Food for Thought

Roasted Fall Veggies

noreply@blogger.com (Amy Hanek) — Mon, 27 Oct 2008 16:57:00 +0000

Basket of Squash (photo is from my Click Art Gallery)

With all of the autumn cooking going on, anyone would be hard-pressed to choose just one favorite this time of the year. But we all do.

You might covet carmel apples or fresh apple cider donuts. Your mother might've made a roast beef stew that serves an annual reminder that colder weather is here to stay. Grandma may even make a sweet potato pie that out-does Bojangles every time (hard to do, I know).

I'm not sure if it I got from my mother's vegetarian genes or my husband's good cooking, but I fall in love with roasted fall veggies all over again, every year.

Roasted carrots, onions and parsnips may be my favorite combo, roasted with a little evoo, salt and pepper.

But, I still remember my first Thanksgiving with my husband and his family. We had roasted butternut squash. Sliced thin and roasted with a generous topping of butter and brown sugar, this side dish tastes like candy. And my picky kids go for it every time.

Now, I don't think I've ever had much leftover squash from the dinner table, but it can become a wonderful soup the next day. Just chill and puree the cooked squash. Reheat with some chicken stock and cream. Add a little more salt to balance the savory with the sweet and you've got yourself an entirely new meal the next night.

Voola!!

Cinnamon Chips and Apple Dip

noreply@blogger.com (Amy Hanek) — Tue, 30 Sep 2008 14:50:00 +0000

As I just posted on my other blog, I've been on a blog-cation.

Last week I spent a couple days substitute teaching in the middle school special ed. room. I filled in for a teacher's assistant and I had the best time, ever.

Working with about five students that day, we learned about Johnny Appleseed and apples. As the teacher spoke to the students about a snack we would make that day, my ears naturally perked up.

Did someone say, snack? I wondered. My stomach growled a little.

We made apple dip and cinnamon flavored chips that day. As we all sat around the small table in the classroom enjoying a very easy and delicious recipe, I knew I had to make this for my family.

This weekend, I followed through on my own promises and made this for my kids. They weren't crazy about the apple dip, but gobbled up the cinnamon chips faster than you can say, "Johnny Appleseed."

Here's the recipe:

Cinnamon Chips
Soft Flour Tortilla Shells
1/4 - 1/2 stick of butter, melted
1/2 cup of cinnamon and sugar

Apple Dip
2-3 Golden Delicious Apples
1/2 cup of cinnamon and sugar
1/8 cup of lemon juice
2 tbsp. apricot preserves

Method:

Pre-heat oven to 350 degrees

Cut tortilla shells into wedges (I use a pizza cutter)

Brush melted butter onto wedges

sprinkle cinnamon and sugar mixture onto wedges

Bake for 10 minutes and cool at least 5 minutes

Peel, core and dice apples

Mix with lemon juice, cinnamon and sugar and preserves

Dip chips into apple dip and enjoy!

Now tell me, what will you be making this fall? Applesauce? Carmel Apples? Hot Cider?

Lunchtime... again

noreply@blogger.com (Amy Hanek) — Fri, 29 Aug 2008 15:59:00 +0000

Last week, I blogged about lunchtime. Over the last few school days, I've packed up my daughter's lunch (my other two children enjoy the hot lunch served at school) and sent my three kids onto those big yellow buses.

This is where MY lunchtime began. Not at 7:30 am, but last week.

We ate breakfast at the Hub in Rocky Mount the first day of school. Grits, eggs and sausage never tasted so good. They tasted like ... freedom. And there wasn't a single drop of whine.

Then, we began going to lunch. After reading Lindsey Nair's Fridge Magnet blog, I felt like trying something different. Something my kids weren't big fans of. I'm talking about a chinese buffet.

White rice, spring rolls, lo mein noodles and General Tsao's Chicken filled our plates and our stomachs. Still, no whine.

Only two days later, my husband and I tried the buffet at Chopsticks. We had always heard good things about it. Coconut fried shrimp, dumplings, and some of the best coconut macaroons around filled the very large buffet. At only $7.00 a person, it was a great deal ... and a great meal. Chopsticks also offers a Hibachi grill and sushi bar.

Yesterday, I went out to eat without my husband. Joining a few friends in Roanoke at Wasabi's, I began to wonder if I would ever enjoy an American-themed meal again. After all, who needs a cheeseburger, when you can enjoy a warm and filling, sweet potato tempura roll?

Trading off each other's plates I was glad to get away from my house, my town and even my husband for the afternoon. I especially enjoyed introducing different types of sushi to my friend Heather. Heather showed great bravery and sense of adventure and can no longer be called a sushi virgin. I'm so proud.

After our leisurely lunch, we wandered toward the newest addition to Roanoke's downtown Market street, Chocolate Paper. When I lived in Florida, we enjoyed a local chocolate shop, owned by Norman Love. Love makes some of the best chocolates in the nation.

Here's a picture my parents took of a box of Love's chocolates. As I found a glass case filled with exotic and beautiful chocolates, I almost jumped for joy in the middle of this shop.

A box of Norman Love Chocolates

After returning home, I tried a confection with a Chai Latte flavor. My knees buckled and I fell in love.

Lunchtime

noreply@blogger.com (Amy Hanek) — Wed, 20 Aug 2008 17:35:00 +0000

Today, all three of my kids happily hopped (well, one drug his heels) onto the bus and went to that magical place called "school."

My oldest began middle school today and will pack her lunch, while my younger two love the hot lunch.

Last week, Lindsey Nair posted on her Fridge Magnet blog about packed lunches and a few moms threw their two-cents in.

I've decided we all need a little help or guidance, so I found this website with nutritious tips and safe food handling procedures. I may print this for my sixth-grader to read as she insists on packing her own lunch.

I've also found the Amazing Mom's website to be... well, amazing. Here is the page you want to check out. There are a few creative ideas to keep your kids healthy. My favorite has to be the Cookie Dipper.

Finally, I've stumbled upon something for those really, really adventurous kids and parents. They're called Bento Boxes and they make me wish I were back in school. Check these out here.

Pass the bacon and eggs...

noreply@blogger.com (Amy Hanek) — Tue, 29 Jul 2008 15:29:00 +0000

This week, I am busy entertaining a few long lost friends. Or maybe I should say they're entertaining me. With another Chef in the house, I've enjoyed a big breakfast every morning.

Now, we haven't gotten very fancy.

Only bacon, eggs and pancakes have been served but you know what they say, beggars can't be choosers (I'm the beggar in this scenario).

Because I'm so busy enjoying a big plate of pancakes right now, I will turn my blog over to my Mom. She emailed me over the weekend with a yummy recipe for Captain Crunch French Toast. Here's what she said:

Good Morning!

Your father and I watched Diner, Drive-ins and Dives recently and saw a dish we just had to try-Captain Crunch French Toast. We used thick slices of hearty bread and after dipping them in the standard egg and milk custard, we dipped them in mashed up cereal and served them with fresh fruit. Dad cooked them over a low medium heat.On the TV show they also served them with whipped cream but we didn't have any. Delicious anyway!

Love, Mom

Here are the photos she sent:

Thanks so much Mom! We'll enjoy this tomorrow...

Homemade Pizza Recipe

noreply@blogger.com (Amy Hanek) — Sat, 26 Jul 2008 17:53:00 +0000

After posting Dough and a Dream I realized, I shorted you guys.

I gave casual advice on how to make cinnamon pretzels and a recipe for a frozen bread dough coffee cake. I did NOT reveal my pizza recipe though. Sorry.

Below is my version of homemade pizza:

Homemade Pizza

Ingredients:
1 loaf frozen bread dough
olive oil
any blend of shredded pizza cheese (at least 3 to 4 cups)
red sauce (if it suits you)
any toppings you plan to use

Method:

Thaw and let rise frozen bread dough for at least 6 - 8 hours. Check out directions on the bag for shorter or longer methods in thawing and rising dough. Dough should be doubled in size.
When dough is ready, preheat oven to 400 degrees.
Punch dough down (to release air) and divide into equal parts per person. If you are making 2 medium to large pizzas, divide in half. If you are making 3 or 4 pizzas (the max would be four) divide equally.
If you are making 3 or 4 pizzas, get out cake or pie tins to form individual pizzas in. This is what I would recommend doing for kids.
If you are making 1 very large or 2 large to medium pizzas, get out a pizza pan or cookie sheet to bake it in.
Stretching dough, (add flour to your hands and work surface) form a round pizza with your dough. Don't worry about a few holes. Small ones are okay.
With a fork, poke holes around the dough. This helps the dough stay flat as it bakes.
Top with a light brushing of olive oil.
Top with sauce and anything else you want.
Bake for about 12 minutes for a small pizza and 15 - 18 minutes for a larger pizza.
Pizza should be lightly browned and cheese should be melted. Slice and serve!

Make sure your hands and work surface are clean, clean, clean.

My kids love their own pizzas. They all have different ideas on what tastes good. This makes a family meal and the entire family happy.

Dough and a Dream

noreply@blogger.com (Amy Hanek) — Tue, 22 Jul 2008 23:55:00 +0000

If you haven't figured it out already, my last "guess what" image was frozen bread dough. That night I was making mini pizzas for the kids. Tonight we made cinnamon pretzel sticks with frosting.

The kids LOVED getting there hands dirty

I had to remind them, "not too much cinnamon and sugar!"

Into the oven it went

We topped our messy treats with homemade confectioners sugar frosting.

They didn't look very pretty, but I heard a lot of satisfied munching goin' on at the table. Clearly, a success in the Hanek household!

As I surfed the internet in search of creative ways to use bread dough, I found more than I bargained for. I asked my friends and family what they did with their frozen bread. My favorite responses were from my mother and my friend Heather.

Mom reminded me of her calzone recipe. She simply makes a small pizza and fills it with cheese and veggies before folding in half.

Heather made me laugh with her childhood memories.

She said, "My aunt used to make bread dough for us to fish with instead of worms. Yep, it fell off pretty quickly, but with the rate with which we casted and reeled in and casted again, a worm wouldn’t have had much chance either."

Very funny Heather! I'm glad the fish ate well, anyway.

Below is one of the most creative recipes I found, involving frozen bread dough. Give it a try and let me know how you did!

Frozen Bread Dough Coffee Cake

from http://www.cooks.com/

Ingredients:

2 loaves frozen bread dough
1/2 c. melted butter, cooled
1 c. brown sugar
1 (3 3/4 oz.) pkg. vanilla instant pudding
2 tbsp milk
cinnamon

Allow bread to thaw.
Cut 1 loaf into about 12 slices and press into greased 9 x 13 pan, forming a solid bottom layer.
Sprinkle the rest of the ingredients, except the other loaf, in order listed.
Cut second loaf into 1 inch pieces to place on top.
Let rise until double (about 1 hour).
Bake at 350 degrees for 30 -35 minutes.
Frost with confectioner's sugar frosting or glaze.
Serves 20.

Peaches ... as far as the eye can see!

noreply@blogger.com (Amy Hanek) — Thu, 17 Jul 2008 22:51:00 +0000

For the past week I've seen peaches and peach recipes crop up everywhere. While watching the Food Network and online too.

It IS peach season, after all.

The most creative recipes I've seen so far were just posted on Lindsey's blog, The Fridge Magnet. Roasted peaches with mascarpone cheese... yum!

As promised, I made peach crisp this week. Here's a picture and below is the recipe. It was adapted from what I found in my Joy of Cooking book. I couldn't believe this recipe didn't have nuts OR oatmeal! So, I made up my own variety.

Peach Crisp
1/2 cup of all-purpose flour

1/4 cup of oats

1/4 cup of chopped pecans

1/2 cup of brown sugar

6 tbsp of butter, softened

1 tbsp of cinnamon

4 cups of peaches, cut into large bite-sized pieces.

Method

Heat oven to 375 degrees

Using a square pan (or small casserole dish) fill the bottom with peaches

Mix topping (flour, oats, pecans, brown sugar, butter and cinnamon)

Carefully drop and spread topping over peaches evenly

Bake for 30 minutes or until brown and bubbly

Top with ice cream

I think this dessert would have tasted even nicer in individual ramekins. The official Joy of Cooking recipes recommends baking the individual desserts for 20-25 minutes.

Also, after a week of trying one after another, crisp, cobbler, crisp, cobbler, crisp... well you know what I mean. I still haven't decided which I like better. Being a cake fan, I am leaning toward the cobbler though. I loved the dough, mixed with peaches.

btw: I had so much fun playing "Open Sesame" I decided to play again.

Many of you may recognize this as bread dough. Yes, that's true. It's actually frozen bread dough, thawing. I love buying this stuff as the possibilities are endless.

I have a special meal planned for tonight.

Can you guess what it is?

Cobbler or Crisp?

noreply@blogger.com (Amy Hanek) — Thu, 10 Jul 2008 19:35:00 +0000

Okay, so here's a picture of my very delectable peach cobbler.

The recipe will be posted at the bottom. It called for self-rising flour and I am an all-purpose girl, so my husband picked me up a small bag of the right stuff. I am sure this made all the difference in the world in the body and density of the dough.

Now, I am from up North (upstate NY) originally so I grew up with crisps. Brown sugar mixed with chopped pecans and oats top your baked fruit in a crisp. The great thing is, with all of these peaches, I can have my cobbler AND my crisp. Which are you? A crisp or cobbler person?

This recipe came from Pearson's Farm:

Georgia Peach Cobbler

Ingredients:

1 stick butter

1 cup self-rising flour

1 cup sugar

1 tsp vanilla

1 cup milk

4 cups of sweetened Pearson's sliced peaches

Method:

1. Preheat the oven to 350.

2. Melt the stick o f butter in a square baking dish in the oven.

3. While the butter melts, combine flour, sugar, milk and vanilla.

4. Remove baking dish from the oven and add flour mixture. DO NOT STIR.

5. Spoon Pearson Peaches into the flour mixture without much juice. DO NOT STIR.

6. Bake until brown and bubbly, about 40 minutes.

7. Serve with a scoop of vanilla ice cream or boiled custard for a delicious addition!

Serves about 4-6

Make your cobbler or your crisp and let me know how it turns out!!

Peachy-Keen

noreply@blogger.com (Amy Hanek) — Thu, 10 Jul 2008 18:07:00 +0000

That's how I felt when this huge box of carefully packed peaches arrived to my front door yesterday.

Ed, a friend of my husband's sent them. And my peach-lovin' man ate one over the kitchen sink immediately - before I could even get a picture.

These peaches arrived fresh from the Pearson Farm in Georgia. They tasted like they had been picked yesterday. Delish...

This morning, my doorbell rang again and ... you guessed it! There was ANOTHER box of peaches from Ed. I felt the pressure of rotting fruit crushing in from all around me. Torn between laughter and tears, my husband handed me a recipe for peach cobbler.

So, I guess I will be adding that to my things to do today. When I've finished, I will take pictures to share, with the recipe.

Until then, does anyone know what I can do with the rest of my supply? Help!!!

Birthday Wishes and Chocolate Angel Food Cake Dreams

noreply@blogger.com (Amy Hanek) — Wed, 09 Jul 2008 15:28:00 +0000

(I promise, this will be the last cake entry for a while. You must be sick of hearing about my cake obsessions by now!)

This past week, I celebrated my birthday with my twin sister. Well, it was the day before our birthday, but still we celebrated together.

We met our parents at the Valley View Mall Buffalo Wild Wings for a little casual dining and fun. The cousins all enjoyed sitting together. The older girls chatted quietly about ... well, I'm not sure what they said. They were so quiet. The younger two skipped around the table and ducked under the table every once in a while. My son, the middle boy, took my five-year old nephew to the bathroom about a hundred times. I'm sure they were playing, but I hope it wasn't with the blue water!

After a delicious meal of wings, ribs, sandwiches and salads (I enjoyed the boneless wings with an Asian sauce - yummmm), we had dessert. I brought vanilla cupcakes - straight from the Kroger bakery. The kids really enjoyed them.

My sister brought a chocolate angel food cake. It was really soft and really chocolaty. It was even better when she topped it with whipped cream, strawberry sauce and strawberries.

I thought I had died and gone to heaven.

Then I realized, I was still a year older - ugh.

As a big lover of all types of cakes, angel food cake has to be my favorite.

What was your very favorite birthday cake?

Do you like whipped frosting or buttercream? Chocolate or vanilla?

Dish it...

Turning Lemons into Lemonade

noreply@blogger.com (Amy Hanek) — Thu, 03 Jul 2008 14:34:00 +0000

This past month, our local delivery service (Homestead Creamery) added something new to their order sheets - lemonade.

I was curious to say the least and ordered a half gallon. Arriving in the same type of glass bottles reserved for their milk; I fell in love immediately.

One day, just after this yummy lemonade arrived, I bought a frozen concentrate of Minute Maid's Pink Lemonade to see how it compared. Immediately tasting the artificial sweeteners and flavors, I returned to the real stuff in the glass bottles.

Summer never tasted so sweet!!

Tropical Dining

noreply@blogger.com (Amy Hanek) — Tue, 01 Jul 2008 17:46:00 +0000

As the sun heats up and you head out to eat, where do you like to go?

A favorite tiki bar near the ocean? A quiet picnic spot atop a mountain, along the Blue Ridge Parkway? Dairy Queen?

I used to live in Florida and took this picture while on vacation in Key West (three years ago). My husband and I grew spoiled there and always ate along the Gulf of Mexico.

Now, I live near Smith Mountain Lake and still enjoy a view of the water, whenever possible.

This month's issue of Prime Living will showcase some of Smith Mountain Lakes premiere restaurants along the docks.

Let me know what you think of the places I reviewed and tell me...

... where you go to eat when the temps rise?

Have your cake...

noreply@blogger.com (Amy Hanek) — Tue, 24 Jun 2008 20:43:00 +0000

Photo is from Pepperidge Farm

... well, that's enough, isn't it? Just HAVING your cake?

About ten years ago, I began visiting my grandmother every month or two. Every afternoon, while my baby (now 11 years old) would nap, Granny would make a cup of tea and a slice of Pepperidge Farm cake for me to indulge in. I savored those afternoons!!

This week, I bought my family the Pepperidge Farm 3-layer coconut cake. I only got to eat one piece - my son hogged most of it. But the one piece I DID enjoy was yummy!!

Online, the description says, "Three layers of moist cake topped with creamy frosting is like a slice of heaven."

They aren't kidding!

So, dish it. What says indulgence to you? Tea and cake? Nutty Buddies? Old fashioned, hand-churned ice cream? It's summertime - a time for sweet treats.

Dive in - don't be shy!!

Thank you Adriana!

noreply@blogger.com (Amy Hanek) — Wed, 18 Jun 2008 13:39:00 +0000

I returned from my trip North to Pennsylvania last week, to find the book Adriana Trigiani promised to send to me in the mail. What a perfect treat!

As I opened the beautiful hardcover, I discovered a message and autograph from Adriana herself. I couldn't contain my excitement and took a picture.

She says, "To Amy, Thank you for the LINK - love and meatballs, Adriana Trigiani 2008"

Thank YOU Adriana!! I've already read a large portion of the book and skimmed through all of the recipes. It all looks perfectly wonderful. I cannot wait to try the meatballs!!

My mother, an avid reader of the Big Stone Gap series, wanted the recipe for the Roasted Red Pepper sandwiches Adriana writes about in "Big Cherry Holler." Unable to find this recipe in her book, I emailed her again. She responded right away with a recipe I was able to forward to my mother. For anyone interested in this recipe, I will post it below.

This book is a fantastic read for any lover of Italian food, but also for anyone interested in personal stories of Adriana and her family. I really enjoyed that Adriana and her sisters reveal each of their own personal tips to each recipe. This helps any ole' reader understand how anything can be adjusted for convenience sake or even personal taste.

I would highly recommend this book to everyone!!

Roasted Red Pepper Sandwiches (as emailed to me by Adriana)
1. Roast the peppers til they're black and peel off the skin
2. Salt them and throw some extra olive oil on 'em
3. Then slice open french bread and stick it under the broiler with a little olive oil til toasty
4. Then lay in the peppers and cut and eat- yum

Yum, indeed!!

Bed and Breakfast in Blacksburg

noreply@blogger.com (Amy Hanek) — Sun, 15 Jun 2008 12:06:00 +0000

Last week, while on a short vacation to Pennsylvania, my family and I stopped off in Blacksburg to visit my parents. My husband and I went out to eat and left my Mom and Dad in charge of the kids for a couple of hours. Grandma and Grandpa spoiled each child, taking them out to dinner for "kid food." We returned early enough for a glass of wine, a game of pool and even a game of Eucher.

The next morning, the spoiling continued as my father became a short-order cook, making omelets to order.

My mother dished up fresh fruit, yogurt and granola - her own homemade breakfast parfaits.

There were potatoes too!

By 9 o'clock, we were on the road again. Stuffed full, we drove away convinced we had just been to the nicest bed and breakfast around!!

Thanks Mom and Dad!!!!

Cooking it up for summer!

noreply@blogger.com (Amy Hanek) — Wed, 11 Jun 2008 20:46:00 +0000

This morning, at 9 o'clock, about a hundred parents, aunts, uncles, and grandparents crammed into a small elementary gym to watch our fifth-grade students realize all of their hard work and graduate proudly into middle school. Whew! Was it hot!!

Returning home - tears still drying on my cheeks - I decided to get ready for summer. The kids would be off the bus in just two hours and I wanted to be prepared. So, I hit the kitchen with a vengeance.

I started with watermelon.

My kids love watermelon, but they always pester me to cut them more of it. This can be especially bad if I am in the middle of another job, like mowing the grass, on a cleaning spree and of course, typing. I decided I would cut the entire watermelon up and put it in baggies. Pre-portioned, healthy, afternoon snacks would now be waiting for my kids just inside the fridge.

Cold pasta salad just reminds me of summer. I make it every year and every year it's different. I usually start with orzo pasta and from there I empty out my cupboards and veggie drawer in search of anything that will taste good. I am usually surprised with what I can find. This year's pasta salad consisted of:

Cold Pasta Salad

Orzo (1 16 oz package)

1 green pepper

1/2 a red onion

pepperoni (cut in half)

grated parm. cheese

green olives (sliced)

black olives (sliced)

cucumber

carrot sticks (chopped)

slivered almonds

roasted red pepper (large dice)

artichoke hearts (chopped)

olive oil

vinegar

salt

pepper

I usually end up with a large tupperware bowl chock full of good stuff. This will last for a little less than a week in our house and then we will have to make more.

Last, but not least, I made a homemade batch of Rice Krispy treats. I had to hit the RK website to refresh my memory and I was surprised with all of the other recipes they had. Check it out here when you want something fun and yummy for you kids or grandkids.

Now you dish it.

Tell me what makes summer cook in your kitchen!

Toxic Tomatoes

noreply@blogger.com (Amy Hanek) — Tue, 10 Jun 2008 10:47:00 +0000

I returned from my long weekend yesterday to discover that we (Virginia and at least 16 other states) are under a tomato scare.

This was pretty scary to me as I had just eaten lunch in Roanoke, near the Valley View Mall. I had ordered a nice, juicy ribeye steak sandwich and clearly remember the large slices of tomatoes garnishing it. Not aware of this outbreak, I enjoyed every bite. Now, I may be regretting those bites.

Checking out this story online, I realized this had been transpiring over the past five days. The source of the outbreak still cannot be found which is really the scariest of all.

Salmonella, is a bacteria found in many humans and animals. Cleaning and preparing your food best protects anyone from getting sick from it. For more info you can go here.

This strain is particularly nasty as it is non-resistant to antibiotics. This makes anyone with a compromised immune system in trouble.

Please be safe and don't search out this fruit (or vegetable according to some) for your pantry.

btw: The tomatoes you need to stay away from are the plum, roma and large red tomatoes. The cherry and grape variety are considered safe.

I should also mention that Salmonella and other food borne illnesses can be kept at bay with safe food handling procedures, but this particular strain may not just wash off. Do not assume anything and follow the recommendations made.

Doggie bags - not just for doggies anymore!

noreply@blogger.com (Amy Hanek) — Wed, 04 Jun 2008 16:27:00 +0000

As I sit here to type this, I am surrounded by an increasingly large pile of clean laundry to sort and fold. Dusting, vacuuming, and packing are next on my list. I am headed out of town to PA for a few days and quick, easy meals are all I have time for.

This busy schedule left me hungry at noon today. So, I opened the fridge to fix a quick sandwich and found my forgotten styrofoam container full of fajita leftovers. We had eaten at El Rodeo last night and my stomach just didn't have room for the large dinner portion (I LOVE their white salsa).

So, there sat my doggie bag, chilling... at just 38 degrees.

Without any soft flour tortilla shells, I wondered how could I make my leftovers into the lunch my stomach grumbled for.

Finding one lonely brat roll in the fridge, I went to work, sauteing my steak, onion and green peppers. After toasting the brat roll in the oven, I combined the two for a very filling sandwich.

The only thing missing - a nice guacamole to spread underneath.

Now YOU dish it. What do YOU do with YOUR leftovers?

Summertime Grilling...and a recipe!

noreply@blogger.com (Amy Hanek) — Tue, 03 Jun 2008 18:32:00 +0000

Now that we have the temps in the 80's and 90's what do we intend to do with them?

You'll find me grilling out!

With healthy choices such as fish, lean steak, chicken and veggies to choose from, you can't go wrong (only right).

After perusing the Internet a little this week, I found quite a few blogs asking the question, how do you season your grilled food?

Walking down the spice and sauce aisle in the grocery store today, there were so many rubs and marinades to choose from!

In our house, we usually stand by our old friends - salt and pepper. If you want something above average, you can still get fancy with this pair. Using different flavored peppercorns in your grinder is one option. Making a compound (flavored) butter to melt over your food is really easy and tasty as well.

I posted my easy-peasy directions for you below.

Compound Butter
1. Let your butter or margarine soften (for at least half an hour to an hour).
2. Mix in your favorite spice and/or herb. Smell each one before dropping it in. You want the flavors and smells to mesh and not become overwhelming. Sweet should stay with sweet and savory, with savory. Click here to check out what Slashfood advises in this area.
3. Scoop butter (or margarine) onto a sheet of plastic wrap.
4. Roll wrap around butter, so that you have formed a tube shape.
5. Refrigerate butter for at least an hour.
6. Slice and place on bread or even over meat and/or veggies after grilling.

This is just one idea I have for grilling any lazy, warm day away.

Tell me, how do you grill?

It's all Greek to me!

noreply@blogger.com (Amy Hanek) — Fri, 30 May 2008 14:30:00 +0000

Earlier this week, on the Fridge Magnet blog, Lindsey Nair wrote about an upcoming Lebanese Festival in downtown Roanoke. I read the menu and recipes she posted and felt I was looking at a Greek menu. I have to admit, I don't think I have ever tried Lebanese food. When I saw the cultures' close relationship in their food, I vowed to give it a try.

Just an hour after reading Lindsey's blog I met a friend (Heather) in Roanoke for lunch. We met at the International food court near the oh-so-quaint Farmer's Market. There I stood, checking out a Greek menu at Zorba's, proving that sometimes art does imitate life.

The main reason I decided to write about this is because the guy taking orders was hilarious!

He took orders from everyone in line (remembering each of our orders in his head later) and as each lunch become ready, he did his very best to upsell. But not in a pushy, arrogant way. It went something like this:

"What would you like to drink with your lunch today?"

"An unsweetened iced tea."

"What size? We have small or large."

"What comes with the combo?"

"A small, but for only 35 cents more you can have double the iced tea, and it's REALLY good iced tea."

"No, thanks. I will take the small."

"Ohhhhh, you're breakin' my heart - you know that, don't you?"

"How about some baklava? It's hot - right from the oven."

"No, thanks."

"No baklava? You're crushing me! Sir, what size drink would you like..."

Okay, he was absolutely charming.

Everyone in line thought so. He made jokes too - I can't remember any of them, but the guy behind me asked me if the jokes came free with the combo. I think I chuckled all the way to my table.

The food by the way was fantastic. Hot, fresh, and authentic. Well worth the wait AND the jokes!

What's Cooking 2?

noreply@blogger.com (Amy Hanek) — Thu, 29 May 2008 12:18:00 +0000

Well, it never fails. Just when I think I have a couple of good links for you to check out, I find another neat one.

I am a big fan of the Adriana Trigiani Big Stone Gap book series. Today, while perusing the Internet, I came across her recently revamped site and a page stuffed full of her small-town recipes. Check them out here.

If you have read any of her books you may know which ones I am talking about. If not, she offers recipes for: Peanut Butter Balls, Chocolate Coca Cola Cake, Our Lady of (Drown Your) Sorrows Consolation Cake, Hope Meade's Mints, Mama's Wedding Cookies and Viola Perin's Fish Brodetto.

My stomach is eyeing that Chocolate Coca Cola Cake. I may have to try that one soon!

With all of these delicious recipes, I wonder if Adriana will be selling her own cookbooks too. I know I would buy one!

Do you have any recipes you have adopted from a family member or even from the Internet. If so, I would love to see it! Post anything you would like to share in the comment form.

Author's Note: After posting this, I sent a link to Adriana's email address. It turns out she DOES have a cookbook titled, "Cooking with my Sisters" and she is sending me a copy. I not only look forward to trying her recipes, but to dishing about it as a great "kitchen table read" in a future post. Thank you Adriana!!

What's Cooking?

noreply@blogger.com (Amy Hanek) — Tue, 27 May 2008 23:08:00 +0000

I love checking other foodie blogs to see what's cooking in cyberspace. Yesterday Marion posted a simple and yummy recipe called, "Preacher Cookies." You can check that out here. I just went shopping and may try to make them this week.

I also went surfing on the Red Lobster Chef's Blog. There, Chef Michael LaDuke offers recipes, cooking tips, and even video showcasing his culinary talents. Today, I found LaDuke sauteing a nice piece of Tuna for Tuna Bruschetta. Be sure to check this out here.

Let me know what recipes you've found, either online or across the kitchen table. I would love to see what's cooking in your house!

Lazy Long Weekend Menus

noreply@blogger.com (Amy Hanek) — Sat, 24 May 2008 16:39:00 +0000

With Memorial Day Weekend upon us, I look forward to Monday for many reasons.

I can sleep in that day.

I can spend more time with my family.

I can indulge in great food.

Now, that last one - indulging in great food - might conflict with the lazy day I have in mind. So, to make sure I can do both, I plan to make almost everything in advance.

In the picture I found on my Click Art Gallery, are beautiful shrimp kabobs. Not a bad idea. I also like pasta salad, potato salad, marinated flank steak and easy vegetables like corn on the cob.

How do you stay out of the kitchen and still enjoy a great meal (without dialing the phone or driving by a pick-up window)?

BTW: If you are planning on making special adult beverages to add to the laziness of it all, check out the links to the right for Drinks Mixer. It will help you find just what you are looking for!

What to do with those strawberries...

noreply@blogger.com (Amy Hanek) — Thu, 22 May 2008 23:30:00 +0000

Well, now that we are at the end of May, most of you have been strawberry picking or shopping to say the least. As the season ends in mid to late June, you may need to get creative with your ever-riping supply.

For anyone that knows me, knows I make homemade strawberry jam every year. I still haven't fulfilled this annual tradition, but hope to fill the long weekend with mason jars and mashed strawberries. Other creative uses can range from strawberry shortcakes to strawberry-rhubarb pie (something my Grandmother made).

My friend Marion wrote very recently in her blog about buying fresh, local strawberries. Lucky for me, she included a yummy recipe for Strawberry Salad. Check it out here.

So, what do you do with those sweet and sticky leftovers?