Mexican-Italian mashup

Wow! I really took quite the hiatus from this blog. It feels good to start posting again. These pepperoni quesadillas are a tasty way to make a comeback. They are unique and delicious! Using corn tortillas is a must. I used the 6-inch tortillas, but the bigger ones would work, too. These quesadillas are great for lunch or dinner, served alongside some healthy veggies or fruit.

THE RECIPE:

Corn tortillas

Spaghetti sauce or pizza sauce

1 package pepperoni slices*

Shredded cheese

Heat an electric skillet to 400-425 degrees. Lay several slices of pepperoni on skillet -- enough for one batch. (For example, I laid out 10 slices, because I needed five slices per 6-inch tortilla and could only cook two tortillas at a time.) Don't cook all the pepperoni at once, because you need each batch to have its own drippings. Cook pepperoni until they release their drippings and become crispy. Using tongs, remove pepperoni from skillet to a plate lined with a paper towel. 

Swirl tortillas around in pepperoni drippings, then top half of each with sauce, a little cheese, cooked pepperonis, then a little more cheese. Doing two layers of cheese helps the quesadillas stick together. Fold over. Cook a couple minutes on each side, until golden and crispy. In the meantime, push them off to the side and start cooking the next batch of pepperoni to move things along.

Let finished quesadillas cool on paper towels, then enjoy!

*I often look for ways to reduce fat and sugar, but the reduced-fat pepperoni just didn't work in this recipe. They didn't release any drippings, and the corn tortillas really need oil in order to taste right and crisp up.

Note: This recipe is made with ingredients that are generally gluten-free, but be sure to check labels of particular brands.

Homemade syrup

We have an apricot tree. We love it...that is, when it grows apricots. This year we got NONE. Last year, we got like 200. Utah has crazy spring frosts that can be detrimental to early bloomers such as the apricot tree. So sad.

We were pleasantly surprised when a kind soul brought us a big bag of apricots a couple of weeks ago from trees that had made it through the frost. That meant we didn't have to go without our beloved apricot syrup this year!

If your apricots are naturally sweet, you can really limit the added sugar. I like to add as little sugar as possible so I'm not covering my breakfast with candy. The fruit on our own tree is always very sweet and delicious. We prune our trees and thin the fruit. I have gotten away with adding as little as 1 1/2 cups of sugar to my syrup. Many syrup and jam recipes call for equal amounts of sugar and fruit puree. I think that's insane. If your apricots haven't been thinned or ripened, they might have little flavor and require more sugar. This was the case with the apricots that were gifted to us. I had to use 3 cups of sugar.

This syrup, or you could call it a sauce, is delicious. Enjoy!

THE RECIPE:

6 c. apricot puree
1 Tbsp. lemon juice
2 c. sugar
1/4 tsp. cinnamon
1 tsp. vanilla extract

Bring a pot of water to boil. Set a bowl of ice water nearby. In batches, place whole apricots in boiling water for 1 minute, then remove and place in ice water. This is called blanching. The skins will slip right off the apricots now. They should also break open very easily so you can remove the pits. I never need a knife, but I do get a little messy.

Puree apricots in a blender, then pour into a pot, along with lemon juice, sugar and cinnamon. Cook over medium heat, stirring frequently. The sugar will dissolve, and the puree will eventually boil up then back down. At this point it starts to look glossy and more syrupy. It will never get really sticky, though, like pancake syrup because I don't add enough sugar for that. That's a good thing. Remove from heat and stir in vanilla. The syrup can be canned or frozen.

Summer refresher

Try this coconut limeade slush for a unique and delicious way to cool off this summer. My whole family downed it. The recipe came from Smitten Kitchen, but I had to increase the sugar because Deb's version, which was 3 tablespoons, was too tart for my taste. There was coconut milk leftover from the can, so I made a mini batch after the first since we hadn't had our fill yet. Yum.

THE RECIPE:

2 1/2 c. ice
1 c. coconut milk (shake can first)
1/3 c. lime juice
6 Tbsp. granulated sugar

Puree ingredients in a blender until very smooth and creamy. Serve immediately. Makes 3 cups.

Homemade refried beans

I made my own refried beans the other day. I'm not in love with refried beans, but I thought these homemade ones tasted better than the ones in the can. I used them in seven-layer dip -- a huge win -- and then we ate the dip for dinner. Some nights are just like that.

These refried beans are all-natural and fat-free. They are very easy to make. Most of the work is done in a slow cooker. The beans can be frozen for later use -- tacos, burritos, etc. Making them at home is a good way to use the dried beans you have in your food storage. The recipe came from Mel's Kitchen Cafe.

THE RECIPE:

1 lb. dry pinto beans, rinsed and sorted for any stones
1 tsp. salt
1 yellow onion, cut into large chunks
4 large cloves garlic, smashed
2 cans diced green chilies
1 Tbsp. vinegar
1 1/2 tsp. salt
Chili powder to taste
Cumin to taste

Place beans in large saucepan with plenty of room and cover with water by at least an inch. Bring to a boil and cover, cooking for 15 minutes. Drain beans, then place in slow cooker and cover with water by 2 inches. Add 1 teaspoon salt, onion and garlic. Cover and cook on high for 4 to 6 hours.

When beans are tender, ladle out a cup of cooking liquid and set aside before draining remaining liquid. Puree beans and veggies, along with vinegar and green chilies, with an immersion blender OR in a food processor. Add reserved liquid as needed until desired consistency is reached. I only needed about 1/4 cup. Add remaining 1 1/2 teaspoons salt, and add chili powder and cumin to taste. The final product has a mild flavor. Makes 5 1/2 cups.

A taste of my history

This bowl is full of nostalgia for me. My Papa (grandpa), who died when I was 13, used to make this rice pudding. It was his specialty. His mother, my great-grandma Pearl, made it before him. It's a little old-fashioned, but we think it tastes great, and it's creamy goodness is imprinted on the memories of generations of Griffins.

Papa made it in a huge stainless steel salad bowl. It was probably the only thing big enough to hold all the milk. In keeping with tradition, I do the same thing. If you have a baking dish large enough to hold the mixture, feel free to try that instead.

THE RECIPE:

3 eggs
1 1/2 c. sugar
8 c. whole milk
1 c. uncooked long-grain rice
2 tsp. imitation vanilla (optional)
1/2 tsp. lemon extract
1/2 tsp. salt
1 tsp. cinnamon

Preheat oven to 350 degrees. In a large oven-safe bowl, combine all ingredients thoroughly, except cinnamon. Sprinkle cinnamon generously over top. Bake, uncovered, for 2 1/2 hours. Stir once or twice partway through. Pudding is done when rice is tender and milk is mostly absorbed. It will look like there's still a layer of milk on top, but when you stir it, everything comes together in a creamy way. It will thicken a little more as it rests. If you accidentally overcook it, and it's pasty and thick, just add milk. Serve warm. Makes 8 servings.


*NOTE: I have modernized this recipe over the years and reduced the sugar. I use short-grain pearl rice, which chefs will tell you is the preferred rice for making pudding. I use only 3/4 cup sugar, which necessitates reducing the lemon extract to 1/4 or 1/8 teaspoon. I make it in a deep 9x13 pan, and cook it for 90 minutes, whisking once at the halfway time. My kids like to sprinkle fresh or frozen berries on top.

Fresh and healthy

Making applesauce from scratch was one of the most satisfying things I've done in the kitchen. It was so fun to know we grew the apples in our own yard, then slow-cooked them into this delicious, healthy puree. It was by far the best applesauce I've eaten in my life. Halfway into the cooking, your house will smell like a cider factory.

This is beyond easy! You can make as big or small a batch as you want. Use naturally sweet apples whose flavor you love, and you won't have to add a single bit of sweetener. I used honeycrisp apples from our tree, which we have been told are some of the best apples people have ever eaten. They made the sweetest, most flavorful sauce. I am excited to make this pie with it.

THE RECIPE:

Apples
1/2 c. water

Peel and core apples before slicing into eighths. It doesn't matter if the air turns the apples a little brown while you're working. Fill Crock-Pot with desired amount of apple slices. A full pot will cook down and make about half a pot of applesauce. Pour 1/2 cup water over apples. Cover and cook on high for 4 to 6 hours, or low for 8 to 10 hours.*

Puree apples to desired consistency. An immersion blender is fantastic for this. A regular blender works as well, or if you like a chunkier sauce, use a potato masher. Eat your applesauce warm, right out of the pot! Refrigerate leftovers. (Applesauce is also great for canning.)



*I do high for 6 hours, but every Crock-Pot is different, so you'll have to figure out what's best for you. I have two Crock-Pots, and one of them has a tendency to burn the top edges of food, so I spray the sides of that one with cooking spray before I put apples in it.

Best Spanish rice

This is an extremely easy and delicious recipe for Spanish rice. We make it all the time. It's fantastic! On nights when I want to go meatless, I have served this rice as the main dish with a bunch of veggies on the side. The recipe came from Lizzy Writes.

THE RECIPE:

2 Tbsp. olive oil
1 small onion, diced
1 1/2 c. uncooked long-grain white rice*
2 c. chicken broth
1 c. salsa (I used mild Pace Picante)

In a pot over medium-high heat, cook onion in oil for a couple of minutes. Add rice and cook until it starts to brown, stirring frequently. Stir in chicken broth and salsa. Cover, reduce heat to low, and simmer for 25 minutes, or until rice is tender. No need to check until the end. Stir and serve.


*Obviously this would be healthier with brown rice, but it would require some important adjustments, and I haven't taken the time to make them. Let me know if you give it a whirl.

**If you want this recipe to be gluten-free, then be sure to check your chicken broth.

Island cuisine

I am so excited about this Caribbean corn on the cob. It has great flavor and texture. I researched seasonings to come up with a blend that would give accurate Caribbean/Jamaican taste but without the traditional spiciness. It's a winner!

THE RECIPE:

6 corn cobs
1/2 c. mayonnaise
2 Tbsp. homemade Caribbean seasoning
Shredded sweetened coconut
Lime wedges (optional)

Mix mayo and seasoning, then refrigerate at least 30 minutes so flavors can blend. Cook corn however you like. I like to boil mine for a few minutes, then toss it on the grill just long enough to get a few scorch marks. Spread mayo mixture onto plate and generously roll corn cobs in it. Then roll in coconut. Serve with lime wedges, if desired.

Caribbean seasoning:

2 Tbsp. brown sugar
1 1/2 tsp. ground allspice
1 tsp. salt
1/4 tsp. black pepper
1/8 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. cumin
1/8 tsp. coriander
1/8 tsp. thyme or basil
1/8 tsp. onion powder
Shake of red pepper

Mix ingredients well. Store seasoning in a small airtight container.


*If you are going for gluten-free, be sure to check your mayonnaise. Some contains gluten, and some does not.

Chocolate heaven

What you see above is Michelle Snow's flourless chocolate torte -- or what's left of it. Wait a minute, I can't let those crumbs go to waste. Hang on while I leave the computer for a second...

Okay, we'll go back in time and see what it used to look like. This dessert is truly divine. Its texture is almost like cheesecake, and its flavor is rich and deeply satisfying for any chocoholic.

My sweet 20-month-old niece was just diagnosed with celiac disease, so it's wonderful to know she will always have an amazing gluten-free dessert like this to keep her from missing out.

My sweet friend and neighbor Michelle Snow is the author of several books about cooking, food storage and saving money, including "The WOW diet," "It's in the Bag," and "Queen of Common Cents." I will forever be grateful to her for this delicious recipe!

THE RECIPE:


Butter for greasing pan
Cocoa powder for dusting pan
12 ounces semi-sweet chocolate chips
1 1/4 c. butter
6 eggs, separated
1/3 c. sugar
1/4 c. cocoa powder
1 1/2 tsp. vanilla
Pinch of salt
1/4 tsp. cream of tartar

Preheat oven to 300 degrees. Place a pie pan on bottom rack of oven. Grease a 10-inch spring-form pan and dust with cocoa. Melt butter and chocolate chips together in microwave. In a large bowl, blend egg yolks, sugar, vanilla and salt with an electric mixer until light yellow and thick. Add chocolate mixture and cocoa and mix well.

In a separate, clean bowl, beat egg whites and cream of tartar until medium-firm peaks form. With a rubber spatula, gently fold egg whites into chocolate batter, half at a time, until no streaks remain. Pour batter into prepared pan and place on middle rack in oven. Pour 1 cup boiling water into pie pan below. Bake 35 to 40 minutes, or until a toothpick comes out moist but clean.

Cool torte to room temperature on wire rack. Refrigerate several hours before serving. Garnish as desired: powdered sugar, whipped cream, berries, or nothing at all.



*Note: For a truly gluten-free version, ensure that your chocolate chips are gluten-free and that your vanilla is pure, not imitation.