Wednesday, March 31, 2010

Best Buttermilk Biscuits

4 C flour
3 t Baking Powder
1 t Baking Soda
1 t Salt
1/2 C Butter, cut into small chunks
1-1/2 C Buttermilk

Preheat oven to 500 degrees

Place flour, baking powder, baking soda & salt in the bowl of a food processor. Mix until combined. Add butter and pulse until the mixture resembles coarse crumbs. Pour in buttermilk and pulse just until dough dough forms. Turn onto a floured surface. Handle as little as possible and form into a rectangle 1 inch tall. Using a biscuit cutter, cut out biscuits and place on a parchment lined baking sheet. Brush with melted butter and bake for 8-10 minutes or until golden brown.

Fava Bean & Proscuitto Salad

I love beans! This salad is amazing and of course, easy! Serve it with a piece of grilled fish or chicken! You can substitute white beans or any beans you have on hand, but I really love the Fava! xo

1 lb Prepard Fava Beans (available in the refrigerator section of Trader Joe's, also available frozen)
1/4 C Olive Oil
1 Red Onion, Chopped
1 4 oz Pkg of Proscuitto, Chopped (available in the deli section already cubed!)
1/2 C Italian Parsley, Chopped
Salt & Pepper to taste

Place fava beans in a bowl, add olive oil, red onion, proscuitto, parsley and salt & pepper to taste. For a twist you can fry the proscuitto to get it crispy. So yummy!

Tuesday, March 30, 2010

Caviar & Cream Appetizers

This is the easiest, most elegant appetizer and people love it! Don't be afraid to try it! My friend & client Velda told me about the black caviar at Ikea and it is awesome! If you can't get to an Ikea conviently any caviar will do. Sometimes I like putting a dallop of orange and black caviar on each chip. xo

1 8 oz Tub Creme Fraiche
1 Bunch Fresh Chives, Roughly Chopped in half inch lengths
1 2 oz Jar Black or Orange Caviar
1 6 oz Bag Kettle Salt & Pepper Potato Chips

Break chips into bite size pieces, place a half teaspoon of Creme Fraiche on each chip, top with a small amount of black or orange caviar or a little of both and sprinkle with the fresh chives.

Monday, March 29, 2010

All Day Brisket

1 T Oil
3 Large Onions, Halved & Sliced
1 T Brown Sugar
1/4 t Salt
1 Small Can Tomato Paste
2 T Flour
3 Cloves Garlic, Minced
1 3/4 C Chicken Broth
1/4 C Red Wine
1 T Paprika
2 t Onion Powder
1 t Garlic Powder
1/8 t Cayenne Pepper
1 5 lb Beef Brisket, flat-cut, trimmed of excess fat
3 Sprigs Fresh Thyme
3 Bay Leaves

In a Dutch oven over medium heat place oil, onions, brown sugar,& salt. Cook until onions are golden, 10 to 12 minutes. Stir in tomato paste and flour and cook for about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in broth and cook until sauce thickens, about 4 minutes. Take off heat and stir in the wine.

Combine 1 teaspoon salt, paprika, onion powder, garlic powder, and cayenne in bowl. Add to above mixture and combine well. Add Brisket, thyme sprigs & bay leaves, cover and place in a 350 degree oven for 4-5 hours. Taste for seasoning. Serve with mashed potatoes or rice.

Chocolate Cake with Fresh Strawberries (Kaylen's Birthday Cake)

Yesterday was my daughter Kaylen's birthday and she requested this cake. It is an easy cake to make because I use a chocolate cake mix, whipping cream and fresh strawberries! Sure to be a hit! xo

1 Box Chocolate Cake Mix
1/4 C Cocoa Powder
3 Eggs
1/3 C Oil
1 1/3 C Water

1 Quart Whipping Cream
1 t Vanilla
3/4 C Sugar
2 Lb Fresh Strawberries

Preheat oven to 350 degrees. Mix together cake mix, cocoa powder, eggs, oil, & water. Divide between 2 - 8 inch cake pans that have been sprayed with Pam and lined with parchment. Bake for 18-20 minutes or until toothpick comes out clean. Cool completely.
Meanwhile wash and dry strawberries. Whip cream with vanilla and sugar until it forms stiff peaks. Refrigerate until use.

Assembly:

Place one layer of cake on your cake plate. Spread 1 C whipped cream on layer, place sliced strawberries on whipped cream covering surface of the layer. Top with 1 C whipped cream. Place second layer on top. Frost entire cake with remaining whipped cream. Garnish with halved strawberries around base and butterflied strawberries on top.

Italian Lemon Cheesecake with Microwave Lemon Curd

For Crust:
3 C Crushed Almond Biscotti(purchased)
2/3 C Melted Butter

Place biscotti in food processor and process until it looks like coarse meal. Add melted butter and pulse until combined. Press evenly and up the sides of a Pam sprayed 9 inch spring form pan.


Preheat oven to 325 degrees.
1 Lb Mascarpone
1 Lb Ricotta
1 1/2 C Sugar
4 Eggs, Beaten
2 T Lemon Juice
1 t Vanilla
3 T Flour
3 T Cornstarch
1/2 Lb. Butter, Melted
1 16 oz Container Sour Cream

Beat mascarpone until fluffy. Add ricotta to mascarpone. Beat in sugar gradually. Add beaten eggs, lemon juice, and vanilla. Stir together the flour and cornstarch. Gradually beat into cheese mixture. Add melted butter and sour cream. Pour into greased 9" spring form pan. Bake at 325 for 1 hour or until set in center. Turn oven off and let cool in oven for 2 hours. Remove from oven and cool until room temperature. Chill thoroughly before removing sides and serving. Top with Microwave Lemon Curd (earlier post) and serve.

Thursday, March 25, 2010

Maple Pecan Muffins

1 3/4 C Flour
1 1/2 t Baking Powder
1/4 t Baking Soda
1/4 t Salt
1 Egg
1/2 C Maple Syrup
1 t Maple Extract
1/2 C Milk
1/4 C Butter, Melted
1/2 C Pecans, Roughly Chopped

Spray muffin cups with Pam or line with paper baking cups.
Preheat oven to 400 degrees.

In a medium mixing bowl stir together flour, baking powder, baking soda, and salt. Make a well in the center. In a small mixing bowl combine egg, maple-flavored syrup, maple extract, milk, and melted butter. Add all at once to flour mixture; stir just till moistened. (The batter will be lumpy.) Fold in pecan. Spoon into the prepared muffin cups, filling each two-thirds full. Bake for about 20 minutes, or till golden brown. Transfer muffins to a wire rack.

For the Icing:
1/2 C Powdered Sugar
1/4 t Maple Extract
2 to 3 t Milk or Half & Half

Mix together and spread on cooled muffins.

Wednesday, March 24, 2010

Polenta Cake with Lemon Curd & Fresh Basil

1/2 C Butter, softened
1 C Sugar
1 C Flour
2 t Vanilla
2 Eggs
1/2 C Ricotta Cheese
1 C Dry Polenta
Zest and Juice of 2 Oranges
1 t Baking Powder
1/2 t Salt

Microwave Lemon Curd, recipe in a previous post
Fresh Basil, Rolled and Sliced

Preheat oven to 375 degrees. Spray a 9-inch springform pan with Pam.
In a large bowl, beat the butter until light and creamy. Add sugar, and beat until fluffy. Add eggs, one at a time, mixing well after each addition. Mix in ricotta, flour, vanilla, orange juice and zest. Mix baking powder with polenta and fold into batter. Pour into pan and bake for 35 minutes.

Remove from oven and allow to cool. Cut into wedges and serve topped Microwave Lemon Curd and Fresh Basil.

Tuesday, March 23, 2010

Goat Cheese Pesto

This Goat Cheese Pesto made it's first appearance in portabella mushrooms for Trader Joe's, I also use it in my Goat Cheese Garlic Bread. Feel free to create your own something wonderful! xo

2 T Olive Oil
8 oz Goat Cheese
4 oz Prepared Pesto
1/2 t Red Pepper Flakes
1/2 C Shredded Parmesan or Romano Cheese
Mix together in food processor or with an imersion blender, to make a paste.

Citrus Sole with Potatoes & Fennel

I wrote this recipe for Sole but you can use any fish you like, salmon, cod, tilapia, or even shimp. I like that this is a one dish meal. You can also grill the fish.xo

1 1/2 lbs Fingerling Potatoes or Red Potatoes, Sliced Thinly
1 Bulb Fennel, Sliced Thinly, Save tops for garnish
1 Large Onion, Sliced Thinly
1/2 C Chicken Broth
1/2 C Orange Juice
2 Oranges, Sliced Thinly
1/4 t Salt
1/2 t Pepper
2 lb Sole


Preheat oven to 350 degrees. Spray a 9x13 baking dish with Pam. In baking dish toss together potatoes, fennel, onions, and orange slices. Combine chicken broth,orange juice, salt, pepper and pour over potato mixture. Bake for 30 minutes or until potatoes are tender. Remove from oven and top potato mixture with sole fillets, salt & pepper sole fillets, cover and bake for 10-12 more minutes or until fish is done.
Garnish with fennel tops.

Sunday, March 21, 2010

West African Peanut Soup

I got this recipe from Coleen whom I met at Power Camp at Stillheart! I tweaked it a little and served it not as a soup but as a thick bed for Grilled Alaskan Pollock, it would be great with any grilled fish. It was so good! You can puree it too to make a delicious soup. Thanks Colleen and YUM! xo

2 T Olive Oil
2 Large Onions, Chopped
3/4 t Cayenne Pepper
2 t Grated Ginger, Fresh or can be found in a tube in the herb section of the market
1 C Chopped Carrot
2 C Chopped Sweet Potatoes
4 C Chicken Stock
3 C Tomato Sauce
1 C Peanut Butter
1 T Sugar
1 C Chopped Scallions or Chives
Greek Yogurt for garnish
Salt & Pepper to taste

Place olive oil in a stock pot over medium heat and add onions. Saute until translucent. Stir in cayenne and ginger. Add the carrots and saute 3-4 more minutes. Add the potatoes, chicken stock and tomato sauce and slow simmer for 20 minutes or until the vegetables are tender. Add peanut butter and sugar. At this point you can use an immersion blender if you want a smoother soup. Place soup in bowls and garnish with scallions and a dollop of Greek yogurt.

Saturday, March 20, 2010

Chorizo Prawns

This is a spicy satisfying dish that is quick and easy. Serve over whole wheat penne.xo

1 lb Chorizo
2 Bell Peppers, Chopped
1 Large Onion, Chopped
1 15 ounce Can Diced Tomatoes
1 lb Raw Prawns, Tails Removed
1 lb Whole Wheat Penne Pasta, Cooked Al Dente

In a large skillet over medium heat add chorizo and cook for 5-7 minutes. Add bell pepper and onion, cook until onion is translucent, about 5 minutes. Add tomatoes and saute for 5 more minutes. Add the prawns 5 minutes before you are ready to serve. The prawns will cook quickly and turn bright orange when they are done. This should not take more than 5 minutes. Add cooked pasta to skillet, turn off heat and mix thoroughly. Serve.

Healthy But Yummy Meatloaf

I really love meatloaf and this is a little healthier version. The bacon adds a great flavor. This is great the next day for sandwiches, top it with some of the tomato sauce and cheddar cheese and microwave or broil.xo

2 T Real Bacon Bits
2 15 ounce Cans Tomato Sauce
3 Garlic Cloves, Minced & Divided
1/2 C Zucchini, Shredded
1/3 C Oats, Uncooked
1 Onion Chopped, Divided
1/4 C Italian Parsley, Chopped
1 Egg
1 T Water
1/2 t Thyme
3/4 t Salt
1/2 t Pepper
1/4 t Cayenne Pepper
1 Lb Ground Beef
1/2 Lb Ground Turkey

Preheat oven to 350 degrees.
In a large bowl beat the egg & water together. Then add 1 T bacon bits, 2 T tomato sauce, zucchini, oats, 3/4 C onion, 2 T parsley, 2 t garlic, thyme, cayenne, salt & pepper, stir well. Add meats and mix well. Shape into a loaf and set in a baking pan sprayed with Pam.
In that same bowl add remaining tomato sauce, bacon, onion, garlic & parsley mix well to combine and pour over meatloaf. Bake for 35-45 minutes until done through.
Serve with mashed potatoes and a salad.

Thursday, March 18, 2010

Spicy Sausage Baked Rigatoni

1 lb Rigatoni, Cooked Al Dente, 2 minutes less than recommended
3 T Olive Oil
1 4 ounce pkg Fresh Arugula
1 lb Ricotta Cheese
1 lb Spicy Italian Sausage, Cooked & Drained
1 15 ounce can Roasted Diced Tomatoes with juice
1/3 C Parmesan Cheese, Shredded
1/2 t Grated Nutmeg
3/4 t Salt
1/4 t Black Pepper
2 C Fontina Cheese, Shredded


Heat the oven to 450 degrees. Spray a 9x13 baking dish with Pam.

Put the pasta in the prepared baking dish and toss with 1 tablespoon of the oil.
Place the spinach in a food processor and puree with the ricotta, Parmesan, nutmeg, salt, and pepper. Stir the spinach mixture with half the Fontina, tomatoes and cooked sausage into the pasta. Top with the remaining Fontina. Bake the until the top is golden brown, 15 to 20 minutes.

Spanish Brown Rice

Nancy, my biggest fan asked for this recipe. I like to add this rice to my Awesome Veggie Chili. It is also great with the Mexican Style Pinto Beans. xo

2 C Brown Rice
1 1/2 C Water
1 15 ounce can Roasted Diced Tomatoes
1 t Chili Powder
1 t Cajun Seasoning
3 t Chicken Broth Powder
2 C Frozen Peas (optional)
1 C Diced Carrots (optional)

Preheat oven to 375 degrees. Spray a oven proof covered baking dish with Pam. Add the rice, water, tomatoes and juice, chili powder, cajun seasoning, and chicken broth powder, peas & carrots (if you are adding them) stir to mix and cover. Bake in oven for 40-50 minutes or until rice is moist and all liquid is absorbed.

Tuesday, March 16, 2010

Indian Relish with Tandoori Garlic Naan Appetizer

I do the wine pairings for my friends Cynthia & John Klock's West Wind Winery. The Klock's and West Wind Winery donates all proceeds to a transitional home for single moms. Every year we do a Flights & Bites for their new wines. This bite was paired with the chardonnay. Try this interesting and tasty appetizer. xo

1 Pkg Tandoori Garlic Naan (Available at Trader Joe's)
1 8 ounce Tub of Mascarpone

Indian Relish
1 12 ounce Jar Major Grey's Chutney
1 15 ounce Can Diced Tomatoes, Drained
3 T Honey
1 t Curry Powder
Black Sesame Seeds for Sprinkling

Cut naan into bite size cubes and set on a baking sheet pan.

For Indian Relish:
Combine chutney, drained tomatoes, honey and curry powder. Mix well breaking up large pieces in chutney and tomatoes. Refrigerate until use.

Assembly: Spread a small amount of the mascarpone on each bite size piece of naan, top with a dollop of Indian Relish and sprinkle with black sesame seeds and serve.

Monday, March 15, 2010

Pastrami & Naan Sandwich

This sandwich is so amazing and incorporates my Jalapeno Garlic Dill Pickles from an earlier post! I know you will love it! This recipe uses Tandoori Naan which is an Indian bread, if you have trouble finding the tandoori garlic naan you can use plain. This goes very well with the Roasted Beet & Apple Salad. xo

8 Pieces of Tandoori Naan (available at Trader Joe's)
1 lb Sliced Pastrami
16 Slices Pepper Jack Cheese
32 Slices Jalapeno Garlic Dill Pickles
1 8 ounce Bag Arugula

Preheat broiler.
Set 8 slices of the tandoori naan on a large parchment lined baking sheet. Top 4 of the pieces of naan with 1/4 of the pastrami, add 2 slices of the pepper jack cheese on top of the pastrami. Place under broiler and broil until cheese is melted. Place 8 pickles on top of the melted cheese on each and then add the arugula on top of the pickles on each. Top with naan to make a sandwich, and cut in half. Makes 8 half sandwiches or 4 whole sandwiches. Serve with additional pickles.

Sunday, March 14, 2010

Corn Salsa

The sun is finally out and it makes me think of fresh yummy things. This corn salsa fits the bill and is great with quesadillas or just on chips. Feel free to use canned corn if you're having a craving for this salsa and fresh corn is not in season!xo

3 Ears Corn, Husked & Cut off of the cob or 2 Cans
1 Avocado, Diced
1/2 C Jicama, Diced
2 Tomatoes, Diced
1 Small Onion, Diced
1 Jalapeno Pepper, Minced
3 T Fresh Cilantro, Roughly Chopped
Juice of one Lime
2 Cloves Garlic, Minced
2 T Olive Oil
Salt & Pepper to Taste

Place all ingredients in a bowl and combine until well mixed. Serve with chips!
Tip: An easy way to dice avocado is to cut in half lengthwise and remove the seed. Score each half, first lengthwise then across making a cross hatch pattern with a knife all the way to the skin but not puncturing the skin. Your chunks will be larger or smaller depending on how far apart your cuts are. Scoop out with a spoon and you have easy diced avocado.

Roasted Beet & Apple Salad

I love roasted beats and this recipe is so refreshing. I think you will love it too! xo

3 lb Beets, Trimmed
3 T Olive Oil
Salt & Pepper to Taste
1 lb Greek Yogurt, Non-Fat is ok
4 T Fresh Mint, Chopped
1 T Rice Wine Vinegar
1 T Fresh Lemon Juice
3 Apples, Skinned & Cored

Preheat oven to 400 degrees. Cut beats into bite size pieces. Toss in a bowl with olive oil, salt & pepper. Spread on a parchment lined baking sheet. Bake 40 minutes or until crisp tender. Remove and let cool. In a bowl combine yogurt, mint, vinegar and lemon juice. Cut apples into bite size pieces and add to the yogurt mixture. Add beets and toss to combine. Taste and add additional salt & pepper.

Lisa's Favorite Focaccia Fritatta

I had a wonderful 3 days at Stillheart with some amazing women at Power Camp again this week! So Lorraine, Kaylen and I came up with this fritatta and Lisa deemed it her fave! So here is the recipe! xo

4 C Rosemary Focaccia, Trader Joe's carries the one I used
2 Large Shallots, Finely Diced
2 T Butter
1/2 t Red Pepper Flakes
8 Ounces Sliced Crimini Mushrooms
3 C Broccoli, Cut into Bite Size Pieces
1 C Feta
1 C Gruyere Cheese, Shredded
1/3 C Cheddar Cheese, Shredded
10 Eggs
1 1/2 C Milk
1 T Montreal Steak Seasoning

Preheat oven to 375 degrees. Spray a 9 x 13 glass baking dish with Pam. Cut focaccia into bite size pieces and place in prepared baking dish.
In a saute pan over medium heat place butter and shallots, saute until translucent and fragrant, about 4 minutes. Add red pepper flakes, mushrooms and broccoli, lightly salt. Saute until the broccoli is bright green. Place evenly on top of focaccia in baking dish. Sprinkle cheeses on top of broccoli mixture. Beat eggs, milk and seasoning, beat until well incorporated. Pour over cheese in baking dish. Let sit in the refrigerator over night or for at least 3 hours so the focaccia can absorb the egg mixture, this will ensure a fluffy end product. Bake for 1 hour or until eggs are set. Let rest for 10 minutes before serving.

Thursday, March 11, 2010

Fresh Cilantro Cucumber Cold Slaw

This cold slaw pairs well with Mexican dishes. The light fresh taste is a compliment to grilled meats and fish.
2 1lb Packages Cold Slaw Mix, (Shredded Red Cabbage, Green Cabbage & Carrots)
1 English Cucumber, Quartered & Sliced
1/2 White Onion, Chopped
1/2 Jalapeno, Chopped
1/4 C Cilantro, Chopped
2 Garlic Cloves, Crushed
Juice and Zest of 1 Lime
1/3 C Olive Oil
2 T Red Wine Vinegar
1 t Salt
1 t Pepper

Place Slaw mix in a bowl with cucumber, onion, jalapeno, & cilantro. In a separate bowl whisk together garlic, lime juice, zest, olive oil, vinegar, salt & pepper. Fold into cold slaw mixture until well mixed. Refrigerate until use.

Wednesday, March 10, 2010

Mexican Style Pinto Beans

I love refried beans and these are a healthier version for nachos, quesadillas or just eating! xo

1 lb Bag Dry Pinto Beans, Rinsed
10 C Water
1 T Salt
6 Garlic Cloves, Whole
1 Fresh Jalapeno, Sliced

Place all ingredients in a large stock pot, boil then turn down to a simmer. Simmer until beans are soft and jalapeno and garlic are disintegrated, stirring frequently. As water boils away, add more as needed. When done beans will be soft and water will have turned thick and milky.

Tuesday, March 9, 2010

Easy Chicken Cordon Bleu

I love cheese and spinach, so this easy recipe really makes me smile! :) Serve with roasted potatoes or rice and a salad and you have an amazing dinner fit for guests! xo

2 Boneless Skinless Chicken Breasts, Cut lengthwise into cutlets
1/2 t Salt
1/2 t Pepper
2 T Butter
12 Spinach Leaves, Stems Trimmed
4 Slices Proscuitto
4 Ounces Gruyere, Shredded

Preheat broiler.
Pat chicken cutlets dry and sprinkle with salt & pepper. Heat butter in a ovenproof fry pan over medium high heat until melted and clear. Saute' chicken in butter, about 2 minutes on each side, turning once. Chicken should be nicely browned on each side. Top each cutlet with 3 spinach leaves, 1 piece of proscuitto and 1/4 of the cheese. Broil 3 minutes or until cheese is melted and bubbly.

Monday, March 8, 2010

Slow Cooker Curry Chicken

2 Medium Potatoes, Peeled & Cubed
1 Onion, Chopped
2 T Olive Oil
3 Boneless Skinless Chicken Breasts, Cubed
4 Boneless Skinless Chicken Thighs, Cubed
1 15 oz Can Coconut Milk
1 T Curry Powder
1 t Gharam Masala
2 Garlic Cloves, Minced
1 Chicken Bullion Cube
1/2 t Pepper
3 C Hot Cooked Rice
1/4 C Green Onions, Sliced

Place in a 3-4 quart slow cooker the coconut milk, curry, gharam masala, garlic, bullion cube, & pepper and stir to combine, add potatoes and onion. In a large saute pan, heat olive oil and brown chicken, transfer to slow cooker. Cook on low for 5 hours or until chicken is tender. Taste for seasoning. Serve over rice and garnish with green onion.

Sunday, March 7, 2010

Phyllo Scallion Bites

These easy and elegant appetizers are so good! You can add ham or sausage, too. Make them the night before and reheat before serving!xo

2 Leeks or 4 Scallions, Chopped
1 T Butter
1/2 t Red Pepper Flakes
1 Pkg Phyllo Dough
Pam Non-Stick Spray
4 Eggs, Beaten4
4 T Half & Half
1 C Sharp Cheddar, Shredded
Salt & Pepper to Taste

Preheat oven to 375 degrees.
Separate 4 sheets of Phyllo dough from the stack and spray with Pam. Cut 2 x 2 inch squares. Spray 2 mini muffin tins with Pam. Place squares in mini muffin tin cups folding as needed to fit.
Beat eggs and add scallions, sharp cheddar, salt & pepper. Pour egg mixture into phyllo cups, careful that there is cheese and scallions in each cup. Bake for 12 minutes or until nicely brown on top. Serve!

Saturday, March 6, 2010

Focaccia Fritatta

This was another favorite of the Power Camp(http://www.centerstagegrp.com)Ladies at Stillheart (www.stillheart.net). Ladies I loved being a part of your week!
Breakfast is my favorite meals and I make variations of this depending what is in my vegetable and cheese drawer, so use the base of this recipe and create your own amazing fritatta! xo


5 C Rosemary Focaccia, Cubed
2 T Butter
8 Ounces Sliced Mushrooms
1 Onion, Chopped
3 C Spinach
1 C Manchego Cheese, Shredded
1 C Mozzarella, Shredded
1/2 C Romano, Shredded
1/4 C Parmesan, Shredded
8 Eggs
2 C Milk
1 T Salt
1 T Pepper
1 t Tabasco Sauce

Preheat oven to 375 degrees. Spray a 9 x 13 baking dish with Pam. Add cubes of focaccia, sprinkle with half of each type of cheese, set aside. Place 2 T butter in a medium saute pan over medium heat, add onion and cook until translucent, add mushroom and spinach. Cook until spinach is wilted. Spread evenly over cheese. Whisk together eggs, milk and seasonings pour over bread, cheese and vegetable mixture in baking dish. Sprinkle with remaining cheese. Bake for 50 to 60 minutes or until golden on top and cooked through. Let set for 10 minutes before serving.

Lemon Artechoke Pesto

This bright pesto is great on crostini as an appeitizer or tossed with penne pasta as a first course or main dish! xo

1 12 ounce Bag Frozen Artechoke Hearts, Thawed
2 Cloves Garlic
1/2 C Romano Cheese, Grated
1/2 C Parmesan Cheese, Grated
Juice and Zest of 1 Lemon
1/4 C Olive oil
1/2 t Red Pepper Flakes
1/2 t Salt
1 t Freshly Ground Pepper

Place all ingredients in a food processor and pulse until well combined. Place in a bowl drizzle with additional olive oil and serve with crostini.

Thursday, March 4, 2010

Quinoa Salad with Feta & Spinach

I am lucky enough to be cooking for some wonderful women at Power Camp and today for lunch I made this quinoa salad. It was a hit and some wanted the recipe...so here it is! I have enjoyed each and every one of you and I hope our paths cross again soon! xo

2 C Quinoa
3 C Chicken or Vegetable Stock
2 T Butter

Place above ingredients in a sauce pan and bring to a boil. Boil until almost all the water is absorbed (it will look like mush). Remove from heat, cover pan and let stand for 5 minutes. Place in a bowl to cool and add the following:

2 Cloves Garlic, Minced or Crushed
3/4 C Sundried Tomatoes with Oil, Undrained & Chopped
1/4 C Olive Oil
3 C Spinach, Roughly Chopped
2 T Fresh Basil, Roughly Chopped
Juice & Zest of 1 Lemon
3/4 C Feta
1 C Kalamata Olives
Salt & Pepper to taste

Toss to mix. Garnish with additional spinach leaves & feta. Refrigerate until ready to use. Can be made one day ahead.

Wednesday, March 3, 2010

Spring Mix & Edamame Salad with Miso Dressing

1 8 oz Bag of Spring Mix
3 C Arugula
2 C Edamame Peas
1 Fennel Bulb, Thinly Sliced
2 C Shredded Carrots

Place all ingredients in a bowl and toss with Miso dressing. Miso dressing can be found in the grocery store.

Tuesday, March 2, 2010

Proscuitto Artichoke Gorgonzola Gratin

I had this at my friend Kristi's house and I loved it! She served it as an appetizer and it was sooo good! I think it would be good with penne pasta too. I'm not sure which I liked better the Kristi Kosmo or the dip...cause we had a lotta those Kosmos! xo

2 14 ounce Cans Artichoke Hearts, Drained & Quartered
6 Ounces Chopped Proscuitto, Available in the Grocery Section already Chopped!
1 C Whipping Cream
1 1/2 C Gorgonzola Cheese, Crumbled
1/2 C Pine Nuts, Toasted
1/2 C Parmesan Cheese
1 t Fresh Sage, Chopped or 3/4 t Dried Sage
1/4 t Pepper

Preheat Oven to 400 degrees. Combine all ingredients in a large bowl, reserving half of the pine nuts, and mix well. Pour into a baking dish sprayed with Pam and sprinkle with pine nuts and some extra Parmesan. Bake until gratin is bubbly and thick, about 25 minutes.
Serve with baguette rounds.

If you want to serve this as a pasta dish toss in 1 lb cooked penne and bake as directed.

Monday, March 1, 2010

Watermelon Gaspacho

This cold soup is so refreshing on a hot summer day and is so pretty. It works well as salsa, too!


3 Red Onions, diced
3 Cucumbers, diced
1 Watermelon Half Pureed, Half Chopped
1 Cup Olive Oil
3/4 C Raspberry Vinegar, Can substitute 1/2 C Apple Cidar Vinegar & 1 C Frozen Raspberries, thawed & pureed
2 t Jalapeno, Minced
1/2 C Sugar
6 Cloves Garlic, Minced
1/3 C Fresh Lemon Juice
3/4 t Cayenne Pepper
Salt to taste
1 Bunch Cilantro, Chopped Roughly

Combine all ingredients toss gently to mix. Taste for seasoning. Refrigerate until ready to serve. Can be made a day ahead.