Strawberry Shortcake Cookies

A few weeks ago I hit an awesome sale on strawberries, just 99 cents for a package, so I picked them up thinking I would snack on them.  Well, I am a bad girl and put them in the fridge and forgot about them, until one Sunday night when trying to figure out dinner I found them and realized that they needed to be eaten, and quick!  Was I going to eat a whole container by myself that night, probably not, but I remembered seeing a recipe for these Strawberry Shortcake Cookies and figured at least they would be going towards a good cause! 

This is a Martha Stewart recipe, and she did not disappoint!  They tasted just like a strawberry shortcake minus the whipped cream, they were heavenly!  I did have a bit of a problem getting the strawberries incorporated into the dough, but I think it was my fault for bringing the dough together too much before adding the strawberries, so I had to mash pieces into the balls of dough.  I almost decided to throw the towel in because I didn't think they were going to turn out, but after tasting them, I would have been very mad at myself for missing out!  These really are best warm out of the oven and really should be eaten within a day or two of baking, but honestly, they are so good, you'll be lucky to have any left by day two!

Strawberry Shortcake Cookies

adapted from Martha Stewart

12 oz. strawberries, hulled and diced into 1/4-inch pieces (about 2 cups)
1-2 tsp. freshly squeezed lemon juice
1/2 c. plus 2 Tbsp. granulated sugar

2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
6 Tbsp. cold, unsalted butter, cut into small pieces
2/3 c. heavy cream
coarse sugar, for sprinkling (optional)

Preheat the oven to 375. Line 2 baking sheets with parchment paper.

Combine strawberries, lemon juice, and 2 Tablespoons of granulated sugar in a medium bowl. Set aside.

Whisk together the flour, remaining sugar, baking powder, and salt in a large bowl. Using a pastry cutter, cut in the butter to the flour mixture until coarse crumbs are formed. You can also use your fingers. Stir in the heavy cream until the dough starts to come together, then gently fold in strawberries.

Using a 1-1/2 inch cookie scoop, drop dough onto cookie sheets, evenly spaced apart. Sprinkle with coarse sugar. Bake for 22-27 minutes, or until cookies are golden brown. Transfer to a wire rack to cool completely.

Chicken Suiza Tostadas

Oh my goodness, it has been way too long since I have been able to post anything food related here, but my computer is working again (for the most part) and I am ready to get back to making a more regular appearance on here!

According to my camera, I actually made these back on April 12, so it seems that I am about 2 months behind in all my posting, which is a shame, because I have made some yummy stuff during that time!  These tostadas are actually a spin on a recipe that was getting posted all over the various blogs that I read, they were intended to be eaten as a sandwich, but being such a Mexican food lover, I have a hard time putting the concept of Mexican food and sandwiches together, plus I wanted something crunchy, so thus I served it tostada style!  But feel free to serve on a nice crusty roll if it is a sandwich that you crave!

This is actually a Rachael Ray recipe, and it actually took less than 30 minutes!  The basis is a pre-cooked rotisserie chicken, so that really eliminates a lot of time, but there is some prep involved with getting all of the chicken off of the bone.  (Quick Tip: It is much easier to pull the chicken off the bone and shred it while it is still warm, so if I go to the grocery store early in the day, I always de-bone and shred the chicken when I get home and then just refrigerate until I am ready to start cooking.)  This smelled delicious while cooking, and the end result confirmed it, the chicken mixture was creamy with a touch of heat.  For the shells, I just took corn tortillas and fried them in a little bit of oil until crispy, but you could always use pre-made shells or bake them until crispy for a lighter version.

Since it was just me eating this, I was able to package up two more portions for the freezer, which will be just perfect when I need a Mexican fix after a long day at work!

Chicken Suiza Tostadas

adapted from Everyday with Rachael Ray - September 2009

1 Tbsp. olive oil 

1 small red onion, chopped

2 cloves garlic, chopped
Juice of 1 lime
1 Tbsp. honey
1 1/2 c. store-bought salsa verde
1/2 c. sour cream
1 rotisserie-style chicken, skin discarded and meat shredded
4 tostada shells
4 slices Monterrey jack cheese (I just used shredded)

1. Preheat the broiler. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and cook until softened, about 2 minutes. Stir in the lime juice and honey, then stir in the salsa and heat through. Mix in the sour cream. Stir in the chicken to coat.

2. Pile the chicken mixture on the tostada shells. Top with the cheese and broil to melt. Serve with extra sour cream and salsa if desired....and of course....a side of beans!

Out of Order

My laptop at home got infected with a nasty virus and decided to not work anymore.  I had my IT friend come over to look at it and he informed me that it had to go home with him for an in depth analysis...which didn't sound good.  So because of this, I haven't been able to post anything new lately, even though I do have some restaurants and recipes to share with you all.  Well, let me take that back, I could post them, but they wouldn't have any pictures since all the pictures are on my laptop; and let's face it, a post about food with no pictures just doesn't quite cut it....and I don't want my reputation tarnished!  I am hoping to get my computer back tomorrow (fingers crossed) and I am also hoping that when I get it back it is in working condition so that I can get back into posting more consistently.


So please bear with me while I deal with having no computer at home (which, by the way really sucks on the weekends....I feel so out of the loop!).  I hope to be back in action soon, especially since with Memorial Day being this weekend there is sure to be food to be made!

Lamb Kofta with Harissa Yogurt Sauce

I had given up my subscription to Cooking Light about two years ago because all the recipes got really complicated with huge ingredient lists and I just didn't want to bother with them.  But a few months ago I happened to flip through an issue at a friend's house and I really liked the new layout and the paired down recipes; so when I got an e-mail saying that I could get a 2 Year Subscription for just $15...I jumped at it!  I found this recipe in the first issue that I got and had to make it right away!  This was listed as one of the quick cooking options, and guess what?  It was actually quick!  I had everything done in less than 30 minutes!  Now, I did take a liberty with the rice and instead of cooking jasmine rice with saffron I used a pouch of Mahamata Yellow Rice that I already had in my pantry, but other than that I followed it to a T. 

The house smelled delicious while the Kofta were cooking, and when topped with the creamy yogurt sauce, this dish was just plain delicious!  I had invited my friend Whitney over for dinner the night that I made this and she too really enjoyed it, which was evidenced by her clean plate!  This is definitely a dish that I would make again....especially since it seems sort of fancy for a weeknight dish!

Lamb Kofta with Harissa Yogurt Sauce

adapted from Cooking Light April 2010

2 Tbsp. minced fresh cilantro (I used frozen that I find at Trader Joe's, it rocks!)

2 Tbsp. grated fresh onion
2 Tbsp. 2% Greek-style plain yogurt
1 tsp. ground cumin
1 tsp. ground coriander

1 tsp. turmeric

2 tsp. bottled minced garlic
1/2 tsp. salt
1/4 tsp. black pepper
1 lb. lean ground lamb
Cooking spray

1/2 c. 2% Greek-style plain yogurt
1/4 c. chopped bottled roasted red bell pepper
1 tsp. ground cumin
1 tsp. ground coriander
2 tsp bottled minced garlic
1/2 tsp. crushed red pepper
1/4 tsp. salt

1 pkg. Mahamata Yellow Rice
Green onions, sliced, for garnish, optional

Prepare rice as directed on the package.  (I used the microwave method.) Sprinkle with green onions.

While rice cooks, prepare kofta. Combine cilantro and next 9 ingredients (through lamb); shape into 12 oblong patties.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 10 minutes or until done, turning occasionally to brown on all sides.

While kofta cooks, prepare sauce. Combine 1/2 cup yogurt and remaining ingredients. Serve sauce with kofta and rice.

Va Bene Italian Restaurant

In general, I Like Italian food, but I Love Mexican food!  But now Va Bene Italian Restaurant has changed that because I loved Va Bene!  I planned one of my monthly sorority dinners here after hearing good reviews, it is not near my normal neighborhood so I felt that this was a good chance to try some place new!  This particular night there were 9 of us meeting for dinner, and while some of the girls had been out with me when I was reviewing a restaurant before, the other ones were really good sports and just went along with it when I passed the camera around the table (which will also explain some of the crazy picture angles) and made them take pictures before taking bites!  Since this dinner was over a month ago now, I don't really remember what each of these dishes was let alone the comments from those that ate them, so I am basically just going to tell you what each dish is to the best of my memory....but what I do know is that everyone loved their dinners and a few of us even got dessert (although I forgot to pass to the camera at this point)! 

I think this was just penne with a fresh tomato sauce....looks tasty!

I think that this is the Pollo alla Genovese, which was chicken breast with artichoke hearts in a dijon cream sauce.  It was served with veggies and mashed potatoes on the side.

I believe this is the Linguine Gamberoni con Rucola which is a linguine pasta with tomatoes, arugla and shrimp with a touch of cream.  Whoever ordered this must have been at the other end of the table from me, because i definately would have wanted a bite!

This is what I ordred, the Gnocchi alla Vodka to which I added Italian sausage.  Let me just say, this was the best gnocchi that I have ever had, the little nuggets were so tender they just melted in my mouth.  The vodka sauce was also done just perfect; creamy with a touch of heat.  I wasn't expecting the sausage to be in a crumbled form, I would have preferred it sliced, but the gnocchi was so good that it didn't matter.

This is the Penne Aglio Olio Peperoncino con Broccoli, a pretty long name for pasta with broccoli!  This was just a nice clean dish that my friend really enjoyed.

My friend Kim at the Filet special, which was a filet in a mushroom cream sauce.  Since she couldn't decide between a steak or pasta, the waiter was kind enough to change out her side item to some of the Gnocchi all Vodka!  She was in heaven and the plate was clean by the time she was done!

Va Bene's version of the Linguine Vongole looked and smelled amazing!  We couldn't believe how many clams were mounded onto the dish, and the white wine sauce was fresh and clean with a touch of garlic.

My sister has been on a Seafood Risotto kick lately, so she couldn't pass up trying the version at Va Bene.  This version had scallops, shrimp and mushrooms in a light brandy cream sauce.  She thought that this was an amazing risotto, while rich, not overpowering and the seafood was cooked perfectly!

We had a wonderful time at Va Bene, the food was delicious, the service outstanding and top that with good friends and it wa the recipe for the perfect evening.  I am going to have to come up with reasons to head down to that part of town more often so that I can try some more of their delicious dishes!

Va Bene Italian Restaurant
4647 E. Chandler Blvd.
Phoenix, AZ 85048
http://www.vabeneaz.com/

Meatballs in Peanut Chile Sauce

Wow, I am really behind on my blogging, but I am going to try hard to catch up!  I made these delicious meatballs a couple of Sundays ago (well, at this point it was probably like four Sundays ago, yikes!) when I was hanging around the house.  I happened to have all the ingredients on hand due to a sale at Fry's plus a coupon where I got a one pound bag of meatballs for just $1.00!  This was really simple to throw together, and it only takes about 3 to 4 hours to cook, perfect if you get a late start like I did that day!  This had all the flavors of a yummy Thai dish, and it was even better served over some basmati rice!  I think these would also be a fun appetizer to bring to a party and eat with toothpicks, since they aren't your standard meatball swimming in barbecue sauce!

Meatballs in Peanut Chile Sauce

adapted from A Year of Crockpotting

1 (1 lb.) bag frozen meatballs

2 tablespoons peanut butter

1 cup canned coconunt milk (I used light)
1 tablespoon red curry paste
2 teaspoons fish sauce
1 1/2 tablespoons white granulated sugar

Put meatballs into slow cooker (frozen is fine). Add peanut butter and coconut milk. Drop in a gollop of red chile paste, then add fish sauce and sugar. Stir as well as you can to combine.

Cook on low for 4-6 hours, high for 2-4, or until peanut butter mixture is fully melted and the meatballs are heated throughout.

Serve as a hot appetizer, or over long grained basmati rice as a meal.

Bloggaversary

So I just realized that I missed my one year bloggaversary.....I am a bit bummed about it....but in all honesty it didn't even cross my mind.  My anniversary is April 2, which was last Friday, and well, last Friday I spent the day celebrating the life of my Grandmother who passed away on March 30.  Grandma Ruth, my mom's mom, was 93 years young and fighter until the end.  She was not ill, but she had been slowly declining in health over the past few weeks, becoming very weak and bed bound in the end.  I was planning to go and visit her on my lunch break the day that she passed, but I got a phone call from my mom around 8:15 am saying that she might not make it until then.....10 minutes later, just as I was trying to scurry out of the house to go see her, I got the call that she was gone.  It was hard, I had many emotions, but ultimately I was happy to know that she was now in peace and no longer in any pain.

My grandmother was an intelligent and caring person, who overcame so much in her life and was very independent....she lived by herself and drove a car until she was 88!  One of her very favorite things was an Arby's Roast Beef sandwich and curly fries, my sister and I would sometimes pick it up and take it to her for lunch; she always had the biggest smile spread across her face at first bite.  I always will think of her everytime I go to Arby's.

After the ceremony for her Celebration of Life, we had people back to my parent's to celebrate and eat.  In her honor, my sister made chocolate covered strawberries, because she always loved chocolate (I think I inherited that trait from her) and we had sandwiches and fruit.  It was a lovely day, and we had so many dear friends and family there to support us, including my other grandmother who came in from California for the occasion.

So while I didn't get to make something special for my Bloggaversary......I was able to spend the day celebrating someone special in my life....someone who made the best pie and whose eyes got wide when a hot fudge sundae was set in front of her.

I Will Miss You Grandma!

I Love You!