My Table, Their Table

The Flat

2012-01-27T17:28:00.001-05:00

My husband and I decided to do a getaway this weekend in Charlottesville, VA.

For a quick mid-afternoon snack we landed at The Flat. An incredibly small crepe shop. My goodness were we in for a treat.

I opted for The Awesome, a crepe filled with spinach, ham and cheddar cheese. It was incredible but much more than a snack. I easily could have made a meal out of my selection.

My husband chose The Taste of Adam. His crepe was filled with chicken, sliced apples and Brie. He savored every bite!

Charlottesville is a great small city that is totally into the local eating movement. All of the meat and cheese in our crepes came from local farms. How fun is that!

What recent snack have you enjoyed?

Cherry Almond Biscotti

2012-01-12T19:47:00.000-05:00

I have been on a huge tea kick lately, all kinds... rooibos, herbal mint, raspberry leaf and oolong. My husband's favorite is Scottish Breakfast tea. I'm openly jealous of the caffeine his includes.

When sitting down with a nice cup of tea there just seems something proper and right about having a small sweet bite to enjoy alongside. This recipe for Cherry Almond Biscotti is great because it is small and not too heavy on the saturated fat. It boasts just 1 TBS of canola oil for the entire batch. I love the combination of almond and cherry too!

I hope you'll consider making them for a cold evening soon.

Cherry Almond Biscotti

adapted from The Kitchen Sink

1 1/2 cups all purpose flour

1 teaspoons baking powder

1/4 teaspoon salt

1/2 cup sugar

1 large eggs, plus 1 egg white

1 tablespoon canola (or other neutral) oil

1 tablespoon almond extract

1/2 cup of dried cherries

1/2 cup slivered almonds

1/4 cup poppy seeds

1 tsp of turbinado sugar

Preheat oven to 350°F. Line a baking sheet with parchment paper.

In a medium bowl, whisk flour, baking powder, and salt.

In a stand mixer, beat sugar, eggs, oil, and almond extract in large bowl until well blended. With the mixer running, slowly add flour mixture, mixing until just incorporated. Stir in cherries, almonds and poppy seeds. Press the dough into a log (roughly 12″ by 3″) on the lined baking sheet. Dust with 1 tsp of turbinado.

Bake log until lightly browned and almost firm to touch, about 30 minutes. Cool log on sheet 30 minutes. Reduce oven temperature to 325°F.

Carefully transfer log to cutting board, reserving parchment paper. Slice the log crosswise into about 12 even slices. Stand biscotti upright on the lined baking sheet. Bake until pale golden, about 20 minutes. Cool completely on baking sheet. Enjoy!

Winter Chicken Soup

2012-01-08T20:52:00.001-05:00

Each new year comes an increased resolve in my house to focus on healthy eating. For us that means low sodium, lots of vegetables and lean protein. We're not perfect and I would be lying if I didn't confess that our favorite pizza place still makes an occasional delivery. Nonetheless we try and I find great joy in preparing a healthy meal that is still delicious.

Tonight we enjoyed this Winter Chicken Soup. It was healthy and left both of us completely satisfied.

I was lucky to have some leftover chicken breast carcasses so that I could make stock. Homemade stock is one of those things this is amazing to have if you have the time. However I'm not so naive as to think that it is possible all the time.

Another two ingredients that have been appearing more lately are kale and no sodium added canned tomatoes. Both add tons of nutrients and flavor.

I hope your family enjoys this soup as much as my husband and I did.

Winter Chicken Soup

2 TBS of olive oil

1/2 red onion, finely chopped

4 celery stalks with leaves, chopped

4 carrots, peeled and chopped

1/4 tsp of salt

1/4 tsp of fresh cracked black pepper

2 garlic cloves, minced

1 26oz box of no-sodium chopped tomatoes

1 1/2 cups of shredded chicken

5 cups of chicken stock (homemade or low-sodium)

6oz of egg noodles

4 cups of kale, chopped

In a large stockpot over medium, heat the olive oil. Add the onions, celery and carrots with salt and pepper. Cook for 5-8 minutes until the soft. Stir in the garlic and cook for another minute. Add the tomatoes and chicken, be sure to combine well and then simmer for 3-4 minutes. Add the chicken broth, bring to a simmer and hold for 30 minutes. Add the egg noodles and kale then stir well. Simmer for another 10 minutes. Serve with a piece of crusty bread. Enjoy!

Not your Mother's Venison Stew

2012-01-04T23:48:00.000-05:00

Ok, so upfront apologies for no photograph to go with this recipe. My husband and I were slightly hungry and enjoyed dinner before I could snap a picture. I hope you understand.

One thing that is great about going home is that we have friends and family that happily share their stores of venison with us. This means we have a freezer full of assorted steaks, roasts and homemade sausage. It makes us very happy!

Stew is one of those dishes that I love this time of year. It is improved with cold weather and transforms humble vegetables. This stew recipe has some surprises to make the flavor pop and have your family scraping their bowls clean. My two secret weapons are cloves and Dijon mustard. They especially cut the potential gamey nature of the venison. All in all my husband and I decided that this will become a winter classic in our house.

Venison Stew

2 lbs. of venison, cut into 2" pieces

1/2 tsp each of salt and pepper

2 TBS of olive oil

2 14oz cans of low sodium diced tomatoes

1 medium yellow onion, chopped

4 celery stalks, chopped

4 medium carrots, cleaned and chopped

2 garlic cloves, minced

1 cup of dry red wine

2 TBS of Dijon mustard

1 TBS of tomato paste

2 bay leaves

3 whole cloves

In a large skillet heat the oil over medium-high heat. Sprinkle the salt and pepper over the pieces of venison. Brown the venison on all sides in the skillet. Once done add the meat and all the drippings of the pan to the insert of a crockpot. Add the remaining ingredients to the crockpot and combine well. Cook on low heat for 10 hours.

Serve over roasted rosemary potatoes, enjoy!

Merry Christmas!

2011-12-24T12:31:00.001-05:00

As we are getting ready for Christmas festivities I thought I might share with you a fun antipasti platter.

I hope you have a wonderful holiday and that the new year will bring many food adventures for us all!

Leek & Mushroom Beef Stroganoff

2011-12-07T22:35:00.001-05:00

After being given a subscription to Clean Eating, I am hooked. Unfortunately my husband left me unattended in the magazine section of Barnes & Noble. I ended up walking out with a special issue of Clean Eating's version of classic comfort food recipes. Sounds good doesn't it?

I read the issue cover to cover a couple times. I have so many of the recipes tagged to be made this winter. This recipe for Leek & Mushroom Beef Stroganoff stood out right away.

It boasts a low calorie count and fat content. It also has tons of vegetables but isn't so heavy on the red meat. I was also thrilled to not see heavy cream on the ingredient list...then again that wouldn't really be clean eating now would it.

Anyway, I was really impressed with this dish. We enjoyed it on a weeknight and from start to finish the meal took 45 minutes. I must say it was mighty comforting!

Leek & Mushroom Beef Stroganoff

adapted from Clean Eating Magazine: Classic Comfort Foods

10oz of yolk-free egg noodles

1 1/4 cups of low-sodium beef broth

1 cup of diced low-sodium tomatoes

2 tsp of arrowroot powder

2 tsp of Worcestershire sauce

4 TBS of olive oil

3/4 lb of beef sirloin, cut into thin strips

1/2 tsp of salt

1/2 tsp of black pepper

3 medium leeks, cleaned and thinly sliced

3 cups of cremini mushrooms, sliced

3 garlic cloves, minced

6oz container of nonfat Greek Yogurt

1/2 cup of scallions, sliced (for garnish)

Cook noodles according to package directions. Drain and set aside

In a medium bowl, whisk together the broth, tomatoes, arrowroot powder and Worcestershire sauce.

In a large skillet, heat 2 TBS of olive oil over medium heat. Season sirloin with 1/4 tsp each of salt and pepper. Brown the sirloin in batches in the skillet. Transfer to a large plate and set aside.

In the same skillet, add the remaining 2 TBS of oil. Add the leeks and cook until softened. Then stir in the mushrooms, garlic and pepper. Cook for another 5 minutes. Stir in the broth-tomato mixture and beef. Reduce the heat to simmer and cook while stirring occasionally until the sauce thickens, about 3 minutes. Stir in the Greek yogurt. Serve and garnish with the scallions. Enjoy!

Pear Cranberry and Gingersnap Crumble

2011-11-26T14:50:00.001-05:00

Do you have a bag of cranberries hanging out in your refrigerator?

Did you finish your last piece of pie and wonder when your next serving of dessert might be?

Do I have a recipe for you! I wish I could claim this as my own but it is another great recipe from Smitten Kitchen.

Pear Cranberry and Gingersnap Crumble is a great winter recipe. My mother and I made one and could not stop remarking on how much we were enjoying it. My husband and father did not seem to express their opinion as loudly but devoured every bite.

I particularly like this dish because it isn't too sweet. The gingersnap crumble is a great pairing for the cranberries as well. This dessert would be welcomed at any holiday table.

Pear, Cranberry and Gingersnap Crumble

Adapted from Sweet Melissa Patisserie

Crumble

1 cup flour

1/4 cup granulated sugar

3 tablespoons light brown sugar

1 cup gingersnap crumbs (made from 4 ounces of cookies)

1/8 teaspoon ground ginger

1/8 teaspoon table salt

a couple grinds of pepper

1/2 cup unsalted butter, melted and cooled

Filling

2 pounds (about 4 to 5) large Anjou pears, peeled, halved, cored and sliced 1/4 inch thick

1 1/2 cups fresh cranberries

1 tablespoon lemon juice

1/2 teaspoon lemon zest

1/2 teaspoon vanilla extract

1/2 cup granulated sugar

2 tablespoons cornstarch

Preheat the oven to 350°F.

Stir together the flour, granulated sugar, brown sugar, gingersnap crumbs, ginger and salt. Stir in the melted butter until large crumbs form.

In a 1 1/2 to 2 quart baking dish, mix the pears, cranberries, lemon juice, lemon zest and vanilla. In a small bowl, whisk the sugar and cornstarch together then toss it with the fruit mixture in the pan.

Sprinkle the gingersnap crumble over the fruit. Set the crumble on a foil-lined baking sheet. Bake for about 45 minutes, until the crumble is a shade darker and you see juices bubbling through the crumbs. Serve with vanilla ice cream or coconut vanilla ice cream in my case. Enjoy!

Chicken Butternut Squash Curry

2011-11-13T19:30:00.001-05:00

Several months ago my husband and I were fortunate to take a trip to Thailand. Not too surprisingly, the food we enjoyed was a big part of the vacation.

Since then we have tried many of the Thai restaurants near us. A few have had a couple authentic dishes but we are in love with one place in particular, Bangkok 54. Every dish we have ordered has been shocking authentic and delicious. I should preface this post by saying I have ordered a bunch of different dishes but my husband has not strayed away from the Drunken Noodles.

One particular menu item that I have fallen in love with is the Shrimp and Butternut Squash Curry. It is based on a dish from the southern part of Thailand and I adore it. I used this as my source of inspiration for making Chicken Butternut Squash Curry.

If you are looking for a smoky, spicy curry this is for you. The natural sweetness of the squash is balanced well by the Serrano peppers and the chicken rounds out the entire dish. My husband and I will be making this dish all winter long.

Chicken Butternut Squash Curry

1.5 lb of chicken breast, cut into 1" pieces

3 TBS of olive oil

1 onion, diced

3 garlic cloves, minced

2" ginger root, peeled and minced

salt

2 Serrano peppers, diced (ribs and seeds are optional)

1/2 cup of fresh cilantro, chopped (plus some for garnish)

1/4 cup of curry paste ( I used Hot but mild would be ok)

1 butternut squash. peeled and cut into 1" pieces)

1-14oz can of diced tomatoes (no salt added)

3 cups of low sodium vegetable broth

Heat the olive oil in a large heavy bottom pot over medium-high heat. Add the chicken and cook for 4-5 minutes until browned on most sides. Lower the heat to medium and toss in the onions, garlic and ginger. Season with 1/2 tsp of salt. Cook for 5 minutes until the onions are translucent. Add in the peppers, cilantro and curry paste. Cook for another 5 minutes, stirring frequently. Stir in the butternut squash and diced tomatoes then combine well. Season with 1/2 tsp of salt. Add the vegetable broth and scrap the bottom of the pan with a wooden spoon. Bring the mixture to a boil and then reduce to a simmer. Cook for 30-40 minutes or until the squash is soft and the curry has thickened. Garnish with some chopped cilantro and serve with rice or warm naan. Enjoy!

hello?

2011-11-08T19:20:00.001-05:00

So I think I have some explaining to do...

My posting frequency is way down. There is one factor that I think you can all relate to...life gets busy sometimes. Another is that my husband and I are expecting...a baby!!!

Trust me there is plenty of cooking going on in my kitchen but my inspiration has been rather low. I am been sticking to recipes I know and love. I am committed to doing everything I can with diet and exercise to have a healthy pregnancy. So far so good by the way.

Anyway, I thought I would share with you some of the recipes that have been reappearing on our dinner table over the past few months. In my opinion (for what it is worth) if a recipe is worthy having twice it is worth keeping.

Classic Turkey Noodle Soup

Eggplant Curry Dip

Asparagus Quinoa Salad

Vegetable Jalfrezi

I hope you will give some of these recipes a shot. Check back soon I have a great curry dish to share with you....promise!

Tacos al Pastor

2011-10-23T19:14:00.005-04:00

It is that time of year again. The temperature is getting lower and leaves are starting to turn amber. My crockpot has been sitting patiently in the pantry for months. Patience should be rewarded...

We had some friends over for a low-key weeknight dinner, we did a Tex-Mex theme. I supplied tacos and salad. My friends brought chips with guacamole and a Margarita pie. I wanted to sneak a run in before they arrived, which meant dinner had to be pretty much done by the time I got home from work. This recipe for shredded pork was just the ticket. It went together in maybe 10 minutes before I left for the day and it was ready when I walked back in the door that night.

A pork loin is a great cut of meat for the crockpot. It is lean but has some marbling on the outside to keep everything from drying out. It is also super easy to remove the excess fat before serving.

For this dish, I used a combination of peppers and spices. In my opinion, slow cooking is best when you have a number of different flavor notes. It helps to add complexity to the dish.

In traditional fashion to Tacos al Pastor, we used corn tortillas and topped each taco with diced pineapple.

Tacos al Pastor

1 red bell pepper, thinly sliced

2 poblano peppers, thinly sliced

1 Serrano pepper, minced

1 onion, thinly sliced

2 garlic cloves, minced

1 TBS of cumin

1 tsp of dried oregano

1/2 tsp of salt and pepper

1 TBS of tomato paste

14oz can of diced tomatoes (low sodium)

3lb pork loin

12 corn tortillas, warmed

1 cup of diced pineapple

Combine the peppers, onions, garlic, cumin, oregano, salt, pepper, tomato paste, and diced tomatoes in the crockpot. Place the pork loin in the center and make sure it is covered well with the mixture. Cook on low for 8-10 hours. Once on the warm setting, uncover the crockpot and remove the excess fat from the pork loin. Shred the pork using two forks. Leave the crockpot on warm, uncovered for another 15-10 minutes (if you can wait). Place about 1/2-3/4 cup of filling in each taco shell then top with 1-2 TBS of pineapple. Enjoy!

Lime Cornmeal Cookies

2011-10-12T21:55:00.002-04:00

So many people in my life are eating gluten-free. So many people think that means all you can eat is salad, potatoes, and meat. I have been trying really hard to try new recipes that are gluten-free because well...

food is a love language you know.

These Lime and Cornmeal Cookies were immediately appealing because I love lime and the entire list of ingredients can be found at your grocery store....I promise! They also didn't take forever which is always a plus.

I included a link to the recipe, I hope you will try to make these cookies. One note though, if you are making them for someone who is very strict about eating gluten-free, don't be afraid to ask them some questions. They will be happy you asked and have some good tips on how to make sure they can enjoy these cookies.

Enjoy!

Challah Bread

2011-10-06T19:13:00.000-04:00

Why is it as soon as a the days turn even the slightest bit cool I want to bake? It is as if my oven preheats on it's own and I have no choice but to oblige.

I adore the smell of bread baking...then again who doesn't? Whether you partake of gluten or not, I think that most of us would agree that few things top the way a loaf of bread baking transforms a home. I venture to take it as far as to say that the scent of bread baking is more enjoyable than eating. But that might be too far...

In addition to to the scent of bread baking, another thing I just love is the blog Smitten Kitchen. Great photos, inspired recipes and a vast palate. My kind of place to hang around a bit. This recipe for Challah Bread was found there. As I saw this recipe I actually gasped. So gorgeous and the instructions were not intimidating at all.

So with some of my favorite kitchen tools in use I followed the recipe. I was not disappointed. Out of my oven came a beautiful round of sweet and moist bread. Appropriately so my house was filled with a fantastic aroma. I loved the apples used in the recipe...a new twist on a classic.

This recipe should definitely make it into your "to try" folder. Check out Smitten Kitchen and follow her great recipe!

Roasted Beet Salad

2011-09-30T21:34:00.001-04:00

One of our good friends loves the Beet Salad at Passionfish. He is also a foodie who can be a tough critic. So I must admit his seal of approval on a dish means quite a bit to me. Then again, the opinions of my family and friends are what I hold most dear when it comes to the concoctions emerging from my kitchen.

Back to the salad...

Looks good doesn't it...

There is something gorgeous about well placed fresh ingredients. It speaks to the point that simple is usually better. We can all spend far too much time making the perfect sauce or destroying our kitchen to produce a special meal. While there is a place for that type of cooking, I think that simple and fresh wins every time. I may be speaking because I am already sad to see the produce of summer go but I think there is real truth in the fresh, local movement.

All this to say that you should make this salad. For your next dinner party, special occasion meal, or one weeknight soon.

Roasted Beet Salad

2 lbs of beets, trimmed and peeled

3 TBS of olive oil

1/2 tsp of salt and pepper

4 oz of goat cheese, crumbled

1/4 cup of fresh basil, chopped

1/4 cup of fresh parsley, chopped

2 TBS of balsamic vinegar

Preheat the oven to 400degrees. Line a small baking sheet with foil. Place the peeled, whole beets on the sheet and toss in the olive oil, salt, and pepper. Roast for 30-40 minutes until fork tender. Note: This step can be done ahead of time.

Slice the beets into 1/4" slices so that you can many rounds of beets. Brush 1 TBS of balsamic vinegar over your serving platter. Place a little more than 1/2 of the beets on the serving platter. Crumble the goat cheese over the first layer of beets. Layer the remaining beets over the goat cheese. Sprinkle the fresh herbs all over the top. Drizzle the remaining balsamic vinegar over the salad. Serve cold or a room temperature. Enjoy!

Broccoli Puree with Pork

2011-09-23T21:36:00.001-04:00

Who doesn't need a new side dish?

Who doesn't love a potato?

Who doesn't need to find a new way to sneak broccoli into more meals?

If you answered "me!" to any of these questions, this recipe is for you!

Honestly this recipe takes such little time to prepare and it is the perfect accompaniment to grilled pork tenderloin...a staple in this house. The Yukon potatoes make it creamy and the broccoli adds great texture. I do love the touch of tang from the cheddar. Also, smashing everything together is the perfect kitchen activity after what might have been a stressful day.

Broccoli Puree

1 bunch of broccoli, trimmed of stems

3 medium Yukon potatoes, washed and cut into 1" pieces

1/2 tsp of salt

1 TBS of butter

1/4 cup of skim milk

2 oz of sharp cheddar cheese, crumbled

1/2 tsp of black pepper

Place the potatoes in a medium saucepan and cover with cold water. Stir in the salt and cover. Place the pan over medium high heat. Bring to a boil and reduce to a simmer. Cook until the potatoes are fork tender. Drain and return the potatoes to the hot pan. Steam the broccoli until soft but still bright green.

Add the broccoli to the potatoes. Start to smash (this is the fun part). Add in the butter, milk, cheese, and pepper. Continue to smash until everything is well incorporated. Season to taste. Serve with grilled pork or your family's favorite. Enjyo!

Pineapple Salsa

2011-09-17T12:38:00.000-04:00

In a recent trip to your Farmer's Market my husband tagged along. Actually he was bribed. I promised a stop at the District Taco truck for a breakfast taco. During our pass through the market, my husband handed me a small pint of chiles while I was paying.

I asked "what kind of chiles are they?"
He replied "I don't know but the guy said they were hot."

So, I had a pint of about 30 chiles to use for the next couple weeks. What to do? Especially considering I didn't actually know the heat level.

I figured using something sweet might help to cut the spiciness if they turned out to be ridiculous. Enter the pineapple. This salsa was super quick and definitely gets better over a couple days. The combination of the pineapple and chiles is bright and clean. I also love the bits of red that act as a warning of the heat level.

Pineapple Salsa

1 medium ripe pineapple, finely chopped

1 bunch of scallions, finely chopped

3 red chiles, finely chopped

1 garlic clove, minced

1/2 tsp of salt and pepper

Combine all the ingredients in a bowl and toss gently. Serve with baked corn tortillas. Enjoy!

Indian Chutney

2011-09-12T20:48:00.000-04:00

It is early September. Grilled pork tenderloin or chicken has graced our dinner table countless times over the past several months. A wonderful sauce may brighten up this monotony. It may keep my husband from calling "Uncle!"

This chutney is delicious! My menu for the coming week includes a burger purely so I can slather it in this chutney. It is warm, spicy, and sweet. Consider adding this to your table for grilled meats, burgers, or maybe even for eggs in the morning.

Indian Chutney

1 medium onion, finely diced

3 TBS of canola oil

2 garlic cloves, minced

1 inch of fresh ginger, minced

1 TBS of cumin

1/2 TBS of garam masala

1/2 tsp of salt and pepper, each

1 TBS of tomato paste

1-14oz can of diced tomatoes

1 TBS of sherry vinegar

In a medium saucepan, heat the oil over medium heat. Add the onions, garlic, and ginger. Saute until soft, about 4-5 minutes. Add the salt, pepper, cumin, garam masala and tomato paste. Combine well and cook until the spices are fragrant. Stir in the tomatoes, bring to a boil and quickly reduce to a simmer. Simmer for 10 minutes and then stir in the sherry vinegar. Serve warm or at room temperature with grilled meat. Enjoy!

Thai-inspired Gazpacho

2011-09-10T19:14:00.001-04:00

Summer is winding down but there still seems to be a TONS of tomatoes. This quick and easy gazpacho is just the thing! I served this as a first course, it is slightly spicy and crisp. I used a combination of Brandywine and Jubilee tomatoes. Use whatever looks delicious at your local market! By adding some Thai flavors, lime juice and Thai Basil, the heat was balanced so well. Amazing how a couple flavors additions can translate a dish to a different culture.

A drop of Greek yogurt is just perfect on top!

Gazpacho

1 shallot, roughly chopped

1 English cucumber, roughly chopped

1 garlic clove, smashed

2 chiles, seeds and ribs removed

1 1/2 lbs of tomatoes, roughly chopped

1/4 cup of torn Thai Basil leaves

1/2 lime, juiced

1 TBS of olive oil

2 TBS of sherry vinegar

salt and pepper

Combine all your vegetables and herbs in a blender. On low speed, blend until smooth. You may need to help it along at first. Add in the lime juice, olive oil, and vinegar. Then blend until combined well. Use the salt and pepper to taste (I think I added about a 1/2 tsp of each). Serve with a garnish of Greek Yogurt

Farmer's Market Catch-up

2011-09-04T16:43:00.002-04:00

Well, we enjoyed a week of dishes using the fruits and vegetables that I collected a week ago at the Farmer's Market. To be honest though, not a picture was taken. It was a hectic week and I feel blessed that I got to make dinner as often as I did. Aside from the salads there were two dishes that stood out and I felt even without a picture they were worth sharing!

The first comes from Aarti Sequeria of the Food Network. Her recipe for Quinoa Tabbouleh is fantastic for summer...especially this time of year! I love the combination of the tart lemons, sweet tomatoes, and earthy herbs. Also, the twist of using quinoa makes this a great protein packed salad. I actually enjoyed it for lunch a couple times this past week.

The next is a summer dessert that you have to try before peaches disappear. This recipe is a perfect example of why fresh local produce is best. When you enjoy in-season produce is usually taste more how you hope a peach, tomato, or bell pepper would taste. One of my favorite pairings for peaches are almonds. I think they balance each other out. So, before going to a friends house for dinner I put this recipe together...in literally less than 5 minutes.

Baked Peaches with Almonds

3 peaches, halved and cored

3 TBS of slivered almonds

2 TBS of unsalted butter

3 TBS of light brown sugar

Preheat the oven to 350degrees. Using 1/2 TBS of the butter to grease a baking dish, either an 8" round or square. Arrange the peaches in the dish with the cut side facing up. In a small bowl, cream together the brown sugar and remaining butter. Once combined, stir in the almonds. Place 1 TBS of the almond mixture into each of the peaches (where the core used to be). Cover with aluminum foil and bake for 35 minutes. Uncover and bake for another 10 minutes. Place one peach in a small bowl with 1/2 cup of vanilla ice cream, if you choose. Drizzle each peach with some of the sauce in the bottom of the baking dish. Enjoy!

Shrimp Quesadilla with Tomato Soup

2011-08-28T20:23:00.000-04:00

My husband and I vacationed in Folly Beach, SC, outside of Charleston, a few years ago. Recently, we were reminiscening about the trip and the amazing food we enjoyed in our visit.

One particular meal that I enjoyed not once but twice was at a small restaurant just off the beach. The fact that I brought myself to order the same meal twice should speak to it's quality. It was in fact a shrimp and black bean quesadilla. It was perfection. Not too cheesy, just enough shrimp, creamy black beans, and also spicy enough to remind you of it's roots. The point that I could enjoy a fresh margarita with this meal did not hurt either. It was the perfect beach lunch!

We needed to settle in for a night at home yesterday with Hurricane Irene traveling up the East Coast. (We were incredibly fortunate and received only heavy wind and rain.) I thought that these quesadillas would make a perfect pair to some fresh tomato soup. Especially since I had a ton of tomatoes to use from my visit to the Farmer's Market the day before.

I decided that I should try and carry some similar flavors through both dishes to tie the meal together. I used ancho chili powder, cumin, and roasted peppers in each dish. The meal came together beautifully. The tomato soup was warm and clean. The ripe tomatoes were so sweet which highlighted the other vegetables; onions, cubanelle peppers and garlic. I think that ancho chili powder is a great to use especially when you want warmth without searing heat. It was able to stand out in both the quesadillas and the soup without overpowering the meal.

Not a bad way to weather a storm.

Shrimp and Black Bean Quesadillas

12oz of medium shrimp, peeled and cleaned

1 tsp of ancho chili powder

1 tsp of cumin

1/2 tsp of salt

4-10inch tortillas, flour or corn

1-14oz can of black beans, rinsed and drained

3 poblano peppers, halved

1 cup of reduced fat shredded cheese

Preheat the broiler. Place the poblano peppers, cut side down, on an oiled baking sheet. Place under the broiler until the skin starts to bubble. Set aside until cool enough to handle then peel and dice. In small bowl, combine the peppers and black beans.

After cleaning the shrimp, dry well. Place the shrimp on a oiled baking sheet. Toss with the ancho chili powder, cumin, and salt. Place under the broiler for 4-6 minutes until just pink.

Preheat the oven to 425degrees. Take one tortilla and cover 1/2 with 6-7 shrimp, 1/4 cup of cheese, and 1/3 cup of the bean/pepper mixture. Fold and place on an oiled line baking sheet. Repeat with the remaining tortillas and ingredients. Cover the quesadillas with a piece of aluminum foil and place another baking sheet on top. Cook in the oven, rotating once for 15-20 minutes.

Cut each quesadilla into 4 pieces. Serve with guacamole and salsa. Enjoy!

Tomato Soup

3 small onions, diced

3 TBS of olive oil

salt & pepper

2 cloves of garlic, minced

1 TBS of tomato paste

1 TBS of Dijon mustard

1 TBS of ancho chili powder

1 TBS of cumin

3 cubanelle peppers, roasted under the broiler, peeled, and chopped

5 large fresh tomatoes, diced

2 cups of low-sodium vegetable broth

In a large pot, preheat the oil over medium heat. Add the onions and 1/4 tsp of salt and pepper. After 3-4 minutes, stir in the garlic. Once the garlic and onions are soft, add in the tomato paste, Dijon mustard, chili powder, and cumin. Once combined well and heated throughout, add in the chopped cubanelle peppers and tomatoes. Once the tomatoes are very soft, use an immersion blender to smooth out the soup. Once you reach your desired consistency, slowly stir in the vegetable broth. Bring the soup to a simmer for 15-20 minutes. Serve with crusty bread, a dollop of sour cream, or a quesadilla perhaps. Enjoy!

Farmer's Market Teaser

2011-08-27T11:25:00.001-04:00

So I know my posting has been less than sporadic lately. Don't worry I've been cooking and we've been eating. However, most of our meals have been salads of amazing vegetables from our local Farmer's Market and various grilled meats; it is summer after all. I would say we have been eating well.

So, as a teaser I thought I might share with you some of the produce that I purchased, washed and put away this morning.

August is produce heaven and I am excited to spend some hours in the kitchen today. I promise recipes to come this week using all these amazing ingredients!!

Chicken on Ciabatta with Roasted Tomato Sauce

2011-08-18T21:10:00.001-04:00

My roommate from college is incredible. I feel pretty lucky that we are still close. One thing to be aware of though is that if you know her you have an increased chance of becoming a reality star. She has known two contestants on Survivor and most recently one of the competitors on The Next Food Network Star. I am a huge fan of the Food Network but do not typically watch this particular program. Once I heard that she knew Jeff Mauro I decided to check it out. I was hooked pretty quick. This group of contestants were great chefs, funny, and have great vocabulary to describe food. I really enjoyed watching every episode of the show. I was totally cheering for Jeff! I loved his point of view and that he always seemed himself. His food also seemed pretty amazing! So, after enjoying the season of The Next Food Network Star and I am looking forward to many seasons of The Sandwich King!

With all this in mind I was inspired to make a sandwich, Chicken on Ciabatta with Roasted Tomato Sauce. I will say that my husband and I enjoyed every bite. We also both admitted that gluttonously we wished we could have another.

I think that the key element to this sandwich is using great ingredients. My husband cooked the chicken on the grilled perfectly. The tomatoes came from our local farmer's market and were so sweet. The bread was crusty on the outside and soft inside. Overall, great ingredients pulled together with some common flavor notes equals a darn good sandwich! Hope you like it.

Chicken on Ciabatta with Roasted Tomato Sauce

2 skinless, chicken breasts

1/2 cup of red wine vinaigrette (i like this recipe)

1 loaf of ciabatta, sliced in half lengthwise

1/2 cup of Fontina cheese, grated

2 cups of cherry tomatoes, halved

1/2 tsp of salt

1/2 tsp of dried thyme leaves

1 TBS of olive oil

2 TBS of balsamic vinegar

4-5 leaves of crisp red leaf lettuce

In a resealable bag, combine the chicken breasts and red wine vinaigrette then gently massage. Let this sit for about 1/2 hour. Preheat your grill to high heat. Then place the chicken breasts on one side of the grill and turn the burners on that side off but keep the other side on high. Cook with the cover down for 8-10 minutes. Then place the chicken on the other side of the grill and turn that burner off. Then turn the burners on the other side of the grill back on to high. Cover and cook for another 8-10 minutes until the chicken is cooked. Remove from the grill and cover with foil for at least 5 minutes. Slice into thin pieces on the diagonal. Set aside.

Preheat the oven to 400degrees. On a foil lined sheet pan, toss the tomato halves in the olive oil, salt, and thyme. Cook for 15-20 minutes or until the tomatoes are very soft. Be sure to stir the tomatoes occasionally.

Place the loaf of ciabatta bread with the inside up on a sheet pan. Evenly sprinkle the fontina over the inside of the loaf. Bake in the oven for 4-5 minutes until crisp and the cheese melts. Drizzle the balsamic vinegar over the fontina, try to make it as even as possible. Then spread the roasted tomato sauce over the bottom layer of the ciabatta loaf. Add the slices of chicken and red lettuce. Slice in half and share with someone you love. Enjoy!

Chicken Enchilada Casserole

2011-08-14T14:04:00.000-04:00

Don't be frightened by the word casserole. I just didn't have it in me to roll the enchiladas. A few layers seemed to be much less messy and lunch box friendly.

This recipe is from Clean Eating, a magazine I just discovered thanks to a good friend. The magazine offers recipes that use real food, less saturated fat and less sodium. I am only one recipe try in but already I am excited to receive more issues.

This dish was fantastic both the first night we had it and when we enjoyed the leftovers a few days later. It honestly had all the components of enchiladas that I love without all the cream. I especially liked the roasted peppers. We will have this time and time again in our house!

I made a few small changes to the recipe from the magazine. One key element is that I prepared this dish the night before and it did great. Never hurts to have recipes in your arsenal that you can prepare ahead of time.

Chicken Enchilada Casserole

adapted from Clean Eating Magazine July 2011

3 cubanelle pepper, halved and cleaned of ribs and seeds

1 jalapeno pepper, halved and cleaned of ribs and seeds

1 lb of Tomatillos, peeled, rinsed, and quartered

1/2 onion, sliced thin

1/2 cup of fresh cilantro, roughly chopped

3 garlic cloves

1/2 tsp of salt

6-10inch flour tortillas (you can use corn)

3 cups of chicken breast, cooked and shredded

1/2 cup of low-fat cheese optional

Preheat the broiler with a rack about 6" away from the heat element. Line a baking sheet with foil and mist with cooking spray. Place the peppers, cut side down on the baking sheet. Broil for about 10 minutes until the start to soften and blacken. Set aside to cool then peel. Then slice into thin strips

In a medium saucepan on medium high heat, place the Tomatillos with enough water to cover. Bring to a boil and simmer for about 5 minutes. Then using a slotted spoon add the Tomatillos to a blender with the cilantro, 1/4 of the onion, garlic, roasted jalapeno and salt. Process until smooth, using the cooking liquid to achieve a medium-bodied sauce.

Preheat the oven to 350degrees. Mist a 9"x13" baking dish with cooking spray. Pour 1/4 cup of the salsa verde in the bottom of the pan. Then place 2 tortillas, cutting them to cover the bottom of the dish well. Then layer 1/2 of the shredded chicken and 1/2 of the roasted cubanelle peppers. Pour another 1/2 cup of salsa verde on top and cover with another 2 tortillas cut to fit. Layer again with the chicken, peppers, salsa verde, and tortillas. Pour the rest of the salsa verde over the top of the third tortilla layer and sprinkle the cheese on top.

Cover with aluminum foil. Bake for 40 minutes covered and 5 minutes uncovered. Slice and garnish with cilantro or hot sauce. Enjoy!

Pasta Salad with Sun-dried Tomato Dressing

2011-08-11T20:30:00.001-04:00

I recently returned from a trip at home. It was great to catch-up with family and prepare meals with the people I love most in the world. Given the gorgeous weather, most of our meals involved cooking on the grill, sweet corn, and salad.

This time of year it is a wonderful treat that all the produce requires such little effort to taste amazing. It also seems so easy to fill more than half our plates with fruits and vegetables.

One evening a pasta salad was requested. How could I not oblige? We filled ours with cucumber, tomatoes, green peppers, red onion, and fresh herbs with some pasta thrown in. The dressing though made the whole dish seem new and revived.

I find that with classic recipes, like pasta salad, is the perfect place to inject some new flavors. This dressing was quick to prepare in the blender and used mostly pantry items. I think it would taste delicious over a salad or grilled chicken too!

Sun-dried Tomato Dressing

1/4 cup of sun-dried tomato halves packed in oil

2 TBS of oil from tomatoes

2 TBS of red wine vinegar

1 TBS of sherry vinegar

1/2 tsp of salt

1/2 tsp of fresh black pepper

1 TBS of local honey

1/4 cup of extra virgin olive oil

Add the tomatoes, oil from the tomatoes, vinegar, salt, black pepper, and honey in a blender. Pulse until a coarse paste forms. With the blender running, slowly stream in the olive oil. Taste to be sure the seasonings are correct. Use as you wish. Enjoy!

"Creamy" Veggie Fettucini

2011-08-01T11:53:00.001-04:00

Another blog that I simply adore is The Alkaline Sisters. Their photos are glorious and they always seem to have a fresh take on classic fare. Definitely check out their blog, I promise you'll love it.

One particular recipe that immediately caught my eye was a "creamy" veggie fettuccini. It uses cannellini beans and almond milk for a creamy texture. It is also packed with flavor from the fresh vegetables and garlic. This dish stands on it's own so well.

It was also incredibly easy. I made a few small alterations in the process but it was a great result. It also packed up very well for lunch throughout the week. My husband even enjoyed it. I must confess that he did add some slices of chicken breat. Cannot come between a man and his protein.

"Creamy" Veggie Fettucini

from The Alkaline Sisters

1 lb. of whole wheat fettucini

5 cloves garlic, peeled

1/4 cup of extra virgin olive oil

1-14 oz can of cannellini beans, drained and rinsed

1 1/2 tsp fresh rosemary, chopped

1/4 cup unsweetened almond milk

1 tbsp fresh lemon juice

1 tsp sea salt

1/2 tsp fo fresh cracked black pepper

1 lb fresh green beans, cut in half

1 lb. of asparagus spears, cut in 1/2 (if fat slice length wise)

2 red peppers, cut into 1/4′ thin strips

Bring 6 quarts of water to a boil and salt. Cook the fettucini according to the package directions.

While the pasta is cooking, combine the garlic, olive oil, cannellini beans, rosemary, almond milk, lemon juice, salt, and pepper in the bowl of a food processor. Pulse until smooth.

Steam the beans and asparagus for 4-5 minutes. Be sure not to overcook so that the vegetables are still crisp.

Place the pasta is a large bowl with the vegetables. Pour to "cream" mixture over the top and stir well. Enjoy!

Mediterranean Chicken Burgers

2011-07-18T21:23:00.002-04:00

Not sure what the weather is like where you live but here it's going to be ridiculously hot. Which in my house means I hate turning on the oven. I much prefer to mix up a good burger, smile nice, and hope my husband will be willing to man the grill!

In my opinion, burgers made of chicken or turkey need some help in the flavor department. This recipe uses some sheep's milk feta and strong spices to wake up this lean meat. I enjoyed every bite and my oven never broke a sweat!

Mediterranean Chicken Burgers

1lb. of lean ground chicken

1/2 red pepper, finely diced

1 shallot, finely diced

3oz of sheep's milk feta, crumbled

2 tsp of Dijon mustard

1/2 tsp of dried dill

1/4 tsp of salt

1/4 tsp of pepper

Combine all the ingredients in a medium bowl. Make sure not to compress the meat too much when mixing. Form into 4 patties. Set in the refrigerator for at least an hour or overnight. Remove prior to grilling in order for the meat to come up to room temperature. Place on a hot grill and then quickly lower the heat to cook the burgers slowly. This will provide a much juicer burger. Serve with a good hard roll, lettuce, and tomato. Enjoy!

Vegan Mint Chip "Ice Cream"

2011-07-14T22:50:00.003-04:00

For quite some time I have been mesmerized by Jacqui's blog, So Good and Tasty. It has provided me with countless moments of inspiration and recipes that I have enjoyed making in my own kitchen.

Recently, I have done my best to cut back on dairy. It has been a process and I am still learning. I am struggling with two items. Pizza and ice cream. Can you blame me?

Ice cream is part of my upbringing. Many evenings, as kids, my brother and I would dish out some ice cream before watching our allotted TV for the night. We loved the Cosby Show. It was a ritual. One I had enjoyed continuing as an adult although the TV show and the serving size may have changed.

This recipe for Mint Chip Ice Cream caught my attention right away! It's use of coconut and almond milk provided various sources of creamy texture. Also, the fact that dried dates were the primary source of sugar hits right at home as I, we, try to reduce our refined sugar intake.

The end result was wonderful. Creamy and full of mint flavor. I ended up finely shopping my chocolate and adding it to the ice cream in the last few minutes of mixing. The crunch of a piece of dark chocolate is heavenly in mint ice cream.

Whether you are dairy-free or not, this is a refreshing treat!

Mint Chip Ice Cream

by Jacqui from So Good and Tasty

1 cup almond milk

1 14oz. can coconut milk

pinch of salt

1 cup packed fresh mint

1 teaspoon vanilla

4 oz. pitted dates, about 1 cup

about 1 cup boiled water

3 oz. dark chocolate

Heat the almond milk, coconut milk, salt, and mint in a small sauce pan over medium high heat. Let it get hot enough to where it is steaming, but not boiling. Cover and set aside to cool for about 1-2 hours or depending on how minty of a flavor you want.

In the meantime, place the dates into a small bowl and pour the boiling water over them. Let sit for at least 15 minutes to soften, then drain.

Strain the mint leaves from the milk mixture, giving them a good squeeze with a spatula to extract more mint flavor if you wish. Place the dates and milk mixture into a blender and blend on high speed until smooth. Place everything in the refrigerator until cold, at least 2 hours or overnight.

Freeze the ice cream according to your ice cream machines instructions. While the ice cream is churning, finely chop the chocolate. Add to the ice cream during the last 5 minutes of mixing.

Once done, transfer into an airtight container. Place in the freezer until firm. Pull out 15 minutes to serving for easier scooping. Enjoy!

July means Birthday Cake!

2011-07-12T20:24:00.000-04:00

My husband, my father, and I all celebrate our birthday in July. Many of my extended family too! So that means only one thing...

BIRTHDAY CAKE!!!!!!!

In my opinion, birthdays are a great reason to indulge. A piece of something decadent, a favorite meal, or something sparkly are all good options in my book!

This cake is a true indulgence. It is by far the best recipe for chocolate cake I have tried. The frosting was such a great twist. The caramel is not overpowering but compliments the chocolate so well. Overall, simply fantastic!

The recipe for Salted Caramel Chocolate Cake is by Anne Thornton. She hosts the new show, Dessert First on the Food Network. Can I just say, she can bake! She has a huge array of recipes with a great flavor combinations.

Check out her show and if you have a special event or birthday coming up, promise me you will at least consider making this cake!

Orange Poppy Seed Muffins

2011-07-08T22:07:00.001-04:00

There is something about sitting down with a cup of tea and a really good muffin. It is the epitome of comfort.

This muffin recipe is perfect! I would not change a thing. It is moist, full of flavor, and a perfect balance of sweetness. Not that I should be surprised, everything I have made from Tate's Bake Shop Cookbook has been perfection! If you haven't added this cookbook to your collection, add it to your Amazon cart, now!

I definitely enjoyed one with my tea and yes it was a better day because of it. Ok, ok, ok I had two!

Orange Poppy Seed Muffins

from Tate's Bakeshop Cookbook

1 1/4 cup of all-purpose flour

1 1/4 tsp of baking powder

1/2 tsp of baking soda

1/4 tsp of salt

1/2 cup of unsalted butter, room temperature

3/4 cup of sugar

2 large eggs, separated

1 TBS of orange zest

1 tsp of vanilla extract

1/2 cup of buttermilk

2 TBS of poppy seeds

Preheat the oven to 400 degrees. Line 9 muffin cups with paper liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, cream together the butter and sugar until the mixture is light and fluffy. Add the egg yolks one at a time, beating well have each addition. Beat in the orange zest and vanilla. Add the flour mixture and buttermilk alternatively to the butter mixture, finishing with the flour mixture. Fold in the poppy seeds. Beat the egg whites to soft peaks and fold them into the batter. Spoon the batter into the prepared muffin cups, filling them to the top.

Bake them 20 minutes or until a cake tester comes out clean. Cool on a wire rack. Enjoy!

Romesco Sauce

2011-07-05T18:14:00.002-04:00

Let it be known that I love a good steak.

I do however enjoy a good sauce alongside. I'm not talking about your typical steak sauce. I am looking for a pan sauce, a fresh salsa, or even a chimichurri...you get the point.

I recently saw an episode of The Minimalist where he prepared a Romesco Sauce with Tri-Tip. It completely inspired this sauce over flank steak.

It was amazing! My husband and I so enjoyed this. It was easy to prepare and really elevated our typical weeknight fare.

After dinner we may have broken out some pita bread to "sample" the sauce a bit more. We loved the texture from the almond and the sweetness from the char on the tomatoes.

Romesco Sauce

inspired by Mark Bittman

1 pint of cherry tomatoes

3 garlic cloves

1/2 cup of raw almonds

1/3 cup of olive oil

2 TBS of fresh parsley

1/4 tsp each of salt and pepper

Heat a dry cast iron skillet over medium-high heat. Once hot, add the tomatoes, garlic, and almonds. Stay close and keep moving the pan to ensure even char. It should take about 5-7 minutes.

Pour the tomatoes, garlic, and almonds in a the bowl of a food processor. Pulse about 10 times. Add in the olive oil, parsley, salt and pepper. Pulse until a coarse paste. Use as a sauce for grilled meats or an appetizer with pita bread. Enjoy!

Happy July 4th!

2011-07-04T07:01:00.001-04:00

Apple Pie is typically named the quintessential American dessert but I think that a bright bowl of berries over pound cake can compete when celebrating July 4th.

Mixed berries is something I look forward to every July. This particular bowl is made even better with some raspberries from my parent's house and sprigs of chocolate mint from my local farmer's market. Sweet and delicious, enjoy!

I hope that you have a great July 4th, celebrating our independence!

Two Healthy Side Salads

2011-06-30T22:41:00.002-04:00

Anyone have a BBQ to go to this weekend?

Need to bring something?

Cringing at the idea of another potato salad?

I have two possible recipes for you! Both are from Ellie Krieger's The Food You Crave. Both are full of flavor and healthy! Better yet a day or two in the refrigerator works to your advantage.

The first is her Asian Style Three Bean Salad. I was so surprised by this salad. The green beans, edamame, and black beans work so well together with a great crunch! I also love the apricot preserves in the dressing. All and all this is a stand out dish.

Asian-Style Three Bean Salad

from The Food You Crave by Ellie Krieger

1 lb of fresh green beans, trimmed and cut into 1" pieces

1 16oz bag of frozen edamame

3 TBS of canola oil

3 TBS of rice vinegar

1/4 cup of apricot preserves

1 TBS of sugar

1 tsp of fresh ginger, grated

1-15oz can of black beans, drained and rinsed

4 scallions, thinly sliced

salt and pepper

Steam the green beans and edamame for 4 minutes. Drain well, place in a large bowl and put them in the refrigerator to cool.

Meanwhile, in a small bowl whisk together the oil, vinegar, apricot preserves, sugar, and ginger.

Add the black beans and scallions to the green beans and edamame. Drizzle with the dressing and toss to coat. Season with salt and serve either at room temperature or chilled.

This salad will keep in the refrigerator, sealed for 3 days. Enjoy!

The second salad is Southwestern Slaw, unbelievable! This was a ridiculously easy salad to put together and absolutely should hang out in the refrigerator for a day. My husband and I made a couple small additions, cayenne pepper and dried cranberries. I really like the pop of sweetness to balance out the cabbage!

Southwestern Slaw

adapted from The Food You Crave

1 medium jicama, peeled and sliced into thin strips (about 3 cups)

1 small head of red cabbage, cored and thinly sliced (about 5 cups)

1 small red onion, cut in half and sliced into half moons

3/4 cup of dried cranberries

1/4 cup of mayonnaise

1/2 cup of low-fat buttermilk

1 TBS of lime juice

1/2 tsp of black pepper

1/2 tsp of cayenne pepper

Toss the jicama, cabbage, onion, and cranberries together in a large bowl. In a small bowl, whisk together the mayonnaise, buttermilk, cayenne pepper, lime juice, and pepper. Pout the dressing over the vegetables and stir to coat. This will keep in the refrigerator, sealed for 3 days. Enjoy!

Tangier Island

2011-06-26T21:37:00.000-04:00

OK, I need to preface this post by saying that I am aware of the ridiculousness that is my life!

Tangier Island is in Chesapeake Bay, off the coast of Virginia. It was settled in 1686. It is a simple town with no cars. Many of the townspeople work in the fishing industry. My husband has wanted to fly there for quite awhile (this is the ridiculous part). So, yesterday afternoon my husband, brother-in-law and I embarked on a small adventure for lunch.

We landed on the small island which has a small runway. All went very well. We had heard that the crab cakes were amazing at Waterfront Restaurant, so that is where we headed for lunch. A man and his wife were kind enough to give us a lift to in their golf cart. The town is so small that you can walk everywhere but many people use golf carts to get around.

This crab cake did not disappoint. It had very little filler. The crab was sweet and delicious. A fantastic lunch with a pretty nice view too!

All and all in was a great afternoon. It was so nice to get out of the city and walk the streets of this quiet village. Still though it is crazy that we flew somewhere to get lunch!

Shrimp and Orzo Primavera

2011-06-20T20:41:00.000-04:00

We had some friends over and I made a big pan of orzo with vegetables and shrimp. The flavors are bright and clean, perfect for early summer! I used cherry tomatoes, zucchini, and asparagus from our local farmers market. I even splurged on some Gulf Shrimp. I hope you enjoy this dish as much as my friends did.

Shrimp and Orzo Primavera

3 TBS of olive oil

1 onion, diced

2 garlic cloves, minced

1/2 tsp of red pepper flakes

1 lb of asparagus stalks, trimmed and cut into 2" pieces

3 small zucchini, diced

1 lb of cherry tomatoes, sliced in half

1/2 cup of white wine

1 lb of cooked orzo

1 1/2 lb of large Gulf Shrimp, cleaned and deveined

3 TBS of fresh mint, chopped

salt and pepper

Heat the olive oil in a large saute pan over medium heat. Add the onions, garlic, and red pepper flakes with a pinch of salt. Once soft, add in the asparagus and zucchini with a pinch more salt. After 4 minutes, stir in the tomatoes with a pinch more salt. Add the white wine and bring to a simmer. Add the pasta and shrimp with a pinch of salt then cover for 5 minutes. Once the shrimp have become pink, stir in the mint. Season with salt and pepper to taste. Serve quickly so that the shrimp do not become tough. Enjoy!

Strawberry Lemon Trifle

2011-06-15T20:15:00.000-04:00

Somethings were made for each other. Lemon seems to be one of those things that has many friends. It pairs well with so many other ingredients: mint, pepper, garlic, white wine, basil, blueberries, and my favorite strawberries. This trifle belongs on your table!

Super easy to prepare and is even better when made a few hours ahead of time. Summer entertaining at it's finest!

Strawberry Lemon Trifle

2 cups of strawberries, diced

3 TBS of Limoncello

1/2 cup of seedless strawberry jam

1 large pound cake, cubed

2 cups of sweetened whipped cream (or non-dairy topping)

1 small jar of lemon curd

In a medium bowl, stir together the strawberries, jam, and Limoncello. In another bowl, gently fold the lemon curb and whipped cream (or non-dairy topping) together.

In the bottom of a trifle dish, place 1/3 of the cubed pound cake. Then layer 1/3 of the strawberry mixture over the pound cake. Lastly, carefully spoon 1/3 of the lemon cream mixture over the strawberries. Repeat twice more.

Cover with plastic wrap and place in the refrigerator for at least 2 hours. Garnish with a lemon slice. Enjoy!

Asparagus and Quinoa Salad

2011-06-08T22:19:00.000-04:00

The recipe for Asparagus and Quinoa Salad hit so many flavor points for me that I HAD to make it. I have been consistently inspired by Jacquelyn. Her blog, So Good and Tasty, is one of my favorites!

It is no secret that I love asparagus. I also know that adding it to a dish will ensure that my family will enjoy it too. I see this as a win-win.

I made this salad early in the week and enjoyed it for lunch for a couple days. It makes a perfect mid-day meal with the protein from the quinoa and egg. The lemon dressing finishes this salad so well.

Asparagus and Quinoa Salad

by Jacquelyn Scoggin

2 large eggs

1 cup dried quinoa, rinsed well

2 cups water

1/2 pound asparagus, cut into 1-inch pieces

1 clove garlic, minced

Juice of one lemon

1/4 cup olive oil

3/4 teaspoon sea salt

1 bunch chives, chopped, about 1/4 cup total

1/2 cup walnuts, toasted and chopped

Hard boil the eggs: Prepare a bowl of ice water to transfer the eggs once they've cooked. Place the eggs into a saucepan and cover with about 1/2-inch cool water. Bring to a boil, then turn off heat and cover for 7 to 8 minutes. Transfer the eggs to the ice water.

Place the quinoa in a saucepan with 2 cups water. Bring to a rapid boil, then place lid on top and reduce heat to low. Lightly simmer the quinoa for 15 minutes, then remove from heat and fluff with fork. Place the quinoa in a large serving bowl to cool slightly.

To cook the asparagus, bring a pot of water to boil. Add in the asparagus and cook for 2 minutes. Drain and run under cold water to prevent further cooking. Add asparagus and chives to the cooked quinoa, stirring to combine.

Meanwhile, prepare the dressing: Place the garlic, lemon juice, olive oil, and salt into a small bowl and whisk together. Pour over the quinoa mixture, stirring to coat everything. Taste and adjust seasoning as needed.

Chop the hard boiled eggs into bite-size pieces. Toss the eggs with the walnuts and quinoa mixture. Serve.

Strawberry Rhubarb Tart

2011-06-01T08:59:00.000-04:00

When I saw this post for Rhubarb Strawberry Crumb Bars, on White On Rice Couple, I immediately checked to make sure I had every ingredient and added what I did not to my weekly grocery list.

For me, summer is almost here when rhubarb appears. It means that so many items are coming into to season, primarily strawberries. It is a glorious time of year!

I decided to make a tart out of this recipe. It is prepared the same way but in a springform or tart pan. I would recommended something with high sides. I may or may not have had some end up on the sheet pan I (luckily) put under my tart pan....

Whether you make bars or a tart you will be all set. This was given rave reviews by my friends and family! Check out Todd and Diane's recipe, it won't be your last stop to their beautiful blog!

Enjoy!

Fennel Orange Salad

2011-05-30T15:45:00.000-04:00

This is a dish that I look forward to every spring. Just as the fennel is coming into season and Florida oranges are on their way out. It is incredibly elegant and light. I think it gets better after a day or so in the refrigerator.

My husband is not a fan of fennel so I make a small salad for myself. I just love it!

Fennel Orange Salad

2 small fennel bulbs thinly sliced

3 celery stalks, thinly slices

3 oranges, segmented

juice from the 3 oranges

1 TBS of fresh dill, chopped

1 TBS of fresh chives, chopped

1 TBS of olive oil

1/4 tsp of salt

1/4 tsp of black pepper

Chop the fennel and celery first and add them to a medium bowl. Then segment the oranges over the bowl. Squeeze the skins after segmenting each orange to capture all the juice. Gently stir in the chives, dill, salt, pepper, and olive oil. Refrigerator for at least 1 hour before serving. Enjoy!

Brown Rice Salad with Corn and Feta

2011-05-26T21:30:00.000-04:00

I recently saw this recipe for a Grilled Chicken Salad with Corn, Feta, and Blueberries. I was so intrigued by the flavors but couldn't bring myself to make the dressing from the recipe. I became convinced that I could use this inspiration to make a healthy side dish.

I am so proud of the result. I honestly believe that you can take most recipes and make them much more healthy while still using real food. This recipe pairs great with any grilled meats. I hope your family likes it, mine did!

Brown Rice Salad with Corn and Feta

1 cup of uncooked brown rice

2 1/4 cups of water

salt

1 cup of corn kernels

1/2 pint of blueberries

1/2 red onion, finely chopped

3 celery stalks, finely chopped

2 TBS of dill, chopped

3oz of crumbled Feta

1 TBS of real mayonnaise

Juice of one lemon

2 TBS of1% milk

Combine the water, rice, and 1/4 tsp of salt in a medium saucepan. Bring to a boil, stir and cover. Reduce the heat to a simmer and cook for 40 minutes or until the rice is cooked and the water is absorbed. Set aside to cool.

In a medium bowl, combine the corn, blueberries, red onion, celery, dill, and feta. Stir well.

In a small bowl, whisk together the mayonnaise, lemon juice, and milk. Pour over the corn mixture. Then stir in the rice. Season to taste. Chill in the refrigerator for at least one hour. Serve chilled. Enjoy!

Salsa with Roasted Shrimp

2011-05-24T15:38:00.000-04:00

Honestly, I love chips and salsa. I cannot be trusted around a bag of corn tortilla chips. I also love shrimp especially with bright Mexican flavors. This combination was a no-brainer and I am a little irked that I didn't think of it sooner!

Salsa with Roasted Shrimp

adapted from Mexican Everyday by Rick Bayless

12oz of shrimp, cleaned and deveined

2 TBS of olive oil

salt and pepper

1 jalapeño, sliced in half

2 garlic cloves, peeled

1 lb of Roma tomatoes, cut into quarters

4 scallions, trimmed

1/2 cup of loosely packed cilantro

Juice of one lime

1 tsp of salt

Preheat oven to 400degrees. Combine the shrimp with the olive oil, salt, and pepper on a sheet pan. Spread into one layer. Bake for 12-15 minutes until pink. Remove promptly. Let the shrimp cool and then roughly chop the shrimp. Set aside.

In the bowl of a food processor, add the jalapeño, salt and garlic. Pulse until roughly chopped. Add 1/2 of the tomato quarters then pulse until a coarse consistency (6-10 pulses). Add the cilantro, lime and the remaining tomatoes. Pulse until combined and a chunky texture.

Stir the shrimp into the salsa. Serve with baked corn tortilla chips. Enjoy!

Rockfish with Mango Avocado Relish

2011-05-22T15:38:00.000-04:00

A friend gave us some beautiful pieces of Rockfish. My husband was kind enough to grill them perfectly.

I love how mild this fish is and how easily it accepts flavors. This relish was borne from simply what was in the refrigerator. I think it would taste great over any mild white fish or chicken. It could probably stand alone with some tortilla chips too!

Mango Avocado Relish

1 mango, peeled and finely chopped

1 avocado, chopped

1 jalapeño, finely diced

3 TBS of cilantro, chopped

zest of one lime

juice of one line

1/4 tsp of salt and pepper

Combine all the ingredients in a bowl and stir well. Making sure that the juice is evenly distributed will keep the avocado bright. Serve as is or over your favorite grilled fish. Enjoy!

Mini Rosemary Ham Scones

2011-05-18T22:18:00.000-04:00

I have been using the same basic scone recipe for years. Over those years I have changed it to fit the tastes of my family or whatever I might be adding in. Typically I make sweet scones that are reserved for events like brunch, a thank you gift, or "you had a rotten week, how about a yummy breakfast."

I had put some ham in the freezer that was leftover from Easter that I wasn't quite sure what to do with and my husband protested at another ham sandwich. I thought it might make the perfect addition to my scone recipe.

The combination of the flaky pastry with the ham and rosemary was a hit! This shows that having some simple recipes, that you know work, allow you to be creative and make them your own!

Mini-Rosemary & Ham Scones

2 cups of all-purpose flour

1/2 cup of old fashioned oats

3 TBS of sugar

3/4 tsp of baking powder

3/4 tsp of baking soda

1/4 tsp of salt

1/2 tsp of dried rosemary plus more for garnish

10 TBS of cold unsalted butter, diced

3/4 cup of coked ham, finely shopped

3/4 cup of buttermilk

Preheat the oven to 375 degrees. Prepare a baking sheet with a Silpat.

In the bowl of a mixer; add the flour, oats, sugar, baking powder, baking soda, salt, and rosemary. On low speed, combine. Add in the butter. On low speed, combine until the mixture resembles wet sand. Add in the ham. Then slowly add the buttermilk while the mixer is on low speed until the dough is incorporated. Note that the dough will be sticky.

Turn the dough onto a floored surface. Pat into a disc that is about 2 inches thick. Cut into 18 triangular pieces. Place on the prepared baking sheet about 2 inches apart. Sprinkle each scone with a pinch of dried rosemary. Bake for 20-24 minutes or until the edges are lightly brown. Cool on a wire race. Serve warm with butter. Enjoy!

Blackberry Lime Sauce

2011-05-11T22:55:00.000-04:00

Now don't get me wrong, I love a piece of angel food cake with strawberries poured over the top. It is one of my favorite summer desserts. I was in the mood for something different though. Blackberries and limes added a great brightness to my innocent piece of angel food cake!

This was a pretty quick and easy sauce. A bonus is that it can be made ahead of time and served cold.

Blackberry Lime Sauce

1/2 pint of blackberries, rinsed

zest of one lime

1/4 cup of lime juice

1/4 cup of water

3 TBS of agave nectar

1 TBS of arrowroot powder

In a small saucepan, add the blackberries, lime zest, lime juice, water, and agave nectar. Bring to a boil and simmer for 5 minutes. Lightly mash the blackberries and then whisk in the arrowroot powder. Simmer for another 1-2 minutes until glossy and smooth. Chill in the refrigerator for at least 2 hours. Serve over angel food cake or fruit. Enjoy!

Lemon-garlic Asparagus

2011-05-06T22:39:00.000-04:00

It is no secret that roasted asparagus is a staple in my house. It makes the grocery list almost every week. We love it still crisp and vibrant green.

A patient of mine passed on this variation of our favorite. It combines some classic flavors and did not disappoint. The brightness from the fresh lemon juice really wakes up this simple side dish. I love that the ingredient list is mostly made of things that I have on hand all the time.

Lemon-Garlic Asparagus

1 bunch of asparagus, trimmed

olive oil

salt and pepper

zest of one lemon

1 tsp of red pepper flakes

2 garlic cloves, minced

Juice of one lemon

Preheat the oven to 425degrees. Spread the asparagus out on a sheet pan. Coat in 1 TBS of olive oil and a sprinkling of salt and pepper, about 1/4 tsp each. Cook the asparagus for 10-12 minutes.

In a small saute pan, heat another 3 TBS olive oil over medium low high. Add in the garlic, red pepper flakes, lemon zest, and a few grinds of black pepper. Once the garlic starts to soften, remove from the heat.

Pour the olive oil and garlic mixture over the asparagus. Squeeze the lemon over the asparagus just before serving. Enjoy!

Myanmar

2011-05-04T19:48:00.000-04:00

After enjoying the beaches and jungle in Thailand, my friends and I flew to Myanmar for our second week of vacation. It was a completely different experience. The people of Myanmar were incredibly welcoming and curious of this group of Americans. We split our time between Yangon, Bagan, and Pwin Oo Lwin. The food was vastly different from Thailand and varied from region to region.

Our first day in Bagan, we had lunch at a small, family owned shop. The buffet lunch was pretty massive with so many choices I am embarrassed to say that I am having a hard time recalling most of the dishes served. I do remember that the chicken curry was my favorite but that it was unlike an Indian curry. The only way I can describe it is to say that it was not as smoky.

A small detail that I loved was that at almost every restaurant in Myanmar we were served a small plate of fresh roasted peanuts. Delicious!

Our first stop was Bagan an area filled with about 2,000 Buddhist temples that are roughly 1,000 years old. They fill the landscape and are quite spectacular.

We ate a fair amount of Chinese food during this part of the trip. I was not expecting this at all but it was a pleasant surprise. I enjoyed a couple plates of sweet and sour chicken as well as chicken with cauliflower.

One dish that our friends really wanted to make sure we tried was Shan Noodles. Once we were in Pwin Oo Lwin we made this our lunch a couple of days. I believe it is rice noodles that are topped with peanut oil, garlic, chopped herbs, scallions, chicken, and roasted red pepper flakes. This is definitely a dish that I am going to attempt to re-create now that we are home. I can see this becoming our comfort food on a cold day!

There was also a large food market in Pwin Oo Lwin. It was incredible, what a stark comparison to the market many of us frequent every week. I was surprised to see so much recognizable produce, tons of tomatoes, garlic, eggplant, and chiles.

For the most part I veered away from street food. But on one of our last days I couldn't help it. A woman was mixing eggs with corn flour, scallions, corn kernels and salt. She then cooked them over a wood fire in a pan that made small dumplings.

As they cooked the street was full of the most inviting smell. We all had one and they were delicious!

I really enjoyed my time in Myanmar. It without a doubt provided a cultural and culinary adventure! If you are looking for something completely different and don't mind doing some paperwork upfront it is worth the trip. Enjoy!

Thailand!

2011-05-01T15:51:00.001-04:00

I am so excited to share my trip with you all. It was an amazing time with friends, spectacular views, and culinary adventures!

I have enjoyed many meals on the beach but the views in Thailand from our tables were unreal!

Not to mention the incredible food. The main difference I perceived between the food in Thailand and Thai food in the States was that each flavor was distinct. The flavors were much less muddled.

This Chicken with Green Curry was fantastic! It had great balance where the spicy chiles did not keep you from enjoying the entire dish.

This Chicken Lemongrass Soup had a flavor combination that I had not experienced before. I don't use lemongrass very often. The combination of coconut and lemongrass for the broth created a solid base for the chicken, vegetable, and chile in the soup.

One day we drove out the the National Park to hike up to a waterfall. It has about seven levels and was surrounded by dense tropics.

There was a small cafe at the park. Surprisingly enough I had one of my favorite meals there, Stir-fried Rice with Seafood. The vegetables and seafood were so fresh, delicious!

One night (and really only one night) we ventured away from Thai cuisine and hit an Indian restaurant. I think all six of us agreed it was one of the better meals from our Thailand vacation! Part of what made the evening was that each of us passed our dish around the table. Everyone was enjoying what they had ordered so much that they wanted to share the love! My favorite combination....good food with good friends! I enjoyed every bite of my Chicken Jalfrezi.

Again, a great trip! One thing that has come up as I share is that Thailand is as beautiful as you think it is AND everyone should visit! Enjoy!

Mango Sticky Rice...I'm back!

2011-04-26T21:20:00.000-04:00

Greetings! I am really happy to be back to blogging. My suitcase is unpacked, laundry is done, but alas my jet-lag persists. My husband and I recently returned from an adventure in Thailand and Myanmar with some great friends. I have so much to share with you.

I wanted to share with you a recipe for Mango Sticky Rice first. My husband is hooked on this dish after our trip and I have already been asked to make it regularly. After being home for just 4 days, it has already graced our dinner table.

This is a VERY simple dessert and perfect for summer. It does require the right kind of rice (READ: I am not sure what grain is the best). Mine was not terribly sticky but it was delicious just the same.

Mango Sticky Rice

2 ripe mangoes, peeled and sliced

1 1/2 cups of rice

1 1/2 cups of water

1 1/2 cups of coconut milk

3 TBS of sugar

1/8 tsp of salt

In a glass dish with a cover, add the rice and water. Let this sit for 10-15minutes. Then microwave on HIGH for 3 minutes and stir. Repeat this until the rice is translucent. If you have a rice maker of course this is the perfect time to pull out this appliance.

Heat the coconut milk over medium-high heat. Stir until it reaches a low boil. Remove from the heat and stir in the sugar and salt. Pour 3/4 of the coconut milk over the rice and stir well.

Place 1/2 a mango on a plate with a scoop or two of rice. Pour a 2-3 TBS of the remaining coconut milk over the rice. Serve. Enjoy!

*Check back soon for the food details of our trip!

Cumin Honey Sweet Potatoes

2011-04-07T22:59:00.000-04:00

A simple dish that is a perfect compliment to almost any dinner. It has a short ingredient list which includes one of my favorites, sweet potatoes! I also thought it would be a great recipe to share before I leave for awhile.

My husband and I are traveling to Southeast Asia for a couple weeks. We decided to make this trip as simple as possible which means no smart phones, no laptop, and relying on Internet cafes.

We are so excited about the trip!! I suspect I will have great food to share with you and that it will provide me with TONS of inspiration in the kitchen. I will miss you all but look forward to sharing my adventures with you once we are back.

Try these sweet potatoes!

Cumin Honey Sweet Potatoes

1 TBS of cumin

3 TBS of honey

3 TBS of olive oil

1/2 tsp of fresh cracked black pepper

3 sweet potatoes, peeled and diced

Whisk together the cumin, honey, olive oil, and black pepper. Place the sweet potatoes pieces into a cast iron skillet. Pour the cumin honey mixture over the potatoes and stir to combine. Bake at 400degrees for 45 minutes, stirring occasionally. Serve alongside your favorite grilled meat. Enjoy!

Apple and Prune Stuffed Pork Loin

2011-04-03T18:42:00.001-04:00

One thing I adore is time that I can steal away on Saturday to have a cup of tea and watch some food TV. It is total relaxation mode for me.

What is even better is when I get inspired! A friend from college was coming to dinner and Anne Burrell made the perfect thing, Apple and Prune Stuffed Pork Loin!

It was amazing! I have never been disappointed with Anne Burrell's recipes. She has such a gift for matching flavors and preparing classic food.

I followed the recipes to a tee. You should too! Enjoy!

Strawberries with Mint over Meringues

2011-03-29T18:51:00.000-04:00

Somehow as soon as the weather starts to break into spring desserts with berries start coming from my kitchen. It just happens and it makes me happy!

I used this recipe for my meringues. Make them one time and you will realize that they are not so scary.

Since strawberries are not exactly in season I wanted to macerate them in some fresh flavors to draw out their natural sweetness. Mint and Cointreau were choices. I thought that this pairing was perfect!! It will definitely be a recipe I turn to time after time.

Strawberries with Mint

2 quarts of strawberries, washed and sliced

2 TBS of Cointreau

2 TBS of mint simple syrup *

2 TBS of fresh mint, chopped

Combine all the ingredients in a medium bowl. This should sit on the counter top for at least one hour or in the refrigerator for 6 hours. Pour over your favorite dessert, mine is hands down a meringue! Enjoy!

*Combine 1 cup of sugar, 1 cup of water, and 1 cup of fresh mint leaves in a small saucepan. Bring to a boil and simmer until the sugar has dissolved. Turn off the heat. Cool and then strain out the mint leaves. Place in an airtight container and keep in the refrigerator for tea, lemonade, or strawberries. Enjoy!

Comfort Food

2011-03-25T20:10:00.000-04:00

Squash is really special to me.

I know that may sound silly but butternut squash is my ultimate comfort food. I am immediately taken back to my childhood when butternut squash is roasted with maple syrup.

What I really love is that both my mother and grandmother adore maple butternut squash too! This makes it a staple at both their tables and cements it as one of my fondest food memories!

Maple Butternut Squash

1/4 cup of maple syrup (the real stuff, no substitutions)

1/4 tsp of black pepper

3 TBS of olive oil

1 medium butternut squash, diced to 1" pieces

Preheat the oven to 400degrees. Put the squash in a baking dish. Whisk together the maple syrup, black pepper, and olive oil. Pour this mixture over the squash and combine well. Bake for 40 minutes, stirring occasionally. The squash is done when it is soft and the edges begin to caramelize. Enjoy!

Smoked Salmon Club

2011-03-21T21:25:00.000-04:00

This sandwich was inspired by a recent trip to Miss Shirley's Cafe where I enjoyed Amy's Bagel. It was a great breakfast and I was determined to re-create it at home.

I made a few changes and am thrilled with the results. I think it is a perfect sandwich but I will admit it is a bit much for one. This might be one to share!

I love the combination of the goat cheese and salmon. I also opted to enjoy the flavors from the bagel instead of adding onions and capers.

Smoked Salmon Club

1 Everything Bagel, sliced into 3 pieces

1oz of goat cheese

spinach leaves

2 tomato slices

2-3oz of smoked salmon

Toast the bagel slices. Spread the goat cheese over the bottom and middle slices. Then top each with a tomato slice, spinach, and smoked salmon. Finish with the top of bagel, slice. Enjoy!

Sweet Potato and Raisin Muffins

2011-03-17T21:24:00.000-04:00

I am so excited about this recipe. It is ridiculously easy, uses great ingredients, and boasts about 250 calories per muffin.

I had one for breakfast today, I had a good day. There MUST be a correlation at least!

Sweet Potato Muffins

2 cups of sweet potatoes, cooked and peeled

3/4 cup of maple syrup

3 TBS of canola oil

1 egg

2 cups of whole wheat flour

1 tsp of baking soda

1/4 tsp of salt

1/4 tsp of ground ginger

1/4 tsp of ground cloves

1 tsp of cinnamon

1/2 cup of raisins

1/2 cup of chopped walnuts

Preheat the oven to 350degrees. Line a muffin pan with liners, makes 12.

Add the sweet potatoes, maple syrup, oil, and egg to the bowl of a food processor. Process until smooth.

In a large bowl, sift together the flour, soda, salt, ginger, cloves, and cinnamon. Stir in the raisins and walnuts. This step will keep the raisins and walnuts from dropping to the bottom of the muffin. Add the sweet potato mixture to the dry ingredients. Combine well. Scoop into muffin pan. Bake for 30-35 minutes or until tops start to brown and an inserted toothpick comes out clean. Cool on a wire rack. Enjoy!

Best Roast Chicken

2011-03-15T19:17:00.000-04:00

I know I recently posted a whole chicken recipe that I raved about. Please understand that I adored that recipe. However, this one ranks higher for me. It is a more classic recipe. To be honest with you, my husband and I argued over the leftovers.

Especially the croutons...

Butterflying the chicken and the cooking time make this a weekend meal. That is unless you have much more time during the week than I seem to find. I am thrilled to find the time for this post!

I am aware that this is not a pretty dish. It's appearance is not what makes it amazing. The smell that fills your kitchen is intense. The incredibly moist chicken will bring a smile to your face. The croutons will make you sigh.

I've taken this too far.

Make this for your family. They will love you for it, I promise!

Best Roast Chicken

1 4lb Whole Chicken, butterflied with backbone and breast bone removed

2 TBS of Dijon mustard

1 lemon, juiced

1/2 tsp of salt

1/2 tsp of black pepper

1/2 tsp of dried thyme leaves

4 TBS of olive oil

1 bulb of fennel, sliced

1 onion, sliced

1 petite loaf of French bread, cubed

In a small bowl, whisk together the mustard, lemon juice, salt, pepper, thyme, and olive oil. Set aside. Spray a small roasting pan or large baking dish with nonstick spray. Add the bread, onion, and fennel then combine well. Lay the chicken over the top of the bread and vegetables. Pour the marinade over the chicken. Be sure some is on both sides and under the skin. Let this sit for about 1 hour. Preheat the oven to 325degrees. Cook for about 90minutes or until a thermometer inserted into the thickest part of the breast reads 160degrees. Remove from the oven and tent lightly while it rests for 10 minutes. Slice and serve chicken with roasted vegetables and croutons. There will be a great Au jus on the bottom of the pan, don't let it go to waste. Enjoy!

Blood Orange Coffeecake

2011-03-12T11:35:00.000-05:00

I must admit, I love something sweet for breakfast! It makes my day better, my coffee taste better, and overall just improves my mood.

This Blood Orange Coffeecake from The Kitchen Sink Recipes was perfect. I made it early in the week and enjoyed a piece each morning.

It makes a perfect breakfast snack because it is not too sweet. The pairing between the orange, corn flour, and olive oil is a wonderful combination. Overall, a great recipe!

Blood Orange Cornmeal Cake

Adapted from Martha Stewart

1/2 cup olive oil

2 large eggs

1 cup sugar

1/2 cup fresh-squeezed blood orange juice

1 1/4 cups all-purpose flour, spooned and leveled

1/2 cup coarse-ground yellow cornmeal

2 teaspoons baking powder

1/2 tsp of kosher salt

Finely grated zest of 2 blood oranges

Preheat oven to 375 degrees and prepare a non-stick bundt pan with nonstick spray.

In a large bowl, whisk together oil, eggs, 1 cup sugar, and juice until smooth. Add flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine.

Pour batter into prepared pan. Bake until cake begins to pull away from sides of pan and a tester inserted in center comes out clean, 35 to 40 minutes.

Cool in pan 20 minutes. Run a knife around edge of cake; invert cake gently onto a plate. Enjoy!

Cuban Sandwich

2011-03-08T17:25:00.000-05:00

I do love a good sandwich. This particular sandwich has recently reached the top of my list. I just love all the components. We happen to make pork tenderloin quite a bit so I try to keep the items of this sandwich on hand. To be honest, sometimes we make a pork tenderloin just so we can make ourselves a really good sandwich.

What is your favorite sandwich?

I recently received some GREAT Jamaican Jerk seasoning. I think that using this on the pork takes the sandwich to an entirely different level!

Cuban Sandwich

makes 2

4 pieces of good bread (sourdough or French)

6-8oz of pork tenderloin(cooked) sliced very thin

2 thin slices of provolone cheese

2 TBS of pickle relish

2 TBS of Dijon mustard

Spread the mustard and relish evenly over all 4 pieces of bread. Layer the pork tenderloin and cheese over each piece of bread. Toast in the toaster oven for 3 minutes. Place one piece of bread onto another to make 2 sandwiches. Slice. Enjoy!

Chocolate Cream Pie...shhh it's dairy free

2011-03-06T17:57:00.001-05:00

Diane from The Whole Gang shared this recipe for Chocolate Cream Pie with me from Elana's Pantry. I have some family and friends who are dairy free and I am making some steps to do the same.

Whether you are dairy free or not the recipe is worthy of any dessert plate! It is rich, creamy, and decadent! It is also incredible easy. How can you beat that?

Chocolate Cream Pie

from Elana's Pantry

2 13.5oz cans of coconut milk

1/2 tsp of sea salt

1/4 cup of arrowroot powder

2 TBS of vanilla extract

1/2 cup of agave nectar

2 cups of chocolate chips (the darker the better)

1 Baked Pie Crust (i used a graham cracker crust)

Pour the coconut milk and salt into a medium sauce pan. Bring to a boil while whisking for 1 minute. Whisk in the arrowroot powder and cook at a simmer for another 2 minutes while still whisking. Whisk in the vanilla and agave nectar. Once well combined, remove from the heat and whisk in the chocolate chips. Whisk until smooth. Cool in the pan for 30 minutes. Pour into the baked pie crust and place in the refrigerator. Chill for at least 3 hours before serving. Slice and garnish as you wish. I enjoy this pie just as it is. Enjoy!

Jambalaya

2011-03-03T22:13:00.000-05:00

My brother-in-law has been spending lots and lots of time in New Orleans lately. He always comes home talking about all the amazing food he has while he is there. This dish was inspired by his travels and some recent recipes I read. I love to cook the most when I am inspired. I find that I enjoy the process and the results so much more.

Where do you find your inspiration?

I think that one step that added tons of flavor has the homemade shrimp stock. It helped to pull all the flavors together and made it a much more cohesive dish. My husband and brother-in-law needed to add some hot sauce on top. I think they would have done that though no matter the heat level! :)

Jambalaya

1.25lb of large shrimp (shells on)

3 bay leaves

salt and pepper

water

3 links (3/4lb) of Andouille sausage, sliced

2 TBS of olive oil

3 celery stalks, diced

1 green bell pepper, diced

1 red bell pepper, diced

1 large onion, diced

3 garlic cloves, minced

1 cup of brown rice

1 tsp of ground cayenne pepper

1 28oz can of diced tomatoes

1 small bunch of fresh thyme

1 TBS of fresh parsley, chopped (for garnish)

Shell the shrimp. Place the shells and tails in a medium pot. Cover with 3 cups of water. Add in 1/2 tsp of salt, 1/4 tsp of black pepper, and 1 bay leaf. Bring to a boil and reduce to a simmer for 15 minutes. Strain and set aside.

In a large Dutch Oven, heat the oil over medium high heat. Add the slices of Andouille to the pot. Cook for about 5 minutes or until brown on the edges. Add in the celery, peppers, and onion. Season with a 1/2 tsp of salt. Stir well and cook until translucent. Stir in the garlic, rice, and cayenne pepper. Season with a 1/2 tsp of salt. Stir well and cook until the rice starts to become translucent. Add the 3 cups of shrimp stock, diced tomatoes, 2 bay leaves, and thyme. Stir well and be sure to scrape the bottom of the pot. Bring to a boil, reduce to a simmer, and cover. Cook covered for 40 minutes. Once most of the liquid is absorbed, add the shrimp, and stir well. Cook just until the shrimp turns pink. Stir in the fresh parsley. Serve with hot sauce. Enjoy!

Edamame & Pea Dip

2011-02-28T08:36:00.000-05:00

This is one tasty bite! It is quick and easy to prepare. I also love that it is something different to snack on. This dip as great texture and bright flavor.

Edamame & Pea Dip

1 cup of frozen edamame

1 1/2 cups of frozen peas

1/2 red onion, chopped

2 garlic cloves, chopped

1 tsp of fresh thyme leaves

2 TBS of fresh parley

1/4 cup of nonfat Greek yogurt

1/2 tsp of salt

1/4 tsp of pepper

Place the edamame and peas in a microwave safe bowl with 1/2 cup of water and cover. Microwave on high for 4 minutes and strain. Place the edamame and peas in the bowl of a food processor. Add in the onion, garlic, thyme, parsley, yogurt, salt and pepper. Pulse to combine and then keep the processor running until a smooth consistency is achieved. serve with blue corn tortilla chips. Enjoy!

Peruvian Chicken

2011-02-26T16:59:00.001-05:00

When this month's Cooks Illustrated arrived, I was very quickly drawn to the Peruvian Chicken Recipe. I love roasting a whole chicken at home and have always enjoyed good Peruvian chicken. Every recipe I have tried from this journal has always provided great instructions and results.

It really was a pretty simple process. I had to buy a few items I do not typically keep on hand, fresh mint and Habareno chiles. But honestly, I don't see a reason why this recipe won't become a staple in my house. It offered moist chicken with a perfect crispy skin. It has a hint of spiciness that pleased my husband. Win, win all around!

Peruvian Chicken

adapted from Cooks Illustrated

1/4 cup of fresh mint leaves

1 Habareno chile, chopped

3 garlic cloves, chopped

1 tsp of salt

1/2 tsp of black pepper

1 TBS of cumin

1 tsp of paprika

1/2 tsp of dried oregano

2 TBS of olive oil

2 tsp of lime zest

2 limes, juiced

3 1/2 lb whole chicken, rinsed and patted dry

one can of beer

In the bowl of a mini-prep food processor, combine the mint, chiles, garlic, salt, pepper, cumin, paprika, oregano, olive oil, lime zest, and lime juice. Pulse until combined and then process until a coarse paste forms. Take half of the mixture and rub into the chicken under the skin of the breast and legs. Place the chicken in a large resealable bag and pour the remaining mixture over the chicken. Be sure that the marinade covers the chicken entirely. Refrigerate for 6-24 hours.

Preheat the oven to 325degrees. Place the beer can in the center of a sheet pan, opened with only 1/2 of it's contents (you could drink the rest). Place the chicken on the beer can with the breasts perpendicular to the sheet pan and the legs forward.

Place the sheet pan in the oven. Cook for 45-55 minutes, until the skin is starting to brown and the internal temperature of the breast is 140degrees. Remove the sheet pan from the oven, carefully. Preheat the oven to 500degrees. Add 1 cup of water to the sheet pan. Return the pan to the oven and cook for another 20minutes or until the internal temperature of the breast is 165degrees. If at any point the chicken is starting to smoke, add some more water to the pan. Once at the desired temperature, remove the pan (again carefully) from the oven to rest for 20minutes under a tent of aluminum foil. Slice the breast meat and remove the legs and wings. Serve alongside a garden salad and oven fries. Enjoy!

Chipotle Chicken with Sweet Potatoes

2011-02-24T19:27:00.000-05:00

I love searching around for new blogs to follow. I am usually pulled in by a recipe or specific ingredient.

Joanne from Eats Well with Others had me from hello. On my first visit, I was captivated by this recipe for Spiced Chipotle Honey Chicken Breasts with Sweet Potatoes.

It is a known fact on this blog that I adore sweet potatoes. Did you know that I also love all things Chipotle?

This recipe had my attention. Perfect for me because it used ingredients I typically keep on hand and there was minimal hands on time.

So we had it for dinner last night! It was a hit!

Chipotle Chicken with Sweet Potatoes

adapted from In the Kitchen with a Good Appetite

2 large sweet potatoes

1.5lbs of boneless, skinless chicken breast

2 TBS of olive oil

2 tsp of cider vinegar

3 garlic cloves, minced

2 TBS of honey

4 chipotle peppers, minced

1 tsp of cumin

1/2 tsp of cinnamon

1/2 tsp of salt

parsley for garnish, chopped

Preheat the oven to 400degrees. Brush 1/2 TBS of olive oil over a sheet pan. Slice the sweet potato into 1" rounds. Spread onto the baking sheet. Brush the tops with 1/2 TBS of olive oil. Place in the oven.

Whisk together the remaining 1 TBS of olive oil, honey, chipotle peppers, garlic, vinegar, cumin, cinnamon and salt until it forms a paste. Remove the sheet pan with the sweet potatoes from the oven. Carefully place the chicken breasts on top of the potatoes. Pour the chipotle mixture over the potatoes. Return the sheet pan back to the oven. Cook for about another 30 minutes or until the chicken is done. Garnish with some fresh chopped parsley. Enjoy!

Red Chile Chicken and Rice with Black Beans

2011-02-21T11:58:00.001-05:00

There is not much that is fancy about this dish. It isn't glamorous. It might however, elevate your mood and soften any blows from a rough day. This is my kind of comfort food. Rick Bayless and I are on the same wavelength.

One of the great things about this dish is that it can be tailored to your mood. Make it more spicy. I bet it would be amazing with shrimp. Add in some vegetables.

You will not be disappointed with this dish!

Red Chile Chicken and Rice with Black Beans

from Mexican Everyday by Rick Bayless

2 TBS of olive oil

1 1/2lbs of boneless, skinless chicken breast

2 1/2 TBS of ground ancho chile powder

1 medium onion, chopped

1 red bell pepper, diced

1 cup of rice

4 garlic cloves. minced

1 1/2cups of chicken broth

1 15oz can of black beans, rinsed and drained

Garnish:

4 scallions, chopped

1/2 cup of Chipotle Salsa

Heat the oil in a large heavy pot over medium high. Sprinkle each side of the chicken using salt and 1 TBS of ancho chile powder. Lay them in a single layer in the bottom of the pot to brown on each side, about 5-6 minutes total. Remove and let them cool on a plate.

Add the onion, red pepper, and rice to the pot. Stir for several minutes until the rice is translucent. Add the garlic and remaining 1 1/2 TBS of chile powder and then cook for 1 minute more. Add the broth and a bit of salt is using low-sodium salt. Stir well. Once the mixture comes to a boil, educe the heat to medium low and cover the pot for 10minutes. In the meantime, cut the chicken into 1 inch cubes. Add the chicken and beans to the pot. Re-cover and cook for 12 minutes more. Uncover, test the rice to make sure it is done. Add the scallions. Re-cover the pot and let it stand off the heat for 5 minutes. Serve with a spoonful of salsa and a few scallions. Enjoy!

Some things I am trying...

2011-02-20T12:59:00.000-05:00

I know I can get stuck in ruts. The same ingredients. The same restaurants. The same cookbooks. The same menus planned each week.

Sometimes, I need to force myself out of the rut. So I have been trying some new things. They may be small things but I am enjoying them nonetheless!

A whole Branzino fish (I didn't even let the waiter filet it for me!)
Almond milk instead of cow's milk
Having an actual lunch (as opposed to scarfing down a turkey wrap in 30seconds)
Belgium Ales, my favorite is a Dark Abbey Ale.
Cooking with a LOT less salt.
Getting to the grocery store at 7am on Saturdays. This way there is no one there and I am able wander.
A cup of Chai tea in the afternoon instead of sweets or coffee.
Exercising six days a week.

Shrimp with Canadian Bacon & Roasted Jalapeños

2011-02-16T18:04:00.000-05:00

This tasty little bite is an act of love. My husband loves shrimp and jalapeños. What man doesn't love bacon?

I traded typical bacon for Canadian bacon to cut down on the saturated fat. To tell you the truth I ate five of these before I realized it. They were super easy to prepare. It was also easy to receive the *thank-you* hug from my husband.

Shrimp with Canadian Bacon & Roasted Jalapeños

15 fresh jalapeños, cut in half with seeds and ribs removed

1 TBS of olive oil

1 1b of large raw shrimp (21-30 count), cleaned with tails removed

8oz of sliced Canadian bacon

toothpicks

Toss the jalapeño halves with the olive oil. Roast in a 425 degree oven for about 20 minutes or until soft and just starting to caramelize on the edges. Slice the Canadian bacon into 3/4' strips. let the jalapeños cool until you are able to handle them. Stack a jalapeño half on a slice of bacon. Then wrap both around the body of one shrimp and secure with a toothpick. Now, 29 more to go! Place all the shrimp on a sheet pan. Bake for about 10 minutes in a 425degree oven or just until the shrimp are pink. Place on a serving tray. Enjoy!

Carrot Hummus

2011-02-15T07:10:00.001-05:00

OK, so I know this recipe sounds a bit weird. I wish I could tell you this delectableness (is that a word?) came from my own mind. It did not. It was completely inspired by a few recent trips to Rustico. The carrot hummus with spiced lamb and feta is a-ma-zing!

My mother recently came to visit and we enjoyed Friday night dinner at Rustico. Of course we ordered my favorite thing on the menu!

My Mom was completely convinced we could make this at home. This goes to show you, yet again, that two heads really are better than one.

While we were shopping we kept throwing out ideas on how we could recreate the flavor and texture.

I was thrilled at our result! We swapped out the lamb for some spiced walnuts for crunch and omitted the feta to make it dairy free. Honestly, it is really good! Please make it, I promise you won't be sorry!

Carrot Hummus with Spiced Walnuts

1lb of carrots, scrubbed and chopped

1 bulb of garlic with the top sliced off

3 TBS of olive oil

1/2 tsp of salt

1/4 tsp of black pepper

1/2 cup of low-sodium chicken broth

1/2 cup of chopped walnuts

1/2 tsp of cumin

1/4 tsp of ancho chili powder

Place the carrots on a sheet pan and toss with 2 TBS of olive oil, salt, and pepper. Drizzle the bulb of garlic with 1/2 TBS of olive oil and wrap in foil. Bake each at 425degrees for 35-45 minutes. Once the carrots are soft and starting to caramelize they are done. Set the carrots and garlic aside to cool slightly. Toast the walnuts in a dry skillet until they are fragrant. Once fragrant, toss with the cumin and chili powder in a small bowl. Place the carrots in the bowl of a food processor. Squeeze the garlic cloves from the bulb into the bowl as well. Pulse until a coarse paste. With the processor on, add the chicken broth slowly. Once smooth, check the seasonings to determine if more salt or olive oil is needed. Place the carrot hummus in a bowl and top with the spiced walnuts. Serve with pita chips or warm flat-bread. Enjoy!

Mushroom and Onion Puffs

2011-02-13T14:51:00.001-05:00

Admittedly there are few things that would not taste delicious wrapped in puff pastry. I think that this combination of mushrooms and onions is high on the delicious list though!

I sauteed the mushroom and onions with a bit of dried thyme. I just love thyme with mushrooms, so classic! I had a couple ounces of cheddar cheese in the refrigerator so I diced that up to roll into the dough as well.

I just love how simple this appetizer is. It is just a boost to your appetizer array of chopped veggies to have a couple amazing bites.

Mushroom & Onion Puffs

1 sheet of puff pastry

2 TBS of olive oil

8oz of cremini mushrooms, brushed clean and chopped

1 onion, sliced

1/4 tsp of salt and pepper

1/4 tsp of dried thyme leaves

2 oz of cheddar cheese, diced

flour for dusting

egg white, beaten

In a large saute pan, heat 2 TBS of olive oil over medium heat. Saute the onions with the salt and pepper. Once soft, add in the mushrooms and thyme leaves. Stirring occasionally while cooking for about 10 minutes.

Rolled the sheet of puff pastry out on a floured surface until about 11" square. Slice in half. In a vertical row, place half of the cheese in a vertical row in the center of each piece, then do the same with the mushroom mixture. Fold the puff pastry over the filling from each side. At this point you should have two long rolls. Slice each roll into 12 pieces. Place on a nonstick sheet pain. Brush the top of each roll with the egg wash. Bake for 15 minutes at 400degrees or until golden brown. Serve warm. Enjoy!

What a mess!

2011-02-10T06:40:00.001-05:00

I have made Giada's Chocolate Amaretti Cake more times than I can count! It is a great dessert and I love to make them in mini-muffin tins. It has been one of my go to desserts for years.

While I recently made this recipe to have as a dessert for a few friends stopping by. I made them in my nonstick mini-muffin tin and decided to forgo the liners. It is nonstick after all...

To say that I had a difficult time getting the cakes out is a complete understatement. The ones that did emerge were scarred.

So now what?

My husband suggested making a trifle. Too many more things to make.

Then is hit me.

I once saw a show where Ina Garten used vanilla ice cream that was melted for a sauce. I had a container of Breyer's Vanilla in the freezer. So, I further crumbled the cakes into individual glasses and covered them in my sauce.

I think they look pretty great considering the humble beginnings of this dessert.

Lessons learned...

-Use muffin tin liners

-Always have some vanilla ice cream on hand, just in case!

What lesson have you learned from a kitchen blunder?

Mediterranean Pizza

2011-02-07T22:10:00.000-05:00

I love a good pizza! I adore having a pizza stone so that I can make pizza my way at home. For me, a great pizza has a crisp crust, cheese, and lots of toppings.

This pizza has evolved over the years, always changing. This version far surpassed it's predecessors with the addition of roasted chicken as opposed to ground chicken. The use of zahtar pulled everything together. This pizza was a keeper in our house, I hope your family likes it too!

Mediterranean Pizza

1 ball of pizza dough

2 TBS of olive oil

1 TBS of zahtar

4oz of frozen spinach, thawed and drained

2oz of reduced-fat Feta

4 scallions, sliced

1/4 tsp of black pepper

1 1/2 cups of roasted chicken*

4 slices of provolone

Preheat your oven to 400degrees. Place the stone in the oven and let it heat up for at least one hour. Roll out your dough to about 11" in diameter. Place the dough on the stone, and rub gently with the olive oil and zahtar. Cook for about 10 minutes or until the edges are slightly brown. While the dough is cooking, combine the spinach, feta, chicken, scallions, and black pepper. Stir well. Arrange the 4 slices of provolone on the pizza dough. Spread the spinach topping over the provolone. Cook for about 10 minutes until the cheese begins to melt. Slice. Enjoy!

* I roasted my own chicken. I rubbed both on top and under the skin with a combination of zahtar and olive oil. I think it really added a ton of flavor!

Sweet Potato Biscuits

2011-02-04T08:05:00.001-05:00

Don't these sound amazing? I recently had a yam biscuit that a patient had made for us. A little searching around and I found this recipe for Sweet Potato Biscuits. After reading the reviews, I made a few tweaks. They came out great and are the perfect compliment to a big bowl of soup.

Sweet Potato Biscuits

1 1/4 cups of all purpose flour

2 TBS of sugar

4 tsp of baking powder

1/2 tsp of salt

2 TBS of fresh thyme leaves, chopped

1 cup of cooked sweet potato

1/4 cup of butter plus 1 TBS, room temperature

3 TBS of milk

In a small bowl, sift together the flour, sugar, baking powder, and salt. Stir in the thyme leaves. Cream together the sweet potato and 1/4 cup of butter. Slowly add in the flour mixture, alternating with 1 TBS of milk. Once the mixture is combined, turn out onto a well-floured board. Knead a few times to make sure everything is combined well. Pat out to about 1/2" thick. Cut into about 12 biscuits. Brush each butter with melted butter. Bake at 425 degrees for 15-18 minutes or until golden brown. Enjoy!

Sweet Potato Stuffed Pork Chop

2011-02-02T20:45:00.001-05:00

This was a quick dinner. It has a really short list of ingredients and literally came together in a few minutes. I love sweet potatoes and pork together. It is no secret that I love goat cheese too!

This could be your dinner tomorrow!

I'm linking up with Real Food Weekly! Check out the other recipes here.

Sweet Potato Stuffed Pork Chop

4 center-cut pork loin chops

1 cup of cooked sweet potato

2 oz of goat cheese

1/2 tsp of dried sage

1/4 tsp of salt and pepper

2 TBS of olive oil

Preheat the oven to 400degrees. Season each pork chop with salt and pepper. Mix together the sweet potato, goat cheese, and sage. Slice a pocket into each pork chop. Place 1/4 of the sweet potato mixture into each pork chop. Try to push the stuffing in as much as possible to keep everything inside. Heat the olive oil over medium-high heat in a large skillet that is oven safe. Place the pork chops into the skillet. Cook on each side for about 3 minutes or until they release easily. After the second side has cooked for 2-3 minutes, place the skillet in the oven for 10 minutes. Remove from the oven and tent loosely with foil for 3 minutes. Serve alongside your favorite vegetable. Enjoy!

Carrot Cupcakes!

2011-01-30T21:49:00.000-05:00

Sometimes, you need something sweet.

Sometimes, it has to be a cupcake! I adore cupcakes!

This recipe is from Ellie Krieger's The Food You Crave. It has some good low-fat swap outs but lets be honest, this is a piece of cake with cream cheese frosting! One of the reasons I love this recipe is that it isn't too sweet. The frosting is tangy and compliments the carrot cake perfectly!

Carrot Cupcakes

from The Food You Crave

For the cupcakes:

3/4 cup of whole wheat flour

1/2 cup of all-purpose flour

1 tsp of baking soda

1/4 tsp of salt

1/2 tsp of cinnamon

1/4 tsp of nutmeg

1/4 cup of canola oil

3/4 cup of dark brown sugar, firmly sugar

2 large eggs

1/2 cup of unsweetened applesauce

1/2 tsp of vanilla

1 1/2 cups of finely shredded carrots

1/4 cup of finely chopped walnuts

For the frosting:

4 oz of low-fat cream cheese

3/4 cup of confectioner's sugar

1/2 tsp of finely grated lemon zest

1/2 tsp of lemon juice

2 TBS of finely chopped walnuts- for garnish

Preheat the oven to 350degrees and line 12 muffin cups with paper liners. Ina medium bowl, sift together the flours, baking soda, salt, and spices. In a large bowl, whisk together the oil, brown sugar until well combined and smooth then add in the eggs. Whisk in the applesauce, vanilla and carrots. Add in the dry ingredients and stir until just combined. Stir in the walnuts. Divide the batter between the muffin cups. Using an ice cream scoop ensures even baking. Bake for 20 minutes or until an inserted toothpick comes out clean. Transfer to a wire rack and cool completely.

In a medium bowl, add the cream cheese, confectioner's sugar, and lemon zest. Beat with an electric mixer until smooth and creamy. Frost the cooled cupcakes and sprinkle with the walnuts. Enjoy!

Pumpkin Oatmeal

2011-01-29T16:48:00.000-05:00

I saw a recipe similar to this one and just loved the idea. It sounded comforting and warm, perfect for a Saturday morning breakfast! After my run this morning, I made a big pot of coffee and enjoyed every bite of this oatmeal!

Pumpkin Oatmeal

1 1/2 cups of water

1 1/2 cups of unsweetened almond milk

3/4 cup of pumpkin puree

1/4 tsp of salt

1/2 tsp of cinnamon

1/4 tsp of nutmeg

2 1/4 cups of rolled oats

2 TBS of brown sugar

3 TBS of sliced almonds, toasted

In a medium saucepan, whisk together the water, almond milk, salt, cinnamon, and nutmeg. Bring to a boil and whisk in the oats. Cook over medium heat whisking occasionally for 5-8minutes or until you achieve your desired consistency. Serve in bowls, garnish with sliced almonds. Enjoy!

Many Thanks!

2011-01-25T23:21:00.000-05:00

We have been the recipients of true kindness from my husband's co-workers. They have just been incredible! So what other way should one thank a large group of men than to make a bunch of cookies??

Both cookies are from my new favorite baking cookbook....you guessed it Tate's Bakeshop Cookbook! I seriously have a problem with this book and need to stop! I never bake this much!

The first batch are Chocolate Jumbles, a classic cakey chocolate cookie. Super good, very rich, and really easy.

Chocolate Jumbles

from Tate's Bakeshop Cookbook

2 1/2 cups of flour

1/2 cup of cocoa powder*

1 TBS of baking powder

1/2 tsp of salt

1 cup of butter, room temperature

1 1/2 cups of dark borwn sugar, firmly packed

2 eggs, room temperautre

1 1/2 tsp of vanilla extract

1 cup of white chocolate chips*

1 cup of semisweet chocolate chips*

*Please note I am partial to Ghirardelli chocolate products!

Preheat oven to 350degrees and grease two baking sheets. Sift together the flour, cocoa powder, baking powder, and salt. Cream together the butter and sugar. Once light and fluffy, add the eggs and vanilla. Combine well, scraping down the sides of the bowl as needed. Add in the flour mixture, stir until just combined. Add the chocolate chips. Scoop unto the cookie sheet, pressing down the balls gently. Bake for 15 minutes for medium cookies and 20 minutes for large cookies. The cookies will be soft when the come out of the oven. Let the cookie cool on the sheets for 5 minutes before transferring to a wire rack to cool completely. Enjoy!

This classic sugar cookie recipe is fantastic. Each cookie platter was cleared of this cookie first! My husband and I were both sad and happy to see them go...if you know what I mean!

Old-fashioned Soft Sugar Cookies

from Tate's Bakeshop Cookbook

3 1/4 cups of flour

1 tsp of baking soda

1 tsp of baking powder

1/4 tsp of salt

3/4 cup of butter, room temperature

2 cups of sugar

1 TBS of vanilla

1 large egg

1 cup of sour cream

Preheat the oven to 350degrees and grease two cookie sheets. In a medium bowl, sift together the flour, baking soda, baking powder, and salt. In a large bowl, cream the butter and sugar until the mixture is light and fluffy. Add the vanilla and egg, scraping down the sides of the bowl as needed. Add the sour cream and mix until combined. Add the flour and and mix until combined. Drop the cookies unto the prepared sheet. about 3 inches apart. bake for 15 minutes or until they are light brown. Cool them for 5 minutes on the sheet before transferring them to a wire rack to cool completely. Enjoy!

Eggplant Curry Dip

2011-01-24T21:21:00.000-05:00

So I have already admitted to all of you that I love watching playoff games. I especially love to eat while watching them. I like to have a couple recipes for such an event that are actually healthy...maybe even good for you!

I think this dish is perfect, tons of roasted vegetables with Indian spices. It has awesome flavor which means the first thing people think when they take a bite isn't how healthy it is. I think it pairs best with slices of toasted baguette or pita chips. Sliced cucumbers or carrots would work well too. I hope your football fans like it as much as mine!

Eggplant Curry Dip

2 medium eggplant, diced to 2"cubes

5 Roma tomatoes, quartered

1 onion, chopped

3 garlic cloves, peeled

4 TBS of olive oil

1 tsp of salt

1/2 tsp of black pepper

1/4 cup of loosely packed fresh cilantro leaves

1/3 cup of nonfat plain yogurt

2 TBS of curry powder

1 TBS of Garam Masala

1 TBS of coriander

Toss the eggplant, tomatoes, onion, and garlic with the olive oil, salt, and pepper. Spread on a baking sheet and bake at 400degrees for 40 minutes, stirring occasionally during the cooking process. Add the vegetables to the bowl of a large food processor. Pulse until a chunky paste. Add in the cilantro, yogurt, curry powder, Garam Masala, and coriander. Pulse until a coarse paste. Taste to check the seasoning. Serve alongside your favorite crudités. Enjoy!

Hermit Bars

2011-01-19T21:04:00.002-05:00

In the tiny town I grew up in I was blessed with many things.

The list is endless.

On that list is King's Bakery. It was a classic small town bakery, owned by one family for over 40 years. Everything was made there. It was a legacy in my hometown.

My family loved it! My brother devoured their bismarks. My mother loved the apple fritters. My Dad and I went for a simple cider donut. My husband stills holds their glazed donuts above all others...all!

The cookie case was a special place. Simple sugar cookies, incredible date-filled cookies, and hermit bars.

One of my new cookbooks, Tate's Bakeshop Cookbook, included a recipe for Hermit Bars. They sounded amazing and I couldn't resist making a batch. A few were enjoyed here at home with a cup of tea but most were sent to my brother. They were one of his favorite cookies from King's. Now if only I could reproduce a bismark...

Hermit Bars

from Tate's Bakeshop Cookbook

2 cups of all-purpose flour

1/4 tsp of baking soda

1/4 tsp of salt

1 tsp of cinnamon

3/4 tsp of ground cloves

3/4 cup of shortening

1 cup of sugar

1 large egg

1/4 cup of dark molasses

1 cup of raisins

Preheat the oven to 325degrees. Grease two cookie sheets lightly. In a small bowl, sift together the flour, baking soda, salt, cinnamon, and cloves. Cream the shortening and sugar together until combined. Add the egg and molasses until combined, scraping down the edges of the bowl once. Add the flour and mix until just combined. Roll the dough into 7 equal logs (7" long and 1/1/2" wide). Place logs on the cookie sheet. Bake for 20 minutes, they will be soft still. Let them cool on the sheets for 5 minutes. Cut them into bars, 5 per log. Store in an airtight container once completely cooled. Enjoy!

New Chili and Cornbread!

2011-01-17T21:40:00.000-05:00

OK, so it is cold, here. Not cold like the Northeast but I am still reaching for wool socks and daydreaming about curling up with a blanket and a bowl of soup! It is the simple things in life, isn't it?

I typically don't venture too far from my chili recipe that is inspired by the Silver Palate. I wanted to try making chili with top round as opposed to ground sirloin. I figured, how bad could it come out? I also found a new favorite cornbread recipe to replace my long-time standby. It is from Tate's Bakeshop Cookbook and it is out of this world. Check it out here!

The chili came out well. There was not a drop left for lunch the next day! I will definitely be making this one again!

Chili with Top Round

2 lbs Top Round steak, cut into a 3/4" dice

olive oil

salt & pepper

2 medium onions, chopped

3 garlic cloves, minced

1 yellow bell pepper, chopped

3 spicy turkey sausages, removed from their casings

2 TBS of tomato paste

3 TBS of Datil chili seasonings

1 TBS of cumin

2 tsp of dried oregano

1 bottle of beer (I used an IPA)

1 28ox can of crushed tomatoes

1 15oz can of pinto beans, rinsed and drained

In a large pot, heat the oil over medium high heat. Season the meat with salt and pepper. Add the meat into the pot in two batches. Brown each batch for about 5 minutes. Remove the meat from the pot and place on a plate. Lower the heat to medium, add 1 TBS more of olive oil and add the onions, peppers, and garlic to the pot. Cook for about 5 minutes until soft and slightly translucent. Add in the turkey sausage and break up well. Once brown, about 5 minutes, add in the tomato paste, cumin, oregano, and chili seasoning. Once combined well add in the beer, tomatoes, and beans, be sure to scrap the bottom of the pan at this point. Bring to a boil and reduce to a simmer. Add the meat back in. Simmer on the stove-top on low heat for about 30 minutes covered. Serve with a thick slice of cornbread! Enjoy!

Red Onion and Apple Chutney

2011-01-14T08:38:00.000-05:00

This dish came together very quick. We had some friends over so this was great paired with a glass of red wine or a beer. That makes it female and male compatible!

We tried it with cheddar and goat cheese. My friends liked the goat cheese best. My husband and I voted for the cheddar...I think we are partial to Cabot cheese though.

It has a good balance of sweetness and tartness between the onion, apple, and the sherry vinegar. Perfect snack!

Red Onion and Apple Chutney

1 large red onion, sliced

2 TBS of canola oil

1 tsp of salt

1 apple, diced

2 TBS of brown sugar

2 TBS of sherry vinegar

2 TBS of fresh parsley, chopped

4 grinds of black pepper

Heat the oil over medium heat in a skillet. Add the onions and salt. Once they become soft, reduce the temperature to medium-low and cook for 5 minutes more. Add the apples and a bit more salt. Once the apple become soft, add the brown sugar and sherry vinegar. Stir to combine well. Cook for about 10 minutes more, stirring occasionally. Turn off the heat and add the parsley and black pepper. Stir to combine. This can be served right away or refrigerated for a day or two beforehand. Serve alongside crostini and assorted cheeses. Enjoy!

Chai Gingerbread Bars: 2.0

2011-01-10T22:07:00.000-05:00

When I saw this recipe, for Chai Gingerbread Bars, on Tasty Kitchen they sounded delicious! I love gingerbread and Chai tea so I made them. They were not 'gingery' enough for me. So, I melded them with one of my favorite gingerbread recipes and the results we amazing. They have become a family favorite, especially with a great cup of tea, I think you all will love them too!

Chai Gingerbread Bars

2 cups of whole wheat flour

1 tsp of allspice

1 tsp of cinnamon

1 1/2 tsp of ground ginger

1 1/2 tsp of Chai tea leaves (about 3 tea bags worth)

1/2 tsp of baking soda

1/2 tsp of salt

1 cup of butter, softened

1 cup of dark brown sugar

1/2 cup of granulated sugar

2 whole eggs

1 tsp of vanilla

1/4 cup of molasses

1 TBS of fresh ginger, minced

1/2 cup of golden raisins

Sift together the flour, allspice, cinnamon, ground ginger, tea leaves, baking soda, and salt. In the bowl of a mixer, cream together the butter and sugars until smooth. Add in the eggs, one at a time, scraping down the sides as needed. Add in the molasses, vanilla, and ginger. Combine until the mixture is smooth. Slowly add in the flour mixture. Once combined, add in the raisins. Grease a 9"x13" baking pan (I like to use the paper from the butter). Spread the batter evenly in the pan. Bake at 350degrees for 30 minutes or until a toothpick comes out clean. Cool on a wire rack completely before cutting. These bars are best cold, honestly! Enjoy!

Roasted Tomato and Black Bean Soup

2011-01-09T21:57:00.000-05:00

Well, my brother and sister-in-law provided me with a very necessary kitchen gadget, an immersion blender. This item was added to my wish list after I doused my kitchen with tortilla soup. I used my blender to puree and let's just say it didn't work! What a nightmare! Anyway, I was VERY excited about this present!

My husband's sister's family graced my cookbook collection with Ellie Krieger's So Easy. I never get tired of reading new ways to inject our menu with healthy options.

The combination of these two gifts immediately drew me into this recipe for Roasted Tomato and Black Bean soup. It combines great Tex-Mex flavors. I served mine over some diced chicken to make it more filling as a main dish. Roasting the tomatoes, onions, and garlic gives the soup fantastic flavor and honestly is there a dish that isn't improved with the addition of cumin?

Roasted Tomato and Black Bean Soup

adapted from Ellie Krieger's So Easy

7 tomatoes

1 onion, chopped

3 garlic cloves, smashed

3 TBS of olive oil

1 tsp of salt

1/2 tsp of black pepper

5 cups of low sodium chicken broth

2- 15oz cans of black beans, rinsed and drained

1 1/2 tsp of cumin

1 tsp of ancho chili powder

1 tsp of chipotle chili powder

1 TBS of hot sauce

1/4 cup of nonfat Greek yogurt

3 TBS of fresh cilantro, chopped

Combine 2 TBS of olive oil with the tomatoes, onion, garlic, 1/2 tsp of salt, and 1/4 tsp of black pepper on a baking sheet. Roast at 400degrees for about 35 minutes until the tomatoes have collapsed a bit. In a large pot heat the remaining 1 TBS of oil over medium high heat. Add in the chicken broth, beans, cumin, chili powders, and hot sauce. Bring to a simmer and then add the roasted vegetables. Add in the remaining 1/2 tsp of salt and 1/4 tsp of black pepper. Turn off the heat. Using an immersion blender, puree the soup until smooth. Garnish each serving with 2 tsp of Greek yogurt and 1 tsp of cilantro. Enjoy!

Are you ready for some Football?

2011-01-08T17:06:00.002-05:00

I grew up in a house where each Sunday during football season we piled in the living room. The TV was on to cheer for our favorite team and then watch most of the other games so my parents could keep on eye on the competition. I will say that as a child, especially in my teens, I did not love football. So I would read, sleep, or sit and maybe whine a bit. But something about this tradition still appeals to me. There is something about the cold of January and play-off talk that makes me want to sit and watch the games on Sunday.

My Mother did an amazing job of having food ready for the whole day. We snack and this Sunday event is something my parents have perfected.

So, I thought I would put together a couple recipes that would be perfect if you are planning on hanging out on the couch to watch the game, cheer on your favorite team, or heaven forbid the rivals if they made it in instead!

This Basil Cheesecake is amazingly simple and a fun take on cheese and crackers. It also is prepped ahead of time. This could make you look like a rock star. "Oh, I'll go get some snacks." Then you reemerge with this platter....rock star status achieved!

Basil Cheesecake

by Giada De Laurentiis

1/2 cup of ricotta

1/2 cup of cream cheese

4oz of goat cheese

1 TBS of sugar

1 egg

1 egg yolk

1/8tsp of salt

1/2 cup of loosely packed basil leaves

1 TBS of olive oil

In the bowl of a food processor, combine the ricotta, cream cheese, and goat cheese. Add in the sugar, egg, egg yolk, and salt then pulse until smooth. Add the basil and pulse until incorporated. Slightly grease a 41/2"springform pan. Place a piece of parchment paper in the bottom and wrap the outside in a piece of aluminum foil. Pour the cheesecake mixture into the prepared pan and place in an 8"inch square baking dish. Add hot water to the baking dish so that it comes halfway up the sides of the spring form pan. Bake for 50 minutes at 350 degrees or until the center moves slightly when shaken and the sides are golden brown. Turn off the oven and let the cheesecake cool in the oven for 1 hour. Remove the springform pan from the baking dish and unwrap the foil. Cover the springform pan with plastic wrap and place in the refrigerator. Chill for 3 hours to 2 days. Before serving, let the cheesecake come up to room temperature, about 30 minutes. Remove the cheesecake from the spring form pan and brush the top with 1 TBS of olive oil. Serve with crackers, fruit, or bread. Enjoy!

This tex-mex dip is very simple and is a healthy take on a crowd favorite. It boasts 80 calories per 1/4cup serving. I love that it is served in a skillet and that it is a recipe from a cookbook I received from my nephews and brother-in-law. This is a recipe they would love as they cheer on their favorite team!

Hot Tex-Mex Beef Dip

adapted from Skinny Dips

1 TBS of olive oil

1 onion, finely diced

2 garlic cloves, minced

1 tsp of kosher salt

1 lb of lean ground beef

1 TBS of ancho chili powder

1/2 TBS of chipotle chili powder

1 TBS of cumin

1 tsp of oregano

3 TBS of tomato paste

1/2 cup of vegetable broth

1/2 cup of water

1 15oz can of pinto beans, rinsed and drained

1 15oz can of fire roasted diced tomatoes (Muir Glen)

1 jalapeño, seeded and diced

juice of 1 lime

1/2 cup of shredded cheese

3 scallions, sliced

Heat the olive oil over medium heat in a large skillet. Add the onions and salt. Saute until soft and then add the garlic. After 2 minutes, add the ground beef and break up well. Once the meat is almost brown, add in the chili powders, cumin, oregano, and tomato paste. Be sure to combine well. Add in the broth and simmer until the liquid is reduced to 2 TBS. Add in the tomatoes and water, simmer until the liquid is reduced by half. Stir in the beans and jalapeño then simmer for another 10 minutes. Stir in the lime juice, then top with the cheese. Place under the broiler for 3 minutes to melt the cheese. Top with the scallions. Serve with chips and carrots. Enjoy!

Zvi's Cinnamon Swirl Bread

2011-01-05T20:40:00.000-05:00

My brother and sister-in-law bought me Tate's Bake Shop Cookbook for Christmas. In it are many recipes that I really should not be making but I cannot resist. I was suppose to stop with the butter and sugar....alas I am weak!

Zvi's Cinnamon Swirl Bread immediately caught my attention as I read through the book. It also gave me a good excuse to use the dough hook on my Kitchen Aid mixer. We quickly ate the first loaf. My husband and I agreed that the two remaining loaves should go to the freezer. First visitors get warm cinnamon bread for breakfast!!

In all seriousness, this is a great recipe. The dough was also easy to work with. As I started I was envisioning a kitchen covered in flour. Not the case. It did however smell fantastic!

Zvi's Cinnamon Swirl Bread

from Tate's Bake Shop Cookbook

Cinnamon Bread:

3-1/4oz packages of active dry yeast

1/2 cup of warm water

1 1/2 cups of warm milk

1/2 cup of sugar

1 TBS of salt

1/2 cup of butter

4 large eggs, lightly beaten (room temperature)

8 cups of all purpose flour

Swirl Filling:

1/2 cup of butter

3/4 cup of firmly packed brown sugar

11/4 tsp cinnamon

Dissolve the yeast in warm water in a large mixing bowl, let stand for 5 minutes. Heat the milk, sugar, salt, and butter until warm to the touch. Do not let it boil. Add the eggs, 4 cups of flour, and milk mixture to the yeast mixture. Mix with an electric mixer using a dough hook. Gradually add in the remaining flour until is form a stiff dough, you may use up to 4 3/4 cups of flour. This will take about 10 minutes. Remove the dough from the bowl and knead on a floured board until the dough springs back when you press it with your finger. Place the dough in a very large oiled bowl. Roll the dough once to coat with oil. Cover with a towel and let it rise for about 1 hour until it doubles in size. Grease 3 9"x5"x3" loaf pans. Punch the dough down.

Cream the butter, sugar, and cinnamon. Set aside.

Divide the dough into three equal portions, about 11/2 lbs each. Roll out piece to 8"x12" rectangle. Spread 1/3 of the filling over the dough leaving a 1/2" border. Sprinkle with raisin or nuts if you wish. Roll from the 8" side like a jellyroll. Pinch the ends, tuck them until slightly and place the seam side down in the prepared pan. Repeat with the 2 remaining pieces of dough. Cover the brad with a towel and let it rise for another hour. Bake the bread for 70 minutes. Cook on a wire rack. It should be noted that this bread freezes very well and makes toast that will take your breath away. Enjoy!

Sesame Asparagus Salad

2011-01-03T07:51:00.000-05:00

I saw this recipe while watching Alex's Day Off. It is a show I really enjoy watching for inspiration but rarely make the recipes that she highlights. This one however hit me on a couple levels and I was fortunate enough to have all the ingredients on hand.

Asparagus is hands down our favorite vegetable. We typically enjoy it roasted but this salad is a great change-up to our routine.

Sesame Asparagus Salad

by Alex Guarnaschelli

4 TBS of sesame seeds, toasted

3 TBS of toasted sesame oil

2 TBS of rice wine vinegar

2 TBS of low-sodium soy sauce

2 tsp of sugar

1/8 tsp of salt

1.5 lbs of fresh asparagus, cut into 11/2" pieces

Bring a pot of salt water to a boil. Add the asparagus and cook for 3 minutes. Upon removing the asparagus, immediately put it into an ice bath. After a few minutes, scatter the asparagus on to a towel lined plate to chill in the refrigerator for at least 30 minutes. In a medium bowl combine the remaining ingredients and whisk together. Stir in the asparagus and refrigerate until serving. Enjoy!

Happy New Year!

2011-01-01T10:26:00.000-05:00

I hope everyone had a great Christmas! We had such a great time visiting our family. We laughed and ate too much!

My family is in full support of me in the kitchen and showed that with their generous gifts. I received cookbooks, kitchen gadgets, and spices. I am excited to share them with you in the coming weeks. I love to read cookbooks. They offer so much more than recipes.

I have already dived into Mexican Everyday by Rick Bayless in a big way. He provides the everyday cook such knowledge on how great food fits into our everyday lives. I have really enjoyed it!

I made his Chicken with Tomatillos, Potatoes, and Jalapeños last night for dinner.

(yes, we had a VERY quiet New year's Eve!)

It was really good, the pickling juices give it a great snap and everything comes together really well. The flavors just work perfectly together. Not to mention that it cooks in the Crockpot making the hands on time around 20 minutes. Awesome!

Chicken with Tomatillos, Potatoes, and Jalapeños

from Mexican Everyday by Rick Bayless

1 medium onion, sliced

1 lb of red potatoes, cut into 1/4" slices

1.5 lb of chicken thigh, bone in with the skin removed

1/5 lb of chicken breast, boneless and skinless

1 cup of loosely packed cilantro leaves, roughly chopped

1.25 lb of Tomatillos, husked, rinsed, and cut into 1/4" slices

1/4 cup of pickled jalapeño slices

2 TBS of jalapeño pickling juices

salt

Spread the onions over the bottom of the Crockpot. Sprinkle with salt. Continue with layers of potatoes, chicken, cilantro, and then Tomatillos. Sprinkle with a bit of salt between each layer. Scatter the jalapeño slices over the top and then drizzle the pickling juices. Cover and cook for 4-6 hours. It can stay on the "warm" function for up to 6 hours. When ready to serve, transfer a portion to each plate including all the ingredients. At this point, if you wish you can reduce the remaining juices in a saucepan to your desired consistency (I did not do this). Drizzle your sauce over each plate and garnish with a bit of cilantro. Enjoy!

It's beginning to look a lot like Christmas!

2010-12-22T23:06:00.002-05:00

Well, Christmas is just a couple days away and I find myself so excited. I have been busy getting ready to leave home and I cannot wait!

I made some Christmas cards for the staff at our church.

I enjoyed dinner with friends last night. I laughed so hard that I cried and begged for it to stop. My sides ached as we drove home. Is there anything better? I also had the best turkey ever, prepared in a maple brine! Unbelievable! We enjoyed this cake that my friend made, inspired by Southern Living. Doesn't it scream Christmas?

I hope you are enjoying your Christmas preparations!

Winter Farro Salad

2010-12-19T23:37:00.000-05:00

I had not tried Farro before. I was intrigued that it was an true form whole grain and described as "chewy." I thought it might pair well with portabello mushrooms, black garlic (gift from a patient, thanks!), and chicken. All this led to a wonderful salad, it satisfied our needs on a cold night!

Winter Farro Salad

3 TBS of olive oil

1/2 onion, diced

salt and pepper

1.25 lb of chicken tenders, chopped

3 cloves of black garlic, minced

2 portabello mushrooms, chopped

1 pint of heirloom tomatoes, chopped

1 cup of farro, cooked

3 TBS of fresh parsley, chopped

Saute the onion in the olive oil over medium heat, season with salt and pepper (about 1/2 tsp of each). Add in the chicken tender pieces and brown on all sides. After about 5 minutes, stir in the black garlic and mushrooms. After about 5 minutes of cooking season with a bit more salt and pepper. Add in the tomatoes and simmer for 5 minutes more, stirring occasionally. Add in the farro and combine well. Turn off the heat and stir in the parsley. Serve warm or at room temperature. Enjoy!