Asparagus

Since my son has been asking for asparagus again, I figured I would do a twist on this recipe. My son helped prepare the dish with me. He even recruited my oldest daughter to help. They did a pretty good job. 

I will admit I don't use puff pastry a lot. The kids like it and it is very versatile. It does look fancy doesn't it.

Asparagus Spirals
1 lb asparagus
1 tsp olive oil
1/4 lemon zest, grated
1 tsp dry thyme
1 sheet of puff pastry, thawed

1. Preheat oven to 400 degrees.
2. Take one stalk of asparagus and bend it in half until it snaps.
3. Cut the other pieces of asparagus the same length as the snapped asparagus.
4. Drizzle the olive oil over the asparagus.
5. Add the lemon zest and thyme. Toss to coat the asparagus.
6. Roll out the sheet of puff pastry.
7. Cut the puff pastry hortizontally in 1/2 inch strips.
8. Wrap the strips around each piece of asparagus.
9. Cook the asparagus in a single layer on a baking sheet for about 15 or until golden brown.

Recipe aspired from the Pepperidge Farm website.

 Did you already know...
-In 1937, Margaret Rudkin began to experiment with making preservative-free bread because her son was allergic to the commercial breads ingredients. 
-Margaret Rudkin began to sell her bread to local grocers.
-She named her business Pepperidge Farm after her family's farm in Connecticut.

Margaritas

This week's Project Pastry Queen's pick was Guanabana Margaritas by Shawnda of Confections of a Foodie Bride. I looked in four different stores but it isn't popular in Maine. My Dad even suggested I look in the exotic fruit section of our local store but there wasn't much there this week. I couldn't find it so I decided to use guava nectar instead. 

I will admit that I thought I had never had a guanabana before. I was wrong. Over five years ago, my Mom gave me a box of exotic fruit that she received at work. My husband would not try anything in the box but my daughter and I did. I had to look up several fruits on how to eat it. The guanabana was labeled prickly custard apple. We liked it. 

 I will admit this is the first time I have made a Margarita. I invited my favorite person and my Mom to try it with me. They both said I did a good job. My husband decided to pass since tequila isn't his drink of choice. Since I purchased Margarita glasses for this occasion, I will have to try to experiment with other Margaritas. I guess I will be checking our Shawnda's blog more often.

Guava Margaritas
1 lime
1 lemon
3/4 cups Cuervo Gold tequila
3 Tbsp Grand Marnier
1 Tbsp powdered sugar
1 1/2 tsp sugar (optional)
1 (9.8 oz) guava nectar
1 cup crushed ice
coarse sea salt
lime and lemon zest spirals for garnish

Directions:

1. Pour the salt on a small plate.
2. Rub the edge of the Margarita glasses with a lime wedge.
3. Dip the edge of the glasses in the course salt.
4. Add the crushed ice to each glass.
5. Squeeze the lime and lemon into a large cocktail shaker.
6. Add the tequila, Grand Marnier, sugars, guava nectar, and crushed ice. 
7. Put the top on securely.
8. Shake, shake, shake!
9. Pour the drinks through a stainer into each glass.
10. Serve immediately.

Recipe adapted from The Pastry Queen. 
Tip: I purchased the Grand Marnier in nips. I didn't even use all of one nip for this recipe.

Coral is very fashionable this Spring!

 Did you already know...
- Guanabana fruit is also called soursop, prickly custard apple, and   
  Brazilian paw paw.
-The flesh and seeds are inedible.
-It tastes like a combination of a mango and a pineapple.

PQ: Tortilla Soup

After records highs, it is cold again. I know Spring isn't officially here since I haven't heard the peepers yet. To warm us up, I like to make soup. Also, the other great thing I noticed about soups are they normally taste great the next day. Guess what is for lunch tomorrow?

I had to adapt a few things since I could not find a dried ancho chile pepper. I asked several people at the store and there were none to be found. I just roasted a poblano chili in the oven. I looked in two different stores but there were none in stock. Maybe it isn't a popular item in Maine? Maybe it is a seasonal item here and I'll find it around Cinco de Maya? I still think the soup was awesome. (Awesome is a popular word in my house. It seems to be pronounced as ahhh some!. )

Texas Tortilla Soup
8 plum tomatoes
4 Tbsp olive oil
1 medium yellow onion, diced
6 cloves of garlic, minced
1 red bell pepper, diced
2 tsp chili powder
2 tsp ground cumin
4 cups chicken stock
 1 poblano chili, roasted and chopped.
1 (15 oz) can peeled tomatoes
2 chicken breast
1 (8oz) package frozen corn
Optional garnishes: avocados, tortilla chips, plum tomatoes, Monterey Jack cheese etc. 

Directions:

1. Preheat oven to 350 degrees F. 
2. Slice the tomatoes in half. 
3. Coat a baking sheet with 1 Tbsp olive oil. 
4. Arrange the tomatoes on top, skin side up. 
5. Drizzle the tomatoes with another 1 Tbsp of olive oil. 
6. Roast the tomatoes for 25 to 35 minutes. The tomatoes should have wrinkled skin and slightly brown around the edges. Set aside.
7. In a large pot, heat 2 Tbsp olive oil over medium heat. 
8. Add the onion, garlic, and bell pepper. Saute for about 5 minutes.
9. Stir in the chili powder and cumin. Cook for 1 minute.
10. Add the chicken stock and the roasted poblano chili.
11. Bring the soup to a boil over medium high heat. 
12. Cover and simmer for about 15 minutes.
13. In a food processor, add the tomatoes and puree for about 1 minute.
14. Transferred the pureed tomatoes to the soup and stir.
15. Cover and allow to simmer for 30 minutes.
16. Add the chicken breast to the soup. Cover and allow to simmer for another 30 minutes. 
17. Remove the chicken and shred the meat or cut into small pieces. 
18. Return the chicken to the pot. 
19. Add the frozen corn and stir. Allow the soup to cook for an additional 5 minutes or until the chicken is cooked thoroughly.
20. Ladle the soup into serving bowls and garnish with desired toppings. 
21. Serve immediately. 

Recipe adapted from The Pastry Queen Cookbook. Check out the Project Pastry Queen for other members soup postings.This was Amanda's pick back in January.

Did you already know...........
-Ancho chili is a dried poblano chili.
-In Spanish, ancho means width.
-Some substitutes for the ancho chili are: mulato, pasillo, or ground ancho chili powder

Mango Strawberry Muffins

My son's latest amusement is to try to have both of his eyebrows touch. He hasn't succeed yet. I don't know where he got this idea from but it is funny to watch. I don't know if someone dared him to do it but it has kept him occupied for awhile now. After you try, let me know if you can do it. Unibrows do not count.

I decided to put mango and strawberries together in a muffin. I wasn't sure how it would come out but the kids liked it. These muffins are dense but moist. I liked the combination. I probably will not top the muffins with a slice of strawberry next time since it did make the top sink a little.

Mango Strawberry Muffins
1 ripe mango, cup up
1 Tbsp lemon zest
3 Tbsp lemon juice
1/2 cup milk
1/4 cup strawberry yogurt
6 Tbsp unsalted butter, melted and slightly cooled
1 egg
2 1/2 cups all purpose flour
1/2 cup sugar
3/4 Tbsp balking powder
1/4 tsp salt
1 cup strawberries, chopped

Directions:

1. Preheat the oven to 350 degrees F.
2. Line a 12 cup muffin tin with cupcake liners.
3. Add the mango, lemon zest, and lemon juice to a food processor.
4. Pulse for about 30 seconds.
5. In a medium bowl, combine the mango mixture with milk, yogurt, butter, and egg.
6. In a larger bowl, combine the flour, sugar, baking powder, and salt.
7. Add the mango mixture to the flour combination. Stir until incorporated.
8. Fold in the chopped strawberries.
9. Fill the lined muffin tins with 3/4 of the batter.
10. Bake the muffins for 35 minutes or until a toothpick inserted in the middle comes out clean.
11. Allow the muffins to cool for about 5 minutes.

Recipe really adapted from The Pastry Queen cookbook.

Did you already know....
-Mango is the national fruit of India.
-A mango is rich in Vitamins A, C, and D.
-The skin of the mango is not edible. 
-The mango is part of the cashew family.

Chocolate and Peanut Butter Ribbon Dessert

My husband loves peanut butter. He also loves watching this show in which storage units are auctioned off. My oldest daughter loves the show too. As for me, I would rather blog. My son does not mind watching the show but he really hates the sound of the auctioneer's voice. He has to leave the room. I guess my son will not be pursuing the dream of being an auctioneer one day. 

 Since my husband loves peanut butter, I knew this dessert would be ideal for him. I guessed right. When my oldest daughter tried it, she said, "Whoa! This is great!" I would recommend this easy dessert.

Chocolate & Peanut Butter Ribbon Dessert
12 Nutter Butter cookies, crushed finely
2 Tbsp butter, melted
1 (8 oz.) package of reduced fat cream cheese, softened
3/4 cup creamy peanut butter
1/2 cup sugar
2 tsp vanilla
1 (12 oz.) container Cool Whip whipped topping, thawed
2 oz. semi sweet chocolate, melted

Directions:

1. Mix the crushed Nutter Butter cookies with the melted butter.
2. Press the mixture into the bottom of a parchment lined 9x5 loaf pan.
3. In a bowl, mix the cream cheese, peanut butter, sugar, and vanilla until well incorporated.
4. Whisk in 3 cups of the Cool Whip into the cream cheese mixture. 
5. Remove 1/2 cup of the cream cheese mixture and place in a small bowl.
6. Add the melted chocolate in the small bowl and mix well. Set aside.
7. Spoon half of the cream cheese mixture over the pressed Nutter Butter cookies in the loaf pan. Spread evenly.
8. Add the chocolate cream cheese mixture into the loaf pan. Spread evenly over the cream cheese mixture.
9. Add the remaining cream cheese mixture on top of the chocolate cream cheese mixture.
10. Place the loaf pan in the freezer for at least 4 hours or overnight.
11. When ready to serve, invert the dessert onto a plate. Remove the parchment paper and reinvert the dessert onto a serving platter. 
12. Add the remaining Cool Whip on top of the dessert with additional crushed cookies, if desired.

Recipe adapted from Kraft Foods Food and Family Cookbook.

Did you already know....
-In the State of Maine, an auctioneer must pass an examine to receive an auctioneer license.
-The auctioneer license must be renewed yearly.
-The auctioneer must have a surety bond for $10,000.