Hot Chili Mamma Salsa

Well, we are nearing the end of our gardening.

The tomatoes and peppers are truly in full bloom and a beautiful assortment of colors in the morning and evening.

When my husband goes out at sunrise he comes in with bountiful bowls of beautiful fruits and vegetables.  Just when we thought that was it, we come home and he refills the same bowls.

There was only one thing to do with the tomatoes, peppers and green onions....Salsa baby!!

Unfortunately our circa 1994 "Las Vegas Home Show Salsa Maker" (come on, I know everyone has been talked into buying one of these at one time or another)...finally had enough, so we had to resort doing a rough chop on everything and putting it in our 25 year old Cuisinart processor to finish the task.  The result was amazing!!!  Best salsa ever!!

Now mind you, my husband and daughter like a lot of heat in their salsa and somehow we were able to find a middle ground here...thank goodness.  Even with the extra added heat of the peppers though, I cannot stay out of the bowl and I just keep inhaling this with the salty chips and homemade guacamole.  Of course a nice Milagro Margarita helps cool it down.

Here's to the end of summer.....cheers!

The Flavornator (a.k.a. Bacon Explosion)

Today is Labor Day.  I most definitely have done much labor this weekend.  Yesterday involved washing, drying, folding and hanging what had to be 37 loads of laundry.  It was a hectic week after all (if you read last Friday's post, you know what I mean), which meant no laundry was done at all last week.

My husband is back to his pickling and fresh salsa as we are starting to see the end of our garden for the season.  The girls have been baking, making breakfasts and lunches before sports.  I prepared cookies, pancakes and waffles to freeze for breakfasts and lunches to make my life somewhat easier in the coming week.  This all adds up to a very busy dishwasher that has been laboring all weekend.  Just when I have the counters polished up and the cooktop spotless, someone else comes in and we start all over again.....

Our family has many fond memories of past Labor Days. When I first met my husband, his sister Cathy and husband Rudy put on quite an event for the most amazing beach party on Labor Day in Huntington Beach each summer.  She had a huge banner made, volleyball courts up, several BBQs and between her family and friends, we took over the beach.  During those years, we met  future spouses (myself included), welcomed new children/grandchildren/great-grandchildren and unfortunatley lost a few of those near to our hearts.

As the years passed, the gathering got somewhat smaller and moved to his brother Rick and wife Jodi's house in Altadena.  Volleyball turned into basketball in the pool with swimming and floating and the BBQ tradition continued.  The 6 brothers live for their BBQ time together, it is truly an enjoyment for them and fun to watch.  They take it quite seriously seeing who has the best rub, who made the best sauce and who can run a smoker better.  Oh yes, then there is the ever running debate (electric or charcoal smoker)...I think you get the picture.

Well, today in the Labor Day Party tradition, we tried something different.  I saw this recipe being made on tv this weekend that apparently has been around about 5 years and knowing how our family are carnavores, I cannot believe we didn't know about this. It is not the type of meal that you would eat every day, in fact I think once in your lifetime is probably enough,  given the fat and calorie content.

It is called the Bacon Explosion, created by 2 guys in Kansas.  If you are a BBQ addict like we are, you must try this.  After eating it, my husband calls it The Flavornator and cannot stop talking about it.   I served it topped with Stubb's Original BBQ Sauce, French's Fried Onion Rings and my blue cheese coleslaw and shoestring fries on the side.  This was not a dinner for the weak hearted and I think my butt will need to be back to the gym tomorrow!

Four ingredients: Ground Sausage, Thick Cut Bacon, BBQ Sauce and Rub Seasoning, that's it, and you are a few steps away to "Pig, Pig and More Pig".

First we weaved 10 slices of thick cut bacon (5 vertical and 5 horizontal), which turned out to be much easier to do than I thought it would.

Spread out (2) 1 lb. packages of Jimmy Dean Original Ground Sausage.  Sprinkle with your favorite BBQ rub seasoning.

Schmear (that's a culinary technical term) your favorite BBQ sauce over all the saugage. ** At this point, the original recipe adds cooked crumbled bacon onto the sauce, but we skipped that step this time**.  (Honestly I just didn't want to mess up my clean cooktop again with bacon grease splatters).

Roll it tight (like you would sushi) and put in smoker, seam side down.

Keep an eye on your smoker to make sure there is constant smoke and heat.  After approximatley 2-1/2 - 3 hours (depending on the thickness of the roll) and your meat thermometer gives the correct internal temperature for fully cooked pork.

Add some finishing flavors with the same BBQ sauce you used inside the roll to baste a light glaze on the outside.

Cut into quarter to half inch slices and enjoy your Pig Pinwheel!!!

Flatbread Friday

Today is Friday and I cannot tell you how happy I am that it is.  What an exhausting week...physically and emotionally.  Work was exceptionally busy and with our new school schedule we are up before the roosters. I really miss having my coffee time, curled up in my favorite throw blanket, slowly letting my brain come around and getting my achy body going in the morning.  Needless to say I have been quite cranky this week.

The only rooster I like in the mornings...the one in my kitchen window.

  To make things worse, it has been on the average of 96 degrees everyday and my body has decided to go back in hot flash mode....really?  The mornings are a cool 53 degrees, but I wouldn't know that because as I am in the kitchen pouring my first cup of java (before the roosters wake up), I am already profusely breaking a sweat and I only walked down one flight of steps.  I have the ceiling fan over our bed on full throttle, the bathroom counter fan buzzing and since that's not enough I also cranked up the bedroom window fan.  My poor husband is freezing at night and because the fans cannot keep up with my ever changing internal temperature, and since that is not enough of course I must also have the window completely open.

I tried to cheer myself up this morning by making freshly baked blueberry muffins for the family.  It seemed like a wonderful idea, having everyone wake up to the smell of warm muffins - what a great way to start your day. Well, in my early fogginess, I forgot to do the high altitude recipe method....and of course I burned them, because it has just been that kind of week.  This high altitude cooking and baking has really been a challenge for me... but that's another story.  Did I tell you how happy I am that it is finally Friday?

It goes without saying that the last thing I wanted to do this evening was any type of intense meal preparation that would require me to measure, think or pull out more than one pan. Tonight is Flatbread Friday! Sometimes you just need to take the "Semi-Homemade" route.  Every other Friday, my new best friend Duane from Schwan's shows up to our driveway with his giant yellow freezer truck, full of delectable treats! I love their slogan, "Dine In. Chill Out."  That is exactly what I planned on doing tonight.  They have a wonderful 4 Cheese Flatbread that we get.  It is always a great opportunity to dress up these little pallets with anything on hand in the pantry, refrigerator or garden.

Tonight we went Mediterranean style, not because we were feeling fancy, we just have so much growing in the garden that we needed to use up and also some additional pantry items.

Flatbread Friday
Inspired by a tough week.

Schwan's (or your favorite) frozen 4 Cheese Flatbread
Marinated Artichoke Hearts, sliced
Cherry Tomatoes, sliced
Fresh Basil, chiffonade cut
Gorgonzola Crumbles (because 4 cheeses are not enough on flatbread)

Preheat oven to 425 degrees.  Put frozen flatbread on baking sheet.  Top with artichoke hearts, tomatoes, basil and finish with gorgonzola cheese crumbles.

Bake on middle rack approximately 10 minutes, or to desired crispness.

Tonight we relaxed with candles, Zen and Zin  (2010 "Zen of Zin" Old Vine Zin)

Next week just has to be better, right?

Mocha Mint Delight...Chocolate Colored Cattle

Here in Colorado we have cattle and I mean a lot of cattle... all shapes and sizes.  Spending my last 25 years in Southern California you have to understand that we really didn't see much livestock.  Now, I get to watch in awe of these amazing creatures everyday.

There is a farm just around the corner from our house that we pass various times.  Each morning I see the most beautiful herd of black cows grazing in the morning sun and catching a drink from the stream  on the farm.  I stopped to take a picture of one that caught my eye and she came right up to the fence to greet me, just as sweet as could be.

 Then, in the evening when I am driving home from work I see a group of buffalo taking in the afternoon sun with their newborns.  There are buffalo around every corner here.  The University of Colorado in Boulder even have a buffalo for their mascot named Ralphie.

At our house, we have our own animals that resemble cattle.  On any given morning they like to also graze on our lawn and bask in the sun.

See the resemblance?  The brown one is named "Angus", need I say more?

With all the shades of brown around us and these beautiful creatures.  It reminds me of the colors in my Mocha Mint Delight.  This cake started a few years ago when a lady I worked with was having a birthday.  Her all-time favorite treat is Girl Scout Thin Mints.  I wanted to make her a special cake based on the cookie that she could enjoy any time of the year, even when Girl Scout cookies are out of season.  After being my girls' Troop Girl Scout Cookie Coordinator Mom one year, I never thought I would want to ever see another Thin Mint cookie!  Keep a cold glass of milk on hand, because this one you cannot get enough of (especially my husband, and he isn't even a big fan of cakes, but loves this one).

Mocha Mint Delight
Cake:
1 Box (16.5 oz.) Devils Food Chocolate Cake Mix
1 Cup Best Foods Real Mayonnaise with Olive Oil
1 Cup Water
3 Eggs
1 Sleeve of Girl Scout Thin Mints(or Chocolate-Mint type Cookies), crushed
2 Tsp. Peppermint Extract

Chocolate Mint Ganache:
8 oz. Semi-sweet Chocolate Chips
1/2 Cup Heavy Cream
1 - 2 Tsp. Peppermint Extract
1 Sleeve of Girl Scout Thin Mints(or Chocolate-Mint type Cookies), crushed

Preheat oven to 350.  Spray bundt pan with non-stick baking spray.

Mix cake mix, mayonnaise, water and eggs with mixer for 30 seconds on low speed.  Scrape bowl, add in peppermint extract and mix on medium for approximately 2 minutes until well mixed.  Fold in crushed cookies.

Pour batter into bundt pan.  Bake for approximately 35-45 minutes or until toothpick comes out clean.  Let cool on wire rack for 15 minutes.  Invert pan and put on a cake stand.  Let cool completely.

While cake is cooling, cook the chocolate chips, heavy cream and peppermint extract in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

Drizzle ganache over cooled cake and sprinkle with the crushed cookies.

Maybe this should be renamed to "Mooocha Mint Delight"????

Puttanesca Pasta Night

Recently our friends Carole and Jim came to Colorado for their vacation.  They ended their trip here in Longmont for three days of fast paced sight seeing.  Since moving here we have been busy with school, work, kids, sports, etc.. and really had not made time for our own touring at all.  Now was the perfect opportunity to take in the sights with our friends and experience it first hand with them.

My new favorite store - Cheese Importers in Longmont.

Gourmet jams and chocolates!!

Some of the highlights were "Cheese Importers" Artisan Cheese and Specialty Foods on Main Street in Longmont.  What a precious and unique cheese boutique.  Their cheese, olives and meats room is refrigerated, so you wear one of their importer coats to the walk in cold room.  The most expansive selection of fine foods I have ever seen....and if you are into specialty dishes, serving platters and tea towels, this is your place.

We also toured the historic Stanley Hotel, which opened in June 1909.  Beautiful old buildings and architecture.  Many movies have been filmed here at the hotel which is in Estes Park, right outside the Rocky Mountain National Park.

The Stanley Hotel, Estes Park, CO

After a long weekend of touring I thought I would make one of our favorite crock pot dishes that we could come home to.  Carole's Italian background always has Sunday night pasta for family.  Coincidentally my husband's all time favorites is his brother-in-law Joe's (passed down from sister JoAnne) Puttanesca. (I told you my husband came from a large family - it gets confusing trying to remember who gave what recipe when....) I think every family member has their own spin on this recipe, but this is my version that I have been using for years.

Of course when my (future) husband and I met, I had to get this pasta sauce perfect before he would marry me...well, not really, but it definitely helped!  I always double the recipe for him, as he cannot get enough of it for leftovers during the week.

Perfect Puttanesca for Pasta Night

Puttanesca
Inspired by Jody Mac
(Serves 4) Recommend To Double

1/4 cup Olive Oil
1/2 cup Chopped Onion
4 Garlic Cloves, chopped or minced
1/2 tsp. Dried Red Pepper Flakes
1- 28 oz. can Italian Crushed Tomatoes (do not drain)
1/2 ts. Salt
12 Kalamata Olives, pitted and coarsely chopped
7 Anchovy Fillets, drained and coarsely chopped
3 Tbl. Capers, drained
1 Small Can Tomato Paste
5 - Italian Sausages, medium spice

1 - 16 oz. Box Penne Pasta

Freshly Grated Parmesan Cheese

Heat oil in heavy large skillet over medium heat.  Add onion, garlic and pepper flakes.  Cook until garlic is lightly colored, stirring occasionally about 5 minutes. In crock pot, add the crushed tomatoes, salt, olives, anchovy fillets, capers, tomato paste and the cooked onion mixture. Stir well in crock pot.

In a same skillet that you cooked the onions, garlic and pepper flakes, add the sausages and lightly sear on medium-high heat for a couple minutes on each side.  Add the sausages to the sauce in crock pot, making sure they are well covered.  Cover pot and cook on low for 8-10 hours.  The longer you can let it cook and simmer up those flavors, the better it will be.

Right before serving, cook the penne pasta accordingly to package directions.  Serve in a pasta bowl and add the puttanesca sauce, sausage and fresh cheese.

We enjoyed this with a crusty baguette and opened the perfect bottle of McManis Zinfandel.

Flat Iron Steak Salad After A Day At Flatiron Crossing Mall

A couple of years ago, JCPenney was running their back-to-school marketing campaign.  Their tag line was "Don't Just Go Back....Arrive".  Simply put, you can't just show up back to school for the new year, you need to "arrive" and make a statement.  The first day of school is the most important one - it can define the rest of your school year and your life (well, if you are a 14 year old incoming freshman that is).

I remember when I was growing up and coming into my pre-teen years (I am dating myself here) in Alaska, we really didn't have much of a selection for teen boutiques or department store shopping.  My mom would get the latest Sears and JCPenney catalogs in the spring.  I would sit down and dog ear the latest trends and styles and dream of walking through the school hallways looking my best.  She would place the order and a month later we would get the phone call (on our rotary phone at home of course) that our order had arrived.

I was so excited!  The rest of the weekend I would be trying on all my stylish outfits.  Of course I would have to do the full fashion show in our living room so that my family could see how fabulous I was going to look that first day of school.

Fast forward.....I don't know the last time I saw a Sears or JCPenney catalog - do they even exist anymore? Today it's all about the mall experience....walking 17 miles to check out all 223 stores (well, maybe I am exaggerating a little).

The Beautiful Broomfield Flatiron Crossing Mall

There is an amazing mall here in Broomfield, Flatiron Crossing Mall.  To my twin teenagers, it is a shopping haven.  All the latest, greatest, stylish fashions for them to "Arrive" this year as they head into high school for the first time.  This is not just any mall though, it is an architectural masterpiece....many Frank Lloyd Wright inspirations as I stroll and wait...and wait...and wait for the many fashionista trips to the various dressing rooms.

At the end of a very long day of shopping, momma needs a hearty salad and a glass of wine! I did just finish walking 17 miles, after all.

Flat Iron Steak Salad

1 - 3 lb. flat iron steak
Your Favorite Marinade (we used McCormick's Grill Mates Brown Sugar & Bourbon)
1 Head Romaine Lettuce
1/2 Red Onion (thinly sliced)
2 Roma Tomatoes Diced
8 oz Mushrooms
1 Clove Garlic (crushed)
2 Tbl. Butter
6 oz. Crumbled Blue Cheese
Italian Salad Dressing

Marinade the steak according to package directions (I let it marinade the full day).
Grill steak to desired doneness.

Cut mushrooms in quarters and saute in garlic and butter.  While mushrooms are cooking, chop lettuce and plate it.  Top with onions, tomatoes, mushrooms and finish with the blue cheese crumbles.  Drizzle with your favorite Italian salad dressing.

Tonight we corked Big House's Cardinal (Old Vine) Zin - a great compliment to the steak.

Time to put up your feet tonight, relax and know that you have successfully arrived!

Snickerdoodles At End Of Summer

It is officially the end of summer (sort of) summer camps are over, the fair has packed up and moved on to the next town, and now that we are back in the swing of 5 am wake-up times, carpooling, school, volleyball, locker decorating (with locker chandeliers and area rugs - seriously) homework, after school activities, the girls first homecoming game and dance (already planning what to wear)......yep, summer is over - let the multi-tasking begin.

Even as I am writing this, I am doing my 60 second pedicure and making my Mocha Mint Delight cake for an open house we are attending today, while trying to go through pictures on my computer files...very busy day already.

As summer is ending it always makes me think of our GGMa (Grandma to me, my brother and cousin Danielle), but Great-Grandmother (GGma) to five very blessed grandchildren.  Grandma and I spent many summers together when I was younger and they are truly treasured memories.

GGMa and My Brother

My grandma has the greatest sense of humor and so much wisdom.  If you are complaining about something going on in your life she will wittingly come out and say (as she keeps her eyes on the book she is reading at the time)  "Well, you must like it that way".....you stop and think - oh, she may be right on this one.....clearly if I truly wanted to stop complaining and fix the problem, then I would change it.

GGMa has a true gift when she makes her crochet and knitting pieces. To this day, I have every cozy blanket and pair of slippers she made me.  When I was younger, she taught me how to macrame.  If you were a child of the 70's I'm sure you remember all the beaded and macrame plant hangers - we had them all over our house, courtesy of grandma.  She helped me make purple ones to match my room (to match my purple carpet of course - it was the 70's after all) and since my mom has the most amazing green thumb, every hanger had a beautiful plant in them.

Grandma is also the Queen of Snickerdoodles.  Her recipe has placed in every single fair we entered.  My one daughter even took 1st place and was chosen to make them in the Jr. Bake Off at the State Fair.  We make these all year round and they never last long.  I don't know who eats them faster, the kids or my husband.  Each time I make them he says "this is the best batch ever".

Snickerdoodles
Courtesy of GGMa

1 Cup Butter (softened)
1-1/2 Cups Sugar
2 Eggs 
2-3/4 Cups Flour
2 tsp. Cream of Tartar
1 tsp. Baking Soda
1/2 tsp. Salt

3 tsp. Cinnamon
3 Tbl. Sugar

Preheat oven to 350 degrees.

Cream butter and the sugar until smooth.  Add eggs and beat thoroughly.  In a separate bowl, combine flour, cream of tartar, baking soda and salt.

Gradually blend dry ingredients into the creamed mixture.  Chill dough at least on hour.  Roll in to walnut sized balls.

In a shallow bowl, mix together cinnamon and sugar.  Roll balls in cinnamon/sugar mixture.  Place balls about 2 inches apart on an ungreased cookie sheet (I use parchment paper on the sheet).

Bake for approximately 12 minutes or until lightly browned.