Spinach White Bean Dip

Every day between lunch and dinner I get pretty darn hungry. So I need a snack that's filling but light enough to keep me energized throughout the day. I am a big fan of dips and most of the time just grab hummus. But this week I thought I'd switch it up and make a different dip, and I am so glad I did. I divided this batch into four servings for the week and it worked out perfectly.

Roughly the consistency of a creamed spinach, this dip is delicious in flavor, easy to make and packed full of nutrients. I skipped the high-calorie cheese and went with white beans for the smooth consistency and added flavor. The onions give a wonderful savory bite and a with a little salt and pepper you are all finished! A great dip for a casual meeting or a nice snack with crackers or veggies for your work day.


Spinach White Bean Dip

Ingredients:
1 package frozen spinach
1 (15oz) can white beans
1 Tbsp olive oil
1/4 large red onion, diced
1 large garlic clove, minced or pressed
1 Tbsp lemon juice
¼ tsp paprika
salt and pepper to taste

Directions:
-In small saucepan over medium heat, at 1/3 c. water and frozen spinach, heat until warmed through.
-Meanwhile in medium nonstick pan, add olive oil and heat until almost smoking.
-Add red onion and cook, stirring occasionally, until beginning to soften, about 5 minutes.
-Add garlic and cook until fragrant, about 30 seconds.
-Add salt, pepper, paprika and remove from heat.
-To bowl of food processor, add white beans, onion mixture, lemon juice, and mix to combine, adding a couple more Tbsp of water if needed.
-Add spinach and pulse until combined, about 4 pulses.
-Salt and pepper to taste and serve with bread or cracker.

One Year Ago: Quick Curry Chicken

Light and Fluffy Raisin Bran Muffins

Next to my dad’s blueberry muffins, these are my very favorite muffins. I’ve been making them for a long time and never thought to take a picture. But today, you are getting lucky, because I did and I can now share this recipe. It makes 12 light, fluffy, slightly sweet and delicious muffins that are not only very good for you but filling as well. I love to slice in half, add some yogurt cheese (just strain some yogurt for a few days in the fridge until the texture of cream cheese) and it’s the perfect breakfast!


Light and Fluffy Raisin Bran Muffins

Ingredients:
1 1/2 c. wheat bran
1 c. low fat buttermilk
1/3 c. mashed banana (about 1 large)
2 Tbsp plain lowfat yogurt
1 Tbsp oil
1 egg
1 tsp vanilla extract
5 1/2 Tbsp Splenda Brown Sugar Blend (or 2/3 c. regular packed brown sugar)
1 c. whole wheat flour
1 tsp baking powder
1 tsp baking soda
2/3 tsp salt
2/3 c. raisins

Directions:
-Preheat oven to 375 degrees and prepare a 12 cup muffin tin.
-In medium bowl, combine wheat bran and buttermilk and soak for 10 minutes.
-In large bowl, combine banana, yogurt, oil, egg, vanilla and Splenda, whisking to combine well.
-In medium bowl, add flour, powder, soda, salt and whisk to combine; set aside.
-Add bran mixture to wet ingredients, as well as dry ingredients and gently fold in until just combined.
-Fold raisins into the mixture.
-Spoon batter into prepared muffin cups, dividing equally.
-Place in oven and bake for 15 minutes or until toothpick inserted into center of a muffin comes out clean.
-Remove from oven and let cool for 10 minutes in tins.
-Place on wire rack and let cool completely.

Makes 12 muffins

Cherry Tarts

Cherries are all over the place lately and you know my favorite thing to do with fruit in the summer - make a pie! But for having company over this weekend I thought it was just a little too casual. So what to do? Individual tarts of course! The same amount of ingredients and so much cuter.

These tarts really turned out well. Using orange juice instead of lemon really brightened up the cherry flavor and made it just mouthwatering. The simple task of brushing the tops with a bit of butter once they come out of the oven give the flavor a teeny bit of salt, which is needed and give it that melt in your mouth flavor. Fun to bake, you can choose to lattice the top or not. Either way, it'll be hard to resist eating before guests arrive.


Cherry Tarts

Ingredients:
1 recipe basic pie dough
1 1/2 lbs. pitted fresh cherries
1/4 c. granulated sugar
4 Tbsp fresh orange juice
2 tsp cornstarch
2 tsp water
1 Tbsp butter

Directions:
-Preheat oven to 450 degrees and prepare 6 tartlet pans.
-Roll out pie dough and cut into 5-6 inch rounds.
-Press rounds into tartlet pans, smooth up sides and remove overhang.
-Place prepared pans onto a baking sheet and place into freezer.
-Wash, pit and halve cherries.
-In large sauce pan over medium high heat, place cherries and sugar.
-Add orange juice to pan and stir to combine, bringing to a boil.
-Meanwhile, in a small bowl, combine cornstarch and water and stir to combine.
-Add cornstarch mixture to cherry mixture and stir constantly until beginning to thicken, about 2 minutes.
-Remove from heat and set aside.
-Remove tart pans from freezer, and evenly distribute cherry mixture into tartlet pans, smoothing top to evenly distribute.
-Cut remaining pie dough and lattice top each tart (optional).
-Place in oven and bake until golden brown, about 12-15 minutes.
-Remove from oven, carefully brush tops with butter and place on wire rack to cool.
-Once cool serve. Preferably with some whipped cream.

Makes 6 tarts

Chicken French with a White Wine Lemon Butter Sauce

Want to know the secret to making a fancy dish? Just mention all the silly things you put in there. Add something French or use a word in another language and you've got yourself a fancy dish! Case in point: this Chicken French with a White Wine Lemon Butter Sauce. It's really just a sauteed chicken breast with a simple gravy. Cook's secret - I promise. :)

The chicken is really juicy with very minimal added fat. The sauce is light and bright but with only a few ingredients has a lot of great flavors. Use a nice bright white wine and serve the rest with dinner. So unless you have a husband like mine who hates anything with a fancy name, call it what you like. But either way, it's just as mouthwatering and delicious.


Chicken French with a White Wine Lemon Butter Sauce

Ingredients:
4 medium boneless, skinless chicken breasts
1 c. flour
1/2 tsp salt
1/2 tsp ground pepper
1/4 tsp paprika
1/4 tsp granulated garlic
1 Tbsp olive oil
1 c. dry white wine
juice of 1 1/2 lemons
3 Tbsp unsalted butter
salt and pepper to taste

Directions:
-In wide, shallow bowl combine flour, salt, pepper, paprika and garlic, stirring to combine.
-Preheat oven to 200 degrees.
-In large, heavy bottom skillet, add olive oil and heat over medium high heat until almost smoking.
-Meanwhile, pound chicken breasts to even thickness and season liberally with salt and pepper.
-Toss chicken breasts in flour mixture and place, breast-side down, into preheated pan.
-Cook over medium high heat until breast side is nicely golden browned, about 7-10 minutes.
-Flip chicken breasts to breast-side up and cook until golden browned and chicken breast is cooked through, about 7-10 more minutes depending on thickness.
-Remove chicken from pan, place on platter and into preheated oven to stay warm.
-Add white wine to skillet and stir to deglaze, scraping all browned bits up from bottom of pan.
-Cook, stirring occasionally, until reduced by half, about 2-3 minutes.
-Add lemon juice and stir, cooking until reduced by at least half, about 2-3 minutes.
-Remove from heat and stir in butter to thicken.
-Salt and pepper to taste (Note: if you’d like the sauce thicker at this point you may add a slurry of 1 tsp cornstarch and 1 tsp water and heat, stirring constantly for 30-60 seconds).
-Remove platter from oven, top with sauce and serve immediately.

My Favorite Windowsill Tomato Sauce

I’ve mentioned a number of times, my favorite easy to make tomato sauce I learned from my chef friend. Well I have been selfish and never taken the opportunity to share that recipe. So last weekend when I made it again for company and remembered how much I love it I decided to take the opportunity to do so.

This tomato sauce comes together way to easily and is quite humble in appearance, but gives a wonderfully fresh and smooth flavor to pasta. Easy to serve both in hot weather and cold, it’s versatile and crowd pleasing.

I love buying tomatoes in bulk during the summer, blanching them, removing the skin and canning them, but a good quality organic canned tomato from the store works just as well. If you are using a thinner pasta like tagliarini, skip the can of tomato sauce. A thicker pasta will probably need it if your guests like a lot of sauce.


My Favorite Windowsill Tomato Sauce

Ingredients:

1 large (28 oz). can organic tomatoes in tomato juice (store bought or home canned)
1 small (8oz.) can of organic tomato sauce
2 stalks fresh basil, leaves removed
2 large garlic cloves
1 Tbsp olive oil
kosher salt and freshly ground pepper to taste

Pasta of choice (linguini or tagliarini are the best for this sauce)

Directions:

-Open canned tomatoes and cut into large chunks.
-Place chopped tomatoes, with juice and tomato sauce into large bowl.
-Chiffonade basil leaves and place into bowl.
-Peel garlic cloves and slice as thinly as possible (should be translucent), and place into bowl.
-Drizzle in olive oil, salt and pepper and stir to combine well.
-Cover bowl with plastic wrap or top and sit on counter for at least 2 hours and up to 8.
-When ready to serve, cook pasta to desired doneness, drain and immediately return to pan.
-Add pasta sauce to pan and cook over medium heat just until warmed, about 1-2 minutes.
-Plate and serve.

Eggplant Caviar

A great mix between a salsa and a tapenade, this is an appetizer with a LOT of flavor. Even those weary of eggplant will be certain to enjoy. The fresh garlic gives a smooth and spicy kick, olives a salty bite and fresh organic tomatoes and deliciously fresh finish. Place it all on a toasted slice of sourdough and you've got a really great way to start off the night.


Eggplant Caviar

Ingredients:
1 medium eggplant
2 tomatoes, chopped and peeled
1/2 medium red onion
2 large garlic cloves
1 Tbsp olive oil, plus more for crostini
1/4 c. cilantro
1/4 c. pitted kalmata olives
1 Tbsp fresh lemon juice
1 tsp kosher salt
1 tsp freshly ground pepper
1 baguette, preferably sourdough, sliced
2 scallions, white and light green portion thinly sliced

Directions:
-Preheat oven to 350 and place eggplant on a lined baking sheet.
-Place baking sheet into oven and roast until eggplant looks wilted and skin is easily pieced with a fork, about 60-75 minutes.
-Remove eggplant from oven and cool completely.
-In bowl of food processor, combine tomato, red onion, garlic and olive oil.
-Pulse to process until well combined.
-Add eggplant, cilantro, olives, lemon juice, salt and pepper and pulse until ingredients are roughly chopped to the consistency of a salsa, about 4-5 pulses and set aside.
-Preheat oven to 450 and place baguette slices onto baking sheet.
-Brush each slice lightly with olive oil.
-Place baking sheet into oven and bake until edges are lightly golden, about 10 minutes.
-Remove from oven, place a spoonful of eggplant caviar onto each slice and place on serving platter.
-Top with sliced scallions and serve.

Makes about 30 slices.


Adapted from Williams-Sonoma

Home from the Farmer’s Market Dinner

An abundance of produce ripened under the summer sun. Markets that bring the harvest of local farms help you shop as close to the source as possible. And shopping close to the source means being able to enjoy the freshest of produce at the peak of flavor. This casual menu features all the fresh flavors of these wonderful fruits and vegetables I found at the farmer’s market this summer. So hand out some fresh squeezed lemonade to wait on the porch while friends arrive and get ready to share with delicious wine and relaxed conversation around the table.


Home from the Farmer’s Market Dinner

Eggplant Caviar with Garlic Crostini

Farmer’s Market Selection Salad with Sunny Vinaigrette
Fresh Linguine with my favorite Windowsill Tomato Sauce
Artisan Sourdough loaves with dipping sauce
Chicken French with a White Wine Lemon Butter Sauce

Cherry Tarts
Chocolate Mousse
Coffee service

Pecan Rasin Loaves

Perfect for gifting with all the preserves I have been making, these loaves take little effort and are just delicious. The more you work them, the denser they are, so you can adjust for the type of bread you'd like. I kneaded to make a medium density bread that can hold up to sweet preserves or even toasted with cream cheese. The wheat and the honey make a smooth and nutty bread that is played up by the buttery pecans and sweet chewy raisins. Everyone loves a fresh bread, especially one with so many delicious ingredients.


Pecan Raisin Loaves

Ingredients:
2 c. whole wheat flour
2 c. bread flour
1 1/2 c. warm water (105-110 degrees)
4 Tbsp orange blossom honey
1 1/2 tsp active yeast
1/4 tsp ground cinnamon
3/4 c. raisins
3/4 c. whole pecans

Directions:
-In bowl of stand mixer, combine 2 c. whole wheat flour, water, and 1 tsp active yeast.
-Stir to combine well, cover and let stand for 8-12 hours.
-Attach bowl to mixer and stir in bread flour, honey, cinnamon and remaining yeast.
-Using dough hook, knead dough until no longer sticky and springy to the touch, about 5-7 minutes.
-Add raisins and pecans and knead by hand to distribute in dough evenly.
-Place dough back into bowl, cover with plastic wrap and place in a warm place to rise for 2 hours, or until at least doubled in size.
-Turn dough out of bowl, divide in half and roll out into 12 inch loaves.
-Place loaves onto a parchment lined baking sheet and cover with plastic wrap and a kitchen towel.
-Place in a warm place and let double in size, about 1 hour.
-Meanwhile preheat oven to 350 degrees plus an additional 15 minutes of preheating.
-Remove plastic wrap and towel from loaves, slash loaves to make sure steam may be released, and place into middle of oven.
-Bake until loaf is browned nicely and reaches an internal temperature of 190 degrees, about 50 minutes.
-Remove from oven and let cool on sheet for 30 minutes, then place on wire rack to cool completely.
-Wait until loaf is completely cooled throughout to slice and serve.

Basic flour to water ration and preferment idea from Kath Eats and Brew and Bake

Simply Strawberry Sorbet

This was certainly one of the best sorbets I have tried. Fresh berries with just a bit of sugar. And a spoonful tasted so juicy it was like biting into a chilled fruit. I used this sorbet in an ice cream cake, but I will definitely be using this simple technique for company next time.


Simply Strawberry Sorbet

Ingredients:
1/2 c. sugar
6 Tbsp water, preferably spring water
small pinch of salt
3 pints (about 6 c.) fresh-picked strawberries, preferably organic, rinsed, dried, and hulled
3 Tbsp freshly squeezed lemon juice

Directions:
-In small saucepan over medium heat combine sugar, water and salt.
-Bring to a boil and stir occasionally until dissolved.
-Let cool completely.
-In bowl of blender, combine strawberries, lemon juice and sugar mixture.
-Blend to combine thoroughly.
-Place mixture into container and refrigerate at least 4 hours.
-Place strawberry mixture into prepared ice cream maker and church using manufacturers instruction.
-Serve soft of freeze immediately.

Adapted from Epicurious, originally by Gabrielle Carbone

Easiest Ice Cream Cake

This weekend I made some delicious sorbets with the fresh fruit I picked and decided to make a fun dessert for dinner. Very simple to throw together, this dessert only takes a little time for each piece to freeze without melting together. And who doesn't love ice cream cake! Just be careful not to be too busy sewing throw pillows and forget to remove the crust from the oven. Not so smart....


Easiest Ice Cream Cake

Ingredients:
10 honey graham crackers
3 Tbsp sugar
1/4 tsp salt
6 Tbsp unsalted butter, melted
6 c. simple strawberry sorbet
6 c. vanilla ice cream
6 c. simple blueberry sorbet
8 oz chocolate, melted (optional)

Directions:
-Preheat oven to 350 degrees and prepare 10 inch springform pan.
-In bowl of food processor, process graham crackers, sugar and salt until finely ground.
-Add melted butter and process to combine.
-Using silicone spatula, scrape graham mixture into springform pan and press to coat bottom of pan evenly.
-Place pan in oven and bake until just lightly golden brown, about 10-12 minutes.
-Remove from oven and let cool completely.
-Place into fridge and remove blueberry sorbet from fridge.
-Let warm on counter until able to move with a spoon, about 4-5 minutes.
-Remove pan from fridge, grease sides, and scrape blueberry sorbet into pan, evening top carefully.
-Place pan back into fridge for at least 15 minutes.
-Remove from freezer and repeat with vanilla ice cream.
-Place back in fridge for at least 15 minutes.
-Remove from freezer and repeat with strawberry sorbet.
-Place back in fridge for at least 30 minutes.
-When ready to serve, remove from fridge, run a sharp knife around the edges and remove the sides of the pan.
-Top with melted chocolate, if desired, and serve using a knife soaked in hot water.

One Year Ago: Grilled Potato Wedges

Apricot Mascarpone Tart with Orange Blossom Honey

To use up my last few apricots from picking, I chose the ripest, largest, and prettiest apricots to make a dessert with. This dessert is simple to throw together and full of delicious summer flavors. The smooth and creamy sweet mascarpone cheese goes just perfectly with the super ripe, juicy apricot slices, the flaky pastry and the little drizzle of sweet orange blossom honey. A refreshing way to end a meal. The tart can also be easily made with another juicy stone fruit like plums or small white peaches.


Apricot Mascarpone Tart with Orange Blossom Honey

Ingredients:
1 recipe basic pie dough
16 oz. mascarpone cheese
1/3 c. sugar
1 tsp fresh lemon juice
1/2 tsp vanilla extract
9-10 large ripe apricots, rinsed and dried thoroughly.
orange blossom honey

Directions:
-Preheat oven to 350 degrees and prepare 9 inch pan.
-Roll out pie dough and line pan evenly.
-Place parchment over top, fill with pie weights and place into oven.
-Blind bake tart for 15-20 minutes, or until edges turn light golden in color.
-Remove from oven and let cool completely.
-In medium bowl, combine mascarpone, sugar, lemon juice and vanilla.
-Stir to combine evenly.
-Using spatula, scrape into tart shell and even out top with back of spatula.
-Halve apricots, remove pits and then slice into 8 even slices.
-Top mascarpone filling with apricot slices.
-Lightly drizzle top with orange blossom honey.
-May be served immediately or stored in fridge for a few hours before serving.



One Year Ago: Pina Colada Cupcakes

All American Summer Tarts

Haven't come up with a dessert for Independence Day yet? No worries! I have you covered. A very simple, festive, and absolutely delicious dessert that can be made ahead (and I think, personally, is better if you do). What could be better than that? Oh yeah, it comes in cute, individual portions.

I've probably said it a hundred times, but a good pie a la mode is my favorite dessert of all time. Well these are not only your own little pie, but get rid of the extra crust that takes away from the fresh filling. They come together quickly and although rustic looking, are elegant enough to serve for company. The lime and orange juice play up the flavors and sweeten the berries without adding extra sugar and if you make it ahead the flavors come together like a dream. It was hard to eat only one.


All American Summer Tarts

Ingredients:
1 recipe basic pie dough
4 c. chopped ripe strawberries
1 c. fresh ripe blackberries
1/2 c. sugar
1 tsp lime zest
1 Tbsp orange juice
1 Tbsp butter
1 egg, beaten

Directions:
-Preheat oven to 375 degrees and line two baking sheets with parchment.
-In large bowl, combine strawberries, blackberries, sugar, lime zest, orange juice.
-Toss to combine and set aside.
-Divide dough into 6 equal pieces.
-Roll each piece into 7-8 inch circles.
-Place each circle onto a lined baking sheet.
-Place 1/6 of berry mixture into center of dough.
-Fold up sides of dough around filling.
-Repeat with remaining dough rounds and filling.
-Cut butter into very small pieces and place three small pieces on top of each tart’s filling.
-Brush sides of pastry with beaten egg and place baking sheets into oven.
-Bake until sides are golden brown and filling is bubbling, about 30 minutes.
-Remove from oven and let cool completely.
-If making ahead, store in airtight container up to 24 hours in advance.
-Serve with scoop of ice cream.

Serves 6




One Year Ago: Sicilian Summer Pasta

Simple Summer Grilling on the 4th

A perfect holiday to capitalize on long days, warm nights, and an abundance of fresh produce around the country, July 4th is one of my favorites. Set the table outdoors with a fun tablecloth, white plates, and some simple hanging lights and you have an easy festive dinner. Baking dessert the night before and preparing the dough, all you have left to do the day of is a few minutes work and all on the grill so you can entertain at the same time. Keeping it casual but delicious is the perfect way to celebrate this Independence Day!


Simple Summer Grilling on the 4th

Grilled Flatbreads with Aged Goat Cheese and Wilted Greens
Fancy Fig Bites
Summer Sangria
Bucket of cold beers

Classic Sirloin Cheese Burgers
Balsamic Grilled Sweet Onions and Heirloom Tomato stacks
Sweet Market Corn Medallions with Chili Lime Butter
Grilled Baby Fingerling Potato Skewers

All American Summer Tarts


One Year Ago: Chicken Pesto Salad

Summer Sweet Peach Pie

A recipe remix following out fruit picking extravaganza. An oldie but a goodie, pie is always a favorite of mine, but it never fails - every year during peach season I have to make a few peach pies. Only a small bit of sugar and just a teeny pinch of spices are needed to really play up the flavor of these great peaches.

So delicious, the peaches are so juicy, it doesn't even need ice cream. (But, of course, ice cream wouldn't hurt.) I always love a nice thick lattice top on a peach pie, not sure why, I just fit it so fitting for the fruit. But regardless, everyone really loved it and I hope you will too!


Summer Sweet Peach Pie

Ingredients:
1 recipe basic pie dough
8 large, fresh ripe peaches
1/2 c. brown sugar
juice of 1/2 small lemon
1 tsp cornstarch
1 pinch ground cinnamon
1 pinch ground nutmeg
1 egg white
granulated sugar for sprinkling

Directions:
-Preheat oven to 425 degrees and prepare pie dish.
-Roll 1/2 recipe of pie dough out and line bottom of pie dish.
-Place in refrigerator.
-Using a pairing knife, slice peaches into 8 pieces, peel skins, and slice into thin slices.
-Place peach slices into large bowl, add brown sugar, lemon juice, cornstarch, cinnamon, nutmeg and stir well to combine.
-Remove pie plate from fridge, brush bottom with egg white, and transfer peach mixture to pie.
-Roll out remaining dough and top as desired (lattice or traditional).
-Brush top with egg white, sprinkle with sugar for a crunch and place into oven.
-Bake for 20 minutes, then tent top with foil and reduce heat to 375 degrees.
-Continue baking until golden and juices are bubbling, about 30 more minutes (50-60 minutes total)
-Remove from oven and let pie cool completely on wire rack before serving.

Apricot Preserves

One of the very best things about summer is picking your own fruit. It's one of my favorite things to do, and this past weekend we picked more than in any past year. And the only problem when you pick a LOT of ripe fruit is you have a number of bruised or crushed fruit pieces throughout the load. Well, no problem! That's the best part; those not-so-beautiful pieces are perfect for making preserves. Between our family's loads, we had a number of pieces like this, so I spent most of today in the kitchen cooking them up.

With very fresh and ripe just-picked or farmer's market fruit, the sugar content in the fruit itself is usually at the fruits peak. So unlike store-bought fruit, you can really maximize the flavor and taste of a preserve without much sugar at all. Making it delicious and relatively good for you.


Apricot Preserves

Ingredients:
about 28 large, fresh apricots (I got about 8 cups of chopped fruit)
juice of 1/2 lemon (about 3 Tbsp)
1/2 - 1 c. sugar (depending on ripeness of fruit)

Directions:
-Wash and dry apricots thoroughly.
-Slice each apricot in half, remove and discard seed, and chop flesh coarsely. (Note: do not remove the skin. It provides pectin and it will break down in the preserves with cooking)
-Place the chopped apricots into a large saucepan over low heat.
-Add lemon juice and 1/2 c. sugar, stir and bring to a simmering boil.
-Let boil for 30 minutes to thicken.
-Taste and adjust sugar level if needed.
-If canning, prepare jars for 10 minutes, fill jars with preserves leaving 1/4 inch head room, and boil jars for 10 minutes to prepare.
-May be stored for up to a year.
-If not canning, pour into jars, seal and let cool completely.
-Place in fridge and enjoy for up to 2 weeks.

Key Lime Pie

I saw a nice big bag of fragrant key limes on sale at the store today and I just had to buy them. It’s been such a long time since I made a key lime pie! Key lime pie really defines summer to me. My family has been making these beauties since long before I can remember and it’s certainly one of my favorites. I add zest from a regular lime for an extra sour punch, that pairs just wonderfully with a smooth and airy whipped cream. I always forget how wonderfully easy these are to make. Even simple for the least experienced of bakers, you can really impress your friends with the taste and beauty with a key lime pie. And the simplest way to dress it up for entertaining? Switch the 9 inch pie plate out for a 9 inch tart pan and you have a much more elegant looking dessert for the same amount of effort.


Key Lime Pie

Ingredients:
10 honey graham crackers
2 1/2 Tbsp sugar
6 Tbsp butter, melted
zest from ½ large lime
7 Tbsp freshly squeezed juice from key limes
1 can (14oz) sweetened condensed milk
4 egg yolks

Directions:

-Preheat oven to 350 degrees and prepare 9 inch pan.
-In bowl of food processor, pulse graham crackers and sugar until broken down into fine crumbs.
-Add melted butter and pulse until loosely combined.
-Remove bowl from processor and, using spatula, stir to combine butter well.
-Scrape graham mixture into pie pan and carefully press to evenly coat bottom and sides of pan.
-Place shell into oven and bake for 10 minutes.
-Remove from oven and set aside (keep oven on)
-In large bowl, combine remaining ingredients and stir until combined well (this will take a minute or two, make sure the mixture is even).
-Carefully pour mixture into pie shell and lightly tap to evenly distribute filling.
-Place carefully into oven and bake for 15 minutes or until set.
-Remove from oven and let cool.
-Once cooled, place into fridge for at least 4 hours and preferably overnight to set.
-Serve with whipped cream and enjoy.




One Year Ago: Sunflower Cupcakes

Golden Beet and Marinated Goat Cheese Salad

One of my very favorite salads, this summer greens salad with roasted golden beets, marinated goat cheese and multicolored tomatoes is topped with a deliciously elegant champagne vinaigrette. Beets are so often underutilized and the dark purple color tends to scare off the basic meat and potatoes crowd. That is where the golden beet comes in. Perfect for company, it’s a much friendlier, sunny and warm golden color and is smooth in taste. Beets are also a creamy goat cheese’s best friend in any salad. The bright colors, the rich flavors, and the fresh ingredients are topped with a coordinating fresh vinaigrette that brings the whole dish together and makes it the perfect start for any dinner party you are hosting this season.


Golden Beet and Marinated Goat Cheese Salad

Ingredients:
6 c. fresh summer greens, washed and dried thoroughly
1 c. mixed medley cherry tomatoes
1 bunch golden beets (about 3 large)
4 oz. traditional Capricho goat cheese
1 garlic clove, minced or pressed, divided
olive oil

3 Tbsp champagne vinegar
1/4 c. high quality extra virgin olive oil
1/2 clove garlic, minced or pressed
1/2 tsp fresh oregano leaves, minced
1/2 tsp salt
1/2 tsp freshly ground pepper
1/8 tsp dried mustard

Directions:
-Preheat oven to 400 degrees and line a small baking dish with foil.
-Remove green tops from beets, wash, dry, and peel.
-With large cut-side down to protect beet from slipping, dice into 1/2 inch pieces.
-Add diced beets to lined baking dish and toss with 1 tsp olive oil, salt, pepper, and 1/2 of minced garlic.
-Place baking dish in oven and bake until beets are softened through, about 30 minutes.
-Remove beets from oven and let cool (this can be done a few hours ahead of time, if needed)
-Meanwhile, slice goat cheese into thin slices (tip – use unflavored dental floss to easily slice goat cheese without tearing it apart).
-Place slices onto small plate, drizzle with a small amount of high quality extra virgin olive oil, remaining minced garlic, a small amount of salt and some freshly ground pepper.
-Let sit and come to room temperature for about 15 minutes.
-In large bowl, combine champagne vinegar, minced garlic, oregano, mustard, and salt and pepper to taste.
-Whisking mixture constantly, slowly add olive oil in a thin stream to emulsify.
-Taste and add salt and pepper as needed and set aside.
-When ready to serve, in large bowl, combine greens, tomatoes, roasted beets, and carefully top with marinated goat cheese slices.
-Drizzle lightly with champagne vinaigrette and serve.

One Year Ago: Chili Lime Chicken and Veggie Tacos

Flaky Cheddar Biscuits

When having a delicious steak for dinner I decided I wanted to have more than your average dinner roll. I thought of my flaky biscuits that I love so much, but this time dressed them up with some delicious sharp cheddar and a bit of parsley for color. Not only were these quick to come together, but ended up being quite delicious as well as adding some warm color to the table. We will definitely be making these to entertain with again soon.


Flaky Cheddar Biscuits

Ingredients:
2 c. all purpose flour
1 1/2 c. shredded sharp cheddar
1 Tbsp minced fresh parsley
2 1/2 tsp baking powder
1/2 tsp granulated garlic
1/4 tsp salt
7 Tbsp butter, plus more to top
3/4 c. milk

Directions:
-Preheat oven to 450 degrees
-In large bowl, sift or whisk together flour, powder and salt.
-Add shredded cheddar, parsley and garlic and stir to combine.
-Cut the butter, very cold, into dry ingredients until butter pieces are about the size of a pea.
-Add the milk and mix until just combined (texture should be sticky, moist and lumpy)
-Roll the dough out of prepared surface into 1 full inch in thickness.
-Cut with lightly floured biscuit cutter and place on prepared baking sheet.
-Top each biscuit with a small cube of butter to help brown.
-Place in oven and bake for about 10 minutes or longer until tops are nicely browned.
-Serve warm.

based on basic measurements from Joy of Cooking recipe

One Year Ago: Stars and Stripes Cupcakes

Rosemary Skewered Shrimp

I have an almost insane amount of rosemary in my yard this year. Although I love rosemary, I always go with the same things – roasted meats and potatoes. Well that’s not very summer and I’ve been dying to grill. When we had a little grill this past weekend, I wanted a simple yet elegant grilled appetizer that could be easily eaten on the patio by my guests. These little guys were perfect. With a nice cold beer and some little appetizer plates, these shrimp skewers are easy for you, quick to make, and cute too! Old bay is my favorite shrimp seasoning, but if you want something with less of a kick a simple salt and pepper will work just fine as well.


Rosemary Skewered Shrimp

Ingredients:
-1 lb fresh extra large shrimp (15-18 per lb), deveined
-5 large rosemary stalks, freshly cut
-1 1/2Tbsp olive oil
-1 Tbsp freshly squeezed lemon
-1 garlic clove, minced or pressed
-1 tsp old bay seasoning, divided
-freshly ground pepper

Directions:
-Take each stalk of rosemary, from the large end.
-Pinching with your finger tips, slide the rosemary leaves off the stalk leaving a few on the end.
-Save the rosemary leaves to reserve for others uses.
-Take shrimp and skewer three large shrimp onto each rosemary stalk.
-Plate skewered shrimp into large shallow bowl.
-Add olive oil, garlic, ½ tsp old bay, and some freshly ground pepper to the bowl and toss well to combine
-Cover and place in fridge to marinate for 15 minutes and up to 1 hour.
-Remove shrimp from fridge and toss again.
-Start grill on high and heat for three minutes.
-Turn grill down to medium low and using tongs, place shrimp skewers onto grill
-Cook until undersides produce grill marks, about 4 minutes.
-Flip skewers and cook through, about 3 more minutes.
-Remove from grill, shell the shrimp, sprinkle with remaining old bay seasoning and serve.



One Year Ago: American Apple Pie Cupcakes and Cranberry Coolers

Early Summer Occasion Cookout

This weekend was the first official day of summer. The days are long and relaxing, the flowers and vegetables are all in full bloom and every one you know is having a birthday, anniversary, or other occasion party. Your schedule is packed! So what to do when it’s your occasion you are celebrating and you have to come up with a menu? Make is easy. Little prep, simple, delicious meals and grill easy. It is the perfect time for a party because the markets are packed with fresh produce straight from the farm! A little prep and you can sit on the patio and mingle with your friends or family and not worry. As long as everyone has something delicious to eat and a full glass, your job is done. Make it look easy – because it is!


Early Summer Occasion Cookout

Potato chips and Garlic Herb Dip
Rosemary Skewered Shrimp
Platters of Fresh Summer Fruit
A bucket of summer ales and selection of chilled wines

Summer Greens salad with golden beet, multi colored grape tomatoes, marinated goat cheese and a champagne vinaigrette
Cheddar Biscuits

Dry Aged New York Strip Steaks topped with a creamy melted Maytag Blue Cheese
Grilled Fingerling Potato Wedges
Fresh Steamed Green Beans with Toasted Almonds

Seven Layer Chocolate Fudge Cake topped with a whole pint of fresh organic raspberries
Homemade Vanilla Bean Ice Cream

Lemon Poppy Seed Scuffins

My wonderful new neighbor came and dropped off a beautiful basket of lemon poppy seed scones. They were light and fluffy like a muffin and absolutely delicious. How sweet? Well when my husband decided that he loved them as well I just had to recreate them. They are super cute, molded like drop biscuits and dusting with powdered sugar makes them look just wonderful. They are delicious and buttery like a scone but light and fluffy like a muffin. Perfect for having on hand for a tea, or for new neighbors, of course.


Lemon Poppy Seed Scuffins

Ingredients:

2 1/4 c. all-purpose flour
1/2 c. granulated sugar
1 Tbsp baking powder
1/4 tsp salt
8 Tbsp butter, chilled and cut into small pieces
1 egg
1/4 c. yogurt
1/2 c. cream
1/4 c. freshly squeezed lemon juice
1 Tbsp lemon zest
1 tsp lemon extract
1 tsp vanilla extract
5 tsp poppy seeds

powdered sugar for dusting

Directions:

-Preheat oven to 350 degrees and line baking sheet with parchment.
-In small bowl, combine egg, yogurt, cream, lemon juice, zest, extracts and whisk to combine thoroughly; set aside.
-In large bowl combine flour, sugar, powder, salt, poppy seeds and whisk to combine.
-Using pastry cutter or two knives, cut butter into flour until all pieces are smaller than pea-sized.
-Add wet ingredients to dry and mix in lightly with fork until dough just comes together.
-Using cookie scoop or hands, grab loose balls of dough and place onto prepared baking sheet.
-Place baking sheet in the oven.
-Bake until turn slightly brown, about 20-25 minutes.
-Remove from oven and let cool on baking sheet for 10 minutes.
-Transfer to a wire rack and let cool.
-Dust with powdered sugar and serve.

One Year Ago: Grilled Corn Salad and Baby Red Potatoes with Pesto Butter

Hawaiian Spa Salad

Building on the Hawaiian theme we've been going with as of late, this salad is one of my favorites. Hearty enough for a full meal, the juicy mango, warm chicken and sharp punch of the toasted, salty macadamia nuts really stand out on the bed of fresh greens. Perfect for an afternoon luncheon with the ladies as this filling and delicious salad won't ruin your chances of fitting into that swim suit this summer. Top it off with a tropical drink and you've got yourself the perfect meal.

Hawaiian Spa Salad

Ingredients:

6 c. fresh organic greens, washed and dried thoroughly
1 fresh mango, skinned and sliced
1/2 c. Hearts of palm, sliced generously
1/4 c. Macadamia nuts (roasted and salted work best), halved

2 large chicken breasts
1/4 c. vegetable oil
2 tsp toasted sesame oil
1/4 c. water
1/4 c. honey
1/4 c. white vinegar
2 Tbsp brown sugar
1 Tbsp fresh ginger, minced
1 clove garlic, minced or pressed
1/2 tsp dried crushed red pepper, more to taste
1/4 tsp salt and pepper to taste

Directions:

-In bowl of blender or food processor, combine water, honey, vinegar, brown sugar, ginger and garlic.
-Pulse to combine well.
-Turning blender on high, slowly pour oils in to emulsify.
-Remove from blender, add red pepper flakes and salt and pepper to taste.
-Pour half of honey ginger mixture into large freezer bag and reserve remaining half in fridge for later use.
-Meanwhile, pound chicken breasts to even thickness and place in freezer bag with marinade.
-Toss to coat well, cover with plastic wrap and place into fridge to marinade for 2 hours (up to overnight).
-Remove chicken and reserved honey ginger mixture from fridge and preheat grill on high.
-Let grill heat for 5 minutes, turn burners down to medium low and place chicken onto grill (shaking excess marinade off before cooking).
-Flip chicken when nice grill marks have been attained, about 7-8 minutes and turn heat to low.
-Continue to grill until cooked through (this will vary depending on size and thickness)
-Remove chicken from grill and let rest under foil.
-On four large salad plates, divide greens, mango slices, hearts of palm and macadamia nuts evenly.
-Slice chicken breasts and divide evenly among plates.
-Drizzle salads with reserved honey ginger mixture as dressing and serve.

One Year Ago: Berry Shortcake

Paia Market Salad

When I think of luaus I think of big elaborate Polynesian shows of spectacular showing. But for a more casual event, I often think back to Hawaii. Of casual flip-flop wearing surfers, mountainous volcanoes that rise above the clouds and seem to be painted on the horizon where the sea seems to blend right into the pristine blues of the enormous sky. Of little local-filled towns like Paia and it's awesome fish market. It's big blue building that seems to swallow the corner that it stands on and the warm, friendly and busy atmosphere inside. It is one of my favorite places for fresh fish.

Although I do not recall this specific salad ever being on the menu at the market there, I do make it almost every time I have fresh fish and in turn, it reminds me of the laid back feel of that town. This salad is a perfect light side for a fresh fish dish, as well as a lovely light lunch for that leftover wasabi you have from take out sushi last night. It can also be turned into a great meal with the addition of some seared Ahi on top. Just don't forget a nice cold summer ale. The vinaigrette makes the difference in this dish with a slight heat from the wasabi, some sharpness from the soy and the ginger, and finished smoothly with the addition of the Dijon and a few creamy sesame seeds.


Paia Market Salad

Ingredients:
6 c. organic spring mix, washed and dried thoroughly
3/4 c. edamame, steamed and shelled
1/2 c. small cherry tomatoes
1/4 c. seedless cucumber, thinly sliced
1/2 c. vegetable oil
1/2 c. rice vinegar
1/4 c. soy sauce
3 Tbsp prepared wasabi paste
1 Tbsp fresh ginger, sliced
1 Tbsp sesame seeds
2 tsp Dijon mustard
1 tsp sugar
1 clove garlic

Directions:
-On four large, chilled plates, divide spring mix, edamame, tomatoes, and sliced cucumber evenly.
-In bowl of blender or small food processor, add vinegar, soy sauce, wasabi paste, ginger, sesame seeds, mustard, sugar and garlic.
-Blend until smooth, about 30-45 seconds.
-With blender running, slowly drizzle oil until well emulsified.
-Drizzle dressing on top of each salad, or divide into ramekins to serve on the side and serve.

One Year Ago: Artichoke Stuffed Turkey Burgers

Poolside Flatbreads

As you will come to see, recently I have been experimenting with a few Hawaiian or luau-inspired dishes. At request, I was happy to do this and will be posting more soon. But this experimenting left me with an abundance of roast pork. So what to do other than roast pork sandwiches with pineapple salsa for days?

Pizza! While nothing says pool party like pizza and popsicles, I wanted a fancier adult-friendly, as well as waist-friendly alternative. The dough is paper thin and needs to be set to rise the day before, so make time for that. Also, the basic pomodoro sauce is not cooked, as other basic sauces are. I learned this from a great Italian chef friend of mine and it certainly brightens up the flavor or the sauce. This was a delicious lunch, but also fares well as a great summer appetizer for a luau-sized crowd.


Poolside Flatbreads

for dough:
1 3/4 c. high gluten flour
3/8 c. warm water (105 - 110 degrees)
1 1/2 tsp vegetable oil
3/4 tsp active dry yeast
3/4 tsp sugar
1/2 tsp salt

for sauce:
1 (15oz) can of organic whole tomatoes
1 Tbsp organic tomato paste
1 small clove garlic, pressed or finely minced
1/2 tsp dried oregano
1 pinch dried thyme
salt and ground black pepper to taste

1 c. mozzarella, shredded
1 c. roast pork, shredded
1/4 c. fresh basil, chiffonade

Directions:
-In bowl of stand mixer, combine warm water, yeast and sugar.
-Let yeast begin to foam, about 5 minutes, add oil, and salt and turn mixer, fitted with dough hook, on at low speed.
-Slowly add flour to mixture until combined and stiff ball forms, about 3 minutes.
-Turn mixer off as soon as stiff ball forms (do not knead this dough).
-Turn dough out into large greased bowl, cover with plastic wrap and a kitchen towel and place into fridge.
-Let dough rise for 24 hours prior to use (this step is very important)

-In bowl of blender, combine canned tomatoes and paste and blend just until smooth.
-Place tomatoes into large glass bowl with garlic, oregano, thyme, salt and pepper and set aside.
-Place baking stone on grill (or in oven) and preheat to 500 degrees for at least 30 minutes.
-Turn dough out onto lightly floured surface and divide dough.
-Roll each piece of dough into very thin, 8 inch rounds on pieces of parchment paper.
-Dock the crust (poking holes in it so large bubbles do not form).
-Spoon and spread some pomodoro sauce on the crust, sprinkle some mozzarella and add pork.
-Place pizzas on parchment directly to the pizza stone, using a pizza peel.
-Close grill (or oven door) and cook until crust is just turning golden brown and crisp, about 10-15 minutes, depending on thickness.
-Remove pizzas from grill, place on wire rack to cool for at least 5 minutes to crisp.
-Add fresh basil to top, slice and serve warm.

Makes about 3 flatbreads

Thin crust dough recipe adapted from pizzamaking.com


One Year Ago: Old Fashioned Blueberry Pie
Easy Peasy Banana Ice Cream
Quick Shrimp Pad Thai

Roxy's Refreshing Summer Salad

Roxy makes amazing salads. Trust me on this one. And this just happens to be one of my very favorite. It is a perfect summer salad even for people wary of fruit in salads, like me. It's sweet and fresh and perfectly proportioned. I just had to share.

A salad to convert even the salad haters at the table, this is a perfect salad for dinner al fresco or a brunch on the patio. Easily made in larger proportions, it's also perfect for entertaining a crowd. Roxy's famous for it, and now you can be too!


Roxy's Refreshing Summer Salad

Ingredients:
5 c. fresh baby spinach, washed and dried thoroughly
1/3 c. fresh grapefruit pieces
1/3 c. mandarin oranges
1/2 c. of dried cranberries
1/2 c. lightly candied pecans
raspberry vinaigrette (Trader Joe's brand recommended)

Directions:
-In large bowl, combine spinach, grapefruit, oranges, cranberries, and pecans.
-Lightly drizzle some raspberry vinaigrette on top.
-Toss to combine and serve immediately

One Year Ago: Carribean Spiced Chicken Burgers
Zuchinni Carrot Spice Bread
Sauvignon Fruit Splash

Happy Memorial Day

150 cake pops make for a fabulous Memorial Day neighborhood party. Half in yellow cake and half in chocolate cake.


And everyone knows that Laurie throws the best parties in town!


Happy Memorial Day!

Chocolate Chocolate Chip Cheesecake

I have a friend who looooves her cheesecake. Every time I make a cheesecake, I try to bring her over a piece. The sad part is I realized that I never made one just for her! With that realization I went right to work and experimented with a cheesecake she requested - Chocolate with chocolate chips. Of course. :)

I always do a water bath with my cheesecake and wanted to see if it would work without (for those of you whom prefer to be lazy, like me!) It totally worked. So even though I always recommend a water bath, a water bath with this cheesecake is optional. Just be sure to keep your eye on it while it's in the oven and it will come out perfectly. Whatever you do, don't underestimate the time left and bring your dogs on a lazy walk to return to a crack in the middle of your perfect cheesecake....Me?! No...I'd never do that!


Chocolate Chocolate Chip Cheesecake

Ingredients:
30 choc wafers
2 Tbsp sugar
5 Tbsp melted butter
4 (8oz) packages cream cheese, room temp
1 ¼ c. sugar
4 eggs, 2 yolks, room temp
2 tsp vanilla
1/8 tsp salt
1/3 c. cocoa powder
1 tsp instant espresso powder
1/3 c. cream
1/2 c. bittersweet chocolate, chopped
1 c. milk choc chips

Directions:
-Preheat oven to 350 degrees and prepare 10 inch spring form pan.
-In bowl of food processor, combine chocolate wafers and sugar and pulse until finely ground.
-Add melted butter and stir to combine well.
-Place cookie mixture into bottom of springform pan and press down to pack and distribute evenly.
-Place in preheated oven and bake for 12 minutes.
-Remove and let cool.
-Preheat oven to 400 degrees
-Meanwhile, combine cream cheese and sugar in stand mixer and beat until light and fluffy, about 4 minutes.
-Scrape down sides of bowl well and add eggs and yolks, one at a time, not adding another until fully incorporated.
-Scrape down sides of the bowl well, add vanilla to combine and then salt, cocoa powder, and espresso powder, scraping down sides of the bowl to fully incorporate ingredients.
-Meanwhile, in small saucepan, add cream and just bring to a boil.
-Remove from heat, add chocolate, and stir to combine well.
-Temper with a small amount of cheesecake batter and add chocolate mixture into cheesecake mixture, stirring well to combine.
-Spray sides of springform pan with nonstick spray and place onto a baking sheet.
-Add chocolate chips to cheesecake mixture and gently fold in to incorporate.
-Scrape cheesecake mixture into springform pan, tap to release air bubbles, and place into oven.
-Let bake in 400 degree oven for 15 minutes.
-Without opening oven, turn oven temp down to 200 degrees and let bake until internal temperature for cheesecake reaches 150, about 60-80 minutes additional.
(Note: Make sure to watch the temp here, starting to check early, or your cheesecake will crack)
-Remove cheesecake from oven and let cool 2 hours on counter.
-Place into fridge and let cool and set overnight before serving.

Mmmmmm....

Oven Baked Chicken Parmesan

One thing I always laugh about when discussing this site is being totally and completely inept with the camera. The two rules to food photography? 1) Never use the flash and 2) Use natural light whenever humanly possible. Well honestly, I broke those rules over and over out of ignorance. I figured as long as I got a picture that was not blurry beyond recognition, it was great. And the one picture that always comes to mind when I tell these stories is my chicken parm post.

Most likely my family's favorite go-to recipe, this is one of my favorite, and simplest recipes. My lovely friend Jonalee reminded us of this when she so nicely had us over for a wonderful dinner of chicken parmesan. It was so delicious, my husband asked me to make it two more times. And that I did. So here, I can finally present you with the same delicious recipe but a picture that doesn't leave you guessing what exactly it is. Enjoy!


Oven-Baked Chicken Parmesan

Ingredients:
4 large chicken breasts (about 3 lbs.)
1 egg
1/2 c. milk
2 c. bread crumbs
1 Tbsp fresh parsley, finely chopped
1 tsp fresh oregano, finely chopped
1 tsp garlic powder
1/4 tsp paprika
pinch of salt
3 Tbsp olive oil
3 c.pomodoro sauce ((make your own, defrost what you have or store bought is just as delicious)
1 1/2 c. shredded fresh mozzarella

Directions:
-Preheat oven to 375 degrees.
-In a shallow dish mix together egg and milk.
-In separate shallow dish mix together bread crumbs, parsley, oregano, garlic powder, paprika, and salt.
-Rinse and pat chicken breasts dry.
-Pound to tenderize chicken breasts to about 1 inch thickness throughout
-Preheat olive oil in a oven proof skillet over medium heat.
-Dip chicken breasts into egg/milk mixture and then cover in breadcrumb mixture.
-Place coated chicken breast in hot oil and saute each side until lightly browned (about 1 minute per side).
-Place skillet directly into oven.
-When internal temperature of chicken reaches 160 degrees, carefully remove pan from oven and place a spoon full of sauce and 1/4 of the cheese on top of each.
-Place skillet back into the oven and bake until internal temperate reaches 170 degrees (about 15 minutes total)
-Remove from oven and serve on top of pasta.

Roasted Turkish Spiced Chicken

It was relatively cool this afternoon and trying to take advantage of the weather, I defrosted some meat from the freezer. I had some gorgeous bone in breast I used for chicken salad and found a whole roaster in the process. How perfect and easy for a family meal. I ended up trying to clean out the fridge as well and found some great flavors.

Marinating the poultry in yogurt is a great way to produce a tender bird and the flavors of the spices really shine through while the lemon flavor keeps it light. Not too bad for 10 minutes of prep for dinner!


Roasted Turkish Spiced Chicken

Ingredients:
1 roasting chicken, about 4 lbs
1 Tbsp lemon juice
1 c. low-fat plain yogurt
3 cloves garlic, minced
1 Tbsp minced fresh ginger
2 tsp paprika
1/4 tsp chili powder
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tsp ground cumin
1 tsp coriander
1 tsp sumac
2 Tbsp olive oil
2 Tbsp fresh parsley, minced well
1 lemon, quartered

Directions:
-2 hours to 1 day ahead, clean, rinse, pat dry, and remove excess fat from chickens.
-With kitchen shears, split chickens in half lengthwise.
-Using fingers, loosen skin from breast, thigh and leg.
-In in large zippered plastic bag, combine next 10 ingredients and stir to combine thoroughly.
-Place chicken halves in bags, tossing to combine with marinade ingredients and place in the fridge.
-When ready to cook, preheat oven to 450 degrees.
-Combine olive oil and parsley in a small bowl and set aside
-Spray large roasting pan with nonstick spray.
-Remove chickens from bags, wipe off excess (not all) marinade, and put a small amount of olive oil and parsley mixture underneath skin of breasts and thighs.
-Place chicken halves into pan, breast side up.
-Fill empty roasting pan areas with quartered lemons and any extra fresh parsley or oregano you have.
-Place in oven and bake until internal temperature of thigh is 165 degrees. (MUST use a thermometer here because all chickens are different thickness and size) Mine took about 30 minutes, give or take.
-Remove from oven and let rest for 10 minutes before serving.
-You can serve casually out of roasting pan, or more formally on a platter with pan juices on the side.

Serves 4 to 6

A year ago: Veggie Lasagna Remix

Chicken Sausage Patties

One of my favorite things to serve with brunch is a delicious sausage. Only problem is that most sausage is greasy and filling. Making your own sausage patties is not only easy, but gives you a much more healthy and delicious alternative to the store bought ones. Although not the most colorful recipe ever, trust me - these are so delicious I doubt you will have leftovers.

If you don't have your own meat grinder or grinder attachment, ask your butcher to put some chicken breasts through the grinder. I do not recommend subbing ground chicken for the freshly ground breast in this recipes, as the ground chicken you get packaged in the store is a different thing. Much different cut of meat and will not yield the fall-apart tender flavor you are looking for with these. The fresh flavor makes all the difference.


Chicken Sausage Patties

Ingredients:
3 extra large boneless, skinless chicken breast, ground
1 green apple, peeled and cored
1 medium sweet onion, peeled
2 cloves garlic
1 tsp allspice
1 tsp paprika
1/8 tsp ginger
1/2 tsp garlic salt
1/2 tsp freshly ground black pepper

1 Tbsp olive oil for cooking

Directions:
-Preheat oven to 200 degrees and place heat-proof serving dish into oven.
-With grater attachment on your food processor, grate your apple, onion, and garlic cloves.
-In large bowl, combine freshly ground chicken, grated apple, onion, garlic, and remaining ingredients.
-Toss very gently to combine, as not to overwork.
-Pat 1/4 - 1/3 c. worth of chicken mixture into 1/2 inch patties.
(If you'd like to make these ahead of time, this is where you can store the patties in the fridge for a couple of hours before cooking)
-In large skillet over medium heat, add 2 tsp olive oil and heat until almost smoking.
-Add chicken patties to hot skillet and cook, resisting urge to flip, until nicely browned on one side.
-Once one side is browned, flip patties and cook until just cooked through, about 10 minutes.
-Remove from heat immediately and place into oven on preheated plate to keep warm.
-Add remaining oil to pan, if needed, and repeat with remaining chicken patties.
-Once patties are cooked through, serve immediately.

We love to serve these on the side of any egg dish, as well as with croissants and cheese for a delicious breakfast sandwich.

A year ago: Sweet Summer Cherry Pie

Strawberry Pancakes

Breakfast in bed anyone?

Although blueberry pancakes are my ultimate favorite breakfast, strawberry comes in at a close second. And with strawberries so abundant this time of year, it's a simple and quick way to wake everyone up in the morning. Since I was probably around seven years old I've been making pancakes with the basic Joy of Cooking set of ingredients and I have yet to stray. Why change a good thing? They are light, fluffy, perfectly golden and easily take to any flavor variation. So hope you have a wonderful weekend! I'll be here eating pancakes.


Strawberry Pancakes
adapted from Joy of Cooking

Ingredients:
1 1/2 c. all purpose flour
1 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 teaspoon salt
1/2 tsp freshly grated orange zest
1/8 tsp cinnamon
1 1/2 c. buttermilk
3 Tbsp butter, melted
2 eggs
1/2 teaspoon vanilla extract
2 c. fresh strawberries, hulled and sliced

Directions:
-Place heat proof plate into oven and preheat to 200 degrees.
-In large bowl, combine flour, sugar, powder, soda, salt, zest, and cinnamon.
-Whisk to combine well and set aside.
-In a medium bowl, combine buttermilk, butter, eggs and vanilla and whisk to combine well.
-Heat griddle pan over medium low heat.
-Depending on how well seasoned your pan is, you will have to add some butter or nonstick spray to the heated pan.
-Add wet ingredients into dry and carefully stir to combine, just until mixture comes together.
-Ignore lumps and do not over beat.
-To hot pan, spoon 6 inch batter rounds onto pan.
-Top the pancake with strawberry slices.
-When the batter bubbles, flip carefully.
-When pancake is cooked through, transfer to preheated plate in oven.
-Repeat until batter is finished.
-Remove plate from oven, top pancakes with syrup and whipped cream and call everyone in for a delicious breakfast!

A year ago: Earl Grey Tea Cookies