Archive for June, 2013


Morning Glory Breakfast Bread

June 30, 2013

Growing up, there was a coffee shop on the way to school. We sometimes convinced my mom to drive us and stop along the way, especially as we got a little older. We would order hot cocoa make with steamed milk and melted chocolate and sometimes a pastry. That was where I discovered Morning Glory muffins. They must be more of a New England thing, because I rarely find them outside of the state. I recently spotted some in D.C. and had to try my hand at some at-home batter. You could make this in muffin tins or in 2 loaf pans. I used a square 8×8-inch baking dish because I wanted something easy to transport.

You will need:

  • 1 c whole wheat flour
  • 1/2 c all-purpose flour
  • 1 1/4 c old-fashioned oats
  • 1 c brown sugar
  • 2 t baking soda
  • 1/4 t salt
  • 12 oz plan yogurt
  • 1 egg, lightly beaten
  • 1 t cinnamon
  • 1 t vanilla extract
  • 1 c shredded zucchini, squeezed of excess liquid
  • 1 c shredded carrot, squeezed of excess liquid
  • 1 green apple, grated and squeezed to get rid of most of the liquid
  • 1 c raisins
  • 3/4 c chopped walnuts

20130523 Morning Glory Bread

Then you will…

  1. Preheat your oven to 350 degrees. Line your baking dish of choice (see above). Use muffin tin liners or use tinfoil in a square dish, lightly sprayed with nonstick cooking spray.
  2. In a large mixing bowl, stir together the whole wheat flour, all-purpose flour, oats, brown sugar, baking soda and salt.
  3. Mix in the yogurt, egg, cinnamon and vanilla.
  4. Stir in the zucchini, carrot, apple, raisins and walnuts.
  5. Pour into prepared baking dish
  6. Bake until cooked through and golden, about 25-30 minutes in the square pan. It will be a little shorter in muffin tins and longer in the loaf pans.
  7. Allow to cool completely on a wire rack before cutting and serving.

Gorgonzola Gnocchi Gratin

June 24, 2013

20130518 Gorgonzola Gnocchi Gratin 01

I (sadly) cannot take credit for this recipe. I adapted this from a 2011 Bon Appetit and made an incredibly rich and luscious side. This is a decadent dish, so it is for special occasions. I used fresh gnocchi from the market, so the recipe below doesn’t include how to make gnocchi for scratch. Check out the original recipe if you want to go the extra mile!

You will need:

  • 1 lb fresh gnocchi
  • 4 oz Parmesan, finely grated, divided
  • 1 c heavy cream
  • 1 sprig fresh rosemary
  • 1 1/4-inch fresh ginger, peeled and sliced thick
  • 3 T breadcrumbs
  • 1 t dried basil
  • 1 t dried parsley
  • 4 oz Gorgonzola dolce or other mild blue cheese, crumbled
  • 2 T unsalted butter, room temperature, divided

Then you will…

  1. In a small saucepan, combine the cream, rosemary and ginger. Bring to a boil over medium-low heat (watch closely so it doesn’t bubble over!).
  2. Remove from heat. Cover and allow to steep for 30 minutes. Strain out the rosemary and ginger. Set cream aside.
  3. Preheat your oven to 350 degrees. Place a 1 1/2 quart baking dish on a baking sheet. Lightly spray with nonstick cooking spray.
  4. Bring a large pot of salted water to boil.
  5. Cook the gnocchi until they float to the surface, about two minutes. Using a slotted spoon, transfer the gnocchi to the prepared baking dish.
  6. In a small bowl, mix together 3 tablespoons of Parmesan with the breadcrumbs, basil and parsley.
  7. Mix together the remaining Parmesan with the cream mixture and pour over the gnocchi. Lightly stir to mix.
  8. Sprinkle with fresh cracked pepper and the gorgonzola.
  9. Dot with the butter and top with the bread crumb mixture.
  10. Bake 25-30 minutes or until bubbly and golden.
  11. Allow to cool at least 7 minutes before serving.

20130518 Gorgonzola Gnocchi Gratin 02


Prosciutto-Wrapped Rosemary Chicken

June 15, 2013

20130518 Prosciutto Rosemary Chicken

This may not look like much, but the flavors are ah-mazing! Try it. I promise you will not be disappointed. This is great if you have guests coming over, because you can get it all set in advance and then just pop it into the oven as they walk in the door. Soon you will be smelling all sorts of deliciousness.

You will need:

  • 1 lb chicken breast, cut into four pieces
  • 1/3 c olive oil
  • 1/3 c white wine
  • 4 cloves garlic, peeled and sliced thin
  • 1/2 red onion, chopped
  • 4 T chopped fresh rosemary
  • 1 t salt
  • 1 1/2 t pepper
  • 4 oz prosciutto slices

Then you will…

  1. In a large ziplock or tupperware, combine the chicken with the olive oil plus white wine, garlic, onion, rosemary, salt and pepper. Ensure it is well coated and mixed.
  2. Allow the chicken to marinate for at least 30 minutes.
  3. Preheat your oven to 350 degrees and line a baking tray with parchment paper (this will make it much easier to clean up later).
  4. Wrap the chicken in the prosciutto and place on the baking tray with the prosciutto seams down.
  5. Bake 30-40 minutes, or until the chicken is cooked through and the prosciutto is crisped on the edges.
  6. Allow to cool slightly before serving.



Asparagus Risotto

June 8, 2013
I really, really enjoy asparagus. I had some risotto this past weekend, and I remembered how much I like risotto (especially when it is well made and extra creamy). This takes a little time to put together, but it is still rather simple. You will be best off making sure all your prep is done before starting. This will let you focus on stirring the risotto, which is what will make it extra yummy. If you wanted this to be vegetarian, just use vegetable broth and skip the prosciutto.
20130520 Asparagus Risotto
You will need:
  • 4 oz prosciutto, chopped
  • 1 lb asparagus, trimmed and sliced on an angle
  • 1/4 c chopped fresh chives (~1/2 a package)
  • 2 T chopped fresh parsley
  • 1 t dried thyme
  • 1 t cracked pepper
  • 2 T unsalted butter
  • 1/2 small onion, diced
  • 1 c arborio rice
  • 1/3 c white wine
  • 3 1/2 c low-sodium chicken broth
  • 1 c grated Parmesan cheese
  • 1/3 c mascarpone cheese

Then you will…

  1. Heat a nonstick skillet over medium heat. Add the prosciutto and cook until crispy. Remove from the pan and allow to cool on a paper towel.
  2. In a small skillet, add about an inch of water. Add the asparagus. Bring to a light boil for about 2 minutes, until the asparagus is crisp tender. Strain and shock with cold water to stop cooking.
  3. In a small bowl, combine the chives with the parsley, thyme and pepper.
  4. Add the butter and the onions. Saute until they are tender, about three minutes.
  5. Add the rice and saute while stirring for another three minutes.
  6. Add the wine and cook while stirring until the wine is evaporated.
  7. Stir in 1/2 cup of the broth and stir until absorbed. Repeat with remaining broth, adding it in 1/2-cup batches. You want the liquid to get absorbed and the rice to be tender and creamy. This will take about 20-25 minutes.
  8. Remove the rice from the heat.
  9. Add the Parmesan, mascarpone and herb mixture to the rice. Stir continuously until well mixed and creamy.
  10. Stir in the prosciutto and asparagus.
  11. Enjoy with the leftover white wine!

No-Bake Coconut Cheesecake

June 2, 2013

20130511 Coconut Cheesecake 04

I stumbled across a recipe for a no-bake coconut cheesecake on Pinterest the other day. The recipe looked like a delicious (and unusual) mix with some goat cheese and coconut milk added into the more standard ingredients. I adapted it the other day while D was in town. We really liked that is was extra creamy and a little tangy compared to many of the super sweet cheesecakes you find in the market.

You will need:

  • 2 c graham cracker crumbs
  • 1 T cinnamon
  • 4 T butter, melted
  • 8 oz cream cheese, at room temperature
  • 6 oz goat cheese, at room temperature
  • 1/2 c sweetened condensed milk
  • 1/4 c lite coconut milk
  • 1 t vanilla extract
  • 1/2 t almond extract, scant
  • 1/2 c almond flakes, toasted

Then you will…

  1. Preheat oven to 350 degrees. Lightly grease a 9-inch pie plate with non-stick cooking spray.
  2. In a small bowl, stir together the graham cracker crumbs with the cinnamon. Mix in the melted butter.
  3. Press the mixture into the pie plate to cover the bottom evenly and go about half-way up the sides.
  4. Bake about 10-12 minutes or until just starting to brown.
  5. Allow crust to cool.
  6. Next mix together the filling. This works best with a food processor or electric mixer, but could be done by hand.
  7. Mix together the cream cheese and goat cheese until thoroughly mixed and very smooth.
  8. With the mixer running, pour in the condensed milk and coconut milk plus the extracts.  Allow to run until completely smooth and mixed.
  9. Pour the filling into the prepared crust.
  10. Allow to set in the fridge for about 5 hours or until firm.
  11. Before serving, top with the toasted coconut.

20130511 Coconut Cheesecake 02

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