Honey Chicken Kabobs

Article first published as Honey Chicken Kabobs on Blogcritics.

If there's an ingredient you wish you could use more often, what would it be? For me, it would be honey. I love that it's a natural sweetener and how it adds a unique sweetness than plain old sugar doesn't. Although our Mediterranean Kabob Party was a few weeks ago, I really enjoyed the chicken kabobs we had and set out to make them again. For these Honey Chicken Kabobs, the key ingredient in the kabob marinade is honey and it adds the perfect, subtle sweetness!

Marinades should be kept simple in my book. Besides, I prefer to have the meat or whatever I'm marinating have it's own flavors come through and not be overpowered by a marinade. For these honey chicken kabobs, the marinade is super simple. With only oil, honey, soy sauce, and a bit of black pepper, how much simpler can it get?! To really get the flavor of the marinade to shine through, but not so much overpowering), I suggest marinating the chicken overnight. Feel free to use whatever vegetables you'd like to skewer on, however onions and bell peppers were what I had on hand so I used them.

Honey Chicken Kabobs
recipe from AllRecipes

1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2-3 bell peppers in any color, cut into 2 inch pieces
skewers

In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).

Preheat the grill for high heat.

Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.

Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Read more »

Pork Milanese

Article first published as Pork Milanese on Blogcritics.

Pork, how I love thee! Growing up Filipino meant pork was a prime meat in our diet. We easily had pork for dinner several times a week and my mom served it in all sorts of ways. Braised, boiled, roasted, pan fried, etc. But regardless of how my mom prepared it, it was always good. These days as I prepare meals for my family, I like to incorporate pork dishes at least once a week. The most recent recipe I made calling for pork was this Pork Milanese. Coated in crispy panko with Parmesan cheese, this dish went perfectly well with cheese tortellini tossed in a Parmesan garlic sauce.

If anything, this Pork Milanese is an Italian version of pork chops. The pork is pounded thin before dipping in beaten eggs and dredged in a panko and Parmesan coating. It's then pan fried and kept in a warm oven until all pork has been cooked and ready to serve. Because it's such a simple dish, it's wonderful for a weeknight but still elegant enough for company.

Pork Milanese
recipe from Giada De Laurentiis

1 cup panko (Japanese bread crumbs)
1/2 cup finely grated Parmesan cheese
2 large eggs
6 boneless pork loin chops, pounded thin to 1/3 inch-thick (1 1/2 pounds total)
Salt and freshly ground black pepper
1/4 cup plus 3 tablespoons olive oil
6 lemon wedges

Preheat the oven to 200 degrees F.

Coarsely crush the panko into a large shallow bowl. Stir the cheese into the panko.

Lightly beat the eggs in another large shallow bowl.

Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet.

Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven.

Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork. Transfer the pork to plates and serve with lemon wedges.

Read more »

Baked Dijon Salmon

Article first published as Baked Dijon Salmon on Blogcritics.

By far, our favorite fish is salmon. There's so many wonderful ways to prepare it and I've been having so much fun trying out new recipes with the fresh salmon I've had lately. The newest recipe I tried was for this Baked Dijon Salmon. It had amazing flavor from the buttery Dijon honey sauce that's spread over the fish to the crispy topping of panko breadcrumbs, chopped pecans and fresh parsley. All the flavors worked so well together and didn't take away from the salmon, but rather enhanced it just enough for a hint of sweetness.

I'm anxious to prepare this recipe using other fish such as cod or even tilapia. There's something that works so well with Dijon mustard, honey and pecans that I'm even tempted to try this with chicken! The preparation is simple and you can definitely have dinner ready in less than 30 minutes. I really liked how easy it was to put together and when served, it seems so elegant and involved when really that's hardly the case. I'll have to report back to see how this recipe works out with other fish and chicken... but regardless, this salmon was outstanding and I'm definitely making it again!

Baked Dijon Salmon
recipe adapted from AllRecipes

1/4 cup butter, melted
3 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/4 cup Japanese panko breadcrumbs
1/4 cup finely chopped pecans
4 teaspoons chopped fresh parsley
4 (4 ounce) fillets salmon
salt and pepper to taste
1 lemon, for garnish


Preheat oven to 400 degrees F (200 degrees C).

In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together breadcrumbs, pecans, and parsley.

Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.

Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

Read more »

LEMON, BLUEBERRY AND POPPYSEED MUFFINS

The best thing one can do when it’s raining is let it rain.

- Henry Wadsworth Longfellow

Our hopes were dashed to the ground before we could even find a steady footing. Summer had burst upon us sunny, hot and bright. I had painted my toenails my favorite shocking pink and had dug out my sandals; husband had slipped on his shorts and folded away his sweaters. We spent a few afternoons with the dog walking through the park, watching in wonder and amusement as Marty learned to feel comfortable wading into the cool water of the Erdre. His reluctance edged away just a little each time we went, each time he tentatively stuck a paw in the river, took a hesitant lick then waded in a little further than the previous visit. The heat pounded down on us as we strolled further into the park and poor Marty was reduced to a panting bundle of exhaustion, anxious for another refreshing dip on our way back to the car.



What pleasure not having to slip on a jacket and grab the umbrella whenever we desired a bit of fresh air and a stroll into the center of Nantes to run errands. I had begun waxing eloquent on the beauty of summer, extolling the limpid, aquamarine skies and the warm kiss of the breeze on my skin before the bite of the searing heat made us yearn to find our way back to the cool apartment. Yet here we are, one more time, sitting in the house taking refuge from, yes, the rain. Again. We duck out just long enough to walk a now miserable Marty or dash to the market to pick up an ingredient or two for a meal.



But we try and look on the bright side of things. We’ve taken advantage of the atrocious weather to clean and reorganize, getting Simon’s bedroom ready for his return, straightening our respective “offices” and workspaces for more efficiency and comfort. We recently, finally, decided to sell my clumsy camera, traded it in towards a new one for JP while I took possession of his. He has been giving me lessons; one day I, too, will master and control my camera and begin taking fabulous food photos! Oh yes! We watch movies, read and write. He cooks and I bake and we even let the dishes pile up in the sink, testing our limits, seeing which one of us breaks down first and does them. I have been preparing my presentation on Food & Culture for IFBC, working with the girls to finalize details for our second From Plate to Page workshop and trying to keep up on my everyday writing obligations.

Clouds come floating into my life,

no longer to carry rain or usher storms,

but to add color to my sunset sky.

- Rabindranath Tagore

I have always loved rainy days when I could enjoy them indoors, watching the mist rising up from the sidewalks merging into the rushing drops as they fall like thick masses of twine from above. The windows fog up only catching the occasional spatter against the panes. The brilliant white stone of the buildings on the further side of the square fade to yellow in the somber, drab gray of the backdrop of sky. The lights dim, the room taking on mysterious hints of an old black & white film. Curling up with a good book in my corner of the sofa, all cozy and comfy, steaming mug of coffee perched within easy reach, then all is well in the world. But when I have been promised summer; when I have felt the warmth of the sun on my skin and the gentle kiss of a mild breeze; when we have enjoyed scorching afternoons and balmy evenings; when July rolls by and fades into August and summer has been a mere thought, ephemeral, fleeting; when the promise of those heady days of summer rich with picnics and outdoor romps bleeds painful and dark across the canvas of an all too early Autumn; when our plans are dashed to the ground and we are kept prisoner, lonely, anguished, sullen prisoners in our own home, then all is no longer well in our world.





What’s with the weather, anyway? Blue skies augured another lovely day as I tumbled out of bed this morning. After working for an hour I realized that I still needed to dash to the market for fruit, vegetables and something appropriately lunch-like. The boy, home for the weekend, was still a-snooze and JP decided to slip on his hiking boots and head outside for a bit of country air. I was on my own. It was pushing 10:30, 10:45, 11:00 a.m. and the market becomes a battle of nerves, a contest of wills as the morning moves towards noon. Jostling through the crowds, elbowing one’s way through the narrow aisles choking with shoppers, strollers and the mindlessly oblivious, working one’s way up the market between the chilly glass cases and the wooden stands filled to capacity with the late-Sunday morning crowd is more than some can endure. So I knew that it was time to leave. I tied on my pink hightops, shrugged on my raincoat, grabbed the basket and ran. The sun was indeed out, albeit rather hesitantly, so no need to take my cap (or so I thought). I calmly, cheerfully did my marketing, scooping up a brown paper bagful of gorgeous mirabelles, tiny jewel-like plums of an elegantly golden yellow streaked with the reds and purples of a sunset; sweet, sweet Reines-Claudes; peaches and nectarines; a basket brimming with good things. Yet as I stepped out of the market, I was met with a veritable deluge. What?! I thought that we were finally finished with this madness! And then, as I stood there wondering how quickly it would pass and whether or not I should wait it out or go ahead and make a dash for it, I thought of JP. Out on his lovely promenade in the countryside, his Sunday morning healthful stroll out in the green.





Well, all’s well that ends well and although we both arrived home rather damp, to say the least, we dried off and warmed up, no worse for wear and sat down to a hot lunch. JP had taken some shots with his new camera and I had gotten some chores taken care of and some letters sent. I still hover somewhere between love and hate when it comes to the chill, damp, dreariness of these unexpected rainy days, between the coziness of our safe haven indoors and the yearning to be outside warming in the summer sun. Autumn seems to want nothing more than to claim her place well ahead of schedule. But I realize that with my trip to New Orleans and Florida nearing that I should appreciate and enjoy the cool season we are having while I can. I have been warned that Louisiana in August makes the searing, stifling heat of a Florida summer seem meek in comparison, so I am bracing myself. Yet how I look forward to discovering this magical city, the kingdom of gastronomy and all the good things she has to offer. How excited I am at the prospect of the conference; meeting and spending time with people, friends I have come to know only on the internet; attending the sessions and learning so much; speaking on a subject of which I am so passionate about, food and culture, and hopefully inspiring others to think about it, see it in a whole new light. And how happy to find myself in Florida with my mother in my childhood home; how much pleasure derived from rediscovering old school chums and old haunts; how anxious I am to see my baby again, to shop with him, eat all that I can’t get in France with him and just see him all grown up. So, yes, I will put up with the rain just a little while longer, content, knowing what awaits me shortly.

And when it rains on your parade, look up rather than down.

Without the rain there would be no rainbow.

- G.K. Chesterton

And Mathilde always brings a ray of bright sunshine whenever she comes over to bake with me. We made the absolutely delicious, fruity Greengage Galette and we made these Lemon, Blueberry and Poppyseed Muffins from a cookbook that I had offered her for Christmas. She is passionate about baking, but as a beginner I wanted to offer her a book that was both simple and inspiring, and this one by Trish Deseine certainly is. Tangy lemons and sweet blueberries are the perfect match and nothing says Summer more. Add to that the subtle crunch of poppyseeds and these muffins are not only simple enough for a beginning baker to make but absolutely delicious. The only change we made to this recipe other than adapting the quantities of lemon and poppyseeds to our own taste was the addition of whole blueberries to the muffins, which, for some odd reason, Ms. Deseine does not do. Go ahead, make these yourself and prolong the warm days of summer for just a little longer, no matter what the weather is outside.





LEMON, BLUEBERRY AND POPPYSEED MUFFINS

From I Love Cake by Trish Deseine



12 normal muffins + 9 mini muffins



1 cup + 1 Tbs (150 g) flour

1 tsp baking powder

¾ cup (150 g) granulated brown sugar

1 Tbs poppyseeds, or more or less as you like

Juice and finely grated zest of 1 lemon

¼ cup (125 ml) vegetable oil

2 large eggs, lightly beaten

½ cup fresh or frozen blueberries, lightly tossed in a bit of flour just to coat



Icing:

Juice of 1 lemon

3 – 4 Tbs powdered (confectioner’s) sugar

A few blueberries to decorate



Preheat the oven to 375°F (190°C). Line muffin tins with paper cups.



Place the flour, baking powder, sugar, the poppyseeds and the finely grated lemon zest in a large mixing bowl. Stir or whisk to combine.



Make a well in the center of the dry ingredients and pour in the vegetable oil, lemon juice and the lightly beaten eggs. Stir or whisk together gently just until combined and well blended. Do not over mix. Fold in the blueberries.



Fill the muffin cases ¾ full. Bake for 20 to 25 minutes, depending on the size of the muffins, removing from the oven when slightly puffed, set in the center (the surface may be just cracking) and beginning to color a golden brown. Remove the paper cases with the muffins from the tins and allow to cool on racks.

Mini Muffins

Prepare the glaze by stirring the powdered sugar into the lemon juice until smooth and slightly thickened – taste and add a bit more sugar if you want it sweeter. Carefully spoon glaze onto each cooled muffin, making sure to cover the entire surface. Serve decorated with a blueberry tossed in a bit of granulated white sugar perched on each muffin, if desired.

Read more »

Terrific Autism News: Missing Severely Autistic Man Found Safe in Toronto

A  29 year old Toronto man with Autism has been found safe and sound. 680 Toronto News All News Radio reports that Gyafi Payne is described as having the "mental capacity of a five year old". He had gone missing around 7:30 pm Saturday.  Apparently he followed a local river to a golf course where he spent the night and was found the next day after a citizen at the golf course spotted him and called police. He was taken to hospital to be checked out and is reported to be in good shape.

Autism reality for the approximately 80% of persons with DSM-IV Autistic Disorder and intellectual disability is not necessarily a  joy for those persons and their families.  Stories of missing autistic persons do not always have a happy ending. As the father of a 15 year old severely autistic boy who went missing several years ago  (and was found safe and sound thanks to a helpful citizen and local police)  I am always happy, very happy, to read stories that end with a missing autistic person being found safe and sound. 

Read more »

Strawberry Streusel Bars

Article first published as Strawberry Streusel Bars on Blogcritics.

Although strawberry picking season here in the midwest is over, that doesn't mean I can't take advantage of the strawberries that are continuously growing out in the west! I definitely do my best to eat locally whenever possible but this time of year, I'm a sucker for strawberries. I recently purchased a few pounds of strawberries on sale and was so excited to try some recipes. One recipe was for these Strawberry Streusel Bars. These bars have a buttery crust, fruity strawberry layer and a crumbly, nutty topping. They're not too sweet and perfect for either breakfast or a sweet snack any time of day.

Using a combination of jarred strawberry preserves and fresh strawberries, these bars are chock full of strawberries. I love the buttery crust which can hold it's own without crumbling. The crust mixture is also used for the topping and when baked, it comes out crunchy and nutty, allowing the pecans to shine through. If you're not a strawberry fan, you can probably use other fruits as well including blueberries, raspberries, or even blackberries!

Strawberry Streusel Bars
recipe from Better Homes & Gardens

2 cups butter, softened
2 cups granulated sugar
2 eggs
4 cups all-purpose flour
1 1/2 cups pecans, coarsely chopped
1 cup strawberry preserves
1 cup chopped fresh strawberries


In a large mixing bowl beat butter and granulated sugar with an electric mixer on medium speed until combined, scraping sides of bowl occasionally. Beat in eggs. Beat in as much flour as you can with the mixer. Stir in any remaining flour and the pecans (mixture will be crumbly). Set aside 2 cups of the pecan mixture. Press the remaining pecan mixture into the bottom of an ungreased 13x9x2-inch baking pan.

In a medium bowl, combine the preserves and fresh strawberries. Spread the mixture to within 1/2 inch of the edges of the crust. Sprinkle reserved pecan mixture on top of preserves mixture.

Bake in a 350 degree F oven about 45 minutes or until top is golden brown. Cool in pan on a wire rack. Cut into bars. Makes 48 bars.

Read more »

Sunday Fun Day Giveaway: Strawberry Cookbook!

Happy Sunday! This past week I took a break from the giveaways so prepare for the next round of foodie goodies. Now we're back with another great bundle of things to share and giveaway for the coming weeks. This week's giveaway is all about my favorite fruit - strawberries.

Not too long ago, I attended a special event with the California Strawberry Commission. I'll be featuring that specific event at the end of the week along with the amazing strawberry dishes I got to enjoy. But from that event, I learned so much about strawberries. I can't wait to share some of the recipes I took away in the coming weeks! For this week's giveaway, the California Strawberry Commission has sponsored their new strawberry cookbook! The new cookbook features 45 different ways to enjoy strawberries. From Strawberry Shortcake Sliders to Strawberry and Goat Cheese Pizza, the cookbook offers an array of recipes for every meal or snack, any time of year. The cookbook features:

• More than 45 recipes, categorized by dish type
• Complete recipes and dish photos
• Fun facts about strawberries
• Tips on how to select and store strawberries
• List of health benefits

With a new fascination on the timeless art of home cooking and nutrition, the California Strawberry Commission created this cookbook filled with creative ways to serve one of the most popular fruits in the world. Readers will find recipes ranging from Strawberry and Goat Cheese Pizza and Macadamia-Crusted Halibut with Grilled Strawberry and Mint Relish, to Strawberry Mango Smoothie and Strawberry Shortcake Sliders.

Some guidelines:

- Giveaway is only for those who live in the United States - my apologies to my non-United States readers!

- You must check back in a week when winners are announced and email me to claim your prize if you win.

To enter the giveaway, leave a comment answering: 

What's your favorite way to enjoy strawberries?

Deadline: Saturday, August 13, 2011 at 12 midnight CST.

One winner will be randomly chosen by Random.Org's Interger Generator based on the number of your comment and will be announced on Sunday, August 14, 2011, within next week's Sunday Fun Day Giveaway. Good luck!

Full Disclosure: The giveaways are sponsored by the same company that provided me with the food related product to review. Products I review and offer as a giveaway are ones I personally recommend and would use/enjoy myself and opinions reflected are mine alone.

Read more »