Category — Recipes

Connor and I went to the Scottsdale Old Town Farmers’ Market on Saturday morning. I got him all excited to go, telling him that we could split one of Eugenia’s heavenly croissants from the Essence Bakery Cafe booth at the market and then we’d go Barrio Queen for breakfast afterwards. Who could resist once they’ve seen this breakfast menu?

Con got up early on a weekend day and we left the house at 7:20. Only two problems – the Essence booth wasn’t there on this particular Saturday and Barrio Queen doesn’t open until 11:00. What an utter letdown!! We ended up eating a very nice meal at The Breakfast Club, but it certainly wasn’t the same as Chile Verde Con Huevos or Chilaquiles from Barrio Queen!

Oh well, at least we bought cute round zucchini at the market and I did my best to make it up to him by creating this meal for him on Sunday.

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“Bánh mì” is considered one of the world’s best street foods, and for good reason, it is one delicious sandwich!

Bánh mì is the Vietnamese word for bread, or more specifically the baguette, which was introduced in Vietnam by the French during their colonial period.

Although the term “bánh mì” itself only means bread, without fillings, the term is used to refer to a type of meat-filled sandwich found in Vietnamese bakeries abroad, especially in the United States, Canada, Australia, and France where there are large Vietnamese populations.

There are countless Vietnamese flavored Bánh mì fillings- such as pork prepared in numerous ways; juicy pork meatballs (xiu mai), bar-b-que pork (thit nuong), shredded pork (bi), and pork roll (cha lua). Also popular are grilled chicken (ga nuong), sardine (ca moi), scrambled egg (trung chien), and vegetarian (chay). The one seemingly surprising but very popular and common ingredient is liver pate.

For today’s recipe, I’m going with my personal favorite – the Xiu Mai or the pork meatball.  I hope my friend, Tram Mai, would approve of my rendition.

I used this cool little kitchen gadget that I’d purchased about a year ago at Sur La Table to julienne the vegetables. What’s so cool about it, is that it spins to reveal three different peeling/slicing edges.

I don’t recall how much I paid for it then (probably too much) but I saw it for sale at Cost Plus World Market, just yesterday. So if you want one – get yours there!

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This is a 1962 advertisement for Aunt Jemima pancake batter.

It reads:

“Just about the best breakfast that ever greeted a hungry family! And it’s as easy as this:  Mix up Aunt Jemima batter according to package directions. Place cooked bacon strips on griddle and pour batter over each strip.  Bake ‘em golden brown on both sides. Couldn’t be easier – couldn’t taste better!  How about Aunt Jemima Bacon Strip Pancake at your house tomorrow?”

We made these in our breakfast themed class this week and they were as popular today as I imagine they were 50 years ago!

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I have a plethora of peaches and a ton of tomatoes taking up precious room in my refrigerator – what to do?  There is only one thing to do and that is to make my Famous Peach Salsa. I was shocked to discover that I hadn’t posted this recipe in the three-plus year lifespan of this blog.  How is that even possible? I’ve been making this salsa since 1993.  The photo above is of me making it at the 1996 Duncan Family Farms Peach Festival. Gotta love the overall shorts I’m sporting there!

Yeah, I’ve been rocking this salsa for nearly two decades!

And one of the people who love my salsa the very MOST is my BFF, Peggy.  She came over to not only enjoy the salsa but to finally “do something” with the crates that we acquired back in February. What crates, you ask?  Remember – THESE CRATES!

I turned mine into a rolling side-table and Peggy and I turned her two crates into rolling herb gardens… via Pinterest.

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I needed to think of a quick meal to throw together in a crockpot – when suddenly I remembered that I had seen and then “liked” a pulled pork sandwich recipe on Pinterest. So I went back through my list of “likes” – clicked on the picture and it took me directly to the recipe on the Better Homes and Gardens website.

This is exactly why I love Pinterest!  It was even easier than if I’d cut out the recipe from the actual magazine. Because then I would have had to remember just where I had stuck that clipping, which would not have saved me any time at all.

I changed a few things from the original BH&G recipe, so we’ll call this one, “inspired by”…

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My cup runneth over… my three tomato plants are producing between one and two dozen tomatoes each and every day.  It’s hard to keep up!

We are eating tomatoes at just about every meal, every day; under a poached egg on an English muffin for breakfast, on sandwiches for lunch, and mixed into something or another for dinner.  This pasta dish was especially popular with my guys.

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Several techniques help keep these pork chops tender and juicy. First, pounding the chops thin helps the acid (vinegar) penetrate the meat right to the center. The vinegar not only acts as a tenderizer but also adds a delectable level of flavor. Next, by dredging in flour, egg, and panko – the juices are sealed in and a crispy delicious crust puts these chops over the top. Lastly, by using an instant-read meat thermometer, you are sure to not overcook.

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Can you tell that summer is weighing hot and heavy on my mind? The last few posts have been Gazpacho, Panzanella Salad, Peach Pizza, Baba Ghanoush, Mojitos, etc. 

I know that for many of you, summer does not begin until June 21 (actually June 20th is officially the first day of summer this year – don’t ask me why).  But here in the Arizona desert, summer hit on the first 100-degree day, which was April 21st this year.  Yes, a full two months before it’s “official”.  And yes, that sucks royally! Today’s forecasted high temp is 108 degrees! UGGGGG!!!

But I can’t deny that I do love summer foods; tomatoes, zucchini, peaches, plums, radishes, watermelon, cherries, cucumbers, eggplant, corn, basil, and, maybe most of all… berries! 

“Boo” to 100+ Degree Days!
“Hip Hip Hooray” for Summer Produce!

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In France, they use stale bread to make French Toast. I love France, the French, and French Toast!

In Italy, stale bread is used to make Panzanella Salad. I adore Italy, Italians, and Panzanella Salad!

And obviously, I love photos of Marissa and Connor too! xoxo

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Dave does not like cold soup. Something about it just seems wrong to him. Seriously?!  I mean, it’s gazpacho, what’s not to like?!

1. First off, it’s soup, for goodness sake. Soup = Love!
2. It’s full of tomatoes. Tomatoes = Yum!
3. It’s over 100 degrees outside: Cold Refreshing Soup = Smart!
4. It’s called gazpacho = a Fantastic word to say, especially if you say it in your sexiest Antonio Banderas voice!

Obviously, I love gazpacho!

I made it for the last class of my series and brought home a container of leftovers.  At dinner the next night, I made a bowl for myself and said to Dave, “I’m having gazpacho, would you like a bowl?”

“No, thanks”, he replied.  I went about putting together our plates and as I was doing so, he suddenly noticed that there was shrimp topping my soup. “Oh, I’ve changed my mind, I’ll have a bowl”, he said.

Really? All it takes is a couple of little shrimp for you to change your bad attitude over cold soup?  He ate the entire bowlful. Whatever men are exasperating!

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