Great American Taco Bar

Thanks for all your feedback helping to make a choice for this week's NFNS response! The most requested item was TACO, with ribs and coleslaw in a close second place. I loved Roommate's request for vegetarian, and in many ways it felt like a normal dinner question...

"What do you want for dinner tonight?"....and how it is for any mom...5 people, 5 different requests! That's when you know it's time for a potluck and you can pick and choose.

I got to thinking how good a bbq rib ragu would taste in a tortilla, topped with some tangy coleslaw, but then again, some southwest flavored vegetables all pocketed up in a wrap would taste fabulous as well! Time didn't allow for lobster salad, but one of these hot days, a cold taco with some gazpacho soup would be so refreshing. I think I'll save that idea for a later episode!

I mentioned the basic Memphis Rub recipe. I use smoked paprika and chipotle pepper instead of the cayenne. It's easy to add as little or much heat as you desire. The nice thing about the rib recipe is its simplicity. It's wonderful comfort food in the winter with mashed potatoes, or a great summertime treat with a salad and corn on the cob. It really is a good base for the carne filling of the tacos, and can be built on up from there.

The slaw is now my new favorite recipe. One of our Oscar Party friends brought his version to this year's party, and it's a family favorite. I like it that there's no mayo to spoil at a picnic outside in the heat!

There's been some discussion that tacos aren't really American fare...just a reminder that I'm following the challenges laid out by The Food Network...

Enjoy!

Southern Doesn't Always Mean Fried

So we're on week 4. I'm happy with some results of NFNS, and can't wait for the day that Penny goes home! Most of all, I'm so happy that Aarti's show has finally been moved to Saturday mornings!!! Yeah!!

This week's challenge - using a cracker, cookie, or cereal (by luck of the draw) in a recipe was a "no-duh" time for me. I grew up making Mom's baked crispy chicken with corn flakes...since the age of 9! I also have vivid memories of my great Auntie Sue (of whom my own mom was named after!) and her INCREDIBLE southern fried chicken. Literally, sitting at the table in Virginia with a spread like I never remember seeing anywhere else, and biting into that moist, flavorful chicken...I think part of heaven must involve food like hers!

So here I am, a transplant, thinking these two recipes should be able to be combined...

I think we have a winner! Pretty sure The Man About The House and Emma agree, since the two of them polished off half the chicken after taping this week's episode!!

The great thing about this technique is it can be used in a variety of ways -

* boneless breasts for chicken sandwiches
* tenderloin strips or nuggets for chicken fingers to put in a salad
* chicken "fried" steak
* veggie--sliced summer squash

One more thought: the past two weeks I've tried to stick directly to the theme of the show. This has meant a departure from the way I typically cook. I may use the upcoming episodes for inspiration, but not worry so much about replicating the exact challenge. I really want this to reflect me, not just the NFNS!

Enjoy Episode 4! btw, youtube was not finishing processing my higher quality compressed video. I tried about 5 times over the past two days to no avail! i've finally resorted to a poorer one, just to get it posted! Would love some tech advice if you have any!

So now everytime I attempt to upload, it has an issue in the processing of the uploaded video. Is this a You Tube issue or mine? I'll try and post the video, but for now, here's the recipe!

Happy 4th of July everyone!!

update: Finally got it up and running!! Hope your Independence Holiday was great!!

Episode 3: Tropicoloda Cheesecake Bites

I do not have a sweet tooth, however I make desserts all the time. My two strengths in this culinary course are pies and cookies. When I watched this past week's episode of NFNS, the challenge was an over-the-top dessert to feed 150 people. Cookies wouldn't do, and since I'm not really a cake maker (that's my youngest daughter's expertise), I went to a bite sized pie: cheesecake!

We've all had them...those little ones you can get at the warehouse stores with the canned cherry or blueberry pie filling on top. How would mine be different? Use my pineapple cheesecake filling with tropical fruit puree on top!

A few weeks ago my neighbor knew I was starting this new format, and she brought over some freshly picked lychee fruit from her tree. She suggested using them for something fun and creative, and it was the perfect addition for this week's challenge!! They are loaded with vitamin C and potassium, and very common in Thai desserts when combined with banana, coconut, pineapple and other tropical fruit. Sounded like the ingredient I needed to hit this one out of the park!

Usually I make this dessert with only a thickened pineapple sauce, and while I liked the tropical creation for this week's challenge, I think my preference is just the pineapple one, so I've included that option in this week's recipe.

This is a great group dessert. It fits in a 9x13 pan and is about 2" high. If you want that dramatic effect, put it in a pie plate. Believe it or not, it all fits, and when you slice into it after chilling, nothing moves...all 5" high cheesecake!

Enjoy!

Episode Two - Pizza Challenge

This week was fun...and I knew what I wanted to do at the first commercial break last Sunday night! Challenge: present a pizza that reflects you, on camera, in one minute.

Since I'm from Chicago, the deep dish part was a no-brainer. As a Swedish-American, pulling in my heritage was the creative element: a Swedish meatball pizza! Do a white pizza with the meat topping of smashed Swedish meatballs - and what a winner it turned out to be!

Crust: Publix bakery provided (although I have a great recipe that's on the sight this week). The trick to the crust is to heavily coat the plate with olive oil for that typical "fried" Chicago deep crust.

Cheese: Swedish fontina slices. Fontina is a good melting cheese, and therefore a winning substitute for mozzarella.

I took some liberties by adding chopped spinach, but this reflects my philosophy of adding in healthy elements when you least expect. That's what most moms do, right?

Lastly, the creamy meatballs, taught to me by my grandmother. Nothing brings back homey comfort than the smell of those filling the house, whether put on noodles, mashed potatoes, or in this week's case, in a pizza pie!

I would recommend this dish with a nice, cold Swedish pilsner. Our longtime friends are the US distributors, and if you want to try the package deal, order up some authentic Swedish brew...

Special thanks to my "guest" Matt, Emma's boyfriend and thanks to everyone who contributed last week!

To improve the quality, this week is in two parts: tomato sauce and swedish meatballs in beef bechamel...