rose pink's baloney roll-ups

there's a reason why i own a cookbook entitled "white trash cooking ii". not because i enjoy sitting on lawn chairs out front of my double wide with a natural ice in one hand and a marlboro red in another while the babies play with the broken hose. it's solely because when i opened it up, i found this gem of a recipe. happy tasting!

courtesy of: white trash cooking ii
serves: 1

- 1 pkg baloney
- 1 carton orange juice
- plain yellow mustard, optional

while standing in front of the refrigerator take one slice of baloney out of the package. using the back of the package as you work area, tightly roll the baloney slice. eat it and relish the salty taste or dip into the mustard and relish the salty taste! now grab the orange juice carton and take a big swig... yes, straight from the carton. it's better that way. repeat procedure until you can wait until lunch but haven't lost your appetite. this snack is more enjoyable if, when eating, the refridgerator door is left open and you lean against the counter.

minna dean said, "when i found her propped-up in front of the icebox that night, she still had mustard on her lips."

sassy's hummingbird cake

so, i've never made this recipe, *but* the title contains two of my favorite words: sassy and cake. happy tasting!
courtesy of: white trash cooking ii
serves: 8

- 3c all purpose flour
- 2c sugar
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp baking soda
-1-1/4c cooking oil
- 3 eggs, well beaten
- 8oz can crushed pineapple, undrained
- 1-1/2 tsp vanilla
- 3/4c chopped pecans
- 1/4c black walnuts
- 2/3c mashed bananas

1. combine all the dry ingredients in a large bowl. add eggs and oil and stir until ingredients are moistened. DO NOT USE AN ELECTRIC MIXER. stir in vanilla, pineapple, nuts, and bananas.

2. spoon batter into three 9" round cake pans that have been well greased and floured. bake for 25-30min at 350. cool 10min, then turn out on cake rack to cool completely. then frost.

hummingbird frosting
- 16oz cream cheese
- 1c butter, softened
- 32oz pkgs confectioners sugar
- 2 tsp vanilla
- 1c chopped pecans

1. cream together cream cheese and butter. blend in cofectioner's sugar and add vanilla and pecans. mix thoroughly.

hello kitty cuppycakes

this afternoon, i hosted my daughters 4th birthday party, which she insisted be hello kitty themed with matching cupcakes. while there isn't a recipe for these {thank you duncan hines!}, i thought i'd share the photograph anyway. happy birthday and happy tasting!

mussels with argula, shiitake mushrooms, and sugar snap peas

i'm a little intimidated by hard-shelled foods. i've had nightmares of dinner parties gone awry because the clams didn't open and we were forced to order papa john's pizza. i'm assuming that cooking mussels would be somewhat similar; they have to open, right? if the realist in me says, "you can do this!" and the adventurer in me says, "you're totally gonna do this!", i guess i will make a sorry attempt at steaming mussels this month. wish me luck and happy tasting!

courtesy of: matt's in the market
serves: 4 as an appetizer or 2 as an entree

- 2 tbsp olive oil
- 6oz shiitake mushrooms, cleaned, stems removed and discarded, and quartered
- 3 tbsp chopped shallots
- 1 tsp chopped garlic
- 1/2 to 1 tsp crushed red pepper flakes
- 1c peeled, seeded, and chopped plum tomatoes
- 2lbs penn cove mussels, scrubbed and debearded just before cooking
- 1c shredded arugula (to shred arugula, align the leaves and cut into 1/4" slices with a sharp knife)
- 1/2lb sugar snap peas, rinsed, patted dry, and strings removed
- 1c beer or dry white wine
- kosher salt
- freshly ground black pepper

1. heat olive oil in a stock pot over med-hi heat. add mushrooms, shallots, garlic, and pepper flakes and cook 2-3 min or until garlic begins to turn golden and the mushrooms shrink slightly, stirring frequently.

2. add tomatoes and mussels and stir well; then add arugula, sugar snap peas, and beer. stir well. cover and bring to a gentle boil, then cook 5-7 min or until mussels have opened, stirring occasionally. discard any mussels that do not open. season to taste with salt and pepper.

3. to serve, divide mussels among individual bowls are present them in a communal bowl along with seafood forks, shell bowls, and extra napkins.

image: mango tomato

mushroom salmon pie with gruyere cheese

am i in heaven or what?! this must be the most perfect recipe. it includes four of my favorite food groups: mushrooms, salmon, cheese, and pie. you can bet this will hit my table in the next week. happy tasting!

courtesy of: pike place market cookbook
serves: 6

- 1c finely grated gruyere cheese
- pastry for a 9" single pie shell, unbaked
- 1tbsp unsalted butter
- 3/4lbs salmon fillet, skin and bones removed, rinsed, drained, patted dry, and cut into 1" strips
- 1c fresh sliced button or cremini mushrooms, plus extra whole, sauteed mushrooms for garnish (optional)
- 3 large eggs
- 1-1/2c half and half
- pinch of dried oregano plus extra, crumbled, for garnish (optional)
- pinch of dried thyme, crumbled
- 1/4tsp kosher salt
- pinch of freshly ground black pepper

1. preheat oven to 350. spread cheese evenly over bottom of pie shell

2. melt butter in large skillet over medium heat. add salmon and mushrooms and cook 3 minutes, turning salmon strips once. remove from heat, cut salmon into 1" pieces, then arrange salmon and mushrooms evenly over pie shell.

3. beat eggs and half and half, oregano, thyme, salt, and pepper and pour over salmong and mushrooms. bake 45-50 min or until center is set and golden. if edges of pie start to brown too much, cover pie loosely with aluminum foil during the last 10-15 min of baking time.

4. remove pie from oven and let rest 5 min. if desired, garnish pie with sauteed mushrooms and sprinkling of oregano. slice and serve while still warm.

image: happy home baking

german apple cake

i literally ate my way through seattle this past weekend! while there, i picked up a treat for myself, the pike place market cookbook, which a collection of recipes, anecdotes, and personalities from seattle's renowned public market. i've been reading it like a novel ever since i arrived home. the following recipe not only intrigued me, but it caught the attention of one of my best friends. i have big plans of turning this into cupcakes. happy tasting!

courtesy of: woodring orchards, seattle, washington
serves: 12

- 2 large eggs
- 1/2c vegetable or canola oil
- 2c granulated sugar
- 2c all purpose flour
- 2tsp ground cinnamon
- 1tsp baking soda
- 1/2tsp kosher salt
- 1tsp pure vanilla extract
- 4c grated apples, medium grate (about 3 large, firm apples, such as fuji or granny smith)
- 1/2c chopped walnuts
- cream cheese icing (recipe follows)

1. preheat oven to 350. lightly grease a 9x13" baking pan or spray with nonstick cooking spray.

2. beat eggs and oil in a large mixing bowl until pale yellow and creamy, then add sugar, flour, cinnamon, baking soda, salt, and vanilla. stir until well blended, then add apples that have been drained of any juice that accumulates during grating. mix well and add walnuts.

3. pour dough into prepared baking pan and cook 35-45 min or until cake shrinks from sides of pan and a toothpick inserted in the middle comes out clean. cool cake on wire rack. when completely cooled, ice cake with cream cheese icing, cut into slices, and enjoy.

cream cheese icing
- 6oz cream cheese, softened
- 1tbsp unsalted butter, melted
- 1tsp pure vanilla extract
- 1-1/2c sifted confectioner's sugar

1. beat cream cheese, butter, and vanilla with a wire whisk or electric mixer until smooth and fluffy. add confectioner's sugar a little at a time, until it is incorporated and icing is smooth.

image: sony family recipes

toasted marshmallow milkshakes

i only wish i could eat marshmallows. this tasty milkshake is apparently oprah famous. i found it while flipping the pages of my everyday magazine. i may have to place an order for $9 vegetarian marshmallows in the near future. happy tasting!


courtesy of: spike mendelsohn
serves: 4

- one 1 lb bag jumbo marshmallows
- 2 c milk
- 2 c vanilla ice cream
- 1 tbsp sour cream

1. preheat the broiler. on a foil lined baking sheet, place half of the marshmallows in a single layer; broil until charred, 3 min. transfer to a plate to cool. place the remaining marshmallows on the sheet and roast just until roasted, 2 min; let cool.

2. in a blender, mix the milk, ice cream, sour cream, and charred marshmallows. serve topped with the toasted marshmallows.

image: robyn lee

mushroom turnovers with spinach salad

i have a serious love for mushrooms. shiitake, button, and crimini, oh my! while they aren't all featured in this lovely turnover, i still want one. happy tasting!

courtesy of: rachael ray
serves: 4

- 1/4 c extra virgin olive oil
- 1 lb white mushrooms, coarsely chopped
- salt and pepper
- 3 tbsp chopped parsley
- 2 scallions, thinly sliced
- grated peel and juice of 1 lemon
- one 8 oz package cream cheese, cut into small pieces
- one 17.3oz package frozen puff pastry, thawed
- 1 large egg, lightly beaten
- 4 c baby spinach

1. preheat the oven to 450. in a large skillet, heat 3 tbsp olive oil over med-hi heat. add the mushrooms, season with salt and pepper and cook until the liquid evaporates, about 10 min. transfer to a bowl along with the parsley, scallions, and lemon peel; season with salt and pepper. stir in the cream cheese and 1 tsp lemon juice.

2. on a lightly floured surface, roll out 1 puff pastry sheet to an 11" square, then halve it. repeat with the other pastry sheet. arrange one-quarter of the filling crosswise on 1 half of each piece of pastry, leaving a 1/2" border. brush the boarders with some egg, the fold the pastry to enclose the filling. cut 2 vents into each turnover and crimp the edges; transfer to a parchment-paper-lined baking sheet. brush the tops with more egg. bake until puffed and golden brown, about 18 min. let rest for 5 min.

2. in a serving bowl, whisk together the remaining lemon juice and 1 tbsp olive oil; season with salt and pepper. add the spinach and toss. serve with the turnovers.

image: everyday

solid gold chocolate-almond bark

just in time for a homemade valentine, thanks tish! happy tasting!

courtesy of: tish boyle
serves: 8

- 17 oz bittersweet chocolate, such as ghirardelli 60%, 2 tbsp finely grated and the remainder chopped
- 1-1/2 c whole, skin-on almonds, toasted and coarsely chopped

1. line a 10x15: rimmed baking sheet with parchment paper. in a double boiler, heat the chopped chocolate over simmering water, stirring frequently, until almost melted and an instant read thermometer registers 105, about 20 min. remove the pan from the heat and stir until thermometer registers 110, 1 -2 min more. remove the insert from the pan, reserving the pot of water. let the chocolate cool, stirring occasionally, until the thermometer registers 87 min, 25 - 45 min.

2. add the grated chocolate to the melted chocolate, return the insert to the pot and stir constantly over med-low heat until the temperature reaches 90 and most of the grated chocolate has melted. remove the insert and stir in the almonds. dry the outside of the insert, then pour the chocolate onto the prepared baking sheet; spread into an even layer, leaving a 1" border. refrigerate for 20 min, then let stand at room temperature until hardened, about 45 min. using a sharp knife, slice the chocolate block into uneven slabs of bark.

image: everyday

potatoes with dandelion greens and fried eggs

something about this recipe just said, YUM. there are three things i will never turn down: a million dollars, potatoes, and fried food. two outta three ain't bad! happy tasting!

courtesy of: rachael ray
serves: 4

- 3 tbsp extra virgin olive oil
- 8 flat anchovy fillets
0 4 baby yukon gold potatoes, very thinly sliced [think potato chips]
- 1/4 c chopped italian parsley
- 4 cloves garlic, finely chopped
- 1/4 tsp crushed red pepper
- black pepper
- 1 bunch dandelion greens, stems discarded and leaves chopped
- freshly grated nutmeg
- 2 tbsp butter
- 8 large eggs

1. in a medium skillet, heat the olive oil, 3 turns of the pan, over med-low heat until hot. add the anchovies and cook until melted, 2 min. add the potatoes, parsley, garlic, and crushed red pepper; spread evenly in the pan and season with black pepper. cook, turning, until the potatoes are golden, about 10 min. fold in the dandelion greens, season with nutmeg and cook over low heat, turning a few times, until softened, 7 - 8 min.

2. in a large nonstick skillet, melt 1 tbsp butter over med-low heat. crack in 4 eggs, season with black pepper, flip and cook to desired doneness, 3 - 7 min. repeat with the remaining 1 tbsp butter and 4 eggs. serve with the potatoes and greens.

image: everyday

roasted salmon with zucchini and nutty couscous

i adore salmon. it's pink. lately, there's been a serious shortage of fish at my house and i think this recipe may be the one that brings it back. not to mention there's couscous here; the food we loved so much, we named it twice! happy tasting!


courtesy of: tracey seaman
serves: 4

- 5 tbsp extra virgin olive oil, plus more for drizzling
- salt & pepper
- 1 c couscous
- four 3/4" thick skin-on salmon fillets [about 6oz each]
- 1/4 c chopped fresh parsley
- 1-1/2 lbs zucchini, thinly sliced crosswise
- 1/4 c grated parmesan cheese
- 1/4 c toasted slivered almonds
- 4 lemon wedges

1. preheat the oven to 450. in a small saucepan, bring 1-1/2 c water, 1 tbsp olive oil and 1/4 tsp salt to a boil. stir in the couscous; cover, remove from heat and let stand 5 min.

2. meanwhile, drizzle olive oil into a rimmed baking sheet or dish; arrange the salmon skin side down in a single layer. drizzle with 1 tbsp olive oil, sprinkle with 1 tbsp parsley, and season with salt and pepper. roast for 8 minutes for med-rare.

3. in a large skillet, heat the remaining 3 tbsp olive oil over medium-high heat. add the zucchini in an even layer across the pan; season with pepper. cook, turning occasionally, until browned, about 6 min. lower the heat to medium and sprinkle in half of the parmesan, then flip the zucchini and sprinkle with the remaining parmesan.

4. fluff the couscous with a fork, then stir in the almonds and the remaining 3 tbsp of parsley. serve with the salmon, zucchini and lemon wedges.

image: everyday

nori fried whitefish

'nori' is japanese for 'seaweed'. i'm so excited to try this one next week. it's been a long time since i've had nori, toasted nori, smelled nori... this is the perfect excuse to hit up the local asian market. happy tasting!


courtesy of: katie barriera
serves: 4

- 5 sheets nori [seaweed]
- 3 tbsp sugar
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 large egg
- 2 c plus 1 tbsp veggie oil
- 3/4 c flour
- 3/4 c seltzer
- 4 pollack fillets, halved lengthwise and crosswise
- 1 cucumber, cut into ribbons

1. in a medium nonstick skillet, toast 1 nori sheet at a time over med-hi heat, about 5 seconds per side. tear the nori into large pieces and place in a food processor.

2. in the same skillet, bring the sugar, oyster sauce, soy sauce, and 2 tsp of water to a simmer over med-hi heat and cook, stirring, until slightly reduced and syrupy. add the mixture to the nori in the food processor, along with the egg and 1 tsp oil; pulse to combine. transfer to a medium bowl.

3. in a medium saucepan, heat the remaining 2 c oil until it registers 365 on a deep-fry thermometer. meanwhile, whisk the flour, then the seltzer into the nori mixture.

4. working in batches, dip the pollack in the nori batter, add to the hot oil and fry until golden, about 2 min, letting the oil temperature return to 365 between batches. serve the fish on a bed of cucumber ribbons.

image: everyday

madeover spinach dip

dip is always welcome in my home. happy tasting!

courtesy of: tracey seaman
serves: 8

- four 5oz bags of baby spinach
- 1 tbsp extra virgin olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped
- salt & pepper
- 3 oz cream cheese
- one 9 oz box frozen artichoke hearts, thawed and chopped
- 1/4 c mayonnaise
- 3 oz gruyere cheese, shredded
- 3 whole wheat pitas, each cut into eighths and toasted

1. in a large nonstick skillet, bring 1 c water to a boil. add the spinach, 1 bag at a time, and stir until wilted, about 3 min; drain. rinse with cold water, squeeze out as much liquid as possible, then coarsely chop. rinse the skillet.

2. preheat the oven to 400. in the skillet, heat the olive oil over med-high heat. add the onion and cook, stirring occasionally, until softened, about 8 min. stir in the garlic, 3/4 salt and 1/2 tsp pepper; cook for 2 min.

3. stir in the cream cheese, mashing until smooth. stir in the spinach, artichokes, mayonnaise, and two thirds of the gruyere. transfer to a shallow baking dish.

4. finely chop 4 of the toasted pita triangles. in a small bowl combine the chopped pita with the remaining gruyere and sprinkle over the spinach-artichoke mixture; bake until golden-brown and bubbling, 15 - 20 min. serve warm with the remaining toasted pita triangles.

image: everyday

creamed asparagus soup

i had a conversation with a friend last month that triggered the question, "what should i make for dinner?" having just found out that i was vegetarian, he joked and suggested that i blend up some asparagus. at the time, it sounded so wrong, but this recipe makes me think otherwise. happy tasting!

courtesy of: kraft
serves: 4

- 3 tbsp butter
- 1 leek, sliced
- 1 large clove garlic, minced
- 1 lb fresh asparagus spears, each cut crosswise into thirds
- 1 c broth [chicken or vegetable]
- 1 c water
- 1 tsp salt
- 1/2 tsp pepper
- 1/2c philadelphia chive and onion cream cheese spread
- 1/4 c milk

1. melt butter in a medium saucepan on medium heat. add leeks; cook 5 min or until tender, stirring occasionally. stir in garlic; cook and stir 2 min. add asparagus, broth, and water; stir. simmer on med-low heat 5 min or until asparagus is crisp-tender. season with salt & pepper.

2. meanwhile mix cream cheese and milk until well blended.

3. add asparagus mixture to blender, in batches; blend until smooth. spoon into soup bowls. add cream cheese mixture and swirl gently with spoon.

image: taste of home

deep fried chili balls

just in time for super bowl sunday. i think these little deep fried balls of spicy goodness would be the perfect snack to scream at the television to. happy tasting!

courtesy of: josh ozersky
makes: 30

- one 15 oz can beef only chili
- 8 oz lean ground beef
- 3 c finely crushed tortilla chips
- 2 tsp chili powder
- 3/4 tsp salt
- vegetable oil for frying

1. in a large bowl, stir together the chili, ground beef, 1 cup tortilla chips, the chili powder and salt. line a baking sheet with parchment paper. roll the meat mixture into thirty 1" balls; place on the prepared pan and refrigerate.

2. fill a large pot with enough oil to reach a depth of 2" and heat until it registers 375 on a deep-fry thermometer. place the remaining 2 c tortilla chips in a shallow dish. coat the chili balls with the crushed chips. working in batches of 5 -7, fry the chili balls until deep golden, about 2 min; drain on paper towels. serve hot. use sour cream as a dipping sauce (optional).

image: everyday

spicy hot pot with noodles

every so often, i get the craving for a really good homemade soup. generally, with noodles. today, this sounds like it would hit the pot spot. happy tasting!

courtesy of: vivian jao
serves: 4-6

- 3 tbsp vegetable oil
- 2 tbsp sesame oil
- one 2" piece ginger, peeled and sliced into thin rounds
- 4 oz shiitake mushrooms, stemmed and thickly sliced
- 2 tbsp asian chili paste or chili-garlic paste
- 2 tbsp dark brown sugar
- one 32 oz container (4 cups) chicken, beef, or vegetable broth
- 3 tbsp soy sauce
- 1/2 small head napa cabbage, cut into 2" pieces, stem pieces and top leaves separated
- 8 oz fresh egg fettuccine or linguine pasta
- 2 tbsp toasted sesame oil
- 3/4 lb boneless beef rib eye, thinly sliced against the grain (can omit for a pescetarian dish)
- 3/4 lb large shrimp, peeled and deveined (can omit for a vegetarian dish)
- 1/4 c chopped cilantro

1. in a heavy, medium saucepan, heat the veggie oil over med-hi heat. add the ginger and cook, stirring for 1 minute. add the mushrooms and cook, stirring occasionally, until soft, 2 - 3 min. add the chili paste and brown sugar and cook, stirring often, for 30 seconds. add 1 cup water, the broth, and soy sauce. stir in the cabbage stem pieces and bring to a boil, then lower the heat and simmer for 25 min.

2. meanwhile, in a pot of boiling salt water, cook the pasta according to package directions. drain and rinse under cold water, then toss with 1 tbsp sesame oil.

3. stir the cabbage leaves, beef and shrimp into the soup and bring to a boil until the shrimp is cooked through. add the cilantro and remaining 1 tbsp sesame oil. divide the noodles among 4 to 6 bowls and add the hot broth with veggies, meat, and shrimp.

image: everyday