Raspberry Oat Bars | Blogger C.L.U.E. Society

I am excited about three things at this exact moment.  First that it time again for Blogger C.L.U.E. Society.  Second is that the theme for May is berries. Third but the most exciting is that I was paired with Kim from Liv Life.  I belong to this secret society of sorts where each month we are paired with another food blogger, given a theme and set off to explore our assigned bloggers blog and hunt down a recipe that matches the theme and we are excited about making.

Although I have actually never met Kim, I feel like we have been friends for years.  We actually have been Facebook friends for years. She was originally from the Bay Area and now resides in the San Diego area with her Pilot hubby, talented daughter Liv, smart son and their two adorable Maltese doggies. I feel like we have a lot in common since our hubbies both fly airplanes.  My hubby flies small planes for fun and wishes he was an airline pilot, where her hubby is one.  We both have two doggies and they are a large part of our worlds.  We both have blogs and love to cook.  I have a open invitation for her to come to Friday Night Bites and enjoy wine and appetizers with my hubby and me.  I truly hope she will take me up on the offer one day soon. Smile.

I spent several hours combing Kim’s site to pick just the right recipe that sang to me and had the secret ingredient – berries.  After narrowing down my choices I finally settled on her Strawberry Oatmeal Jam Bars. I thought I would mix it up a bit and made it with raspberries since they are my absolute favorite berry on this planet.  I also added a teaspoon of orange liquor to the jam to kick it up just a tiny notch.  I like a tall bar cookie so I increased the quantities a bit. The end result was heaven in my mouth.  Hubby loved them.  Thank you Kim for such a wonderful recipe and I look forward to having you and your hubby over for Friday Night Bites one day soon!

Raspberry Oat Bars

Make 16 two inch squares

¾ Cup Brown Sugar

1 ½ Cup Flour

½ teaspoon Baking Soda

¼ teaspoon Salt

¾ Cup Rolled Oats

¾ Cup Butter, cut into small cubes

1 Cup Raspberry Jam

1/3 Cup Fresh Raspberries

1 teaspoon Orange Liquor

Preheat oven to 350 degrees.  Spray an 8 inch square pan with cooking spray and set aside.  You can also line with parchment paper as an alternative to the cooking spray, which I did.  It makes it easy to remove and cut into even pieces.

In a large bowl, combine the brown sugar, flour, baking soda, salt and rolled oats.  Drop the butter into the flour mixture and rub with your fingers or a pastry cutter to form a crumble.  Press 2 cups of the mixture into the prepared pan and spread the jam over the top and drizzle the orange liquor on top and gently spread over the jam.  Sprinkle the raspberries over the jam and then sprinkle with the remaining crumble mixture, gently pressing the crumble into the top of the jam.

Bake for 30 to 40 minutes, or until the bars are lightly browned.  Remove from the oven and cool on a wire rack.  Allow the bars to cool completely before cutting into squares.

Please check out all the recipes from May's Blogger C.L.U.E. Society posts:

Lisa from Authentic Suburban Gourmet

Christy from Confessions of a Culinary Diva

Alice from A Mama, Baby and Shar-pei in the Kitchen

Azmina from Lawyer Loves Lunch

Kelli from Kelli's Kitchen

Kim from Liv Life

Stacy from Food Lust People Love

Lea Ann from Cooking on the Ranch

Kathleen from Bakeaway with Me

Anna from Anna Dishes

Wendy from A Day in the Life on the Farm

Jean from Lemons and Anchovies

Heather from girlichef

Liz from That Skinny Chick Can Bake

Christiane from Taking on Magazines

Debra from Eliot's Eats

Lora from Cake Duchess

Kathy from A Spoonful of Thyme

Rebekah from Making Miracles

Lauren from Sew You Think You Can Cook

Baby Kale and Shaved Brussels Sprout Salad with Creamy Meyer Lemon Vinaigrette + Dole Ambassador Spotlight

Did you know that May is National Salad Month?  If you are like me, then you are simply elated.  I probably eat salad 5 times per week and sometime twice a day – for lunch and dinner.  I love a salad with the freshest vegetables, a bit of crunch, grilled chicken and packed with flavor.  It is like love in a bowl – you get all of the right nutrition all in one convenient handy vessel.

I am an official ambassador for Dole Fresh Fruits and Vegetables.  Dole provided me with compensation for my time.  As always, all opinions expressed in this post are mine.

Shakespeare talked about “salad days”, he reflected to a time of youthful freshness like the days of May, when spring is at its peak.  Even though the nutritious value and fresh flavors of salads are relished year round, May has been awarded the honor of being National Salad Month and serves as a tasty reminder to eat more greens.  Americans love their salad with an all time high consumption rate of 73% of U.S.households serving salad regularly. 

Just like fashion, salads have their trendy moments.  From what I gather on the salad runway, anything with Kale is still red hot. Whether it is a kale Caesar, massaged kale or kale with oranges and marcona almonds – I believe Kale will be a classic dish on your table for years to come.  We can jump back to ancient times and round up the popular grains of the time – what’s old is new again.  Included in that popular resurgence is farro, chia seeds, quinoa, teff and kamut.  Lastly, I have seen many restaurants put their spin on the Italian chopped salad.  Whether it includes salami, cheese or avocado – the chop is going to be on menus for the foreseeable future.

I was thrilled when Dole reached out to me and asked if I would like to be an official Dole Ambassador for 2015.  It did not take me long to click the reply button and say yes.  Dole is one of those well respected brands that has a rich history and was founded in Hawaiiin 1851.  They are the world’s largest producer and marketer of high-quality fresh fruits and vegetables.  Dole markets a growing line of packaged and frozen foods, and is a produce industry leader in nutrition education and research. 

As part of being an ambassador for Dole, they are featuring thier chosen bloggers in a “spotlight” chat on their Facebook Fan Page.  I am excited that I am being featured on Wednesday, May 13^th at 5pmPST/8pm EST and you simply just click HERE.  To kick off my spotlight, I created a salad recipe especially for Dole.  It highlights Doles Baby Kale and shaved Brussels Sprouts along with a handmade Creamy Lemon Vinaigrette. 

Baby Kale and Shaved Brussels Sprout Salad with Creamy Meyer Lemon Vinaigrette

Serves 4

Salad

4 Cups Shaved Brussels Sprouts

4 Cups Dole Power Up Baby Kale

1 Cup Marcona Almonds, Rough Chop

½ Cup Pomegranate Seeds

Add all of the ingredients to a large bowl and toss with ½ cup of the Creamy Meyer Lemon Vinaigrette.  Add more dressing if desired.

Creamy Meyer Lemon Vinaigrette

1/3 Cup Meyer Lemon Juice

4 t. Lemon Zest

3 Cloves Garlic, minced

2 t. DijonMustard

2 t. Honey

¼ t. Salt

¼ t. Pepper

½ Cup Olive Oil

1/3 Cup Sour Cream

Add all of the above ingredients to a pint mason jar.  Adhere tightly the lid and shake for 2 minutes until well combined.  Chill for 30 minutes in the refrigerator to let the flavor meld together.

Savory Cheddar and Thyme Whole Wheat Mini Biscuits | Friday Night Bites

As many of you know, I relish my Fridays, especially the moment work ends and the weekend begins.  Hubby and I celebrate the launch of the weekend with Friday Night Bites.  A few nibbles, a bottle of wine, good conversation and a time to either chill with our favorite television shows or time with friends.

A few weeks ago I had the pleasure of hosting three other couples over at our house for Friday Night Bites.  I treasure these hosting opportunities and love opening our house to entertain friends and simply enjoy each others company.  Everyone arrived on time with divine hostess gifts that were completely unexpected and will be cherished.  We are a “shoeless” house and everyone simply kicked them off and we were popping corks on wine bottles within ten minutes – my kind of party.

One of the gals I had met a few weeks prior at an impromptu Friday night gathering at her house.  We got to talking and soon realized that she had recently pinned this recipe and was simply flattered that she had been a fan of my blog for quite sometime.  I write and share recipes here, but with the vast internet, you never know exactly who is enjoying your blog.  Nice to connect with a real live reader, plus she and I had so much in common; it will be great to gather again.

I selected my tried and true appetizer recipes for the soirée and wanted the evening to be fun, stress free and full of laughs and tasty food.  You are probably curious, what did I make?  I decided on a large cheese platter, Parmesan Pecan Dip, Roasted Grape Crostini, Shaved Truffle BrusselsSprout Crostini, Caprese Bites and Chorizo Date & Apricot Bites.  As usual for me, I made too much food, but I never want my guests to go hungry.

The one appetizer that I did not have time to make was these Savory Cheddar and Thyme Whole Wheat Mini Biscuits. I made them with whole wheat flour and they were simply divine.  I actually served them with my Balsamic Fig Jam.  I would recommend serving with your favorite sparkling wine or a crisp Rose. Trust me, you will not be able to stop at eating just one of these. 

Savory Cheddar and Thyme Whole Wheat Mini Biscuits

Yeilds 20 Biscuits

2 Cups Whole Wheat Flour

1 Tablespoon baking powder

½ teaspoon baking soda

1 teaspoon Salt

12 Tablespoons Cold Butter

1 Cup White Cheddar Cheese, grated

5 Tablespoons Fresh Thyme Leaves, rough chop

6 Grinds Fresh Pepper

½ Cup Buttermilk

Preheat oven to 400 degrees.

In a large bowl, mix together the flour, baking powder, baking soda and salt.  Cut the cold butter into cubes and add to the dry mixture.  Use your fingers and break up the butter into pea size pieces.  Next add the grated cheese and chopped thyme and mix gently.

In a small bowl, mix the buttermilk and egg together then add to the dry mixture and combine until incorporated.  Lightly knead the dough together and be careful to not over mix.

Sprinkle flour on your work surface and press the dough and press out to be 3/4^th inch thick.  Use a one inch round cookie cutter to cut out the rounds.  Press together dough and repeat process until all dough is used.

Place onto a cookie sheet lined with parchment paper. Brush each biscuit with the egg wash and top with a few sprinkles of fleur de sel.  Let chill in the refrigerator for 30 minutes prior to baking.  Bake for 9 to 12 minutes or until lightly golden brown.

Pizza Pinwheels | Secret Recipe Club

It is that time again for the secret reveal.  You might be asking yourself, a secret reveal for what?  It is Secret Recipe Club time again.  It just seems like it was the March reveal and here we are in April.  Time is flying by WAY too quickly. 

This month I was matched with Nicole who publishes a blog called PicNic.  Nicole lives in New Zealand and earned a PhD in Neuroscience/Biochemistry.  In addition to be extremely busy with work she loves to bake and cook. She has a wide variety of recipes on her blog which made it challenging to find the one that I would choose for this month.

After browsing through, I found these Pizza Pinwheels which caught my attention since my hubby would adore them.  He is fascinated with Totino’s Pizza Rolls and thought this would be a nice change for him.  It uses puff pastry which makes everything simply wonderful and extra special.  I switched it up to use garlic powder, four kinds of cheese and pepperoni and the result was simply divine.

While making these bite sized delights I could not help but think about my bucket list to travel to New Zealand and Australiasomeday soon.  I can only imagine how beautiful these two countries are and can hardly wait to explore them.  I am a Bravo TV fanatic and I am currently obsessed with The Real Housewives of Melbourne.  I am fascinated to see how they live, which is probably not the norm for everyone else, but albeit quite entertaining.  Chyka is my favorite and I am enamored with her blog. 

Thank you Nicole for the sublime appetizer recipe and inspiration - Cheese to you!

Pizza Pinwheels

Makes 32

2 Sheets Puff Pastry

1 6 oz. Can of Tomato Paste

1 teaspoon Garlic Powder

1 teaspoon Dried Oregano

5 Oz. Pepperoni, diced small

2 ½ Cup Shredded Cheese* (Asiago, Parmesan, Fontina and Provolone)

Thraw the puff pastry.  Lay onto a large board and roll out with a rolling pin slightly.  Divide the tomato paste evenly between the two sheets and spread to cover.  Sprinkle half of the garlic powder and oregano on each sheet.  Divide the pepperoni among both sheets and along with half of the cheese on each.

Roll each sheet as tight as possible and wrap seperately in plastic wrap. Chill in the refrigerator for at least one hour.  Preheat oven to 400 degrees.

Use a serrated knife to cut ½ slices from each roll.  Lay onto a cookie sheet with each pinwheel at least 1 inch apart.  Cook for 15 minutes until golden brown.  Let cool for one minute and serve.

*I used the Quattro Formagio blend from Trader Joe's

To view everyone's choices for April, simply click the link below:
April's selections for Secret Recipe Club

Peppercress and Basil Pesto | Blogger C.L.U.E. Society

We had some great rain showers yesterday and today in the Bay Area.  Oh how we need the rain here in California – it was such a welcome event.  We just need about 10 to 15 more Spring Showers here to make a dent in this 4 year drought. Speaking of spring, this month’s Blogger C.L.U.E. Society theme is Spring Vegetables.  I have to declare that the spring time vegetable season is simply stunning.  From asparagus to fava beans, the assortment is spectacular.

While I was at the Farmer’s Market over the weekend, I came across peppercress that was front and center at one of my favorite vendors.  I had never had it before, but was simply intrigued and had to purchase a bundle.  It is a peppery-tasting, leafy herb that is similar in flavor to its relative, watercress, which is a member of the mustard family.  It is great in salads or soups. 

This month I was assigned to Alice’s blog – A Mama, Baby and Shar-pei in the Kitchen.  Aliceloves cooking and watching Top Chef – me too.  She loves cookbooks – me too.  She lived in England– I have visited numerous times and love it.  She loves shopping for new kitchen tools – me too. She loves her puppy – I love my puppies.  She loves her hubby – I love my hubby.  She has two darling kids – I don’t, but have four darling nephews.  I have not met Alicein person, but I am sure we would have a lot to talk about if we did.  She has a blog that is filled with delicious delights and I had such a hard time choosing a recipe for this month’s challenge of spring vegetables.  I finally decided on her Pesto recipe but of course needed to add my own touches.  Remember the peppercress – I used that in the pesto and the result was simply divine.  Thank you Alicefor the recipe and inspiration!

Peppercress and Basil Pesto

1 Cup Olive Oil

2 Cup Fresh Basil Leaves, packed firm

2 Cup Peppercress, packed firm

½ Cup Pine nuts

2 Cloves Garlic, minced

1 Cup Parmesan Cheese, grated

¼ teaspoon Salt

10 Grinds of Pepper

Use a blender or food processor to make the pesto.  Add the olive oil, basil leaves and peppercress to the blend and pulse until blended.  Add the pine nuts, garlic, parmesan cheese, salt and pepper and pulse until well blended.  Store in an airtight container in the refrigerator.  Can be stored for 3 to 4 days.

To see other blogger's recipes, click links below:

Asian Fried Quinoa by Kate from Kate's Kitchen

Asparagus and Prosciutto Salad with Lemon Vinaigrette by Heather from girlichef

Asparagus Quiche by Alice from A Mama, Baby and Shar-pei in the Kitchen

Asparagus Salmon Fried Rice by Stacy from Food Lust People Love

Blue Cheese and Bacon Potato Salad by Christiane from Taking on Magazines

Blue Cheese Potato Salad by Lea Ann from Cooking on the Ranch

Broccoli and Cheese Muffins by Kelli from Kelli's Kitchen

Broccoli Cheddar Soup by Azmina from Lawyer Loves Lunch

Caesar Salad with Grilled Romaine by Jean from Lemons and Anchovies

Cheese Soufflé with Garden Salad by Debra from Eliot's Eats

Chicken Tikka Salad by Ramona from Curry and Comfort

Chocolate Strawberry Pound Cake by Kim from Liv Life

Cowboy Vegetable Scramble by Kathy from A Spoonful of Thyme

Creamy Asparagus Soup by Anna from Anna Dishes

Halibut and Spinach en Papillote by Liz from That Skinny Chick Can Bake

Honey Balsamic Glazed Carrots by Rebekah from Making Miracles

Lemon Bars by Anna from Anna Dishes

Maple Soy Glazed Spring Carrots by Lora from Cake Duchess

Peppercress and Basil Pesto by Lisa from Authentic Suburban Gourmet

Pesto by Christy from Confessions of a Culinary Diva

Raspberry and Rhubarb Rustic Tarts by Wendy from A Day in the Life on the Farm

Spring Green Risotto by Lauren from Sew You Think You Can Cook

Alice from A Mama, Baby and Shar-pei in the Kitchen

Christy from Confessions of a Culinary Diva

Japanese Style Pancakes

Often each weekend, hubby will ask – what are we going to have for breakfast?  My answer is “something good”.  I know he typically wants eggs, some sort of breakfast meat and a carbohydrate.  Hubby loves, adores, craves and quite frequently inquires about pancakes.  This weekend was his lucky weekend.  I had been wanting to make these Japanese Style Pancakes for several weeks now.  I saw it on Pinterest, of course, where else is there – just kidding.  But seriously, that site is dangerous – it will either make you overweight or in debt – laughing out loud right now – okay, but I know you are saying to yourself, she has a point ……. right?

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You might be asking, what is a Japanese Style Pancake and how the heck does is differ from your standard American pancake.  I have the facts for you.  They are sweeter, taller and have a texture similar to a crumpet.  I find them incredibly tasty and intriguing. When I saw the recipe, I thought this is super simple but when I viewed numerous photos with some taller and some flatter, that got me to thinking.  How did they get them so tall, round and quite frankly perfect looking flapjacks.  I figured out the secret to making them appear perfect.  I used my Egg Fry Rings that I purchased from Williams Sonoma years ago and now that I think about it, I am going to pick up another package, so I have eight rings.

Hubby was in pancake heaven and said you can make these anytime. He called them the “tall pancakes”. Glad they were such a hit and next time I may drop a few blueberries inside the ring with the batter, so there is a sweet surprise inside. We were quite full after just 3 or 4 pancakes and decided to spend an hour or two doing one of favorite pastimes on a Sunday – look at the Open Houses in our neighborhood.  We love to see what folks do or don’t do to their homes and get ideas.  Very rarely do I see a house that I like better than mine, but today I did.  It was actually being built and no sheet rock even on the walls, but this was a cool house.  Fun to dream for a bit, but in the long run, not worth the hassle since we have customized our house over the last 14 years and still continuing the process – we love it!

Japanese Style Pancakes

Makes 12

2 Large Eggs

¾ Cup + 1 ½ Tablespoon Milk

1 teaspoon Vanilla

3 Tablespoon + 1 teaspoon Sugar

1 ¾ teaspoon Baking Powder

1 2/3 Cup Flour

In a large bowl add the eggs and whisk quickly then add the milk and vanilla and whisk.  Next add the sugar and whisk.  Then add the baking powder and flour slowly and whisk until incorporate well. Let the batter sit for 15 minutes.

To cook, use a stove top griddle.  Brush with vegetable oil and heat on medium.  Use a pastry brush to brush the insides of each of the egg rings.  Set the rings on top of the hot griddle and let sit for one minute.  Add the pancake batter to each ring by filling half way.  Cook on medium heat for 3 to 4 minutes or until the batter begins to form bubbles on top, then gently lift off each egg ring and carefully flip the pancake to cook the other side.  Cook for another 2 to 3 minutes until the inside is fully cooked.  Serve with butter and syrup and your favorite berries.

Chorizo, Medjool Date and Apricot Bites | Friday Night Bites

The weekend is around the corner and you know what that means – it is Friday Night Bite time.  Oh how I simply adore the weekends – don’t you agree?  By the time the work week comes to an end on Friday, I am so ready to simply unwind with a great bottle of wine and tasty appetizers.

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This week I have a scrumptious appetizer that is simple to make that will have your mouth singing.  I came across this recipe several months ago and pinned it for later.  Later came and then it was the moment of truth – I had to make it. Of course I had to put my own twist on the original recipe. I have always had a love affair for puff pastry – I mean what is there not to love about butter and flour combined together to create a bite a heaven.  One of my bucket list items is to make puff pastry from scratch versus the frozen version.  Don’t hear me wrong, the frozen kind is really good, but the sense of accomplishment is what I am going after.

With this one bite delight of chorizo, medjool dates and dried apricots nestled inside a puff pastry cavern, you will reach for the next bite quickly after swallowing your first one.  It will transport you to Spainto an Andalusian tavern or tapas bar. The beauty of this appetizer is that it is simple, flavorful and the filling can be made ahead and reheated. I would suggest making the puff pasty cups close to serving time to keep the ultimate crispy texture.

You might be wondering what type of wine should I be pairing with these – I have just the answer. With chorizo, I will admit to wobbly knees with a great Spanish Rioja, Jumilla, or Priorat, made from Tempranillo, Monastrell, and/or Garnacha. The deep red and black fruit flavors of these wines, plus the hint of balsamic, curry, and fennel notes help this simple appetizer sing. Other Iberian wines such as those coming from Portugal's Dao or Alentejo are also delightful.

Chorizo, Medjool Date and Apricot Bites

Makes 16

1 Sheet of puff pastry

1 pound of Fresh Chorizo Sausage

1 teaspoon Smoked Paprika

6 large Medjool Dates, pitted and diced small

¼ Cup Chopped Dried Apricots

½ Cup Toasted Pine Nuts

1 Tablespoon Minced Flat Leaf Parsley (for garnish)

Flaky Sea Salt (for garnish)

1 egg yolk + 1 teaspoon water

To prepare the puff pastry, let the sheet defrost and place on a cutting board.  Use a 2 inch round cutter to cut 16 rounds.  Place onto a non-stick cookie sheet.  Use a 1 ½ inch round cutter and place in the center of each round and gently press to make an indent of another circle. This will aide in removing the center to make way for the filling.  Mix the egg yolk and 1 teaspoon of water in a small bowl.  Using a pastry brush – brush each pasty round with the mixture.  For best results, place in the refrigerator for 15 minutes then bake.  Bake at 400 degrees for about 10 to 15 minutes or until golden brown.  Remove and let cool.  Gentle remove the center portion to expose the open center where the chorizo filling will go.

To make the filling, add the chorizo and cook over medium heat until thoroughly cooked.  Drain any extra fat dripping.  Add the diced dates and apricots and cook for another 2 minutes then add the smoked paprika and cook for one more minutes.  Add the toasted pine nuts and stir.  Divide the filling into the baked puff pastry shells and garnish with the sprinkle of the flat leaf parsley and flaky sea salt.