Month

May 2013

I Think I Have a Caprese Problem

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If there was a Caprese Addicts Anonymous group, I think that I would immediately have to join. I know that it was only a few weeks ago that I shared with you my portable caprese salads, but I cannot help it. There is just something about tomatoes, basil and mozzarella that makes this gal think summertime.

Last week, in order to help out some dear friends of mine, I made lunch. With the help of another friend, I made a huge batch of Italian pasta salad, baked cupcakes, and put together a bunch of turkey sandwiches, ham sandwiches, and for the vegetarians, some Caprese sandwiches. To be honest, I could have made some pitas with hummus and veggies like I did a awhile ago, but with all the vegetable garden planning, I already had tomatoes and basil on the brain.

 

Caprese Sandwiches
1 loaf ciabatta bread
1 vine ripened tomato sliced thin
1 large bunch basil
3 or 4 slices fresh mozzarella cheese
2 Tbs balsalmic vinegrette
Salt and Pepper to taste

 

Slice the ciabatta bread lengthwise. Drizzle balsalmic vinegrette on both sides of the bread, spreading with a basting brush if necessary.

 

Arrange tomatoes, mozzarella, basil leaves on the bread, and sprinkle with salt and pepper.

 

Cut into slices, and serve immediately.

 

Brian who claims he hates tomatoes, devoured it. I cannot wait to bring this on our next picnic.

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So excited: Listen To Your Mother

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Typically, I drink tea, but today I had coffee. Plus with the nerves of what is to come I’m a little jittery.

SUNDAY is the big day! I will be performing in Chicago’s 2nd Annual Listen To Your Mother show.

For those that cannot make it, I will be sure to post lots of pictures and details regarding the event next week. Also, later on I will be able to share a video.

If you are coming, I couldn’t be more thrilled, and I am so excited to see you all.

If you are thinking about coming, CLICK HERE for more information.

I just want to take a minute to thank Brian and the kids for all the support in this process.  Brian was wonderful and the kids, while they cannot attend, have been so excited that “Mommy is in a SHOW!” Also, thank you to my wonderful family and amazing friends who didn’t think twice about buying tickets to the show, and have moved plans, cleared their schedules, and flown in to see me. Knowing you are all going to be in the audience really is going to make all the difference.

To my fellow cast members, LET’S DO THIS THING! (Honorable mention to Samantha Schultz for driving me everywhere because I don’t like to).

PS If you’d like to see yet another post I’ve writing about Listen To Your Mother, CLICK HERE!

Listen To Your Mother… OUCH!

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I was going to write a wonderful post about grilled steak fajitas, but while cooking last night, I cut my finger. It is definitely not serious, but is definitely making it hard for me to type.

I was chopping cilantro for the guacamole while simultaneously steaming corn, occasionally stirring peppers and onions, taking photos of food, going in and out to the grill, telling Brian to come in from doing yard work because dinner was almost ready, and  saying something to the effect of, “If you jump on that couch one more time, there will be no playing outside after dinner!”

So, lesson learned. That kind of craziness… I mean multi-tasking is going to lead to injury.

I cleaned it up, applied lots of pressure, and had Brian bandage it up for me.

As I said earlier, it isn’t serious, but I know I will have to keep a bandage on it for a few days.

As most of my readers know, on Sunday, it is Listen To Your Mother Chicago of which I am a member of the cast. I hope I can find some cute bandaids that will match my red peep toe wedges.

 

I guess I will have to get to the fajitas another day.

 

Smart Cookies: Salted Caramel Brownies

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If you follow Home Everyday on Facebook, you’ll know I mentioned last night that I am on the salted caramel bandwagon. After making salted caramel dark chocolate truffles in February, I thought it was time to do something with this flavor combination again.

Leave to to Ina Garten, one of my favorite Food Network chefs, to give me the idea for this month’s Smart Cookie recipe.

The first time I make anything, I typically follow the recipe exactly and then I doctor it up or change what I don’t think my family will like. I do NOT think I will have to do that with this recipe. Everything is perfect. The only suggestion I might make is if you don’t want to make the brownies from scratch, I would say it is ok to use your favorite box mix and then add 3/4 of a cup of chocolate chips. Then, follow the rest of the directions.

Without further ado, here is the recipe or you can click here.

Salted Caramel Brownies

1/2 pound (2 sticks) unsalted butter
8 ounces plus 6 ounces Hershey’s semisweet chocolate chips
3 ounces unsweetened chocolate
3 extra-large eggs
1 1/2 tablespoons instant coffee granules, such as Nescafe
1 tablespoon pure vanilla extract
1 cup plus 2 tablespoons sugar
1/2 cup plus 2 tablespoons all-purpose flour, divided
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
5 to 6 ounces good caramel sauce
2 to 3 teaspoons flaked sea salt

Preheat the oven to 350 degrees F. Butter and flour a 9 x 12 x 1 1/2-inch baking pan.

Melt the butter, 8 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes.

 

In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1/2 cup of the flour, the baking powder, and salt and add to the chocolate mixture. Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture.

Spread evenly in the prepared pan.



Bake for 35 minutes, until a toothpick comes out clean. Don’t overbake!



As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it’s pourable. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt.


Cool completely and cut into bars.

WARNING! MUST HAVE MILK ON HAND! These brownies are tasty and very rich.

For past Smart Cookie recipes, check out the links below:
Oatmeal Dark Chocolate and Dried Cherry Cookies, Lucy Cookies, White Chocolate and Cranberry Blondies, Chocolate Dipped Vanilla Biscotti,  Italian Butter Cookies with Lemon Glaze, and Salted Carmel and Dark Chocolate Truffles, Irish Creme Delights, Erin’s Light Lemon Squares.