assya

Perfectly ripe strawberries and bananas, brownie bits and a scoop of whipped cream come together with just a bit of sugar to make a pretty and fun dessert. My original plan was to layer ice cream into the trifle and at the last minute I decided to skip it. While I am a big fan of an occasional decadent dessert, this turned out light and summery and the whole family loved it.

Trifles are so versatile; the possibilities with the banana split flavors are endless. You could layer a simple chocolate pudding between the fruit, add scoops of ice cream (here's a dairy-free option too), drizzle chocolate syrup or caramel sauce. Have fun with it!


Banana Split Brownies and Cream Trifle
Yield: 4 servings
(printable recipe)

1 lb strawberries, sliced
2 bananas, sliced
1 large brownie, chopped very small
1/2 cup heavy whipping cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla

Combine the cream, sugar and vanilla in a mixing bowl. Beat on high speed just until the cream is whipped and fluffy. Be careful not to over mix. Set aside.

Layer half of the berries and bananas in the bottom of four small bowls. Sprinkle half of the brownies on top and then layer the rest of the fruit over that. Divide the whipped cream on top of each bowl and garnish with additional fruit as desired. Enjoy!




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ONE YEAR AGO TODAY: Coconut Lemon Sour

This mojo marinade has become one of our favorite marinades over the past year. I've used it on beef, chicken and now on salmon. The salmon turned out almost unbelievably moist. It was loaded with flavor from citrus. jalapeno, garlic and cilantro; falling apart with the lightest touch of a fork.

This salmon works well on the grill or in the oven. I tend to use the broiler for cooking most fish, because it is so easy for me to control while finishing the rest of dinner. If you are more comfortable with the grill, go ahead and use that instead of the oven.

The marinade recipe doubles easily. The jars pictured hold a quadrupled recipe. I freeze it in 1 and 2 cup portions and thaw it as needed. Nothing beats homemade when it comes to a great marinade!


Mojo Marinated Salmon
(printable recipe)

1 1/2 lbs salmon, cut into fillets
5 garlic cloves, minced
1 jalapeno, very finely minced
1 handful fresh cilantro leaves, about 3 tablespoons finely chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 limes, juiced, about 1/4 cup
1 orange, juiced, about 1/2 cup
2 tablespoons white wine or plain white vinegar
1/2 cup olive oil

Combine all ingredients and stir to combine. Pour over the salmon in a large ziploc bag or airtight container. Let the salmon marinate for about 2 hours in the refrigerator. Place the salmon on the countertop about 1/2 an hour before cooking.

Preheat the oven to broil and line a large rimmed baking sheet with foil. Place the salmon fillets on the sheet and broil for 8 minutes. A general rule for cooking salmon is approximately 8 minutes total cooking time per 1" of thickness.

Cook the fish 2 minutes less than your estimated time, then check for doneness. You can always pop it back in the oven, but you can’t fix an overcooked piece of fish. The most important thing to remember is that the fish will continue to cook for a few minutes after it is off the heat, so you have to remove it just before it is done to your liking. Salmon is best warm and flaking, but still a bit translucent even after resting. Enjoy!





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ONE YEAR AGO TODAY: Chinese Chicken Salad with Ginger Sesame Dressing

Sweet, sticky and just a little spicy, this is a quick and easy weeknight dinner. The meal requires just 10-15 minutes to prep the chicken, veggies and sauce. And then less time than that to cook it all and serve it. Start the rice before doing anything else and you will have dinner served in 30 minutes or less. This meal was a big hit with the whole family and there wasn't a bite leftover.

Side note: At first glance the amount of Sriracha in the recipe seems crazy high. As I was slowly adding it to the sauce, I could hardly believe how much of the Sriracha it took before I even noticed the mildest of heat. Go slowly with it and adjust the heat to the level you desire. 1/4 cup of Sriracha was perfect for most of my family. My spice-loving husband drizzled his plate with a little bit extra.

Sriracha Sweet and Sour Chicken Stir-Fry
Yield: 8 servings
(printable recipe)

1 tablespoon coconut oil or olive oil
1 lb boneless skinless chicken thighs, sliced as thinly as possible
2 tablespoons soy sauce, divided
4 tablespoons arrowroot or cornstarch, divided
3 medium size red and green bell peppers, sliced into strips
1 cup snap peas
20 ounce can pineapple chunks in water, drained and juice reserved
about 3/4 cup reserved pineapple juice
1/2 cup water
3 tablespoons apple cider vinegar
1/2 cup light brown sugar
1/4 cup Sriracha, adjust to taste

Place the chicken strips in a bowl and toss with 1 tablespoon soy sauce. Sprinkle with 1 tablespoon arrowroot and toss to coat. Whisk together the pineapple juice, water, vinegar, brown sugar, remaining soy sauce and arrowroot. Set aside.

Heat the oil in a very large skillet over high heat. Add the chicken and toss quickly to coat. Continue tossing for 2-3 minutes as the chicken cooks very quickly. Add the peppers and the snap peas and continue stirring and tossing for 2 more minutes. Lower the heat slightly if necessary.

Increase the heat to high again and add the pineapple chunks and the sauce. Cook, stirring constantly for about 2 minutes, until the sauce is thick and sticky. Taste the sauce and add the Sriracha a tablespoon or so at a time. Stirring well, between each addition. Serve over rice. Enjoy!

FREEZER MEAL: Let the stir-fry cool completely before transferring to an airtight container or freezer safe Ziploc bag. Thaw completely in the refrigerator before reheating in the microwave or on the stove-top.



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ONE YEAR AGO TODAY: Round Roast with Balsamic Onion Sauce

Crisp hot broccoli and pasta are tossed with a very light cream sauce to create a wonderfully flavorful dish. This is a great way to get lunch or dinner on the table very fast. The meal comes together in about 20 minutes and with very little work involved. I made this for a simple lunch and it disappeared in no time.

Broccoli Pasta in a Light Herb Cream Sauce
Yield: 2-3 servings
(printable recipe)

6 ounces angel hair pasta, I used a brown rice pasta
1 tablespoon kosher salt
1 large broccoli crown, trimmed into bite-size pieces,
1/4 cup heavy cream
1/4 teaspoon ground thyme
1/8 teaspoon ground rosemary
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Bring a pot of water to a boil and add a tablespoon of salt along with the pasta. While the pasta is cooking, whisk the spices into the cream. Just before you are ready to drain it, add the broccoli to the boiling pot of water and pasta for about 30 seconds. Drain the pasta and broccoli, reserving 1/2 a cup or so of the pasta water.

Pour the cream and spice into the bottom of the empty pot and place back over the hot stove over medium heat. Stir lightly with a spatula for 1-2 minutes, just until the cream warms and thickens slightly. Add the pasta and broccoli back to the pot with the cream and toss well to coat. Add a splash or two of the reserved pasta water as needed to achieve the desired consistency. Enjoy!





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ONE YEAR AGO TODAY: Mojo Chicken - On the Grill, In the Oven or In the Crock-Pot

It is a well-documented fact that I have a thing for chipotle peppers. That smoky spicy heat is completely irresistible. When I ran across a recipe for a chipotle hummus last week, I knew I needed to make it as soon as I had the chance. If you are a fan of chipotle and lime flavors, this hummus needs to be in your house very soon! Smoky, tangy, slightly spicy, this hummus is going to be seen frequently in our future.

Chipotle and Lime Hummus
recipe adapted from The Messy Baker
Yield: 1 1/2 cups
(printable recipe)

1 15 ounce can of garbanzo beans, drained (liquid reserved)
2 tablespoons garbanzo bean liquid
2 large garlic cloves, minced
1-2 large chipotle peppers in adobo sauce, about 1-2 tablespoons worth (adjust according to the amount of heat desired)
1-2 tablespoons fresh lime juice, about 1 medium size lime's worth
1/4 teaspoon kosher salt
2 tablespoons olive oil
1 tablespoon chopped cilantro

Drain the garbanzo beans, reserving the liquid. Place them in the bowl of a food processor and pulse a few times. Add the garlic, chipotles, 1 tablespoon of lime juice, garbanzo bean liquid and salt. Run the food processor for just a few minutes, pulsing as needed, until almost smooth.

Add the olive oil, 1 tablespoon at a time. Running to puree in between each addition. Taste and adjust the seasonings as desired. Add an additional tablespoon of lime juice for a tangier hummus. Add up to an additional tablespoon of the garbanzo bean liquid as needed to achieve the desired consistency. Store in an airtight container in the refrigerator until ready to serve. Sprinkle with cilantro just before serving. Serve with tortilla chips, raw vegetables or pita bread. Enjoy!





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ONE YEAR AGO TODAY: Simple Homemade Chocolate Sauce

For over ten years, I have declared this Turtle Cheesecake with Chocolate, Caramel and Pecans to be the best cheesecake I have ever tasted. Well, there is a new cake in town. We had some friends over for dinner and I wanted to make something a little different. Fruit was requested over chocolate and I looked around for inspiration.

Naturally, I couldn't leave well enough alone. The brown sugar and almond crust combined with a seriously kicked up lemon flavor to create a dessert that far exceeded my expectations. The lemon changes everything, this is like no other cheesecake I've tasted before. The layers are unexpected and the sweetly tart lemon glaze balanced the barely sweetened sour cream layer and a less than traditionally sweet cheesecake. I absolutely LOVED this dessert.

The comments ranged from "ah-ma-zing" to "what are the layers? these are awesome!" to "phenomenal crust" to "the glaze on top absolutely makes this cheesecake." Hyperbole and excessive enthusiasm aside, this is a FANTASTIC dessert that jumped immediately to the top of my Favorite Sweets List.
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I've been on a bit of a polenta kick this year. Oven-baked or stove-top, with and without cheese, polenta is a great side dish that works well with many different meals. This polenta is slowly simmered with paprika and then the cheese is stirred in at the end.

The manchego gives the polenta a great flavor without turning it into a gooey-cheesy dish. Not that I turn down gooey-cheese in general, but that isn't how I like my polenta. Add as much cheese as you like, if you are more inclined to create the extra-cheesy version!

Paprika Manchego Polenta
Yield: 4-6 servings
(printable recipe)

2 cups milk
2 cups water
1 teaspoon salt
1 1/4 cup polenta or cornmeal
1 teaspoon smoked paprika
1/2 cup finely grated manchego cheese
2 tablespoons butter

Combine the milk, water and salt in a medium size pan over medium heat. When the mixture is steaming, slowly pour in the polenta while whisking to combine. Stir in the paprika and then bring to a simmer. Let it simmer for 10-15 minutes, until it has thickened. Remove from the heat. Stir in the grated cheese and then top with butter just before serving. Enjoy!





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ONE YEAR AGO TODAY: Roasted Carrots with Garlic and Onion

Juicy, tender chicken thighs with a golden-crisp skin are possible with just a spoonful of oil and a bit of patience. The hardest part of this recipe is waiting while they slowly cook on the stove-top. You want the skin to be golden-brown with all the fat rendered before you turn them over. This chicken is completely worth the wait!

This recipe has become a staple in my house over the past few months. I made this chicken at least once a week for the first couple of months and I still make it once or twice a month. The chicken turns out perfectly every single time. My kids now ask for the "crispy skin chicken" every time they see me purchasing chicken.

Perfect Pan-Fried Chicken Thighs
method adapted from Canal House Cooks
Yield: 4 servings
(printable recipe)

1 tablespoon coconut oil or light flavored olive oil
4-6 chicken thighs, depending on size (4 large pieces fill my skillet)
kosher salt
freshly ground black pepper
Optional spices: garlic and paprika

Pour the oil into a large stainless or cast-iron skillet over medium heat. (A non-stick skillet will work as well, although it isn't required.) Generously sprinkle the skin side of the chicken thighs with spices and then place them in the hot skillet, skin side down. Sprinkle the other side of the thighs and then, without moving them, cook uncovered* for about 20-25 minutes. Let them cook until the fat has rendered and the skin is deep golden brown and crisp; this could take as long as 30 minutes.

If the skin is sticking to the pan, it likely isn't finished on that side. Reduce the heat as needed if the skin starts to burn before it is evenly golden brown. Turn the thighs over and continue to cook for about 20 more minutes. When the meat closest to the bone is cooked through, the chicken is done. Enjoy!

* A splatter-screen for your skillet and a bowl of vinegar set next to the stove will cut down on both the mess and the lingering aroma of this recipe through the rest of the night!




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ONE YEAR AGO TODAY: Chicken Marsala

The other day, while I was making a fresh batch of Ranch Dressing, my eye fell on an enormous leftover baked potato and a few hard-boiled eggs waiting in the refrigerator. They were almost begging me to make a potato salad. (I won't pretend that the bacon was leftover, I cooked it fresh. Who ever heard of leftover bacon?!)

I wanted a salad with the flavors of ranch dressing, but also with some smokiness from the bacon. I used just a bit of the bacon grease to season the dressing and as a result, the whole salad picked up a slightly smoky flavor that I loved. Don't be scared of the bacon grease, it makes an enormous difference in the final result.

Can there be a perfect potato salad? If so, this is it. I found myself snacking on this all afternoon. Every time I walked through the kitchen, a fork managed to find its way into my hand as I opened and closed the refrigerator, just to "test" this recipe one more time. I'm lucky that there was enough left for our dinner!

Ranch Potato Salad with Bacon and Eggs
Yield: 4-5 servings
(printable recipe)

1 very large russet potato, about 1 lb, baked, peeled and diced small *
3 eggs, boiled, peeled and chopped
3 slices cooked bacon, chopped or sliced small
1 tablespoon reserved bacon grease
1/3 cup mayonnaise
1 teaspoon vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried dill
1/2 teaspoon dried parsley
1/2 teaspoon dried chives
1 green onion, sliced very thinly

Combine the potatoes, eggs and bacon in a bowl and set aside. Whisk together the remaining ingredients, except for the green onion. Pour the dressing over the potato mixture and toss well to coat. Add the green onions and toss lightly. Serve immediately or chill until ready to serve. Enjoy!

* I am a big fan of dicing the potatoes extra small in this recipe. I kept mine about 1/2" in size and each bite was a great mix of potato and egg.





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ONE YEAR AGO TODAY: Cinnamon Chile Roast Potato Bites

This Green Chile Pulled Pork was such a hit with my family the first time I made it, I made it again the very next week. I've made it a few times since and this is the first time I've managed to get a picture of it to share.

Roasted green chiles and plenty of southwestern spices infuse the pork as it simmers in the Crock-Pot. The pork stays amazingly moist and juicy and the flavors are awesome together. We've eaten this pork in sandwiches, on salads and in burrito bowls, in tacos and taquitos and all by itself.

Crock-Pot Green Chile Pulled Pork
(printable recipe)

2 lb sirloin tip pork roast * (frozen is fine)
1 small onion, sliced very thin
3/4 lb roasted green chile, chopped small, about 1 cup's worth
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried oregano leaves
1/2 teaspoon dried sage leaves, or rubbed sage
1/2 teaspoon cumin
1/2 teaspoon cayenne
1/2 teaspoon smoked paprika, regular or Hungarian paprika works as well

Turn the crock-pot to HIGH and place the onions in the bottom. Set the pork roast on top of them and then sprinkle with all the spices. Top with the green chile. Cover and cook on HIGH for 2-3 hours. (Increase this time to about 4 hours for a frozen pork roast.) Shred or pull apart gently, allowing the meat to absorb some of the juices in the crock-pot. Reduce the heat to LOW and cook an additional 30 minutes to an hour. Enjoy!

* I've also used a 4 lb pork butt. Double all other ingredients and adjust cooking times to 6 hours on high, then 2-4 hours on low. (I haven't made this with a frozen 4 lb roast.)

FREEZER MEAL: Let the meat cool completely and then transfer to a freezer safe ziploc bag. Add as much of the liquid as remains in the bottom of the crock-pot, up to a cup or so more than the meat will absorb. Remove as much air as possible before sealing the bag and freezing flat. Thaw in the refrigerator before reheating in the microwave or in a covered dish in the oven.





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ONE YEAR AGO TODAY: Spiced Apple Butter Pork Roast

Grilled Smokey Chicken and Bacon Burger with Beer Cheese Sauce

Good Morning! Are you looking for fresh recipe inspiration? I'll be on Facebook posting my favorite recipes all weekend long. I've heard from many people that they like seeing recipes more frequently on Facebook. It's a trade-off for me though, because scheduling those posts takes time.

For now, I'm reducing the amount of new blog posts I publish on the weekend, in order to be more active on the social media sites. I'll still be posting new recipes here on the blog every day, Monday-Friday. If you want to be sure not to miss a single one, Subscribe to Barefeet In The Kitchen by Email and receive new recipes in your inbox each day.

Sour Cream Chocolate Cake with Cream Cheese Peanut Butter Frosting and Chocolate Peanut Butter Glaze

With over 700 recipes on the blog, there are many that have been forgotten along the way. I'm now sharing recipes several times a day on Facebook and featuring favorites along the way. If you haven't already checked it out, I have a Top 20 Favorite Meals board on Pinterest and a board for my Top 20 Favorite Sweets as well.

I love hearing from my readers; it's my favorite part of blogging! Please leave your comments and questions on the recipe pages or stop by Facebook, Google+, Twitter, Pinterest and say "hi." Have a wonderful weekend!

Sriracha Honey Cashew Chicken

Several years ago, I ditched my crisper drawers.  I was tired of the soggy and rotten vegetables that tend to multiply when stored in those drawers.The ultra-organized side of my brain could not handle the waste and chaos created by shoving bags of produce in there and then hoping I would remember to use it all before it spoiled.

I set up a system of boxes that works amazingly well for helping produce last longer and actually get eaten in the process! I've used this system in a very large refrigerator and in the much smaller one that I have right now. It is completely adaptable; simply find boxes that fit well in your space.

~ In case you missed it last week, I use this DIY Fruit and Vegetable Wash for cleaning my fruits and vegetables. ~

(printable post without pictures)

READY TO EAT VEGETABLES: carrots, cucumbers, broccoli, bell peppers, snap peas. The selection changes throughout the year, but there is always an assortment of washed and cleaned vegetables ready for snacking or salad making.

READY TO EAT FRUITS: grapes, berries, melons and pineapple. This selection changes according to the season, but there is almost always something in the fruit box.


FRESH HERBS: rosemary, thyme, oregano, basil, parsley and cilantro are the most common. The selection changes according to my mood and whether or not I have fresh herbs available in the garden. There is always parsley in my refrigerator. I keep my green onions and my fresh ginger in this container as well. Everything in this box is wrapped in paper towels. The fresh herbs are wrapped in towels and then stored in ziploc bags with most of the air pressed out of them. My herbs last at least 2-3 weeks this way. I've had them last as long as 5-6 weeks.

FRESH LETTUCES AND OTHER GREENS: Leafy greens can be stored (before or after they are washed) in airtight containers lined with paper towels or in ziploc bags with paper towels, with all of the air pressed out. Lettuces will always last longer if you wait to wash them until you are ready to use them.

Keep a layer of paper towels or a washcloth in the bottom of each produce box. The towels absorb moisture, helping everything to last longer. When the towels are wet, simply replace them with dry ones. If a box tends to be more humid and gathers water along the sides or the lid, laying a second towel on top of the produce will help prevent that.



FRESH HERBS can also be kept in water in the refrigerator. It is lovely to see a bright green bunch of leaves when you open the refrigerator. However, I never manage to have enough dedicated space for that, so I tend to use a produce box for my herbs most of the time.

Did you know that GREEN ONIONS can be re-grown in a glass of water? I've been doing this for over a year now. As you trim what you need, the onions will grow back slightly lighter in color and the flavor will not be as strong. I tend to trim them down a few times and then use the ends and replace them with fresh onions.


CELERY will keep for 4-5 weeks when wrapped in foil. I do not use a great deal of celery in my cooking, but I always seem to need a stalk or two as soon as I don't have it in the house. By wrapping the celery in foil, it lasts much longer in between uses. I wrap it in foil without washing it and then just break off and wash the stalks as I need them. You can also wash and trim celery and then store it in the vegetable box with the other ready to eat produce. Mine lasts a couple of weeks when stored in the boxes.

Are you wondering what I keep in the unused crisper bins? I store meats that are thawing or waiting to be cooked in one of the drawers and I store ready to eat meats and cheeses in the second drawer.

I use the pre-washed and cut vegetables to make our Snack Tray Lunches at least twice a week. I set the vegetable box and some Homemade Ranch Dip on the table almost every night while I am making dinner. We all snack on it as we wait for dinner. I hope this helps you as much as it has helped me. Enjoy!





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ONE YEAR AGO TODAY: Homemade Apple Butter ~ In The Crock-pot

Spicy bites of grilled chicken mixed with seriously flavorful rice to create this impromptu Mexican dinner. I made a huge batch of Chipotle Chicken last week and was left with several pieces of chicken after dinner. I combined that spicy chipotle chicken with my favorite Mexican flavors and made my own version of Arroz con Pollo. This recipe turned out even better than I had hoped. My initial sampling turned into almost a full portion immediately after I took the picture. Luckily, there was still plenty left for the rest of the family.

Chipotle Chicken and Rice (my version of Arroz con Pollo)
Yield: 6 servings
(printable recipe)

1 1/2 lbs chipotle chicken (I used 4 boneless skinless thighs), grilled or broiled and chopped bite size, about 3 cups chicken
2 cups rice
4 cups broth
1 tablespoon butter
1/2 large onion, about 1 cup diced
1/2 teaspoon kosher salt
1 chipotle pepper in adobo sauce, minced fine
28 ounces diced tomatoes
1 1/2 tablespoons Mexican spice mix (taco seasoning can be substituted)
Optional: Sour cream and/or chopped cilantro for topping

In a large skillet, combine the rice and the chicken broth and bring to a boil. Reduce heat to a low simmer and cover with lid. Simmer for 18-20 minutes, just until done. Transfer to a separate dish and cover to keep warm.

In the hot skillet, melt the butter over medium high heat. Add the onion and salt and saute until tender and slightly browned, about 5-7 minutes. Add the chipotle pepper and saute for about a minute, until fragrant.

Add the tomatoes and the Mexican seasonings and bring to a full simmer. Reduce the heat to medium low and simmer for about 10 minutes. Add the cooked chicken to the tomato mixture and simmer another minute, just to warm. Stir in the warm rice and serve immediately. Top with sour cream or cilantro as desired. Enjoy!

FREEZER MEAL: Let cool completely and then transfer to freezer safe containers or a large gallon sized freezer safe Ziploc bag. Thaw in the refrigerator and reheat in the microwave when ready to serve.





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ONE YEAR AGO TODAY: The BEST Swedish Meatballs

Can a recipe ever go wrong when it starts with the words "double chocolate?" I made these for a day at the park with friends last week and they disappeared within minutes. I loved the slightly gooey centers, combined with just the right amount of rich chocolate and nuts.

I've been playing with casein free baking lately and this recipe works well with butter or with coconut oil. I've also been trying many of my older recipes (side by side) both with and without the xanthan gum. I've found that it can be left out of a great many recipes without affecting the texture at all.

Double Chocolate Brownies with Macadamia Nuts {traditional, gluten free, and casein free recipes}  
Yield: 16-24 servings
(printable recipe)

1/2 cup butter **
2 cups semi-sweet or dark chocolate chips, plus 1/2 cup reserved
1 cup light brown sugar
1 tablespoon vanilla
4 eggs
2/3 cup brown rice flour *
1/3 cup tapioca starch *
1/2 teaspoon kosher salt
3/4 cup chopped macadamia nuts, plus 1/4 cup reserved
1/2 cup white chocolate chips, plus 1/4 cup reserved

* If you do not need a gluten free version of this recipe, simply substitute 1 cup of all purpose flour for the items marked with an *
** If you need a dairy/casein free version of this recipe, you can substitute 1/2 cup melted coconut oil for the butter.

Preheat oven to 325 degrees. Line a 9x13 pan with parchment paper or line it with foil and grease it very well with butter. Melt the butter in a large saucepan, over medium heat. When the butter has melted, add the chocolate chips and stir with a wooden spoon until they have melted. Remove from the heat, add the sugars and stir to combine.

Add the vanilla and then whisk or stir in the the eggs, one at a time. When the mixture is smooth and shiny, slowly add the dry ingredients to the mixture in the saucepan. Add the nuts (saving 1/4 cup for topping) and add most of the reserved white and dark chocolate chips (saving 1/4 cup's worth for topping).

Spread the mixture into the bottom of the prepared pan and then sprinkle the top with the reserved nuts and chocolate chips. Bake for 28-32 minutes, just until an inserted toothpick shows moist crumbs. (30 minutes was perfect for my oven.) Let the bars cool completely before slicing. Enjoy!






ONE YEAR AGO TODAY: Spicy Mexican Un-Stuffed Bell Peppers

Are you familiar with the Pimm's Cup? If not, let me introduce you. Pimm's No. 1 is a spicy-sweet gin-based British liqueur. Why #1? Because there used to be numbers 2 - 6 as well, based on whiskey, rum, brandy and vodka.

Citrusy and bitter at the same time, Pimm's No. 1 has become popular over the past few years in the United States and I tried it for the first time a couple years ago. A traditional Pimm's Cup is roughly 1 measure of Pimm's to 2-3 measures of lemonade, lemon soda or ginger ale. This is served over ice with optional cucumber.

The Pimm's cup is a versatile drink. The garnish is where you can really add a variety of other light flavors. My favorite combination is 1/3 pimms, 2/3 ginger ale, with cucumber, orange, and mint. I've used strawberries as well, but they don't provide a flavor as much as a different look. Play with the flavors here and find your favorite Pimm's combination.

Side Note: The Pimm's Royal Cup is made by mixing Pimm's with champagne or sparkling white wine. I haven't tried it myself, but if you do, let me know how you like it.

Did you know that when you slap a leaf before using it as garnish it releases more oil and fragrance? I love the difference it makes; you get the fragrance before tasting it.

The Pimm's Cup
(printable recipe)

1 1/2 ounces Pimm's No. 1
3 ounces ginger ale, lemon soda or lemonade
long thin slice of cucumber
1-2 thin orange slices
1-2 mint leaves
Ice

Fill a  shaker with ice and then pour in the Pimm's and the ginger ale. Shake until chilled and then strain over a full glass of ice. Garnish with cucumber and orange slices. (Sometimes I muddle the cucumber and orange in the bottom of the glass before adding the ice.) Slap the mint leaf between your hands and then add it to your drink. Enjoy!

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ONE YEAR AGO TODAY: Pico De Gallo - Simple Mexican Salsa

Did you know that most chemicals used on produce won't be washed off with a simple rinsing under water? The acid in vinegar kills bacteria and helps to dissolve the wax and pesticide residues found on the skins of many fruits and vegetables. As an added bonus, this will help some fruits last longer in addition to making them a healthier option to eat.

While it would be ideal to only purchase organically grown produce, or to grow your own, that isn't always an option. This solution is a frugal alternative when 100% organic foods are not available. I still use this solution on the organic foods I buy, as it does a much better job of washing than water alone.

I KNOW that this works, because the water is dirty after the produce has soaked and the apples and grapes have a slight white sheen on them from where the shiny wax had been.

DIY Fruit and Vegetable Wash
(printable recipe)

Step 1: Make sure your kitchen sink is clean or place a large mixing bowl in the sink.
Step 2: Add the produce to the sink and cover with cold water. (Don't overcrowd the sink.)
Step 3: Add 1-2 cups of plain white vinegar and soak for 10-15 minutes.
Step 4: Rinse well.

I've used this method for just about every fruit and vegetable we eat. As long as you rinse well, there isn't a bit of a vinegary taste on the produce. If some of the fruits bob to the top (like the apples) just swirl them around in the water and rub gently with your fingertips for a few moments.

For washing LETTUCES and other GREENS: I only soak greens for a minute or two and then I rinse very well. Be careful to rinse them thoroughly and then spin them or pat them dry. Do not put the lettuces away wet or they won't last long. I store them in airtight containers lined with paper towels or in ziploc bags with paper towels, with all of the air pressed out.

For washing BERRIES (which tend to be more delicate): I place them in a large mixing bowl and then cover with cold water plus 1 cup of vinegar. I swirl them around a bit with my hands (because they tend to float to the top), letting them soak for 5 minutes or so. Drain the water off of them and rinse well. The vinegar and water solution helps destroy bacteria and mold spores, helping the berries last longer. When they are thoroughly rinsed, spread them out on a clean towel or papertowels and gently pat dry.

If I am washing raspberries or blackberries, I prefer to let them air dry. I'd rather have them slightly wet going into the refrigerator versus mushed from too much pressure attempting to dry them. (You can also spin them in a salad spinner with a few paper towels.) When they are mostly dry, place them in a paper-towel lined airtight container in the refrigerator. My berries tend to last anywhere from one to two weeks on average.

You can also make your own spray solution by combining 3 parts water with one part vinegar. Spray the fruits, let it sit for a few minutes and then rinse well before storing.



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ONE YEAR AGO TODAY: Carne Asada Steak Salad (or Tacos)