inside out california rolls

i decided to take on sushi last night for dinner. of course, two hours later i was starving, but i guess that happens even when the big guys make it. having zero experience in the sushi rolling department, i found that it was uber easy and all i did was watch this video. happy tasting!

green tea latte, part deux

after a trip to a foreign country (lee lee's asian supermarket) to pick up some experimental ingredients, i came up with the perfect green tea latte recipe that mimicks the starbucks version almost identically. i lurve it. happy tasting!

courtesy of: missi
makes: 1 venti latte

- 3 tbsp greenmax boba milk tea powder - green tea flavor ($6.99 for 24.5oz @ lee lee's)
- 1 tbsp blue agave nectar
- 1/2 c hot water
- 3/4 c steamed milk

1. dissolve the milk powder in the hot water. add blue agave and steamed milk. stir and serve hot.

*tip: if you don't have a milk steamer, bring milk to high heat in the microwave and briskly whisk until frothy.

*tip: to make an iced version, instead of steamed milk, add cold milk and ice cubes. (you will still need to use hot water to dissolve the powder)

green tea latte

in an effort to cut the amount of dollars i spend per week at starbucks, i've decided to start making my latte's at home. thankfully, i was a barista in high school so the whole "venti, decaf, triple shot, sugar free, vanilla, 2% milk, extra white mocha, extra hot, no whip, no foam, extra drizzle, marble mocha macchiato" is no mystery to me. however, my order is much simpler. happy tasting!

courtesy of: recipe zaar
serves: 1

- 1/2 tsp matcha green tea powder
- 2 oz hot water
- sugar
- 4 oz milk (steamed or cold)
- 1 tsp vanilla syrup (optional)

1. mix matcha green tea powder with the hot water until dissolved. stir in sugar to taste. add milk (and optional vanilla syrup) and stir.

*tip: use hot or steamed milk for a hot latte, cold milk and ice for an iced latte, or toss in a blender with ice cubes for a smoothie.

tomato and spinach crepes and mushroom soup

last night, i began a highly anticipated project which started in france via film, food, and imagination. these two recipes were the perfect compliment to each other and i paired them with a pinot noir. light, easy, and delicious. happy tasting!

courtesy of: missi
serves: 4

crepes:
- 1c flour
- 1/2c milk
- 1/2c water
- 2 eggs
- 1/4tsp salt
- 2tbsp butter, melted

1. with a whisk, combine the eggs and flour in a med sized bowl. gradually add in the milk and water. add the salt and butter and beat until smooth.

2. in a med sized skillet, coated with non-stick spray over med-heat, ladle in the batter (1/4c at a time) and tilt the pan in a circular motion coating the bottom evenly.

3. cook each crepe 2 minutes. loosen with a spatula and continue cooking on the other side until lightly brown.

tomato and spinach filling:
- 2c tomatoes, diced
- 2c baby spinach
- 1 onion, diced and sauteed
- 8oz goat cheese, crumbled

1. assemble crepes: crepe, tomato, spinach, onion, cheese. fold and repeat.

mushroom soup:
- 3/4lbs your favorite mushrooms, chopped
- 1 onion, diced
- 4tsp flour
- 1c stock {beef or vegetable}
- 4tbsp butter
- 1/2 bay leaf
- salt & pepper to taste
- 2c half and half

1. in a soup pot, melt the butter and sautee the mushrooms and onion. add the flour, cook 1 min. add the stock, bay leaf, salt and pepper. simmer 3 minutes and remove the bay leaf.

2. add the half and half, warm through, and serve hot.

guiness chocolate cupcakes with bailey's irish cream frosting

three of my favorite flavors in one; guinness, baileys, and cupcakes. me + this recipe = bliss. all i'm missing is the coffee. it also makes for a perfect ending on st. patrick's day. happy tasting!

courtesy of: smitten kitchen
makes: 24 cupcakes

cupcakes:
- 1c guinness
- 1c butter
- 3/4c unsweetened cocoa powder
- 2c all purpose flour
- 2c sugar
- 1-1/2tsp baking soda
- 3/4tsp salt
- 2 large eggs
- 2/3c sour cream

filling:
- 8oz bittersweet chocolate
- 2/3c heavy cream
- 2tbsp butter, room temp
- 1-2tbsp irish whiskey (optional)

bailey's frosting:
- 3-4c confectioner's sugar
- 1 stick butter, unsalted at room temp
- 3-4tbsp bailey's
*note: this frosting makes just enough to cover the cupcakes at minimal. if you want a huge heaping pile of uber sweet bailey's frosting on top, i suggest you double the recipe. however, just a touch of frosting is plenty if you consider the sweetness.

make the cupcakes:
1. preheat the oven to 350. line 24 cupcake cups with liners. bring 1c guinness and 1c butter to a simmer in a heavy large saucepan over med heat. add cocoa powder and whisk until mixture is smooth. cool slightly.

2. whisk flour, sugar, baking soda, and 3/4tsp salt in a large bowl to blend. using an electric mixer, beat eggs and sour cream in another large bowl to blend. add guinness-chocolate mixture to egg mixture and beat just to combine. add the flour mixture and beat briefly on slow speed. using a rubber spatula, fold the batter until completely combined. divide the batter among the cupcake cups, filling them 2/3 to 3/4 of the way. bake until cake tester inserted into the center comes out clean. rotating them once, front to back, if your oven bakes unevenly. about 17 min. cool cupcakes on a rack completely before frosting.

make the filling:
1. chop the chocolate and transfer it to a heatproof bowl. heat the cream until simmering and pour it over the chocolate. let it sit for 1 min and then stir until smooth. (if this does not sufficiently melt the chocolate, pour it into a double broiler and melt it carefully) add the butter and whiskey (if you're using it) and stir until combined.

2. let the filling cool until thick, but still soft enough to be piped (the fridge will speed this along, but you must stir it every 10 min). meanwhile, using your 1" round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes, aiming for 2/3 of the way down. a slim spoon or grapefruit knife will help you get the center out. put the filling into a piping bag with a wide tip and fill the cupcakes until full.

make the frosting:
1. whip the butter in a bowl with an electric mixer until light and fluffy, several minutes. slowly add the powdered sugar, a few tbsps at a time. when the frosting looks thick enough to spread, drizzle the bailey's and whip until combined. if this has made the frosting too thin (which it shouldn't), beat in another tbsp or two of powdered sugar.

2. ice and decorate the cupcakes.

irish smashed potatoes

even though the potato didn't originate there, the potato is a natural association with the irish. this is mostly because the soil in ireland is well suited for growing the lowly potato and because the people there were, once upon a time, miserably poor. thanks to the potato, ireland gained independence from britain and the potato made a comeback and i'm so glad it did; it's my favorite food. happy st. patrick's day and happy tasting!


courtesy of: the holiday spot
serves: 4

- 2c green cabbage, shredded
- 2c mashed potatoes
- 1/4c green onions, sliced
- 1/8tsp pepper
- butter or margarine
- parsley

1. heat 1/2" water in a large pot to boiling. stir in cabbage, cover and return to boil. cook 5 min, drain.

2. in a large bowl, combine mashed potatoes, onions, and pepper. fold in cabbage. dot with butter and sprinkle with parsley. serve warm.

monte carlo part ii: the imperial

again, it's been stuck in my head for four days. what can i do? happy tasting!

courtesy of: drinksmixer.com
makes: 1 drink

- 3/4oz gin
- 1/4oz white creme de menthe
- 1/4-3/4oz lemon juice
- 4oz champagne

1. shake gin, creme de menthe, and lemon juice over ice cubes in a shaker. strain into a champagne flute, fill with champagne, and serve.

monte carlo

so fresh and so clean by outkast. have you heard it? it's been stuck in my head for FOUR days! i can't make it go away. i've listened to a variety of songs to get rid of it, but it always comes back and well, if sir lucious got gater belts and patty melts and monte carlo's, so do i. happy tasting!

courtesy of: missi
makes: 4 sandwiches

- 12 slices white bread
- soft butter
- cooked ham, sliced
- turkey, sliced
- cheese, sliced (any)
- 3 eggs, beaten
- 1/3c milk
- salt
- 1/2c ea: butter & oil

1. spread butter on each slice of bread. layer: bread, ham, turkey, bread, cheese, bread. secure with toothpicks. cut into halves diagonally. repeat until you've made 4 sandwiches.

2. heat butter and oil in pan on med heat. mix eggs, milk, and salt in a shallow dish. dip sandwiches into egg mixture and fry slowly. drain on paper towels.

angel biscuits

as a sucker for anything that can be topped with butter and honey, i suggest you head straight to your kitchen, whip these up and then invite me over. angel biscuits are a southern favorite because they're soft, moist, and lighter than air. double this recipe or you'll regret it shortly after that last one disappears. happy tasting!

courtesy of: barbara grunes
makes: 9

- 1/4c warm water
- 2tbsp sugar
-1 pkg active dry yeast
- 2-1/2c self rising flour
- 1/2tsp baking soda
- 1/2c vegetable shortening
- 1c buttermilk

1. preheat the oven to 400. spray or grease a cookie sheet.

2. in a small bowl, mix the warm water with the sugar and yeast. let stand for 5 min, or until bubbly.

3. meanwhile, in a large bowl, with an electric mixer on low spped, mix together the flour and baking soda. blend in the vegetable shortening. beat in the buttermilk. add the yeast mixture and beat just until a flaky dough is formed. it will be soft and sticky.

4. turn the dough out onto a lightly floured pastry cloth. with floured hands, knead only until the dough gathers together and is smooth, a minute or two. pat the dough into an 8" round. using a 2-1/2" round cookie cutter, cut out biscuits and set on the cookie sheet, about 1" apart. reroll the scraps and cut out more biscuits.

5. bake in the center of the oven for about 20min or until just golden on top. remove to a wire rack to cool.

korean barbecue flank steak on hot and sour slaw salad

you can bet your bottom dollar that this would be the first thing i made from rachael ray's book of 10. i love barbecue, especially when it has an asian twist. someone needs to try this and let me know how it is. happy tasting!

courtesy of: rachael ray
serves: 4

-1 tbsp grill seasoning
- 1/4c tamari
- 2tbsp honey
- 2tsp red pepper flakes
- 4 large garlic cloves, chopped
- 2tsp dark sesame oil
- 2 scallions finely chopped
- veggie oil, for drilling + 2tbsp
- 2lbs flank steak
- 1lb bok choy, trimmed and shredded with a knife
- 1/2 red bell pepper, cored, seeded, and thinly sliced
- salt
- 1c sauerkraut

1. in a shallow dish, combine the grill seasoning, tamari, 1 tbsp of honey, 1 tsp of red pepper flakes, half of the chopped garlic, the sesame oil, scallions, and a drizzle of veggie oil. coat the flank steak and let marinade 10 min.

2. preheat an indoor grill, a stovetop grill pan, or an outdoor grill to med-hi. when the grill pan or grill is screaming hot, add the meat and cook for 5 min on each side for medium rare, 7-8 min on each side for medium well.

3. heat a large skillet over hi heat. add 2 tbsp of the vegetable oil, the cabbage, and the bell pepper. season with salt and stir-fry for 2-3 min. add a drizzle of honey (the remaining tbsp), the remaining red pepper flakes, and the remaining garlic and toss to combine with the cabbage. add the sauerkraut and mix in, heating it through for 1 min. turn off the heat.

4. to serve, let the meat rest for 5 min for juices to redistribute. thinly slice the meat on a heavy angle aginst the grain. pile up the slaw, top with the sliced korean steak, and serve.

london broil with mushroom vinaigrette

way back when, before i survived solely off of rabbit food and tofu, my family and i would enjoy london broil about once a week. it's probably my favorite of all the broiled foods and this recipe makes my mouth water as it includes three very tasty ingredients: london broil, mushrooms, and worcestershire sauce. happy tasting!

courtesy of: rachael ray
serves: 4

- 2lb boneless shoulder steak or top round steak {aka london broil}
- 3tbsp worcestershire sauce
- 5tbsp extra virgin olive oil, plus some for drizzling
- salt and freshly ground black pepper
- 1 10oz pkg cremini mushrooms, brushed clean and quartered
- 1 large yellow onion, chopped
- 3 cloves garlic, chopped
- 1tbsp fresh thyme leaves, chopped
- 1/4c sherry vinegar
- 2 heaping tbsp dijon mustard
- 1/2c fresh flat leaf parsley leaves, chopped

1. preheat the broiler on high and set the rack closest to the flame.

2. coat the steak with the worcestershire sauce, a drizzle of olive oil, salt and pepper. marinate the steak for 5 min. transfer the marinated steak to a broiler pan and broil for 6 min per side. remove from the broiler and allow the meat to rest for 5 min, tented loosely with tin foil.

3. while the steak is working, heat a large skillet over med-hi heat with 2tbsp olive oil. add the mushrooms and brown for 5 min, stirring every now and then. turn the heat down to med and add the onions, garlic, and thyme. season with salt and pepper. cook for 3-4 min, or until the onions become tender and translucent. add the sherry vinegar and mustard and stir to combine. turn off the heat. some liquid will evaporate. whisk in about 3 tbsp more of olive oil, add the parsley, and reserve the vinaigrette while you slice the steak.

4. slice the rested steak very thin, against the grain and on an angle. serve the sliced meat topped with some of the mushroom vinaigrette.

mostly green curry veggies and tofu over coconut jasmine rice

i lurve indian cuisine. it's a nice change of pace to be able to walk into a restaraunt and not have to ask questions about what the sauce contains or worry about someone sneaking beef tallow onto my plate somehow. indians {not to be confused with native americans} are vegetarian by culture. if you think tofu is bland, i dare you to try this recipe and not let your mind be changed. happy tasting!


courtesy of: rachael ray
serves: 4

- 1-1/2c vegetable stock
- 1 13-1/2oz can coconut milk
- 1c jasmine rice
- 3tbsp vegetable or canola oil
- 1 14-oz container firm tofu, cut into 1-2" pieces and patted dry
- salt and freshly ground pepper
- 1 green bell pepper, cored, seeded, and thinly sliced
- 1 medium yellow onion, thinly sliced
- 3 large garlic cloves, chopped
- 1 small jalapeno pepper, cut in half and seeded
- 3" piece of fresh ginger, peeled and grated
- 2c broccoli florets
- zest and juice of 1 lime
- 1/4c fresh cilantro leaves, chopped
- 3 scallions, thinly sliced
- 1/2c fresh flat leaf parsley leaves
- 1c frozen peas
- hot sauce, to taste

1. in a sauce pot, combine 1c of the vegetable stock, 4 oz of the coconut milk, and the jasmine rice. bring to a simmer, cover, and cook for 15-18 min. turn the heat off and keep the rice covered until ready to serve.

2. while the coconut jasmine rice is cooking, preheat a large nonstick skillet over hi heat with about 2 tbsp of the veggie oil. season the tofu on all sides, about 3-4 minutes. remove the browned tofu to a place and reserve.

3. add the last tbsp of veggie oil to the pan. add the green bell peppers, onions, garlic, jalapeno, ginger, and broccoli florets. cook, stirring frequently, for 3-4 min or until the veggies start to wilt. to the skillet add the remaining coconut milk and 1/2c veggie stock. bring the mix to a boil, then reduce the heat and simmer for 4-5 min. add the tofu back to the pan and return to a simmer for another 2 min.

4. add the lime zest, lime juice, cilantro, scallions, parsley, and frozen peas. stir to thoroughly combine. simmer a minute or more to heat the peas, taste, and adjust the seasoning.l add more salt or some hot sauce, if you like heat. serve over the coconut jasmine rice.

smoky black bean and rice stoup

what's thicker than soup, but thinner than stew? stoup! my favorite method of cooking is the chop, drop, and open. it's fast, easy, and leaves virtually nothing to clean up; which is nice after a long day of doing nothing but cleaning up. happy tasting!

courtesy of: rachael ray
serves: 4

- 2tbsp extra virgin olive oil
- 3 bacon slices, chopped
- 1 bay leaf
- 2 celery ribs, chopped
- 1 medium onion, chopped
- 4 garlic cloves, chopped
- 1c frozen corn kernels
- 2 15-oz cans black beans
- 1tbsp ground coriander
- 1tbsp chili powder
- 1-1/2tsp ground cumin
- 1 tbsp worcestershire sauce
- 2tsp hot sauce
- coarse black pepper and coarse salt
- 1 15-oz can diced fire-roasted tomatoes
- 1 8-oz can tomato sauce
- 1qt chicken stock
- 1c white rice

1. heat a medium soup pot over med-hi heat. add the olive oil, then add the bacon and cook for 3-4 min to render the fat. add the bay leaf, celery, onions, and garlic and cook for 3-4 min to soften the veggies. add the corn and 1 can black beans and their juice. drain the other can, then add half the can of beans. mash the remaining half in the can with a fork to make a paste, then scrape them into the soup pot - this will make the stoup thick.

2. season the veggies and beans with the coriander, chili, cumin, worcestershire sauce, and hot sauce. season the mixture with the salt and pepper to taste. stir in the tomatoes, tomato sauce, and stock.

3. cover the pot and raise the heat to bring the stoup to a boil. add the rice and cook the stoup over a rolling simmer until the rice is tender but has a little bite left to it, 15 min. adjust the seasonings and serve.

*veggie friendly option: omit the bacon and substitute the chicken stock for veggie stock.

italian style garlic shrimp with cherry tomatoes and thin spaghetti

i will never understand rachael ray's method of doing anything and after years of watching her on tivo, i've about had enough. i mean, really, what is "not-sagna pasta toss" and who decided "evoo" needed to be added to the webster's dictionary?! i do give her major kudos and credit for saving my caboose on more than one occasion. for the working, single mom of growing, hungry children, her 30 minute meals are a real life saver. like this one. happy tasting!

courtesy of: rachael ray
serves: 4

- coarse salt
- 1lb thin spaghetti
- 1lb small shrimp, deveined and peeled, tails removed
- 2tsp lemon zest plus the juice of 1/4 lemon
- 1/4c extra virgin olive oil
- 6 garlic cloves, minced
- 1 pint cherry tomatoes, halved
- 4 scallions, thinly sliced on an angle
- 1/4c white vermouth or 1/3c dry white wine
- 2 handfuls fresh flat leaf parsley, chopped
- 20 fresh basil leaves, torn or shredded
- coarse black pepper

1. heat a large pot of water for the pasta. when the water boils, salt it and cook the pasta al dente.

2. heat a large nonstick skillet over med to med-hi heat. season the shrimp with the lemon zest, lemon juice, and a little salt. add the olive oil to the hot pan and then add the shrimp. cook for a minute, then add the garlic, tomatoes, and scallions. toss, cooking for another minute or two until the shrimp are firm and pink.

3. drain the pasta well and add to the sauce. toss and combine the sauce with pasta and season with the salt and black pepper.