Magic Cake and My 5th Blogiversary!

It's my blog's 5th birthday, so I thought I would celebrate and also by posting more than once in a month. Blogging sure has changed since this first post, but I do still enjoy capturing delicious recipes and sharing restaurant finds. I can't say I'll ever get back to a regular posting schedule, but I do hope that those readers who have stuck around continue to do so, because there is still so much tastiness to share. I've had some incredible experiences and made wonderful friends through my tiny space on the internet, and I'll treasure that forever. Stay tuned, because I really do plan on posting more than once this month. I'll have a wonderful giveaway or two soon and I will share some more restaurant deliciousness. In case you don't follow me on Twitter or Facebook (and really, what is your excuse?), I am also writing for My Daily Find Chicago. So once again, thanks for sticking around for these five fun years and cheers to more fun.

This cake was first introduced to me via White on Rice Couple, but it has been making the rounds on the internet. You can find the recipe I followed, here.

Holiday Party Recipe Ideas

I can hardly believe that it is that time of year again. I have such a love-hate relationship with it. Of course, it is an honor to be invited to so many gatherings, but at the same time, all of the celebrating can get downright exhausting! Here is a list of simple recipes that can be made if you are like me and don't like showing up to parties empty-handed or if you are going to a potluck and want to bring a crowd-pleaser.

Persimmons have just come in to season and I could not be more excited. This simple appetizer of roasted persimmons wrapped in bacon is a simple combination of sweet, savory, and tart.



It's just hard to resist food wrapped in pork. I dare you to eat just one of these Prosciutto-Wrapped Shrimp.



A few years ago, it seemed like every food blogger in America was making Ina Garten's parmesan-thyme crackers. These savory shortbreads are perfect on their own, but would also be great with a spinach dip.



Spiced Candied Walnuts are great for a salad, but also make the perfect party snack.



Sweet potatoes are loaded with health benefits. One of my favorite ways to enjoy them is roasted and topped with a creamy, herbed, goat cheese.



And for something sweet, why not this festive, and incredibly delicious, Blushing Pom Holiday Cheesecake. Tart pomegranate juice mixed with a smooth and creamy cheesecake makes a dessert that is impossible for your guests to resist.



However you celebrate the season, I wish you good times filled with family, friends, and of course great food. Cheers!

One year ago: Spiced Candied Walnuts
Two years ago: Great Los Angeles Walk 2010
Three years ago: Cannoli
Four years ago: Dumpling Noodle Soup

Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze

I've never understood why people say that Memorial Day weekend is the start of summer and the start of grilling season. Summer doesn't start (officially) until late June and in southern California, it's almost always grilling season. However, I like many others took the opportunity to have a beach cookout with friends this past weekend and of course we got our grill on. When I received the June edition of Bon Appetit in the mail last week, I was immediately tantalized by the cover photo and eagerly tore through the pages to find the recipe. These were so good that I made them not once, but twice over the weekend. The spicy chicken andouille I picked up was a perfect compliment to the smoky glaze and that glaze added amazing flavor to the shrimp, tomatoes, and onion and the tomatoes were bursting with juicy warmth. Doing these on the outdoor grill gave them even more smoky flavor, but doing them inside in a grill pan still yields excellent results. There were many recipes in this month's magazine that I want to try, but I have a feeling this is going to made again very, very soon.



Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze
(Slightly Adapted from Bon Appetit, June 2010)



Makes 6 servings

3/4 cup olive oil
4-5 large garlic cloves, grated
2 tablespoons chopped fresh thyme
5 teaspoons smoked paprika
4 teaspoons red wine vinegar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried crushed red pepper
12 uncooked extra-large shrimp
12 1-inch-long pieces chicken andouille sausage
12 cherry tomatoes
12 2-layer sections of red onion wedges

In a medium bowl, whisk together the olive oil, garlic, thyme, paprika, vinegar, salt, and both peppers. Transfer half of the glaze to a small bowl and set aside.

Heat a grill or grill pan to medium-high heat. Alternately thread pieces of shrimp, sausage, tomato, and onion onto the skewers. Brush skewers on both sides with glaze from one bowl. Grill 6-8 minutes until the shrimp are opaque, turning every couple of minutes and brushing occasionally with more glaze.

Arrange skewers on a platter and serve with the remaining bowl of glaze.

Printable Recipe

"Almost" Buffalo Wings

Just because the Super Bowl is over doesn't mean you can't enjoy chicken wings. Well, I actually made these for Super Bowl watching, but they are great if you want a spicy chicken recipe for any time. These wings get their name from the fact that they are not fried like traditional Buffalo wings, however, they are just like traditional wings in every other sense. Marinating them in some of the sauce means that the spicy, vinegary flavor can be found throughout the chicken, but they are still crisp even after baking. The cool blue cheese sauce is the perfect thing to cool down your lips after a few bites of the chicken and the crisp celery lubricates your mouth as you go back for more. This was one of the first, if not the first times I enjoyed semi-traditional wings like this, and I am very much hoping it won't be the last time.



"Almost" Buffalo Wings
(Adapted from Serious Eats)



Makes 2-3 servings

For the wings:
2 pounds chicken wings
2 teaspoons canola oil
Salt and pepper

For the sauce:
1/2 cup Frank's hot sauce
1 stick unsalted butter
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt, or to taste
Cayenne pepper to taste

3 ribs celery, cut into 4-inch long sticks

Rinse the wings and pat them dry, then toss in a bowl with the oil and a good pinch each of salt and pepper.

To make the sauce: Melt the butter over low heat in a sauce pan. Remove the pan from the heat then whisk in the remaining sauce ingredients. Taste for spiciness, and add cayenne if desired.

Toss the wings with a quarter of the sauce and refrigerate for an hour. Preheat the oven to 400 degrees. Grease a foil-lined baking sheet with a neutral oil such as canola, using a paper towel or brush to ensure it coats all of the surface. Arrange the wing pieces skin-side-up.

Bake for 30 minutes until golden brown, and until the wings release easily from the baking sheet. Using a pair of tongs, turn the pieces over and return to the oven to bake for an additional 10 to 15 minutes, until crisp.

When the wing are finished cooking, pour the Buffalo sauce into a shallow bowl and add a few wings at a time. Turn them in the sauce until well-coated, then transfer to a platter. Repeat with the remaining wings.

Printable Recipe

Blue Cheese Sauce
(Adapted from Serious Eats)



2 ounces blue cheese, crumbled
1/4 cup mayonnaise
2 tablespoons sour cream
Juice from 1/4 lemon
1 1/2 teaspoons white vinegar
Salt to taste

In a small bowl, mash the blue cheese until it creates a paste.

Whisk in the mayonnaise, sour cream, lemon, and vinegar until smooth. Season with salt to taste.

Printable Recipe

Healthy Black Bean Dip

I've decided that if I want to try and keep any semblance of sanity, and still put out great recipes, I may have to stop trying to be so witty and cute in my posts...but am I even very cute or witty in my posts? Anyway, here's a dip I enjoyed while watching the Super Bowl. It's easy, fast, and healthy! Just don't tell anyone. This is definitely going to be my new go to recipe when I want something fun to eat, but don't want to put a lot of time in to it. It's smoky, tangy, and eating it with a dollop of sour cream on top cuts through the spice a bit. I made this on Saturday evening and it was so good, I almost didn't have enough for the game. Now that I am re-stocked on black beans, I have a feeling I'll be making this again very soon.




Healthy Black Bean Dip
(Adapted from Active Foodie)



Makes 2 generous servings

1 15-ounce can black beans, drained and rinsed
2 chipotles in adobo
1/4 teaspoon adobo sauce
1/2 teaspoon salt
1 clove garlic, grated
2 small tomatoes, seeds and pulped scooped out and diced, one reserved for topping
Juice of 1/2 lime
2 green onions, whites and light green parts sliced, green tops reserved
2 tablespoons fresh cilantro, roughly chopped

Place beans, chipotles, adobo sauce, salt, and garlic in a food processor and pulse until well mixed.

Add the tomatoes, lime, green onions, and cilantro and pulse just until combined.

Serve with grated cheese, tomatoes, sour cream and corn chips.

Printable Recipe

Super Bowl Ideas

I can't believe the Super Bowl is just a week away. The years are going by faster and faster which I guess is one of the tell-tale signs of old age. LOL. In any case, it's that time of year again and whether you're having a gathering of one or 50, I have some fabulous recipes for you to set out on your table.

I'm not a huge football fan like I used to be, but I always make time for the Super Bowl. I always have to consume beer and chicken wings. This year it will probably be these super spicy, but wonderfully amazing Sriracha Chicken Wings. These replace regular old buffalo wings in my book.



Maybe you're not up for a lot of fuss and want to just cook up a big pot of something warming for your friends. This spicy turkey chili is great for one or a crowd and takes just minutes to throw together.



If you're in a warmer climate, or you just feel like firing up the indoor grill, I strongly suggest these easy peasy prosciutto wrapped shrimp. It is super fast to pull together and you can't beat working with just two ingredients. Even though they are no fuss, the flavor is outstanding.



Chips and dip are always on the menu for game day. How about making it different with a feta salsa?



Of course, a sweet treat is a must at the end of all the savory food and beer. Why not try a sweet and salty mix of peanut chocolate blondies. They will probably go perfectly with all the beer you'll be consuming.



Whatever you end up doing for the Super Bowl, I hope you have a fun and safe celebration with a TON of good eats!!

Cubano Sandwiches

For Christmas, JenFinn got me a subscription to Gourmet. The first episode I received was March 2009 and I could not stop drooling over a picture of the most delicious sandwich on the cover. It was one of the first recipes I planned on making for Raul's birthday aka my 24, 24, 24 party. However, after a night and morning of cooking, we were pretty tired and not really in the mood for any more batter. In a rare twist, the recipe in the magazine only makes one sandwich so I increased it by ten times the amount and then cut the sandwiches so that everybody at the party could enjoy some. Unfortunately, I didn't know until the day of the party that birthday boy is not a fan of pickles so I made some sandwiches without them. The exact origin of a real Cuban sandwich is unknown, but this is an interesting spin on them. Instead of mashing the garlic into a paste, I just chopped it which meant that some people bit into pieces of garlic, but since we were amongst friends, it was ok.



Even if you think you don't like mayonnaise, do not skip that step. The garlic is amazing and it really ties the whole sandwich together.




Monte Cubanos
(Adapted from Gourmet, March 2009)

Makes 10 sandwiches

20 slices firm bread
1/4 cup yellow mustard
40-50 dill pickle rounds
20 slices black forest ham
20 slices smoked turkey
20 thin slices Swiss cheese
1 bulb garlic, cloves separated and peeled
1/2 cup mayonnaise
1/4-1/2 cup unsalted butter

Spread 1 slice of bread with mustard and top with 4-5 pickles, 2 slices of each meat, and 2 slices of cheese. Mince and mash garlic to a paste with a pinch of salt, then mix with mayonnaise. Spread on remaining slice of bread and assemble sandwich.

Melt butter in a heavy medium skillet over medium-low heat. Cook sandwich, uncovered, until underside is well browned, about 4 minutes. Flip and cook remaining side, covered, until well browned, 3 to 4 minutes. Remove from heat and let stand, covered, 1 minute. Cut the sandwiches into quarters and serve warm.

Printable Recipe

Vaca Frita and Croquetas de Jamon

One of the first things I decided on making when Raul and I chose a Cuban theme for the party was vaca frita. Vaca frita literally means fried cow. Basically what it is is steak that has been boiled with flavorful spices and then fried to tasty deliciousness. Well since I was serving some other heavy foods at the party, I wanted to find a way to lighten things up. Luckily this had already been done for me. Although this recipe takes some time, most of it is inactive time and you can get to work on the other things you will be serving with this. In my case, it was cilantro rice and Cuban-style beans which were really a great accompaniment to this meat.



As you can tell, this menu was pretty meat heavy, but there were some vegetarian options including the recipes I shared yesterday. Another meat option I served were ham croquetas. A few months ago I made coxinha which I guess are technically Brazilian, but I wanted to make something similar, but with less work. I found this easy recipe for croquetas so I cooked some up. They were so good and crispy on the outside and creamy and full of hammy tastiness on the inside. One of the best things is that you can make the mix the night before and then fry them up on the day of the party.



Vaca Frita
(Adapted from Bitchin Camero)

Makes 10-12 servings

4 pounds flank steak, cubed
8 cups of water
2 1/2 tablespoons salt
3 bay leaves
5 medium-sized yellow onions, three halved, two chopped
2 tablespoons olive oil
Juice of 3 large oranges
Juice of 3 large limes
Salt to taste

Place the steak, water, onion halves, bay leaf and salt in a large pot and set over medium-high heat. Once the water comes to a boil, cover and reduce heat to medium. Simmer the steak for 45 minutes – 1 hour, or until tender.

Remove the steak with a slotted spoon and let cool to room temperature. (Run the remaining liquid through a fine mesh sieve and use as a base for soups, or freeze.) Use 2 forks or your hands to pull the steak apart until it resembles pulled pork. Mix the orange and lime juice together in a small bowl or measuring cup.

Preheat your oven’s broiler. Heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot, add the chopped onion and saute until soft and beginning to brown, about 7 minutes. Add the shredded steak and half of orange/lime juice.

Saute for 2 – 3 minutes, then taste and add more orange/lime juice and salt to taste. (I used all of the remaining juice and just a pinch more salt. It is very important to taste for salt because you may not need it)

Spread the contents of the skillet onto a cookie sheet and place under the broiler until the beef and onions crisp and brown, about 10-20 minutes, you may need to stir half way through cooking. Remove and serve with rice and beans if desired.

Printable Recipe



Croquetas de Jamon
(From For the Love of Food)

Makes 24-30 croquetas

4 tablespoons butter
1/2 a small onion, chopped
1/4 cup flour
2/3 cup evaporated milk
2 cups (12 ozs.) smoked or baked ham, minced and then ground to paste with a food processor
1 fresh parsley, chopped
1 tablespoon white wine
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
3 eggs, mixed with 1 tablespoon water
1 1/2 cups fine plain bread crumbs
3 tablespoons flour

In a large skillet, melt the butter over medium heat. Add the onion and cook until it’s soft. Add the 1/4 cup of flour to the butter and onions and whisk in the pan. Gradually add the evaporated milk; cook over medium heat, stirring occasionally or until the mixture comes just to a boil and is thick and creamy. Add the ground ham, parsley, wine, pepper and nutmeg; mix well. Cook for 4 to 5 minutes over low heat. Taste the ham mixture. It should be salty enough, but if not, add some salt to taste.

Pour the ham mixture into an 8 inch square baking pan. Cover the pan with plastic wrap and let cool in the refrigerator for 30 to 45 minutes so that it will solidify a bit and be easier to work with. This can also be done overnight.

Beat the eggs with water in a small mixing bowl until frothy. Combine the bread crumbs and flour and place in a second wide bowl or plate. Divide the ham mixture in the pan by cutting it into thirds crosswise and in eights lengthwise. Shape into logs that are about 1 1/2 inches long and 3/4-inch wide.

Dip the croquetas into egg and water mixture and then roll in the crumb mixture until evenly coated. Place croquetas back in the pan and cover with plastic wrap. Refrigerate for 30 minutes.

In the mean time, heat the oil in a large cast iron pan so the heat is at 177°C (350°F). Fry croquetas for 2 minutes or until golden brown. Drain on paper towels. Serve the croquetas warm.

Printable Recipe

Foodbuzz 24, 24, 24 - (Almost) End of Summer Cuban Feast

At last month's Foodbuzz party, we discussed how we could make a similar event happen again. And soon. What better reason to have a party than Raul's birthday? We also decided it would be an (almost) end of summer party since the summer is quickly winding down (although the heat is just beginning to hit us). I did a few searches of some of my favorite sites and put together a Cuban inspired menu. Now before people go getting all in a tizz, this is a Cuban inspired meal. Not all of the recipes are authentically Cuban and many of them got their own Dishing Up Delights twist. It was exhausting, yet so much fun to plan this party.

The table with some of the food.



An interesting take on the Cubano sandwich.





Ham Croquettes were crispy on the outside and full of creamy ham goodness on the inside.



Vaca frita with a tad healthier spin.



These black beans were so flavorful and a great accompaniment to the vaca frita.



Cilantro Lime Rice which is better than what you get at Chipotle.



Originally I had planned on making tostones, but we decided to go the easier route of making plantain chips.



Grilled Cuban (but mostly Mexican) corn.



The piece de resistance...the Cuban Opera Cake. It's a little lopsided, but it's the best (and most successful) layered cake I have ever made.



We're all in the background, singing.



Blowing out the candles



Having fun!



Look at those layers



I had sooo much fun planning this. A million thank yous to the birthday boy for being my sous chef and letting me take over his birthday party with all the food. All the recipes will be posted over the coming week so stay tuned!

Grilled Cinnamon Bruschetta with Strawberries and Mascarpone

Finally! The last of the appetizers from my fabulous cocktail party! It was such a great time, it's taken me a whole week to talk about it, lol. Anyway, these are a nice little sweet treat and much of it can be prepared ahead of time. I cut up the bread, mixed the cinnamon sugar and sliced the strawberries the night before so the day of the party, I just had to dip and cook the bread before assembling. Luckily, I had many helping hands which made the process much quicker.

I thank you all for the well wishes on my move. I am slowly, but surely getting settled in (although still missing internet which is fun for a food blogger - note the sarcastic tone). Happy Monday!!


Grilled Cinnamon Bruschetta with Strawberries and Mascarpone
(From Sophistimom)

1 baguette, thinly sliced on an angle
3 tablespoons butter at room temperature
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup (120g) mascarpone cheese
1 pint (300g) strawberries, washed, dried, and sliced

Butter one side of each slice of bread. Mix together cinnamon and sugar, and dip the buttered side of bread in the cinnamon sugar. Place the bread, cinnamon and sugar side down, in a nonstick skillet set over medium heat. Watch them carefully to ensure the sugar doesn’t burn. Remove from pan when the cinnamon and sugar caramelizes. Allow to cool slightly on a cooling rack.

Spread each cinnamon toast with 2-3 teaspoons of mascarpone cheese. Garnish with 2-3 slices of strawberries.

Printable Recipe

Grilled Prosciutto-Wrapped Shrimp

Talk about a ridiculously awesome recipe for not a lot of effort. This is a wonderful recipe to have for a party and a real crowd-pleaser. You don't have to worry about the lack of seasoning on the shrimp because the proscitutto adds it's nice saltiness and the smoky grill flavor is all you need to make this complete. Of course after the fact, I noticed Jen's suggestion of a balsamic drizzle would probably kick these up, but they were lovely as they were.

Today is the big move!! Luckily, I have some posts planned while I am getting settled in to my new digs. I am also planning a quickie (but hopefully fruitful) farmers market trip. It's the 15th anniversary of my beloved Beverly Hills farmers market! Have a great Sunday everyone.


Grilled Prosciutto-Wrapped Shrimp
(From Use Real Butter)

48 medium shrimp, peeled and de-veined
12 thin slices prosciutto

If using bamboo skewers, soak them in water for 30 minutes. Slice the prosciutto lengthwise into four strips per slice to get 48 strips in total. Pat the shrimp dry and wrap a strip of prosciutto around the midsection of a shrimp. Secure (skewer) with a bamboo or metal skewer. Repeat for all of the shrimp. Grill over high heat for 1-2 minutes per side. Serve immediately.

Printable Recipe

Caprese Skewers

As I said yesterday, I made a few vegetarian friendly recipes for my 24, 24, 24 party. Caprese salad is one of my favorite simple salads to throw together on any random night. I adore the simple combination of flavors and the fact you can throw it together with many ingredients. Initially I had planned on making a basil oil, but time was not on my side so I did a simple balsamic vinaigrette. These are great for a party because the skewer assembly can be done ahead of time and even the making of the vinaigrette can be done ahead of time. On the day of the party all you need to do is shake the vinaigrette and drizzle it over the skewers. I even made these again for a work day lunch because I love this salad so much.

A note to my fellow Daring Bakers. I finally completed this month's challenge. Hope to have it up tomorrow!





Caprese Skewers

Grape tomatoes
Bocconcini
Whole Basil Leaves
Extra-virgin olive oil
Balsamic vinegar
Kosher salt
Freshly ground black pepper

Place tomatoes, and mozzarella on the skewer and separate with a piece of basil. In a small bowl, mix olive oil, vinegar, salt and pepper to taste and drizzle over the skewers. Serve immediately.

Foodbuzz 24, 24, 24 - Cocktail Party

Imagine my surprise and delight when I was chosen as one of the lucky people to have a dinner party sponsored by Foodbuzz. I have been seeing posts from fellow featured publishers for months and I felt truly honored to be picked for the occasion. My proposal was an elegant cocktail party full of little bites with a nice farm fresh twist. Of course when it is a million degrees out, it can feel anything but elegant, but I think I did a pretty good job with what I had.

For some reason, I have had a fascination with foods on sticks this summer. My party featured three such recipes. First up, Kefta Beef Kabobs made with grassfed beef from the farmers market. Though they were a bit time consuming to put together, they could not have been easier to make and the flavor was outstanding. They were definitely one of the highlights of the evening.



Next were prosciutto wrapped shrimp. I was worried that the shrimp would not have any flavor given that they were not seasoned. I should have known that the salty prosciutto and the smoky grill were all the flavor I needed. These were fantastic.



Caprese Salad Skewers were made for the vegetarians and meat eaters alike. Dressed with a simple balsamic vinaigrette, the tastes of summer were a standout in the fresh tomatoes and basil.



Another vegetarian dish was the now infamous feta salsa. To go with it were homemade pita chips. It was a healthy and delicious snack that got many compliments.



This party wasn't all savory. To satisfy the sugar cravings I made a couple of desserts. Cinnamon Bruschetta with Strawberries used the best California strawberries I could find with a wonderful baguette from the farmers market and a touch of mascarpone.



Last and certainly not least were homemade samoas bars. An easy take on a Girl Scout classic.



Of course, a couple of my friends couldn't resist adding to the spread. I was gifted with Afghan pastries and Swedish meatballs. Both were amazing.



A huge thank you to my friends for making it a wonderful day and a ginormous thanks to Foodbuzz for helping me to put this on. Recipes will be up over the next week. Which one would you like to see first?