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!