welcome back from running a muck :)

Hi again friends. I have been gone for a while. Life just got a tad crazy there so I decided to just wipe the slate clean of anything extra and focus on just the most important issues. My family and my kids. !! Don't worry i also made some time for me as well. 

As you can see by my last post i was gearing up to do a scary 5k. Well a year later i have to say i am pretty darn proud of myself. i did 2 color runs  a yountville 5k run  and then a 

half marathon about 2 weeks ago. i am considering another half or maybe a tri......? 

i could not have do with out my friends and family motivating me and my wonderful kids who did such a great job sitting in the stroller everyday while i ran. thank you to all the love and support. this was a big bucket list check off!! 

it was quite an adventure and i learned alot. 

Kevin and I ( mostly I) have also become consultants on our new favorite bakeware call demarle at home. we are in love with this healthy easy clean bake wear. its the makers of the wonderful silpat. but more for the next post. 

love always, 

us 

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5k red in the face run

Cali cooking couple is teaming up with the following food bloggers to support a 5k run in the month of september. 

I (alix ) have signed up for 2 runs. 


Color run in Sacramento and The color the skies run in ripon. ( there is a 1 mile and fun run to do with kids after you watch the hot air ballon show in the morning.) 
I am very excited about this and to motivate my children and family to eat healthy and exercise. 


Cindy, Once Upon a Loaf
Amy, She Wears Many Hats
Kristen, Dine & Dish
Bridget, Bake at 350
Katrina, In Katrina’s Kitchen
Robyn, Add a Pinch
Carolyn, All Day I Dream About Food
Krista, Budget Gourmet Mom
Shawn, I Wash…You Dry
Dara, Cookin’ Canuck


we would love to invite all our followers to also run with us and make heathy eating and living a part of your lives.

Yesterday I did 2 miles with my 6 year old son as my motivator.  He did really well and only needed a quick break in the jogging stroller. We will keep you updated. Pin It

Where Do WE EAT

We get asked all the time for food recommendation in Napa- I have a hard time because there are so many wonderful places to eat- with a variety on budget, location , and style.

We are going to comprise a list for you of the places that we love.

Alix's top choices 

Breakfast- Napa General Store - Corn Meal pancakes
 click here for a more detailed review from us 
here for their menu and hours

Lunch- Azzurro Pizzeria- Caesar Manciata - a grilled flat  bread with cheese and caesar salad that you fold in half and eat like a sandwich
click here for menu and hours 

Dinner- Cindy's Backstreet Kitchen - Cindy has a handful of restaurants in town but this is my favorite its quaint and has great atmosphere and I have loved everything I have ever gotten from there. I love the Hanger Steak with the Avocado & Papaya salad
click here for menu and hours 

Dessert - Rutherford Grill - Oreo cookie ice cream sandwich - phenomenal
click here for menu and hours 

Bread- Vallergas Market - They have a wide variety but I can't decide if I like the Acme or Bouchon Bread better.  click here for hours 

A little treat - Bouchon Bakery - Bouchon Bakery's Ho-Ho. An upscale and much larger version on the Hostesses Ho-Ho  click here for hours  Pin It

Best ice Cream in the Us- Food and Wine Magazine

Well we gave you the best burgers and now it's time for 

ICE CREAM --- we have three near by. 

I have already been to one. It always excites me when I find a place and then later learn that others love it as much as I do. 

In no particular order

1. San Rafael, Ca Three Twins Organic Ice Cream - The whole store is very earth friendly and they use a splash of  balsamic vinegar on those strawberries. I have tried the trick and it does sweeten them up.
click here for more info 

2. Berkeley, Ca- Ici Ice Cream -  a pastry chef making ice cream cones.. I think I am going to scream for ice cream
click here for info 

3. San Francisco, CA- Bi-Rite Creamery - YES YES YES I love this place. Food and Wine suggest the Salted Carmel but I love the Sam's Sunday. it's fun, it's funky, and... can try all the flavors and on a real spoon.
click here for more info 
click here for MY review of bi-rite 

and for our family and to represent Kevin's home state
Seattle- Molly Moon Ice Cream - I think we will check this out when we go play there this summer
click here for more info 

congrats to all out local friends. click here to see a full review and see if you have any favorites near you 

and if you are looking for burgers click here 

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Father's Day pancakes

Happy father's day 

to all you dad's out there who read our posts. 

Here is what the wilcox clan is making this year for father's day breakfast. 

Dad pancakes 

very very easy
 1. fill your favorite squeeze bottle and fill with pancake mix
2.  squeeze into pan and cook like normal pancakes
3. enjoy your dad

make any words you like 

look our cute family .....

Happy Father's day. 

Stay tuned for our other father's day tradition coming soon- 

hint: something I do to help the kids earn so money for a present 

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Ina Gartens Lemon Curd Tart

I am very excited about the recipe today.

1. It's from Ina garten - who I love love love. I don't even think about tweaking her recipes. .... { Ina if you are reading this can we do a cook date together }
2. It uses lemons !! 
3. You get to peel the lemons not great 
4. I got to use my new food processor.

Tart Shell 

• 12 T butter - room temperature- very important  
• 1/2 cup sugar
• 1/2 t vanilla
• 1 3/4 cups flour 
• pinch of salt 
• bag of beans to weigh down crust 

1. mix together the butter and sugar in electric mixer 
2. add vanilla 
3. sift together the flour and salt then add 
4. mix till it just comes together then dump onto flighty floured surface and form into a ball
5. put into tart pans 
6. ***  ina called for a 10 inch but i was giving away one tart so i used two 5 inch and that worked great 
7. chill in fridge till firm 
8. heat oven to 350 
9. lightly coat annunimun foil with butter and place onto of tart 
10. fill covered tart with beans 
11.      - i totally forgot this step and it still turned out ok so don't freak out if you do 
12. cook for 20 minutes 
13. remove foil and prick tart with fork and bake for another 20 minutes 
14. cool to room temperature 

Lemon Curd 

• 4 lemons 
• 1 1/2 cup sugar 
• 1 stick (1/4 lb) butter- once again room temp 
• 4 eggs ( add one at a time) 
• 1/8 t salt 
• 1/2 cup fresh lemon juice- from the lemons you will zest 

1. zest the lemons with a vegetable peeler - try to not get the white part that is bitter 
2. add zest and sugar into food processor :) with the steel blade and pulse till its well incorporated 
3. cream the butter lemon sugar and eggs in your electric mixer with the paddle 
4. add fresh lemon juice and salt 
5. pour into saucepan on low heat and the curd will thicken- takes about ten minutes 
6. pour into your cool  tart pans 

tips

 you can make the tart and the curd or day before and then add the curd when ready to serve 

you can add 4 eggs to the tart recipe and come up with something really good- it was a mess up.... and the dough was divine--- new recipe ???? 

since you will have lemons lying around don't forget to make our 

lemon chicken with capers and lemonade 

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Best Burgers in the U.S - Food and Wine Magazine

Food and Wine Magazine just came out with their 25 best burgers in the us and we live by 4 of them. 

4!! 

Here are the 4 local places - in no particular order 

1. California: In-N-Out Burger click here for menu and locations

2. San Francisco, Ca: Zuni Cafe - This is served on a grilled rosemary focaccia- grilled buns are a must for me. click here for menu and location 

3. Napa: Gotts (formally known as Taylor's Refresher)- Food and Wine recommend the Ahi tuna burger but I would recommend the California Chicken and kevin loves loves loves the Wisconsin Sourdough 

- This has been a long time favorite and i remember taking Kevin here when we were dating and sitting out at the picnic tables. _ also take notice of their great breakfast signs because that was hubbys, brothers, and daddy work right there. :) click here for menu and location 

4. Healdsburg, CA: Healdsburg Bar & Grill - i know nothing about the place but hopefully that changes soon ---- i will try everything and give you my recommendations. click here for menu and location 

congrats to the bay area and all the local chefs for taking 4 of the 25 in the U.S 

click here to see if any burgers joints are near you and let us know what your favorite item is 

keep a look out for best ice cream coming soon- and yes we made the list 

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catering event

We got asked to do a catering event for a good friend of mine. 

We prepared some amazing...

Chicken Pesto Pizza with Red Grapes 

Bruschetta with Roasted Garlic-Parmesan Bread

Caprese Kabobs 

Three Cheese Tortellini Kabobs with salami drizzled in balsamic  

thank you friends. 

We enjoyed the adventure. We look forward to more events in the future. 

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Review - Napa General Store

For mother's day I took my mom to breakfast in Napa. We tried some place new - 

 Napa General Store.

 I got the cornmeal pancakes. I took a few bites and said,  "I have to tell everyone about this place". Thus the picture has a few bites in it. 

The Napa General Store is an eclectic store on the napa river in downtown. If you walk through the store  the back patio has a few quaint tables and a peaceful atmosphere.  

The cornmeal pancakes - they were delicious and a nice change to normal thick pancakes. I am on a mission to make these myself. --- my new mission...

My mom got the brioche French toast- it was a tad soggy :( 

We also got the hot cocoa which was rich and deliciousness. Yes I did say deliciousness.

We saw some chocolate filled beignets pass and they looked very very good but we were stuffed.

I have not had their lunch menu but I now know my next lunch spot. Look out Napa General Store we are fast becoming BFF's 

Napa General Store 

540 MAIN STREET #100 

NAPA, CA 94559 

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Why I blog

blog why, why you ask me? (yoda voice) 

picture from our first date - its in our bathroom and has a lot of water damage 

Recently I have been questioning why do I/we blog???

 Blogging is stressful and just one more thing to remember on our already hectic and busy lives here at the cali cooking couple household. Kevin and I decided to do a blog because we needed a goal and project to do together. I think every couple should always have a common goal they are doing together. It is amazing how our lives can be spent together but yet also so far apart.  On this quest to thinking of what we could do i realized that we found ourselves in the kitchen together every night. Just like we had done on our first date. 

Cooking was a passion that Kevin had. I had a desire to eat. I also thought that if this is something that I get to do every night, I want to be good at it. I was going to wear the suit to get the job. Thus our blog was born. Over the past few months our posts have become less frequent and i have been frustrated about how to market and get our name out there. How to share our love with all of you. 

But..........  recently  i took a step back and remembered why. AND NOW I must say I am so proud of myself. Ourselves. We might not look like a top blogger who has the followers or the stats or even is very consistent with their posts- but we are a much happier couple. Who has grown a ton from this blog. It is doing what it was intended to do. 

So kevin I love you and I love that we have been sharing this adventure together. This has brought me 100 times the amount of blessings that I thought it would, or ever could.

We hope that you can bring the joy of food into your lives and that you can also go after your dreams but to always remember to keep in perspective the big picture. 

and yes more recipes are coming..... we are still eating yummy and taking pictures, but my babies are louder {and cuter} than the blog about tending to them. :) 

Lots of love - 

cali cooking couple 

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lemon blueberry coffee cake

Lemon Blueberry Coffee Cake 

Every year I try to have a thanksgiving brunch, but this year that got put on hold because of baby. 

 I had an Easter Brunch instead. 

As always, I stress over what I should make for such an occasion. I love blueberry's and cake. I was going to make a blueberry/raspberry jiffy coffee cake ( which is very good) but I wanted a little more homemade for this occasion. I stumbled across a blog which caught my eye...probably because of the name :)  She had this recipe on here that I had to try. It was delicious. But even more important, I had a great time feeding and chatting with my friends.   

• ½ cup butter
• 2 tsp. lemon zest 
• 3/4 cup and 1 T sugar 
• 1 T sugar (set aside)
• 1 egg
• 1 tsp. vanilla
• 1 3/4 cup flour 
• 1/4 cup flour (set aside) 
• 2 tsp. baking powder
• 1 tsp.  salt
• 2 cups fresh blueberries
• ½ cup buttermilk

1. Heat oven to 350 
2. Zest lemon 
3. Rinse blueberries and mix with 1/4 c flour 
4. Cream butter, zested lemon, and 3/4 + 1 T sugar until light and fluffy 
5. Add eggs and Vanilla 
6. Mix in flour, baking powder and salt 
7. Mix in buttermilk 
8. Fold in blueberry mixture. 
9. Sprinkle 1 T Sugar on top 
10. Bake in 8x8 or 9x9 pan for 30-40 minutes 

* tossing the blueberries in the flour coats the berries so they incorporate evenly and don't just fall to the bottom. 

Adopted from alexandra cooks  check her out, she has a wonderful name and some great recipes 

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Cast iron pot artisan bread.

First of all my apologizes for a month of no posts. My infant has been sick. -sad face -
But on the bright side I found a delicious and even better EASY artisan bread recipe that I cook in my cast iron pot that I'm in love with. It even turned out the first time AND was picture perfect.
I was going to do a bunch of experimenting with mix ins but my yeast was being weird.
Anyways.... On to the recipe.

• 3 cups flour
• 1 3/4 t salt
• 1/2 t yeast
• 1 1/2 c water

1. Mix dry ingredients in a big bowl ( I use my kitchen aid bowl)
2. Add water and gently mix in with wooden spoon or spatula - will be super sticky and goopy
3. Cover with suran wrap and place on counter for 12-18 hours.

See easy easy easy. I would do this at 10:30 before I went to bed...yes total procrastination.

4. Heat oven to 450 and place for cast iron enamel pot with lid in for 30 mins.
Le cruset, Costco has a good one , Paula dean
5.flour a tea towel and place goopy bread dough on it. Cover with wrap for the 30 mins the pot is heating up.
6. CAREFULLY remove the pot. And place dough in pot. Don't oil the pan.
7. Cook at 450 for 30 mins then take off lid and cook for 15 more.
8. Pull put beautiful bread and be ridiculously proud of yourself.

- You can double recipe just cook in two different pots.
I make them in two different bowls because I only have one pot. And since the rising process is 12-18 hours I have enough time for one to cook before I do the other.

- mix ins I did accomplish
1. Garlic and rosemary.
Add three cloves finly chopped garlic and 2 springs finly chopped rosemary. Add into goopy dough before the 12 hour rise.

2. Garlic and cheddar.
Add 2 cloves chopped garlic and a hardy handful graded cheddar cheese. I use the big block from Costco.

Tell me all your add ins. I'm going to experiment more also and let you know what I find.

-Alix Pin It

valentine's buttercream cake with strawberries

Cake, strawberries and buttercream frosting.... yes please 

I have been craving cake lately and thought I would make a quick 

valentine's cake

to show some love this month. 

For my birthday, I always get white cake with strawberry filling and buttercream frosting from our local bakery. My family always makes fun of me that I have no variety- but I like what I like. And I LIKE!!! ...I'm liking this better though :) 

White cake 

4 egg whites

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or shortening, softened
3/4 cups sugar
1 teaspoon vanilla
 1 1/3 cups buttermilk

1. Break eggs and separate. Set aside and let rest for 30 minutes 
2. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.
3. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. 
4. Add sugar and vanilla; beat until well combined. 
5. Add egg whites one at a time, beating well after each addition.
6. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Spread batter into the prepared pan(s).
7. Cook at 350 for 30 minutes in a round 8 inch cake pan 

Chocolate cake 

3/4 cup butter 

3 eggs

2 cups ap flour 

3/4 cups unsweetened cocoa powder 

1 teaspoon baking soda

3/4 teaspoon baking powder 

1/2 teaspoon salt

2 cups sugar 

2 teaspoons vanilla 

1 1/4 cups milk 

1. Warm butter and eggs to room temp 
2. Stir together flour, cocoa powder, baking soda, salt - set aside 
3. Beat butter for 30 seconds, slowly add sugar and mix 4-6 minutes 
4. Add in eggs 1at a time
5. Add vanilla 
6. Alternate adding in flour and milk
7. Spread into 8 inch pans and bake at 350 for 35-40 minutes 
8. Cool in pan for 10 minutes on wire rack than remove to finish cooling. 

- recipes adopted from better homes and garden 

Butter Cream frosting 

you can also click here for recipe 

3 cups confections’ sugar

1 cup butter softened over night

1 teaspoon vanilla extract

1-2 tablespoons whipping cream  

1. In a standing mixer equipped with the whisk, mix overnight soft butter and confection’s sugar. 
2. Mix on a low speed until blended then increase to medium and whisk for 3 minutes.
3. Add vanilla and cream and beat for another minute. Add more cream according to desired consistency

- you can get clear vanilla at most cooking stores if you want pure white frosting.

- make sure and whisk for the whole 3 minutes- it does make a difference. 

I decided to stack this cake to show its two flavors and because I can not frost a cake. They turn out ugly- very very ugly, not a skill that I have. 

I hope that you enjoy this wonderful cake. It is a perfect valentine or anytime treat. 

-ALIX 

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healthy habits coloring chart

Today the topic in my life seemed to be healthy habits and the childhood obesity problem. 

My eldest was having a hard time with dinner tonight so I thought it was time to sit him down and explain to him the food pyramid... He does much better when he understands the "why" behind the rule. He then expressed that he can't remember what healthy food he eats during the day. Me either I told him. So I sat down tonight and made him a coloring chart. (life is just so much better when you can mark/color in your progress). We also talked about exercise and trying new foods. Since I was so proud of my chart I thought I would share it with the rest of you. Wish me luck and let me know how it goes in your household. 

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chicken pesto sandwich

Yesterday I made our yummy Chicken Pesto Pizza with Red Grapes. 

I have left over pesto, chicken, and cheese- 

Chicken Pesto Sandwich 

• crusty baguette or bread- i like the kind from costco 
• pesto 
• mozzarella cheese 
• left over chicken 
• tomatoes 

1. Spread pesto over bread
2. add tomato, chicken and cheese 
3. broil till cheese melts

Cut up tomato and add balsamic vinegar, and salt for a fresh tomato salad.

Same ingredients, whole new taste

** if you still have left over pesto place into old fashion ice cube trays freeze. Pop them out and store in freezer. Take out cubes when needed.




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mason jars

I love mason jars !! 

I think they are iconic for any kitchen. Here are some fun ideas of what to do with your mason jars 

 Make them into a garden. I have this in my window 

Not just a housewife 

I thought this was fun. Take an old salt carter spout and add it to a mason jar to easy pour 

The cheese thief

I love to drink out of old jars. My mom used to have them in our cup drawer growing up. It reminds me of my childhood. 

talonandanniewebb.blogspot.com

This is my favorite. Serving size pies in a jar. I love this idea. A great "thinking of you" girlfriend gift. 

our best bites

-alix 

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Grandma's Lemon Cookies

Now I know that you are thinking seriously more lemons. I am in love with lemons right now. My name sake grandmother would cook me these cookies every time I went to her house and they are my favorite. 

Lemon Cookies 

• 1 cup butter 
• 1/2 cup powdered sugar 
• 2/3 cup corn starch 
• 1 cup flour 

Lemon Frosting 

• 1/4 cup butter 
• 2+ Tbs Fresh Lemon Juice 
• rine of a Lemon 
• -Powdered sugar to spread - Can be a whole box you buy at store. All Preference.

1. Mix butter and powdered sugar 

2. Add corn starch 

3. Add flour and mix 

4. Drop teaspoons onto cookie sheet and indent and cook 325* for 15 minutes - 

5. Cool 

6. Mix frosting butter 

7. Add  fresh squeezed lemon for  juice 

8. Grate lemon 

9. Add powdered sugar to spreadable consistency. 

10. ENJOY !!!!! and then say "this is the best cookie ever"

11. Hide them because you will eat the whole batch. 

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Giveaway- Ticket Kitchen

Six months ago we made a new years resolution. (who says you can't make a resolution in july) To find something for us to do together- just for us.  Thus our blog was born. It has been a great six months and our love for each other and cooking has grown more than we have imagined. We truly have enjoyed sharing the start of our journey with all your wonderful love and support. To thank you, we have a wonderful giveaway available to all our current followers on our blog or facebook and anyone who comments telling us what your new years resolution is. 

note: We will be having multiple winners :) 

Our give way, just in time for Valentine's Day, is from the wonderful Ticket Kitchen. I am sure that you have heard of this delightful, hot chocolate on a stick, treat since they have been featured on the Today show, in Real Simple, Sunset Magazine,  Ladies Home Journal, Amy Atlas Events, Cooking Light and The Chicago Tribune to just name a few. They are just celebrating their one year anniversary and it has been fun to watch their new company grow. Congratulations to our local friends.

Giveaway results will be posted the evening of  Wednesday, January 25th. 

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Chicken Tenders with Ranch Dressing

Well here it is friends iheartfoodandsocanyou recipe. This amazing couple loves food as much as we do so we decide to do a recipe swap for all our wonderful fans.  For the month of January, they decided to post delicious but healthy recipes to jump start the new year. Here's one that is incredibly easy and so very delicious. You know how sometimes you can taste the "healthy" in healthy cooking...well not here. The chicken tenders come out hot, crispy & flavorful and don't forget the creamy ranch dressing. You will love making this for your family or just for you:-)

B&K currently reside in Orange County, California. They enjoy cooking and baking together in their kitchen as well as finding restaurant gems in the OC. We are not acclaimed chefs or bakers nor do we pretend to be. We are two people with a small camera that love exploring food and enjoy learning how to make simple items extraordinary. 

Chicken Tenders with Ranch Dressing 

(Originated from Rocco Dispirito- Now Eat This!)

Chicken

• 1 C Whole wheat Flour
• 2 1/2 C panko bread crumbs (preferably whole wheat but if you can't find it don't sweat it)
• 1/2 tsp. poultry seasoning
• 4 Large egg whites
• 8 oz (about 8) chicken tenders
• Salt
• Freshly Ground Pepper
• Nonstick Cooking Spray (I used Pam- Organic Olive Oil)

Dressing

• 3 Tsp ranch salad dressing & seasoning mix
• 6 Tbl reduced-fat sour cream
• 6 Tbl low-fat buttermilk

1. Preheat oven to 450 degrees.
2. Start by pulling out two shallow dishes and a medium bowl. In the first shallow dish, place the flour and in the second mix the panko bread crumbs with the poultry seasoning.
3.  Place the egg whites in the medium bowl. Using a whisk, whisk until the egg whites are foamy but not to where they hold stiff peaks.
4.  Place a wire rack over a foil-lined baking sheet. 
5. Season your chicken with salt and pepper on both sides.    *** Here's where the fun part begins. K would be very proud of my since I'm not a huge fan of touching raw meat haha.
6.  Place the chicken tenders in the flour and shake off any excess.
7. Now place the floured chicken tenders into eggs. Coat them until they are completely covered. 
8. Once at a time, place the chicken tenders into the panko bread crumbs and coat each one completely. Place on the wire rack.
9. Salt and pepper the chicken tenders again as well as spray a little bit of cooking spay on each one (both sides). This will help give them a golden look. 
10. Bake at 450 degrees for about 10 minutes or until golden & cooked all the way through. 
11. While the chicken is baking whip together your ranch dressing by mixing the seasoning, sour cream and buttermilk together. Store in the refrigerator until ready to serve.

The chicken tenders were delicious, especially paired with the ranch dressing. The dish is so good and pretty healthy too with only 198 calories a serving. Happy New Year everyone!

Steps 4-9

                  Step 1 

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