Boots McBlog

Friday has come and gone …and well…  I think I missed a blog post.   Blame it on the sunshine.  Blame it on good friends.  Blame it on the mojito(s).

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

Happy March!   A new month signifies a closer step to spring and the season for my favorite vegetable – ASPARAGUS.   Many of us are familiar with the canned or frozen version that has no semblance to the delicacy of fresh crunchy spears.  Again, fresh is best!   Asparagus is versatile and can be used in various dishes from salads, to omelets, used as a topper for a grilled steak or just  as a simple roasted side dish.   I often prepare these quickly grilled or roasted  just like the brussels sprouts I featured a few weeks ago.    (By the way,  our local market and I would like to thank those of you  who tried the fresh brussels sprouts..and LIKED them!)  Asparagus is a great source of fiber, folate, and vitamin C and extremely low in calories.

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!

I feel like a very proud godmother.   And like a proud godmother,  I am taking this moment to brag.

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!