Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts

Jambalaya That'll Warm You Up

"New Orleans food is as delicious as the less criminal forms of sin."
-Mark Twain


Why hello there readers! Sorry for the lack of posts but I took a brief hiatus from cooking while in Kansas City. Unlike my December trip to KCMO, this month's trip was COOOOOOLD, however, I was lucky to get out before the snowfall got real (and deep!).

This is what the snow looked like while I was there:




This is what it looked like just a couple days after I left. The snow is up to two feet!



Anyhow, now I'm back in the milder climate of good ol' Sacramento but I've still been craving some pipin' hot meals to warm up my poor cold body...so this week, I decided to make a hearty batch of jambalaya. This down-home recipe is on the milder side of the spiciness scale but if you like heat, add a tad more cayenne and hot sauce (whoo-boy!) and you'll be set. I had to keep our batch toned down since the kidlets were eating with us. Also if you want to keep true to the holy trinity of Cajun cooking (onion, celery and green bell pepper) you can sub in a green bell pepper for the red. No one at our dinner table likes green bell peppers which is why I threw in a red one. ;)

This recipe makes enough jambalaya to feed a family of four and have enough the next day for a round of leftovers. It reheats well. Don't you love when you can get two meals out of one night's cooking? I know I do!

Now pour yourself a stiff drink, get cooking and... Laissez les bons temps rouler!

Jambalaya

Ingredients

1 lb. Andouille sausage, sliced 1/4 inch thick
1 tablespoon Canola oil
1 tablespoon unsalted butter
1 yellow onion, diced
5-6 cloves of fresh garlic, diced
1 large red bell pepper
3 stalks of celery, diced (use the tender stalks in the heart of the celery) & dice up those celery leaves as well
1 (10 oz) can Rotel diced tomatoes with green chilies- drained
1 (14.5 oz) can diced tomatoes- drained
3 bay leaves
4 sprigs of fresh thyme
1 tablespoon Worcestershire sauce
2 tablespoons concentrated tomato paste
1 teaspoon hot sauce (I like Frank's or Crystal)
4 cups chicken stock
2 cups long grain white rice- uncooked, rinsed
1 lb. fresh large shrimp- rinsed, peeled and deveined
6 scallions, sliced thin
1 tablespoon smoked paprika
1 tablespoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne
1/2 teaspoon dried oregano
1 teaspoon Cajun seasoning (optional)
salt and pepper, to taste
juice of 1/2 a lemon
flat-leaf parsley, chopped- for garnish (optional)

Instructions

1. In a heavy bottomed pot, heat canola oil on medium-high heat. Add sliced sausage, cook until browned. Remove sausage, place in a bowl and set aside.

2. Leave the sausage drippings in the pot, heat 1 tablespoon of butter. Add in diced onions. Cook for about 5 minutes. Add garlic, sauté a few minutes more until onions soften and become translucent.

3. Add celery, celery leaves and red bell pepper. Allow to cook for about 3 minutes, stirring occasionally.



4. Add both cans of tomatoes, bay leaves and sprigs of thyme. Allow to simmer for 4-5 minutes.

5. Add Worcestershire sauce, tomato paste, hot sauce and sausage. Stir and allow to cook 5 minutes.

6. Add chicken stock. Bring ingredients to a rapid boil. Add smoked paprika, garlic powder, onion powder, cayenne, oregano and Louisiana Cajun seasoning. Stir thoroughly.



7. Add 2 cups of rinsed rice. Bring to a boil.

8. Lower heat to a simmer, cover tightly and allow to cook for about 20 minutes until liquid is absorbed.

9. Turn off heat. Add in uncooked shrimp and sliced scallions. Give it a good stir or two.

10. Replace lid. Let it sit, untouched, for 15 minutes. (The shrimp will cook up from the heat in the pot.)

11. Open. Removed bay leaves and thyme sprigs. Season to taste with salt and pepper.

12. Squeeze lemon over jambalaya. Stir. Sprinkle with chopped parsley (optional). Serve.
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Seared Scallops with Tangy Carrot Puree



This year unfortunately I'm 1800 miles away (literally) from Mr.S. for Valentine's Day. I have to admit I'm a wee bit bummed but to be honest everyday is Valentine's Day when you're with someone you're head over heels in love with so in the long run it's no big deal. I love that we do romantic things year round instead of only on a day that Hallmark dictates that we should. One of my favorite things to do with Mr.S. is cook dinner for him. Don't get me wrong, I love cooking with him too but sometimes it's nice to spoil your partner with a fabulous meal. In fact, Julia Child once said, "I think careful cooking is love, don't you? The loveliest thing you can cook for someone who's close to you is about as nice a Valentine as you can give,"...that Julia, she's a wise one-- and I think she was spot on.

Anyhow, before I left for my trip I made Mr.S. this recipe for scallops with carrot puree. The puree didn't come out quite as smooth as I would have liked (I was at Mr. S's so I was using a blender to puree the carrots and it kept crapping out every 10 seconds) but it didn't matter because he looked so happy when I placed the plate of  caramelized scallops before him. It sounds crazy but--- I'll take a romantic dinner on an average old Wednesday night any day over a box of chocolates or an expensive meal on February 14th.

So readers, please excuse the awful photo (I was more concerned about starting the meal then getting the perfect pic) and take the time to look over the recipe below. Then pick a night, any ol' normal night and surprise whomever you love by cooking this recipe. Light some candles, open a bottle of good wine and celebrate each other. You'll be glad you did.



Seared Scallops with Tangy Carrot Puree

Ingredients

1 lb. dry, large sea scallops
3 tablespoons clarified butter
sea salt and freshly ground pepper


1 large shallot, chopped
2 cloves garlic, minced
3 large carrots- peeled & cut into 1/2-inch rounds
1/2 teaspoon Maldon salt (you can sub in sea salt)
1/8 teaspoon cayenne
1/4 cup room temperature water
1/2 cup fresh Meyer lemon juice
3-4 Tablespoons Greek yogurt
1 tablespoon unsalted butter


Instructions for Puree

1. Place a large steel or cast-iron skillet, over medium heat. Drizzle 1 tablespoon of olive oil across the pan. Once the oil starts to shimmer, throw in the chopped shallots. Cook your shallots for about 3-4 minutes, until they get soft.

2. Add garlic, cook until fragrant. Add carrots, salt, cayenne and water.

3. Raise heat to high and bring it all to a boil. Then reduce heat to a simmer, cover and cook for 10-12 minutes.

4. Once the carrots are tender, take the skillet off the heat and allow ingredients to cool for 5 minutes.

5. Move your mixture to a blender. Add your Meyer lemon juice and blend. Then add your Greek yogurt and butter and blend. Puree until smooth but thick.

Handy Tip: When using a blender to process hot foods/liquids- slightly release one corner of the blender's lid. This will prevent the vacuum effect that results in heat explosions. To safeguard against splatter, place a towel over the top of the machine, give it a few pulses after which you can process on high speed until smooth.

6. Season to taste with salt. Set aside and keep warm.


Instructions for Scallops

1. Place scallops on a large plate. Sprinkle them with salt and pepper on both sides.

2. Place a large cast iron skillet over high heat. Place a tablespoon and a half of butter on the skillet.

3. Place half of the scallops on the skillet, you want them spread apart so they have room to sear. Now here's the most important thing- don't touch them for 2 minutes. Don't nudge, peek or poke...you want to get that nice think layer of crunchy caramelization on them. At the end of 2 minutes, gently flip each scallop over and cook for another 1.5-2 minutes. Remove and place on a warmed plate.

4. Repeat with remaining butter and scallops.

5. Spoon carrot puree onto plate. Arrange the scallops on top of the puree. Pair with mixed greens salad or your favorite roasted veggies.


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Fresh Meyer Lemon Dressing


I'm sure most of us are familiar with Occam's Razor or as it's more affectionately known- the K.I.S.S (Keep It Simple, Stupid) principle. It's basically a line of reasoning that states that the simplest answer is usually correct. Well, sometimes I think that goes for cooking too. With two large Meyer lemon trees laden with fruit in the courtyard of my urban cottage, I'm always looking for new recipes to use the tangy lil suckers up as I can't stand to see them go to waste. Most of the recipes I come across usually involve tangling with a laundry list of ingredients and slaving over an oven. Well, this time I thought I'd go simple...and it turns out it was the best choice. I did a little experimenting and whipped up this delicious zingy Meyer lemon dressing. It's sweet, it's tangy...it elevates your plain everyday salad to a whole new level and uses stuff that you probably already have lolling about in your fridge and cupboards.

Fresh Meyer Lemon Dressing 
(enough for 2 large salads)

Ingredients

5 tablespoons freshly squeezed Meyer lemon juice

2 teaspoons prepared Dijon mustard

1.5 teaspoon sea salt (I used Maldon)

4 tablespoons extra virgin olive oil

1.5 tablespoons finely diced shallot

1.5 teaspoons fresh ground pepper

1 teaspoon honey


Instructions

1. Whisk all ingredients together in a medium-sized mixing bowl.

2. Serve over your favorite salad.

3. You're done! Simple, huh?





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Oven Roasted Broccoli That'll Knock Your Kidlets' Socks Off

Here's an old joke, you may or may not have heard before:

Question: What's the difference between broccoli and snot?
Answer: Kids don't eat broccoli.



Well about a year ago I would have believed it, but currently one of my favorite dishes to make Mr.S.'s kidlets is roasted broccoli. Yep, you heard me right--- BROCCOLI! Really! It's easy to cook, it's incredibly nutritious (low-cal, rich in phyto-nutrients and a great source of Vitamins A & C) and it doesn't hit the ol' wallet too hard either. Initially the kidlets pooh-poohed the roasted broccoli at dinner time, but with a few tweaks we got them on board and begging for more. The main game changer was letting the broccoli cook longer so it softened and the florets got a slight caramelized crust going. (They love those crunchy, brown, charred pieces.) That extra cooking time really makes a difference in texture and taste. The kidlets seem to like the roasted broccoli sprinkled with grated Parmesan so we eat it like that most of the time but sometimes we add some soy sauce and sesame seeds to jazz it up.



Roasted Broccoli

Ingredients

2 lbs. fresh broccoli, cut into florets

1/4 cup olive oil

Kosher salt

fresh ground pepper

4 cloves fresh garlic, minced

1 lemon

1/4 cup grated Parmesan cheese


Instructions

1. Preheat oven 425 degrees F.

2. Rinse broccoli and dry thoroughly. Cut into bite-sized florets.

3. Place aluminum foil on a large rimmed baking sheet. Spread the florets out evenly on the foil in a single layer.

4. Drizzle with olive oil. Sprinkle with sea salt, fresh ground pepper and garlic. Swish it all around with your hands. Make sure everything is lightly (and evenly) coated. Space the florets out as much as you can. They cook better if they're not crowded.

5. Pop the baking sheet in the oven and roast for approximately 18-22 minutes. At the 10 minute mark, take a spatula and flip the suckers over so they cook nicely all the way around. (Note: Keep an eye on the broccoli the first time you make this, every oven is different and some run really hot. You want the broccoli to start to get a nice brown color but not burn.)

6. When done, remove sheet from oven and squeeze some fresh lemon juice over it. You can either sprinkle some grated Parmesan on the broccoli at this point or just leave it on the table and people can put it on themselves.

7. Toss. Serve immediately.

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Kidlet Friendly Crispy Ranch Chicken

Kidlets say the darnedest things.

Last night I was at Mr.S.'s and we helped with some homework, watched a bit of TV and played a few games of chess with the kidlets (Kidlet #2 got a set from his grandpa for Xmas this year). At one point, Kidlet #2 had Pepper pup in a headlock and was trying to spend some quality time with him. Pepper was having none of it (as usual) and was squirming, wriggling and whining in a valiant effort to escape. Somehow he pulled a Doggie Houdini and broke free, ran into the other living room and then came over to hide in my lap. As he took off though, Kidlet #2 called out, "Waaaaait Pepper! I'm available!!" His 10-year old sincerity was touching but hilarious at the same time and we all burst into a fit of giggles.


About 15 minutes later during a cut-throat game of chess between Kidlet #1 and Mr.S., I suggested to Kidlet #2 that he "give some pointers to his dad so he could beat [Kidlet #1]." His reply was, "Nah...a smart chimp could beat [Kidlet #1]." When I advised him that it wasn't very nice to say such a thing, he countered with. "WHAT?!!? Do you know how many smart chimps there are out there?!!?"

Seriously, out of the mouth of babes. What can you do but laugh? And much like you can never predict what they'll say, you can never predict what they'll eat either. We've been lucky with Kidlet #1, he's an adventurous eater and will try anything once...and if the dish is spicy? Well, the spicier the better! I'm sure this kid could probably chow down on a ghost pepper without batting an eye. Now Kidlet #2 is more of a reluctant eater. He'll look with suspicion at anything new, "weird," or remotely resembling healthy. *Sigh.* But over the past 3.5 years that Mr.S. and I have been dating, I've found that I could usually get Kidlet #2 on board with dinner if I go with traditional recipes, comfort foods and pretty much anything with chicken breasts. So for dinner tonight we had roasted broccoli and cauliflower (the kidlets and Mr.S. LOVE the broccoli especially) and crispy ranch chicken. Most recipes I've ever seen for ranch chicken utilize mayo or butter but I like to try and keep it healthy so I use Greek yogurt. No one's the wiser and it's fat-free. Hallelujah! The chicken's also cooked in the oven--which eliminates the greasiness that you get when you fry it.


The kidlets loved the crispy ranch chicken and it looks like this dish will be making some repeat appearances in our dinner rotation.


Kidlet Friendly Crispy Ranch Chicken

Ingredients

4 boneless, skinless chicken breasts

6 oz. plain-flavored Fage Greek Yogurt

1 envelope Hidden Valley Ranch salad dressing mix

2 cups smashed corn flakes (I put mine in a Ziploc and run a rolling pin over it a few times)

4 tablespoons grated Parmesan cheese

4 tablespoons bread crumbs

Olive oil spray (or in a mister)


Instructions

1. Preheat oven to 375 degrees F.

2. Line a baking sheet with aluminum foil and place a wire rack that can accomodate the 4 chicken breasts on it (this will keep the bottoms of the chicken breasts from getting soggy).

3. In a bowl, mix together your ranch mix, crushed corn flakes, Parmesan cheese and bread crumbs.

4. Pat your chicken breasts dry, then coat all sides with the Greek yogurt (about an medium amount, don't go too skimpy or too thick).

5. Dredge your yogurt-covered chicken breasts through the dry ingredient mix and place them on the wire racks.

6. Spray the top with olive oil spray.

7. Place the sheet in the oven. Cook for approx. 25-35 minutes, depending on the thickness of the breast.

8. Remove from oven and serve warm.
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Weeknight Creamy Clam Chowder


My god, has it been colder than a witch's tit or what lately? I know it's been colder than past Sacramento winters because I've actually been wearing SOCKS the past two weeks and I rarely wear socks (I absolutely abhor the feeling of my feet being encased). However, it's been a choice of wearing socks and being uncomfortable and grouchy or having numb toes and blue feet...so there you have it, socks win. Dammit! Anyhow, to keep warm I've also been eating a LOT of soup. Soup, it's the ultimate comfort food and there's so many different kinds-- smooth butternut squash, heart warming chicken noodle, zingy tom yum...the list is endless. What's your favorite kind to dig into on chilly nights? For me, it's homemade mushroom soup- the thick velvety kind that dances on your tongue with a luxurious, earthy flavor. I could eat it everyday! For Kidlet #1, it's clam chowder in a bread bowl. He goes absolutely bonkers for the briny-creamy concoction. He'll even eat the watery canned stuff in a pinch (gack!)...so I thought I'd surprise him with a batch for dinner last night. Now I know there's all kinds of low-cal, low-fat, skinny-minny recipes out there for clam chowder. I've tried a few...and quite honestly, they suck. I say- if you're gonna make some chowder, go balls out and use butter, cream and potatoes. You can even use fresh clams but if you're like me, you're a bit lazy on weeknights and canned will suffice. Anyhow, give yourself a reprieve from the almond milk and tofu and be decadent for one evening. Vive la chowder!

(Chowda purists be warned though- this is not the traditional chowder most likely immortalized in the memories of your youth spent summering in New England; however, it is a hearty, aromatic, delicious taste of the sea nonetheless, so give it a try. )


Creamy Clam Chowder

Ingredients

1/2 lb. sliced bacon
1 large sweet onion, diced
2 stalks celery, chopped
1 lb. of Honey Gold potatoes, quartered or 3 Yukon Gold potatoes, cubed
1 cup carrots, peeled and chopped
1 leek, chopped (white and light green parts only)
2 cobs fresh corn, zippered
3 cloves fresh garlic, minced
3 cans (10 oz. undrained) whole baby clams
6 tablespoons unsalted butter
3 tablespoons rice flour (you can use AP flour if you must)
1 cup whole milk
1 cups cream
3 teaspoons Kosher salt
1/2 teaspoon fresh ground pepper
1 bay leaf
1/2 teaspoon thyme
4 sourdough bowls (optional)

Instructions

1. In a pan, cook your bacon. Let it crisp up (about 3-4 minutes). Remove bacon with a slotted spoon or tongs and set on a paper-towel, leave the bacon grease in the pan.

2. In the pan (with the bacon grease), add in the onion and leek. Saute for about 7-8 minutes over medium heat, until onions are soft and semi-translucent. Stir frequently. Add in garlic. Cook for about another 1-2 minutes. Transfer ingredients to a large soup pot, set aside.

3. In pan, melt 3 tablespoons of butter. Add your jumble of celery, potatoes, carrots and corn. Cook for about 10 minutes on medium-high heat. Transfer ingredients to soup pot.

4. Open all three cans of clams. Drain liquid into a measuring cup and save. Place clams in a bowl and place in fridge.

5. Place soup pot on burner over medium-high heat. Add 2 cups of clam juice. Stir. Allow to cook for 15-20 minutes.

6. Add in clams, salt, pepper, thyme and bay leaf. Slowly add in milk and cream. Stir until sauce comes to a boil, reduce heat to a simmer. Cover and allow to cook another 15 minutes. Chowder will thicken.

[7. If you like your chowder on the slightly thicker side: In a pan or small pot, whisk together 3 tablespoons of rice flour with 3 tablespoons butter. Once it's bubbling, add a large ladle of chowder to the flour and butter mixture (aka roux). Mix together well then add it back into the pot of chowder. Turn the heat up and allow it to come to a boil, then again reduce to a simmer.]

8. Hollow out your sourdough bowls. (I like to keep the dough I pull out, it's great for dipping into the soup.) Chop your bacon slices into 1/4-inch pieces.

9. Stir soup occasionally. Adjust seasonings if needed. Make sure potatoes are knife-tender. Discard bay leaf.

10. Ladle into sourdough bowls. Sprinkle with bacon bits. Garnish with cracked pepper or chopped fresh parsley (optional). Serve hot.



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Crab-Stuffed Baked Avocado




Eric Ripert. That silver-haired French fox is turning up everywhere these days. He's popped up on "Top Chef," "Treme" and "No Reservations." Not to mention, he's good buddies with Bourdain, hosts his own PBS TV series “Avec Eric," and his restaurant Le Bernardin has garnered three Michelin stars and has upheld a four-star review from The New York Times for over two decades. Holy cow! Is there anything this culinary wizard can't do? Well in addition to making amazing seafood dishes, it turns out he knows his way around an avocado too. I recently came across this tweet of his and decided to give it a go.



There were no measurements listed so I played around with the ingredients in my kitchen. The resulting product- a decadent dish of fresh crab and warm, creamy avocado that only takes a few minutes and a few dollars to throw together. Deee-lish! 



Crab-Stuffed Avocado


Ingredients

6 oz. shredded fresh lump crabmeat

1 fresh avocado, halved and pitted

2 tablespoons Best Foods's mayo

1 teaspoon Dijon mustard

3/4 teaspoon Old Bay seasoning

1 teaspoon fresh lemon juice

fresh ground pepper

2.5 Tablespoons breadcrumbs

lime or lemon wedges (optional)


Instructions

1. Set oven for broil. Slice and pit avocado.

2. Line a baking sheet with foil and place pitted avocado halves on sheet.

3. In a small bowl, combine crabmeat, mayo, mustard, Old Bay seasoning and lemon juice together. Mix well.

4. Divide the crabmeat mixture evenly into two servings. Using a spoon, fill each avocado cavity with a serving of the mixture. Top with some fresh ground pepper (to taste).

5. Sprinkle generously with breadcrumbs.


 6. Place in oven and broil for about 10 minutes (keep an eye on it if your oven's temperamental like mine).

7. Remove from oven and serve immediately. Lime or lemon wedges (optional).




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Chicken and Mushrooms in Sherry Sauce

Happy Monday!

Can you detect my sarcastic undertone? Blech! No matter how much older I get, I still abhor Mondays. You'd think the beginning of the week would illicit feelings of unicorns and rainbows. No? Well in the very least a fresh beginning...but unfortunately, Mondays always feel like a giant buzzkill to me. It takes all my willpower not to pull the covers over my head and stay in bed. Well, maybe this week I'll find some time to start a few holiday cooking projects. Anyhow, I hope while I've been MIA, you've been having some fun. Mr.S. and I had a great date night last week. We attended a performance at The Crest put on by Dennis Prager and Adam Carolla. It was a mix of discussion and debate covering everything from politics to parenting, followed up by a Q&A session.  I found the event interesting and had a good time even though my views on politics and religion differ quite a bit from the two speakers. Mr.S. loved it, he's a a huge fan of Carolla's podcast and tends be a bit more conservative than me in his beliefs. He must not be the only one in Sac because I'm pretty sure the show was sold out...it was really packed in there! Luckily we were in the second row so we had some breathing room.



I also got new wellies (in dark red!) and got to break them in this week. I was quite excited to finally get to wear them. They're quite comfortable as well as fashionable...because you know you need to look fashionable when wading through a rainstorm. ;)


And don't worry, I did a little tinkering around in the kitchen too. I would have done more but I just couldn't get myself to go out in the foul weather to the grocery store. It's not the rain that bothers me, it's the crazy drivers! Anyhow, I was craving something rich and hearty to warm me up, so I threw together some chicken and mushrooms with a flavorful sherry sauce. If you love the taste of garlic and shallots (we do!), then you're bound to like this delicious recipe.



Chicken and Mushrooms in Sherry Sauce

Ingredients

3 large boneless, skinless chicken breast- cut into bite-sized pieces

2 tablespoons unsalted butter

1 tablespoon olive oil

1 cup fresh shimeiji mushrooms

1 cup fresh shiitake mushrooms, sliced

3 shallots, minced

3-4 cloves fresh garlic, minced

1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme

1 teaspoon white pepper

1 1/2 cups no salt chicken broth

1/2 cup dry sherry

2 tablespoons cornstarch

salt and fresh ground back pepper


Instructions

1.  In a large skillet, heat the butter over medium heat. Add the chicken pieces and cook until lightly browned (about 5 minutes).

2. Remove the chicken from the skillet and set aside in a bowl.

3. Add olive oil to skillet and heat over medium-high heat. Add the shallots and garlic, saute until fragrant. Add the mushrooms, stirring frequently until they soften.

4. Return chicken to skillet. Then add rosemary, thyme and white pepper. Cook for 1 more minute.

5. Add the chicken broth and sherry to the mixture.

6. Reduce heat the medium-low and simmer for about 5 minutes.

7. Remove a 1/2 cup of sauce from skillet. Add cornstarch to the cup of sauce. Whisk, then return to skillet.

8. Season with salt and pepper. Cook for another 5 minutes.

9. Remove from heat and serve with with rice, pasta or by itself.

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Super Stuffed Acorn Squash -- Perfect for Thanksgiving!


Hope you all had a great weekend and were able to stay dry. Something about dreary weather just makes me want to sloth out on the couch in comfy pajamas, with a big ol' mug of hot bourbon cider and a good book (I'm currently making my way through Jenny Lawson's Let's Pretend This Never Happened, which is seriously pee-your-pants funny).


It was raining cats and dogs Friday, so I brought Pepper pup over to my cottage for some cuddling. He sure hates riding in the car to get here but loves napping on the couch! We had a lazy afternoon listening to the rain pelt against the roof until it was time to go meet up with Mr.S.




This weekend I also saw Ovation Stage's production of Kitchen Witches with my friend Michelle. Have you seen it? It was pretty good. The acting was smooth and they had quite the funny script. I absolutely loved Deborah Shalhoub's character, Dolly Biddle.
Photo Source: Ovation Stage

I also found a little time to dabble in the kitchen. I've recently turned Mr.S. onto squash so we've been taste testing several varieties to see which ones we like the best. So far we've made our way through delicata, sweet dumpling, kabocha and acorn. The last one I prepared was the acorn squash. It had a mild, sweet, nutty flavor that both of us liked. To fancy up the squash a bit, I made a batch of my winter quinoa which we stuffed the squash with and then topped with a sprinkling of goat cheese. Fantastic! It was so good that Mr.S. asked me to make more squash the next night. Isn't it awesome when you find something that tastes great and is nutritious? Can't go wrong there!

Super Stuffed Acorn Squash

Ingredients

2 medium sized acorn squash, each cut in half

4 tablespoons extra-virgin olive oil

1 cup quinoa ( I used Trader Joe's Organic Tri-Color Quinoa)

2 cups vegetable broth

8 oz. of your favorite breakfast sausage, chopped/crumbled  (I used Farmer John's Old-Fashioned Maple Sausage Links)

3 cloves of fresh garlic, minced

1/2 a small yellow onion, chopped

1 small Fuji apple, cored and chopped

1/2 cup dried cranberries

1 bunch of chard, ribs removed and torn into bite sized pieces

1 teaspoon of dried thyme

3 tablespoons of crumbled goat cheese (or 3-4 tablespoons of finely grated Parmesan)

salt and fresh ground pepper, to taste


Instructions

1. Preheat oven to 350 degrees F.

2. Cut each squash in half crosswise; scoop out and discard seeds. Coat squash with olive oil.

3. Place squash cut-side down on a lightly oiled, rimmed baking sheet.

4. Place in oven and roast for 45 minutes.

5. While that's cooking, rinse your quinoa. Place the rinsed quinoa in a pot with the broth. Bring to a boil and then reduce to a simmer. Cover and continue to cook for however long the product's instructions say, usually 15-30 minutes.

6. In a large skillet, cook your sausage. Drain and set aside on a paper-towel covered plate.

7. In the now empty skillet, heat up some olive oil over med-high heat. When the oil starts to shimmer, add your chopped onions. Cook until semi-translucent.

8. Add garlic, apple and chard. Cook until the chard becomes wilted.

9. Check your quinoa. If it's done (you can tell when it's done cooking because there be a little white ring that curls around it, this is called the germ), add it to your skillet.

10. Toss in your teaspoon of thyme, cooked sausage and dried cranberries. Season with salt and fresh ground pepper. Cook the whole shebang for about 3 minutes and then set aside.

 
 
11. Now take your roasted acorn squash and flip them over. The flesh should be tender and the exposed side should be a bit caramelized. Fill the holes with several scoops of your quinoa mixture and sprinkle some lovely goat cheese (or Parmesan) on it.

12. Pop the stuffed squash back in the oven (same temp) for another 5-6 minutes.

13. Remove from oven and serve immediately with a spoon.

(Note: The flesh of the acorn squash will be nice and soft and quite yummy- almost like a warm veggie ice cream. The skin on this particular squash is edible too but a bit tougher than say the skin on a delicata. I'm not a big fan of it but if you like it, knock yourself out.)

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No Bra Sundays & Mushroom-Asparagus Quinoa "Pilaf"




It's Sunday and Mr.S. is running around frantically trying to complete his weekend To Do list. Every so often he comes into the house to check the scores on the 9 million football games that are on. He winces more then he smiles at the scores and as he heads outside again to mow the lawn and rake leaves, he shoots me a version of the stinkeye that could give an old gypsy woman a run for her money. I love Mr.S. but he's one of those guys who always has to be busy with something- projects, repairs, a new exercise routine; whereas, I'm of the ilk that believes Sundays are for lazing about. Yep, buy me a one way ticket to Lazytown. Nothing makes me happier than what I affectionately call No Bra Sundays. My lady friends know what I'm talking about...those Sundays where you sleep in, drink a cup of coffee (or three) around 10 and then you just lounge on the sofa while sporting comfy yoga pants and no over-the-shoulder boulder holder. Yep, the girls are feelin' free and so am I. After munching on a lunch of a few "fun-size" candy bars and finishing Tina Fey's, "Bossypants," I'm ready for some human interaction, reluctantly...and it's only 3pm.

Anyhow, post No Bra Sunday (aka Monday), you'll need to get back with the Get Sh*t Done regime and to do that you'll need to eat something healthier than a bag of Doritos and leftover Thai takeout. Give this faux pilaf recipe a try. I know it sounds turbo healthy (which it is) but it tastes good as well. If it makes you feel better, you can eat it while wearing your yoga pants and watching an episode of "Revenge."

Mushroom-Asparagus Quinoa "Pilaf"

Ingredients

1 cup quinoa (I used Trader Joe's Organic Tri-Color Quinoa)

2 cups broth (You can pretty much use any kind. Chicken or vegetable work well. I had some leftover shiitake broth from another cooking project so I used that)

1 cup sliced cremini mushrooms

1 cup asparagus, cut into 1-inch pieces

3-4 cloves garlic, minced

1-2 tablespoons extra virgin olive oil

salt and pepper, to taste


Instructions

1. Rinse your quinoa. (I do this even if the package is marked pre-rinsed.) It removes the quinoa's bitter tasting coating called the saponin.

2. Place rinsed quinoa in a pot with broth.

3. Bring to a boil and then reduce to a simmer. Cover and continue to cook for however long the product's instructions say, usually 15-30 minutes.

4. In a skillet, heat up olive oil. Once it's hot, add mushrooms, asparagus and garlic. Saute until asparagus is bright green (about 5 minutes).



5. When the quinoa is done (you can tell when it's done cooking because there be a little white ring that curls around it, this is called the germ), add it to your veggies.



6. Season with salt and pepper and you're ready to go!
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Roasted Delicata Squash



Delicata squash...it's the Ryan Gosling of the winter squash family. It's hip, it's smooth and oh-so-cute! You can bake them, you can steam them, you can even stuff them...or my personal favorite- you can roast them. The best part is there's no peeling necessary, the skin's edible. Just slice the squash up into rounds, pop out the seeds and guts, season and throw the squash into the oven. In just 25 minutes, you'll have a plateful of delicious squash with a buttery texture that tastes just like a mild sweet potato (but much healthier). Packed full of dietary fiber and beta carotene, it's a great addition to your seasonal veggie line-up or as a side dish for Thanksgiving.




Roasted Delicata Squash
(Feeds 2-3 people as a side)

Ingredients

2 delicata squash, washed and scrubbed

2-3 tablespoons olive oil

sea salt


Instructions

1. Preheat oven to 425 degrees.

2. Slice squash. Then pop out the seeds and squash goo in the center. You'll have small rounds of squash.

3. Place squash in a single layer on a rimmed baking sheet. Drizzle olive oil on. Toss with your hands and make sure pieces are evenly coated.

4. Season lightly with salt. Roast until tender (approx. 25 minutes, flipping the squash over halfway through the cooking time).

5. Remove from oven. Season with salt (to taste) and serve while it's still hot.

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Oven-Baked Fresh Salmon

This past weekend, Mr.S. took me and the kidlets on an impromptu field trip to the Nimbus Fish Hatchery so we could see all the salmon jumping about. It was quite incredible...salmon, salmon everywhere, as far as the eye could see! We were all pretty much in awe. I even took a few photos while we were there:





If you get a chance stop by there. Kidlets will love feeding the fish in the "nursery" tanks and watching the fish jump up the fish ladder.

So to celebrate all the salmon in the American River, Mr. S. and I decided to cook up some salmon for dinner Wednesday night. Can you say yum?! (Salmon is also rich in Omega-3 fatty acids which is good for your cardiovascular health.)  I stopped by and picked up a nice big piece of fresh salmon at Sunh Fish and cooked it up in a no-frills manner: olive oil, a few pinches of herbes de Provence, lemon slices and a boatload of garlic (we love garlic!). We then tented it up in foil and chucked it in the oven. In less than a half hour, we had some wonderfully moist and flavorful salmon dressing up our plates. Keeping with the healthy theme, we also made some roasted delicata squash and a mushroom and asparagus quinoa pilaf...but more on that later this week. ;)





Oven-Baked Fresh Salmon

Ingredients

1.5 lbs fresh (wild) salmon - you can cut these into smaller individual fillets or roast it as one giant fillet

Extra virgin olive oil

Herbes de Provence

Kosher salt

Fresh ground pepper

4-6 garlic cloves, minced

3 small lemons (2 sliced, 1 in wedges)

Aluminum foil


Instructions

1. Preheat oven to 400 degrees F.

2. Place a large piece of aluminum foil on a baking sheet. Drizzle a little olive oil on it and spread it out.

3. Place salmon on the middle of the foil sheet, skin side down. Lightly coat the fish with olive oil.  Season with a few pinches of herbes de Provence, several minced cloves of garlic, some Kosher salt and fresh ground pepper. Squeeze some fresh lemon across the top.

4. Place slices of lemon across the top.


5. Fold the sides of the foil upward and over, creating a small tent-like packet. Make sure everything is covered and all the sides are sealed tightly.

6. Bake for 20-25 minutes (or more if you have really thick fillets), until salmon is fully cooked.
Tip: cook the fish 10 minutes for each inch of thickness.

7. Use a spatula to transfer fillets to plates. Serve with lemon wedges.



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Spicy Curry Chicken Salad



This past weekend I was at a party and my buddy Eric and I happened to get in a conversation about food. He mentioned that he had been making curry chicken salad fairly frequently lately. My first thought was, "Curry chicken salad...yum! But ugh, I would have to roast some chicken...what a pain in the butt. Who has time for that?"  That's when he mentioned that he was using cooked rotisserie chicken from the market and my ears perked up. Rotisserie chicken? That sounds quick! Then my second thought was, "Oh, all that mayo! I can't eat that, I'm trying to lose a few pounds!" But where there's a will there's a way and on the drive home later that night, I started thinking about perhaps using yogurt (more specifically Greek yogurt, which has a nice creamy texture) in place of the mayo. I could cut the calories but still get my curry chicken salad fix. I know several friends who love subbing Greek yogurt into their recipes so I figured,"Why the hell not?" I tinkered around with the recipe on Monday and what I ended up with is listed below. I was quite pleased with the result and ate it for dinner last night and lunch today. It was the perfect balance of sweet and savory for me.
* If you like spicy, add a pinch of cayenne, it adds a nice kick to the dish.

PS It's Nov. 6th! If you haven't already--be sure to vote!



Spicy Curry Chicken Salad

Ingredients

3 cups shredded rotisserie chicken

1 cup plain Greek yogurt  (I used Fage Total 2%)

1.5 tablespoons curry powder

1 medium Fuji apple, cored and chopped

1/2 cup dried cranberries

2 tablespoons fresh lemon juice

2 tablespoons red onion

1/2 teaspoon fresh ground pepper

1/2 teaspoon salt

1/3 cup almonds, sliced and roasted (optional)

pinch of cayenne (optional)


Instructions

1. In a small bowl, combine Greek yogurt, curry powder, lemon juice, pepper, salt and a pinch of cayenne. Stir together.

2. In a large bowl, combine shredded chicken, chopped apple, dried cranberries and red onion.

3. Combine the ingredients from the two bowls. Mix together well.

4. Serve chilled. Tastes great spread on some soft lavash or place a scoop atop a bed of fresh salad greens.
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Peanut Butter Rice Krispie Treats



Need a kidlet-friendly treat that you can throw together while your little ghouls and goblins are working on their jack-o'-lanterns? Here's one that you can't go wrong with- Peanut Butter Rice Krispie treats. It's easy to make and you can keep one eye on the kidlets and pumpkin guts while you stir the ingredients. No oven time required!



Peanut Butter Rice Krispie Bars

Ingredients

3 T unsalted butter

4 cups mini-marshmallows

1/2 cup + 2 T smooth peanut butter

6 cups of Rice Krispies cereal


Instructions

1. Take a 13x9x2 glass pan and lightly spray it with cooking spray. Set aside.

2. In a big pan, melt your butter. Do it on a low heat so that the butter doesn't brown or burn.

3. Once the butter's melted, add your marshmallows. Keep moving them around until they melt down into a nice marshmallow fluff.

4. Turn off your heat. Add in the peanut butter and combine well.

5. Add in your Rice Krispies a cup at a time, while stirring.

6. Once the cereal is coated, transfer it to the glass pan. Using your fingers or the back of a spatula, press it down so it's even.

7. Let it cool down. Then cut it into squares and serve.


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Party Time! : Mini Cheesy Spinach Quiches



October is party month: birthday parties, Oktoberfest parties and lots and LOTS of Halloween parties. Parties require party food. My favorites are cute-bite sized treats that your guest can pick up with one hand so they don't have to put down their tasty drink. No one likes to put their drink down at a party! A really simple finger food to make (and is vegetarian-friendly) are mini quiches. They look fancy and like you have mad cooking skills but in reality it's just you, pre-made pie dough and a biscuit cutter. 10 minutes tops to assemble! 
What's your favorite easy-to-assemble party dish?


[On an unrelated side note, a friend recently gave me a heads up that my blog's comment box has not been working correctly. Sorry about the inconvenience. The issue's been repaired, so feel free to comment away folks!]   ;)


Mini Cheesy Spinach Quiches
makes 48 tiny quiches

Ingredients

1 pkg. pre-made pie crust (I like Trader Joe's brand, it comes with 2 pie crusts)

1 (10 oz.) box of frozen, chopped spinach

2 cups shredded Mexican blend cheese (you can find this where the shredded cheese is at your store)

1 (16 oz.) container cottage cheese

1 bunch of green onion, white parts only sliced

4 eggs, lightly beaten

salt and freshly grounded pepper

 
Instructions

1. Preheat oven to 325 degrees F.

2. Defrost frozen spinach. Then place spinach in a colander and press out remaining water.

3. Using a small biscuit cutter or lip of a shot glass, stamp out your dough.

4. Press each dough round into the hole of your pre-greased mini-muffin tin. (I usually give the tin a light squirt with some cooking spray.)

5. In a bowl, combine spinach, shredded cheese, cottage cheese, green onion, eggs, salt and pepper together. Mix well.

6. Using a spoon, fill each pie crust about 3/4 full.

7. Place tin in oven and bake 20-22 minutes, until edges are a light golden brown. Insert a toothpick in the middle of a quiche, if it comes out clean the quiche are done.  Remove from oven and allow to cool for 5 minutes. Pop the quiches out of the tin with a paring knife.

Note: You can make these quiches to suit your taste by subbing in red peppers, bacon, mushrooms, Gruyere...whatever you like. They're very versatile.





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Rain Days & Mini Cornbread Muffins



Can you believe just Friday, I was running my air conditioning because the cottage was a tad too warm and here it is just a few days later- Monday and I had to turn on the heater to get rid of the morning chill? I'm quite pleased though. Autumn is my favorite time of the year. I love how the air takes on a crisp smell, the leaves turn a rainbow of colors and you get to wear all kinds of cute scarves and boots. On top of it all, the cooler temps open up a whole other world of cooking- cold weather food! Steaming bowls of soup, savory stews and pipin' hot loaves of bread all make their way out of my kitchen. Food that warms your soul (and your tummy)!

Today's rainy day inspired me to make another batch of mini cornbread muffins. I tinkered with an old Martha Stewart recipe and made some for a party recently and they turned out great but I made the mistake of making them ahead of time so by the time guests arrived, settled in and decided to nosh, the muffins had cooled down substantially. It was a bit of a bummer but it also gave me the idea to pair these bite-sized treats with a dish that stays hot. Since it was grey and wet out today I thought it'd be a good opportunity to pull the ol' slow cooker out and make a batch of Southwest Chili. The mini cornbread muffins tasted amazing dipped in the chili sauce and made a great vessel for sopping up the last few bites. I think I may be making these muffins often this season (maybe with a some diced jalapenos thrown in?). You know what? I bet they'd be great with some Crockpot Chorizo and Lentils! What do you think would be a good match?


Mini Cornbread Muffins

makes 3 dozen

Ingredients

1 cup all-purpose flour
1 cup coarse yellow cornmeal
¼ cup plus 2 tablespoons white sugar
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup sour cream
1 large egg, lightly beaten
¼ cup canola oil


Instructions

1. Preheat oven to 375 degrees F.

2. Lightly grease your mini-muffin tins. I used Pam spray. (Don't skip this step or your mini muffins will stick to the tin.)

3. In a large bowl, mix together your flour, cornmeal, sugar, baking powder, baking soda, and salt.

4. In a small bowl, whisk together your sour cream, egg and oil.

5. Stir sour cream mixture into flour mixture until combined.

6. Fill each muffin tin about three-quarters full.

7. Pop in the oven and bake for about 10-11 minutes. Muffins are done cooking when a toothpick inserted in the center comes out clean.

8. Transfer to a wire rack and allow to cool for 5 minutes. Turn out muffins from tin.

9. Serve with softened butter and your favorite dish.


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Mexican Bean Salad



Several years ago, I dated a guy that had gone to cooking school. He constantly raved about how great of a cook he was especially when it came to Southern cooking. He went on and on (and on...) about how his red beans and rice was soooooo wonderful that I finally had to ask to taste it. Ugh, it tasted a lot like a cross between refried beans from a can and what I imagine Alpo to taste like. I ended up dumping it down the garbage disposal and just went on with life thinking I wasn't a fan of red beans and rice. That is until I had it at Taylor's Kitchen one night...I LOVED their red beans and rice and couldn't get enough of it! Since then I've had red beans and rice on numerous occasions- sometimes where it's been fantastic, sometimes when it's been mediocre but never as bad as that batch my date made for me. The lesson I learned from the "Red Beans Fiasco of 2008" is to always give food another chance before condemning it. It could be that you came across a bad batch, a bad recipe or just a bad cook. So in the spirit of my "Give It Another Chance" mantra I decided to give bean salad another whirl as well. I have to admit, I was a bit hesitant. My experiences with bean salad were mostly of the supermarket deli variety- a strong vinegar smell, overcooked mushy beans and lack of anything resembling flavor. Yuck! So imagine my surprise when I prepared a batch of this Mexican Bean Salad from Allrecipes.com for a party and I really liked it. It's colorful, flavorful and it works great as a salad or as a dip. I made a few adjustments in the ingredients' list to cater to my personal taste preferences but it was still simple to make. I liked how the corn kernels gave it some crunch, the hot sauce and chili powder added a bit of a spicy kick and the lemon juice offered up some fresh zing to balance the dish out. This salad can be thrown together pretty quickly after work, making it a great choice to bring to a potluck. You can make it even easier to put together by doing all your chopping the night before.


Mexican Bean Salad

Ingredients





















































* Stick with using frozen corn which stays crisp when it thaws,  the canned stuff is a bit on the mushy side.
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Texas Love Dip




Every year, Mr.S. and I usually throw a big summer BBQ. This summer, however, somehow time got away before we could get one planned. So since the weather was still warm and my birthday was coming up, we decided to host a birthday fiesta. We obtained 20 lbs. of delicious carnitas from La Esperanza and served it up with rice, beans, various dips and fun finger foods. It was a food extravaganza! My friend Cate made an amazing orange-chocolate cake (that was to die for) and we toasted with sangria, hibiscus margaritas and beer. I'm pretty sure everyone had a grand time- kidlets were running amuck, old friends were catching up and new friends were getting to know each other. I couldn't think of a better way to bring in the next year of my life.

Amongst the multitude of tasty eats covering the tables was some Texas Love Dip.  Love Dip...I'm sure most of you are scratching your heads right about now, but if you've ever been to Texas' Central Market, you know exactly what dip I'm taking about. Central Market's Love Dip is unforgettable...and addicting. It's a creamy-tomato concoction with a spicy afterkick that'll make you swoon and become a lifetime convert after just one taste. Give it a go, I think you'll LOVE it   ;)


Texas Love Dip

Ingredients

12 ounces cream cheese, softened

1/2 cup chunky fresh tomato salsa (I buy mine premade-a simple salsa of chopped tomatoes, white onions, cilantro and jalapenos at La Superior Market on Franklin)

1-2 cloves of garlic, minced

1/4 teaspoon Kosher salt

1/2 teaspoon dried tarragon

1/4 teaspoon fresh lemon juice

dash of white pepper


Instructions

1. Place the cream cheese, salsa, garlic, salt, tarragon and white pepper in food proccesor.

2. Process until it's mixed well and creamy.

3. Add in lemon juice, give the processor another whiz or two.

4. Transfer to a serving bowl. Place in fridge and allow flavors to meld for at least an hour.  Serve with tortilla chips, bread bites or your favorite veggies.

5. Tip: If you have a little leftover the next day, it works great as a sandwich spread also.



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Pesce al Sale - Whole Fish Encased in Salt Crust



I remember once Mr.S. commenting that he loved that my friends were such amazing cooks...and you know what? So do I! I'm a lucky girl indeed. Last night, I had the pleasure of dining at my friend Lacy's new house. When I got there, I found out she had picked up some whole branzinos at Sunh Fish and was going to cook them in a salt crust. I was totally excited since I'd been dying to try this method for quite awhile. The technique turned out to be quite simple. The salt crust essentially steamed the fish and the fish came out amazingly moist (and not overly salty at all). I think I may have to do this one for Mr.S. soon!


Pesce al Sale

Ingredients

1 (3 lb. box) coarse Kosher salt
5-6 large egg whites
3 (1 lb.) fresh whole branzinos, scaled & gutted (leave the head and tail intact)
3 fresh lemons, 2 thinly sliced and 1 cut in wedges
3 sprigs fresh thyme
3 sprigs fresh rosemary
3 cloves garlic, minced (optional)
extra-virgin olive oil
2 tablespoons chopped parsley


Instructions

1. Preheat oven to 400 degrees

2. In a large mixing bowl, incorporate salt and egg whites together. What you want to end up with is a sand-like consistency.

 

3. Rub the exterior of the fish down with olive oil.

4. Stuff the cavity of the fish with lemon slices, herbs and garlic (optional).


 
 
5. On a large baking sheet, evenly spread out a thick layer of the salt paste. You want it to be around 1/2 inch in thickness.

6. Place the fish on top of the salt bed. Then cover it with the remaining salt mixture, making a salt shell. You want all of the fish covered. Firmly press the salt mixture into the flesh.


 

7. Roast for 20-25 minutes. (Until thermometer reads 135 degrees.) The crust will turn golden brown and hard.

 

8. Remove baking sheet with fish from oven. Let it cool for about 10 minutes.

9. Tap the salt crust with the back of a heavy spoon. The mound should crack and come apart. Lift the larger pieces of salt crust off and brush away smaller pieces. Gently using a knife or small spatula, peel off the skin of the fish. Lift the exposed fillet off the fish and transfer it to a serving plate. Then lift the tail and pull upward, lifting off the bones from the bottom fillet. Extract the bottom fillet from the skin and place on plate.


 
 
10. Sprinkle with parsley and serve with lemon wedges.






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Jalapeno-Cream Cheese Crescent Poppers



Seems like Old Mother Nature was trying to give us one more whammy of sweltering hot weather this weekend. Hope you were able to keep cool and have a good time. I did, well sorta.... Oh the joys of dating a Catholic boy! You are obligated to attend baptisms, confirmations and apparently the Holy Bowl. Mr.S.'s alma mater, Christian Brothers High School (or "Brothers," as him and his buddies call it) has a big rivalry with Jesuit High School and they duke it out in a once a year football game called the Holy Bowl. So Saturday night, we packed up the kidlets and drove over to Hughes Stadium where we met up with several of Mr.S.'s friends and tailgated before the big game. For our contribution, I made up some wild rice salad, cookies and these jalapeno-cream cheese crescent poppers. I actually had bought enough ingredients for two batches (the crescent rolls were BOGO) but I decided to only make one batch, in case they were a total disaster. They turned out to be a hit (and spicy!). And although I thought the initial bite-sized portions were cute, the second go around I decided to try and make the the poppers bigger. I was pleased with the outcome. So if you want to make ones that are teeny-tiny and perfect for cocktail hour, check out the original recipe on My Homemade Life. My version makes puffs that are twice as big. Maybe they're man-sized poppers? Haha.  :) Anyhow, we had fun at the Holy Bowl (even though CBHS lost) and I learned a few things about football...mainly, bring a pillow- those bleacher seats are uncomfortable after the first hour!





Jalapeno-Cream Cheese Crescent Poppers

Ingredients

6 oz. cream cheese (softened)
2 oz. canned, diced jalapenos (half of one of those small cans)
1 tablespoon sugar
1 tube regular Pillsbury crescent rolls

Ingredients

1. Preheat oven to 375 degrees F.

2. In a bowl, stir together your softened cream cheese, diced jalapenos and tablespoon of sugar.  Mix well.

3. Pop open your crescent can. When you unfurl your rolls, you should have 4 rectangles (which have perforations to make triangles). Place two of the rectangles one on top of the other. Use a rolling pin to smooth out the connecting and perforated areas. Smooth the cream cheese mixture across the crescent roll mix. (See photo)


 
 
4. Then roll up your dough and cut into rounds. Place rounds (one of the spiral sides up) on a Silpat and place in oven.
 
5. Bake 13-14 minutes, until golden brown. Serve immediately.
 

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