Zucchini Lasagne (Inspired by Rachel Ray)

I always get a new dish idea each time I watch Rachel Ray.  Her cooking is a simple style to make and is always tasty!  I tape the show daily and when I have time, I scroll through the guest lists.  Tim Tibow was on recently.  He has been following a Keto diet for years and this dish falls into that category.  Simply put, he explained he eats meat and good fats but avoid carbs and sugar.  BTW, he looks awesome.  I'm not on the Keto diet, or any diet for that matter, but this dish looked perfect for me and my family.  It also looked perfect as a reheated leftover.  On days my son has to work directly from arriving home from school I love to have things like this in the refrigerator.  It affords him to a real meal before work since he works the dinner shift. 

I only saw the dish made and didn't pull up the recipe so it isn't Rachel's verbatim but close enough.  You can go to her show's website and see exactly what she did.  She didn't use Marinara in her meat and I added it because the acid of the tomato balances the fat.

This made 8 zucchini halves allowing 2 per person.  The ratios I selected worked perfectly.  If you feel you want some carbs warm crusy bread comes to mind.  For a Vegetarian version, roast in Olive Oil, Sliced Mushroom, Wedges of Red Onions, 1/2" Diced Bell Pepper, and 1" Cubed Eggplant for about 20-25 Minutes in a 350 degree oven tossing very 6-8 minutes - obviously omitting the meat.

I bought 4 Medium Zucchini on the plumb side.  Preheat oven to 350.  Rinse and cut off both ends and slice down the middle.  I used my melon baller to scoop out the seeds creating a well.  Don't go all the way to the ends so nothing can fall out.  Place on a sheet pan and brush with Olive Oil, sprinkle with Salt and Pepper and Roast for 15-20 min till sizzling.  Set aside when done.  

I used 1.25 lbs of Ground Chuck.  Add 1 TBL of Olive Oil to a skillet and heat over medium heat.  Dice 1/2 small Onion.  Sweat the onion til it glistens - about 3 minutes.  Add meat and cook lightly, breaking it up but keep it chunky so it doesn't resemble bb's.  Because it is going into the oven, don't cook it throughly to prevent it drying out completely.  Season with Salt & Pepper to taste, 1/2 tsp Oregano and 1 TBL Fresh Parsley.  I had fresh made Marinara on hand.  Add about 1/2 Cup Marinara and stir to combine.  Turn off heat.  

This is the good part.  In a saucepan over medium low heat, melt 4 Oz Mascarpone in 1/4 Cup of Heavy Cream, stirring the entire time.  It will make a nice smooth sauce.  Remove from heat when smooth.  

Make sure the zucchini are close together.  Top each one til almost overflowing.  Top with the white sauce.  Using 8oz Mozarella Cheese, top each with cheese.  Then Dizzzle with a tiny bit of good Olive Oil and sprinke with Oregano.    

You can assemble up to this point.  You can even make ahead and refrigerate overnight.
If you do that, remove from refrierator while the oven is warming.  

So when ready, preheat oven to 375.  Add pan to the oven and bake for 20-25 min.  I wanted the mixture bubbly and the cheese browned so I switched to a convection broil for the last few minutes.  In any event, stay close by so you don't over cook this.  

The zucchini was still al dente while the filling was warm and bubbly.  This was a delicious meal.  I can see making it as a group for a large family gathering, it's very forgiving.  Like I said, it can be made in the morning or even the day before.  Perfect for a snowy winter dinner with warm bread and a glass of Chianti!  

Other options, you can make baby versions using baby zucchini and serve 1/2 as an appetizer or serve a platter of them on an hor's doeurve table. Want to reduce calories, use ground chicken.  An absolutlely perfect recipe!!

Hor's Douevre Platters

I follow Cheese by Numbers on Instagram.  I know her posts look so simple but it's actually harder than it looks.  So while I practice one of my latest happy hour bite platters, I'll post them, mostly so I recall what I've done.  I bought this cool looking platter for about $15 and love the size and shape!  It can be dinner for 2 or a platter to serve many with drinks ahead of dinner. 

Below is a simple pre-dinner platter using a dinner plate.  We have a new media room and I made this one night while we enjoyed a cocktail.

Barbeque Shrimp meets Sushi

Using Pinterest, I saved a picture of something like this but when I went to review the recipe I got an error message.  This past Thanksgiving, while in the Outerbanks, we had an Asian inspired night and my sister, D, made something similar to what I had previously pinned.  

I hosted a party last night and did a mix of the 2 things I had in mind knowing all the while I would be blending the ingredients with New Orleans style Barbeque Shrimp seasoning.

This recipe made 20 stacks.  Cook 1 Cup Nishiki Rice as directed on the package.  Once done, place it into something like a large flat bottom bowl or platter so it can cool.  I like to use a flat bottom wooden salad bowl in order to give me a lot of surface area.  Dress the rice for Sushi sprinkling the following: Mix together 1 Tbl Rice Vinegar, 1 1/2 tsp Sugar, 1/2 tsp Salt.  Using 2 forks lightly toss until the seasoning is combined with the rice.

Using a total of 3 Avocados, mash 1 1/2 Avocados and dice 1 1/2 Avocados.  Add the juice of 1/2 Small Lemon, Salt and Pepper and 1/2 Cucumber, peeled and seeds removed then diced.  Mix together gently.  Refrigerate until you are ready to assemble.

Cook the Fresh Shrimp (in my case I cooked 24 of them) over medium heat in 2 TBL Butter.  Once almost done, add the Juice of the other 1/2 Small Lemon, 1TBL Worcestershire Sauce, 1-2 TBL of your favorite Barbeque Shrimp Seasoning.  Toss to coat and turn off heat.  

To assemble, I used a tall 2" round metal timbale mold.  Using wet fingers, press 1 1/2 to 2 Tbl Prepared Rice to the mold.  Continue making the rounds until the rice is gone.  Add desired avocado to the rice, top with a single shrimp.  

If you want a more refined look, you can also add rice again to the the top of the avocado and then remove it from the mold.   Then top that with a shrimp placed on its side and drizzled with the barbeque butter.  I thought this was plenty of rice for the very large shrimp I used.   For my first time, I thought this was quite tasty.  

Chocolate Macaroon Pie by Dorothy Kern

I would aptly rename this recipe Coconut Macaroon Chocolate Ganache Tart.  I think it more fittingly describes what you are making.  

This was one of those videos that floated around a few weeks ago that caught my attention.  I've now made it two weekends in a row but the 2nd time I made a few adjustments and I think it turned out extremely well!  My in-laws were visting last weekend so I made it for the first time for them.  My son had a friend over yesterday and rather than spend money on dessert, I told them to come home and make it for dessert to eat a few hours later.  I think my adjustments made it a keeper so I'm sharing it with you!!

Thank you Dorothy for yet another tart shell idea.  Tarts have to be one of my favorite things to make.  

So first off, I used a 10" tart pan and had way too much crust for the size pan.  I bought an 11" tart pan yesterday and it was perfect.  I also cooked it longer than the recipe stated because I wanted the tart shell to be a dark golden brown and slightly crunchy on the exterior while still being chewy in the middle.  Wow, this did it perfectly.  

The only thing I would add is either berries, for instance Raspberries, or any kind of toasted nut like Macadamia or Hazelnuts chopped up and topped atop whipped cream at serving.  NOTE: I topped the slices with whipped cream to order to cut the richness.

Let's get started.  Preheat oven to 350.

To a large bowl, measure 5 1/2 Cups Coconut.  Add to it 2/3 Cup Flour and 1/2 tsp Salt.  Mix to coat the coconut.  Add (1) 14oz Can Sweetened Consensed Milk and 2 tsp Vanilla and mix until combined.  Press into the tart pan using floured fingers.  Bake for 25-30 minutes.

With 5 minutes to go, make Ganache.  In a heavy bottomed pot, Heat 1 Cup Heavy Cream until it's about to boil NOTE: Don't let it boil.  Remove from heat and add 12oz Semi-Sweet Chocolate, I used Nestle's Chips.  Stir until the chocolate is melted and completely combined.  When shell comes out of the oven, pour in ganache.  Let cool for 5 or so and place in refrigerator.  

Serve once it sets up and can be sliced.  Top with whipped cream and chopped nuts.  Enjoy with hot coffee!

Brie Bites in Phyllo Cups

This is one of those simple recipes.   I don't know what magazine this came from.  I cut it out and threw the magazine away when I was getting ready to move.  I made a couple of adjustments after making it a second time, so this is what I have.  

Preheat oven to 350.  

Buy 2 Packages of Phyllo Cups in the frozen secion.  They come pre-baked and 15 per box.  Place them on a cookie sheet.

Cut the rind off an 8oz Wheel of Brie.  Cut into strips about 1/4" thick.  Cut the strips into pieces about 1" long.  Add 1/2 tsp Red Pepper Jelly to the bottom of each cup.  Place Brie piece on top of the jelly and press down lightly.  Top with a Pecan half.  Brush the pecan with Melted Butter.  

Place in oven for 8-10 min until chesse is melted and bubbly.  Serve warm or at room temperature.

Avocado Caprese Salad

This was another video that was floating around.  You hardly need a recipe.

Heat 1/4 Cup Balsamic Vinegar with a Pinch of Sugar over medium heat.  As soon at it starts to simmer, remove from heat.  The water will evaporate to create a more concentrated thicker Balsamic Glaze. 

Cut Avocado in half and remove the pit.  Brush with Lemon Juice to keep from turning brown.  Cut Mozzarella Pearls  and Grape Tomaotes in half.  Add these to the avacado cavity.  Drizzle with Oil Olive and Balsamic Glaze.  Add S&P and Basil.  Serve at once. 

Chicken Roulade

You've seen the quick videos that show a dish being prepared, well this one caught my eye.  What I like most about it is that it can be made most of the way and finished in the oven in about 20 minutes give or take whether or not I had to refrigerate it first.  I like a meal like this  because I can get it mostly ready then dinner can be on the table in the time it takes to cook the pasta.  



Preheat oven to 375.  


Each chicken breast will net 2 roulades.  First, rinse 2 Boneless Chicken Breasts and filet each in half resulting in 2 full sized breasts but half as thick.  Place in a gallon zip lock and pound them to get a consistant thickness.  Pat them dry with a paper towel.  Add S&P and Pesto.  (NOTE: I added Basil Leaves instead of pesto, so either way can work.)  Add 2 or 3 Thin Roma Tomato Slices and Grated Mozzarella Cheese.  Roll the chicken breast, starting with the pointed end and secure with a tooth pick.  Heat a skillet over medium and add Olive Oil to coat.  Brown all sides of the chicken.  It will not be completely cooked through and will have to be finished in the oven.  

Once browned, top with Mozzarella Cheese, drizzle with Olive Oil and add S&P and a Basil Leaf. Add Grape Tomatoes to the pan and place in hot oven for 15-20 minutes.  Serve over hot Pasta. 

If making this ahead:
Once the roulades are browned, let cool and refrigerate .  Remove from the refrigerator as the oven heats to 375.  Heat the skillet and add Olive Oil to coat.  (If you don't heat the skillet first, the chicken will absorb the oil resutling in a greasy finsihed product.)  Add the Chicken Roulades and top with Mozarella and drizzle with Olive Oil and S&P and a Basil Leaf.    Add grape tomatoes and place in hot oven.  May need 20-22 minutes to finish so it is cooked thoroughly and hot in the center.  Serve over hot pasta.  

Some other roulade ideas are Brie and Asparagus or Ham and Swiss.  

Lemon Chiffon and Raspberries

My son worked on a restaurant project for Health class.  He had to have at least 1 dessert that was GF which was one of many requirements he had to create to satisfy dietary needs.  He came up with Lemon Chiffon and Blueberries, so in otherwords, a crustless Lemon Chiffon dessert.  

For bookclub tonight I volunteered to make a dessert and decided I would steal his idea.  I found beautiful raspberries yesterday so I substituted them for blueberries though any combination of readily available berries will work.  I made the chiffon from the Blueberry Lemon Chiffon pie already posted on my site.  It's light, not overly lemony or sweet - it's just pleasant enough and I've made it many times to date.  I decided to make individual portions in ramekins mostly because they'll be easy to tranport and I have one for each person.  
This recipe made (10) 4oz portions.  

Place 4-5 Raspberries (I bought 2 pints) in the bottom of each Ramekin and place on a sheet pan.    

Zest and juice 2 Lemons so you have 1/2 Cup Lemon Juice.  

Heat a pot of water that can be used as a double boiler so that when you place the bowl in the pot, it's a tight seal and the water reaches the bottom of the bowl.  

I have a hand mixer as well as a stand Kitchen-Aide mixer, so I use my hand mixer for the yolks and the Kitchen-Aide for the Whites.  

Separate 4 Eggs into 2 bowls, the yolks go into your double boiler bowl.  

While beating the yolks, slowly add 4 TBL of Super-fine Sugar.  The yolks will become pale and thicker and will create a ribbon when you raise the beaters.  While beating, slowly add the lemon juice and stir in the zest.  The mixture will thin out at this point.  Place the bowl on your pot of water and continue beating until the mixture becomes thick and is very warm to the touch.  Remove from heat without over cooking it.  

Beat egg whites until foamy and add a few pitches of salt then beat until the volume more than doubles and has medium peaks (ones that fold over but hold that shape) when you remove the beater.  Slowly add 3 TBL Super-fine Sugar and continue beating until stiff and glossy but not dry.  Fold whites into the yolks, adding small amounts at a time.  This should take 4-5 additions and you should be left with no whites showing and a consistent pale yellow color throughout.

Spoon or pipe chiffon onto the raspberries.  

When ready to serve, preheat oven to 400.  Bake for 10-12 minutes until golden brown.  Serve at once or at room temperature. 

Chick-Fil-a Knockoff Sandwiches

I have made these now 3 times and the third time they were very close.  The first time I made them the chicken was too thick.  I fileted the breasts making them thinner but they were far too big around.  The second time, I added  flour because the recipe didn't have enough corn statch but that didn't work very well.  

This third time, I cut the breast in about half, and the I fileted the thinner end into two pieces and the thicker side was fileted into 3 pieces.  These were the perfect size.  The other change I made the third time, was from my tempura days, I decided to double the corn starch the recipe called for and I added Baking Powder - that made all the difference in the world.  Instead of 2 breasts, I graduated to 4 Boneless Skinless Chicken Breasts which netted 18 peices of chicken.  My son ate most of it!  I think I got 1 sandwich from that batch.  

Harris Teeter sells Boneless Chicken Breasts for $1.99 a pound and you can't beat the quality, no hormones used, and the pieces for the sandwich ends up somewhere around $.35-$.40 each!  Not bad.  

First, rinse and filet the chicken breasts.  Add no more than 9 or 10 pieces to a 1 gallon Zip lock bag.  For each bag: add 1/2 Cup Dill Pickle Juice, I like Mount Olive Hamburger Dills.  Marinate for 1 1/2 to 2 hours.  Meanwhile get dry ingredients ready.  1/2 Cup Corn Starch, 2 tsp Paprika, 1 tsp Baking Powder, 1 tsp Salt, and 1 tsp Pepper.  In a bowl, beat 1 Egg with 2 TBL Buttermilk.  After marinating, open bag and squeeze the open end, so the chicken remains inside, and drain the juice. To the bag add the egg mixture and massage.  Let it sit for 5 minutes.  Again, pour out any excess liquid and add the dry ingredients.  Zip the bag closed and massage the dry ingredients until you know the chicken is coated.  In the meantime, heat a pot (I use my iron pot) with 4" Canola Oil until 375 on a thermometer.  Preheat oven to 275.  Add a cooling rack to a sheetpan.  Add 4-5 pieces of chicken to the oil.  Once it begins to look opaque around the edges, flip each piece over.  Cook until the same golden brown.  Place on the ready cooling rack and place in the oven. Let the oil get back to temperature before adding more pieces.  Continue cooking until all the chicken is done.  

For serving, lightly butter and brown a Soft Style Hamburger Bun. Add chicken and top with pickles.  Enjoy!!

Pictured, I made dish of Baked Beans that my sister C turned me on to and is posted here on my blog. Go to the search tab on the top right corner and type in Baked Beans  and it should come up.  

Mini Baked Crab and Corn Dip Cups

I better put this in here before I forget what I did!!  I bought 8oz of Fresh Crab Meat and a 1 package of Wonton Wrappers and that was enough to inspire me to make up this finger food which was served during the Wild Card NFL games.  I made 24 cups and had enough filling to make an additional 8-10.  

Peel and cook in boiling water 2 Ears of Fresh Corn for 2 minutes and quickly rinse in cold water.  Remove corn from cob.  Place in bowl. 

Beat 3 oz Cream Cheese with 1/2 Cup Sour Cream.  Beat in 1 Egg.  Mix in 1 Cup Parmesan Cheese.  I used fresh, already grated Parmesan but you can kicked it up if you want to grate your own.  Add Salt & Pepper to taste and 1/2 tsp Thyme, 1/4 tsp Paprika.  Stir in Corn and 8 oz Crab, lump is best but don't get claw meat  

Preheat oven to 375.  Melt 2 Tbl Butter.  Using a Cooking Spray, lightly coat the cups of a mini 24 cup pan.  Using a biscuit cutter, cut 24 Wontons in rounds.  Add a wonton to each cup and butter the inside with melted butter.  Add filling until just slightly below the top of the cup, these will rise a little.  Bake for 20 minutes or until the filling looks set and the cups are browned.  Serve at once.  

NOTE: You can add either sauteed Minced Shallots or thinly sliced Scallions to the mixture for additional flavor.  I opted to go without but next time I will add one of them.  The crab flavor is more prominent without these flavors.  

Scratch Made Green Bean Bake

My sister, D, served green bean bake on Christmas.  Truth be told, after leaving home I never once made this dish nor had a hankering for it, nor have I ever even bought French's Crispy Fried Onions.   It was never my favorite dish when my mother made it, but when I saw my sister's version, it looked different from what I recalled and it definitely smelled better.  When it was served, it was the first thing I tasted and it was awesome.

I asked her about it and she said they made it from scratch.  Hers didn't have mushrooms and I couldn't find a recipe that omitted them.  I got in my head how I would make a quick sauce but came across recipes with cheese and really all manner of twists depending on what direction the recipe went.  With that, I called her to find out what she did.  There wasn't cheese in hers but there were some other ingredients that gave the dish flavor and though she didn't have mushrooms, she thought she would add them next time.

This is my made up version of scratch made green bean bake.  String 12 oz Green Geans and blanche for 1 minute, rinse in cold water when done.  Butter a casserole dish.  Remove stem and clean and dice 6 oz Baby Bellla Mushrooms.  Slice thinly 1 Medium Shallot.   I made my sauce in a low sided pot, large enough for everything before pouring it into the casserole dish. Heat a pot over medium heat.  Add 1 Tbl Olive Oil and 1 Tbl Butter.  Add shallots and mushroom and sautee for 3 minutes til tender.  Dust with 2 Tbl Flour and stir.  Add 2 Tbl Sherry.  Let the alcohol evaporate, about 1 minute.  Add 3/4 Cups Chicken Broth and cook for about 5 minutes, letting the sauce thicken without allowing it too boil, but it should bubble gently.  Add 2 tsp Worchestershire Sauce, I like Lea and Perrins.  Add 1/3 Cup Half and Half.  Let cook for another 2-3 minutes.  Add the beans and stir to coat and pour into prepared casserole dish.  Top with French's Crispy Fried Onions.  

Preheat oven to 375 and bake for 25 minutes until bubbling.  Let rest for 5 minutes before serving.

I have a growing teen and though my husband and I had a serving each, our teen ate the rest.  So this can serve 4 but next time I plan to double the recipe.

From Valerie's Kitchen - Leek and Bacon Flatbread

I caught an episode of Valerie's Kitchen and she made a simple flatbread for a party.  The ingredients sounded very good together and the results were amazing!  I normally make my own dough but I found a 1 Pound Ball of Fresh Whole Wheat Dough at the store on sale for $1 (normally $2.99), so I couldn't pass it up. It made two flatbreads.  

When we ski in Park City, we eat at a restaurant called the Silve Star Cafe.  They sell something like this at lunch for around $12 and I've had it many times.  I never thought to make my own but now I will. 

Either make your favorite dough and let proof or remove store bought dough from the refriegerator and place in an olive oiled bowl to proof - coat the dough lightly with oil.  Cover with wrap and place in a warm location.  It should take a least an hour rise and should double in size. 

In the meantime, remove the roots from 2 Medium Leeks.  Slice them thinnly until you get to the tougher dark green portion.  To an 8 oz containter of Creme Fraiche add Freshly Ground Nutmeg to season.  Saute the Leeks til tender.  Cut 6 Slices of thick Bacon into lardons (1/2" cuts along the short dimension) and sautee until crispy.  Grate 4 oz Gruyere Cheese.  

For the Flatbread.  Preheat over to 425.  Cut dough ball in half and roll it thinnly keeping its oblong shape.  I like to use a pastry cloth dusted with flour to keep it from sticking.  Take a large sheet pan and turn it over.  Place the dough on the pan diagonally. Top with 1/2 of the Creme Fraiche.  Add 1/2 of the Grated Gruyere.  Add desired amount of leeks and bacon.  Grind Salt and Pepper to taste.  Bake in oven until the crust is golden and cheese browned slightly.  Remove from oven and drizzle with good quality Olive Oil.  

For Vegetarian, change up the toppings to suit your diet.

(Depending on what type you make, you can add things like Freshly Grated Parmesan, Red Pepper Flakes, Dried Oregano, Fresh Basil, etc).  Let rest for a few minutes and cut  diagonally as pictured.  Serve at once!

Turkey Vegetable Soup

I've never done this before; traditionally we make Tetrazzini with our leftover turkey but this turned out delicious and made just over 3 quarts of soup - enough to have now for a few meals and also to freeze for a meal later. 

In a very large pot, over medium heat, add 2 TBL Olive Oil and sweat 1 Medium Sliced Onion and 2 Stalks of Celery, rinsed with the ends cut off and cut into 1" lengths.  Break or cut Turkey Carcass (hopefully with some meat left on it) into 3 or 4 peices.  Add the pieces to the pot.  Add Approximately 3 Quarts Chicken Broth until covered.  I topped with water so I didn't have to open another quart of broth.  Simmer with the lid off for around 35-45 minutes.  Strain the broth into a smaller pot.  Let the turkey cool so you can handle it and remove all the turkey from the bones and place in the broth.  Disgard everything else.  

You can freeze some or all at this point and you will finish it when you are ready to eat.  It was cold out, so placed my pot on my porch in order to cool quickly and to remove some of the fat, then froze some of the soup for a later meal. 

If having now (and when you thaw to use), simmer pot of Broth and Turkey.  Add 3/4 Cup Basmati Rice for 2 quarts of soup and let it cook in the broth til almost done.  In the meantime, rinse, remove ends and cut 1/2 lb Fresh Green Beans into 1" lengths and add these to the pot.   Peel and cut 2 Large Carrots to a 1/4" dice and add these to the pot.  Add 1 Cup of Frozen Peas to the pot.  Season with Salt and Pepper.  Really you can add what you want in the quantities you prefer.  

Once the vegetables are done serve with a Salad and Warm Crusty Bread or a Grilled Cheese Sandwich.  

Lemon flavored Ricotta with Tomatoes

I really wasn't sure how to label this recipe.  Before we moved, I cut out recipes that interested me before throwing the magazines away.  Sometimes the picture and recipe weren't on the same page.  This must have been one of those times because I can't find the recipe.  

My in-laws visited in late July and I had a lot of various cherry tomatoes growing in my raised bed at the community garden.  I happened upon this photo in my file but couldn't find the recipe ~ I really wanted to use the tomatoes so I made one up!  I got lucky, it turned out tasty!   Yesterday, my brother S, his wife D and son J overnight, visited overnight as they treked across the state to see the total eclipse of the sun.  

Again, I had lots of tomatoes and knew they would like this kind of hors d'oeuvre.  Turns out I was right!  This time I decided to photograph the results and post the recipe the way I made it.  I can see in the original photo that there may have been sesame seeds and I didn't add them.  In other words, feel free to change it up any way you wish.  Things such as flavoring the ricotta with blue cheese and adding bacon.  Or crisping the shallots first.  It's quite forgiving as long as the flavors combine well.  

Our Harris Teeter makes a perfect bread for this sort of recipe called Pane di Casa.   It's a large loaf allowing me to top the individual slices before cutting them into thirds.  It makes a perfect 3 to 4 bite hors d'oeuvres.  You can lightly grill the bread first but I prepared them al a minute as we chatted around the kitchen island catching up, so we used untoasted bread.  Once there was 1 for everyone we began eating.  

Add 8 oz. Ricotta to a bowl.  Next, Zest 1 Lemon, then juice the same lemon into the bowl.  Add 1 teaspoon or 2 of Fresh Parsley and Salt and Pepper to taste.  Stir.  Slice bread to desired thickness.  Cut in half Cherry Tomatoes in assorted sizes and colors.  Slice both halves of an Avocado (I have a tool that makes this faster).  NOTE: 1 Avacado and 2 cups cherry tomatoes made 5 slices of bread.  Thinnly slice a large Shallot.  

Next, assemble by speading ricotta mixture, topping with cherry tomatoes, avacado, and shallots.  Drizzle with very high quality Olive Oil, top with freshly ground Salt and Pepper.  I find the flavors come together if you let them sit for about 10 minutes.  Serve at room temperature with libations!

PS- The next day, I made French Toast with the leftover loaf, cutting thick slices and serving with with berries and Vermont Maple Syrup.  

Blackened Shrimp Tacos with Peach Salsa

We've been eating lighter now that it's hot.  Yesterday I had a hankering for Shrimp Tacos with a zesty Peach Salsa, so I picked up what I needed just before dinner.  Let's say this was a nod to Louisiana.

The Peach idea came from years ago, when a guest chef at the local farmer's market found things at the booths and cooked fish and served it with a simple fresh peach salsa.  I thought it was the coolest idea.  We are talking 15 years ago, so though there is no way I could duplicate what he did I made my own quick Salsa.

Rinse Shrimp, peel devein, pat dry, and add 5 to each skewer, this just makes for easy grilling.  Drizzle with Olive Oil and season with Blackening Seasoning on both sides, I like Paul Prudhomme's the best.

For the Salsa, Dice 2 Ripe Peaches.  Mince a few strips of Jalepeno - use them to your liking depending on how much heat you want.  Add 1 tsp Freshly squeezed Lemon Juice.  Season with 2 tsp minced Cilantro and if you want, 2 tsp Minced Red Onion.  Drizzle with 1 TBL Olive Oil and stir.

Shred lettuce, I used Red Cabbage and Spinach, but you can use micro greens, napa cabbage, sprouts of any sort, really whatever you want.

Preheat Grill til hot and grill shrimp, turning once.  Warm the tortillas in a dry skillet so they are pliable.

We have taco tenders and I recommend them. Assemble tacos by placing shredded greens in the bottom, add 3 shrimp and top with Salsa.  We sampled Gluten Free Tortillas but I didn't care for the texture at all.  I would stick with flour tortilla's or if Gluten Free is needed, I would rather make my own with gluten free flour.

Pasta Night - for Everyone!

Our club offers a pasta night once a week.  It's a really cool concept.  Two times now I have done my own Pasta Night at home ~ once on account of having leftover Rigatoni and last night intentionally using a really good Italian Gluten Free Penne.  

In the even years, my family holds a week long family get-together at Thanksgiving with about 28-30 of us all eating meals together.  We change up some of the dinners from year to year.  Based on the the head count as it builds each day prior to Thanksgiving Day, we decide which dinners are for a smaller group vs the full group. 

This meal is cool because it's cooked to order and the selections are chosen by the diner which works well when trying to accommodate various dietary restrictions.  I have been trying to work this out to serve it for a large group.  Having a few cooks and multiple pans will make it possible for a large group.  I'm also thinking the kids eat first, then adults afterward.

It's all in the prep, then it goes together quickly and with a big group working together, that part is fun.  The more ingredients you have, the more combinations you can offer. 

For last night, for three of us, this is what I served.  I already had the Marinara made, so that saved a step.  I have a vegetable plot in our community garden and had some Broccoli and a small Red Cabbage that I picked about an hour before prepping.  I also picked some Thia Basil from the community garden and I had some Fresh Parsley in my herb pots.  I just bought Sugar Snap Peas and a Yellow Squash.  I also had 2 links of cooked Italian Sausage from the night before that I cut into 1/2" slices.  I also had a locally grown Onion that I bought last Sat at our local farmers market.  So you can see where this is going with all of these fresh ingredients.  

We are trying out a gluten free diet so I precooked and cooled a very good Italian Gluten Free Penne made by a company called Schar.  I made Afredo Sauce and had that near by.  I quickly steamed the sugar snap peas and the broccoli each for about two minutes and placed them in separate bowls.  I thinly sliced the onion and the cabbage and placed them in separate bowls.  I recently bought a new Mandoline and made waffle shaped slices with the Summer Squash.  You can add whatever you want though, sauteed peppers, roasted eggplant, sliced zuchinni, sliced (or quartered) mushrooms, cooked bonelss chicken breast, raw shrimp, capers, pressed garlic, etc.  The larger the group, the larger the offering.

I have a 12" All-Clad skillet that is perfect for this meal.  Heat the pan over medium heat and add a TBL of Olive Oil.  Add the ingredients that the diner requests.  Sauté these together for a few minutes adding Salt and Pepper to taste.  Add the pasta and toss for about 1 minute.  Add Alfredo and toss for about 30 seconds til combined and hot.  If the sauce thickens too quickly, have water ready and add a splash or two as needed.  

For plating, in a pasta plate, add marinara to the bottom and swirl.  Add the freshly cooked pasta to the plate and top with freshly grated Parmesan Cheese and garnish with Italian Herbs and S&P if needed.  Eat at once with a salad and hot crusty bread.  

Wash the pan and utensils and begin again.  

Other sauces that can be added instead of just Alfredo and Marinara are Pesto, Tepenade, a Roasted Red Pepper topping, and even a Marsala or Picatta.  So with the combinations, the dishes are endless.  

For a big group, set out the pasta plates and the ingredients buffet style.  Allow each diner the chance to add to the bowl what they would like.  Then they can bring it to the cook who can make the dish to order.  NOTE: If using raw Shrimp or any raw meat, the plate has to be washed before serving.  I would have raw shrimp near the cook who can add it directly to the pan and all other meats I would precook.

Another option is have everyone gather in the kitchen, allow the cooks choice on the combinations, enjoy them one by one as they are done by sharing straight out of the pan onto small plates.  

Have fun and photograph all the selections as the dishes are finished.  

Shrimp and Grits

Last year was the first time I had Shrimp and Grits - if you can believe that!  I lived near New Orleans for 26 years.  The way it happened was, we were in the city for a Saints game and were surprised no one was at the entrance.  We inquired as to where everyone was only to learn that the game got moved from Noon to 3:30pm.  Since we lived 45 minutes away, we decided to go to Mr. B's for brunch and to look at artwork in the French Quarter.  There was a jazz combo playing and everyone seemed to be enjoying typical New Orleans Brunch fare.  We saw (and smelled) the Shrimp and Grits.  As the servers, ladened with dishes lined up their arms bustled by, that delicious New Orleans Barbecue scent lingered around us.  With that, we both ordered it!  The following week, I cooked the same dish for dinner and even a few times since then.  Now in NC where fortunately the shrimp is very good, I made Shrimp and Grits for dinner last night.  My son, who used to eat just three shrimp and not finish them, piled his plate high and ate every remaining shrimp.   I just had the five I photographed!  Oh well, next time I'll have to cook more.

Peal and devein enough Shrimp for those you are serving.  I had 1 1/2 pounds of Shrimp - after it was cleaned.   Place single layer on a paper towel lined plate in order to dry the exterior so it will brown.

You will need to find a Barbecue Shrimp Seasoning (I only use LaDon's) prior to attempting this dish.  To a small pot, add a few TBL of the Barbecue seasoning to 2 TBL butter, 1 Tbl Olive Oil, 1 TBL Lea and Perrins Worcestershire Sauce and Juice of 1 Lemon (zest the lemon first for a garnish).  Heat until melted.  Swirl to combine.

Cook enough Grits counting on 1/2 cup cooked grits per serving.  The way Mr. B's cooks their grits is they use milk.  Milk can be very salty so I use a ratio of 1/2 Cup Milk and 1 1/2 Cups water.  Cover and heat over medium high heat til it boils.  With fork in hand, slowly add the 1/2 Cup Grits stirring all the while until combined.  Add a 1 tsp Salt and 1 Tbl Butter.  Turn to low and cover and allow to cook for about 5 minutes.  Stir again, turn off heat, and cover to allow to finish.  Stir one last time to make sure they are cooked.

Heat an empty skillet over medium high heat.  Add 2 TBL Olive Oil and 1 TBL Butter.  Add Shrimp and cook quickly tossing all the while to ensure all the shrimp are cooked.  This only takes a matter of minutes.  Top with Lemon Zest and Fresh Parsley.

For plating, to a pasta plate, add the barbecue seasoning, top with grits and top with Shrimp.  Enjoy with crusty warm bread and a salad and maybe even a jazz tune.

Smashed Baby Red Potatoes

Before we relocated, I began getting rid of magazines, dozens and dozens of them.  I tore out all sorts of recipes and stuck them in a folder to add to my personal cook book.  This recipe is in that folder and I just bought herbs and a variety of baby potatoes plus we are grilling rib eye steak tonight.

This is simple enough that if you are entertaining you can at least boil the potatoes in advance.  You can also make them ahead entirely and have them ready for the oven after guests arrive.

In my estimation, any single herb or combination of herbs will do, just base it on what you are serving with them.  You could even use only minced chives or only minced parsley and serve with a side of sour cream for dipping.  Tonight though, I used Thyme.

Rinse the 2 lbs Baby Potatoes and place in a pot and cover with cool water.  Add to the pot,  3 Smashed Cloves of Garlic, 6-8 Sprigs of whatever Herb you plan to use and a 1/4 Cup Salt.  Bring to a boil over medium high heat, reduce heat and simmer until tender.  Strain potatoes and discard the garlic and herbs.  Leave the potatoes in the strainer for 10 minutes in order for them to dry off.  They will be crispier that way.

Preheat oven to 425.  To a sheet pan, add 2 Tbl Olive Oil.  Place potatoes in a single layer on a sheet pan.  Using either the heal of your hand - or I used the flat side of my meat tenderizer - flaten each potato until it is the thickness of 1/2".  Brush upward facing side with 1 TBL Olive Oil.  Season with Salt and Pepper.  Roast in the hot oven for 25-30 minutes until golden brown.  I turned the potatoes over about half way through cooking.  

While the potatoes are roasting, mix together, 2 TBL Unsalted Butter, 1 Tbl minced Fresh Parsley, 2 tsp chopped Thyme, 1 tsp chopped Rosemary, 1 Pressed Garlic Clove, 1/2 tsp Salt, 1/4 tsp pepper.  When potatoes are golden brown, place on serving platter and brush them with the herbed butter.  Serve immediately.  

NOTE:  If you don't prefer the uncooked garlic, you can omit it all together and instead before roasting, quarter lengthwise 2 bulbs of Shallots and place the separated the layers to the pan.  Red Onion will work as well.   

Sweet and Sour Chicken

I used to make this dish in college.  It is a recipe in my McCall's Cookbook, though this is an adaptation of that recipe.  I like to keep the chicken crispy and the oringinal recipe calls for way too much sugar compared to today's standard.  This is a perfect crowd pleaser and can be made in advance and finished in the oven in about 30 min.  It's also perfect for a buffet dinner.

Do the prep first.  Rinse desired number of Chicken Thighs and place in a paper towel lined dish, single layer and season with S&P.  Cut a 1/2 Fresh Pineapple into chuncks.  Cut 2 Peppers (any colors you like) into 1" squares.  To a dish, add flour for dredging and season with S&P and Paprika.  To a measuring cup, combine 1 1/2 Cups Chicken Broth, 3/4 Cup Apple Cider Vinegar, 1 TBL Soy Sauce.  Have at the ready, 3/4 Cup Sugar, 2 TBL Corn Starch, 2 tsp Freshly Grated Ginger, 1/2 tsp Red Pepper Flakes.  

Heat large flat bottomed sauteuse pan over medium heat.  Add Canola Oil, enough to coat the bottom of the pan.  Working with 1 piece of chicken at a time, dredge in flour and add to the hot pan - skin side down  Cook the first side until golden brown and flip the chicken and cook second side until golden brown.
Place on a platter, single layer.  

Pour off all the excess oil.  Place pan back on the heat and add the broth mixture and sugar and stir to combine.  Stir in corn starch and stir until it bubbles gently and begins to thicken.  

Up to this point can be made in advance and finished when ready.  

Preheat oven to 350.  Add pineapple and peppers to the sauce and toss until coated.  Add ginger and pepper flakes and stir to combine.  Add chicken to the pan without layering it.  It should be nestled in the sauce (as pictured) without getting sauce on the top.  

Place in hot oven and bake uncovered for 30-40 minutes until hot and bubbly.  Let rest for 5-10 minutes before serving.  Serve over Jasmine Rice.

Spiralizer Vegetable Pancakes

I have been intrigued by the Spiralizer for sometime and being drawn to kitchen gadgets, I bought one.  Bed, Bath & Beyond sells the OXO for $40, $32 after the discount.   I chose that one because of the way the suction mechanism works.  It will get lots of use, though I am not so sure about zucchini cut into spaghetti and then cooked like spaghetti because I like my zuchinni carmelized. Because it's so watery, cooking in water seems like the workings for a watery mess to me.  We'll see, maybe it's pictured raw with olive oil and herbs but we are led to believe it's cooked.  

So first up for me was vegetable pancakes.  I make potato pancakes often enough but wanted to try vegetables along with a small Sweet Potato for a change.  They were fun to make and very tasty.  You can combine many vegetables, including things I chose but also, turnips, rutabagas, scallions, shallots, onions, bean sprouts, black olives, zuchinni, summer squash, jicama, etc.  Really anything you are in the mood for.

We just got a local Whole Food a few weeks ago.  They have tri-colored carrots on their immense salad bar so that became my inspiration.  I figured they must sell them as well and I was right.

It takes a little practice to use the spiralizer and the short ends of the carrots didn't work as well because there isn't anything to grip.  The fatter halves worked better, so I cut them in half.

What I spun created 12 nicely sized vegetable pancakes.  Spiralize onto a sheet pan, 1 Small Peeled Sweet Potato, 1 Peeled Orange Carrot, 1 Peeled Red Carrot, 1 Peeled Yellow Carrot, 1 Medium Zuchinni. To this I added 1/2 Red Onion cut along the radius to make long strips.  Place all of the vegetables in a bowl.  Beat 2 Eggs with a few TBL of Milk.  Add to vegetables.  Generously add S&P to taste.  Add enough Flour to coat the vegetables so the excess moisture is absorbed.  Right before cooking, I dusted with a bit more flour so the vegetable mixture isn't soupy.  

Preheat the oven to 250 and have ready a sheet pan with a cooling rack inserted.  Preheat a skillet over medium heat and add 1/2" Canola Oil.  Make small pancakes and place in hot oil.  Flip over one time once golden brown.  You can add additional S&P if needed to the cooked side.  What's neat is because the spirals come out as very long strands, you have to break them apart and the result is that no 2 are alike.  

Place the cooked pancakes on the cooling rack and place them in the oven once they are all cooked.  Serve warm!