Homemade Cheese Ball

My mom makes this cheese ball every year for Thanksgiving and Christmas. It doesn't feel like the holidays until we're munching on this snack with Triscuits and Wheat Thins. It can be a little tricky to find all the ingredients -- the Roka Blue Kraft cheese can be evasive, only showing up around the holidays and in select grocery stores. I went to three stores this year before I found it at Safeway. I had to get a manager's help, and even then it was on the top shelf out of sight. Best of luck in your cheeseball making adventures!

Mom's Cheese Ball

8 oz. cream cheese (not fat free as pictured)

1 jar Kraft Old English cheese

1 jar Kraft Roka Blue cheese

4 oz. blue cheese

1 clove garlic

1 small onion

chopped nuts (I used walnuts)

parsley

Mix cheeses with electric mixer until soft. Add garlic and onion to the mix. Chill at least 2 hours, or until firm enough to handle. Roll into ball form and coat in nuts. Makes 1 large ball or 2 small. Freeze, then thaw, for best serving results.

Top 10 Phoenix Restaurants

A huge perk of living in a big city are all the options for food. You'd typically think of New York or Chicago for great restaurants, but I'm here to tell you Phoenix can hold it's own! Here is our list of Top 10 Phoenix Restaurants.

1. La Grande Orange. Spicy Pimento Dip? Say no more! But I will. The Margherita Pizza is our personal favorite. We've tried them all and there's not one we don't like. And if you're into salad the kale is king. Read our original LGO post HERE.

2. Bobby Q's. Cornbread? Check. Delicious pulled pork? Check. Fabulous mac n' cheese? Check. Mini doughnuts? Double check. This place gets it done deliciously well. I'm usually not a big BBQ fan, but Bobby Q's is definitely is deserving of a top spot. Mmmm hmmm.

3. Pino's Al Centro. Pino's really does have a Mom and Pop feel to it. It's not the fanciest place, but it's small, quaint, and serves some delicious grub. Make sure you listen to the specials, it's usually worth getting.

4. The Henry. Fox Restaurant Concepts has some awesome spots in the valley like Sauce and The Arrogant Butcher, but The Henry takes the cake for us (or the Warm Croissant Bread Pudding in this case -- delicious). The decor is amazing and the food is even better. Best to make a reservation!

5. Arizona Wilderness Brewing Co. Named by RateBeer.com as the NUMBER ONE best new brewery in the WORLD. That's saying something. But can I tell you the food is damn delicious? You must try the artichoke dip.  Oh, and the tagline? "Handcrafted Beers, Facecrafted Beards." Gold.

6. The Breadfruit. It's Jamaican, mon! This quaint little place serves up big flavor, especially if you're a seafood fan. Enjoy a cocktail and/or cigar at the Rum Bar. This is a slightly hidden downtown gem. Again, make a reservation.

7. Lo-Lo's Chicken and Waffles. Soul food at its best. And I've got good news for you, if you fly through Phoenix Sky Harbor you can try this place at the airport (Terminal 4, Passenger Lobby Level 3). My favorite? The chicken and waffles, duh.

8. The Main Ingredient. Central Phoenix has a few old homes that have been converted into restaurants but this is our favorite. A unique menu in an idyllic setting where the outside seating is perfect with twinkling lights and inside it's nice a cozy.

9. Cornish Pasty. It's like you just landed in Portland, Oregon. But you didn't. The Cornish Pasty got it's start in Southwest England and is a British style empanada filled with warm, hearty goodness. I like the Bangers & Mash but there are a plethora to choose from.

10. d'Lish. A great health food location for breakfast and lunch! Get the California Club and the hummus plate. I'm getting a d'Lish craving just thinking about it. Read our original post about d'Lish HERE.

Disclaimer ... OK, so a few of these don't technically have Phoenix addresses but they're in the valley so I'm counting them in. Neener neener.

Juicing vs. Blending

If you missed the first post about juicing, you can catch up here. What's the difference between juicing and blending, you ask? In a nutshell juicers extract liquid from the vegetable or fruit removing the pulp, and blenders mix the whole food, retaining the fiber. Simple enough, but is juicing better than blending? They both have awesome health benenfits, and complement each other well. You can get results from both methods, but figuring out your goals will help to determine which will be most beneficial.

Here's a quick, basic breakdown on the benefits of each.

I like juicing because I'm getting more nutrients in one glass of juice vs. one smoothie since a larger quantity of vegetables are needed to make up a glass of juice. However, if you're looking to get full fast without a whole meal a blended drink might be the way to go. Here's a great site that shares more information on juicing than you may want to know! Click here.

Quinoa and Kale Salad

It's difficult to eat well all the time, but when you find a meal that's healthy and delicious you hold onto it for dear life. That's how I feel about this Quinoa and Kale Salad. Filling, tasty, and super duper healthy. If you don't want to make it on your own, stop by LGO and pick one up to go!

QUINOA AND KALE SALAD
2/3 c. Kale, shredded

1/2 c. Quinoa, cooked & chilled

1 tsp. Garlic, minced
1/4 c. Grapes, sliced
3 T. Red Bell Pepper, chopped

1 T. Sunflower Seeds

1/4 c. Reggiano & Manchego Cheese, shredded

Light Vinaigrette Dressing

Add garlic to cooked quinoa and chill. Toss in grapes and bell peppers to chilled quinoa. Layer kale on the bottom of serving dish, place quinoa mixture over kale, top with cheeses and sunflower seeds. Select a light dressing to serve on the side. Bon appetit!

Aunt Gwen's Peach Pie

My Aunt Gwen is a fabulous cook. She taught me how to make my grandma's fondant chocolates and shared other great recipes for fudge, caramels, and mud pie. One of my family's favorite recipes is her peach pie. It's different from a traditional pie in that it doesn't have a top crust, uses almond extract, and there aren't any spices. We had more than enough peaches from our trip to the Schnepf Farms Peach Festival so I made the pie and was surprised with how well in turned out! It's simple to put together, but it takes a bit of time for the pie to set up. Here's what you need:

Aunt Gwen's Peach Pie

1 pie crust, baked to package directions
3 large peaches, sliced
2 large peaches, mashed
4-5 Tbsp. cornstarch
1 c. sugar
1/2 c. water
1/2-1 tsp. almond extract
2 Tbsp. butter

In glass pie pan, bake pie crust according to package directions. Layer sliced peaches on top of baked crust. Set aside. In a bowl, mash 2 large peaches. On stove top combine mashed peaches, cornstarch, and sugar. Cook over medium-high heat, stirring constantly until mixture thickens and bubbles. Remove from heat and stir in almond extract and butter until melted. Pour mixture over sliced peaches in pie crust. Chill until set. Serve with whipped cream or ice cream. (Note: Almond extract can be overpowering. Experiment until you find the amount you prefer).

Schnepf Farms Peach Festival

Yes, I've had the song in my head all week. "Going to the country, gonna eat a lot of peaches." Spring is lovely in Phoenix. You can go for a hike or lay by the pool since the weather is always perfect. There are loads of events in the area this time of year including the Schnepf Farms Peach Festival in Queen Creek (just across the road from the Olive Mill). Each year Schnepf Farms hosts the event with carnival rides for the kids, peach pancakes, live music, and opens the orchard for the public to pick juicy, sweet peaches.

It gets pretty crowded at the festival so early morning is ideal if you don't want to push through crowds. We stocked up on the $2/lb peaches and they are quite delicious! We've made peach cobbler, peach pie, and there may be peach jam in our future. Schnepf Farms is the largest peach grower in Arizona and the peaches are pesticide free and organic. The festival ends May 18th, but UPICK lasts through the month of May!

Chocolate Chip Freezer Cookies

These are the best homemade chocolate chip cookies I've ever had. No joke. Fluffy, chewy, and full of flavor. The most amazing part? You freeze the dough and only bake how many you want when you want them. This recipe is heavy on calories, but pure genius. View the original recipe here. 

INGREDIENTS

• 1 c butter, softened
• 1/2 c shortening
• 1 1/2 c dark brown sugar
• 1/2 c granulated sugar
• 2 eggs
• 4 tsp vanilla extract
• 4 c all-purpose flour
• 2 Tbsp cornstarch
• 2 tsp baking soda
• 1 tsp salt
• 3/4-1 bag milk chocolate chips or peanut butter chips

DIRECTIONS

1. In first bowl mix butter, shortening and sugars until light and fluffy.
2. Add in egg and vanilla. Mix until combined.
3. In a second bowl combine flour, cornstarch, baking soda, salt and mix together.
4. Mix dry ingredients slowly into first bowl with sugar and egg mixture. Blend well.
5. Add in chocolate or peanut butter chips.
6. Use a ¼ cup to measure dough and place in quart size Ziplock bag. 
7. Place dough packaged in Ziplock bag into the freezer. (You can make cookies with the fresh dough, but they turn out better baked from frozen)
8. Place individual frozen ¼ cup cookie doughs onto ungreased baking sheet and bake at 350 degrees for 15 minutes.

Tomatoes, Basil, and Mozzarella ... Oh My!

I love the combination of tomatoes, basil, and mozzarella. It's packed full of flavor and healty, too. Here are three great recipes that make awesome use of these ingredients.

Caprese Salad

Sliced Tomoatoes

Sliced Mozzarella

Basil Leaves

Salt & Pepper

Balsamic drizzle

Slice tomatoes and sprinkle with salt and pepper. Add the sliced mozzarella on top, then add the basil. Drizzle with balsamic. Delicicous. Some people also drizzle with olive oil, but I don't think it's necessary.

Italian Grilled Cheese

2 Wheat Bread slices

Butter

Sliced Tomoatoes

Sliced Mozzarella

Basil Leaves

Salt & Pepper

Heat skillet or panini press. Butter one side of each bread slice, place tomatoes on unbuttered side and add salt & pepper. Top with mozzarella, basil, and other slice of bread. Cook over medium heat until cheese is melted and bread is toasted. Optional: dip sandwich in warm marinara sauce.

Margherita Pizza

Here are a few recipes to choose from, each is a little different with it's own twist. For my favorite, you must visit La Grande Orange in Phoenix! 

Pizza 1

Pizza 2

Pizza 3

Farmer's Market Dinner

Living downtown has its perks, like an impromptu stop at the Farmer's Market on the way home. This one is called Bodega, on the corner of Roosevelt and 5th Street. Open each Tuesday from 3-6 pm. It was a small selection, but we picked up some broccoli, peppers, spinach, and green onions, then headed home to make something out of it.

Here's what I put in our Farmer's Market Dinner.

Chicken, cut and sauteed
Peppers, chopped
Zucchini, sliced
Green onion
Cumin
Garlic Powder
Salt
Pepper
Coconut Oil

Mix all ingredient together and cook over medium heat. Serve and enjoy! The peppers were our favorite part and at 25 cents each, how could you go wrong? Delicious!

Taco Soup

I'm a fan of soups in the winter months. And even in the summer, on occasion. This recipe is quite yumtastic and goes together pretty fast! Sometimes I'll improvise if I don't have all the ingredients, like this time I used frozen meatballs since I didn't have any ground beef on hand. It's OK to cheat the system once in a while. Since it's only me and the hubs I freeze half of the mix and save it for later. This dish also goes together well in a crock pot!

TACO SOUP
Recipe from my lovely sister, Susan Anderson

1 lb. ground beef
3 TBS (or to taste) homemade taco seasoning
1 c. water
1 can mild chili beans
1 can whole kernel corn, drained
1 can pinto beans, rinsed and drained
1 can stewed tomatoes
1 can diced tomatoes with green chilies
1 envelope Ranch salad dressing mix

In large pan brown beef and drain. Add taco seasoning and mix well. Stir in remaining ingredients. Simmer, uncovered, for 15 minutes, or until heated through, stirring occasionally. 6-8 servings.

Serve with cheese, onions, and chips.

The Farm at South Mountain

The Farm at South Mountain is a MUST to visit in the valley. You've heard about the Queen Creek Olive Mill, and this is also a little slice of outdoor heaven but located IN Phoenix! The farm is made up of three different restaurants, gift shops, lots of green grass to roll around in, gardens, and 10 acres of land. They offer classes from Gardening to Yoga. It's important to note they aren't open year-round, so head over while the temps are still below hell level. 

The Farm Kitchen. Order your meal, then take it out to the
 tables in a little picnic basket. Cutest ever!

Morning Glory Cafe has an outside patio. Great for a sit-down, casual brunch.

This little guy enjoyed my leftovers. I had the
Farm Monte Cristo. It was different, but so good!

Succulentia. Unique greenhouse with a variety of
cacti and succulents.

Cool gifts in the Botanica market. Love this piece.

Tabacco Bark scent sounds disgusting, but it was
actually quite lovely! The best of all the scents they offered.

Fun shirt for the garden/music lover in us all.

The boys checking out the citrus. They also have walnut trees. Legit.

A little view into Quiessence, the fancy dinner spot.

La Grande Orange Phoenix

La Grande Orange (LGO) is the place where dreams come true. I've eaten at a lot of places in the valley but this is at the top of my list. No contest. Best pizza and best chips and dips plate. During the day you order at the counter and pick a seat but at night it's a full service bar and restaurant. They've got gelato, a bakery, and a gift shop, too. And guess what else? LGO is in the Phoenix Sky Harbor airport (Terminal 4, Southwest Airlines D Gates)! You MUST try it.

Bake Shop and To Go ordering

Salsa, Pimento, and Guacamole Dips

The best damn margherita pizza and sourdough crust you've ever had

LGO at night

The Gelato Spot

Enough with the overkill of FroYo places (frozen yogurt, for those of you not into abbreviations). If you're not Yogurtland, just go away. But let's branch out from standard ice cream and frozen yogurt and step into the magical land of gelato ... the stuff of the Italian gods. There's something about it that oozes delicious class.

While in Italy my favorite flavor was Nutella, but at the Gelato Spot in Phoenix I was introduced to the world of the Girl Scouts with Somoa and Thin Mint. Scratch tried Peanut Butter and Apple Cinnamon. Neither of us were disappointed with our choices. And how could we be? We sampled nearly every flavor before deciding on our individual scoops! If you're looking for a swankier desert option in the valley, this is the place. Tip: Get the Groupon and save a few bills. Click on the link for locations.

Goodytwo's Toffee Company

It's nice to receive unexpected gifts during the holidays. I prefer ones that don't make me fat, but it's kind of inevitable this time of year. At work we received a large box of See's Chocolates ... to split between me and the one other person in the office (hello thighs, yes, there you are), and we were each given a gift box of specialty toffees from a company I had never hear of, Goodytwo's. This toffee shop is located in Scottsdale (we love local!) and is a mom and daughter team who have created various toffee concoctions.

 First, the packaging was amazing! So beautifully wrapped it was practically gift enough. The box was so fun to open and there were 4 different flavors of toffee inside, two of each kind: Traditional, Double-Crossed, Sweet and Salty, and Nutty-Twist. My personal favorite was the traditional, although I could go without the crumbly nuts on top ... a little too messy for me personally. I do wish they had a plain toffee without any chocolate, and it would be great to have a softer toffee to try, too.

Overall, I really liked it! It's a splurge treat or for gifting as it's a little pricey, but very unique and very fun. Way to go, Goodytwo's.