Looking back, I feel so guilty. It was the late 60’s. I was in my teens–the years my Mom referred to as “my little hippy daughter’s crazy time.” For some reason I became obsessed with making homemade bread and culturing my own yogurt for the family. I made a loaf of fresh bread every single day and drove my family absolutely nuts in the process. I was convinced that if someone shut a door too forcefully or raised their voice too loudly while the bread was still in the oven, it could cause the bread to fall. That poor family. For one hour every single day, they had to tip-toe around and whisper until my loaf came out safe and sound. For some reason, they put up with it, and I don’t think the bread was even that good. That was just bread. Can you imagine what a mess I would have been had I obsessed over soufflé instead? Ah, soufflé. Whether savory or sweet, it’s one of those things that people tend to fret over. Will it puff up? Will it fall? Where did I go wrong? So when I came across a very old soufflé recipe in a school fundraising cookbook, I almost passed on it. But that would have been a huge mistake. This recipe for Broccoli Soufflé is about as delicious and fool-proof as it gets, and is now one of my very favorite veggie dishes. Interestingly, the recipe calls for heating the milk and adding chicken bouillon to it, which I had never heard of before. It added so much flavor to the dish that I wish I would have known about that technique years ago! Somebody knew what they were doing with this Broccoli Soufflé and I’ll bet they didn’t even drive their family crazy in the process.
pepper
Chilled Southwestern Veggie Medley
Picnics, parties, salads and sides. If you’re looking for a new dish that fits in all of those categories, this Chilled Southwestern Veggie Medley is the answer! This tasty, colorful plate of veggies is loaded with Southwest flavors and lots of crunch. It’s perfect for a make-ahead dish, it transports beautifully and couldn’t be easier to make. What makes the flavor? Fresh ears of corn that are grilled in a skillet or on the BBQ, then sliced into niblets of charred goodness. Charring the red peppers before dicing them also adds a great taste. Also, I’ve always cooked with shallots, but these days I’m realizing how much they bring to a dish. (They may be one of the most misunderstood vegetables out there—do they replace onions? Garlic? Can they be used with onions and garlic?) While some folks replace onions with shallots, a shallot has its own flavor profile, and can add so much to a dish! (Try slicing them very thin and frying them to a deep golden brown, then sprinkle them over a salad or potato dish. Wow!! Over the top goodness!) The flavors of the Southwest permeate this salad with the addition of black beans, jicama, avocados and cilantro. The dressing is lively, with the perfect combination of lime juice and zest, Dijon Mustard and a little sweetness to cut the tang. Over all, it’s a great main meal salad for the vegetarian, a tasty side for your grilled burger lover or just spooned into little tortilla cups for a terrific appetizer! Tortilla cups are simple. Just cut 2-3 inch circles out of flour tortillas, tuck them into a greased cupcake tin and bake for about 15 minutes. Done! I love recipes that give you all the flavor and nutrition you need and are pretty darn effortless to create! Here’s to another hat tip to our wonderful flavors of the Southwest!
One Pot Pasta Wonder
Crockpot Glazed Pork Tenderloin with Apple Bacon Slaw
Thank you Irving Naxon, for inventing the Crock Pot. Your cooking wonder found a place in our kitchens in 1940 when you won the patent for it, and we’ve never given it up. In fact, slow cooking is as popular as ever, especially when it produces such delicious meals like the Crockpot Glazed Pork Tenderloin with Apple Bacon Slaw. (Perfect for next day pork sandwiches!) Also, if you ever wanted to know a bit about the iconic Crock Pot, here’s an excerpt from a Huffington Post article:
“Naxon called his devise the Naxon Beanery. He said his mother, Tamara Nachumsohn, inspired him. She had told him stories about a bean-based stew she used to make in her village bakery at home in Lithuania. The stew, known as cholent, is a traditional Jewish dish that cooks all day. It’s rooted in the Jewish Sabbath, the day of rest in which observant Jews aren’t supposed to work. The stew goes on the heat before sundown Friday night, when the Sabbath begins, and cook all the way until the end of Saturday services the next day. As the ovens were turned off for the Sabbath, the pot of cholent would be put in the oven, and that slow residual heat over the course of the 24 hours would be enough to cook the cholent.”
Naxon sold his design to Rival Manufacturing the 70’s, which rebranded his Beanery as the Crock Pot. It was marketed toward working mothers with the slogan, “Cooks all day while the cook’s away,”
Check out my How To Video for the Crockpot Glazed Pork Tenderloin here!
Pan-Seared Pork Chop Casserole
It’s the universal law of food. Everything always tastes better at someone else’s house. I don’t know why that is. It just is. So when we were visiting long-time family friends in
Nayarit, Mexico a few years ago, we spent the first part of the meal gobbling up a scrumptious Pan-Seared Pork Chop Casserole and the remainder of the time sitting at a tiny wooden table writing down every detail of every delicious morsel. The pork chop casserole has been a regular weeknight meal in the Montez Family for decades and makes for a deliciously flavorful fall dish. Unfortunately, it went the way of many recipes scribbled down in the “gotta-have-this-recipe-right-now” moment. It got forgotten about and lost in life’s shuffle. That is, until this weekend when un-cluttering and re-organizing the kitchen cabinets were on the agenda. Wahoo! Long lost and now loved again. You’ll be lickin’ your chops over this one!
Homemade Chicken Nuggets
The kids are finally back in the classroom, and when they come home from school or sports they are generally ravenous, right? It’s a pretty good bet that if given a choice between chicken nuggets and anything else, my guess is it’s going to be the nuggets. So, why not make them delicious and perhaps healthier than the fast food version? Plus, kids love to cook these days, and if your young ones are old enough to be safe around the cook top and oven, this might be a great meal that they can make themselves! (Studies show that when kids take the initiative to cook a meal, they enjoy not only eating the food, but are more apt to want to learn how to prepare meals more often.) I discovered that on a field trip a few years ago to a Boys & Girls Club where I was teaching a cooking class. About fifty kids huddled around as I taught a hands-on cooking demonstration. They were mesmerized. Many shared their at-home cooking experiences with Mom and Dad. I was, quite frankly, stunned at their interested in every aspect of cooking, whether chopping and dicing, sautéing and of course, sharing what they had prepared. Back to the chicken nuggets. This recipe is fairly simple and super delicious, and it’s the kind of recipe that may flesh out whether you have a budding Jacques Pepin or Julia Child just waiting to cook up something fun for the family!
