Korean Chicken Bulgogi

recipe adapted from Savory Sweet Life

•1/3 cup soy sauce

•3 TBSP white sugar

•1 TBSP sesame oil

•3 cloves of garlic, minced

•2 pinches of black pepper

•1/4 tsp of red pepper flakes

•/4 tsp kosher salt

•1 lb of thinly sliced chicken breast (partially freezing the chicken helps with cutting clean slices)

•1/4 of a medium yellow onion, halved and sliced into medium moon shaped slivers

•2 green onions including the white parts, finely sliced into small pieces

Directions:
Whisk all the ingredients together in a medium bowl except chicken and onions. When sugar has dissolved, add the chicken and onion slices to the bowl and massage the chicken with the marinade using your hands. Cover and refrigerate for 1 hour. Just before pan frying, drain any excess marinade. To pan fry, place a few slices of chicken in single layers and completely flat on a hot oiled frying pan/wok and fry each side until cooked over medium high heat. If you like things extra saucy like us, once chicken is browned add the rest of the marinade to the pan and let simmer uncovered over medium heat about 10-15 minutes, stirring occasionally until sauce thickens up. Serve with a side of hot rice. Enjoy!

My mom was an extraordinary woman. She always did things her way. She was the one who would drive 50 mph in the left lane and smile ever so politely at people as they passed her furiously. She was our biggest supporter, always saw the positive in every situation, and had the patience of a saint. She brought me to cooking classes, on shopping trips, and lunch dates…and most importantly, never, ever forgot to tell us how much she loved us and how proud she was of us.  We lost her three years ago to cancer. Even though I know I don’t possess all of her qualities (e.g. patience), I learned so much from her. She helped make me the person I am today. My mom didn’t cook a lot, but she definitely had her recipes that were tried and true. I hold those close to me. She would wake up extra early in the mornings before school and make us pancakes for breakfast. She spoiled us. We were lucky. She loved everything I made for her and always encouraged me to cook and bake more. And so, I make these for her. For the ones I love. To keep her with me…in my head, in my heart. To remind me of her, her love, and everything she taught me.

So please, go make these for your family and friends. Share the love. Because if you knew her, you’d know that there’s so much love to be shared.

Banana Pancakes

•1 cup flour

•2 TBSP sugar

•1 tsp baking powder

•1/2 tsp baking soda

•dash of salt

•1 cup milk

•1 egg

•3 TBSP melted butter

•2 ripe bananas

Directions:
Mix flour, sugar, baking powder, baking soda and salt. Mix in milk & egg until combined. Mash in bananas. Add in melted butter. Combine.

Spray a frying pan or griddle over medium-medium high heat lightly with cooking spray. With a 1/4 cup measuring cup, scoop up batter and pour directly on to pan. Let sit until you can see bubbles forming on top of pancake. Once you can see the bubbles, pancake is ready to flip. Repeat with remaining batter. Serve immediately with butter and maple syrup.

Cinnamon Love Buns

recipe adapted from Smitten Kitchen

Dough

•1 cup milk (the higher the fat, the better)

•3 TBSP unsalted butter

•3 1/2 cups (or more) unbleached all purpose flour, divided

•1/2 cup sugar

•1 large egg

•2 1/4 tsp rapid-rise or instant yeast (from 1 envelope yeast)

•1 tsp salt

•nonstick cooking spray

Filling

•3/4 cup (packed) golden brown sugar

•2 TBSP ground cinnamon

•1/4 cup (1/2 stick) unsalted butter, at room temperature

•pinch of salt

Glaze

•4 ounces cream cheese, at room temperature

•1 cup powdered sugar

•1/4 cup (1/2 stick) unsalted butter, room temperature

•1/2 teaspoon vanilla extract

Directions:

For dough:
Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, about 45 to 55 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add additional 2 1/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into a ball.

Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.

For filling:
Mix brown sugar, cinnamon, and pinch of salt in medium bowl.

Press down on dough. Transfer to floured work surface. Roll out to 15×11-inch rectangle. Spread softened butter over dough, leaving 1/2-inch border. Sprinkle cinnamon mixture evenly over butter. It’s okay to have lumps, as these will get melted down. Starting at the longer side, roll dough into log, pinching gently to keep it rolled up. With seam side down, trim ends straight if they are uneven cut remaining dough crosswise with thin sharp knife (a good serrated worked well here) into 18 equal slices (each about 1/2 to 3/4 inch wide).

Spray two 9-inch square glass baking dishes (an 8-inch square metal pan worked just fine, too) with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes, though yours, like mine, may take longer. Don’t skimp on the double-rising time. Can let rise overnight.

Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.

For glaze:
Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.

Maple Bacon Cupcakes

recipe adapted from I am Baker

•8 pieces of the best bacon you can find (I prefer the thickest Applewood Smoked bacon I can find)

•2-3/4 cup flour

•1-3/4 cup fine sugar

•2 tsp baking powder

•3/4 tsp salt

•3/4 cup unsalted butter, at room temperature

•5 egg whites

•1 cup milk

•2 tsp vanilla

•2 tsp maple extract

•1/4 cup diced bacon

Directions:
First, cook your bacon. I prefer baking mine for more even cooking. Pre-heat oven to 375˚. Line a baking sheet with aluminum foil. Place metal rack on top of aluminum foil on baking sheet. Place bacon on top of racks (so fat will drip down) and put in oven for 20-35 minutes. Once bacon is cooked remove and place on paper towel. Let cool, then set 4 pieces aside (you’ll want to cut these nice and thick for the top of the cupcakes). Cut the remaining 4 slices into very small pieces.

Turn oven down to 350°.

Prepare mini cupcake pans by lining with paper liners or spraying with cooking spray. Set aside.

In a medium bowl, sift together the flour, super fine sugar, baking powder, and salt.

In the bowl of a stand mixer, cream the butter until light and fluffy. Add the egg whites, one at a time, until mixed. Add milk, vanilla, and maple extract. Slowly add the sifted dry ingredients, until just mixed. Fold in chopped bacon.

Fill mini cupcake cups 2/3 full. The mini cupcakes take about 12 minutes to bake. Just be careful to not over bake, or they will lose their moistness. Keep an eye on them and bake just until a toothpick inserted into the center comes out clean. Let cool a minute or so in the pans and then remove to a rack to cool completely.

Maple Buttercream

•2 sticks unsalted butter at room temp

•3 cups powdered sugar

•1 tsp vanilla extract

•2 TBSP milk

•2 TBSP maple extract

Directions:
In a large mixing bowl combine softened butter, vanilla extract, maple extract, milk, and powdered sugar. Mix until combined. If needed, add more powdered sugar to thicken, or milk to thin. Place in frosting bag and pipe onto cooled cupcakes. Garnish with reserved bacon pieces on top.

Enjoy! And please, share <3

On Tuesday night Rob and I were fortunate enough, thanks to a very kind friend and his beautiful wife, to a attend a rare opportunity, one of a kind dinner to celebrate the summer solstice done by Chef Truman Olson of Chowgirls Killer Catering (founded by c0-owners Heidi Andermack and Amy Lynn Brown).  You see, Chowgirls Killer Catering is a company that I’ve been following and admiring from afar for years now…a good friend of mine awhile back did some work for them around the year 2004 when their business was just getting up and running. I remember taking a look to see who they were and what they were about and there was  something about Chowgirls that intrigued and delighted me. It soon became a goal of mine as to how I was going to get my hands on their delicious looking food. The whole locavore concept back then was something new and innovative. Chowgirls prides themselves on local, organic and seasonal food and man, oh  man is it really good food…they definitely have the awards to prove it:

2010 Best Caterer (under 200 guests)
Minnesota Bride

2010 Reader’s Choice 
Minnesota Monthly

2009 Best Caterer (under 100 guests)
Minnesota Bride

2009 Favorite Green Caterer
Minnesota Women’s Press

2008 Best Up-and-Coming Caterer
Minnesota Meetings + Events

2008 Business of the Year
Sheridan Neighborhood Organization

2008 Best Green Caterer
Minnesota Bride

2007 Best Caterer
Minnesota Monthly

Trying to get more and more involved in the local food community, social media has made it easy for anyone to connect with people of their specific interest via Twitter, Facebook, etc…I caught wind of this once in a lifetime event via Twitter and knew I had to check it out the instant I read the menu. This opportunity became a reality the moment a good friend of ours contacted me to see if I’d like to attend due to the fact that his wife, Heidi, is  one of the owners. I gladly and enthusiastically accepted. I was finally in :)

The 5-course menu featured artisan cheeses from Shepherd’s Way, and Star Thrower Farms; grass-fed beef from Thousand Hills Cattle Company and free-range chicken from Callister Family Farm. Other local ingredients including rhubarb and peas from the Northeast Farmers Market, sunchokes and greens from Dragsmith Farms, Sapsucker Farms maple syrup, honey and candles from Ames Farm, Hope Creamery butter, cream from Cedar Summit, fair trade coffee and chocolate from Equal Exchange.

Here is the lovely menu:

Summer Solstice Menu

If you’re not already salivating after reading that, then let the pictures tantalize you while I break down the menu.

The Setting: Set in the Rosalux Gallery next to the Chowgirl’s kitchen featuring lovely artwork and a perfect upscale, casual intimate setting. Everything from the linens to the table decor were lovely and perfect. Classy but not pretentious. Not one detail was skipped over.

the rosalux gallery

the beautiful table settings

The Appetizers:

Spring Pea Crostini: Fresh pea puree with Marieke Gouda on a grilled baguette. A small side story for you involving peas-Rob is and never has been a fan of peas. Prior to coming I had asked him to “please, at least try a little of everything” knowing that this was on the menu. Well…he took a bite, I was pleased and minutes later I look over at his plate and it was completely empty. He ate it all AND loved it!

spring pea crostini

Local Cheese Plate served with Rhubarb Compote: Artisan cheeses from Shepherd’s Way and Star Thrower Farms served with a bread basket and the most tasty Rhubarb Compote to finish off the flavor.

local cheese plate with rhubarb compote

a delicious assortment of breads and crackers

The Soup:

Sunchoke Bisque: A Simple puree highlighting the tangy tone of this native sunflower root. This soup was rich and complexly flavorful without being heavy. Yum. So good.

sunchoke soup served as a shooter!

The Salad:

Sunburst Salad: Upland Cress topped with the largest and most delicious Dragsmith Farms radishes, Larry Schultz hard boiled egg topped with sunflower seeds and a house made Green Goddess dressing.

sunburst salad with the most amazing radishes

The Entrees:

Smoked Brisket Barbecue: (My choice) The most tender Smoked Thousand Hills grass-fed beef with West Kentucky BBQ sauce which had the perfect combination of sweet and spicy and served with some of the best cheese grit casserole (Star Thrower Camembert and garlic chives) I have ever, ever had and will ever want. Another side story: I was unsure as to whether or not we would be able to take home leftovers as this was not a typical restaurant. Well this food was so amazing and the thought of it going to waste upset me because it was too good to discard…I stuffed myself beyond belief to finally surrender to the last few bites. It was my delight when our server offered to-go containers. Nothing delicious will be wasted on me!

the most delicious brisket and cheese grits

Maple Chicken Kebabs: (Rob’s choice) Delicious skewers of Callister Farms breast meat brined in Sapsucker Farms maple syrup; served with organic Hasselback potato. The flavor combinations were incredible. The sweetness of the maple syrup perfectly paired with a hint of a salt all resulted in the most taste bud satisfying chicken kebab. So tasty. So good. We were told this was a new menu item for them and that they were trying to consider whether or not to keep it on. After trying it, we definitely think they should!

maple chicken kebabs

There was a third entree choice that we didn’t try but looked as exceptionally delicious as the two choices we were fortunate enough to have. It was a fresh pea risotto: creamy and al dente arobrio rice with Shepherd’s Way Friesago and fresh shelled farmer’s market peas.

The Dessert:

Fair Trade Organic coffee

Pound Cake Party: Two slices of pound cake. One buttermilk, the other Summit Porter chocolate. Served with honey and chocolate frosting from Ames Farm and Equal Exchange with macerated organic strawberries.  Absolutely delicious. An absolute perfect end to an incredible meal.

pound cake party

The service was friendly, timely and awesome. The food… OMG the food..it speaks for itself. Amazing. The whole experience was so delightful.

Seriously, if you yourself or anyone you know of are planning an event be it a wedding, corporate event or even just a small gathering for you and your friends please, PLEASE do yourself and your loved ones a favor and recommend Chowgirls Killer Catering. You will be a winner because you get to eat the most tastiest of foods and everyone will love you for it. I guarantee you will thank me later for the suggestion…I am that sure of it. Check them out here.

Their continued success is a testament to their amazing, unique and high quality standard of food. I have no doubt that they will continue to win each and everyone they serve over…one taste bud at at time.

This past weekend we went down to visit his parents and although I’ve been there before, I’ve never had the full touristy visit. We had a checklist of things to do which included trying my very first Tendermaid/Maid Rite loose meat burger as well as visit the Spam museum.

If you’ve never heard of a loose meat burger before, no fears…neither had I. Rob had told me of these things and I could never really fathom the idea of them…I had to try for myself. Basically for all you non small town mid-westerners, a loose meat burger aka Tendermaid or Maid Rite sandwich is pretty much like a burger, but loose…they make them with seasoned ground beef and put them on a bun; a sloppy joe without the sloppy if you will. I must say, I was impressed. Rob took me to the local Tendermaid which was super cute and we found out was going on it’s 73rd year in business. The burgers had nice flavor and virtually no grease. I’d definitely like to make these someday soon to let my family and friends in on the wonder that is a loose meat burger. Mission loose meat burger: success.

outside the tendermaid in austin, mn

tendermaid with american cheese served with a spoon to scrape up the extras :)

the inside view of a tendermaid...why have i never had these before?!

After our successful trip to Tendermaid we headed over to see the Spam museum. Walls upon walls of all things Spam and an educational tour of it’s history. The tour was fun, interesting and although informational they didn’t take themselves too seriously…it was very entertaining and a worthwhile experience while we were there.

the outside of the spam museum

a history of spam

a very large tower of spam

spam and some of hormel's other products

the spam guide

If ever in Austin, MN you should definitely check out these two places. The Spam tour is free and definitely interesting and the people at the Tendermaid are very friendly and make the experience worth your while.

And of course, we couldn’t go visit his parents empty handed. I found a recipe by the Pioneer Woman for a Pig Cake. I’ve never heard of a Pig Cake before, but have heard it referred to as a dump cake…I know, neither sound too appetizing, but the cake is so good. It’s basically a doctored up yellow cake (one of mine and Rob’s favorites) and sounded too delicious to pass on. Here is the recipe!

Pig Cake

For the cake:

•1 box (18.25 oz box) yellow cake mix
•1 stick margarine (softened)
•1 can (14 oz can) mandarin oranges, drained, 1/2 cup juice reserved
•4 whole eggs
•1 teaspoon vanilla extract

For the topping:

•1 package (4 oz box) vanilla instant pudding mix
•1 can (20 oz can) crushed pineapple, juice reserved
•1/2 cup powdered sugar
•4 oz fluid frozen whipped topping (such as Cool Whip)
•extra mandarin orange slices for garnish

Directions:
Preheat oven to 350 degrees. For the cake, combine cake mix, margarine or butter, 1/2 cup juice from the mandarin oranges, eggs, and vanilla. Beat for 4 minutes on medium-high. Add drained oranges and beat again until pieces are broken up and small. Pour batter into greased 9 x 13 inch baking pan and bake for 30 to 35 minutes, or until golden brown and set. Remove from oven and cool completely. If desired, turn out cake onto a large platter.

Once cake is cool, blend juice from drained pineapples with the vanilla pudding mix. Add powdered sugar and mix, then mix in whipped topping. Stir in drained pineapple. Spread on cooled cake and refrigerate several hours.
To serve, cut cake into squares and top each square with a mandarin orange slice.

pig cake

I guess it gets it’s name because it is “pig lickin’ good”…this definitely hit the spot and was a cinch to make. Oink Oink :)

Fresh Corn Pico De Gallo

•2 ears corn, corn sliced off cob
•4 tomatoes diced
•2 cloves garlic minced
•1/2 jalapeño diced, seeds removed
•1 lime juiced
•1/2 red onion diced
•1 handful cilantro chopped
•salt and pepper

Directions:
Combine all ingredients and mix. Chill until service and enjoy!

fresh corn pico de gallo

Marinated Flank Steak

•1lb flank steak
•worcestershire sauce
•2 cloves garlic minced
•honey
•salt and pepper
•cumin
•1/2 lime, juiced
•olive oil

Directions:
Score flank steak on the diagonal and repeat opposite way creating a cris-cross pattern. Rub with salt, pepper, cumin and garlic. In large ziploc add lime juice, honey and worcestershire sauce and add flank steak. Mix and rub in bag while sealed and let marinate at least 1 hour. Pan sear or grill steak on high temp 3-5 minutes each side. Let sit on cutting board tented with aluminum foil 5-10 minutes prior to cutting. Cut against the grain of the meat making thin, angled slices.

Cilantro Lime Rice

•1 cup rice
•2 cups water or chicken broth
•1 TBSP butter
•handful cilantro chopped
•1/2 lime juiced
•salt and pepper

Directions:
Combine rice and chicken broth or water. Add TBSP butter and bring to a boil. Stir and cover, reduce heat to simmer. Simmer covered 20-30 minutes. Fluff with fork. Add chopped cilantro, lime juice and salt and pepper.

Additions (optional) to incorporate into rice bowls:

•shredded lettuce
•queso fresco or any cheese
•salsa
•sour cream
•black beans

my burrito bowl with all the fixin's

rob's burrito bowl

…and we ate these up with tortilla chips as an accompaniment.

Try these! They were so easy, you may never have to go back to Chipotle again to get your fix :)

My contributions included:

Chicken Pasta Salad

•tri-colored rotini pasta
•1 TBSP finely chopped onion
•red grapes sliced in half
•2 celery stalks
•water chestnuts sliced
•2 cups mayo or plain greek yogurt
•frozen peas cooked in reserved pasta water
•1 TBSP vinegar
•1 to 2 tsp sugar
•1 tsp mustard
•2 large cans chicken or tuna
•lowry’s seasoned salt
•salt and pepper

Directions:
Cook and drain pasta adding peas to pasta water towards the last 3 minutes of cook time, rinse under cold water and set aside. Combine all other ingredients in a large bowl and stir. Add pasta/pea mixture and combine. Chill until ready to serve.

chicken pasta salad made using greek yogurt

…and Prosciutto Wrapped Cantaloupe

Prosciutto Wrapped Cantaloupe

•1 cantaloupe
•1-2 package(s) prosciutto thinly sliced

Directions:
De-seed and peel cantaloupe. Slice into thin spears. Take a piece of prosciutto and wrap around each cantaloupe spear.

Devour and enjoy! Easiest tasty summer appetizer ever.

prosciutto wrapped around thinly sliced cantaloupe

my dad cooking his chicken

scott working the grill

my sister erin, cutting the cheese :)

some of the spread including grilled pineapple

scott's invention: the dorito dog

We also had the largest meat tray assortment varying from hot dogs, burgers and marinated chicken. The food was all great, plenty of fresh fruit and ice cream treats for dessert :) I love grilling out in the summer and this definitely hit the spot.

Hello summer, thanks for showing your face and sticking around!

Curried Couscous Salad with Baked Tofu

Baked Tofu
•1 16 oz block extra firm tofu
•1/2 cup soy sauce
•juice of 1/2 an orange

Directions:
Preheat oven to 350 degrees. Drain and rinse tofu. Place tofu on a plate lined with paper towels and top tofu with another layer of paper towels. Place a heavy weight (like a can of tomatoes…I used my Himalayan sea salt block) and let sit on top of tofu for at least 30 minutes. Cut tofu into pieces and marinade in bowl of soy sauce and orange juice for up to 30 minutes. Put tofu onto baking sheet and bake depending on desired firmness 20-45 minutes. (the longer you bake, the firmer it gets)

Curried Coucous Salad
•1 5.7 oz box instant couscous
•1/2 cup dried cranberries
•1 1/4 cup chicken broth
•1/2 cup golden raisins
•1 TBSP curry powder
•1 tsp salt
•1 tsp sugar
•1/2 orange juiced
•2-3 TBSP olive oil
•3 scallions sliced thin
•2 TBSP Italian flat leaf parsley
•sliced almonds
•fresh ground pepper to taste

Directions:
In large bowl stir together couscous, cranberries, raisins, curry powder, salt and sugar. Bring chicken broth to a boil and pour over couscous. Add orange juice, stir and cover tightly for 5 minutes. Fluff couscous with fork and add olive oil, scallions, parsley, baked tofu and almonds. Add salt and pepper to taste. Chill until service.

curried couscous salad with baked tofu

On another note, this past weekend Rob and I had a new, unique experience. We decided to try out Le Cordon Bleu’s Technique Restaurant run by it’s very own second year culinary students. I’ve heard rave reviews about the food there and had not been able to score a reservation until last week. Who can blame them though??…for the price, a mere $15 for a FIVE course meal, yes five whole courses you can’t go wrong!! The menu changes seasonally and for each course there were about three options to choose from.

Some of the highlights included the compound butters served with bread, the lobster and duck confit salad, the filet and roasted chicken breast, the trio of profiteroles and the pumpkin creme brûlée. Yum. The portions were sized perfectly and even my picky boyfriend enjoyed it!

compound butters

filet mignon

roasted chicken breast

trio of profiteroles with vanilla bean ice cream

pumpkin creme brulee with a ginger molasses cookie crust

The service is also done by the students and you don’t even have to tip, however we did. If you do the proceeds go towards a scholarship fund. Seriously though people, a five course meal for two with tip under $40?!! The experience was worth it, the food was excellent and the company even better :) Go check it out sometime!

Although I don’t see myself donning a bikini in the near foreseeable future (for various reasons :) why not take a classic like fried chicken and be good to your body while eliminating a large amount of the fat and calories!? Yes, please.

Here is the recipe:

Crispy Baked Chicken

•2 cups plain unflavored yogurt
•2 cloves garlic minced
•parsley to taste
•juice of 1 whole orange
•1 lb chicken (breasts, thighs, legs…)
•salt and pepper to taste
•2 cups panko style bread crumbs
•butter (1 pat for each piece of chicken)

Directions:
Preheat oven to 350 degrees. Pour yogurt in mixing bowl and add garlic, juice of orange, parsley and mix together. In another bowl add bread crumbs and season with salt/pepper and stir together. Sprinkle chicken with salt and pepper and place one piece at a time in yogurt mixture to coat and then into bread crumbs. Place chicken in a greased baking dish. Place a slice/pat of butter over each piece of chicken so bread crumbs don’t dry out. Cover with foil and bake for 1 hour. Remove foil and continue to bake another 15 minutes or until chicken is nice and golden brown. Enjoy!

crispy baked chicken

And enjoy we did. This will be on the regular rotation for us. It was absolutely delicious!