Since this post was originally put up, a charitable non-denominational organization called Spirit & Word was founded and established with initial funding from the estate of Bill Austin. They do wonderful work and you can contribute or just go there as a spiritual resource.  CLICK HERE to learn more.

Bill Austin 1954- 2010

Yesterday a friend of mine passed away after a brave battle with bladder cancer. He was not the kind of friend who I would see often, actually, I only saw him in person about a dozen times. But I heard his voice 5 days a week for nearly 20 years… and man.. could he make me laugh!  Not only me but hundreds of thousands of people across the Valley of the Sun and throughout the state of Arizona.

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Although this recipe has quite a long list of ingredients, with the assistance of the food processor and a well-stocked pantry, it couldn’t be easier. Of course, it doesn’t have to be Tuesday to serve this as a quick dinner or as a side to grilled meat. And you can always add shredded chicken or cooked shrimp if you don’t want to go the vegetarian route. It’s a guaranteed family pleaser!

Oh, and if you’re local, you may want to watch Valley Dish on NBC Channel 12 tomorrow (Wednesday, June 2) at 4:30. I’ll be on with Tram Mai making Penne Pasta with Maple Mustard Chicken.

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I developed this recipe about a dozen years ago. It’s been featured in two cookbooks, FamilyFun Cooking with Kids and Reflections Under the Sun, and I will be making it on Channel 12 NBC Valley Dish with Tram Mai next month (4:30 PM, Wednesday, June 3rd). The thing I love about it is how quickly it comes together and how, with just an itty bitty bit of planning, you can get it on the table in about 10 minutes. How is that possible? Make the marinade in the morning before you head out the door, (it literally takes less than 5 minutes to do) throw in the chicken, cover, and refrigerate. When you come home, get the water for the pasta boiling while you drain the peppers and sun-dried tomatoes and stem/string the peas (or purchase them already strung in the bagged lettuce area of your supermarket), steam or blanch the peas in the “pasta water” – before you add the pasta to it. Once you throw the pasta in the salted water, you get busy browning the chicken – and by the time you’re done reducing the sauce and heating it all through, the pasta will be ready – hopefully, you’ve gotten one of the kids to set the table, because dinner is ready!

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It’s nearly summer, and a true summer staple is fruit salad. This is a springboard recipe. Start with this and then add in whatever fruit is fresh and in season. The obvious choices for summer are berries, cherries, mango, kiwi, pineapple, and such. But even in the dead of winter, when those choices are not only out of season but out of range for many pocketbooks, this base recipe will get you going. This was one of the recipes I made on Channel 12 Valley Dish yesterday (you can watch the other dish we made on the “In The News” page at the left).  We added sliced strawberries, kiwi, blackberries, and raspberries. The pictures from the live show were taken by the birthday girl, Sloane. I have no idea why I look so darn serious in the first shot, I was just setting up my stuff, but look at those huge lemons in the foreground, no those are serious!  Get out to a farmer’s market this weekend and let your imagination run wild with all the colorful fresh fruit possibilities.

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At 4:30 today I’ll appear on Channel 12 Valley Dish with Tram Mai, where we’ll be making my Corned Beef, Cabbage, and Potato Pizza, along with this Mint-Chocolate Shake. If you want your shake to be green, it’s important NOT to use green-colored mint chocolate chip ice cream, but instead, the more natural white ice cream. When blended, the green ice cream turns a lovely chocolate brown from all those chips! You’ll be using green food coloring to turn the white ice cream green. Either way, green or brown, this is one heavenly holiday treat! Now you can go to the “In The News” page on the left and watch the video of the show…

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Today I am busy prepping for a Girl Scout cooking class for sixteen cute little 2nd grade girls who are going to earn their cooking badges this afternoon – fun! On Tuesday of next week I’ll be out at the Wigwam Resort in Litchfield Park, AZ (about halfway to San Diego!) for an American Egg Board event I’m the food stylist for. And the day before that, on Monday, March 1st, I’ll be on TV with Tram Mai again on the Valley Dish. So set your DVR or TiVo to Channel 12 at 4:30 PM, if you so choose. Also on March 1st, the new summer schedule for Les Petites Gourmettes will be mailed, emailed, and posted here on the “Classes” page… right over there <—- on the left.  Big Darn Day!