Archive for July, 2012

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Mango Salsa

July 30, 2012

This is an awesome salsa for the summer based on an Ellie Krieger recipe. You should make it for your next party and serve with a head of blue corn tortilla chips.

You will need:

  • 2 mangoes, peeled and diced
  • 1 c seedless cucumber, peeled and chopped
  • 1-2 T jalapeno, finely chopped (use more for spicier, less for milder salsa)
  • 2/3 c red onion, finely chopped
  • 2 T lime juice
  • 2/3 c fresh cilantro, chopped
  • Salt and pepper, to taste

Then you will…

  1. Combine the mango, cucumber, jalapeno, onion, lime juice and cilantro in a mixing bowl. Stir well.
  2. Season with salt and pepper to taste.
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Savory Bread Pudding

July 26, 2012

I’m not sure I’ve every really seen a bread pudding that wasn’t sweet and full of dessert-type goodness. This savory version is a very decadent brunch treat and proves that bread pudding does not have to be only for dessert.

You will need:

  • 2 c milk
  • 6 eggs, lightly beaten
  • Salt and pepper
  • 6 c stale bread, cubed into bite-sized pieces (I used a rosemary loaf)
  • 1 1/2 c broccoli florets
  • 2 T olive oil
  • 6 strips of thick-cut bacon, crisped and crumbled
  • 1 small onion, chopped
  • 4 cloves garlic, minced
  • 1 1/2 c shredded cheddar

Then you will..

  1. Preheat the oven to 400 degrees. Spray a 9×13 inch baking dish with a non-stick cooking spray.
  2. In a large bowl, whisk together the milk with the eggs and salt and pepper to taste.
  3. Put the bread cubes in the prepared baking dish. Pour the egg mixture on top and stir to mix.
  4. Toss the broccoli with one tablespoon of olive oil and salt and pepper. Spread on a baking sheet and roast for 30 minutes or until beginning to brown.
  5. Cook the onion in the remaining olive oil. Saute until softened but not yet browned, about 5 minutes. Add the garlic and cook another minute. Stir in the roasted broccoli.
  6. Scatter the bacon and cheese over the bread in the baking dish, and then stir in. Mix in the broccoli mixture next.
  7. Cover the dish with aluminum foil and bake 30 minutes. Remove the foil and bake another 10 minutes uncovered.

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Honey Pistachio Biscotti

July 22, 2012

I also made these Ellie Krieger biscotti for the wedding shower. They were light and nutty!

You will need:

  • 1 1/4 c flour
  • 1 1/4 whole wheat flour
  • 1 1/2 t baking powder
  • 1/2 t salt
  • 1/2 c sugar
  • 2 T honey
  • 2 eggs
  • 1/4 c olive oil
  • 1 lemon, juiced and zested
  • 1 t vanilla
  • 1 c unsalted, shelled pistachios, chopped

Then you will…

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flours, baking powder and salt.
  3. In batches, add the dry ingredients until the mixture forms a dough. Stir in the pistachios.
  4. Transfer the dough to a floured work surface and knead several times.
  5. Shape into a log about 10 inches long and 3 inches wide.
  6. Transfer to the prepared baking sheet and bake 25 minutes.
  7. Transfer to a wire rack and let cool for 15 minutes.
  8. With a serrated knife, cut 1/2-inch diagonal slices. Arrange on the baking sheet and bake 10 minutes.
  9. Turn the cookies over and bake the biscotti until golden 5 to 10 minutes longer.
  10. Transfer to a wire rack to cool.
  11. In a large bowl, beat together the sugar, honey, eggs, oil, lemon juice and zest, and vanilla
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Watermelon-Tomato Salad

July 18, 2012

This is also a Rachael Ray idea…and it goes incredibly well with the wrapped shrimp recipe. It is a perfect summer salad, especially if you are a watermelon fan! I found that it tasted better after sitting for about 30 minutes. So try to prepare it in advance for a great summer side!

You will need:

  • 1/2 small seedless watermelon, cubed into bite-sized pieces (about 3 cups)
  • 2 ripe tomatoes, seeded and cut into bite-sized pieces
  • 1 mango, peeled and cored and chopped
  • 1/2 small red onion, thinly sliced
  • 3/4 lb ricotta salata or feta, crumbled
  • 1/4 c flat-leaf parsley, chopped
  • 1/4 c fresh mint, chopped
  • 1/2 c fresh basil, chopped
  • 4 T olive oil
  • 1 lemon, juiced
  • Salt and pepper, to taste

 

Then you will…

  1. In a large bowl, combine the watermelon with the tomatoes, mango, onion, cheese, parsley, mint and basil.
  2. Dress with the olive oil and lemon and season with salt and pepper to taste.
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Prosciutto and Pancetta Wrapped Shrimp

July 16, 2012

I made this right around my birthday for a beach house full of friends. These little bites are addictive and like the cured meat version of candy. The recipe originates with Rachael Ray with a few tweaks of my own.

You will need:

  • 2 cloves of garlic, minced
  • 1 lemon, juiced and zested
  • 1/2 t oregano
  • 1/2 t basil
  • 1 t crushed red pepper
  • 2 T olive oil plus some for drizzling
  • 1 lb jumbo shrimp, peeled and deveined (I removed the tails)
  • Salt and pepper, to taste
  • 1 package prosciutto (I split the long strips in half lengthwise)
  • 1 package pancetta

Then you will…

  1. In a medium bowl, combine the garlic with the lemon juice and zest, oregano, basil, crushed red pepper and 2 tablespoons olive oil.
  2. Toss the shrimp in the marinade to coat. Season with salt and pepper.
  3. Wrap each shrimp in prosciutto or pancetta. Drizzle or brush a little more olive oil over the prepared shrimp.
  4. Preheat an outdoor grill, indoor grill pan or large nonstick skillet over medium-high heat. Add the shrimp and cook, turning once, until the shrimp are firm and opaque and the meat is crisp, 3 to 4 minutes.
  5. Serve with friends!
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Peach Zucchini Bread

July 8, 2012

Summer is the time of year for abundant zucchini and ripe, juicy peaches. They work well together in this summer sweet bread, which is a variation on my Summer Squash Bread.

You will need:

  • 2 eggs, beaten
  • 3/4 c sugar
  • 1/2 c pureed fresh peaches, skinned and pitted
  • 1 t vanilla extract
  • 1/2 t salt
  • 1/4 t ground cinnamon
  • 1/4 t nutmeg
  • 1/4 t ground ginger
  • 1 t baking powder
  • 1 t baking soda
  • 1 1/4 c flour
  • 2 c zucchini, grated and squeezed to rid of extra moisture (~ 2 medium zucchini)
  • 1/2 c walnuts, chopped (optional)

Then you…

  1. Preheat your oven to 350. Grease a 9×5-inch loaf pan.
  2. In a large bowl, blend together the eggs, sugar, pureed peach, vanilla, salt, cinnamon, nutmeg and ginger.
  3. In a small bowl, whisk together the baking powder, baking soda, and flour.
  4. Stir the flour mixture into the wet mixture.
  5. Stir in the grated zucchini and the walnuts (if using) until just mixed.
  6. Pour the batter into the prepared loaf pan. Bake until the bread is golden and begins to pull away from the sides of the pan, approx. 45 minutes.
  7. Cool in the pan on a rack for 10 minutes; then unmold and allow to cool completely on the rack.

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Chicken Fajitas

July 2, 2012

Growing up we had chicken fajitas pretty frequently. Often we used a fun little fajita kit. The other day I had a hankering for fajitas and thought to myself, “hmm, I wonder what is actually in fajita seasoning?? It would be really cool to just make my own.” A little sleuthing and here’s what I came up with (and it is darn tasty too).

You will need:

  • 1 lb chicken breast, diced
  • 2 bell pepper, seeded and sliced
  • 1 medium onion, thinly sliced
  • 1 T cornstarch
  • 2 t chili powder
  • 1 t salt
  • 1 t paprika
  • 1 t sugar
  • 3/4 t chicken bouillon
  • 1/2 t onion powder
  • 1/4 t garlic powder
  • 1/4 t cayenne
  • 1/4 t cumin
  • 1/4 t ground oregano
  • 2 limes, juiced
  • Tortilllas, lettuce, shredded cheese and salsa

Then you will…

  1. In a large non-stick skillet, cook the chicken over medium heat until just starting to turn golden. Add the peppers and onion and cook until just starting to turn tender.
  2. Meanwhile, in a small bowl, combine well the cornstarch, chili powder, salt, paprika, sugar, bouillon, onion powder, garlic powder, cayenne, cumin and oregano.
  3. Stir the spice mixture into the chicken mixture. Continue cooking until the chicken is cooked through.
  4. Add in the lime juice and stir.
  5. Serve with tortillas, cheese, lettuce and salsa.
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