Sunday, August 31, 2008

Produce A Plenty From Tom's Farm in Corona, California

I spent a week in Kansas with my sister and her family. What a wonderful week and I was lucky enough to meet my newest niece. She is the sweetest little bundle of girlness. Flew in Friday morning. I rushed straight back to work to spend two hours in traffic coming from LAX airport. Holiday weekend 1:30pm GRIDLOCK. Made it to work with like 10 seconds to spare. I worked until 9, came home packed again and left early Saturday morning to Glen Ivy's Hot Springs in Corona, California.

WOW. I needed the spa treatments and the R and R. I work really long days, sitting mostly and my body was gets really tweaked. Glen Ivy was great. I am still detoxing. On the way to the Hot Springs is this really great point of interest. Tom's Farm. My friend and I decided we would check it out Sunday before heading home. OMG. The produce in the market was amazing. I saw things I have only heard about. I wish I had my camera, because if I had it you would see pictures of the most amazing produce in California. Okra, rhubarb, fennel bulbs, ginger...

Tom's Farm has a market. I came home with a cart full of produce and other goodies.

With the red and black plums I will make a Pork Tenderloin with Plum Sauce.

With the peaches I will make a hot and crusty Peach Cobbler.

With the pickling cucumbers I will make Refrigerator pickles.

The grapes will be eaten and enjoyed.

The fresh green beans were turned into Dilled green beans tonight. YUM!

The yellow and white corn was boiled and served with butter and salt and pepper tonight. YUMMY!

The Roma Tomatoes will turn into bruschetta, and salsa, and a fantastic accompaniment to a sandwich.

SPONGE Candy. OH my my. This stuff is amazing. The first time I tasted it, it was in St. Paul, Minnesota at the Candyland Store. Tom's Farm's Candy store is amazing too!!!

They even had a huge selection of GLUTEN FREE products.

If you are ever in Corona, California you must visit. It is located at 23900 Temescal Canyon Rd. Their website is www.

I will post some of the recipes from the above mentioned items in the next couple of weeks.

Monday, August 18, 2008

Lemon Zucchini Bundt Cake

No the mention of zucchini in the title was not a mistake. As I type, there is in fact, a Lemon Zucchini Bundt Cake in my oven. Baking at 350 degrees F. I will make a comment in the comment section to let you know how it turns out!

Lemon Zucchini Bundt Cake

One box of Lemon Cake mix
one small box of Lemon pudding
1/2 cup hot water
1/2 cup olive oil
1 tsp. cinnamon
1 tsp. ginger
4 eggs (white string thingies removed)
1 cup shredded zucchini
Cinnamon and Sugar

Simple glaze made of powdered sugar, H20 and lemon juice.

Preheat your oven to 350 degrees F. In your mixing bowl combine the dry ingredients. Add water and olive oil. Mix until smooth. Scrape sides of bowl. Add eggs until mixed well. Now add the shredded zucchini. Mix until combined. Spray the bottom of your bundt pan with oil. Sprinkle Cinnamon and Sugar on the bottom and sides of pan. Pour batter into pan.

Bake in the oven for 45 minutes or until toothpick comes out clean.

Make simple glaze and glaze cake after it cools.

Saturday, August 16, 2008

Tequila Chicken Marinade

Uum. Yummy, spicy, sweet with a bite. Tequila Chicken. I have marinated chicken in a Tequila Chicken Marinade that my friend Katie told me about before. I adjusted the marinade a bit and here is the recipe.

Tequila Chicken Marinade

1/2 cup Meyer lemon juice
1/2 cup Bols triple sec
1/2 cup Margaritaville Silver Tequila
1/4 cup Wilcox honey
1/2 tsp cumin
1/2 tsp cracked red pepper
1 tsp diced jalapeno
1/2 tsp Lawry's garlic salt
1 tsp minced garlic

Mix and set aside.

2-3 Boneless Skinless Chicken Breast cut into 1 1/2 inch strips
Shaker of Watkins Cilantro flakes or fresh
1 Tbs. Kosher salt

Sprinkle chicken strips with Cilantro and kosher salt. Put strips in Ziploc bag. Pour 2/3 of the Marinade over chicken. Seal bag and place in the refrigerator.

Add 1/2 cup olive oil to the remaining marinade to use on vegetables.

Sliced zucchini, onions, bell pepper...

You can marinate the vegetables in the marinade in a Ziploc too, if you would like to.

When ready to serve you can heat your grill to medium flame. Put veggies in a basket or aluminum pan and grill. Place chicken strips on grill and cook 5-6 minutes on each side or until juices run clear.

Serve over pasta, rice, or mashed potatoes.

You can serve with cheese and sour cream if you would like to.

Prepare it, grill it and enjoy it. This is what We are having for dinner tonite!

Friday, August 15, 2008

Figure It Out Dip or Spread

I entered this Dip in PW's Dairy Contest. I have made it several times, but I don't always write down the recipe. The last time I made it, I wrote down the recipe.

Figure it Out Dip or Spread

1 8 oz block cream cheese (softened)
1 cup plain yogurt
1 small packet toasted onion dip mix
1 tablespoon dill
3 green onions sliced in very thin pieces
1/4 tsp minced garlic
1/4 tsp. Lawry’s Garlic Salt
1/2 cup cheddar cheese grated and diced up a bit in the Cuisinart mini prep
1/2 cup monterey jack cheese grated and diced up a bit in the Cuisinart mini prep

In a bowl mix the above ingredients until well incorporated. Put in the ‘fridge. Overnight is really good, but if you don’t have the time to make it ahead, give it a few hours as the flavors need time to blend.

This can be served with pretzel slims, pita chips, potato chips, veggies…

When I serve this, sometimes, I put the dip in a margarita or martini glass and place that on a plate and put the chips, etc on the plate. Excellent presentation. This dip is thick so it is nice to have a spreader available for guests to scoop.

This dip is pretty amazing. People love to guess the flavors. It goes pretty quick, if you have a large group you might want to make a double batch.

Wednesday, August 13, 2008

Rob's Pork Chops and Rice

I am fortunate enough to have a man who will cook for me once in a while. Monday night he made his favorite family dinner and his specialty... Pork Chops and Rice. I purchased the ingredients and helped dice up the green onions but he created the amazing dinner. He only complained once that I bought a pork tenderloin, instead of pork chops with the bones. (Silly me, I hate to dissect things from bone)

Fiello Family Pork Chops the Rob Way

One Pork Tenderloin or 6-8 pork chops with bones
one bunch green onions, sliced
1 stick butter
salt and pepper
celery salt
1 1/2 cups white rice
3 cups water

In a large skillet, melt half of the stick of butter. Take a handful of the green onions and saute them a bit in the butter. Add the pork, season with salts and pepper and cook until pork is done. Remove pork from the skillet and place on a plate. Wrap with aluminum foil and place in the microwave or oven so pork stays warm.

Pour the water into the skillet that you cooked your pork in. Stir and scrape bottom of the skillet until broth turns brown. Add remaining butter and green onions and bring to a boil. Reduce heat to a simmer. Add rice and cook for approxiamately 20 minutes. Allow rice to cool for 5 minutes. Serve pork over a bed of buttery pork flavored rice. Enjoy.