Yummy Apple Bread

My daughter Mallory was my little Whole Foods buddy when we were in Denver a few weeks ago. She always volunteered to go with me because she figured out there were samples. She is the smartest 2 year old I've ever known!

One of the days we went, we had a sample of Apple Bread and she made me go back three times for a little taste but for some reason I didn't buy a loaf. Oh wait, I remember...it was because it was almost $4!

When we got home, she kept asking for Apple Bread so we made some. And it was fabulous. The kids ate most of it by the end of the day....and they didn't want to save any for their Dad.

I love this recipe because there aren't many ingredients so you can whip it up pretty quickly. Which you will need to do over and over if your family eats it as fast as mine does.

Yummy Apple Bread

1 cup oil
3 eggs
2 cups sugar
1 teaspoon vanilla
3 cups apples, diced
3 cups flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt

Combine and set aside the oil, eggs, sugar, and vanilla.

Sift flour, cinnamon, soda, and salt.

Add dry ingredients to oil mixture gradually.

Add apples.

Bake in 2 regular loaf pans for 60 minutes at 325 degrees.

Cool 10 minutes in the pan.

Caffe d'bolla

Over the summer, my favorite actor was filming a movie in Salt Lake City.  It's called My Girlfriend's Boyfriend and it stars Alyssa Milano and Chris Gorham.   The cast was staying downtown and that's when I discovered that Chris Gorham was on twitter and I started following his every move him.

He spent a lot of time drinking coffee and that's when I knew we were soul mates he was a great guy.  I kept seeing him tweet and post pictures from Caffe d'bolla and I was thinking about stalking him  intrigued.  I couldn't wait to go there myself and experience this siphon coffee he kept talking about.

I went to Salt Lake City with my sister (and without my family) on Saturday and at the top of my list was Get Coffee at Caffe d'bolla!  Oh man have I been missing out!

Siphon brewing of coffee is popular in Japan and Caffe d'bolla is one of only 11 Siphon Coffee Bars in the US.  What a treat that there is one in Utah!

You're probably wondering what siphon coffee is and why you'd want to try it.  Here is a quote from Coffeegeek.com.

A vacuum coffee maker works on the principle of expansion and contraction of gases - actually one gas, water vapour - is what allows the device to brew a full infusion style of coffee and filter the grounds efficiently, leaving a generally clean, pristine cup.

Here is a video of the siphon brewing in action that I found on You Tube.




This was the most smooth and flavorful cup of coffee I've ever had.  I'm completely ruined for all other coffee now.  I think I'll be sneaking off to SLC so much to get coffee that my husband will think I'm having an affair.

I also couldn't resist trying a Bubble Milk Tea and it's wonderful too!

If you live in SLC and you like coffee.  Give this place a try...you won't be sorry!

Caffe d'bolla
249 E 400 S #100
Salt Lake City, UT

Chicken Tortilla Soup

I'm on a soup kick right now.  When the temps drop down into the 20's at night...I start to crave soup.  This is my favorite by far.  It 's easy and tastes fabulous.  I'm pretty sure it's good for you too!  Especially if you don't use the fried tortilla strips.



Chicken Tortilla Soup

2 1/2 teaspoons vegetable oil
6 (6 inch) corn tortillas, cut into 1/2 inch strips
1/2 small onion, diced
2 cloves garlic, minced or pressed
4 cups of chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 15 oz can black beans, rinsed and drained
1 15 ounce can whole kernel corn, drained
2 boneless chicken breasts, cut into bite sized pieces
1/2 cup salsa
1/2 cup chopped fresh cilantro
1 teaspoon salt

Heat 2 teaspoons of the oil in a large pot over medium heat. Add half of the tortilla strips, stirring often, until crisp. Drain on paper towels. Repeat with remaining 1/2 teaspoon of oil and remaining tortilla strips and set aside.

Add the onion and garlic to the pan and cook for 2-3 minutes. Add the broth, cumin, chili powder, oregano and cayenne to the pot. Raise heat to high and bring to a boil. Add the beans, corn, chicken and salsa. Reduce heat to low, stir and simmer for about 2 minutes, or until chicken is cooked through and no longer pink inside.

Add the cilantro and half of the reserved tortilla strips. Ladle into individual bowls and garnish each bowl with some of the remaining strips.

Cook from the Book: Martha Stewart's Bolognese Sauce

I've been so looking forward to the next challenge.  I was so excited that five of you joined me two weeks ago with posts of your own.  In case you missed it....click here for the posts.  I've decided that until further notice...one of my recipes per month of the Cook from the Book challenge will come from my new favorite cookbook...Martha Stewart's Cooking School.

 I had big plans for my first recipe from this cookbook...I was going to Denver for Thanksgiving week and would be staying within 5 miles of a giant Whole Foods store.  I was going to buy Duck and Duck Fat, pack it carefully in a cooler like a heart on Grey's Anatomy, schlep it back to Utah and make a spectacular Duck Confit.

Well...a duck was going to cost me $30 and I couldn't find duck fat so I scrapped that idea and searched my book for a different do-able recipe when I got home to Utah on Saturday.

May I present.....Bolognese Sauce 

I've made Bolognese Sauce before and It was good but not as good as this!  And here is the proof in the pudding.

  This little boy loved it! 

Let me tell you another reason why I loved this recipe.  It made 8 cups of sauce for $15, and each serving used about a 1/2 cup of sauce (I gave my hubby a little more because he likes his food really saucey).  Which means that I can get two dinners and several lunches out of it for less money than if I used the store bought sauce that my kids won't eat and probably has a bunch of artificial stuff in it.  And I only have to make it once and reheat what I put in the freezer.  I love when this happens!

For Soffritto
2 tablespoons unsalted butter
2 tablespoon olive oil
3 ounces pancetta, cut into 1/4 inch pieces (couldn't find this at my store)
2/3 cup onion, finely chopped
2/3 cup carrot, finely chopped
2/3 cup celery, finely chopped

For Sauce
1 lb ground veal or beef
1 lb ground pork
1/4 cup tomato paste
1 cup dry white wine
1 (28 ounce) can whole peeled tomatoes pureed in a blender ORcrushed tomatoes in puree
1 1/4 cup milk
6 to 7 cups of chicken stock
1 dried bay leaf
5 sprigs of thyme, tied in a bundle OR 1/2 teaspoon dried thyme 
coarse salt
fresh ground pepper

cook soffritto....heat butter and oil in a large pot over medium-high heat.  Add pancetta (if you have some...I couldn't find it in Ogden) and cook until it's golden, about 2.5 minutes.  Add onion, carrot and celery.  Cook stirring often until it begins to brown a little for about 10 minutes.

brown meat....Add the beef and pork and cook over medium heat, stirring and breaking up meat for about 10 minutes.  Once meat is completely browned, pour off excess fat.  Add tomato paste and cook for 1 minute, stirring to intensify sweetness.

Pour in wine and cook, stirring until liquid has evaporated, 7 minutes.  Add 1 cup milk and cook until reduced by half, about 3 minutes.  Add thyme, then pour in the chicken broth. tomatoe puree, bay leaf and season with salt and pepper.

Bring to a boil, then reduce heat to a very low simmer and cook, partially covered for 3-3.5 hours, skimming fat from the surface with a ladle periodically. If the sauce appears too dry, add more chicken broth.  Finished sauce should have the consistency of chili.  Stir in remaining 1/4 cup of milk and check to see if it needs more salt and pepper.

Serve immediately over pasta with a little parmesan.  Will keep in the fridge for 3 days and in the freezer for 3 months.

Bolognese Sauce...It's a Good Thing!

Next Challenge is December 15th!

Corn Dog Muffins

My kids love corn dogs but they are very healthy. My kids also love muffins and will eat anything that is encased in bread so I thought I would try some corn dog muffins. They are a huge hit and my husband loves them most of all.

Corn Dog Muffins

1 Jiffy Corn Muffin Mix
1 egg
1/3 cup milk
3 hot dogs
1/2 cup cheddar cheese, shredded

Prepare the corn muffin batter as directed on the box. Chop the hot dogs into bite sized pieces and add to the batter along with the cheese.

Grease the muffin cups and fill half way. Back for 15-20 minutes or until a toothpick inserted into the center of the muffin comes out clean.

Don't forget....Next Tuesday is our next Cook from the Book Challenge!

White Rotel Dip

Another great dip recipe for Bronco Sunday! I made this a couple weeks ago and we loved it. It will be a regular addiction addition to our football watching routine. And it's so simple to make...that even my sister could do it. I cut the recipe in half and it made the perfect amount for 5-6 people.

White Rotel Dip
from BooMama's Sister-in-law Janie

3 packages of pork sausage (mild or spicy is fine – but use at least 1 maple-flavored)
4 packages of cream cheese
2 cans of Rotel tomatoes

Brown sausage and drain. In a large saucepan, combine all ingredients and heat until cheese is melted, being careful to stir often.

Serve with tortilla chips or corn chips.

Cook from the Book: Prosciutto-wrapped Halibut and Chicken

I'm so excited to get this challenge started!  I picked one of my favorite cookbooks that I just got a few months ago.  I love watching Ina Garten on TV....and if she would let me, I'd be her best friend and let her cook for me.

I chose the Prosciutto roasted Halibut with autumn vegetables AND the Prosciutto-wrapped chicken breasts from the September 2009 issue of Bon Appetit.  I love to kill two birds with one stone but I also had to make something other than fish for the pickier members of my family.  The chicken was fabulous (i ate the leftovers for lunch) but the kids wouldn't touch it.  They seriously don't know what they are missing!

Aren't these autumn veggies pretty?  They take a while to cut up but they are so flavorful and beautiful on the plate!  I can see myself making just this part all fall.



My husband, who is my harshest critic...loved this dish!  I ended up having to use Halibut steaks (and cutting off the skin) because it was all I could find after driving all over town in a snow storm looking for fish.  I can't wait to try this again with a fillet. 

Prosciutto roasted Halibut with autumn vegetables

Adapted from Barefoot Contessa...Back to Basics to serve 2, with veggies for 6.

2 cups peeled and diced butternut squash, cut into 1/2 -inch cubes
2 cups peeled and diced Yukon Gold potatoes, cut into 1/2 -inch cubes
2 cups peeled and diced parsnips, cut into 1/2 -inch cubes
2 cups peeled and diced carrots, cut into 1/2 -inch cubes
Olive oil
Kosher salt
Freshly ground black pepper
1 tablespoon minced garlic
2 (8-ounce) skinless fish fillets, such as striped bass or halibut
4 thin slices prosciutto di Parma
8 tablespoons (1 stick) butter
6 sprigs fresh rosemary
3 tablespoons lemon juice (from 1 large lemon)
8 lemon wedges

1. Heat the oven to 400 degrees.

2. In a large bowl, toss the squash, potatoes, parsnips and carrots. Drizzle one-third cup of olive oil on the vegetables and season with 1 1/2 teaspoons of salt and one-half teaspoon of pepper. Toss to combine.

3. Spread the vegetables in a single layer on a large, rimmed baking sheet and roast them until they are barely tender, about 30 minutes, tossing halfway through for even cooking and coloring. Remove the pan from the oven and toss in the garlic, then roast until the vegetables are tender, an additional 10 minutes.

4. Meanwhile, line another baking pan with foil and place a baking or cooling rack on top of the foil. Lightly brush the fish fillets on both sides with olive oil and season each with one-fourth teaspoon of salt and one-eighth teaspoon of pepper. Wrap a slice of prosciutto around each fillet, forming a wide band around the center and overlapping the ends on the underside of each fillet. Arrange the fillets on a rack, at least 1 inch apart, and roast until the fish is opaque, is firm to the touch and begins to flake, about 10 to 15 minutes. Do not overcook.

5. While the vegetables and fish are roasting, melt the butter over medium heat in a medium sauté pan. Add the rosemary sprigs and reduce the heat to low. Cook, shaking the pan gently, until the rosemary leaves are just crisp and the butter begins to brown, about 5 minutes. Remove from the heat, discard the rosemary and stir in the lemon juice. Set it aside.

6. To serve, place the fish on a platter or on individual plates and spoon the rosemary butter over the fillets. Surround the fish with the vegetables, garnish with lemon wedges and serve hot.

Prosciutto-wrapped Chicken Breasts 

Adapted from Bon Appetit Magazine September 2009 to serve 1 person.

1 6-ounce skinless boneless chicken breast halves

4 ounces SWISS cheese

2 thin prosciutto slices

Place chicken breast on work surface. Using sharp knife and starting at thickest side of 1 chicken breast, cut 2-inch-long, 1-inch-deep horizontal pocket, being careful not to cut through completely to other side of breast. Insert 1 piece of cheese in pocket and press opening closed. Sprinkle chicken with salt and pepper. Place 2 prosciutto slices side by side on work surface, slightly overlapping on long sides. Place 1 chicken breast crosswise atop center of prosciutto slices; wrap prosciutto slices around chicken, covering completely and pressing to adhere (if necessary, fasten with small turkey skewers).

Heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken breast to each skillet and cook until browned, about 4 minutes per side. Transfer chicken to large baking sheet; roast in oven until instant-read thermometer inserted into thickest part of chicken registers 160°F, 15 to 20 minutes, depending on size of chicken breasts. Transfer chicken to cutting board; let rest 5 minutes. Thinly slice chicken breasts crosswise.

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