We Can Finally Fire Up the Grills!

Memorial Day weekend: time to bring on the grill! After months of cold weather and rain it is refreshing to get back into the back yard and spend some time with your grill! Nothing sweetens the deal like a well marinated skewer of meat and grilled vegetables. This recipe combines the freshness of Basil and Lime with tangy Pork Tenderloin for a super moist and flavorful meat that is easy to make and will please even the most picky eaters (my 2 year old - self proclaimed vegetarian - even loved it!)

Grilled Basil and Lime Pork Kabobs
http://saucyplate.com/Recipes/471.aspx

Serves 6

Ingredients
1 1/2 lb pork tenderloin 1 1/2 in. cubes
2 limes - zest and juice reserved
1/4 cup balsamic vinegar
1/2 oz fresh basil leaves - minced
1 tbsp Dijon mustard
1 tbsp honey or agave nectar
1 tsp kosher salt
1/2 tsp fresh cracked black pepper
1/3 cup canola oil

Directions:

Place cubed pork tenderloin in a zip top plastic bag.For marinade: Combine remaining ingredients in a small bowl. Whisk to combine. Pour the marinade into the bag with the pork. Toss to coat. Refrigerate for 1 hour or up to overnight. Thread meat onto metal or wooden skewers.Heat grill over high heat. Grill skewers 6 minutes per side, or until slightly pink in the center.

Chef's Notes:
** Do not use Olive Oil in place of the Canola oil. Olive Oil flames up too high over an open flame and will cause the meat to be overly charred.

"I just can't cook without a recipe"

I love to teach cooking classes. It is one of my favorite things about being a Chef. It is so fun to bring new people into a kitchen and show them new, exciting techniques. I love to hear the "ooooh, that's how you do that!" and "Wow I always wondered how to do that!" comments when a tip or method really clicks with someone. I find cooking quite magical and I love to share the magic with others.

Eventually in every class someone will make the statement, "Oh I just can't cook without a recipe" and this is where I always throw down the gauntlet, "Yes you can". It sounds like a really lame response but it is the truth. The thing that everyone forgets, and maybe the piece that us Chefs want them to believe is that cooking is a science. Modern food trends like foams and warm peanut butter mousse may even encourage this belief. But the fact of the matter is cooking is magic not science. It is the magic of amazing flavors coming together....and I bet you know more about flavor combinations than you think.

Knowing the rules of cooking will improve your product, but work with what you know.....a hot pan, oil, vegetables and some seasoning. See what happens.

So feel free to substitute ingredients and try your own combinations. Grab a list of ingredients, choose a technique and don't use a recipe...I think you will be surprised. In fact here is a challenge:

The Un-Recipe for a Great Pasta Dish
Tomatoes
Zucchini
Onion
Garlic
Spinach
Fresh Herbs
Some Kind of oil or butter
Some Kind of Cheese
Some Kind of Wine or Vinegar
Some Kind of Cooked Pasta
Additional Items to make the flavor yours (will it have an Italian, Greek, Asian, Caribean, or South American Flair? What spices would you need to make it so?)

Take advantage of your Mother's Cookie Recipes

This time of year is a great time to experiment with baking, and what better place to start than with the time tested family favorites. My mother-in-law first introduced me to pizzelle cookies at my engagement party 9 years ago, and they are one of my favorite cookies, and I always look forward to having them at Christmas. They are a wonderful light cookie that is a perfect accompaniament to an afternoon cup of tea or coffee. Classic Pizzelle Cookie http://www.saucyplate.com/Recipes/464.aspx

Another family favorite is my mother's recipe for cheesecake cookies. She got the recipe from a good friend back in 1982 and it has always been one of my favorites. You also rarely see them on a plate of cookies, so it is a unique item to bring to a party. This year I altered the recipe to make them a little more festive. I added crushed candy canes and melted white chocolate to make a new family favorite for my two boys: White Chocolate and Peppermint Cheesecake Bars http://www.saucyplate.com/Recipes/463.aspx

Lets Get Roasting

The weather is cooling off, now it is time to start heating up your kitchen with roasted dinners. I love the smell of roasted chicken. It is a hometown American favorite that is often overlooked in our modern eclectic palate. The great thing about roasted chicken is how versatile it is. You can shoot for a straightforward American flavor combination of cinnamon and paprika, a southwest flair of cumin-lime, or a French favorite, lemon-parsley butter. I love the aroma that fills my kitchen when the skin on the chicken begins to brown and release the fat. Here are two great recipes that will feed the whole family.

Cumin-Lime Roast Chicken Breasts

Roast Chicken with Cinnamon and Paprika

Try this full meal that complements the flavors of the Cinnamon and Paprika
Roast Chicken with Apple Raisin Stuffing Meal

• Roast Chicken with Cinnamon and Paprika
• Apple Raisin Stuffing
• Green Beans

Impress the Potluck crowd

It's that time of year again, right in the middle of the never ending BBQ potluck request. You love spending time with all your friends gathered around the grill, but you are completely out of ideas on what to bring to yet another potluck! Well these mini cheesecakes are creamy, delicious, easy and they only take 20 minutes to bake! Go ahead, show off and avoid yet another serving of break and bake chocolate chip cookies....

Mini Cheesecakes

Prep Time : 15 minutes Cook Time : 20 minutes Serves 24

Ingredients

5	cup chocolate graham cracker sticks
2	tbsp sugar
1/2	cup butter - melted
24	oz cream cheese - softened
1	cup sugar
1 1/2	tbsp flour
2	tsp lemon zest
3	eggs
1	egg yolk
1/4	tsp vanilla extract
1	cup semi-sweet chocolate chips
1/2	cup cream
1	tbsp gran marnier (if desired)
1/2	cup slivered almonds

Directions

Preheat oven to 350 degrees

For Crust:
Place chocolate graham cracker sticks in a food processor. Process until they resemble coarse sand. Add sugar, and process until sugar is incorporated. Slowly add melted butter until mixture resembles a crumbly wet sand.

Line 2 - 12 muffin pans with muffin cups (24).
Gently press about 2 tbsp of cookie crust into the bottom of each muffin cup. Crust should be about 1/4 an inch thick. Bake in preheated oven for 5 minutes. Remove and allow to cool.

For Batter:
In an electric mixer, beat together cream cheese, flour, sugar and zest until smooth. Add eggs and yolk, one at a time, scraping sides of the bowl as you go. Add vanilla and beat until well incorporated.

Fill each muffin cup with batter all the way to the top of the muffin cup. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool. Refrigerate overnight.

For Frosting:
Remove cupcakes from refrigerator. Combine chocolate and Gran Marnier (if desired) in a small bowl. Heat cream just to a boil. Remove from heat and pour cream over chocolate. Let sit for 2 minutes. Stir together cream and chocolate until mixture resembles a smooth dark, thick chocolate. Spoon 1 tbsp of chocolate into the center of each cupcake. Sprinkle with slivered almonds and serve.

Simplify!

At SaucyPlate we are all about making your life easier by providing quick, easy and simple steps to get the recipes you want and the grocery list you need to make food in your home. In our hectic world of work, play and families we could all use some ideas for how to get organized and stay on track. Home Concierge is a great site to help us all achieve simplification and their blog has some great reading on ways to achieve simplicity. One post that I have found useful for my personal life and professionally for writing recipes and keeping on top of nutritional data is Healthy Meals...are you sure? This post gives great info on how to find that nutritional info on the foods we eat.

Cooking Class: The Basics Part 2

Roasted Red Peppers
There are so many applications for roasted red peppers; as a topping on a pizza or sandwich, in pasta and soups, dips and spreads. Roasted red peppers are both delicious and a versatile ingredient. You can easily buy bottled roasted red peppers, but for the best flavor, and the lowest cost you can easily roast your own peppers. In this entry I will show you how to roast the pepper, and also include some great recipes. This technique used for roasting can be used on any pepper or chili. Step 1. Remove any sticker from the skin of the whole pepper. Rinse and pat dry. Begin to roast the pepper by placing the entire pepper directly to a flame. In these pictures I demonstrate the technique using a gas stove top but you can also use a kitchen torch, the broiler setting on your oven, a gas grill, or for the bold chef, a blow torch.

Step 2. Continue to hold the pepper to the flame, and turn every minute or so until entire pepper is charred and black.
Step 3. Place the pepper in a zip top bag and allow it to steam for 5-10 minutes. Remove the pepper from the bag and wipe and/or peel off skin.
Step 4. Cut open pepper, discard stem and seed pod.
Step 5. Chop peppers to desired shape and they are now ready to be used in any recipe that calls for roasted red peppers.

Salami, Red Pepper and Goat Cheese Pizza http://saucyplate.com/Recipes/436.aspx
Turkey Pesto Panini http://saucyplate.com/Recipes/105.aspx

Search for more recipes at SaucyPlate.com

I have a recipe, now what can I do ahead of time?

If you hate coming home and scrambling to get dinner together when you are tired and just want something easy to make, here are some ideas for do-ahead prep-work on our Tamale Pie recipe.
1) Chop up the bell pepper and onion the day you go the store. Keep refrigerated in an airtight container for 1-4 days
2) Brown pork and chorizo, remove from the pan and keep refrigerated in an airtight container for 1-2 days
3) Cook the bottom layer (broth and corn meal) pour into the dish and refrigerate overnight
4) Buy pre-shredded cheese.

Tamale Pie
http://www.saucyplate.com/Recipes/352.aspx

Ingredients

1 1/2	cup yellow corn meal
3	cup chicken broth
1	tsp salt
1/4	tsp pepper
1 1/2	lb ground beef or ground turkey
1/2	lb chorizo sausage
1	cup green bell pepper , diced
1	cup onion , diced
1	can tomato sauce (8 oz)
1	tbsp chili powder
1	tbsp cumin
	salt and pepper (to taste)
2	can whole green chilies 7 oz can (about 10 chilies)
1	cup Monterrey jack cheese (shredded)

Directions

Preheat oven to 400 degrees F.
Grease a 9x13 inch glass baking dish.
Bring broth, 1 tsp salt and 1/4 tsp pepper to a boil in a large sauce pan. Using a whisk, slowly stir in corn meal. Cook and stir over low heat until mixture begins to thicken. Pour mixture into prepared pan.
Cut whole green chilies in half (so they lay flat) and layer over corn meal mixture.
Heat a large saute pan over medium high heat. Brown pork and chorizo.
In a separate pan, saute bell pepper and onion in a little oil until onions are translucent and peppers are soft. Add to meat mixture. Add tomato sauce, diced green chilies, chili powder, cumin and salt and pepper to taste. Stir to combine.
Layer meat filling over whole green chilies. Top with shredded cheese. Bake for 15-20 minutes until cheese is melted and lightly golden browned.

Check out our Tamale Pie Meal idea http://saucyplate.com/Meals/193.aspx

"I just don't have time to cook"

"I just don't have time to cook". I hear this statement all the time. People often ask me how I manage to make homemade meals (sometimes simple and sometimes gourmet) when I work and I am home with my kids at the same time. Often my answer has been, "I don't know I just make time for it". While this answer is true, I realized it is not very helpful, and not the full story. The keys to getting a meal on the table that doesn’t involve the pizza delivery man are planning and organization.
1. I plan all my meals for the week ahead of time. I get everything I need and then I make whichever of those meals sound the best on that day. SaucePlate.com is a huge help because I can quickly pick my meals and get all the ingredients on my shopping list so I never have to go back to the store at the last minute.
2. The day before I take any food out of the freezer that needs to be thawed for my dinner the next night.
3. The day of, I look at my recipes and think about what I can do ahead of time. For those of you who are not home during the day, these are things that could be done the night before. Prep work such as; cutting up veggies, cooking pasta, browning meat, making a sauce, can all be done ahead of time. The amazing thing is when you break a recipe into smaller parts you can get a lot done in a couple 15 minutes sessions.

If you follow these simple tips you will find that when you are down to that half hour before meals when you, and the people you are feeding, are tired and hungry you can quickly throw together a great meal!

700 Calories in a Margarita!

When I first read the Forbes.com article about The Ten Most Fattening Cocktails I nearly fell off my barstool (figuratively speaking). I am a fan of the American favorite and my mom's margaritas are one of my favorite summertime treats. My mom and I said to each other, "can this be possible? I am not thrilled that I could be drinking 700 calories without even knowing it!" So I did a little research and found that the 700 calorie margarita recipe has almost 4 1/2 ounces of hard liquor in it! Well that is about 400 calories right there.

So I decided to lighten up the Margarita recipe, and make it a little more healthy. My Kiwi Mint Margarita is perfect for St. Paddy's Day celebrations (it's green) it has only 1 ounce of tequila per serving, and it is under 200 calories; about the same as a beer. So this way you can have a guiltless margarita, and remember the parade too!

Kiwi Mint Margarita

This drink is packed with fresh fruit, fresh green mint, and it has a lower alcohol content than the average restaurant margarita, without sacrificing flavor.

Prep Time : 10 minutes Cook Time : 0 minutes Serves 4

Ingredients

4	oz frozen limeade concentrate
4	kiwis - skin removed
1/2	cup fresh mint leaves
4	oz tequila
3	cup ice

Directions

Combine all ingredients in a blender and blend until smooth.

Dreaming of Spring

Right around March every year I begin to dream about spring and summer produce. All the heavy stews, roasts and soups that sounded so delicious a few months ago are now the norm and I am ready to delve into new flavors and techniques. The problem is; while I am ready for the produce, its not nearly ready for me! I live in Colorado where we are still in the depths of winter: avocados are flat, kiwis are sour and berries barely exist. So what to do?

This is the time of year when I am saved by Asian Flavors. Sharp ginger, crisp bok choy, sweet and sour sauces. Asian inspired dished are a great transition from winter to summer. Lots of crisp tender vegetables that are available year round help you lighten up the winter fare. Here are some great recipes that I hope will help you make the transition.

Ginger Shrimp and Rice Noodle Soup http://saucyplate.com/Recipes/410.aspx

Soy Lime Pork Loin Meal http://saucyplate.com/Meals/96.aspx

Asian Sugar Snap Pea and Radish Salad http://saucyplate.com/Recipes/362.aspx

This Valentines Day, take care of your heart!

1. A heart Healthy Meal: http://saucyplate.com/Meals/232.aspx
Foil Baked Dijon Salmon with Tomatoes & Tarragon, Steamed Broccoli, and Almond Shallot Orzo

2. A Heart Warming Meal: Spanish Pork and Peppers with Saffron Rice

3. A Romantic Dinner for the Special Heart in your Life from the Culinary School of the Rockies:
Indulgent Steak Dinner http://saucyplate.com/Meals/84.aspx
* New York Strip Steak with Shallot Mayonaise http://saucyplate.com/Recipes/123.aspx
* Asparagus Sauteed with Garlic http://saucyplate.com/Recipes/72.aspx
* Potatoes Baked in Cream and Gratineed with Gruyere http://saucyplate.com/Recipes/111.aspx
* Flourless Chocolate Cake http://saucyplate.com/Recipes/125.aspx

Get your vegetables!

Did you know that 1 serving of baby carrots provides 234% of your daily requirement for vitamin A, but only 30 calories!

I love vegetables. For me, a meal never feels complete without a nice veg side or salad. They are litterally packed with vitamins, antioxidants and flavor! Sometimes it is hard to incorporate vegetables into your meal because it seems like one more thing you have to cook. At SaucyPlate.com we have always felt that balanced meals are the key to healthy eating, so I have created meals for all kinds of palates that incorporate easy vegetables, such as the frozen kind, all the way up to fancy vegetable sides and salads. Check out some of my favorite veg recipes and meals:

Grilled Bruschetta http://saucyplate.com/Recipes/151.aspx

Asian Sugar Snap Pea and Radish Salad http://saucyplate.com/Recipes/362.aspx

Grilled Veggie and Goat Cheese Sandwich, Soup and Salad http://saucyplate.com/Meals/121.aspx

Cooking Class: The Basics

So many great recipes call for roasted garlic; however it is not a skill that we are just placed on the earth with the knowledge of how to do it. In our first cooking class on the basics here is a short tutorial on how to make that wonderful aromatic and versatile garlic.

1. Preheat the oven to 400 degrees Fahrenheit

2. Cut the top off of the bulb of garlic

3. Place the garlic, cut side up on a piece of foil large enough to wrap the garlic. Drizzle with olive oil; wrap the foil around to form a packet.

3. Place on the metal rack of your preheated oven and roast for 45 minutes -1 hour, until the garlic is aromatic and soft.

4. Remove the garlic from the oven, and squeeze the flesh of the garlic out of its papery wrapper.

6. To make a mashed garlic paste, place garlic flesh in a bowl, add a pinch of salt and a little olive oil and gently mash with a fork.

Here are some great recipes that call for roasted garlic:

Steamed Artichokes with Roasted Garlic Butter

http://saucyplate.com/Recipes/169.aspx

Roasted Garlic Polenta

http://saucyplate.com/Recipes/104.aspx

Try this polenta with the Summer Ratatouille and Polenta Meal

Weeknight pasta in a flash

Pasta is the mid week life saver. It is fast, easy to prepare and filling. I keep a lot of different shapes of pasta on hand, along with a few key ingredients to throw together a fast pasta dish on those nights when I'm tired, the kids are hungry and cranky and I just need to get dinner on the table. Some items I recommend keeping stocked at all times are; canned diced tomatoes, balsamic vinegar, white wine vinegar, olive oil, fresh Parmesan, boxed white wine, onions and garlic. With these few items you can easily throw together a pasta dish, supplemented with whatever fresh meats, or veggies are in your refrigerator. Even without additional items you can make a great pasta sauce with the above items alone!

This recipe calls for for fresh tomatoes and zucchini, but you could substitute any fresh vegetable you have on hand; spinach, bell peppers, mushrooms, broccoli, asparagus, you name it.

Goat Cheese and Ricotta Pasta with Balsamic Vegetables
http://www.saucyplate.com/Recipes/415.aspx

Also try our full meal with this recipe with great side dishes already picked out for you: http://www.saucyplate.com/Meals/236.aspx

A meal that I love, and my 4 year old will eat it too!

When I first made this meal I was experimenting with an Asian style stir fry that I was hoping would appeal to my son without having to be frozen chicken nuggets. I am always trying to develop new recipes that he will eat. He loves this chicken. It is sweet and savory, yet a new twist on the ever popular chicken. While he is yet to jump into the stir fried veggies, I just leave some cut up carrots on the side for him, add some ranch dressing to dip into and he's ready to go!

Sweet Soy Chicken with Stir Fried Veggies Meal
http://www.saucyplate.com/Meals/74.aspx

Holiday recipes: we can do better than canned cranberry sauce!

My family has a long tradition (well maybe my mom started it!) of trying out new recipes every Christmas. Some families like to make the same dishes every year, but my mom and I see the holidays as a time to get together in the kitchen and try something new, and the men are put on rug rat duty to give us some space to get cooking. But its okay with them, they always get the reward of a tasty meal!

If your holiday meals left you desiring something new, here are some great recipes that you can make all year. Then when the holidays come back around you will be ready to dazzle your in-laws!

Roasted Fall Vegetables with Brown Butter

http://www.saucyplate.com/Recipes/387.aspx

Pear and Berry Salad

http://www.saucyplate.com/Recipes/340.aspx

Tequila, Apple, Pear and Cranberry Relish

http://www.saucyplate.com/Recipes/396.aspx

Honey Butter Roast Chicken Breasts (also can be used for a Turkey)http://www.saucyplate.com/Recipes/389.aspx

Winter Squash: sounds cold, but actually quite steamy....

Cinnamon, cloves, butternut squash, its like the smell of winter in a soup! The keys to a well done pureed vegetable soup are as follows: 1) always cut your vegetable into equal sized pieces to ensure even cooking (to avoid lumpiness) 2) start cooking your vegetables in cold liquid and then bring to a boil 3) separate the liquids and solids before pureeing. Start with a little liquid in the blender with your solids (veg) and then slowly add more liquid until you reach your desired consistency. 4) Don't overfill your blender with hot liquid or it will overflow and make a hot giant mess!

Autumn Spice Butternut Squash Soup

http://saucyplate.com/Recipes/375.aspx

Prep Time: 20 minutes
Cook Time: 40 minutes
Serves 12

Ingredients
16 cup butternut squash cut into 1 inch cubes (about 1 extra large squash)
3/4 cup shallots chopped
1 cup sweet onion chopped
1/2 tsp corriander
1/2 vanilla bean (split, seeds scraped and reserved)
1/2 tsp cloves crushed
1/4 tsp cayenne pepper
2 tsp cinnamon
1/2 tsp nutmeg
1/4 cup brown sugar
2 tbsp maple syrup
1 cup celery chopped
1 cup carrots diced small
4 parsley stems
3 fresh thyme stems
2 whole black peppercorns
1 bay leaf
1 cheese cloth (5 inch square + twine to tie)
2 qt water (or enough to just cover vegetables)
1/4 cup marsala wine
1/4 cup cream
salt and pepper to taste

Directions

Combine coriander, vanilla bean seeds, cloves, cayenne, cinnamon, and nutmeg.

In a large soup pot, heat 2 tbsp canola oil over medium low heat. Add shallots and onion, and cook and stir until translucent. Add carrots, celery and spice mix. Cook for 5 more minutes. Add squash and enough cold water to cover.

Lay thyme and parsley stems, bay leaf and peppercorns on the square of cheese cloth, wrap and tie to create a packet. Add herb packet to soup. Bring soup to a boil, reduce heat to low and simmer for 30-40 minutes until vegetables are soft enough to easily puree. *Remove herb packet*

Working in small batches, puree soup in a blender until it has a smooth consistency. Add more water if needed to reach your desired thickness. When all of soup is pureed, return soup to the pot, bring it back up to a low simmer over medium heat.

Combine brown sugar, marsala, and syrup in a small sauce pan. Heat marsala mixture over medium heat until it just reaches a boil and sugar is dissolved. Slowly stir marsala mixture into the soup, tasting as you go until you reach your desired sweetness for the soup. Stir in cream and season with salt and pepper to taste. Serve hot.

Chef's Notes
If you are unable to find Marsala Wine, sweet sherry would be a good substitute.

Everything is Better with Bacon

Okay so its bad for you. Nitrates, sodium, fat...but it is still so delicious. So unless you are watching your fat intake (or cholesterol) there are lots of reasons to add bacon to your meal, primarily flavor and moisture. And in my book, prosciutto is just a fancy Italian word for bacon! So here are a few of my recipes that incorporate bacon, beyond a side dish for your pancakes!

Caramelized Onion, Spinach, Bacon and Fontina Strata
http://saucyplate.com/Recipes/186.aspx

Bacon Wrapped Sweet Orange Shrimp
http://www.saucyplate.com/Recipes/222.aspx

Prosciutto Wrapped Balsamic Chicken
http://www.saucyplate.com/Recipes/66.aspx