dollop

{companions} Kale Kale Rock N ROll

2011-01-18T19:01:00.006-06:00

What can I say .... he says it all!

OK this connection is weak ... I grant you that.

But the words rhymed and hey - its Chuck Berry.

Classic - basic - always good for you!

Today I give you a Braised Kale with Cream ... I think Chuck would approve!

I have been intrigued with Kale and all of the hearty winter greens for some time now. You see them everywhere ... you know they are good for you. I mean its a superfood - antioxidant, vit A, beta carotene, calcium, iron... so time to dive in to all that goodness!

Braised Kale with Cream by ann west

2 big bunches of washed kale (or any other hearty green would do)

3 cloves garlic - crushed and chopped

chopped onion if you have it

splash of sherry vinegar

salt & pepper

2-3 table spoons of cream

olive oil

Really it is that simple. Cut your greens up. Ours weren't quite cut enough. The stems stay quite crunchy. Heat up some olive oil and add your garlic and get the smells - a - smelling. (onion too if you are using it). Toss in your kale stir and cover. You want your heat at least at medium. Now every two minutes or so give it a stir. It will take 10 - 15 minutes to start the real wilting process.

Oh Oh wait it is time to give hail! Now put on your Chuck Berry and be inspired!

It is time for that yummy brown braising to happen. When you see a few stems start to brown you are almost done. Keep stirring, covering and browning until you are there. Then add a splash of the vinegar a healthy pinch or two of salt and pepper to taste. When that is mixed in then add your cream and let heat. Now you are done and ready to enjoy. (my kids ate this too! They were so fascinated when we told them that is was a super food - go figure)

If you want to be healthier - leave the cream out. The kale was delicious right before I added it!

Hail the Kale!

{the dish} BBQ Sweet Potato

2011-01-04T18:49:00.000-06:00

MMMMMMMmmmmmmmmmmmm!

I can't say this was an original idea of mine ... but I really can't remember where I saw it. Perhaps a cooking show ... Any who ... it's inspired!

Why not take the delicious and sweet, sweet potato and bake it. Then top it with some good ole sweet and tangy BBQ, perhaps some caramelized onions and peppers some slaw and call it a whip-dinger of a meal. And this is the kind of meal my kids will love and I mean LOVE.

You see what I am getting at!

SO here's the plan....

bbq sweet potato by ann west and inspired by others

Wash you sweet potatoes, pierce them with a fork, wrap them in foil and bake them until done. Oh 400 degrees for 45 minutes or so.

In the mean time ... You know those bbq left overs you have from New Years Eve or that brisket taco meat.... wwweellll perfect. Slap some of your favorite bbq sauce on it and heat it up.

Next you might want to make some yummy slaw or just toss a nice salad. Either way a little tart is good with all that rich savory sweet headed your way.

If you like the idea of some caramelized onions & peppers great. Slice you onions and peppers thin and sautee them in a skillet with about 2-3 tbls of olive oil. Start them on high and then turn them down to a med - low temp and let them cook and cook (really 30 minutes or more). Season with a little salt and pepper. You will love them.

Now top your sweet spud and serve. enjoy!

{in the glass} claire's candy cane cocoa

2010-12-14T08:51:00.005-06:00

Did you think I was gone?????? Nope not so fast. I have had to give myself a break from blogging to take care of the home base - so to speak. All is good ... I mean when you have your daughter whipping up some candy cane cocoa as a little treat - life is good!

Sometimes it is just the little things that make the holidays come alive. Like cranking up the music after dinner and everyone having to show their moves. The kids are so embarrassed when I try to do the "stanky leg" I just don't know why. Really I keep telling them that I have the moves ... that they should be impressed, take note, cherish that their mother still has the moves.

Its a hard sell!

Although the temps have been mild I long for a winter wonderland. Where the cold on your fingers and toes remind me of how crisp and clean nature is. And the warmth of the indoors just feels like home!

and the smiles that come with sledding - can't be replaced!

and when you are done .. you are done!

And you are ready for a little cocoa ... Ooops almost forgot the recipe!

claire's candy cane cocoa by claire

4 cups milk - whole is best

4 candy canes crushed

heat milk and candy canes until the candy is dissolved

pour heated candy cane milk into cups.

Mix in your favorite hot cocoa mix (or make some real stuff)

Add a drop of vanilla.

top with whipped cream and crushed candy canes.

enjoy with your family & friends!

{delightful} Pie Pie adorable PIE!

2010-11-15T08:17:00.011-06:00

Pie Contest 2010!

This was not my pie but its so pretty!

Our local and very cool - White Rock Local Market & the Green Spot - housed what is sure to be an annual fun event for us pie lovers! A pie contest!

There were more than 35 pies! Berry, chocolate, coconut, pumpkin, praline, chess, pecan, meringue, whipped cream, crumb, apple.

I would like a slice of each please!

All homemade with love and pride!

This is my pie - pumpkin meringue pie with ginger macademia crust : )

So I toiled a little trying to decide what pie to make .. how could I choose for one is no more better than the other... there are oodles of them. They each have their own personality and are supreme in their own way.

So here is a short list of the pies I want to make and why:

fresh cherry pie because the taste of tart and sweet is never better than in this pie

creamy pumpkin creamy and traditional - my moms is the best

apple - you can't beat it - always cheers you up

chocolate cream - it takes me back to being a kid - it is what I always picked at the Queen Ann Cafateria

pecan - rich rich rich - the toasted nut flavor - ahhhh

mixed berry - when the berries are in season it ushers me into summer

peach with ice cream - i could lick the bottom of the plate - no , really!

coconut - its my brothers favorite

chocolate with blackberries - doesn't that sound sexy?

banana cream - its my husbands favorite

NO NO ... I must stop ... but you know I could go on.

You see that's the deal ... there are just so many pies out there each one that tells a little story of who likes it or why it is special.

... Perhaps I AM the PIE WHISPERER ....

How fun is pie, made by hand with a little of this and a little of that which makes it uniquely yours. If you have been scared to try and make a pie the time has come. Join us pie lovers. You won't regret it. Click on the link and it will take you to a recipe... enjoy!

rustic blackberry almond

classic apple

heaven!

{grabbing greens} roasted beet and potato salad

2010-11-04T20:25:00.002-05:00

This week has been busy. Here is an archived recipe that is great! Next week something new I promise!

Every once in a while you eat something while you are out and it just stays with you. I had a knock-out, fabulous salad last week with my girl friends and my mom. Maybe it was that we were having so much darn fun, maybe it was that I was actually relaxed and didn't need to push that day, maybe it was the glass of white wine I had. Hmmmm a little of all three I would say. Food always is better when you enjoy the people you are eating with. We had a blast and the salad I had I could eat every week!

So I immediately set forth to recreate this salad. Did I do it? Well, no, but I liked what I came up with so I am going to share it with you....

Roasted Beet and Potato salad by ann west

This salad has many wonderful little things in it. In fact when serving this as a side it takes care of your starch and your greens - how great is that? I didn't try to make everything at once. I used leftovers and prepped ahead to make it more manageable.

roasted beets - chunked (roast beets whole with olive oil in a 375 degree oven until tender. remove skin. I made these the day before.)

roasted new potatoes - cut potatoes in half (roast potatoes with olive oil and salt and pepper in a 375 degree oven. These were leftovers from the night before.)

pickled onions - see recipe from dollop here!

blood or regular oranges - sliced

then add:

avocado chunks and mixed greens. Arugula is a great choice too and I think I would add a hard boiled egg if I had it. Toss with shallot-sherry vinegarette - see below. Serve as a side or a meal all on its own. enjoy!

shallot-sherry vinegarette by ann west

shallots chopped very fine

1/3 cup olive oil

1-2 tsp dijon style mustard

1 tsp sugar

1/4 c sherry vinegar

salt & pepper

squeeze of lemon

{the dish} shrimp stew & JAWS

2010-10-25T12:02:00.006-05:00

I stumbled upon the movie JAWS just the other day. I really had no business kicking back and watching a movie. I mean who do I think I am? It was a week day there was homework being finished, dishes to be done, laundry to be folded, emails sent, dogs fed ... but there it was.

Dunnna .... Dunna ...... Dunna, dunna, dunnna .... duntdata daaaaaa!

Well something like that.

The music, the story - old ... yet familiar - was still a draw and so intense! I was still on the edge of my seat. Every time the music would build slowly, the light would dim and you could feel it coming.

Dunnna .... dunnna And then BAMMM.

Heart stop, quick breath, muscles tense

( a shot of pure terror )

All hail Steven Spielburg ... the ultimate story teller!

(and can you believe only 1 nude scene - how can that be????)

Some of the lines are just classic. Like when Roy Scheider who plays chief Brody catches his first glimps of the 30 ft shark. He retreats slowly into the cabin of the ship and utters with petrified fear in his eyes, "we are going to need a bigger boat."

Who cares that the shark doesn't look real. It is the feeling, the music and our minds that make it real. It is that vicious circle of being drawn in and wanting to be scared but fearing it just the same. We know it is coming and it still gets us.

And the theme so simple: Man vs beast. Classic conflict but done so well.

Really I couldn't take my eyes off of it. Robert Shaw plays the gruff, sea worn captain of the ship. He throws everything to the wind when he pounds the radio leaving them stranded - no radio in a sinking boat in the middle of the ocean with the ultimate predator upon them.

He is salty and weathered ... Yup he seems like a stew guy to me...

shrimp stew by ann west

1 onion chopped

2 shallots chopped fine

2 thick slices of pancetta chopped (or bacon)

3 leeks - washed and sliced white parts only

2 sweet potatoes peeled and chopped

2-3 lbs shrimp - peeled and deveined

2 cups white wine

2 cup chicken broth

r 3 cans of white beans (if you want to add fresh cook them first in broth- delicious)

1 can whole tomatoes chopped or 1 pt of grape tomatoes

thyme & rosemary

salt & pepper

Saute your shrimp in oil and set aside. Saute your onion, shallot and pancetta in olive oil. Until done. Add your leeks and sweet potato. Once soft add the shrimp and give it a good toss. Add some salt and pepper and perhaps a dash of cayenne. Add your thyme and rosemary. Add your wine and reduce a little. Add you beans and slowly add your stock to the desired consistency. Let this simmer for 20 minutes and adjust your seasonings. Serve with crusty bread and top with a squeeze of lemon and some parsley.

enjoy and go watch JAWS!

2010-10-22T15:10:00.003-05:00

A quick post from amy and ann. With a little chill in the air and pumpkin patches in full swing it is time for some cider.

Maybe a fun pretty drink and some relaxation this weekend. enjoy!

cider & spice martini by ann west

2 parts chilled vodka

1 to 2 parts cider

squeeze of fresh orange juice

pinch of nutmeg

pinch of cinnamon

shake with ice

garnish with an orange twist and a cinnamon stick

pour in a pretty glass sit down and relax!

pair with some of shari's ginger snaps!

{the dish} Crock Pot Short Ribs & slowing down.

2010-10-20T07:01:00.008-05:00

Watch out ... today I have my soap box out. I have been inspired, or maybe I am just overwhelmed? Anyhoo I feel the need to speak about the fight of our generation from my "food life" perspective. TIME. Too little, too rushed, not quality. Slow down.

I realized how many of my posts were about dishes that were thrown together because of a time crunch and how many times I started my posts explaining (verging on complaining) about the lack of time, being rushed, and being tired. That my creative energy in discovering food is bound by time. Easy but tasty meals are where I need to be.

Again, I realize I am absolutely the happiest when my entire family is around my dinner table. When we are thankful for each other. When we take that time to be together. When we take the time to listen to each other, joke a little, teach a little and show love for each other merely by our presence at that table.

Ok I am not polyannic. Many of our family meals involves some pestering, teasing and generally getting on each others nerves. Occasionally a belch ( or worse) followed by a squeal and a declaration of disgust. Occasionally it is a total bomb - but hey that is family too!

But again - the mere presence of us together at the table is what is important!

I feel the same way about friends. I am happiest on the weekends when I gather around a great meal with wonderful friends and rediscover something about myself. Around this table I can identifying with others about the woes and triumphs of the week and learn that there is always someone struggling. It is a gift.

Right now there are many factors pulling, tugging ok really YANKING at our lives. School, homework, sports, service, jobs, cleaning, chors, dogs, errands, money, cooking. We start we stop, start no now stop ... it gets to be manic really. The time to recharge... to think ... just to be PRESENT in the moment is a challenge. Soooo I say to myself again - slow down!

This week I eeked out two meals for my family to sit down to. Slow cooked short ribs - a fat riddled but extremely delicious meal. And grilled chicken with some tasty stuffed acorn squash. Today I give you a dish you can't miss with. I cooked these ribs in a slow cooker so I didn't have to babysit them. (although I think they would even be better roasted in a dutch oven!). This is a meal you can truly slow down to. It is rich, satisfying and is bound to make you think good thoughts.

slow cooker short ribs by ann west

2-3 lbs short ribs

the rub:

ancho chili powder

cumin

salt

pepper

cayenne

yellow mustard

smoked paprika - heavy on this one

Take the rub and well ... rub it on the short ribs. Place them in the slow cooker. Now add:

1-2 onions quartered

6 cloves garlic - smashed slightly

sprig or two of thyme

1/2 of a beer

1/3 cup brown sugar

3-4 tbls soy sauce

Cook for 5-6 hours or so. Taste and adjust seasonings. Add 1 container of grape tomatoes and cook for 30 - 40 min more. I separated some of the liquids so we had some "au jus". I served this with some wide egg noodles and fresh parsley.

This slow cooked meal delivers - enjoy!

{in the pot} ohhhh so easy pumpkin soup

2010-10-13T10:27:00.005-05:00

What is it about this time of year and pumpkins. They make me happy. And like my previous post about purple potatoes I really don't remember seeing the endless variety of pumkins when I was a wee one. White, black, green, intense orange, varigated, warty, smooth .... beautiful. It is so fun looking and dreaming of the combinations.

For me and my kids it will be the traditional pumpkin. A good ole orange pumpkin where the triangle eyes and missing toothed mouth are apparent. When we carve pumpkins we do it like I did as a kid ... with a knife, a big spoon, a lots of news paper for the GUTS.

But variety is good.

I loved these white pumpkins and gourds and all of their perfect imperfections.

These pumpkins are much like this soup. At its simplest it is divine, but if you want you can add spices and discover all types of varieties.....

pumpkin soup by ann west

1 shallot - chopped fine

3 cups pumpkin

2-3 tbls brown sugar

3-4 cups chicken broth

pinch of white pepper

1/2 tsp cumin or more

pinch of nutmeg

pinch of sage

pinch of cayenne

salt to taste

1/2 cup of half and half or cream (optional)

Topping to garnish.

Saute your shallot in some oil in a soup pot until caramelized. Add your brown sugar and stir. Add your chicken broth and let simmer for 10 minutes or so. Then add your pureed pumpkin.

*ok you can roast your pumpkin if you like but I think canned pumpkin is fine. (that is what makes it Ohhh so easy anyway!). Now add your spices. Taste and adjust. Blend your soup.

Now hold on... this soup is wonderful as you have made it so far... it is savory and delicious! If you want to cut fat then go no further. However, if you like your soups a bit creamier then read on.

Add your half and half or cream in a slow stream. Heat for 30 more minutes and serve.

Toppers...so many options here:

Fried sage leaf, toasted pumpkin seeds, float a crouton and sprinkle parm on top, thyme, green onion, bacon ... I could go on and on. Variety the spice of life!

enjoy!

{delightful} red velvet cupcakes

2010-10-07T07:40:00.002-05:00

I posted this in the Spring over at amyandann but love it so much I decided to share again.

It starts with a craving... a need to bake ... last week it was apple pie and this week the irresistible red velvet cupcake!

What is it about this cake that everyone seems to love? The childhood memory? The beautiful contrast of red and white? The rich buttermilk in the batter? The luscious icing?

all of the above friends all of the above!

red velvet cupcakes by ann west

2 1/4 cup sifted cake flour

4 tbls unsweetened cocoa powder

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup buttermilk

1/2 cup sour cream

2 tbls red food coloring

1 tsp distilled vinegar

2 tsp vanilla

1 1/2 cup sugar

1 1/2 stick unsalted butter - room temp

2 large eggs

Preheat the oven to 350 degrees. Line your cupcake liners and set aside. Sift the dry ingredients together. Whisk buttermilk, food coloring, vinegar, and vanilla together. With a stand mixer - cream butter with sugar. (let this go awhile and your cupcakes will have fewer holes) Add the eggs one at a time - make sure to scrape the batter down off the sides of your bowl. Beat in the dry ingredients and alternate with the liquid ingredients. Divide the batter into the cups. I would fill a little shy of 3/4 full. Bake for 18 minutes and let cool.

Ice with cream cheese or a whipped cream icing. Here is a cream cheese recipe for you!

1 1/2 packages 8oz cream cheese

1 1/2 sticks butter

1 tbls vanilla

3 to 3 1/2 cups powdered sugar

enjoy!

{nibble} warm marinated olives

2010-09-30T13:46:00.005-05:00

Fall is here ... the air is a tad cooler in Dallas. Of course I immediately jumped on the below 75 degrees - it is time for a sweater - band wagon. Only to find myself red-faced and sweating it out later in the day with nowhere to undress.

That same morning with the temp in the 50's I said yes - today is the first day to have chili! . Simmering the meat, beans and tomatoes ... the house had that warm inviting smell. I was excited and looking forward to that first warm bite that felt so comforting, nourishing and satisfying. Quickly my kitchen became an inferno, perspiration beading on my head, I am hot I need air. In a near panic I fling open the doors ... no no bugs, close the door. Sometimes you never learn.

Book club is tonight ... I was thinking of a simple dish to bring and love having marinated olives when I am out. What can be hard about that - nothing at all. This and that, what you have in your pantry will work today, right now for you tonight! IT is the best when you don't have to plan, you whip it together and it looks and tastes smashing.

Even better on a cool (or cooler that summer heat anyway) fall night. Can you believe tomorrow is October 1?!

warm marinated mixed olives by ann

a cup or so of mixed olives

4-5 cloves garlic

1 shallot diced fine

1 lemon zest and juice

1 orange zest and juice

fresh rosemary

fresh thyme

bay leaf

red pepper flakes

black pepper

1 tbls balsamic vinegar

3 tbsl olive oil

Ok so you mix all this together. No magic just your good ole taste buds. And let it marinate for 6-8 hours. Then before serving heat the olives slightly. Serve with hard, toasted bread or cracker bread. enjoy!

These would also make a wonderful little gift!

{the dish} flat iron steak with cilantro lime pesto & purple potatoes

2010-09-22T06:24:00.011-05:00

Now I know for a fact that when I was growing up there was NO SUCH THING as a purple potatoes. Really where did all these wonderfully unique vegetables come from. We now have mini artichokes, purple artichokes, dragon beans, baby beets, yellow calliflower, easter egg radishes, heirloom tomatoes, honey crisp apples, champagne grapes, 20 kinds of lettuce, and 10 kinds of mushrooms, numerous peppers....... (please fill in the blank - you know where I am going on this one).

isn't it wonderful!

I think that these exotic branches of the traditional fruits and vegetables (that we grew up with) are kind of like the "punk rockers" of the 80s. They have died their hair pink and are wearing clothes that get our attention. They add spice, step up the bar so to speak, make us think differently. Don't we all long for that edginess .... but gravitate to what we know?

A push is always good!

Most of the time I go for my good ole friends... not because I can't move on ... mainly it is a price point difference (I mean these potatoes cost me $9 - hey they are potatoes for goodness sake) ... but they are pretty!

Then there is the issue of the flat iron steak. I don't recall this as an option when I was young. Really it was a t-bone for the special occasions and a patio steak for the everyday. Now-a-day when it comes to choosing a cut of meat ... well lets just say sometimes I just close my eyes and hope I have chosen well.

These flat iron steaks were delicious, inexpensive and cooked up so well. I added a little pesto that I easily could have mixed in with those potatoes too. enjoy!

_____________________________________________

flat iron steak, purple potatoes and lime cilantro pesto by ann west

the steak

flat iron steak - these are a thin cut, they don't really need marinating and they are tender -

Sliced they would be great in salad as well!

salt and pepper your steak and rub with just a bit of olive oil. Grill to medium rare.

purple potatoes

slice your potatoes in half

oil your jelly roll pan

toss your potatoes in some oil and arrange cut side down

roast at 400 for 30 minutes or until tender

I salted these with some "truffle salt" I had. WOW delicious.

cilantro pesto

handful of cilantro

smaller handful of parsley

1 garlic clove - you really don't need any more

1/4 c maybe a little more macadamia nuts

olive oil

salt & pepper

lime juice

dash of sugar

blend all of this together and then add your olive oil slowly until it comes to the consistency you like. I prefer pesto a little chunky and not too much oil. maybe the photo shows best.

have fun and enjoy!

{in the pot} butternut squash and white bean stew

2010-09-19T14:43:00.004-05:00

	If you haven't seen this great on-line magazine you need to. It is beautiful and so well done. And hey I was a winner and had one of my recipes chosen to be in it. Take a look!!!

My Happy Dish

{companions} the succulent artichoke

2010-09-16T20:17:00.002-05:00

(a repost from amy and ann ... just in case you missed it!)

As a kid, artichokes always seemed to appear for birthday celebrations in my Family. A special occasion was in order to serve and artichoke. A birthday or for company something big. We had them "just because" the other night. (ok really it was "just because" they were on sale - smile)

In fact I think my mom used to make one for each of us. Such a treat! We had our own dish for the artichoke and our very own dish of drawn butter. (not having to share was such a treat too!) We loved to dip the leaves in the warm drawn butter or in a mayonnaise dip. But the icing on the cake, the feast de resistance was that heart!

Don't these beautiful succulents just remind you of the succulent artichoke?

This recipe is for my friend ann (not me - smile)!

succulent artichoke appetizer by ann west & family

3-4 artichokes trimmed. Cut the stem off the choke. Cut the top off about 3/4 to 1 inch from the top, and then trip the remaining leaves that have bristles.

Place the artichokes in a pot with about 1 in of water, a cut onion and throw in 1 or 2 bay leaves.

Steam the artichoke until done 30 min or so. You will need to raise the water to a boil then turn it down again. You will know the chokes are done when you can easily pull a leaf from the choke (i use tongs for this!)

Serve with drawn butter or a mix of mayo, lemon juice and capers. Sooo good! And don't forget when you have eaten all the leaves, scrape the white "hair" off the heart. Dice the heart and drop it into your bowl of drawn butter. Let it soak and then taste. Mmmmmmm

and look at this funny cacti... could be a cousin or something!

enjoy the succulent artichoke!

{nibble} Bruschetta Dip

2010-09-13T19:52:00.006-05:00

This isn't a true Bruschetta but it was born from one or two. Bruschetta is typically a grilled bread rubbed with garlic and topped with a very delicious and simple mixture of tomato, basil and olive oil.

Ok you can stop here if you want because truly - that's all you need!

In fact I really should rename this dish (tomato caper spread... or maybe... artichoke heart tomato chutney ... hmmm no perhaps.... chop up everything yummy and spread it on some bread ... not bad). Unfortunately, (or not) this is what I have called it for a couple of years now bruschetta dip. My husband, kids and friends know it as ,"that bruschetta dip thing you make." - all good.

It would be far to hard to give the naming rights to just one ingredient. Is it the tomato that carries the ball? Then there are the capers that provide the perfect balance of sweet and salty, not to forget the artichoke heart and hearts of palm that are just fun and different, ooooh, oooh wait ... can't forget the kick of red pepper and the zip of lemon zest. Ok - the name sticks for now!

It is so fresh-tasting and addicting ... seriously you won't be able to stop at one bite.

tomato bruschetta dip (thing) by ann west

cherub tomatoes diced

hearts of palm split and chopped

artichoke hearts chopped

1 shallot chopped fine

capers - start with 1-2 tbls

red pepper flakes

fresh cut basil - julienne

fresh parsley chopped

zest of a lemon

salt and pepper to taste

generous glugs of olive oil

Mix and accompany with crusty bread or a good cracker bread.

Enjoy with friends!

{gatherings} menu: marinated beef, asparagus salad & cocktails

2010-09-10T07:52:00.004-05:00

(I posted this over at Amy and Ann in the Spring ... I am bringing it to dollop because this is what I am planning to serve at a gathering this weekend - so good it deserves another look)

We had a great spring break this year. Friends at a lake house, friends in for drinks and a light dinner, sleep-overs, a few projects (some accomplished some not!), a dinner out, sleep-over at grandmas and a little volleyball - just to keep us real. No home-work, no stress, pure fun and relaxation.

Mid-week we decided to have a small group over for some "spring time" cocktails and a light dinner, marinated beef with avocados and a raw asparagus salad - delish!

Mojitos, gin & tonic (with extra lime), and vodka tonic were served.

Hey - it's our spring break too!

You know my obsession with cheese and these muskat grapes were the sweetest things you will ever taste. They literally popped in your mouth! Who needs Gushers?

Kids were invited too! (although somehow I missed taking their pics.)

So good to see our old pals! (camp 7 rocks!)

Now Finally the recipes..... thanks for staying with me...

Marinated Beef & Avocado, by jane skelton

2 avocados, peeled and sliced

2lbs rare roast beef - really go for the rare the marinade will continue to "cook" the beef

1 sweet red onion - sliced paper thin

1/2 cup canola oil

1/4 cup olive oil (i added more olive oil and less canola)

1/2 cup red wine vinegar

2 tsp dijon mustard

2 tsp salt

1/4 tsp pepper

finely chopped parsley

(I added some red pepper flakes too!)

Layer the beef, avocado and red onion making a couple of layers. Mix your marinade and pour it over the beef. Marinate for 6 - 8 hours. Serve with a hard roll or baguette.

Shaved Raw Asparagus with Parmesan Dressing, April 2010 food and wine magazine

2 lbs large asparagus

1 cup coarsely grated Parmigiano-Reggiano cheese - I shaved mine

3 tbls fresh lemon juice - I bet I used a little more

1-2 tbls warm water

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground pepper

Use a vegetable peeler and shave the asparagus into long, thin strips. I ended up cutting the last shave. In a small bowl, mix the parmigiano, water, lemon juice and olive oil. I did not mix the parmigiano in I waited until I was ready to toss. Add to the asparagus and season with salt and pepper. This was a fun and fabulous salad. I loved the way it looked and tasted. Can't wait to serve it again!

It was a beautiful and yummy evening!

{the dish} Easy Clam Sauce

2010-09-06T21:06:00.006-05:00

I have had this recipe swimming around in my mind for some time. My mother used to make this and I was always so impressed. It is amazing what can impress a child. This simple sauce seemed strait from a fancy restaurant for me.

Now certainly I would love to spend the time gathering, cleaning and preparing fresh clams .... how cool would that be. That smell of the ocean and the slight taste of the sea in every bite! but wake up ann you live in Dallas not Nantucket! So it is off to the grocery for some good ole canned clams. They do the trick, and save you some hassle. But if I had the chance ... count me in clam diggers and all! Just saying!

First this sauce by its very nature of onion, garlic and butter makes your house smell amazing.

It is easy, simple and delicious - more amazing.

My mother always had these great casual gatherings where she would make 3 different kinds of sauce, red sauce with meat, a sausage (or something like that) and this clam sauce. The great thing about this sauce is you can put a little on your plate and it goes a long way. And if you happen to pair it with a nice meat sauce you can eventually mix them together and create a whole new taste! Volia!

easy clam sauce by ann west and mom!

butter 1/2 stick or more - unsalted please

3 cans of chopped clams - drained but not pressed

3 - 4 cloves garlic

1/2 onion chopped fine

2 good handfuls of fresh parsley chopped

squeeze of lemon

pepper & salt to taste

Melt your butter and saute the onion and garlic until you can't stand it anymore. Toss in your clams and let simmer. Before you serve toss in the fresh parsley. Give it a squeeze of lemon and serve with some parm, a good crusty bread and a green salad. Lovely!

Now have some friends over and enjoy!

Route 66 and a burrito as big as your head

2010-09-02T07:17:00.005-05:00

Some photos for you of our trip home from summer vacation

... a stop here and there ... on old Rt. 66.

And a little Nat King Cole for your listening enjoyment!

This was my favorite! The Blue Swallow Motel, now I just need Don Draper!

No kidding it was as big as your head. From Del's Dinner!

Chicken fried steak strips, with good ole thick gravy and some fries.

Oh yea and a bit of parsley for some green!

enjoy!

Burrito as big as your head..... went something like this

the largest flour tortilla ever

refried beans - the real ones - no non-fat here

cheese - lots of it

mexican rice

con carne - beef in an enchilada sauce

sauce - mole or ranchero

more cheese

sour cream to round it out

{the dish} Leek & Roasted Tomato Pizza

2010-08-30T07:47:00.007-05:00

So around this time of year I sit down with my calendar and a large cup of coffee and start planning the fall. First I get the school holidays in. Then the sports, hmmm let's see that is football on Tuesday and Thursday for the youngest and guitar on Wednesday. The older one is Wednesday and Friday practices and then the oldest - well every day is volleyball. A little community service, games, sleepovers. Then there is the homework ... come on really!

With my coffee cup drained my hands shaking with the caffeine injection ... I try and breath.

Ok so your getting it. We all get it. It becomes a little crazy. So it is time to make dinners simple and delicious - something that can be eaten any time of night. Homemade pizza is easy and one of the most versatile dishes there are. The crust like a canvas to create on!

Lately I have found some frozen dough from the grocer. It is great but you have to remember to thaw. So this takes a little more planning. So if you want to make it super easy then grab some Nann. (it is available most everywhere now). It makes the perfect crust. I buy 4 -5 packets and stick them in the freezer. So it is ready when I am. All I have to find is something to put on top .. Now that is easy.

Leek & Roasted Tomato by ann west

2 Naan crusts or frozen dough

tomato sauce

grape tomatoes

leeks

olive oil

red pepper flakes

salt & pepper

buffalo mozzarella

arugula

Roast your tomatoes, garlic and leeks for 25 min at 375. Build you pizza and cook in a 400 oven for 20 minutes and enjoy.

Be creative! Just make sure you have your basics on your weekly shopping list: naan, tomato sauce, mozzarella.

enjoy!

[delightful} a chocolate hug

2010-08-27T06:52:00.004-05:00

Another summer is over! Sob, sniff, ok WAaaaaaa! Really I love the easy of summer. The lazy mornings, the long nights, a good book or two. During the summer I actually get to see my kids play! I have more time to think ... to be inspired. I love summer.

I also love summer because I have time to go to the farmers market. Pick through the best produce, grill meats, chop and mix, well lets face it I just get to spend more time in the kitchen. I actually plan and execute meals for my family are they are around to eat them. Brilliant.

So ... it is time for a big hug to say good-bye to summer. Now you would think I would pick a farm fresh item - a juicy fruit, or some sort of wonderful ice cream to hail the end of summer.

No not this time. This time it will be my good friend chocolate that does the trick. I have been searching for my favorite chocolate cupcake recipe for some time ... well folks I am happy to say my search has ended. This rendered unending praise from my most sought after judges - my kids of course. They loved them. Their friend that was over - loved them. The cake is moist and rich and the frosting is a whipped dollop of everything good. I think I even heard a collective sigh when they all bit into their cake.

These are good. They stop you in your tracks. I literally sat down to enjoy (not just the small little intended bite of cupcake), I sat down and savored an entire cupcake. Bite after bite ... and then it happened ... I could feel the chocolate hug ... how happy!

It was funny at the same time I came across this .... the Derek Trucks Band "Sweet Inspiration". I am suggesting that you whip up a batch of cup cakes, pour a tall glass of milk and sit down, slow down and play this song and experience it all!

So farewell summer old friend. Now its time for soup, pumpkins, wonderful robust colors, and cooler weather. Hmmmm ..... see ya summer!

chocolate hug cup cakes & everything good whipped icing by ann west

4 oz good quality semisweet chocolate

1 1/4 cup hot brewed coffee

3 c sugar

2 1/2 c all-purpose flour

1 c unsweetened cocoa powder

2 tsp baking soda

1 tsp baking powder

1 1/4 tsp salt

3 large eggs

3/4 c vegetable oil

1 1/2 c buttermilk - shaken

2 tsp vanilla

Preheat oven to 325. Prepare your pans. Chop chocolate in a bowl and pour the hot coffee over to melt. Stir. In a large bowl sift all of the dry ingredients. In a bowl with an electric mixer beat eggs until thick then slowly add oil, buttermilk and vanilla. Then slowly add the chocolate mixture into the egg mixture. Add the dry ingredients one cup at a time. Mix until just combined and let sit. Scoop into cup cake liners up to 3/4 full. These will rise but they stay a little flat. Cook for 25 - 30 minutes. And cool.

everything good chocolate icing by ann west

1 brick cream cheese - room temp

1 1/2 stick unsalted butter - room temp

1/2 cup sour cream

(now you know why it is call everything good)

pinch of salt

1/2 cup dutch cocoa

2 1/2 - 3 cups powdered sugar

1 tsp vanilla

Cream all of those yummy ingredients (cream cheese, butter, sour cream). Sift cocoa and powder sugar and add mixing well. Add salt and vanilla. And whip. You will have to slap your hand away from the bowl at this point because it smells and looks like a dream.

Ice and enjoy!

{the dish} Lamb Chops and a Deconstructed Pesto Parsley Sauce

2010-08-23T20:34:00.007-05:00

First I must say thank you for bearing with me. Nothing worse in the blogging world than when your computer is down. So here I am back in business with a fixed display panel and graphics processor. I don't know about you but it is kind of like taking my car in... they could tell me anything and I would say .... hmmm ok fix it NOW!

This sauce is the highlight of the dish. It is fresh and crisp and makes even lamb scream - summer. Just like when you look out the window of your car and the sun has hidden itself for just a moment and WOW. Everything is crisp and bright and amazing.

I served the sauce with lamb, mashes and some grilled asparagus. I truly built the meal around the sauce. I have had this sauce swimming around in my head for some time and finally it had to be made real. So I decided that lamb would pair so well with parsley and garlic and well I have a ton of basil in the garden so I might as well add that. Then some olive oil, lemon, red pepper and salt. There you go.

... and you just have to have a little mash with lamb. I like my mashes rough. I leave the skins on and as much as I mash - they are a still lumpy. Don't let me lead you astray I do appreciate a creamy mash that is like velvet - I am just impatient!

Pesto Parsley Sauce by ann west

a generous handful of italian parley chopped

4 cloves of garlic chopped

a generous handful of basil chopped

small handful of pinenuts chopped

salt

red pepper

and olive oil

1 lemon

Chop chop chop. Add oil and spices. Squeeze the lemon stir and taste! This will be great with some tomatoes added tomorrow onto of some toasted bread - can't wait.

For your Lamb Chops : Rub with olive oil, salt and pepper them, they don't need anything else. Grill to your preference!

For your Mashes: Gold potatoes boiled and drained, generous amounts of melted butter, buttermilk, salt and pepper. Mash until you loose patience and then serve. My husband and I like a little horseradish mixed into ours.

enjoy!

Cadillac Ranch & a computer on the blink

2010-08-19T09:26:00.003-05:00

On our way home from Colorado / New Mexico we decided to stop by old route 66 for some old time history and flavor - it was great. The highlight for my kids was the cadillac ranch. I can remember as a kid seeing these cars all lined up (although I don't remember the spray paint). The kids were enthralled ... was it that these cars were sticking half out of the ground ... or was it that they were allowed to spray paint as they wish. A little of both I am sure!

I returned from our vacation .. refreshed and ready to cook .. and create .. and enjoy the last few days of summer. Alas my computer crashed (video card or something) and won't be back for a week. So I promise to be more inspired soon. For now

Here is a delicious hummus wrap I had for lunch.

Spread some of your favorite hummus on a tortilla. Layer some lettuce, tomatoes, and avocado. Sprinkle some feta and some pico. Wrap it up and enjoy!

Funny how life is when it is turned upside down. When we see and everyday item in a totally new way. Funny how that is! Have a great weekend.

Summer vacation at moms

2010-08-15T08:34:00.006-05:00

Hope your summer is going well.

Here are a couple of shots from my mothers paradise and the yummy food we had.

Recipes and more pics to come. Enjoy the last of summer!

This is a fun sculpture we created from branches and bones we found on site! Kinda creepy too.

Lots of hikes...

Choke cherries were plentiful. A bears delight ... we made a jam!

ceasar salad for a yummy lunch ...

It was cool enough to enjoy soup... pazole ... delicious!

I will be back soon with recipes ... take care friends!

{gabbing greens} watermelon summer salad with jalapeno lime dressing

2010-08-09T09:00:00.004-05:00

I have been toying with the idea of the watermelon salad for some time. I have watched enough food network and seen enough "food" magazines to know that watermelon salad is in. A friend invited us over for dinner and I said I would bring the salad - well time to step up to the plate and take a swing.

SOmetimes a mish-mash of thing turn out to be something beautiful!

So I am warming up thinking of what is going into this creation. I think summer flavors, fresh ... I am also thinking what the heck do I have in my fridge because it is 5:45 and we are suppose to be there at 6:30 ... just do it!

So sometimes when you just mix things up ... marry things that you have had before like "lime and watermelon" with "jalapeno and corn" just mix it up it turns into something great.

watermelon summer salad with jalapeno lime dressing by ann west

a mix of arugula and baby spinach

watermelon sliced thin

red onion sliced thin

roasted corn (or cut fresh from the cobb and not cooked!)

feta cheese

layer your salad and prepare the dressing.

jalapeno lime dressing by ann west

1/3 cup grape seed oil

1 - 2 limes juiced

2-3 tbls sugar

salt

1/2 jalapeno seeded and deveined (you might choose to omit the jalapeno and that is ok but I think it works really nice with the sweet watermelon and corn!)

With an emulsifier or blender blend all ingredients. Start with 1 lime and see if you need 2. Also adjust your sugar as you wish. Toss with the watermelon salad and enjoy!

{in the pot} avocado "chill" soup

2010-08-05T13:53:00.007-05:00

It's 105. Heat index 110 - 115. Hot doesn't do this justice. Oppressive, monsterous, dominant, heavy, looming. When you walk outside it is like breathing in gasoline. It clouds my mind! Have I said enough? You get where I am at?

So being inspired to cook anything is tough. I am trying to cook refreshing, uplifting meals ... not easy. But this recipe, thanks to my good friend and inspired cook, Shari (from rotten bananas) is refreshing. It satisfies ... cools and is delicious. It is just what I needed.

Isn't she beautiful!

If you haven't met Shari or followed her blog rotten bananas you should take a look. She is a wonderful contemporary quilter, with a keen eye for design and color and a fab cook to boot. She is bright and refreshing and a beautiful story teller. This is her recipe (or one that she loves) and I thank her again for sharing it.

It is the cool pool of green I needed in this soup of sweat we are in.

cold avocado soup "saves the day" by shari

1 english cucumber, peeled and cut into 1/4 in. cubes

2 avocados, pitted and peeled

4 scallions chopped

1/2 c. non fat plain yogurt

3 T. fresh lime juice

1 small minced jalapeno (seeds and ribs removed for less heat, if desired)

2 T. chopped fresh cilantro

course salt and pepper (I add a little cayenne too! Did I say I love or hate the heat?)

1 t. olive oil

In a blender, combine half the cucumber and 1 avocado with the yogurt, lime juice, jalapeno, scallions, 1 T cilantro, 1 c. ice water, 1 1/2 t. salt and 1/4 t pepper. Puree until completely smooth. Transfer to a large bowl.
Cut remaining avocado into 1/4 inch cubes. Stir avodado and remaining cucumber into soup. Thin with 1/2 to 1 c. water, as desired. Season again with salt and pepper. Chill about 1 hour. Garnish with chopped cilantro.

I thought some slivers of these cool radishes would make a good garnish as well. They were so pretty I just had to add. And below is a hunk of leftover crab cake floating in the cool pool of avocado soup - Ahhhhhh!

enjoy!

{companions} corn flan

2010-08-03T07:00:00.000-05:00

Knee high by July ... well that is what my native Hoosier husband says anyway. Corn has been so good this year. Big ears, juicy and plentiful. When I was in Indiana corn season seemed to last forever. It was so good and so sweet.

(ok this post would be really great if I had a field of knee high corn but I had to make do!)

My mother grew up in Indiana and her father loved corn. In fact they had a victory garden that they basically lived off of. He was practical and conservative. She ate a lot of corn! She doesn't prefer it so much today but I love it. And my kids too!

Personally I like corn right from the cob. Grilled with some salt ok, yes and some butter. But it is so good. I like it in salad, salsas, as a garnish or as a dish. But I wanted to push myself a little and decided to get all fancy and make a corn flan. Now it sounds fancy - but it is EASY, friends really easy. Milk, eggs, a bit of sugar and that is it!

If you like corn and hanker for a little something different give this a go and see what you think. Kids and adults liked it in my household. And my son poured some maple syrup on it for breakfast the next day. Brilliant!

corn flan by ann west

3 cups whole milk

3 tbls sugar

4 eggs

2 egg yolks

4 ears corn (I think you can use frozen too!) Cooked and cut from the cob

Can you believe that is it? Ok so here is what you do...

I used an 8in pie plate. Once you have cooked the corn pulse it in a food processor with 1 cup of the milk. In a sauce pan heat the remaining 2 cups milk and sugar in a sauce pan. Whisk the eggs and yolks in another bowl. Pour the hot milk into the eggs while stirring. Push the corn/milk mix through a sieve and into the milk egg mixture. I added a large scoop of the solids that were remaining and tossed the rest. Add a pinch or two of salt and some pepper. Pour the milk/corn mix into the pie plate and place in a pan which you can fill 1/2 the way up with water. (although I have used the water bath I wonder if you really need it). Place in a 350 degree oven for 30 minutes or until set. enjoy!

The only thing I would change is what I served it with. I think next time I would serve it with some seared scallops or a lovely fish. It was a bit delicate for the beef!

{the dish} asian inspired fish tacos

2010-07-28T21:39:00.006-05:00

Tonight ... I did not get chopped!

My kids were skeptical ... heck I really didn't know if it would work. A had a bit of this and a touch of that ... I had about 40 minutes... and in my basket: fish, mushrooms, mango and edamame ... time was a ticking...

So that is where it started and this is where it ended ... a really fun go at a taco.

But the pressure was building and the judges (a.k.a. my kids) were getting hungry. So I had to act quick. I soaked the fish in coconut milk, lime and lemon grass 1/2 hour. Made a salsa of mango, edamame, cilantro and jalapeno with lime and let that sit.

I tossed the fish in panko and sauteed it in a little sesame oil and olive oil. Unfortunately the breading did not hold to the fish. I knew my judges (a.k.a. my kids) might take off points but .... since this was a taco meal it didn't really matter so I kept going- I did make sure that I scraped the bottom of the pan and got all of the stuck breading ... that is where the flavor is at baby!

I served the taco with warm white corn tortillas with a side of asian slaw (store bought ... shoot another deduction)... I was done. Simple, fresh and fun. Did I make it????? Should we switch to a commercial break to beef up the intensity of the moment?

We loved it and happily I made it to the next round!

asian inspired fish tacos by ann west

marinate your fish in:

1/2 can coconut milk (shake the can to incorporate the fat into the milk)

2 limes squeezed

1 -2 stalks of lemon grass (if you don't have this no worries perhaps some basil might do)

Shake this all together and pour over your fish and let sit for 1 hour or more. I used cod, but tilapia or another white mild fish will do fine.

mango edamame salsa by ann

1 cup edamame (i used frozen and just thawed)

1 good handful of cilantro

1 mango peeled and chopped

1 jalapeno finely chopped

1 1/2 limes juiced

salt, pepper and a dash of cayenne

mix and let sit.

shiitakes if you wish .... chop with some onion or shallot and saute in olive oil and sesame oil add salt and pepper and a squeeze of lime. done!

{rise 'n shine} best biscuits ever!

2010-07-25T19:01:00.010-05:00

My mother found this recipe ... where I am not sure. But the title does not mislead. These are the best biscuits ever. Light, fluffy, buttery .... delicious!

My mother is a pro at serving the yummiest breakfasts. They are simple but wonderful. Like biscuits, bacon and fresh fruit, or poached egg with a buttered english muffin, a hearty oatmeal with granola and yogurt. Simple and wonderful. When we are out at her place everyone is up early. There are no drapes and that wonderful colorado sun shines in around 6:00 a.m. If you get up you are sure to see the wild life roaming around. Some deer out by the salt lick... elk in the front with the mountain behind them or maybe a black bear by the pond. The last time we were there my son almost stepped on a baby deer. The tiniest deer I have ever seen ... with spots all curled into a ball - beautiful and delicate. She has seen a mountain lion (which truly terrifies me), rattle snake, fox, and coyote. It's her paradise!

A warm biscuit will always remind me of my mother. A giver. Someone who loves to give you something warn and satisfying to start the day of exploring. What a way to start a day ... thanks mom!

best biscuits ever by mom

Preheat you oven to 500 degrees!

2 cups flour

3 tsp baking powder

1 tsp sugar

1/2 tsp baking soda

1/2 tsp salt

5 tbls unsalted butter

3/4 cup buttermilk plus 2 tbls

Mix your dry ingredients in a bowl. Slice your butter into your dry ingredients and use a cutting tool to incorporate the butter. Add your buttermilk and your dough should begin to come together. DON"T over work the dough. The less you handle the dough the fluffier your biscuits will be. Press the dough onto a cutting board and cut into rounds. Bake at 500 for 8 minutes. Serve hot!

ps. Pictured above I poured some of the yummy blackberry syrup (see below) on the biscuits and add some fresh berries. wonderful. Or here is a recipe for jam too!

Hmmmmm someone agrees!

enjoy!

{in the glass} blackberry prosecco float

2010-07-22T16:26:00.008-05:00

a perfect summer treat...

First you have to start with fresh blackberries (ok I suppose you could use frozen - I am sure that would work fine - however you would miss out on the part where you literally have to slap your hand to keep from popping anymore fresh blackberries in your mouth). Ooooh and the color ... I want a blackberry dress or boots ... beautiful!

Next you need to make some wonderful blackberry syrup. Now the applications here are endless. You will use this in the float and for so much more. Syrup for pancakes, in a yummy cocktail, drizzled over ice cream or yogurt, into a sauce for meat over some goat cheese ... endless I tell you ... endless.

blackberry syrup by ann west

4 pints of fresh blackberries

3/4 cup sugar

1/4 cup water or a little less

tiny squeeze of lemon

heat and reduce for about 20 minutes and watch how those beautiful colors turn. So exciting. Strain your syrup, pressing all of the solids and getting every last bit of the wonderful syrup into your bowl. (i love a wire double mesh strainer here). Let your syrup cool.

again the color....

black berry prosecco float by ann west

2 scoops your favorite vanilla ice cream

layer this with black berry syrup

add some fresh blackberries that have a squeeze of lemon on them (tossed with thyme would be extra fancy)

fill the glass with some crisp prosecco

garnish with a mint leaf and lemon zest

delicious and a fun summer treat for adults!

Here are couple more fun drink ideas for blackberries this summer! enjoy.

blackberry fizz by ann west

in a clear 8oz glass add

4 tbls blackberry syrup

ice

fill with soda water (you could add some lemonade too, this would make it more of a punch!)

blackberry italian cream soda by ann west

2 - 3 tbls blackberry syrup

ice

club soda

1/4 or so of half and half

yum! I hope you enjoy one or all three!

{splatter} let your kids cook!

2010-07-21T07:42:00.006-05:00

My daughter goes over to a friends house this week. Their plan ... to cook dinner. Shrimp scampi and a creamy orzo on the menu. Sue, my very good friend, is sooooo good at letting her daughter get in the kitchen. She lets her daughter find a menu, plan, and cook the entire meal. At age 13 - 14 that is wonderful! Those girls, with very little help, executed a beautiful dinner for their family. What a treat.... what a lesson... wonderful!

I think kids are a little more interested in getting in the kitchen than we give them credit for. They see the shows, "Chopped", "America's Next Food Star," "Cup Cake Wars" and lets not forget "Jamie's Food Revolution." Actually my kids would rather watch one of these types of cooking show that American Idol. I like that these shows inspire and intrigue!

A Dad I know, even staged his own episode of Chopped. He gave each of the kid teams in his kitchen some random ingredients from their pantry and asked them to make an "edible" creation. I mean how fun is that for kids. Brilliant I say!

So what does it take?????

Some letting go of the control (this might be the hardest for me)

some patience (this can be challenging too!)

a trip to the store ... not much more!

Now -What's the return?

kids gaining confidence with food

reinforcing that fresh, good food is the best

and also the real kicker ... they learn what it takes to put on a meal at night...

possibly they might understand why you ask (loudly) that everyone get to the table while the meal it hot.

They understand that time, love and patience goes into every meal

and that YOU are AWESOME.

(ok that might be a little Pollyannaish but I can dream!)

So now I will climb down from my soap box and simply say ... I love and want my kids in my kitchen, creating with me. And I need to do it more often!

happy cooking kids!

{recipe box} grilled lemon chicken skewers & peanut sauce

2010-07-18T08:06:00.006-05:00

It is HOT!!!! I am talking nasty, humid, you don't want to do anything hot in Dallas right now. This time of year... with this weather ... it is hard to be inspired to cook. This dish, however is always a hit. We love it. You can grill the chicken early and serve it at room temp, cold or right from the grill. This is a great dish to make for company, as an appetizer or just when you want something fresh and cool for a hot summer day!

everyone is just trying to stay cool!

Ina Garten is one of my all time favorite cook book authors. Her recipes are solid! I add or subtract a little here or there but really I keep to them. Thanks Ina for being such a great cook and sharing. This recipe has saved me on so many levels!

Ina Garten's Grilled Lemon Chicken the barefoot contessa cookbook

3/4 cup fresh squeezed lemon juice (I have to say don't use the stuff from a bottle - fresh lemons are so worth it)

3/4 cup good olive oil

2 tsp kosher salt

ground pepper

1 tbls fresh thyme leaves (you can use dried here too just reduce the amount)

2 lbs boneless chicken breasts

I add fresh cilantro to this marinade too. I also add garlic and I substitute lime for the lemon many times.

Whisk together the lemon juice, olive oil, salt, pepper and thyme and pour it over the chicken and marinate for 3 - 6 hours or so. Grill the chicken breasts whole or cut into strips. If you are going to grill the chicken on the skewers soak your wooden skewers in water for at least and hour. Serve with peanut sauce and fresh lemon. Enjoy and thanks wonderful Ina!

Here comes the delicious satay sauce ...

Satay dip or Peanut Sauce (to die for) by ina garten

kids love this! I love this! It is worth all of the fresh ingredients!

1 tbls olive oil

1 tbls dark sesame oil

2/3 cup diced red oinion (I use a shallot instead of the onion and the garlic and love it)

2 cloves garlic minced

1 - 2 tsp minced fresh ginger

1/4 - 1/2 red pepper flakes

2 tbls red wine vinegar (I have used sherry vinegar and rice wine vinegar too)

1/4 cup brown sugar

2 tbls soy sauce

1/2 cup smooth peanut butter

1/4 cup ketchup

2 tbls dry sherry

the juice of 1/2 lime

Heat the olive oil, sesame oil, red onion & garlic, ginger root, and red pepper flakes in a small pot until the oinion is translucent and soft. Whisk in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice and cook for another minute or 2. Let cool. This dip will last for some time in the refrigerator so consider doubling it and keeping some on hand.

enjoy!

{nibble} peachy peppers

2010-07-15T05:43:00.001-05:00

Just in case you missed this over at amy and ann.... peaches are still really good right now!

So I figure since I live in Texas I should at least give the peach its due. Peaches are one of my favorite fruits (don't I say that about all the fruits come to think of it?) But really. A truly good - just ripe peach ... hard to beat.

In Texas this year, I hear it is suppose to be a "bumper" crop. That - for us lay people - means a good year for peaches. Oh I can't wait.... peach pie (a must), peach preserves, some peach salsa, peach ice cream, peaches in salad. There are just so many ways to celebrate the peach.

But really. When they are ripe, at room temp and you bite into one... and the juice is just running down your arm. Oh... and your tempted to lick it off because it is sooooo sweet and good. Now that is the way to eat a peach!

But just in case you want to expand your horizons... here I have married the heat of jalapeno, with the coolness of cream cheese and the sweetness of the peach and of course the bacon ... well it speaks for itself.

peach jalapeno poppers by ann west

6 -12 jalapenos

8 oz cream cheese

handful of chopped cilantro

pinch or two of smoked paprika

applewood smoked bacon

1-2 peaches (slightly firm) peeled and sliced

preheat oven to 375 degree. Mix the cream cheese with the paprika and chopped cilantro. Slice the jalapeno length wise and again across the top and deseed and devein. Stuff the jalapeno with the cream cheese mixture and one slice of peach. Wrap in bacon and skewer with tooth pick. Place all of the stuffed peppers on a baking sheet lined with foil and cook in oven for 30 minutes or until done.

enjoy!

{the dish} Spanish Peak Summer Pasta

2010-07-11T11:11:00.008-05:00

A family vacation ... 13 hours in a car ... sleep, read, watch, dream... think of all you have done and all you want to do. I love a good car trip - feet fight and all! It is amazing how clear and crisp colorado is. It was like looking though my camera lens all the time. Like a filter was on my eyes. The humidity of Texas was gone.

Beautiful!

When we visit my mom we always make our way down town to the bakery for some excellent pastries and outstanding sandwiches and salads. The community table, the hi how are you's , all are welcoming and a delight.

It is beautiful and relaxing. We needed a meal to match that mood. Summer pasta with a whole bunch of veggies couldn't be more easy, relaxing and it's beautiful too. A wonderful match!

summer pasta by ann west

The ingredients really depends on what looks good at your market. So feel free to make this your own and experiment with ingredients. The two ingredients I think are essential are tomatoes, basil and parmesan.

Here is what we had in ours:

1 eggplant sliced

1-2 large zucchini sliced

1/2 red onion sliced

garlic

cherry tomatoes

spinach

parmesan cheese

salt & pepper to taste

lemon

olive oil

red pepper flakes

pasta of your choice - we used penne

Take all you veggies (except the spinach) & garlic and toss with olive oil and roast at 375 for 20 - 30 min. or until done. Place two or three handfuls of spinach in the bottom of a bowl. In the meantime cook your pasta and drain. Throw the hot pasta on the spinach and let it sit. The heat of the pasta will wilt the spinach just perfect. Add the roasted veggies, olive oil, red pepper and salt and pepper to taste. Give a squeeze of lemon and generously sprinkle with the cheese. Serve and enjoy!

Below is another couple of shot in town. Famous charlies! We went in for the noted cinnamon ice cream. The boys cam out with a grape soda float and a root beer float. Sounds sooooo good right now.

enjoy summer!

{delightful} melon & more

2010-07-08T17:42:00.004-05:00

This yummy treat comes strait from my memories of my parents entertaining. This was a special dessert my mom used to serve back in the day! I remember the music, laughter until the wee hours. My brothers and I would sit at the top of the stairs wondering what those grown-ups were up to.

Melon used to be in season only in the summer. And really it still is. You might be able to purchase a melon in Dec and January but it is not like this. A local melon this time of year will be full of juice, have a wonderful texture, and taste as sweet as candy!

... you can taste the sun in this melon!...

So in this memory melon was served with blueberries and ice cream as a dessert for a dinner party. It seemed so sophisticated to me. Now it seems simple and delicious and worthy of bringing it out for another try!

But melon just strait up is wonderful too. Especially this time of year!

melon dessert by mom

1 wonderful season ripe melon

1 pint of blueberries

vanilla ice cream

fresh nutmeg

Cut and assemble as you wish. This is delicious and worthy of the special memory!

ps. We have been in Colo. and Wyoming for some wonderful family time. Photos and recipes to come. Hope you had a great 4th!

2010-07-02T06:00:00.000-05:00

happy 4th of July!

{grabbing greens} panzanella salad

2010-06-30T07:44:00.006-05:00

This is one of the freshest best summer salads there is. Panzanella is a simple salad of tomatoes and stale bread. It is soooo easy and you probably already have most of the ingredients in your kitchen right now. So when your friends call you over for that 4th of July pot luck... now you have something to bring.

As with most italian dishes basil is key. I happen to have some growing in my garden... yea! Mind you the basil is about all that is growing in my garden these days - those darn tomatoes didn't take!

Nothing that a quick trip to the farmers market or good grocer can't fix. Enjoy this simple and delicious salad!

panzanella by ann west

4-5 fresh ripe tomatoes - cut into chunks

2-3 thin slices of red onion

1 tbls capers

2-3 cloves fresh garlic - crushed and rough chopped

a handful of fresh basil chopped

olive oil (1/2 - 3/4 cup)

red wine vinegar (1/4 cup or more)

salt pepper

croutons (homemade or store bought) - large rough cut

red pepper flakes (optional)

(I believe traditionally this salad is served with a good mozzarella - so feel free to add that or some parm if you like!)

mix everything together. I probably use about 1/2 cup olive oil and 3 - 4 tbls red wine vinegar but this mix is a personal preference. Toss and let sit for 1 - 3 hours. Depending on how juicy your tomatoes are you may need to add more olive oil and vinegar as you go. If possible toss once or twice. I like to add a few more croutons before serving so you have a variety of textures!

{nibble} simple avocado

2010-06-28T10:18:00.005-05:00

Just looking at this amazing fruit makes me smile. First the beautiful colors - the vast contrast between the dark skin and its bumpy texture to the vibrant green and bright, yellow, soft and creamy middle to the warm brown, firm seed. Really just take a look.

Sometimes simple is best or at least really really good.

Now the first time I had an avocado I was in pre-school. WOW it must have made such an impression. The teacher served it sliced with some miracle whip salad dressing. I thought I was so adult because I actually liked it. In fact this experience might have begun my long climb to adoring food. The simple avocado ... I can't think of a better introduction!

simple avocado appetizer by ann west

2 firm-ripe avocados chunked

good olive oil

kosher salt

cracked pepper

I am not even giving instructions because you know what to do. Every time I serve this everyone loves it. enjoy!

{delightful} peach ice cream & almond crunch

2010-06-25T07:52:00.004-05:00

I know you are saying again with the peaches. But hey I am in texas ... peaches are one of the crops that we do right. And ice cream ... well the heat index did reach 105 yesterday - i say i am justified!

Making ice cream is fun and so good. I personally like it when its in its mushy stage like above. It tasted like the best fresh peach milkshake there is. Yes just like my secret indulgence from before ... I like having the first taste. Cool, creamy, sweet with the comforting taste of peach.

There aren't many times when I think the taste of a fruit match the smell except where peaches are concerned. A good ripe peach will let you know. You can smell, the sun and sweetness just by touching that fuzzy skin to your nose. Hmmmmmmm.

peach ice cream with almond crunch by ann west

Ice Cream

1 -2 lbs peaches nicely ripe, peeled and pitted reserving both

lemon juice

2 1/2 cups whipping cream

1/2 cup whole milk

vanilla bean or paste

5 large egg yolks

1 cup sugar

1/2 cup light corn syrup

sliced almonds

brown sugar

butter

Place the peach slices in a bowl with lemon juice. Combine peach pits and skins and add the cream and milk and vanilla (I use the so easy vanilla bean paste!) 2 tsp. Simmer these on low for 20 minutes. Then strain.

Whisk the egg yolks and sugar in a bowl and gradually mix in hot cream mixture. Return the mixture to the heat and stir the custard constantly for 7 minutes or so until the mixture starts to thicken. Strain into a bowl and mix in the corn syrup and chill until cold. (I made this the night before even)

Takes about 2/3 of the sliced peaches and puree and whisk in to the custard. Dice the remaining peaches and fold in. Transfer to your ice cream maker and use their instructions to freeze. Once done - try not to eat is all right then - and transfer to another container to freeze.

The almond crunch has not real measurements. I use about 1/2 stick butter a couple of handful of sliced almonds and about 1/4 cup brown sugar. I brown the almonds in the butter and the sugar and let it caramelize. Then remove and lay out on parchment paper (it will be hot so be careful!) Sprinkle with a little sea salt. Once cool scoop your ice cream and add some crunch.

A Texas summer in a scoop!

{delightful} peanut butter kiss cookies

2010-06-21T08:11:00.004-05:00

One of the nice things about summer is a request can be realized. After a day of swimming, running, playing with friends ... the kids settle down to read, watch a little something on tv and ask ... can we make cookies? The "we" of course is me!

With pleasure I begin to make the cookie that will always remind me of high school bake sales. Do you remember the endless rice crispy treats, m&m cookies, chocolate brownies and of course the peanut butter kiss cookie. I gladly gave my 50 cents for the glee club sale in order to have the sweet treat between classes. The highlight of my day I am sure.

I make these with my favorite peanut butter cookie recipe. The chocolate kiss just serves as a special treat in the middle of the cookie. So if you are strictly a peanut butter person keep reading and just omit the kisses. This recipe is fabulous!

peanut butter kiss cookies by ann west

pb cookie recipe adapted from The Fanny Farmer cook book

1 cup shortening

1 tbls vanilla

pinch of nutmeg (optional)

1 1/4 cup sugar

1 cup brown sugar

2 eggs beaten

1 cup peanut butter plus 2 tbls

3 cups flour

1/8 tsp salt

2 tsp baking soda

caster sugar - I love this super fine sugar for these cookies - but regular sugar is fine too!

chocolate kisses - unwrapped

Preheat oven to 350 degrees. Line your baking sheets with parchment. Cream the sugars with the shortening and vanilla. Add the eggs and beat well. Add the peanut butter and stir well again. Add your flour (which you have mixed with the salt and baking powder). Form into tiny balls, roll in the caster sugar and press a kiss into the middle. Cook for 11 - 13 minutes.

Serve to kids having fun with a tall glass of milk! enjoy!

{in the glass} peach sangria

2010-06-18T07:35:00.003-05:00

It's peach time at chez moi! Texas peaches are some of the best their is - anywhere! We are just at the beginning of this wonderful sweet season here in Texas. So I hope you look forward to some yummy peachy recipes. With a quick trip to the farmers market I am a bushel of peaches rich! Now what to make?

Let's have a drink and think about it!

Peaches pair so well with wine. This sangria is refreshing but not too sweet. The addition of lime cuts the sweetness and adds a brightness to this drink. This is great to sip on these hot summer days!

Peach Sangria by ann west

1 bottle of white wine (a sauvignon blanc is a good choice with peachy tones)

1/2 cup congnac

3 peaches

1/4 cup sugar

1 lime

sprig of mint

Peel and muddle one peach with 1/4 cup sugar into a nice syrup. Peel and slice the remaining peaches. Slice your limes paper thin and place both peaches and limes in a picture. Pour your wine and congnac and stir. Let sit for an hour. Serve over ice with a splash of club soda and garnish with a peach and a spring of mint.

To make this kid friendly omit the wine and cognac and add the peachy syrup to limeade! Have fun!

{delightful} banana cream pie

2010-06-14T13:28:00.005-05:00

Banana cream pie is one of our favorites over here. I usually get talked into adding a layer of chocolate at the bottom or pouring some chocolate sauce over the top.... but honestly this one does it all on its own. This photo really doesn't do this pie justice. This pie is a true deep dish pie with layers of banana and a wonderful sweet creamy custard and topped generously with whipping cream. For me the key is the custard!

Of course when you think of bananas you have to think of the monkey. My kids would probably do a song and dance for me to make one of these pies. It might be worth it too!

(Aren't these guys cute... we found them in an antique arcade in San Fran by the warf - strait from the movie BIG! :)

A spoonful and perfect happiness!

banana cream pie by ann west

One flakey pie crust! - pre -coked

filling:

3/4 cup sugar

1/3 cup or slightly less corn starch

1/4 salt

1 1/2 cups whipping cream

1 1/2 cups whole milk

3 large egg yolks

1 tsp vanilla bean paste (this is a great product to have on hand!)

1 tsp vanilla

2-3 tbls unsalted butter

6 ripe bananas- peeled and sliced

Whisk the sugar, corn starch and salt in a heavy duty large sauce pan. Whisk in the cream and milk. Then add your egg yolks. Whisk over medium heat until the custard thickens - to a pudding like consistency. Stir in you butter and add your vanilla paste and vanilla. Transfer to a large bowl and let cook to room temp. **(If I need to spped u the cooling process I transfer the custard to a metal bowl and place it in another bowl with ice.)

Once your custard is at room temp and your crust has been pre cooked you are ready to layer your fabulous pie. I spread a think layer of custard on the bottom smear a layer of custard over the top then repeat. You need to leave enough custard to cover the tope of the pie. I then press plastic wrap on the pie and refrigerate. Before serving whip cream with a little sugar and serve!

* if your family is a fan of chocolate and banana you can simply melt some semi-sweet chocolate and add just a little cream and layer that on the bottom of the pie before you start your layers. Or serve it with fudge sauce - or heck you can do both if you really want to go for it!

it's the best! enjoy.

{nibble} drunk manchego spread

2010-06-07T19:30:00.005-05:00

Yea - We have successfully had our second summer sunday supper!

I LOVE cheese. All kinds, all textures, love it. Lately I have been taken with Manchego. I just love saying it. I feel like I should be in spain walking on a cobble stone street. I might stop in the local dive and order some wine, manchego and chorizo. Doesn't that sound fun?

here is a fun fact: Did you know that Manchego is named for the Spanish region of La Mancha, which is also the home of Don Quixote!

drunk manchego spread by ann west

1-2 wedges of an aged manchego. Ask for one with a nice bite to it!

olive oil

roasted garlic

salt

pepper

red pepper flakes

italian seasonings, basil, oregano etc...

paprika

a squeeze of lemon

chunk your cheese and cover with olive oil. Add your spices as you like and let sit for at least 8 hours. A day would even be better. Serve with a sturdy cracker or some nice bread. enjoy!

ps. i could also see adding a little more lemon and drizzling this over grilled asparagus - yum!

{field trip} to the land of food & wine

2010-06-04T08:50:00.006-05:00

My cousin had the most beautiful wedding in the wine country this past weekend. It was amazing. The weather, the flowers... really everything was amazing. Of course being a former caterer of baked goods ... I had to search out a bakery. Well we found it and it did not disappoint! For me the mark of a great bakery is bread and puff pastry - this one had both. I could have gone back everyday but not all mere mortals have my same obsession - smile!

There was something for everyone ... even fido!

The thing about the wine country is generally everyone is happy.

They are there to indulge, have wonderful food, drink some great wine and relax.

Hmmmmmm I think I could do that!

The next time I am in the wine country (dream, dream) I think I will take this cool bike ... ride around and look at the flowers ... drink a little wine ... and have my fill of chocolate almond croissants from the "bouchon" bakery in Yountville!

{grabbing greens} savory summer salad

2010-05-26T22:27:00.004-05:00

Sometimes I need to mix and match. Marry the flavors because well... I just like them all so I can't choose.

Thus inspired this savory summer salad. A cheesy buttermilk dressing, grilled corn, a beautiful tomato and some caramelized onions. Yep - I couldn't choose ... so they all came together for me in a rather tasty salad.

savory summer salad by ann west

bibb lettuce or romaine will do - I cut mine in wedges for fun

roasted corn - corn rubbed in olive oil cooked on the grill until done! Then sliced off the cob

one beautiful tomato - sliced thick

1 or 2 onions sliced super thin and caramelized in olive oil or butter

buttermilk dressing by ann west

1 cup buttermilk

goat cheese

1/4 c sour cream

chives

1 shallot minced

3-4 basil leaves

3-4 mint leaves

1 tbls of cilantro

salt and pepper to taste

dash or two of cayenne pepper

Mix the creamy ingredients first. Then add your herbs chopped very fine. If you are using a processor - don't over process or you will have a green goddess dressing.

enjoy!

{sunday dinners} a series - i hope!

2010-05-19T08:42:00.004-05:00

The tradition of the Sunday dinner is strong here in America. Every Sunday, really every Sunday my husband always had Sunday dinner with his family at his grandmothers. It was tradition. Now their dinners always consisted of 7-10 items. Beans, salad, another veggie, potato, corn etc.... My dinners are ... well more simple! Whether simple or elaborate it is a time for great food and relaxation (possibly a little family stress if we are honest - but that's ok too!).

Well here we are... 2010 ...and this wonderful tradition is fleeting. A year or so ago my goal was to reinstate the family tradition and host Sunday dinner every Sunday. That was a bit too lofty. Life is just a little busier now. Now my goal is to have as many as possible.

Last Sunday we had friends, lemonade, wine, some veggies and dip, brisket, cheese grits, green beans, and mixed berry shortcake. We talked about music, our first concerts, bands we liked, are lyrics more important than beat etc... The kids ran, and played hide-n-go-seek. They all had sweaty heads, dirty feet and smiles on their faces. They didn't want to leave.

Summer is here and I hope there is more time for casual gathering, relaxing and fun!!!

Happy summer sundays to you!

Mixed Berry Shortcakes

1-2 lbs strawberries, blueberries and any other in season berry

cut and sprinkle with a little sugar - let sit for 1/2 hour or so.

place half the berries in another bowl and drizzle 1 -2 tbls grand marnier on top.

whip 2 cups whipping cream with a tbls of sugar or 2 until thick but not too firm.

Shortcakes:

2 cups flour

1 tbls baking powder

1/2 tsp salt

1/3 cup sugar

1 stick butter

1 tsp vanilla

pinch of nutmeg

3/4 cup buttermilk or whipping cream

corse or superfine sugar for topping

Preheat oven to 400 degrees. Combine all the dry ingredients and cut in your butter. Pour in your buttermilk or whipping cream and work into the dough. Hand shape your dough into one big round to cut or small individual rounds. Bake for 10 - 12 minutes.

If you have a biscuit recipe you like simple add a little sugar. That is all you need for a wonderful shortcake!

enjoy!

{companions} broccoli salad

2010-05-10T18:08:00.006-05:00

It is time to give a shout out to YORK, PA. That is where my hubby and I first started our life together. Here is the short version of how we ended up starting our life in York...

There I was ready plant my feet in Chicago, and my husband was transfered to Detroit. After a few visits I thought - hey I can do this. So I was set for the motor city... then 2 months before we are to be married he gets transfered to ... York, PA. YORK, PA where is that? And I have never lived on the East Coast and ...Worry, worry, worry!

What I thought would be a dull experience, since York was so much smaller than Detroit and Chicago, turned out to be a wonderful experience! We made great friends, who by the way loved to cook! All said and done it was the best way for us to start our marriage!

If you are ever in YORK, you must with out a doubt check out their farmers market. It puts every other one I have EVER seen to shame. It had every baked good you can imagine (the Pennsylvania Dutch are known for that) - my personal favorite was the extra rolled pie dough sprinkled generously with cinnamon sugar. YUM!

I can't remember which local joint had the broccoli salad - I just remember it being fabulous. Sweet with onion, I think theirs had a bit of bacon too. Well we know how I feel about bacon.

This isn't even a take on the one I had, but it was the inspiration for my salad and took me back to a good ole time!

broccoli salad by ann west

1-2 heads of fresh broccoli cut near the florets

1/2 red onion - diced very fine

1/2 cup sunflower seeds

chopped fresh cilantro

lime juice

sesame oil

dash or two of soy sauce

ground pepper

1-2 tbls mayo

1 tsp sugar or honey

Cut the broccoli, add the onion and seeds. Mix the remaining ingredients until you like the flavor. It should be runny. (this isn't a real mayo heavy salad). Toss and let sit. Enjoy!

{meal planning} Monday & Tuesday !

2010-05-05T11:07:00.005-05:00

Monday's Meal: Brisket Tacos

(baseball game rained out!)

Tuesdays Meal: Baked Potatoes

(We all ate together again - what is happening here?)

It's Wednesday and my black beans are in the pot. I think I am going for the left over brisket tonight with the bean - the chicken will wait for tomorrow. (no baseball again tonight really - 3 family meals in a row must be a record!)

{meal planning} a week of easy no fuss meals!

2010-05-03T09:36:00.005-05:00

Lately this is what my days have looked like after school. It is a mess. A frenzy of ... you go here and I go there ... make sure you have your .... did you do ... how much homework ... can he get a ride with .... If you take him him there then I can take her here go back , come back....

Nuts!

Now here is my plan so that when and if we are home at the same time we can have a meal!

Monday : Brisket Tacos (from me at amyandann) - easy. It goes in the crock pot and you don't have to worry about it.

Tuesday: Baked Potatoes - sour cream, cheese, possible some left over brisket with BBQ on it too. No need for a recipe just do your thing!

Wednesday: Cuban Black Beans and Rice (from amy at i am celiac ) with grilled chicken. Put the black beans on in the am and forget about them. Grill the chicken and toss a salad - done!

Thursday : Mother Daughter Quick Pasta( from me at amyandann) or mushroom pasta a la gluten free spaghetti (from amy at amyandann). Maybe add some of the grilled chicken from Wednesdays dinner and some yummy veggies to boot!

Whew! There is a week of meals all simple, easy and recipes found here and there at amyandann. Have a great week of meals!

{crave} the ultimate theta burger

2010-04-29T21:44:00.006-05:00

All I can say is Johnnies, in OKC. If you haven't been there it is a must. A childhood staple for me. The caesar burger, the old fashioned, and the famous THETA were among my favorites from their extensive menu. The Theta though, she is a beauty!

Of course I took a little liberty on my "mock" theta burger. These are bison!

I used colby - jack .... Johnnies had good ole american (shredded for extra melt effect)! Pickles, mayo and a sweet and smokey BBQ sauce. Nothn' better!

So here it is ... be prepared ... it is not for the light at heart and fair warning it will soon become a {crave} for you as well!

The "mock" Theta by ann west

A bun - soft and friendly

your burger grilled just for you with the cheese of your choice (cheddar or colby jack)

thin sliced onion

hickory smoked thick BBQ sauce of your choice

pickles (here for my recipe) or bubbies a great brand pickle!

mayo - on the top side of the bun

There you have it friends... pure bliss!