Dover Summer Splash!

Posted in Bailey by Annie T

On August 25th Matt, Bailey and I drove down to Dover, Delaware for Delmarva Dockdogs’ Summer Splash event. If you’ve been following my blog you’ll know that Bailey had been quite ill earlier this month and, after receiving a diagnosis of Lyme Disease plus a vague possibility of torn ligaments, I was very nervous to see how Bailey would feel about flinging herself off a dock.

Matt had the first jump of the weekend and Bailey went about her business in normal, happy, healthy form. Woohoo!!! Oh, and by “normal form,” I mean that Bailey launched into the air after her wubba, landed in the water, forgot all about her toy, and started swimming around the pond trying to catch bugs and frogs! Bailey always does this at the Dover pond so Matt and our club president are always prepared to wade into the pond and drag her back to shore so as not to hold up the rest of the competitors (thanks Matt and Mike!).

Bailey was clearly feeling better after her bout with Lyme Disease. She placed second in the Extreme Vertical competition with a grab at 6’4″ and capped off Saturday with a great 23’2″ jump for me — her best of the whole season!! We returned to Dover on Sunday for the last qualifying rounds and then got ready for the Elite/SuperElite finals where we would be competing with our canine friends Mac, Mojo, Cali, and Rain. Bailey set the bar high with her first finals jump of 23’0″ and never looked back. Bailey’s jump was good enough for first place, a big blue ribbon, and a prize bucket full of goodies. Go Bailey!

Here are some photos from the event:

Alice, a beautiful browndog, wows the crowds with bouncy leaps on the dock as she works herself into a frenzy before jumping.

Alice’s owner Kelli took this photo of Bailey soaring through the air during finals. I love how relaxed she looks!

This 8 month old puppy Nico had several personal bests at Dover. Nico’s handler, Laura, helped him out with beautiful, well-timed toy throws.

Coleman, a Chesapeake Bay Retriever, had a fantastic event with multiple 21 and 22 foot jumps. Great job, Coleman!

During a brief rainstorm on Saturday Bailey happily wedged herself onto her squished up bed and snuggled under a fleece blanket.

31Aug2012

Bailey’s Health Scare

Posted in Bailey by Annie T

Hello blog world! You may have noticed that I’ve been somewhat absent lately but I’m back! We had a bit of a scare with Bailey earlier this month and I didn’t want to post about it until we knew what was going on. Now we know that she’s going to be fine so I’ll give you the whole scoop.

On Monday, August 13 we noticed that Bailey seemed a bit under the weather. When it was time for bed she was too stiff to walk up the stairs and then she stayed up all night crying and moaning. We spent most of the night telling her she was fine (Bailey can be a bit of a baby sometimes) but by the time 4AM rolled around I couldn’t take it anymore and made the mistake of googling “dog crying in pain” or some similarly alarming phrase. As you would expect, the internet presented me with all sorts of horrible conditions and diseases that Bailey could have been suffering from so at that point I called our local emergency animal hospital and we had Bailey in their office about 15 minutes later.

Sick Bailey looks a little bug-eyed after having her temperature taken and blood drawn at the animal hospital.

The vet examined Bailey’s back legs and concluded that she was exhibiting signs of bilateral tears in BOTH cruciate ligaments (like a human with partial ACL tears in both knees). This was terrible and shocking news since, as far as we knew, Bailey hadn’t done anything especially stressful and we had no idea why she suddenly would be injured!

Desperate to find an alternate diagnosis, we asked the vet about Lyme Disease. Lyme frequently causes joint pain in infected canines so we hoped this might explain her discomfort. Sure enough, a quick blood test revealed that Bailey was positive for Lyme. Woohoo! I never thought that I would be happy to hear that Bailey had Lyme Disease, but given the alternative Lyme was starting to sound pretty good.

Snuggled up under a comforter trying to feel better.

The vet put Bailey on Doxycycline for a month and sent us home feeling cautiously optimistic that Bailey’s “ligament tears” might just be symptoms of the Lyme Disease. Bailey spent the next week curled up in bed with limited leash walks while I spent the week worrying, hovering, and watching Bailey’s every move, trying to detect any signs of continued back leg pain.

After the week of forced rest was over Bailey was happy, sound, and eager to get back to normal life. We had scratched her from a DockDogs competition on August 18 but since Bailey was clearly feeling better we decided to let her trying jumping at our club’s DockDogs event in Dover on August 25-26. Check out my Dover Summer Splash post to see how things turned out!

28Aug2012

Radiatori with Sausage and Garlicky Broccoli

Posted in Recipes by Annie T

Matt has a knack for creating great flavors in meat and pasta dishes. Some of my favorite recipes on this blog are entirely his creations (like Chicken Cutlets and Bucatini with Asparagus and Sausage in a White Wine Sauce!) and he carried on the tradition of melt-in-your-mouth deliciousness with this simple combination of sausage, broccoli and pasta.

If you don’t have broccoli on hand, you can easily substitute other in-season vegetables and feel free to try other types of sausage and pasta as well. Last week Matt made a version of this dish using zucchini, Orecchiette, and freshly made Chicken Cordon Bleu sausage from Maiale and it was so delicious that we ate all of it before I had the presence of mind to snap a photo!

Radiatori with Sausage and Garlicky Broccoli

You will need:
6 Tablespoons Olive Oil, divided
10 cloves Garlic, sliced into thin discs
1 ½ – 2 cups Broccoli Crowns, cut into bite sized pieces
1 Yellow Onion, sliced into ¼ inch rounds and quartered
2 Sweet Italian Pork Sausages, grilled and sliced into bite sized pieces
1 teaspoon Chili Garlic Sauce (in the Asian food section of most grocery stores)
1 lb. Pasta, cooked according to package instructions (We used Garofalo’s Radiatori pasta)
Salt and Pepper to taste
Grated Parmesan Cheese

Directions:
In a large skillet or wok, heat 4 tablespoons of the Olive Oil over medium heat. Add the sliced garlic and sauté until aromatic, 1-2 minutes. Add the broccoli, stir well to coat with the oil, and allow to sauté for approximately 20 minutes, stirring only occasionally until broccoli starts to brown. Remove broccoli and garlic from wok and set aside.

From left: Broccoli with garlic, onions, and finished, combined pasta dish

Add remaining 2 tablespoons Olive Oil to wok and return to medium heat. Add the sliced onion and sauté, stirring frequently, until onions start to become translucent. Add the cooked and sliced sausage and the chili garlic sauce and mix until the onion and sausage are evenly coated with sauce. Return the broccoli to the wok and stir well to combine. Taste and add salt and pepper as needed.

Carefully add the cooked and drained pasta into the wok and stir well to combine ingredients and coat the pasta. Sprinkle on 1/4-1/2 cup of shredded Parmesan and mix well. Enjoy with your favorite chilled white wine or, if you’re like us, with a good Oktoberfest-style beer!

20Aug2012

Chicken Enchiladas with Roasted Tomatillo Salsa

Posted in Recipes by Annie T

Several weeks ago I shared the recipe for one of our all-time favorite appetizers, Roasted Tomatillo Salsa. In addition to being a great appetizer, this salsa is also a star ingredient in Tyler Florence’s Chicken Enchiladas. We’ve made these enchiladas a few times and they are delicious! Although the original recipe calls for flour tortillas we tried mixing things up last night and used corn tortillas instead. The corn tortillas didn’t hold together quite as well as the flour tortillas (as evidenced by my disheveled-looking plated dinner photos!) but they more than made up for that with their wonderful corn-y texture and taste.

By themselves, these enchiladas will easily feed 4-6 adults for dinner but you could also serve them with Mexican rice or a side of beans to round out the meal.

Chicken Enchiladas with Roasted Tomatillo Salsa (from The Food Network)

You will need…
2 tablespoons Olive Oil
1/2 White Onion, diced
3 cloves Garlic, minced
1 1/2 teaspoons Cumin
1/4 cup Flour
2 cups Chicken Stock
Handful Cilantro Leaves, chopped, plus more for garnish
1 small Rotisserie Chicken, meat removed from bones and shredded
Salt and Pepper to taste
Approx. 2 cups Roasted Tomatillo Salsa (view recipe)
14 Corn Tortillas, warmed in a stack under a damp towel in the microwave for 30 seconds before assembly
8 oz. Monterey Jack Cheese, shredded
Sour Cream, for garnish
Tomatoes, Chopped, for garnish

Directions:
Heat the Olive Oil in a large skillet over medium high heat. Add the diced onion and sauté until the onion is starting to turn brown and caramelize, about 7 minutes. Add the garlic and cumin and continue to cook for 1 minute. Sprinkle in the flour, stir well, and gradually pour in the chicken stock. Stir well then reduce heat and allow to simmer until sauce thickens, stirring occasionally. Remove thickened sauce from heat and stir in 1 cup of the Tomatillo Salsa, along with the cilantro and shredded chicken. Stir well to combine. Taste and season with salt and pepper if desired.

Set up five stations with the following: (1) stack of warmed tortillas, (2) shallow bowl with several spoonfuls of tomatillo salsa, (3) chicken mixture, (4) Monterey Jack cheese, (5) 13×9 inch baking pan with several spoonfuls of tomatillo salsa smeared across the bottom. To assemble your enchiladas, coat both sides of a tortilla with salsa and spoon in a few tablespoons of the chicken mixture. Sprinkle some cheese over the chicken mixture and then roll the tortilla up and place in the baking pan. Repeat with the remaining tortillas, lining them up neatly in the baking pan. Spoon any extra chicken mixture over the rolled tortillas and cover with the remaining tomatillo salsa (approx. 3/4 cup). Sprinkle the remaining cheese on top and bake in a preheated 350° oven for 30 minutes.

The enchiladas are done when the cheese is melted and bubbly. Serve your enchiladas with a garnish of sour cream, cilantro, and chopped tomatoes. Enjoy!

14Aug2012

Baked Jalapeño Poppers

Posted in Recipes by Annie T

In the last two weeks my “big boy” Jalapeño pepper plant has been producing giant green peppers at an amazing rate. It seems that every time I go outside I discover a new 4-5″ long pepper hiding under the plant’s leaves just waiting to be picked. Now don’t get me wrong, I’m happy to make 1-2 recipes a week that use Jalapeños, but what the heck am I supposed to do with 15 peppers that all ripen at the same time?? Tonight I found the perfect answer… turn them into Jalapeño Poppers!

These peppers all came from one plant. Time to put them to good use as Jalapeño Poppers!

I found a recipe for Jalapeño Poppers from Emeril on the Food Network. There are lots of recipes for Poppers on the internet but I liked this one because it was highly rated and involved baking the peppers rather than deep frying them. I modified Emeril’s recipe slightly to use reduced fat cream cheese and mozzarella (this was our dinner, after all) and the Poppers turned out spicy, cheesy, and delicious.

Emeril’s Baked Jalapeño Poppers (from the Food Network)

You will need…
12 Jalapeño Peppers, halved lengthwise, seeds and veins removed
6 oz. Reduced Fat Cream Cheese, Softened
1 1/2 cups Shredded Reduced Fat Mozzarella Cheese
1/2 teaspoon Cayenne Pepper
1/2 teaspoon Cumin
8 teaspoons Emeril’s “ESSENCE” (mixture of onion powder, garlic powder, cayenne, salt, pepper, paprika, oregano and thyme; click for ratios)
1/2 cup Flour
2 Eggs
2 tablespoons Milk
1 cup Bread Crumbs or Panko

Directions:
Combine the cream cheese, mozzarella, cayenne and cumin together with a stand mixer or handheld mixer and then fill each halved jalapeño pepper with the cheese mixture. Stir the flour and 2 teaspoons of Essence together in a shallow bowl. In a second bowl, beat the eggs, milk and 2 more teaspoons of Essence together. In a third bowl, combine the bread crumbs and the 4 remaining teaspoons of Essence.

One at a time, dredge each stuffed jalapeño half in the flour, eggs, and bread crumbs. Place stuffed side up on a lightly greased pan and bake in a preheated 350° oven for 30 minutes until the cheese starts to melt and ooze over the sides of the peppers. Serve alone as an appetizer or over rice as dinner.

12Aug2012

Shh… It’s a Surprise!!!

Posted in Recipes by Annie T

Last weekend my mom and I threw a surprise birthday party for her fiancé. I don’t want to get into too many personal details, but suffice it to say that he was VERY surprised to walk into his own kitchen after a day at the golf course to find 20+ of his closest friends and family ready to party!

My mom and I had a blast planning the menu and secretly hiding the food in the days before the party. By the morning of the party my mom had managed to successfully conceal 2 dozen brining chicken breasts, impressive amounts of peppers, onions and potatoes, and all of the dips, dressings, and glazes in the refrigerator behind little walls of soda and beer cans and a few strategically placed bags of salad greens… good job, Mom!

One of my culinary contributions to the party was a platter of single-serving Caprese Skewers. Combining each bite of cherry tomato and mozzarella onto skewers allowed our guests to snack on the caprese with just one hand (leaving the other free for a beverage!) which made this a great appetizer for a party. It’s also an easy dish to make for a party because you can assemble the skewers several hours ahead of time and then simply garnish with some fresh basil right before serving.

Bite-Sized Caprese Skewers with Tomatoes, Mozzarella, Basil & Balsamic Glaze

You will need…
2-3 small handfuls Arugula
25-30 Marinated Mozzarella Balls, approx. 1″ in diameter
2 pints Cherry Tomatoes, cut in half and kept “paired” with their halves
Toothpicks; can use the slightly longer “sandwich picks” for a little extra space
6-8 extra Cherry Tomatoes, cut into quarters
Balsamic Glaze (use a bottled glaze or make your own balsamic reduction)
10-15 Basil Leaves

Directions:
Arrange the arugula along the center of a serving tray. Slice each mozzarella ball into 4 pieces by slicing off the rounded ends (2 pieces) and cutting the center of the ball in half (2 pieces). Set the small rounded ends aside.

Skewer the top of a tomato half with the toothpick and slide the tomato onto the stick. Next, slide one of the center mozzarella pieces onto the toothpick. Skewer the bottom half of the tomato and slide it into place on the toothpick as shown in the photo. Repeat with all of your halved tomatoes and mozzarella, arranging the skewers onto the arugula as you go.

Sprinkle the rounded mozzarella ball ends and the quartered tomatoes onto the arugula as a garnish. Drizzle the balsamic glaze over the entire tray. If needed, you can refrigerate the tray until party time at this point (that’s what we did!). Before serving, roll up the basil leaves and use kitchen scissors to cut them into long slices. Arrange the basil slices over the caprese skewers. (The basil isn’t shown in my photos since I took them a few hours before the party started.)

8Aug2012

(i)Phoneography: Using the camera you never leave home without

Posted in Uncategorized by Annie T

I love my Nikon D90 camera. Since getting it in 2009 I’ve taken more than 39,000 photos and it’s the camera behind 99.9% of the flying dogs, colorful flowers, and tasty foods you’ll see on this blog. That being said, my Nikon is HUGE and screams “photographer” (or, worse yet, “steal me!”) so it just isn’t practical to bring it with me everywhere I go.

Enter the iPhone camera: tiny, lightweight, unobtrusive, and – most importantly – already with me at all times! The iPhone obviously won’t yield the same results as the Nikon D90 but it is a fantastic substitute when the perfect photo opp presents itself and I don’t happen to have the big camera with me. Here are some photos that I took with my iPhone:

These are some tips that I try to keep in mind while taking photos with my phone:

It’s all about the light. Avoid grainy, blurry phone photos by choosing shots where your camera will excel. Look for people or objects facing into the sun (or a sunny window) or choose a well lit indoor location.
Use another phone as an “off camera flash.” If you do need to take a photo in a dark room, borrow a friend’s phone set to “flashlight” mode to light up your subject. This will give you much better results than your own phone’s on board flash.
Make your point with a clear subject. Minimize clutter by removing unnecessary items from the frame or getting closer to your subject so it’s clear what the focus of the photo is. This will help later if your photo is going to be viewed on a tiny phone screen or shared in thumbnail size on social media sites like Facebook.
Post-processing is OK! My iPhone photos are often fairly flat and uninspiring but I have had a lot of fun using Apps like Instagram and BeFunky to jazz them up a bit. Don’t be afraid to play around… they’re just photos, after all! 🙂

I’d love to see YOUR favorite camera phone shots! Please feel free to post links to them and/or leave your own ‘phoneography’ tips in the comments.

7Aug2012

Adding Some Pizazz to Weeknight Tortellini

Posted in Recipes by Annie T

Despite what you might think based on all of the semi-complicated recipes on this blog, there are plenty of nights when Matt and I resort to quick and easy dinners like take-out pizza, frozen dinner entrees, and basic pasta. One of our go-to pasta dinners is tortellini with a sprinkle of garlic powder and Parmesan cheese (healthy, I know!), but last week we decided to add a little pizazz to the dish by incorporating a few simple ingredients.

This entire meal only takes about 15 minutes to make… including the time it takes for your tortellini to cook! The asparagus gets added to the pasta water for the last few minutes and, after straining, all of the ingredients are tossed together in the same pot, making this a simple one-pot meal.

Quick and Easy Pesto Tortellini with Asparagus and Tomatoes (makes 3-4 servings)

You will need…
1 lb. Tortellini (we love Drake’s Frozen Cheese Tortellini)
1 bunch Asparagus, cut into 2″ pieces
2 tablespoons Olive Oil
2-3 tablespoons Pesto (I used 2 “Pesto cubes” that I froze in an ice cube tray last week)
1 cup Cherry Tomatoes

Directions:
Bring a large pot of water to a boil and cook the tortellini according to package instructions. When there are 3-4 minutes left on the cook time, add the cut asparagus to the pasta water and allow the pasta to finish cooking. Drain pasta and asparagus and return the empty pot to the stove over medium-low heat. Add the Olive Oil and drop in your pesto “cubes.” Stir constantly as the pesto thaws. (If using fresh pesto you can skip this step.)

I made this pesto last week using basil and garlic from our garden. For easy storage I spooned the pesto into an ice cube tray and made 10 frozen pesto cubes — perfect for use in quick weeknight meals!

Add the hot pasta and asparagus back to the pot and stir to combine with the pesto (if the pesto wasn’t already completely thawed it will be after a few stirs!). Add in the uncooked tomatoes, stir a few more times, and serve!

4Aug2012

The Bee’s Knees

Posted in Adventures at Home by Annie T

First of all, congratulations to Pami from Pa-BLAM and Om Nomalicious for winning the Digital Kitchen Scale in the Slimkicker Giveaway! Pami, please e-mail team (at) slimkicker (dot) com to claim your prize!

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Matt is at a lacrosse tournament this weekend so Bailey and I enjoyed a lazy Saturday. She spent hours lounging in the shade watching for groundhogs, birds, and squirrels (her favorite summer pastime) and I browsed the aisles of Pier 1 (I love looking at all of the plates, trays, and glasses… is that weird?) and spent some time enjoying my garden.

There are several flowers blooming in the garden now including gladiolus, superbells, canna lilies and cosmos. We planted the cosmos in May and recently they have really taken off. There are dozens of perfect orange blooms and several bees happily buzzing around from flower to flower. Here are a few photos of them, enjoy!

1Aug2012

Roasted Fresh Chile Salsa

Posted in Recipes by Annie T

Our pepper plants are on a roll! They’ve yielded over a dozen peppers so far and there are new peppers growing and ripening in the garden right now. After harvesting 2 “big boy” green jalapeños, 5 small red jalapeños and 4 small serranos all in one afternoon I realized that we needed to find a good recipe to take advantage of all of this spicy goodness. We turned to the pages of our trusty Mexican Everyday cookbook and found this recipe for Roasted Fresh Chile Salsa.

Our mid-July bounty: green beans, tomatoes, jalapeños and serranos!

Salsa de Chile Fresco Asado (from Mexican Everyday by Rick Bayless)

You will need…
4-5 fresh Jalapeños (the recipe calls for green chiles but ours were red)
4 fresh Serranos (omit if you want a milder salsa)
4 cloves Garlic, peeled
2 tablespoons Lime Juice
1/4 cup water
1/2 teaspoon Salt

Directions:
Trim the stems off of the chiles and slice in half lengthwise, then place face down in a glass baking pan. Arrange the garlic cloves between the peppers. Broil in the oven for 4-5 minutes or until the chile peppers are soft and starting to form blotchy black spots. Remove from broiler and carefully transfer the roasted chiles and garlic to a blender. Add the lime juice and water and blend until smooth. Transfer mixture to a bowl and, if necessary, stir in more water to reach your desired consistency. Taste the salsa (watch out though, it might be super hot!) and add salt if needed.

OK… so now you have a bowl of freshly roasted liquid fire. What the heck are you supposed to do with it?

Our chile peppers must have been extra potent because our “salsa” was so hot that we could barely inhale near it. (I say “salsa” in quotes because I could never, ever handle a serving of this stuff on a chip… I’d die!) Luckily there are plenty of things that you can do with hot salsa that don’t involve burning your mouth and sweating profusely. Here are some ideas:

Use it anywhere that you’d normally add hot sauce. We used a few drops on our Jalapeño Garlic Chicken Quesadillas and it brought a great amount of heat to the dish. It would also be good (in moderation!) on Tortas with Chorizo and Black Beans and Chicken Fajitas.
Use it as a steak marinade. (This is Rick Bayless’s suggestion.) Mix 2 tablespoons of olive oil into the salsa and brush it onto all sides of a nice steak (we shared a NY strip, yum!). Sear both sides of the steak over high heat and then grill over indirect medium heat until cooked to your desired temperature.
Use it to season potatoes. (Also Rick’s idea.) Quarter two yukon gold potatoes, sprinkle with salt, and microwave on high in a covered bowl for 4 minutes to soften. Brush some of the salsa onto the potatoes and finish cooking them on a grill in a grill basket over direct medium-high heat.