Let's move on too the many many other food options available.....
Did you go to your local fair this year? What's your favorite food? I was too stuffed to get my usual cinnamon roll and funnel cake but those are also big favorites.
Sunday, August 14, 2011
Ventura County Fair Food
What better way to clog some arteries than eating at the Ventura County Fair, or any carnival for the matter. It seems everything is fried, salted, sweetened, covered in cheese or all of the above. 
Kettle Korn is one of my favorite Fair foods. I worked the kettle korn booth one summer and it will always have a special place in my heart.
This is the same booth I worked at and it's been a Fair staple ever since I can remember.
Let's move on too the many many other food options available.....
My father in-law enjoying the roasted corn.
My hubby chose Pinks for his lunch.
He was given a totally macho Jennifer Lopez card for his order. The servers yell at the celebrity to come pick up your order. I saw Justin Timberlake too. LOL
With his hotdog, which I don't have a photo of, he also ordered chili-cheese fries. My heart stopped a little with each bite.
Did you go to your local fair this year? What's your favorite food? I was too stuffed to get my usual cinnamon roll and funnel cake but those are also big favorites.
Let's move on too the many many other food options available.....
Did you go to your local fair this year? What's your favorite food? I was too stuffed to get my usual cinnamon roll and funnel cake but those are also big favorites.
Friday, August 12, 2011
Spicy Salted Double Chocolate Chunk Cookies
I'm slowly learning how to create my own baked goods. It's definitely a process trying to get the right combination of dry ingredients to wet ingredients. I usually use the Nestle Toll House cookie recipe as my guide.
I love salted sweet treats and when I saw a bag of chocolate chunks on sale at Target this recipe was born.
Spicy Salted Double Chocolate Chunk Cookies
by Danielle
Ingredients
1 1/4 cups all-purpose flour
1 cup whole wheat flour
1/4 cup cocoa powder
1 teaspoon baking soda
1/8 teaspoon cayenne pepper
1 teaspoon kosher salt
1 cup unsalted butter at room temperature
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla
2 eggs at room temperature
2 cups semi-sweet chocolate chunks
Kosher Salt for sprinkling
Directions
Preheat oven to 375 deg.
In a medium bowl combine flours, cocoa powder, pepper and baking soda. Set aside.
In a large bowl or stand mixer, beat together butter, sugars and salt until light and fluffy (2-3 minutes). Beat in eggs, one at a time, then add vanilla. Slowly add in flour mixture and mix just until combined. Stir in chocolate chunks.
Using a small ice cream scoop, place scoops of dough approx 2 inches apart on parchment lined cookie sheets. Bake 9-11 minutes or until edges are slightly darkened. Immediately after removing from oven, sprinkle a pinch of kosher on each cookie. Cool on wire racks and Enjoy!
I love salted sweet treats and when I saw a bag of chocolate chunks on sale at Target this recipe was born.
Spicy Salted Double Chocolate Chunk Cookies
by Danielle
Ingredients
1 1/4 cups all-purpose flour
1 cup whole wheat flour
1/4 cup cocoa powder
1 teaspoon baking soda
1/8 teaspoon cayenne pepper
1 teaspoon kosher salt
1 cup unsalted butter at room temperature
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla
2 eggs at room temperature
2 cups semi-sweet chocolate chunks
Kosher Salt for sprinkling
Directions
Preheat oven to 375 deg.
In a medium bowl combine flours, cocoa powder, pepper and baking soda. Set aside.
In a large bowl or stand mixer, beat together butter, sugars and salt until light and fluffy (2-3 minutes). Beat in eggs, one at a time, then add vanilla. Slowly add in flour mixture and mix just until combined. Stir in chocolate chunks.
Using a small ice cream scoop, place scoops of dough approx 2 inches apart on parchment lined cookie sheets. Bake 9-11 minutes or until edges are slightly darkened. Immediately after removing from oven, sprinkle a pinch of kosher on each cookie. Cool on wire racks and Enjoy!
Thursday, August 11, 2011
Cowboy Hash and Eggs, Texas Toast and Salsa
One of the best things about summer is the abundance of tomatoes. I had some from my brother in-law's garden and when I was flipping through Rachael Ray's cookbook I saw salsa. YUM! I served this dish as breakfast for dinner. One thing about this though, I know it says 30 Minute Meals but between all the chopping and steps it took me at least an hour. Even with the lengthy prep time, it was worth it.
Do you like to have breakfast for dinner?
Cowboy Hash and Eggs, Texas Toast and Salsa
by Rachael Ray
Ingredients
Hash, Eggs and Texas Toast:
12 medium sized mushrooms, quartered
1 green bell pepper, seeded and diced
1/2 medium red onion, chopped
8 small red potatoes
3 slices applewood or hickory smoked bacon, chopped
2 tablespoons extra-virgin olive oil
2 teaspoons grill seasoning (recommended: Montreal Steak Seasoning) or coarse salt and pepper
Hot sauce (recommended: Tabasco), to your taste
2 cups, 8 ounces, shredded sharp Cheddar, pepper jack or smoked Cheddar cheese
3 tablespoons butter, divided
4 extra large eggs
4 thick cut slices bread, 1 to 1 1/2 inches thick, white, wheat or crusty farmhouse
1 clove garlic, cracked away from skins
1/2 teaspoon cayenne pepper or several drops hot sauce (recommended: Tabasco) Chopped fresh cilantro leaves, for garnish
Yellow Tomato Salsa: Any flavor or variety of store bought salsa that you may have in your pantry is a fine substitute here as well
3 medium or 2 large yellow tomatoes, seeded and chopped
1/2 medium red onion, finely chopped
1 serrano or jalapeno pepper, seeded and finely chopped
2 tablespoons cilantro or parsley leaves, chopped
Salt
Directions
Chop all veggies for hash. Pierce potatoes with a fork and cook on high in microwave 5 minutes. Remove potatoes from microwave oven and cool for 5 minutes.
While potatoes are working, add chopped bacon to a large skillet over medium high heat and brown until crisp. Remove to paper towels to drain, wipe pan and return to heat.
Preheat your broiler to high. Preheat a nonstick griddle pan for frying eggs over medium heat.
Chop or wedge potatoes. Add oil to the skillet which you returned to the heat, then potatoes. Begin to brown and crisp potatoes, 2 minutes on each side. Use this time to chop your salsa ingredients.
Combine salsa in a small bowl and season with salt.
Back to the hash: add the mushrooms to potatoes. Brown mushrooms a minute or 2, then add peppers and onions and season mixture with grill seasoning blend or salt and pepper, then hot sauce. Cook 3 to 5 minutes longer until veggies are just tender and potatoes are cooked through. Turn off heat and add bacon back to the pan. Combine bacon with the veggies then add cheese to the pan to evenly cover the mixture. Tent the skillet with foil to gently melt cheese over vegetables and potatoes and to retain heat.
Add a couple pats, 1/2 tablespoon butter, to preheated griddle pan. Crack extra large eggs on to griddle and fry to desired doneness. Eggs may, of course, be scrambled as well. As you like!
Place thick cut bread under broiler and toast 6 inches from heat on both sides. Place 2 tablespoons butter in a small cup with a clove of garlic and ground cayenne pepper or a few drops of hot sauce. Melt in microwave for 30 seconds.
Brush toast with garlic cayenne butter and sprinkle with parsley. Remove from broiler.
Transfer vegetable and bacon hash to plates. Top each portion with a single fried egg or arrange the fried eggs evenly over the platter. Serve with Texas garlic toast and serve the salsa on the side to compliment either menu item.
Cowboy Hash and Eggs, Texas Toast and Salsa
by Rachael Ray
Ingredients
Hash, Eggs and Texas Toast:
12 medium sized mushrooms, quartered
1 green bell pepper, seeded and diced
1/2 medium red onion, chopped
8 small red potatoes
3 slices applewood or hickory smoked bacon, chopped
2 tablespoons extra-virgin olive oil
2 teaspoons grill seasoning (recommended: Montreal Steak Seasoning) or coarse salt and pepper
Hot sauce (recommended: Tabasco), to your taste
2 cups, 8 ounces, shredded sharp Cheddar, pepper jack or smoked Cheddar cheese
3 tablespoons butter, divided
4 extra large eggs
4 thick cut slices bread, 1 to 1 1/2 inches thick, white, wheat or crusty farmhouse
1 clove garlic, cracked away from skins
1/2 teaspoon cayenne pepper or several drops hot sauce (recommended: Tabasco) Chopped fresh cilantro leaves, for garnish
Yellow Tomato Salsa: Any flavor or variety of store bought salsa that you may have in your pantry is a fine substitute here as well
3 medium or 2 large yellow tomatoes, seeded and chopped
1/2 medium red onion, finely chopped
1 serrano or jalapeno pepper, seeded and finely chopped
2 tablespoons cilantro or parsley leaves, chopped
Salt
Directions
Chop all veggies for hash. Pierce potatoes with a fork and cook on high in microwave 5 minutes. Remove potatoes from microwave oven and cool for 5 minutes.
While potatoes are working, add chopped bacon to a large skillet over medium high heat and brown until crisp. Remove to paper towels to drain, wipe pan and return to heat.
Preheat your broiler to high. Preheat a nonstick griddle pan for frying eggs over medium heat.
Chop or wedge potatoes. Add oil to the skillet which you returned to the heat, then potatoes. Begin to brown and crisp potatoes, 2 minutes on each side. Use this time to chop your salsa ingredients.
Combine salsa in a small bowl and season with salt.
Back to the hash: add the mushrooms to potatoes. Brown mushrooms a minute or 2, then add peppers and onions and season mixture with grill seasoning blend or salt and pepper, then hot sauce. Cook 3 to 5 minutes longer until veggies are just tender and potatoes are cooked through. Turn off heat and add bacon back to the pan. Combine bacon with the veggies then add cheese to the pan to evenly cover the mixture. Tent the skillet with foil to gently melt cheese over vegetables and potatoes and to retain heat.
Add a couple pats, 1/2 tablespoon butter, to preheated griddle pan. Crack extra large eggs on to griddle and fry to desired doneness. Eggs may, of course, be scrambled as well. As you like!
Place thick cut bread under broiler and toast 6 inches from heat on both sides. Place 2 tablespoons butter in a small cup with a clove of garlic and ground cayenne pepper or a few drops of hot sauce. Melt in microwave for 30 seconds.
Brush toast with garlic cayenne butter and sprinkle with parsley. Remove from broiler.
Transfer vegetable and bacon hash to plates. Top each portion with a single fried egg or arrange the fried eggs evenly over the platter. Serve with Texas garlic toast and serve the salsa on the side to compliment either menu item.
Monday, August 8, 2011
Rachael Ray's Hot Mamacita
I pulled out one of my old Rachael Ray cookbooks and randomly selected her recipe Hot Mamacita. She cracks me up with some of the dish names. This is for one of her many "stoups" thicker than soup but thinner than stew. Have you ever made one before?
This particular "stoup" is Turkey, Chorizo and Chipotle with Corn Cakes.
I made a few changes to the recipe. Mainly because chorizo freaks me out. I don't know why. I don't mind eating sausage but something about seeing glands and lymph nodes on the label makes me want to gag. Instead, I bought soy chorizo from Trader Joes. This was my first time purchasing it and I was pleasantly surprized. Once added to the dish, I couldn't tell it was soy. Also, I made the cornbread from scratch and added ground flax meal to the recipe. A quick, delicious and hearty meal. YUM-O!
Hot Mamacita
by Rachael Ray
Ingredients
2 T EVOO
1/2 pound chorizo (soy for me)
2 pounds ground turkey breast
1 medium onion, chopped
3 cloves garlic, chopped
1 t (palmful) chili powder
2 chipotles in adobo sauce, chopped (if you don't remove the seeds it will be really spicy)
kosher salt to taste
1 C Mexican beer (I used a Corona)
2 C chicken stock
1 can 28 oz. chopped stewed tomatoes (I used regular diced tomatoes)
1 can 15 oz. red kidney beans, drained ( I used pinto beans)
1 package 5 oz. Jiffy brand corn muffin mix
8 oz pepper-Jack cheese shredded
2 T unsalted butter
Directions
Heat a deep skillet or wide pot over medium-high heat. Add oil and chorizo, brown 1 minute. Push chorizo off to the side and add turkey to the pan. Brown turkey, crumbling meat as it cookis, 3 minutes. Add onions, garlic, chili powder, and chipotles. Cook another 5 minutes. Season with salt. Add beed and cook another minute, stirring to loosen and bits from the bottom of the pan. Add broth, tomatoes, and beans. Bring to a bubble. Reduce heat and simmer 10 minutes.
Heat a nonstick griddle pan over medium-high heat. Mix corn muffin mix accourding to package directions for corn cakes. Mix in cheese. Nest butter in a paper towel and rub grill with butter. Ladle batter onto griddle in 3-inch cakes; cook until golden, 3 minutes on each side. Transfer corn cakes to a plate and tent with aluminum foil to keep warm.
Pour stoup into bowls, top with cheese-corn cakes- like a spicy corn-topped chili pot pie.
This particular "stoup" is Turkey, Chorizo and Chipotle with Corn Cakes.
Hot Mamacita
by Rachael Ray
Ingredients
2 T EVOO
1/2 pound chorizo (soy for me)
2 pounds ground turkey breast
1 medium onion, chopped
3 cloves garlic, chopped
1 t (palmful) chili powder
2 chipotles in adobo sauce, chopped (if you don't remove the seeds it will be really spicy)
kosher salt to taste
1 C Mexican beer (I used a Corona)
2 C chicken stock
1 can 28 oz. chopped stewed tomatoes (I used regular diced tomatoes)
1 can 15 oz. red kidney beans, drained ( I used pinto beans)
1 package 5 oz. Jiffy brand corn muffin mix
8 oz pepper-Jack cheese shredded
2 T unsalted butter
Directions
Heat a deep skillet or wide pot over medium-high heat. Add oil and chorizo, brown 1 minute. Push chorizo off to the side and add turkey to the pan. Brown turkey, crumbling meat as it cookis, 3 minutes. Add onions, garlic, chili powder, and chipotles. Cook another 5 minutes. Season with salt. Add beed and cook another minute, stirring to loosen and bits from the bottom of the pan. Add broth, tomatoes, and beans. Bring to a bubble. Reduce heat and simmer 10 minutes.
Heat a nonstick griddle pan over medium-high heat. Mix corn muffin mix accourding to package directions for corn cakes. Mix in cheese. Nest butter in a paper towel and rub grill with butter. Ladle batter onto griddle in 3-inch cakes; cook until golden, 3 minutes on each side. Transfer corn cakes to a plate and tent with aluminum foil to keep warm.
Pour stoup into bowls, top with cheese-corn cakes- like a spicy corn-topped chili pot pie.
Friday, August 5, 2011
Wine Tasting in Santa Barbara
I must admit to being a light-weight when it comes to drinking. One glass of wine, I'm tipsy and happy but done. So for me, wine tasting trips are more about socializing and scenery rather than the actual wine. My cousin celebrated her birthday by arranging a girl's day wine tasting trip through Santa Barbara a couple months ago. And yes, I'm just now getting around to posting it. Ooops. Better late than never.
So....come along and taste with me.
We visited 3 wineries, Firestone (made famous by Andrew Firestone from the Bachelor), Bridlewood (absolutely beautiful) and honestly I can't remember the name of the third place.
I prefer white wine. How about you?
Most of the scenery photos are from Bridlewood. Since we went on a Monday it was really quiet and the staff allowed us to tour the member's only grounds. It's so beautiful. I would recommend you definitely stop here if you're in the area.
And then our glasses were empty, our heads a little fuzzy and it was time to hit up State St for dinner.
Have you ever been wine-tasting?
Do you have any Santa Barbara favorites?
So....come along and taste with me.
Most of the scenery photos are from Bridlewood. Since we went on a Monday it was really quiet and the staff allowed us to tour the member's only grounds. It's so beautiful. I would recommend you definitely stop here if you're in the area.
Have you ever been wine-tasting?
Do you have any Santa Barbara favorites?
Wednesday, August 3, 2011
Tuesday, August 2, 2011
Orange Chocolate Chunk Cake
I've been missing my blog for the last week and of course all of your posts as well. My aunt and uncle came to visit and I did nothing but enjoy their company. I rarely checked Facebook, Twitter, e-mail or my blog. Now I'm Baaaacccck. My google reader is so full it's overwhelming but I'm going to try and read as many as I can before my eyes cross.
I'll leave you with this post of the yummiest bundt cake I've had in a while. I didn't get a chance to photograph a cut slice. Bad Bad blogger.
I made it for my family. Got to show off those baking skills.
Orange Chocolate Chunk Cake
by Barefoot Contessa
1/2 pound unsalted butter at room temperature
2 cups sugar
4 extra-large eggs at room temperature
1/4 cup grated orange zest (from 4 large oranges)
3 cups all-purpose flour plus 2 tablespoons
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup freshly squeezed orange juice
3/4 cup buttermilk at room temperature
1 teaspoon pure vanilla extract
2 cups good semisweet chocolate chunks
Syrup:
1/4 cup sugar
1/4 cup freshly squeezed orange juice
Ganache:
8 ounces semisweet chocolate chips
1/2 cup heavy cream
1 teaspoon instant coffee granules
1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. Add the eggs, one at a time, then the orange zest.
3. Sift together 3 cups flour, the baking powder, baking soda, and salt in a large bowl. In another bowl, combine the orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour. Toss the chocolate chunks with 2 tablespoons flour and add to the batter. Pour into the pan, smooth the top, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes.
4. Meanwhile, make the syrup. In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves. Remove the cake from the pan, set it on a rack over a tray, and spoon the orange syrup over the cake. Allow the cake to cool completely.
5. For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cake.
So, what have I missed?
I'll leave you with this post of the yummiest bundt cake I've had in a while. I didn't get a chance to photograph a cut slice. Bad Bad blogger.
Orange Chocolate Chunk Cake
by Barefoot Contessa
1/2 pound unsalted butter at room temperature
2 cups sugar
4 extra-large eggs at room temperature
1/4 cup grated orange zest (from 4 large oranges)
3 cups all-purpose flour plus 2 tablespoons
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup freshly squeezed orange juice
3/4 cup buttermilk at room temperature
1 teaspoon pure vanilla extract
2 cups good semisweet chocolate chunks
Syrup:
1/4 cup sugar
1/4 cup freshly squeezed orange juice
Ganache:
8 ounces semisweet chocolate chips
1/2 cup heavy cream
1 teaspoon instant coffee granules
1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. Add the eggs, one at a time, then the orange zest.
3. Sift together 3 cups flour, the baking powder, baking soda, and salt in a large bowl. In another bowl, combine the orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour. Toss the chocolate chunks with 2 tablespoons flour and add to the batter. Pour into the pan, smooth the top, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes.
4. Meanwhile, make the syrup. In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves. Remove the cake from the pan, set it on a rack over a tray, and spoon the orange syrup over the cake. Allow the cake to cool completely.
5. For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cake.
So, what have I missed?
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