Szechuan Buttons - Eat at your own risk!!!

I received a tiny package from MarxFoods today that came with the warning... "eat at your own risk"!  Now that's my kind of adventurous ingredient! Marx Foods Mixology Challenge is on! 

This unassuming delicate flower looks harmless enough but in this case it's fragile looks are very misleading!  Famous for it's "Electric" sensation on your tongue and lips the Szechuan Button is getting a big name around town with master mixologists. 

I think I was more excited opening this little package of tantalizing flowers than opening my gifts on my birthday!  However, I was a year older so that's probably not the best analogy!  Need less to say, I was very excited to open the package and I split half of one bud between myself and my three children...a whole button between us would have be way too much for a first time taste test! 

We were all very quiet for the first few seconds then the effects kicked in...the first flavor was like tasting metal. MarxFoods describes the taste like sticking your tongue on a live battery.  Yup!  That's pretty much the gist of it!  What comes next is the feeling of numbing, akin to the swab of numbing agent from the dentist before having a cavity filled.  Aanesthetic with a bit of citrus after taste.  Then the tingles fill your mouth and the event is under way. 

To learn More bout Szcehuan Buttons visit MarxFoods.  I can tell you it that half a button split between four people was quite enough to feel the impact of these "funny" buttons. 


I'm poised to begin another competition using this unusually anesthetic ingredient...I've already been putting together several recipes in my mind and hope to bring a fancy, tingly cocktail to the table for this competition.

I'll be posting my recipe February 3, 2011, and voting will go live on the MarxFoods website February 7-11.  The winner will be announced February 15, 2011. 
Wish me luck!!

Arepas-Butter-Maple Syrup...YUM!

Butter oozing down a pile of hot corn-cakes mingled with the sweet fragrant flavor of Maple...Yum!  It's Arepas for breakfast!!!  There are so many ways to prepare Arepas.  These small corn-cakes are sold in Venezuelan restaurants called areperías and are stuffed with all manner of fillings like a sandwich. 

I will eat them stuffed with soft salty cheese or filled with black beans and rice and a few diced jalapenos but, I love them drenched in butter and covered in maple syrup....drool, all the components of a perfect comfort food breakfast!

Throw some butter in a pan mix up some PAN flour and water and breakfast is served.  Drizzle maple syrup over the cakes and get ready for a taste sensation.  The crisp out side crust, versus the creamy middle complement each other perfectly.

2-3/4 cups boiling water
2 cups PAN cornflour
4 tablespoons salted butted
maple syrup

In a large bowl, mix together the cornmeal and salt, Pour in 2 1/2  cups of the boiling water and mix with a wooden spoon to form a mass. Cover with a towel or plastic wrap and set aside to rest for 5 to 10 minutes.  Form into 2 inch disc shapes, melt butter in a non-stick skillet, cook arepas on medium high heat until both sides are golden brown.  Serve with warm maple syrup..

You might also like my recipe for Arepas con Philadelphia Queso

Colorado Sunrise and Sunset photos and a update from a busy Blogger & Mom

Colorado Sunrise and Sunset photos and a update from a busy Blogger & Mom


Sunrise from my front window...Conifer, CO  Mountains


I wanted to let you all know that I've been working diligently on several cooking videos for Kraft, experimenting with the new Philadelphia flavored Cooking Cremes.  The Cremes are absolutely delicious and I can't wait to share my new recipes and videos with you. 

It's been so crazy at my house the last two weeks trying to balance the kids school and homework, my job and keeping the house in order plus making all these videos!  I'll try to post all 6 videos and recipes as soon as possible!  Until then here are a few beautiful photos of the morning and evening skies this week in Colorado!




Sunset over Denver, CO skyline




Flying Dolphin Cloud....C470 highway....Denver CO

Happy Cooking Everyone



Brisbane Flood Crisis Worsens, Grocery Shopping with Kimmie

Kimmie, the author of The Serendipity Cafe has shared her personal crisis in the wake of the massive flooding in Brisbane Australia.  I wanted to get word out to all my followers so that each of you can pray for Kimmie, her family and her country.  I can't imagine the feelings of loss and worry that each family must feel as they search for food and water and deal with the destruction of the flood waters that have ravaged their homes and business.  Below are photos that Kimmie has taken of her local market. To read her story visit Kimmie's blog. 

Join with me in agreement, that God will bring restoration and supplies swiftly to the people of Brisbane.  For the most current news and information of the flood read Business Weeks most recent news release.

Thursday, January 13, 2011

Brisbane Flood Crisis Worsens - Grocery shopping with Kimmie

Hello world

We needed to venture out today in search of supplies. So that my dear blog friends would have an idea of what is now on offer (or not on offer as is the case) I took my camera along. So many shoppers with lists in hand walking around in an emotional daze.

My Delicious Lunch...Creamy Salmon Chowder

I really dislike leftovers in their original state!  They just don't taste the same, no matter how you slice it. I have to get creative and make leftovers tasty enough to fool my palate into thinking they are a first run recipe or they generally get tossed in the trash.  Hench, my emerging theme of using leftovers twice in one week. Yikes!

I made a delicious  Creamy Garlic Salmon en Papillote  for the Real Women of Philadelphia Video "How To" Contest, using Kraft's new Cooking Cremes.  The leftover portions became "My Delicious Lunch" this week. 

I've adjusted the recipe to include fresh ingredients if you don't have leftover salmon.

Creamy Salmon Chowder
1/2 pound fresh or leftover salmon fillets
2 diced shallots
2 tablespoons butter
1/4 cup diced white onion
1 tablespoon chicken base
1/2 cup water
2 cups table cream (1/2 & 1/2)
1 medium tomato, seeded and diced
1 large garlic clove minced
2 tablespoons flat leaf parsley chopped
2 tablespoons, Kraft Savory Garlic Cooking Creme or plain yogurt
1/4 good drinking sherry
1/4 teaspoons sugar
salt and pepper to taste

Melt 1 tablespoon butter in medium sauce pan on medium heat, cook onion, shallot, until onion is translucent, add garlic and tomato, cook for 1-2 minute, add water, 1/2 & 1/2, Kraft cooking creme, chicken base and sugar, cook for 15-20 minutes, do not boil. 

Saute fresh salmon in 1 tablespoon butter for 3-5 minutes on each side, remove and cool

Flake cooked salmon into cream mixture, cook for additional 5 minutes, remove from heat, add sherry and garnish with parsley.

My inspiration for a warm bowl of chowder...
8 inches of snow and -4 degrees...Burr!



This recipe is linked to Hearth and Soul Blog Hops
and
“Come join Soup-a-Palooza at TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers” 

My Delicious Breakfast-Red Chili and Cheese Omelet

When I make chili I make enough to feed a small army.  Lucky for me, because my favorite breakfast is a Chile Cheese Omelet. 

Three eggs whipped together, cooked in 2 tablespoons butter, flipped over and filled with Colby jack cheese then topped with a big helping of leftover red chili...YUM! 

My delicious breakfast!