California Dreamin'

I lived in Los Angeles for a brief time, and sometimes there are things I miss about it.  While there, I noticed that there definitely is a California-style cuisine.  Typically, it's much healthier and fresher than foods you would find in other parts of the country.  This dinner is composed of things that remind me of that style of eating.  Enjoy!

Drink...

California Lemonade
*recipe from: Bar One Drinks
Now, I have to admit, I never drank anything like this while living in California.  Basically, I couldn't think of a drink that represented The Golden State, so I just chose this because it had the name California in it.  I must say though, it was quite good and refreshing.  It would be perfect on one of those hot summer LA days.  But, beware, it packs a punch!
I altered this recipe slightly because I didn't have all the ingredients.  It was great, but I bet it would be even better with the proper ingredients!
Ingredients:

• 1/2 oz. Vodka  
• 1/2 oz. Gin  
• 1/2 oz. Rum (I didn't add this because I didn't have any)
• 1/2 oz. Triple Sec  
• 1/2 oz. Lime Juice  
• 1/2 oz. Grenadine  
• Sour Mix (Lemon Juice, Sugar, Water)

Directions:

1. Make the sour mix by heating 1/4 cup of sugar in 1/4 cup water until it is dissolved.  Then, add 1/2 cup of lemon juice. Stir and let cool.
2. In a shaker add alcohol, lime juice, dash of grenadine and dash of Sour Mix. Shake well and pour into a highball glass with ice. 
3. Fill with Sour Mix and float the remaining grenadine on top (you can add extra grenadine for desired sweetness). 
4. Garnish with a lemon wheel and a cherry. 

Dinner...

California Grilled Veggie Sandwich
*recipe from: All Recipes.com 
This is an old favorite of mine and in my mind it's a perfect representation of California style cuisine.  All of the ingredients are fresh and come together to make a great sandwich.  I have never actually grilled the vegetables on an outdoor grill (I have grilled them on a Forman Grill, which worked well), but I'm sure if you did grill them outdoors, they would be even better.  It also says to grill the sandwich when it is put together, which I am sure would be extraordinary.  I used to put all my cooked veggies on the sandwich and then grill it with the bread in the George Forman grill.  I really liked doing it this way because it presses the sandwich together and makes it almost like a panini.  I no longer have a Forman Grill, so for this one, I didn't do any cooking of the sandwich after putting it together.  I also used to be able to get a really good foccacia bread from the grocery store with tomatoes and onions on top that went perfectly with the veggies.  Now, I could only find plain foccacia bread.  It still tasted great, but it was definitely a downgrade from the other bread.  If I were you, I'd search around for a fancy foccacia bread!
Ingredients:
(makes 4 servings) 

• 1/4 cup mayonnaise
• 3 cloves garlic, minced 
• 1 tablespoon lemon juice
• 1/8 cup olive oil
• 1 cup sliced red bell peppers
• 1 small zucchini, sliced
• 1 red onion, sliced
• 1 small yellow squash, sliced
• 2 (4-x6-inch) focaccia bread pieces, split horizontally
• 1/2 cup crumbled feta cheese   

Directions:

1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
2. Preheat the grill for high heat. (or if you aren't using a grill, prepare a pan of a Forman Grill)
3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. (or press the sandwich in a Forman Grill)  This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables.

Dessert...

Sprinkles Strawberry Cupcakes
*recipe from: Oprah.com
Sprinkles bakery originated in Beverly Hills, California and is considered to be the first cupcake bakery.  I love a good cupcake and have tried them from a wide variety of bakeries.  Sprinkles is one of my favorites for it's simplicity, freshness, and just the right amount of sweetness.  These cupcakes were not difficult to make and I was obsessed with them!  They were sooooo good, especially the strawberry frosting.  They would be perfect in the summer when strawberries are in season.  The recipe calls for some frozen strawberries, but I used all fresh and it was great!
Ingredients:
(makes 12 cupcakes)
Cakes: 

• 2/3 cup fresh or frozen whole strawberries (thawed if frozen)
• 1 1/2 cups all-purpose flour , sifted
• 1 tsp. baking powder
• 1/4 tsp. coarse salt
• 1/4 cup whole milk , room temperature
• 1 tsp. pure vanilla extract
• 1/2 cup (1 stick) unsalted butter , room temperature
• 1 cup sugar
• 1 large egg , room temperature
• 2 large egg whites , room temperature 

 Sprinkles Strawberry Frosting: 

• 1/2 cup frozen whole strawberries
• 1 cup (2 sticks) unsalted butter, firm and slightly cold
• pinch coarse salt
• 3 1/2 cups confectioners sugar, sifted
• 1/2 tsp vanilla extract 

Directions: 
For the Cakes: 

1. Preheat oven to 350°. Line a 12-cup muffin tin with cupcake liners; set aside.
2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree. Add a few more strawberries if necessary, or save any extra puree for frosting; set aside.
3. In a medium bowl, whisk together flour, baking powder and salt; set aside. In a small bowl, mix together milk, vanilla and strawberry puree; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing. 

For the Strawberry Frosting: 

1. Place strawberries in the bowl of a food processor and puree.  
2. In the bowl of an electric mixer, fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy.
3. Reduce mixer speed and slowly add confectioners sugar; beat until well combined.
4. Add vanilla and 3 tbs of strawberry puree; mix until just blended.  Do not over mix or frosting will incorporate too much air.  Frosting consistency should be dense and creamy like ice cream. 

Beat the Heat!

I don't know about where you are, but it has been hot here in NYC!  Unfortunately, our small apartment just doesn't really seem to cool down - ever!  So, I created a meal that involves no cooking whatsoever!  This meal will not only make you happy because of it's deliciousness, but also because you won't be sweating in the process of making it!

Drink...

Ginger Mint Lemonade

*recipe from: flavordiva

Ok, so I sort of lied...this lemonade did require a little teeny bit of cooking on the stove.  It was not long (just long enough to boil water), and if it really is too hot, you could heat it up in the microwave :)  Anyway..it was quite tasty.  I couldn't really taste the ginger much, but the flavor reminded me of a mojito.  Hmmm...maybe it could be good drink with a splash of alcohol too.

Ingredients:

• 20 medium sized lemons
• 1 large bunch of mint
• 1 two inch piece of ginger, peeled and sliced
• 12 cups of water
• 1 1/2 cups of simple syrup (2 cups sugar to 1 cup water)

Directions:

mint & ginger steeping

1. Make the simple syrup by first by bringing 1 cup of water to a simmer over medium high heat. Then add 2 cups of sugar and stir. Reduce the heat to medium low and stir until sugar is dissolved. Set aside to cool.
2. Bring 6 cups of water to a boil in a large sauce pot. Once boiling, turn off heat and add 1 cup of mint leaves, packed, and ginger slices. Remove pot from heat, cover, and let mint and ginger steep. After 10 minutes, strain infused water to remove mint and ginger, and set aside to cool. Discard the used mint and ginger.
3. Meanwhile, squeeze juice from lemons into a large pitcher. Add ginger mint infusion, six additional cups of water (I added less water because I like the lemon flavor stronger) and simple syrup (I added less simple syrup because I like my lemonade more sour). Stir lemonade and taste for sweetness. 
4. Add several fresh mint sprigs to the pitcher (about 5), cover and let cool for 30 minutes to an hour. Refrigerate over night for best flavor. Serve chilled in glasses with ice and fresh mint.

Dinner...

Sonoma Chicken Salad Sandwich 

*recipe from Cooking Classy

This sandwich can be made completely without any heat if you just buy the pre-cooked chicken or a rotisserie chicken.  I'm a big chicken salad fan and I really liked this one.  It's different than others because of the vinegar in it and the cranberries are a nice touch.

Ingredients:

(makes 5-6 servings)

• 3 1/2 cups cooked, shredded chicken (about 2 lbs boneless skinless chicken breast halves)
• 1 cup diced celery (about 3 stalks) (I omitted this because I don't like celery)
• 2/3 cup chopped pecans
• 1/2 cup dried cranberries, roughly chopped
• 2 Tbsp finely grated Parmesan cheese
• Sliced bread, for serving

For the Dressing:

• 2/3 cup mayonnaise
• 1/4 cup apple juice
• 3 Tbsp honey
• 2 tsp apple cider vinegar
• 1 tsp prepared yellow mustard (optional)
• 1 Tbsp poppy seeds
• 1/2 tsp onion powder
• Salt and freshly ground black pepper to taste

Directions:

1. In a large mixing bowl toss together shredded chicken, celery, pecans, dried cranberries and Parmesan cheese, set aside. 
2. In a separate mixing bowl whisk together all ingredients listed for the dressing until well blended. 
3. Pour dressing mixture over chicken mixture and toss to evenly coat. Serve over sliced bread, croissants or rolls. Store in refrigerator.

Dessert...

Creamy Berry Goodness

*recipe from Becoming Betty

This dessert doesn't really have a name.  But, it is sooooo delicious! It's kinda like an extra delicious yogurt parfait.  Just make it - you'll see what I mean!  Plus, no cooking of course.  Just stir together a few ingredients and it's ready to go!

Ingredients:

• Frozen mixed berries 
• 1 tub Cool Whip (I just bought whipping cream and whipped it up myself.  Then I added a couple spoonfuls of sugar to sweeten it.)
• 1 large container of vanilla yogurt 
• 1 small package of cheesecake pudding mix (I couldn't find this flavor, so I just used vanilla flavor)

Directions:

1. Pour berries into a large bowl.  
2. Add the Cool Whip and yogurt and then sprinkle on the pudding mix. 
3. Stir together really well until it's all combined and looks pretty.  
4. Chill before serving.

My Big Secret

Alright, I have a secret to confess . . .
In most places, this secret would not be a big deal at all, but here in Manhattan, I risk becoming an outcast in all my social circles.
For the sake of this blog, I will let my secret out.  Here it is:
I like Olive Garden.
There, it's out.  That wasn't so bad.  I know there are others out there like me, so maybe this will make it easier for them to come clean.  Then, once more people admit it, maybe we could all go out to dinner at Olive Garden to celebrate!
No one in NYC eats at a chain restaurant unless it is a small, NYC only chain, or they are tourists.  So, if you are still too scared to admit your love for chain restaurant food, now you can make it home and eat it secretly in your apartment.

Drink...

Raspberry Lemonade

*recipe from My Baking Addiction
When I go to Olive Garden, I don't typically drink alcoholic beverages (maybe since I haven't been there much since I was old enough to drink).  Usually I order raspberry lemonade.  Their raspberry lemonade is nothing spectacular, and in fact, after doing a little web research, I think theirs is really just Minute Maid raspberry lemonade.  So, I made my own and I think it's even better than Olive Garden's. 
Ingredients:
(makes a pitcher of lemonade)

• 1 cup sugar
• 1 cup of water
• ¾ cup raspberries; pureed and pushed through a fine mesh sieve; plus more whole berries for garnish if desired
• 1 cup fresh lemon juice (this equaled close to 8 of my lemons)
• 4-6 cups cold water (this will vary depending on your taste)

Directions:

1. Make a simple syrup by combining the sugar with 1 cup of water in a saucepan. Place over medium heat and heat until the sugar in completely dissolved; swirl the pan occasionally. Let cool.
2. Measure 3/4 of fresh raspberries and puree them in your blender or food processor. (I don't have a blender or a food processor, so I just mashed them up with a fork and it worked surprisingly well)
3. Push the raspberry puree through a fine mesh sieve to separate the seeds from the pulp.
4. Once the simple syrup has cooled, combine the raspberry puree, simple syrup and lemon juice in a large pitcher.
5. Add 4-6 cups of cold water. The amount of water you use will depend on your taste, so add as little or as much as you want to achieve your perfect sweet/tart balance. 

Dinner...

Chicken Scampi with Salad and Breadsticks

This meal was really good.  However, I will say, it was one of the more difficult meals I have made on my blog so far.  The chicken dish is a little involved, but more than anything, it was hard to make all aspects of the meal and have everything ready at the same time.  Those Olive Garden cooks must be good :)

Olive Garden Salad

*recipe from Heritage School House

There is something irresistible about Olive Garden's salad.  I have even made their salad the main part of my meal before by only ordering soup, salad, and breadsticks.  This recipe is not exactly the same, but it's close enough.  I'm pretty excited to be able to make it at home and it's easy!
Ingredients:
(serves 6)

for dressing

• 1/2 cup mayonnaise
• 1/3 cup white vinegar
• 1 teaspoon vegetable oil
• 2 tablespoons corn syrup
• 2 tablespoons parmesan cheese
• 2 tablespoons romano cheese
• 1/4 teaspoon garlic salt
• 1/2 teaspoon italian seasoning
• 1/2 teaspoon parsley flakes
• 1 tablespoon lemon juice

for salad

• American blend bagged salad mix
• red onion slices
• black olives
• pepperoncini peppers
• croutons
• roma tomatoes, sliced
• parmesan cheese, freshly grated

Directions:

1. Mix all dressing ingredients in a blender or processor until well blended. 
2. Toss salad ingredients and top with dressing.

Olive Garden Breadsticks

 *recipe from Full Bellies, Happy Kids

Even people who say they don't like Olive Garden often will admit, "Well, they do have really good breadsticks."  I know, you're thinking, but Megan . . . you said you would never make bread again!  Well, it seems like that's one of those things that I will keep saying, but not actually do.  There are just so many good bread recipes out there, I can't pass them up!  This was one of my more successful bread attempts.  Doug enjoyed the breadsticks much more than I did, but they were pretty good.  The flavor was consistent with Olive Garden, but the texture was off (mine were a little too dense - not light and fluffy).  
Ingredients:
(makes 10-12 breadsticks)

• 1 1/2 cups warm water (between 110 - 120 degrees F)
• 1 package active dry yeast
• 4 1/4 cups all-purpose flour
• 2 tablespoons unsalted butter, melted
• 2 tablespoons sugar
• 1 tablespoon salt 

For basting:

• 1 stick unsalted butter (or 1/2 cup margarine)
• 2 teaspoons garlic powder
• 2 teaspoons salt

Directions:

1. In a large bowl, dissolve sugar and yeast in warm water and allow to sit for 10 minutes, covered. Mixture should be frothy.
2. In separate bowl, combine flour and salt.  
3. Add flour and salt to yeast mixture. Add melted butter. Mix with paddle attachment of stand mixer or wooden spoon until fully combined. 
4. Knead dough for a few minutes just until dough is smooth. Do not over-knead!
5.  Grease a cookie sheet. Pull off pieces of dough and roll out into strips. 
6. Cover the dough and let sit in a warm place for 45 minutes to an hour.
7. Preheat your oven to 400 degrees F and once heated, pop in the bread sticks. In microwave, combine the basting ingredients.
8. After 6 or 7 minutes in the oven, brush the bread sticks with half the butter mixture. 
9. Then continue to bake. Honestly, I almost never leave them in there for an entire 15 minutes—normally it's closer to 12 because I like them softer and less crisp on the outside, but to each their own. Either way, immediately upon removal from the oven brush the other half of the butter on the breadsticks.
10. Allow them to cool for a minute or two, and enjoy!    

Chicken Scampi

*recipe from Easy Restaurant Recipes

This is my favorite dishe from Olive Garden and the one I have ordered most often.  When I made it, I was surprised by how similar it tasted to the real thing!
Ingredients:
(makes 5-6 servings)

White Sauce

• 1 tablespoon butter 
• 2 tablespoons flour 
• milk

Scampi Sauce

• 1 cup (2 sticks) butter
• 2 tablespoons crushed garlic (real garlic; not salt or the dried stuff)
• 2 tablespoons chicken stock
• 3/4 cup Chablis or any white wine that's not too sweet
• 3/4 cup water
• 1/4 cup white sauce
• 1 teaspoon crushed red pepper
• 2 tablespoons Italian seasoning
• Black pepper to taste

Other Ingredients

• 1/2 package angel hair, cooked according to package directions
• Thinly sliced bell peppers (red, green and yellow)
• Thinly sliced red onions 
• 10 whole garlic cloves
• 2 chicken breasts

Directions:

1. Start by making the white sauce:  
1. Heat 1 tablespoon butter in nonstick skillet. 
2. After it's melted, add 2 tablespoons flour and cook for 2 minutes on medium heat. 
3. Slowly add milk and stir constantly to get rid of lumps. When you have added enough milk, you should have a white gravy consistency. Set this aside. 

  2.  Put the 10 garlic cloves in a small nonstick skillet with some oil and 
       braise them for about 20 minutes on low heat. Just put the lid on the 
       skillet and let them cook; they should be golden and really soft when 
       they are done. 
  3.  In a large nonstick skillet, sauté the peppers and onions for a few 
       minutes. 
  4.  Sauté chicken tenderloins (I sprinkled mine with salt and pepper and 
       dredged them in flour before cooking).
  5.  Cook the Angel Hair pasta according to the package directions.
  6.  Make the scampi sauce:
         1.  Heat butter over a slow heat. Add the garlic, Italian seasoning 
              and crushed red pepper. Cook for about 2 minutes on low heat. 
         2.  Add the wine, water, and chicken base. Stir until combined. 
         3.  Add the white sauce mix and stir until slightly thickened.
  7.  Add the braised garlic cloves to the sauce.  
  8.  Pour the sauce over the angel hair pasta and chicken.   

Dessert...

Olive Garden Black Tie Mousse Cake 
*recipe from Food.com 
This is an amazing cake!  I had it at Olive Garden and this recipe is a very good copycat.  It may not be the prettiest cake I ever made, but it sure is one of the tastiest!  It is time-consuming to make, but well worth it!
Ingredients:

BOTTOM LAYER

• 1 (18 ounce) box of ordinary cake mix (devil's food)

SECOND LAYER

• 1 teaspoon Knox unflavored gelatin
• 1 tablespoon cold water
• 2 tablespoons boiling water
• 4 ounces semi-sweet chocolate chips
• 4 ounces cream cheese, cubed
• ¾ cup heavy cream
• ½ teaspoon granulated sugar

THIRD LAYER

• 3 egg yolks
• ¼ cup granulated sugar
• 3 tablespoons flour
• 1 teaspoon Knox unflavored gelatin
• 1 ¾ cups heavy cream
• 1 teaspoon vanilla extract

FOURTH LAYER

• 1 ½ cups heavy cream
• 2 tablespoons butter
• 18 ounces semi-sweet chocolate chips
• ½ cup white chocolate chips (optional) 
• Chocolate frosting to pipe as a border 

Directions: 
There are FOUR layers to make: 

BOTTOM LAYER (cake): 

1. Bake according to directions on box in a 9" spring form cake pan.
2. When the cake comes out of the oven use a paper towel to press it with your fingers and flatten the cake a little. This is the bottom layer out of four layers.

SECOND LAYER (the chocolate mousse):

1. Melt chocolate and cream cheese together. Let cool. 
2. Soften gelatin with cold water for 1 minute, then add boiling water, stir until dissolved and clear. Let this cool while you start whipping the heavy cream and sugar. 
3. As cream starts to thicken, add gelatin. Continue to whip until stiff peaks form. 
4.  Add 1/4 of the cream to the chocolate mixture and mix thoroughly. 
5. Then fold this into the remaining cream. Once you have it completed, spread this chocolate mousse onto the cake and refrigerate.

THIRD LAYER (the custard):

The first 3 layers

1. Beat egg yolks until pale. 
2. Add sugar, flour, and gelatin, then beat until mixed. 
3. Bring cream and vanilla extract to a boil. 
4. Add a small amount of cream to egg mixture while stirring. 
5. Gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan. 
6. Continue to cook until custard begins to thicken. 
7. Cool slightly, then pour on top of the chocolate mousse layer and freeze while getting the fourth layer ready.

FOURTH LAYER (the icing):

Please note: this makes a lot of icing so feel free to halve this part of the recipe (I halved it for mine and it was plenty). 

After the 4th layer is added and it's done

1. Bring butter and cream to a boil, pour over chocolate and let sit for 5 minutes. 
2. Stir until smooth. Let cool until it starts to thicken. 
3. Remove cake from freezer, remove the cheesecake pan collar, then pour some of the icing and use a spatula to spread it evenly across the top and sides of the cake. 
4. While this is still wet, put chocolate chips onto the side of the cake. (I did not do this because I thought the cake was rich enough)
5. Optional: Melt half a cup of white chocolate chips (in the microwave) and swirl into the icing if you want yours to look like the picture.
6. Refrigerate the cake. 
7. Pipe chocolate frosting around the top as a border.
8. Serve cold. Delicious!