Tackling Bittman: Linguine with Butter, Parmesan, and Sage

When life hands you lemons, you make lemonade.  When life gives you too many snow days, and a house full of rambunctious children, you make pasta.  Not just any pasta mind you.  Pasta with lots of butter and lots of cheese.  Pasta that will both calm and comfort you while your children run around the house with a roll of masking tape, taping each other, their toys, and everything else in sight.  Oh, the joys of parenting...............

Linguine with Butter, Parmesan, and Sage

Adapted from Mark Bittman's Kitchen Express 

Boil salted water for pasta and cook it(I used one pound), leaving it just short of done and reserving some of the cooking liquid(I reserved one cup and wish I had reserved more).  Meanwhile, melt two tablespoons butter (I used 4 tablespoons) and add a couple handfuls of fresh sage leaves (about 30 leaves) to the pan; cook until the butter browns and the leaves have shriveled.  Add the pasta to the butter and sage, along with about three-quarters of a cup of the cooking liquid; cook until the pasta is done; it's OK if the mixture remains a little soupy(it's probably best if it is soupy).  Stir in a couple of good handfuls of freshly grated Parmesan cheese and mix until it becomes creamy; season with lots of freshly ground black pepper and serve.

Notes/Results: How can you go wrong with a pasta dish like this?  Bittman compares this recipe to a lighter version of Alfredo and I have to agree.  I do wish I had reserved a little bit more of the pasta water to thin out my cheese sauce more.  If you make this recipe, my suggestion would be to reserve 2 full cups of pasta water just for that purpose.  Either way, this was a delicious and comforting recipe that helped to provide a little sunshine on my otherwise hectic and crazy day.  A few snow days are always fun, but twelve snow days......not so fun!!

This is my entry for Tackling Bittman, being hosted by my friend Heather at Girlichef this month.  Heather is also hosting a great giveaway for Mark Bittman's newest book, The Food Matters Cookbook. You still have a few more days to submit a Bittman recipe in order to win! Follow this link for the details.

Special Note:  I haven't been around to comment much lately and I do miss visiting all of you.  Things have been a little hectic with all the snow days and I've been feeling a little under the weather.  I hope to get around and see all of you soon!

Apple Cider and White Wine Slushy plus a few Bittman favorites

Apple Cider and White Wine Slushy. Please do yourself a favor and make it, at least once, during this beautiful fall season. It is the perfect accompaniment for anything: breakfast, brunch, lunch, dinner....or even a couple stolen moments to yourself. Sweet, crispy, fruity and frosty, it is sure to put a smile on your face.

Apple Cider and White Wine Slushy
Adapted from Mark Bittman's Kitchen Express

Bittman says "Use any sweet white or sparkling wine you like."

In a blender or food processor, combine a cup of apple cider; a half cup of Riesling (I used Sparkling Cider), and about a quarter cup sugar. Add ice and pulse; continue adding ice and processing until the desired thickness is reached (about three cups total). Serve immediately with a sprinkle of nutmeg or a cinnamon stick or an orange slice if you like.

Notes/Results: This is one my my favorite Bittman recipes to date and I very highly recommend it. I will be making it every chance that I get during this fall season. It would be great served at a brunch or any fall-themed party. I used a Sparkling Cider, but this slushy would be great with any white wine.

This is our last week of cooking with Mark Bittman over at I Heart Cooking Clubs. It has been a great six months full of delicious recipes and I have enjoyed every single recipe that I've tried along the way. Saying that, the Apple Cider and White Wine Slushy above is definitely one of my top three Bittman recipes. There were two other stand out recipes during the past six months and I thought I would recap them in my farewell post to Mark Bittman.

This Lentils and Potatoes with Curry was one of the very first Bittman recipes I made. Brown lentils, russett potatoes, coconut milk and curry powder simmered on the stove top until tender made for one delicious meal that has stayed on my mind since I made this recipe last April. It was soothing, comforting, and warmly spiced. I will be making it again this fall when the cold weather blows in.


There is absolutely no way that I could say farewell to Bittman without mentioning my love for his Banana-Vanilla Shake. In fact, I wish I could thank him personally for this recipe. This simple combination of bananas, milk, ice, sugar and vanilla is part of the reason that I was able to stick to my weight lost plan for the past few months. It's just so creamy, smooth and delicious!! I've made this shake for breakfast and lunch off and on for about a month and a half now. I'd go so far as to say that I've made it at least 25 times. I have the recipe memorized and can see myself making it for years to come. Thank you Mark Bittman for helping me lose the blogger 15 with this tasty shake!

This post wraps up our six months of cooking with Mark Bittman over at I Heart Cooking Clubs! Starting next week, we will be cooking the recipes of Giada De Laurentiis. We would love to have you cook along with us and added some helpful links to Giada's recipes on our sidebar for those of you who do not have any of her books.

I'm also submitting this to Cookbook Sundays over at Brenda's Canadian Kitchen.

Michael Symon Meets Mark Bittman Over One Delicious Breakfast

Michael Symon, the tattooed Iron Chef from Cleveland, Ohio. Mark Bittman, the respected author and minimalist.

On the surface, they really don't look to have much in common. However, we know that both of them can cook AND when you put them both together....YOU GET THE MOST AMAZING BREAKFAST!

Introducing Mark Bittman's Frittata with Michael Symon's Homemade Pork Sausage, topped with Creamy Mascarpone cheese and Symon's Red Pepper Relish. On the side, Bittman's addictive Boiled and Buttered New Potatoes. This breakfast was the bee's knees, an A+, a home run....knocked clear out of the park. Best thing I've ate in sometime.

The frittata couldn't be simpler yet it was absolutely dreamy and amazing. Loaded with garlicky homemade pork sausage, red pepper relish, and the creamiest Mascarpone cheese. It was so indulgent, rich, and creamy. I savored it down to the last bite.
Bittman's Basic Frittata with Symon's Homemade Pork Sausage, Mascarpone & Red Pepper Relish
Adapted from How To Cook Everything
2 tablespoons butter or olive oil
5 or 6 eggs
salt and freshly ground black pepper to taste
Minced fresh parsley leaves for garnish
Add in's :
1/2 pound of Michael Symon's Loose Pork Sausage*
About 4 ozs. Mascarpone Cheese
5-6 tablespoons Michael Symon's Red Pepper Relish*
Preheat the oven to 350F. Place the butter or oil in a medium-to-large ovenproof skillet, preferably non-stick, and turn the heat to medium. While it's heating, beat together the eggs, salt and pepper. When the butter melts or the oil is hot, pour the eggs into the skillet and turn the heat to medium-low. Crumble in 1/2 pound of Symon's loose sausage (reserving a few tablespoons for decorating top). Sprinkle about 2-3 tablespoons of Symon's Red Pepper Relish all across the top of the frittata. Spoon on 4-5 tablespoons of the Mascarpone Cheese all across the top of the frittata so that each serving has a dollop on top. Cook, undisturbed on the stovetop for about 10 minutes, or until the bottom of the frittata is firm.

Transfer the skillet to the oven. Bake, checking every 5 minutes or so, just until the top of the frittata is no longer runny, 10-20 minutes more. Garnish with reserved sausage, dollop with extra Mascarpone, and sprinkle on some more of the Red Pepper Relish. Enjoy!!

Michael Symon's Pork Sausage can be made in three ways: stuffed into casings, crumbled or made into patties. I chose to crumble mine and was astounded at the wonderful garlicky flavor. It is absolutely delicious and really easy too!
Symon's Pork Sausage
Adapted from Live To Cook
Makes about 2 pounds, or about 8 6-inch links; serves 6-8
1-1/2 pounds pork shoulder, diced
1/2 pound pork fatback, diced
1 tablespoon sugar
1 tablespoon kosher salt
3 garlic cloves, minced
1-1/2 teaspoons fennel seeds, toasted
4 feet of hog casings (optional) soaked in water for at least 30 minutes and then flushed with water
Combine the meat, fatback, sugar, salt, garlic, and fennel seeds in a bowl. Cover and refrigerate overnight. (NOTE: I used one pound fresh ground pork and reduced the recipe in half. I mixed all this together, chose to serve it crumbled and skipped the steps below because I don't have a meat grinder.)

About 30 minutes before grinding, place all the equipment in the freezer to get cold.
Grind the sausage mixture through a small die and return it to the refrigerator to cool for 30 minutes.

Using the paddle attachment on your mixer, mix the sausage on low speed for 30 seconds. Raise the speed to medium and add 6 tablespoons cold water. Mix for another minute or two and bring everything together.

At this point you have three options. You can stuff it into casings, form it into patties, or crumble it. The sausage will keep for up to 1 week covered in the refrigerator, or freeze for up to a month. Cook to an internal temperature of 150F before serving.

Symon's Red Pepper Relish is a wonderful condiment to have on hand for eggs, sandwiches, soup, fish and even chicken.
Symon's Red Pepper Relish
Adapted from Live To Cook
Makes 2 cups
1 tablespoon olive oil
1/2 small red onion, finely diced
2 garlic cloves, minced
kosher salt
2 red bell peppers, cored, seeded, and finely diced
2 jalapenos, seeded and diced
1 tablespoon coriander seeds, toasted
1/4 cup packed dark brown sugar
1/4 cup white wine vinegar
1/2 cup fresh orange juice (I used lemon juice)
1/2 cup chopped fresh cilantro
Heat a medium nonreactive saucepan over medium-low heat. Add the olive oil to glaze the bottom of the pan. Add the onion, garlic, and a pinch of salt and sweat until the onion begins to soften, about 2 minutes. Add the bell peppers and jalapenos and sweat for 2 more minutes. Add the coriander seeds and cook for another 30 seconds.

Add the sugar and vinegar and cook, stirring, until the sugar dissolves. Add the orange juice (lemon juice) and simmer, stirring occasionally, until the liquid completely reduces, about 10 minutes. Remove from the heat and allow the relish to cool to room temperature. Season with salt to taste and fold in the cilantro. Refrigerate for up to 1 month (it will never last that long)!

I am submitting Bittman's Frittata and his Boiled New Potatoes to I Heart Cooking Clubs for this week's Potluck Theme.

I am submitting Symon's Pork Sausage and Red Pepper Relish for the Symon Sundays even hosted by Ashlee of Veggie by Season. Head on over there later today to see how everyone enjoyed their sausage and relish.


Each Sunday, my friend Brenda at Brenda's Canadian Kitchen, hosts an event celebrating all cookbooks. I am also submitting this to her Cookbook Sundays.

Bean & Rice Burritos with Cheesy Salsa

Do you have serious food cravings? Cravings that just won't go away until you do something about it? For some people it's chocolate. For others it might be salty, crunchy chips. For me, it's beans. Is that weird? It's not that I don't crave other things, but usually it centers around beans. Right now is one of those times. I'm on a roll. In fact, I've had them for almost every meal this week. They've found their way into my eggs, into my pasta and now into my burrito. And, I'm not done yet. I have another bean dish in the works for tomorrow.

Today I had to have a bean and rice burrito. I followed Mark Bittman's recipe for cooking beans, the quick soak way. The recipe takes 3-4 hours in total and yields one pound of cooked beans. I used 3 cups of my cooked pinto beans to make Bittman's Refried Beans. I've never made homemade refried beans from scratch before and they were delicious!
Twice-Cooked (Refried) Beans
Adapted from How To Cook Everything Vegetarian by Mark Bittman
Serves 4 (easily serves 6)
1/4 cup neutral oil, like grapeseed or corn (*I used 1/2 tablespoon oil*)
1 cup chopped onion
1 chopped jalapeno (optional)
2 cloves garlic (optional)
1 tablespoon ground cumin, plus more if desired
3 cups cooked pinto or red beans
salt and freshly ground black pepper
1/4 teaspoon cayenne, plus more if desired
**See note below** Also used 1-2 cups of liquid (stock, water, bean cooking liquid)
Put the oil in a large skillet over medium heat. When the oil is hot, add the onion (jalapeno & garlic if using) and cook, stirring, until golden brown, about 10 minutes.
Add the cumin and cook, stirring, for 1 minute more. Add the beans and mash with a large fork or potato masher. Continue to cook and mash, stirring, until the beans are more or less broken up (some remaining chunks are fine).
Sprinkle with salt and pepper and add the cayenne and more cumin if you like. Taste, adjust the seasoning and serve.
NOTE: To achieve a creamy consistency I used about 1-2 cups of chicken stock. You could also use veggie stock, beef stock, or even the leftover bean cooking liquid. The liquid allows the mixture to loosen up. It makes mashing the beans easier and also allows the beans to become very creamy.

To jazz up my burritos, I made a batch of long grain white rice and tossed in some chopped green onions. I had quite a few fresh tomatoes from my Mom's garden so I decided on Bittman's Fresh Tomato Salsa. Tomatoes, onion, garlic, jalapeno, cilantro, and lime juice. It was vibrant, fresh and healthy....right up until I added an entire block of cream cheese to it and created a cheesy salsa topping for my bean burritos!

What is a bean burrito without cheese? I say POUR IT ON!! Give your burrito a bath:)

Fresh Tomato Salsa
Modified from How To Cook Everything Vegetarian by Mark Bittman
2 large ripe fresh tomatoes, chopped
1/2 large white onion, minced
1 teaspoon minced garlic, or to taste
1 habanero or jalapeno chile (I used 2 jalapenos)
1/2 cup chopped fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
salt and pepper
Combine all in a bowl, taste and adjust the seasoning. If possible, allow the flavors to meld for at least 15 minutes prior to serving

Cheesy Salsa
1 - 1-1/2 cups salsa (depending on taste)
1 block (8ozs.) cream cheese
Place both salsa and cream cheese in pan and cook over low heat until cheese melt and mixture becomes hot. Use as a topping, dip or filling.


I am submitting these cheesy burritos to I Heart Cooking Clubs for our Say Cheese theme.

I am also submitting this to Cookbook Sundays over at Brenda's Canadian Kitchen.

Chickpea and Zucchini Tagine

Sexy food. Food so tantalizing that you find yourself licking your lips in anticipation. You can't wait to have it. When you finally take your first bite you are filled with sheer delight. You roll your eyes back in your head and moan in total satisfaction. It so satiating. It fills a need. It's everything you want it to be. You can't help it. You find yourself thinking of it throughout the day. It beckons you. That very thought of that sexy food is driving you crazy!

Sexy and sensual in just about every way it seduces all of your senses. The beauty of it, the sound of it, the smell, taste and touch. It awakens the senses. The soft, supple feel of bread dough in your hands. The cool creaminess of a treat that feels so good in your mouth. A ripe piece of juicy fruit that drips down your mouth and hands. A rack of ribs coated in barbecue sauce causing you to lick your fingers. The intoxicating smell of onions and garlic sauteing in a pan. Warm spices mixing to announce new and exciting flavors......promising something exotic and different. Food is the epitome of sexy.

The problem? Indulging in sexy food and buttoning one's pants do not usually go hand in hand. Let's face it. Comforting as they are, stretch pants are most definitely not sexy. Sometimes you have to scale it back a bit and when that happens, this Chickpea and Zucchini Tagine is both sexy and healthy.

Chickpeas, zucchini, tomatoes and onions are scented with warm spicy cumin and cooked down to a thick stew that is served over couscous. It makes for a very fragrant, satisfying, colorful meal that will call you back for more and make you feel good about it!!


Chickpea and Zucchini Tagine
Adapted from Kitchen Express by Mark Bittman
Cook chopped onion, a sliced zucchini, some ground cumin, a pinch of saffron, and some salt and pepper in olive oil (I used a teaspoon). When the onion is soft, add a can of drained chickpeas, along with a large can of chopped-up tomatoes, with their juice. Bring to a gentle boil, then reduce to a simmer and heat through; serve with a spoonful of plain yogurt and freshly chopped cilantro.

Notes/Results: Recipes like this making eating healthy fun. This is truly a wonderful meal served over couscous. I really enjoyed this dish. I had a cup of light coconut milk hanging out in the fridge, so I threw that in and it added a wonderful creaminess to the dish. A very tasty way to get in your veggies, fiber, and whole grains this is a meal that I would look forward to making again.

Weight Watchers Notes:
Makes 4 servings
(points include 1 cup of light coconut milk and 1 tsp. of olive oil)
5 points per serving, 6.5 with 1/2 cup couscous
*Most women range from 18-25 points per day, which makes this a wonderful choice.


I am submitting this to I Heart Cooking Clubs for this week's theme Damn, That's Sexy!

NOTE: Don't miss your chance to vote on our new chef/cook at I Heart Cooking Clubs. Will it be Giada De Laurentiis, Lidia Bastianich, Cat Cora, or Sara Moulton? It's your vote! Click HERE to be directed to our site and vote for your favorite.


I'm also submitting this to Roz's new blog hop @ La Bella Vita called Fresh, Clean and Pure Friday.

Chicken Curry In A Hurry

I know you're all familiar with the freshman 15. What about the food blogger 15? When you're barely 5'3", fifteen pounds makes a big difference! For the past couple months I've been making feeble attempts to lose the weight. Until now. I can honestly say that I've been successfully dieting for the past month and have lost 8 of those nasty 15 pounds!

I haven't cut out all my favorite foods, but I have revamped my diet to include more whole grains, fiber and yes....way less fat. If I want to indulge (example: Symon's Sopressata Sandwich) then I make a little mini version of that recipe, which has been working out well. I've also joined Weight Watchers online to keep track of my food intake and also because they have a pretty nifty tool called a Recipe Builder. You can input your recipe and see the point value for each serving. This Recipe Building tool helps me to know whether the recipe I want to make is something that I should make.

Mark Bittman's Chicken Curry in a Hurry definitely qualifies as a healthy recipe and better yet, it's quick and easy. I served the chicken curry on top of some pretty red tomato couscous, which made for a very colorful meal.

Chicken Curry In A Hurry
Adapted from Kitchen Express by Mark Bittman
In about a tablespoon of oil, cook a sliced onion, teaspoon of curry powder and some salt and pepper for about three minutes. Season chicken tenders (I used two sliced chicken breasts) with salt, pepper, and more curry powder. Nestle the chicken between the onions, and cook for about two minutes on each side; remove the chicken and set aside. Add a cup of plain yogurt, or sour cream (I used 0% Fage Greek Yogurt) to the pan and stir, cooking for another minute or so (do not boil). Return the chicken to the pan and cook for another few minutes turning once, until everything is cooked and warmed through. Adjust the seasonings and serve over couscous or jasmine rice.

Notes/Results: A guilt-free creamy dish, this is a healthy and colorful meal that you can have on the table in around 10-15 minutes. The yogurt and curry powder combine to make a very tangy and warmly spiced meal. I did make some changes to the recipe. I reduced the oil to 2 teaspoons and used two chicken breasts and half of an onion. I do recommend chopping or dicing the onion instead of slicing. Not only would it look better, it would be easier to eat. I also think this recipe would be great with some extra veggies thrown in.

**Weight Watchers Info**
The chicken curry made four servings at 3 points each
1/2 cup couscous is 2 points
Total point value for chicken curry and couscous 5 points
-The average woman gets about 20-25 points per day, depending on size and activity levels. Most of the meals that I've been making have been between 6-8 points, so this recipe is really excellent because of it's low point value.


This is my entry for I Heart Cooking Clubs where we are celebrating Crunchy vs. Creamy! I knew right away that I would chose creamy...creamy food is so comforting!

Also, this month is the last month that we will be cooking with Mark Bittman at IHCC. Next month we will usher in a new lady chef. Who will it be? Giada DeLaurentiis, Lidia Bastianich, Cat Cora or Sara Moulton? Don't miss your chance to vote for your favorite!

I'm also excited to say that my Dad and his wife are coming for a visit this weekend. They usually only make it down once a year, so it is a special time for us. I probably won't be around very much and wanted to wish you all a wonderful Labor Day weekend! I hope you get to eat lots of yummy food:)

Sopressata Sandwich with Fried Egg and Pizza Pasta

Spicy fried soppressata (or salami), prosciutto, fried egg, gooey mozzarella, paper-thin slices of red onion, fresh basil, and Michael Symon's Shasha Sauce are sandwiched between crispy golden sourdough bread to make one decadent sandwich. This is a sandwich that is fitting for breakfast, lunch or dinner. So many flavors in this sandwich, it is definitely a winner.
Soppressata Sandwich with Fried Egg and Shasha Sauce
Adapted from Michael Symon's Live to Cook
Serves 1
2 paper-thin slices red onion
4-6 thin slices soppressata or dry-cured Italian Salami
1 large egg
2 slices prosciutto
2 thin slices fresh mozzarella
2 thick slices sourdough bread, toasted or grilled
4 large fresh basil leaves
2 tablespoons Shasha Sauce (recipe follows)
Soak the onion in a small bowl of ice water for 2 minutes. (Takes the raw bite out)

While the onion is soaking, in a medium nonstick saute pan over low heat, fry the soppressata over medium-high heat until lightly crisp and some fat has rendered, about 2 minutes per side. Remove it to a plate. In the same pan, fry an egg sunny-side up.

While the egg is cooking, drain the onion slices and layer the soppressata, prosciutto, mozzarella, and onion slices on a slice of bread. Top with the other slice and place the sandwich in the pan next to the egg, pressing down on the sandwich with the palm of your hand. When that side is lightly toasted, about 3-4 minutes, flip the sandwich and toast the other side.

Remove the sandwich to a cutting board, and open the sandwich. Lay down the basil leaves, place the egg in the center, and spoon on the Shasha sauce. Close the sandwich and slice it in half to serve.

Michael Symon's Shasha Sauce is a well-loved family recipe made from hot banana peppers, garlic, yellow mustard, white wine vinegar, sugar and all-purpose flour. It is tangy, sweet, and mildly hot and while I did not enjoy it on it's own, it really did compliment the Sopressata sandwich well.
Shasha Sauce
Adapted from Michael Symon's Live to Cook
12 hot banana peppers
4 garlic cloves
1 cup yellow mustard
1 cup white wine vinegar
3/4 cup sugar
1/3 cup all-purpose flour
Slice the top of the peppers and coarsely chop them. Toss them into a food processor with the garlic, mustard, and vinegar, and puree.

Pour the puree into a nonreactive saucepan, add the sugar, and bring to a boil over high heat. Lower the heat and simmer for 30 minutes.

Mix the flour and 1/2 cup water to a smooth paste. Whisk it into the simmering liquid and return the mixture to a simmer. Cook for 20-30 minutes, stirring regularly until very thick. Let the sauce cool, pour it into a nonreactive container, and refrigerate for up to 1 month.

I guess I'm celebrating my love for Italian cured meats this week because I also made this Pizza Pasta Casserole which I found over on Tina's site, Life in the Slow Lane at Squirrel Head Manor. This is such a fun recipe and can be customized with whatever toppings you enjoy on your pizza.

Browned Italian sausage, pepperoni, cooked pasta, onion, green peppers, mushrooms, pizza sauce and both cheddar and mozzarella are layered into a slower cooker and cooked on low for 3 hours. You can definitely make this recipe your own by tossing in extra veggies or meats. The next time I make it I'd love to try black olives, artichoke hearts, maybe spinach. The sky's the limit! Head on over to Tina's site by clicking HERE for the recipe. Thanks Tina for a great recipe! This was a definite family pleaser.

I am submitting the Pizza Pasta Casserole to I Heart Cooking Clubs for this week's Lunch Box theme.


I am submitting Michael Symon's Sopressata Sandwich to my friend Deb @ Kahakai Kitchen for her Souper Sundays roundup.

Both the Sopressata Sandwich and Shasha Sauce were for this round of Symon Sundays hosted by Ashlee of Veggie By Season.

Banana-Vanilla Shake

I discovered this shake exactly ten days ago. I've made it every day since then...yes, ten days in a row. Yes, I have a problem! I'm hoarding bananas in my freezer, I've gone through a whole bottle of vanilla, and I'm shoving this shake in everyone's face insisting that they'll love it(don't worry...I'm not pushy at all). I've washed my blender so many times that I have dishpan hands and yet I still have to have it. Do you all do that? Do you get addicted to something so bad that you have to keep putting it in your mouth until you get your fix? I do. I'm obsessive-compulsive that way. I'll love something so much that I'll have to keep indulging in it until I'm over it. Thankfully this Banana-Vanilla Shake is actually pretty healthy and I'm so happy that Pam over at Sidewalk Shoes pointed it out. Thanks Pam!

Banana-Vanilla Shake
Adapted from Mark Bittman's How To Cook Everything
1 ripe banana, frozen or room temp **I prefer frozen
1 cup milk
1/2 cup crushed ice
1/2 teaspoon vanilla
sugar or simple syrup to sweeten **I use about 2 tablespoons sugar

Add everything to your blender and blitz it up to desired consistency. Enjoy!

Notes/Results: Cold, creamy, thick, icy and just the right sweetness! This recipe just speaks to me. I'm sure we all have our favorite smoothie recipes and this one is now my go-to. I enjoy it best with frozen bananas and about 2 tablespoons of sugar. I'm not sure why this is called a shake and not a smoothie, but either way I'm crazy about it! I enjoy the smoothie/shake just as the recipe is written, however my husband enjoys it best with a little Hershey's chocolate syrup mixed in. My daughter likes hers with some frozen strawberries mixed in. And last but not least, my little guy likes his best frozen....................

just like this!

P.S. Even though I divorced my Zoku Quick Pop Maker, I'm also stubborn and I have to keep messing with it. I had some leftover shake and decided to pour it into the molds and it was a great success. The pops slipped right out of the molds! You shoulda seen my face when I pulled those pops out "Ha-Ha you tricky little Zoku machine...I win...you lose!"


This is my submission to I Heart Cooking Clubs for the Can I Have A Sip? theme.

Mexican Chicken with Jalapeno Popper Sauce and Chili Powder-Scented Rice

This recipe for Mexican Chicken with Jalapeno Popper Sauce is one of my new favorites. I found the recipe over at Julie's great blog, Mommie Cooks. I knew instantly that we would love it and I was right. I made it last week and put it back into the dinner rotation for this week. It's creamy, spicy and soul satisfying and will definitely be a regular dinner staple for us.

Julie created a genius recipe when she put this together. What's not to like about spice rubbed chicken served with a decadently creamy cheese sauce spiked with minced jalapeno peppers, cilantro and bacon? It's perfectly delicious. Please visit Julie's site HERE to check out her gorgeous step by step pictures.

The chicken is perfectly delicious on it's own, but does go well with rice. I decided to spice up my rice today and made Mark Bittman's Chili Powder-Scented Rice for this week's potluck theme over at I Heart Cooking Clubs. Bittman offers a lot of variations on spicing up your rice, suggesting cumin, anise, caraway, curry, all kinds of fun ideas. I'm glad I chose the chili powder. Not only did it pair well with our meal, but it was a fun red color.

Chili Powder-Scented Rice
Adapted from Mark Bittman's How To Cook Everything
Makes 4 servings
2 tablespoons olive oil
1 small onion, minced
1 tablespoon chili powder
salt and freshly ground black pepper to taste
2-1/2 cups chicken, beef or veggie stock (or water), heated to the boiling point
minced cilantro leaves for garnish

Place the oil in a medium saucepan or skillet over medium heat. A minute later, add the onion and cook, stirring, until it wilts, 3-5 minutes.

Add the chili powder (or spice you are using) and stir to coat with oil; cook, stirring frequently, for 1 minute. Add the rice and cook, stirring, for about 1 minute; add salt and pepper.

Turn the heat to low and add the liquid. Cover and cook 15 minutes, or until the liquid is absorbed. Garnish and serve.

Head on over to I Heart Cooking Clubs today to check out everyone's potluck dishes! Better yet, join the fun and cook along with us. We still have 7 more weeks to celebrate Mark Bittman.

I'm also sending this over to Brenda at Brenda's Canadian Kitchen for her Cookbook Sundays.

A Katie Lee Spa Day with Dessert!!

Katie Lee's second cookbook, The Comfort Table: Recipes for Everday Occasions combines two of my biggest loves: cooking and bath and body products. You all know how much I love cooking, but I also love bath and body products. Creams, lotions, bars of soap, scrubs, face masks, bath bombs, massage bars, you name it....I want it! That's why I was so happy and thrilled when I borrowed Katie's newest book from the library and found the chapter entitled Spa Menu. Spa recipes at home? Count me in!

Katie's Spa Menu consists of a Honey Oatmeal Facial; Strawberry Hand and Foot Scrub; Cucumber Cooling Mask; Rose Petal Steam; Oatmeal, Almond, and Avocado Body Scrub; and a Shiny Hair Rinse. Each treatment requires only a few ingredients and is simple enough that anyone can and should do it. The kids and I chose four treatments and had a very fun Spa Day at Home!

First up and probably the most effective is Katie's Shiny Hair Rinse. The Shiny Hair Rinse is 1/2 cup Apple Cider Vinegar to 1 quart water. To make a smaller amount, use one tablespoon Apple Cider Vinegar to 1 cup water. The Shiny Hair Rinse is poured onto your hair after you've shampooed. You can leave it on or rinse it out. Either way this is a fabulous hair treatment. I am a firm believer of all hair products/treatments that contain vinegar. When I worked at Lush Handmade Cosmetics, we always had the best results with the hair products that contained vinegar. Why? Lots of reasons. One of the most important reasons being that vinegar closes your hair cuticles which results in smooth, soft and shiny hair. Also, the acetic acid in vinegar removes product build up and strengthens the hair shaft. Vinegar also restores your hair's PH balance, kills bacteria, and soothes itchy scalps. Of all the treatments we tried today, this one was the most effective and costs just pennies to make. I highly recommend it, especially if you have dry, thick, coarse, or curly hair.

I love a great face mask and was really excited to try Katie's Honey-Oatmeal Facial. Katie's facial is a combination of 1/4 cup oatmeal (rolled oats work best), 1 tablespoon honey, and 3 tablespoons of yogurt. The oatmeal is ground in the blender and then mixed into the honey and yogurt. Smooth the mask over your face and neck and leave on 10-15 minutes for best results. I could write a whole page about why this mask is so good for your skin. Basically this simple mask manages to be anti-aging, hydrating, deep cleansing, moisturizing, and soothing. Honey is one of the very best things for your skin. It is a natural humectant, meaning that it attracts and retains moisture without making the skin oily. It also reduces swelling and lightens your skin (great for those puffy eyes and dark circles). Honey aids in tissue healing and is a popular ingredient in anti-aging products. The oatmeal heals minor irritations, restores moisture, cleanses deeply, and provides gentle exfoliation. Then the yogurt steps in and soothes your skin, knocking out any redness while providing gentle moisture.

The third treatment, and probably the most fun for the kids, was this Strawberry Hand and Foot Scrub. All you need is 1 cup of strawberries, 1/4 cup coarse sea salt, and 1/4 cup shower gel. I chose a shower gel with a similar strawberry color, but any shower gel would work here. Stem the strawberries and add them to the blender along with the sea salt and the shower gel. Massage into hands and feet. Let sit for 10-15 minutes. Rinse and pat dry. Follow with moisturizer.

Did you know that strawberries were used by the Romans to heal cuts, wounds, and sunburn? They are also packed with Alpha-Hydroxy Acid, AHA, to help slough off dead skin cells and reveal new and fresh skin.

The last treatment we made was Katie's Oatmeal, Almond, and Avocado Body Scrub. One-half cup almonds, 1 cup oatmeal (rolled oats are best), 1 ripe avocado (pitted, peeled, and diced), and 1/4 cup plain yogurt. Combine all ingredients in a blender or food processor. Rub mixture all over body. Rinse thoroughly and pat dry. Follow with body lotion. This body scrub was green and fun! The almonds and oatmeal provide excellent exfoliation while the avocado and oil from the almonds add moisture back to your skin. Exfoliation without getting dried out! My daughter and I really enjoyed this one.

Notes/Results: I am not a doctor or skin specialist in any way. Any information shared here comes from what I learned while working for Lush Handmade Cosmetics. I highly recommend making any bath and body products at home. It is a fun and rewarding experience. We were able to make all four treatments for no more than ten dollars and had a very fun time doing so. With exception to the Shiny Hair Rinse, we had lots of leftovers which I covered and placed in the refrigerator. The treatments may discolor slightly, but are still good for at least a week. We thoroughly enjoyed all the treatments, but the Shiny Hair Rinse was the one that showed the best results. The Strawberry Hand and Foot Scrub was probably our second favorite and really did a great job polishing up our toes so they can look good in those summer sandals. All in all, they were all great! It was a very fun way to stay inside and beat the heat!

To cap off our Spa Day at Home I made Mark Bittman's Strawberry Fools, found on the NY Times website HERE. Strawberries, cream, sugar and a splash of vanilla and you have the perfect summery light dessert that everyone will love. A perfect way to stay inside and BEAT THE HEAT, this week's theme over at I Heart Cooking Clubs.

They went so fast it was hard to get a good picture of them!

My three year old son was completely thrilled with them. He kept saying "Mama, I want more of that fluffy stuff."

The look of complete satisfaction is written all over his sweet little face!