Banana Blueberry Muffins

I try a lot of muffin recipes. My kids love them, they are super fast and oh so delicious. But, the big problem with muffins is you are eating cake for breakfast. Which, on occasion, (and if it's chocolate with chocolate frosting) I can succumb to. But, for the most part, I try and start my day out right. So, I try a lot of muffin recipes. I always substitute whole wheat flour and add wheat germ or flax seed or oats; I also trim the sugar and fat and such. Some of the muffins don't turn out so fantastic. These ones did. Make them.

Banana Blueberry Muffins
makes 2 dozen

1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup wheat germ (or flax or 1/2 cup oats)
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature
1/3 cup granulated sugar
1/3 cup packed light-brown sugar
2 large eggs
2 ripe bananas
1/3 cup low-fat milk
1 tsp vanilla
1 cup blueberries


Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, wheat germ, baking soda, and salt.

In a large bowl, beat butter and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.

In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla.

With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in blueberries.


Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 18 - 22 minutes, rotating pan halfway through. Let cool in pan 5 minutes; transfer muffins to a rack to cool 10 minutes more.

Buttermilk Chicken

Raise your hand if you have ever marinated chicken in buttermilk! If your hand is not up, then you are truly missing out on easy goodness. Buttermilk is so fabulous. Endless number of uses. What is ranch dressing without buttermilk? Out of yogurt but want a smoothie? Use your buttermilk. Want to add the richness of cream without the fat? Open up some buttermilk. Soups, sauces, dressings, whatever. Try it out, I promise you won't be disappointed. So what makes it so great? First off, it's low in fat, but thick. It has a slight tang and works wonders for lean proteins like chicken and fish. It's made by adding a bacteria to low-fat milk and then heating it up so the bacteria turns the sugar in the milk into lactic acid. The lactic acid is what tenderizes your meat and gives it that characteristic tang. Chicken stays tender and juicy and oh so delicious. Pancakes made with buttermilk are lighter and fluffier because the acid reacts with the baking soda and acts like yeast. And who doesn't love light, fluffy pancakes?

Herb Buttermilk Chicken

1 whole chicken, cut up into 8 pieces (or you can use just drums, or thighs or breasts, whatever combo you want)
1 1/2 -2 cups low-fat buttermilk
1/2 cup fresh rosemary or thyme or combo
4 cloves garlic, smashed* (if you love garlic, add some more):)
2 1/2 tsp salt
3/4 tsp pepper

Rinse and pat dry your chicken pieces. Place in a gallon sized ziploc bag. Add buttermilk, garlic, herbs, salt and pepper. Shake to combine. Refrigerate for 2 hours or overnight. Pull out 30 minutes prior to using.

For grilling: Heat one side of grill to medium (direct heat). Brush grates with oil. Remove Chicken from marinade and pat dry with paper towels. Grill meat skin side down over direct heat for 10 minutes. Flip the chicken, move it to indirect heat (part of grill with no flame directly underneath) and grill, covered, until thickest part reaches 165*, about 10-15 minutes

* To smash garlic: Tear off cloves from head of garlic and place on cutting board. Hold your knife flat with the sharp edge facing away from you. Using the base of your knife blade, smash the cloves. The skin should peel right off.

And because I am on a buttermilk kick right now....

Whole Wheat Buttermilk Pancakes

3/4 cup all-purpose flour
3/4 cup whole wheat flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups low-fat buttermilk
1 tablespoon vegetable oil
1 large egg
1 large egg white

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Combine buttermilk, oil, egg, and egg white, stirring with a whisk; add to flour mixture, stirring just until moist.

Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. Spoon about 1/4 cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve with syrup and butter.

Strawberry Shortcake Cookies

Is it June already? Oh my, time is going too fast. Strawberry season is almost over and I almost blew it. Hurry! Run to the store! Buy some delicious strawberries from the guy on the corner or from your local farmers market. Then, MAKE THESE COOKIES. They are one of my all-time favorites. If you love Strawberry Shortcake (like real shortcake, not whatever oily sickness that supermarkets try to sell you next to the strawberries), then you will love these cookies. The cookie itself is not too sweet, and then you get a little chunk of delicious strawberry and it is oh so good. And if you don't have the sanding sugar to put on top it is ok - just use granulated, but the sanding sugar is best. And a little tip, don't go crazy and add tons of extra strawberries thinking it will be better. If you get too many berries and not enough batter in each individual cookie it is a soggy mess. And really try your best to get 1/4" dice on your berries - it is the best size for the cookie. Enjoy!

Strawberry Shortcake Cookies
about 3 dozen

12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
1 teaspoon fresh lemon juice
1/2 cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Sanding sugar, for sprinkling


Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.

Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.

Honey, Garlic and Sage Pork Sirloin Roast

Easy and Delicious...do you notice a pattern in my cooking? I like things to be easy and delicious. I bought some pork sirloin tip roasts from Costco and love them. They are lean and a great size, individually wrapped and very tasty. Plus there are a myriad of uses for them...crock pot, oven roasted, kabobs, whatever you want. Be creative!

1 pork sirloin tip roast
2 Tbs olive oil
2 tsp lemon juice
2 cloves garlic, minced
3 Tbs fresh sage, chopped or 2tsp dried, minced
3/4 tsp kosher salt
1/2 tsp fresh ground pepper
2 Tbs honey

Heat oven to 400*. Line a rimmed baking sheet with aluminum foil.

Combine olive oil, lemon juice, garlic, sage, salt, and pepper. Rub generously over the entire roast making sure to get the sides and bottom of roast as well. Place on baking sheet. Roast for 30-45 minutes (depending on weight - 20 minutes per pound). Remove from oven and brush honey generously over the top and sides of pork. Continue roasting for additional 15-20 minutes until internal temperature reaches 155*. Remove from oven, cover with foil and let rest for 5 minutes. Slice and serve.

Grilled Lemon Chicken

I love this marinade for chicken. The chicken is so moist and delicious and works great for all sorts of applications. Easy and really good, that's the winning combination. If I can plan ahead of time then I do marinate the meat overnight, but I have also only done it for like an hour, so whatever works for you, just make it happen. oh and this marinade is for a lot of chicken - like up to 6 breasts worth (if you are using smaller breasts) If you use the huge chicken breasts, cut them in half lengthwise so they are thinner, that way the breasts will be better seasoned. Oh and please don't use lemon juice concentrate - fresh is best!! If you think squeezing the juice is a pain, order one of these -i swear I am not just trying to sell you something - IT WORKS!

Grilled Lemon Chicken
Serves 8 to 10

3/4 cup freshly squeezed lemon juice
3/4 cup olive oil
2 tsp kosher salt
1 tsp freshly ground pepper
1 Tbs minced fresh thyme leaves (1/2 tsp dried)
2 pounds boneless, skinless chicken breasts

Whisk together the lemon juice, olive oil, salt, pepper and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight. Heat a grill and cook for 7-10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch thick slices.

Strawberry Lemon Cream Tart

This is one of those times that I really wish I had a picture for you to look at. I made this and took it over to a freinds house for a party and no lie it was beautiful and tasted amazing. It's one of those that looks and tastes very impressive but is super easy. Who doesn't love that? The filling comes from my Aunt's recipe for Lemon Cream Pie (that is also to die for) and I decided to pair it with a graham cracker crust, add sliced strawaberries to the top and bake it in a tart shell. Perfecto. Maybe I will make another one soon and take a picture of it for you. But picture or not, you should make this for Mother's Day and if you are the mother you should request it to be made for you :)


Strawberry Lemon Cream Tart

Crust:
1 package graham crackers, broken up
1/3 cup sugar
6 Tbs butter, melted

Place graham crackers and sugar into food processor and pulse into fine crumbs. Dump out into a bowl, pour in melted butter and mix together. Press into an 11-in tart shell. Bake at 375 for 5-7 minutes. Let cool and place in the refrigerator for 45 minutes. (This just helps it to cool down and firm up for the filling)


Lemon Cream:
1 cup sugar
3 Tbs cornstarch
4 Tbs butter
1/4 cup lemon juice
1 Tbs lemon zest
3 egg yolks, beaten
1 cup milk
1 cup sour cream

In a saucepan combine sugar, cornstarch, butter, lemon zest and juice, beaten egg yolks and milk. Cook over medium heat, strring constantly with a whisk until mixture thickens.

Remove from heat and let cool on counter. Fold in the sour cream. Spoon into graham cracker crust and chill in the refrigerator for at least 2 hours.

Strawberry top:
10 -15 strawberries
strawberry jam, melted

Slice strawberries lengthwise and arrange in a flower design on the top, working from the outside in with the pointed end of the strawberry out. Brush the melted strawberry jam over the strawberries to give them a nice shine.

Sweet Pork of the Cafe Rio Variety

Happy Cinco de Mayo!! Behind Thanksgiving (I am an American after all) this is the best food holiday around. Who doesn't love Mexican food? Thank goodness for all those illegal immigrants, without them there's no way you could ever get a decent tamale. I say if they bring good food, we can certainly party with the Mexicans, the more the merrier , right? (Name that movie.) I realize these recipes are coming to you a tad late, I much prefer to have my meals planned out, but these are worth the hustle to the store to get things cookin'. Are they the real recipes from Cafe Rio? Who knows? But, honestly you will be eating what you make for breakfast, lunch and dinner. So good.

Café Rio Pork
Serves 8

5 lbs pork loin (approx)
18 oz coca cola classic
1 cup sugar-in-the-raw
1 (7oz) can Chipotle Chilies in Adobo
1 tsp dry mustard
1 tsp garlic, minced

Remove chilies from the can of adobo sauce. Rinse the chilies and can with the coke to get the sauce. You are using the sauce and not the chilies for this recipe. Discard the chilies or save for another recipe. Put all ingredients except pork in the blender. Blend until smooth. Pour over pork in the crock pot. Cook on low for 7-9 hours until it pulls apart easily. After cooking, shred with forks.

Serve in burritos, enchiladas, tacos, nachos, on a salad or whatever...

Café Rio Rice
4 cups water
4 tsp chicken bouillon
4 tsp garlic, minced
½ bunch cilantro
1 can green chilies
¾ tsp salt
1 Tbsp butter
½ onion
2 cups rice

Blend cilantro, green chilies, and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

Café Rio Cilantro-Lime Ranch Dressing
1 envelope buttermilk ranch dressing mix
1 cup mayo
1 cup buttermilk
½ bunch cilantro
1 heaping tsp minced garlic
2 tomatillos
Cholula Sauce to taste (or ½ Serrano pepper with seeds removed)
Juice of one lime

Blend in food processor or blender, store in refrigerator until ready to serve. Dressing continues to get hotter when it is stored in the fridge. It’s best if you make this ahead of time to let the flavors meld together; will keep about 2 weeks in the fridge.

Honey-Spice Chicken Salad

I found the recipe for the chicken in Cooking Light and used it in a simple salad with my go-to Honey-Mustard Vinaigrette - delicious! Of course you can always eat the chicken as the main course with some garlic-roasted potatoes and a little side salad. It's great on it's own as well.

Salad:
Green-Leaf Lettuce
Avocados
Feta Cheese
Cucumbers

Chicken:
8 Boneless, Skinless Chicken Thighs (I skinned and de-boned them)
2 tsp garlic powder
2 tsp chili powder
1 tsp salt
1 tsp ground cumin
1 tsp paprika
Cooking spray
6 Tbs honey
2 tsp cider vinegar

Preheat broiler.

Combine garlic powder through paprika in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a sheet pan lined with foil and coated with cooking spray. Broil chicken 5 minutes on each side.

Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush honey mixture on chicken. Broil 1 minute. remove chicken from oven and turn over. Brush with remaining honey mixture. Broil 1 additional minute or until chicken is done.

Honey Mustard Vinaigrette:

5 Tbs honey
3 Tbs dijon mustard
2 Tbs rice wine vinegar

Combine all ingredients in a bowl and whisk until smooth. Serve as a dressing or a dip.

Salsa

This is my version of PWs Restaurant Style Salsa. So good - you should all make it. And by that I mean the 2 people that read this. I toned down the heat because I like a little kick but I don 't like it when my tongue swells up from the heat and therefore prevents me from eating more salsa.

1 can (28oz) Whole Tomatoes with juice
2 cans (10oz) Rotel, mild
1/4 cups chopped onion
2 cloves garlic, minced
1/4 tsp sugar
1/2 tsp salt
1/4 tsp cumin
1/2 bunch cilantro
1/2 whole lime juice

Combine all ingredients in food processor and pulse to get desired consistency - I like about 10 times. Test out your seasonings and adjust as necessary. Refrigerate. Makes about 2 quarts.

PS If you like it hot, add a chopped up jalapeno and switch one can of Rotel to Original or switch both cans and no jalapeno or whatever tongue swelling combination your heart desires

Asparagus Corn Chowder

It snowed in Reno. A lot. Last week it was sunny and dry and even got up to 67*. It was wonderful. Now it's freezing and snowing. So I decided to make soup to warm everyone up and it hit the spot. I even made some Parmesan Cheese Toast to sop up all the goodness. We were lucky enough to stop at Schat's Bakery on our way home from Disneyland and got some lovely Sourdough Rosemary Bread which worked very nicely with the soup. If you have never been to this bakery, I highly recommend stopping there next time you are skiing in Mammoth or going to Bishop, CA. The second you walk in the door your over-zealous craving for carbs kicks in and you want to buy everything in sight. The quality is outstanding as everything in sight is made by hand. Good luck deciding. We managed to get out of there with two loaves of delicious bread, a turkey sandwich to share, and one M&M cookie picked out by John 5. Out of all the delicious treats in that beautiful case he picked an M&M cookie. Tragedy. And onto the main event, I loved this chowder.

Asparagus Corn Chowder

Serves 4-6

4 strips turkey bacon, chopped

1 Tbsp olive oil

1 large onion, small diced

2 potatoes, peeled and diced

6 cups chicken stock

dash red pepper flakes

1 tsp Italian seasoning

1/4 lb asparagus, chopped into 1-inch pieces

1 (16 oz) bag frozen corn

1/2 cup shredded cheddar cheese

1/4 cup cream

Heat oil in a large pot over medium heat; add chopped bacon and cook until crisp. Remove with a slotted spoon and let drain on a paper towel.

Add onion, and cook, stirring occasionally until soft, 5 minutes. Season with salt and pepper. Add broth, potato, Italian Seasoning, and red pepper flakes. Bring to a boil and simmer until potato is just tender, about 8 minutes.

Stir in asparagus and corn; season with salt and pepper. Simmer until asparagus are tender, about 8 more minutes. Place immersion blender in soup pot and blend just enough to thicken the soup a little, but still leaving plenty of veggie chunks in sight. Add cheese and stir to melt.

Serve with cheese, bacon crumbles and some yummy Parmesan Cheese toast

Parmesan Cheese Toast

1 slice bread

butter

Parmesan cheese

Turn on your oven to broil. Place buttered bread on a baking sheet and shred some Parmesan over the top. Broil for 2-3 minutes. Yum.

Sugar Cookies for Valentine's Day

The credit for these delicious cookies goes to my sister Mendi, who makes the best sugar cookies. I am very picky about this type of cookie because I hate cookies that are hard, crispy and stale tasting. I like sugar cookies to be soft and moist and delicious, which these are! They do require a stint in the refrigerator so plan for that, but let me tell you they are worth it! I have to admit that I enjoy them more when Mendi makes them - food always tastes better to me when you don't have to make it.


So whip up a batch and get to rolling, cutting, baking and frosting with your kids, they will love you for it.

Mendi's Sugar Cookies
makes 5 dozen


1 cup butter, softened
2 cups sugar
2 eggs, lightly beaten
1 tsp vanilla
4 1/2 cups flour
4 tsp baking powder
1 tsp salt
4 Tbsp milk
1/2 tsp nutmeg

Frosting:
4 cups powdered sugar
1/4 cup butter, softened
1 tsp vanilla
1/4 cup milk


Cream butter, add sugar gradually. Add beaten eggs and vanilla. Mix and sift dry ingredients and add alternately with the milk, beating well after each addition. Put dough in bowl with lid ; cover and chill one hour in refrigerator.

After chilled, roll out dough in sections 1/8 of an inch in thickness. Cut out with floured cookie cutters.

Bake on greased cookie sheet at 375 for 10-12 minutes, do not let brown.


Frosting:

Mix sugar, butter and vanilla. Add milk, 1 tablespoon at a time, until you reach desired consistency.

Frost and decorate cooled cookies. Get crazy and creative.

Beef and Barley Soup

This recipe is for Kristi, who inspired me to make this by asking me if I ever have. So delicious! Kristi has since moved to San Diego where her husband got a new job, so yay for employment and boo for friends leaving. I got this recipe from a food blog that I love, Prudence Pennywise. She made it in the slow cooker, which I would have done if I had the time, but I didn't so I made it on the stove. Everyone who eats in my family loved it.

1 lb. stew meat
1 large onion, chopped
2 carrots, peeled and chopped
2 ribs celery, peeled and chopped
1/2 cup chopped mushrooms
1 clove garlic, minced
5 cups beef broth
pinch of crushed red pepper flakes
1 bay leaf
1 tablespoon dried parsley, or 2 tablespoons fresh
Add later:
1/2 cup uncooked pearl barley (quick cooking is fine)
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
fresh parsley, for serving

Slow Cooker version:
Add meat through parsley to crock pot. Cook on low for 6-8 hours, or on high for 3-4 hours. Add barley for last hour of cooking. Stir in vinegar and sugar. Taste and adjust seasonings.

Stove top:
Heat 2 Tbsp oil a large pot over medium-high heat. Add onions, carrots, celery and mushrooms. Cook until onions are translucent an mushrooms have browned, about 10 minutes. Season with salt and pepper.
Add garlic and stew meat and sprinkle with salt. Brown the outside of the meat for about 3 minutes then pour in beef broth.
Bring to a boil; add red pepper flakes, bay leaf, parsley and barley. Let simmer, covered, for 35-45 minutes, until the barley has cooked through. Add vinegar and sugar. Adjust seasonings as needed.

Pasta with Roasted Vegetables

I started realizing how much pasta my family eats when I noticed how many posts I have for it on here. It's cheap, it's fast, and it's good (insert joke), so we eat it a lot. For this recipe you can essentially use any veggies you want - just try to cut them to the same relative size so they cook evenly and pick ones with complimentary tastes.

1 pint grape tomatoes
4 garlic cloves, unpeeled
1 red onion, cut into eighths
1 head cauliflower, chopped
2 Tbsp olive oil
Salt and Pepper
8 ounces Penne pasta (or any other short pasta)
1/4 cup Parmesan cheese, shredded


Preheat oven to 425*. Place tomatoes, garlic, onions and cauliflower on a rimmed baking sheet. Toss with oil and season with salt and pepper. Roast 20-25 minutes.

Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1/4 cup pasta water; drain pasta and return to pot.

Peel roasted garlic and mash with the flat side of your knife. Add to pasta pot, along with veggies, pasta water and Parmesan cheese. Cook over medium-high until sauce thickens, about 3 minutes. Enjoy!

Cinnamon Bun Carmel Popcorn

Yeah in your face! Here is another post and it's one of Mendi's recipes.....So our sister made this on New Years Eve and it was amazing! I wish I was eating it right now. Also if you don't love cooking or are a challenged cook, it's all made in the microwave. I usually pass on anything popcorn because I can't stand the kernals in my teeth, but this was worth all the flossing.

12 c. popped popcorn
1 c. pecans, chopped
1 c. brown sugar
¾ tsp cinnamon
¼ c. light Karo syrup
1 stick butter
1 tsp. vanilla
½ tsp. baking soda
3 sq. almond bark

Put popcorn and pecans in a big bowl.

In a microwave safe bowl, add brown sugar and cinnamon. Mix. Chop butter and put on top, put corn syrup on top of that. Microwave 30 seconds, stir, microwave 2 minutes, stir, microwave 2 more minutes. Put vanilla, soda into hot mixture (will foam). Pour into popcorn mixture and then put onto foiled jelly roll pan. Bake at 250 for 30 minutes.

Pour baked mixture onto wax paper. Melt almond bark, drizzle over popcorn. Break into chunks.

Makes 5 small containers worth.

Brown Sugar Muffins

Ok first, you are the only one who posts recipes because if I remember correctly you went to cooking school. Second, everyone likes your recipes........so here is my 2nd post

½ cup softened salted butter (1 cube) (if you use unsalted add ¼ teaspoon salt)
1 egg
¼ tsp. vanilla
1 cup brown sugar
2 cups of flour (I did 1 cup whole wheat and 1 cup white flour)
1 tsp soda
1 c. milk

Cream brown sugar, butter, add egg, vanilla and mix. In a small bowl mix flour and soda. Then add alternately flour mixture and milk into the creamed mixture. Don’t over mix. Fill greased muffin tin ½ to 2/3 full.
BAKE 15 minutes 375
Makes 12 muffins.

Lightened-Up Potato Cheese Soup

When it's stormy and freezing outside there are few things that warm you as well as a good bowl of soup, especially if it is a creamy, delicious bowl of cheesy potato soup. The only downside is that you will have to wear stretch pants to eat it and still be comfortable. The original recipe comes from my Aunt Pat who is an amazing cook, but since I would like to continue to button my pants I needed to lighten up her recipe a little. If you want the original recipe e-mail me and I will gladly send it to you.

2 carrots, peeled and chopped
3 ribs celery, chopped
1/2 large onion, chopped
6 potatoes, peeled and chopped into small dice
2 tsp olive oil
4 cups water + 4 tsp chicken bouillon OR 4 cups chicken stock
3 Tbsp butter
2 Tbsp flour
2-3 cups 1% milk
4 oz Velveeta cheese, cubed

In a large pot, heat 1 Tbsp oil over medium-high. Add onions, carrots and celery and cook until onions are almost translucent, about 5 minutes. Season with a pinch of salt and some pepper. Add water and bouillon (or stock) to pot and bring to a boil; once boiling add potatoes and simmer until potatoes are tender, about 15 minutes.

In a medium pot melt butter and add flour, stirring constantly to combine, about 1 minute. Slowly pour in 2 cups of milk. Heat through and add cubed Velveeta, stirring until melted. Add to potato pot and stir to combine. Simmer for 20 minutes. If soup is too thick add another cup of milk and stir to combine.


Note: cut your potatoes into small to medium size chunks so that when you eat them you don't get a big hunk of bland potato.

Linguine with Bacon, Artichokes, Tomatoes and Feta

I had all these ingredients on hand so I made a pasta out of them. Super good.

8oz Linguine noodles
6 slices Turkey Bacon, chopped into 1/4" pieces
1/2 - 1 full can of artichoke hearts, drained and chopped.
2 handfuls grape tomotoes, halved
Feta cheese
2 Tbsp minced fresh Italian parsley
1 Tbsp butter
1/2 cup reserved pasta water
Pepper

In a large pot bring salted water to a boil. Add noodles and cook until al dente; drain, reserving 1/2 cup of pasta water.

Mean while, in a large skillet cook bacon over medium high heat until beginning to crisp. Add artichokes and cook 1 -2 minutes. Add cooked noodles, tomatoes, Feta, butter and reserved pasta water. Toss altogether to combine and cook for 1-2 minutes, until a sauce is formed and all ingredients are coated. Add chopped parsley and fresh pepper to taste. Serve.

Cucumber Salad

You know the really good kind that you get at Japanese restaurants. So fresh and so yummy and SO EASY. According to Mutsumi, my Japanese friend, you are supposed to let this sit overnight so the cucumbers soften and really soak up the flavors, but I made it an hour before dinner the other night and loved it.

2 English Cucumbers
1/4 cup rice wine vinegar
1/4 cup sugar
1/4 tsp salt

In a medium sized bowl combine vinegar, sugar and salt. Whisk until sugar is dissolved. Take wrapper off of cucumber and quarter lengthwise. Then slice up each quarter trying to keep an even thickness. Add to vinegar mixture and toss with spoon to coat each piece. Let sit covered in the fridge overnight or at least for an hour on your counter.