Carmel Corn

I don't know what it is about fall, but fall brings out the snacker in me...puppy chow, carmel corn, cookies, chocolate covered pretzels...yummy! Today's Snackable is Carmel Corn.

The Deets
5-6 Cups of popped popcorn unsalted
1 Cup Brown Sugar
1/2 Cup Butter (1 Stick)
4 Cups Mini Marshmallows

The How To
Melt Butter over medium heat
Add Brown Sugar and Marshmallows
Stir until evenly melted (Don't Overcook or it will be hard)
Pour over popcorn toss until evenly coated

Enjoy the gooey deliciousness

Happy Snacking!

Perfect Thanksgiving Turkey the secret's in the Brine!

The first time I ever hosted Thanksgiving was during law school, a bunch of us got together and had a nice little eclectic meal; I made my first turkey, was introduced to hashbrown casserole and as always ate too much dessert. My first turkey was ok, but I knew I could do better. The next time I hosted Thanksgiving, I got ambitious and tried brining. I was hooked at first bite. Brining makes the turkey flavorful, juicy and amazingly delicious.

My recipe is based on an Emeril Lagasse recipe, but even though he's the king of "Bam" I of course had to put my own spin on it. So before I share the recipe for a perfect turkey, here are a few tips about brining:
1. Plan Ahead, the turkey should be brined for 12 - 24 hours prior to cooking
2. Make sure you have a big enough pot or other container for the brine and turkey
3. Feel free to spice it up

Ok, On with the Brine!
The Brine Deets
2 Gallons Water
1 Cup Salt
1 Cup Sugar
2 Oranges Quartered
2 Lemons Quartered
1 Onion Quartered
5 Bay Leaves
5 Basil Leaves
1 TBS Rosemary

The How to on the Brine
Remove innereds (giblets, liver, neck...) from Turkey
Rinse the Turkey
Dissolve Salt and Sugar in Water
Squeeze Oranges and Lemons into Water (then toss in the fruit)
Add Onions and spices
Slowly and Carefully add Turkey
Cover and let sit for 12 - 24 hours

Once the Turkey has had a nice briny bath it's time to get cooking. Remove the Turkey from the Brine and rinse. Loosen the Turkey's skin and place turkey in roasting pan.

The Deets for the Turkey
1 Turkey large enough to feed your group (I usually cook a 12ish pound bird)
Butter - Grab a stick and use as much as you think you'll need (I usually use about 1/2 stick)
1 Onion Quartered
2 Oranges Quartered
2 Carrots Quartered
2 Sticks of Celery Quartered
3 Bay Leaves
1 tsp Seasoning Salt
1 Cup Broth for Basting (premade or homemade your choice)

The How To Turkey
Preheat the Oven 325
Slip your hand under the turkey skin and slip in a few tablespoons of butter and massage onto Turkey
Stuff 1/2 Onion, 1/2 Carrots, 1/2 Celery, 1/2 Orange, and Bay Leaves in Turkey
Put remaining 1/2 Onion, 1/2 Carrots, 1/2 Celery, 1/2 Orange around Turkey
Flip the Turkey over, Breast Side Down and cook for one hour
Flip Turkey Breast Side up
Butter the top of the Turkey, sprinkle with Seasoning Salt and put back in the oven
Basting every 30-45 Minutes
Roast according to Turkey Weight
The Turkey is considered done when the internal temp is 165 (stick thermometer in inner thigh to get the best reading)
Let the Turkey Rest for 15-20 Minutes prior to carving.

Plate, Pray & Enjoy!

Happy Thanksgiving!

Puppy Chow

One of my favorite fall treats is puppy chow, otherwise known as muddy buddies. Simply put, it's chex cereal with chocolate, peanut butter and powdered sugar. Correctly put, it is a delicious and under appreciated treat!


The Deets
1 Cup Chocolate Chips
1 Cup Almond Butter
6-7 Cups of Chex Cereal
1 Cup Powdered Sugar

The How To
Melt Chocolate (microwave in plastic bowl on 50% heat for about 2 minutes, stirring every 30 seconds)
Add Almond Butter to Chocolate and mix until smooth
Pour over Chex Cereal (or add Chex to chocolate mix) and mix until cereal is covered
Once cereal is well coated, dump into paper bag
Add powdered sugar
Shake until covered with powdered sugar

It's so easy my baby sister can do it (& eat 1/2 the bowl in one evening!)

Enjoy your quick and easy sweet treat!

The Perfect Italian Salad

Every now and then you need a good crisp, classic Italian salad. This is a great classic salad that's sure to be a crowd pleaser. You can mix up the dressing and keep it on hand for a weeks worth of salads or make a big salad for a crowd, either way you'll have happy salad fans.

The Dressing Deets
1/2 Cup Low Fat Plain Yogurt
1/4 Cup White Vinegar
1 TBS Lemon Juice
2 TBS Olive Oil
1 TBS Sugar
1 tsp Italian Seasoning
1/2 tsp Basil Flakes
1/2 tsp Garlic Salt
1 tsp Sea Salt
1/4 Cup Finely Shredded Parmesan Cheese

The How To
Add all ingredients and mix until smooth
Let Dressing set for 30 - 45 minutes prior to use so flavors can meld.

The Salad Deets
1 Head Romaine Heart Lettuce - Roughly Chopped (about 4 Cups)
4 Cups Spinach - Roughly Chopped
2 Tomatoes - Diced or Sliced - your preference
1 Cucumber - Peeled and Sliced
1/3 Small Red Onion Thinly Sliced
1/2 Cup (about 6-8) Pepperoncini Peppers
1/2 Bag of Croutons (About 1 1/2 - 2 Cups)
1/3 Cup Grated Parmesan Cheese

Toss Salad ingredients into a large bowl and add dressing.

Plate, Pray & Enjoy!

Perfect Pizza from Crust to Toppings

I should issue a word of caution to those who love deep dish, thick crust, manly man pizza - this recipe is not for you. This pizza is for all the real pizza lovers, those who prefer Italian style thin crust with fresh toppings. If that sounds like your kind of pizza you are in luck, this recipe is pizza perfection {in my clearly not so humble opinion}. It's taken me a long time to perfect the crust and I finally feel confident that this is the crust. A crust I am willing to share and hope you enjoy.
But we all know that the crust is only half of the symphony that is a slice of pizza. The toppings are also crucial - now I won't pretend to know what you like, but I will give you a few suggestions for great pizza combos. Hopefully you will create your own perfect pizza. And when you do, please share it. I'd love to hear what you come up with. Now on with the food!

The Pizza Crust Deets
1 1/2 Cup All-purpose Flour
1 1/2 Whole Wheat Flour
1 tsp Salt
1 tsp Sugar
1 packet Yeast
1 Cup Warm Water
1 1/2 TBS Olive Oil
Corn Meal for bottom of Crust
*For a twist you can add 1 tsp Rosemary and 1 tsp Crushed Basil

The Pizza Crust How To
You can Mix by Hand or in a Mixer with a Dough Hook - I use the mixer.
Add 1/2 of the Flour to mixing bowl (I like to mix my flour and add 1/2 of the mixture to start)
Add Salt, Sugar and Yeast
Mix Dry Ingredients
Add Warm Water and Olive Oil
Mix on low until dough is "wet"
Mix on medium for 1-2 minutes
Add remaining Flour
Mix until Dough until it holds together
Knead Dough on floured surface until elastic and smooth (Dough will feel smooth and the consistency will be medium-firm - don't kneed until hard or your crust will be tough. Kneading takes about 2-3 minutes.
Knead Dough into a ball and place in a greased bowl and cover with plastic wrap.
Let rest for 20-30 minutes while dough rises - it should double in size.

Once Dough has risen, divide in two.
Pull Dough into Flat disk.
Sprinkle Corn Meal on Counter and Rollout the Dough nice and thin (about 1/4 inch thick or less if you like super crisp crust)
Place Crust on greased baking sheet, brush with olive oil
Bake @ 425 for 7-10 minutes depending on your oven
Take crust out of oven and add toppings
Return to Oven and Bake another 7-10 minutes until done.

Topping Suggestions

Classic Margarita 
Brush Crust with Olive Oil and add the following:
5-6 Slices of Fresh Mozzarella
1 Tomato thinly sliced (I prefer Roma Tomatoes)
1 Bunch Fresh Basil Leaves Finely Ribboned (Make a stack of basil leaves, roll them and thinly slice the roll - this will create ribbons)
Bake @425 for 7-10 minutes on 1/2 baked crust

Prosciutto Fig
Brush Crust with Olive Oil and add the following:
4-5 Slices of Fresh Mozzarella
4-5 Dried Figs thinly sliced
Bake @425 for 7-10 minutes on 1/2 baked crust
Add 6-8 slices of Prosciutto
Add a handful of Arugula

Artichoke Parmesan
Brush Crust with Artichoke Paste
8-10 Artichoke Hearts (I buy the quartered hearts and cut them in 1/2)
1 Roma Tomato thinly sliced
1/2 Cup Shredded Mozzarella
1/2 Cup Grated Parmesan
Bake @425 for 7-10 minutes on 1/2 baked crust

Classic Prosciutto

Brush Crust with Olive Oil and add the following:

5-6 Slices of Fresh Mozzarella

1 Tomato thinly sliced (I prefer Roma Tomatoes)

1 Bunch Fresh Basil Leaves Finely Ribboned (Make a stack of basil leaves, roll them and thinly slice the roll - this will create ribbons)

Bake @425 for 7-10 minutes on 1/2 baked crust

Add 6-8 slices of Prosciutto

I have a lot more topping ideas, but I think 4 is plenty to get you started!

Plate, Pray & Enjoy!

Fall into Fall: Chocolate Chip Pumpkin Cookies

Fall = Pumpkin. I'm a big fan of pumpkin in the fall, pumpkin cookies, pumpkin bread, pumpkin muffins, pumpkin seeds. There are only two ways (I know of) that I don't like pumpkin: pumpkin pie (I know, I know, it's a classic - but I can't do it - in fact, I don't like pie at all) and pumpkin soup (sorry mom). Anyway back to the good pumpkin! Today we are whipping up some pumpkin chocolate chip cookies! This recipe is quick easy and yields about 5 dozen fluffy pumpkin chocolate chip cookies. Yummy.


The Deets
1 Cup Butter (2 sticks) 
1/2 Cup Sugar
1/2 Cup Brown Sugar
2 Eggs
1 Can Pumpkin Puree
1 tsp Pure Vanilla Extract
3 Cups Flour (I use 2 Cups Regular, 1 Cup Wheat)
2 tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon 
1 tsp Nutmeg 
1 Bag Chocolate Chips (Milk)


The How To
Cream Butter, Sugars and Eggs
Add Vanilla and Pumpkin

Add Flour, Baking Soda, Salt, Cinnamon and Nutmeg
Beat until Smooth

Add Chocolate Chips

Scoop onto cookie sheets (spray sheets with Pam first)

Bake at 350 degrees for 10 - 15 minutes (may take 20 minutes depending on oven)

Enjoy a cookie or two along with your beautiful fall weather!

German Pancakes

Looking for a new twist for your Sunday Brunch? German Pancakes {also known as German Babies, Dutch Babies or Dutch Pancakes} are a simple, delicious and much overlooked breakfast pastry. German Pancakes are quick and simple to make and are always a hit. Here's the simple deets on this delicious Brunch Item.

The Deets
6 Eggs
4 TBS Melted Butter
1 tsp Pure Vanilla Extract
1 Cup Milk
1 1/4 Cup Sifted Flour
1 TBS Sugar
1/4 tsp Salt
Lemon Juice
Powdered Sugar

The How To
Whip Eggs until Frothy Mellow Yellow

Add Butter, Vanilla, Milk, Flour, Sugar and Salt
Whip until ingredients are fully incorporated and smooth

PreHeat Oven to 425
Place a 9x13 Pan into the Oven for 5 Minutes to Warm
Spray Pan with nonstick spray (aka Pam)
Pour mixture into Pan
Bake at 425 for 20-25 Minutes

Beautiful!
Remove from Oven sprinkle with lemon juice and Powdered Sugar

Plate, Pray and Enjoy!

Caprese Salad

One of my all time favorite foods is Caprese Salad. It's simple, fresh and to the point. Caprese Salad is simply sliced tomatoes, fresh mozzarella, fresh basil, balsamic vinegar, olive oil and a dash of sea salt. So Simple, but complete culinary magic. I'm pretty sure I ate Caprese Salad about 100 times this summer - that's how much I love it! And with all the basil growing in my garden, how could I not use it up. Here's the simple steps to a perfect Caprese Salad.


The Deets
1 Ripe Tomato - if you can grow them yourself even better
6 Slices Fresh Mozzarella - if you have a market near by that makes it fresh - buy it - so much better!
6 Leaves of Fresh Basil - again if you grow your own it's even tastier
1 TBS aged Balsamic Vinegar
1/2 TBS Olive Oil (I always use extra virgin)
Salt & Pepper to Taste


The How To
Layer Tomato, Mozzarella, Basil
Repeat
Drizzle with Balsamic and Olive Oil
Add Salt and Pepper to Taste

Plate, Pray & Enjoy

Acorn Squash with Bulgur Wheat Pilaf

Fall is in the Air! I love the comfort foods of Autumn, Squash, Pumpkin, Rich Grains...so comforting, delicious and nutritious! Today's recipe combines my love of squash with my love of hearty whole grains. A beautiful hearty Bulgar Wheat Pilaf nestled into a beautiful rich and buttery acorn squash. This dish is hearty enough to be the main course or it makes a great side if you need a little more protein. Here are the Deets on this full on Fall Flavor.


The Deets
1 Cup Bulgur Wheat
1 1/2 Cup Water
1 TBS Olive Oil
1/2 Cup Roughly Chopped Mushrooms
1 Tomato Roughly Chopped
1/2 Shallot
4 Basil Leaves Finely Chopped
1 Acorn Squash
Salt & Pepper


The How To on the Pilaf
Add Olive Oil to 4 qt Sauce Pan over Medium Heat
Add Bulgur Wheat and brown until you hear crackling
Add 1 Cup Water
Cook over MediumLow for 20 Minutes

In a Fry Pan Add Shallots and Mushrooms and 1 tsp Olive Oil
Cook until brown
Add Tomatoes and continue cooking for about 5 minutes
Mix into Cooked Bulgur Wheat Pilaf

The How To on the Squash
PreHeat Oven at 400 degrees
Cut Squash in Half
Lightly Rub with Olive Oil
Lightly Season with Salt and Pepper
Place flesh side down on a baking sheet
Cook for 20 Minutes
Carefully flip right side up and cook for another 15-20 minutes


Fill Squash with Bulgur Pilaf

Plate, Pray & Enjoy!

Pineapple Lemonade

I know Summer is technically over, but the temps are still warm and Lemonade is always a good treat. Today's version is sweeter than the normal tart lemonade and has a touch of the tropics with fresh pineapple. It's a big hit in our house.

The Deets

5 Lemons

1 Cup Fresh Pineapple (about 1/4 of a fresh pineapple)

3 Cups Water

1 Cup Ice

{I do not add sugar - but I like my lemonade on the tart side - if you want to sweeten it up a 1/4 Cup of Sugar should do the trick}

The How To

Peel the Lemons prior to juicing or the juice will be bitter

Cut the pineapple into large chunks - feel free to use the usually discarded core - it will juice nicely

Toss it into the Juicer & Juice Away

Pour into the pitcher of your choice

Add water and mix well

Add Ice

You Can Add A few slices of Lemon and Pineapple for decoration if you'd like

Nothing like a refreshing glass of lemonade on a warm fall evening!

Enjoy & Happy Fall!

Bacon & Mushroom Barley

It's time for a little super grain! Are you ready for some Barley? When I was a kid my mom used to make a barley casserole - I remember it being good, but after getting the recipe (which included can of mushroom soup) I decided to try my own version.  Today I present my first attempt - Mushroom & Bacon Barley. 

The Deets

1 Cup Barley

2 1/2 Cups Vegetable Broth

7 Mushrooms finely chopped (your choice - I used baby portabellas)

1/2 Shallot

2 Strips of Bacon

The How To

Bring Vegetable Broth to Boil

Add Barley and reduce to a Simmer

Cook for 40 - 45 minutes or until chewy

In a pan cook Bacon (slightly undercooked)

Remove Bacon and let cool

Add Shallots and Mushrooms to the pan and cook until caramelized

Remove fat from Bacon and roughly chop and return to pan with Mushrooms and Shallots

Once Barley is cooked add to Pan and Mix Well

I served it as a side with Grilled Halibut and a salad

Plate, Pray & Enjoy!

Guacamole!

This week I saw the biggest avocado I have ever seen. No exaggeration, it was Gigantic. Really, Really Gigantic.

Still doubting my use of the word Gigantic?

How about Now?

That's right! It's Gigantic! The Pit was the size of an average lime! It was a perfect buttery avocado. I would say it was equal to 2 1/2 to 3 normal avocados! Unbelievable and yet so Delicious!
Now, on with the Guac! I'm a purist when it comes to Guac - Guacamole - Avomole - Guacacado. Here's Guacamole My Way.

The Deets
1 Crazy Giant Avocado or 3 normal Avocados
1 Lime
Lemon Pepper to taste (I use about 4 grinds)
Sea Salt to taste (I use about 3 grinds)
1 tiny pinch of Garlic Salt

The How To
Scrape your Avocado(s) into a bowl and mash to slightly under your desired consistency since you will be mashing in the other ingredients (I like mine a little chunky)
Squeeze the Juice of one Lime (Roll Lime on Counter for 30-45 seconds to loosen up the juice prior to squeezing)
Add Lemon Pepper
Add Salt
Add tiny pinch of Garlic Salt
Mix by hand until well incorporated and is the desired consistency

 Grab your favorite Chips & Enjoy!

Awesome Pantry Labels!

Don't you love getting cool new kitchen gadgets? If you know me at all, you know I do. I have a thing for kitchen gadgets and always have a few on my wish list. A while back my sister and her husband started a little vinyl business, Celestial Scripts. They do all kinds of cool things, wall clings, quotes, Granite and Marble etchings, decorations and per my request Pantry Labels!


In order to figure out what labels I wanted I went through my pantry and selected which items I wanted permanent labels for. Last week I got a little surprise in the mail.

My Custom Pantry Labels! Look at these little beauties. They were specifically made to fit my Lock n Lock containers. As a side note, I love Lock n Lock containers. They are the perfect size, seal nice and tight and have a nice sleek look. Just wait until you see how good they look now...

I know this is a terrible photo, but Don't they look amazing? I'm so excited about them. Even more fun, was when my husband opened the pantry tonight and said "wow, those labels look really good". That's right, you want to get on my good side, just complement anything in my kitchen, be it tools, toys or the food. I'm a kitchen junky all around!


If you're in the market for some great pantry labels be sure to check out my sister April's site CelestialScripts.com! 

Roasted Tomato and Mozzarella Salad with Creamy Balsamic Dressing

Summer, Summer Where did you Go? In honor of the end of Summer, here is one last Salad to Celebrate. This is a Simple Salad with Big Flavor.

The Deets
2 Cups Romaine Lettuce
1 Cup Cherry or Grape Tomatoes Roasted
3 Slices Fresh Mozzarella Cheese
1 TBS of Balsamic Vinegar
2 TBS Plain Lowfat Yogurt
1 tsp Salt
1 tsp Lemon Pepper

The How To
Roughly Chop Romaine
Roast Tomatoes in a pan over medium heat until glossy and wilted
Cut Mozzarella into large pieces

For the Dressing
So Simple - Can you handle it?
Mix Balsamic into Yogurt
Add Salt and Lemon Pepper
Mix until Creamy

Add as little or as much dressing as you like

Plate, Pray & Enjoy

Boulevard Steakhouse

Boulevard Steakhouse is your classic wood-panelled, lowlit, upscale steakhouse located in Edmond Oklahoma. It has a classic dimlit, dark and cozy dining area and a matching lounge where musicians play several nights a week. While the lounge experience is worth a drop by, the actual restaurant is not. Here is the Dining Diva's take on what Boulevard Steakhouse has to offer.

First up the Appetizer: Calamari

The Calamari was great, it was perfectly cooked to a light and crispy perfection and well seasoned. It was served with a blue cheese dipping sauce complete with chunks of blue cheese.  The Calamari Earns 7/10 Diva Stars.

Next Up: The Salad Course

We ordered the Balsamic Caesar Salad, Roasted Tomatoes, Fresh Mozzarella and Basil on a bed of Romaine Lettuce topped with house made croutons and shaved Parmesan served with a creamy balsamic dressing. This salad was fantastic and earns 7/10 Diva Stars.

Time for the Main Attraction!
The Prime Ribeye

I hate to admit it, but the Ribeye was disappointing. It was fine, but not the spectacular cut of meat you expect at this price point. It was underseasoned, slightly overcooked and a little tough for a ribeye earning it a 5/10 Diva Stars.

Next up the Grilled Salmon

The Salmon was topped with lump blue crab meat, Grilled Prawns and a ginger scallion aioli. It was "eh". The Salmon was a bit fishy, the aioli was bland, over all it was a subpar dish. The best part of this dish by far was the blue crab meat. The Blue Crab saves this dish and earns it a 5/10 Diva Stars

The Sweet End
For Dessert we had the Oreo Mud Pie

The Oreo Mud Pie was much better than the name implies - it was a complex layering of different chocolates and textures. Although I only ate a few bites, I'd order it again, if it was on someone else's menu. The Oreo Mud Pie earns 7/10 Diva Stars.

Overall I can't recommend Boulevard Steakhouse; I'm not saying don't go - but you can find much better places at this price point and below. For this price point I should be wowed, not underwhelmed. I mean the Food is Fine, but it's not worth the prices and the service left much to be desired.
When I spend this much on a meal the service should be fantastic, but it was actually bordering on awful. Our server was nice and knew the menu well, but didn't pay attention to what we ordered at all and messed up our order big time. I mean big time, as in the only thing she got right was the calamari. That's right, she forgot the salads, gave me a well done steak, forgot the bread, when she brought the salads, after taking away the well done steak, she brought the wrong salads! Instead of facing up and admitting her mistake and moving on - our server avoided us for the night and never once asked how our main course was. On top of that the service was extremely slow, so slow that we had to cancel our after dinner plans because dinner took an extra hour and a half.  Even if the food was amazing, which it wasn't, the service was so bad I probably still wouldn't go back.

Please Note that the poor service did not affect the food scoring - my palet remains objective even in situations like this.

The Report Card for Boulevard Steakhouse:
Service       1/10
Ambiance   3/10
Food          5/10
Overall        4/10

I think you can safely pass right on by Boulevard without missing a thing.

Carrot Peach Juice

I Love Summer Produce. Fresh Fruits and Veggies at the peak of ripeness = Perfection. Today's Juice is sweet, simple and super delicious. Carrots and Peaches make a sweet juice, add a squeeze of lemon for a bit of zing and you're all juiced up.


The Deets
5 or 6 Carrots
2 Peaches
1/2 Lemon

The How To
Clean all your Fruits & Veggies
Peel your Lemon
Juice Away

* I recommend mixing this juice 2/3 juice to 1/3 water {I usually water down my juice}

The BEST Blueberry Muffins Ever

I Love Muffins. I Love Blueberries. So I'd say it's time to share a little Blueberry Muffin Recipe. The original Recipe came from my sister who got it here. Though I do Love the original version, here is my healthier take on Blueberry Muffins. Trust me my version is better - both tastier & healthier. Now Time for a little Muffin Magic!


The Deets
4 Eggs
1 1/2 Cup Sugar
2/3 Cup Canola Oil
1 tsp Pure Vanilla Extract
2 Cups LowFat Plain Yogurt or LowFat Sour Cream
2 1/2 Cups All Purpose Flour
1 1/2 Cups Whole Wheat Flour
1 tsp Baking Soda
1 tsp Salt
2 Cups Blueberries
*Raw Sugar for topping


The How To
PreHeat Oven to 385 degrees
Whip Eggs
Add Sugar and beat until smooth
Add other Wet ingredients and beat until smooth
Gradually Add Dry ingredients
Add Blueberries

Scoop into Muffin Pans

Sprinkle Raw Sugar on Top
Bake for 20 minutes or until golden brown

Plate, Pray & Enjoy!