ASIAN PEANUT SLAW

I must start this post off by saying that my new favorite food is Asian!  I can not get enough of it!  I love the interesting flavors, I love trying out new ingredients and recipes, I love the spiciness (not hot spicy, but flavorful spicy)...I just love Asian!!  
At first, I was afraid of the ingredients, as I had no earthly idea what some of them were.  Luckily,  I discovered 2 great Asian grocery stores.  Asia World Market is in Plano on Legacy, just a little west of Central Expressway.  H Mart is in Carrollton on Old Denton Road at George Bush.  You need to have the time to search and ask questions.  They do have all of the ingredients, and they have a great produce section.  The produce is fresh and inexpensively priced, and they do have a large selection.  I see people shopping there just for the produce.
I found this recipe in one of my Grilling/Barbecuing Cookbooks, Char-Broil Everybody Grills!  I just added this cookbook to my collection about a month ago (as if I needed more cookbooks).  Just couldn't pass it up at Costco...kind of like most women can't pass up that perfect belt or blouse!
I am sure it was worth the $12 I spent, as I've already made 4 recipes (Thai Style Halibut Skewers, Asian Sesame Pork Tenderloin, Chipotle Chili Pork Tenderloin and this one) out of the book.  We liked them all! When I get them written up and photographed, I'll post them.
My husband, Joel, and son, Zach, loved this slaw!  It has a great peanut flavor and is pretty to serve.  It's easy to make.  It just takes a little time to prepare the ingredients, but you could prepare the vegetables and the dressing ahead of time and toss them just before serving.  I think this slaw will be a hit for you!  
I think the next time I make it (I will be making it often), I am going to double the dressing recipe and serve it the next day tossed with whole wheat thin spaghetti or Asian noodles and sprinkled with toasted sesame seeds.  That would make a great cold noodle dish.  
There is a restaurant in Richardson called Tong's.  When our kids were young, we ate there a couple of times a month.  In those days (twenty years ago), Tong's had the best Chinese food in the area.  They made a great Dan Dan Noodle dish!  I have not been able to find another one that tastes the same.  I am thinking I have finally found a sauce with the same flavor.  I really can't wait to find out, as we all loved that dish...always got a double recipe, and then fought over seconds!  Joel's father always got mad as he thought my son, Zach took more than his share!!  When I try it (and that may be tonight as my mouth is now watering for that flavor!), I will let you know if it is the same.
I hope I can get you inspired to start cooking Asian!  If you have any questions, please let me know, as I would love to share what I have learned.

Here are the ingredients you will need for the recipe.

ASIAN PEANUT SLAW

SLAW DRESSING:
6   tablespoons   rice vinegar

6   tablespoons   peanut oil

5   tablespoons   creamy peanut butter

3   tablespoons   soy sauce

3   tablespoons   light brown sugar, packed

2   tablespoons   fresh ginger, grated

1-1/2   tablespoons   fresh garlic, finely minced

SLAW:

5   cups    green cabbage, thinly sliced

2   cups    red cabbage, thinly sliced

1   large   red bell pepper, seeded and thinly sliced

1   large   yellow or orange bell pepper, seeded and thinly sliced

2   medium   carrots, rinsed, dried and cut into thin strips

8   large   green onions, rinsed, dried and sliced into thin strips

1/2   cup    fresh cilantro, rinsed, dried and coarsely chopped


SLAW DRESSING PREPARATION:
In a small bowl, thoroughly whisk together the vinegar, oil, peanut butter, soy sauce and sugar until thoroughly emulsified.
Whisk in the ginger and the garlic.
Cover tightly and chill.  (The dressing is better if made 1 day in advance.)


SLAW PREPARATION:
In a large bowl, combine the cabbages, peppers, carrots, green onions and cilantro.
About 30 minutes before serving, pour the dressing over the slaw ingredients.
Toss to thoroughly combine.
Check for seasonings, and if necessary, add Kosher salt and fresh ground pepper to taste.


May garnish with cilantro leaves and sprinkle some finely chopped peanuts or toasted sesame seeds over the top.
ENJOY!!

SOUTHWESTERN QUICHE

I had some friends over to play canasta last week, and made a fallish style lunch....a SOUTHWESTERN QUICHE, AVOCADO AND GRAPE TOMATO SALAD and PUMPKIN BARS.  As we were indulging in the PUMPKIN BARS for dessert, the discussion was centered around how fall food is truly comfort food.  At that moment, I realized I am sooo into the Fall Menus....soups, stews, and curries.... simply heavier foods than you would typically serve in cooler weather. I love to cook outdoors any time of the year, but in the cooler months, my indoor, "low mileage" stove gets a few more miles put on it.  I was raised in a small, country town, Weimar, Texas; so my mother tended to cook much heavier food all year 'round.  I think I must be the first generation of "Seasonal Cookers" in my family.


My first post today is for the SOUTHWESTERN QUICHE.  Then I will post the  AVOCADO AND GRAPE TOMATO SALAD and WILLIAMS-SONOMA PUMPKIN DESSERT SQUARES. It is a fairly quick and easy menu.  
Enjoy!


I found this quiche recipe in the Dallas Morning News about a year ago.  I've served it to several of my Canasta Groups, with rave reviews each time.  
Of course, I've made some changes.  The original recipe called for chunky salsa with cilantro, which I used the first time I made the quiche.  It is a difficult ingredient to find; so I just use Pace's Thick and Chunky Salsa and add fresh cilantro.  (If you can find the salsa with cilantro, you can use it and leave out the fresh cilantro.)  I actually think it has a better flavor with the fresh cilantro, but the other way is easier.  
This is a perfect entree for entertaining.  It is quick and easy to put the ingredients together.  Then, it bakes in about an hour, which gives you time to play a game or two of cards or visit with your guests before you eat.  All you need to serve with it is a salad and a dessert.  It would also be great for a fall dinner with either a salad or soup.

I found these precooked chicken strips at Costco, and now I keep them around for emergencies or "laziness"!  Joel's office has them arounThey are not as good as homemade, but they are a good substitute.  They are good for salads, for cooking with or just for snacks.  (I also use them to give my dog her medicine...she loves them!)
This is the chicken I used in this recipe.

Here are most of the ingredients I used in the quiche.  I have also started using these organic eggs that I get at Costco.  


INGREDIENTS:
1 refrigerated pie crust (I used Pillsbury Refrigerated Pie 
        Crust - the 2 pack)
4 large eggs
1 cup half-and-half
2 cups cooked chicken, cut into 1/2 to 1 inch pieces (I used
        Kirkland Grilled Chicken Breast Strips)
1-1/2 cups broken tortilla chips (One of my favorites is On              
        the Border Tortilla Chips.  I love their Blue Corn chips.)
2 cups shredded Monterrey Jack cheese (or Mexican Style 
        Cheese Blend)
1 cup shredded Sharp Cheddar Cheese
1 cup Paces Medium Thick-and-Chunky Salsa
1 (15 ounce) can black beans, rinsed and well drained
1/4 cup chopped, fresh cilantro
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper


DIRECTIONS:
Preheat the oven to 350F.
Place the pie crust in a quiche dish or a deep dish pie pan.          (If you use a small pie pan, this filling recipe will make 2 
quiches.) 
With a fork, poke lots of holes in the bottom of the crust. 
Bake the crust in the preheated oven for 5 minutes.
Remove from the oven and set aside.
In a large mixing bowl, beat the eggs with a wire whisk until         slightly frothy.
Whisk in the half-and-half until well blended.
Stir in the chicken, tortilla chips, cheeses, salsa, black beans, cilantro, salt and pepper.
Pour into the slightly baked pie crust.
Bake in the preheated oven for 55 to 65 minutes, or until a        knife inserted into the center of the quiche comes out clean.
Allow quiche to sit 5-10 minutes before cutting and serving.


TO SERVE:
May bring to room temperature, cover tightly and then refrigerate.  
When ready to serve, bring back to room temperature and        microwave until heated.  
May serve with sour cream and salsa on the side and cilantro for garnish.


Makes 6-8 servings




Just a note on something wonderful I found at Sam's Club when I was there last week.  These Rustico red peppers are the BEST...like "Pepper Candy".  They are very sweet and crunchy when they are chilled.  I am now addicted to them. We usually eat them like pickles with sandwiches or in salads.  They are also good cooked in dishes, but they are so good plain, it is almost a shame to cook them!  Unfortunately, they are a seasonal item!!  UGH!!

FAVORITE BROCCOLI SLAW

I'm not sure where I found this recipe, but I have been making it at least a couple of times a month for about the last 15 years.  Zach, my son, and Joel, my husband, love this slaw and request it often.  The original recipe was too sweet and also called for 1 cup of cashews, which I never added, as I thought it would make it too nutty.  I have lots of requests for this recipe.  My mother was the only person I know who didn't like it.
I hope your families love it as much as mine does...at least it's fairly healthy!

Here is a photo of the ingredients and some of the tools you will need.
The plastic container with the blue lid in the background is a Tupperware shaker.
I love these!  I have several and use them regularly for any liquid that needs a good shake.

Before opening the Ramen noodle package, place the seam side down,
 and with the heel of your hand, break up the noodles.  
Be careful not to break open the package.

                     Seasoning packet from the Ramen Noodles.

This is what the noodles should look like crushed up.

When I say sliced green onions in my recipes, this is what they should look like.

As for knives, I love Wusthof knives.  Beside the paring knife, I definitely use the Santoku knife most.  I like it for cutting, slicing and dicing. 

I feel like I have more control with it, 

as it does not rock as much as the chefs' knife.

This is with everything, except the dressing, before tossing.                               As for the container...it is also Tupperware.  It is their marinating container.  

They also make a smaller marinating container, and I have several of both.

I use them all the time to marinate, toss salads and slaws, and for storage.

INGREDIENTS:

1/4   cup   Canola oil

1/3   cup   apple cider vinegar

1/3   cup   sugar

1 (3 oz.)    package Chicken Flavored Ramen Noodles, uncooked

1 (10 oz.)  bag Broccoli slaw

3/4   cup   green onions (about 6), thinly sliced

1/2   cup   roasted sunflower seeds

DIRECTIONS:

FOR THE DRESSING:

Before opening the Ramen noodle package, place the package seam side down on a hard surface, and pound with the heel of your hand until the noodles are broken up. 
(Be careful not to break open the package.)

Pour the oil, vinegar, sugar and the seasoning packet from the Ramen Noodles into the shaker, or whisk together in a small bowl.   
Either shake or whisk until thoroughly combined.  
(Could make and refrigerate the day before serving the slaw.)

FOR THE SLAW:

Combine the broccoli slaw, green onions, Ramen noodles and sunflower seeds in a large bowl or container.  
Pour the dressing over all and toss, or if you are using a container with a lid, shake until thoroughly combined.

Refrigerate until ready to serve.

Can be made and refrigerated a day in advance.  If making the day before, do not add the Ramen Noodles or sunflower seeds until just before serving

MY MOST REQUESTED RECIPE - MEXICAN CORN DIP

My very first post has to be the recipe for my most requested appetizer and photos from my trip to San Diego last April.  

As for the recipe, my friend, Michelle Hefner, served this appetizer at a Bunko party at her home.  As I usually do, I took the recipe and changed it around to make it my own.  When I got it, it was made with canned Mexicali Corn.  Then, I discovered the canned Green Giant Southwestern Corn, and WALLA, that and a few more changes and I had the perfect dip!  

This truly is my most requested recipe.  It all started when my oldest daughter, Jennifer, was in the hospital in Lubbock (at the time, my son-in-law was the head strength and conditioning coach for Texas Tech) for a 101 days before my twin grandsons were born.  Everytime I went to visit, I had to make her favorite foods.  This corn dip, my green bean casserole (which I also always had to make for family functions), my Cherry Crunch and my Chocolate Trifle (which was, and still is, on the Small Family Most Requested Recipe List) were her favorites.   


Since the Corn Dip makes a lot, her friends and Coach Ruff (who is now the head football coach at East Carolina) usually got the leftovers.  They all wanted the recipe!  Then, there were my younger daughter, Abby's, friends who always requested "The Corn Dip" when they were home from college.  They all wanted the recipe!  Then....there are my friends!  They all wanted the recipe!

So....for all of my friends, for all of my kids' friends, for all of my extended family and for Coach Ruff (we miss you and Erlene!)....here is "The Corn Dip" recipe!

This is what you will need to make the Corn Dip.
(See my notes following the recipe about the ingredients I use.)

MEXICAN CORN DIP

INGREDIENTS:

1 cup Hellman's mayonnaise  (I only use Hellman's)

16 ounces sour cream

1 small bunch cilantro (leaves only) rinsed, dried and coarsely chopped

1 bunch green onions, rinsed, dried and sliced thin

8 ounces (2 cups) shredded sharp cheddar cheese

3 (11 ounce) cans Green Giant Southwestern Corn, well drained

1/4 teaspoon ground cumin (may use less)

to taste cayenne pepper

DIRECTIONS

In a large mixing bowl, thoroughly combine the mayonnaise and the sour cream.

Stir in the cilantro, green onions, cheese and the corn.

Thoroughly stir in the cumin and the cayenne pepper.

Cover and refrigerate until ready to serve.

Before serving, use a Scoop chip and taste the dip for seasonings.

If desired, add more cumin or cayenne pepper.

NOTE:  If you can not find Green Giant Southwestern Corn, use Green Giant      

           Mexicali Corn.  If you use the Mexicali Corn, you will need to use more

           cumin.

           I think this dip is best served with Frito Scoops.

           Can be made a day ahead.

INGREDIENT NOTES:  I feel pretty strongly about the spices I use.  I learned          about Penzey's spices at a cooking class.  The instructor suggested that we do a taste test.  Get a store brand spice and compare it to a Penzey's spice.  I decided to try cinnamon.  There was no comparison!  The Penzey's spice tasted and smelled so much fresher!  I was sold!  Try it yourself.

I do use Bolmer's Fiesta brand Cumin, garlic powder and onion powder.

I also use Costco brand Dried Minced Onion and Coarse Ground Malabar Black Pepper.  

I also use some custom spice blends from small spice companies.  I'll talk about those when I post the recipes that use them.

So there you have it about spices!

AS FOR THE PHOTOS FROM MY SAN DIEGO PHOTO SHOOT.......

Last April, my husband, Joel had a meeting in San Diego.  I knew he would be busy during the days; so I decided to find a professional bird photographer to take me out shooting.  (Shooting nature is one of my passions!)

I started my search on the internet and found Steve Cirone.  His website (www.stevecirone.com) looked interesting, but the selling point was the fact that he either takes clients out or is out shooting every day.  I assumed he would know where the birds were.  I was right!!

I then called my best photographer friend, Libby who lives in Nashville, to tell her what I was doing.  I promise you, she was immediately booked on a flight to San Diego!

Steve was terrific!  He is responsible for me taking my camera (I shoot a Nikon D300 and a Nikon D700) off of Program Mode!

We both learned a lot about photography and specifically, about shooting birds and shooting with our macro lenses.

I would highly recommend Steve!  As a matter of fact, Joel has another meeting in San Diego next week, and the first thing I did was book Steve!

Following are a few of the 1,870 photos I took in 2 days!  That is the best part of shooting digital.....you can just shoot away!

Libby yelled at me to come see the poor female 
Woodduck with the broken wing.
We were shooting away when....

The first of 13 babies appeared!

This was one of the best shoots I have ever had.
These babies were a blast just to watch!
And she was so protective of them.

We must have taken 500 photos of this little family!  They were so cute!
I love the one that is pecking at the mom's toe.

This little guy was so tired

It was mating and nesting season for the duck world, and Steve knew where the Woodducks (who are normally very reclusive) were having their fun!  They were so beautiful.

The colors of these guys are truly unbelievable!  

What a portrait!

This guy is so goofy looking!

This lovely pair is out for their morning stroll.  
They don't look real!

Just going fishing!

The Great Blue Heron

Put your seat backs and try tables up...
we're going in for a landing!

This pair is out for their morning swim.

I wouldn't want to meet this guy in a dark alley! 
 He has a built in weapon.

These Lorikeets looked like they were posing for me!

Aren't they beautiful!

....and then there was this poor guy!  I guess he was molting??

You could tell he was really embarrased!