Sunday, September 16, 2012

Antipasto Pasta Salad Salad

This dish is a pasta salad and a salad; hence the title of this recipe. This is a great dish to make and have for a healthy lunch during the week. I explain the best way to prepare and pack it below. I used some of my favorite antipasto staples, but you could use whatever are your favorite items. A little tuna or shrimp (instead of the salami) would be good additions to this, too.


Ingredients:
Half a pound of penne pasta
4 ounces Italian dry salami, diced
8 ounces (1 ball) fresh mozzarella cheese, diced
1 red pepper, seeded and chopped
1/3 cup Kalamata olives, pitted and halved
½ cup grape tomatoes, halved or quartered depending on size
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
Romaine lettuce chopped
(Additional items could include artichoke hearts, cooked asparagus, red onion, cucumber, garbanzo or cannellini beans, etc.)

Herbed Red Wine Vinaigrette:
¼ cup good red wine vinegar
2 garlic cloves, pressed through a garlic press or 2 tsps garlic paste from the tube
½ tsp good Dijon mustard
½ tsp dried Italian seasoning
Salt and pepper to taste
Pinch of sugar
½ cup good olive oil

Bring a pot of water to boil; salt liberally. Add the pasta and cook until al dente, approx. 10-11 minutes. Drain and transfer to a bowl of ice water to cool. Drain again and let sit so it dries some. Prepare the rest of the salad while this is happening.

Add the salami through the parsley to a bowl. Set aside.

Make the dressing by adding all of the ingredients to a small bowl, except the oil. Whisk together and then slowly add the oil while whisking.

Add the pasta to the bowl with the rest of the salad ingredients. Toss with some of the dressing.
To plate, add some chopped lettuce to a bowl, dress it a little bit with the vinaigrette. Add some pasta salad and serve.

This is a great recipe to make ahead for lunches during the week. Just pack the lettuce and pasta salad separately so the lettuce doesn’t wilt. Pack a little extra vinaigrette on the side, just in case you need it.

Sunday, September 9, 2012

Pumpkin Spiced Muffins

More pumpkin spiced items for your Fall season.

These muffins are slightly adapted from Ellie Krieger's Pumpkin Pie Muffins. I changed up the spices and used maple syrup instead of molasses.


Ingredients:
1 cup all-purpose flour
1 cup whole-wheat flour
1 tsp baking soda
½ tsp salt
1 tsp pumpkin pie spice
1 tsp ground cinnamon
¾ cup tightly packed light brown sugar
3 Tbsp maple syrup
¼ cup canola oil
2 large eggs
1 cup pumpkin puree
1 tsp pure vanilla
¾ cup low-fat buttermilk

Directions:
Preheat the oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray.

In a medium bowl, whisk together both flours, the baking soda, salt and spices. In a large bowl, whisk together the sugar, maple syrup, oil and one of the eggs until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Stir in the flour mixture in two batches, alternating with the buttermilk, just until combined. Pour the batter into the prepared muffin pan, filling each cup about two-thirds full. (From here you could sprinkle the tops with a little cinnamon and sugar, or pumpkin seeds, as Ellie Krieger does in her recipe. You could also wait until you take the muffins out of the oven and sprinkle with a little powdered sugar.) Tap the pan on the counter a few times to remove any air bubbles. Bake until a toothpick inserted in the center of one of the muffins comes out clean, about 20 minutes.

Let the muffins cool in the pan for five minutes and then take them out of the pan to cool on a wire rack. You could enjoy the warm or let cool completely and store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Pumpkin Granola

'Tis the season... pumpkin season that is. It's official; Starbucks' pumpkin spiced latte has returned to much anticipation while my personal favorite, Dunkin Donuts' pumpkin donuts, are also back. So I am jumping on the bandwagon and have come up with a pumpkin granola recipe to share with all of you.


Ingredients:
3 cups old fashioned oats
1 tsp pumpkin pie spice
½ tsp ground cinnamon
¼ tsp salt
½ cup chopped or sliced almonds
½ cup chopped walnuts
¼ cup maple syrup
¼ cup pumpkin puree
1 tsp vanilla
½ cup dried cranberries (or raisins, your preference)
¼ cup roasted sunflower kernels

Directions:
Preheat oven to 300 degrees. Line a large baking sheet with foil or parchment paper. Set aside.

In a large bowl, combine oats, pumpkin pie spice, cinnamon, salt, almonds and walnuts.

In a small bowl, combine maple syrup, pumpkin puree and vanilla. (Here’s a tip when measuring sticky ingredients like maple syrup, honey, molasses, etc. Spray the measuring cup with nonstick spray first. The syrup will pour out easier.)

Pour the pumpkin mixture into the oat mixture and stir until coated well. Add the cranberries to the mixture and toss again.

Spread the granola onto the baking sheet and bake until golden brown, stirring occasionally, about 30 minutes total. (I stir every 10 minutes.) After 20 minutes, add the sunflower seeds and stir again.
Finish baking for the remaining 10 minutes.

Remove from the oven and transfer the sheet to a cooling rack and let cool completely. Store the granola in the refrigerator in an airtight container for about 2 weeks.

Wednesday, September 5, 2012

Buffalo Shrimp Po' Boys

I got the idea for this sandwich after making buffalo chicken tacos a couple of weeks ago. I love anything buffalo-style, as does my husband, and this sandwich now ranks pretty high up there among the different buffalo variations.


Ingredients:
3/4 of a pound Florida or U.S. shrimp, peeled and deveined (I only use shrimp from the gulf or U.S. The shrimp from Asian countries might be cheaper, but it is well documented that the farm raised shrimp from there are fed antibiotics and other chemicals. So sorry, I just don't buy it. To each its own though.)
1/4 cup all purpose flour
1 Tablespoon cornstarch
Cayenne pepper, to taste
garlic powder, to taste
Pinch of salt
Oil/butter
1/4 cup of wing sauce (or make your own with 2 Tablespoons of butter and 1/4 cup hot sauce)
4 hoagie rolls
Garnish: blue cheese crumbles, blue cheese dressing, lettuce, tomato

Directions:
Combine the flour, cornstarch, cayenne pepper, garlic powder and salt in a medium bowl or plastic bag. Add the shrimp to coat with the flour mixture.

Heat a skillet over medium to medium-high heat. Add a tablespoon of butter with a tablespoon or two of oil, until the skillet is coated. Add the shrimp to the pan. Don't crowd the skillet, work in batches if you have to. If the pan is crowded the shrimp will just steam, not brown. Cook the shrimp on both sides until lightly brown. About 3 minutes. Shrimp will curl up when they are done. Remove to a plate.

Wipe out the pan with a paper towel, return to the heat, but reduce to low. Add the wing sauce or butter/hot sauce combo until heated. Add the shrimp back to the pan to coat in the sauce and warm through.

Build the sandwiches by slicing the rolls, spread on some blue cheese dressing, add some shrimp and top with blue cheese crumbles, lettuce and tomato.

Makes 4 sandwiches. (However, since there are only two of us, I am using the leftover shrimp and making Buffalo shrimp salads for lunch tomorrow.)

Tuesday, July 24, 2012

New Fridge!

After 6 years of quietly, and not so quietly cursing my fridge, I have finally upgraded to a new fridge that I must say is so freaking sweet! Putting groceries away now is actually fun because I have room for everything and all of these great drawers and shelfs and compartments for organizing everything, plus it's pretty. It's a Samsung in stainless steel with French doors and freezer on the bottom. I love it!

Cooking Shortcut Tips

In my previous post, I mentioned a cooking class I went to last week with High Hopes in High Heels. The cooking instructor was wonderful. She provided some great tips for us on products to use and cooking methods that would make cooking easier and faster.

1. Garlic paste. It comes in a tube and can be found in the produce section. This is much easier than peeling and mincing garlic, but tastes much better than the pre-chopped garlic that is jarred in olive oil. And on this note, why not try out those herb blends found in a tube. No worries about fresh herbs going bad or not using the whole bunch.

2. Dry vermouth instead of white wine. Often recipes call for dry white wine. Our instructor recommended buying a bottle of dry vermouth as it can be stored at room temperature and has a much longer shelf life once the bottle is opened.

3. Better than Bouillon. Instead of buying boxes and cans of broth that also don't last long once opened, our instructor suggested this Better than Bouillon product, which is a concentrated base that is more flavorful than broth.

4. Tubed tomato paste. This one I had already discovered, but look for tube of tomato paste, usually found in the spaghetti sauce, canned tomato aisle. It looks like a tube of toothpaste and will last forever in your fridge. No more opened cans of unused tomato paste in your fridge again.

5. Cooking rice. For a small number of guests (4-6) treat rice like pasta. Bring a large pot of water to a boil, and add 1 to 1 and half cups rice. Cook 10-12 minutes, until tender, then drain in a colander or fine mesh strainer. For large groups, try the method of taking equal amounts of rice and water. For 10 people, use 3 cups of Uncle Ben's Original Converted Rice - NOT INSTANT! and 6 cups of water. Combine in a baking pan. Cover tightly with double layer of aluminum foil. Bake at 450 for 20-25 minutes. Check to make sure all water is absorbed. Rice will be tender, fluffy, and separate.

Incredibly Good Salad Dressing

I am vice president of High Hopes in High Heels, a professional women's group that gets together for networking and charitable giving. We attended a cooking class last week where we made some delicious dishes and learned some great tips, which I'll share in a separate post. This post is dedicated to an incredibly good, as the name suggests, and incredibly easy salad dressing. I have already whipped up a batch for myself. All the ladies at the cooking class were raving about this one.

1 Tablespoon garlic paste (this was one of her great tips) or a clove of garlic, minced
2 Tablespoons honey (I love honey with all my heart, tastebuds and stomach)
1/2 cup balsamic vinegar (use a good one, people)
salt and pepper
1/2 cup olive oil

In a small jar, put garlic, honey, vinegar and a dash of fresh black pepper and Kosher salt. Shake well to combine. Add olive oil and continue to shake until well mixed.

Wednesday, July 11, 2012

Summer Shrimp Stir-Fry

I loved this stir-fry that features shrimp and summer vegetables like corn and zucchini. But you could really use any veggies that you have on hand. I served the stir fry over rice, but you could also put it over noodles. This is a recipe inspired by the Pioneer Woman. I just swapped out some of the ingredients. For instance, I forgot to buy cherry tomatoes, so I used a can of Rotel tomatoes with green chiles. The chiles actually added a nice spicy kick to the dish.

Ingredients:
2 Tbsps butter
2 Tbsps olive oil
1 pound large shrimp, peeled, deveined and tails removed (You could leave the tails on, but I find that really annoying. Your call though.)
4 garlic cloves, minced (Or one big ass one like I had)
2 zucchini, diced
2 ears of corn, kernels removed (I suppose you could use frozen or canned, but fresh corn in this really does add a great sweetness and texture.)
1 can of Rotel tomatoes with green chiles, drained (I used the original flavor. If you wanted to use fresh tomatoes, add about 1 cup and half of a combination of red and yellow grape or cherry tomatoes.)
Salt and pepper
Handful of fresh chopped cilantro (Pioneer Woman uses basil, but I had cilantro)
Juice of 1 lemon
Rice or pasta, for serving (optional)

Melt 1 tablespoon butter with 1 tablespoon olive oil in a large skillet over medium high heat. (I used my cast-iron skillet.) Add the shrimp and saute for 2 minutes, then add the garlic and continue to saute for another minute until the shrimp are curled up and opaque. Remove the shrimp to a plate.

Increase the heat to high, add the remaining tablespoon of butter and olive oil, then throw in the zucchini. Stir it around for about a minute. Then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute. Then push it to the edge of the pan. Throw in the tomatoes. Stir for a minute and season with salt and pepper.

Throw the shrimp back in. Stir everything for a minute until it's all hot and combined. Then pour into a platter. Sprinkle with fresh cilantro and squeeze with the fresh lemon.

The Pioneer Woman suggests a couple of variations for this dish, one in which you place some of the mixture between two tortillas with grated cheese and make it into a quesadilla. I think that would be a wonderful way to use any leftovers, so make extra of this if you want.

Friday, July 6, 2012

Pesto Pasta Salad

I am going to make this pasta salad all the time. I am so glad I found it. It's perfect for barbecues, family gatherings, picnics, and even brunch. Recipe is courtesy of Cuisine at Home.

Cook:
1 lb. dry penner pasta
2 cups frozen green peas

Whisk:
1/2 cup purchased refrigerated pesto (I used Buitoni basil pesto)
3 Tbsp. fresh lemon juice
2 Tbsp. extra-virgin olive oil
1 Tbsp. lemon zest
1 Tbsp. minced garlic
salt and pepper to taste

Stir in:
4 cups fresh baby spinach (could also use arugula for a little peppery bite)
1/2 cup grated parmesan
1/2 cup pine nuts, toasted

Toast pine nuts in a stainless steel skillet over medium heat. Stir and toss until pine nuts are golden brown and fragrant. Set aside.

Cook penne in a large pot of boiling salted water according to package directions; add peas during the last three minutes. Transfer penne and peas to a bowl of ice water; drain well.

Whisk together pesto, lemon juice, olive oil, zest and garlic in a large bowl; season with salt and pepper.

Stir in penne, peas, spinach, Parmesan, pine nuts; season with salt and pepper.

Strawberry Shortcake

For the Fourth of July I made a perfect berry shortcake that was patriotic in its presentation, but also super fast and easy. I loved that this shortcake recipe doesn't use sugar, but honey instead. It makes me feel like it's a little healthier, plus I love honey. Recipe altered from Food Network Magazine.

1 pound cake (I didn't have time to make one, so I just bought one at the store. You could also use angel food cake.)
2 pints strawberries or mixed berries (I used mainly strawberries, but added blueberries too so I could have the red, white and blue thing going on.)
1/4 cup honey
1/3 cup water
pinch of salt
whipped cream

Wash the berries, slice the strawberries and place in a bowl. Set aside. In a small pot, add the honey and water and bring to a simmer over medium heat; add a pinch of salt. Stir and allow to simmer for 5 minutes so everything dissolves together. Remove from the heat and allow to cool.

Pour the honey/water mixture over the berries and stir. Cover and set aside until ready to serve. (I made this the night before.)

When ready to serve, slice the cake and top with the berries and whipped cream.

Sunday, June 24, 2012

A.1. Pot Roast

Today turned out to be a perfect Sunday for a pot roast dinner since tropical storm Debby has been dropping buckets of rain on our area all day. It was so nice to dump everything in my slow cooker and let it do all the work while I laid around in my pjs all day and napped.

My husband recently saw a pot roast recipe on the side of an A.1. sauce bottle, so I thought I'd try it out, but I put my own spin on the recipe. And I must say, it came out pretty darn good, and I've tried out several different pot roasts over the years. In fact, I don't think I have ever made the same one twice. This one might very well be my favorite so far.

Ingredients:
1/2 cup A.1. Sauce
3/4 cup low-sodium beef broth
1 tablespoon Montreal steak seasoning
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon all-purpose flour
1 onion, sliced
1 beef chuck roast, 2 and 1/2 pounds
salt and pepper
1 lb pound baby carrots
1 lb baby red potatoes

In a bowl, whisk together the A.1. sauce, beef broth, seasonings and flour. Set aside.

Place the slice onions on the bottom of your slow cooker. Season the chuck roast on all sides with Kosher salt and fresh ground pepper. Place the roast on top of the onions. Add the potatoes and carrots around and on top of the roast. Pour the sauce all over the top.

Place the lid on your slow cooker and cook on low for 8-9 hours or high for 6-7 hours. Serve with some fresh baked rolls or bread and a side salad.

Tuesday, June 12, 2012

Jäger Schnitzel

Last year my husband and I finally tried, and immediately fell in love with, this German restaurant in Tampa called Schnitzelhaus. It quickly became one of our most frequently visited restaurants and we introduced family members and friends to it as well. Everyone we brought also became fans. Sadly, last month, after 16 years in business, Schnitzelhaus closed. Leaving a hole in our hearts and our stomachs.

One of our favorite dishes at Schnitzelhaus was the Jager Schnitzel, breaded veal, chicken or pork cutlets topped with a creamy, rich mushroom sauce. I went on a hunt for the recipe, hoping to find our Jager Schnitzel fix. I found the below recipe on a German Food Guide Web site. It's not exactly like the restaurant's, but it's pretty close and it was definitely delicious. My next German feat will be to tackle Spätzle. It's about time I master the cuisine of my heritage.

Number of Servings: 4
For the Schnitzel
1 pound thin veal cutlets (I used chicken cutlets because I had them, but I'm all for making it with veal)
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1/3 cup all-purpose flour
2 eggs, lightly beaten
1 cup fine, dry bread crumbs
3 tablespoons butter
3 tablespoons vegetable oil

For the Sauce
1 lb Mushrooms, washed and cut into bite-size slices
2-3 slices Bacon, chopped into small pieces
1 small Onion, finely chopped
1/2 cup Vegetable Broth (I used chicken broth)
1/2 cup Cream (I used milk but sprinkled in a little flour before adding the liquids)
1/2 teaspoon dry Thyme
A small bunch Parseley, finely chopped
A little extra milk as needed

Instructions
Season each veal cutlet with salt and pepper (both sides). Let stand at room temperature for 10-15 minutes.

In the meantime, prepare your work area. You will need 3 plates - add the flour to the first one, add the eggs to the second one, and add the bread crumbs to the third plate. Arrange the plates in a row, close to the stove. Heat the butter and oil in a large, heavy skillet or pan over moderately high heat for about 2 minutes. For each veal cutlet, coat the cutlet with flour, dunk it in the eggs, then coat it with bread crumbs. Put the coated veal cutlet immediately in the hot skillet. Cook each side for about 3 minutes, or until each side is a deep golden brown. Remove the schnitzel and place on a plate lined with paper towels (to absorb any extra oil). Keep warm.

Using the same pan as you made the Schnitzels in, fry the mushrooms until they begin releasing water. Remove them from the pan and set aside.

Add a little butter to the same pan. Add onions and bacon. Cook until onions begin to brown. Add mushrooms back to the pan, then add the broth and cream. Add salt, pepper, and thyme. Bring mixture up to a simmer, and continue simmering until liquid has noticeably reduced (about 15-20 minutes) - stir occassionaly.

Stir in milk into the sauce until the sauce reaches the desired consistency (the sauce shouldn't be too thin and be creamy). Remove pan from heat. Stir in 2/3 of the chopped parsely. Add additional salt and pepper as needed.

To serve, place a Schnitzel on a plate and top with the sauce. Sprinkle some chopped parseley over the sauce.

Monday, February 27, 2012

Chicken Saltimbocca with Artichoke Sauce

What's not to love about chicken wrapped in prosciutto? This recipe is courtesy of Sara Moulton, but I simplified it a bit.

Makes 4 Servings
Hands-On Time: 35 Minutes
Total Preparation Time: 45 Minutes

Suggested Accompaniments
spinach sautéed with garlic chips and couscous

Ingredients
4 boneless, chicken cutlets
12 large fresh sage or basil leaves (optional)
2 to 3 oz thinly sliced prosciutto
1/3 c unbleached all-purpose flour
Kosher salt and freshly ground pepper
3 T extra virgin olive oil
1/3 c dry Marsala or sherry
One 14-oz can artichoke hearts
1 c Homemade Chicken Stock
T unsalted butter

Directions
Put 3 sage leaves on each chicken cutlet. Wrap a piece of prosciutto around each chicken cutlet; press until they adhere.

On a plate or in a pie dish, add the flour. Season the chicken with salt and pepper. Coat the chicken in the flour, shaking off the excess.

Heat 1 1/2 tablespoons olive oil in a large skillet over high heat until hot; reduce the heat to medium. Sauté the chicken for 2-4 minutes per side, or until the pieces are golden and just cooked through; remove them to a plate and cover them loosely with aluminum foil. Repeat with the remaining oil and chicken.

Add the Marsala to the skillet; bring it to a boil, scraping up the brown bits at the bottom of the pan, and simmer for about 1 minute, or until the pan is almost dry.

Drain and coarsely chop the artichoke hearts (about 1 1/3 cups). Add them to the skillet along with the chicken stock and simmer until reduced by half. Return the chicken to the skillet and simmer just until reheated. Add the butter to the pan and swirl until it has melted. Divide the chicken among 4 dinner plates; spoon the sauce over the chicken and serve.

My hubby and I found that there was a little too much artichoke in the sauce, so next time I think I'll add just half a can.

Jalepeno Popper Chicken Breasts

How did I not think of this one? If you love jalepeno poppers, you'll love this chicken dish. It is so simple and only calls for three ingredients. This recipe is also courtesy of the Rachael Ray magazine.

1/4 cup chopped pickled jalepeno chiles
6 oz. room temperature cream cheese
2 skin-on, bone-in split chicken breasts

Mix jalepenos into cream cheese. Spread mixture evenly underneath chicken skin; season with salt and pepper. Bake on parchment-lined baking sheet at 400 degrees until cooked through. 30-35 minutes; crisp skin under broiler. (I didn't need to that final step. The chicken skin was pretty crispy just baking in the 400 degree oven.)

Buttermilk Ranch Chicken

This recipe is courtesy of the Rachael Ray magazine. This chicken dish was very flavorful without having a sauce. I mean who isn't always looking for a new chicken recipe, right?

1 cup buttermilk
1/2 cup mayonaise
1/2 tsp. dried mustard
1 Tbsp. chopped fresh chives
1/2 tsp. dried dill
salt and pepper
4 thin cut chicken breast cutlets
2 Tbsp. olive oil

Combine all ingredients up to oil; marinate for 45 minutes or overnight. (I placed the marinade and chicken in a plastic storage bag in the morning and let it marinade all day until I was ready for dinner.)

In large nonstick skillet, heat oil over medium heat; brown cutlets on both sides until cooked through; about 7 minutes. Serves 4.