I wish this was my work space...

Days like these... It's so obvious that I'm on the wrong career path. Or not the wrong path.. but maybe just misdirected. I hope that one day (sooner than later) I have the financial stability to make a living by living my life.. doing the things I love. The best I can do is find some sort of positive element in every "job" I take. I spent 7 years working for McKee and Company... learning the elements of home design... textiles... color palettes... space planning...(and of course, how to take coffee orders, prune roses, and handwrite 100s of 100s of price tags... haha) Next, short-lived employment at Salt Creek Grille, as a 20 something year-old hostess. Needless to say.. I didn't learn much... other than the simple fact that I love to serve people. I love to create atmospheres where people can come and talk, and eat, and be merry. But even that... I learned that a LONG time ago. I do love to entertain. All I can say about my current venture is that I'm learning a lot.. (about diamonds and gemstones, settings and metals) I'm still not sure it's helping me figure out what I want to do with my life... but I don't hate going every day... and we all know that's half the battle. I can't justify the compensation.. so I won't even try. For the most part, I enjoy my peers, admire my boss, and have an awesome team. Just trying to figure out how (and when) it's all going to result in a life (living) I'm proud of.

Cafe Du Monde Beignet Mix

Hands down, they're better right out of the frying pan, but I'm not denying the reheated leftovers for breakfast with a cup of coffee.

Crispy Potato Chip-Crusted Tilapia

Crispy Potato Chip-Crusted Tilapia

Serves 4

Ingredients

1 Cup Tomato, Chopped

1 Cup leeks, thinly sliced, well-washed

1/2 Cup Green Bell Peppers, chopped

1 T Minced Garlic

1 T. Olive Oil

4 Tilapia Filets

1/2 Cup bread crumbs

1/2 Cup grated parmesan

1/2 Cup Crushed Potato Chips (Original Lays work well)

1/2 tsp. smoked Paprika

1/2 tsp. Cayenne Pepper

2 T. Melted Butter

1 T. Sliced Green Onion

Lemon Wedges

Directions

Combine the tomatoes, leeks, bell peppers and garlic with a drizzle of olive oil. ingredients and spread on a lined baking sheet. Arrange the fish on top. Season with salt and pepper.

Combine the cayanne, paprika, potato chips, parm and bread crumbs. Toss with melted butter. Divide evenly over the fish. Bake in a 450-degree oven for 15-minutes. Sprinkle with scallions and serve with a lemon wedge.

My New favorite Grocery Store

Henry's Farmers Market

One of the things I was worried about, moving to the great land of cows, eggs, and bread, was that produce would be just absolutely terrible.

Of course I wasn't willing to trade the best locally grown produce for cheap eggs and Mrs. Baird's bread.

However, I was pleasantly surprised at NewFlower Farmers Market -- all their sale merchandise is locally grown/ made in Texas. (Or.. it seems like overstock/ stuff that's not selling well -- Ex: Kombucha on sale 2/$4-- I can imagine that's not the best seller at Ross/Henderson). The produce is consistently cheaper than anywhere else, WalMart included. The only downside (just like Henry's) is that it's not a one-stop-shop. None of America's favorites. No Lays Potato chips, No Stoffers Mac and Cheese and definitely No Tide Laundry detergent. But they do have Blue Bell :)

Newflower Farmers Market

The one closest to me is at Ross and Henderson. But there's another one in Plano.

Check it out if you haven't already.

Spicy Cajun Tilapia

This blog has been in the works for weeks now. I've tested it twice and it's still not perfect, definitely still open to criticisms, suggestions, etc.  I don't have extensive experience with spices, but lately I've kind of taken it upon myself to learn which flavors "go with" which cuisine. This was my first attempt creating a sort-of cajun dish. 

I was incredibly impressed with the result (no surprise there... BTW Barefoot Contessa's ultimate outrageous brownies are complicated and NOT that delicious.. skip those, make this instead, especially if you're like me and you just can't handle all the measurements)

This recipe is VERY forgiving.. I didn't ACTUALLY measure any of the spices (I estimated for any of you who might actually read this and think "that sounds good but i have no idea how much a sprinkle of cumin is")

Oh.. and no pictures... yet. I'll snap some next time Tilapia is on sale and I try round 3. Great One Pot Dish.. feeds a lot with a little. Impressive but easy.

Cajun Tilapia

Serves 4

Cook/Prep Time: 35 min

Ingredients

1 1/2 lbs Tilapia (fresh or frozen or freshly thawed.. whatever)

5 Cups (cooked white rice, you can read the box on this one, I estimated 1 1/4 cups per person)

1 large (32 oz.) can diced tomatoes

2 cups celery, chopped bias-cut (about 4-5 stalks)

1 small yellow onion, julienned

1 red bell pepper, julienned

1 green bell pepper, julienned

1/2 t. Lemon Zest

2 T Green Onion, chopped

1/4 C. EVOO

1 T Chopped Garlic

1/4 t. Chopped Ginger

Spices

1 t Marjoram

2 Bay Leaves

1 t. Smoked Paprika

1/2 t. Crushed Red Pepper

1/2 T. Black Pepper

1/2 T. White Pepper (OK to just double Black pepper instead)

Salt to taste

1 t. Turmeric

1/2 t. Allspice

1 t. Lemon seasoning salt

1/4 t. Onion powder

1 t. Cayenne Pepper

Prepare white rice as directed. If desired (I left my dad in charge of the rice, and he likes to add butter to everything) add 2T margarine and salt and pepper to taste. 

Rise fish and set aside (defrost under cool running water if necessary).

Prepare celery, bell peppers and onion and set aside. 

In a large saute pan, heat EVOO with chopped garlic, ginger, salt and pepper. Pan sear fish 2 min on each side (All 6 pieces fit in my 5 qt pan, but if you don't have a large enough pan you can do the fish in batches). Remove fish and set aside on plate.

In the same saute pan (leave all the yummy juices in the bottom of the pan) Add the celery, peppers and onions and saute for 2 or 3 minutes. Add the tomatoes and remainder of spices, lemon zest and green onion and simmer for 10-15 minutes. Re-Add fish, spooning the sauce on top of the fish, immersing it  let simmer 5-10 more minutes.

Serve over rice.

If you're not a fan of fish, try it with chicken, adjusting the 2 min sear to a full 5-6 min per side to fully cook chicken.

Outrageous Brownies

I plan on making these delicious little delights tomorrow afternoon to take to Wednesday's Chapman Leaders Meeting.

How could they not be fabulous.. they have a whole pound of butter in them. 

Prep Time:30 minInactive Prep Time: hr minCook Time:30 min
Level:
Difficult
Serves:
20 large brownies 

Ingredients
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces
Directions
Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.

Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.

Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares.

Outrageous Brownies
Copyright 1999, The Barefoot Contessa Cookbook

***UPDATE: These brownies are not only difficult but expensive. Not recommended. BUT! The boxed version -- of course Barefoot Contessa has capitalized on that opportunity-- are much simpler. Mix and bake... and definitely not worth 6.50. Betty Crocker never let me down. Plus.. she makes a reduced fat version that's still delightful. 

Lemon Half Pound Cake

Absolutely fantastic "Lemon Yogurt Cake" from The Barefoot Contessa At Home.

I made a few minor adjustments... and I'd definitely make a few more next time I made it...but overall this is definitely one of my new favorite late spring/ early summer desserts.

Lemon Yogurt Cake

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice

For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees. Grease an 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Line the bottom with parchment paper (wax paper works too!). Grease and flour the pan.

Sift together the flour, baking powder, and salt into one bowl. In another bowl, whisk together the yogurt, 1 cup of sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and the remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cook in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. (I poked lots of little holes in the top of the cake with the cake tester to make sure that the lemon-sugar mixture would soak in)

Let Cool.

For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

It's really sweet, so small portions are fine. (I'd say one loaf yields 8-10 servings) Also, serves well with fresh blueberries and blueberry sauce and whipped cream.

PS. I'm absolutely ham-handed when it comes to baking.. so If I can do this cake, anyone can.

Salt Creek Grille Happy Hour

For those of you who don't know, I got a job hosting at Salt Creek Grille in Dana Point. Although the Happy Hour crowd is a little bit older.. the deals are great and I thought it was worth at least mentioning. The bar is all open seating, full menu, full service. 

Salt Creek Grille Website

Happy Hour M-F 5-6:30

$4 Wells, $4 Draft Beers, $4 House Wine

Discounted Appys

Monday: Martini Madness  $6 Martinis

Tuesday: $3 Draft Beers

Wednesday: 1/2 price bottle of wine

There's also great live Music most Thursday- Saturday nights.

MONGOLIAN BBQ

This may be more of a philanthropic effort than a true restaurant review. If you grew up in south orange county, I'm sure you're familiar with the history behind the Laguna Hills Mall and the Mission Viejo Mall. During the Late 90s, the Mission Viejo Mall transformed from a ghost town into "the beautiful shops at Mission Viejo", while the  Laguna Hills Mall, still resembles something something straight out of the 70s. In the past few years, El Toro Rd EAST, and the city of Lake Forest has just undergone a huge revamp. Tucked back in a shopping center behind Fudrucker's, next door to Office Depot and Smart and Final is one of MY childhood favorite's Geghis Khan's Mongolian BBQ. They've been there for over twenty years, and are definitely struggling to keep up with the increasing rent prices due to all of the new development. However, they just did sign a 10-year lease and will be around until 2017. This place has been a favorite in my family for years; it's a small-time business, the owners are REAL people, they'll remember you if you're there frequently enough. Please go check it out, it's very special to me, and I promise you'll love the experience and the food.

Genghis Khan Monglian BBQ
 Have you ever been to a Mongolian BBQ in the mall? First of all, this is SO much better! Second of all, there are no noodles here, forget that. Let me walk you through what Mongolian BBQ is like at Genghis Khan. Personally, I think that it's the most fun to go with a large group, and sit in a big corner booth, (there are a few). The BBQ menu is fairly self explanatory ( see image below, copyright... thanks to someone from Yelp) There are choices A-F. All come with various sides, all include rice and pocket biscuits. Some include soup of the day, which is usually Hot and Sour (best I've had, egg drop is pretty good too!). Some include different combinations of Cream Cheese Crab Wontons, Tempura Shrimp and Mini Egg Rolls. One letter is a veggie option and one is chicken, also an all you can eat option. All others are self-serve Beef, Lamb, or Pork. Soup is served first with crispy noodles.

The BBQ bar is self serve, whenever you're ready. First, bowls, next frozen meat shavings, (chicken option is actually brought to the table steamed bc of salmonella scare) topped with lots of veggies (options usually include: green bell peppers, celery, chinese parsley, water chestnuts, carrots, cabbage, broccoli, zucchini, bean sprouts, and  tomatoes). Next there are a 3 formulas of sauce mixtures spicy, medium and mild to follow, combining a variety of sauces to be poured over the stir-fry like mixture. The bowl then gets passed through a tiny window to a BBQ chef, who mans a VERY hot circular grill (he's been there since I was in elementary school!) He whips up the mixture, and with the flip of a stick, piles it all into a new, clean, bowl.

Back at the table, side dishes are waiting. Most people like to rip open the top, and fill their pocket-like biscuits (they aren't biscuit-y for anyone who hasn't had them... more like a very thin tortilla or pita bread) with the BBQ mixture and eat like a sandwich. This place is absolutely delicious, you must try it if you haven't. I'll admit, the decor is dated! Cute Koi-like fountain in front. But the food is to die for. They also have a great chinese food menu, if that's what you're in the mood for. (This is great for take-out in my opinion)

Let us know what you think!

Here is a couple of external reviews:
YELP!
SPORQ
23615 El Toro RdSte PLake Forest, CA 92630(949) 951-8296