Breakfast Cornbread    

2 Cups of Yellow Cornmeal

1 1/2 Cups Flour

2 Tsp. Baking Powder

1 Tsp. Baking Soda

2 Cups of Milk

1/4 Cup of Melted Butter

1 Lb. Breakfast Sausage (I like mild)

1 Large Onion, chopped fine

2 Cups of Grated Cheddar Cheese

1 Doz. Eggs

(Optional) 1-3 Large Japeleno Peppers, chopped extra fine (I prefer with seeds)

Directions:

Using a 12-14″ Dutch Oven, brown the sausage. Drain the fat, leaving approx. 3 Tablespoons. Since we don’t add cooking oil to the cornbread, this will help prevent sticking. Mix cornmeal, flour, baking soda, baking powder, milk, butter & sausage in the dutch oven. While stirring, beat in the eggs, onions and peppers. Finally fold in the cheese. Cook at 350 degrees until done. (Approx 30 min.)

Ingredients:

Ravioli
40 very thin slices peeled bleeding heart radish, each at least 1
1/2 inches in diameter
2 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
Celtic sea salt
1 1/4 cups Herb Cheese (see below)
2 large very ripe yellow tomatoes, seeded and cut into medium dice
2 1/2 tablespoons chopped fresh chives
1/2 cup extra virgin olive oil
1 teaspoon sherry wine vinegar
Celtic sea salt and freshly ground pepper
2 teaspoons fresh opal bail flowers or micro leaves

Herb Cheese
Yield 1 1/4 cups
1 cup Cashew Cheese (see recipe below)
4 teaspoons filtered water
1 teaspoon minced shallot
1/4 teaspoon freshly squeezed lemon juice
1/2 teaspoon large flake nutritional yeast
1/4 teaspoon Celtic sea salt, or to taste
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme

Instructions:

The Ravioli
Use a 2-inch ring mold to cut each radish slice into a perfect
round. Rub the radish slices with the olive oil and lemon juice and
season with salt. Place 1 tablespoon of the cheese in the center of
half of the radish slice. Carefully place a second radish slice on
top of the spoonful of cheese and gently press the outer edges
together to create a seal. Repeat to make 20 ravioli in all.

Combine the tomatoes, chives, olive oil, and vinegar in a bowl and
mix gently. Season to taste with salt and pepper.

The Herb Cheese
Combine the Cashew Cheese, water, shallot, lemon juice, yeast, and
1/4 teaspoon salt in a bowl and stir until thoroughly mixed. Stir
in the basil and thyme until evenly distributed. Taste and adjust
with additional salt, if needed. Use immediately, or store in a
covered container in the refrigerator for up to 3 days.

To Serve
Using a slotted spoon, spoon one-fourth of the tomato mixture into
the center of each plate. Arrange 5 ravioli over the tomatoes,
overlapping them slightly. Spoon some of the juices from the
tomatoes on top. Sprinkle with the basil flowers.

Serves 4

Puerto Rican Inspired Pork Roast

1 Pork Shoulder Roast 4-5 lbs.

1 Carrot Chopped coarsely

2 Onions Chopped very coarsely

6 cloves garlic

2 tablespoons dried Oregano

1 tablespoons ground Cumin

1 tablespoons Chili Powder

1 tablespoons Salt

1 tablespoons freshly ground black pepper

2 tablespoons Apple Cider Vinegar

Olive Oil as needed

2 cups Vegetable Stock (Adjust liquid based on your pressure cooker instructions.)

Trim any excess fat from the roast. Score the remaining fat.

In a blender or food processor add: carrots, half of the onions, garlic, oregano, cumin, chili powder, salt, black pepper and vinegar. Pulse to make a coarse paste adding olive oil as needed to assist in blending.

Coat the roast entirely with all the paste mixture.

Cover with plastic wrap and refrigerate for up to 12 hours.

Add stock to Pressure Cooker

Add roast and remaining onions

Cover and cook on meat setting (or high pressure) for 50 minutes. Use natural release. Note: For making pulled pork sandwiches add 20 minutes to cooking time.

Skim off fat from the juice.

Serve with rice or noodles.

If you ever wanted to be a groupie, here is your chance….follow Judy Davids and read her book, Rock Star Mommy 

As a fellow Baby Boomer Diva within the Boomer Diva Nation, I wanted to joined in share about Judy Davids’ book, Rock Star Mommy with my readers. I asked Judy a few questions about her writing journey and here are her answers.

 I am anxious to read your book. I’m sure this is covered in your book, but how do you schedule your time between family, the band and traveling? 

It’s difficult to do it all, so touring with the band doesn’t happen much. Occasionally, we do “road trips” where we’ll do an out of town show, but we’ve never done the bit where you wake up in a different city every night for a month on some stranger’s floor. We’re way too old for that. Plus we don’t want to be known as the “mom band” that leaves their kids!

Who writes your music? 

Most of it is written by our lead singer’s husband John Rasmussen. He channels his inner “mommy” who seems to be very angry. He’s very funny. (He used to be a stand up comedian.) He’s written us songs like “Soccer Mom Stomp”, “Take Out the Trash” and “Never Mind the Laundry”. I write lyrics occasionally and he puts them to music.

How did you promote the band in the beginning?

With guerilla marketing! We passed out flyers. Hung posters in grocery stores, day care centers, soccer domes….you name it. We also printed up dozens of t-shirts and had our kids wear them EVERYWHERE!

Where was your first invitation to perform? 

The first place we performed was at a club called The End of the Park. They do an open-mic night and bands come in and play 3 songs. We met the host of the event in a bar. He was born in 1978–the same year I graduated from high school so I felt we had a lot in common. (LOL) He convinced us to play even though we only knew two songs. We rose to the challenge, learned a third song, and played. Musically, we were a disaster but we packed the venue. I guess all those posters worked.

What is your greatest moment in life? 

Just yesterday my seventh grader said “Mom, they do this thing called Career Day at school and a lot of kids said ‘You should have your mom come in’.” He seemed proud of me and it made me so happy. My real “day job” is a desk job in the world of gray corporate cubeland, so I’m glad I found something exciting to do with my life and, OF COURSE, I’m glad I had my two kids and that I don’t embarass them too much. 

What is one thing you wished you had done in your life? 

I wish I would have gone to radio broadcasting school and I was a morning drive on-air personality. That job would work for me on so many levels. I’m an early morning person and I love to talk, brag about my kids, laugh, and I love music, and I’m obsessed with pop culture. It’s the only job I can think of that pays you to love all those things and you don’t have to get dressed up and wear makeup because no one sees you!

Do you plan on writing more books?

Yes. My husband, John Davids,  is an architect and we have a really funky house. Recently a reporter interviewed me and said “Does your house look like this because you’re in a band?” (My house looks like Pee Wee’s Playhouse.) I and told him “No” that the house came first. It’s an expression of who we are and all the things we love. John and I want to do a book called “Hot Rod Your Home” with some simple DIY projects. (You can see our house on HGTV at http://mydols.com/hgtv.htm.)

Yesterday the Judy Davids’ blog tour was located with Heidi Richards at http://virtualwomensday.blogspot.com

And tomorrow the blog tour continues with Heidi Caswell at http://connectsimply.com/blog

And if you would like to read Judy’s book for yourself, get it at http://www.judydavids.com

This salad recipe is great side dish for any BBQ. 

3 ripe Avocados

1 Lemon

Tabasco to taste

Extra-virgin olive oil, for drizzling

2 small plum tomatoes, seeded and chopped

2 scallions, chopped

1 small can of sweet corn

1 small bunch of cilantro, finely chopped

6 chives, chopped

Coarse salt and pepper to taste

Cut around the pit of each avocado. Twist the avocados and separate them. Remove the pit. Using a large spoon, scoop out each avocado half and arrange them on a plate. Dress the avocados with lemon juice, a few drops of hot sauce and a drizzle of extra-virgin olive oil. Combine the tomatoes, scallions, corn chives, cilantro and season with salt and pepper. Fill the avocados with tomato mixture and serve.

This week I was home during the day and I really enjoyed watching the Food Network.  This recipe is on my list to try.  Thanks to Rachael Ray!

2 1/2 pounds small potatoes, baby Yukon gold or red skinned potatoes

3 tablespoons, sliced jalapenos, hot pepper rings, hot cherry peppers, your choice

1 small red bell pepper, seeded and chopped

4 scallions, chopped

A splash hot pepper juice

3 tablespoons cider or wine vinegar

1/4 cup extra-virgin olive oil

Salt and pepper

Chunk up the potatoes, cutting them into large bite-size pieces and place them in a pot of water. Boil until tender, drain and return back to hot pot to dry them out. Add hot peppers, bell peppers and scallions to potatoes, then dress with a splash of hot pepper juice and vinegar. Toss to combine, then drizzle with extra-virgin olive oil to coat the salad evenly and season with salt and pepper.

Every Christmas one of my co-workers always makes this delicious fudge.  He promised me that I will be able to make this delicious, fail proof fudge, every time.  It was so simple, and yes I can make fudge, just like he can.

 Estimated Times:

Preparation - 10 min

Cooking - 6 min 

Cooling Time - 2 hrs refrigerating 

 Yields - 49 pieces

Ingredients

• 1 1/2 cups granulated sugar

• 2/3 cup (5 fluid-ounce can) CARNATION Evaporated Milk

• 2 tablespoons butter or margarine

• 1/4 teaspoon salt

• 2 cups miniature marshmallows

• 1 1/2 cups (9 ounces) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels

• 1/2 cup chopped pecans or walnuts (optional)

• 1 teaspoon vanilla extract

Line 8-inch-square baking pan with foil.

Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat. Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.

FOR MILK CHOCOLATE FUDGE:

Substitute 1 3/4 cups (11.5-ounce package) NESTLE® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels.

FOR BUTTERSCOTCH FUDGE:

Substitute 1 2/3 cups (11-ounce package) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels.

FOR PEANUTTY CHOCOLATE FUDGE:

Substitute 1 2/3 cups (11-ounce package) NESTLE® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.

1 (16 ounce) can vegetarian refried beans

1 (16 ounce) can sweet potatoes, mashed

3/4 cup shredded Monterey jack cheese

3 tablespoons minced onions

2 mild jalapeno chiles, seeded and minced

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/16 teaspoon ground cinnamon (pinch)

24 small white corn tortillas (approximately 6 to 7 inches across)

Combine refried beans, mashed sweet potatoes, shredded cheese, minced onion, minced chiles and spices and mix well.

Heat tortillas one at a time very briefly (just a few seconds or so) in frying pan with no oil to soften and then move to a basket or tortilla keeper lined with a damp towel to keep soft until you are ready to use.

Place a large Tablespoon or so (when rolled up, each one is about 1 inch wide) of mixture in center of each small tortilla (Filling should not come too close to the ends, or it will fall out).

Roll up tortilla around bean/sweet potato mixture and secure with a wooden toothpick.

Fry in Canola oil one or two at a time for 3 to 5 minutes each until golden brown and crisp.

Drain on paper toweling for a few moments before serving.

Serve with your favorite salsa and sour cream or guacamole.

These can be frozen and reheated on a baking sheet in 350 degree oven for 10-15 minutes.

2 medium zucchini, chopped (about 1-3/4 cups)
1/4 cup chopped red onion
1/4 cup rice vinegar
1/2 tbsp. sugar
1/4 tsp. celery seed
1/4 tsp. salt

Combine all ingredients in a medium microwave-safe bowl and stir well. Microwave on HIGH for 2 minutes, stirring once or twice. Cover and chill at least 30 minutes. Serve on grilled hot dogs. Can be refrigerated up to 3 days.

Prep time: 10 minutes, Cook time: 2 minutes  Chill time: at least 30 minutes Makes about 1 cup.

Nutrition Per Serving: (based on a 2-tbsp. serving): 5 calories, 0 g protein, 0 g total fat (0 g sat.), 1 g carbohydrate, 0 g fiber, 1 g sugar, 0 mg cholesterol, 75 mg sodium, <1 point

1 medium onion, chopped
3/4 cup each: diced zucchini, yellow squash and tomatoes
1/2 cup corn
1 (4-oz.) can Diced Green Chiles
1 (2.25-oz.) can sliced ripe olives, drained
2 tsp.  Mexican Seasoning
2 (14-oz.) cans  Red or Green Enchilada Sauce
1 (14.6-oz.) package  Corn Tortillas
1 (8-oz.) bag shredded reduced-fat Mexican blend cheese, divided
Light sour cream, sliced green onions, chopped fresh cilantro (optional)

Spray a large nonstick skillet liberally with nonstick cooking spray and place over medium heat. Add onion; cook, stirring frequently, for 10 minutes. Stir in zucchini, squash, tomatoes, corn, chiles, olives and seasoning; cook for 5 minutes more.

Preheat oven to 375°F and cover the bottom of a 13-by-9-inch baking dish with enchilada sauce. Place tortillas on a plate and cover with a damp paper towel. Microwave on HIGH for 1 minute to soften. Dip each tortilla in enchilada sauce and spoon about 1/3 cup vegetables and 1 tbsp. cheese inside of each. Roll up and place seam side down in baking dish. Tent loosely with foil and bake for 30 minutes. Remove foil and sprinkle with remaining cheese; bake for 10 minutes more.

Serve with sour cream, green onions and cilantro.

Nutrition Per Serving: (based on 1 enchilada): 240 calories, 11 g protein, 12 g total fat (5 g sat., 0 g trans), 27 g carbohydrate, 3 g fiber, 2 g sugar, 30 mg cholesterol, 400 mg sodium, 5 points