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.

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

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!

The Junior League of Little Rock has a legacy of producing outstanding cookbooks.   Little Rock Cooks released in 1973 has sold over 100,000 copies to date.  Traditions released in the 1980′s  is a favorite in houses across the South.  Apron Strings published in 1997  introduced a new culinary vibe and gave us the notoriously delicious Kahlua Cake recipe.  In January 2009,  JLLR released it’s fourth cookbook - BIG TASTE OF LITTLE ROCK.

A year later if you live in Little Rock or in Arkansas,  you have  mostly likely heard of the newest JLLR publication.  What we didn’t expect is that Paris, France had heard of us.  Last week Gourmand International awarded Big Taste of Little Rock the Best Fund Raising Cookbook in the World.

While this may come as a surprise to most,  as the proud godmother   – I knew from the very start it would be and now IS a darn good book.    The photography is beautiful.  The text is rich reflecting the mission of the  88year old  women’s organization and the city of Little Rock.  The recipes are simple, elegant, and just down right scrumptious.  EVERYTHING I have prepared from the book has been incredibly tasty!    (This from a staunch foodie)

Under the FCC  regulations, I should probably disclose that I was heavily involved in the Junior League of Little Rock during the book’s creation and publication…which is  why I consider myself it’s godmother.  However,  I was not part of the 22 person committee that collected and triple tested the 800 recipes submitted for consideration.  I did have 6-7 recipes make the cut and are  included in the  250 recipes featured in the book.    So if you ask me now for my Italian Chili, Pear & Gorgonzola Pizza, or my Almond Strata recipe,  I will make you buy the cookbook instead of emailing it to you.  Sorry – I have an organization to support.

In addition to my tried and true recipes above,  my new BTLR favorites include the Mocha Poundcake, the Sugared Chili Pork Tenderloin,  the Benedict Bake, the Chicken Piccata,  the Spicy Pimento Cheese Spread and the Gorgonzola Fillets with Balsamic Fig Reduction….just to name a few.   I also like the Ribeyes with Cowboy Butter – because the title makes me laugh.  If you already own  a copy,  I would love to hear what your favorite recipes are.

If you are looking for a great housewarming present, a birthday present, a mother’s day present, a wedding present, or if you just like to curl up with a good book and read -  look no further.  This is the perfect addition to any kitchen or coffee table.   You can purchase it at most book retailers or directly from the Junior League of Little Rock’s website. The funds generated by the book support programs that enrich the lives of women and children.  From mentoring teen mothers to car seat safety to providing children with school supplies to help them reach their learning goals…just to name a few.

The Junior League of Little Rock had set out with a  vision of providing an incredible edible journey though our city.  Now, the world has noticed and has taken a BIG TASTE OF LITTLE ROCK.

Now – go buy the book.

Not too long ago,  I had a childhood friend call me with questions about her current diet.   As we discussed her needs,  I inquired, “tell me, what foods you eat that are green”    She paused and with thoughtful reply answered…”Jello and m&m’s”   I laughed.  Then I realized this is not far from the truth for most of us.

Since we were all wee ones, we heard our parents exclaim at dinner time – “Eat your vegetables”.  Some of you have the dinner time duel with your little ones now.   Vegetables are a great source of vitamins, minerals, fiber, and all sorts of phytochemicals  -  which we are just now discovering all of their wonders.   Vegetables are low in calories.  They help us to feel fuller.   They – yes, we all know it – are good for us.    So, then why do many of us have such a difficult time eating the recommended 3-5 servings a day (up to 5-9 servings per day if you include fruit)?    I hypothesize that most of us have not had vegetables prepared in a delectable way that is low in fat and high on flavor.  If cooked too long, most vegetables will produce a chemical (glucosinolate sinigrin) that makes them bitter and not on our top of “go-to” green choices.

Behold!  Exhibit A:    The Brussels Sprout

Brussels Sprouts are of the Brassicacae family and are full of vitamin A, vitamin C, folic acid, and fiber.  They are those small leafy green buds that you may know as bitter, mushy mini cabbages and the most hated of all veggies.   I grew up eating these boiled with a vinegar pepper sauce or the frozen lightly buttered version made by that giant green dude.  I didn’t hate them.   I didn’t love them, either.   It wasn’t until a Food Science class in college I discovered these lil’ wonders fresh from the garden.  WOW!  What a difference.  Last night, I spied a mound of fresh brussels at my local grocery.  I picked up a pound and watched The Angler give me that skeptical look.

At home,  I cleaned the loose leaves,  removed any remaining stalk pieces, and sliced them in halves.  I tossed them with 2 Tbsp of olive oil,  1-2 tsp of kosher salt,  fresh cracked pepper and spread them on large baking sheet.   I placed them in a 400 degree oven for 35-40 minutes, stirring them occasionally.

I must say,  they were divine.  The Angler was amazed.  He had to make himself quit eating them.  The slow dry cooking method allowed them to caramelize, some of the outer leaves charred leaving these with a sweet, smokey flavor – nothing like the bitter cabbages of yore.

As part of the Boots Camp Challenge this week  I challenge you to get 2-3 servings of vegetables with lunch and dinner. I hope you will venture out and try some new (or old) vegetables made in a new way.  Using the roasting tips above,  you can roast nearly any vegetable.   And hopefully,  when someone asks what do you eat that is green – you will shock them by saying – Brussels Sprouts.  See – it is easy being green.

Cheers!