If my momma taught me correctly, bad hair days are best battled with a whole lot of prayer and a little bit of chocolate. ( I also find a latte and hug help, too! Pedicures don’t hurt, either. But I’ve been told I’m high maintenance) So, when my friend calls the other day with a report of a less-than-stellar day, it dawned on me. Ugly days deserve a pretty cake! I set about wanting to whip up something for her as delightful to the eye as it is to the taste buds. I remembered this delicious treat my mother has served over the years. It’s quick, easy, and just enough chocolate to numb the sting of a bad day. The lighter-than-air angel food cake won’t add to your burdens or your waistline. When you present this dessert to your blue friend or yourself, it’s pretty enough to put a big ol smile on any face. And then when you take a bite…Oh MY! Heaven on a plate and your bad hair day melts away.

Pretty Mocha Cake

1 3 oz box of Instant Chocolate pudding

1 1/2 cups milk

1 1/2 Tablespoon instant coffee granules

1 cup heavy cream, whipped

1 prepared angel food cake

2 Chocolate Toffee candy bars, crushed

Mix pudding with milk and coffee. Whip for 2 minutes. Set Aside. In a separate bowl, whip cooled heavy cream until peaks form. Fold half of the cream into the chocolate mixture. Slice the Angel Food cake in half horizontally. Spread the top of the lower layer with half of the chocolate – cream mixture. Place top layer of cake over chocolate cream. Chill for 20 minutes. Fold remaining whipped cream into remaining chocolate mixture and chill. Ice the cake with the the chilled chocolate cream mixture. Top with crushed chocolate toffee candy bars. Keep in Fridge until ready to serve. Add fresh berries on the side.

Now, I’m not suggesting you wait for something bad to happen to prepare this scrumptiousness. Au contraire! It is a perfect anytime dessert. Perfect for summer, because you don’t have to heat up the kitchen. Delicious in winter served with hot coffee. For women, it’s coffee + chocolate +guilt free cake- talk about food of the angels. For men. well, if The Angler is any indication, men inhale this confection. If you need something simply elegant for entertaining or a pretty little pick me up for you or a friend, this is the recipe for you.

Bad hair days happen. When they do, remember “This too shall pass” … especially if you are passing a plate of this cake.

Cheers Y’all!

France has champagne.   Germany has beer.   Italy has wine.   The South,  well,  we have the most potent elixir of  them all…Sweet Tea.   Step into most any restaurant south of the Mason Dixon line and you are sure to find it on the menu.   In fact,  as part of an April Fool’s prank,  legislators in Georgia presented a bill in 2004 requiring any restaurant serving tea must serve Sweet Tea, and refusing to do so would result in a misdemeanor of  the code.   The bill never made it to vote, but the sentiment stands:  Sweet Tea is serious business.

Tea has a legendary status in the U.S. since we dumped  it in Boston Harbor in the late 1700′s — I do believe those leaves hitting the frigid northern waters was the first iced tea,  although the history books do not corroborate my hypothesis.   However, the recipe heralded as the first printed “sweet tea” recipe appeared in 1879 in a community cookbook  ”Housekeeping in West Virginia”  contributed by Marion Cabell Tyree.

“Ice Tea. – After scalding the teapot, put into it one quart of boiling water and two teaspoonfuls green tea. If wanted for supper, do this at breakfast. At dinner time, strain, without stirring, through a tea strainer into a pitcher. Let it stand till tea time and pour into decanters, leaving the sediment in the bottom of the pitcher. Fill the goblets with ice, put two teaspoonfuls granulated sugar in each, and pour the tea over the ice and sugar. A squeeze of lemon will make this delicious and healthful, as it will correct the astringent tendency.”

If like me, you read the recipe and thought , “Green Tea?! – That’s not at all how you do it”  Well,   green tea was the preferred tea of households until World War II, when rations made the more economical black tea, which we use today, more commonplace.   Growing up my grandmothers and mother always served sweet tea with all of our meals.    My grandmother would often sweeten to the point my dad would ask,  ”Did you stump your toe when you were adding the sugar”.  She made THE BEST iced tea.      The trick to delicious sweet tea, which my grandmother knew, is to add the sugar while the tea is still hot.   This allows super saturation of the sugar.   Sweetening after the tea is chilled can possibly be accomplished using simple syrup or artificial sweetener.  It’s impossible to achieve the proper sweetness if trying to add granulated sugar to the cold beverage.   You basically end up with a pretty little snowglobe of sugar and ice cubes.

The Proper Southern Sweet Tea Recipe

3 Family size tea bags – ( I prefer Luzianne)
2 Cups of cold water
1 Cup of sugar

Place the two cups water in a saucepan or teapot and add the tea bags. Bring to a boil, do not continue boiling.

Remove from heat and let steep. Pour warm tea into empty pitcher. Add the sugar and stir until the sugar is dissolved. Fill remaining pitcher with cold water.

If that is just too much work for a relaxing beverage,  there are some great ready-made options waiting in your grocer’s chiller in gallon jugs. In fact, my favorite is a no-calorie option that lets me indulge without the guilt- Milo’s Sweet Tea sweetened with Splenda.  Milo’s was introduced to Little Rock and other southern markets  last summer.  It’s been an Alabama favorite since the 1940′s.  Their company history is worth a read. ( Not to mention it is certified as  a woman owned company)   The taste is amazingly crisp and  one would never guess it is (hush yo mouth) sweetened with splenda.

www.milostea.com

Now if you love sweet tea so much, you, like me, think you can bathe in it,   well guess what –  you can!   Elizabeth W.  Indulgences from San Francisco makes a line of sweet tea body wash, lotion, bath salts, and home fragrances to. die. for.

Starting mid May until Labor Day,  I soak away my summer days in a tub full of the Elizabeth W Sweet Tea Bath Salts, followed by a good slather or Sweet Tea Body Cream.   The aroma is “gracious, spirited, elegant. An enticing marriage of oriental black teas, juicy fresh Amalfi lemons, and the sweetness of almond honey”.

www.elizabethw.com

ANd if you think,  ”this tea is so delicious, I could eat it with a spoon”,  again you are in luck.    Martha Hall Foose,  a great southern culinary /storytelling wonder,  has a cookbook just for you.   This gorgeous book is riffled with stories of the south and recipes that would make a “bulldog hug a hound and a preacher lay his Bible down”.  In other words,  they are yummy!   Especially her Sweet Tea Pie Recipe which makes purchasing the book well worth it.

I would be remiss, if I did not disclose perhaps the greatest beverage discovery since… well sweet tea.   For those of you who like a little more sass in your sweet tea,  let me introduce you to my friend Jeremiah Weed.     JW is well  known among the Air Force for his bourbon.  Last summer,  he became quite a hearthrob amongst my  southern girlfriends when he created Jeremiah Weeds Sweet Tea Vodka. Adding 1 1/2 ounces Sweet Tea Vodka to 6-8oz of lemonade makes a fun, delicious cocktail.  Served with a wedge of lemon in a crystal ice tea goblet, I’m convinced Carrie Bradshaw can keep her cosmo.

Lastly,  if I haven’t given you enough reason to enjoy a cool refreshing beverage,   tea contains antioxidants that have been linked to improved immunity against diabetes, cancer, and arthritis.  A slice of lemon ( the asorbic acid) helps increase the antioxidant absorption.    So what are waiting for,  it’s the weekend.  Kick off those manolos, sit a spell,  and relax with a hot bath and ice cold sweet tea  (vodka optional)

Cheers y’all!

P.S.

~ Enjoy a little music by listening to my sweet tea playlist below

When I was growing up, my mother had a standing appointment at the beauty shop.  And her mother – my sweet Ma’am-ma –  had her standing appointment at the beauty shop.   Every Friday these ladies , like many Southern women,  would have their hair washed and “set” for the week.   This might explain my penchant for make-me-pretty services.  I come from a legacy of well-coiffed women.    So, years ago, when a local beauty school ( rumored to have given Priscella Presley a “do” or two back in the day)  was revamped into a gorgeous new eatery in  Midtowne Memphis,  I had to give it a whirl.  Beauty + food.  Count me in!

The Beauty Shop was one of the first restaurants which introduced me to southern fusion cuisine nearly a decade ago.  One of their signature dishes – and a fave of mine –  is an appetizer of wings and watermelon –  A mix of sweet chili lime sauce over chicken wings, topped with blue cheese crumbles,  served with slices of chilled watermelon.  The juxtaposition of flavors is amazing.

Given my appointment book doesn’t include a trip across the Mississippi River anytime soon, plus the fact, half of a watermelon  from July 4th celebrations was hanging in my icebox, I was inspired  to create this dish on my own.  I found a Tyler Florence recipe that I tweaked a bit.    WOW!  The results were scrumptious and it makes a gorgeous presentation as well.   As long as watermelons are in season, it looks like we’ll have a weekly standing appointment with this pretty little dish.  It’s definitely a beauty “do”.

Chili Lime Wings  + Watermelon

3-4 pounds chicken wings

optional:   For HOT wings add  1/4 cup of Sriracha Hot Chili Sauce

Half of watermelon, chilled,  sliced into wedges

One of my favorite summer side dishes is this colorful coleslaw. The rice vinegar is a “family secret” which gives the slaw a smoother flavor with less bite than cider or white vinegar.  Opting for canola oil instead of mayo makes this less prone to illness inducing bacteria such as salmonella and perfect for picnics.    Not to mention, the monounsaturated fats in the canola oil are great for your heart.    Some of you may wonder why I didn’t use olive oil.  While olive oil is definitely another great monounsaturated fat source,  the olive flavor may overpower the cripsness of these summer veggies.   The goal is to keep this crisp and refreshing!   Chopped yellow squash, zucchini, or any other veggies you have fresh from the garden or farmer’s market would make this dish even more vibrant and nutritious.    Crazy coleslaw is crazy delicious  alongside steaks or burgers fresh from the grill.   Add this salad to your celebration this weekend for a little colorful fireworks on your plate.  Your taste buds and your family will thank you.

3/4 cup sugar

3/4 cup Rice Vinegar

1/2 – 2/3 cup Canola Oil

2 cloves of garlic, minced

1-2 tsp celery seed

1 tsp salt

fresh cracked black pepper, to taste

1 head of cabbage, shredded  or 1 bag of coleslaw cabbage mix

1 bell pepper, chopped

5 green onions, chopped

1 cup of grape tomoatoes, halved

1/2 jalepeno, seeded and sliced thin (optional)

Whisk the  sugar, vinegar, oil,  garlic and spices together.   Combine cabbage, onions, peppers, tomatoes.  Pour dressing over vegetables and toss well.   Chill for 20 minutes before serving.

Bon Appetit, Y’all!

HOT summer days have arrived ahead of schedule, and we are all searching for the perfect way to cool off.   Years ago,  a dear friend was expecting the mid summer arrival of her twins.  While the rest of us could partake of an icy mexican beverage to beat the heat, she sat sweltering drinking her water.   I surprised her with this recipe and it’s been a favorite of  hers and mine ever since.

It’s a perfect finish to a summertime meal from the grill.   The reduced fat ice cream  makes it more likely to enjoy your place by the pool.

Cheers!

Margarita Pie

1/2 cup butter

5 oz pretzels

1 TBSP granulated sugar

1/4 cup tequila

1/2 gallon of low fat vanilla ice cream, softened

3 oz can of frozen limeade concentrate, thawed

3 TBSP Grand Marnier/ Triple Sec

1 whole lime, – juice  ( about 3 TBSP)

1 Tbsp of lime zest

Garnish:   Canned whipped cream,  round slices of lime.

Note:  Prepare night before or hours before serving.

In food processor, crush pretzels with sugar and butter.  Press into bottom and sides of 9 in round pie plate.  Freeze one hour.    In a large mixing bowl, mix remaining ingredients until well combined.   Pour into pie crust and freeze.   Top each slice with a round slice of lime a dollop of whipped cream.

It’s been awhile since I’ve made an entry under “boots’ camp”.   Frilly dress /bathing suit season is frightfully near.   The warmer weather reminds me that comfort food of the winter has made my spring duds a little less comfy to wear.   Never fear,  its a great time to make some more tweaks to my habits.   Confession – I’m a snacker.   I honestly could live on party food,  snacks and sweets.    Thankfully there are so many healthier options out there these days to make my afternoon crunch time – a little less guilt ridden.   I plan to start sharing a few more of my recipes and food finds along the way.  

In a complete about face from my previous ladylike post,  I have the sense of humor of a fourth grade boy….which is why I find this snack not only delicious – but  the name makes me giggle.       Pirates Booty is an all natural rice / corn puff.   No trans fats  ( those yucky globules that gum up your arteries)  and they are gluten free.  ( Gluten is a protein in wheat to which many many folks are developing an allergy signified by intestinal pain, joint pain, and/or skin rash).   I’ve been lovin’ the Aged white cheddar flavor for over a year now after I noticed my health conscious best friend feeding it to her two year old.   If you’ve never seen it, it is usally over in the “healthy/ natural” section of your local market.  When I shopped Whole Foods last week,  I was ecstatic to find the myriad of flavors available.   Salt & Vinegar, Veggie, Cheddar, BBQ.    They also have them available in snack bags of 1oz serving making them perfect for packing a lunch for kids or yourself or toting to the pool or ballfield.   A 1 oz serving has 130 calories and 5 gm fat which is comparable to baked chips – but these little puffs provide more volume and crunch time, plus all the flavor and NO orange dust all over your fingers when you are finished.      Just like the package says “thar be good”.    Silly name, low in calories  means  a perfect snack for a laughternoon break.

Disclosure: the FCC  prefers me to tell you that Pirates Booty nor Whole Foods is paying me to write this.  Of course,  I would be thrilled if they would.  But they aren’t  - these are strictly my lil ol opinions.

Cheers, Y’all!

When dining al fresco becomes the norm,  most folks reach for the standard margarita.   Maybe it’s the southerner in me, but I prefer my lime muddled with mint and a little “shu-gah”.  Hola, Mojito!    I tasted my first mojito years ago at a little eatery in L.A. called Luna Park. I’ve been a fan of this cuban elixir ever since.   I’m not the only one,  it’s popularity has risen tremendously over the last decade – although it’s  actually been around for centuries.  Swashbucklers in search of golden treasures are said to have introduced it to Cuba in the 1600′s.    And in more recent history – it is said to have been the favorite drink of Ernest Hemingway.   I do not have the luxury of  traveling to La Bodequite del Medio – Hemingway’s watering hole  - to partake.     Thankfully deliciousness is being served locally on one of my favorite porches at Loca Luna. ( It appears having “Luna” in the name makes these even more scrumptious) 

The best thing about mojitos is the ease in which they can be made at home.   Many recipes abound – some with simple syrup.  Others call for shaking all the ingredients.  In my opinion,  the secret in is the muddling of the mint,  granular sugar, and lime together.  Here’s my recipe for

The Perfect Cuban Mojito

3 sprigs of fresh mint, clean and dry

3 tablespoons of fresh lime juice  = 1 lime cut into wedges

1 – 2 Tablespoon  of  superfine white granulated sugar

1 1/2 oz of light rum

chilled club soda / seltzer

ice

Using a pedstle, muddle  2 sprigs of lime with the lime  juice/ wedges and sugar.  Fill the glass with ice.  Pour rum into glass and then fill with chilled soda.  Garnish with a lime wedge & sprig of mint.   For a party, these are gorgeous served with a stalk of sugar cane in the glass.  Sugar cane stalks can often be special ordered through your grocer.

Perfect for an afternoon with friends.   Easy to make.  Even easier to order.  It may only be Monday – but you can still get lost with a mojito.

Cocktails on a Monday?  Do tell!  Just blame it on the swashbucklers.  Blame it on Hemingway.  Blame it on the luna /  (moon) .

Cheers, Y’all

Dear Miss Emily Post,

My deepest regrets for my next blog entry.

Sincerely,

Boots

When chewing gum was introduced to the United States in 1871, Emily Post would not even speak of the subject.  It was declasse, not to mention, to some  it was immoral.      Jump 140 years into the future and you are bound to see someone, somewhere smacking the stuff in public.  ( I use the word, “smacking” as it is the  word my mother used when I was growing up  to emphasize her disgust at the habit)  To mom’s dismay,  I happen to love to chew gum.  Many of us do.

The other night as I sat watching the Oscars,  I spied  Sarah Jessica Parker – queen of fashion – bedecked in her Haute Couture Chanel gown chewing away.    First I was horrified at her lack of civility, but  I then thought to myself – “That’s how she stays so skinny.”   Yes, chewing gum can actually shed some pounds.

The New England Journal of Medicine published a study citing the act of chewing gum can increase caloric expenditure each day  by 20%.   Eleven calories per hour were burned – not much-  but it adds up.    The study concluded that chewing sugar free gum every hour you are awake could possibly lead to an 11 pound weight loss in a year.   Wow!  11 pounds!!   Before you get too excited,  this means ALL waking hours – in the shower, at the gym, in that important, must -seal -the deal presentation.   Um -  the latter is not such a good idea.    It is still important to mind your manners.

While you may not be able to chew gum ALL the time to reach the full 11 pounds weight loss,   chewing sugar free gum can help you decrease cravings for higher calorie snacks and curb your appetite.  It can increase gastric motility by stimulating saliva production and may calm some symptoms of indigestion.  ( Warning – Obligatory negative medical news Note to follow: swallowing too much air may lead to increased indigestion or gas.  Some sugar free sweeteners such as sorbitol may cause gastric distress if taken in large quanitities.  Sorbitol is the key ingredient in most laxatives)   However – in more good news, gums sweetened with xylitol may help to reduce dental caries.    And perhaps the reason, I reach for it most often is that chewing gum in a rhythmic pattern can help to reduce anxiety and stress.   I happen to be that toe tapping, fidgety girl in meetings  and I always have a pack of Orbitz’s  flavor of the month on hand.

Of course, for Emily’s sake and my mother’s,  one should never blow bubbles in public,  “pop” it, or dispose of it by simply spitting it out.   Wrapping the used product in a paper and then disposing of it in a receptacle is best practice.  I can’t believe I actually feel the need to have to say that…. but  those of us who have ruined a pair of pumps by stepping in a bubblicious mess would appreciate if everyone would heed these common courtesies.

When in private – that’s a different story – smack away.  Blow a big ol bubble.  Have fun – and just think of all the good your are doing for yourself.  Now that’s something to chew on.

Cheers!

**special thanks to Hestands in the Heights for allowing me to snap a shot of their gum display that always makes me happy when I  see it.

My preference for asparagus is to buy pencil thin stalks. I think they are more tender, however thicker stalks can be just as tasty.    Asparagus is best stored  standing in a dish of water in the refrigerator until it’s use. (no more than 5 days after purchase) To prepare, gently bend the stalk and allow it to naturally break and discard the tough end.  Prepare steamed, roasted, or grilled.   And by grilled this means, you can use that panini maker or Boxer named grill for a quick fix.

Last night,  I tossed them with a teaspoon of Olive Oil and sprinkled with Lemon Pepper and placed on my panini grill for approx 4 minutes.   Many times, I’ll stop here and use them as yummy side dish.  However, for Sunday Supper, I used them for a pizza!  (see below)

Grilled Chicken & Asparagus, Caramelized Onion Pizza.

My oldest brother, who is an excellent cook and a fellow foodie,  told me about this concoction.  Just like his Xanadu album years ago,   I’ve taken this recipe and have made it my own.   It is one of my favorite spring meals.

2  4oz chicken breast*

1/2 bundle of Asparagus

1 vidalia onion/ sweet onion,  sliced

1 prepared  12 inch Pizza crust ( i.e. Boboli Whole Wheat Crust)

1 cup Italian Blend Cheese or Grated Fresh Parmesan

Lemon Pepper Seasoning, to taste

1 Tbsp fresh lemon juice

3 tsp Olive Oil, separated

1 tsp butter

Directions:

In a heavy saucepan or iron skillet  melt one tsp of butter with one teaspoon of Olive oil.   Place sliced onion in the pan over medium heat and slowly cook for 30 minutes until onions caramelize.  Remove from Heat.    ( While onions are cooking,  you will have time to prepare the chicken and the asparagus)

For uncooked chicken, sprinkle with Lemon Pepper Seasoning to taste and place on countertop grill.   Usually 5-7 minutes.  Remove from grill and allow chicken to rest 5-10 minutes.  Then chop into bite size pieces and toss with 1 Tbsp fresh lemon juice.

*For the chicken breast, you may choose to substitute rotisserie chicken breast or pre packaged grilled tenders to save time on preparation

Once Chicken is complete,  toss asparagus spears with 1 tsp of olive oil and lemon pepper to taste.  Place on counter top grill for 2-4 minutes.  Remove from grill and chop.

To prepare pizza, brush top of prepared pizza crust with 1 tsp of Olive Oil.  Top with chopped chicken,  chopped grilled asparagus, and caramelized onions.  Sprinkle with One cup of Italian blend cheese or Parmesan.  Bake according to Pizza crust instructions.  Usually 8-10 minutes at 450 degrees.  Yields: 6 slices

Calories per slice:  approx 225 calories.  Serve this with a side of citrus mixed fruit ( oranges and grapefruit)  for a colorful, vitamin packed, well balanced meal.

What an easy and delicious way to march into a healthy new season.

Cheers, Y’all!

p.s.   Of course, you know today’s soundtrack will definitely involve the Xanadu Soundtrack.

There are certain foods that always remind me of my grandmother.  Cinnamon apples are one of them. She always made them when I came to visit.  Mam-ma had the sweetest, most syrupy, yummiest recipe.  I’m afraid to think how much butter was used.
In college ( especially when I was particularly homesick),  I would prepare sliced apples in a healthier manner -  with lite butter, cinnamon, and brown sugar in the microwave.  It’s a flavor combination I have always enjoyed.   Tonight when struggling with the proverbial “what’s for dinner?”,  inspiration struck.  Cinnamon Apple Ham Paninis.    These turned out delicious!   This recipe would be ideal for a hot lunch next to a cup of not-so-healthy cheese soup or a tasty breakfast treat with a cup of joe.    Tonight I grilled ‘em up and served with very pedestrian baked potato chips and a good dose of memories.  How sweet it is!

Cinnamon Apple Ham Paninis

2 slices of Raisin Cinnamon Swirl Bread  ( testing purposes I used Pepperidge Farms)
1 tsp lite cream cheese
pinch of brown sugar
3-4 thin slices of green apple
2-3 thin slices of deli honey ham

Preheat panini maker to med high heat.  Spread lite cream cheese on one slice of bread.  Sprinkle with brown sugar.  Top with apple slices, ham, and remaining piece of bread.    Place sandwich on grill and cook until bread is well toasted  usually 4-5 minutes.  slice and serve.  yields:  1 serving,  approx  225 calories

Cheers, Y’all!