The Weekend Gourmet

Gourmet Texas Pasta Review and Giveaway: Featuring Blood Orange-Sesame Chicken Lo Mein

2012-01-31T18:07:00.002-06:00

One of my all-time favorite foods is pasta...it tastes great, it’s quick to cook, and it’s so versatile that you can use it like a canvas to create a culinary masterpiece. For my first giveaway of 2012, I recently discovered a fantastic gourmet pasta company located right here in Texas: Austin-based Gourmet Texas Pasta. They’re partnering with me for a review and giveaway of their amazing artisan pastas. They had me pick several flavors to try in my kitchen. It was really difficult to narrow it down from all their fantastic varities....but I selected the following flavors:

Szechuan Orange Spice Linguine
Coconut Red Curry Fettuccine
Cabernet Sauvignon Fettuccine
Chocolate Lasagna Noodles

My package arrived a couple of days later in perfect condition, and I was very impressed when I read the nutrition label. Their pasta is made with whole wheat and all-natural flavoring ingredients, including real veggies and herbs...and they’re high in fiber to boot! Each serving of the flavors I received averages 8 grams of fiber. I couldn’t wait to get into the kitchen and create a fun dish...but which flavor to choose first? I’ll be featuring all four flavors in here during February, but the Szechuan Orange Spice really caught my eye. To me? It just begged to be made into a spicy lo mein!

I don’t cook Asian food at home that often, so I did a bit of cookbook research to see which flavors would go well with this pasta. In the end, I created an original recipe for Blood Orange-Sesame Chicken Lo Mein. I really wanted to showcase the orange and ginger flavors in the pasta. I used lots of healthy veggies and chicken breast... then I started combining flavors for a yummy sauce! I combined blood orange juice and zest, soy sauce, fish sauce, chicken broth, fresh ginger, garlic, red pepper flakes, and sesame oil into a flavorful sauce that really brought the entire dish together. The end result was so good that Michael said it could’ve come from a restaurant.

Blood Orange-Sesame Chicken Lo Mein

a Weekend Gourmet Original Recipe

Step 1: Bring salted water to boil in a large stockpot. While the water is coming up to temperature, make the sauce. Combine the following ingredients in a small bowl: 1/2 cup chicken broth, the juice and zest of one blood orange, 2 tbs. soy sauce, 2 tbs. fish sauce, 1 tbs. chili-garlic sauce, 1 grated garlic clove, a 1-inch section of fresh ginger (grated), 1 tbs. sesame oil, and a pinch of red pepper flakes. Whisk to combine and set aside.

Step 2: Combine 3.5 cups of veggies of your choice. I went to my local salad bar and bought the following already prepped: sliced mushrooms, julienne zucchini, broccoli florets, and diced carrot. I added slivers of sweet yellow onion, 2 sliced green onions, and some diced water chestnuts that I had at home to make 3.5 total cups of veggies.

Step 3: Slice 3/4 pound boneless chicken breast into bite-size strips. Add 2 tbs. soy sauce, 1 tsp. dried ginger, and a few grinds of black pepper...toss to combine. Set aside while you heat up your wok or skillet. Add 1 tbs. sesame oil and 1 tbs. canola oil to a large skillet or wok, over med-high heat. Once the pan is hot, your pasta water should be boiling. Add 8 ounces Texas Gourmet Szechuan Orange Spice linguine and cook for six minutes.

Step 4: When the pan is hot, add the veggies and stir fry for about 3 minutes. Add the soy-ginger chicken and cook for another 3-4 minutes...until the chicken is cooked and the veggies are tender-crisp. Add 1 tbs. cornstarch to the reserved sauce mixture and whisk to combine.

Step 5: Reduce heat to med-low and pour the sauce in the pan, giving a quick stir. The sauce will thicken in 1-2 minutes. Drain the cooked noodles and add to the pan. Toss to thoroughly combine all the ingredients. Turn off heat and let the lo mein sit for a few minutes so the flavors can combine. To serve, place some of the lo mein in a bowl and top with toasted sesame seeds.

I was very impressed with the flavor of this pasta...I tasted a few strands of the pasta on its own before tossing it with the lo mein ingredients. The citrus and spice flavor was delicious...but not at all overpowering. The pasta gave a great depth of flavor to the overall dish when combined with the blood orange sauce. The sprinkle of sesame seeds at the end gave the dish a nutty flavor that complimented the sesame oil. We served the lo mein with our favorite takeout egg rolls. I can’t wait to try the other three flavors and share a few more recipes over the coming weeks...I’m really trying to step outside the box with that chocolate lasagna dessert pasta!!

Now...for the giveaway details. Gourmet Texas Pasta is going to give one of you THREE gourmet flavored pastas from their awesome collection!! Take a look at some of these flavors:

Spicy Cajun
Chili and Cilantro
Tomato Basil Garlic
Tomato Spinach Garlic

To enter, simply visit the Gourmet Texas Pasta website...then come back and leave a comment telling me which three flavors you want to try. For a second entry, you can Like Gourmet Texas Pasta on Facebook. Please make sure to leave a SEPRATATE comment for each entry...I use a random number generator to pick the winner, so I want to make sure both your entries count. Don’t forget to leave your e-mail address on at least one comment so I can find you if you’re the lucky winner. Entries will be accepted until this Friday, and I will announce the winner next Monday. Good luck!

The Weekend Gourmet Hits the Road: BBQ Road Trip to Lockhart, Texas

2012-01-29T12:39:00.001-06:00

One of the best things about living in Central Texas is how easy it is to find great BBQ. What makes our BBQ unique is that the meat is rubbed with spices and slow-smoked over wood. Sauce is only added as a condiment at the table, never brushed on during cooking. Most places serve the meat straight from the huge smokers by the pound, on butcher paper (tray optional). You'll be offered sliced bread or saltine crackers...a hunk of cheddar cheese...and some onion and pickles. A few places offer "fancier" sides like potato salad or pinto beans, but the star of the show is meant to be the meat.

In a state that's known for having some of the best BBQ in the entire country, the Texas Hill Country is a truly a BBQ mecca!! If you ask any Texan where the best BBQ in Texas is located, there's a really good chance that they'll point you to Lockhart. Lockhart is home to 11,000 people and three of the best BBQ joints in the entire country. It's no wonder that the Texas Legislature has officially declared Lockhart The Barbecue Capital of Texas. It's an easy drive from San Antonio...just over an hour...so we love to drive up on pretty weekend afternoons to get our BBQ fix.

Who has the best BBQ in Lockhart is a source of much fierce debate among Texas BBQ lovers. Some say Smitty's Market is best, some prefer Black's BBQ, and still others claim that Kreuz Market (pronounced "krites") is the best. The loyalty of these fans can be quite fierce...much like which college football team they cheer for. BBQ is serious business in Texas, people! We had our inaugural BBQ roadie of 2012 last weekend, visiting both Black's and Smitty's to eat some brisket, ribs, and house-made sausages.

Our first stop was Black's, which is Texas's oldest BBQ joint continuously operated by the same family. They opened in 1932, and they've been smoking meat ever since! Unlike many other places, Black's offers a wide variety of hot side dishes, paper plates, and plastic utensils. They also offer smoked pork loin and turkey, which is something you don't see at most Texas BBQ joints.

You step inside and are immediately greeted with the aroma of smoked meat. Your mouth starts watering...so you get in line, grab a paper plate, and pick your sides while you wait your turn at the smoker. We usually grab a deviled egg or two, but otherwise save room for BBQ. When it's your turn, you tell the dude behind the counter which meat you want and how much. He slices it to order and places it on your plate.

You settle up at the register and take your tray to the dining room. Then you go grab some sodas...Big Red is the unofficial drink of choice, but I prefer Diet Dr. Pepper. Now it's finally settle in and eat some serious BBQ. Families dine together, most of them seem to be talking about football and politics. You take your first bite, smile, and agree that it's good to be a Texan...and that Texas Monthly knew what it was talking about when it named Black's one of the Top 50 BBQ restaurants in the state!

If you have room after eating all that BBQ, Black's has amazing homemade fruit cobbler and Blue Bell vanilla ice cream for dessert. We had seen Girl Scouts selling cookies outside when we arrived, so we opted to take home a box of Samoa's instead this time. Plus? We had one more stop to make: Smitty's Market, located literally two blocks up the street.

Our good friend...and fellow BBQ lover...Bekah joined us for this trip. She asked if we could stop at Smitty's to pick up some brisket for her dad while we were in town. More BBQ? No problem, my friend! We were too full to eat another bite after our meal at Black's, but we decided to take some brisket home to make sandwiches for dinner the next evening. Smitty's was named one of the Top 5 BBQ joints in Texas by Texas Monthly, so they're the real deal.

When we walked in the door, that comforting smoky aroma once again greeted us. Smitty's keeps the fire burning on their ginormous pit all day long. The pit master opens the pit and removes one of the many gorgeous briskets inside. It's cooked golden-brown on the outside...and juicy on the inside! Then he slices the brisket into thick slabs and lovingly places it on butcher paper. There are no plates or utensils in sight...and he asks, "You want bread with that?". You say yes, and he wraps the brisket and bread in separate sheets of butcher paper and places both parcels in a brown paper bag. You settle up at the register, stop off to buy another Big Red for the road, and head back to the city.

If you live within driving distance of Lockhart, I hope that you'll plan a BBQ roadie this Spring so you can enjoy some fantastic BBQ served up by friendly people! If not, Black's offers online ordering so you can enjoy a taste of Texas anywhere in the United States. My brother in law moved to Portland, Oregon last Fall...and he's ordered BBQ from Black's at least once already.

If you haven't added your favorite Super Bowl snack to my linky party below, there's still time. The linky part is open for a few more days, so please feel free to share. Come back here on Tuesday for my first giveaway of 2012...I'll be featuring a fantastic gourmet pasta company that's based nearby, in Austin. I know you're going to love their products, so I can't wait to tell you all about them!!!

Some of My Favorite Super Bowl Snacks...a Link Sharing Party!!

2012-01-26T19:04:00.003-06:00

This time next week, I'll be in Indianapolis for Super Bowl weekend to attend Taste of the NFL, courtesy of the nice people at Red Gold Tomatoes! I received my itinerary earlier this week...I'm so excited to meet all the other blog winners, attend Taste of the NFL, and tour Red Gold's facilities to learn more about their tomato products. It's going to be a busy, fun weekend for sure...and I promise to take my camera with me to record every single second of the action!!

Are you a football fan...or do you mainly watch the Super Bowl to catch all the great commercials and watch the halftime show? I personally can't wait to see the top-secret Ferris Bueller commercial that's being teased on YouTube!! I have to admit that I enjoy everything about the Super Bowl...and one of the best parts of Super Bowl Sunday is all the great food that is served to keep us fortified for all that cheering!! I want to share some of my favorite gameday nibbles...and I'm going to include a linky party so YOU can share all of your favorites as well!

When I think of football food, I think of things that can be eaten easily...and food that can serve a crowd. Think dip and chips, tacos, and a sweet treat or two. It takes a lot of energy to cheer on your favorite team...even if your personal hometown team didn't make it (again...) this year. During football season, I make a lot of different finger foods and snacks for us to eat while we watch the Texans play. Here are some of my favorites...

(1) Mexi-Ranch Dip. The only thing better than creamy ranch dip made with sour cream and cream cheese? Ranch dip with chopped roma tomatoes, green onions, shredded co-jack cheese, and chipotle chiles! This spicy dip is especially great with tortilla chips!

(2) Chocolate and Raspberry Cheesecake Brownies. These brownies are so decadent...made with Green & Black's organic chocolate and fresh raspberries. They're rich, so a little piece goes a long way. I promise you'll have more fans than the New England Patriots if you serve these babies next Sunday!

(3) Spicy Pork Tinga Tacos. These tacos are AMAZING! You can start them the morning of the big game, and they'll be ready in time for kickoff. This recipe makes a Dutch oven full of spicy pork shoulder and potatoes, so it's perfect for a small crowd of hungry football fans. This is an adaptation of a Rick Bayless recipe, and you know he doesn't fool around when it comes to good Mexican food!

(4) S'mores Popcorn Snack Mix. This easy-to-make snack mix combines popcorn with all the flavors of s'mores...and turns it into a snack that's easy to eat by the handful. This is one of my most-requested recipes for work functions after I brought some in last fall. This takes literally 15 minutes to whip up, but it tastes like something you'd buy at a gourmet candy shop!

....and last, but definitely NOT least:

(5) Gameday Fiesta Tortilla Spirals. I featured this fun recipe during the Red Gold Taste of the NFL blogger contest last month. I wanted to showcase their yummy tomatoes in an easy-to-eat game-time snack! A mixture of cream cheese, shredded cheddar, green onions, tomatoes, and diced jalapeno is spread onto spinach tortillas. The whole thing is wrapped up, chilled, and cut into spirals.

So...now that you've seen some of my favorite football Sunday recipes, I want YOU to join the fun!! Share all of your favorite game-watching food in the linky party below...by this time next week, we should have an amazing collection of recipes to choose from to serve on Super Bowl Sunday!

Good for Brunch...Or Dessert: Maple-Cinnamon Double Berry Clafoutis!

2012-01-23T18:09:00.002-06:00

Until recently, I had never heard of a clafoutis (clah-fout-TEE). It's a French dessert that contains fruit...traditionally cherries...and a custardy filling. The texture is actually somewhere between a custard and a pancake. It reminds me ever so slightly of a Dutch baby pancake, only more soft and creamy inside. All I know is that it's really easy to make...and it tastes absolutely fantastic! It comes together in about 20 minutes using basic kitchen staples, then your oven does the rest of the work.

I love recipes that use basic ingredients that I keep on hand in my kitchen! I always have at least one container of berries on hand. You'll find either fresh or frozen blackberries, raspberries, blueberries, or strawberries in my kitchen at all times. However, you can use 3 cups of any fruit in this clafoutis...pitted cherries, chopped apples, and chopped pears would work especially well. I had blackberries and strawberries on hand, so that's what I used. My main tweaks to the recipe were to add 1/3 cup of maple syrup and cinnamon to the batter. It's not traditional, but it sure was tasty!!

Maple-Cinnamon Double Berry Clafoutis
adapted from Bubby's Brunch Cookbook

Step 1: Preheat oven to 350. Butter a 10-inch oven-proof skillet and set aside while you make the batter. Add the following ingredients to a mixing bowl: 1 1/4 cups milk, 1/3 cup sugar, 1/3 cup pure maple syrup, 3 large eggs, 1 tbs. vanilla, a dash of salt, 1 tbs. cinnamon, and 1/2 cup flour. Mix with the whisk attachment until the batter is smooth, about 2-3 minutes.

Step 2: Pour a 1/4-inch layer of batter into the buttered skillet. Set the rest of the batter aside for now. Bake for 10 minutes. While the skillet is in the oven, prep the rest of the clafoutis. Combine 1/3 cup sugar and 1 tsp. cinnamon in a small bowl. In another bowl, combine 3/4 cup blackberries and 3/4 cup quartered strawberries.

Step 3: Remove the skillet from the oven -- make sure to use a potholder on the hot handle!! Carefully arrange the berries on top of the batter and sprinkle with the cinnamon sugar. Pour the remaining batter evenly over the top of the berries.

Step 4: Bake the clafouti for 45 minutes, until it is golden and puffed. A knife inserted in the center should come out clean. I turned my pan around in the oven halfway through baking to ensure it browned evenly. When the clafoutis comes out of the oven, immediately squeeze the juice of half a lemon over the top and sprinkle generously with powdered sugar. Let the clafoutis cool for 10-15 minutes. Cut into wedges to serve.

You can see that the berries are warm and juicy, and the clafoutis is firm on the outside and custard-like on the inside. I thought that the addition of the lemon juice and powdered sugar really complimented the flavor of the berries nicely. You can definitely taste the cinnamon and maple in the base of the clafoutis, but it's not the least bit overpowering. That flavor profile makes this dish especially well-suited for breakfast or brunch.

We ate our clafoutis straight from the skillet to the plate last night. However, the recipe says you can serve each slice with sweetened whipped cream or ice cream on the side as well. However you eat it, I hope you'll give a clafoutis a try soon. It may have a funny name, but this clafoutis is seriously good eating!!

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Time to Get Wild: Seared Venison Tenderloin with Blackberry Sauce

2012-01-21T09:53:00.002-06:00

A few weeks ago, my Daddy gave me some venison (aka: deer) tenderloin and backstrap from his November hunting trip. I had never cooked venision in my life, but I was eager to give it a try! Since this meat was from my Daddy? I wanted to do it proud. The meat hung out in my freezer until last weekend, while I searched for just the right recipe to use. In the end, I adapted a fantastic recipe for pork tenderloin with a tangy blackberry sauce. It worked out perfectly!

If you've never had venison, don't be leery of it. Though some venison can be tough and "gamey" tasting, this meat was mild and fork tender. From my research, I discovered that removing any silverskin membrane on the outside of the venison reduces the gamey taste...and cooking it no more than medium will help keep it moist and tender. I did both of these steps, with excellent results. If you can't get your hands on some venison, simply sub in 1 lb. of pork tenderloin for the venison tenderloin.

Seared Venison Tenderloin
with Blackberry Sauce

adapted from Better Homes and Gardens

Step 1: Add the following marinade ingredients in a bowl: 1/4 cup olive oil, 1/3 cup white wine, 3 tbs. red wine vinegar, 2 tbs. grainy Dijon mustard, 2 tbs. soy sauce, 2 cloves grated or finely chopped garlic, 1 tsp. finely chopped rosemary, 2 tbs. finely chopped shallot, a pinch of red pepper flakes, and a few grinds black pepper. Whisk to combine, then add 1 lb. venison tenderloin. Refrigerate for about four hours...or overnight.

Step 2: Add 2 tbs. olive oil to a large skillet. Put heat on med-high for five minutes. Remove the venison from the marinade and pat dry with paper towels. Season with salt and pepper on both sides. Sear the venison for 4 minutes per side, then remove to a plate to rest while you make the sauce. This will allow the juices to redistribute nicely.

Step 3: Add the reserved marinade to a small saucepan over med-high heat. Bring to a boil, then reduce heat to medium. Add 1/3 cup seedless blackberry jam, 1 chicken bouillon cube, and 1 small container blackberries. Simmer for about 10 minutes, until the berries are soft and the sauce is reduced by about half.

Step 4: I opted to serve my venison with simple creamy grits. Make grits as the package directs, but use half chicken broth and half milk in place of the water. When they grits have coked for about five minutes, add: 1 tsp. dried thyme, 1 tsp. garlic powder, 1/3 cup parmesan, and 2 tbs. butter. Stir well to combine. Place the grits on a serving platter top with the venison tenderloin, and then pour the blackberry sauce on top.

We thoroughly enjoyed this meal...the venison was perfectly tender and juicy! The blackberry sauce has so much flavor, and it really compliments the venison. You could also serve with mashed potatoes, but the creamy grits combined really nicely with the venison. Now that my venison tenderloin is gone, I plan to make this recipe again using pork tenderloin as well. This recipe is simple enough to whip up for a weekend dinner for two, but it's plenty fancy to serve to company as well.

Celebrating National Popcorn Day...With Cranberry-Nut Caramel Popcorn

2012-01-19T07:01:00.003-06:00

Did you know that January 19th is National Popcorn Day?!?!? Like many of you, I love popcorn! I always have some on hand in my kitchen for a quick high-fiber snack. To celebrate America's love of popcorn on this special day, Kernel Seasons is sponsoring the World's Largest Virtual Popcorn Party on Facebook. Go sign up to party with me and lots of other popcorn lovers. Kernel Seasons is going to be holding giveaways for fun prizes AND offering some great popcorn recipes and tips for throwing a popcorn party on their Facebook page, so don't miss out!!

Kernel Seasons recently sent me a four pack of their popcorn seasonings to create a special popcorn recipe to celebrate National Popcorn Day. I thought about creating a fun new popcorn snack mix to go with the Pumpkin Pie Popcorn Snack Mix and S'mores Popcorn Snack Mix recipes that I created last year. But then? I decided to do something a bit different: try my hand at homemade caramel popcorn. I had no desire to get complicated and pull out my candy thermometer on a work night, so I found a super-simple recipe on Food Network's website.

I made a few changes to the original recipe...I added cinnamon, dried cranberries, cashews, and pecans to give the caramel corn a bit of extra flavor. This makes a lot of popcorn, and it comes together in no time flat! From the time I put the popcorn in the microwave to the time this popcorn went into the oven was about 20 minutes. We munched on it while watching TV last night and both gave it a big thumbs up. It's pretty sweet...but isn't that what caramel popcorn is all about?

Cranberry-Nut Caramel Popcorn

adapted from Food Network's Website

Step 1: Preheat oven to 200. Pop 2 bags of microwave popcorn and pour into a large mixing bowl. Sprinkle generously with Kernel Seasons Milk Chocolate Caramel popcorn seasoning. Add the following ingredients to the bowl: 1 tbs. cinnamon, 1/2 cup dried cranberries, 1/3 cup chopped cashews, and 1/3 cup chopped pecans.

Step 2: Add 1 stick butter, 1 cup sugar, 1 cup packed brown sugar, and 1/3 cup corn syrup to a small non-stick pan. Stir to dissolve the sugar, then cook on medium heat until the mixture boils. Carefully monitor the pan to make sure the mixture doesn't bubble over, and boil for five minutes. Remove from heat and add 1 tsp. baking soda. Stir continuously...the soda will cause the caramel to foam up and turn pale. This is normal, so don't panic!

Step 3: Pour the caramel over the popcorn mixture and stir until everything is combined and evenly coated. Spread the caramel corn on a silpat-lined large rimmed baking sheet. Bake for 1 hour, stirring the mixture every 15 minutes. The caramel will dry during this time so it's not sticky to the touch. Remove from the oven and let cool for 10 minutes. Store the popcorn in an air-tight container to keep it fresh.

This popcorn is very sweet...but very good! It's not sticky at all thanks to its time in the oven on low heat. The tangy flavor of the dried cranberries is a really nice counterbalance to the sweet caramel coating, and the nuts give it a nice texture as well. This popcorn mix would be great to take to an office potluck...or your upcoming Super Bowl party. But it's also fun eaten by the handful while watching TV on a lazy evening at home on the couch...I speak from experience!!

Lickety Split Blueberry-Lemon Coffee Cake

2012-01-16T12:07:00.001-06:00

I bought a package of blueberries on sale last week and was saving them for just the right recipe. I knew that I wanted something to serve for a simple dessert last night...something that I could whip up really quick but still tasted homemade. Then I remembered the package of blueberries in the fridge. I found a Paula Deen recipe for her rustic skillet-baked blueberry cake on Food Network's website that I knew I had found what I was looking for. I don't own a cast-iron skillet, so I just baked my cake in a 9-inch pie plate...which worked perfectly!

As usual, I made a few tweaks to the original recipe. First, I doubled the amount of the brown sugar-butter mixture. I also added a bit of lemon zest on top of the blueberries and drizzled a lemony glaze on top of the cake after it had finished baking. I love how lemon brings out the flavor of blueberries! I also subbed chopped pecans for almonds in the streusel and added a bit of fresh nutmeg to compliment the cinnamon. Paula's secret ingredient to pulling this cake together so quickly? Refrigerated buttermilk biscuits! Yes...just like my Shortcut Strawberry Shortcakes from this summer. They worked perfectly in this simple coffee cake!

Lickety Split Blueberry-Lemon
Coffee Cake

adapated from Paula Deen via Food Network

Step 1: Preheat oven to 375. Add 1/2 stick butter, 1/3 cup packed brown sugar, and 1 tsp. cinnamon to a small saucepan. Heat until melted and combined, stirring frequently. Pour the mixture on the bottom of a 9-inch pie plate. Take 9 refrigerated buttermilk biscuits and dip the tops of the biscuits into the brown sugar-butter mixture, then flip the dipped side up.

Step 2: Scatter 1 small container of blueberries evenly over the tops of the biscuits in the pan. Sprinkle the blueberries with the grated zest of one lemon.

Step 3: Make a quick streusel by combining 2 tbs. softened butter, 1/4 cup sugar, 1/3 cup chopped pecans, 3 tbs. flour, 1 tsp. cinnamon, and a few grates of fresh nutmeg. Combine with a pastry cutter or clean fingers until well combined. Evenly crumble the streusel on top of the blueberries.

Step 4: Bake the cake for approximately 3o minutes. The biscuits around the edge will get quite brown, but they won't burn. It's important to bake long enough for the biscuit in the middle to puff up and back through. I rotated my pan halfway through baking. While the cake cools, make a drizzle by combining 1 cup powdered sugar with enough lemon juice to make a icing that you can drizzle with a spoon. Drizzle the cooled cake with icing before serving.

As you can see, the cake is golden-brown on the outside and fluffy on the inside. The flavor reminds me a bit of monkey bread, only better. The juicy blueberries, nutty streusel, and lemon glaze all combine for a fantastic coffee cake. This would be the perfect addition to spring brunches, but it's simple enough to whip up for a spur-of-the-moment dessert. It's sweet, but not overly so...and it's as good at room temperature as it is warm.

This Dessert's a Little Bit Different: Vanilla-Roasted Strawberries with Red Wine Reduction

2012-01-14T14:17:00.001-06:00

I absolutely LOVE strawberries...during warm months, I buy at least one package a week. I usually avoid buying strawberries during cooler months since they're usually not as sweet or as red as the ones I buy locally in summer. However, I found some really pretty strawberries on sale at the grocery store last week, so I bought a package. Then I set out to find a way to enjoy them for dessert on a cool Texas evening.

I happened upon a really nice recipe at Cooking Light's website...strawberries that were roasted with vanilla bean, butter, and brown sugar. They're served with a warm with a sauce made from the reserved strawberry juice, red wine, and lime juice. I tweaked the recipe ever-so-slightly, subbing lime juice and zest for balsamic vinegar...and I added a teaspoon of cinnamon to the sauce to bring a bit of warm spice to the finished dish.

Vanilla-Roasted Strawberries

with Red Wine Reduction
adapted from Cooking Light

Step 1: Preheat oven to 400. Melt 2 tbs. butter in a medium-sized baking dish. I used a glazed ceramic baker that I have, but I 9-inch pie plate would work well too. Using a paring knife, scrape the seeds from a vanilla bean and stir into the butter. Place the vanilla pod in the pan as well.

Step 2: Slice the green stems off of 24 strawberries. Place the berries point-side-up into the vanilla-butter mixture. Sprinkle with 1/3 cup light brown sugar. Bake for 10-12 minutes, until most of the sugar is melted and the strawberries have softened and given off some of their juice.

Step 3: Let the berries rest for 20 minutes, then remove from the pan to a serving bowl. Pour the juices into a small skillet over med-high heat. Add 3 tbs. red wine, 2 tbs. lime juice, the zest of the lime, and 1 tsp. cinnamon. Stir and bring to a boil. Cook for 2-3 minutes, until the mixture becomes like a syrup.

Step 4: Pour the red wine reduction over the strawberries in the serving bowl and give a gentle stir to combine. These strawberries are very versatile. You could eat them as is, or you could also serve them over waffles or Greek yogurt for a fantastic weekend brunch. However, I served ours over vanilla ice cream for dessert.

This dessert was so good! Roasting brings out the sweet-tart flavor of winter strawberries...they retain their shape nicely, but they're soft inside. The reduction has flavors of strawberry, red wine, citrusy lime, and brown sugar...and the vanilla bean and cinnamon provide a bit of warmth in the background. The combination of all these flavors just simply...works! It paired perfectly with the vanilla ice cream, but I plan to make another batch to serve over waffles for Breakfast for Dinner later this week.

This is a fantastic recipe to have in your culinary bag of tricks. It's made with a few kitchen staple ingredients, and it comes together in a flash. It's simple enough to whip up on a weeknight for dessert...and fancy enough to serve company at the fanciest dinner party. You could easily substitute Grand Marnier for red wine to boost the citrus flavor of the lime juice and zest.

Some Exciting News: The Weekend Gourmet Is Going to Indianapolis Courtesy of Red Gold Tomatoes!!!

2012-01-12T18:49:00.001-06:00

I had planned to share a killer recipe for Vanilla-Roasted Strawberries with Red Wine Reduction in here tonight...but I'm pre-empting that post to share some very exciting news that I received this afternoon. Red Gold Tomatoes sent me an e-mail letting me know that The Weekend Gourmet is one of seven winning food blogs in their Taste of the NFL contest!!! I'll be spending Super Bowl weekend in Indianapolis visiting Red Gold's headquarters and attending the Taste of the NFL! I won't be attending the Super Bowl, but just to be in Indianapolis in the middle of all the excitement will be totally cool. The only thing that could make this whole thing even better? If my beloved Houston Texans somehow are playing the Super Bowl this year...two more wins, and we're there!!

Taste of the NFL, also known as "A Party With a Purpose," is an annual Super Bowl event that raises money for food banks around the United States. The party is a strolling food and wine event featuring chefs from every NFL city. They'll serve their signature dish...and a current or alumni member from each NFL team will be present at the booth!! That's 35 food stations where I'll be lucky enough to meet great chefs...and NFL players! Ted Allen, host of Food Network's Chopped will be there, and Sara Evans will be performing.

Before the party, I'll spend the day Saturday touring the Red Gold facilities and see how they grow and process their delicious tomato products. This should be fun and educational! I want to share some of the recipes that I've made featuring Red Gold tomatoes. They really are my personal go-to canned tomato...they are consistently tasty and have a great vibrant red color! Boy...I've used a LOT of exclamation points in this post. Can you tell that I'm very excited to have been selected?!?!?

(1) Spicy Shrimp and Corn Bisque: This spicy soup combines shrimp, corn, Red Gold diced tomatoes, and a few shakes of Tabasco. The result is a creamy, satisfying chowder...perfect for a chilly evening.

(2) Sausage-White Bean Minestrone: This soup is a real winner! It combines Italian sausage, white beans, Red Gold diced tomatoes, and pasta. The result is a hearty meal-in-a-bowl that will satisfy the hungriest of appetites.

(3) Gameday Fiesta Tortilla Spirals: These are a fun gameday snack that you can assemble the day before and then slice just before serving. Made with spinach wraps, cream cheese, co-jack cheese, green onions, jalapeno, and Red Gold Mexican Fiesta petite diced tomatoes...these little bites are perfect party munchies!

(4) Kitchen Sink Jambalaya: This spicy jambalaya is full of flavors: chicken, andouille sausage, tasso ham, shrimp, lots of Cajun seasoning, and Red Gold diced tomatoes. It's great for serving a crowd...you cook and serve it in the same pot! Add a salad and some hot French bread and you're good to go!

I promise to take my camera with me and capture all the fun details of the weekend! Then I'll come back here and share pictures, stories, and anecdotes with all of you. I'm also really looking forward to meeting the other six bloggers who won the contest. Make sure you come back here on Saturday to hear more about those Vanilla-Roasted Strawberries...they are amazing and SO easy to whip up for an easy, impressive dessert.

Beefy Bacon Burger with Maple-Worcestershire Onions

2012-01-10T18:15:00.003-06:00

Sometimes…you just want a burger. Am I right? We mostly eat turkey burgers at Casa Garcia, but yesterday I found myself wanting a beefy and substantial burger. I was thumbing through this month’s issue of EveryDay with Rachael Ray during lunch and found a contender: a burger with double bacon and double cheese…but what really caught my attention were the maple-caramelized onions it was topped with. After an indulgent December, double anything is just not part of our eating plan...so I decided to alter the recipe to make it a bit less guilt-inducing, but still keep all the amazing flavors.

To do that, I kept the bacon that was in the burger mix but skipped the second helping of bacon on top of the burger…and I also only used one slice of Colby jack cheese instead of two. To save a few more calories, I used 90% lean ground sirloin and reduced the size of the burgers from 1/2 pound of meat per patty to 1/3 pound. I also added a few ingredients to the hamburger mix to spice them up a bit and subbed white wine for apple cider in the amazing caramelized onions. This burger was plenty yummy without the excess calories from doubling down on the higher-fat ingredients!

Beefy Bacon Burger with

Maple-Worcestershire Onions

adapted from EveryDay with Rachael Ray

Step 1: Combine the following ingredients in a mixing bowl: 1 lb. ground sirloin, 2 tbs. grainy Dijon mustard, 4 slices cooked crumbled bacon, 2 grated or finely chopped garlic cloves, 2 tbs. chopped flat-leaf parsley, 1 tsp. Cajun seasoning, 1 tsp. steak seasoning, 1 tsp. sea salt, and a few grinds of course black pepper. Combine the ingredients thoroughly...clean hands are perfect for this!

Step 2: Melt 2 tbs. butter and 1 tbs. olive oil in a non-stick skillet over med-high heat. Slice a large yellow onion into slivers and add to the pan. Sprinkle with 1 tsp. sea salt and a few grinds of black pepper. Cook until soft, about 15 minutes. Lower heat to medium and add 1/2 cup maple syrup (spring for the real deal, not Mrs. Butterworth's...), 1/2 cup white wine (or beer), and 2 tbs. worcestershire sauce. Stir to combine and bring to a boil...let it bubble and cook for 8-10 minutes. The onions will look jammy and caramelized by then.

Step 3: Shape the burger mixture into three patties. Cook on med-high for 4-5 minutes per side. When the burgers are done, top with a slice of co-jack marbled cheese. Once the cheese is melted, you're ready to assemble the burger. Toast a split kaiser roll. Place a burger on the bottom of the bun and top with 1/3 of the onions. There will be some glaze left in the pan, so spread some of it onto the top bun. Then? Get ready to eat!

Man, this was one good burger! The ground sirloin was juicy, and the smoky bacon flavor was in every bite. And the onions? OMG…they were fabulous!!! They were sweet and jammy in texture after cooking, and they gave the burger a sweet-tangy taste that made this way better than an ordinary burger. Next time, I’ll double the onions so I can double down on those when topping the burgers…much healthier than a double dose of bacon and cheese, for sure.

The recipe didn’t call for it, but I’m thinking that a bit of steak sauce spread on the bottom bun would be a fantastic addition to this burger. I served these burgers with Alexia oven crinkle fries on the side, but corn on the cob would be another healthy and yummy side. I hope all of you will give this burger a try the next time you get a craving for a burger!

The Perfect Bite: Asian Chicken Meatballs With Sweet & Tangy Dipping Sauce

2012-01-08T11:02:00.001-06:00

Yesterday was a milestone day for Houston Texans football fans...after many years of disappointment and letdown, the team finally played in its first-ever playoff game!! Even better? The game was at home...and best of all? We WON!!! For such a momentous occasion, I planned a little football spread for us to eat while we watched the game. On the menu was store-bought herbed goat cheese spread and baguettes, amazing Sour Cream and Onion Cheddar Bacon Dip from Cooking Underwriter's blog, wings from Buffalo Wild Wings...and the amazing little appetizer I'm going to share with you here today.

Don't get me wrong...I love traditional gameday foods as much as the next hungry football fan. But, I also love to shake things up a bit and try something new. I had made a mental note to try these Asian Chicken Meatballs during the holiday season, but never got around to it. I had a feeling they'd be the perfect thing for yesterday's menu, and I was right. These little babies are easy to whip up and full of all sorts of fun flavors. Ground chicken breast combines with cream cheese, chopped water chestnuts and cashews, and seasoning. The pan-fried bites are served with a quick spicy sweet-sour dipping sauce.

Asian Chicken Meatballs with
Sweet & Tangy Dipping Sauce

adapted from Spread a Little Joy

Step 1: Add the following ingredients to a mixing bowl: 1 lb. ground chicken breast, 4 ounces softened cream cheese, zest of one lime, 2 tbs. chopped parsley, 3 sliced green onions, two grated or finely minced cloves garlic, 1/2 cup diced water chestnuts, 1/3 cup chopped cashews, 1 tsp. ground ginger, and 1 tsp. salt. Combine until all ingredients are evenly mixed together...a sturdy spoon is fine, but I found that clean hands work best of all!

Step 2: Heat 2 tbs. canola oil in a non-stick skillet over medium heat. Shape the meatball mixture into 15 meatballs. Dredge the meatballs in flour, pushing down slightly to flatten a bit. Add half of the meatballs to the skillet; cook for 4 minutes per side, until golden. Drain on a plate lined with paper towels while you repeat with the remaining meatballs and an additional 2 tbs. of oil.

Step 3: Make the dipping sauce. Combine the following ingredients in a small saucepan on med-low heat: 1/2 cup white vinegar, 1/2 cup packed brown sugar, 1 tbs. fish sauce, 2 tbs. chile sauce, and 1 tbs. soy sauce. Stir until the sugar is dissolved, then simmer for five minutes to allow the sauce to thicken. Pour the sauce into a small bowl and place in the middle of the serving plate. Arrange the chicken meatballs around the bowl and serve.

I wanted to make sure to include a picture of the interior of these cakes so you can see how full of flavors/textures they are inside. They're a crispy on the outside, but the inside is just slightly creamy thanks to the cream cheese. The cashews and water chestnuts provide the crunch and texture to make it interesting. The flavor of these meatballs reminds me a bit of the inside of a pot-sticker or dumpling...with more personality!

I think the sauce is vital to the recipe...it really brings it all together. It's sweet and tangy...with just a hint of heat from the chile sauce. If you like more heat, add a pinch of red pepper flakes. I plan to do that next time. And there will definitely be a next time. My Texans won yesterday, so they'll be playing the Baltimore Ravens in the next round of the playoffs next weekend. I think you can see where this is going...

The BEST Shrimp Scampi...Ever! Baked to Perfection In One Pan!

2012-01-05T19:02:00.001-06:00

If I had to pick one food to eat every day for the rest of my life? It would be shrimp...as Bubba said best in Forrest Gump: "Shrimp is the fruit of the sea. You can barbeque it, boil it, broil it, bake it, saute it. There's, um, shrimp kebabs, shrimp creole, shrimp gumbo, pan fried, deep fried, stir fried. There's pineapple shrimp and lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich...That's, that's about it."

I think what 'ol Bubba was trying to say is that shrimp is very versatile...and delicious! But he didn't mention one of my personal favorite ways to cook shrimp: scampi-style, swimming in garlicky butter! My brother in law gave me Ina Garten's Barefoot Contessa Back to Basics cookbook for Christmas, and her easy-to-make baked shrimp scampi immediately caught my eye. I found jumbo shrimp on sale at my local grocery store yesterday, so I bought a pound and cooked up a batch of this AMAZING scampi for dinner last night.

This scampi is as good as anything you'll ever get at a restaurant, and it's a snap to put together once you get the shrimp peeled. I gently tweaked the original recipe by adding a bit of fresh thyme and some grated parmesan to the herbed butter. I also broiled the scampi for 2-3 minutes when they were finished baking, just to give the dish a little extra crunch and color. This dish will absolutely knock your socks off!!!

Amazing Baked Shrimp Scampi

adapted from Barefoot Contessa Back to Basics

Step 1: Peel and devein 1 lb. jumbo shrimp (15-20 per lb.), leaving the tail intact. Butterfly the shrimp so they will lay flat in the pan. Put the shrimp into a bowl and add the following ingredients: 2 tbs. white wine, 2 tbs. olive oil, 1 tsp. sea salt, and a few grinds of fresh black pepper. Stir to combine and set aside while you make the seasoned butter.

Step 2: Preheat the oven to 425. Combine the following ingredients in a bowl: 3/4 stick softened butter, 2 grated or finely chopped garlic cloves, 1/2 a shallot (finely chopped), the zest of one lemon, the juice of 1/2 lemon, 2 tbs. chopped flat-leaf parsley, 1 tsp. finely chopped rosemary, the leaves from two sprigs thyme, a generous pinch of red pepper flakes, 1/3 cup grated parmesan, 1/2 cup panko breadcrumbs, and 1 egg yolk. Using a sturdy spoon, stir until the mixture is thoroughly combined. You could also do this with a stand mixer if you prefer.

Step 3: Arrange the shrimp in a shallow casserole dish. I found that for 1 lb. of shrimp, my Emile Henry enamel and clay pie pan worked out perfectly. Arrange the shrimp butterfly side down, with the tails pointing in toward the center. Pour any remaining olive oil-wine mixture over the shrimp. Crumble the butter-panko topping evenly on top of the shrimp.

Step 4: Bake for 12 minutes, rotating the pan halfway through baking for even cooking. Turn the broiler on and broil for 2-3 minutes, until the topping is golden and bubbly. Keep a close eye on the scampi while it broils to make sure the shrimp don't burn. Remove from oven and let the dish cool for a few minutes before serving. I sprinkled the top with a bit more sea salt, black pepper, and a generous squirt of extra lemon just before plating. The scampi will look...and smell...amazing!

I served this scampi over linguine that I tossed with a couple tablespoons of butter, a grated clove of garlic, and a handful of grated parmesan. To say that this was amazing is an understatement! The flavors of the scampi and the pasta paired perfectly. There was so much flavor going on: the herbs, lemon, and garlic were predominant...but then that little bit of heat from the red pepper kicked in at the end. The panko was a great crunchy counterpoint as well.

I have to say that Ina never lets me down...her recipes are always spot on, and this one is easily one of my favorite Barefoot Contessa recipes. I think it ranks right up there with the Lemon-Thyme Roasted Chicken Breasts from last summer. The next time that jumbo shrimp are on sale again? I'll be making this recipe for sure!!!

The Perfect Gameday Snack: Creamy Bacon-Cheese Crescent Rounds

2012-01-02T16:29:00.000-06:00

We're huge Houston sports fans: Astros, Rockets, and Texans. This is an especially exciting time to be a Houston Texans football fan. After suffering through some pretty miserable seasons the past few years, we're finally going to be able to cheer for our team in the playoffs this Saturday!!! Despite tons of injuries this season, the Texans have managed to win their division and will host a wild card playoff game on Saturday. We'll be watching on TV here in San Antonio, which means we'll need some good football snacks to munch on. I tried out a recipe for yesterday's game that's definitely "playoff caliber" and will be served for our playoff-watching party.

I found a recipe that rolled up a bacon-infused cream cheese mixture inside refrigerated crescent rolls. I wondered if I could up the wow factor of the original recipe just a bit...and also make them easier to assemble. My solution was to add a bit of Cajun seasoning and some mozzarella cheese to the basic recipe...and use crescent rounds as cups to hold the filling rather than spreading and rolling. Less prep time is always a good thing on game day. The crescent rounds came out great!

Creamy Bacon-Cheese Crescent Rounds

adapted from Pillsbury's website

Step 1: Preheat oven to 400. Combine the following ingredients in a bowl: 4 ounces softened cream cheese, 5 slices cooked crumbled bacon, 1/4 cup finely chopped onion, 1 tbs. chopped parsley, 1 tsp. Cajun seasoning, and 1/3 cup grated parmesan. If the cream cheese is soft enough, a sturdy spoon will do the job.

Step 2: Place 8 rounds of Pillsbury crescent rounds on a cookie sheet lined with parchment. Press down in the middle and the sides to create a well in each of the crescents. Spoon 1.5 tsp. of the cream cheese filling into each round. Sprinkle with Cajun seasoning and top each round with a bit of mozzarella cheese.

Step 3: Bake for 12-15 minutes, until the crescents are golden and the cheese is melted and golden brown. Remove to a plate to cool for a few minutes before you dig in. That melted cream cheese is like lava, and you don't want to burn your tongue during the big game!!!

These little crescent round were a huge hit! The filling is creamy and full of bacon flavor...and the mozzarella cheese gave the crescents a great cheesy flavor. Since we love spice, the Cajun spice is what really sent these crescent rounds over the top for us. This recipe makes 8 rounds, but it's easily doubled by using an entire 8-ounce package of cream cheese and double the rest of the ingredients.

A Look Back at 2011: The Weekend Gourmet's Kitchen Adventures

2011-12-31T13:39:00.000-06:00

It's here: New Year's Eve. The last day of 2011. What a year it's been for us...mostly very good, thankfully!! On the positive side, we saw U2's amazing 360 concert at Soldier Field in Chicago and spent time there visiting with some of Michael's family over July 4th. We celebrated my in-laws' 50th Anniversary with a small family brunch in September. Then? We won a pair of tickets to Saturday Night Live and spent a fantastic three-day weekend in New York in October. To top it off, Michael attended the World Series with one of his cousins. On the not-so-fun side, we said goodbye to Michael's brother and his wife when they moved from San Antonio to Portland, Oregon, this fall. I'm really excited to see what 2012 has in store for us!

I've been having so much fun reading everyone's end-of-the-year "best of" posts...so I decided that I want to get in on the fun too! Rather than count down my ten most popular posts or my ten favorite recipes, I decided to pick my favorite post or recipe from each month and share the links with you. If you're new to my blog, you might have missed these the first time around. If you've been around for awhile, maybe some of these will jog your memory.

January: Comforting Apple Upside-Down Spice Cake. This cake give a lot of bang for the buck: easy to prepare, but lots of eye appeal. It's so pretty with the rings of caramelized apples on top when you flip it out of the pan. And the taste? Spicy, fruity, and moist.

February: PB&J Puff Pastry Doughnuts. Puff pastry rounds filled with honey-sweetened peanut butter and raspberry jelly...then baked and dusted with powdered sugar. It doesn't get much easier than that. The variations on basic recipe are endless too!

March: Mardi Gras Crispy Fish Sandwiches. These sandwiches are perfect for Fridays during Lent, but are fantastic all year long. Crispy pan-fried tilapia, a homemade spicy remoulade sauce, toasted French bread, and cheese combine for a fantastic sandwich!

April: White Chocolate-Strawberry Easter Cake. This was my first-ever attempt at decorating a cake, and I was very proud at how cute it came out. Luckily, it tasted good too! I doctored up a cake mix and filled it with strawberries, then frosted it with white chocolate-cream cheese icing. And the bunny? Godiva Chocolate sent him to me, so I wanted to feature him in a recipe worthy of his cuteness!!

May: Lickety Split Artisan Bread. Until this post, I had always been intimidated by yeast. Lucky for me, my best friend isn't. We spent a girls weekend together, and she walked me through my first loaf of homemade bread. Using this recipe, it was so easy...and it came out so delicious! Another baking fear conquered!!

June: Lemon-Thyme Roasted Chicken Breasts. One of the most popular posts in the history of my blog. This was my spin on a fantastic Ina Garten recipe that was featured for my Foodbuzz Dinner Party in June. This chicken is fantastic: moist and full of flavor. The pan juices are divine spooned over rice on the side!

July: Mesquite Chicken Tacos with Creamy Corn Salsa. I received a review copy of the wonderful 300 Best Taco Recipes cookbook this summer and discovered this recipe. It was SO yummy -- especially the unique creamy corn salsa. The basic flavor profile of this taco is familiar, but it's this salsa that makes this taco so special!

August: East-West Chicken Tacos. Another winner from 300 Best Taco Recipes. This taco reminds me of an Asian Lettuce Wrap inside of a soft flour tortilla. Chicken, water chestnuts, a sweet-spicy Asian sauce, lettuce, carrots, and honey-toasted peanuts combine for a unique twist on the usual taco.

September: Fiery Chicken Shawarma. This dish is very special to me...not only is it AMAZING, it was also my very first Foodbuzz Top 9 post! I never dreamed that this dish would capture the attention of so many readers, but it did. Spicy yogurt-marinated chicken, cooling yogurt sauce, and fetta-studded salad combine with pita triangles to make a dish that's way better than takeout!

October: Beecher's "World's Best" Mac and Cheese. It takes a lot to live up to hype like that. Luckily, this mac and cheese more than earns this title...with cheese in the sauce and sprinkled on top! Creamy, rich, and full of cheese...a little goes a long way. I paired this amazing mac and cheese with mini meat loaves and salad for one amped-up comfort food meal.

November: Sausage-White Bean Minestrone. This is one of my favorite soups, because it's hearty and delicious. Italian sausage, veggies, white beans, and pasta simmer and become a fantastic dinner. It's a hearty meal-in-a-bowl...just add some garlic bread and you're ready to eat.

December: Baked Blackberry Oatmeal. What happens when you combine a few basic pantry staples with blackberries and bake it in the oven? Magic. This baked oatmeal is light and fluffy, and just sweet enough thanks to the addition of a bit of brown sugar. It makes a fantastic breakfast, but it's also a great snack or light dessert. This recipe proves that simple can be totally delicious!

However you choose to ring in 2012 this evening, I hope that it's wonderful...and safe! We're grabbing a bit of dinner, then coming back home to watch the Times Square ball drop on TV...and have a bit of bubbly and some chocolate cake my Dad brought us yesterday. It'll be a pretty low-key celebration, which sounds totally perfect to me!! Here's to a fantastic year ahead...a year full of surprises and good food!!

Easy Decadence: Creamy Meyer Lemon-Shrimp Penne

2011-12-30T14:12:00.000-06:00

It happens every year about this time, like clockwork. Between Michael's birthday, Christmas prep, and then our anniversary? I don't get to spend much time in my kitchen cooking in late December. However, once things begin to wind down a bit, I'm chomping at the bit to get back in my kitchen..to the familiar routine of chopping and stirring. That's exactly what I did last night. I knew that I wanted something comforting and just a bit decadent...but I also wanted to be in and out of the kitchen in about 45 minutes.

I started thumbing through cookbooks and came up with just the thing: a creamy pasta dish with shrimp and lemon. Then, I worked some Weekend Gourmet magic on it and made it my own. The original recipe calls for making a quick cream sauce with chicken broth and cream cheese. Which sounded really good...but I decided some garlic, shallots, and bacon would make it that much better. I also subbed less-tart Meyer lemon since I had one on hand. This dish was creamy, comforting, and full interesting flavors. And two kinds of cheese: parmesan and mozzarella.

Creamy Meyer Lemon-Shrimp Penne

adapted from Spread a Little Joy

Step 1: Heat a pot of generously salted water to boil and add 2 cups penne pasta. While it cooks, assemble the sauce. Add 1 tbs. olive oil to a deep saute pan over medium heat. Add 1 chopped shallot, 2 finely minced cloves of garlic, and two slices crumbled bacon. Saute for about five minutes, until the bacon has crisped and the shallot is soft.

Note: You can use leftovers from breakfast if you want, but I keep a package of pre-cooked bacon in my fridge for just this type of recipe.

Step 2: Add 1/2 cup chicken broth and 4 ounces softened cream cheese to the pan. Whisk until completely combined; it will be nice and smooth. Add the zest of one Meyer lemon and the juice of 1/2 the lemon. Stir to combine, then add 1 lb. medium shrimp and 1-2 tbs. chopped flat-leaf parsley. Combine and reduce heat to med-low. Cook for about 3-4 minutes, until the shrimp are cooked through.

Note: If you've a bit of time to spare, I find that my shrimp always have the best flavor and texture if I brine them in salted water for 15-30 minutes after peeling.

Step 3: Add the drained cooked penne and 1/3 cup grated parmesan to the pan. Toss to combine and top with 1 cup shredded mozzarella. Turn off the heat and let the dish set for a few minutes...this gives the penne time to soak up some of the sauce and lets the mozzarella melt just a bit.

Dish into bowls to serve...feel free to sprinkle with a bit more parmesan or parsley if you like. I served this pasta with a simple salad and hot garlic bread. We really enjoyed this dish. For something so simple to whip up, it was really flavorful.

The creamy sauce was just a bit smoky from the bacon, and the shallots were a nice compliment as well. The lemon flavor was very subtle. If you're a bit citrus fan, feel free to add the juice of an entire Meyer lemon. Or just do what we did: squeeze a bit of lemon juice over the top of each serving for a little extra zing.

Hope y'all have a fantastic New Year!! We're planning a low-key celebration. We plan to grab some dinner using some of the many restaurant gift cards we received for Christmas. Then we'll come back to Casa Garcia to ring in 2012 with a champagne toast and watching the ball drop in Times Square. I'll be back on Sunday to share a couple of fun appetizers that are suitable for game watching, Oscar parties, etc.

Our Anniversary Dinner Celebration at Perry's Steakhouse & Grille

2011-12-28T16:38:00.001-06:00

Yesterday, Michael and I celebrated our 8th wedding anniversary. We decided to splurge a bit by getting dressed up and going out for a really nice meal. That’s how two avowed foodies tend to celebrate big occasions, as I’m sure many of you can relate to!! We normally use one of the restaurant gift cards we receive for Christmas to fund our celebration, but we’ve been wanting to try Perry’s Steakhouse and Grille since it opened here last month. Our anniversary seemed like the perfect time…especially since we already knew we love their food. Perry’s is originally from Houston, but has expanded in Texas during the past few years. From the moment we walked in the door until the time we headed back to our car nearly 3 hours later, it was a fantastic dining experience. So fantastic that I just had to share it with all of you…

We made our reservations through Open Table and made sure to mention that it was our anniversary. When we arrived, we were greeted with a smile and quickly escorted to our table. We immediately received Happy Anniversary greetings from our server…who was also celebrating his wedding anniversary last night! We looked over the menu and took in the gorgeous atmosphere: low lights, live piano music, and really nice décor. We decided to order salads, a shared side, entrees, and a shared dessert. We started with salads. Michael had their signature wedge with creamy house-made blue cheese dressing; I opted for the chopped salad with their fantastic house-made Ranch dressing. The salads were served with warm sourdough bread and butter. When the salad is as good as these were? You know you’re in for a good meal!

Michael ordered their dry-aged bone-in ribeye topped with herbed butter for his entrée, and I chose their signature pork chop. It’s cured, roasted, smoked, and caramelized….then carved tableside. This gargantuan pork chop is easily enough food for three hungry people, let alone one of me. That means we’ll be having the rest of it for dinner tonight. We opted to share an order of crispy Lyonnaise potatoes for our side dish. While we waited for the entrees to arrive, the manager came by to wish us a Happy Anniversary and sprinkle a few rose petals on our table. What a nice touch! We leisurely ate our meal, chatted, and enjoyed the piano music. We were in no hurry...

After the entrees, another member of the waitstaff brought us a complimentary mini dessert trio. It contained a praline cheesecake bonbon, a mini crème brule, and a chocolate-Grand Marnier truffle. Normally, that would have been the perfect ending to a perfect meal. Then, we saw it. A tableside flambé dessert at the table next to us…so we decided to go for it and really splurge. I’m a sucker for the drama of anything flambéed tableside!! We looked over the dessert menu and decided to try the Mont Blanc a la Frisc: sponge cake topped with a dome of vanilla ice cream and sliced strawberries. A flambéed sauce containing white chocolate and Bailey’s was poured on top. OMG…was it good!! As in over-the-top “I’m so full, but I can’t stop eating this!!” good! Luckily, the portion was perfect for sharing.

We were both totally stuffed by then, so we paid the bill...and were even treated to a fun magic trick by our fantastic waiter! We waddled out to our car hand in hand…and immediately went home to change into our comfy jammies to digest! Our anniversary dinner at Perry’s was perfect from start to finish...the food was amazing, and the service was impeccable. If you’re one of my Texas readers, you MUST go eat at Perry’s! They have several locations in Houston...but they're also located in San Antonio, Austin, and Dallas.

Holiday Recap...and Spicy Shrimp and Rice Bake Featuring Red Gold Tomatoes

2011-12-26T20:53:00.000-06:00

Christmas is over for another year. Part of me is sad, because I adore the holiday season. But, another part of me is a bit glad that the hustle and bustle is nearly over...and we'll soon be back into our normal routine. I hope you had a FANTASTIC holiday spent with loved ones...eating lots of great food! We spent Christmas Eve with my family and Christmas day celebrating with Michael's family. There was lots of laughter and good food. As usual, everyone was very generous. I added several cookbooks to my collection, including Barefoot Contessa Back to Basics and Dorie Greenspan's Around My French Table. Michael surprised me with a gift card to Sur la Table to take one of their fab cooking classes in January. I was totally surprised, and can't WAIT to take the class and share the details and pictures in here!!!

Michael's aunt gave me two cookbooks featuring Cajun recipes from a well-known cook from Groves, Texas...near the Louisiana border. Her name is Maw Maw Judice, and her books contain recipes that she's been cooking since she was a young bride in the 40s! I thumbed through the cookbooks and was impressed with how simple and yummy her recipes are. After a hectic week of Christmas prep, simple and tasty was the order of the day. So? I decided to try Maw Maw's recipe for a spicy baked shrimp and rice casserole. It takes about 15 minutes to assemble, then the oven does all the work.

This simple casserole packs a spicy punch thanks to a bit of Cajun seasoning in the veggie mixture and a can of diced tomatoes with green chiles. Each bowl is comforting, spicy, and delicious!! You can't ask for more than that on a lazy post-holiday evening! I used Red Gold Tomatoes for this recipe. They're consistently fresh tasting and have a bright red color...eye appeal is just as important as taste, in my opinion!!

Spicy Shrimp and Rice Bake

adapted from Cajun Cookin' with Maw Maw Judice

Step 1: Preheat oven to 400. Melt half a stick of butter in a non-stick pan on med-high heat. Add 1/2 cup chopped yellow onion, 2 sliced stalks celery, 3 sliced green onions, and 1/3 cup bell pepper. Top with 1 tsp. Cajun seasoning, and stir to combine. Cook until the veggies are tender...about 5 minutes, stirring occasionally.

Step 2: Add the following ingredients to a large mixing bowl: 2 cups rice, 1 can Red Gold diced tomatoes with green chilies, 1 can cream of mushroom soup, 1 cup chicken stock, 1 lb. medium shrimp (peeled and deveined), and the sauteed veggies. Stir well to combine and pour the rice mixture into a 13x9 pan.

Step 3: Cover the pan with aluminum foil and secure it tightly on the top and sides of the pan. Bake for 30 minutes. Remove foil, stir, recover, and cook for 30 more minutes. Then lower the heat to 300. Remove the foil, give the rice another good stir, and bake uncovered for 15 minutes. The rice should be cooked and very fluffy, with no liquid remaining.

Step 4: To serve, scoop the rice into bowls. This is meant to be a meal-in-one-dish casserole, so I served it with a simple salad on the side. This dish is pretty spicy, but feel free to serve Tabasco on the side for those who like their food extra spicy!

Well...I have to say that Maw Maw Judice didn't steer me wrong. This rice is really good...it's plenty spicy, and the cream of mushroom soup gives it a rich flavor. You can't really tell it's there, but it does provide a nice richness. The more I ate, the more I wanted to eat...it's pretty addictive! The fact that this dish is made in one pan and is so simple to whip up makes it a winner in my book.

The December festivities continue here at Casa Garcia tomorrow...Michael and I will celebrate our 8th wedding anniversary! Hard to believe that it's been that long, but time flies when you're having fun. I can't think of anyone else I'd rather cook for, travel with, or just sit on the couch and watch TV with. He's my best friend and an all-around good guy. I'll leave you with a couple of pictures of us on our wedding day. Ah...to be that skinny again!

Weekend Gourmet Flashback: Peppermint Hot White Cocoa

2011-12-22T20:09:00.000-06:00

I don't know about you, but the days leading up to Christmas have been absolutely crazy-hectic for me! Between work, shopping, wrapping presents, and trying to decide what to cook to share at our families' holiday celebrations in Houston this weekend? I haven't had time to do much cooking, let alone food blogging. So...I'm going to cheat a little bit. I'm looking back to last year for one of my all-time favorite treats to sip in front of the fire. By now, we've firmly established that one of my favorite holiday flavors is PEPPERMINT!! Last year, I found a recipe online for hot white chocolate, so my Peppermint Hot White Cocoa was born. This one's so good that I had to share it again. Yes, the holidays are hectic, but it's important to take time to slow down and savor some quiet reflection. This cocoa is perfect for doing just that! As you can see, my Lucy has NO PROBLEM chilling out under the Christmas tree. Thank goodness, she doesn't really play with the ornaments that much.

This warm and tasty treat is super-simple to whip up with a few basic ingredients, and it literally tastes like a liquid form of my favorite holiday candy! It's been chilly here in San Antonio this week, so this white cocoa is a fantastic way to warm up and wind down after dinner. I poured my cocoa into a festive holiday mug and topped it with whipped cream and crushed peppermint. Don't worry...drinking this only makes you FEEL naughty. I promise you can drink it and still stay on the Nice List!!

Peppermint Hot White Cocoa

adapted from Epicurious

Step 1: Add 2 cups 2% milk and 1 cup half and half to a medium saucepan. Turn the heat to medium and bring to a simmer. Whisk in 3/4 cup of white chocolate chips until they’re melted evenly into the milk. Add ½ tsp. peppermint extract and stir to combine.

Step 2: Ladle the cocoa into three coffee mugs. Top with whipped cream and sprinkle some crushed peppermint on top. If you're not into white chocolate, or you prefer old-school cocoa...simply sub in your favorite chocolate chip. I won't tell!

That’s it…it only takes about 10 minutes to put this tasty holiday treat together! This stuff is so freaking good...I especially love to have this minty white cocoa with buttered toast. To me, there's nothing more comforting after a stressful day to fire up a favorite Christmas cartoon -- Charlie Brown Christmas, anyone? -- and have a mug of this cocoa and buttered toast. I'm going to try to get by here on Saturday to post once more before Christmas. Just in case, though? I'm going to say Merry Christmas and Happy Holidays now...

December Secret Recipe Club: Baked Blackberry Oatmeal from Inquiring Chef

2011-12-19T06:00:00.062-06:00

It's that time again...time to reveal my blog assignment and spotlight recipe from the Secret Recipe Club. My blog this month is Inquiring Chef. One of the the things I love most about Secret Recipe Club is finding new food blogs and blogger friends...and new recipes to try. I really loved discovering Jessica's blog. She's an American living in Thailand, and she has a zillion fab recipes...and fantastic, mouth-watering pictures. It was so hard to pick just one recipe to try...but I think I made a great decision. I ultimately chose her new spin on a breakfast classic: baked oatmeal.

I like oatmeal perfectly fine...but Michael absolutely loves it! In fact, it's one of his favorite breakfasts. But? He doesn't take the time to make it most mornings. So, I decided to surprise him with a batch of this fruity baked oatmeal this weekend. I figure each batch will make enough for four breakfasts...or after-work snacks. This recipe is healthy comfort food at its best: fiber-rich oatmeal, spices, nuts, and fruit. All the ingredients come together in less than 10 minutes and are baked into a fluffy concoction that's so good that you can't stop eating it.

I made a few modifications to the recipe, because I was missing a few ingredients from Jessica's original recipe. I didn't have blueberries on hand, but I did have a package of blackberries in the fridge. I simply cut them in half to make them about the same size as blueberries. I used pomegranate juice instead of apple juice and a mixture of 1 cup milk and 1/2 cup pomegranate juice for the liquid portion of the dish. I subbed in brown sugar for honey, and I used pumpkin pie spice instead of cinnamon...just because I had some leftover from Thanksgiving that I didn't want to go to waste.

Baked Blackberry Oatmeal

adapted from Inquiring Chef

Step 1: Preheat oven to 350. Add the following ingredients to a mixing bowl: 1.5 cups rolled oats, 1/2 cup chopped pecans, 1 tsp. pumpkin pie spice, and 1.5 cups chopped blackberries. Give the ingredients a stir to combine and pour into a 8x8 pan.

Step 2: Whisk the following ingredients together in a large measuring cup: 1 cup milk, 1/2 cup pomegranate juice, 1 egg, and 2 tbs. packed brown sugar. Pour the liquid ingredients over the oatmeal mixture, but you don't have to stir.

Step 3: Bake until the oatmeal is golden and the berries are bubbly. This took about 45 minutes in my oven. I rotated the pan around in the oven halfway through to make sure it cooked evenly. Let the cooked oatmeal cool for about five minutes, then spoon into individual serving bowls. I like my oatmeal on the sweet side, so I sprinkled about 1 tsp. of brown sugar on top just before eating.

Wow, is this oatmeal fabulous...I can actually see myself whipping up a double batch in a 13x9 pan every weekend! The texture is light and fluffy...and the combination of pecans, brown sugar, spices, and berries is fantastic. The oatmeal is sweet, but not overly so. It's fantastic spooned right our the pan into a small bowl...but I'm betting that it's also great with a bit of milk and butter on top. This would be a very versatile dish using seasonal fruit...I'm thinking that apples or peaches would be fantastic in this oatmeal -- or even dried cranberries or raisins.

A Birthday Cake for My Hubby: Raspberry-Champagne Cake With White Chocolate Cream Cheese Icing

2011-12-17T08:58:00.000-06:00

Ponder this for a minute: Raspberry-Champagne Cake With White Chocolate Cream Cheese Icing. How does that grab ya? I thought so. Now…what If I told you that this cake is a cinch to make, totally gorgeous, and tastes AMAZING?!?!? Michael’s birthday falls 12 days ahead of Christmas…which makes it easy for his special day to get lost in the holiday shuffle. I try very hard to make his birthday the star attraction on December 13^th, so I asked him if he wanted me to make him a cake this year. He asked for a white cake filled with berries and topped with cream cheese icing. I asked myself what would take this flavor combo over the top...and champagne, raspberries, and white chocolate is what I came up with. Then I started baking.

Michael’s parents came up from Houston to celebrate with us. We had a yummy seafood dinner at Pappadeaux, then we came home and cut TWO cakes and opened presents! Michael is now the proud owner of an iPhone 4S…and he proclaimed my cake delicious! I have to agree that it was pretty darn good...the cake is a doctored-up white cake mix, but the rest of the cake is 100% from scratch. I substituted champagne for the water that the cake mix directions called for. After the layers baked and cooled, I spread strawberry preserves and fresh raspberries in the middle of the layers. Then, I made a fantastic cream cheese buttercream icing…and added 4 ounces of melted white chocolate for good measure. Yeah…that’s how The Weekend Gourmet rolls!

Raspberry-Champagne Cake With White Chocolate Cream Cheese Icing

a Weekend Gourmet Original

Step 1: Preheat oven to 350. Add the following ingredients to a mixing bowl: one package pudding-in-the-mix white cake mix, 1 1/3 cups champagne, 3 egg whites, and 1/2 cup oil. Beat on low to combine, then on medium for two minutes. Divide the batter between two non-stick 9" cake pans that have been sprayed with spray and floured. Bake for 35-40 minutes, or until a toothpick inserted in the middle comes out clean.

Step 2: While the cake bakes, make the icing. Cream 2 sticks butter and 8 ounces softened cream cheese with a mixer. Add 1 box powdered sugar (3 cups) and 6 ounces melted white chocolate. Combine until all the sugar and white chocolate are thoroughly combined with the butter-cream cheese mixture. Set in the fridge until you're ready to frost the cake.

Step 3: After the cake bakes, completely cool it before assembling and frosting the cake. When you're ready to assemble, place the first layer on your serving tray. Evenly spread a small jar of strawberry preserves over the cake, leaving a 1/2-inch border around the sides. Top the preserves with a small container of raspberries. Carefully place the top cake layer on top and ice with the reserved frosting.

Since this cake has fresh fruit and a dairy product in the icing, I suggest storing the cake, covered, in the fridge until you're ready to serve. Simply remove about 30 minutes before you're ready to slice. It slices perfectly...and that red layer of berries and jam really pops against the white cake and icing!

This cake is good…like REALLY good! You can't taste the champagne per se, but it really gives the cake a great texture. It was firm and easy to cut, but very moist! The fresh raspberries and strawberry jam filling gave the cake an incredible sweet-sour berry flavor…and the icing? Holy moly…it was fab!! The white chocolate provides an incredible richness and depth of flavor. This cake has a lot of eye appeal too: the scarlet-red layer in the middle of white icing and cake is festive and pretty. For the holidays, you could totally decorate the top of the cake with artificial holly or poinsettias…please make sure they’re artificial, though! I don’t you to have to call Poison Control as part of your holiday festivities!!

The Ghost of Weekend Gourmet's Christmas Past: Peppermint Surprise Truffles

2011-12-14T19:38:00.000-06:00

Sorry I haven't made it back in here to post since the weekend. Between holiday shopping and Michael's birthday yesterday, I've had one busy week. I baked him a Champagne-Berry Cake With White Chocolate Cream Cheese Icing, and it was a big hit! I promise to post the recipe in here this weekend. But first? I want to share one of my all-time favorite holiday recipes. I originally shared it here last Christmas season, but this one's so good I'm sure no one will mind me repeating it!! One of the goodies that I make every Christmas season are luscious peppermint-infused truffles.

When people taste these amazing truffles, they literally go nuts for them...then they beg for the recipe. Every single time. I call them Peppermint Surprise Truffles, because people are always surprised to hear that the secret ingredient is...Oreo cookies! I'm not sure where the recipe originated...I have tons of friends who also make these truffles. However, I have a few fun twists that I've added as I've tinkered with the recipe during the past few holiday seasons. I'm a peppermint fiend, so I add peppermint candy and peppermint extract to the filling...as well as a generous sprinkle of peppermint on top of each truffle.

These truffles are rich and fudgy, with a very pronounced peppermint flavor. If you're not a peppermint fiend like me, you can delete the candy canes and substitute any extract of your choice to the base recipe. Two nice variations are Grand Marnier and orange peel and almond extract and almonds sprinkled on top. If you make a batch of these truffles, I promise your friends and family will beg you to make them again and again! Luckily, they're as simple to make as they are to eat...

Peppermint Surprise Truffles

a Weekend Gourmet Original

Step 1: Add a 16-ounce package of Oreos and approximately 3 broken candy canes to a food processor. Process until the cookies and candy canes are fine crumbs. Don't use Double Stuff or lowfat Oreos...I learned the hard way that this will negatively impact the consistency of the filling.

Step 2: Add the Oreo-peppermint crumbs, an 8-ounce package softened cream cheese, and 1 tsp. peppermint extract to a mixing bowl. Mix on low speed for 2-3 minutes, until everything is combined. Stop and scrape the sides of the bowl once or twice. You'll know it's ready when it looks like mud.

Step 3: Roll the mixture into balls and place on a cookie sheet. I usually get between 32 and 36 truffles per batch. Place the cookie sheet in the freezer for about 30 minutes. The truffles are MUCH easier to coat and set up better if I do this!

Step 4: Melt a 16-ounce package of chocolate chips in the microwave...in 30-second increments. Stir until melted. Stick a toothpick into a chilled truffle and dip in the melted chocolate to coat. Place truffles on a cutting board covered with foil. Remove the truffle from the toothpick with a second toothpick...cover the hole with a bit more melted chocolate. Sprinkle more chopped peppermint on top of each truffle and put the pan in the fridge to set.

Boy...are these truffles fudgy and full of peppermint flavor! I never can resist having a sample...just to make sure they're perfect.

No one EVER guesses that the filling is made from Oreo cookies...but they ALWAYS ask for seconds (and thirds) of these fantastic truffles. I hope you'll whip up a batch before the holidays are over! By the way, white chocolate works really nicely as well...the crushed peppermint on top of the white coating just screams holiday. I can't wait to whip up a batch of these for my family's Christmas Eve party next week!!!

Gameday Fiesta Tortilla Spirals...Featuring Red Gold Tomatoes

2011-12-11T09:40:00.001-06:00

Happy Sunday...like many other households around the country, it's gameday at Casa Garcia. Our Houston Texans will make the playoffs for the first time ever if they win today (and the Saints beat the Titans). We'll hang out in front of the TV cheering for the team...and eating some yummy gameday snacks. The Weekend Gourmet is currently taking part in a cool contest sponsored by Red Gold Tomatoes...they're going to pick seven food bloggers from around the country to fly to Indianapolis Super Bowl weekend to attend Taste of the NFL. That's a charity food and wine tasting event featuring NFL players, celebrity chefs, and lots of fun entertainment! The funds raised at the event will provide money to food banks in all 32 football markets.

I wanted to use Red Gold Mexican Fiesta diced tomatoes with cilantro and lime in a yummy, fun finger food...and it had to be something quick and easy to boot! I combined cream cheese, the tomatoes, spices, cheese, and jalapeno...then spread the mixture on spinach tortillas/wraps, rolled up, and sliced. The entire dish comes together in less than 15 minutes a few hours before your party. I found that hanging out in the fridge for a bit not only lets the flavors combine well, but it also makes for much easier slicing when you're ready to serve.

Gameday Fiesta Tortilla Spirals

adapted from the Red Gold website

Step 1: Combine the following ingredients in a mixing bowl: 1 packaged softened cream cheese, 1 cup Red Gold Mexican Fiesta petite diced tomatoes (drained), 1 finely chopped seeded jalapeno, 1 cup shredded co-jack cheese, the juice of half a lime, 1 tsp. salt, 1 tsp. garlic powder, and 1 tsp. dried cilantro.

Step 2: Stir well to combine...if your cream cheese is soft enough, a sturdy spoon works great! Spread 1/3 of the mixture onto three spinach tortillas/wraps. Roll up tightly and place on a plate. Cover and put in the fridge for at least 3 hours...overnight is best if you have the time.

Step 3: When you're ready to serve, use a sharp serrated knife to cut each roll into 1/2-inch spirals. You should be able to get between 7-8 spirals from each roll. A serrated knife and well-chilled rolls are essential to getting the prettiest spirals. Place the spirals on a serving plate...and watch them disappear. By the way? Then end pieces make great "quality control" samples!

These little bites are really good...they're creamy and a bit spicy thanks to the cilantro and jalapeno! The lime in the tomatoes plus the added lime juice give it a bright flavor boost as well. As an added bonus, these are good to have on hand for any vegetarians who might be attending your party. The red and green color scheme also makes this appetizer holiday-friendly to boot. To shave a bit of fat and calories, feel free to sub in low-fat cream cheese and co-jack.

Celebrating National Brownie Day with a Betty Crocker Prize Pack Giveaway...and Chai Tea Latte to Wash 'em Down!

2011-12-08T20:17:00.002-06:00

I was thrilled when I learned that Thursday was National Brownie Day! How serendipitous is that I just so happen to have a cool brownie prize pack to give to one of you courtesy of My Blog Spark? Talk about great timing! During the holidays, we’re all pressed for time and seem to have a gazillion places to be and parties to attend. Sometimes you need a quick treat that you can whip up in no time flat. Betty Crocker recently introduced a milk chocolate brownie mix that's really delish…with a chocolate flavor that's a bit more subtle than darker, fudgier brownies. You can eat them straight from the pan…or use them as a base for holiday goodies…add some peppermint icing perhaps?

My Blog Spark sent me a really cool prize pack recently that contains a box of the milk chocolate brownie mix, a really nice covered 8x8 Wilton non-stick baking pan, a fun stirring spoon that takes care of any lumps in the batter, and a red Betty Crocker logo apron. Even better? One of you is going to win one of these cool prize packs too…stay tuned for details on how to enter the giveaway at the end of this post. I'm doing this giveaway a bit differently than I usually do...just to keep things interesting!

I decided to be a purist and serve these brownies as is…no additions, just straight-up milk chocolate goodness! Mainly because I wanted to surprise Michael with one of his favorite cool-weather drinks: chai tea to enjoy with our brownie dessert. We first tasted chai at The Doughnut Plant in New York last year…one sip, and we were immediately hooked. Milky tea infused with exotic spices and just the right amount of sweetness…so good! I went on a quest to find a chai tea recipe that I could make at home. Short of hopping a plane, I think I’ve managed to find a fantastic recipe! The spices should be available at most larger grocery stores…once you locate the spices, this chai tea latte basically comes together in the time it takes to bake the brownies.

Chai Tea Latte

adapted from Epicurious

Step 1: Add the following spices to a heavy saucepan: 8 smashed green cardamom pods, 6 black peppercorns, 3 whole cloves, 6 grates of a fresh nutmeg, 2-3 cinnamon sticks, and 2 thin slices fresh ginger. Add 3 cups whole milk and stir. Heat on medium until the milk starts to simmer. Reduce heat to low. Add half of a vanilla bean and 4 tbs. packed brown sugar to the milk-spice mixture. Whisk until the sugar is dissolved.

Step 2: Reduce heat to low and add 1 cup water and four bags of black tea. Steep for 10-15 minutes. Strain the chai through a mesh sieve to remove the spices. Pour the chai tea latte into mugs -- you should get 2-3 servings, depending on the size of your mugs. Top with whipped cream and a bit of freshly grated nutmeg if you want to up the indulgence factor a bit!

Sweet, chewy brownies paired with creamy, exotic chai tea latte…what a fantastic way to stay warm on a chilly night! Don’t get me wrong…I love hot cocoa as much as the next gal, but sometimes you want something a little different. This chai tea latte is definitely that…and it really does pair perfectly with the milder milk chocolate brownies. Now you know how we’re celebrating National Brownie Day (…er Night) at Casa Garcia. With a brownie (or two…) and mugs of chai tea latte!

To enter the giveaway for this fab Betty Crocker Milk Chocolate Brownie prize pack, here’s what you need to to…the rules are slightly different this time. Please Like The Weekend Gourmet on Facebook…or leave a comment on my Facebook page letting me know you already follow via Facebook and want to enter the giveaway. I’ll pick a winner on Sunday afternoon and notify them via Twitter, Facebook, and e-mail. Be there, or be square!!

Celebrate the Holidays Southern Style...With Chocolate-Bourbon Pecan Pie

2011-12-06T06:30:00.070-06:00

I have two words for you today: pecan pie. In many parts of the south, it’s simply not the holiday season without a pecan pie being served! When I went home for Thanksgiving, my Daddy sent a bag of gorgeous, plump pecan halves back to San Antonio with me. His only request? Bake him a pecan pie when he came to visit us the next week. I agreed, then started searching for a killer recipe. Confession time: until I made this pie, I had never baked a pie before. Sure, I’ve make tons of no-bake pies with graham cracker crusts over the years…but homemade pie crust is one of those food items that still intimidates me.

I knew myself well enough to not attempt to tackle homemade pie crust on a work night when I was making this pie especially for my Daddy, so I used a good-quality store-bought crust. The rest of the pie was 100% homemade…and pretty darn good to boot! Pecan pie is sticky sweet and yummy on it's own, but I upped the ante just a bit. I added a bit of Wild Turkey bourbon and chocolate chips to the basic pecan pie recipe. With only a few simple staple ingredients, this pie was a super-easy recipe to whip up after work just in time for dessert that night. And the store-bought pie crust? It browned nicely and tasted really good. I’ll eventually try my hand at homemade pie crust…baby steps...just not this time!

Chocolate-Bourbon Pecan Pie

adapted from Southern Living

Step 1: Preheat oven to 350. Combine the following ingredients in a mixing bowl: 4 large eggs, 1 cup light corn syrup, 6 tbs. melted butter, 1/2 cup sugar, 1/4 cup packed dark brown sugar, 1/4 cup bourbon, 1 tbs. flour, 1 tbs. vanilla extract, and a pinch of salt. Whisk together to combine. Stir in 1 cup pecan halves and 1 cup semi-sweet chocolate chips.

Step 2: Pour the filling into a 9-inch deep-dish frozen pie crust. I used Pillsbury, and it came out golden and flaky! Sprinkle an additional 1/2 cup semi-sweet chocolate chips on top of the pie. Place the pie on a baking sheet just in case you have bubble-over. Bake for 50-55 minutes, or until set. If you notice your crust is browning too quickly, place strips of foil over the edge of the crust to prevent it from overcooking. I did this about 4o minutes into the baking, and my crust turned out perfectly golden. Cool completely before slicing. See how pretty it is?

Step 3: When you're ready to serve the pie, wet a sharp serrated knife and cut into wedges. The filling is pretty sticky, so it can be hard to get pretty edges...it was for me, but it still tasted amazing. Take a look at all that chocolatey pecan goodness!

This pie is rich and very sweet, so you should be able to get at least six servings. I served each slice of pie with a bit of whipped cream, but vanilla ice cream...preferably Blue Bell Homemade Vanilla...would be an extra-indulgent partner to this pie.

If you’re not a huge chocoholic…shame on you…you can easily reduce the amount of chocolate chips by half. The chocolate-pecan combo was perfect for me, but Michael is a bit of a pecan pie purist and prefers it without the chocolate. We all agreed on one thing: the addition of a little bourbon gave the filling that "little something extra." It's not the least bit overpowering, but you know it's there. If you're feeling extra daring, feel free to add a tablespoon or two of bourbon to your cream before whipping...that would be over-the-top good!

Kicking Off the Holidays a Sucre Peppermint Chocolate GIVEAWAY...and a Recipe for Peppermint Bliss Bark

2011-12-03T20:41:00.000-06:00

It's December, our first truly cold snap of the winter is on the way starting tomorrow...and that means one thing to me: time for all things peppermint! To me, nothing reminds me more of the holiday season than peppermint. To kick off the holidays, I'm going to share a really great food find with you that's perfect for giving your foodie friends or business associates this holiday season: Sucre's Hint of Peppermint Chocolates! Sucre is a fantastic bakery and sweet shop located in New Orleans, and they recently sent me a box of these yummy peppermint artisan chocolates to try...and they're going to give one of YOU a 15-piece box as well!!

This candy is the real deal: single-bean 65% Dark Madagascan ganache with a hint of peppermint. It's sinfully rich and has just enough peppermint flavor without overwhelming the dark, flavorful chocolate. Each piece is one or two bites...it makes a perfect after-dinner treat! The box arrived on my doorstep, and I couldn't wait to open it!! Inside were 15 bite-sized pieces of rich dark-chocolate ganache topped with white chocolate tiles decorated to look like peppermints. The mint flavor is very subtle...but it's definitely there. If you love hand-crafted artisan chocolates, look no further!

If you'd like to win a 15-piece box of these peppermint-infused chocolates, it's really simple to enter. First, go visit Sucre's online holiday gift guide. Then come back here and tell me how you would most enjoy eating these chocolates during the holiday season. Would you share, or would they be your guilty pleasure? Please make sure to leave your e-mail address with your entry. If your number is chosen, but I don't have your e-mail? Sadly, I'll have to pick another entry...because I won't be able to find you! I'll accept entries until Wednesday, December 7th. The winner will be announced via Twitter and Facebook on Friday.

While we're on the subject of peppermint, I want to share a really quick recipe for Peppermint Bliss Bark. It features semi-sweet and white chocolate, mini Oreos, marshmallows, and lots of peppermint pieces!! This candy is super-simple to make and really yummy. I made a batch today to take to a work potluck on Monday, and it was all I could do to only snag one piece for myself. It also makes a great hostess gift...or a little something to serve for those unexpected guests who stop by. It's downright addictive despite being so very simple.

Peppermint Bliss Bark

a Weekend Gourmet Original

Step 1: Add a 12-ounce bag of semi-sweet chocolate chips to a mixing bowl. Melt in the microwave, stirring every 30 seconds to prevent scorching. When the chips are melted, add the following ingredients: 1 cup mini marshmallows, 1/2 cup chopped peppermint pieces, and 1 cup mini Oreos. Stir gently to combine. Spread the mixture evenly on a baking sheet that's been topped with parchment or non-stick foil.

Step 2: Place 4 ounces white chocolate in a small bowl. Melt in the microwave, making sure to stop to stir every 30 seconds. This is very important...white chocolate scorches very easily! Imagine you're Jackson Pollack and drizzle the white chocolate on top of the semi-sweet bark mixture. Swirl the white chocolate into the dark a bit if you like. Sprinkle an additional 1 cup of peppermint pieces on top of the white chocolate.

Step 3: Place the pan in the fridge for an hour so it can harden. After an hour, break the bark into pieces and place on a festive serving platter. Sneak one piece for "quality control" and store the rest in the fridge covered by foil until serving time.

Oh man, is this bark YUMMY!! Every bite has a little something different: a bite of crunchy cookie, a soft marshmallow...and lots of peppermint. It's all held together by the creamy chocolate duo. This would be a great cooking project to do with the kiddos...they can help stir in the goodies and sprinkle the peppermint on top. If you love peppermint as much as I do, I hope you'll try this blissed-out bark this month!!

Fage Good Living Program Part 3: Good Taste...Featuring a Roundup of Delicious Yogurt-Based Recipes

2011-12-02T16:45:00.002-06:00

This is my third and final installment in the Fage Yogurt’s Fine Living program. Fage is offering selected Foodbuzz Featured Publishers up to three entries for posting about how Fage Greek yogurt helps them live a positive and active life. So far, I’ve told you about the people who make my life special…and I shared a recipe for a yummy roasted pork gyro with a chunky, flavorful yogurt sauce. Today's topic is Good Taste…which has two meanings. It can mean that someone has good taste…when it comes to decorating, personal style, or the way they dress. It can also mean that something tastes good.

Since I’m no fashion plate…and this is a food blog…we’ll focus on the latter and ignore the yoga pants and t-shirt you usually find me in when I’m at the computer! I mentioned in my last post that Fage 0% Greek yogurt can be used as a measure-for-measure substitute for sour cream in dips and sauces. Even better, it’s fat-free and high in protein. Over the past few months, I’ve shared several recipes that feature Greek yogurt as an ingredient. I thought I’d share a few of these recipes "in good taste" in one handy spot, along with links to take you directly to a recipe that grabs your attention.

Fiery Chicken Shawarma with Pita

Not only is this sandwich totally delish and healthy, it was my first-ever recipe to make the Foodbuzz Top 9! It's one of my very favorite recipes from 2011. We totally loved how the Greek yogurt in the marinade made the chicken so juicy and tender…and the dill-flavored yogurt sauce is creamy and rich despite being fat-free!

Two-Step Greek Ranch Dip

This dip is made with a combination of sour cream and Greek yogurt for a super-creamy texture. Feta, cucumbers, green onion, and diced roma tomato combine to make a fantastic dip for pita chips. Because of the red and green color in the ingredients, this one would be a fantastic addition to your upcoming holiday parties and potlucks. Every time I make it, people beg for the recipe…and are surprised at how easy it is to whip up.

Fruit 'n Granola Yogurt Parfaits

This yummy parfait can be either a light dessert or a perfect weekend brunch. Juicy seasonal friut, creamy Greek yogurt flavored with brown sugar and honey, and crunchy granola combine for a fantastic mixture of flavors and textures.

Not Your Mama's Tuna Salad

This tuna salad is full of flavor thanks to curry powder, golden raisins, celery, green onion, and dill. It's all combined with a small container of fat-free Greek yogurt. It's delicious in a sandwich, but it's also a great party spread with crackers. Everyone I've served this to raves about the unusual combination of flavors.

These recipes are all in good taste...so I hope you'll give one or more of them a try during the upcoming holiday season! Do you like to use Greek yogurt in your cooking? If so, tell me how you like to cook with it...I'm always looking for new ways to use this versatile ingredient!

As part of the Foodbuzz Featured Publisher Program, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway at: http://www.fageusa.com/community/fage-greek-getaway.

Fage's Good Living Program Part 2: Good Eating...Featuring Pork Tenderloin Gyros with Tomato-Feta Yogurt Sauce

2011-11-30T17:00:00.000-06:00

This is my second post in my Fage Good Living, Good Eating, Good Taste series. This time, I’ll be focusing on Good Eating…which is something that’s really easy to do with Fage Greek yogurt! For a long time, I avoided trying Greek yogurt…but Michael loves it as a snack and convinced me to try it. It’s thicker and has a lot more protein than regular yogurt…which means it helps you stay satisfied longer between meals. I discovered this summer that plain Greek yogurt makes an excellent substitution for sour cream in dip and sauce recipes. It gives them a smooth, rich texture and just a bit of tang.

I want to show you how this works by featuring Fage fat-free plain Greek yogurt in a delicious recipe. Yes, my Fiery Chicken Shawarma features Fage Greek yogurt in both the chicken marinade and a delish drizzling sauce...but I wanted to share a new recipe with you to go with this great promotion. After poking around online for a bit, I came up with a winner: Bobby Flay’s Pork Gyros with Tomato-Yogurt Sauce. I knew that this recipe had just what I was looking for: easy prep, healthy, and lots of great flavor! Juicy marinated pork tenderloin, caramelized sweet yellow onion, and a delicious tomato-feta yogurt sauce make a great dinner.

The pork tenderloin needs to marinate at least four hours, so unless you tend to eat late – like we tend do at Casa Garcia – you might want to assemble the quick marinade the night before and stash the pork in the fridge until you’re ready to cook it the next day. If nothing else, it’ll let the tasty marinade really flavor the meat! My tweaks to the original recipe were to add a bit of lemon juice and zest to the marinade and caramelize the onions that top the sandwich...and I added a bit of feta, dill, and chopped parsley to the yogurt sauce. Wrap the sandwich in your favorite pita bread…a local restaurant makes the BEST oven-fired pitas…they’re somewhere between a pita and naan.

Pork Tenderloin Gyros with Tomato-Feta Yogurt Sauce

adapted from Bobby Flay via Food Network's website

Step 1: Make the marinade by combining the following ingredients in a bowl: 1/4 cup olive oil, 1/4 cup red wine, two finely minced or grated garlic cloves, 1 tsp. Greek oregano, the zest of one lemon, and 2 tbs. lemon juice. Whisk to combine and add 1 lb. pork tenderloin to the marinade. Cover and put in the fridge for four hours...or overnight.

Step 2: Make the sauce by combining the following ingredients in a small bowl: one small container Fage 0% plain Greek yogurt, one grated clove garlic, 1 diced seeded roma tomato, 1/2 cup feta, 2 tbs. lemon juice, 1 tsp. Greek oregano, 1/2 tsp. dill, and 1 tbs. chopped flat-leaf parsley. Stir to combine and let it hang out in the fridge at least an hour before serving.

Step 3: Preheat oven to 375. Add 1 tbs. olive oil to a skillet over med-high heat. Remove the pork from the marinade, pat dry, and season with salt and pepper. Once the pan is hot, add the marinated pork tenderloin and sear on both sides. Roast the tenderloin for 20ish minutes. While the pork is in the oven, add 1 tbs. olive oil to your skillet. Add one thinly sliced sweet yellow onion and cook until it's golden and soft. By the time the pork is done, the onions will be too.

Step 4: To assemble the sandwiches, slather about 2 tablespoons of the yogurt sauce on your pita of choice. Top with thin slices of the roasted pork tenderloin, some of the caramelized onions, and a bit more feta for good measure. Fold and eat...and feel free to add a bit of shredded lettuce as well if you like.

Wow…this sandwich is GOOD! After 4 hours, the marinade gave the pork a subtle Greek flavor…and it was SO juicy and tender. Combined with the sweet caramelized onions, the yogurt sauce, and a big of extra feta sprinkled on top? This sandwich will rival anything you can get from a restaurant. The sauce is thick and luscious thanks to the Fage Greek yogurt…after three hours in the fridge, the flavors combined very nicely. By the way…while I was marinating the pork, I threw in a few leftover chicken tenders from the freezer and cooked them up as well for making sandwiches the next day. If you have chicken on hand, I can vouch that it’s also fantastic in this recipe!

As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of Fage. You too can enter to win one of three trips to Greece by entering the Fage Plain Extraordinary Greek Getaway here: http://www.fageusa.com/community/fage-greek-getaway.

Warm Your Tummy...and Your Palate: Spicy Confetti Chicken Chowder

2011-11-28T18:44:00.001-06:00

We have to deal with brutally long, hot summers here in Texas. So when the weather finally cools off enough to eat soup, I cook at least one pot per week. Soup is great for many reasons: it’s a one-pot meal, it’s usually pretty economical, it gets picky eaters to eat their veggies, and it warms you up on a cool night like nothing else can. I prefer hearty soups that can be paired with crusty bread to make a perfect meal. Since it’s just the two of us here at Casa Garcia, a comforting pot of soup guarantees lunch the next day with enough leftovers to freeze for dinner on a busy night a few days later.

I was looking at the Food Network website the other day, and Paula Deen’s recipe for chicken chowder spiced with poblano peppers caught my eye. I tweaked it a bit for our taste, using one large poblano pepper and a seeded and diced jalapeno to up the spice factor just a bit. In addition to the carrots, onion, and celery that the original recipe calls for, I added frozen corn kernels and a diced roma tomato. I decided to name my version of this chowder Spicy Confetti Chicken Chowder, because all of the diced veggies look like festive confetti floating in the bowl!

The chowder is a bit spicy, but the heat is tamed by the addition of half and half and a roux whisked in just before serving. To streamline the prep even more, buy pre-chopped veggies at the grocery store (I did...) and feel free to use roasted chicken breast or leftover chicken or turkey. I won't tell...and no one who tastes it will know either! During the busy holiday season, we have to save time wherever we can, yes?!?!?

Spicy Confetti Chicken Chowder

adapted from Paula Deen via Food Network's website

Step 1: Add 1 tbs. olive oil to a 5-quart Dutch oven over med heat. When the oil is hot, add the following veggies: 1 large diced carrot, 1 small diced yellow onion, 2 stalks diced celery, 2 finely minced cloves garlic, 1 large diced poblano pepper (seeded), and 1 finely chopped jalapeno (seeded). Stir to combine and cook until softened, about 10 minutes. Add 1 tsp. salt, a few grind black pepper, 1 tsp. cumin, 1 tsp. dried thyme, and 1 tsp. dried cilantro. Stir to combine.

Step 2: Add 3 cups diced chicken tenders (about 1 lb.) and cook until browned. Add 1 diced roma tomato and 1 cup frozen corn kernels. Stir well to combine. Add 6 cups chicken stock and stir well to combine. Bring to a boil. Lower heat to med-low, cover, and simmer for 30 minutes.

Step 3: After 30 minutes, make a quick roux by combining 1/2 stick of butter and 1/2 cup flour in a small saucepan over medium heat. Whisk to combine...and continue whisking until the flour is cooked, about 4 minutes. Whisk the roux and 1 cup half and half into the soup. Cook until thickened, about 5 minutes.

Step 4: To serve, ladle the soup into soup crocks or bowls. Garnish with shredded jack cheese and chopped green onions. Warm bread with butter makes the perfect sidekick for this hearty soup!

I served this soup with beer bread that I prepared from my favorite mix. The toppings were the perfect flavor enhancer for this chowder...the icing on the cake, if you will. Some other great toppings would be diced avocado and crushed tortilla chips. I’ll definitely try those additions next time! This soup is very filling, and it warms you inside and out thanks to the spicy addition of the peppers! It’s also very creamy…the combination of the roux and the half and half gives the chowder a smooth and rich consistency without using heavy cream. A gal’s gotta save calories where she can during the holiday season!!

If you haven't done so yet, please make sure to enter my Red Gold Tomato Prize Pack giveaway below! I'm accepting entries until Wednesday evening and will announce the winner later this week. The prize pack is full of all sorts of cool stuff, including three flavors of diced tomatoes, a cookbook, and lots of other fun goodies!!

Spicy Goodness In One Pot: Kitchen Sink Jambalaya...and a Red Gold Tomato Prize Pack Giveaway!

2011-11-25T17:28:00.001-06:00

I hope all of you had a wonderful Thanksgiving surrounded by loved ones...we had a fantastic, albeit quick, trip home to Houston to spend time with our families. We ate (a lot), visited with family (a lot), and generally just had a really great time. We made it back here around noon today, and I've been spending the afternoon putting up my Christmas decorations and downloading Christmas music into my iPod. I plan to take advantage of this long holiday weekend to get my holiday preparations well underway before heading back to crazy work deadlines again on Monday!

The recipe I'm going to share with y'all today is one of my favorites: Kitchen Sink Jamabalaya. It's full of all sorts of yummy ingredients, and it makes enough food to feed a nice-sized crowd. One of Michael's cousins and his wife spent the night with us last weekend, so I wanted to make us a nice dinner. Since jamabalaya is cooked and served from one pot, that means less cleanup...and more time to spend drinking wine and watching The Hangover for the gazillionth time and laughing with family!!

If you've never eaten jambalaya, I can best describe it as paella's Cajun cousin: both dishes contain a combination of sausage/chicken/seafood, rice, and spices. The spices are quite different, however. Much like gumbo or chowder, there are as many ways to make jambalaya as their are cooks who make it. After trying many recipes over the years, this is the way that I make my jambalaya. We like our jambalaya pretty spicy at Casa Garcia, but I keep it on the moderate side and make sure to bring a bottle of Tabasco to the table so everyone can adjust the heat to their liking.

Some cooks don't use tomatoes in their jambalaya, but I use both tomato paste and a can of diced tomatoes. This gives the jambalaya added depth of flavor...and color. The nice people at Red Gold Tomatoes recently sent me a fantastic tomato prize pack that contained three cans of their diced tomatoes, a recipe book, and all sorts of other goodies. Even better? They also offered to send one of you one of these fun prize packs as well! I used their diced tomatoes in my jambalaya. The flavor of these canned tomatoes is really fantastic...they tasted summer fresh in late November! I waited to share this recipe now, because you can easily substitute 2 cups of leftover diced turkey breast for the raw chicken breast that the recipe calls for.

Kitchen Sink Jambalaya

a Weekend Gourmet Original

Step 1: Add 1 tbs. olive oil to a 5-quart Dutch oven over med-high heat. Add 1 cup diced tasso and sautee until it starts to brown. Then add 1 small chopped yellow onion, 2 sliced celery stalks, and 1/2 a chopped bell pepper. Cook for about 10 minutes, until the veggies are tender.

Note: tasso is a spiced Cajun ham that can be difficult to find outside the TX/LA Gulf coast. If you can't locate it in your grocery store, simply sprinkle 1 cup diced ham with 1 tbs. Cajun seasoning, stir to combine, and let it sit overnight in the fridge for the flavors to combine. That should approximate the flavor pretty well.

Step 2: Add 2 tbs. Cajun seasoning of your choice. My favorite is Chef Paul Prudhomme's Poultry Magic. Stir to combine and add two bay leaves. Add 2 cups diced chicken breast and 1.5 cups andouille sausages that's been cut into half moons. Cook until the meats are browned, then add 1/4 cup tomato paste. Stir well to combine.

Note: andouille (an-doo-ee) is a spicy Cajun smoked sausage that can be difficult to locate outside of Texas and Louisiana. If you can't find it, simply substitute your favorite kielbasa in its place.

Step 3: Add 4 cups chicken stock, 1 can diced tomatoes (my preferred brand is Red Gold), and 2 cups converted rice. This is important, because regular white rice can make your jambalaya gummy. If you can find it, I think Zatarain's rice makes the best jamabalaya. Stir to combine and bring to a boil. Lower heat to low, cover, and cook for 15 minutes. After 15 minutes, add 1.5 cups of medium peeled and deveined shrimp. Stir, cover, and continue cooking for five more minutes. Add 3 sliced green onions and 2 tbs. parsley to the jambalaya and remove from heat. Cover and let the jambablaya sit for 5-10 minutes before serving.

Step 4: To serve, spoon jambalaya onto plates directly from the pot. Simply serve with salad and toasted garlic bread. We debated whether to serve white wine or red wine with jambalaya, since it contains seafood and chicken. However, we ultimately decided on a Malbec from Argentina since the jambalaya is a spicy dish. The two paired very well together!

If you'd like to win a Red Gold Tomato prize pack containing three cans of diced Red Gold Tomatoes, a recipe book, and all sorts of other fun tomato goodies...here's what you need to do. First off, go visit the Red Gold website. Then come back here and leave me a comment telling me how you would use these tomatoes in your holiday cooking. For a second entry, you can Like Red Gold on Facebook. Please make sure to leave your e-mail address in your comment so I can easily find you if you're the winner. I'll accept entries until Wednesday, November 30th. I'll announce the winner next Friday.

Happy Thanksgiving from The Weekend Gourmet...Featuring Pumpkin Pie Popcorn Snack Mix

2011-11-22T20:49:00.000-06:00

We'll be hitting the road tomorrow afternoon to spend Thanksgiving with our families in Houston. I wanted to pop in here and wish you all a wonderful and blessed Thanksgiving before I'm off the grid for a couple of days! After hosting Michael's family for Thanksgiving at our home the past two years, it feels a bit strange not to be cooking up a storm in the kitchen. Work's been brutal for me the past few weeks, so I'm letting someone else do the cooking this year. But? I just couldn't show up empty handed...I've learned that when you're a food blogger, people expect you to cook something!

I decided to make a fun and yummy Thanksgiving popcorn snack mix with all the flavors of pumpkin pie...but in a form you can munch by the handful. The nice people at Kernel Season's sent me two of their fall special-edition flavors recently, so I decided to use the Pumpkin Spice flavor to season this snack mix. This popcorn mix is pretty addictive -- in addition to flavored popcorn, it has cinnamon Teddy Grahams, mini marshmallows, and glazed pecans. A generous drizzle of melted white chocolate flavored with pumpkin spice brings all the flavors together.

Pumpkin Pie Popcorn Snack Mix

a Weekend Gourmet Original

Step 1: Pop a bag of your favorite microwave popcorn; you'll want about 8 cups of popcorn. Line a jelly roll pan or large rimmed baking sheet with parchment or foil. Spread the popcorn evenly on the pan and carefully remove any unpopped kernels...no one wants a broken tooth for Thanksgiving! Spray the popcorn liberally with butter-flavored spray and sprinkle generously with Kernel Seasons Pumpkin Spice seasoning. Toss and sprinkle to get all sides evenly coated with flavor.

Step 2: Evenly top the popcorn with 1.5 cups mini marshmallows, 1.5 cups cinnamon Teddy Grahams, and 1 cup of glazed pecan pieces. Melt 2 cups of white chocolate chips in a microwave-safe bowl. Add 1 tbs. pumpkin pie spice and stir well to combine. Drizzle the spiced melted white chocolate evenly over the popcorn mix.

Step 3: Place the pan with the popcorn mix in the fridge for about 15 minutes. This allows the white chocolate to set. Once the snack mix is set, break it into pieces and store in an airtight container.

This snack mix is so yummy...the spices definitely taste like pumpkin pie, and the marshmallows, graham, and nuts echo the components of pumpkin pie as well. Add in crunchy popcorn and yummy spiced white chocolate, and you've got a really fun Thanksgiving treat! My main inspiration for this snack mix was to bring something for everyone to munch on during the after-meal football games on Thursday. I'm betting that it would be a big hit with kiddos too since thanks to the mini marshmallows and the Teddy Grahams.

Make sure to store this mix in an airtight container...that's how I'm keeping mine fresh between now and Thursday. If you can't locate the Kernel Season's in your local store, I would suggest combining 1/3 cup sugar, 1/2 cup light brown sugar, and 1 tbs. of pumpkin pie spice and sprinkling it over the popcorn in its place. That would be pretty close to the flavor profile of the seasoning. I'll be back on Friday to share a fantastic recipe for Kitchen Sink Jambalaya. I'll kick off the Christmas season this weekend with some of my favorite peppermint recipes -- peppermint is my FAVORITE Christmas flavor profile. I'll also be reviewing and giving away some delish peppermint-infused chocolates. See you then, my friends!

November Secret Recipe Club: New England Clam Chowder from The Kitchen Witch

2011-11-21T06:00:00.096-06:00

After work forced me to take a one-month break in October, it's time for this month's Secret Recipe Club reveal! For November, I was assigned The Kitchen Witch blog. What a fun new blog to discover! Rhonda lives in Montana and shares tons of fabulous recipes, along with some really great pictures. I had a really difficult time choosing just one recipe to share with y'all. I ended up choosing New England Clam Chowder when a cool Texas evening -- much different from a cool Montana evening, I'm guessing -- made me eager to whip up a pot of soup for dinner!

Until a couple of years ago, I swore that I hated clams...so clam chowder had never touched my lips. That all changed with a visit to San Francisco, when we tried clam chowder in a sourdough bread bowl at Fisherman's Wharf. One bite, and we were hooked. Last fall, I tried my hand at making clam chowder at home...and it came out really yummy. I soon discovered that, much like gumbo, there are a lot of variations on the clam chowder theme. Rhonda's version includes bacon...which immediately caught my eye. The only big tweak I made to the recipe was to sub chicken stock for the bottled clam juice...my fault for not reading for comprehension when I made my grocery list!

New England Clam Chowder

adapted from The Kitchen Witch

Step 1: Heat a large Dutch oven over med heat. Add two slices diced bacon and cook until the fat is rendered, but don't let it get crispy. Add 2 tbs. butter, 3/4 cup diced yellow onion, and 2 sliced celery stalks. Stir to combine and cook until tender -- about 10 minutes. Add two bay leaves and 1 tsp. dried thyme. Stir to combine.

Step 2: Peel and dice three medium Yukon gold potatoes. Add to Dutch oven and add the juice from two cans of clams and 2 cups chicken stock (or a bottle of clam juice). The fluid should just cover the potatoes...if not, add a bit more stock. Bring the soup to a boil, then reduce heat and cover. Cook until the potatoes are tender -- between 10-15 minutes.

Step 3: When the potatoes are cooked, add the clams and 1 cup half and half (use heavy cream if you're feeling extra-indulgent!). Stir to combine and simmer just until the clams are cooked through -- about five minutes.

Step 4: Add a bit of fresh-ground pepper and salt to taste. Ladle the chowder into serving bowls and serve with some nice crusty bread on the side. I was so eager to dig in that I forgot one step -- before serving, top each bowl with a pat of butter and sprinkle of thyme leaves or chopped parsley.

This chowder is off-the-hook good! It's a a bit thinner than the chowder we had in San Francisco, which was roux-based...but the flavor of this chowder is just amazing. I used half and half instead of cream, and the chowder was plenty rich and indulgent for our tastes. The smoky bacon flavor is what takes this chowder over the edge. I made a half batch of the original recipe, so double it if you have a larger crowd to feed. This batch made four large servings. Since this chowder is a hearty meal-in-a-bowl, I simply served it with strips of buttered, toasted sourdough for dunking into the chowder.

The Weekend Gourmet Hits the Road: Texas Pride BBQ

2011-11-18T18:41:00.004-06:00

Texas is known for its BBQ...especially the Central Texas area between Austin and San Antonio. Some of the best BBQ in the country comes from my area of the state. But, don't just take my word for it as a bragging Texan. Numerous TV shows I've seen have confirmed this fact. We go on several BBQ road trips each year, and I try to share some of our favorite finds with you. This year, we've been to Black's BBQ in Lockhart, Luling City Market in Luling, and The Salt Lick in Driftwood. All of them are wonderful for different reasons...but all are wonderful! However, we recently added a new BBQ joint to the mix, this one right in our backyard: Texas Pride BBQ...located just outside San Antonio in Adkins, Texas.

You may wonder...what makes Texas BBQ different from BBQ around the country? For one thing, BBQ sauce is optional...and the meat is seasoned simply and smoked low and slow, until the meat is fall-apart tender. Texas BBQ sauce tends to be on the thin side, with lots of pepper and vinegar. And it's always served on the side to be added at the table. Texas BBQ purists shun sauce, but I like it...especially on brisket. Texas Pride was an easy drive from Casa Garcia, and their food and service is excellent! They recently were featured on Food Network's Diners, Drive Ins, and Dives. We received a fantastic Groupon offer that we couldn't pass up to try their Hungry Texan special for two. The name cracks me up, and it was a really great deal...so off we headed over to have some BBQ and sides with our good friend Bekah.

We arrived at dusk, and the smell of smoky goodness met us in the parking lot. That's always a good sign when you arrive at a BBQ joint! We stepped inside, got in line, and placed our order. The Hungry Texan came with brisket, house-made sausage, ribs, and a fourth meat. We opted to go with the pulled pork. Our two sides were potato salad and macaroni and cheese. Many of the old-school Texas BBQ joints only offer bread, crackers, onions, and pickles to accompany the meat. Our generous portion of smoked meat was piled high on butcher paper, another Texas tradition...some places don't even offer knives and forks, so you have to eat with your hands. We stopped by the condiment bar to pick up the requisite bread, pickles, onions, and jalapenos to make sandwiches. Bottles of sauce -- regular and spicy -- were waiting at the table. The standard beverage of choice with Texas BBQ is Big Red, so that's what Michael opted for. I, being a rebel, went with Diet Dr. Pepper instead.

The Hungry Texan sampler was a perfect way for us to try all of their smoked meats. The pork ribs were fall-off-the-bone tender, the brisket was smoky and juicy, and the sausage was perfectly spiced and not the least bit greasy. I'm glad we decided to try the pulled pork for our other meat option. It was tender, juicy, and well seasoned. Take a look at this gorgeous BBQ!!

The sides were really yummy, but the meat was the true star of the show! We tried all of the meats, but the portions were so large that we ended up taking enough home for our dinner the next night. Of course, that was also partly because we were saving room for dessert. Texas Pride's well known in San Antonio for its award-winner peach cobbler, but Michael isn't a fan of peaches. Luckily, they also serve a unique pecan cobbler...it's like the love child of pecan pie and cobbler, served a la mode. We decided to share one...man, was it ever good! Like spoon fights for the last bite good...

We left for home full and happy...with enough BBQ left to make sandwiches for dinner the next night. The staff at Texas Pride was very friendly and helpful, which made our first visit very enjoyable. I guarantee it won't be our last visit, either. If you find yourself visiting San Antonio, make sure to put Texas Pride on your list of "must visit" places to eat. I promise you won't be disappointed!

You may have noticed that my last couple of posts haven't include recipes. That's because my work schedule this week continued to be hectic, and Michael was out of town for a couple of days. That kept me out of the kitchen, but I'm going to be doing a lot of cooking this weekend. Be looking for at least three posts with all-new recipes next week. I'm cooking my Secret Recipe Club dish tonight...and homemade jamabalaya tomorrow night. We have cousins spending the night with us, so I'm going to cook up a little feast.

Gearing Up for Thanksgiving...and Beyond: Some of My Favorite Holiday Recipes

2011-11-16T20:09:00.000-06:00

It’s hard to believe that this time next week, we’ll be hitting the road to spend Thanksgiving with our families back home in Houston. That will be a bit of a departure from the past two years, when we hosted Michael’s family at our place. However, my crazy work schedule has left me so tired that I just don’t have the energy to cook a full holiday feast this year. Besides...we really want to get out of town for a couple of days. So…off we go! We’ll have Thanksgiving lunch with Michael’s extended family, then we’ll go have dinner with my parents and brother that evening. Good food and time spent with loved ones…that’s the makings of a perfect Thanksgiving to me!!

I’ll be contributing something to both Thanksgiving meals, but am still trying to decide what to make. Since we arrive late Wednesday night, it’ll have to be something that’s either portable OR quick to whip up Thanksgiving morning. Michael is lobbying for more bread pudding, so that’s a strong contender. But..I may try something new this year. I need to do some perusing of blogs while I’m on my own at Casa Garcia the next couple of evenings and see what fun stuff all of y’all are planning for your menus. In case any of you are doing the same thing, I thought I’d share some links to a few of my favorite Thanksgiving/holiday recipes from last year. Perhaps one of them will grab your attention and make an appearance on your table next week.

My favorite holiday appetizer are these Filo Cups with Whipped Brie, POM Molasses, Pistachios, and Pom Arils. I created them for my POM Wonderful Dinner Party last year. They are so simple to make and totally delish…and they have a lot of WOW factor when you put them out on the table! They're so pretty on a serving plate...

Ina Garten’s Italian Roasted Broccoli is a fantastic side dish any time of year, but I think it would be especially nice Thanksgiving side dish. Roasted broccoli seasoned with olive oil, lemon zest, and pine nuts is a fantastic flavor combo. If your Thanksgiving menu is anything like mine, it’s easy for it to get carb-heavy. Not that I’m complaining, but it’s good to mix in a green veggie or two. I figure any calories saved means extra dessert for me, so there’s a method to the madness.

I grew up eating cranberry sauce from a can, which is sort of gelatinous and gross. I decided to try my hand at making homemade Cranberry Compote last year, and we all loved it! This riff on a Paula Deen recipe combines fresh cranberries, orange juice, apples, currants, pecans, and spices. Boy, is it ever delish!!

Since cranberries are on sale this year, buy an extra bag and make this amazing Sweet & Tangy Cranberry Upside-Down Cake. I know that pumpkin pie is the traditional Thanksgiving dessert...or perhaps sweet potato pie if you live in the south...but why not try something a little bit out of the ordinary? Sweet cake and tart cranberries combine to make a great flavor combination.

Finally, here's my suggestion for what to do with at least some of the inevitable leftover turkey you're going to have. Make a big pot of Comforting Chicken and Dumpling Soup. By using leftover turkey breast, you'll save time...and get to eat a bowl of this delicious, filling soup that much quicker. This is a meal in a bowl, full of chicken (or turkey), lots of healthy veggies, and homemade herb-flecked dumplings.

So...that's my suggestions for some of my favorite Thanksgiving/holiday recipes! I can't believe that the holiday season is nearly upon us...this year has gone by so quickly. I think it's snuck up on me more than usual this year because of my hectic work schedule combined with our little New York getaway last month. It seems like it was just Labor Day. My parents always told me that the years go by quickly the older you get. I never quite believed them...but now I totally get it!!

November Daring Kitchen Challenge: Cooking with Tea...Featuring Curry-Cumin Roasted Pork Tenderloin with Chai-Infused Jasmine Rice

2011-11-14T19:35:00.001-06:00

After taking a break last month, it’s time for this month’s Daring Kitchen Challenge. Sarah from Simply Cooked was our November Daring Cooks' hostess, and she challenged us to create something truly unique in both taste and technique by cooking a savory dish with tea. I discovered that tea is more commonly used in baking than cooking, so I had to put on my thinking cap to come up with a savory dish that caught my eye. I did some research online and came up with a few ideas, but none of them really grabbed me…until I found a recipe for chai-scented rice served with curry-rubbed pork chops at Cooking Light's website.

I immediately knew that this recipe would be a great springboard for what I wanted to accomplish with this challenge. I tweaked the recipe quite a bit, but kept true to the spirit of the original. Michael loves chai latte, so I knew the flavor profile of chai tea would appeal to him. If you’ve never tasted chai, it’s a black tea that’s flavored with lots of warm, exotic spices: cardamom, cinnamon, cloves, ginger, and black pepper to name a few.

I opted to use a Berkshire pork tenderloin instead of pork chops, and I marinated it for a few hours in a citrus-soy blend that also included some chai tea. The original rice recipe featured brown rice, orange juice, and chai tea for flavoring. I subbed in fragrant jasmine rice…and I opted to fancy it up a bit, adding chopped pistachios and golden raisins just before serving for added flavor and texture. The results were fabulous…the chai flavor was very subtle in the pork tenderloin, but it paired perfectly with the stronger chai flavor in the rice.

Curry-Cumin Roasted Pork Tenderloin
with Chai-Infused Jasmine Rice

adapted from Cooking Light

Step 1: Combine the following marinade ingredients in an airtight container: 1 cup orange juice, 1/3 cup soy sauce, 2 tbs. vegetable oil, 1 cup warm water, and 1 chai tea bag (I prefer Tazo brand). Stir to combine and add a 1-pound pork tenderloin. Cover the container and put in the fridge for at least 4 hours. I flipped my tenderloin over after two hours to make sure it was evenly marinated.

Step 2: When you're ready to cook the pork, preheat the oven to 375. Heat 1 tbs. olive oil in a non-stick skillet over med-high heat. While the skillet heats, make a spice rub by combining: 1 tsp. curry powder, 1 tsp. cumin, and 1 tsp. salt. Rub the spice mixture evenly on the pork tenderloin. Sear until well browned on both sides, then transfer to a roasting pan. Roast the tenderloin for about 25 minutes for medium.

Step 3: While the pork is roasting, prepare the rice. Bring the following ingredients to a boil in a saucepan over med-high heat: 1 cup water, 1 cup orange juice, and two chai tea bags. Add 1 cup jasmine rice, stir, and reduce heat to med-low. Cover and cook for 20 minutes. When the rice has cooked, add the following ingredients: 1/3 cup chopped pistachios, 1/3 cup chopped golden raisins, and the zest of a large orange. Stir to combine, cover, and let the flavors combine for five minutes. When the pork comes out of the oven, let it rest for 5-10 minutes before slicing

Step 4: To serve, spoon some of the aromatic rice on each plate and top with several slices of the roasted pork tenderloin. I served this dish with my signature salad: field greens, feta, dried cranberries, candied pecans, and raspberry vinaigrette.

The hint of chai spice flavor in the pork played very nicely against the curry-cumin spice rub. The chai flavor was more pronounced in the rice, which I loved. The crunchy pistachios, orange juice and zest, and sweet chewy golden raisins really complimented the chai spices AND the pork. Together, the flavor combination of the pork and rice was unique and satisfying. If you’ve never cooked with tea before, I highly suggest that you give it a try! It’s a fantastic way to impart a unique flavor to your cooking. One of the the things I love most about being about of the Daring Kitchen is that it gets me out of my kitchen comfort zone and encourages me to try new cooking ingredients and techniques.

Apple-Raisin Cinnamon Bread Pudding w/Creamy Bourbon Sauce

2011-11-11T18:27:00.000-06:00

One of my favorite fall desserts is bread pudding…full of cinnamon, raisins, and Texas pecans. Topped with creamy, slightly sweet bourbon sauce, it’s a delicious treat. What I love most about bread pudding is that it’s much more than the sum of its individual parts: stale bread, eggs, milk, sugar, fruit, and nuts. Simple enough, but these pantry staples come together to make a fantastic dessert or brunch dish. My go-to bread pudding recipe is my tweak on Cajun superchef Paul Prudhomme’s version…but with a dozen eggs and a cup of heavy cream? It’s no wonder I only make it once or twice a year, usually around the holidays.

I had half a loaf of cinnamon-raisin bread left in the fridge, so I immediately thought about making bread pudding. I searched around online to find a recipe that sounded delicious, but easy on the eggs and cream. Epicurious came to my rescue with a fantastic bread pudding recipe that uses milk and eggs for the custard. This recipe calls for adding diced apple, which sounded totally delish combined with cinnamon-raisin bread! I added cinnamon and a dash of nutmeg to my custard to really amp up the spice factor!

This bread pudding is easy enough to whip up after work for a special dessert. Dice the bread and apple, whisk together a quick custard, combine, and bake. See? Easy. While the pudding bakes and soaks up all that yummy custard, you have time make a sauce to pour on top of each serving. My normal whiskey sauce has lots of? You guessed it: cream, eggs, and bourbon…and takes about 20 minutes to make. For a weeknight, I wanted something simple and a bit lighter…and I found it the latest issue of Every Day with Rachael Ray.

Apple-Raisin Cinnamon Bread Pudding w/Creamy Bourbon Sauce

adapted from Epicurious and Every Day with Rachael Ray

Step 1: Preheat oven to 350; butter an oval casserole dish or a 13x9 pan. Make the custard by combining 4 eggs, 1 cup sugar, 2 cups milk, 4 tbs. butter (melted), 1 tsp. vanilla extract or vanilla bean paste, 1 tsp. Vietnamese high-oil cinnamon and a dash of nutmeg. Whisk well to combine.

Step 2: Add the following ingredients to the bowl: 1/2 cup chopped pecans, 1 Jonagold apple peeled and diced into 1/2-inch pieces, and 3 1/2 cups diced cinnamon-raisin bread (I used Pepperidge Farm brand). Stir well to combine all the ingredients. Pour the mixture into the buttered dish. It'll look a bit soupy, but don't panic! This ensures that your bread pudding will come out perfectly moist when it's done cooking.

Step 3: Cook for approximately one hour, rotating the dish about halfway through for even cooking. During the last 10 minutes of baking time, sprinkle the bread pudding with a mixture of 2 tbs. sugar and 1 tsp. cinnamon. The bread pudding is done when it's puffy and golden brown.

Step 4: While the bread pudding bakes, make the bourbon sauce. Combine 1 cup heavy cream and 1 cup milk in a saucepan over medium heat. Heat the cream-milk, but don't boil. While the cream heats, whisk together five egg yolks and 1/3 cup of sugar in a bowl. When the cream is hot, add 1/4 cup to the egg-sugar mixture and whisk to temper the eggs. Add the egg-cream mixture to the remaining cream in the saucepan and reduce heat to med-low. Cook until thickened, whisking the entire time. This takes 5-10 minutes. Once the sauce has thickened, add: 1 tsp. vanilla extract or paste, 1 tsp cinnamon, and 1/3 cup bourbon -- I like to use Wild Turkey in my sauce. Whisk to combine and pour into a measuring cup to cool.

Step 5: To serve, scoop some of the bread pudding into a serving bowl. Top with a generous drizzle of the creamy bourbon sauce. Some people like less sauce, but the whiskey sauce is what really makes bread pudding special to me!

OMG…this bread pudding is totally delish! It’s sort of like the love child of bread pudding and a baked apple…and your kitchen will smell like a professional bakery while it’s cooking. The cinnamon flavor really shines through thanks to generous amounts of cinnamon in the bread, custard, and sauce. It’s not overbearing, though...it combines perfectly with the apples, raisins, and pecans. The simple custard sauce is a cinch to whip up while the bread pudding bakes.

This dessert isn’t overly sweet, so it would also make a wonderful addition to a Sunday brunch or a holiday open house. I like to add just enough bourbon to give the sauce a nice flavor without overwhelming the other flavors…but feel free to add more if you like! If you have leftovers, store the sauce and the bread pudding in the fridge in two air-tight containers. The bread pudding reheats perfectly in the microwave. Simply add a bit to a bowl, top with some of the bourbon sauce, and microwave until everything’s nice and warm again!

Fage's Good Living Program Part 1: Good Living

2011-11-07T21:25:00.002-06:00

Good food, good taste, and happy living. In my opinion, this trifecta is one of the keys to having a happy life. As part of the Foodbuzz Tastemaker Program's Fage Total promotion, I’m planning a three-part blog series to discuss each of these subjects over the next three weeks. In exchange for sharing these posts, I will receive three entries for a chance to win a trip to Greece! For the first installment, I’m going to focus on happy living. What makes my life happy? First and foremost, I think it’s my optimistic attitude. I always choose to focus on the positive things in my life instead of focusing on what I don't have. I've always been a "glass is half full" kind of gal. My life certainly isn’t perfect, but I'm very thankful for all the blessings in my life: a stable job in a bad economy, a loving husband, a crazy orange cat, a close circle of family and friends, and the opportunity to share my love of cooking and food with all of you! I want to share some of the things I cherish most in life with you, my readers and friends.

My partner in crime, travel companion, and chief food taster is my sweet husband Michael. We’ve known each other since college, but we never got around to getting married until seven years ago. We share a lot of the same passions: food, cooking, travel, music, watching sports, and movies…to name a few. We love nothing more than to travel near and far to discover new places and try new foods. If we can listen to music at the same time? More the better! Here’s two of my favorite pictures of us...one on our wedding day and one of at Strawberry Fields inside Central Park a couple of years ago. I love to cook...we both love to eat…we’re a match made in heaven!

We don’t have any children, but we do a crazy orange tabby cat named Lucy. She entered our lives as a stray, abandoned kitten in a mall parking garage a few months after we got married. We nursed her back to health and named her after a very famous TV redhead. She's a constant source of laughter…and I can’t imagine our lives without her. She’s horribly spoiled – bottled water and Science Diet indoor formula food, anyone? The running joke is that she loves Michael more than me…and? It’s true…she’s a “daddy’s girl” through and through. She tolerates me…most of the time…but she positively ADORES Michael! Here's a picture of "our little copy cat"!!

I have a close-knit family. My sister Tina is six years younger than me…Levi, Wolf, and Lilith are my niece and nephews. You may recall that Wolf loves to cook and entered the Biscoff Lunch Envy recipe contest with me last month. My sister is a fellow food lover and cook. She lives in Ohio, so we stay close via Facebook and phone calls. We invariably talk food and recipes for at least half of each conversation!

My baby brother is Kyle…he’s 12 years younger than me...and nearly a foot taller than me! He’s currently in graduate school back home in Houston, and I’m very proud of his accomplishments. My parents are Paul and Mary…they live in the Houston area. Growing up, they always encouraged me to believe in myself and do the very best in everything I decided to pursue.

I'm very fortunate to have a very close relationship with Michael's family as well. Here we are with his brother Gordy celebrating my in-law's 50th wedding anniversary at Brennan's Houston a few weeks ago.

I love to laugh…I strongly believe that a keen sense of humor can see you through most situations. My favorite TV programs are Seinfeld, Curb Your Enthusiasm, and Family Guy. I’m firmly convinced that my inner child is a 13-year-old boy! I also love to watch sports – in person or on TV. I especially enjoy cheering for Houston teams! Every Sunday during football season, you’ll find us in front of the TV cheering on the Texans.

If you've been reading this blog for very long, you know that I love to travel…it can be an afternoon road trip for BBQ…or a getaway to New York. To me, life is all about the experiences and memories you make! I’ve been fortunate enough to visit New York, Chicago, San Francisco/Napa Valley, and Las Vegas the past few years. We love to try local cuisine and will research the best places to eat in any city we visit. I never understand why people go to eat at McDonald’s on vacation. I can eat there any day…but I can’t eat clam chowder at Fisherman’s Wharf…or dumplings in Chinatown...in San Antonio. Two highlights of our year so far are attending the U2 360 Tour in Chicago in July...and attending a live broadcast of SNL last month. Here we are relaxing in the grass inside Central Park on a lovely fall afternoon last month.

I think the following two pictures best sum up my outlook on life. The first picture is me relaxing in a field of Texas bluebonnets in Austin last spring. It's typical me, being silly and having fun! The second picture is me hugging an olive tree near Round Pond Estates in Napa Valley. We had spent a wonderful afternoon visiting their olive mill and sampling some delicious olive oils, accompaniments, and wine. I asked Michael to pull over so I could hug an olive tree…I had heard that doing so would bring good luck. Since there aren’t many olive trees in Texas, I wanted to take advantage of the opportunity. The weather was cool, the sky was blue, and I was happy to be with Michael in such a beautiful place. I hugged the olive tree tight and breathed in the fresh Napa Valley air…and Michael snapped a candid picture. I hope you can tell how truly joyful I felt at that exact moment in time!

I hope you enjoyed getting to know a bit more about what I do and who I spend time with when I'm not here writing about food and cooking! Come back next week for the second post in the Fage Good Living series...where I'll be discussing good food, featuring Fage Total yogurt.

As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here: http://www.fageusa.com/community/fage-greek-getaway

Celebrating the Return of "Soup Weather"...Sausage-White Bean Minestrone

2011-11-04T17:53:00.001-05:00

Well…it’s finally happened. Fall has (finally!!!) officially arrived in Texas!! For a while there, I thought that this especially long and hot summer would NEVER end. I’m wearing a light sweater today and enjoying the cool north breeze…we even had a small fire in our fireplace last night. This weather makes me want to get into the kitchen and make a big pot of soup. We had our first real cool snap of the season last week, so I made a big pot of chicken and sausage gumbo last Sunday. Since I shared the recipe in here last year, I didn’t post it…but it sure was good!

I promised myself to make the soup I’m sharing in here today the next time we had a chilly night. Last night was that night. This is my adaptation of Tyler Florence’s Hunter’s Minestrone…this soup is hearty and so delicious! It’s got a lot going on, but it’s simple enough to make on a weeknight if you buy pre-chopped veggies. This soup is literally a meal-in-a-bowl. It features bulk Italian sausage, cannellini beans, and plenty of good-for-you veggies: tomatoes, carrots, onion, and celery. Add some rigatoni and fresh rosemary and sage, and you’ve got a meal that will warm you up on the chilliest of evenings!

My tweaks to the original recipe are mainly because Michael doesn't care for beans that much. So, I cut the amount of beans in half and upped the amount of sausage just a bit to account for that. I also add 1/2 cup of red wine along with the chicken stock. It gives the minestrone a special depth of flavor that you don't get without it. I also give each bowl a little sprinkle of parm-reggiano just before serving.

Sausage-White Bean Minestrone

adapted from Tyler's Ultimate

Step 1: Add 1 tbs. olive oil and 1 lb. bulk Italian sausage to a large Dutch oven over med-high heat. Cook until browned, breaking up the sausage into bite-sized pieces. Carefully drain off any excess fat. Turn the heat to medium and add the following: 1 finely chopped large carrot, 1/2 finely chopped yellow onion, 2 finely chopped stalks of celery, and 3 grated cloves garlic.

Step 2: Give the veggies and sausage a stir to combine and cook for about 5 minutes, until they begin to soften. Add 1 chopped sprig rosemary, 5 chopped fresh sage leaves, 2-3 bay leaves, and 1/2 cup red wine. Stir to combine.

Step 3: Add 8 cups chicken stock, 1 can diced tomatoes (Red Gold is my preferred brand), one can drained white beans, and a handful of chopped Italian parsley. Bring the soup just to a boil, then lower heat to med-low. Cover and simmer for at least 30 minutes...but an hour is better if you have the time.

Step 4: After the soup has simmered, add 8 ounces rigatoni. Cover and cook for about 15 minutes, until the pasta is cooked. This gives you just enough time to make some garlic-cheese bread to serve on the side. To serve, ladle the soup into bowls and top with a sprinkle of parm-reggiano cheese.

This minestrone is amazingly good...and it's the perfect way to get the non-veggie lovers in your life to happily eat their veggies (and ask for seconds)! As an added bonus, it's also full of such pretty colors. I especially like to dunk my garlic-cheese bread into the flavorful broth. If you're a bean lover, feel free to double the amount of white beans. As a bonus, any leftovers are even better the next day. Since it’s just the two of us at Casa Garcia, we're able to get two dinners from each pot…and lunch one day as well.

Hope everyone has a lovely weekend! I'm working a few hours tomorrow...yes, on Saturday...but I've got Sunday free. Michael and I plan to watch the Texans game, and then we're going on a BBQ roadie to Texas Pride BBQ with a friend afterward. I plan to take lots of pictures and will share the fun in here on Monday. Until then, enjoy the cool weather...and cook up a pot of soup this weekend!

An Appetizer That's Bursting with Flavor: Garlicky Sun-Dried Tomato Spread with Feta

2011-11-01T19:40:00.002-05:00

I’m not sure how it happened, but my calendar says NOVEMBER...which means that the holiday season is nearly upon us again! That means it’s time to start testing a few recipes so I’m ready for all the holiday parties, dinners, and potlucks coming up the rest of this year! Don't get me wrong...I love ranch dip and queso as much as the next girl. But...I like to take something a bit out-of-the-ordinary when I bring a dish to a party.

I found the recipe that I’m sharing today in The Best American Recipes 2002-2003 cookbook awhile back, and I made a mental note to try it out. I’m so glad I did: Garlicky Sun-Dried Tomato Spread with Feta is sure-fire winner…it’s full of flavor and very versatile! The ingredients remind me a bit of pesto since it has nuts, parmesan, and olive oil. The only thing missing is basil…and I’m thinking that you could add a few leaves for flavor if you have some on hand. The only big change I made to the original recipe was to reduce the amount of garlic and add a bit of creamy feta.

The original recipe called for four cloves of garlic, but that seemed a bit…pungent…for a social gathering. I reduced the amount to one large clove, and the garlic flavor was still quite pronounced. If you REALLY love garlic, feel free to use the full amount. You can also roast the garlic to make the flavor more mellow and sweet. This recipe is really simple to whip up with ingredients that I have on hand in my kitchen most of the time. Simply add a few ingredients to a food processor and give it a quick whirl. It’s literally ready to serve in less than 15 minutes…and 10 minutes of that is spent soaking the sun-dried tomatoes in water to plump them up.

Garlicky Sun-Dried Tomato Spread with Feta

adapted from The Best American Recipes 2002-2003

Step 1: Add 1 cup sun-dried tomatoes to a measuring cup and cover with warm water. Let the tomatoes plump up for 10 minutes, while you gather the rest of your ingredients. This works similar to plumping raisins before you cook with them.

Step 2: Drain the sun-dried tomatoes and add to the bowl of a food processor. Add 1/3 cup grated parm-reggiano cheese, 1/4 cup extra-virgin olive oil, 1/4 cup sliced almonds, 1 tsp. salt, and 1 large garlic clove (grated).

Step 3: Pulse the ingredients 5-6 times, until incorporated. It's ok if it's a bit chunky. Add 1/4 cup good feta cheese. My favorite feta is Israeli sheep feta...it's creamy, salty, and has a nice tang to it. Pulse another 2-3 times to incorporate the feta into the spread.

Step 4: To serve, spoon the spread into a small bowl or ramekin. I placed the ramekin in the middle of a white serving plate and surrounded it with bagel chips for dipping. This spread is thick, so a hearty chip or cracker is a must.

I freely admit that this isn't the prettiest dish I've featured in here. But? The flavor of this spread is AMAZING…the sweet-tangy sun-dried tomatoes pair really nicely with the rich flavors of the cheese, almonds, and olive oil. The garlic flavor is definitely there, but it’s not enough to make your breath offensive at a social gathering. And the feta? It adds a bit of creaminess and salt. I'm glad I added it on a whim, because I think it brought the whole flavor profile together!

I can see many uses for this spread…it’s fantastic with the bagel chips, and I’m thinking it would also be great spooned on top of a block of cream cheese and served with crackers. If you have any left, I’m betting that it would be really yummy tossed with some penne pasta for a simple weeknight dinner. Toss up a salad and make some garlic bread…and you’ve got dinner on the table in about 15 minutes! I hope you’ll give this a try…I’m planning to pair this spread with Tuscan White Bean Dip as a perfect appetizer one-two punch at my holiday parties!

Before I leave, I want to remind you to scroll down to my previous post and enter to win one of TWO jars of Biscoff Spread that I'm going to be giving away later this week. This stuff is so good, but it can be difficult to find on grocery store shelves. Two of my readers are going to win a jar to try for themselves, so don't miss out on your chance to win! Scroll down and leave me a comment!

My Entry in Biscoff Spread's Lunch Envy Contest: Wolf's Afternoon Pick-Me-Up Sandwich...and a Biscoff Spread GIVEAWAY!!

2011-10-29T18:19:00.000-05:00

My nephew Wolf and I have been conspiring behind the scenes lately...via telephone and Facebook...working on a covert project. The objective? To create a tasty lunchtime (or after-school) treat featuring Biscoff Spread. The Lunch Envy contest asked food bloggers and their children to create an original recipe to put a new spin the usual school lunch...a recipe that makes all your friends envious of what YOU brought to eat!! The only requirements are that it has to be a collaboration, Biscoff Spread has to be the featured ingredient, and you have to create a video showcasing your creation.

When I was invited to take part, I initially declined since I'm not a mother. The only "kid" I have is orange, furry, and lacks the opposable thumbs necessary to help me in the kitchen. Besides...it doesn't help that this is how Lucy spends most of her days.

However, the people at Biscoff said that I could team up with my teenage nephew Wolf and enter the contest. Wolf is 13 years old and lives in Rock Creek, Ohio. Yep...that's a long way from Texas, which means I don't get to see him -- or his brother and sister -- very often. My sister, Tina, is a fantastic cook and fellow food lover...and this trait has rubbed off on Wolf. As you can see from this picture, he loves to cook. We have fun talking about recipes and different foods to try...he and Tina recently made the spaetzle from one of my Daring Cooks challenges.

Thanks to modern technology, we stay close despite the distance...we like to talk on the phone, use Facebook, etc. to stay in touch and share recipes and foods. The distance was a small challenge we had to overcome when entering this contest. We brainstormed on the phone and came up with our lunchtime creation: Wolf's Afternoon Pick-Me-Up Sandwich...featuring yummy Biscoff Spread. If you've never heard of -- or tasted -- Biscoff Spread, here's the scoop. It has the consistency of peanut butter, but it contains no nuts. That makes it a great alternative for people with nut allergies! The flavor is a bit like brown sugar-caramel, with a hint of cinnamon and other spices in the background. It's so good! Biscoff sent me several jars of the spread to work with as Wolf and I created our contest entry. We knew that we wanted to make a sandwich, but we wanted it to be anything but the ordinary...the name of the contest is Lunch Envy, afterall!

We decided to play up the cinnamon flavor of the spread by using cinnamon-raisin bread. We flavored the Biscoff Spread with a bit of honey, some vanilla bean paste, and just a bit of cinnamon and nutmeg. We layered the spread with sunflower seeds for crunch. Then we topped it with sliced bananas...because one my all-time-favorite sandwiches is peanut butter with banana. It works just as well with the Biscoff Spread! This sandwich tastes great...and it gives you the energy you need to make through a busy afternoon at school OR work!!

Wolf's Afternoon Pick-Me-Up Sandwich

a Weekend Gourmet-Wolfgang Joerns Original Recipe

Step 1: Add 1/2 cup Biscoff Spread, 2 tbs. honey, 1 tbs. vanilla bean paste (optional, but yummy!), 1 tsp. cinnamon, and a pinch of nutmeg to a small bowl. Stir well to combine.

Step 2: Spread half of the spread on one slice of cinnamon-raisin bread. Sprinkle evenly with roasted, salted sunflower seeds. Press them in slightly so they don't fall out when you eat the sandwich.

Step 3: Cut a banana in half, then cut the half lenthwise...it should be the size of the bread. Layer the sliced banana on top of the sunflower seeds. Top with the second slice of cinnamon-raisin bread, and slice with a serrated knife.

The combination of flavors and textures in the this sandwich is really nice...the sweet creamy spread, the salty and crunchy sunflower seeds, and the banana -- all combined with a fantastic cinnamon flavor in the background.

The other part of the entry is a video...which is a bit of a challenge given the logistics of being in two different states. I've come up with what I think is a creative solution: a video slideshow that I'll be setting to music and posting on YouTube tomorrow. I promise to share the link once the video is live. Wolf and I hope that our sandwich recipe will be a winner...the grand prize in the contest is two iPads!! Wolf and I would use the iPads to Skype with each other and share more recipe ideas across the miles.

Oh yes, the giveaway! So...how would you like to try a jar of Biscoff Spread? I thought so. In honor of the Lunch Envy contest, I'm going to give a jar of Biscoff Spread to TWO of my readers! To enter, all you have to do is leave a comment below...along with your e-mail address. Tell me how you would use the Biscoff Spread in your kitchen. I'll pick two winners using a random number generator on Thursday. It's that simple.

I'm Back...Want to Hear About My New York Trip?!?!?

2011-10-26T19:42:00.001-05:00

No...I didn't quit my day job and move to New York (though I admit that it was a tempting fantasy...)! So, exactly where the heck have I BEEN since we returned to Texas last Monday night you ask?!?!? Well....work has been totally INSANE with some long hours since I returned. We've also had some home internet issues, which further complicated my life. Add those two things up, and food blogging literally ground to a halt the past week or so. The good news is: I'm back! I have tons of details and food pics from our fantastic weekend getaway to be in the audience of Saturday Night Live the weekend of October 15th! So, let's get started!!

We arrived in Newark around noon on Saturday and made it by train to Penn Station in New York by 100. Our hotel room wasn't ready, so we dropped our bags and headed out to the Upper West Side to grab some lunch and kill some time. First stop was Gray's Papaya for super-cheap hot dogs. They were very good...so good that we didn't take any pictures before scarfing them down! Next stop was Trader Joe's, directly across the street. I bought Lucy-cat her favorite holistic cat treats and a bag of chocolate-covered potato chips to munch on in the room. From there, we headed up two blocks to the Holy Grail of chocolate chip cookies: Levain Bakery. Hands down my most favorite choc-chip cookies in the universe: HUGE and full of ooey-gooey chocolate:

From there, it was a few more blocks up the street to grab burgers for a late lunch at Shake Shack. We got in line with the masses and waited our turn to order. We had Shack Burgers and shared a large order of their yummy cheese fries. We ate our food and watched the people...and lots of really cute dogs...walk by outside. People watching in New York is always so very fun!

From there, it was back to our room to rest for a bit and get cleaned up to head to 30 Rock. We wanted to walk the six blocks from our hotel and take some pictures before it was time to line up for our tickets. We had a BLAST at SNL...we had great seats, on the front row on the right-upper side of the stage. It was very interesting to see how things are "behind the scenes." The set crew really is phenomenal, breaking down sets and putting more up during the commercial breaks. By the time the show was over and we walked back to our hotel, it was nearly 230 in the morning...and we were hungry. Fortunately, in New York, that is NOT a problem! We stayed at the Park Central Hotel, just across the street from Carnegie Deli. We bought one of their famous pastrami sandwich to go and shared it in our jammies before going to sleep. It was amazing...tender and juicy, with just enough spice.

We slept in a bit on Sunday morning, the got dressed and hopped a subway to the Lower East Side. Our destination? Doughnut Plant...for tres leche doughnuts and chai tea! They had some great varieties on the menu that morning. I settled on a tres leche and a coconut cream.

We sat on the bench outside, stuffing our faces with doughnuts and enjoying the cool fall weather! Right next to Doughnut Plant is Kossar's Bialy, which specializes in a New York-only treat: the bialy. It's sort of like a bagel, but without a hole in the middle. Instead, either garlic and poppy seeds or onions are added to the middle before they go into the oven. They are SO GOOD, especially with a schmear of cream cheese.

We were just on the edge of Chinatown, and I had read about Vanessa's Dumpling House on Yelp. It was about four blocks up the street, so we headed out a quest for dumplings. I had read nothing but rave reviews...and at four handmade dumplings for $1, the price was right. We arrived and found a line of people waiting to order. We grabbed a menu and decided to share an order of four pork and chive dumplings since we had just had all those doughnuts! A small group of Asian women were making the dumplings by hand minutes before they were cooked and served...talk about fresh. To say these were awesome was an understatement: crispy on the bottom and steamed on top, and full of flavor. This was our best "new find" of the this year's trip!

After our morning food crawl, we made our way back to the subway to head to the Brooklyn Bridge. We walked across the bridge from the Manhattan side and took our time enjoying the gorgeous weather and fantastic views of the city! Best of all? It didn't cost a cent...we took tons of pictures along the way. By the time we made it into Brooklyn and caught a train back into Manhattan, it was time for an early dinner. We decided to grab a pepperoni and pancetta pizza at our favorite pizza place: Lombardi's in Little Italy/Nolita. They make a mean pizza...baked in a coal-fired oven. We go there for pizza every trip, and it never disappoints.

From there, it was back to the hotel to get cleaned up and head to The Blue Note for the Pat Metheny concert at 1030. The show was AMAZING! We spent some time souvie shopping in the gift shop afterward, then we grabbed a cab and headed back to the hotel. We decided we needed another "late-night snack," so we stopped back by Carnegie Deli. We'd been eyeing the giant strawberry-topped cheesecake in their display case the night before, so we picked up a piece to split...and once again chowed down in our jammies before bed. This was amazing cheesecake: creamy and rich...perfect for sharing.

The next morning, we agreed that it was hard to believe our little getaway was nearly over. We checked out of the hotel, stored our bags, and headed out to take care of last-minute errands...including a stop at Zabar's to buy bagels to take back to my co-workers....and back to Levain Bakery for Michael to get cookies for two of his co-workers. We may have picked up another cookie or two to enjoy on the plane trip back home. Since we had enjoyed Thomas Keller's Bouchon Bakery in Napa Valley, we decided to have lunch there before spending the afternoon wandering around Central Park across the way. I wish I could say we loved it, but we found it very overpriced for what we had: sandwiches and salad, essentially. The highlight of the meal was the fresh-baked baguette with fleur de sel-topped French butter that they brought to the table.

We spent the rest of the afternoon wandering around Central Park taking pictures and enjoying the lovely afternoon: not a cloud in the sky and 68 degrees...perfection! We spent about 30 minutes laying in the cool grass and relaxing at Sheep Meadow, also known as "the city's backyard." I took a self-portrait of us relaxing in the grass with my camera...it makes me smile, because it was such a nice little respite from all the running around we did.

Before we knew it, it was time to head back to the hotel to collect our bags and grab a cab to Penn Station to catch the train back to Newark. It was quite an adventure to navigate Penn Station at the height of the afternoon commute, but we made it to our train 10 minutes early and successfully navigated our way back to Newark Airport. Go us! Our flight home was pretty uneventful...and long. We napped a bit...and munched on the Levain Bakery cookies we had stashed in my bag.

Another trip to New York is over...great memories were made...and lots of good food was eaten. You really can't ask for more out of life than that: good times with the one you love! It was a quick trip, but we crammed as much as we could into that time and had a really fantastic time. We hope to go back to New York in 2012...we'll see if we can make it happen. We did learn from this trip that there are plenty of inexpensive food options in the city if you know where to find them!!

Sweet Jane Lynn Giveaway Winner...and I'm Off to New York!!

2011-10-14T22:44:00.000-05:00

I have another confession to make: I've truly been a bit off kilter this week. Between crazy pre-vacation work deadlines and errands and packing for our long weekend in New York, I only managed to get into the kitchen to cook once or twice this week. I feel like I'm out of my groove, so to speak. When I don't cook, I feel a bit out of sorts...twitchy if you will. But? I promise that I'll be back next week with all sorts of fun food adventures and pictures from New York. Hard to believe that his time tomorrow night, we'll be in the NBC studios at 30 Rock watching SNL from the audience...we're still pinching ourselves. New York is one of our very favorite cities, so this little weekend getaway is perfect for us!!

We have an early flight, and we're still not quite done with our packing...so I need to make this short!! I wanted to check in before I head out for three days. We have lots of fun stuff planned: the show tomorrow night, Pat Metheny at The Blue Note on Sunday night, and lots of food adventures. Sunday is our designated foodie day: we're planning a LES food walk. We plan to hit Doughnut Plant, Kossar's to try a bialy, Vanessa's Dumpling House, and Il Laboratorio de Gelato. After a walk over the Brooklyn Bridge to digest a bit and take advantage of some great photo ops, we'll end the afternoon with pizza at Lombardi's and chocolates at Kee's (...if I can find it!). Maybe I should wear a pair of stretchy pants that day...I kid, I kid!

I promise to bring my trusty camera along to capture all the fun so I can share it with you when I get back. And I promise to get back into my kitchen next week and cook up some fun stuff to share!! In the meantime, I want to announce the winner of my Sweet Jane Lynn cake ball truffle giveaway. Per the random number generator, the winner is:

#9: Lindsey from Gingerbread Bagels

Congrats to you, Lindsey...I'll be in touch in just a sec to get your shipping info so I can connect you with Angelica. She will coordinate with you to pick the flavors you'd like for your custom 12-truffle assortment and get it shipped out to you shortly.

Ok...time to go wrap up our packing and try to get to sleep before midnight. We have a plane to catch very early in the morning! But, the payoff is that we'll be in Midtown Manhattan early enough to have Shake Shack Burgers for lunch. By 200 tomorrow afternoon, I'll be chowing down on a meal that looks remarkably like THIS!

See you next week...with lots of fun adventures to share! Until then...this is The Weekend Gourmet bidding you bon voyage!!