How To Temper Chocolate

It's that time of year again, If you make homemade goodies for your friends, chances are, you've dipped something in chocolate in the past. If your creations turned out dull and grayish, it's probably because you didn't temper the chocolate.

Tempering is easy and all you need is an instant-read thermometer.

How To Temper Chocolate On The Stove:

Finely chop 1 pound dark, milk, or white chocolate. Combine 3/4 of the chocolate and 2 teaspoons of shortening in a heatproof bowl set over a pan of simmering water. (Don't let the bowl touch the water). Melt the chocolate and bring it to 100 degrees, stirring, then place the bowl in a larger bowl of ice water; stir in the remaining chocolate until melted (the temperature should drop to about 82 degrees). Place the bowl back over the simmering water. Bring dark chocolate to 90 degrees and milk or white to 88 degrees. Rewarm the chocolate to 90 degrees or 88 degrees if it becomes too thick for dipping or pouring.

In The Microwave:

Finely chop 1 pounds dark, milk, or white chocolate. Combine 3/4 of the chocolate and 2 teaspoons of shortening in a microwave-safe bowl. Microwave 30 seconds, the stir. Continue microwaving in 30-second intervals, stirring until the chocolate is melted and the temperature is 100 degrees. Remove the bowl and place it in a larger bowl of cold water; stir in the remaining chocolate until melted (the temperature should drop to about 82 degrees). Remove the bowl from the water and microwave in 10-second intervals until dark chocolate is 90 degrees and milk or white is 88 degrees. Rewarm the chocolate to 90 degrees or 88 degrees if it becomes too thick for dipping or pouring.

Oatmeal Cranberry White Chocolate Chunk Cookies

Ocean Spray Oatmeal Cranberry White Chocolate Chunk Cookies Ingredients:

2/3 cup butter or margarine, softened

2/3 cup brown sugar

2 large eggs

1 1/2 cups old-fashioned oats

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 5-ounce package Ocean Spray® Craisins® Original Dried Cranberries

2/3 cup white chocolate chunks or chips

Directions:

Preheat oven to 375ºF.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes approximately 2 1/2 dozen cookies.

Candied Citrus Peels

Serve as a sweet finish to a meal; dip into melted semisweet chocolate, let set, then pack as a gift; or finely chop and stir into muffin batter or scone dough.

Ingredients

2 grapefruits

3 oranges

4 lemons

1 1/2 cups sugar

Directions

1. With a sharp paring knife, slice off ends of grapefruits, oranges, or lemons. Following curve of fruit, cut away outermost peel, leaving most of the white pith on fruit. Slice peel lengthwise into 1/4-inch-wide strips.

2. In a medium pot of boiling water, cook peel until tender, about 10 minutes. With a slotted spoon, transfer peel to a wire rack set over a rimmed baking sheet; spread in a single layer to dry slightly, about 15 minutes.

3. In a medium saucepan, bring 1 cup sugar and 1 cup water to a boil over high, stirring to dissolve sugar. Add peel and boil until it turns translucent and syrup thickens, 8 to 10 minutes. With slotted spoon, transfer peel to wire rack, separating the pieces as needed.

4. Let peel dry 1 hour. Toss with 1/2 cup sugar to coat.

Roasted Chicken Tacos

These tacos from Everyday Food are so simple, yet so delicious. I had them for lunch today and they quick and easy to assemble. Next time you roast a chicken. Remove the leftovers from the bone and store the meat in a ziploc bag in the fridge and you have a meal ready to go.

Ingredients

1 whole chicken (about 3 pounds), rinsed and patted dry (giblets removed)

Coarse salt and ground pepper

12 white corn tortillas

1 small white onion, diced small

1 small bunch fresh cilantro, leaves roughly chopped

1 avocado

1 lime, cut into wedges

Directions

1. Place a cast-iron skillet or other heavy ovenproof pan in oven; preheat oven to 450 degrees. Season chicken inside and out with salt and pepper.

2. Carefully remove skillet from oven; place chicken in skillet. Roast until juices run clear when chicken is pierced between breast and leg or an instant-read thermometer inserted into thickest part of a thigh (avoiding bone) registers 165, about 35 minutes. Cover chicken loosely with foil and let rest 15 minutes. Shred meat into bite-size pieces.

3. Heat each tortilla over a gas flame, or stack them, wrap in foil, and warm in turned-off oven 10 minutes. Fill tortillas with chicken, onion, cilantro, and avocado. Serve tacos with lime wedges.

Shrimp and Andouille with Grits

Here's a real southern staple from Everyday Food

Ingredients

Coarse salt and ground pepper

1 cup quick-cooking grits

2 teaspoons vegetable oil

1/2 pound andouille sausage, sliced into 1/4-inch rounds

2 garlic cloves, minced

2 scallions, white and green parts separated and thinly sliced

4 teaspoons all-purpose flour

1 1/4 cups low-sodium chicken broth

1/4 cup heavy cream

1 pound medium shrimp, peeled and deveined

Broiled Tomatoes, optional

Directions

1. In a medium pot, bring 5 cups water and 1 teaspoon salt to a boil over high. Whisk in grits and cook, stirring constantly, until thickened, about 2 minutes. Reduce heat and simmer 15 minutes.

2. Meanwhile, in a large skillet, heat oil over medium-high. Add andouille and cook until golden, 3 to 5 minutes. With a slotted spoon, transfer andouille to a plate and reduce heat to medium. Add garlic and scallion whites to skillet and cook until fragrant, about 30 seconds. Stir in flour. Whisk in broth and cream. Cook, stirring and scraping up browned bits from skillet, until thickened, about 3 minutes. Add shrimp and andouille and cook, stirring constantly, until shrimp are opaque throughout, about 5 minutes. To serve, top grits with shrimp mixture and sprinkle with scallion greens. Serve with tomatoes if desired.

Quick Lemon Mousse

Here's a quick and easy dessert idea from Everyday Food

Ingredients

1/3 to 1/2 cup fresh lemon juice, strained

2 1/4 teaspoons unflavored powdered gelatin (from 1 packet)

1/2 cup sugar

Coarse salt

1 cup cold heavy cream

1 cup fresh blackberries (6 ounces)

Directions

1. In a small bowl, combine lemon juice and cup cold water. Sprinkle gelatin on top and let sit until softened, 2 minutes. Fill a medium bowl with ice water. In a small saucepan, combine gelatin mixture, sugar, and pinch of salt over medium heat and stir until gelatin and sugar dissolve, about 4 minutes. Pour gelatin mixture back into small bowl and set in ice bath. Stir until mixture reaches room temperature, about 1 minute.

2. In a large bowl, whisk cream until soft peaks form. Pour cooled gelatin mixture into whipped cream and whisk until soft peaks return. Divide evenly among four 8-ounce dishes or cups and place in freezer until mousse springs back lightly when pressed, 10 minutes. Serve topped with blackberries.

Iceberg Slaw

Here is a fun recipe from Everyday Food. This slaw is great for those who don't like cabbage. For a simple preperation, use the bags of finely shredded iceberg lettuce that you can find in the grocery store. This slaw is wonderful served with BBQ ribs, fried chicken, or any quick, weeknight meal.

Iceberg Slaw

Ingredients

3 tablespoons buttermilk

3 tablespoons plain yogurt

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh parsley

1/2 small shallot

Coarse salt and ground pepper

1 head iceberg lettuce (about 1 pound), quartered and shredded

Directions

1. In a large bowl, whisk together buttermilk, yogurt, dill, parsley, and shallot; season with salt and pepper. Fold in iceberg lettuce, and season again with salt and pepper.

Wilted Spinach Salad With Caramelized Shallots

Here's a delicious salad from Everyday Food

Wilted Spinach Salad With Caramelized Shallots

Ingredients

4 teaspoons extra-virgin olive oil

4 large shallots, minced

Coarse salt and ground pepper

1 tablespoon water

1 teaspoon whole-grain mustard

2 teaspoons red-wine vinegar

2 bags (10 ounces each) baby spinach

1 teaspoon vinegar

Directions

1. In a large skillet, heat 4 teaspoons over medium-high. Add 4 large minced, and cook, stirring often, until softened, about 3 minutes. Season with and Reduce heat to medium-low and cook, stirring, until shallots are sticky and browned, about 8 minutes. Add 1 tablespoon water and cook, stirring and scraping up browned bits from skillet, until shallots are dark brown, 3 to 5 minutes. Remove skillet from heat; add 1 teaspoon and 2 teaspoons and stir to combine. In a large bowl, place 2 bags (10 ounces each) and pour warm dressing over top. Add 1 teaspoon vinegar, toss, and season with salt and pepper.

Corn Casserole

Here is the recipe for Paula Deen's yummy Corn Casserole. This is a great side dish to most any meal, especially holiday meals.

Ingredients

1 (15 1/4-ounce) can whole kernel corn, drained

1 (14 3/4-ounce) can cream-style corn

1 (8-ounce) package corn muffin mix (recommended: Jiffy)

1 cup sour cream

1/2 cup (1 stick) butter, melted

1 to 1 1/2 cups shredded Cheddar

Directions

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Peanut Butter and Jelly Bars

Here's a yummy treat from Everyday Food.

Peanut Butter and Jelly Bars

Ingredients

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan

3 cups all-purpose flour, plus more for pan

1 1/2 cups sugar

2 large eggs

2 1/2 cups smooth peanut butter

1 1/2 teaspoons salt

1 teaspoon baking powder

1 teaspoon pure vanilla extract

1 1/2 cups strawberry jam, or other flavor

2/3 cup salted peanuts, roughly chopped

Directions

1. Heat oven to 350 degrees. Grease a 9-by-13-inch pan with butter, and line the bottom with parchment paper. Grease the parchment, and coat inside of pan with flour; set aside. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy, about 2 minutes. On medium speed, add eggs and peanut butter; beat until combined, about 2 minutes.

2. Whisk together salt, baking powder, and flour. Add to bowl of mixer on low speed; combine. Add vanilla. Transfer two-thirds of mixture to prepared pan; spread evenly with offset spatula. Using offset spatula, spread jam on top of peanut-butter mixture. Dollop remaining third of peanut-butter mixture on top of jam. Sprinkle with peanuts.

3. Bake until golden, about 45 minutes. Transfer to a wire rack to cool; cut into about thirty-six 1 1/2-by-2-inch pieces.

Authentic Cuban Picadillo

Now that I'm back in Florida, the first thing I had to cook was this authentic Cuban Picadillo. Picadillo is traditionally served over white rice with a side of black beans (add some plantians and I'm a happy camper!) but picadillo is a very versatile dish. It is used as a stuffing for vegetables (think great stuffed peppers) and as a filling for empanadas. The possiblities are endless. Use it any way you'd use a seasoned ground beef.

Authentic Cuban Picadillo

Ingredients:

1/4 cup olive oil

2 pounds ground chuck

1 small onion, minced

1/2 medium green pepper, chopped fine

1 cup canned diced tomatoes

4 cloves garlic, minced

1 bay leaf

1/2 tsp crushed oregano

1 3-ounce bottle capers, drained (optional)

1/4 green olives, sliced

1 TBSP wine vinegar

1 8ounce can tomato sauce

2 to 3 drops hot sauce

1/2 tsp brown sugar

dash nutmeg

salt to taste

Directions:

Using a large skillet with a cover, heat olive oil and brown meat in hot oil until lightly browned; drain some of the excess oil. Comine onion, green pepper, tomato, garlic, bay leaf, oregano and capers (if desired). Add to meat in skillet. Mix well and cook covered for about 10 minutes, on medium heat.

Adsd the olives together with the vinegar, tomato sauce, hot sauce, sugar, and nutmeg to the meat mixture; stir well and cook 5 minutes, uncovered. If needed, add salt.

Cover the skillet and cook on low for 30 to 45 minutes. Serve over cooked white rice.

Lamb Roast With Spinach Stuffing

Lamb Roast With Spinach Stuffing

Ingredients:

Leg of lamb (about 6 lb), boned and butterflied.

10 ounces of chopped spinach.

3 minced garlic cloves.

2 medium eggs, beaten.

6 cups of plain croutons.

¾ cup of onion, chopped.

½ cup of water.

½ cup of celery, chopped.

¼ cup of parsley, snipped.

¼ cup of grated parmesan cheese.

¼ cup of olive oil.

3 tablespoons of basil, snipped.

1 teaspoon of dried rosemary, crushed.

Pinch of dried marjoram, crushed.

Pinch of freshly ground black pepper.

Mint sprigs, to garnish with.

Preparation Instructions:

Cook the onion, celery, and garlic in hot oil until tender.

In a suitably sized mixing bowl, stir together the spinach, beaten eggs, parsley, basil, marjoram, and black pepper.

Add onion/celery/garlic to the bowl.

Add the parmesan cheese and the plain croutons, then drizzle with water and toss gently. Set aside.

Pound the lamb to an even thickness, then sprinkle with the dried rosemary.

Spread the stuffing over top of the lamb roast.

Roll up the meat and tie.

Place the lamb seam side down on a rack in a shallow roasting pan.

Roast in an 350°F (175°C) oven for two hours.

Once cooked, allow to stand for twenty minutes before carving.

Garnish with mint sprigs and serve.

Copycat Recipe - Macaroni Grill Shrimp Portofino

This is my favorite dish on the menu at Macaroni Grill and this recipe is just about spot on!

SHRIMP PORTOFINO

1 TBSP pine nuts

Lemon Butter Sauce:

16 TBSP butter (2 sticks) cut into pieces

1 1/2 tsp minced shallot

1 1/2 tsp minced garlic

1/4 cup lemon juice

1/4 cup dry white wine

1/2 cup heavy cream

salt

pinch of white pepper

Sauteed Shrimp

2 TBSP Butter

1-4 TBSP minced garlic

1 1/2 cups mushrooms, sliced 1/4 inch thick

12 jumbo shrimp, peeled and deveined

3 cups spinach (leaves only)

1 pound capellini (angel hair) pasta, cooked according to the package directions

1. Do ahead: Toast the pine nuts. Heat a large, deep rying pan over medium high heat. Add the whole nuts and toast, stirring often. When the nuts are fragrant with a light-brown color, remove them from the heat. Cool on a paper towel.

2. Make the lemon-butter sauce in a medium saucepan. Melt 2 TBSP of the butter and saute the shallt and garlic until translucent and soft-do not let the vegetables or the butter get brown. Add the lemon juice and wine and let reduce by half. Season with salt and pepper, then add the remaining 14 TBSP butter, wisking it in, piece by piece, on very low heat.

3. To cook the shrimp, melt the 2 TBSP butter in a large skillet and saute the garlic until soft. Add the mushrooms, saute for a minute or two, then add the shrimp;cook until they are pink.

4. Add the spinach by gently folding it in (it just needs to be wilted, not cooked all the way through). Add the toasted pine nuts.

5. To serve, place the pasta o warmed plates with the shrimp mixture on the side. Pour the lemon-butter sauce over the pasta, and drizzle a little over the shrimp.

Serves 4

Garlic-Lemon Pork

Garlic-Lemon Pork

Ingredients:

1/4 cup all-purpose flour

2 lemons, 1 zested and juiced, 1 very thinly sliced

1 pork tenderloin, cut into 1-inch thick slices and pounded 1/4 inch thick

salt and pepper

1 Tbsp olive oil

2 Tbsp butter, divided

4 cloves garlic, thinly sliced

3/4 cup chicken stock

2 Tbsp sliced fresh chives

Directions:

Place flour in a shallow dish and stir in 1 tsp lemon zest. Season pork with salt and pepper, then coat with flour, shaking off excess.

In a large skillet, heat oil and 1 TBSP butter over medium high heat. In batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.

Reduce heat to medium, add garlic and remaining butter and cook until fragrant, about 30 seconds.

Add broth and cook, stirring until reduced by half, 4 minutes. Return pork to pan along with any accumulated juices and lemon slices; cook until sauce has thickened slightly, about 2 minutes. Add 1 Tbsp lemonjuice, season with salt and pepper and sprinkle with chives.

Chicken With Mushrooms

Here's a great recipe that can be made in less than 30 minutes and is loaded with flavor.

Chicken With Mushrooms

Ingredients:

1/4 cup all-purpose flour

1 1/2 pounds chicken cutlets (save money & pound your own!)

salt and pepper

1 TBSP olive oil

3 TBSP unsalted butter, divided

2 TBSP fresh thyme leaves, chopped

1 pound button mushrooms

1/4 cup dry white wine

1/4 cup chicken broth

1/4 cup chopped fresh parsley

Directions:

Place flour in a shallow dish. Season chicken with salt and pepper then coat with flour and shake off excess.

In a large skillet, heat oil and 1TBSP butter over medium high hea. Cook chicken in batches until browned and thoroughly cooked, about 3 minutes per side. Transfer to a plate and tent lightly with foil.

Reduce heat to medium, add thyme, mushrooms, and remaining butter, and cook until softened, about 6 minutes.

Add wine and broth and cook, stirring, until reduced by half,about 3 minutes. Season with salt and pepper. Return chicken to pan along with any accumulated juices; top with parsley.

Decadent Chocolate Pecan Brownies

All I have to say is......mmmmmmmm

1 1/2 cups butter

4 oz unsweetened chocolate

2 cups sugar

4 eggs

2 teaspoons vanilla

1 1/4 cups all purpose flour

1 teaspoon soda

1/2 teaspoon salt

Preheat oven to 350 degrees and place rack in center of oven.

Using a double boiler or very low heat on stovetop, melt the butter and chocolate together in a saucepan. Mix with whisk. Remove from heat and let cool.

Meanwhile, beat the eggs in a medium bowl. Add sugar and vanilla and mix until all ingredients are combined. Pour the cooled chocolate mixture into the egg mixture. Mix again until all ingredients are combined.

Pour the flour, soda and salt into the bowl with the other ingredients and mix just until wet and dry ingredients are combined.

Line a 9x13 pan with foil, and spray the foil with non stick cooking spray. Spread the batter into the prepared pan. Bake for 30-35 minutes. Cook just until brownies are done, and a toothpick inserted in center of pan comes out with a few moist crumbs attached.

Remove from oven. Use a spatula and press the edges of the brownies down while still warm.

Lifting foil, remove brownies out of pan when cooled. Use a knife or spatula and trim around edges of brownies to make even.

Cut into about 30 small pieces.

Prepare Frosting.

Icing:

1/2 cup butter

2 squares or 2 oz unsweetened chocolate, melted

2 cups sifted powdered sugar

3-4 tablespoons milk or half and half

dash of salt

pecan halves for top of brownie

Soften the butter for 30 seconds in the microwave. Add the melted chocolate and mix. Add the powdered sugar a little at a time and beat until smooth. Add milk or cream and salt until the frosting is desired consistency. If you want the icing to cover the brownie and drip down the sides of the brownie, thin the icing with additional milk (about 2 additional tablespoons).

Spoons the icing onto each brownie. Top immediately with pecan half.

Buffalo Wing Party Dip

This yummy dip is perfect for those football parties. Men love it, Women love it, Kids love it. Give it a try.

Buffalo Wing Party Dip

8 oz. cream cheese, room temperature

4 chicken breasts halves, cooked and chopped, or one rotisserie chicken, chopped

1/2 bottle Franks Hot Sauce

1/2 cup grated cheddar/jack mix

1 cup Mozzarella, grated or chopped if using fresh

1 bottle Roka Blue Cheese Dressing

Spread the cream cheese in a 9 x 13 pan. In a bowl combine chopped chicken, hot sauce and 1/2 cup each of the cheddar and mozzarella cheese. Dump this mixture over the cream cheese. Drizzle the Blue Cheese dressing over top. Top with grated mozzarella. Bake at 350 degrees for 15-20 minutes. Serve immediately with tortilla chips or baguette slices.

Tips:

- I spread this into two 9 inch round baking dishes.

-I used about 1/2 bottle of the Blue Cheese dressing.

Mexican Cous Cous

I was straightening the pantry the other day and realized I had a couple of boxes of cous cous. Here is a great recipe. It's low in fat and easy to make.

Mexican Cous Cous Salad

1 cup couscous, dry (equals about 3-4 cups cooked)

1 teaspoon ground cumin

1 teaspoon salt, or to taste

fresh ground pepper

1 1/4 cups boiling water

1 clove garlic, minced

1 (15 ounce) can black beans, rinsed and drained

1 cup frozen corn, rinsed and drained

1/2 cup finely chopped red onion

1 cup chopped tomatoes, optional

1/2 cup chopped fresh cilantro

1 jalapeno pepper, minced

3 tablespoons olive oil

zest from one lime

3-4 tablespoons fresh lime juice, or to taste

Combine the couscous, cumin, and salt and pepper in a large bowl. Stir in the boiling water and seal bowl with plastic wrap. Set aside for 10 minutes. After couscous has "cooked" break up with fork so the pieces are not clumped together. Stir remaining ingredients into couscous. Add more salt and fresh ground pepper if needed. May be served hot, cold or at room temperature.

Magic Sugar Free Peanut Butter Cookies

These peanut butter cookies are A-M-A-Z-I-N-G! Not only are they incredibly easy to make, but no one will guess they are actually good for them. My daughter likes them better than the full-sugar version. That says a lot!

Ingredients

1 cup peanut butter, creamy or crunchy

1 1/3 cups baking sugar replacement (recommended: Splenda for baking)

1 egg

1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F. Grease a large baking sheet.

In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.

Tangy Tuna Salad

Here's a delicious tuna salad that would be great in any lunch box (including the kids!) or try my favorite...serve it stuffed inside a fresh picked tomato.

Tangy Tuna Salad

3 Tbsp Mayo

1 Tbsp Plain Greek Yogurt

1 tsp grated lemon zest

1 Tbsp fresh lemon juice

salt and pepper

1 can solid light tuna in water, drained and flaked

1 stalk celery, halved lengthwise and thinly sliced

1/2 GrannySmith apple, peeled and grated

whole wheat bread, red onion, cucumber, and alfalfa sprouts.

Wisk together mayo, yogurt, lemon zest and juice. Season with salt and pepper. Stir in tuna, celery, and apple. Serve on wheat bread with onion, cucumber, and sprouts.

D.I.Y. Microwave Popcorn

There's no need to spend big bucks on bags of microwave popcorn. It's easy to make a healthy version with a simple brown bag.

Popcorn has some serious healthy-snack credentials; It's a low-calorie whole grain, a good source of fiber, and according to a study from Pennsylvania's University of Scranton, packed with antioxidants. But drowning in butter and salt, it losesits healthy halo. Instead, try this easy and inexpensive method for making more wholesome popcorn in the microwave.

Place 2 Tablespoons popcorn kernels in a paper lunch bag. fold top down twice to close, and microwave until popping slows almost to a stop, 2-3 minutes (makes 3 cups).

Beef Satay With Peanut-Ginger Ramen

Here's a quick and economical recipe from Martha Stewart which uses convenient packaged Ramen noodles.

Ingredients

2 to 3 tablespoons soy sauce, divided

2 tablespoons lime juice, divided

1 3/4 teaspoons sugar, divided

2 teaspoons grated peeled fresh ginger, divided

1 pound flank steak, thinly sliced against the grain

1/3 cup creamy peanut butter

Vegetable oil, for grill

2 packages (3 ounces each) ramen, cooked according to package instructions (seasoning packet discarded)

Thinly sliced cucumber, for serving

Directions

1. Soak 12 wooden skewers in water, 15 minutes. In a shallow dish, whisk together 1 tablespoon each soy sauce and lime juice and 1 teaspoon each sugar and ginger. Add beef, toss, and let sit 10 minutes.

2. Meanwhile, in a blender, puree remaining 1 tablespoon lime juice, 3/4 teaspoon sugar, and 1 teaspoon ginger with peanut butter and 1/3 cup water. Season with remaining soy sauce.

3. Heat a grill or grill pan to medium-high. Thread beef onto skewers. Clean and lightly oil hot grill. Grill beef until charred and cooked through, 3 to 4 minutes per side. Toss ramen with peanut-ginger sauce. Serve with beef and cucumber

Not Just Pesto Anymore

Pesto is surely a summertime favorite (and it freezes well, so you can enjoy a taste of summer during a cold winter day) but pesto isn't just plain old basil and pine nuts anymore. Here are some great variations from Oprah.com that are sure to wake up your taste buds.

Basic Basil Pesto

Makes 1 cup

Ingredients

•1½ Tbsp. (about 5 cloves) chopped garlic

•3 cups basil, loosely packed

•1 tsp. sugar

•1 tsp. kosher salt, plus more to taste

•1 tsp. ground black pepper

•½ cup extra-virgin olive oil, plus more to taste

•¼ cup pine nuts

•¾ cup finely grated Parmesan cheese

Directions

In a food processor, combine garlic, basil, sugar, salt, and pepper. Pulse until garlic and basil just come together but are not paste-like. With the motor running, slowly pour in olive oil, scraping sides of bowl as necessary. Check the texture and flavor, adding up to ¼ cup more olive oil as necessary.

Add pine nuts and pulse to combine (the nuts should still be slightly chunky).

Transfer pesto to a bowl and stir in Parmesan. Season with salt to taste.

Read more: http://www.oprah.com/food/Basil-Pesto-Recipe#ixzz24ykPxR6d

Scallion and Pumpkin Seed Pesto

Makes 1 cup

Ingredients

•1 1/2 (about five cloves) chopped garlic

•3 cups sliced scallions

•2 Tbsp. stemmed tarragon leaves

•1 tsp. sugar

•1 tsp. kosher salt, plus more to taste

•1 tsp. ground black pepper

•1/2 cup extra-virgin olive oil, plus more to taste

•1/4 cup roasted, shelled, and salted pumpkin seeds

•3/4 cup finely grated Parmesan cheese

Directions

Total time: 12 minutes

In a food processor, combine garlic, scallions, tarragon leaves, sugar, salt and pepper. Pulse until garlic, scallions and tarragon leaves just come together but are not paste-like. With the motor running, slowly pour in olive oil, scraping sides of bowl as necessary. Check the texture and flavor, adding up to 1/4 cup more olive oil as necessary. Add pumpkin seeds and pulse to combine (the seeds should still be slightly chunky). Transfer pesto to a bowl and stir in Parmesan. Season with salt to taste.

Parsley And Walnut Pesto

Makes 1 cup

Ingredients

•1 1/2 (about five cloves) chopped garlic

•2 cups parsley

•1 cup sliced scallions

•1 tsp. sugar

•1 tsp. kosher salt, plus more to taste

•1 tsp. ground black pepper

•1/2 cup extra-virgin olive oil, plus more to taste

•1/2 cup raw walnut pieces

•3/4 cup finely grated Parmesan cheese

Directions

Total time: 12 minutes

In a food processor, combine garlic, parsley, scallions, sugar, salt and pepper. Pulse until garlic, parsley and scallions just come together but are not paste-like. With the motor running, slowly pour in olive oil, scraping sides of bowl as necessary. Check the texture and flavor, adding up to 1/4 more olive oil as necessary. Add walnuts and pulse to combine. Transfer pesto to a bowl and stir in Parmesan. Season with salt to taste. (This recipe may need close to 3/4 cup olive oil.)

Grilled Zucchini Pesto

Makes 1 cup

Ingredients

•1 medium zucchini (6 oz)

•1 1/2 Tbsp. (about 5 cloves) chopped garlic

•3 cups basil, loosely packed

•1 tsp. sugar

•1 tsp. kosher salt, plus more to taste

•1 tsp. ground black pepper

•1/2 cup extra-virgin olive oil plus 1 to 2 Tbsp.

•3/4 cup finely grated Parmesan cheese

•Juice from 1/2 lemon

Directions

Preheat grill to medium-high heat. Split 1 medium zucchini in half lengthwise and brush with 1 to 2 Tbsp. extra-virgin olive oil, then season with salt and pepper. Place cut side down on grill and cook until tender, 10 to 15 minutes. In a food processor, combine garlic, basil, sugar, salt and pepper. Pulse until garlic and basil just come together but are not paste-like. With the motor running, slowly pour in olive oil, scraping sides of bowl as necessary. Check the texture and flavor, adding up to 1/4 cup more olive oil as necessary. Transfer pesto to a bowl and stir in Parmesan. Chop grilled zucchini into small pieces and allow to cool. Stir into pesto, adding more salt and pepper to taste. Stir in lemon juice just before serving.

Spicy Arugula Pesto

Makes 1 cup

Ingredients •1 scant Tbsp. (about 2 large cloves) chopped garlic

•1 jalapeño pepper, stemmed and chopped

•1 cup finely grated aged provolone cheese

•2 tsp. kosher salt, plus more to taste

•2 tsp. honey

•1/2 tsp. crushed red pepper flakes

•1 cup arugula leaves, loosely packed

•1 cup spinach leaves, stemmed and tightly packed

•1/2 cup extra-virgin olive oil, plus more to taste

Directions

Total time: 12 minutes

In a food processor, combine garlic, jalapeño, provolone, salt, honey, and red pepper flakes. Pulse to blend, scraping sides of bowl as necessary. Add arugula and spinach. With the motor running, slowly pour in olive oil. Add more olive oil and salt to taste.

Recipes are the property of Oprah.com and can be viewed on their website.

Shaved Cucumber Salad

Cucumbers are very abundant this time of year, and what better way to enjoy them than in this light, crisp salad from Everyday Food?

Ingredients

3 English cucumbers

2 stalks celery, reserving leaves if desired

1/2 medium white onion

1/4 cup mayonnaise

1/4 cup fresh cilantro

2 1/2 teaspoons champagne vinegar

Salt and pepper

Directions

With a vegetable peeler, shave cucumbers into wide ribbons, stopping when you reach seeds; reserve 1 center. Thinly slice celery stalks and onion; place in a large bowl along with cucumber ribbons. In a blender, puree reserved cucumber center, mayonnaise, cilantro, and vinegar; season with salt and pepper and add to bowl. Toss to combine and top with celery leaves if desired.

Cook's Note

Good With:

pork chops, grilled salmon, jerk chicken

Time For Peach Preserves

I have a bunch of summer peaches in my freezer, so it's time to whip up a batch of preserves so they will be ready when the weather turns colder

Here's a very simple recipe. It is great for the beginning canner and a wonderful addition to the pantry. Makes a great Christmas gift too!

Ingredients

12 fresh peaches, pitted and chopped

4 1/2 cups white sugar

1 (2 ounce) package dry pectin

Directions

1. Crush 1 cup chopped peaches in the bottom of a large saucepan. Add remaining peaches, and set pan over medium-low heat. Bring to a low boil, and cook for about 20 minutes or until peaches become liquid (my family likes a few bits of peach left) .

2. Pour peaches into a bowl, and then measure 6 cups back into the pan. Add sugar, and bring to a boil over medium heat. Gradually stir in dry pectin, and boil for 1 minute.

3. Remove from heat after 1 minute, and transfer to sterilized jars. Process in hot water bath canner for 10 minutes. Let cool, and place on shelf.

Hot Dog Chili Sauce

Here's a great hot dog chili sauce that I tweeked and it makes WONDERFUL hot dogs. Try them with this chili, minced onions, and finely shredded cheddar cheese. Yum! I make this in the crock pot so I can make a big batch to freeze, but you can cook this is a heavy bottomed pot of the stove. Just cook until ground beef is fully cooked.

Try this sauce on chili-cheese fries or tots too!

Hot Dog Chili Sauce

2 pounds ground beef

2 cups cold water

1 Tbsp red pepper flakes (use less if you don't like it very spicy)

2 tsp freshly ground black pepper

1 tsp salt

1 tbsp onion powder

1 tbs garlic powder

1 tbsp chili powder

1 small can tomato paste

Combine ground beef and water in crock pot. Use your hands to crush the ground beef to a fine grind. Add spices and tomato paste and combine well. Cook on low heat for 4-6 hours. Freezes very well.

World's Best Chocolate Chip Cookies?

Anyone who knows me, knows I am always on the search for the BEST chewy cookie recipes. I came across this recipe that claims to be "The World's Best Chewy Chocolate Chip Cookies". They sure look good. Give the recipe a try and let me know what you think!

Best-Ever Chocolate Chip Cookies

Ingredients:

3/4 c. unsalted butter, softened

3/4 c. brown sugar

1/4 c. granulated sugar

1egg

2 tsp. vanilla extract

2 c. all purpose flour

2 tsp. cornstarch

1 tsp. baking soda

1/2 tsp. salt

1 c. bittersweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F.

2. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.

3. Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.

4. Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet. Bake for 8-10 minutes, until barely golden brown around the edges. (The tops will not brown, but do NOT cook longer than ten minutes.)

5. Let cool, on the sheet, on a wire rack for five minutes. Remove from baking sheet and let cool completely. Makes approximately 3 dozen. Try not to eat them all.

FARMER'S MARKET TIME!

It's Farmer's Market time again! Thyme Square Herb Farm will be selling produce at the Salem Farmer's Market every Saturday morning from 7:30am - 11:00am. Right now, we have lettuce, radishes, fresh cut herbs, dried herbs, handmade goat's milk soaps, heirloom seeds, plants, preserves, pickles and more. We'll keep you updated as new crops are available. If you would like to place a special order, please email us during the week and we will do our best to make sure the item(s) you need are available. We will also let you know when we will be at other markets and events during the season.

Spring Garden

The Spring garden is in full swing here at Thyme Square Herb Farm. It has been 2 months of intensive work along with fighting drought and late frosts, but everything looks beautiful. Here's a list of everything that is in right now:

HERBS

TARRAGON

HOT & SPICY OREGANO

ORANGE MINT

SWEET MINT

ITALIAN PARSLEY

STEVIA

CURLED PARSLEY

BOXWOOD BASIL

ENGLISH LAVENDER

SWEET BASIL

CINNAMON BASIL

GREEK OREGANO

PURPLE BASIL

CREEPING THYME

GREEK COLUMNAR BASIL

ARUGULA

CILANTRO

SAGE

ENGLISH THYME

CATNIP

CHOCOLATE MINT

FEVERFEW

WORMWOOD

LEMON BASIL

FENUGREEK

GERMAN CHAMOMILE

WHITE HOREHOUND

ROSEMARY

APPLE MINT

CHIVES

LEMON BALM

THAI BASIL

LEMON VERBENA

DILL

TOOTHACHE PLANT

TOMATOES

CELEBRITY

LEMON BOY

SWEET 'N NEAT

HUSKY CHERRY RED

MR. STRIPEY

RED BEEFSTEAK

AMISH PASTE

YELLOW JUBILEE

FRUIT

STRAWBERRIES (MOUNDING)

TOP HAT BLUBERRIES

STRAWBERRIES (SEQUOIS)

BLACKBERRIES

RASPBERRIES

VEGETABLES

COLLARD GREENS

SHALLOTS

RADISHES (RED GLOBE)

SCALLIONS

YELLOW ONIONS

ROMAINE LETTUCE

ZUCCHINI (BLACK BEAUTY)

WHITE EGGPLANT

ICHIBAN EGGPLANT

PARISIAN PICKLING CUCUMBERS

HORSERADISH

YELLOW SQUASH

PEAS

GREEN BEANS

CORN (CHUBBY CHECKER)

CUKES (STRAIGHT EIGHT)

MESCULUM

SPINACH

ASPARAGUS (MARY WASHINGTON)

BEETS

LEEKS

PEPPERS

YELLOW BELL

ORANGE BELL

GREEN BELL

SERRANO

SWEET BANANA

THAI HOT

CAYENNE

GOLDEN CAYENNE

POBLANO/ANCHO

MILD JALAPENO

CHILI RED

CAYENNE LONG RED SLIM

SWEETHEART

LIPSTICK

FLOWERS

VIOLAS

BLUE PINCUSHION

PURITY CANDYTUFT

GRACE WARD LITHODORA

TULIPS (WHITE)

MUMS

DAFFODILS (WHITE AND PINK)

DAFFODILS (YELLOW)

BOSTON FERN

Baby Ducks

This isn't culinarily related (well it could be one day..ha ha,) but we have baby ducks hatching this morning. They are so sweet. You can hear them peeping in the shells before they even break free. It's a regular "Charlotte's Web" around here. Happy Birthday little peeps!