Of course one of the reasons I love California and the reason we moved back, is my amazing, beautiful, intelligent daughter, Brittany and her husband Derek. They are my joy, along with my perfect, handsome, funny, amazing husband, Jerry. Life is good, yes, life is very good!
Near where I live, about 1 hour east of the oceans we have the lovely little community of Fallbrook. It's known as the Avocado Capitol of the World and hosts an annual Avocado Festival. More avocados are grown in the region than any other county in the nation. Mmmmm, who doesn't love avocados?
Three out of the ten largest U.S. cities are in California; Los Angeles, San Diego (my personal favorite, as I lived there for years) and San Jose. California was the country's top state in cash farm receipts in 2008, growing nearly half of all fruit, nuts and vegetables. Almonds are the biggest export ($$$$) followed by dairy products, wine, table grapes, cotton, walnuts, pistachios and rice.
California contains the lowest and the highest points in the continental U.S. You can travel from 282 feet below sea level in Death Valley to 14,494 foot Mt. Whitney in less than a day. California is home to the world's largest tree (General Sherman Tree in Sequoia National park) and the tallest (a coastal redwood whose identity is withheld). Let's see, oh yes, fortune cookies were invented in California, Apple computers, theme parks (Disneyland, Knotts Berry Farm, etc.) blue jeans (Levis) and the Barbie doll.
How did CA get it's name? It's said, California comes from the old 16th century Spanish novel in which there exists a mythical island called California, where Amazon women dwell and gold is the only metal that exists. California became a state in September 9, 1850. As mentioned above, California was named for Queen Califia, a character in the book written by Garcia de Montalvo. Gold was discovered in California in 1848. California is called the Golden State because California's modern development can be traced back to the discovery of gold in 1848 and fields of golden poppies can be seen each spring. Native people lived in California for years......In 1542, Juan Rodriguez Cabrillo led the first European expedition to what is now California. The area of water that covers California is 7,734 square miles. With 840 miles of stunning coastline. Take a drive on the PCH (Pacific Coast Hwy.) is known as one of the most scenic drives in the world. It stretches from the tip of California near the Oregon border and goes all the way down to beautiful San Diego. The route takes around 10 hours if you are traveling at a leisurely pace with no stops, but who would do that? You will see the most stunning coastal views, seaside villages and untouched forest and some wine areas too.
California was originally known as the Grizzly Bear State. As California boomed, and the bear population was pretty much wiped out, it became the Golden State. The grizzly bear on California's current state flag is a tribute to Monarch, a 1,200 lb. wild California grizzly bear captured by newspaper magnate William Randolph Hearst (or rather, the reported he hired Allen Kelley) in 1899. Monarch was sent to San Francisco, where he was a star attraction at Woodward's Garden and then Golden Gate Park until his death in 1911. The last reported sighting of a wild California grizzly bear was in 1924. The flag was designed by William Todd, nephew of Mary Todd Lincoln. Sacramento is the State Capital.
Have you ever seen or heard of the "Hollywood" sign? The icon sign that stands for the glamour and grandeur that has defined Hollywood since its creation. In the decadent "Golden Age of Hollywood". The original sign was constructed in 1923, the same year that Rin Tin Tin gained fame as a canine film star. It wasn't created with movies in mind, but to advertise real estate. The first sign didn't say Hollywood, but HOLLYWOODLAND for the development. The last four letters of the sign wouldn't be dropped until 1949. Because the sign is perched on a very steep hill and because the city of Los Angeles doesn't want to be sued, visitors are no longer allowed to hike right up to the sign. Oh, it's always something isn't it?
Beaches; well, there are hundreds of beautiful, gorgeous sandy beaches and they stretch all along the coastline. Surfing, sunbathing, volleyball, hiking, swimming, grilling, picnicking, jogging, relaxing, people watching, are just a few fun things to do at the beaches.
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Some of my favorite beaches are located in Southern California; Laguna Beach, Del Mar, Venice, Newport, Santa Monica, Blacks, Zuma in Malibu, Hermosa, La Jolla, Crystal Cove, Huntington Beach just to name a few. Huntington is also known for it's surfing championships. Always, a fun time. There are also Northern California beaches such as; Rodeo, Fort Funston, Montara, Ross Cove, Glass, Bodega Dunes, Pismo and Greenwood. Looking for a beautiful drive: Stretching about 90 miles along the Central Coast of California is one of the most scenic driving routes in the world. Known as Big Sur, this stunning coastline cover and area between Carmel and the foothills of the Santa Lucia Mountains.What about the food, oh yes, the wonderful fresh food. But with so many amazing places to eat where do you begin? We've got cioppino, oysters, sourdough bread (the best) seafood, lots and lots of amazing seafood, Mexican, oh the wonderful Mexican food some of the best, In-n-Out burger (a California original), shrimp, crab, interesting pizzas, Asian, sushi, yes just as good as in Japan, garlic ice cream (what, oh yes they make it the garlic capital of California, Gilroy) Cobb Salad it was invented at the in Los Angeles in 1937 at the Hollywood Brown Derby Restaurant, clam chowder, salads, salads and lots of salads, Ghirardelli chocolate, tacos, avocados, citrus, fruit, pistachios, almonds, hot dogs at Pink's in Los Angeles, Canter's Deli in Los Angeles, chicken and waffles at Roscoes in Los Angeles, Mission Inn Riverside, Villa Blancea, Mr. A's in San Diego (I have always loved this place), Marine Room La Jolla, Border Grill, Carmelitas Kitchen, Lawry's Prime Rib Beverly Hills, Polo Lounge, Georges at the Cove, Langers Deli, French Laundry, Chez Panisse, Swan Oyster Depot, just to name a few.
Have I peaked your interest? I hope so and please enjoy the recipes listed below and once again all eggs will be large unless otherwise noted. If you ever get to California, have a fantastic time, I know you will!
Raspberry Mimosas
1 fresh lemon wedge
1/4 cup sugar, for rim of glass
1/4 cup raspberry sorbet
4 oz. Chambord
1 bottle sparkling rose
1/4 cup fresh raspberries
Rim 4 tall glasses with the lemon wedge and dip each rim into sugar. Place a small scoop of sorbet into each glass and top with Chambord, sparkling rose and some fresh raspberries.
Lovely Breakfast Frittata
8 eggs
1/2 cup milk
1/2 cup cooked bacon, sausage, smoked salmon or ham (or whatever you enjoy)
2 Tbl. fresh chives, snipped
salt and freshly ground black pepper
1 cup fresh broccoli, chopped
1/2 cup canned artichokes, drained, rinsed and chopped
1/2 cup fresh asparagus, chopped
1/2 white onion, chopped
1/4 cup Pepper Jack cheese, shredded (or cheese of your choice)
Into a broiler safe skillet, add 2 Tbl. vegetable oil along with onions, broccoli and asparagus, saute stirring for a few minutes. Into a bowl whisk the eggs with milk, stir in meat, chives, salt and pepper. Pour egg mixture over veggies and cook over medium heat, as mixture sets run a spatula around edges of pan, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting until almost set. Sprinkle on 1/4 cup cheese and place about 5-inches under broiler and broil for abort 2 minutes to set. Remove and let rest for a few minutes then cut into serving wedges.
Sunny Delicious Breakfast Casserole
1 package ground sausage
3 ruby red tomatoes, cored and sliced
1 white onion, chopped
2 scallions, sliced on diagonal including green part
3 avocados, peeled, pitted and sliced
12 eggs, whipped
1/2 cup milk
1/2 cup whipping cream
1 lb. frozen hash browns, thawed
1 cup sharp cheddar cheese, shredded, plus extra for topping
Tabasco
salt and freshly ground black pepper
Pico de gallo, for serving
Preheat oven to 350 degrees. Into a saute pan add sausage and cook to browned, stirring, add onions and scallions and cook a few minutes. Drain. On the bottom of a 13x9 baking pan add cooked sausage and onions top with sliced tomatoes and sliced avocados. Into a bowl beat the eggs with milk/cream and stir in hash browns and cheese, season with salt, pepper and Tabasco. Pour egg mixture over sausage/tomato and avocados. Bake for about 45 minutes until set. Top with some extra cheese and serve with pico de gallo. Serve with fresh fruit, orange juice and coffee
Chilaquiles - one of my favorite breakfasts
6 eggs
5 handfuls tortilla chips
1 1/2 cups salsa
2/3 cup chicken stock
1 cup black beans, rinsed and drained
1/2 cup corn, I like it fresh off the cob
2/3 cup grape tomatoes, sliced in half
1 cup Monterey Jack cheese, shredded or more if desired
1/4 cup pickled jalapeno sliced
1 large avocado, peeled, pitted and thinly sliced
1/4 cup fresh cilantro, chopped
3 large red radishes, thinly sliced
Accompaniments; sour cream, pico de gallo and fresh lime wedges
Make sure you have all ingredients prepped and ready to go. Into a saute pan add a good drizzle of oil and crack your eggs and cover pan with lid. Let eggs cook about 4 minutes (sunny side up). Chilaquiles; into a saute pan heat salsa and chicken stock to simmering add tortilla chips. Add the beans, corn and tomatoes. As soon as the chips are soaked and hot it's ready to go. Note; if you find the chips are too soupy add more chips, I don't like my chilaquiles too wet. Top the mixture with cheese, eggs, avocado, pico, jalapenos, radishes, cilantro and serve, you can serve right from the saute pan if desired. Add accompaniments.
Chilled Mussels
2 lbs. mussels
1/2 cup dry white wine
3 Tbl. butter
2 shallots, minced
2 scallions, minced including green part
2 cups red bell pepper, seeded and finely diced
1 Tbl. cider vinegar
4 tsp. sugar
salt and freshly ground black pepper
pinch of red pepper flakes
Place the rinsed mussels and wine into a large saute pan, cook covered on high for about 8 minutes or until shells open. Shake the pan occasionally. With a slotted spoon, remove mussels to a pan and discard any that haven't opened. Remove top shells and release the mussels from bottom shells, leaving them in shell. Chill in refrigerator, lightly covered with damp paper towels for about 2 hours. Into a saute pan, melt butter and add shallots and scallions cooking and stirring to soften. Add bell peppers, cover and cook about 3 minutes. Add vinegar and sugar cooking about 1 minute. Add salt, pepper and red pepper flakes stirring for about 1 minute. Remove from heat and chill mixture. To serve; place chilled mussels onto rimmed serving platter and spoon some chilled relish over each. Garnish with fresh lemon wedges and fresh parsley. Serve with crusty bread, wine.
Easy Brie with Apricots
4 (10 oz.) cans whole peeled and pitted apricots
1/4 cup Grand Mariner
1/4 cup slivered almonds, lightly toasted
1 (10-inch) round brie
French baguette, sliced on diagonal for serving, also crackers
Strain the apricots (reserve syrup) in a saucepan. Boil syrup on high for about 15 minutes. Cool. Add the Grand Marnier and chop 16 of the apricots adding to syrup. Place brie onto rimmed serving plate and pour over sauce, topping with almonds.
Salmon Mold
1 lb. cream cheese, soft
Tabasco
3 Tbl. fresh dill, minced
1 Tbl. fresh parsley, minced
1 scallions, finely minced including green part
3 Tbl. capers, minced
8 oz. smoked salmon
Fresh dill for garnish
Crackers, cocktail rye bread or French baguette slices for serving
Into a bowl of electric mixer, beat cream cheese and add good splash of Tabasco to mixture. Divide cream cheese in 4 equal parts. Mix the parsley, dill, scallions and capers. Line a 6-inch mold with plastic wrap. Place one fourth of the cream cheese on bottom of mold. Top with one third of salmon. Sprinkle on one third scallion mixture and repeat twice more with remaining ingredients topping with remaining cream cheese. Cover with plastic wrap and lightly press down on mixture. Chill. To serve; remove cover of plastic wrap, place a serving plate on top of mold and turn over, carefully remove plastic wrap and garnish with sprigs of dill. Serve with accompaniments.
Layered Guacamole Dip
4 large ripe avocados, peeled, pitted and mashed with a splash of fresh lime juice
1/4 cup sour cream (I like Daisy brand)
Tabasco
1 garlic clove, minced
salt and freshly ground black pepper
1/4 cup fresh lime juice
1/2 cup sharp Cheddar cheese, grated
1/2 cup Monterey jack cheese, grated
3 large ruby red tomatoes, diced
3 scallions, chopped including green part
3/4 cup black olives, pitted and sliced
1 cup pico de gallo, drained
1/4 cup fresh cilantro, chopped
Fresh homemade tortilla chips
Into a bowl add mashed avocados with 1/4 cup sour cream, Tabasco (I like a lot), garlic, salt, pepper and lime juice. Onto a pretty Mexican style serving platter layer the mashed avocado/sour cream mixture, cheddar cheese, tomatoes, scallions, jack cheese, olives, sour cream, pico and cilantro. Serve with chips.
Julia's Perfect Ceviche
2 lbs. fresh halibut, diced into small bite sized pieces
1/4 cup tequila
1/3 cup fresh lime juice
1/4 cup fresh lemon juice
3 scallions, sliced thinly on diagonal including green part
2 avocados, peeled, seeded and diced medium - spritzed with fresh lime juice
4 Roma tomatoes, seeded and diced
2 or 3 jalapenos, seeded and finely diced
1 medium white onion, diced
2 mango's, peeled, seeded and diced
1/2 bunch fresh cilantro, chopped
salt and freshly ground black pepper
Into a glass bowl, add halibut, lemon juice, lime juice and tequila and gently mix making sure all of the fish is covered and coated with mixture. Cover and refrigerate about 3 hours. The juices and tequila will "cook" the fish. Drain off excess liquid and add in remaining ingredients, tossing gently, cover and place back in refrigerator for about 30 minutes. Remove, taste and season with salt and pepper. Serve with tortilla chips. Note; if you don't want to use tequila, add extra parts of lemon and lime juice or add some fresh orange juice. You can also add a diced jicama for extra crunch.
Gazpacho - I like my gazpacho chunky and it happens to be one of my favorite soups
2 lbs. ruby red tomatoes, peeled, seeded and diced
3 cups tomato juice
Tabasco, to taste
1 English cucumber, peeled, lightly seeded and diced
1 red bell pepper, seeded and diced
1/2 red onion, diced
1 small jalapeno, seeded and finely minced
2 garlic cloves, finely minced (use less if you prefer)
1/4 cup extra virgin olive oil
1 fresh lime, juiced
1 Tbl. red wine vinegar
2 tsp. Worcestershire sauce
pinch of cumin
salt and freshly ground black pepper
Tomatoes; have a large bowl filled with ice and cold water. Fill a pot halfway full of water, bring to a boil. Make an X with a paring knife on bottom of tomatoes. Drop tomatoes in boiling water for about 15 seconds, remove and place into an ice bath for about 1 minute. Remove and pat dry, peel, core and seed tomatoes. Into a large glass bowl add tomatoes, cucumber, bell pepper, red onion, jalapeno, garlic, olive oil, lime juice, vinegar, Worcestershire, cumin, salt and pepper, stirring to combine. Place about 2 cups into a blender and puree for 20 seconds. Return the pureed mixture to bowl and stir. Add tomato juice and stir. Cover and chill at least 3 hours or overnight. Serve with crusty bread and I like a dollop of sour cream on my gazpacho.
Avocado Salsa - delicious on grilled chicken, grilled halibut or steaks - I love this
1/3 cup extra virgin olive oil
1/4 cup fresh lime juice
1 large garlic clove, minced
salt and freshly ground black pepper
pinch red pepper flakes
1 cup fresh Italian parsley, chopped
1 Tbl. fresh oregano, chopped
2 large avocados, peeled, pitted and diced
Into a bowl whisk the olive oil with lime juice, garlic, salt and pepper. Stir in parsley, red pepper flakes and oregano and let stand room temperature for 30 minutes. Fold in avocado, taste and adjust salt and pepper.
California Corn Chowder
7 slices thick cut bacon, sliced
1 large white onion, diced
3 garlic cloves, minced
2 celery stalks, sliced
3 Tbl. butter
3 Tbl. all purpose flour
4 cups fresh corn off the cob
4 cups chicken stock (good rich quality)
1 1/2 cups whipping cream
1/4 cup fresh parsley, chopped
salt and freshly ground black pepper
Tabasco
2 jalapenos, seeded and finely minced
2 cups sharp Cheddar cheese, shredded
Accompaniments; fresh avocado diced, fresh cilantro chopped, thick slices sourdough bread
Into a Dutch oven add bacon and cook to brown and crisp, remove to paper towels. Leave most of bacon fat in pan and add a pat of butter to melt. Stir in onions cooking to soften, add garlic and cook for a minute. Add celery and jalapenos cooking and stirring. Add corn and cook a few minutes, stir in flour and whisk to combine cooking about 1 minute. Stir in chicken stock cooking on simmer for about 30 minutes. Stir in whipping cream, bring to a boil, reduce to simmer and stir in cheese to melt, add cooked bacon. Taste and add salt, pepper and Tabasco to taste. Stir in parsley. To serve; add to bowls, top with accompaniments and serve with thick cut sourdough bread.
San Diego Fish Soup - the reason I'm calling it San Diego soup is we purchase fresh fish down at Point Loma Seafoods
1 yellow onion, chopped
3 large garlic cloves, minced
2/3 cup fresh parsley, chopped
1 (28 oz.) can whole tomatoes with juice, crushed with your fingers (I like Cento brand)
2 tsp. tomato paste
3 cups seafood stock or you can use clam juice
1/2 cup dry white wine
1 1/2 lbs. firm white fish such as halibut, cod or sea bass (I like a mixture of halibut and sea bass) cut into 2-inch chunks
1 lb. medium shrimp, cleaned (shells removed if desired) I usually don't
pinch of dry oregano
pinch of dry thyme
Tabasco
salt and freshly ground black pepper
Accompaniments; crusty French bread
Into a Dutch oven add good drizzle of olive oil. Add onion and cook stirring for a few minutes, add bell pepper and garlic and cook for a minute, stir in oregano and thyme. Add tomato paste and cook stirring about 1 minute. Add tomatoes you crush with your fingers along with juice and cook for about 15 minutes. Add seafood stock, white wine and fish, simmering for about 5 minutes, add shrimp and cook until they turn pink about 4 minutes. Taste and season with salt, pepper and Tabasco. Stir in parsley. Serve with bread.
California Avocado Casserole
1 (16 oz.) container salsa verde (green salsa)
3/4 cup chicken stock (good quality)
12 corn corn tortillas, cut into 1-inch strips
3 cups cooked, shredded chicken
1 cup Jack cheese, shredded
1 cup sharp Cheddar cheese, shredded
2 large avocados, peeled, seeded, halved and chopped
salt and freshly ground black pepper
Preheat oven to 350 degrees. Spray a 13x9 inch baking dish with non stick cooking spray. Combine salsa verde with chicken stock. Cover the bottom of baking dish with half of the tortilla pieces. Spoon half of the salsa mixture over tortillas. Scatter half of the chicken over salsa. Sprinkle with half of the cheeses and spoon all of the chopped avocados over cheese and sprinkle with salt and pepper. Place remaining tortilla pieces on top of avocados and press gently. Spoon remaining salsa mixture over tortillas, followed by remaining chicken and top with remaining cheese. Bake about 40 minutes, remove to cooling rack to cool about 10 minutes.
Chilled Asparagus with Vinaigrette - great for a party or al fresco dinner
3 lbs. fresh asparagus
1/2 cup seasoned rice vinegar
1/2 cup Dijon
3/4 cup olive oil
3/4 cup vegetable oil
2 Tbl honey
2 shallots, finny minced
salt and freshly ground black pepper
Trim the asparagus and place into a steamer basket, place basket into a pot filled halfway with water, bringing to a boil and steam asparagus for a few minutes to crisp/tender. Immediately remove from steamer and plunge into ice bath to chill. Remove and pat dry with paper towels. Vinaigrette; into a bowl whisk the vinegar and mustard to combine, slowly add the oils whisking vigorously. Whisk in honey, salt, pepper and shallots, taste and adjust flavorings. To serve; place asparagus onto large rimmed serving platter and drizzle with some dressing. You will have extra dressing to use for something else.
Shrimp Salad with Creamy Dill Dressing
3 cups raw medium shrimp, peeled and cleaned, tails removed
Dressing
3 Tbl. fresh lemon juice
1 Tbl. fresh dill, chopped
1 Tbl. avocado oil or olive oil
1/2 cup plain Greek yogurt
1/3 cup fresh dill, chopped
salt and freshly ground black pepper
Salad
2 heads Boston lettuce, (rinsed in cold water, spun dry) torn into large pieces
1 English cucumber, halved lengthwise and sliced very thinly
1 1/4 cups red radishes, thinly sliced
1 cup yellow grape tomatoes, halved
2 avocados, peeled, seeded and thinly sliced
Croutons, homemade are best
Into a bowl add the shrimp, I Tbl. lemon juice, 1 Tbl. dill and oil, sprinkle with salt and pepper and mix to combine. Cover and marinate in refrigerator 30 minutes. Dressing; into a blender add 2 Tbl. lemon juice, yogurt, 1/3 cup dill, salt and pepper. Cover and process to smooth. Place torn lettuce onto large rimmed serving platter, drizzle with half of dressing and toss to combine. Remove shrimp from marinade and place into a hot saute pan with a touch of oil. Cook stirring for about 3 minutes until they turn pink, remove and let cool slightly. Into a bowl add the cucumber slices, radishes and tomatoes and drizzle with some more dressing, tossing to coat. Stir in cooled shrimp with vegetables and toss with remaining dressing. Pour over shrimp/veggies over lettuce and top with avocados and croutons.
Refreshing Watermelon Salad
1 large seedless watermelon
1 cup arugula
1 1/2 cups fresh blueberries
2/3 cup feta cheese, crumbled
1/4 cup fresh mint leaves
Dressing
6 Tbl. olive oil
4 Tbl. red wine vinegar
2 tsp. Dijon
3 tsp. honey
salt and freshly ground black pepper
Slice watermelon in half lengthwise (it will serve as the bowl). Cut around the perimeter to separate watermelon from rind. Make 3/4-inch cuts across the melon them 3/4-inch cuts in the other direction. Using a large serving spoon scoop out the watermelon. Your chunks should come out easily and in rectangle shapes. Cut into cubes. Scoop out any remaining juice/watermelon in the bowl. Place arugula into watermelon bowl, top with berries, feta and mint. Vinaigrette; into a jar with lid add ingredients and shake well to combine, taste and adjust flavorings. Pour over some dressing on salad, toss and serve. Serve remaining dressing on side.
California Veggie Sandwich - my personal favorite sandwich (makes 2 sandwiches)
Pickled Vegetables
2 cups apple cider vinegar
1/2 cup light brown sugar, packed
1/4 cup kosher salt
1 cup carrots, peeled and shredded
1 cup cucumbers, peeled and thinly sliced
1 cup red onion, julienned
1 cup daikon radishes, peeled and shredded
Dressing
1/4 cup whole buttermilk
1/4 cup plain Greek yogurt
1 Tbl. fresh lemon juice
6 Tbl. olive oil, divided
salt and freshly ground black pepper
Sandwich
2 large avocados, peeled, pitted and halved
1/2 cup goat cheese
6 cups mixed organic lettuce greens
8 slices thick multi grain bread, toasted or you can use sourdough
1/2 English cucumber, thinly sliced
2 cups sprouts
1/2 red bell pepper, seeded and thinly sliced
4 slices of Havarti cheese
Pickled veggies; into a saucepan add vinegar, brown sugar, salt and 2 cups cold water, bring to a boil. Pack the veggies into glass jars which you have sterilized. Pour brine over veggies, cover and chill. (the veggies can be made up to two weeks ahead, but always keep chilled in refrigerator). Dressing; into a bowl whisk the buttermilk, yogurt, lemon juice, 3 Tbl. oil into a bowl until smooth, taste and season with salt and pepper. Sandwiches; scoop avocados into a bowl and lightly mash with 1 Tbl. oil. Season with salt and pepper. Into another small bowl mash goat cheese with remaining 2 Tbl. oil, season with salt and pepper. Assembly; spread avocado mixture over 4 slices of toasted bread, arrange lettuce on avocado mixture, top with the drained pickled vegetables, lots of them, top with Havarti cheese slices. Spread remaining 4 slices of bread with goat cheese, add slices of cucumber, sprouts and red bell pepper, close sandwiches. Add picks and slice into pieces. Serve with chilled potato salad.
Hot and Sour Long Beans - one of my very favorites
1 lb. Chinese long beans (any Asian grocer has them, as well as some main stream grocers)
3 small dried red chiles
4 tsp. cornstarch
4 Tbl. white vinegar
4 tsp. soy sauce
2 Tbl. sugar
4 tsp. sesame oil
6 Tbl. peanut oil
2 tsp. Sambal Oelek
3 tsp. fresh ginger, peeled and minced
2 scallions, finely chopped including green part
Slice beans in half on diagonal or if you like them long like I do leave whole. That's the fun of eating them! Cut stems off dried chile peppers and shake out seeds. Slice into thin strips. Into a bowl mix cornstarch, vinegar, soy, sugar, Sambal Olek and sesame oil. Heat peanut oil in wok to sizzling. Add dried peppers and stir fry. Add long beans and stir fry for 3 minutes or until just tender. Add ginger and scallions cooking and stirring 1 minute. Add vinegar cornstarch mixture and stir fry for about 30 seconds. Pour onto serving platter.
California Black Beans - always great with any delicious Mexican food or grilled food
4 cups black beans, picked and rinsed in cold water
3 fresh long green chiles
1 large jalapeno, roasted, seeded and chopped
2 white onions, chopped
3 garlic cloves, minced
2 cups ruby red tomatoes, seeded and chopped
1 Tbl. dried Mexican oregano
2 tsp. cumin
Tabasco, I like a lot
salt and freshly ground black pepper
1/4 cup fresh cilantro, chopped
3 scallions, chopped including green part (garnish)
Place beans in to large stock pot and cover with cold water. Bring to a boil, cove rand reduce to low cooking about 1 hour, adding more water if needed. Char the chiles over an open flame turning for about 3 minutes or until skins are blackened. Transfer pepper to plastic ziplock bag, close and let rest. When cool enough to handle remove seeds and chop. Add the chiles, onions, garlic, tomatoes, oregano, cumin, Tabasco, salt and pepper to beans and more liquid if needed. Cook, cover for 2 1/2 hours until beans are soft. Stir in cilantro and pour into serving bowl. Sprinkle on some chopped scallions if desired.
Delicious Mahi Mahi Crusted Fish with Mango Salsa
6 Mahi Mahi fillets, about 1-inch thick
salt and freshly ground black pepper
2 eggs, beaten
1 1/2 cups macadamia nuts
1 1/2 cups sweetened shredded coconut
2 Tbl. all purpose flour
Salsa
3 ripe mango's
1 red bell pepper, seeded and diced
1/2 red onion, diced
1 small jalapeno, seeded and minced
1/4 cup fresh lime juice and 1 tsp. fresh lime zest
salt
Rinse fish in cold water, pat dry with paper towels. Preheat broiler. Season both sides of fish with salt and pepper. Into a food processor add nuts, coconut and flour and pulse to coarsely ground, pour into a bowl or plate. Dip fish into egg and then dredge into nut mixture. Spray a baking sheet with cooking spray and place fish onto baking sheet. Place under broiler and broil until golden, watching carefully so fish doesn't burn. Salsa; into a bowl add ingredients and mix well with juice. Season and add salt. Let salsa rest for about 15 minutes before serving.
Simple Tomato and Cream Pasta
1 lb. bucatini pasta
1 lb. fresh plum tomatoes, peeled, seeded and rough chopped
3 garlic cloves, finely minced
1 large shallot, minced
1 cup heavy whipping cream
1 Tbl. fresh lemon juice
salt and freshly ground black pepper
pinch red pepper flakes
2 cups fresh basil, rough chopped
Into a large saute pan, add good drizzle of olive oil. Add tomatoes, shallot and garlic sauteing until tomatoes are soft. Add cream and cook to slightly thicken. Season with salt, pepper and red pepper flakes. Stir in lemon juice. Into a pot of boiling salted water add pasta and cook al dente, drain. Pour pasta onto large rimmed serving platter and pour over sauce. Scatter on fresh basil. Serve with crusty garlic bread and a tossed salad.
Swordfish with Wasabi
1 cup soy sauce
2 Tbl. garlic, minced
2 Tbl. fresh ginger, peeled and minced
1 scallions, minced including green part
1 Tbl. fresh lime juice
1 Tbol wasabi powder
6 thick cut swordfish steaks
Lime wedges, garnish
fresh parsley or scallions minced for garnish (or combo of both)
Into a bowl combine soy, garlic, ginger, scallions, lime juice and wasabi powder mixing well. Into a large baking dish add steaks and pour over marinade, cove and refrigerate about 4 hours. Heat your grill and remove fish from marinade. Place onto grill and cook about 10 minutes per side or until cooked. Place onto serving platter, garnish and add lime wedges.
Lemon Chicken Pasta - one of my favorite pastas to throw together - I used to make this on a big batch scale for catering and it was always enjoyed
3 boneless, skinless chicken breasts, cut into 2-inch pieces
salt and freshly ground black pepper
1/4 cup fresh lemon juice
1 Tbl. fresh lemon zest
4 cups chicken stock (good quality)
12 oz. package penne pasta or similar pasta
6 oz. cream cheese, soft
1 1/4 cups frozen peas, thawed
1/2 cup freshly grated Parmesan cheese
3 scallions, thinly sliced including green part
Fresh Italian parsley, chopped for garnish
Into a large saute pan add a good drizzle of olive oil, add chicken, season with salt and pepper and cook stirring to golden brown on all sides, remove to a large bowl. Add lemon juice to pan scraping bottom of pan the pour over chicken in bowl. Add stock and a drizzle of olive oil to skillet, along with pasta and bring to a boil cooking and stirring occasionally until al dente. Add chicken back to pot with any accumulated juices and continue cooking with pasta about 3 minutes longer. Add cream cheese stirring to melt, then fold in peas, zest, Parmesan and scallions. Taste and adjust flavorings. Pour onto large rimmed serving platter and garnish with parsley.
Lemon Chicken Pasta - one of my favorite pastas to throw together - I used to make this on a big batch scale for catering and it was always enjoyed
3 boneless, skinless chicken breasts, cut into 2-inch pieces
salt and freshly ground black pepper
1/4 cup fresh lemon juice
1 Tbl. fresh lemon zest
4 cups chicken stock (good quality)
12 oz. package penne pasta or similar pasta
6 oz. cream cheese, soft
1 1/4 cups frozen peas, thawed
1/2 cup freshly grated Parmesan cheese
3 scallions, thinly sliced including green part
Fresh Italian parsley, chopped for garnish
Into a large saute pan add a good drizzle of olive oil, add chicken, season with salt and pepper and cook stirring to golden brown on all sides, remove to a large bowl. Add lemon juice to pan scraping bottom of pan the pour over chicken in bowl. Add stock and a drizzle of olive oil to skillet, along with pasta and bring to a boil cooking and stirring occasionally until al dente. Add chicken back to pot with any accumulated juices and continue cooking with pasta about 3 minutes longer. Add cream cheese stirring to melt, then fold in peas, zest, Parmesan and scallions. Taste and adjust flavorings. Pour onto large rimmed serving platter and garnish with parsley.
Simply Wonderful Shrimp Curry
4 scallions, chopped including green part
3 Tbl. butter
3 tsp. yellow curry paste
3 Tbl. all purpose flour
1/2 cup shrimp stock or seafood stock
1 1/2 lbs. large shrimp, cleaned and peeled
2 ruby red tomatoes, peeled, seeded and chopped
1 cup heavy whipping cream
1 large avocado, peeled and diced (spritz with some fresh lime juice)
2 Tbl. fresh lime juice
1/4 cup fresh cilantro, rough chop
Into a large saute pan melt butter and add scallions and curry paste cooking and stirring about 4 minutes. Stir in flour and cook stirring about 1 minute. Add stock and cook to thicken constantly stirring. Add shrimp, tomatoes, and cream cooking for about 5 minutes until shrimp turn pink and cream reduces slightly. Stir in lime juice. Taste and adjust flavorings. Pour into a large serving dish and garnish with avocados and cilantro. Serve with steamed white rice.
Garlic Red Potatoes
1/2 cup olive oil
14 small new red potatoes, halved
5 bay leaves
1 Tbl. fresh thyme, chopped
2 Tbl. fresh rosemary, chopped
2 heads unpeeled garlic cloves, separated
salt and freshly ground black pepper
fresh Italian parsley, chopped (garnish)
Preheat oven to 375 degrees. Rub a 13x9 baking pan with some olive oil. Into a small bowl add the 1/2 cup olive oil and dip each potato half into oil. Place oiled potatoes in baking dish and sprinkle with herbs. Scatter the garlic cloves into pan and drizzle remaining oil over potatoes, herbs and garlic cloves. Bake for about 45 to 50 minutes or until tender. Remove to serving platter and sprinkle with parsley. Squeeze out garlic on top of potatoes.
Garlic Red Potatoes
1/2 cup olive oil
14 small new red potatoes, halved
5 bay leaves
1 Tbl. fresh thyme, chopped
2 Tbl. fresh rosemary, chopped
2 heads unpeeled garlic cloves, separated
salt and freshly ground black pepper
fresh Italian parsley, chopped (garnish)
Preheat oven to 375 degrees. Rub a 13x9 baking pan with some olive oil. Into a small bowl add the 1/2 cup olive oil and dip each potato half into oil. Place oiled potatoes in baking dish and sprinkle with herbs. Scatter the garlic cloves into pan and drizzle remaining oil over potatoes, herbs and garlic cloves. Bake for about 45 to 50 minutes or until tender. Remove to serving platter and sprinkle with parsley. Squeeze out garlic on top of potatoes.
Chicken Breasts Stuffed with Goat Cheese with Sauce
4 large boneless chicken breasts
6 oz. goat cheese, softened
4 tsp. fresh rosemary, chopped fine
1/4 cup butter, melted
3/4 cup red pepper jelly, melted
Preheat oven to 375 degrees. Rinse chicken in cold water and pat dry with paper towels. Place chicken onto large clean cutting board, skin side up. Gently loosed the skin and try not to tear. Place the goat cheese into a bowl and mix in rosemary to combine. Using a spoon stuff some cheese mixture under skin of each chicken breast. Place the breasts in a baking dish skin side up. Pour over melted butter and season with salt and pepper. Bake for about 12 minutes. Remove from oven and pour over melted red pepper jelly. Place back in oven and bake an additional 15 minutes. To serve; place breasts onto individual serving plates or serving platter and spoon sauce over each.
Lovely Pork Medallions
2 pork tenderloins
1/3 cup currants
1/2 cup scotch whiskey
salt and freshly ground black pepper
2 Tbl. butter
1/2 cup chicken stock (good rich quality)
3 Tbl. Dijon
3 Tbl. brown sugar
1 tsp. dried thyme
fresh Italian parsley, chopped for garnish
Place the currants and scotch in a bowl to soften. Slice the tenderloin into 3/4-inch fillets. Season with salt and pepper. Into a large saute pan, add butter to melt and brown fillets about 1 minute per side. Lower heat to low and continue cooking about 5 minutes per side. Remove fillets and keep warm. Pour off any fat in pan. Drain currants, reserving whiskey. Add whiskey to pan and stir scraping up drippings on bottom of pan. Stir in stock, mustard, sugar and thyme. Whisking to smooth. Bring to boil to slightly thicken. Reduce to simmer and add currants and fillets. Cover and heat for about 3 minutes, spoon sauce over fillets. To serve; place fillets onto serving platter and pour over sauce, garnishing with parsley. Serve with creamy mashed potatoes, rolls and a vegetable.
Fresh Asparagus with Cashews
1 1/2 lbs. fresh asparagus
2 Tbl. peanut oil
2 tsp. sesame oil
1 Tbl. fresh ginger, peeled and finely julienned
1 garlic clove, finely, finely minced
1 Tbl. orange zest
1 Tbl. soy sauce
1/2 cup roasted cashews, rough chopped
Trim asparagus. Cut each stalk on diagonal 2 or 3 times. Into a large saute pan heat peanut and sesame oil. Add asparagus, ginger and garlic stirring until tender about 4 minutes. Stir in orange zest, soy and cashews. Pour into serving bowl.
Delicious Shrimp Tacos
Rice
1 cup long grain white rice
1 1/2 cups rich chicken stock
2 plum tomatoes, cored and rough chopped
2 garlic cloves, finely minced
1 small white onion, minced
salt and freshly ground black pepper
Tacos
1 1/2 lbs. medium shrimp, peeled and cleaned tails removed
1 tsp. Worcestershire sauce
2 garlic cloves, minced
1 fresh lime, juiced
salt and freshly ground black pepper
Flour tortillas, warmed (homemade are best) or you can also use corn if desired
Accompaniments; guacamole, fresh chopped cilantro, chopped white onion, jack cheese shredded and pico de gallo
Rice; into a blender add the stock and tomatoes and puree to smooth. heat oil in a saucepan and cook garlic and onion until soft. Add rice and cook stirring about 5 minutes. Stir in tomato/stock mixture and season with salt and pepper, cooking on simmer covered for about 25 minutes. Shrimp; into a bowl add the shrimp, Worcestershire, garlic, lime, salt and pepper and let rest about 10 minutes. heat oil in a skillet and working in batches cook shrimp until they turn pink about 3 minutes. Fill each tortilla with some rice, shrimp, pico, guacamole, cheese, cilantro and onion and add a good squeeze of lime juice over each. Enjoy. Margaritas or chilled beer - well certainly. I also occasionally add some crisp vinaigrette coleslaw.
Some Easy Breezy Desserts
Coconut Pound Cake - always a treat
4 eggs, separated
1 cup butter, soft
2 cups sugar
1 cup whole milk
2 tsp. baking powder
1 tsp. pure vanilla extract
2 1/2 cups all purpose flour
1 cup shredded coconut, lightly toasted
Preheat oven to 350 degrees. Into a bowl beat egg whites until stiff peaks form. In a large bowl of electric mixer blend the egg yolks, butter and sugar beating until fluffy. Add the milk, baking powder, vanilla and flour, beating on medium for about 5 minutes. Stir in coconut and gently fold in beaten egg whites. Pour into a buttered and floured 9-inch tube pan. Bake about 1 hour or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes then turn out onto serving plate. I like to drizzle each slice with some homemade caramel sauce.
Palm Springs Date Cake - one of my favorites (dates were planted in the Coachella Valley, Palm Springs and surrounding areas in 1890 and with over 40 million lbs. produced this is where most of your dates you consume come from).
1/2 cup butter, melted
3/4 cup hot water
1/2 lb. pitted dates, finely chopped
1 cup brown sugar, packed
1 1/2 cups all purpose flour
1 tsp. baking soda
1 cup walnuts, chopped
Orange frosting
3 Tbl. unsalted butter, soft
zest of 1 orange
1 orange juiced
powdered sugar
1 tsp. pure vanilla extract
1 Tbl. heavy whipping cream
Preheat oven to 375 degrees. into a large bowl add butter and hot water, then add dates letting stand 10 minutes. Into another bowl combine sugar, flour and baking soda, stir in date mixture, fold in walnuts and pour into a 8-inch square buttered and floured baking pan. Bake for about 30 minutes. Cook in pan 10 minutes, and spread on frosting. Cut into squares. Frosting; into a large bowl of electric mixer add butter, zest, juice, vanilla, whipping cream and keep adding enough powdered sugar mixing to thickened spreading consistency. The amount of powdered sugar really depends on the amount of orange juice you add.
Tropical Pineapple Banana Pies (makes 2 pies)
1/4 cup cornstarch
1/4 cup sugar
1 (20 oz.) can unsweetened crushed pineapple, undrained
3 bananas, peeled and sliced
2 (9-inch) graham cracker crusts
Whipped cream
4 cups heavy whipping cream
1/2 cup powdered sugar
1 tsp. pure vanilla extract
1 tsp. banana extract (or to taste)
Into a large saucepan add cornstarch and sugar, stir in pineapple until blended, bring to a boil and cook stirring about 2 minutes or until thickened. Assembly; arrange banana slices over bottom of each crust; spread pineapple mixture over each pie. Refrigerate 1 hour. Whipping cream; into a bowl of electric mixer beat whipping cream to almost stiff peaks, beat in powdered sugar and extracts to stiff peaks. Remove 1 or both pies and pile on the whipped cream.
Meringue Shells with Lemon Curd - yummm, love these
Meringues
6 egg whites
1 tsp. white vinegar
1 tsp. pure vanilla extract
pinch of salt
1/4 tsp. cream of tartar (make sure it's fairly fresh)
1 1/2 cups sugar
Lemon curd
1/2 cup fresh lemon juice (about 4 large lemons)
zest of those 4 lemons
1 cup sugar
5 egg yolks
1/2 cup unsalted butter, cut into pieces
Berries - fresh blueberries, blackberries or raspberries
Whipping cream
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp. pure vanilla extract
Lemon curd; into a bowl combine lemon zest and sugar, rub together with your fingers until fragrant. Place the lemon zest sugar mixture, lemon juice, yolks and butter into a heavy saucepan and stir to combine. Cook over medium low stirring constantly until butter melts and mixture thickens about 15 minutes. It will also continue to thicken as it cools. Remove pan from heat and pour into a glass bowl. Press a piece of plastic wrap directly onto the curt. Cool at room temperature then place in refrigerator. You can keep lemon curd in refrigerator for up to 2 weeks, but you never could because it's so good you would eat it. Meringues; place whites into a large bowl and let stand 30 minutes. Preheat oven to 225 degrees. Add vinegar, vanilla, salt and cream of tartar to egg whites and beat on medium until foamy, gradually add 1 Tbl. sugar at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Cut a small hole in tip of plastic ziplock bag and insert a star tip, or you can use a pastry bag. Transfer meringue to bag. On a parchment paper lined baking sheet, pipe meringue into 12 (3-inch) round disks, building up sides with meringue to form shells. Bake 45-50 minutes or until set and dry. Turn off oven and DO NOT OPEN OVEN DOOR; leave meringues in oven 1 hour. Remove from oven to cool completely on baking sheet. Spoon cooled lemon curd into cooled meringue shells, top with berries and whipped cream. Whipping cream; into a bowl of electric mixer add whipping cream and beat to almost stiff peaks, add powdered sugar and vanilla beating to combine.
Simple Coconut Raspberry Pie
1/3 cup white chocolate chips, melted (good quality, such as Ghirardelli)
1 (9-inch) graham cracker pie shell (we all know how to make these)
2 cups whole milk
1 (3.4 oz.) instant vanilla pudding mix
1 (3.4 oz.) instant white chocolate pudding mix
1/2 cup sweetened shredded coconut, plus additional 1/4 cup for topping (you will lightly toast the coconut for topping)
1 (8 oz.) container Cool Whip, thawed and divided
1 cup fresh raspberries
Into your prepared graham crust spread the melted white chocolate chips on bottom of crust. Into a large bowl whisk the milk with the pudding mixes, stir in 1/2 cup coconut and fold in 2 cups of Cool Whip. Spread half of the mixture into crust and scatter on raspberries. Spread with remaining pudding mixture over raspberries. Top with remaining Cool Whip. Refrigerate until set about 3 hours. To serve; sprinkle on toasted coconut over top of pie and slice.
Earthquake Cake - I know, but I just had to add this one, after all California will get the BIG one eventually. This cake recipe has been around quite some time (I know I've been making it since about the early 1990's) and it's really very good
1 cup sweetened shredded coconut
1/2 cup pecans, chopped and lightly toasted
1 box German chocolate cake mix (plus the ingredients called for on box)
1 (8 oz.) package cream cheese, soft
1/2 cup butter, melted
2 1/2 cups powdered sugar
1 tsp. pure vanilla extract
pinch of salt
2 cups chocolate chips (good quality)
vanilla ice cream, for serving
Preheat oven to 350 degrees. Grease a 13x9 baking pan with cooking spray and spread the coconut and pecans on bottom of pan. Prepare cake batter according to package directions and then pour on top of coconut/pecans. Into a large bowl of an electric mixer add cream cheese, butter, powdered sugar, vanilla and a pinch of salt. Beat until light and fluffy. Spread mixture over chocolate batter and sprinkle with chocolate chips. Bake about 50 minutes or until pick inserted in center comes out clean. Remove from oven and cool slightly before serving with vanilla ice cream. Refrigerate any leftovers.
No-bake Date Rolls - a recipe from my mom, Dorothy
1 cup dates
1 cup sugar
3 Tbl. butter
1 egg, well beaten
1 tsp. pure vanilla extract
2 cups rice krispies cereal
3/4 cup pecans
1 cup sweetened flaked coconut
Into a food processor add dates, pulsing to finely chop, pour into a heavy skillet. Add nuts to food processor and finely chop. Into a heavy skillet, add chopped dates, sugar, butter and egg. Cover and cook over low heat stirring constantly for about 7 minutes, until mixture is bubbly. Remove from heat and add vanilla, rice krispies and chopped pecans. Stir well to blend. When cool enough to handle, but still warm roll into small balls and then roll into the coconut. Store in seal container in refrigerator.
Bon Appetit
Honesty is marked as being free from deceit or untruthfulness, being sincere. The Christian life should be one marked with integrity and honesty, yet because we all sin and find it easy to do so, honesty is something we must work hard at. A honest life is important on so many levels from relationships with spouses and children, at our workplace, and interacting with our neighbors. Matthew 7:16 tells us that we are known by our fruit. Let us be examples of a God of truth and life by living lives of integrity and truthfulness. Read the below Bible verses on honesty and remember God's blessings on those who live by truthful words and actions.
"For we are taking pains to do what is right, not only in the eyes of the Lord, but also in the eyes of man." - 2 Corinthians 8:21
"Do your best to present yourself to God as one approved, a worker who does not need to be ashamed and who correctly handles the word of truth." 2 Timothy 2:15
"Do not lie to each otter, since you have taken off your old self with its practices." - Colossians 3:9
"Therefore each of you must put off falsehood and speak truthfully to your neighbor, for we are all members of one body." - Ephesian 4:25
"Those who consider themselves religious and yet do not keep a tight rein on their tongues deceive themselves, and their religion is worthless." - James 1:26
"But the wisdom that comes from heaven is first of all pure; then peace-loving, considerate, submissive, full of mercy and good fruit." - James 3:17
"Do to others as you would have them do to you." - Luke 6:31
"Blessed are the pure in heart, for they will see God." - Matthew 5;8
"Whoever walks in integrity walks securely, but whoever takes crooked paths will be found out." - Proverbs 10:9
"The integrity of the upright guides them, but the unfaithful are destroyed by their duplicity." - Proverbs 11:3
