Category Archives: Food & Recipes

Food is an important part of our family. I don’t believe in “secret recipes.” If I make it, I’ll share it. And if you like it, I hope you’ll share it, too.

October 7, 2010 · 1:13 PM

My Guilty Pleasure Food: Bugles

Bugles - My crunchy, guilty pleasure

I know they’re just modified corn pulp pumped full of air, but I can’t help myself….I love Bugles. It’s a love affair I’ve had since I was a kid. In my defense, I only buy one bag every few years. The problem is, once I open them, they’re usually gone in 2 days. It’s disgusting. I used to put them on my fingertips like weird Geisha fingernails when I was younger. Now my fingertips are too big and the Bugles are too narrow. Another guilty pleasure food – a bag of Funions with an ice-cold V8. The Complete Package turned me on to that one. It may sound gross, but it’s actually a delicious combination. I haven’t had it for at least 10 years, but it’s a good one. You should try it if you’re not too grossed out.

I once worked with a woman who was reluctant to admit that her guilty pleasure food was pork rinds. In fact, it took a few drinks to get it out of her. She was so embarrassed, her face actually turned red when she told us. It’s funny how something like a fried snack food can make us feel exhilarated in private and humiliated in public. I guess that’s why they’re called “guilty pleasures.” What are your guilty pleasure snacks? Are you THAT girl who has a hidden box of Ding Dongs in her closet? Do you hide bags of chocolate behind the DVDs in your TV cabinet? Do you secretly buy El Charito frozen enchilada dinners when your spouse is out of town instead of cooking? Or are you more likely to eat ice cream topped with Captain Crunch or Count Chocula in bed late at night? Tell me…what is your guilty pleasure food? I know you have one…we all do.

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October 6, 2010 · 8:31 AM

National Night Out & Cupcakes

Last night was “National Night Out” in my neck of the woods. This is the 27th year of this annual event. The goal is to get neighbors outside to meet and greet so we can all help watch out for one another. While our street doesn’t participate every year, we did have a nice little block party at the end of our cul-de-sac to celebrate unity on our street and get to know our neighbors better. In all, we probably had about 25 people. The men grilled hot dogs and bratwurst and the women brought chips, sodas and desserts. I offered to make cupcakes. Everyone loves cupcakes. It’s been a while since I made a big batch, and I had so much fun! I used a white and chocolate cake mix (the new lower sugar mixes) as a base, and made one large bowl of cream cheese buttercream frosting. From there, I split it all up and made variations. Here’s how it all shook out:

Toasted Coconut Cupcakes – white cake mix, Coco Lopez poured over them while they were hot (I poked holes first), topped with cream cheese buttercream and sprinkled with toasted coconut. These were a BIG hit with the grown-ups.

Strawberry Jam Cupcakes – white cake mix, a spoon full of strawberry jam in the middle (I scooped out a small divot on top and filled it with jam), topped with strawberry cream cheese buttercream and sprinkled with pink sanding sugar. These were the favorite of kids ages 2-12.

Chocolate Hershey Bar Cupcakes – chocolate cake mix with Hershey’s Dark Chocolate Syrup added to the batter, topped with a small Hershey Bar as soon as they came out of the oven. Pure and simple chocolate overload.

Peanut Butter Fudge Cupcakes – chocolate cake mix with Hershey’s Dark Chocolate Syrup added to the batter, topped with cream cheese chocolate fudge and salted, roasted peanuts dusted on top. This one was highly rated by the men in the crowd. As one so eloquently put it, “Holy cow…it’s like a Reese’s Peanut Butter Cup cupcake!” I’ll take that as a compliment.

NanaBread's Cupcake Creations

Watch your back Crave, Sprinkles & Sugarbaby’s…I’m comin’ for ya.

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September 30, 2010 · 9:29 AM

Let’s Go South of the Border for Carnitas (a.k.a. Mexican Pulled Pork)

You Gotta’ Try Carnitas – Mexican Pulled Pork

You Gotta' Try Carnitas - Mexican Pulled Pork

This recipe was featured on the America’s Test Kitchen on PBS, and I couldn’t pass up the chance to try it after the host, Chris Kimball, proclaimed that it is one of their “Top 10 Recipes of All Time.” We love Mexican food, and The Complete Package (my beloved) is a nut for pulled pork. Trying this one was a no-brainer for us. The technique is a little unexpected, but the results are fabulous.

Here’s what you’ll need:
1 pork shoulder roast, boneless, 3-4 pounds
1 small onion, peeled and quartered
1 orange, quartered with seeds removed
2 tablespoons fresh squeezed lime juice
2 bay leaves, whole
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon ground oregano
2 cups of water
To serve: flour tortillas, guacamole, minced red onion, cilantro, sour cream

Preheat your oven to 300F. Trim the pork roast to remove most of the fat (leave some on); cut into 2”x2” cubes. Place into an oven safe saucepan or Dutch oven along with the water, onion, orange, the juice from the limes, the bay leaves, salt, pepper, cumin & oregano. Place on the stove over medium-high heat and bring up to a full simmer, stirring occasionally. Place a lid on the saucepan and move it to the middle lower rack of your oven. Bake at 300F for 2-3 hours, or until pork is fork tender (if you poke it with a fork, it easily slides off the fork). Remove the pan from the oven and turn the oven to broil. Using a slotted spoon, move the pork into a bowl, and strain the liquid, placing it back into the pan for a glaze. Reduce the liquid over medium-high heat until the liquid reduces to about one cup.

Using two forks, pull each chunk of pork into two pieces, placing them back into the bowl. Toss with the reduced glaze to coat all pieces evenly; season with salt & pepper to taste. Place a baking rack onto a rimmed cookie sheet or a baking pan with raised sides (to contain any liquids). Place pork chunks onto the baking rack so that the juices will drip onto the baking sheet, about 1” apart. Put the baking sheet back into the oven on the lower-middle rack and allow to broil for 5-8 minutes, or until the meat starts to crisp on the top. Remove from the oven, flip all pork pieces, and place back in the oven to broil for an additional 5-8 minutes on the second side, or until edges are crisp but not burned.

Remove the meat from the oven. Squeeze some fresh lime juice over the top and give it a sprinkle of salt. Serve with warm flour tortillas, guacamole, minced red onion, cilantro, salsa and sour cream. The result – pulled pork so tender it melts in your mouth, with crispy broiled edges that will make your heart sing. The addition of fresh lime juice and salt at the end really perks it up. Leftover pork (if there is any) would be awesome as a filling for enchiladas, tamales, or burritos. Now go forth and get your carnitas on! Or in Spanish: Ahora ve en la cocina y hacer algo de carnitas para cenar esta noche!

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September 28, 2010 · 11:21 AM

Just in time for Halloween: Eeeeeeeeek! Brownie Spiders!

If you’re looking for something clever but deceptively easy for Halloween this year, try brownie spiders. Yes, I know…it’s a little early for Halloween, but I want to give you plenty of time to think about making these. Brownie spiders are fun to make, even more fun to serve and eat, and they’re sure to be a hit with both adults and children. For parties, everyone can make and decorate their own fudgy friend. They’ll be the best spiders you’ve ever eaten!

Brownie Spiders - Creepy, Crawly Fun!

To make 10 spiders, you will need:
Two boxes of brownie mix (and all ingredients for the mix)
1 small package of regular M&M candies
1 tube of black Wilton Black Sparkle decorating gel
Ice cream & toppings, for serving

To Make the Spiders:
Mix up the brownies according to package directions. Pour into a lightly greased 13”x9” baking pan lined with waxed paper. Bake as directed, until the brownies are completely set. Remove from the oven and allow them to cool completely. Using the waxed paper liner, remove the brownies from the pan and move them to a large cutting board. Use a biscuit cutter or an empty metal can to cut out circular brownies for the spider bodies. Using a small ice cream scoop or a spoon, scoop and shape spider heads by rolling smaller brownies into balls using your hands. Press two M&Ms into each spider head to make the eyes. Using the sparkle gel, draw one quick dot onto each eye to make pupils. You can have some fun here – make some looking down, some looking up, some cross-eyed.

To Decorate the Plates:
Using the Wilton black sparkle gel, draw concentric circles on each plate, then go back and draw straight lines across the plate from side to side and diagonal lines across each corner (see photo). It works best to work slowly and hold the gel tube just above the plate so it doesn’t touch. Once the webs are complete, place a spider in the middle of the plate.

To Serve:
Using an ice cream scoop, place a rounded scoop of ice cream (any flavor you like) onto each spider’s back. If you’re feeling really creative, try the following for topping themes:

The Plain Garden Spider – ice cream with no toppings
The Brown Recluse – ice cream with hot fudge sauce on top
The Black Widow – ice cream with blackberry sauce on top
The Tarantula – ice cream with everything under the sun on top
The Itsy Bitsy Tipsy Spider – ice cream with a shot of Kahlua (for adults only!)

The best kind of spider - chocolate!

I know, I know….I have too much time on my hands. But they’re cute, don’t you think? And the sparkle gel really looks great when it catches the light. And they taste great. My personal favorite is the Black Widow with blackberry sauce. So good! Would you rather have homemade Booberry sauce? Hee, hee…sorry. Enjoy, everyone. And happy early Halloween!

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September 19, 2010 · 2:46 PM

Playing With Your Food, Recipe #1: Zesty Lemon-Garlic Hummus

It's okay to play with your food! Start by making hummus. You can do it!

Some recipes are so forgiving and fun, making them is more like playing with your food than following a recipe. They almost beg for experimentation. Once you get the basic formula down, you can free-style and add whatever you like. For me, hummus is one of those foods. It’s quick, easy and delicious and it’s actually good for you (but don’t let that turn you off). I make this in my food processor, but if you don’t have one you can use a blender. You’ll just have to stop more often and scrape down the sides as you go. Here’s how I like to do it.

The basic “starter” recipe:
2 cans (15-ozs. each) garbanzo beans (a.k.a. chickpeas)
½ cup tahini (sesame seed paste)
1 tsp. salt
1 tsp. garlic salt
2 tablespoons of really good extra virgin olive oil

In a food processor, dump in one whole can of garbanzos, juice and all; drain the other can and dump the drained beans into the processor. Add the tahini paste (a required element – trust me), the salt and garlic salt, and the olive oil. Turn on the food processor and blend until the mixture is creamy and smooth. Don’t remove it from the food processor just yet. Now it’s time to play with your food.

I like my hummus chock full of lemon, garlic and cayenne pepper, so at this stage I add 2-3 tablespoons of freshly squeezed lemon juice, the zest of one lemon, an additional teaspoon of garlic salt and ¼ teaspoon of cayenne powder. I give it another minute in the processor to blend, and then give it a taste. I add more lemon or salt or cayenne to my liking until I think it’s perfect. Here’s a hint about the cayenne powder – it will get a little stronger as it sits, so don’t add too much. You can always sprinkle a little more on top just before serving. I also like to add a drizzle of extra virgin olive oil over the top.

While you’re playing with hummus,
you could also add any of the following:
Extra lemon zest
chopped Kalamata olives
flat-leaf Italian parsley
coarsely ground black pepper
roasted red peppers
sun-dried tomatoes
pesto

Play around with ways to serve it. Try it on:
pita bread
toasted flour tortilla wedges (my favorite)
saltine crackers
carrot sticks
as a sandwich filling
on those toasted rye crisps I’m always stealing from the Gardetto’s bag

My point is to start with the basic recipe and then let your imagination run wild. Hummus is inexpensive and easy to make, so why not experiment and try new things? It’s also really yummy. You can eat it as a snack, as a side dish, or as your main meal. I had a bowl with toasted tortilla wedges for lunch today (pictured), and it was fabulous. You need to try it very soon. Don’t be intimidated – just get in there and be creative. Just because we’re grown-ups doesn’t mean we can’t color outside the lines from time to time. Be a rebel, experiment often, and don’t be afraid to play with your food!

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September 13, 2010 · 8:15 AM

Things I Love, Volume 4: Guittard Extra-Dark Chocolate Chips

Get Yourself Some Guittard Extra Dark Chocolate Chips - 'Nuff Said

Holy schmoley…this here’s some world-class chocolate! It would be criminal not to share this information with chocolate chip lovers everywhere. These really rocked my world. Bake them into cookies, mix them into brownies, or eat them straight out of the bag, but you have to try them. They are that good. I’m a dark chocolate gal, and these babies are right up my alley…not too sweet, but not bitter at all. I would rate them a 99.9 out of 100, five out of five stars, two giant thumbs up, and an enthusiastic “hell, yeah!” I’m not a fanatic chocoholic, but I am a huge fan of these chocolate chips. They’re just better than all the others. I swear on a stack of cookbooks. I would never joke about chocolate. Ever.

My favorite chocolate chips used to be the American standard – Nestle Toll House semi-sweets. It’s what I grew up on. It’s probably what most of us grew up on. Then I discovered Ghirardelli semi-sweet chips, and they became my new favorite for the past few years. This February, I stumbled onto a grocery store clearance rack and found Guittard extra-dark chocolate chips. They were marked down to 99 cents a bag (post-Christmas), which was more than I could resist. I grabbed 6 bags and for 99 cents each, I felt like I was stealing them. Now I wish I’d bought them all. I should have bought them all. I had no idea they would be life changing. Or that they would all be gone the next day. Or that I would dream of chocolate chip cookies (not usually my favorite). Or that I would struggle with the compulsion to eat them straight out of the bag. For me, that’s the mark of a great chocolate chip. If I can eat them plain right out of the palm of my hand and be completely satisfied, it’s a winner. I could put these in a bowl and eat them with a spoon (hypothetically, of course…wink, wink).

If you’re a chocolate lover, get to your store and pick up some Guittard chocolate chips as soon as you can. Run if you have to. If you don’t love them, I’ll be stunned. Then I’ll probably e-mail to ask if you have a cold and your taste buds are impaired. If your store doesn’t carry them, go straight to the manager and ask for them. Don’t take no for an answer. I’d throw around the idea of a hunger strike, but who on earth could pull that off in a grocery store? I’d be sneaking Bugles and Ding Dongs or green olives and Guittard chocolate chips after the lights went out. I’d make a terrible hunger striker. I have no will power, which explains my love for chocolate chips. Man, I could use a cookie right now.

Disclaimer: NanaBread is not an employee of Guittard or any other chocolate company, which she deeply laments. In fact, she’s not an employee of any company right now, which The Complete Package deeply laments (hi, honey). While she would make an excellent chocolate taste-tester, travel show host or personal shopper, she has never been approached by any company to promote any product known to man or beast. She is simply an opinionated Texan who feels compelled to share her innermost thoughts with her readers. End of story.

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September 8, 2010 · 10:48 AM

Cheery Cherry Chocolate Chip Scones

Cheery Cherry Chocolate Chip Scones - Warm From the Oven

If you love yummy scones, these will definitely make you smile. This recipe is adapted from one of my favorite cookbooks – The America’s Test Kitchen Cookbook (Boston Common Press). It’s from the editors of Cook’s Illustrated Magazine and the America’s Test Kitchen television program on PBS. The original recipe is for cream scones, and it’s a perfect base for scone experimentation. Using heavy whipping cream for this recipe helps create a wonderfully flaky, dreamy scone.

Here’s how I made them:
½ cup dried cherries
¼ cup very hot water
1 teaspoon almond extract
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
½ teaspoon salt
5 tablespoons cold unsalted butter, cut into small pieces
½ cup mini-morsel semi-sweet chocolate chips
1 cup heavy whipping cream
Extra butter and sugar for the tops

Preheat your oven to 425F. Place the dried cherries in a bowl; add the hot water and almond extract and set aside to soak while you mix up the scones. In a large bowl mix together the flour, baking powder, sugar and salt. Using a pastry cutter, cut in cold butter pieces until the mixture looks like coarse cornmeal with small butter chunks mixed in. Drain your cherries and press them into paper towels to remove all the liquid. Roughly chop and throw them into the flour mixture along with the chocolate chips. Stir just until combined. Add the heavy whipping cream and stir until mixture starts to clump into a large ball. It’s important not to over mix here.

Scones are like biscuits…if you over mix them, they’ll turn out rubbery. Once most of the dough starts to clump together, place it onto a lightly floured surface. Pour the remaining crumbs onto the top of the ball and gently press it all together. I don’t knead the dough; I just press it all together with my hands. Form into a circle about 1” thick. Cut with a biscuit cutter and place on an ungreased baking sheet (I like to use a silicone mat on a baking sheet). It should make 6-8 scones, depending on the size of your biscuit cutter. Before baking, place a thin pat of butter on the top of each scone.

Bake on the middle rack of your oven for 5 minutes, allowing the butter on top to melt. Remove the pan from the oven and quickly sprinkle the tops generously with sugar. Put them back in the oven and bake for 10 more minutes, or until scones are lightly browned around the edges and the sugar on top crackles. Remove from the oven and allow them to cool slightly before serving. Scones are always best served warm from the oven with real butter (that’s my opinion, anyway). This recipe is incredibly versatile. I’ve made them with dried blueberries, diced apples tossed in cinnamon sugar, etc. Be adventurous!

Here’s a quick tip – if you don’t have a biscuit cutter, save a small tomato sauce or tomato paste can from another recipe. Just use your can opener to open both ends (making sure there are no sharp edges) and wash thoroughly, removing the label. I keep a few different sizes in my kitchen, just in case.

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August 27, 2010 · 9:52 PM

I Love Dessert, or How I Solved My Lime Curd Dilemma

If you read my post on Mason jars, you’ll know I have a thing for spring hinge canning jars. They’re cute, cool, and look great no matter what you put in them. They’re also very practical and functional. They keep my kosher salt from getting clumpy when the south Texas humidity kicks into high gear. We like to call it “air you can wear” down here. Anyway, I picked up some lime curd at the Williams-Sonoma outlet store a few weeks ago and was then at a loss as to how to use it. I confess, it wasn’t really the lime curd I was after, but the cute spring hinge jars it came in. Finding one of these little beauties for $2.97 was more than I could resist. So I bought two.

I really enjoy the flavor of citrus. I love a good lemon bar. I appreciate a good margarita made with fresh citrus. I’m a nut for oranges, and ice cold ruby red grapefruit juice is a great thirst quencher in the dead of summer. I think it’s a texture thing. What do you do with lime curd? I thought about baking a cake and using it as a filling, but it’s just me and The Complete Package at home, and that’s a lot of cake. Finally, I had a thought (yes, I know…it’s a rare and wonderful thing, smartass). I bought one of those no-bake cheesecake mixes with the graham cracker crust package in the box, and in 10 minutes, I had my dessert. It couldn’t have been easier to make, and it was quite tasty. TCP even said so!

Here’s what you do:
Mix up the graham cracker crust packet as directed;
Divide evenly and press into individual ramekins.
Mix up the cheesecake filling packet as directed;
Stir in 3 tablespoons of sour cream and blend well;
Divide evenly and pour into ramekins; chill until set.
Put a quart-size Ziploc bag into a glass and fold the top
over the outside of the glass; spoon in 1 ½ cups lime curd;
Close the bag and zip it shut; snip off one corner of the bag;
Pipe a nice decorative swirl onto the top of each ramekin.
Top with whipped cream immediately before serving.

Easy… quick… delicious. One jar down and one to go.

Key Lime Cheesecake Tarts

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August 22, 2010 · 6:00 PM

Homemade Tortilla Soup

I love simple foods – meals made with a few quality ingredients while they’re in season that taste wonderful together. Nothing fancy, just good simple food. This recipe starts with a rotisserie chicken from your deli. It’s easy, it can be ready in an hour, and you’ll find yourself wanting it again and again. It’s good for whatever ails you. Don’t let the length of the recipe put you off. It’s broken it into steps so it’s easier to follow.

Homemade Tortilla Soup - It's a Good Thing


First, start the soup base in a stock pot:
One rotisserie chicken, small (plain, not flavored)
Two 32-ounce cartons of chicken broth
1 tablespoon of powdered chicken bullion
1 large clove of garlic, peeled but left whole
Salt and black pepper to taste (added at the end)

Put the first 4 ingredients into your pot; cover and cook over medium heat for 30 minutes. Remove the garlic clove and toss it. Remove the chicken and allow it to cool for 10 minutes, then pull the meat off, removing the skin and bones. Chop into bite-size pieces and return it to the pot. Add salt and pepper to taste.

Start a pan of steamed rice:
1 cup white rice, uncooked (I love Texmati basmati rice)
2 teaspoons of canola oil
1 3/4 cups of water
1 teaspoon of salt

Heat the canola oil in a medium pan. When the oil is hot, add the rice and toast it, stirring often, for 3-4 minutes. Add the water and salt, stir to combine, then cover tightly with a piece of aluminum foil, put a lid on and make sure it’s snug, then turn the heat down to medium low. Cook for 25 minutes, and don’t peek. I mean it. Let your rice cook in peace.

While that’s warming up, toss together a bowl of pico de gallo:
One large ripe tomato, chopped
One small yellow onion, minced
2 jalapenos, seeded and minced
One teaspoon of garlic salt
1/2 cup finely chopped fresh cilantro
Juice squeezed from one fresh lime

Toss all of this into a bowl, mixing well. Cover with plastic wrap and set aside.

Once that’s done, make your tortilla strips:
10-12 yellow corn tortillas, cut into narrow strips about 1″ long
Pam or other cooking spray
1/2 teaspoon of salt

On a cookie sheet, spread your tortilla strips out into a single layer so they will toast evenly; spray lightly with cooking spray and sprinkle with salt. Bake at 400F for 20 minutes, tossing them half-way through, until they are lightly browned and crispy. Could you cheat and use tortilla chips from a bag? Sure, but it won’t taste good, and they’ll turn to mush almost instantly. I don’t recommend it.

Prep your final toppings:
One avocado, peeled and chopped into chunks
8 ounces Monterey Jack cheese, grated
Fresh cilantro, chopped
One lime, cut into quarters

Okay, so now for the good part. To serve, get a large soup bowl for each person and layer the ingredients in the following order:
1/2 cup of steamed rice
1 1/2 – 2 cups of chicken soup base with chopped chicken
tortilla strips (as many as you like)
grated Monterey jack cheese (don’t be stingy)
pico de gallo (at least a couple of spoons full)
avocado chunks and cilantro, to your taste
finish with a squeeze of lime juice over the top

Dig in immediately! Tortilla soup waits for no one. Eat it right away while the broth is still steaming hot and the tortilla strips are still crunchy. If you have leftovers, you can combine the rice and soup stock in one container. Store the pico de gallo, grated cheese and other fresh ingredients in their own separate containers. Most importantly, sit back and enjoy the fruits of your labor. As they say, “soup is good food.”

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August 18, 2010 · 5:18 PM

Mom’s Coffee Shortbread Cookies

My mother makes the most extraordinary coffee shortbread cookies. It’s a unique recipe I’ve never found anywhere else. I love that they are made from simple ingredients and are easy to make. These are perfect with a cup of coffee or hot chocolate, and even better when they’re dunked. And if you want to get fancy, you can drizzle them or dip them in dark chocolate.

Mom's Crispy Coffee Shortbread Cookies

Here’s the recipe:
1 cup unsalted butter, softened
2/3 cup brown sugar, packed
2-3 tablespoons instant coffee, crushed to dust
2 cups all-purpose flour
3-4 tablespoons sugar, for dusting

In a large bowl, beat butter with a mixer until creamy. Add the brown sugar and coffee dust (I like to crush the coffee granules with the back of a spoon until it’s powdered); beat until well blended. Stir in the flour and mix well. The dough will seem pretty crumbly, not creamy like a chocolate chip cookie dough, and that’s good. Using a spatula or your hands, press the dough into a ball and then roll into a log. Wrap in plastic wrap and put it in the fridge to firm up.

To bake, pre-heat the oven to 300F. Once the dough is firm, you have two choices. To make them like my mother does, cut the dough into pieces and roll into ping-pong sized balls. Place them on an ungreased cookie sheet. Dip a glass into sugar and use it to flatten each dough ball to 1/4″ thick (it helps on the first one to dampen the bottom of the glass first; after that the butter from the cookie dough will help the sugar to stick to the glass). If you want to make them like I do, slice the log into rounds 1/4″ thick, arrange on ungreased cookie sheets so they’re 1″ apart, and sprinkle them liberally with sugar. Either way, the goal is to make the cookies fairly thin so they crisp up when they’re done. Bake at 300F for 20 minutes, turning the tray around after 10 minutes. Cool completely; the cookies will crisp up as they cool. Store in an airtight container in the refrigerator. Then break out the coffee pot or that box of hot cocoa mix and start dunking.

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