A Bushel of Cukes

We ordered a bushel of #1 Kirby cucumbers from Zellwood - they are between 3 - 4 inches long and are the perfect pickling cukes. Time to attempt jarring our pickles for the first time instead of the usual cold pack. We are making a big batch of Kosher dills and some sweet and smokey bread and butter slices with some smoked paprika (Lillie's favorite spice!)

The girls were a great help sorting and washing the cukes as well as adding the spices and herbs to the jars. A few leftover sugar snap peas were thrown in for good luck. I submerged each jar into boiling water for 10 minutes and initially didn't think they sealed correctly. Once they sat on the counter and started to cool, the lid sucked down to the jar and a perfect seal was in place. I don't think we can wait two weeks to try them - we might have to crack a jar early!

Mango Pineapple Bubble Tea

We spent the weekend outdoors in St. Augustine introducing Lola to the beach, soaking in some history and eating some amazing food. While waiting on our Belgian waffles in this charming courtyard we sampled a mango pineapple bubble tea from Crucial Coffee. I know that St. Augustine is the oldest city in North America and this old hut must have been one of the first buildings. It was an ancient coffee shack from way back that was so warm and inviting and look...they even have free Wi-Fi! Go figure!

The bubble tea was a first for the girls. Its a green tea-based smoothie with fresh mango and pineapple. The best part is the surprise at the bottom - translucent tapioca orbs lurking down below. Each tart and creamy slurp through an over-sized straw brings up some gummy treats from the depths of the drink. These unusual beverages filled with edible pearls originated in Taiwan and come in every flavor imaginable. The girls loved  it!

If you Love your Children, Watch this Video!

This guy is my hero. "I profoundly believe that the power of food has a primal place in our homes that binds us to the best bits of life." - Jamie Oliver

He is passionate about changing the way we feed our children and saving lives through food education. He explains the problem and solutions in a way that is entertaining, easy to digest and his points are jaw droppers. Watch this video! Cook real food for your kids, teach them how to cook and why eating the right food is so important.

PR's Taco Palace

Down the road from the Winter Park Farmer's Market on the other side of the train tracks is PR's Taco Palace. I've heard it mentioned a dozen times so we popped in on our way home to grab a quick lunch.

We sat near the open converted garage door - this place must have been an auto garage back in the day. PR's would be a great locale to grab a few cervezas and tacos with friends. Maybe we sat a little too close to the sunlight but the place was visibly filthy from the dried salsa on the table to the layer of dust and food particles on the chairs and floor. I get the "hole in the wall" feel including the chairs with graffiti on them but the place was a little to gross for comfort.

We quickly ate our mediocre tacos and quesadillas as the train passed by and then headed home to make some pickles.

Goat Cheese Stuffed Olives

We love cheese-stuffed olives! This is quick, easy and worth the effort. The creamy tang of goat cheese goes perfectly with the piquant brine of the olive.

To make your own, use the handle end of a sugar spoon to pull out all of the pimento. Dry the olive and then roll the goat cheese or gorgonzola with your thumb and forefinger into a small tube and insert it into the hole. Pop the cheese in the freezer for 15 minutes if the texture is too soft. Smooth off the top surface and wipe any cheese on the olive with a damp paper towel. I make a dozen at a time and keep them in the fridge for snacking...or martinis! Ok, mostly martinis. :)

Whole Wheat Buttermilk Lettercakes

Buttermilk pancakes are the top requested breakfast in our house. These half-whole grain beauties are light and fluffy and the girls can't wait to eat their initials. Its the little things...Usually, I make a big batch and freeze the leftovers in ziptop bags for a fast and easy weekday morning meal. No buttermilk? Never fear! Give your pancakes some zip by adding 2 tablespoons of lemon juice (or even cider vinegar) to 2 cups of milk in order to bring up the acidity.

Whole Wheat Buttermilk Lettercakes

1 cup all-purpose flour
1 cup whole wheat flour
3 tablespoons honey or agave nectar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups low-fat buttermilk
1 tablespoon vegetable oil
1 large egg
1 egg white
Cooking spray
Maple syrup
Butter?

Combine flour, baking powder, baking soda, and salt in a large bowl and stir with a whisk. In a separate bowl, whisk together buttermilk, honey, oil, egg, and egg white. Add to flour mixture and loosely combine until moist with some lumps. An over-mixed smooth batter will make dense, hard pancakes. Keep them light and fluffy by not over-stirring.


Heat a nonstick griddle or skillet coated lightly with cooking spray over medium heat. Quickly ladle in about 1/4 cup of batter onto griddle in the shape of a letter. Turn pancakes over when tops are covered with bubbles and edges look cooked.


Serve with syrup and maybe even some butter. Take the picture quick before the crew revolts!

Micropopcorn

Who knew popcorn came in different sizes, shapes and colors? Each variety has a unique texture and taste. My favorite collection so far is from Crown Jewel Gourmet Popcorn. Their varieties include the world's smallest Petite Princess Amber, the crunchy and nutty Purple Amethyst, and the light and sweet hulless White Diamond. Bigger isn't always better and these tiny puffed nuggets of goodness are here to prove it. Once you try this gourmet popcorn, you will never settle for plain old microwave popcorn again.


I usually pop the corn on the stovetop using a medium-sized saucepan. Cracking the surface of my stovetop made it challenging to even boil water for a few weeks so I improvised with a stainless electric wok. The popcorn popped faster and cleanup was a piece of cake. Wok Popcorn is the way to go.


I used a 1/2 cup of Baby Yellow Topaz and a 1/2 cup of Baby Black Pearl. Heat up your pan or wok to a scorching medium high heat and put in 2 tablespoons of your favorite high smoke point oil like grapeseed or canola oil. I've also popped the corn in toasted peanut oil and coconut oil - each added another dimension of flavor from the oil that is worth trying.


Drop the kernels on top of the oil and give them a good coat. Cover and wait for the popping to start. With the wok, this should happen within 30 seconds! Once the popping starts, give it a gentle swirl every 5 seconds while holding the handles. Be careful not to shake the top off. Use the same technique if using a saucepan. Just like microwave popcorn, once the popping slows way down, you are done. Don't risk burning the puffed popcorn to save 20 unpopped kernels on the bottom.


Quickly transfer to a large bowl. If you are feeling the need for some butter, prep the bowl beforehand by laying out very thin slices of butter on the inner surface of the bowl. Fold in the warm popcorn using a large spatula or spoon.


Don't be shy with the salt.


Crack in some pepper. Mix it well. Stir, fold, stir and fold! Done!


Throw in a good movie and enjoy!

what not to do with grapes...

Two starving kids at the Plaza Restaurant, a plate of grapes and the lonely condiments for our pending burgerfest...wonder what happens?

Fine Young Pineapple

One of the unforeseen benefits of having a kids food blog are the unique and odd culinary gifts bestowed on us. Take this punk rock pineapple from the Adams Family! Thanks Shanna and Todd!

Grilled Vegetable Gazpacho Recipe

It's summertime in Florida which means hot soups are off the menu. Gazpacho is a traditional chilled raw-veggie soup from Spain with a tomato base. It's like a refreshing liquid salad. I remember John Croatti occasionally making an amazing grilled vegetable gazpacho at the Berkeley Grille so I gave him a call to find out how it's done. Grilling off a few veggies adds a complexity and heartiness to the soup that is worth trying.

Grilled Vegetable Gazpacho

3 ripe tomatoes, cut in half
1 bell pepper, stemmed, seeded and cut into 6 pieces
1 zucchini, cut into 1/3" strips (see photo)
1/2 onion
2 garlic cloves
1/2 tbsp fresh cilantro
2 average sized cucumbers, peeled, halved and seeded
3 cups V8 or tomato juice
1/4 cup of red wine vinegar
1/2 tsp smoked paprika
1/2 tbsp lemon juice
1 tsp course salt
1/2 tsp fresh ground pepper
Extra-virgin olive oil


The first step is to brush the veggies on both sides with olive oil, sprinkle with a little salt and pepper and place on a hot grill.


Grill for about 3 minutes on each side. You want the zucchini to still be a little firm in the middle. Drop veggies into an ice bath (large bowl filled with ice and water) for a few minutes to stop the cooking process. Drain and pat dry with a paper towel. Remove the skin from tomatoes and peppers.


Pulse tomatoes, onion, garlic and herbs in the food processor (the blender would work too) until finely minced but not pureed. 12 pulses should do it.


Finely dice peppers, cucumbers and zucchini by hand. Pour puree into large mixing bowl and add remaining ingredients. If it is too chunky, add a little extra tomato juice. Chill in the fridge for at least 2 hours - overnight if you can. The grilled veggie flavor was perfect 24 hours later.


Serve up with a drizzle of extra virgin olive oil and a little more cracked pepper.


Sadie quietly ate her whole cup of soup.


Lillie loved the gazpacho as well! Another winner!

Turtle Burger

Every once in a while, I find something food related on the web worth sharing. Silly turtle burger...

Best Guacamole Ever

Best Guacamole Ever

3 ripe Haas avocados
1/4 cup minced red onion
2 Tbsp minced fresh cilantro
1/2 lime, juiced
1/2 small jalapeno, seeded and minced
1 small tomato, seeded and 1/4 inch cubed
1 garlic clove, minced
1/2 tsp cumin
1/4 tsp smoked paprika
1/4 tsp salt
ground pepper to taste (1/4 tsp recommended)


Cut avocados in half and use your blade to twist and pop out the pit.


Slice a crisscross (Jump Jump!) pattern down into the halved avocados without piercing the skin.


Flip inside out and drop the two softest avocados into a mixing bowl. Save the firmest avocado for last.


Use a fork to mash the first two avocados.


Add the remaining ingredients...


Mix well with your fork and then gently fold in the last avocado for some more solid density and texture.


Serve! Here is a video of me serving the girls guacamole in the musical sombrero. The reaction is priceless.

This easy fresh-flavored dip is perfect for chips or fajitas.

First Tomato

I planted three different tomato varieties in April and the first tomato is finally ripe enough to eat! Hallelujah! Lillie picked it all by herself. Looks like the motherload will hit in about two weeks with another 12 or so ripening around then. These beefsteak tomatoes are so dense and full of flavor - nothing like the bland mediocre tomatoes in the grocery store. I'm already daydreaming about what I can create with them...more tomato goodness to come.

Chipotle Pulled Pork Enchiladas

Old pal Brandi Marsh Panzarino asked me to share some Mexican-themed recipes for an upcoming fiesta. I decided to update the classic enchilada with a smokey pulled pork filling - I used the Chicken Enchilada recipe from America's Test Kitchen Family Cookbook as a guide and let the rest fall into place.

Knowing I was serving this to a 2 and 4 year old, I pulled back on the Chipotle and used Ancho chili powder to make the dish less spicy. Ancho chilies are smokey and sweet without all the heat of a traditional chili powder. The Ancho chili powder can be hard to find, so you can substitute chipotle or traditional chili powder if you crave the spicy fire.


There are a few steps to this recipe but they are all relatively simple and will be worth it in the end. Just ask my little oven-mitted helper.


The first step is to slow cook the pork. I use a crockpot to get just the right pulled pork consistency without a smoker, etc. It will take about 8 to 10 hours so make the pulled pork the day before if you can.


Ancho Pulled Pork

3 - 4 lb Boston Butt pork roast
1 sweet onion
1 tbsp taco seasoning
1 tsp garlic powder
1 tsp Ancho or regular chili powder
1 tsp smoked paprika (add two canned chipotles instead for a little more spice)
1 tsp cumin
2 cups white wine (or a can of beer)
1 cup bbq sauce
1 cup v8 or tomato juice (remainder of can will be used for enchilada sauce)
2 packets Goya sazon


Thinly slice the onion and place on the bottom of your crockpot. Add all dry ingredients over onions.


Place pork into crockpot and then add wine and tomato juice. Pour bbq sauce over pork. Turn on High for 2 hours to jump start the cooking process.

Set on Low and cook for an additional 6 to 8 hours. Carefully rotate pork top side down with tongs 3 or 4 times during the cooking process. When done, the pork will be falling off the bone.


Remove roast from crockpot onto a cookie sheet or large plate. Careful now! That pork is hot and at the same time, is falling apart. Let it cool and then use a fork or even your hands to pull the pork into small shreds and pieces. Discard any fat and the bone - the pork should be as lean as possible. Depending on the fat content, in the end you might have more pork than you need for the recipe. If you have enough, you can make a double batch or freeze the remaining pork and save for quesadillas, etc.


Strain cooked onions from the crockpot and set aside for the enchilada sauce.


The next two sauce recipes are quickies.


Chipotle Enchilada Sauce

1 15 or 16 oz can fire-roasted tomatoes
1/2 cup v8 or tomato juice
1 tsp cumin
1 tsp garlic powder
1/2 tsp smoked paprika
1 tsp Ancho chili powder (use traditional chili powder for more of a kick)
1 tsp salt
1/2 cup reserved onions from pulled pork (just onions, not liquid)
1 tbsp adobo sauce (from canned chipotles)
1 whole chipotle (add 2 or 3 if you like a little more spice)


Most enchilada sauces start with softening some onions in a saute pan. Since I already had some seriously flavorful onions, I figured I'd take a different approach. This no-cook enchilada sauce knocked my socks off and is the star of the dish. If smoked paprika is difficult to find, used an additional chipotle or adobo sauce to add more smokiness.


Throw all ingredients into blender and puree for 1 minute. Set aside sauce in bowl, rinse blender and reuse for the cilantro sour cream.


Cilantro Sour Cream

1 tbsp fresh cilantro
1 cup sour cream
1 tsp fresh lime juice
pinch of salt
cracked pepper to taste


Combine ingredients and blend for 30 seconds. Place into ziptop bag and refrigerate until needed.


Chipotle Pulled Pork Enchiladas

3 cups shredded pulled pork
2 cups shredded Mexican cheese mix
1 cup shredded cheddar cheese
3 cups enchilada sauce
1 cup black beans, drained
12 to 14 6" soft corn tortillas
1 whole tomato, chopped (for garnish)

Heat oven to 400 degrees and adjust rack to the middle position.

Combine pulled pork, 1 cup enchilada sauce, 2 cups of cheese and black beans in a mixing bowl. Season with salt and pepper to taste.

Stack tortillas on a plate, cover with plastic wrap and microwave on high until warm and pliable - maybe 60 seconds. Don't skip this step or your tortillas will tear. I know from experience. Boo!


Coat 9 x 13 inch baking dish with vegetable oil spray. Place 1/3 cup of pulled pork mixture down center of each tortilla and then gently roll tortilla tightly around filling. Place into baking dish 5 or 6 down each side - pack those suckers in there. If you don't have room for the last few enchiladas, stack a few in the middle.


Lightly spray tops of enchiladas with vegetable oil spray.


Pour remaining sauce over enchiladas to coat thoroughly. Sprinkle 1 cup of cheddar down the center of enchiladas.


Cover with foil and bake until enchiladas are heated all the way through - about 20 minutes.


Remove foil and continue to bake until cheddar browns up, about 10 minutes.

Plate one or two enchiladas at a time. Cut corner of ziptop bag and drizzle each enchilada with cilantro lime sour cream. Garnish with fresh tomato and a little cilantro. Enjoy!

Hurry up and take the picture already, so I can eat!

Lillie's big bite!

Leftovers are portioned and go right into tupperware containers. Anything we arent going to eat in 48 hours goes into the freezer.

Cheeeeeese!