BLT Pasta Salad

I am not a huge pasta salad fan but sometimes you stumble on a recipe that changes everything.  The BLT sandwich is simply delicious, so why not pair the concept with pasta, genius.  This salad is great because you have a full bodied dressing by using the bacon drippings and lots of texture with your components in the salad.  BLT pasta salad pairs with just about everything, so enjoy this the rest of the summer at your picnics and barbecues.

Close Up Shot of BLT Pasta Salad



BLT Pasta Salad               

1 lb pasta of your choice
1 lb thick sliced bacon, diced
1/2 cup mayonnaise
2 tbsp minced shallots
2 tbsp minced fresh basil
2 tbsp cider vinegar
2 tsp sugar
Salt and black pepper to taste
4 cups chopped romaine lettuce
4 cups halved grape tomatoes

Cook pasta in a large pot of boiling salted water according to package directions.  Transfer pasta to a bowl of ice water; drain well.  Cook bacon in a large nonstick skillet over medium heat until crisp.  Transfer bacon to a paper-towel-lined plate.  Reserve 3 tbsp of drippings; set aside to cool. 

Whisk together mayonnaise, reserved drippings, shallots, basil, vinegar, and sugar in a large bowl; season with salt and pepper.

Stir in pasta, romaine, tomatoes, and bacon; toss to coat.  Season salad with salt and pepper.

This recipe is courtesy of Cuisine at Home; Issue 94, August 2012.

Pea Pesto Crostini

Crostini topped with tomatoes, parmesan & pea pesto

Summer is really a great time to showcase the beautiful colors and flavors of its bounty. Since it is hot outside we are always looking for light options that don't weigh us down. On a particularly hot day my husband and I decided that we would just eat a tapas style meal with some chilled chardonnay.

Black and Blue Burger

I love a Black and Blue Burger and I am always inclined to order one when I am at a restaurant, but I am usually bitterly disappointed.  I find that they are often dry, overcooked and just have crumbles of blue cheese on top.  If you are craving a juicy, flavorful, and distinct burger with significant spice, a cheese sauce, and a sweet counter balance - my burger may be for you!

Black and Blue Burger

The first thing is to pick a good quality ground beef; I typically use an organic 90/10 Angus beef because your food is only as good as the ingredients you cook with in your kitchen.  I make my own blackened seasoning, but you can always buy pre-made at the store.

Blackened Seasoning
1 tbsp of Italian seasoning
1 tsp of cracked black pepper
2 tbsp of paprika
2 tbsp of salt
1 1/2 tbsp of cayenne pepper

Start your onions about an hour before you want to serve your burgers. They take time to caramelize and cannot be rushed.  Add a bit of olive oil to your saute pan and thinly slice about 4 onions to add to the pan over medium low heat.  It will seem like a lot of onions, but once they brown and sweat they shrink down to a manageable portion. 

Make your burger patties with a small imprint in the top of the burger and add your rub to the top and bottom of the burger.  I sincerely believe the best way to make a burger is in a cast iron skillet or on a griddle.  The grill is good for a cookout and gives good flavor but you lose a lot of the tasty juiciness on the grill and just can't get a good sear. However, cooking these spicy burgers inside with a microwave serving as your range hood is almost dangerous!  The first time I cooked these spicy burgers, I smoked up my house something awful and everyone was coughing like crazy from the spice rub.  However, I did get the most perfect crust on those burgers, and they were perfectly juicy and delicious.  Now my solution for the smoke (unless you have a gourmet kitchen with a proper ventilation) is to take the skillet outside and put it on the grill.  This way you can enjoy these well-crusted juicy burgers without having to air out your entire house first! 

The blue cheese sauce is finger licking good. It gives you the wonderful taste of blue cheese without drying out the burger.  The sauce is simple: in a small saucepan reduce 1/2 cup of your favorite white wine (also goes great with dinner) in half on medium heat; next, add a 1/2 cup of heavy cream to the white wine and again reduce in half.  This takes a bit of time, but be patient as it is worth it and makes the sauce thick so it doesn't run right off your burger.  Once your sauce is reduced add about 6 oz. of the blue cheese of your choice and whisk until smooth.

Now it is time to dress your burger. I prefer a kaiser bun and begin with putting the caramelized onions down first.  Next comes the burger, then blue cheese sauce, bacon, lettuce and tomato.  This burger always gets rave reviews, and I must say that (patting myself on the back a little bit here) they are by far the best burgers I have ever eaten. And for all of you low-carbers, these burgers are equally amazing without the bun!!

Peanut Butter Cup-Cakes

Peanut Butter Cup-Cakes

I have a hard time spending $4 on a single gourmet cupcake because there are a million different cupcakes that you can make right in your own kitchen (and for a fraction of the price!).  Mini Peanut Butter Cupcakes are inspired by a Reese's peanut butter cup.  I made a regular size cupcake rather than the mini's in the recipe because I was out of mini cupcake liners.  The baking time remained the same for me, but every oven varies so make sure that you test your cupcake with a tooth pick.  The cupcake is done as soon as the toothpick comes out clean.  Don't overcook the cake! 

Making the icing involves a lot of steps, but it is worth the process.  The peanut butter icing is very thick and dense; just like the center of a peanut butter cup.  But don't worry, it is still very easy to pipe onto the cupcake.  I found the glaze was a cinch but wait a bit after it comes out of the microwave to allow it to set up a bit and thicken before you dip the cupcake.

I only had one cupcake to photograph because as soon as they were made I rushed them up to a picnic at the pool.  The feedback from my guests were that they were rich, but we agreed that was a good thing!

Bloody Mary Gratin

My wonderful mother came down from Pennsylvania last month for a visit with the kids and brought with her a slew of tomatoes.  I was so excited to enjoy them on sandwiches and also just sliced with olive oil and balsamic vinegar.  There was such an abundance that I also wanted to try some new recipes where tomatoes were the star. 

I subscribe to a wonderful magazine called Cuisine at Home, another thing my mom has got me hooked on.  Cuisine is great because it has pictures of every recipe. The calorie count and nutritional information are another added bonus and included in every recipe, even if the recipe is not healthy.  The only drawback is that Cuisine's recipes are not online.

In the August 2012 issue they had a recipe for Bloody Mary Gratin, sounds delicious right?!  It was great!  I paired it with Maple Bourbon Glazed Salmon because I love the yin and yang of sweet, salty and acidic flavors.  The gratin would also be great with grilled chicken.  This side must be eaten day of because it is very watery leftover.

Bloody Mary Gratin

Makes 4 servings

3 tomatoes sliced into 1/4 inch rounds

1/3 cup diced celery

1/3 cup diced green olives

1/4 cup minced red onion

2 tbsp Worcestershire sauce

Celery salt and black pepper to taste

Dash or 2 of Tabasco sauce

3/4 cup crushed saltine crackers

3 tbsp unsalted butter, melted

1/2 cup sour cream

2 tsp prepared horseradish

Preheat oven to 425 degrees with rack in center position.  Place tomatoes in a shallow 7 x 11 ovenproof baking dish.  (I used individual gratin dishes either one works)  Combine celery, olives, onion, Tabasco, and Worcestershire, season with salt and pepper, and sprinkle over tomatoes.  Mix crackers with butter and sprinkle over tomatoes.  Bake gratin 10 minutes, then heat broiler to low.  Broil gratin until cracker crumbs are golden, about 2 minutes.  Remove gratin from oven and let cool 10 minutes or to room temperature.  Stir together sour cream and horseradish for sauce or simply spoon horseradish over gratin.

Per serving with 2 tbsp of sour cream sauce: 205 calories; 12 g total fat (7g sat); 35 mg chol; 372 msg sodium; 20 g carb; 3 g fiber; 4 g protein

Zucchini Parmesan Crisps

Zucchini Parmesan Crisps

Zucchini is a versatile ingredient that can be added as a component in a main course or become a stand alone side.  I was craving something crunchy and found this recipe on food network for Zucchini Parmesan Crisps.  Ellie Krieger is known for her healthy recipes that also have big flavor.  This recipe did not disappoint.  The only adjustment I made was adding Italian seasoning to the bread crumbs.  The zucchini was crunchy and delicious without the added fat of frying.  My husband enjoyed it so much he snacked on the leftovers later that evening.

Cherry-Pistachio Tea Cakes

Cherries are in season right now and I am always looking for a way to incorporate ingredients at their peak into my cooking.  Recipes that are quick and easy that can be whipped up in a moments notice always appeal to me.  Cherry-Pistachio Tea Cakes don't even require a mixer, it is mixed by hand.  In my opinion, there were 2 adjustments that needed to be made in the recipe; I believe the cherry must be pitted for people to enjoy biting into this tea cake and the cherry needs to be added later in the baking process if you want it to sit on top of the cake as food network magazine pictures.

Picture with stems and pit

My first batch I did as instructed per the recipe and added my cherry with the pit and stem at 8 minutes into baking.  I found that my cherry sunk into the middle of the tea cake and that when I bit into the tea cake I hit a cherry with a pit that I either needed to pick around or spit out.  I don't want to have a disclaimer on my baked goods about choking hazards.  The flavor was delicious so I decided to try again.  If you want the cherry to sit on top of the tea cake I would add it at about 12 minutes into baking process but my preference is to pit my cherry (which is not as pretty for decorative purposes) and put it in at the 8 minute mark.  This way you bite into your delicious tea cake with a sweet baked cherry in the middle. Cherry Pistachio Tea Cakes are a great brunch addition or to whip up and invite a girlfriend over for coffee, tea and great conversation.

Note: I apologize that I don't have a photo of my second batch with adjustments the kids must have gotten the best of me that day. I will add an updated photo when I make these again.

Shrimp Scampi over Lima Beans

My husband and I are often looking for ways to eliminate processed carbs from our diet.  We try to increase our fruits and vegetables as much as we can, while also enjoying wonderfully delicious food.  In a pinch I bought Sea Pak's frozen shrimp scampi and had it ready for one of those quick weeknight meals.  Tim loves lima beans so he wanted to pour the shrimp and sauce over them as our meal.  Lima beans are a brillant idea to substitute for pasta, they almost give you the texture of a gnocchi and are quite filling.  They pair so well with the lemon garlic butter of the scampi sauce.  My husband's brillant idea has turned into a meal that I make all the time.  I prefer to make my own scampi, it feels much lighter and fresh. I begin by cooking the frozen limas according to the package instructions.  Check the beans periodically because you do not want to overcook them and make sure that you do not salt the water.  Salt toughens the cell wall of the beans and takes them longer to cook and changes the texture of the bean.

Shrimp Scampi with Limas

1 lb of 21-30 count shrimp peeled and deveined
4 tbsp of unsalted butter
4 tbsp of extra virgin olive oil
2 shallots diced
2 garlic cloves diced
Pinch of red pepper flakes
Kosher salt and fresh cracked pepper
1/2 cup of dry white wine
juice of 1 lemon
1/4 cup of chopped parsley

In a large skillet melt 2 tbsp of butter and 2 tbsp of olive oil, add the shallots, garlic and red pepper flakes.  Cook until the shallots are translucent, 3 - 4 minutes.  Season the shrimp with salt and pepper and then add to the same pan.  Cook the shrimp until pink about 2-3 minutes.  Remove shrimp from pan to avoid overcooking and keep warm by covering with foil.  Add the wine and lemon and bring to a boil.  Add the last 2 tbsp of butter and olive oil.  Once the butter is melted add the shrimp back to the pan with the parsley.   Add the cooked limas to the pan, salt and pepper to taste and serve.

Apple Turnovers

Warm apples in a buttery pastry pulled out of the oven transform a house into a home. 

As I type I can smell it all over again and I just can't help but smile.  We are currently selling our house and I thought what else can I do to make my house special and not one to forget.  I have been cleaning and straightening every day for multiple showings - not an easy task for a stay-at-homer with 2 young kids.  I love the way my house smells when I bake and I thought what can get more American than apple pie? Although, I needed something that was not messy and didn't require a fork!  I found a quick and easy recipe for apple turnovers.  They were a cinch since you use frozen dethawed puffed pastry.  I used a large spoonful of apples in each square and then folded them over. There were a ton of apples leftover so I refrigerated them and made a second batch a couple days later.  Perfect!

Beet and Goat Cheese Salad

I was visiting my mother and she is lucky enough to be surrounded by neighbors with beautiful raised-bed gardens.  Her neighbors were generous enough to share some of their bounty.  We had some fresh romaine lettuce and beets.  I decided to make a beet salad since it was beastly hot outside and a light lunch was in order.  First, we roasted the beets in the oven.  I typically peel and chop my beets toss them in olive oil, salt and pepper and then roast them on a baking sheet at 400 degrees.  My mom learned a trick from her mother, Betty, that allows you to roast the beets at 325 degrees whole in a bit of water with out having to peel them.  Cook the beets until fork tender - which depending on how large they are can take up to an hour.  Once they are removed from the oven and cooled, peel them and chop them as desired.  Make sure that you season them before adding them to your dish.

I decided to make a simple vinaigrette; 2 tbsp of red wine vinegar, salt, pepper and 1/3 cup of extra virgin olive oil.  Whisk in the olive oil slowly until emulsified.  Toss the beets, romaine, toasted walnuts and 4 oz. of crumbled herb goat cheese with a bit of the vinaigrette.  Lunch is served!

Spinach and Blue Cheese Souffle

This recipe is one of my husband's favorites; he said that if he had his way he would eat this every morning for breakfast.  The first time I ever made a souffle I was so nervous that it would not puff and it would be a complete failure. Souffles definitely have a reputation of being complicated and touchy; but I figured "hey so am I, I can do this."  Gruyere souffles were my first attempt and they turned out great, no problems at all.  I think souffles are much like the French - they get a bad rap.  Do not be scared of souffles. If you follow the instructions to the letter, I promise you they will turn out and puff just like you picture them.  As soon as you take them out of the oven they begin to deflate, so you must bake and serve immediately. 

Blue-cheese and Spinach Souffles

One nice thing is that there is a lot of do-ahead work that can make you seem like a master chef.  The souffle base can be made ahead of time and refrigerated, that way all you have to do is whip up your egg whites and fold them into your base before baking.  I have become quite comfortable making them and have been able to add my own flair.  I have added ham to the gruyere; used goat cheese; but by far my favorite is blue cheese and spinach!

Follow the recipe exactly but instead of adding the gruyere add 5 oz of roquefort crumbled (or the blue cheese of your choice) and 10 oz of cooked and drained spinach.  I saute my spinach in a bit of butter and olive oil with a smashed garlic clove.  Make sure that you really squeeze the water out of the spinach before adding to your base.  Try this recipe I promise you won't be disappointed!

Homage to Betty

My son hopped in the car his last day of school, and I asked him what he wanted to do now that school was out for the summer.  He said that he wanted to go to Grandma's house.  My heart was so filled with happiness that of all the things to do and want, he wanted to go visit his Grandma.  Since I could not make the trip to PA, I decided to share my love through food and make him a classic meal that my Grammie made all of her grandkids and that I have wonderful memories of helping her cook.  She always made stovetop macaroni and cheese, and I always remember it being the creamiest, cheesest thing that I ever put in my mouth. 

Oh my gosh was it good?! Simple; but to a kid just the best.  The wonderful thing about my Grammie was that she never got stressed or short with us and always let us help.  I think this is so important.  I am such a control freak about some things, but I love cooking with my kids and letting them screw up and add their own flair to things and using it all as a teaching experience of ingredients, measurement and following direction. 

This stovetop recipe is so easy and basic, but I learned so much from watching my Grammie.  I learned to add the cheese off the heat and have the temperature on low so that the cheese didn't get stringy or ball up.  I learned to make sure you cook the flour taste out of the roux and cook the noodles to al dente. (see recipe below)

French Breakfast Puffs and my Grammie's Sifter

I fell in love with cooking as a young girl in that beautiful kitchen on Pilgrim Drive. My Grammie had another recipe that she made all the time and that all of her daughters, grandkids and their friends often remember; French Breakfast Puffs. They are a simple delicious breakfast or brunch item.
I serve them often because you always have these ingredients on hand.  What could be bad about a muffin dipped in butter and rolled in cinnamon and sugar. Serve these with coffee or tea and you will get rave reviews.

Macaroni and Cheese 

2 Tbsp unsalted butter

2 Tbsp all purpose flour

1 cup of whole milk

1 tsp of salt

1/2 tsp of fresh ground pepper

1 tsp of ground mustard

2 cups of shredded sharp cheddar cheese

1 lb of dry pasta of choice

In one pot, boil heavily salted water for the pasta (should taste like sea water).  Follow package instructions for al dente pasta. 

In a second pot, melt butter and whisk in flour.  Whisk until you have cooked flour out about 1 to 2 minutes.  Add milk slowly while whisking and whisk over medium low heat until thick.  Add salt, pepper, and mustard.  Next, add cheese off the heat and turn heat down to low and whisk until smooth.  Add pasta to the cheese sauce and serve.  I like to add a few chopped chives on top for color and flavor.

Jambalaya

I discovered a rare find at my local supermarket, fresh andouille sausage.  With the weather getting hotter and spicy sausage on hand, it easily translated into good ol' jambalaya.  Shrimp and Sausage Jambalaya was the recipe I decided to use since I had all of the ingredients on hand besides the smoked ham (the easy substitute was chicken breast that I diced into one inch cubes).  If you are afraid or unwilling to chop a ton of vegetables stay away from this recipe or perhaps making jambalaya all together.  It is a ton of prep work but the result is very much worth it.

I find recipes that can be prepped ahead of time to be great for entertaining; you look like an all star with little effort and can also enjoy your guests and cocktails. During my daughter's nap I chopped everything and put the ingredients into bowls based on when they would be added to the pot.  I refrigerated all of these items and then was able to just layer into my dutch oven based on cooking times starting about an hour before my husband was due home.  This recipe is amazing, and I loved it!  To make a dish like this you have to value the step by step process - this is how you develop all of your flavor and I promise you it is worth it.

I would be remiss if I did not mention my fateful mistake that translated into a time mishap.  I decided I wanted to use brown rice instead of white long grain rice.  I don't cook a ton of rice because I am usually cooking low-carb at home so I was completely unaware that brown rice takes at least twice the time that white rice takes to cook.  OOPS!  So to all of you out there, let me be a lesson for you, figure that brown rice takes about 45 minutes or more to cook.  I like the texture of brown rice so I think it is worth it.  I also did a bit of research on rinsing the rice and why you should do it: apparently it removes some of the starch so it aids in shortening the cooking time.  So don't miss that rinsing step!  Also don't overcook your shrimp, as soon as it is pink pull it off the heat.  Noone likes overcooked shrimp, it is so chewy! 

Enjoy this great meal on a hot summer day and let is transport you to the Big Easy or for that matter put on some Harry Connick Jr. and invite some of your friends to share.

Monte Cristo with Strawberry Habanero Jam

I was long on strawberries this weekend and I was looking for something other than dessert.  Monte Cristo with Strawberry Habanero Jam jumped off the page.  I fondly remember eating my first Monte Cristo at the Chespeake Cheers, which unfortunately is not there anymore. Jeff Mauro is the new Food Network Star and started his new show "Sandwich King", so I was interested in trying out his recipe.

My husband and son were at the pool and I knew they would work up an appetite.  I began work on the strawberry habanero jam.  Unfortunately, I have not been able to find a candy thermometer that works properly so I had to just eye ball it.  Typically you pull the jam off the heat when it hits 200 degrees.  (Note: any readers that have recommendations for a precise candy thermometer please add a comment I would love to hear from you.)  The jam takes a long time (about an hour) to cool to get the right texture so this is not something you can make right before serving.  It also makes a ton, so I would plan on maybe giving some away as gifts or finding another use for it.  In my opinion, the strawberry habanero jam needs one more chile to give it a little more kick.  I think the one chile gets a bit lost in the sweetness. 

I didn't have all of the ingredients for the sandwich filling but figured I could be flexible.  I used smoked ham and cheddar cheese, which worked out fine.  My kids love "hearty white" bread from Pepperidge Farm so I used that for the sandwich.  The bread was way too soft and not thick enough.  It sucked up the custard, and when I put it on the griddle it didn't get as crisp as I would have liked.  The sandwich was a bit softer than I would have preferred, so I think that having texas toast or something very similar is a must.  We enjoyed the idea of the sandwich but I really need to work on finding the best bread to tighten up the technique. As my friend Amanda would laugh and tell me "why don't you just bake the bread next time?".  She is probably right, and I most likely will.

Asparagus, Pecorino and Red Onion Salad



Bacon, Avocado and Tomato Sandwich

This past weekend was beautiful so I spent very little of my time in the kitchen.  We had sandwiches each day for lunch, and I needed my tried and true spring side.  Anne Burrell's Asparagus, Pecorino and Red Onion Salad is so fresh and delicious.  I am crazy about asparagus, and I have had it about every way I can think of - with eggs, grilled, with hollandaise, over a steak, etc.  When I was watching Secrets of a Restaurant Chef and she did a raw salad of asparagus, I thought hmmm... I can't imagine what that must taste like.  Raw asparagus? This could be a swing and a miss, but I figured I would give it a shot.  Sometimes you swing for the fence and you strike out and other times you are rounding the bases high-fiving everyone.  (can you tell I am writing this after playing in a softball game :))


Asparagus Salad Ready for it's Close Up

With this salad you are definitely getting high-fives.  First of all there are only 6 ingredients; most of which you always have in your kitchen.  This recipe is very forgiving, and you can really eye ball and taste your way through it.  I have used both Pecorino and Parmesan Reggiano and love both, so which ever you have got on hand will work.  Definitely, use the large hole side of your box grater so you are able to bite into the salty goodness of the cheese.  The red wine vinegar actually softens the asparagus, the acid "cooks" it, and the color of the vibrant green and the purple of the onion look great on the plate.  Let this salad sit for at least an hour on your counter to really develop the flavor.  Enjoy!

Catfish, Black Eyed Peas and Fried Collards

Welcome to Soul Food Night!  My husband, Tim, is a true blue Southerner and I have to say this Yankee lady has really taken to southern food.  I went to college in NC and quickly fell in love with sweet tea and upon moving to VA started making grits, biscuits and black eyed peas every which way. Tim has been nagging me for years to try catfish and I just kept thinking I just don't know, they look so gross.  A couple of times I have stumbled across some interesting recipes but have not been able to put my hands on catfish (fresh or frozen) from my fishmonger.  Apparently, you have to keep your eyes peeled for it.  I went to the store, and low and behold Harris Teeter had it, and it was on sale.  I bought 4 fresh fillets and decided to go with a theme and really do some soul food.  Emeril Lagasse had an intriguing recipe Crispy Catfish and Black Eyed Peas, Bacon with Caramelized Onion Relish and Fried Collard Greens.

Black Eyed Pea Shot

The catfish is going to cook quickly so definitely get started on the black eyed peas first.  The onions need a lot of time to really caramelize and it is worth the time invested because you will not get the sweetness unless you slowly brown them in the bacon fat. Pay no attention to the time allotted in the recipe as I found it takes much longer.   I do have a time saver for you though: I used canned black eyed peas.  I drained and rinsed the peas and was ready to go.  This is much faster than using dried, which you have to soak over night. The veal broth takes a good bit of time to reduce too, but be patient.  I really recommend starting all of this really early so you are not rushed.  This side easily stays warm on a low burner and can wait for the fish. 


Better shot of Catfish



Catfish reminds me a lot of flounder; it was very easy to pan fry.  I sprinkled the fillets with Creole seasoning and then dredged them.  A cast iron skillet works well for frying both the fish and the collards.  The catfish fry quickly and if you have multiple fillets and need to do them in batches you can easily keep them warm in a 250 degree oven on a cooling rack on a sheet tray. 

The last step is frying the collards, it didn't say in the recipe if you were supposed to cut the leaves or fry them whole.  I decided I would try both.  The whole leaf was an epic fail, lots of spitting and it really didn't get crispy.  I decided to julienne the leaves and fry them in the long strips.  This worked great!  They got the crispy texture I was looking for and they looked great on the plate.  Make sure you salt them as soon as you get them out of the fryer and place them on the paper towels.  Overall, I loved the meal and can now say I am a fan of catfish.  It tastes just like a mild, meaty white fish.  Once again this meal was pleasing to all of my taste buds: sweet, spicy, salty, and bitter.  Tim really enjoyed the meal, which always makes me happy.  It is so much fun trying new things and I will be happy to make this again, of course if I can find the catfish!

Italian Farro Salad

After seeing a few of my close friends experiment with grains, I was inspired.  I was perusing the aisles and stumbled upon pearled farro. Farro is one of the oldest grains cultivated by humans.  It was originally found in the fertile crescent of the Middle East and is now grown primarily in Italy.  This grain really packs a punch; it is a great source of fiber, protein and iron.



My interests were peaked so I thought, "let's take this home and see what we can do with it".  Interestingly enough, I decided to go with the recipe on the back of the bag: Farro Salad with Tomatoes and Herbs.  This recipe is ridiculously easy, and the result was fabulous.  You always know you have stumbled onto a winner when you taste your product to check for seasoning and you can't stop eating it!   It does make a ton so if your not into leftovers, cut the recipe in half.  We had no trouble eating every bite, and I felt it was just as good if not better the next day.  I definitely plan on trying some different recipes with farro in the future.  The grain itself has a wonderful texture and flavor. 


Sirloin Kabobs with Farro Salad



Buttered Turnip Puree

Turnips are such an undervalued vegetable!  The first time I encountered the massive root vegetable I thought what in the world am I going to do with this.  As a family we have been trying to limit our processed carbs, so I thought why not try a puree.  The Buttered Turnip Puree recipe is delicious and so easy to make.  It has a sweetness that is more pleasing than the typical cauliflower (mashed potato substitute) we have so often made.  I have also made a parsnip puree, and I have to say this turnip one is by far superior.  It hits all the right notes: light, sweet, a touch of bitter. It is the perfect accompaniment to just about anything.  My only critique on the recipe is the amount of milk you add to the turnips in the food processor. Add a quarter cup at a time until you hit the right consistency, if you add the whole cup at one time it can be runny and then there is no going back.

This particular puree doesn't bring any color to your plate so you will have to pair it with food that is bright and colorful.  We all eat with our eyes first so you don't want to serve a plate with a flat color palette.  I paired mine with a barbequed chicken breast and tomato caprese tower.  The chicken breast was flavored with a barbeque rub and sauce that I had left over from a Bobby Flay fajita recipe.  The rub and sauce were for onions and I had a lot left over.  It worked perfect with my chicken and I was able to make use of something I already had on hand.  The chicken was cooked in a cast iron skillet and it developed a wonderful crust while staying moist. 



Nothing says summer to me like tomatoes, and I mean those ruby red gems that you could just bite into like an apple.  I now must pay homage to my hometown of Lancaster, Pa.  By far, Lancaster grows THE BEST tomatoes.  I have never found a replacement and I beg my family to bring me bushels when they are in season.  My husband and I love our BLT's and cannot get enough of tomato caprese.  Harris Teeter had some heirloom tomatoes that looked decent this week.  I sliced the tomato and salted each slice, then I topped them with fresh mozzarella, a basil leaf, olive oil and a great balsamic vinegar.  Each slice was stacked so that it resembled the whole tomato again.  It was so yummy! 

The meal came together nicely.  The spiciness of the chicken, the buttery goodness of the puree and the sweet tomato gave my husband and I everything we wanted.  I will definitely make this pairing again.

Tiki Cocktail Cake

My dear friend Carrie "The Cook Crook" was having a cook out at her house; and I, in a quest for all things themed, asked what to bring.  She had remembered that she had luau party favors and accessories from a previous birthday and thought "why not recycle?"  A theme was born and so began my endless obsession of scouring recipes to find something perfect to bring.

I remembered I had ripped out a cake recipe from food network magazine last summer that was inspired by a tropical drink:  Tiki Cocktail Cake. Bingo!  These types of recipes are frequently featured in the magazine. They are so much fun to make and always impress your guests.  As usual, they offer step by step illustrated instructions.  I am a visual learner so this is perfect.  Before I began blogging I had previously made cakes that looked like a cheeseburger and a nacho cheesecake.  If you're a facebook friend you have probably seen them posted on my wall.  These cakes are definitely for the beginner and for the budget friendly since most of them recommend boxed cake mix and jarred icing. I am not usually a big fan of such baking shortcuts; however, I believe when you are making a whimsical cake fresh buttercream and from-scratch cake is lost and takes time away from the art of decorating.  So I say save the good stuff for when your making something that is meant to wow the tastebuds.

This cake came with some minor challenges and ultimately resulted in some tips for the next person to make this cake.  Always remember when using box cake mix to sift the cake mix before adding to the bowl with the wet ingredients.  Cake mix is always lumpy and does not mix properly; by sifting you negate that challenge.  I also found that my cake was squatty.  It looked more like those coconut drinks you get at a hibachi grill rather than a tall drink that you picture poolside.  Next time I would buy 2 boxes of chocolate cake mix so I can have thicker layers, thus creating more height.  I felt that I ran a bit shorter than I would like in the icing department, so I would buy 2 chocolate next time to ensure a little extra as well as some for the kids to lick (added per their request).  The pineapple rings were also a challenge, I could not find dried rings anywhere so I used fresh.  The pineapples were patted dry and left on the counter to further dry out.  It worked, but since they were a bit heavy I used two wooden skewers.

The cake was a hit and was the fun whimsy that I had dreamed of for the party.  Challenge yourself to take some risk and do something outside the box, and if your nervous just be sure to have a back up :)  Mine was asparagus salad, which is always a homerun and will be included in a future post.   But until then, "Let them eat Cake".

Watermelon Salsa-Two Ways

This concept is so crazy it just may work.  I have been holding onto this recipe for ages but just have not taken the risk to make and serve. Finally I thought - limited ingredients, easy application, and budget friendly - why not go for it?  After a little chopping, here it is: simple, refreshing and delicious.  We ate the Watermelon Salsa with baked tortilla chips, but the salsa would be great partnered with chicken or fish too.  Keep your pieces of watermelon small, even though it is very juicy and may fall apart a bit, this makes it feel more like a salsa rather than just big chunks.  Although you probably won't kill a bowl of this like you would with regular salsa and chips, it is a great way to celebrate the flavors of the season.

Oh wait, we are not done yet!  There was a ton of juice with this salsa so before serving I decided to strain it.  I thought, how about a cocktail...my husband and I tasted it and it was good but very herbacious.  We added vodka to taste and one part simple syrup to the concoction.  I have seen a ton of bars marketing these somewhat savory martinis.  My husband was not a big fan but I really enjoyed it.  Try it...play with different spirits and see if you like it.  I am all about it using everything you have to the utmost so CHEERS!

Tomato-Peanut Soup

Rain, rain go away!  Lately, we have had some terrible storms run through Virginia Beach and nothing is more comforting than soup.  Tomato soup is one of my best childhood food memories, along with a grilled cheese for dipping.  I really wanted to try something different to liven up the old stand by, especially since I was omitting the beloved grilled cheese. What could be better than throwing some curry and peanut butter in an otherwise classic soup?! 

The Tomato-Peanut Soup recipe is so easy and so fast.  An immersion blender is a must have for the kitchen and this soup.  It makes it a one pot wonder.  If you don't have one run out and get one now...i am serious, GO!  I didn't have the creme fraiche or sour cream but I do think it would have been a great addition.  The chopped peanuts, celery leaves and cilantro are critical.  Peanuts add a great crunchy component and the celery leaves really bring out the vegetable base of the soup.  I highly recommend this soup when your looking for something to not only warm your belly but to warm your senses with spice and rich peanut butter.

Memorial Day with Bourbon Peach Cobbler

Nothing says Memorial Day like good friends, a hot day at the pool, and a box of driveway fireworks.  We had tired kids and since I was partaking in the fun, the day called for quick, easy, and classic food.

Hotdogs and hamburgers were out since I was sure everyone had or would have their fill of them this weekend.  My friend suggested ordering pizza.  Sam's Club sells dough by the case for a mere $16 and change, and I always have these on hand in the freezer.  I figured by the time we pay for delivery and wait, I can whip up 2 pizzas at home.  Of course, cheese for kids and Barbeque Chicken pizza for adults.  Both were gone by the end of the night.

Since it is strawberry season I bought some strawberries and made retro strawberry shortcakes.  If your my age I am sure you had some of these growing up.  Store bought dessert cakes, mascerated strawberries and whipped cream.

My daughter with her Strawberry Shortcake

The dessert for the adults was a Tyler Florence, Bourbon Peach Cobbler.  Tyler is from the South so I knew he probably grew up eating something like this, of course, elevated to his "ultimate" reputation.  This recipe is a cinch and can be made right in your cast iron skillet.  My peaches from our local farmer's market were small so I felt I didn't quite have enough peach.  I would recommend 8 large peaches or 12 small.  The bourbon flavor is light and just gives the peaches a bit of a lift. It is not overly alcohol-flavored so I would feel comfortable serving this to anyone.  The sweet biscuit dough is heavenly.  It was soft, crunchy, creamy...can you tell I am a texture girl.  Last but not least, warm cobbler begs to be topped with a scoop or 2 of vanilla ice cream.

The day felt like a classic summer adventure; exhausted kids that smell like sunscreen, adults with cold beer and good food in everyone's bellies. 

Thank you Dad, Pap, Grammie and all our Vets!  Happy Memorial Day!

Surprise Hit

It was a lazy Sunday morning, daddy was on the links and the kids were looking for something sweet.  Donuts were on their mind and I wasn't interested in getting everyone dressed for a morning run to Dunkin' Donuts.  There were 3 very ripe bananas on my counter and I remembered a recipe for Banana-Cream Cheese Breakfast Cakes. 

The Kitchen Aid came out and the kids and I went to work.  This was a quick and easy recipe, my only complaint was I had to clean my mixing bowl a couple of times and had a few too many bowls.  The recipe said that it makes 12 muffins but I found that I had batter for 24.  It is critical that you don't overfill the muffin tin with batter.  I have a tendency to do this to make sure I use every last bit, but please take my advice: practice restraint!  The cream cheese mousse is delicious, but I found it did not penetrate all the way into the middle of the muffin.  It sat a bit on top, sort of like a black bottom cupcake.  Next time I might try to cook the batter a bit before piping the mousse to see if I can get a little deeper into the muffin.

The recipe is pretty cut and dry. I pulled these babies out and I thought 'Eh, they are ok'.  My kids ate them up.  These muffins are something I would definitely make a day ahead since they ended up tasting better the next day.  I was truly surprised at how good they tasted for how nondescript they appeared.  These little gems are wonderful and worth every bit of the extra washing at the sink.

Angry Shrimp

Harris Teeter had a wonderful sale - buy 2 bags of 21-30 count shrimp get 3 free.  My freezer is stocked with 10 lbs. of shrimp, so I went searching for something creative and light.  I stumbled upon Angry Shrimp with Citrus/Spinach Salad created by Michael Chiarello. Michael is an amazing chef, famous for his do-ahead menus and wow factor presentations. I have two young children, ages 5 and 2, so something that I can prepare in stages is always desirable. We don’t eat out much so I like to try to create restaurant quality meals at home.

First I segmented the fruit, which I find kind of fun!   It is difficult at first, but practice is the only way to get better.  Once you master the “supreme” technique, the fruit looks so pretty and tastes so great with all the bitterness of the pith removed.  While you are working with the citrus you are already creating the base of your vinaigrette: the juice. Talk about a 2-for-1!  Just add salt, pepper and olive oil and voila!

By far the star of the dish is the shrimp.  My husband went crazy; he said it was the best he has ever had.  It is so easy, such a light dredge and a quick pan fry…perfection.  The shrimp could stand alone, and it was good hot or at room temp.  Leftovers could be used for a po’boy the next day.  My picky kids even liked it.  The salad is a homerun; it is a perfect balance of texture and has all the elements of flavor: sweet, sour and spicy.  We loved it and will serve it often. This is actually the second time I have made the dish.  The first time I added 2 jalapenos unseeded and it was super spicy, even for my husband who loves chiles.  This time around, we found that one seeded jalapeno produced the best heat level for us, and I recommend using as much basil as you can.  My herbs are still seedlings so I didn’t have a ton to work with but whatever you have will work.  This restaurant quality meal can be prepped ahead of time and quickly assembled for a wonderful spring or summer dinner.