The University of Jell-O

              

Well, well, it looks like Jell-o has mass marketed these fun University Mold Kits for the football season this year!  Woo-hoo! Apparently, they made a hand-full last year, but upped the big college team kits to 16 for this season. But are these awesome looking Jiggler kits really going to be great at your tailgating/watch party event, or are they too frustrating and should only be used as a novelty MIB (that's Mint In Box for all you non-collector nerds) decoration?

Well, it seems that there is a lot of debate about this very question all over the interwebs.  Some say that the Jell-o would stick in the hard plastic molds and they wound up just scooping them out and into a paper cup, thus loosing all the school pride details that the mold promises to provide. However, some of those who got frustrated with the product admitted that they did not spray the molds with cooking spray between each use, and others said they added more water/liquid than the Jigglers recipe suggested.  That being said, those who were unsatisfied that followed suggested procedures to a 'T', reported that they still had problems getting the Jell-o out of the molds with all the details fully intact.

Now, that being said, the reviewers that I've seen at various places online (like Amazon) have given this product an overwhelming thumbs up.  The ratio of yayers to nayers is about 100 to 1.  Some of the proponents have even listed tips for easy removal, including using a toothpick instead of a knife to get the Jell-o to release easily, and making sure to spray the molds with every use.  Another tip, is to let the liquid Jell-o cool down a bit before pouring it into the mold.  And the last handy-dandy tip I've read about is after the Jell-o has set, put the bottom tip of the mold tray down into some hot water for a couple of seconds (not too long or you will get some watery goo instead of a detailed logo.

I haven't tried these tips, but it seems that using a combination of the sort will get you some Jigglers that look exactly like, or at least somewhat like the pictures on the box or on Amazon.

Let's talk about the color schemes based on OU and Ohio State.  The red (crimson/scarlet) is easy for both of these.  You can use strawberry, cherry, dark cherry, blackberry or whatever reddish Jell-o you prefer. But unless Jell-o has come out with white or gray "flavors" recently, you are going to have to get creative.

Oh, wow, how 'bout that?  They evidently HAVE come up with a way to do a "cream" colored Jell-o! And it is conveniently in the flavor of Pina Colada, for those looking to add some adult beverages to their University molds.  Yay for Sooners!  If someone has actually tried this flavor, please let me know what you think in the comments below.  There are recipes all over the internet about how to make unflavored white gelatin using evaporated milk, but that's more for layering between other flavors for decoration, not as a standalone non-flavor.  That's just gross.

Ok, now do you think we'll get this lucky with Buckeye gray?  Not exactly.  We'll need to tweek an original flavor a bit.  According to The Columbus Dispatch, this is the way to get the gray: Hey look, I rhymed! 

Ingredients

2 boxes (3 oz. each) grape-flavored Jell-O gelatin 
1 box (3 oz.) lime-flavored Jell-O gelatin 
1 can (5 oz.) evaporated milk 

Combine 1 1/2 cups boiling water with the three boxes of gelatin and the evaporated milk. 

Ok, so now you got all your Jell-o University Mold Kit colors/flavors covered for the Sooner or Buckeye games!  Now, the question I know some of you are dying to know the answer to - Will it work for Jell-o shots?  The answer - it will, but it may not be worth the effort.  According to many people who bought these mold kits for this very reason, most have decided to just use the collegiate molds for desserts, and stick with the paper cup method for the shot version.  The main reason? Because the molds are too small and not worth the minute amount of liquor one would get from each logo block.  They claim to only get about half of an average Jello-shot in each one.  So yes, you may be able to make Jell-o shots in these molds, but whether the time, effort, and amount is worth it, is totally up to you.

They can also be used for non-Jell-o-y things such as ice cubes, chocolate, and whatever else you would normally use a plastic mold for.

Whatever you are using the molds for, be sure to get them soon, because these University kits are being sold for a limited time only!

Happy Tailgating!!!

What's Football Without Nachos?

I have been on quite the hiatus, I know, but there is good reason.  I have gone through a diet transformation over the summer, and I haven't felt better in years!  Now, don't get confused between dieting, and changing one's diet -- totally different.  You will never, ever, see me diet, I promise you that.  The dieting craze is not a wagon I am able to hang on to, and I'm not one for starving/depriving myself in any way.  However, I have undergone a major change in my eating habits and selections, so I wanted to get a good grasp on my new relationship with food, before I came over here to share my opinions on food with you.  Don't worry, I'm not going all rabbit food and no-fun on you, I'll still be covering nachos and tailgating and restaurants,  I just may throw in some creative spins from time to time about how to eat/prepare better foods. But more on that later, we've got more important things to talk about today...

COLLEGE FOOTBALL SEASON HAD OFFICIALLY BEGUN!!!!!  WOOHOO!

Today is the day we've been waiting for, folks!  So pack up your grills, prep your goodies, and head on down to the stadium!  Or, if you are following the upswing trend of tailgating at home, get to decorating, chopping, simmering, or what-have-you.  You still have time to put up the canopy, fire up the grill, chill the beer, and decorate before your friends come over and the game starts!

Still need some ideas?  How about NACHOS?  I seriously love nachos, if you couldn't tell.  So I'm going to talk about nacho-related recipes in honor of the big day.

Do you have a copy of The Ohio State Cookbook?  Ok, turn to page 10 and find a mouthwatering recipe for Field Goal Nachos.  Or turn to page 44, for TBDBINL Taco Dip, good for dipping if your not into smothering your chips.

Field Goal Nachos

Got a copy of The University of Oklahoma Cookbook?  Page 11, OU Chili Pie, yum!  Or for dunking, try Sooner Nation Salsa on page 44.

Feel like trying something different?  How about some Baja Nachos?  This was a recipe I came up with based on that time I made my first fish tacos with Red Gold Lime Juice & Cilantro tomatoes. My Baja nacho recipe was first published in the Fall 2013 Healthy Sooner online newsletter, and can be found here.  However, I've tweeked it since then.  Here's the simpler version:

Baja Nachos

Baja Nachos

Ingredients:

3 or 4 tilapia fillets (or flounder will work too)

Melted butter (optional)

Creole seasoning (blackening seasoning)

7 oz. can (or fresh) pineapple chunks (drained)

14.5 oz. can of Red Gold Petite Diced Tomatoes w/Lime Juice & Cilantro (drained)

1 avocado (sliced)

8" flour tortillas

Cabbage

Monterey Jack cheese

Olive oil

Olive oil cooking spray

Instructions:

Ok, first, preheat the over to 375 degrees.  Use a pizza cutter to slice the flour tortillas into triangles (8 per tortilla).  Line a baking sheet with foil and use olive oil cooking spray to lightly coat the foil, then lay the triangles out in a single layer on the foil, and spray them with an even coat of the olive oil.  Put the tray in the oven for about 5 minutes, or until the tortillas begin to crisp.  Remove and set to the side.

In a medium bowl, mix the Red Gold tomatoes and pineapple together until evenly distributed and set aside.

Then, heat up about 1-2 TBLS. of olive oil on medium-high heat in a large skillet.  Rinse the fish and pat dry.  Coat the fillets in melted butter (or the olive oil- depending on if you are trying to save your calorie count for something else at the party), then coat them in the creole seasoning and fry the fish for about 3-4 minutes on each side.  Remove from heat and drain off any excess butter/oil on paper towels.  

Now, to put it all together -- Lay the baked tortilla chips out on a plate.  Break the fish fillets up into chunks and scatter them over the tortillas.  Top with cabbage, then salsa, then cheese.  Top it off with the slices of avocado and eat!

*****

Ok, that should get you started, at least in the nacho-type-stuff department.  So, enjoy today's games, friends, and food!  And have a very happy kick-off to the new football season!

Raw or Grilled? Koto Japanese Steakhouse & Sushi Review

Believe it or not, I did a whole lot of cooking in the month of April.  I was going to do a blog post every time I felt like I made some clever new thing that tasted good or terrible, but when I looked back through my posts over the last few months, I realized that I have only been posting about what I have been cooking, and that's it.  I thought, "Hey, I haven't done a restaurant review for a while, let's do one of those!"  Then I realized I haven't really been out to eat anywhere new this month - lol!  I have been way too busy, apparently.  However, I did remember trying out a local Japanese restaurant back in February and I have been meaning to share it with you, I just got all wrapped up in crazy time!  So, I looked through my camera and found the pics that I took during my visit, so that I could show you.

I have only had one other experience with Japanese cuisine before Koto.  That experience was at a popular Japanese restaurant in OKC, and I remember thinking the food was way too salty for me.  Since I had never had Japanese food before, I just thought it was all salty (well, not sushi, but everything else).  Needless to say, I had decided that I was not fond of Japanese food, and never felt the desire to have it again.  That was, until I went to Koto Japanese Steak & Sushi here in Norman, Oklahoma.

They have a very good sushi selection with lots of options, however, I wanted to try one of the hibachi dishes.  So, I ordered the sesame chicken and, OMG, it was delicious!  It was accompanied by some of the best stir fry veggies and fried rice that I have had anywhere.  

The "clear broth" soup had a well-balanced and unique flavor that was very complimentary to the entree.  It had the sort of saltiness that reminded me of the ocean, but it was not the kind of excessive saltiness that I experienced at that other Japanese restaurant.  The broth at Koto was simple, elegant, and quite good.

My companion ordered the Philadelphia Maki roll which contained salmon, cream cheese, and avocado. She said it was pretty good, but didn't have any special enticement for her.  It may have been the kind she ordered though, there isn't a whole lot to a Philly Roll, so maybe the different kinds would be more awesome? I didn't try it because, as ridiculous as this sounds, I'm actually trying to ease in to sushi.  I have very very little experience with it.  It's a texture thing for me so I'm going to try to overcome that by trying sushi one ingredient at a time, lol!  I WANT to like sushi, and am determined, so I will get back to you when I have conquered my texture issues with it.  For now, I have no personal opinion to offer on the sushi at Koto, but if you have eaten here and have some insight, I would love to hear it!

For dessert, I had their Green Tea Fried Ice Cream.  Wow.  I like fried ice cream, and I like green tea, but together...fantastic!

Yeah, as you can see, it didn't last long.  The tempura batter seemed just slightly underdone, but considering any longer in the fryer and the ice cream would have made it soggy anyway, I still give this dessert an enthusiastic thumbs up!  

If you go to Koto and want some fun entertainment, grill-side, I suggest getting a hibachi table.  You sit around a grill bar and watch the hibachi master cook your food to order while putting on a fantastically whimsical spectacle. The specialized chef shows off his/her awe-inspiring skills in a way that will make you smile and maybe even laugh out loud.  

Whether you choose to sit at a regular table and eat sushi, or around the entertaining hibachi grill, I recommend giving Koto a try.  They changed my perception of Japanese cuisine to something positive for my palette. Their prices are reasonable and their food is fresh and delicious!

Pies For Pi Day!

So, I made a couple of pies this past weekend, in honor of Pi Day, and I thought I'd share them with you. One is sweet, and the other is...well, not sweet.  But they both turned out really tasty!

Fish Pie

Banana Cream Pie

The first is a fish pie.  I know, many of you will be thinking what I thought when I first heard that - "A what now?"  As you may or may not know, I watch a lot of British television, and pretty much anything with Gordon Ramsay on it, so it was inevitable that I would come across the traditional casserole dish called, fish pie.  I don't eat a great variety of fish so I pretty much ignored this dish for a while, but lately, I've been wanting to branch out and learn to make different types of fish recipes, so I thought I should do some research on the English fish pie.

According to Wikipedia, this little ditty has been around for quite some time.  From King Henry I through Henry VIII, the tradition of putting fish into some sort of pie evolved into the casserole dish I happily enjoyed this weekend.  After researching the dish's history, I sifted through countless recipes online and in cookbooks.  Okay, I'm sure I could have counted them, so maybe they aren't literally "countless," but more than I cared to keep track of, at any rate.  After my scavenger hunt, I deduced that a traditional fish pie consists of whatever fish/seafood you have on hand, a cream base, and is topped with mashed potatoes.  I was a bit baffled at first at the fact that they were calling this a pie, when it in fact has no pie crust.  Then I remembered that the UK is also famous for the popularity of another crust-less pie - the Shepherd's pie. 

Ok, so I looked in my kitchen to see if I could put together this "pie" with what I had on hand.  After a quick inventory and stroking my chin for a few minutes, I decided I could do it and devised a plan of action (P.O.A.).  

Fish Pie

Fish Pie

Ingredients:

2 frozen cod fillets (thawed)

2 frozen flounder fillets (thawed)

1 (14.5oz) can salmon (deboned and deskinned) - save the liquid

1/2 cup onion, chopped

2 garlic cloves, minced

2-1/2  cups, plus 1/2 cup, plus 2 TBLS. of milk, separated

Salt & pepper to taste

About 1 tsp. of Dried Basil 

4 bay leaves

About 1 Tbls., plus some for spinkling of Dried parsley

3 Tbls of butter, divided

10 oz pkg of frozen peas

2 lbs. of red skinned potatoes (leave the skin on)

Dash of celery salt

3 Tbls. of corn starch

White sharp cheddar (optional)

Lemon zest (optional)

Instructions:

Preheat the oven to 375 degrees F.  Wash and cube the potatoes (don't forget to leave the skins on), and boil them in water seasoned with cracked sea salt, celery salt, and 2 of the bay leaves, until tender.  Drain, remove bay leaves, and mash with 2 Tbls. of milk, some cracked pepper, a bit more celery salt, and about a tablespoon of butter. Set aside to cool.  

Take the thawed cod and flounder fillets and place them into a large bowl.  Pour 2-1/2 cups of milk over them, plus the liquid only, from the can of salmon.  DO NOT ADD THE SALMON ITSELF, that will come later. Set aside to soak. In a small saucepan, melt 2 Tbls of butter over medium to medium-high heat. Add in the garlic cloves and onion and saute until onions are tender.  You may feel like you need a little more butter here, so go ahead and knock yourself out, I usually do.  

While that is working, get out a large, deep skillet.  Turn your burner on medium and pour in the milk you had the fish soaking in. While that is heating up, add in some salt, pepper, basil, parsley, and the remaining 2 bay leaves.  Now add in the cod and flounder fillets.  Bring the mixture to boil, then reduce heat and poach for about 6-8 minutes, or until the fillets flake easily with a fork.  Now, the founder is significantly thinner than the cod, so they should only take about 4-5 minutes, if that, so keep an eye on them.  When the fillets are done, remove them and set to the side.  

Bring the heat back up to a near boil and add in the garlic and onions to the milk, stirring until thoroughly blended.  In a measuring cup, add about 2-3 Tbls. of corn starch and slowly add in the remaining 1/2 cup of cold milk, stirring continuously until there are no lumps.  Pour the milk/corn starch mixture slowly into the boiling milk/onion mixture, stirring continuously until thickened, making a cream sauce.  Add the peas and stir until blended.  Remove bay leaves and turn off the heat.

Remember the fishes?  Okay, chunk the cod and flounder fillets into a large bowl, however big or small you like.  Add the salmon (remember to remove the bones and skin before hand).  The salmon should be left in relatively large chunks so that they don't overcook before the rest of the dish.  Blend all the fishes together evenly and add them to a 9x12 (or there-about) casserole dish. Pour the cream sauce over top of the fish evenly.  If you are using a lemon zest, go ahead and add that now.  You can add any other sea food you want here, like mussels or shrimp, but I didn't have any on hand, and I wanted to try a simple fish pie for my first time out.  However, this is a great dish to experiment with, so have fun with it!

Now spread the mashed potatoes over the cream and fish, making roughly textured peaks, or get fancy and pipe them on with a pastry bag if you like.  Bring the potatoes to the edge of the casserole dish, creating a light seal.  Sprinkle with parsley.  If you are using white sharp cheddar, make sure you grate it first, then sprinkle it on over the mash.  I made one dish with cheese and one without, but I couldn't tell which one I liked more, maybe you can decide?

With cheese..

...without cheese

Okay, you are all done with the prep work!  Just pop it in the oven, uncovered, for about 30-35 minutes or until golden and bubbly.  I went ahead and put it on broil for the last 3 minutes for a little more browning, because I like it that way.  When you pull it out, let it set up for about 5 minutes or so before digging in.

Fish pie, almost gone - YUM!

Okay, now, for the sweet pie!

Easy Banana Cream Pie

Banana Cream Pie

I've made banana cream pie before from scratch - with meringue. It was good, but it takes quite a while from beginning to end, and I've found that there are some people who don't like meringue on a cream pie, they prefer, well, cream.  That made sense to me, plus I was too tired for fancy baking after making dinner.  So, after finishing up the baking time of the fish pie, I cranked up the oven to 400 degrees and put a couple of pre-made pie crusts on a baking sheet (pricking the shells with a fork first) and put them in the oven for about 10 minutes, until golden.  When they were done, I pulled them out and set them to the side to cool.

Okay, I have to say that personally, I absolutely cannot stand the tinge of chemical taste from instant pudding, but I really like the Cook & Serve line of pudding from Jell-o.  It takes a little longer than instant, but not enough for me to really notice, plus the flavor difference is very much worth it!  So just follow the package instructions on the pudding box, which basically says to add the powder to 3 cups of milk and bring to a boil, stirring continuously.  Great, you're done!  Set it to the side to cool.  **Tip - the pudding will cool down faster if you give it a quick stir every few minutes.

The whole reason I decided to make this pie was because I had 3 over-ripe bananas that weren't going to get eaten as they were, plus I had the pie crusts in the fridge.  And it was Pi Day, soooo, banana cream pie it is!

While waiting on the crusts and filling to cool down, this is a perfect time to make the whipped cream.  I know I've said this before, but DO NOT BUY PRE-MADE WHIPPED CREAM!  It is full of chemicals (I'm especially talking about Cool Whip here, people - and Cool Whip is most certainly NOT whipped cream) and it doesn't have the full rich flavor and texture of real whipped cream.  Making your own whipped cream is easy, and you know exactly what is in it.  As I said in the Sweetheart Shake post, don't be lazy here!

Okay, put a medium glass or ceramic bowl in the freezer along with the mixer beaters, for about 15 minutes. This will make the whipping process go a lot faster.  Pull out the bowl and pour in 1 cup of heavy whipping cream, 2 Tbls. of sugar (organic sugar is what I prefer), and 1/2 tsp. of pure vanilla extract.  Beat on high with the chilled beaters until thick.  Some people choose to use powdered sugar instead.  Try them both, and see which you prefer.  The powdered sugar will provide a bit of a sweeter flavor (you can always use less of it though if it is too sweet) and the whipped cream will be shinier.  When it is properly whipped, place the bowl of whipped cream into the fridge until needed.

Once the pie crusts are cooled to room temperature, slice up 3 bananas and layer the slices evenly on top of the crusts, like so...

When the pudding has cooled down, pour it evenly between the pie shells over top of the bananas.  Lick the spatula clean and put it back in the drawer into the sink to wash, or in the dishwasher, if you are lucky enough to have one.

Put the pies in the fridge for about 3 hours.  After that time is up, pull them back out, along with the bowl of whipped cream.  Divide the whipped cream evenly between the 2 pies and smooth to the edges.

Viola!  You're done!  Just cut and serve.

Banana Cream Pie

Easy Banana Cream Pie

I hope you enjoyed my homage to Pi Day!  Thank you for stopping by!

Once Upon A Time, I Didn't Like Lasagna...

I wanted to, but I was a super picky eater as a kid (still am), and I had texture issues...and chunky vegetable issues, and cottage cheese was for old ladies on diets, and I had no idea why anyone would waste all that bubbly cheese on anything but nachos.  Garfield was my very favorite comic at the time, and he always made me want to love lasagna as much as he did.  Then one day, my mom actually made it, and I was so excited!

The first time my mom made lasagna, it was one of those Chef Boyardee Lasagna kits.  I basically lived on Chef Boyardee everything, so hey, why not try his lasagna?  Garfield and I were going to share the same kind of bond that Cookie Monster and I had developed from the first time I shoved a cookie in my mouth.  I couldn't wait!  I took the first big bite of my Chef Boyardee Lasagna...and then spit it right back out.  By the way, Chef Boyardee doesn't make this box kit anymore for good reason.  It didn't taste like I thought it would.  It did not taste like Beefaroni, or Ravioli, or the Spaghetti & Meatballs that were a childhood (and sometimes adulthood) lunch staple.  It didn't even taste remotely like the Chef's Pizza either - which I LOVED.  And the sawdust parmesan that I was used to was there, but where was all that stringy cheese that was supposed to ooze out from all the layers?  I felt betrayed!  I couldn't believe that Mr. Boiardi would make something so disgusting unlike the rest of his awesomness.  I swore then and there I would never eat lasagna again.  I don't really remember Mom making it again either, so I must not have been the only one in the family to not like it.

Pic from socialgrocery.com

So I kept my vow to never eat lasagna again  That is until I spent the night with a friend a few years later and when we sat down to the wonderful smelling dinner that her mom had made, I was horrified to see that it was lasagna.  I was not about to be rude, but I really really did not want to eat lasagna. The rest of the family dug in with fervor and a square of it landed on my plate.  But it looked nothing like the one my mom made via Chef Boyardee.  It looked more akin to what Garfield was always obsessing over.  It had white stuff and mushrooms between the layers.  And real cheese nicely toasted on top, which strung from cooking dish to plate, not just grainy bits of not-real parmesan "cheese."  I tried a small bite, but I just couldn't bring myself to eat it.  The new flavors and random textures were too much for me.  I realized that the white stuff between the layers was cottage cheese and there were onions!  Heaven forbid I eat anything with onions!

I think back on that lasagna now and I would love to try it as an adult.  The only thing about it that I wouldn't like now-a-days would be the cottage cheese.  I myself like to use ricotta, but everyone has their preferences to which "white stuff" filling they like in their lasagna.  But I digress.  I make a mean lasagna now with spices and mushrooms and hamburger and lots of different kinds of cheeses. For some reason though, I never really thought about experimenting too much with this dish.  Basically, as long as it was made with noodles, burger, sauce, ricotta and a lot of cheese, I call it lasagna and I just didn't stray out into the creative unknown.  I know, weird, right?  And then...I got a complementary box of goodies from Red Gold.

*I want to say that even though I was given free goods from Red Gold, I was not asked by them to give a favorable review - but I decided to share their lasagna recipe ideas because I tried one this past week and I loved it!

The kit they sent to me was a basic kit to make an All-In-One Lasagna.  The idea is that you start with 2 types of Red Gold products, noodles, and some cheeses, then add all kinds of other ingredients of your choosing to create a quick and easy family dinner.

Here is a pic of the kit that they sent me, complete with a perfectly shaped spatula for easy lasagna cutting and serving. Yay!

2 cans of Red Gold Diced Tomatoes with Basil, Garlic, & Oregano, 1 large can of Red Gold Crushed Tomatoes, and a box of Creamette Lasagna Noodles - all you need to supply for a basic, non-meat lasagna is mozzarella and parmesan cheese.  Layer it all together and bake it in the oven.  Simple, cheap, and easy, right?  Right.  But if I just made some boring ol' lasagna, I wouldn't be writing this post ;)

So, also included in my kit from Red Gold, was a sheet of "Simple Gourmet Lasagnas" with full-color pics and detailed recipes for 4 amazing dishes.  Including a basic All-In-One Lasagna, a Chicken Parmesan Lasagna, Fresh Harvest Lasagna, and the one I decided to try - Eggplant Florentine Lasagna.

I made the Eggplant Florentine Lasagna exactly as instructed, as I do every recipe that I try the first time.  Then I theorize about what I would do differently, and then the next time I make it, I begin altering things to my liking.  I'm going to give you their recipe as I made it, then I'm going to offer some suggestions about changes that I will implement next time. 

Ingredients

5 Tbls. of extra virgin olive oil

1 Large eggplant, peeled and cut into 1/4 inch slices

1 egg, beaten

1-1/2 cups Italian seasoned breadcrumbs

1/2 cup of water

1 (28 oz) can of Red Gold Crushed Tomatoes

2 (14.5 oz) cans of Red Gold Diced Tomatoes with Basil, Garlic & Oregano

1 tsp. Italian seasoning

Salt to taste

1 (16 oz) box lasagna noodles, traditional, uncooked

1 (6 oz) package of fresh baby spinach, washed and patted dry

1 (15 oz) carton of low fat ricotta cheese

3 cups (16 oz) shredded mozzarella cheese

1/4 cup of grated Parmesan cheese

Directions

Preheat oven to 350 degrees F.  In a large skillet cover the bottom with 4 Tbls oil; heat over medium heat.  Place egg in 1 bowl and breadcrumbs in another bowl.  Dip eggplant slices in egg and then breadcrumbs.  Fry on both sides until browned, place on paper towel and sprinkle with salt.

In a large mixing bowl combine water, Red Gold Crushed Tomatoes, Red Gold Dice Tomatoes with Basil, Garlic & Oregano, Italian seasoning.

  

Cover the bottom of a 9x12x2 inch baking pan with 1-1/2 cups of sauce mixture.  Arrange 1/3 of the noodles on top of the sauce, slightly overlapped.  Top with 1/2 of the eggplant, 1/2 spinach, 1/2 ricotta, 1 cup of mozzarella cheese and 1 cup of sauce.  Repeat layers and top with the last 1/3 of noodles and remaining sauce.  Sprinkle with remaining mozzarella cheese and Parmesan cheese.

Cover tightly with foil and bake for 1 to 1-1/2 hours; until noodles are cooked.  Let stand for 10 minutes before serving.

This recipe makes 12 servings, but you could divide the recipe into two 9x9 inch baking dishes and freeze one for a wintry night supper. 

 Nutricional facts: Calories 290, Fat 10g, Trans Fat 0g, Cholesterol 35mg, Sodium 1130mg, Carbohydrate 38g, Fiber 5g, Protein 16g, Vitamin A 70%, Vitamin C 25%, Calcium 30%, Iron 20%.

Ok, my review...

• First off, I love me some fried eggplant, but I believe it was completely unnecessary for this recipe.  After baking in between the layers for over an hour, the eggplant had no crunch/crispness to it, so I'm not sure what the point of frying it was.  It really just tasted like soggy breadcrumbs and made for a weird texture.  Now, that weird texture disappeared when I reheated it the next day for leftovers.  Not to mention, that putting a fried product only added unnecessary fat calories and made the dish feel heavy...in a bad way.  My Tweak: Just put the seasoned raw eggplant slices directly in the dish without dipping, breading, or frying.  Will this work?  I don't know I haven't tried it yet, but in theory, this should make for a lighter flavor and healthier lasagna.  If it doesn't after I try it, I will be sure to let you know.  Or if you give it a go before I do, be sure and let me know how it turns out, ok?

• There wasn't near enough cheese for my taste, speaking of a "healthier lasagna." My Tweak: I would use lots more mozzarella.  In a separate bowl, I would mix about 1-1/2 cups of it in with the ricotta and add a couple of teaspoons of Italian seasoning along with one egg.  Mix that all up really good and put that in between the layers, when the recipe tells you to put the cheese in.  Add more (another 1-1/2 cups or so) mozzarella to fill in the gaps and on the top layer.

• I also like a little cheddar or cheddar-jack cheese in mine.  It's a personal flavor thing.  I know that's not authentic Italian, but I like the gentle kick it adds.  Mind you, I'm not saying to add a lot, just a sprinkle between layers and then a little on top with the rest of the cheeses.

All-in-all, I loved the flavorful blends of this Eggplant Florentine Lasagna recipe!  The way the eggplant and spinach complimented each other was fantastic, and the basil, garlic & oregano tomatoes really made for a great sauce.  I'm looking forward to trying the "Fresh Harvest Lasagna" once my local Farmer's Market gets under way this season.  

For this and other Gourmet Lasagna recipe ideas, visit Red Gold's page.  But above all else, experiment with ingredients that you like.  Get creative and have fun!

My first go at Red Gold's Eggplant Florentine Lasagna

No More Sweetheart Shake Withdraw!

First off, I'd like to wish everyone a HAPPY VALENTINE'S DAY!  Whether you are celebrating this "Love Out Loud" day with friends, family, your sweetheart, or with a Game of Thrones marathon, I hope your day is full of love.

Now, for those of us who have a Sonic Drive-In nearby, you have probably become painfully aware of something different this February...Sonic is NOT serving their traditional Sweetheart Shake this year.  I know!  I don't usually eat at Sonic, but I look forward all year to February so that I can enjoy a delicious cherry and chocolate shake - all month long! So when I went to Sonic for my annual milk shake binge on February 1st, there was there was no "Our Sweetheart Shake is Back!" lettering on the marquee.  Instead there was something about pretzel buns for their hot dogs (which I'm sure is fine and dandy) and the Valentine's special treat this year is apparently this:

I'm sure this cake is tasty, but a Sweetheart Shake this is NOT.  The Sweetheart Shake has become a February tradition over the years, but Sonic has taken that tradition away for the 2014 Valentine's month. But see, I look at these sorts of obstacles as opportunities after I freak out for a couple of days. Since I couldn't get my Sweetheart Shake fix at Sonic, I decided to try it at home.

Sonic Sweetheart Shake

Sonic advertises that they use "REAL ice cream."  The fact that restaurants have been starting to say that now they use "real" ice cream freaks me out, I mean, what the crap were they using before?  But even if this "REAL ice cream" is in fact real (still not sure what that means), I'm betting that it isn't all natural and especially not organic.  I'm also positive that the cherry syrup, chocolate bits, and whipped cream have something bad in them, like high fructose corn syrup at the very least.  But sometimes there are certain things that taste so good, I'm willing to ignore these notions so that I may enjoy a brief dalliance.  But after being denied this Sonic slice of heaven, I realized that I didn't need them, and that I could not only make my own Sweetheart Shake, but that I could make it with ingredients that I was sure about.

So, here's what I used:

Some of it is organic, some of it isn't, but at least I know what is in it and I make sure that I use products that I am comfortable with.  Cherry pie filling can be tricky, because many name brands use high fructose corn syrup, but Duncan Hines Comstock Wilderness does not use it, and neither do the Target Market Pantry or Walmart brands.  So just check the label.  I usually keep a container of Alden's Organic Vanilla Bean Ice Cream on hand - but I eated it.  So I had some Breyers natural Homemade Vanilla for my shake, and since I will be using half a container of ice cream for 2 shakes, it is the cheaper choice.  Oh, and I always recommend making your own whipped cream because it is AMAZING!  You've never had whipped cream until you've had homemade whipped cream, and it is really easy.  I usually use Horizon heavy whipping cream, but they were totally out, so I got Target brand.

Make the whipped cream first.  I take a heavy glass bowl and my mixer beaters and put them in the freezer for about 10 minutes.  This helps the cream set up faster.  Get them out, and pour 1 cup of heavy whipping cream in the bowl.  Add about 1-1/2 to 2 Tbls. of sugar (depending on how sweet you like it), and a tsp. of pure vanilla extract.  Put the beaters in your mixer and whip on high speed going around the bowl continuously until the liquid firms up into a nice creamy whipped cream texture. Yup, that's it.  Set to the side.

Alright, let's put it together.  In a blender, put a little milk in the bottom, just to get the mixture going.  I put in about 1/4 cup.  Add more for a thinner shake, less for thicker.  Then scoop half of a 1.5 quart container of vanilla ice cream, then 1/2 of a 21 oz. can of cherry pie filling, and half of a 3.5 oz. bar of dark chocolate (crush it up into bits first).  Be sure to save a little crushed chocolate bits for the topping.  Blitz it until all is blended smoothly.

Get out two thick glass glasses and distribute the shake evenly between them.  Heap on some of that awesome whipped cream you just made, then sprinkle with the extra chocolate bits you saved.  Put in a straw and viola'!  You now have two splendid "Sweetheart Shakes" and you know exactly what's in them.  Not to mention, you still have enough ingredients to make another round ;)

Homemade Sweetheart Shake

My whipped cream stack fell over, but you get the idea.

So there you go.  No more Sonic Sweetheart Shake withdraws this February!  Enjoy, and have a very happy Valentine's Day weekend! <3

http://www.mosta2bal.com/vb/showthread.php?t=1335

Gumbo And Other Traditional Gameday Goodies

Ok, maybe gumbo isn't a "traditional" Superbowl snack, but here's your chance to add it to the usual suspect list of tailgating foods.  Just hear me out on this - read on.

Superbowl Sunday is upon us which is the perfect time to crack open either the Ohio State Cookbook or University of Oklahoma Cookbook, and make some great watch party treats!  Don't have hardback copies of these books on hand?  No worries, you can download digital copies of them to your Kindle right now at these links:  OSU Kindle Edition - OU Kindle Edition.  

I personally will be making either my chicken quasadillas, Landrun Casserole (OU Cookbook p. 20) Field Goal Nachos, or Championship Chicken Wings (both in the OSU Cookbook pp. 4 & 10), or all of the above - I haven't decided yet.

But if you want something a little different that will feed a house full of rowdy guests and leave them feeling satisfied, I recommend gumbo.  Good, hearty gumbo will go a long way and it definitely warms you up on cold days - especially the ones this winter season has been doling out lately.

This recipe is a variation of the amazing gumbo recipe given to me by my friend Rachel.  I had never eaten gumbo before I had hers, and after one awesome party at her house with this dish served, I was hooked!  Gumbo is a great recipe for trying out new things.  You can play with the ingredients and add or take away whatever tickles your fancy.  So, I am going to give you my version of Rachel's recipe, then add your own variations.  Also, this is a one pan dish, so less cleanup (Hooray!).  Have fun and be creative! 

This is how this gumbo starts off - you know you want to try it!

Ingredients:

5 or 6 Tbls. of olive oil

1/4 c of flour

1 onion (chopped)

2 ribs of celery (chopped)

2 green bell peppers (chopped)

5 cloves of garlic (minced)

1 box of chicken broth

1 lg can of chopped tomatoes

1-10 oz pkg of frozen sliced okra

1 bay leaf

6 tsp. of Tabasco sauce

4 tsp. Cholula sauce

2 boneless, skinless, and cooked chicken breasts (chunked)

1 pkg frozen shrimp (shelled and deveined)

3-4 flounder fillets (chunked)

2 cups of cooked rice

1/2 tsp. thyme

1/2 tsp basil

Salt & pepper to taste

Instructions:

Heat 3 Tbls. of oil in a large cooking pot on med-high.  Add onions, celery, bell pepper, and garlic and sauté for about 5-7 minutes, or until the veggies are tender.  Add in the rest of the oil and the flour.  Stir until the mixture starts to thicken. Gradually add the broth, stirring constantly.  Add tomatoes, okra, bay leaf, Tobasco, Cholula sauce, and spices.  Bring the mixture to a boil then add the pre-cooked chicken. Cover and let it simmer for about 35-40 minutes, stirring occasionally.

Remove the lid and add in the shrimp, fish, and rice.  Stir it all together and let it cook for another 10-15 minutes, or until the shrimp are heated through.  Serve with oyster crackers.  Don't forget, you can add a whole plethora of other ingredients like spicy sausage, crawdads, oysters, etc.  Just do what you like.

And this is how this gumbo looks when it's done - nomnom!

UPDATE:  For those of you following my Facebook page, you know that I decided to try my hand at making turnovers for the first time this morning.  Most of this comes from an array of pie and pastry recipes, plus theories in my head - this is what I came up with...

Cherry & Cream Cheese Turnovers

Ingredients:

14.5 oz. can pitted red tart cherries in water

1/4 c sugar

1-1/2 Tbsl cornstarch

1 tsp. vanilla extract (separated)

1/4 tsp. cinnamon

2 sheets puff pastry (17.3 oz. box of frozen)

1/2 block cream cheese (softened)

1 c powdered sugar

3-4 Tbls. water (for desired icing thickness)

Instructions:

Preheat oven to 400 degrees.  Get the puff pastry out of the freezer, unwrap and set to thaw on lightly floured wax paper (for about 45 min.).  In a small sauce pan, drain the cherry juice from the can and set cherries to the side.  Add cornstarch and sugar to the cherry juice and heat on medium stirring continuously until mixture is thick and goopy (mmmm).  Remove from heat and add the cherries, 1/2 tsp. of vanilla, and cinnamon. Blend thoroughly and set to the side.

In a small bowl, add remaining 1/2 tsp. of vanilla to the cream cheese and stir until blended smooth. Set aside.

I made triangular traditional turnovers as well as turnover bites to try out some things.  For the triangles, roll out one sheet and cut into four equal pieces starting at one corner and slicing to the one opposite. Repeat.  For the bites, I just cut along the 2 lines left by the folds of the second pastry sheet - giving me 3 wide strips.  Each strip I then cut in half.

Ok, for the turnovers, I put a litte more filling in than it would hold, so it got messy, so after recalculating, I would say put about 1 Tbls. of cherry filling on one half of each triangle, then top the filling with about 1/2 Tbsl. of cream cheese mixture.  Wet the edges of the pastry with water. Take one corner and fold it over the mixture to meet the opposite corner, encasing the cherry mixture.  Use a fork around the edges to seal.  Do the same with the bites, only use about 1 tsp. of cherry filling and 1/2 tsp. of cream cheese.  Fold into a square instead of a triangle.

Transfer to parchment paper on a baking sheet.  Bake for 20 minutes, then remove and let cool for about 10 minutes.

In a small bowl, mix the powdered sugar and water until thick and smooth.  Transfer to a ziplock bag and snip off a tiny bit of corner of the bag.  Pipe the icing over the turnovers in a zig zag pattern and enjoy!