happy food: corn, tomato and avocado salad

During the summer,  I crave healthy, local food like salmon, heirloom tomatoes, cucumbers, blackberries, corn, peaches, the list goes on. We have a great farmer's market on Saturday mornings here in Redmond  so Waverly and I spent a fun morning talking with vendors about their bounty and trying some new things. We came home with our basket overflowing with locally grown fruits and vegetables and locally caught tuna and salmon. The sweet corn looked so picture perfect that I couldn't wait to make some for dinner that night. It wasn't until I got home that I remembered that with my braces, I can't eat corn on the cob.  Because Ina Garten is always my first stop when researching recipes, I found this recipe for Corn & Avocado Salad and used it as my starting point. We enjoyed this for dinner last night and I was so happy that it made a huge salad because I will be enjoying this every day for lunch this week.

Ingredients

Salad 
4 ears of local corn, shucked
3 avocados (with juice of one lemon if serving immediately)
1 pint of heirloom baby tomatoes
1 red bell pepper
1 small jalapeño pepper, seeded and finely diced
1/2 red onion, finely chopped
zest of 2 limes

Dressing
juice of three limes
1/4 cup olive oil
1 teaspoon of Trader Joe's Chili Lime Seasoning Blend (This blend is genius. If you don't have this on hand, you can substitute 1/2 teaspoon of cayenne pepper + 1/2 teaspoon of salt + 1/2 teaspoon of pepper)

Directions

Carefully remove all traces of cornsilk from the corn. Boil corn in salted water for 5 minutes. Remove from hot water and place cobs in ice water bath for ten minutes. (If you have a grill, try grilling your corn instead. The light char is a great balance with the lime and avocado flavors.)

Carefully cut bottom of the cob off so it is flat. Holding the corn cob upright, use a sharp knife to slice the kernels off the cob. If you aren't careful, kernels will fly everywhere so try slicing the kernels off in a pie plate. Add the kernels to a large bowl and set aside.

Cut baby tomatoes in half and add to corn. Add the chopped peppers, onion and zest of two limes. If you are going to serve this salad immediately, cut the avocados in one inch squares and toss with the juice of one lemon. Gently add the avocado to the salad and top with dressing. Gently fold the ingredients together. Cover and chill until ready to serve.

Notes

To meal prep this salad for a week, leave out the avocado and the dressing and add just before serving.

Before you seed and dice a jalapeño, don rubber gloves. I didn't and even after washing my hands several times, I still burned my eyes and my mouth terribly when I accidentally touched my hand to my face. It stung for a long time afterwards.

If you don't have time to shuck and boil corn, try using Trader Joe's frozen Fire Roasted Sweet Corn.

Recipe: Chicken Posole Verde

Last week was so warm and sunny that I was convinced summer was here to stay in Seattle. I was wrong. Today is grey and cool and the forecast calls for grey skies and rain for at least the rest of the week. It's not just here in the Pacific Northwest. My friends in New England have been posting "Enough rain already!" memes on social media. So, last night I made Chicken Posole Verde, a hearty spicy soup that I'm looking forward to having for lunch for the rest of the week.

If you're new to hominy (like I was until yesterday), it is dried corn kernels that have been treated to a process known as nixtamalization (a mineral bath), which removes the hulls from the corn kernels. This caused the corn to double in size and has a unique chewy texture when cooked. It is low in fat and sugar, loaded with fiber, is naturally gluten-free and is a good source of Vitamin B.

Tips:
You can find canned hominy with other canned vegetables. As a substitute you can use corn kernels.

This soup is very filling. Whatever you think you'll eat for a serving, cut it in half.

In a ventilated kitchen, use gloves to cut and prepare peppers. I didn't have the windows open and the fumes from the peppers were so intense, the baby and I had to move to the deck for a moments as we aired the kitchen out.

Chicken Posole Verde

adapted from the Metropolitan Market 

INGREDIENTS

1 lb tomatillos, husks peeled and rinsed

1 yellow onion, cut into quarters

2 poblano chili peppers, stems and seeds removed, quartered

2 jalapeño peppers, halved, stems and seeds removed

3 garlic cloves

2 Tbsp vegetable oil

32 ounces (1 carton) chicken broth

1 15 ounce can of hominy, drained and rinsed

2 cups of shredded, cooked chicken breast

3 tablespoons of cilantro, chopped

salt and pepper to taste

optional garnishes: sliced avocado, creme fraiche/sour cream/plain Greek yogurt, tortilla chip strips

DIRECTIONS

1. Preheat oven to 450 F.

2. Combine tomatillos, onion, peppers and garlic with oil in a large bowl. Toss to coat and spread ingredients out onto a foil lined sheet pan. Roast for 15 minutes. Remove when done and set aside to cool. 

3. When cooled (15 minutes),  peel away and discard any charred pepper skins. Add vegetables to food processor along with 1 cup of chicken broth. Puree until smooth. 

4. In a large pot, add the pureed vegetables along with the rest of the chicken broth, rinsed hominy and shredded chicken. Cover, simmer on low-medium for 30 minutes, stirring occasionally. Add salt and pepper (to taste) along with cilantro. 

5. Serve and garnish with toppings. 

Happy Food: Trader Joe's Kung Pao Tempura Cauliflower

So, here's something I never thought I'd say: "I'm really into cauliflower lately." Up until this year, cauliflower was in the same group as brussels sprouts, peas and lentils. I couldn't tolerate this vegetable. Several years ago I tried the whole cauliflower pizza crust trend and it wasn't bad, given enough cheese in the mix. Still, I never bought into the 'fauxtato' trend (sorry, mashed cauliflower with cream and butter still tastes like cauliflower).

However, a few weeks ago I roasted cauliflower with olive oil and it was sensational. It was warm and had depth. Eating it reminded me of the same cozy feeling I get eating French Onion Soup. Recently I was in Trader Joe's and I discovered their Kung Pao Tempura Cauliflower in the frozen department. I picked it up thinking I might try it sometime. One day, though, L was away in L.A. and I needed something warm and fast. I followed the package directions and heated up the cauliflower using our air fryer.  Then, I fed the baby and waited.

While I expected the kitchen to smell like sulfery cauliflower as it cooked, instead it smelled like a Sunday autumn afternoon. When I took the cauliflower out of the oven, it was perfectly crispy on the outside, tender and warm in the middle. The package comes with a packet of Kung Pao sauce. I don't prefer sauce so I didn't try it but if you're a Kung Pao person, this is when you would toss the cauliflower with the sauce (warmed in the microwave while the cauliflower cooked in the oven.)

Was it as good as my homemade roasted cauliflower? It was different. While homemade roasted cauliflower has its own earthy crispness, the tempura cauliflower felt more like an appetizer at a sushi restaurant. I loved it.

While it isn't terribly calorie friendly (1 cup = 150 calories, 6 grams of fat), Trader Joe's Kung Pao Tempura Cauliflower satisfied that take-out desire. Had I ordered take-out, the calorie hit would have been significantly greater.

I could see serving this as an appetizer at a party or even as an entree for vegetarians. I highly recommend this and it's a new Happygirl Essential in our kitchen.

happy food: cold asian noodle salad

The weather has been so warm lately, that while ideally I'd be making pumpkin or squash themed meals, all I want still is cool salads. Ever since my sister-in-law, Sue, made this for a family get together at the lake, I have been obsessed with this salad that only gets better the longer it sits. Whenever I make this, I usually double the amount so I can have it for lunch all week. With the whole wheat pasta and vegetables, it's a filling and delicious lunch that hits all the flavors of sweet, sour, salty, bitter and umami.

Ingredients
1/2 box of whole wheat angel hair pasta (I prefer Barilla)
1 cooked chicken breast shredded (omit to keep this dish meatless)
1 cup shredded carrots
1 cup sugar snap peas
1/3 cup chopped cilantro
1/4 cup chopped green oniom
2 tablespoons toasted sesame seeds

Dressing
2 tablespoons dark sesame oil
1/2 teaspoon chili oil or 1/2 teaspoon of red pepper flakes
1/3 cup rice vinegar
1/3 cup soy sauce
1 tablespoon creamy peanut butter
zest and juice of one lime
1 teaspoon honey




Directions

In large pot, cook pasta according to package directions.  When cooked, drain and add noodles to large bowl. Add chicken, carrots, peas, and cilantro. Set aside.

In a mixer, add all dressing ingredients and mix until incorporated. (Can also be mixed by hand but the peanut butter may not be fully incorporated.)

Add dressing to noodles and vegetable bowl. Top with toasted sesame seeds and toss.

Happy Places: Voodoo Doughnuts (Portland, OR)

When one of my girlfriends found out that I was in Portland, this was the text message I received "OH MY GOD!!!!! HAVE YOU BEEN TO VOODOO YET?" Voodoo Doughnuts, a staple of Portland, Oregon culture is an icon,  world renowned for their doughnuts AKA Portland masterpieces. 

Even though I'm eating healthy,  I had to stop in. It would be like being on Cape Cod and not trying the lobster roll. And so, I found a parking space a few blocks away and got in the queue. This location (22 SW 3rd ave) is open 24 hours a day, and on Saturday morning, the line was about 70 people long. It moved quickly though (the scent of warm doughnuts wafting towards us had a sort of happy/groovy/sedative effect), and within 15 minutes I was inside staring at the spinning glass case of doughnuts.

Voodoo's best known for their Bacon Maple Bar (which has a cult following), but some of the other flavors available yesterday were the Memphis Mafia, Triple Chocolate Penetration, Voodoo Doll and Oh, Captain, My Captain. (See flavor descriptions here). I decided on The Loop, which was a raised yeast doughnut with vanilla frosting topped with fruit loops. I took a bite and I got it. Voodoo doughnuts themselves have a perfect yeasty consistency, even without the toppings. With the toppings, though, the doughnut experience is elevated. It's like being five years-old watching cartoons on a Saturday morning while eating fistfuls of Fruit Loops straight from the box. 

Voodoo Doughnuts was definitely worth the stop.  It's like the Disneyland of pastries. If you're in Portland, swing by. I have a feeling it's pretty unique experience at 3am, when nothing in the world sounds as good as a Tangastic.

Tip: There is on-street parking but if that's tight, there are parking lots around the area. I parked in the one across from The Thirsty Lion. If you see parking meters, be sure to use them. They are good for two hours. 

Other locations include: 

Portland Too              1501 NE Davis Street Portland, OR

Cartlandia                  8145 SE 82nd Ave Portland, OR

Eugene Tres                20 East Broadway at Willamette Ave Eugene, OR

Denver Mile High       1520 East Colfax Avenue Denver, CO

Austin V                      212 East 6th Street Austin, TX

CityWalk Hollywood  100 Universal City Plaza Bldg 5535/V114 Universal City, CA

happy food: baked french toast

Last week, some good friends from Massachusetts came to visit us in Seattle.  It was an unusually perfectly sunny week of exploring in Washington with two of my favorite people but some of my best memories of the week were when we were home, just drinking cocktails on the deck or laughing and talking in the kitchen cooking and enjoying meals together.

On one early, beautiful morning, just as the sun was coming up, it was just the dog and I in the kitchen. It was that quiet time before everyone padded downstairs for coffee and breakfast. I was trying to decide what to make for breakfast. Recently, I had spent an afternoon dog-earring recipes to try in Chrissy Teigen's book "Cravings," including her French Toast Casserole with Salted Frosted Flakes. I didn't have all of the ingredients in the pantry but I used this recipe as a springboard. It's an easy recipe that works when you have a crowd of people to feed and you don't want to be standing over a stove. As we talked and drank coffee, I prepared the breakfast. Soon, the house was filled with the cozy scent of baking french toast. It was the start of another perfect day together.

print recipe

Baked French Toast

by Taylor Johnson July-8-2016

A french toast casserole that's easily adaptable (inspired by Chrissy Teigen's French Toast Casserole)

Ingredients

• 1 tablespoon butter
• 1 large Challah or French bread cut in 2 inch cubes
• 8 eggs
• 3 cups half and half
• 1 cup light brown sugar
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon Salt
• optional: 2 cups fruit (i.e. sliced peaches, cheery pie filling)
• optional:1/4 cup toasted coconut bits

Instructions

Preheat oven to 350.Butter a 9 by 13 baking dish and arrange the cubed bread in the dish. It's OK to fit the cubes in tightly. In a bowl, whisk eggs, half and half, sugar, vanilla, cinnamon and salt. Pour wet ingredients over the cubed bread, being sure to soak all of the bread. Using your hands or the back of a spatula, press the bread down to ensure the liquid is being absorbed into the bread. Place in refrigerator until oven is ready. Before placing casserole in oven, add fruit to the top of the french toast. You can use sliced, peeled peaches, blackberries, blueberries or no fruit at all. I used Trader Joe's Cherry Pie Filling, dolloping several tablespoons at a time over the entire casserole. I also added toasted coconut bits for crunch.Place dish in oven uncovered and bake for 1 hour. The casserole will puff up and become golden.Remove from oven and let sit for 5 minutes. Serve immediately. If you have leftovers, lucky you. This casserole is just as delicious the next day (or at 2am when a snack attack happens).

Details

Prep time: 20 mins Cook time: 1 hour Total time: 1 hour 20 mins Yield: 8 servings

happy food: trader joe's blueberry breakfast biscuits

This morning was so busy that by the time I thought about breakfast it was 10 and I was famished. I was at that dangerous point of being myopic. Need. Food. Now. This is when I usually  get into trouble foraging through the pantry and I end up with various handfuls of Pirate Booty, a couple spoonfuls of peanut butter and a box of animal crackers. 500+ calories and yet still hungry.

As I stood in the pantry a few minutes ago I came across the box of Trader Joe's Blueberry Breakfast Biscuits I had wisely picked up last week. I made myself a cup of coffee and sat at my desk with a package of the biscuits. With chunks of blueberries and a biscuit that tastes a little cinnamonny/spicy like their infamous Speculoos cookies, it was a satisfying breakfast/snack that took a while to eat.  At 210 calories (5 grams fiber, 7 grams fat and 10 grams of sugar)  for a serving of four cookies, it wasn't a bad choice.  It was delicious, filling and most of all, I didn't feel like I blew my breakfast on a bad choice which can often set me up for a day of bad food choices.

When I fly, I usually pack Trader Joe's individual packets of almonds but in the future, I will be bringing along these biscuits, especially on a red eye flight to give myself a boost of energy before I land.

Trader Joe's Blueberry Biscuits = a total happy food.

happy food: panzanella salad recipe

Last week one of my girlfriends came over for lunch and it was so sunny and beautiful that we decided to enjoy a salad with some peach sangria out on the deck. Neither of us wanted a heavy meal so I turned to one of my favorite go-to summer meals--this easy Panzanella Salad that feels rustic and light.  This is also one of those salads that would be great to take to work in a mason jar. Just add the dressing to the bottom of the jar, then add the salad. When you're ready to eat, just turn the jar upside down to dress the salad.

print recipe

Happygirl Panzanella Salad

by Taylor Johnson (The Happygirl) May-26-2016

An easy summer salad that will make you feel like you're eating al fresco at a sun-dappled Italian restaurant

Ingredients

• 1/2 a large French baguette cut into 1-inch cubes
• 2 medium tomatoes cut into 1-inch cubes (heirloom is best)
• 1/2 a large English cucumber, seeded and cut into 1-inch cubes
• 1/2 a large red or orange bell pepper cut into 1-inch cubes
• 1/2 purple onion cut into thin slices
• 1/2 cup feta cheese crumbles
• 10 basil leaves finely shredded
• 1/4 cup extra virgin olive oil
• 2 tablespoons Champagne vinegar (or white balsamic)
• salt and pepper to taste
• 1/2 teaspoon Dijon mustard

Instructions

Toss bread cubes with 2 tablespoons of olive oil and place in a single layer in oven to toast until golden brown or place in saute pan on stovetop until cubes are golden brown. Set aside in bowl. In a large bowl, combine tomatoes, cucumber, pepper, onion, feta and basil. Set aside. For dressing: Whisk together olive oil, vinegar, salt, pepper and mustard until incorporated. Add toasted cubes to vegetables and drizzle dressing over the salad. lightly toss until the dressing uniformly covers the salad.Serve with a white wine or sparkling water.Notes: You can omit the croutons if you're gluten-free or the feta if you're dairy-free.

Details

Prep time: 20 mins Cook time: 5 mins Total time: 25 mins Yield: 2 dinner servings

happy food: MOD Pizza (review)

Ever since I surprised L with a private pizza making class at Sur La Table for his birthday, we have been making pizza at home. Nothing beats a fresh, hot just-charred thin crust pizza, but when you don't have time to make the pizza dough and let your pizza stone pre-heat in a 450 degree oven for one hour, sometimes you just have to do takeout. We haven't been overwhelmed by any pizza in our area, especially after we were spoiled by homemade pizza.

Recently, however, we tried MOD (Made on Demand) Pizza. It's a newer concept, sort of a quick-serve, catered to you pizza experience set in an industrial space. The best part (aside from the taste) was that the price for the pizzas were $7.87 across the board. Are you a minimalist with just sauce, cheese and basil or do you load on the toppings? Either way, it's $7.87 per pizza.  L ordered the Calexico (mozzarella, gorgonzola, chicken, jalapeños, hot buffalo sauce and MOD red sauce).  I ordered my own creation - white sauce with tomatoes, gorgonzola and pesto. Literally, we had no more than ordered at the counter, filled our drinks and grabbed a table and our orders were ready. Both pizza were phenomenal. When I took a bite of mine, I may have orbited to Italy for a moment. It was hot (without burning the roof of my mouth), bursting with basil, cheese and tomato flavors and the thin crust was perfectly crisp and just slightly charred. L's was so good, he barely said a word while eating other than "Yeah, we're coming here again."

L and I both agreed that MOD is now our go-to pizza place. There is something to be said for ordering a meal and not being upcharged because you want to add gorgonzola. MOD is quick, fresh, delicious pizza that tastes like a nice old, Italian grandfather just made you his favorite pizza in his family's 400 year-old brick pizza oven in his garden. This is happy food.

MOD restaurants are located across the United States. Here's the list of locations. Have you tried MOD? What did you think?

{happy food} chicken enchilada soup recipe

During a thunderstorm on a quick trip to Mexico, I stopped into a little cantina and enjoyed what was hands-down the best chicken enchilada soup I have ever tasted. Maybe it was the smile of the kind server who took pity on this rain-soaked girl. Maybe it was warmth of the fireplace but years later, while I've long forgotten the name of the restaurant I still fondly remember this perfect moment of enjoying this soup with a Dos Equis beer. 

L and I both love spicy food, especially enchiladas so when I came across this recipe last week, I knew this was one to try. It was easy to make and came together in less than half an hour. I plan on making this our go-to soup for cool days.

print recipe

Happy Food: Chicken Enchilada Soup

by The Happygirl February-2-2016

This easy, spicy favorite is perfect for a hearty weeknight meal or a weekend entertaining friends.

Ingredients

• 2 cooked chicken breasts (shredded)
• 1 28 ounce can red enchilada sauce
• 1 23 ounce family size can of cream of chicken soup
• 2 cups of whole milk
• 1 cup of sour cream
• 1 15 ounce can of black beans
• 1 15 ounce can of corn
• 1 pint of prepared pico de gallo (in the produce section)

Instructions

Add all ingredients to a large pot and stir together. Cover and cook over medium heat for 30 minutes, stirring occasionally.Ladle soup into individual bowls and top with shredded cheddar cheese and sour cream. Serve with tortilla chips. For a vegetarian option, omit the chicken.
For a reduced fat version, use reduced fat sour cream and reduced fat cheddar cheese.

Details

Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Yield: 6 healthy servings

happy food: cauliflower crust pizza

We love pizza. L. and I have a love affair with pizza. Some of our best dates have been over pizza. Often as we're enjoying an entire pie, one of us will moan with joy and say "I could eat this every night." While pizza is pretty much the perfect food, it just isn't an every night kind of meal. Too many calories, too much fat, too much gluten. The day after a pizza dinner, we always throw in an extra mile or two into our workouts.

Two weeks ago a friend of mine, Fr. Matt, texted me pictures of a pizza he had made. It looked incredible, golden brown, crispy. I salivated. Then the next text read "I made it from CAULIFLOWER and it was delicious!" What?! I've tried "fauxtatoes," a cauliflower/cream/butter combo that mimics mashed potatoes. However, no matter how smooth I blended this combination, it still tasted like cauliflower with cream and butter, not creamy mashed potatoes. So, while I was curious about a cauliflower crust pizza, I wondered if it could indeed pass as a good substitution for traditional pizza.

Fr. Matt sent me his recipe from Katie Lee. I also scoured the web for recipes. I read the comments and watched the YouTube videos. Then I started the experiments. It took four tries to get this right but when I did get it right, it was sublime. While it's hard to beat a warm, traditional doughy crust, this cauliflower crust pizza tastes like the real thing without any of the guilt and calories of a wheat based pizza.

To cut the time, I used Trader Joe's ingredients but if you have some time, try making your own pizza sauce.

Happy Food: Cauliflower Crust Pizza

Ingredients

1 large head of cauliflower  (or two bags of Trader Joe's fresh cauliflower florets)

1 egg plus 1 egg white, beaten

1/2 cup parmesan/romano cheese

2 tablespoons of almond or coconut flour 

1/2 teaspoon of salt

Plus:

Your favorite pizza toppings. This is a great pizza sauce recipe.  If you're short on time, Trader Joe's pizza sauce is fantastic. For this pizza I used TJ's sauce along with turkey pepperoni and 1/2 cup low fat mozzarella cheese.

You will also need:

a clean dishtowel

olive oil

parchment paper

baking sheet

food processor

Directions

Pre-heat oven to 425 degrees.

Cut the florets off the cauliflower. You will only be using the florets and not the stems. Place half of the florets in the food processor and pulse until fluffy. You may have to scrape the sides down several times. Set aside the mixture in a large microwave-safe bowl and pulse the other half of the florets again until fluffy. 

Cover bowl with microwave-safe wrap and microwave for 7 minutes. Remove from microwave and pour cauliflower "fluff" in the center of a clean dishtowel. Let sit for 5 minutes. 

The next step is VERY important of you want the texture of your pizza to resemble a traditional crust. 

When the cauliflower has cooled a bit, pull the sides of the dishtowel up around the cauliflower. Over the sink squeeze the water from the cauliflower. I was doubtful that it needed to be squeezed because cauliflower seems so dry but I was surprised when I got almost a cup of water out of the cauliflower. Be sure to squeeze tightly to get every drop of water out. 

Transfer the cauliflower to a bowl. Add in the beaten egg, cheese, almond or coconut flour and salt. Mix until incorporated. It will be very sticky and wet.

Place parchment paper on baking sheet and brush a thin layer of olive oil onto the middle of the parchment paper in about a 9 inch circle. Scoop crust mixture into center of parchment paper and using your hands, spread the cauliflower mixture out into a circle about 9 inches wide. The crust should be about a 1/4 to a 1/3 of an inch thick. Be sure not to spread the dough out too thin. Using your fingers, pat the dough down so it is compact. Brush top with a small amount of olive oil. 

Slide baking sheet into heated oven and cook for 15-20 minutes until the crust is golden brown. When it is, top with your favorite toppings and cook for another 7 or so minutes. 

Let cool for two minutes and slice as you would any other pizza. Enjoy the happy!

What I learned from this experiment (& tips)

• Your kitchen will smell like cauliflower. This happens during the microwaving process. However, this smell will dissipate soon when your pizza cooks in the oven. It smells just like traditional pizza. 
• If you prefer not to use a microwave, you can also steam the cauliflower for the same amount of time.
• I tried this dough with and without the extra flour. It's good both ways but I found that when I added coconut flour, it added a little more "sturdiness" to the crust. However, if you don't have flour, you can make this recipe without it.
• The key to this recipe really is getting out all of the water from the cauliflower so squeeze, squeeze away. I tried squeezing the cauliflower as soon as came out of the microwave and burned my hands. So, be kind to your hands and wait a few minutes for it to cool before you start wringing the cauliflower dry. 
• Be sure that the crust isn't too thin. On my first few tries, the dough was spread too thin and it burned in places. 
• Using a blender to pulse the cauliflower doesn't work. The cauliflower is just too dry. You need a shallow bowl like a food processor. The cauliflower must be ultra-finely chopped for this recipe. In my research, people have used a juicer, using the cauliflower pulp and they had great results. You can also use a cheese grater in a pinch.
• If you don't tell people that they are eating cauliflower crust pizza, they won't have an expectation that they won't like this "healthy" food. I would have had a hard time figuring out that this crust was made from cauliflower if I hadn't made it myself. 
• It's key to use parchment paper that has been oiled, otherwise your crust may stick to the pan. 

If you're more visual, watch this video from Dani Spies of Clean & Delicious.

Enjoy!

happy food recipe: chocolate Trader Joe's Speculoos cookie butter ice cream

Sure, it's easy to pick up a pint of your favorite ice cream to share with someone you love but making it yourself is even better. Last night, we brought out our Cusinart Ice Cream maker and with just 5 ingredients and 20 minutes, we had an ice cream that was so pure and so delicious that we were rendered speechless.

The secret is Trader Joe's Speculoos Cookie Butter, a genius ingredient that is similar to Nutella in how you use it but so much better. If you buy the crunchy version, it's as if you're tasting smooth peanut butter (texture-wise not taste-wise) with crumbled shortbread/slightly gingerbread-like cookies swirled into it. A couple of weeks ago my friend, Jeff, came with me to Trader Joe's for the first time. When I realized he had never tried Cookie Butter, we bought a jar and grabbed a tasting spoon on the way out. Once in the car, I opened the jar and gave him a spoon. It was a very quiet ride albeit for the sounds of "Mmmmm."

Here's how to make this simple summer dessert. Before serving, I topped it with crumbled Trader Joe's Coconut Cashews.

Chocolate Cookie Butter Ice Cream

Ingredients
1/2 cup unsweetened cocoa powder
1/2 cup granulated sugar
1 cup whole milk
1 1/2 cups heavy cream
2 Tablespoons Trader Joe's Crunchy Cookie Butter

Directions
Follow directions to prepare your ice cream maker (i.e. put the ice cream bowl in the freezer 24 hours prior to using).

In a large bowl add all ingredients. Using an electric mixer, incorporate all ingredients until mixed well. Be sure all the cocoa powder is dissolved. Cover bowl with plastic wrap and refrigerate for one to two hours. When you're ready for the best ice cream of your life, remove bowl from refrigerator and pour ice cream batter into the ice cream maker. Turn it on and let it become cold and creamy for 20 minutes or so. Scoop from bowl into serving bowls. I would add to cover when you put the remainder in the freezer, but you won't have any to save for later. It's just too good.

Happy food!

happy food: easy orange happiness cake

On a summer day in June a few years ago,  L. and I spent a fun afternoon sampling wedding cakes. Our top choices were the Red Velvet and the Coconut Cream. That was until we tried the Orange Dreamsicle Cake. I remember we both sampled a bite at the same time. We looked at each other and nodded. Yes, yes, yes, this was it. At the clambake the night before the wedding we enjoyed Red Velvet Cake but on our wedding day, we happily savored the memorable Orange Dreamsicle Cake.

Ever since then, just the smell of orange vanilla makes me smile. There is something so happy and fresh about the combination of orange + vanilla. With summer just starting, I wanted to make a dessert for a party we were hosting but I wanted it to be something easy and cool. Something I didn't have to cook would be even better. Researching cakes online, I came a Barefoot Contessa Mocha Chocolate Icebox Cake that looked wonderful. I wondered if I could adapt it for an orange vanilla flavor. I did and in the first attempt, this no-bake cake was perfect. I have since made it three more times and each time it is as delicious as the first.

If you're thinking about a dessert that tastes like a perfect, sunny June day, this is it.

Orange Happiness Cake

Ingredients

2 cups cold heavy cream
12 ounces mascarpone cheese
1/3 cup sugar
1/4 cup fresh squeezed orange juice
1 teaspoon pure orange extract
1 teaspoon vanilla extract
1 teaspoon finely grated orange zest (optional)

2 packages of store bought vanilla cookies (The thinner the better. I started with thick cookies but for future cakes I used Trader Joe's Ultimate Vanilla Wafers.)

Directions

(optional) Using a very fine grater, grate orange rind, carefully using just the orange rind and not the white pith.

In a large bowl add the cream, mascarpone cheese, sugar, orange juice, orange extract and vanilla extract. Mix until thickened and peaks form.  Set aside.

In a springform pan, assemble a layer of vanilla cookies. On top of the cookies, spread a layer of the orange-vanilla cream. Add another layer of cookies followed by a layer of orange-vanilla cream. Keep adding layers until you reach just below the top of the pan. Finish with a layer of orange-vanilla cream.

Cover with plastic wrap. Refrigerate overnight.

When ready to serve, remove from refrigerator and remove plastic wrap. Run a sharp knife along the inside of the pan to loosen the cake from the pan. Carefully remove the springform side of pan. Slice and serve.



Easy tip: If you don't have a springform pan or you want to serve this at a buffet-style party, you can prepare this easily in a trifle bowl or even a casserole bowl by following the above directions but serve portions with a serving spoon.

Options: The base recipe is easily adaptable to other flavors. Try chocolate cookies + 1/4 cup of raspberry jam instead of orange juice.

{happy girl/happy food: "relish the harvest" founder, Jessica Wisniewski}

My husband, Larry, and I have quite a few things in common.

We love balmy June nights.

We will stop whatever we are doing to watch a Mel Brooks movie.

We believe mornings should start with a perfect espresso and we love foods with a kick.

Tonight we both fell for a new happy food and this one packs one wonderful kick. It's Hot Pepper Spread from Relish the Harvest. Recently on a trip back home to Massachusetts, I met Jessica Wisniewski, the founder of Relish the Harvest. Over dinner, I learned the delicious story behind this small company.

Jessica Wisniewski was on the fast track in the corporate world, traveling and making a name for herself in the food industry. In every single position, Jessica thrived and looked for new challenges but in the back of her mind, she remembered sunny summer days and making relish with her family. And so, one day, she took a leap of faith and decided to pursue her dream of bottling her family's Sweet Zucchini Relish. With help from her family and the support of her husband, Jessica was literally a force of nature. Relish the Harvest was born, along with her new baby girl. Happy girls know how to make dreams come true.

Along with the original-- Sweet Zucchini Relish, the line also includes Sweet & Hot Zucchini Relish and our favorite, the Hot Pepper Spread. So far, we have tried all three relishes on hot dogs, mixed with mayonnaise and a little lime for an extraordinary tartar sauce, drizzled over goat cheese on crisp bread for a recent cocktail party and mixed with cheddar for stuffed baked potatoes.

Sometimes you have to follow your heart. Maybe this means you'll sit at your grandmother's kitchen table and learn the secrets to beloved family recipes. Maybe you'll pick up your life and moves 2800 miles away to follow your dream or maybe it means that on cold, rainy nights there is no place you'd rather be than with your family, whatever that looks like.

Relish the Harvest is on Facebook and is available online, as well as specialty markets throughout New England.

I asked Jessica if we could share one of her favorite recipes for Jalapeño Poppers and she said "Of course." The first recipe is for baked Jalapeño Poppers and the second, fried.

{Baked Relish the Harvest Jalapeño Poppers With a Kick}

Ingredients

12oz cream cheese softened
3 tbsp blue cheese dressing
3 tbsp Relish the Harvest Hot Pepper Spread
1 tbsp bacon bits
25 jalapeno peppers seeded and halved
melted butter or olive oil

Directions
1) In a medium bowl, mix the cream cheese, blue cheese, bacon bits, and the hot pepper spread. Spoon this mixture into the jalapeno halves. Reconnect the halves to become one stuffed jalapeno.
2) Place the stuffed jalapeno poppers on a greased pan.  Spray olive oil on top of the jalapeno poppers or brush with melted butter. 
3) Heat the stuffed jalapeno poppers at 350 degrees F for 25minutes. Enjoy!

 {Fried Relish the Harvest Jalapeño Poppers With a Kick}

Ingredients

12oz cream cheese softened                           3 tbsp blue cheese dressing
3 tbsp Relish the Harvest Hot Pepper Spread    1 tbsp bacon bits
1cup all-purpose flour (or gluten free flour)      1 cup milk
25 jalapeno peppers seeded and halved
1cup bread crumbs(optional)                          2 quarts oil for frying

Directions

1) In a medium bowl, mix the cream cheese, blue cheese, bacon bits, and the hot pepper spread. Spoon this mixture into the jalapeno halves. Reconnect the halves to become one stuffed jalapeno.

2) Put the milk and flour into two separate bowls. Dip the stuffed jalapenos first into the milk then into the flour. Do your best to coat the entire jalapeno. Allow the coated jalapenos to dry for about 10minutes. Repeat this step if you want a thicker coat of flour.
3) If you want a crunchy coating, then place bread crumbs in a separate bowl. Dip the coated jalapenos into the milk then into the bread crumbs. Allow them to dry and repeat to coat the entire surface with bread crumbs.
4) In a skillet, heat the oil to 365 degrees F. Deep Fry the coated stuffed jalapenos for 2 to 3 minutes, until golden brown. Remove and let it drain on a paper towel. Enjoy!

{happy food} the best, easiest baja chicken tacos

I've been traveling a lot lately and one of the things I've missed was cooking. Last night was the first opportunity I had to make dinner and for the occasion I chose Baja Chicken Tacos. While, I love Baja Fish Tacos, Larry doesn't so I decided to try the recipe with chicken and it was spectacular. In fact in between bites we both kept repeating "Oh my God, this is so good. Let's make this every day."

It was the kind of perfect meal that you'd find at a little taco stand at the beach, the one that people will drive miles to get to. The best part of the meal actually was the Baja Sauce. It was creamy and cool with a kick, phenomenal and something that could be put to use all the time, from drizzling on grilled salmon to using it as vegetable dip. I plan on making a batch every week and keeping it refrigerated. 

The Baja Sauce and the entire meal was was actually fairly easy to make with a quick stop at Trader Joe's first. 

Happygirl Baja Sauce Recipe 

Ingredients

1 cup Mayonnaise

Juice of 2 limes

2 teaspoons fire roasted green chiles (finely chopped)

Directions

Combine three ingredients and whisk until incorporated. Add more or less green chiles to taste. Cover and place in refrigerator for a few hours before serving to let the flavors combine. I tried this with Greek Yogurt, low-fat mayonnaise and sour cream. They were all delicious but Trader Joe's Organic Mayonnaise had the purest taste that let the lime and chiles take center stage.

Easy Baja Chicken Tacos Recipe 

Ingredients

1 pound package of chicken breast tenders 

2 eggs

1 cup white flour

1 cup Panko crumbs

OR buy pre-cooked sliced chicken strips available at Trader Joe's and most markets. You can also substitute fish, pulled pork, steak or a soy/veggie alternative.

1 package shredded cabbage (Trader Joe's)

1/2 cup reduced fat sharp cheese (shredded finely)

1 package Trader Joe's Corn & Wheat tortillas

1 container of Trader Joe's Reduced Fat Chunky Guacamole

Directions

(If you are using pre-cooked meat, skip this step)

To prepare the breaded chicken strips: 

Pre-heat oven to 425 degrees. 

Add 2 tablespoons olive oil to a sauté pan on medium heat. 

Place flour, whipped egg and Panko crumbs in three separate bowls. 

Dredge chicken tender in flour, then egg until covered then in the Panko crumbs. Set aside. Repeat with the rest of the chicken tenders. 

Add chicken tenders to saute pan, cooking 4 minutes on each side.

Place chicken tenders in over for 5 minutes to finish cooking. 

Set aside to cool. 

Set shredded cabbage, cheese, Baja Sauce and Chunky guacamole out. 

Microwave tortillas for 20 seconds. If you have a gas stovetop, place tortilla on grill above flame for 10 seconds on each side. Place on table. 

To prepare tacos, spread guacamole on tortilla, followed by cabbage, chicken, cheese and Baja Sauce.

Plan trip to sunny destination anyway to escape the snow.