My Utah Bucket List

You know that frustrating situation in dating where, in theory, you and That One Person would be a great match, and you have fun together when you go out, but for whatever reason the chemistry just isn't igniting?

Well, that pretty much sums up my relationship with Utah for the last two years.

Somehow, no matter how many great things have stemmed from living in the 801—traveling up a storm, living within 30 minutes of many of my closest friends, dating amazing guys, getting out of debt, going to grad school, having a wonderful career with amazing colleagues, etc.—my feelings toward Utah continue to be tepid. We had a lovely summer, but things just haven't been clicking lately, cooling with the weather.

It's time to fall in love—and of the deep, intense, can't-imagine-life-without-you variety, since life is likely to keep me in Utah for keeps the longer I live here. And really, that would not be a bad thing. The more I get out and experience what makes Utah awesome, the less I pine for greener, more glamorous grass.

So, here are my Utah to-dos for 2012 (and beyond, since I know I won't finish these in a year!):

• Dine at the Serving Time/Hard Times Cafe - No joke, the state penitentiary right by my place has a cafe, and it actually has a 90% approval rating on Urbanspoon! Definitely gotta give this place a shot.
• Spend more time in downtown Salt Lake and Sugar House - Seriously, when I'm up there, I somehow feel way better about living in Utah. It's just a matter of making it happen. After all, I'm only 20 minutes away! That's closer than Disneyland was to my place in Orange County, and we went at least once a month on average.
• Learn to ski - Which I've started and... well... lesson #1 was a disaster. Here's hoping the next three are better.
• Tour de Temple - Wouldn't it be amazing to visit each of the 12 operating temples in Utah? I've always wanted to do this, but I'm finally going to make it happen (and preferably in time for my 30th birthday). Yesterday I started with Provo - one down, 11 to go!
• Play Twister at the Four Corners - Seriously. Tell me this would not be the coolest thing ever?! It's not just a Utah bucket lister. This is on my overall bucket list. Just gotta find a BYUite to rent the gigantic Twister board from the on-campus rental place in time for the trip...
• Hike the Narrows and/or the Subway - I am totally intrigued with this whole hiking-in-water concept. Both of these hikes sound just plain incredible, and after last summer's awesome hike, I'm itching to do more of the type that stretch me into new adventures.
• Visit Antelope Island at sunset and see the bison - Kind of a random one, but hey, why not? Same with seeing the spiral jetty and the Bonneville salt flats.
• Make the national parks loop: Bryce, Zion, Arches, Monument Valley, Moab - I've been to some of these, but it's been at least 20 years (well, except Zion, which was about 8 years ago). And it makes me a little sick to be able to say I did things like this 20 years ago. Anyways. It's about time to get out there again! 
• See a play the Shakespeare Festival in Cedar City and at Tuacahn - How I've never done either, I don't even know!
• See Timp Caves / Hike Mt. Timpanogos / Hike the Y (finally) - Again, super close and convenient, and yet I've never done these. Ridiculousness. Both hikes overlap with 30 by 30, so there's all the more incentive to get to it!
• Research in the Family History Library - After all, while my dad's family history work has pretty much been taken care of, my mom's side is all left to me, and all four of her grandparents were immigrants. I've done all the "low-hanging fruit" of family history work, so to speak, but I haven't a clue of how to dig into the next generations.
• Visit the new Natural History Museum - Love me some museum goodness. 
• Go curling at the Olympic Oval - Curling. Seriously. Most amusing Olympic sport out there, in my humble opinion. It's like bowling mixed with sweeping. Neither of which I particularly enjoy, honestly, but somehow combining them with ice just sounds too good to pass up.
• Stay at a houseboat on Lake Powell - Again, I've never done this, and isn't it just a typical must-do part of being a 20-something in Utah?
• Eat my way through all the restaurants on my list - I keep a sticky-note in my dayplanner of restaurant suggestions from friends, so whenever the opportunity comes up, I love trying these delicious places. Just in the last few months I've been to Finn's Cafe for a delightful brunch with my stepmom Betsy and her friend Lori, the amazing Thai place Sawadee, Lamb's Grill (which is the oldest still-operating restaurant in Utah!) with my friend Stacy, and the delightful bakery Gourmandise. Top picks to try sooner than later: Tarahumara in Midway and a bunch downtown (Bruges Belgium, Settebello, Bohemian Brewery, Copper Onion, and Atlantic Cafe, just to name a few).

And, lest you think I haven't done some living up in Utah so far, here are some things that would make the list, except I've already checked them off:

• Saw films at Sundance Film Festival
• Camped at Capitol Reef (although, admittedly, there's TONS more to see down there!)
• Sang on Temple Square
• Discovered Utah's local music scene
  

Christa's Guide to Utah Dining

Image from Salt Lake Magazine

Ummmm... I love food. LOVE it. There's such an unending amount of possibilities with tastes and textures created from herbs, spices, and a myriad of ingredients. It's no wonder Creator is one of God's titles - how he came up with so many different foods, I'll never know, but I sure love experimenting with new combinations!

And, of course, I love being treated to the amazing creations of masters in the art of cooking. Long ago I asked friends for recommendations of where to eat in Utah. After all, when there's so much fun stuff to try, why stick to the same-olds? I have my favorites, but I also get giddy about crossing a new restaurant off of my to-try list.

A friend who recently moved to town asked for my recommendations, and so I typed this out and figured y'all might want to take a look, too. If you have any places I should add to the to-try list, do tell!!!

Oh, and it's not on the list... but I'm going to The Tree Room at Sundance with my friend Amy in conjunction with a Sundance screening next week. Sooooo exciting!!! It's said to be the best restaurant in Utah. It's also more of a special-occasion place... well... going to Sundance Film Festival counts as a "special occasion," right?

Places I've tried:

• Oasis Cafe (Downtown-ish) -- This place is such a hidden gem. It really feels like an oasis from the city, in a relaxed garden atmosphere. Cuisine is American upscale, very California-ish.
• Blue Plate Diner (Sugar House) -- This is my fav breakfast spot up here so far. It was featured on Diners, Drive-Ins and Dives on Food Network. It's total diner food with a retro feel.
• Sawadee (Downtown) -- Amazing Thai food, reasonable prices. It came recommended by several friends, and when I finally went, I could see why!
• Red Iguana (Downtown) -- Hands down the best legit Mexican food in Salt Lake. They're known for their moles ("moh-lay," the sauce, not to be confused with the rodent). The ambiance is awesome, too. It's ALWAYS busy, so I advise going at an off time or trying their sister restaurant around the corner, which is the same food. They also have a spot in the City Creek Mall food court.
• Lamb's Grill (Downtown) -- This place is awesome!!! It's the oldest still-operating restaurant in Utah, and you feel transported to the 1940s with its dark wood paneling, teeny booths, white linens, etc. Food is traditional American fare, and it's pretty great.
• Gourmandise (Downtown) -- Great little bakery. It's pretty new, and I was really impressed when I went. 
• Blue Lemon (Downtown and Alpine) -- This is one of my favorites! Fresh, inventive takes on traditional items. It's high quality without high prices. I've tried lots of things and have yet to find one I didn't like.
• Finn's Cafe (Sugar House) -- Adorable Scandinavian restaurant in a tiny, 1950s-esque building. It's known as a breakfast spot, although they do serve lunch as well. I recommend the pyttipanna.
• J Dawgs (Provo and Orem) -- I'm not a hotdog fan but am hooked on this place. So cheap, so delicious (and J of J Dawgs = Jayson, my friend Heidi's husband! I've done some consulting for them. Love to support local businesses!)
• Communal (Provo) -- Delicious food made with local ingredients. I've only been for breakfast but really enjoyed it. Great atmosphere, too.
• Malawi's Pizza (Provo) -- Another one of my favorites. Their thin-crust pizzas are delish, and for each meal, they donate a meal to a group that feeds folks in Malawi. Win-win!
• The Sonora Grill (Ogden) -- If you're ever up in Ogden, this is a must-visit! It's my favorite Mexican food in Utah, even more so than Red Iguana. It's in Ogden's entertainment district, which is a happening place.

Places I have yet to try (so I can't vouch for them yet):

• Bruges Waffles and Frites (Downtown) -- Belgian street food, particularly the "stroopwaffles." My cousins who've been to Europe RAVED about this place!
• Copper Onion (Downtown) -- Fine dining made with local, seasonal ingredients. I've heard tons of good things but haven't gone yet - it's on the pricey end.
• Atlantic Cafe (Downtown) -- Balkan cuisine
• New Yorker (Downtown) -- One of the best fine dining places in Utah, so I hear. All the Gastronomy Inc. restaurants have great reputations.
• Caffe Niche (Downtown) -- Creative, fresh, healthy, and delicious. Known as a great breakfast spot, but they serve lunch and dinner, too.
• Forage Restaurant (Downtown) -- Another fine dining place
• Settebello (Downtown) -- Delicious Naples-style pizzeria
• Siegfried's (Downtown) -- German delicatessan
• Bayleaf Bar and Grub (Downtown) -- Interesting fusion of Asian and Southern comfort foods
  
• The Bayou (Downtown) -- Cajun-inspired food in a low-key setting
• Art Garden (Murray)  -- I know nothing about this place except the name, and that it's supposed to be good?
• Left Fort Grill (Millcreek) -- Their slogan is "Where Gourmet Meets Cafe." Breakfast and lunch only.
• Bohemian Brewery (Midvale) -- Czech-style food
• Ruth's Diner (Emigration Canyon) -- A Salt Lake legend, it was featured on Diners, Drive-Ins and Dives. I've heard this place is best on a summer evening, when they have live music playing and outdoor seating.
• Log Haven (Millcreek Canyon) -- Located in a historic cabin mansion in the forest, it's been rated highly for both food and atmosphere. Dinner only, reservations needed.
• The Homestead Resort (Midway) -- It's closed until April but has a couple of restaurants that are well rated.
• Tommy's Texas BBQ (Heber) -- Winner of Best of State award, good old-fashioned BBQ grub
• Snake Creek Grill (Heber) -- Bold, unpretentious cuisine, so says their website. My friend Aaron said this is their go-to special occasion place - good, quality food without a fine dining price.
• Tarahumara Restaurant (Midway) -- Another recommendation from Aaron, it's said to have some of the best Mexican food in the state.

Amazingly Delicious Pasta-free Lasagna

Pasta-free lasagna? Sounds like an oxymoron, right? Well, my friends, I am thrilled to report that I made it last night, and it is delicious. Like, the best lasagna I've ever made - and that means it's even better than The Pioneer Woman's take on the dish (which, while delish, is also ridiculously heavy - my version's light!).

I'd wanted to get Italian-seasoned turkey sausage, but alas, my store only had plain ol' ground turkey, so I improvised by adding garlic, Italian seasoning and crushed red pepper flakes. So, feel free to play around with that part - the point is just to give the meat good flavor. Also, as for the sauce, I've been a lifelong Prego girl but decided to try Newman's Own, since it's all natural. Holy crepe, their roasted tomato and garlic is AMAAAAAZING!!! Not sure if it was the sauce or the seasoning of the meat, but the combination of the two was phenomenal. This was the most flavorful lasagna I've had.

Also, the sky's the limit with the veggies. I went with the squash and zucchini because I'd already sliced up a ton the night before, and I added chopped red bell pepper because I had it on hand as well, but you could totally sneak in some grated carrots, cooked broccoli and cauliflower, etc., and it'd be wonderful.

And so, without further adieu, by popular request, here's the recipe, which I made up based on this one with some added awesomeness.

Pasta-Free Turkey Veggie Lasagna

Prep time: 80 minutes (except you can multitask and make it go faster)
Cook time: 35 minutes
Makes 10 servings

Ingredients:

• 1 lb. zucchini
• 1 lb. squash
• 1/2 red bell pepper, chopped (optional)
  
• Italian seasoning (recipe calls for 1/4 tsp., but you need more to season turkey to taste)
• Red pepper flakes, to taste
• Black pepper, to taste
• 2 lbs. ground turkey
• 2 cloves fresh garlic, pressed
  
• 2 c. tomato pasta sauce (Cups, schmups - I just used the whole jar, and it needs it)
  
• 16 oz. ricotta cheese (you could use cottage cheese... but why?)
  
• 2 egg yolks
• 1/3 c. grated Parmesan cheese
• 2/3 c. seasoned bread crumbs (optional - I only used a few Tbsp., and you could skip altogether for gluten/carb issues)
  
• 2 c. mozzarella, part-skim
• 3 c. spinach
• 1 c. fresh basil (I just used the entire little container from the store)
  
• nonstick cooking spray

Directions:
Heat oven to 425° F (218° C). Coat one large or two small baking pans with nonstick cooking spray.

Cut all squash and zucchini - the recipe recommended lengthwise in half and then cutting each half lengthwise into slices about 1/4 inch thick. However, I had already sliced thin circles the night before, and that worked well, too. Also chop red bell pepper, if you're adding that.

Spread squash and zucchini (and optional red bell pepper) on pans in single layer and season with Italian seasoning.

Bake for 25 minutes, turning over once halfway through baking. (Don't worry about keeping them in the single layer after flipping - I just mixed them around, and it worked fine.)

Remove from oven and set aside. Reduce oven temperature to 375° F (190° C).

While the veggies cook, brown the turkey in a large skillet over medium heat, seasoning with the fresh garlic, crushed red pepper flakes to taste, Italian seasoning to taste, and black pepper. Once the meat has browned, add the trimmed spinach and pasta sauce. I recommend turning the heat down and letting it simmer until you're ready to assemble the lasagna.

In a food processor, combine ricotta cheese, basil, egg yolks, and 2 tablespoons of Parmesan cheese. Blend until all ingredients are combined and smooth.

Now comes the fun part: assembling the lasagna! Don't worry about making it pretty or getting all the layers perfect, because I'm convinced that's not possible with this recipe, and in the end, it didn't matter. Trust me here.

Sprinkle 2 tablespoons of bread crumbs over the bottom of a greased 13x9x2 inch baking pan (again, honestly, I consider this optional). Cover the bottom of the dish with half of the zucchini and squash slices. Next, spread half the ricotta mixture over the squash and zucchini slices. Sprinkle with 3 tablespoons of bread crumbs (or, if gluten-free, maybe use a little cheese to create a barrier between the layers?) and repeat the layering of zucchini slices, ricotta mixture, and pasta sauce. Sprinkle mozzarella cheese evenly over the top. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.

Bake for about 35 minutes. Cheese should be browned and bubbling. Let stand for 10 to 25 minutes before serving.

Mis Enchiladas Suizas Famosas

Once upon a time, when I was a BYU coed, I taught myself to cook. Mind you, I was raised in a foodie family and received my first cookbook at age 8 - but that was just messing around.

In college, I began to cook. Like, for sustenance. Or to impress that cute guy I had my eye on (way to a man's heart, right?). Well, my ploy to snag a hubby through culinary prowess obviously hasn't paid off, but in the meantime, I've amassed a pretty decent repertoire of recipes, ranging from easy-peasy casseroles to gourmet awesomeness (ummm, pear-and-shallot-stuffed pork loin in a Port wine-fig reduction sauce, anyone? Holla!).

This recipe is one of my mid-range favorites. It was my go-to "impress That Guy" recipe in college, but I've moved onto more daring recipes, and this one's become a favored comfort food. The assembly process takes some skill, since you have to let the tortillas soak in the salsa long enough to get soft (so as to not crack when you fold) but not for too long (in which case they fall apart). And be prepared for messiness in this stage, too. Truth be told, if either of those extremes happens, whatever. You're going to slather them in sauce and cheese, so no one will be the wiser, right?

So, without further adieu, I give you my enchiladas suizas recipe (for which I can't take credit - my stepmom found it from the LA Times. I've just given it exposure!).

Enchiladas Suizas Deliciosas
* 1 large can green sauce (preferred brand: Juanita's or Juanas) - by the way, this never leaves me with enough for on top, so I always grab an additional small can for that. Your choice.
* 3 c. loosely packed shredded, cooked chicken
* 3 1/2 c. grated Swiss cheese, divided [or a lil' more if you like lots of cheese]
* 1 1/4 c. sour cream
* 1/2 c. chopped cilantro
* 8 corn tortillas [whatever, I usually stretch the filling for 10]

Preheat oven to 400 degrees.

Combine chicken, 2 1/4 c. cheese, 3/4+ c. sour cream, and all but 2 Tbsp. cilantro. Add 1 1/2 c. sauce. Pour remaining sauce into frying pan; barely simmer.

Soften tortillas in sauce, one by one (about 45 seconds). Stack finished tortillas on plate. [Honestly, I find it easier to just assemble the enchiladas as you go than to stack the tortillas - they get too mushy and messy that way!] Fill each tortilla with about 1/2 c. of chicken mixture and roll up.

Place side by side in a 9x13 pan. Pour remaining sauce over enchiladas and sprinkle with remaining cheese [I always do this liberally!]. Bake uncovered at 400 degrees until sauce is bubbling and cheese has melted and browned slightly, about 25 minutes.

Serve with remaining sour cream and cilantro - and be ready for some mouth-watering awesomeness!!!

If you want a tasty side dish, I recommend my friend Mishy's Spicy Black Beans from her cooking blog, The Enchanted Spoon. They're easy to whip up and sooooo delicious. Just be careful if you want to double the recipe - it took more than double the cooking time for the liquid to reduce. Single batch is easy as written, though.

Enjoy!!!

The world's BEST chocolate cake

I love cooking. Love, love, love it.

To me, there is something so inherently and distinctly feminine about cooking. When I'm in the kitchen, I feel like I'm connecting with generations of women who preceded me. It's so fulfilling to spend the time creating something delicious for the ones you love. Food has such an emotional connection - there's such instant gratification in eating something that hits the spot. Cooking is such a simple and satisfying way to nurture - especially when you think about how the food you serve literally becomes a part of those who eat. It's pretty cool.

Along the lines of generation connecting, my favorite things to cook are family recipes. Everyone in my family cooks. Seriously, everyone - both sets of parents (okay, so, my stepdad doesn't - but mom, dad and stepmom all do), both grandmothers, all my aunts and uncles (well, not sure about the step-uncles), my brother. Heck, even my 11-year-old cousin Katie is a pro in the kitchen! We have regular debates about who makes the best chocolate chip cookies - I've long said we should have a Woodall family bake-off, but taste is so subjective.

Although I love the concoctions by The Pioneer Woman, Alton Brown and the geniuses on allrecipes.com, those recipes fail to evoke the same connection as the dishes I've been eating since childhood - my mom's tuna-noodle casserole (which, if we're being technical, is actually Jessi Mozo's mom's recipe out of the Fremont Elementary School cookbook - but it's the one Mom always made), my dad's brownies, my grandma's parmesan chicken.

For the last week or so, I've been craving my Grandma Doris's AMAZING chocolate bundt cake recipe. It's been my favorite for as long as I can remember - so believe you me, it was a shocker when I went to make this for the first time and discovered it's actually a doctored-up cake mix! Grandma's smart like that.

So, yesterday, on my day off, I spent the day in the kitchen, once again whipping up PW's pot roast and crash hot potatoes as well as - my crowning achievement of the day - my grandma's chocolate cake. Because I love you people, I'm going to share this tasty recipe. It's a winner. Enjoy!

GRANDMA DORIS'S DOUBLE CHOCOLATE POUND CAKE

• 1 box chocolate cake mix (the kind with pudding in, a la Betty Crocker - she recommends chocolate fudge, but any chocolate kind works)
• 2/3 cup water
• 1/3 cup orange juice
• 1 cup sour cream
• 3 eggs
• 6 oz. mini-chocolate chips (3/4 cup)

Mix together everything but chocolate chips (easy, no?) - I followed the box's recommendation of 30 seconds on low and then 2 minutes on medium. Then mix in the chocolate chips.

Pour into a well-greased (with shortening - NOT oil), well-floured bundt pan. The greasing and flouring are essential for the cake to not stick, so be thorough. Bake at 350* F. for 40-45 minutes.

When the cake has cooled down, drizzle with chocolate glaze,

which is made by combining:

• 3 Tbsp. butter (you can melt it; I just used softened butter and then zapped the whole glaze for 25 seconds to make it pourable)
• 1 cup powdered sugar, sifted
• 1 tsp. vanilla
• 2 Tbsp. hot water
• 6 Tbsp. cocoa

I recommend serving along with some vanilla ice cream.

Oh, good heavens - come to mama!!!

And, of course, the final step: enjoy!!!

Don't Emily and Dawn look like happy campers? I think they just love me for my mad cooking skills. :)

Le Creuset Lovin'

This morning I was jerked awake at 10 a.m. by Heather's text-sent query: "Did you read PW today?"

(And why was I sleeping 'til 10 on a Wednesday, you ask? I'm sick. Bleck.)

So when I finally got up and at 'em, first thing I did was to check PW, since we all know I'm obsessed with this woman's blog. But, alas, her homepage didn't show anything new, and I was off to Google Reader to see if I'd just missed the new post somehow.

Then I saw it: "My Le Creuset Dutch Oven: Love Everlasting," on The Pioneer Woman Cooks blog.

And I laughed out loud.

So, I have to say, my parents are amazing. Knowing that I loooooove to cook, my Christmas presents have included really nice cookware the last few years. REALLY nice stuff. Like, so nice I keep it under my bed and only pull it out when a recipe merits such fine cookery. And I just marvel at the bright, shiny pans. They're so pretty.

Last year's gift was a cherry red, 5 1/2-quart Le Creuset of my very own! For those of you not up to speed on the Le Creuset goodness, Le Creuset is a French brand of the top-of-the-line dutch ovens. They're cast iron that's then coated in enamel, creating a pan that heats evenly and well with nonreactive enamel that requires no seasoning.

So, basically, it's the most forgiving pot with which you will ever cook.

I've been so in awe of my Le Creuset that I didn't cook with it until Sunday night, when I hosted a dinner party for 8-10 friends in honor of my cousin's best friend's visit (she's moving to Orange County - I hadn't seen Sara since we were in elementary school!). On the menu: a cranberry-blue cheese-pecan salad and PW's versions of pot roast, crash hot potatoes, and, for dessert, the easiest apple dumplings you'll ever make in your life (really).

And the verdict? See for yourself!

Christina's face says it all.


Heather practically licked her plate clean; Jason opted to slowly savor the beefy goodness.


Cort's a fan, apparently.


Brian and Tony look less enthusiastic. I attribute this to the fact that they were having a private conversation in Spanish, only to later find out that yo hablo espanol.
But I was cooking too busily to eavesdrop.
This was Tony's first time eating pot roast, by the way. Awwww.

And Sara, the guest of honor.

Not to brag, but my friends did say that my pot roast beats their mom's. That's sayin' something!

I take no credit for the perfection, though. It's all about having a good recipe and the right cookware.

Mmmmm, pot roast. I think what little leftovers I had are calling my name...

Eating Like a Kid Again

When I think of the term "kid's meal," my mind conjures up the image of a lukewarm, nasty cheeseburger accompanied by a smidgen of french fries and some sort of toy resembling the latest stars of animation, all wrapped up in a brightly colored cardboard box that's covered in puzzles and fun.

Even as a child, I didn't like ordering off the kid's menu. It's McNasty.

After all, I've always had adventurous tastebuds, so if I'm at a restaurant, the last thing I want to order is a PBJ or some tasteless, bland noodley creation.

Well, recently I've had a change of heart. Did you know that adults can get away with ordering kid's meals at such fine eateries as Outback or Corner Bakery? It's the best deal I've found in a while. Outback offers a Joey sirloin that's a perfectly portioned little steak plus one side. Tack on a side salad, and with tax and tip, you're still looking at less than the cheapest steak meal would cost pre-tax for just a little less meat.

Corner Bakery one-ups the offering by pretty much allowing you to order any adult pasta or salad in a kid's portion (which, believe you me, is plenty!), complete with a drink and your choice of a cookie or fruit. I gotta thank Scotty and Amanda for discovering this one. It's soooo much cheaper than going for the grown-up options, but it's every bit as tasty!

Adult portions are ridiculously huge anyway. Do you know of any other places that offer a good kid's meal? Tell me in the comments! I think this is the beginning of a beautiful quest - I'm opting for the kid's meal wherever I can!

Except for fast-food joints. Bleck. I get the heebie-jeebies just thinking about the BK Kid's Club.