Ethan's Pizza Rolls

This recipe idea hit Ethan like a brick. Like woke him up in the middle of the night. He was hit by a brick in his sleep. Such a terrible way to get an idea. This was a brick telling him that an egg roll wrapper can house all sorts of delicious things. He didn't waste any time trying it out. And we enjoyed. And so did our neighbor who just happened to drop by at the exact right moment. Don't you wish you were my neighbor? In the words of the brilliant Usher, "Yeah".

The title of this recipe was up for debate. What is your vote?

Ethan's Pizza Rolls

Ethan's Mozzaroni Rolls

Italian Egg Rolls

I decided on Ethan's Pizza Rolls, cuz it's ma'blog and all. I can dictate what things are called, right? Ethan begged to differ. I said we should call these Ethan's Pizza Rolls. But he really liked Ethan's Mozzaroni Rolls, but that was a little too Rachael Ray for me. And Italian Egg Rolls was definitely a no-go. That just sounds gross. So Ethan's Pizza Rolls it is.

So what are these? An egg roll wrapper filled with marinara sauce, mozzarella cheese and ricotta cheese. And then some little gems of pepperoni and Italian sausage. All of those things are put in a pretty little pile in an egg roll wrapper and then deep-fried until crisp and golden. What about something to dip with? Anything fried needs a dip for a friend. Use whatever your and yours would prefer. Marinara, alfredo or a mix of both. We did a quick rose sauce. Marinara sauce mixed with heavy cream, garlic and Parmesan cheese.




1 lb bulk Italian sausage
1/2 lb pepperoni, cut into small pieces
2 cups shredded mozzarella cheese
8 oz ricotta cheese
A few cups marinara sauce (store-bought or homemade)
1 package egg roll wrappers
Vegetable oil for frying

In a large skillet over medium high heat, add sausage. Cook, breaking up with the back of a wooden spoon, until cooked through. Pour onto a paper-towel lined plate to drain. Set aside.

Fill a small bowl with water. On one egg roll wrapper, add a 2 tablespoons of mozzarella cheese and ricotta cheese. Add a few pieces of pepperoni and a tablespoon of cooked sausage. Add a tablespoon of marinara sauce over the top of everything. Roll the egg roll wrapper by pulling up the bottom corner, then folding over the two sides and then rolling over to the top. Dip your finger in the water and run it along the top corner and them fold the whole roll over and gently press to seal. Set aside and repeat until all of the sausage is gone.

Heat oil to 375 degrees. Fry each roll until golden brown, about 5 minutes. Drain on a paper-towel lined plate. Serve with marinara, alfredo or rose sauce for dipping.

Yields about 20 pizza rolls.

Rookie's Notes: Here is how you roll up these little babies.

HAVE A QUESTION ABOUT THIS RECIPE OR ANYTHING ELSE? Click here.

Ethan's Roast Chicken and Gravy

This is my favorite meal. And I really mean that. If I have a chance to request a last meal before my death, this is the main dish. Ethan has perfected the perfect roast chicken. Moist, perfectly seasoned, crisp skin and the quintessential gravy to drown it in. When Ethan and I got married, he began a quest to perfect his favorite recipes. This chicken is something he has worked hard on. And that means I have eaten a lot of roast chicken in the last 7 years.

The garlic and rosemary under the skin.
And here is a brilliant idea from my husband.
Prep the chicken in your clean kitchen sink.
Then you don't dirty a cutting board. Smart.

What makes this roast chicken so special? Something you won't believe. Mayonnaise. Yes, mayo. You slather the entire chicken in mayonnaise before seasoning. Sounds kind of kooky, but let me convince you otherwise. What is in mayo? Eggs and oil. What do eggs do to something? You put an egg wash on a pie crust to give it a pretty golden color. And why do you put oil on chicken? Well, it crispens it up. So lets take two good ingredients and put them together and slather them on a bird. Not only does the mayo give the bird color and crispness, but it provides the ideal texture for the seasonings. Nothing falls off the skin. My mom used Ethan's method on her Thanksgiving turkey and it was by far the most excellent turkey she has ever turned out. Seriously, the most excellent.

Pretty bird all lubed up with mayo and seasoned and ready to take a bake in the oven.
Notice the toothpicks. Their job is to hold the skin in place so it doesn't shrink up while roasting.

So imagine the skin after roasting. Incredibly flavorful, crisp, perfectly browned. And who just doesn't like crisp poultry skin? No one. If you are leery about using mayo, I beg of you to trust me. It's what sets this roast chicken apart from any other.

What do you do while waiting for the chicken to cook? You take a nap. Here is Ethan, Jack and Ethan's tired college student little sister Stephanie, taking a luscious Sunday nap. What I want to know is why I didn't nap as well. Am I pregnant or not? Aren't Sunday naps a right of passage during pregnancy?



For the chicken:
1 3 lb whole chicken
4 garlic cloves, sliced lengthwise into thirds
1 sprig rosemary, leaves stripped off
3 Tbsp mayonnaise
1 tsp Lawry's seasoning salt
1/2 tsp poultry seasoning
1/4 tsp kosher salt
A few grinds black pepper

For the gravy:
All pan drippings
2 cups low-sodium chicken stock
1/2 tsp poultry seasoning
1/4 tsp crushed red pepper flakes
1/4 cup butter, melted
1/4 cup flour

Set oven to 375 degrees.

Pat the chicken dry. Gently lift skin and loosed skin from the breast. Slip in garlic slices and rosemary leaves and distribute evenly over the breast.

With your hands, spread mayonnaise evenly over the entire chicken. With the breast side up, evenly sprinkle seasoning salt, poultry seasoning and salt. Add a few grinds of black pepper. Press toothpicks into the chicken where you loosened the skin to put the garlic and rosemary in. Place bird on the rack of a roasting pan. Cover loosely with foil. Roast for 2 1/2 hours, removing foil after one hour.

Remove roasting pan from the oven. With two fork, gently lift the chicken and set onto a cutting board to rest while making the gravy. For the gravy, pour and scrape all drippings from the roasting pan into a large skillet over medium heat. Add chicken stock, poultry seasoning and red pepper flakes. In a small bowl, whisk together butter and flour. Once the chicken stock mixture is simmering, whisk in butter flour mixture. Gravy should thicken. Once thickened, simmer gravy for an additional 5 minutes. Taste and add salt if needed.

Once the gravy is finished and the chicken has rested, remove toothpicks, carve chicken and set on a platter. Serve chicken with gravy and rice or mashed potatoes.

Yields enough chicken and gravy for 5 servings.

Served with this: good bread for dipping, long grain white rice, steamed baby carrots with browned butter and pecans. And chocolate souffle for dessert. And then the Olympics to aid digestion.

What your gravy should look like.
Darker and separated before whisking in the butter and flour.
Once the butter and flour have made their final descent, the gravy will be lighter in color.

Rookie's Notes: If your gravy isn't as thick as you want after adding the butter flour mixture, you can further thicken it with a quick fix of vegetable oil and flour. Whisk together 2 Tbsp vegetable oil and 2 Tbsp flour and then whisk that into the gravy. Why use vegetable oil instead of butter? We are lazy and anxious to eat. It is more convenient to just throw together a quick thickener with that. And why not just add flour? You run the risk of it clumping up in the gravy. So you "thin it out" with vegetable oil, or butter in the case of the first thickening addition. I wouldn't recommend thickening the gravy with 1/4 cup vegetable oil and flour. Butter adds a far superior taste and texture, a silky smooth texture. BTW, here is what your butter and flour mixture should look like.


If you don't have a roasting pan, you can use a glass 9x13 inch pan. But if you want a great roasting pan, Pampered Chef. Their roasting pan is ideal. My Auntie Robin is a big wig Pampered Chef lady and I have bought lots of great products from her over the years. My roasting pan is my favorite. We've used it for roasting ribs, chicken and prime rib. I have used it to bake creme brulees or chocolate souffles in a water bath. And Robin told me that one of her customers uses it to make lasagna for her extended family of 40. So if you are looking for a great roasting pan, Pampered Chef has it.

And lastly, you will notice that Ethan didn't stuff anything in the cavity of the bird. I asked him why he never does and he said, "You don't eat the cavity". Good enough reason for me.

Ethan's Grilled Artichokes with Chipotle Dipping Sauce

Have I ever told you about my husband? Yeah, you know he is funny and a good dad, but the poor guy has it harder than most. He has a rare foot deformity that causes him a lot of pain. It's gotten worse and worse over the years and now he has had to quit his favorite past time- golf. And it's a real crime because in his prime, he was a scratch golfer. Eventually he will be in a wheelchair and the thought of that is heartbreaking. But we have cried the necessary tears over it and we are pressing forward. Fresh courage take, right?


While he might not be able to walk much, he can still cook like the dickens. Here is one of his specialties. I swear they taste better every time he makes them.

When I pulled these off the grill, Ethan asked how they looked. I told him, "Dead sexy".

For the artichokes:
6 artichokes
1 Tbsp garlic salt
2 Tbsp olive oil
1/2 cup soy sauce
1/2 cup olive oil
1/4 cup red wine vinegar
2 Tbsp Worcestershire sauce
1 Tbsp sesame oil
1 tsp Tabasco
4 garlic cloves, minced
1/2 tsp kosher salt
A few grinds ground pepper

Put the artichokes in a large pot. Cover with water and sprinkle on the garlic salt and add the 2 Tbsp olive oil. Turn heat to high and bring to a boil. Boil for 45 minutes, until a middle leaf pulls of easily. Drain water and set artichokes aside until cool enough to handle.

Once cooled, cut artichokes in half lengthwise. Scoop out the choke (click here for a diagram of an artichoke to know what the choke is). Put into a large bowl and set aside. In a medium bowl, combine the 1/2 cup olive oil, soy sauce, red wine vinegar, Worcestershire, sesame oil, Tabasco, garlic, salt and pepper. Whisk until well combined. Pour over artichokes and let marinate for up to an hour.

Set grill to medium high. Grill artichoke halves on each side for 3 minutes. Serve with chipotle dipping sauce.

For the sauce:
1 cup mayonnaise
1 Tbsp lemon juice
3 chipotle peppers, seeded and minced
2 garlic cloves, minced

In a small bowl, whisk all ingredients together. Cover and keep refrigerated until serving time.

Ethan's Stuffed Mushrooms

Here is the husband. These little mushrooms are apparently his specialty. I wouldn't know, I'm not a shroom fan. But I trust Ethan. He has yet to make crappy food. He has a few recipes that have graced the index of Rookie Cookie. Things like mac and cheese and creamed corn.

When Ethan made these, we got into a bit of a tiff. First, we fought over whether mushrooms should be washed under water or if they should be brushed off with a towel. Then we fought about when to take them out of the oven. I did play the blog card and said, "I'm the one with a blog. I know more than you and I have a blog to prove it." He then played the catering card and retorted, "I have been a caterer all of my life. I know more about food than you ever have." It ended up that Ethan got his way on both arguments. Lame. Yeah, we fight like children. But it's all in the name of nookie.



20 medium whole mushrooms
1 cup shredded mozzarella cheese
1/3 cup fresh shredded Parmesan
4 oz cream cheese
4 garlic cloves, minced
1/2 cup plain bread crumbs
2 tsp kosher salt
A few grinds ground pepper
1/4 cup olive oil

Set oven to 400 degrees.

Remove stems from mushrooms. Finely mince stems and add to a medium bowl. Add mozzarella, Parmesan, cream cheese, garlic, bread crumbs, salt, pepper and olive oil. Mix well using a rubber scraper. Once combine, spoon a small amount of cheese mixture into mushroom caps. Sprinkle a small amount of mozzarella cheese on top of each mushroom. Lightly drizzle olive oil over all the mushrooms.

Bake stuffed mushrooms for 15-20 minutes, or until cheese is lightly browned.

Served with these: grilled pork chops, steamed veggies and green salad. Pluot upside-down cake.

Ethan's Barbecued Ribs with Whitney's Barbecue Sauce

photo via Ashley Thalman

After Ethan had his foot surgery, he had to give up all kids of thing, like golf and his precious Chevy Silverado. The one thing he refused to give up was his Yamaha VStar 1300. Now that the weather is nice, he is loving that he can get back on it and let those 1300 cc's purr.

So yesterday evening we went for a ride. We drove past fields that had been relieved of their snow and were finally pushing up green. There were cows and horses who were now allowed to roam around their corrals. Cars drove with windows down and music up. All of this was the first glimpse of change I have been waiting for since January.

Once through the fields, we got onto the freeway. The wind whipped my sweatshirt hood all over the place. My ponytail under my helmet tangled. The only thing staying in place was my shirt, which I was careful to tuck under my behind. Otherwise, the drivers behind would have seen my behind.

We drove up the canyon and I noticed the air getting cooler. But it wasn't unpleasant. We took a side road and saw houses that had been sunken by a flood. We involuntarily smelled manure. We saw rocks gradually turn from gray to dark orange.

We eventually turned around and drove out of the canyon. We stopped at a gas station and I hobbled off the bike. My legs and arms were so sore and my behind was numb. But alas, the gas station was just a break and back onto the bike I went.

Soon we were home and had two hungry, dirty children waiting for us. While we were gone, Van cried the whole time and Jack wandered over to the neighbor's house. But the ride was so worth it.

Hooray for spring and yay for motorcycle rides with my husband. I anticipate lots of those this summer.

Speaking of summer, here is a little something for that very thing from yours truly and my truly.



2 full racks beef back ribs
Lawry's Season Salt
Garlic salt
Montreal Steak Seasoning
Smoked paprika

Set oven to 350 degrees. Season both sides of the racks with Lawry's Season Salt, garlic salt, Montreal Steak Seasoning and smoked paprika. Season lightly (better to under season than over season). Remember that there will be a lot of flavor from the barbecue sauce.

Arrange racks in a large roasting pan, one leaning on the other in a V shape. Cover loosely with foil and roast, turning once, for 2 1/2 to 3 hours.

Heat grill to medium high. Place racks on the grill and brush both sides with barbecue sauce. Grill on each side for 2-3 minutes, just to mark them and so that the barbecue sauce caramelizes a bit.

Transfer racks to a large cutting board. Cut into individual rib sections.

Whitney's Barbecue Sauce
1 1/4 cup ketchup
1/2 cup apple cider vinegar

1 cup brown sugar

2 Tbsp Worcestershire sauce

2 Tbsp soy sauce

1 Tbsp honey

1 Tbsp vegetable oil
1 1/2 tsp molasses
1/4 tsp liquid smoke

2 garlic cloves, minced

1/2 tsp ground ginger

Combine all ingredients in a saucepan. Simmer over medium heat for 10 minutes to an hour.

Served with this: We had some roasted brussel sprouts and garlic bread. Oh and lots of wet rags for cleaning our barbecue-lacquered faces.

Rookie's Notes: If you like baby back ribs (pork ribs), you can do them the same as you would these beef ribs. As for my preference, I like beef ribs for their flavor, but I like pork ribs for their tenderness.

Chocolatey Birthday

Ethan had a birthday last week. Very low key. His perfect day consisted of reading a book while cracking sunflower seeds and drinking a diet Coke. Kind of disappointing. I told him if that is fun to him, he is getting old.


The cake decorating was left up to Son One. I think he did a smashing job, don't you? Click here for the recipe I used. It was the perfect birthday chocolate cake. Dense enough to be a layer cake and so moist and chocolatey.

Ethan's Mac and Cheese

Hi, it's me, Ethan, again. I make this mac and cheese for a lot of events. And everyone always raves. The sauce is easy to burn. So stay with it the whole time. You will never have better mac and cheese. Eat your heart out Paula Deen.



1 lb elbow macaroni, cooked according to the package directions
1/2 cup sour cream
1 pint half and half
1 pint heavy cream
1 lb Velveeta cheese
2 1 lb. bags shredded cheddar cheese

Set oven to 350 degrees.

Spray a 9x13 inch pan with non-stick spray. Add the macaroni. With your hands, mix in the sour cream and 1 lb cheddar cheese. Set aside.

In a medium sauce pan over medium heat, add the half and half, heavy cream and Velveeta. Whisk constantly until Velveeta is melted and mixture is heated through. Pour over the pasta and spread evenly with a rubber scraper. Use enough sauce to barely cover the pasta. You will not use all the sauce.

Spread the cheddar cheese evenly over the top. Bake for 30 minutes, or until the cheese is melted.

Yields 8 servings.

Ethan's Creamed Corn

Okay, I lied. I am not really done posting. I have a few things to give you before I hit the road. Enjoy!

We have a guest post. And it is none other than my husband. He is a perfect guest poster because he is a cook, and dang good one. He doesn't only make great food, but he makes great food for 200 people. He is an event caterer. Usually he is busy making stuffed pork tenderloin and wild rice pilaf. But when he is home, he makes things like these next two recipes.

And BTW, if you want to get on his good side, make a comment. Ethan reads my blog comments more than I do. He loves comments:). Anyways, take it away Ethan!

This is Ethan. Hi. Whitney doesn't usually let me post recipes. This one is fat and unhealthy but really good, so she is making an exception.

Don't be stupid. Don't burn the cream. Add in the ingredients while the pan is hot, then when I tell you, turn it to low and let it simmer off for a few minutes.



1 lb. bag of frozen corn
2 cups heavy cream
4 Tbsp butter
1/3 cup flour
1/4 cup sugar
Kosher salt and ground pepper

In a medium saucepan, add the corn. Barely cover with water and bring to a boil. Once boiling, remove from heat and drain. Add the corn back into the pan.

Put the pan over medium heat. Add heavy cream and butter and bring to a simmer, stirring constantly, until the butter is melted. Gradually stir in flour, until slightly thickened. Add sugar and season with a generous amount of salt and pepper. Turn heat to low and simmer for 10 minutes.

Finally

While driving up the 15 to the Salt Lake City International Airport, Jack couldn't stop jabbering.

"Mom, is Dad going to be there?"

"Mommy, can I see Dad?"

"Mom, look a tanker truck!"

For the duration of our separation, I have missed Ethan. I have wanted him around like never before. But I have also been busy tending to and loving my boys. Yes, I missed Ethan, but Van needed a diaper change. See? Not much time to dwell.

As we passed the E-Center in West Valley, butterflies had emerged from their cocoons in my stomach. My heart fluttered right along with them. It was a feeling I hadn't felt in a long time. It felt good and exciting.

I parked the car in the parking garage, whipped out the stroller and secured Van. I gave Jack the ever familiar command of, "Pocket!", meaning he holds onto my pocket. We quickly walked inside and into the elevator. But Jack ever so apprehensively.

Elevators are not Jack's favorite. If they have windows and he can see out, he hates it. When it goes down, he thinks we are going to plunge into the ground and crash. When it goes up, he thinks we will never stop. As I pushed the down button, Jack got nervous. He clinged to my side and covered his face as we made out decent. Once the elevator stopped, he grabbed my pocket and we walked out.

We strollered over to the escalator to wait. We patiently watched the hustle and bustle of the airport scurry all around us. LDS missionaries being welcomed home, businessmen in suits dragging their rolled suitcases, flight crews looking for their next flight. All the while Jack kept jabbering.

"Mom, is Dad coming?"

"Mom, where is my dad?"

"Mom, look! Balloons!"

Then I saw a wheelchair with a pair of crutches sticking out from the top. And a Dodger hat. An all too familiar Dodger hat. The wheelchair was headed for the same elevator we had come out of. So I rushed Jack over to it.

"Mom! No! I don't want to go in the elevator!"

"Son, trust me. Dad is up there and when the doors open, he will be right there."

And then Jack was off at a run. We crammed into the elevator as the doors began to close. Jack was jumping up and down in excitement. Never has an elevator creeped up so slowly! The doors opened and there he was! Abe Lincoln beard and all!

Ethan was wheeled over to the side and he got up and picked up his little 3 year old. Jack wrapped his arms around Ethan's neck so tight. He said Jack has never squeezed harder. They hugged and hugged and Jack layed his head on his daddy's shoulder. For a moment, I thought I saw a little tear in his eye.

Next was my turn. Ethan is a strong, broad-chested man so every hug is a big hug. Hugging him felt so good. And as luck would have it, he has a cold sore on his lip. No kissing that! Grrr.

All the while, Van waited while sucking on his fingers and smiling. Ethan finally bent down and picked up his baby. He couldn't get over how much a month of growth had changed his second born. Van awarded Ethan was his classic, big-mouthed toothless grin and Ethan fell in love all over again.

We got to the car and secured the boys. I put Ethan's suitcases in the back and he said, "Do you want to drive or do you want me to?" What do you think my answer was? I miss being chauffeured around.

Things were finally as they should be. We were all together. My boys jabbering in the backseat and my honey driving. And me holding hands with the man I missed.

Better Together

"Better Together" by Jack Johnson has been speaking to my heart these days. I could listen to it over and over again. And I do.

A few weeks ago, I sent Ethan an e-mail telling him about how perfect that song is.

"It really is true, we are always better when we are together. We are funnier together. We are happier together. We sleep better when we are together. We are better parents when we are together. We love each other better when we are together. I miss you and can't wait until we can be together. Love you."

Tomorrow is going to be the best day in a month. We are going to get Ethan from the airport. Our family is about to get so much better, together.

*photo by Amelia Lyon

Lumber jack, hockey player, mountain man, creepy stalker, crazed terrorist, whatever you choose.

This is us. My boys, my honey and me. Notice Ethan's mountain man beard. It is out of control, right? Well, that is his rebellion. He has decided that he won't shave until he can walk on his foot. And that probably won't happen until mid-December. At first, I thought it was funny. And then he was serious and the beard is now out of control.

So what is my Christmas wish? Ethan gets to walk so that he can shave.

No, you aren't color blind. That is a hot pink cast.

Ethan's doctor wanted to add glitter to it, but he said no.
Party pooper.

TXTING MY LVR

TXT MSG W/ ETHAN

Me: Yeah, call me when u get a chance. I miss u more than I can put in2 words.

Ethan: That is mutual u know.

Ethan isn't in Utah. Ethan is in California. He has to be in California for a few months because his doctor said so. I guess that is what comes with a cadaver bone being wedged into your foot along with five or so screws. Hopefully he will be coming for a conjugal visit soon.

Roses R Red...

On Ethan's cast I wrote,

"Roses r red, violets r blue. Your cast is sexy and so r u."
What do you write on your honey's cast?

So my honey has a bum foot. Without his bum foot, he is extremely helpful. With the bum foot, he is almost useless. I love him, but he is useless. He is great for keeping me updated on the Dodger game and giving me his latest score on his cell phone bowling game. But other than that, not too much more.

When it comes to getting ready for the day, I bathe three boys and get three boys dressed. I keep a metal list of Ethan’s medications and keep the ice pack handy. I have stripped my house of any extra pillows so that Ethan’s foot can be elevated, as if to keep it closer to the heavens. I also make sure he has his favorite ice creams, Haagen Daz cookie dough and vanilla bean (boring).

Through all of this ordeal, I have been serving my husband. And because of this, I have come to love him even more. That solidifies something I have always know: “You can’t help but love the people you serve”. And with that in mind, I love him and care about him now more than ever.

Manny Ramirez. Hip Hip Hooray.

I was just falling asleep when the phone rang. It was Ethan. He sounded anxious and excited.

“Whitney, I have the best news to tell you!”

I am thinking along the lines of him getting $100,000 commission, winning a Benz, meeting Santa Claus etc.

“Oh really? What’s up?”

“Guess what. The Dodgers just got Manny Ramirez!!!”

“Oh wow. That’s great.”

“I know. All the tickets for his first game are sold out, but Mike got me one and we are going on Saturday.”

“Wow. I can’t believe it.”

“This is it Whitney. This is our year. We are so going to win the World Series!”

“That is great.”

Do you ever have these types of conversations with your honey? You are half asleep trying to sound excited.

Ethan's Southwestern Grilled Corn

This is Ethan's own creation. The guy never uses recipes. He kind of makes things up and they ALWAYS turn out great. This is great way to cook corn for a crowd and there is almost ZERO clean up.

4 ears corn, husked and silks removed
4 Tbsp butter (1/2 stick), sliced thinly
1 Tbsp Mexican Seasoning

Heat the grill to high.

Lay corn on a large sheet of heavy duty aluminum foil. Sprinkle Mexican Seasoning over the corn. Lay butter slices evenly over the corn. Top the corn with another sheet of foil and seal the edges together by folding tightly.

Grill the foil packet, flipping once, for 10 minutes on each side.

Rookie's Notes: Next time, I am thinking some finely chopped fresh cilantro would be good over the top right after grilling.