Happy Memorial Day

We wish you a happy and safe Memorial Day!

We are grateful for the men and women who bravely and sacrifically protect and defend our country.

We are headed to a family picnic - slow cooker bbq chicken sandwiches, chips & salsa, and lemon white chocolate cookies are our contributions. Looking forward to a day full of good food and even better company!

Baker’s Delight: Double Chocolate Chip Cookies

We are pleased to welcome back Sarah Pulliam Bailey with this guest post! These would be great for you weekend and summer picnicking!

Chocolate chip cookies provide the ultimate comfort food. If you’re serving chocoholics, consider baking double chocolate chip cookies, which offers a rich, moist, chewy dessert.

The cookies did not turn out terribly even because I was in a hurry and grabbed rounded spoonfuls of dough, which made them puffier. If you prefer more uniform, flattened cookies, you could roll the dough up on parchment paper in a log, refrigerate for two hours, and cut individual cookies. You could also substitute white chocolate chips for peanut butter chips and chopped peanuts. Some of the reviews suggested using 1 tsp. of baking soda and 1 tsp. of baking powder, so consider experimenting. The recipe takes about 30 minutes and makes about 3 dozen cookies.

 

DOUBLE CHOCOLATE CHIP COOKIES
(Adapted from allrecipes.com)
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1 cup unsalted butter (2 sticks), softened
1 cup white sugar
3/4 cup brown sugar
2 eggs
1 1/4 cups unsweetened cocoa powder
1 3/4 cups flour
2 teaspoons baking soda
1/4 tsp. of salt
1 tsp. of vanilla
2 cups white chocolate chips or chunks (12 oz. bag)
3/4 cup chopped walnuts (optional)

Preheat oven to 350 degrees F. Grease cookie sheets. In a large bowl (I used my KitchenAid), cream together the butter, brown sugar and white sugar. Add the eggs one at a time, beating each one well. In a separate bowl, whisk together the cocoa, flour, baking soda, and salt. Gradually stir the mixture into the other bowl. Fold in white chocolate chips. Drop rounded spoonfuls onto the cookie sheets. Bake for 8 to 10 minutes (9 minutes was perfect in my oven). Allow cookies to cool on baking sheets for 5 minutes before removing to a wire rack to finish cooling. If you have a smaller kitchen, consider investing in a tiered cooling rack.

Gluten-Free Goodness: Double Chocolate Walnut Brownies

These tasty little morsels are full of chocolatey goodness and they are made with coconut flour. I don't have lots of knowledge of or experience baking with coconut flour, but I know that it soaks of moisture, so a little goes a long way! These also contain walnuts, so they are more healthful and protein packed than your average brownie (we could all use a few more "healthy" brownies in our life, right?!).

I made these for a holiday brunch and topped them with a bit of vanilla custard and strawberries. Though they would be delicious with some whipped cream, icing, powdered sugar, or even just plain.



DOUBLE CHOCOLATE WALNUT BROWNIES
(from elanaspantry.com)
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1/2 cup dark chocolate chips (73% cacao)
1/4 cup coconut flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
2 eggs
1/2 cup agave nectar (maple syrup or honey, if preferred)
1/4 cup grapeseed or canola oil
1 Tablespoon vanilla extract
1/2 cup chopped walnuts
1/3 cup dark chocolate chips (73% cacao)

Preheat oven to 350°F.

Place 1/2 cup chocolate chips in food processor and pulse until the consistency of coarse sand. Pulse in coconut flour, salt, and baking soda until combined. Pulse in eggs, agave, grapeseed oil, and vanilla.

Pour batter into a greased 8x8 pyrex dish. Sprinkle walnuts and remaining chocolate chips over batter. Bake  for 25-30 minutes. Cool and serve.

Optional: Top with fresh strawberries, vanilla custard, whipped cream, homemade icing.

Market Fresh: Strawberries

I'm so excited that it's strawberry season and grill season! I combined the two into a Balsamic Grilled Chicken Strawberry Salad. This was so delicious and so summery and the colors are stunning! This will definitely make a frequent appearance on our summer menu!



CREAMY BALSAMIC GRILLED CHICKEN STRAWBERRY SALAD
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1/3 c. olive oil
1/3 c. balsamic vinegar
1 tsp. herbs de provence
1 tsp. salt
1 Tb. heavy cream
1 lb. boneless chicken breasts or chicken tenders

Combine first five ingredients. Place chicken in a bag or container and pour marinade overall. Marinate for at least 1 hour. Grill until chicken is fully cooked - juices will run clear.

Salad:
1/2 lb. baby spinach
1/2 lb. strawberries, cleaned and sliced
1/4 c. feta cheese (blue or gorgonzola would also be great!)
1/4 c. pecans, chopped

Arrange on a platter or in a salad bowl. Top with grilled chicken. Drizzle dressing over all.

Dressing:
3 Tb. olive oil
3 Tb. balsamic vinegar
1 tsp. dijon mustard
1/4 tsp. black pepper
1/4 tsp. salt
1 tsp. heavy cream

Combine all ingredients and shake or whisk well to combine.

Baker's Delight: Banana Cupcakes

I first made this recipe a few years ago and really enjoyed it! Recently, I was asked to provide banana cupcakes for an open house and I remembered these. And so, I returned to the recipe and adapted it - these were the result. The honey cream cheese frosting is fabulous - not too sweet but oh so wonderful. These also make wonderful mini cupcakes - a batch makes 24 regular cupcakes and a lot of minis.  



BANANA CUPCAKES
(Adapted from Giada De Laurentiis, Food Network)
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3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar
1 cup canola oil
3 large eggs
1 tablespoon vanilla extract
4 ripe bananas, peeled and coarsely mashed

Frosting:

8 ounces cream cheese
1 stick unsalted butter, softened
1/4 cup honey
1/2 cup chopped walnuts, toasted (optional)

Line 24 muffin cups with paper liners. Preheat the oven to 325 degrees F.

Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.

Divide the batter among the prepared muffin cups. Bake on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer cakes to a rack and cool slightly. Cool completely before frosting.

To frost the cupcakes: Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy. Beat in   the honey. Spread the frosting over the muffins. Sprinkle with the walnuts if desired.

Simple Supper: Hawaiian Rice

This recipe is one of Jeremy's top favorite meals! The original recipe only called for green peppers. I've added mushrooms, carrots, onions, colored peppers, and even once a little fresh spinach. So, use whatever veggies you like. If your rice and chicken are already cooked, then this meal comes together super fast!



PINEAPPLE CHICKEN AND RICE
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3 cups cooked rice
1-1 1/2 cups chopped cooked chicken
1 Tablespoon butter
1 Tablespoon olive oil
1/4 cup honey
1/4 cup mustard (yellow or a mix of yellow and Dijon)
1/4 cup white wine, chicken broth, or pineapple juice
1 cup crushed pineapple
1 green pepper seeded and chopped
1 medium onion, chopped
4-8 oz mushrooms, sliced
2 carrots, shredded

Preheat the oven to 350°F.

Melt the butter and olive oil in a saucepan over medium heat. Add the honey, mustard, and wine. Stir to combine. Add pineapple and veggies. Allow the sauce to heat through and the veggies begin to cook for a few minutes.

Lightly grease an 8x8 pan. Spread the rice in the bottom. Top with the chopped chicken. Pour the sauce over everything. Sprinkle with paprika. Place in the oven for 20-30 minutes until everything is heated through.

Off The Shelf: May Magazines

Well, our month has not gone quite as planned so this will be a shorter review and it's later than we intended (my fault completely!). It's wonderful to see the spring and summer recipes featuring seasonal vegetables and fruits! Perhaps inspiration will once again return to kitchens everywhere.

FOOD NETWORK (Alaina)- This wasn't my favorite issue of Food Network but still, they have so many recipes and so much variety. The Jumbo Maple Pecan Scone, Poppy Seed Potato Salad, Stawberry Blondies, and Sage Limeade were a few of the recipes that looked interesting and tasty! 

However, my kids are big fans of chocolate milk and it is definitely a treat. So, I decided to make the Salted Chocolate Milk. The homemade chocolate syrup could be used as a sauce for all kinds of desserts. This was rich and delicious! The salt was a wonderful addition that brought out the chocolate goodness. This totally made me feel like a kid again!



SALTED CHOCOLATE MILK
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1/2 cup sugar
1/3 cup unsweetened cocoa powder
1/2 teaspoon vanilla extract
6 cups cold milk
Kosher salt

Make the chocolate syrup: Combine the sugar and 1/3 cup water in a small saucepan. Bring to a simmer over medium heat, then whisk in the cocoa powder until smooth. Remove from the heat and stir in the vanilla. Let cool completely.

Spoon about 2 1/2 tablespoons of the chocolate syrup into each glass. Add 1 1/2 cups milk and a generous pinch of salt. Stir until the syrup and salt dissolve.

COOKING LIGHT - (Stephanie) I never know each month whether or not I'll find many recipes I'm excited to try within the pages of Cooking Light. This month's issue had several tasty sounding recipes. As I'm trying to learn to enjoy shrimp, I was pleased to find a couple new shrimp recipes: Shrimp Cobb Salad and Roasted Shrimp & Broccoli. There was also a section with assorted muffin recipes--Bacon-Cheddar Corn Muffins, Cherry-Wheat Germ Muffins, Tuscan Lemon Muffins, Pistachio-Chai Muffins--don't those sound interesting and delicious? I also thought the Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream sounded yummy.

I decided to try the Strawberry-Avocado Salsa with Cinnamon Tortilla Chips. I love fresh salsas and the flavor combination in this one intrigued me. I enjoyed this, though unfortunately forgot to buy fresh cilantro and jalapenos, so I used dried instead. If you're looking for a quick, seasonal snack, give this easy recipe a try.



STRAWBERRY-AVOCADO SALSA WITH CINNAMON TORTILLA CHIPS
(from Cooking Light, May 2011)
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2 teaspoon canola oil
6 6-inch whole wheat flour tortillas
2 teaspoon sugar
1/2 teaspoon cinnamon
1 1/2 cup finely chopped, peeled ripe avocado (about 2)
1 cup finely chopped strawberries
2 Tablespoon minced fresh cilantro
1 teaspoon minced seeded jalapeno
2 teaspoon fresh lime juice
3/8 teaspoon salt

Preheat oven to 350°F.

To prepare chips, brush oil evenly over one side of each tortilla. Combine sugar and cinnamon; sprinkle evenly over oil-coated sides of tortillas. Cut each tortilla into 12 wedges; arrange wedges in a single layer on two baking sheets. Bake at 350°F for 10 minutes until crisp.

Combine avocado, strawberries, cilantro, jalapeno, lime juice, and salt; stir gently to combine. Serve with chips. 12 servings.

Baker's Delight: Baked Breakfast Cheesecake

In about 30 minutes you can have a crust-less, breakfast cheesecake on the table. And while cheesecake definitely isn't for every breakfast, this lightly-sweet version makes a simple, special breakfast treat. I served this topped with fresh strawberries and bananas, with a spinach frittata to round out the meal.

The recipe calls for using a springform pan. If you don't have one, just butter a pie dish (this will be more difficult to serve, but won't effect the flavor at all). I actually halved this recipe and used a 7-inch pie pan and it worked great.



BAKED BREAKFAST CHEESECAKE
(from River Cottage Every Day)
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21 ounces of cream cheese or ricotta cheese
5 Tablespoons unsalted butter, melted and cooled slightly
3 Tablespoons quick oats or flour (I used gluten-free quick oats)
pinch of sea salt
1/2 cup sugar
2 eggs, lightly beaten
Finely grated zest of 2 oranges, plus 1 Tablespoon juice (I used 1 Tblsp oj concentrate instead)
3 Tablespoons raisins (optional)

Serve with fresh fruit or fruit compote

Preheat the oven to 325°F. Generously butter a 9-inch springform pan.

Beat the cheese with a wooden spoon until smooth, then add the melted butter, oatmeal, salt, sugar, eggs, orange zest and juice, and mix well (you can mix all in a food processor if preferred or use a hand mixer). Fold in raisins, if using.

Spoon the mixture into the prepared pan and bake for about 25 minutes, until just set, with a slight wobble in the center.

Serve hot, warm, or at room temperature with fruit. Serves 10

On the Side: Chicken-Apple Sausage

A few months ago I purchased a pound of ground chicken for the purpose of making homemade chicken sausage. But I couldn't get it made in time, so I froze the meat until an opportune time. An opportune time arrived in the form of a long weekend with my husband and I dug out the recipe I'd planned to make. Served alongside some eggs and asparagus, these sausages were delicious. And since you're making them yourself and know all the ingredients included, they are certainly healthier than your average sausage.



CHICKEN-APPLE SAUSAGE
(from The Simple Art of EatingWell)
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2 teaspoons oil
1 small onion, diced
1 medium sweet apple, peeled and diced
1 pound ground chicken
1 Tablespoon of finely chopped fresh sage (or 1 tsp dry)
1 Tablespoon light brown sugar
1/2 teaspoon fennel seeds, chopped (optional)
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Heat oil in a large non-stick skillet over medium heat. Add onion and cook, stirring, until beginning to soften, about 2 minutes. Add apples and cook, stirring, 2 more minutes. Transfer to a large bowl and cool for 5 minutes. Wipe out the pan.

Add chicken, sage, sugar, fennel (if using), salt and pepper to the bowl with the apples and onions. Gently mix to combine.

Generously coat the pan with cooking spray and heat over medium. Using a 1/3-cup measure, scoop 4 portions into the pan, flattening each into a 3-inch patty. Cook until the patties are browned and cooked through, about 3 minutes per side, adjust the heat as necessary to prevent burning. Coat the pan with cooking spray again and repeat with remaining sausage mixture.

Weekend Fare: Sweet Potato Egg Cups

I found these egg cups on a blog I read occasionally, Everyday Paleo. I decided to give them a try for Jeremy and I's Easter brunch. As per my usual, I changed the recipe by adding a few more ingredients and making it more my own. The taste was amazing. I did have trouble removing these from the muffin tin so they weren't as pretty as I'd hoped. However, if you want a fun presentation for a brunch or fancy breakfast, this is definitely a recipe to consider.



SWEET POTATO EGG CUPS
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3 large sweet potatoes, peeled and grated
1/4 cup butter, melted
sea salt to taste
12 eggs
4 slices of bacon, diced
4 mushrooms, diced
3 green onions, sliced

Preheat the oven to 350°F. Grease thoroughly a muffin tin.

Mix the grated sweet potatoes with the melted butter. Using your hands, press the grated sweet potatoes into each muffin cup making sure the bottom and sides are completely covered. Press down firmly creating a potato "basket." Bake the sweet potatoes for 25-30 minutes.

While potato baskets are baking, cook the diced bacon, drain and set aside. Lightly saute the diced mushroom and green onions in olive oil.

Remove potato baskets from the oven, place a few bacon pieces and some of the mushroom mixture in the bottom of each (make sure not to overfill, just a little bit of goodies!). Top with an egg. Return to oven and bake until the egg whats are set, but yolk is still slightly runny, about 10 minutes. Garnish with additional green onions, if desired.

Just Desserts: Sour Cream Strawberry Custard

I stumbled across this recipe when flipping through a Rachael Ray magazine and jotted it down to try sometime. With a couple days off this weekend and the possibility of springier weather, I decided to give it a try. And Yum!!! Jeremy said this was better than ice cream or vanilla yogurt (both of which he is quite a fan). I say, this recipe is delicious and simple, coming together in about 15 minutes.

And, I'll let you in on a little secret, I cut back on the sugar. I put 4 Tablespoons of sugar in the custard and 2 Tablespoons of sugar on the strawberries. I also used 1/3 cup heavy cream and 2/3 cup 1% milk in place of the half and half. And I subbed in about 1/3 cup plain yogurt in place of all sour cream. I've included the original recipe below, but feel free to mess around with it as it suits your needs.

This makes a perfect dessert during strawberry season. It's elegant enough for company, but easy enough just to whip up a batch for the family. I hope you enjoy this as much as we did!



SOUR CREAM STRAWBERRY CUSTARD
(from Every Day With Rachael Ray, May 2010)
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1 1/2 teaspoon unflavored gelatin (such as Knox brand)
2 1/2 Tablespoon cold water
1 cup half and half
6 Tablespoons sugar
1 1/2 teaspoon vanilla extract
1 cup sour cream
2 cups sliced strawberries
3 Tablespoon sugar
2 teaspoons balsamic vinegar

In a small bowl, sprinkle the gelatin over the cold water. Set aside.

In a small saucepan over medium heat, heat the half and half with the 6 Tablespoons of sugar, stirring until the sugar has melted. Whisk in the vanilla and the softened gelatin, then whisk in the sour cream.

Transfer to a bowl and refrigerate until set, about 2 hours.

Meanwhile, toss the sliced strawberries with the 3 Tablespoons of sugar and the balsamic vinegar. Cover and refrigerate.

Top the custard with the balsamic strawberries. Serves 4.

Kids in the Kitchen: Chicken Strips

My boys absolutely LOVE helping me cook and it's a great bonding activity! Recently we did a kids' pick night. We pulled out all of our kid cookbooks and each boy chose a recipe. We went to the store for the ingredients we needed which they also really enjoyed! The menu was Crunchy Oven-Baked Chicken Toes, roated asparagus (my choice), ants on a log (celery with peanut butter and raisins), angel food cupcakes, and cherry punch. They helped with each part of the dinner and very proudly told my husband what was for dinner when he got home. It was a great evening!  

The chicken toes were so delicious and the dipping sauce (so sorry it isn't pictured!) was excellent. The boys loved helping to get the chicken ready for the oven - the messy hands were a fun bonus for them. :)



CRUNCHY OVEN-BAKED CHICKEN TOES!
(adapted from Cooking Rocks! Rachael Ray 30-Minute Meals for Kids)
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1 c. corn flakes cereal, any brand
1 c. plain bread crumbs
2 Tb. brown sugar
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. allspice
3 Tb. oil
1/3 c. flour
2 eggs, beaten
1 1/2 lb. chicken breast tenders (you can cut these into 2 inch pieces but we left them as whole tenders)
1/4 c. honey mustard (I make mine with mayo, honey, and dijon)
1/4 c. barbecue sauce

Make the breading: Pour the corn flakes into a pie pan or shallow dish. Crush the cereal up with your hands. Mix in bread crumbs, brown sugar, salt, pepper, and allspice.

Drizzle the vegetable oil evenly over the breading. Toss and turn it to mix the oil all through the bread crumbs and crushed-up corn flakes.

Pour the flour into another shallow dish, and the beaten eggs into a third dish. Coat (dip) the chicken in flour, then eggs, and then in the special crunchy breading. Arrange the chicken on a baking sheet coated with nonstick spray.  Place the chicken in the oven and cook until crisp and brown all over, about 20 minutes (until juices run clear).

Mix together the honey mustard and barbecue sauce in a small bowl. Enjoy with your chicken toes!

Baker's Delight: Lemon Raspberry Cupcakes

As promised, here is the lemon cupcake recipe! We really enjoyed these. I still want to tweak the frosting a little bit but it's really good. Don't skip the lemon curd, it's excellent and it will make more than you need which is a happy bonus.  You can print all of these recipes here.



LEMON CURD
(Adapted from Ina Garten)

Zest of 3 lemons
1 1/2 c. sugar
1 stick unsalted butter, room temperature
4 eggs
1/2 c. fresh lemon juice
1/8 tsp. salt

Combine lemon zest, sugar, butter, eggs, lemon juice, and salt in a saucepan.

Cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken just below simmer. Remove from the heat and cool or refrigerate – place plastic wrap on surface of curd while it cools.


LEMON CUPCAKES

2 1/2 c. cake flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 1/2 sticks unsalted butter, softened
2 c. sugar
5  eggs
1 1/2 tsp. vanilla extract
1 tsp. lemon extract
2/3 c. buttermilk
Zest of 2 lemons

Preheat oven to 350 degrees F. Line 2 muffin tins with paper liners.

Into a medium bowl whisk together flour, baking powder, baking soda, and salt; set aside.

In a stand mixer, cream butter and sugar together until light and fluffy, about 4 minutes. Add eggs 1 at a time until just combined. Add vanilla and lemon extract and zest. Add buttermilk and dry ingredients, being careful not to over mix.

Fill cupcake liners 2/3 full with batter. Bake for 15 to 18 minutes or until golden brown and toothpick inserted in the center comes out clean. Remove from oven and let cool on wire racks before filling and frosting.


RASPBERRY CREAM CHEESE FROSTING:

4 oz. cream cheese, softened
1 stick unsalted butter, softened
2 teaspoons vanilla extract
6-8 cups confectioners' sugar
1/2 cup raspberry preserves

Using a hand-held mixer beat cream cheese and butter together until light and smooth. Add vanilla extract and slowly add the confectioners' sugar 1 cup at a time until thoroughly incorporated and desired thickness is reached.




TO ASSEMBLE: Remove a small amount of cake from the center of the cooled cupcake and spoon in the chilled lemon curd. Use a pastry bag or Ziploc bag to frost the cupcakes. Store finished cupcakes in the refrigerator.

Weekend Fare: Coconut Lime Chicken

I've recently been experimenting with using coconut milk in cooking and baking and I'm excited with the results! (I am referring to the coconut milk in the can, such as Thai Kitchen brand.) In honor of my recent experience with this versatile ingredient, I wanted to share with you two recipes: Coconut Lime Chicken and Chocolate Coconut Milk Ice Cream.

The chicken is incredibly tender (although the photo shows a whole piece of chicken make sure to cube it because the result is much more tender!) and the almond butter dipping sauce adds a delicious twist. The ice cream is amazing and so simple! It's unbelievably creamy. I adapted it slightly from a recipe I found online and promptly forgot where I found it. :)

Both of these recipes are gluten-free and dairy-free.



COCONUT LIME CHICKEN
(from The Whole Life Nutrition Cookbook)
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2 large boneless chicken breasts, cut into 1-inch cubes
coconut oil, for sauteing

Marinade:
2 Tablespoons coconut milk
2 Tablespoons lime juice
2 Tablespoons wheat-free tamari (or soy sauce)

Almond Lime Dipping Sauce:
6 Tablespoons almond butter
1/4 cup freshly squeezed lime juice
1/4 cup coconut milk
1-2 Tablespoons tamari (or soy sauce)
1 Tablespoon agave nectar or honey
1-2 cloves garlic, crushed

Place the chicken breast pieces into a bowl and cover with the ingredients for the marinade. Stir together to coat evenly. Let chicken marinate for 30 minutes.

Heat a 10-inch skillet or wok over medium-high heat. Add about one Tablespoon of coconut oil. Then add chicken pieces. Saute, stirring frequently, for about 3-5 minutes, or until chicken is cooked through.

Place the dipping sauce ingredients into a bowl and whisk together until mixture is thickened and well combines. Alternatively, sauce can also be warmed on the stove in a small pot over low heat.

To serve, divide dipping sauce into four small bowls and serve alongside chicken. (Brown rice and stir-fried veggies make a great side!) Serves 4.



CHOCOLATE COCONUT MILK ICE CREAM
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1-14 ounce can coconut milk (not light)
1/3 cup sugar or agave nectar (I used coconut sugar)
2 Tablespoons unsweetened cocoa powder
3/4 teaspoon vanilla extract

Place all ingredients in a blender and blend thoroughly. Refrigerate for 30 minutes.

Pour into the bowl of an ice cream freezer and freeze according to the manufacturer's directions. Serves 2.

My Kitchen View

It's been awhile since I've posted generally about the food things going on in my kitchen and beyond. I hosted Easter Dinner (well, it was more brunch-like) for 13 yesterday and it gave me a great excuse to develop a couple of cupcake recipes - carrot with a cream cheese filling baked in them and cream cheese frosting and lemon with a lemon curd filling and raspberry cream frosting. I was pleased overall with both and will share the recipes soon!

Otherswise, here was the menu:
-Ham (a traditional food for every holiday on my dad's side of the family)
-Bacon, Spinach, Mushroom, & Swiss frittatas
-Sausage, Pepper, Onion, & Cheddar frittatas
-Kazakh Cheese Pastries
-Strawberry Spinach salad w/Candied Pecans & Creamy Balsamic Dressing
-Asparagus & Tomato Salad
-Fruit Salad
-Challah Bread (my mom made this!)

My boys helped to make these cute Rice Krispie Treat nests as favors. I packaged them with tags and ribbon so they also doubled as place cards. They were so easy and the kids were so proud to tell our guests about making them.

 

In March, Heather and I visited a lovely tea room in Irvington. We enjoyed their special monthly tea event. Is was quaint, the staff was friendly, and the food was delicious. We hardly knew where to start on our two tiers of tea delicacies with several different types of sandwiches, gorgeous scones, and delightful sweets.

My family visited Cinncinnati a few weeks ago and found a place featured on Diners, Drive-ins, & Dives (Food Network). Terry's Turf was a hole-in-the-wall burger place with tons of character! We went at 5 on a Saturday and had to wait for about 30-45 minutes for a seat - by the time we left, I'm certain the wait was much longer. If your party doesn't fill the table, you will likely be seated with strangers - with five of us, we filled our spot. :) Peanuts shells littered the floor and added to the ambience - my boys loved it! The burgers are huge but absolutely delicious and the Black Currant elixir (house made) added to fresh lemonade was fabulous! Terry, himself, came out and brought our boys mini candy burgers and chatted with my husband and me. He was jovial, humble, and kind. We all agreed, we would definitely go back!

It's been a busy couple of months with some great eating experiences. We continue to expand the palates of our sons and discovered quite recently that they all LOVE sushi. A fun (though pricey :)) discovery. We enjoy foodie adventures as a family - both in our kitchen and out! What's been happening in your foodie world - any great new recipes, dining experiences, new obsessions etc.? I'd love to hear them!

Baker's Delight: Vanilla Cupcakes

This week, I set out on a mission to find  a vanilla cupcake recipe for my oldest son's birthday. It wasn't as easy as it sounds. Reviews on nearly every vanilla (or white) cake recipe are mixed - some love it, some hate it, some think it's light, some think it's dense...you get the idea. And let's be honest, not everyone is a competent baker, so it's hard to know which reviews to trust!

Finally, I deicided to just jump in and try a recipe. Bobby Flay had one which I adapted to work for me. The texture was lovely and the flavor was quite good. The chocolate frosting he included was delicious as well - a frosting recipe unlike any I have ever made. These definitely got the seal of approval from my family and the birthday boy loved them! They would also make a beautiful Easter or spring dessert.



VANILLA CUPCAKES
(adapted from Bobby Flay's Mini Vanilla Bean Cupcakes)
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2 1/2 cups cake flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1 3/4 cup sugar, divided
10 tablespoons unsalted butter, melted and cooled slightly
1 cup buttermilk, room temperature
3 Tablespoons vegetable oil
1Tablespoon vanilla extract
6 large egg yolks, room temperature
3 large egg whites, room temperature
Creamy Chocolate Frosting, recipe follows
Sprinkles for decorating, if desired

Adjust the oven rack to the middle position and preheat the oven to 350 degrees F. Fill muffin tins with liners .

Whisk the flour, baking powder, baking soda, salt, and 1 1/2 cups sugar together in a large bowl. Whisk together the melted butter, buttermilk, oil, vanilla, and yolks in a medium bowl.

In a clean bowl of a stand mixer fitted with whisk attachment, beat the egg whites at medium-high speed until foamy, about 30 seconds. With the machine running, gradually add remaining 1/4 cup sugar; continue to beat until stiff peaks just form, 30 to 60 seconds Transfer to a separate bowl and set aside. Wash the bowl and dry.

Add the flour mixture to the now-empty mixing bowl fitted with the whisk attachment. With the mixer running at low speed, gradually pour in the butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop the mixer and scrape the whisk and sides of the bowl. Return the mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.

Using a rubber spatula, stir 1/3 of the whites into the batter to lighten, and then add the remaining whites and gently fold into the batter until no white streaks remain.

Fill the cupcake molds 3/4 full and bake until just firm, about 18-22 minutes. Let cool and frost with Creamy Chocolate Frosting. Decorate with sprinkles, if desired.

CREAMY CHOCOLATE FROSTING
(Adapted from Bobby Flay at FoodNetwork.com - adaptations noted)

2 1/2 sticks unsalted butter, softened
1 cup confectioners' sugar
3/4 cup Dutch-processed cocoa (I used dark chocolate cocoa powder)
 Pinchof fine sea salt
3/4 cup light corn syrup
1 teaspoon vanilla extract
8 ounces semisweet chocolate, melted and cooled slightly
1 teaspoon espresso powder (I omitted this since I was making them for kids but it would have been a fantastic addition!)

In a food processor (or using a mixer), process the butter, sugar, cocoa, and salt until smooth, about 30 seconds, scraping the sides of the bowl as needed. Add the corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape the sides of the bowl, and then add the melted chocolate and espresso and pulse until smooth and creamy, 10 to 15 seconds.

Simple Supper: Bacon-Wrapped Salmon

Salmon is a staple simple supper in our house. (If you have an Aldi close by, that's the perfect place to buy salmon at $4 a pound in their frozen food section!) I usually just wing the seasoning, but occasionally I like to try out a "real" recipe. :)

This recipe is delicious and so simple. In just 20 minutes supper was on the table. The bacon keeps the salmon super moist. And seriously, who doesn't love bacon-wrapped food?!



BACON-WRAPPED SALMON
(adapted from Epicurious.com)
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4 center-cut pieces skinless salmon fillet (about 1 1/2 inches thick)
1/2 teaspoon salt
1/4 teaspoon black pepper
4 teaspoons whole-grain mustard
4 bacon slices
Special equipment: 4  metal skewers (which I didn't have, but would have made it all easier!)

Preheat broiler and place broiler pan about 4-6 inches from heat.

Pat fish dry and sprinkle with salt and pepper, then spread curved sides with mustard. Lay 1 bacon slice lengthwise along top of each fillet, tucking ends of bacon under fillet (ends will not meet). Thread 1 skewer through length of each fillet, entering and exiting through bacon to secure it.

Arrange fish, bacon sides down, on preheated rack of broiler pan and broil 3 minutes, then turn over and broil until fish is just cooked through and bacon is crisp, 3 to 4 minutes more.

(Cooks Note: If you are using frozen fillets, let them thaw slightly first so they cook evenly.)

As a bonus, I'm going to share a roasted asparagus "recipe" to cook and serve alongside the salmon.

LEMON PARMESAN ROASTED ASPARAGUS
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asparagus, woody ends removed
olive oil
salt
lemon-pepper
Parmesan cheese
fresh lemon juice

Break off woody ends from asparagus. Wash and pat dry. Lay asparagus in a single layer on a rimmed baking sheet. Drizzle with olive oil, sprinkle with salt and lemon pepper. (Use your discretion with quantities.)

While salmon is broiling, slide asparagus into oven. When you take out the salmon to flip it over, remove asparagus and sprinkle with Parmesan cheese, continue to broil until salmon is cooked through. Just before serving, sprinkle asparagus with fresh lemon juice.

(Cooks Note: If you're not making this alongside the salmon, preheat oven to 425°F instead of to broil. You'll have to cook just a couple minutes longer.)

Gluten-Free Goodness: Apple Carrot Breakfast Cake

I made this breakfast "cake" this weekend. With fruit, veggies, and flax seed, it's quite healthful and ideal for breakfast, brunch, snack, or even dessert. For a gluten-free recipe it's quite easy and by using palm sugar (also called coconut sugar) the recipe will be easy on the blood sugar. I think you'll find kids and adults will both enjoy this treat.



APPLE CARROT BREAKFAST CAKE
(from Simply Sugar and Gluten Free)
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2 cups sorghum flour
1/2 cup palm/coconut sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon kosher salt
1 Tablespoon ground flax seed
3 eggs
2 apples, unpeeled, cut in wedges
1 cup peeled and chopped carrots (about 3 medium)
Optional toppings: Whipped Cream, Cream Cheese Frosting, Yogurt, Maple or fruit Syrup

Preheat the oven to 350°F. Grease an 8 x 8 baking pan.

Mix the 1 Tablespoon of ground flax seed with 2 Tablespoons of boiling water to make a slurry. Set aside.

In a large bowl, whisk together the sorghum flour, palm sugar, baking soda, cinnamon, nutmeg, and salt.

Combine the eggs, vanilla, apples, carrots, and flax seed slurry in a blender or food processor. If using the blender, start on a low speed and quickly increase to high until thoroughly mixed. If using a food processor, pulse many times until combined and then process until smooth. Batter will be thick.

Add the wet ingredients to the dry ingredients and fold them in with a rubber spatula until thoroughly combined. Pour the batter into the prepared pan and bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Let cool completely in the pan. Top with freshly whipped cream, cream cheese frosting, yogurt, or syrup.

Cooks Note: Sorghum flour and palm sugar can both be found at health food stores, as well as online.

Simple Supper: Healthful Shepherd's Pie

Remember me mentioning The Cleaner Plate Club a couple weeks ago? Well, I made another great recipe from the cookbook, a shepherd's pie topped with mashed sweet potatoes. The recipe called for frozen veggies, which would undoubtedly be easier, but I decided to chop up a variety of fresh veggies I had on hand including cauliflower, spinach, carrots, and also frozen green beans. The result was quite delicious!

Take this recipe as a foundation and add the ingredients that suit your taste. This also makes great leftovers!



HEALTHFUL SHEPHERD'S PIE
(from The Cleaner Plate Club)
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1 Tablespoon olive oil
1 onion, chopped
1 garlic clove, minced
1 pound ground beef
1/4 cup uncooked white rice
1 28-ounce can diced tomatoes, drained
4 cups frozen mixed veggies ( about 2 packages)
Salt and freshly ground pepper
2 pounds sweet potatoes (about 2 large), peeled and chopped into 1/2-inch cubes
1/4 cup milk
2 Tablespoons butter
1/3 cup grated cheese

Preheat the oven to 350°F.

Heat the oil in a large skillet over medium-high heat. Saute the onion and garlic until translucent, about 3 minutes. Add the ground beef and brown until no longer pink, 10-15 minutes. Add the rice, tomatoes, and frozen mixed veggies (or chopped fresh veggies of choice). Bring to a boil, then reduce the heat and let simmer for 15 minutes. Season with slat and pepper.

Meanwhile, steam the sweet potatoes until fork-tender, about 20 minutes. Put a couple of inches of water into a large pot, set a steaming basket in it, and bring to a boil. Set the sweet potatoes in the basket, cover, and let steam. Let the potatoes cool slightly, then mash them in a large bowl with the milk and butter.

Spread the meat mixture in the bottom of a 2-quart casserole dish. Top with the mashed sweet potatoes, and sprinkle the cheese on top. Bake until the cheese melts and starts to turn golden, 10-15 minutes.

Market Fresh: Eggs

Eggs are always in season and a wonderfully versatile ingredient. I am blessed to have access to local, organic eggs at $2.25/dz. I could eat eggs for breakfast and supper in the same day; I don't, of course, but I could.

Today I want to share with you two great egg recipes that just might be out of your normal scope of egg cooking and eating.

Sometime ago, while flipping through an issue of Everyday Food, I came across several recipes that involved baking in parchment paper packets. The salmon recipe is amazing (will have to share another time). The egg recipe, equally superb. Combining eggs with seasonal veggies, you'll have a balanced, semi-fancy meal within 20 minutes. It's perfect for breakfast, brunch, or supper.

Parchment paper is a little pricey, but I find having a roll on hand is indispensable.



EGGS WITH ASPARAGUS AND MUSHROOMS
(adapted slightly from Everyday Food, issue unknown)
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2 teaspoons, extra-virgin olive oil, plus more for brushing
1/2 pound of fresh asparagus spears, woody ends broken off
4 ounces cremini mushrooms, coarsely chopped
4 large eggs
Salt and fresh ground pepper

Preheat oven to 400°F. Prepare two 24-inch long pieces of parchment by folding each in half and then cutting into a half-heart shape. Place both pieces on a rimmed baking sheet. Brush half of each heart with olive oil. Place mushrooms and asparagus spears on oiled half. Carefully crack two eggs over each. Drizzle with 1 teaspoon of olive oil. Season with salt and pepper. Pleat tightly around the edge to seal. (I'm not very adept at the pleating, so just do your best!)

Bake until the egg whites are set and asparagus is tender crisp, 8-10 minutes. Top with shredded Parmesan cheese, if desired.

(Note: If you make more than two servings, you will need to place baking racks in the upper and lower thirds and then rotate two baking sheets halfway through baking.)

Egg Drop Soup is a super easy and yummy first course for a home-cooked Asian meal. If you're making this gluten-free be sure to use gluten-free soy sauce.



BETTER-THAN-TAKEOUT EGG DROP SOUP
(from The Cleaner Plate Club)
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1 Tbsp canola oil
2 scallions, chopped, white and green parts separated
4 c. chicken broth
1/2 tsp sherry (I used a splash of white wine)
1/2 tsp soy sauce (La Choy or San-J for gf)
1/4 tsp salt
1/8 tsp ground ginger
1/8 tsp white pepper
1 1/2 Tbsp cornstarch
3 drops sesame oil
2 eggs

Heat the canola oil in a large saucepan over medium-low heat. Add the white parts of the scallions and sweat for five minutes.

Pour 3 1/2 cups of broth into the pan, reserving 1/2 cup. Add the sherry, soy sauce, salt, ginger, and white pepper. Bring to a boil and let cook for 5 minutes.

Mix the cornstarch with the reserved broth in a small bowl, and add to the pan. Add the sesame oil. Turn the heat to low. In a separate bowl, beat the eggs, then add to the broth while stirring rapidly in a clockwise motion. Stir for 1 minute, until the eggs have cooked and look like shreds.

Sprinkle the soup with the scallion greens. Serve hot. Serves 4.