Friday, July 18, 2008
Wednesday, July 16, 2008
I've never used ground chicken, but this seemed like a good way to test it out. Yum!
Monday, July 14, 2008
The farmer's market proved a source of inspiration yet again with green tomatoes. DH and I enjoyed a yummy appetizer of fried green tomatoes with goat cheese and balsamic reduction at 95 Cordova on our babymoon, and I attempted to recreate it.
1/4 cup brown sugar
1 clove garlic, minced
1 tsp ginger
1 cup low sodium soy sauce
2 tbsp green onion, sliced thin
2 tbsp honey
Whisk ingredients together in a bowl and marinate salmon for two hours, covered in fridge. Wrap in foil and grill to desired temperature.
Fried Green Tomatoes & Goat Cheese
2 green tomatoes, sliced
goat cheese (enough for 1 slice per every 2 tomatoes)
seasoned panko breadcrumbs
1 egg, beaten
Use olive oil to coat bottom of skillet and heat. Coat each tomato slice in egg and dip both sides in panko breadcrumbs. Lay in skillet. When one side is golden brown, flip and cook til golden brown on the other. Place slice of goat cheese on one piece of tomato and top with another. Drizzle each stack with balsamic vinegar and serve warm.
Honestly, I'm not the biggest guac fan. There was one restaurant in Boca (whose name eludes me) that used to prepare it tableside, and honestly, it was about the only guac I ate. However, the avocados at the farmer's market were too good to be believed, so I thought I would give it a shot to serve with leftover hummus and flatbread.
1 avocado, pitted
1/3 cup diced red onion
1 chopped tomato
juice of one lime
2 tsp minced garlic
1 1/2 tsp salt
2 tsp dried cilantro
dash of paprika
Mash the avocado with salt and lime juice. Add onion, garlic, tomato, cilantro and paprika. Chill for several hours before serving.
Sunday, July 13, 2008
After much debating between recipes, I threw caution to the wind, used my best judgment and used the advice of my friend N, who stated that the whole secret was making sure the oil reached halfway up the plantains. She was right!
I always like to serve a little something pre-meal when we have guests. It's great to have a light appetizer with which to relax when people arrive so we're not rushing around cooking immediately. Normally, I do a bruschetta or spinach dip, but since we were going to be having wine, I felt this platter was better suited. And best of all? No cooking required.
From top left working around the tray: garlic hummus, blue cheese stuffed olives, roasted red pepper, garlic stuffed olives, parmesan reggiano, fresh mozzarella. I served it all with crispy flatbread (not shown) and it was delicious!
I love a good chimichurri sauce, so since we were making grilled skirt steak for dinner, I opted to lighten up on the marinade (just a quick soy, honey, ginger, garlic, mustard mix) so that we could complement our meal with this.
Friday, July 11, 2008
The fryer sure is getting a workout since I started using it. We had some frozen chicken tenderloins that needed to be cooked up, so DH picked up some panko breadcrumbs and I adjusted my Southern Fried Chicken recipe to work for it. YUM.
1 lb chicken tenderloins
4 cups buttermilk
box of panko breadcrumbs
herbs & spices to taste (garlic salt, black pepper, oregano, parsley, basil, paprika, crushed red pepper)
oil for fryer
In a large bowl, mix buttermilk and your choice of herbs and spices. Mix together and add chicken. Cover with plastic wrap and refrigerate overnight.
Put recommended amount of oil in fryer and heat to 375.
In the meantime, put panko breadcrumbs in a bowl with herbs and spices to taste.
When oil is ready, move pieces of chicken into the panko breadcrumbs, coating thoroughly. Gently place in fryer basket and cook for 3-5 minutes, or until golden brown. Repeat until all chicken is cooked. Allow to drain on a paper towel for a few minutes before serving.
Thursday, July 10, 2008
I adjusted my Two-Chocolate Chunk Cookie recipe for this fun summertime dessert.
1 1/2cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 stick unsalted butter, cold and cut into 8 pieces
1/2 cup sugar
3/4 cup packed dark brown sugar
2 tsp vanilla extract
1 large egg, lightly beaten
6 oz semisweet chocolate chips
6 oz semisweet chocolate chunks
1/2 cup mini marshmallows
1/3 cup sliced or slivered almonds
container of good quality vanilla ice cream (or your favorite flavor)
Sift together flour, baking soda, and salt into a bowl and set aside.
Use a mixer to cream the butter and sugars on low speed until smooth. Add vanilla and egg and beat on low speed for 15 seconds, or until fully incorporated. Do not overbeat.
On low speed, add the flour mixture, a little at a time. Beat until just incorporated. Gently fold in chocolate chips and chunks, marshmallows and almonds with a spoon or spatula
Let the dough chill for at least two hours.
Preheat oven to 350. Line two baking sheets with parchment paper. Use a cookie scoop to drop 2" portions of dough 2" apart.
Bake 9-11 minutes or until golden brown. Cool on a wire rack.
Soften ice cream until it is the consistency of soft-serve. Place 1/2 cup of ice cream into a ziploc bag, snip the corner and pipe into center of one cookie. Place second cookie on top and squeeze so that ice cream reaches the edges. Wrap sandwich in foil and freeze immediately. Keep in freezer for 24 hours before serving.
Optional: after one hour, remove from freezer, unwrap and roll sides in mini chocolate chips, chopped nuts or chocolate sprinkles.
Tuesday, July 8, 2008
I got this recipe from Betty Crocker. I made some measurement adjustments and the end result is yummy and cute.
Heat oven to 350. Line 24 muffin cups with paper liners. Lightly spray cups with cooking spray.
Put frosting containers in microwave for 20 seconds. With a star tip, pipe frosting into dip on top of each cup. Refrigerate for at least one hour before serving. Store in fridge, covered.
This weekend, DH gave me a deep fryer (that also steams & boils) as a gift. I was so excited to use it, and fried veggies are among my favorite guilty pleasures. I'm looking forward to putting this new appliance to good use.
The fun thing about marinades is that you can really just throw together flavors you enjoy and normally, you get a pretty good combination. I also believe that the longer you marinate your chicken, the more flavorful it will become.
Sunday, July 6, 2008
DH named this one and I guess it fits. It's a spin on traditional tacos and we both enjoyed it.
This is an old favorite in the RVA household - my family was making this for summertime for as long as I can remember. It's a nice, light meal, and goes great with fruit and cheese.
1 can solid white albacore packed in water, drained super well
2-3 stalks celery, chopped
2 tbsp red onion, finely chopped
1/2 pound pasta (elbows, penne, farfelle and similar work best)
2-3 tbsp mayo to taste
salt & pepper to taste
cherry tomatoes and parsley to garnish
Boil water and cook pasta al dente.
In a medium bowl, combine tuna, celery, onion, salt & pepper. Break up tuna with a fork to desired size chunks.
Drain pasta and shock with cold water immediately. Drain until dry.
Add pasta to tuna mixture and lightly toss. Add mayo and mix to desired consistency. Transfer to serving bowl and garnish with parsley and tomatoes. Serve chilled.
Friday, July 4, 2008
These are easy and pretty cute. I also used them to test my new cupcake decorating set. SO fun!