Normally I don’t buy seasoning mixes out of a packet but I picked up a few of these a few weeks ago at the store and it is really good!

Last week I used it to marinate chicken breasts, and over the weekend, we grilled out burgers and I thought about putting some of the marinade together for potatoes. They turned out amazing! A little spicy but great flavor.

To make these potatoes

4 baking potatoes, skin scrubbed clean
1 tablespoon olive oil,
1 tablespoon of the marinade mix
1/4 cup hot water

After the potatoes are washed, cut them into big slices at least 1/2 inch thick. Place all the cut potatoes in a microwave safe bowl and cover with water. Cook in the microwave on the “baked potato setting” or you can put these in a pot, cover with water and bring to a boil, reduce heat and simmer 15 minutes or until the potatoes are tender.

Drain the potatoes and let cool. Add the marinade and mix together. Place the potatoes on the skewer and grill on indirect heat about 7 minutes per side, until they are nice a browned.

I will definitely make these again!

****
On another note, I can’t believe I haven’t talked about Next Food Network Star! Have you been watching it?

To be honest, I am HAPPY with the final 3, and I was OK with Mary Beth being sent home. Although I thought it was crazy that Penny was purposefully going slow and that she could care less how Mary Beth did.

But in the end, to be the Next Food Network star, you have to not only be able to talk about food, but also make good food too!

I’m hoping Jeff Mauro the sandwich guy wins! He grew up in a suburb only a few miles from me so that would be very cool to have a local guy win such a great contest.

I watched a behind the scenes of the making of the show on The Cooking Channel and they received over 10,000 entries to even get on the show. So to get in the final 3 is amazing!

Who do you want to win Next Food Network Star??

I decided to make a batch of these again since I’ve had a few cans of chick peas (garbanzo beans) in my pantry for a while.

They are so easy to make!

Ingredients:

2 cans chick peas, drained and rinsed and patted dry
2 tsp. olive oil
1 tsp. chili powder
1 tsp. cumin
1 tsp. garlic salt

Stir together all the ingredients in a big bowl. Pour onto a cookie sheet with a rim.

Bake at 275 degrees for 1 hour and 15 minutes. I would stir them around every 15 minutes or so.

If you take them out and they are still soft in the middle, they aren’t done yet. When they are perfectly roasted they are crunchy like a peanut!

I’m bringing these to salad club today at my office. It should be a nice crunch factor instead of croutons!

Have a great day – it’s f-r-e-e-z-i-n-g in Chicago today!

About a month ago, I was on www.tastespotting.com and I came across a recipe this blogger made for homemade mozzarella sticks. I knew I was going to try them on Thanksgiving as an appetizer. I’ve tried making them before, I’ve fried them, baked them, but they never turned out right. Either the cheese oozed all over the place, or the outside got cooked before the inside. After reading this bloggers step by step process I realized a few things I never tried before. One was freezing them for a few hours so the coating sticks, and the other was dredging the cheese sticks in flour first.

Ingredients

Cheese sticks
flour
bread crumbs, seasoned
eggs
Canola oil for frying

First step

In 3 bowls, I placed flour in one, 2 eggs in the other, and bread crumbs in the third. I would have used panko, but I didn’t have those on hand. If you use plain bread crumbs, you can add garlic salt, pepper, oregano, or whatever you like. You can also buy the Italian seasoned bread crumbs instead.

Cheese sticks!

Unwrap the cheese sticks and one at a time, dip in flour, shake off excess flour, dip in the egg mixture, roll in the bread crumbs, then dip in the egg mixture again, and roll in the bread crumbs. Repeat as necessary for as many cheese sticks as you are making.

Place on a cookie sheet and freeze for 2 hours.

In a medium pot, place enough oil in the pot so it will cover the cheese sticks when placed in the pan. Heat the oil for a few minutes, then drop 2 cheese sticks at a time and cook for 3-4 minutes.

The first batch I think the oil was too hot, because the outside got browned, but the cheese wasn’t melty on the inside. So I turned the heat to medium and the rest of them turned out great.

Serve with your favorite dipping sauce.

Have you ever made your own cheese sticks before?

Recently I was contacted by them and asked if I would share some of their “Alfresco” recipes. Of course I said yes! Following are the recipes for bruschetta, gazpacho, bacon ketchup, corn and black bean salsa, green beans with tomato & feta cheese! Enjoy!

Simple, elegant and so flavorful, this appetizer is ready to serve in about 10 minutes!

Bruschetta
Prep Time: 10 Minutes
Start to Finish: 10 Minutes

Bruschetta!

1 can (14.5 oz) Muir Glen® organic diced tomatoes, drained
2 tablespoons chopped fresh basil leaves
1 tablespoon extra-virgin olive oil
1 clove garlic, finely chopped
16 slices (1/2 inch thick) baguette (about 6 oz), toasted

1. In medium bowl, mix tomatoes, basil, olive oil and garlic.

2. Spoon mixture onto toasted bread slices. Serve immediately.

Substitution: For a flavor twist, use our fire roasted diced tomatoes instead of the plain diced tomatoes.

16 appetizers
High Altitude (3500-6500 ft): No change.

1 Appetizer: Calories 40 (Calories from Fat 10); Total Fat 1g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 85mg; Potassium 45mg; Total Carbohydrate 6g (Dietary Fiber 0g); Protein 1g
% Daily Value: Vitamin A 0%; Vitamin C 2%; Calcium 0%; Iron 2%; Vitamin D 0%; Folic Acid 6%
Exchanges: ½ Starch
Carbohydrate Choices: ½

************

There’s nothing more refreshing than chilled gazpacho on a hot summer evening! Chilling the soup before serving blends the flavors.

Gazpacho
Total: 1 Hour 20 Minutes
Prep Time: 20 Minutes
Chill: 1 Hour

Gazpacho

1 can (28 ounces) Muir Glen® organic diced tomatoes, undrained
1 can (14.5 ounces) chicken or vegetable broth
1 red onion, minced (3/4 cup)
1 green bell pepper, chopped (1 cup)
1 celery stalk, chopped (1/2 cup)
1 clove garlic, finely chopped
2 tablespoons lemon juice
1/4 teaspoon black pepper

1. Mix all ingredients in large bowl.

2. Cover and refrigerate at least 1 hour.

Health Twist: This dish is perfect for tomato lovers. It’s brimming with so many fresh vegetables that there’s little room for fat.
Variation: Although gazpacho is usually served cold, this is also delicious hot. Serve with croutons as an accompaniment.

10 servings
High Altitude (3500-6500 ft) No changes.

1 Serving: Calories 35 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g); Cholesterol 0mg; Sodium 370mg; Potassium 95mg; Total Carbohydrate 6g (Dietary Fiber 1g); Protein 2g
% Daily Value: Vitamin A 6%; Vitamin C 20%; Calcium 0%; Iron 2%; Vitamin D 0%; Folic Acid 0%
Exchanges: 1 Vegetable

***********

Bacon Ketchup by Lisa Carlson of Chef Shack

Bacon katchup

1 medium onion, diced into small pieces
10 raw garlic cloves, diced into small pieces
1 – 2 tablespoons olive oil or vegetable oil
1/2 cup brown sugar
1 can (28 oz) Muir Glen® whole peeled tomatoes, strained and chopped
4 large red bell peppers, roasted, peeled, destemmed and chopped
1 teaspoon smoked paprika
1 bay leaf
4 sprigs of fresh thyme, or more to taste
Salt and pepper, to taste
1 tablespoon balsamic vinegar
5 pieces thick bacon

1. Sauté onion and garlic until tender and caramelized in a tablespoon or two of oil.

2. Add brown sugar to caramelized onions and garlic, and cook a couple of minutes until well integrated. Add tomatoes, roast bell peppers, paprika, bay leaf and fresh thyme. Simmer about 1 hour. Add salt and pepper to taste. Add balsamic vinegar at the end. (This will balance the sugar.)

3. Preheat oven to 350°F. Place bacon strips on a baking sheet in the oven until it is crispy all over. Drain on paper towels, and dice into small pieces; fold into ketchup.

4. Serve warm with hamburgers, French fries, grilled cheese, or anything else you wish had some bacon on it. Keeps well in a refrigerated container for about three weeks.

12 servings (1/4 cup each)

Serving Size: 1 Serving (1/4 cup): Calories 100 (Calories from Fat 15); Total Fat 2.5g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 180mg; Potassium 150mg; Total Carbohydrate 17g (Dietary Fiber 1g); Protein 2g
% Daily Value: Vitamin A 40%; Vitamin C 80%; Calcium 2%; Iron 4%; Vitamin D 0%; Folic Acid 2%
Exchanges: 1 Other Carbohydrate, ½ Vegetable, ½ Fat
Carbohydrate Choices: 1

********
This is a great salad to make ahead for your next gathering–and it’s so pretty to serve!

Corn and Black Bean Salad
Prep Time: 15 Minutes
Start to Finish: 1 Hour 15 Minutes

Corn & Black Bean Salsa

1/2 bag (16-oz size) Cascadian Farm® frozen organic sweet corn (1 3/4 cups)
2 cans (14.5 oz each) Muir Glen® organic plain or fire roasted diced tomatoes, drained
1/2 cup canned black beans, drained, rinsed
1/4 cup chopped red onion
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
1/2 teaspoon coarse salt (kosher or sea salt)
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 clove garlic, finely chopped
1 avocado, pitted, peeled and chopped

1. Cook corn as directed on bag. Rinse with cold water; drain.

2. Stir together corn and remaining ingredients except avocado. Refrigerate until ready to serve, at least 1 hour.

3. Stir in avocado just before serving.

Special Touch: Spoon this colorful salad into Bibb lettuce leaves and garnish with fresh sprigs of cilantro.

8 servings (1/2 cup each)
High Altitude (3500-6500 ft): No change.

Serving Size: 1 Serving: Calories 120 (Calories from Fat 50); Total Fat 5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 240mg; Potassium 370mg; Total Carbohydrate 15g (Dietary Fiber 4g); Protein 3g
% Daily Value: Vitamin A 4%; Vitamin C 20%; Calcium 4%; Iron 8%; Vitamin D 0%; Folic Acid 10%
Exchanges: 1 Starch, 1 Fat
Carbohydrate Choices: 1

************

Next time you’re looking for an impressive side dish, choose this—it’s simply delicious!

Green Beans with Tomatoes and Feta
Prep Time: 20 Minutes
Start to Finish: 20 Minutes

Green beans with tomatoes and feta cheese

2 boxes (7.4 oz each) Cascadian Farm® frozen organic French-cut green beans with toasted almonds
1 tablespoon olive oil
1 medium onion, sliced
2 cloves garlic, finely chopped
1 can (14.5 oz) Muir Glen® organic diced tomatoes, undrained
1 teaspoon chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
1/8 teaspoon crushed red pepper flakes, if desired
1/2 cup crumbled feta cheese (2 oz)

1. Cook beans as directed on boxes, reserving almonds; drain.

2. Meanwhile, in 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is crisp-tender.

3. Stir in tomatoes, oregano and pepper flakes. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until thickened and most of liquid has evaporated.

4. Spoon drained beans onto serving platter; top with tomato mixture. Sprinkle with cheese and reserved almonds.

*Muir Glen is a Registered Trademark of Small Planet Foods, Inc.

Has anyone else tried Muir Glen’s different canned tomatoes??

This is what the can looks like

Jenn's homemade crackers!

With all the rain we had this weekend, I was able to spend time in the kitchen!! Yeah!!

I made these only once before last year, but was thinking about them again, so it’s worth posting again.

Here is the recipe!!!

The other day (last year!)while reading blogs, I came across www.ceramiccanvas.com blog. He had made home made crackers that he had read about from a book called Turquoise by Greg and Lucy Malouf.

I said to myself, I’ve made home made bread, home made english muffins, I think I will try these crackers! And it was so easy to make!

Here’s what you will need:

1 cup flour
1 tsp. kosher salt (I used sea salt)
1 tsp. sugar
2.5 TB unsalted butter
1/2 cup milk, plus 1 TB. for later
1 large egg

Mix of dill, sesame and poppy seed (I didn’t have any dill, so I omitted that)

I’ve actually had sesame and poppy seed for the longest time, I store them in my freezer, so I can use them whenever I want and it keeps them fresh.

I combined the flour, salt and sugar in a bowl. I added the butter and using my hands, just kind of broke up the butter into the flour. Add the 1 cup of milk. His suggestion was to knead by hand for 5 minutes. I used the dough hook on my kitchen aid and mixed it for 5 minutes.

Cover it with wax paper and leave it for an hour.

After the hour, take the dough ball out and divide it into 4 equal parts. Take one piece and put it on a flat surface dusted with flour. The other 3 pieces, place back in the bowl and cover until ready.

Roll out the dough as flat as you can and transfer to a cookie sheet covered with foil.

Using a pizza cutter, I just cut the dough into strips, then again to make squares.

In a small dish, beat 1 egg and the remaining 1 TB. of milk. Using a pastry brush, lightly coat the dough with the egg mixture. Sprinkle with the poppy and sesame seeds and bake at 300 degrees for about 10 minutes.

I was so excited about how good they turned out. Very light and crispy! Once they are fully cooled, you can store them in an airtight container. Serve with your favorite dip or tompenade!

Come back tomorrow, when I will have a video from Rouxbe cooking school to share!