup powdered sugar
1/2 cup butter
2 ripe medium avocados (equals about 1 cup, mashed)
1/2 cup lime juice, freshly squeezed
1 Tablespoon finely grated lime zest
2 eggs
1 cup sugar (granulated)
1/4 cup unbleached white flour
powdered sugar to dust the top of the finished bars

To Prepare:
1. First, preheat oven to 325 degrees Fahrenheit. In a medium size bowl, combine the almond meal, whole wheat flour, and powdered sugar. Add in the butter and use a fork to cut the butter in to the flour mix, until it resembles slightly lumpy corn meal. Pour the crust mix into a nonstick 10x7 baking pan. spread evenly through the pan, and press very firmly to create the crust. Place into the preheated oven and bake for 20-25 minutes, until just slightly golden on the edges.
2. While the crust is baking, prepare the Avocado Lime topping. Scoop the avocado fruit out of the peels (removing the pits), using a spoon, and place into a large bowl. Mash the avocado with a spoon, leaving a few chunks for extra flavor while eating. Add in the lime juice, lime zest, and eggs, and beat well, until fully combined. Stir in the sugar and 1/4 cup of flour, stirring well to remove any lumps of flour.
3. Remove the baked crust from the oven when slightly golden, and pour the Avocado filling over the top, spreading evenly over the crust. Return to the 325 degree oven, and bake for an additional 20-25 minutes, until fluffy, and very slightly golden on the edges.
4. Remove from oven, and allow to sit for about 5 minutes. Lightly dust the top of the bars with powdered sugar, and allow to cool completely.
5. Cut into about 24 two inch bars, and ENJOY!

Servings: about 24
Prep Time: about 5 minutes
Bake Time: about 40-50 minutes

Not your Grandma's Deviled Egg!

2010-04-17T18:44:00.000-07:00

Today I would like to write about my new favorite way to eat eggs! This is not your typical Deviled egg, but what I call The "NEW" Deviled egg! Deviled eggs are nothing new to the culinary world, something similar even being mentioned dating back to Ancient Rome (boiled eggs with various spices being sprinkled over the tops). The first mention of spiced, flavorful eggs being called "Deviled" goes back to the 18th century! But it seems like it was in the 50's that deviled eggs really became known as a favorite for potluck tables, family gatherings and holiday events. Maybe it was because around that time packaged mayonnaise and mustard were readily available? I'm not sure... But I know they were a staple with my family when I was growing up for holidays! So Deviled eggs have a special place on my dining table, reminiscent of wonderful family times and happy days... Deviled eggs have been prepared so many ways, but the standard today seems to be mayo, mustard, salt, pepper, and paprika. Some people use Miracle Whip (you know who you are!! ;) ), some even add pickle relish... But I wanted to create something more simple... More Wholesome... More Flavorful! More Delicious! And then the idea popped in my head, what could be more tasty, creamy and decadent than a beautifully ripe avocado?! Bye Bye mayo, Hello AVOCADO!! :) And for the zippy, pungent and peppy part? How about some freshly grated horseradish?! And plenty of fresh pungent herbs?! Sounds like a recipe for success and delicious Deviled Eggs! So here it is, The "NEW" Deviled Egg! I know you'll love it!

The "NEW" Deviled Egg:
Serves: 8 (1 whole egg per person)
Cook Time: about 15 minutes
Prep Time: about 10 minutes

Ingredients:
8 whole large eggs
2 avocados, very ripe
2 teaspoons lemon juice, freshly squeezed
2 teaspoons horseradish, freshly grated for optimum flavor
1 teaspoon sea salt, fine
1 teaspoon peppercorn medley, freshly ground (mine includes: black, pink, and green peppercorns, coriander and allspice)
1/8 teaspoon red pepper, ground (cayenne)
2 Tablespoons fresh herbs, finely minced (dill, cilantro, rosemary, marjoram, Italian parsley and thyme)

Preparation:

1. For perfect hard boiled eggs every time: place the 8 eggs in a 2 quart sauce pot, cover with hot water with about an inch of water covering the tops of the eggs. *A note on eggs: if possible, use farm fresh eggs for the best flavor and quality! If you must buy from the market, try to get the brown eggs from cage free, vegetarian fed hens...They really do taste better! And also check for expiration dates, the fresher the egg, the better the flavor! Place the water covered eggs on the stove, and turn to high heat. Bring to a rolling boil, and allow to boil for 3 minutes. Then place the lid on the pot, turn off the heat, and allow to sit on the burner (with the heat turned off) for 11 minutes. After 11 minutes carefully pour the hot water off the eggs into the sink (or save the water in a bowl to cool and pour onto your houseplants, so you don't waste the water!), and then run under cold water until the water remains cool in the pot (with the 8 eggs in it). Allow to sit for a few minutes, just to cool the eggs enough to peel. Carefully peel the eggs and set on a plate.
2. Slice the hard boiled eggs length-wise so that you have 16 halves. Use a small spoon to slip the yolks out of the whites, and place the yolks into a bowl. Mash well with the back of a spoon.
3. Slice the avocados in half, remove the pits, and scoop the avocado with a spoon into the bowl of mashed egg yolks. Sprinkle the avocados and egg yolks with the lemon juice, and mash thoroughly, mixing well. Add in the grated horseradish, sea salt, pepper, and red pepper.
4. Finely mince a couple tablespoons of herbs. I simply went to my herb garden and snipped a sprig of this and that, use your favorite herbs, or whatever you have available!! The point is to have a nice selection of herbs to add a pungency and deeper dimension of flavor. But if you only have one fresh herb, use a couple tablespoons of that!
5. Fill the egg white halves with a heaping tablespoon of filling, piling high on the egg. You may have some filling left over, but it's delicious served on crackers or bread!
6. Sprinkle the minced herbs evenly over the eggs, serve and ENJOY!!!

A note....

2010-04-13T06:20:00.000-07:00

So sorry for the lack of blog posts, with a few health issues at the moment, and also some beautiful weather outside, I have not been in my kitchen much for the last week or so! Look soon for a new blog post, and again, I apologize for not being on top of things lately! I will try to post a new recipe within the next couple days! :)

Glorious Eggplant

2010-04-01T15:55:00.000-07:00

If ever there was a controversial vegetable out there, it may be the Eggplant... Either people love it or hate it, or just think they don't like it because they've never tried it. Or possibly they've had an unfortunate experience with Eggplant... When not cooked properly it can be a soggy mushy mess of bitter tasting goo- when cooked properly it is transformed into a magical delight for the culinary senses. Eggplant is packed with "healthy for you" goodness, but don't let that sway you from enjoying it's distinctive flavor. I love knowing that when I prepare Eggplant for my family, it's not just a meal, it's also something to provide us with great health! It's packed with fiber, protein, a hearty amount of B vitamins, vitamins A and C, and folate. There are so many wonderful attributes to the Eggplant, it is beyond what I can convey in this post, but just know that when you eat Eggplant you are doing something great for yourself and your family! Eggplant is part of the "Nightshade" family, which includes tomatoes, potatoes, and peppers. People used to be afraid of eating all Nightshades, if you go back a couple hundred years in history you'll see that your ancestors probably would never touch the stuff. Mandrake and "Deadly" Nightshade are a part of the same family, and can kill you, but we now know that tomatoes, eggplants, potatoes and peppers are safe for human consumption. So eat your eggplant without fear! And enjoy the many ways there are to serve eggplant! One of my very favorite ways to cook eggplant is to roast it. Actually, give me any vegetable to prepare, and my first thought would be roasting! In my mind, there is no better way to cook a vegetable to bring out it's depth of flavor and slight sweetness, it basically caramelizes the vegetables as they roast. So today I will focus on a very simple and tasty recipe, that I hope you will try out sometime for a quick and hearty lunch or snack! Delicious alone, or even better with a Greek salad on the side! There will be more Eggplant recipes on the way, as I would love to help get rid of its bad rap, and boost the consumption of Eggplant! But for now, here is my recipe:

Roasted Eggplant Mediterranean Flatbreads

2 medium Eggplants, about 8 inches long
1 medium sweet yellow onion
2 Tablespoons Extra Virgin Olive Oil

1 teaspoon sea salt
1/2 teaspoon freshly cracked pepper, or to taste
3-4 ounces crumbled feta cheese
4 flatbreads, (the kind without a pocket)

To Prepare:

1. First, thinly slice the eggplants and onion, about 1/4 inch thick. Slice the eggplants vertically, so the slices are long and wide, not round. If you are worried about bitterness you can try this trick: After you slice the eggplant sprinkle salt on each slice, both sides, and set aside for about 1/2 an hour. This will cause the slices to "sweat" and release the bitterness. Then simply rinse off to remove the excess salt, and dab with paper toweling to remove excess moisture. Also, the peel of eggplant may be tough at times, so you may remove the peel if you desire. It is purely personal choice. I leave the peel on when I slice the eggplant very thinly, but if you don't want the chewy texture, simply slice it off.
2. Place the sliced eggplant and onions in a bowl, and drizzle with the olive oil, sea salt and pepper. Stir well to evenly coat the eggplant and onions.
3. Evenly spread the eggplant and onion on a large baking sheet, and place under a broiler (450-500 degrees) for about 8-10 minutes, then stir well. Roast until golden and aromatic, about 10 minutes per side.
4. Remove the roasted vegetables from the oven, and place the 4 flatbreads under the broiler for about 4-5 minutes to warm. Evenly divide the roasted vegetables over the warmed flatbread. Evenly distribute the crumbled feta over the flatbreads and return to the broiler for about 4-5 minutes, till the feta is slightly melted and warmed through.
5. Remove from the broiler, serve and ENJOY! :)

OPTIONAL additions: These flatbreads are just delicious as they are, but if you want a really special treat add a little Tzatziki and a bit of finely chopped salad of tomato, cucumber, fresh Italian Parsley, lemon juice, olive oil, salt and pepper. DELICIOUS! :)

Sweet Style Sweet Potato Cups

2010-03-26T13:42:00.000-07:00

I just couldn't pass up the opportunity to try making a sweet version of my sweet potato cups, and I couldn't have been more pleased with the results!! These would be just delicious for breakfast (maybe served with sliced fruit on the side) or dessert, or even a mid-day snack with a cup of chai tea! Very filling and satisfying! Please enjoy my recipe for Sweet Style Sweet Potato Cups!

Sweet Style Sweet Potato Cups
serves: about 3-6 (depending on if you want one or two!)
prep time: about 10 minutes
cooking time: about 1 hour

Ingredients:
3-4 sweet potatoes (enough to get 6 sweet potato cups)
1 Tablespoon coconut oil, melted
1 cup sweetened dried cranberries
2 ounces cream cheese, softened
1/2 cup walnuts, chopped
1 tablespoon finely grated orange zest
2 teaspoons cinnamon, ground
3 tablespoons pure maple syrup

To prepare:
1. Preheat oven to 350 degrees. Peel the sweet potatoes, and cut into about 3 inch thick slices. Hollow out the center of the slices with a paring knife or melon baller, so that you wind up with 6 sweet potato cups, with the bottom and sides being about 1/4-1/2 inch thick. Rub the sweet potato cups with the melted coconut oil (you could substitute butter as well, but I prefer the coconut oil). Place the cups into a baking dish and set in the preheated oven for about 50 minutes, or until fork tender.
2. A few minutes before the sweet potatoes are fully baked; combine the cranberries, cream cheese, walnuts, orange zest and cinnamon in a medium bowl. Stir well to fully combine all ingredients.
3. Remove the sweet potato cups from the oven when fork tender, and stuff tightly with the cranberry/cream cheese filling. You want to get as much of the filling as possible into the cups, and mound the filling in the center on the top of each cup. Drizzle the filled cups with the maple syrup and return to the 350 degree oven. Bake for an additional 5-10 minutes, until the cream cheese is fully melted, and filling is heated through.
4. Serve and ENJOY immensely!!!!

Savory Sweet Potato Cups

2010-03-26T13:16:00.000-07:00

Today I wanted to try yet another new concept in cooking. I had a new idea hit me in the middle of the night, so I thought I would try it this morning, and am so excited to share the DELICIOUS results! I wanted to think of an entirely new way to use sweet potatoes, and I thought of stuffing them! But I didn't think they would hold up well to being treated like a "twice baked" stuffed potato, so I decided to cut the raw sweet potatoes into little "cups" to hold a variety of fillings! And they worked magically! My words of advice if you would like to try this new delightful way to eat sweet potatoes: Purchase the very large sweet potatoes so that you wind up with a good size cup to stuff! My potatoes were about 3 1/2 inches thick, but were fairly short, so I was only able to get 6 "cups" out of 4 sweet potatoes. I also used a paring knife to hollow out the center, but I think a melon baller might work perfectly for the job! The following recipe is for my "Savory Sweet Potato cups", and I will post another entry about my "Sweet style Sweet Potato cups"! I think that these Savory cups would be perfect for appetizers, or served with a salad for lunch, or even possibly served on a bed of wilted swiss chard cooked in extra virgin olive oil, lemon juice, and garlic! YUM! I hope you enjoy!

Savory Sweet Potato Cups

Serves: 6 appetizers- or 3 for a meal
Prep time: about 15 minutes
Cooking time: about 1 hour

Ingredients:
about 3-4 large sweet potatoes
3 Tablespoons Extra Virgin Olive Oil, divided
2 cups portabella mushrooms, finely chopped
1/2 cup sweet yellow onion, finely chopped
1/2 cup green onions, finely chopped
1 clove garlic, minced
1/4 cup walnuts, chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
2 ounces blue cheese, crumbled
optional: 1/2 cup crumbled crisply cooked bacon (applewood smoked would be best!)

Preparation:
1. Preheat oven to 350 degrees. First peel the sweet potatoes, and cut into about 3 inch thick slices. Hollow out the center of the sweet potato pieces, forming them into a cup. You should wind up with 6 fairly uniform cups. The bottom and edges should be about 1/4- 1/2 inch thick. Lightly rub the sweet potato cups with about 1 tablespoon of the olive oil. Place into a baking dish, and set in the preheated oven for about 50 minutes, or until fork tender.
2. While the sweet potato cups are baking, chop up the mushrooms, onion, green onion, and garlic. Add the remaining olive oil, about 2 tablespoons, to a large frying pan (10 inch or larger) about 15 minutes before the sweet potato cups are finished baking, and place over medium high heat. Once the oil is hot, add in the mushrooms and chopped yellow onion. Cook until golden brown, about 5-8 minutes, stirring often. Add in the green onions, walnuts, sea salt, pepper and garlic, and continue to cook an additional 2-3 minutes. Remove from heat and stir in the blue cheese. You may also add in the bacon if you are using it! I wanted to keep my recipe vegetarian, but I think the bacon would be delightful!
3. Once the sweet potato cups are fork tender, remove from the oven, and stuff each cup with about 3 heaping tablespoons of the mushroom filling. Make sure to pack it in tightly, so that you get as much of the delicious filling in as possible! The cups will be slightly overfull, so just press the filling up into a mound in the center.
4. Return the filled cups to the 350 degree oven for about 5-10 additional minutes, until the cheese is melted and aromatic.
5. Serve and ENJOY! :)

Cucumber Raita

2010-03-25T12:26:00.000-07:00

I made this delicious Cucumber Raita to go with my Gobi Masala Fritters! It is so refreshing and bursting with flavor! I think it would be delicious with a multitude of dishes, or simply used as a veggie dip or a as a spread on sandwiches. It reminds me somewhat of Tzatziki, but with a slight twist... I hope you give it a try! I look forward to trying it with many new dishes!

Cucumber Raita

1 medium cucumber

1 lemon

1 Tablespoon Extra Virgin Olive Oil
1/2 cup cilantro, shredded
1 1/2 cups Plain yogurt (I used Greek style for extra thick raita!)
1/2 teaspoon sea salt
Freshly ground peppercorn blend, to taste (I use a blend of red, green white and black peppercorns, with allspice)
1 teaspoon mild curry powder

1. Peel the cucumber, and chop finely. Place into a medium size bowl.
2. Cut the lemon in half, and squeeze the juice into the bowl with the cucumber. Add in the remaining ingredients, and stir well to combine.
3. Cover and place in refrigerator until ready to serve.
4. Serve chilled and enjoy!

A Walk on The Exotic Side!

2010-03-25T12:11:00.000-07:00

I was inspired to try something new today, when I came across this recipe contest: http://www.manjulaskitchen.com/contest/ The challenge? Create a dish with Cauliflower- based off of any of the vegetable recipes listed on the Manjula's Kitchen website. I chose to base my recipe on "Aloo Masala for Dosa", and to put a twist on it so that even my spice "snubbing" husband would enjoy it (He has a strong dislike for curry and strong flavored spices typically used in Indian cooking, even though I really enjoy them!)! So I came up with my recipe: Gobi (Cauliflower) Masala Fritters with Cucumber Raita. This came out so delicious, I had a plate of it for lunch and wow, the flavor was incredible and intense, but not too strong! It was a very simple dish to make, and even my husband likes it! So if you would like to try a simple dish at home with exotic Indian spices, give this a try! It is a vegetarian dish, and if you exclude the raita it is vegan! But the raita is delicious, I just couldn't pass it up!

Gobi Masala Fritters

Serves: about 4
Prep time: about 5-10 minutes
Cook Time: about 8 minutes

Ingredients:

4 cups Cauliflower, chopped into 2 inch pieces
2 teaspoons whole mustard seeds
1 1/2 teaspoons mild curry powder
1 1/2 teaspoons ground turmeric
1 tablespoon Olive Oil
1 whole roasted green chile, chopped
1/2 cup flour
1/2 teaspoon sea salt
1/4 teaspoon red pepper, ground (Cayenne)
1/4 cup chopped cilantro
Coconut oil for frying, about 1/2- 3/4 cup

1. Cook the cauliflower in about 1/3 cup of boiling water, covered, for about 5-7 minutes, until just softened. Drain and make sure to remove all excess water. Place into a medium size bowl.
2. Use a potato masher to mash the Cauliflower into tiny pieces, but not thoroughly mashed.
3. Place a large fry pan (10 inch or larger) over medium high heat. Once pan is hot, add in the mustard seeds and lightly toast until they begin to crack. Add in the curry powder and ground turmeric, toasting for an additional 30 seconds, until aromatic. Pour into the bowl with the cauliflower, making sure to remove all the spices from the pan. Return the pan to medium high heat, and add in the coconut oil to heat for frying (you want the oil to be 1/2- 1 inch deep).
4. Add the olive oil, green chile, flour, sea salt, red pepper, and cilantro to the cauliflower and spices, and stir well to fully combine.
5. Drop the Gobi Masala Fritter batter by heaping tablespoons into the hot coconut oil, using the back of the spoon to flatten into 1/4-1/2 inch thick, 3inch round fritters. Fry till golden brown, about 2-3 minutes per side. Remove from oil, and place on paper toweling to remove excess oil.
6. Serve with Cucumber Raita if desired, and ENJOY!

Please see the next post for the Cucumber Raita recipe!

Nut Milk Ice Cream is Delicious!

2010-03-19T12:07:00.000-07:00

For today's post, I would like to talk about Nut Milk Ice cream!!! This has become a favorite for my family, and is so simple and quick to make! I bought a Cuisinart Ice Cream maker a couple months ago (with my prize winnings from a recipe contest for frosting!), and have been trying all sorts of delightful frozen treats! From sorbets and frozen yogurt, to traditional ice cream, and now: Nut Milk Ice Cream! I've found that a blend of Coconut milk and Almond milk seems to give the perfect level of "creaminess" with just a light note of coconut and almond flavor. It does not compete with the flavor of the ice cream, it always seems to be just the perfect hint of nutty flavor. I've used low-fat and full cream coconut milk, and the best texture seems to come from the higher fat milks. It reminds me somewhat of gelato in texture and fullness of flavor! The low fat coconut milk gives the finished frozen treat a slightly "Icy" texture, as it has less fat to really give that creamy texture; but I've found that adding just a bit to a fruit sorbet is a delicious way to incorporate just a touch of creaminess! I have pictured a Chocolate version of Nut Milk ice cream in this post, but one of my favorite flavors has been my "Tropical Delight". For the tropical flavor I added pureed mango and pineapple, a few chunks of the fruits as well, and a bit of shredded coconut, not to mention also adding in pineapple juice for sweetener instead of sugar (while eating it I could envision chopped bits of macadamia nuts as well! Maybe next time!). The result was a creamy, icy treat just bursting with tropical flavor! But the Chocolate is a very simple and decadent way to enjoy this frozen treat! I used Dark Chocolate for the absolute richest flavor, and really, a little goes long way! My sweet tooth is completely satisfied after about a 1/4 cup of this rich ice cream, and it's great knowing it's vegan and organic as well (I only purchase organic coconut milk, the almond milk is also organic, as well as the sugar and dark chocolate!). Please give it a try, and enjoy the creamy goodness of Nut Milk Ice Cream!!

Chocolate Nut Milk Ice Cream:

Ingredients:
3/4 cup Dark Chocolate chunks
1 1/2 cups coconut milk
1 cup almond milk
1/3 cup sugar

Preparation:
Pour the Dark Chocolate chunks into a medium size microwave container. Place in the microwave for 30 seconds on high power. Stir completely to help melt the chocolate. Continue to microwave in 15 second intervals until chocolate is completely melted, stirring thoroughly each time. It should only take the first 30 seconds, and then one or two 15 second intervals. Remove from microwave when fully melted, and add in the coconut milk and almond milk, whisking briskly to fully combine the ingredients. Use a spoon to get all the chocolate from the bottom of the dish and stir well into the nut milk. Add in the sugar and whisk until fully combined. You can place this mixture, covered, into the fridge to freeze later, or pour immediately into your ice cream maker (follow the directions for your ice cream maker for the best results, whether it is a frozen bowl type, like mine, or the kind that you have to add ice and rock salt to, or a hand crank style!). With my Cuisinart machine my ice cream is frozen into a "soft-serve" type treat in about 25 minutes. I then scoop it into a freezer safe container, cover tightly, and freeze for about 2 hours to "ripen" (I prefer a more firmly frozen ice cream) before serving. Try this out the next time you are ready for a frozen treat! Some great additions would be to add in some cinnamon, or crushed almonds and a few chocolate chunks in the last 5 minutes of freezing in your ice cream maker! Create your own favorite flavors, I'd love to hear what you wind up with!! ENJOY!

The Healing Properties of Elderberries

2010-03-14T12:39:00.000-07:00

It's time to take a step away from preparing food for the dining table, and to focus for a moment on an amazing little berry, the Elderberry! These incredible berries are bursting with antioxidants, and have been shown to reduce the severity and duration of the common cold and flu, and boost the immune system. If taken throughout the cold season on a daily basis (1 teaspoon a day in "syrup" form), you may even be able to ward off sickness before it even occurs! It is said to be an anti-inflammatory, so can also be used to ease the stiffness and pain of rheumatoid arthritis. It may also aid in easing digestive disorders, as it can cause anti-inflammatory effects in the digestive system. It is basically just a very good tonic for the cold, damp and dreary winter months. I started making my own Elderberry syrup for cold season last year, after becoming tired of paying the high prices in the market for the pre-made variety. I have been able to find the dried berries, latin name: Sambucus Nigra (Common Black Elder berries) in a few different markets, from "The Herb Store", located in the Nob Hill district of Albuquerque, to the easily accessed Whole Foods Market (In the bulk herbs section, Frontier Herbs company). The berries are very small, and dark purple to black looking, and are actually quite affordable in price in the bulk sections of the markets. I add a combination of other spices that are warming and soothing, and also add great flavor and make this medicine an easy one to swallow! I also use lemon and honey which is very soothing to the throat, and can help relieve coughing, sore throats, and bronchitis. This syrup can be taken in the amount of one teaspoon per day for an over-all health tonic, or if you do become sick you may take a teaspoon every hour or two for a few days to promote a speedy recovery!

A note of warning! Raw Elderberries do contain traces of cyanide, but it is completely removed by cooking. I do not suggest EVER consuming the berries or any other part of the Elder raw, so please make sure to cook thoroughly before consuming.

Elderberry Syrup

Ingredients:

2 1/2 cups water
3/4 cup Elderberries, dried (Sambucus Nigra)
1-2 inch piece of fresh ginger, peeled
4 cinnamon sticks
10 cloves, whole
1 lemon
1 cup honey

Preparation:

1. In a small, non reactive pot, add the water, elderberries, ginger, cinnamon sticks, and cloves. Bring to a simmer over medium-high heat. Cut the lemon into large pieces, and add to the pot. Reduce heat to maintain a strong simmer, cover and allow to simmer about 20 minutes. Stir occasionally (I like to use a wooden spoon for this, it is now stained bright purple from the berries, but I use it only for cooking berries), mashing the berries, lemon and ginger with the back of the spoon.
2. After simmering for 20-30 minutes, remove from the heat, and allow to rest, covered, for about 30 minutes. After 30 minutes, strain the contents of the pot through cheesecloth into a medium size bowl. You will wind up with a deep purple liquid in the bowl, and all the berries, cloves, ginger, lemon chunks and cinnamon sticks will be in the cheesecloth. You may discard all this leftover product, we will only be using the liquid. Allow to cool at room temperature for about an hour.
3. Add the cup of honey to the slightly cooled bowl of liquid, and stir to combine well. Store covered, preferably in a glass jar, in the refrigerator for up to 3 weeks. You may also freeze it in ice cube trays (and once frozen place into a zip-type storage bag) and defrost only what you need, when you need it, if you do not intend to take it daily.

I really hope that this will help someone out when they need it! I did get sick this year, but I feel that this syrup really helped my immune system to bounce back from it all! It was also very soothing, and really helped me to feel better while I was sick! And it really does taste pretty great (for medicine!!!)! Because it is tasty and looks appealing, make sure you do keep it out of the reach of children, and only administer under parental supervision. Please discuss the use of Elderberry Syrup with your child's health care provider prior to ever giving to a child.

The Natural world offers so many beneficial plants, not only for food, but also for our medicinal needs. Elderberries are just one of the very great plants that can aid humankind in many ways! I hope you will reap the benefits of Elderberries, for your health!

More Scrumptious Adventures with Sweet Potatoes!!

2010-03-13T15:30:00.000-08:00

I am now calling this time, "The Week of the Sweet Potatoes"! :) I just can't stop myself from trying some new recipes with our favorite tubers! I have so many on hand right now, and am busy trying to come up with some new and exciting ways to devour the delicious sweet potato! I keep hearing about how delicious it is to combine sweet potatoes and peanuts, and after feeling very intrigued, finally decided to give it a try myself! I've seen a plethora of sweet potato soup recipes that contain peanuts, but as my husband has a very specific dislike for soup, I had to find another creative way to try this combo. We happen to be incredibly huge fans of Asian style noodle dishes, so the first thing I thought of was a Thai-style Peanut noodle dish with sweet potatoes! YUMMY! Following is the recipe I created this afternoon, and let me tell you, it is now our favorite way to eat Thai Peanut noodles! The sweet potato almost acts like a noodle itself, and the flavor is in every bite, without it just tasting like sweet potato! The peanuts are still front and center, but they definitely share the spotlight with the sweet potatoes. I was very pleasantly surprised with this dish, and I think you will be too! Give it a try, leave me a comment and let me know what you think of this exotic Sweet Potato ADVENTURE!

Scrumptious Thai-Style Sweet Potato Peanut Noodles

Ingredients:

3 cups water
3 ounces rice noodles (dry, flat noodles)
1/2 cup all natural peanut butter (peanuts and salt), chunky style
1/4 cup soy sauce
2 tablespoons honey
1 Tablespoon rice wine vinegar
1-3 teaspoons hot chili sauce (I use Sriracha)
1 tablespoon cooking oil
1 large sweet potato= about 3 cups, grated
2 teaspoons ginger, freshly grated
1 cup Napa cabbage, shredded
1 cup green onions, chopped
1/4 cup dry roasted peanuts, unsalted
1/3 cup water
1 small bunch cilantro
4 small limes

Preparation:

1. First bring the 3 cups of water to a boil in an 8 inch skillet. While it is coming to a boil, grate the sweet potato into shreds. You should get about 3 cups of shredded sweet potato from a very large size sweet potato. Use 2 smaller potatoes if needed, you just want to end up with about 3 cups. Set aside.
2. When the water is boiling, turn off the heat, add in the rice noodles, and submerge completely. Set aside to soften while preparing the rest of the dish.
3. In a small bowl, combine the peanut butter, soy sauce, honey, rice wine vinegar and chili sauce. Add less chili sauce for mild, more for hot, taste as you go and add in small quantities so it doesn't get too spicy for you! Stir very well to thoroughly combine. Set aside.
4. In a large skillet (10- inch or larger), heat the cooking oil over high heat, and then add in the grated sweet potato. Spread over the entire bottom of the pan so that it will cook evenly. While the sweet potatoes are cooking, about 5 minutes, grate the ginger, and shred the Napa cabbage. Add the ginger and cabbage to the pan and continue to cook, stirring frequently. You are basically stir-frying the vegetables together, and want to cook it fast and hot! Cook for about 4 more minutes, until tender.
5. Chop the green onion and add to the pan, stirring well. Add in the peanuts, and continue to cook about 1-2 minutes.
6. Finally add in the previously combined peanut sauce (you may have a little leftover if you don't want as much sauce, add as much as you'd like! I used all but about 3 tablespoons of the sauce, and served it on the side.) and the 1/3 cup of water, stirring well.
7. Drain the rice noodles and add to the pan. Continue to cook about 2 minutes, stirring constantly, until the ingredients are fully combined.
8. Serve with plenty of chopped cilantro and lime wedges, squeezing the lime over the noodles as you eat.
ABSOLUTELY DELICIOUS!!

Serves: about 4
Prep time: about 5 minutes
Cook time: about 15 minutes

The Sweet Potatoes Strike Back!

2010-03-10T10:19:00.000-08:00

After arising this morning I found myself with an interesting challenge! Snowed in yet again, (another big storm through the night), and low on breakfast supplies- I had to get creative! After having Sweet potato salad for lunch, dinner, and a snack yesterday, I was ready to switch it up a little bit (even though it is FABULOUS!)! All I could think of was a nice warm muffin fresh from the oven, with a steaming cup of chai tea. I stood looking in the fridge willing eggs to appear, and then the light bulb flashed and I was pulling out the mixing bowl! I happened to have 2 very overripe bananas, and I remembered hearing a while back that you can use mashed banana as an egg substitute! So I thought I'd give it a try and see what happens! And what could be more delicious than a Sweet Potato muffin?! So the sweet potato salad from yesterday came out of the fridge, and the following recipe is the absolutely delicious, HEALTHY result! After using whole wheat flour, unrefined mascobado sugar (Fair Trade from the Philippines), olive oil, 0 eggs, and that nutrient packed salad, I feel amazing! These muffins are incredibly moist and flavorful, and I can see that we will be making these a lot! My daughter ate an entire muffin by herself (grinning and giggling the entire time) which is a new record, so I know it is a success as it made my little 15 month old so happy! Try out these fabulous muffins if you can, I think you'll get just as hooked as we are!!

Simple Sensational Sweet Potato Muffins:

Ingredients:

2 overripe bananas, = about 3/4 cup, mashed
1/2 cup almond milk
1/4 cup olive oil, mild
1 packed cup Simple Sensational Sweet Potato Salad, (see previous blog post)
1 cup Whole Wheat flour (I use High Altitude, Hungarian whole wheat flour)
1/2 cup unrefined mascobado golden brown sugar (nutrients and molasses intact!)
1/2 teaspoon sea salt
1 1/2 teaspoons baking powder
1 teaspoon cinnamon

1. Preheat oven to 350 degrees Fahrenheit. Very lightly oil a 6 cup muffin pan. Set aside.
2. In a large bowl, mash the bananas until completely smooth. Add in the almond milk, olive oil, and sweet potato salad, stirring well to combine.
3. Add in the flour, sugar, sea salt, baking powder and cinnamon, stirring just until fully combined.
4. Spoon into the prepared muffin cups, filling about 3/4 full. I had enough batter left over to make about 3 more muffins. You could use a 12 cup muffin pan and leave a few empty, but I just put the rest of the batter into the freezer (in a freezer zip-type bag) to mix into my next muffin batch.
5. Place into the preheated oven and bake for about 25 minutes, until toothpick comes out clean when inserted in the center.
6. Remove from the oven and set on the counter to cool about 5 minutes. Then, using a clean and dry knife, run around the edge of each muffin to pop them out of the pan. Set on a plate to cool a few more minutes, then ENJOY!

These muffins are a bit softer than the typical eggy, white flour, fatty muffin; but they held up great, had really amazing texture, and have such a depth of flavor!! You could taste (and see!) the sweet potato in every bite, and the cranberries, apples, pineapple and sunflower seeds were a perfect compliment, not to mention the orange juice! Try these out on your next chilly morning with a delicious cup of Chai! My new favorite breakfast! :)

The Sensational Sweet Potato!

2010-03-09T14:02:00.000-08:00

Ahhhh, the delights of Sweet Potatoes! These beautiful orange-red gifts from nature pack a hearty punch of vitamins and minerals, not to mention fiber! With large doses of Vitamin A, Vitamin C, Beta-Carotene, Calcium, Potassium and a slew of other nutrients- you can be guaranteed a happy and healthy body and mind when you consume these beauties. Oh, and did I mention how delightful they taste?? Roasted, Baked, Stewed, Mashed, and even Raw (yes, I said RAW!), they are delicious for breakfast, lunch, dinner or snacks! My family eats sweet potatoes a few days a week as they are a favorite food for all of us. I know when I feed my sweet little daughter Sweet Potatoes that they will do nothing but help her to grow strong, smart, and healthy (well, except for maybe America's favorite way to serve them: smothered in butter, brown sugar and roasted marshmallows!!)! There is some confusion out there about sweet potatoes and yams- but here in America you will most likely never see a true yam in your local market. You can find yams (which are toxic raw, but cooking removes the toxicity) in Asian and some other "Ethnic" markets. A true "yam" has a whiteish/grey or purple, to sometimes pinkish color, and is a very long and somewhat thin tuber, sometimes growing over 6 feet long! They are mostly grown in Africa, Asia, and South America. However, in your grocery store you are likely to see "Sweet Potatoes" right next to what are labeled as "Yams" in the produce department. They are generally one and the same, just different varieties of sweet potatoes. So even those large jumbo "yams" are actually sweet potatoes, as long as they have that beautiful yellow to orange-red flesh! So try to fit more sweet potatoes into your daily diet, and enjoy the benefits and rewards! I would like to share a recipe that I have been making for years, that really showcases the true flavor of the Sweet Potato! It uses raw sweet potatoes, which not many people know you can eat, or know how delicious they really are raw, so I hope you will give it a try! It is also the quickest and easiest way to enjoy Sweet Potatoes, no waiting for them to cook, just enjoy the benefits and flavor as soon as you can put it together! Please enjoy, it is perfect for family get-togethers, potlucks, dinner with friends, packed in a lunch, or even for a delicious breakfast!

Simple Sensational Sweet Potato Salad

2 large (jumbo) Sweet Potatoes
2 medium Granny Smith Apples
2 medium Oranges
1 cup dried, sweetened cranberries
3/4 cup roasted Sunflower "nuts" (kernels with the shells removed), lightly salted
1 cup crushed pineapple

1. Peel and grate the sweet potatoes and apples (remove the cores as well from the apples). You can use a food processor to make this really quick, or you can also use a cheese grater (which is the method I use, it's quick, easy, and a lot easier to clean than the food processor!). Place into a large bowl.
2. Cut the oranges in half, and squeeze the juice over the grated sweet potatoes. I like to use a citrus reamer to get all the juice out, and try to get as much of the pulp as possible into the salad. Stir well. The orange juice will keep the sweet potatoes and apples from oxidizing (turning brown), and keep their bright beautiful color. Not to mention it tastes great!
3. Add in the cranberries, sunflower nuts and crushed pineapple. Stir well to combine.
4. You can serve immediately, or cover and place in the fridge to serve cold later, or just to make ahead of time for an event. The flavor becomes more intense as it sits a while, and the orange juice has a chance to work it's "magic".
5. Enjoy the crisp, fresh, and light flavor of this salad!!

Prep time: about 10 minutes (or less if you grate the sweet potatoes and apples with a food processor).
Serves: about 8

Back in The Saddle

2010-03-09T03:43:00.000-08:00

Well the sickness has come and gone, and health is returning with the Spring! My blog has been sorely neglected, but it's time to jump back in the saddle! I have made a vow to get at least 2 posts up a week now, and I will strive to meet that for you all! I never did get a post up about Elderberry syrup, I was just not feeling well enough to get a good image to post, and have just not had any excess energy to expend. But, I think it would be very valuable information for you all, so I will be posting all about it later this week! But for now, look later today for a post about Sweet potatoes, with a simple and delicious recipe to try! It's great to be back in the saddle again! :)

UPDATE!!!

2010-02-01T12:07:00.000-08:00

Hello all! I would just like to let you all know that I won the Moms and Mangoes contest for my Creamy Mango pops!! YAY!! Here is a link to the posting on the Gourmet Mom on The Go site!!

http://www.gourmetmomonthego.com/2010/02/creamy-mango-pops.html

I hope you all will be enjoying some delicious mangoes soon!!

I have also placed as a finalist in the Cornflakes, Hot Sauce and Honey contest for my Coconut Shrimp recipe, which may be found at this site:

http://mywoodenspoon.com/2010/01/31/let-the-food-challenge-voting-begin/

I now need some votes to win, I am currently in third place- voting runs through next Sunday, February 7th.

I am sorry there have been no new postings lately, the cold winter has caught up to me, and Pneumonia has set in...As soon as I am well I will be posting very often! I just had to take a sick break for some good healing... I will be posting a recipe for Elderberry Syrup soon, so stay posted for that. I am using it to boost my immune system, and can feel it helping me through this sickness!! So please come back soon and check out my blog, I promise to make it interesting!!!! Happy Day to all!!

Creamy Mango Goodness!

2010-01-22T09:38:00.000-08:00

Today I am sharing this delightful recipe for Creamy Mango Sorbet, or, you can create delicious frozen pops with the same recipe! I created this recipe for the Moms and Mangoes recipe contest: They were calling out for Mango recipes that are simple and fun to make with kids... Here is a link to that contest, even though the submission period is over, you may like to check out some of the recipes!! http://www.gourmetmomonthego.com/2009/12/mango-lassi-recipe-contest.html

Mango is one of my favorite fruits of all time! Sweet, exotic, and so versatile, perfect with sweet or savory dishes! They also pack a very nutritious punch, full of Vitamins A, B, and C, and also calcium, phosphorous and protein! They are also packed with enzymes to help aid in proper digestion! When I eat Mangoes I can just feel the good energy flowing through my body, and feel ready to take on just about anything! Sharing Mangoes with children is just natural when they are so healthful and DELICIOUS! Please enjoy my Creamy Mango Goodness recipe!! ( I submitted the recipe in pops version for the contest, but as I've shown above you can also just freeze it in a container and scoop like sorbet, or ice cream!!)

Creamy Mango Pops

Put in Blender:
2 very ripe mangoes, with the skin and the pits removed
3/4 cup coconut milk (I used light coconut milk to reduce the fat content)
1/2 cup pineapple juice concentrate
1 Tablespoon sugar

1. Blend together until creamy and smooth.
2. Pour into frozen treat molds, and place in freezer for at least a couple of hours, preferably overnight.
3. Remove from molds and ENJOY!

These are so creamy and delicious, you'll want them again and again! As stated above, if you'd like it more like ice cream than as frozen pops, just pour into a large zip-type plastic freezer bag, seal completely, and lay flat in your freezer for at least 2 hours. When frozen, simply scoop with a metal spoon to serve!!

Coconut Macaroons with a Dark Chocolate Drizzle

2010-01-21T11:13:00.000-08:00

So- when the sweet tooth hit me last night, I thought to myself, hmm... I have all this leftover coconut from my Coconut Shrimp recipe, how about making some macaroons?! So I did! I haven't made macaroons for probably 15 years, but decided to just "wing" it and see how they turn out. And they were DELICIOUS!!! These are so simple to make, and were such a wonderful treat! I have been addicted to drizzling cookies with Dark Chocolate as well, it adds such a decadence, and couldn't be more simple to do! I hope you all will give these a try for your next sweet tooth attack!!

Coconut Macaroons with a Dark Chocolate Drizzle

Ingredients:
1 egg, beaten well
1/4 cup sugar
1/4 cup flour
1/4 tsp. sea salt
2 cups angel flake coconut, sweetened
3/4 cup dark chocolate chips
2 teaspoons cinnamon
1/2 cup crushed pecans

1. Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
2. In a medium bowl, beat egg and sugar together till fully combined. Add in the flour and sea salt, stirring well. Stir in the coconut, and combine well.
3. Drop by the teaspoon onto the prepared baking sheet (I also pressed the macaroons down to slightly flatten them, and tucked in any stray bits of coconut to reduce the risk of them baking too darkly.), place in the preheated oven, and bake for 20-24 minutes, until lightly golden brown. Remove from the oven and place on a rack to cool.
4. Combine the dark chocolate chips and the cinnamon in a medium zip-type storage bag, place in the microwave and heat for 30 seconds. Knead the bag and continue to heat for 15 second intervals until the chocolate is all melted, and the cinnamon is fully combined (knead the bag between each heating cycle). Clip the bottom corner edge of the bag to make a pencil tip sized opening, you will use this to pipe the chocolate onto the cooled macaroons.
5. Drizzle the chocolate over the macaroons, and then sprinkle the tops with the crushed pecans, over the melted chocolate.
6. Allow the chocolate to set and then ENJOY! These macaroons will really stand up well to being packed in a lunch, or are the prefect morsel to enjoy after dinner!! You could even try crumbling them on top of vanilla bean ice cream!! Yum!

Yields: about 1 1/2- 2 dozen bite-size macaroons
Prep Time: 5 minutes
Bake Time: 20-24 minutes

Cornflake Coconut Shrimp with Sweet and Spicy Mango Dipping Sauce

2010-01-20T15:14:00.000-08:00

This recipe was made for the January Food Challenge posted over at My Wooden Spoon

http://mywoodenspoon.com/2010/01/03/food-challenge-what-recipe-will-you-make/ The challenge was to use Cornflakes, Hot Sauce, and Honey in a delicious recipe. So I came up with:

Cornflake Coconut Shrimp with Sweet and Spicy Mango Dipping Sauce

1 mango, peeled, pit removed
3 Tablespoons hot sauce (use your favorite brand!)
1/2 cup honey
1/2 teaspoon sea salt
1 teaspoon freshly cracked pepper
24 large raw shrimp
2 cups cornflakes
1 cup angel flake coconut, sweetened
1 large egg, beaten
Vegetable oil for deep frying
Spring Green salad mix

1. Peel the mango, and cut away from the pit, dropping the fruit into a blender. Add in the hot sauce, honey, sea salt and pepper, and blend until smooth (use a spatula to push down the sides as needed to blend thoroughly). Cover and keep refrigerated until ready to use.

2. Heat oil for deep frying, at least 3 inches deep in a large (3 qt. or larger) saucepan.

3. Peel and clean the shrimp. Pour the cornflakes into a zip type storage bag and crush until fine. Add in the coconut and combine well.

4. Dip the shrimp in the beaten egg and then drop into the cornflake coconut mix. Press the coating onto the shrimp, covering thoroughly. Drop a cornflake into the oil to test for frying temperature, the cornflake should sizzle and pop immediately to the surface. Slip the shrimp into the hot oil, and fry until golden brown, and crisp, about 4-5 minutes.

5. Serve with the Sweet and Spicy Mango dipping sauce, atop a bed of fresh spring greens!

6. ENJOY!!!

serves: 4
prep time: about 5-10 minutes
cook time: about 5 minutes

Welcome to my new blog!!!

2010-01-20T14:53:00.000-08:00

Hello and Welcome to The Kitchen Enchantress Cooks! This is my new blog where I will be posting recipes, photos and anything cooking related!! Please check in often to see what I'm cooking up in my Enchanted Kitchen- I hope you'll enjoy the recipes I have to share! Why do I call it an Enchanted Kitchen? Because I live in New Mexico- The Land of Enchantment!! Plus, I always like to serve up a little "magic" in my recipes, those special touches that just make a recipe something unique and delicious! I'll also be sharing some information on herbs and their culinary and medicinal uses, and also gardening as the time comes around!! Thank you for visiting my blog, and check back soon for new posts!!!