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Healthy Mediterranean Cooking at Home

Category Archives: corn

What is great about grilling a whole chicken is that you not only get a delicious BBQ dinner but you also have plenty of chicken leftover for a few other meals during the week.

So what can you use that leftover chicken for?
Sandwiches and Panini
Tacos
Salads
Add to Pasta
Topping for Pizza
Mexican tacos and enchiladas

How To Grill Chicken The Easy Way

Butterflying the chicken before grilling is an excellent way to cook chicken on the grill.

Flattening the chicken exposes more surface area to heat, so overall cooking time is reduced. That means you can slash about 15 minutes off the usually cooking time.

Another benefit is that chicken has two different kinds of meat that are cooked through at two different temperatures. Breast meat starts drying out after it reaches 150° F, but dark leg meat isn’t thoroughly cooked until 165° to 170° F. By opening up the chicken and cooking it flat brings both kinds of meat to the correct temperature at the same time. This method also produces crispy skin, if that is to your likeness.

Weber Video on how to butterfly a chicken.

Ingredients

One 4-pound chicken

Rub
1 tablespoon coarse salt
1 tablespoon packed light-brown sugar
1 tablespoon paprika
1/2 tablespoon ground black pepper
1/2 tablespoon dried oregano
1/2 tablespoon dried thyme leaves
1 teaspoon cayenne pepper

Directions

In a small bowl, whisk together the rub ingredients.

Using kitchen shears, cut along both sides of the chicken backbone; discard the backbone. Turn the chicken breast side up and press down firmly on the breast bone to crack and flatten it. Remove the wing tips.

Transfer the flattened chicken to a medium baking dish. Spread the rub over the entire chicken. Cover with plastic wrap and refrigerate for several hours before grilling.

Light an outdoor grill and oil the grates.

Grill the chicken, skin side down, over medium heat until the skin is browned and crisp, about 10 minutes. Turn the chicken skin side up, cover and grill over low heat until cooked through, about 20 minutes. Use an instant read meat thermometer to check to see if it is cooked through.

Transfer the chicken to a cutting board and let rest for 5 minutes. Carve the chicken and serve.

Corn on the Cob, Baked Beans and Coleslaw are all good side dishes to serve with BBQ chicken. However, today I made asparagus on the grill and a corn saute because I was in the mood for something a little different.

Grilled Asparagus with Egg Dressing

Ingredients

1 lb asparagus
Olive oil
Salt and pepper to taste
1/4 cup Ranch Dressing, See recipe below.
1 hard-boiled egg, diced

Directions

Cut the woody stems from the asparagus and wash well. Dry the asparagus on some paper towels.

Place them on a sheet of heavy-duty foil that has a few holes poked into it. Place the foil on a plate or tray.

Arrange the asparagus in a single layer on the foil. Drizzle with olive oil and sprinkle with salt and pepper.

Place the foil (Do not close the foil – leave flat) with the asparagus on the grill, cover and cook for 6 minutes.

Turn the asparagus, cover and cook until tender, about 6-8 more minutes.

Remove the asparagus to a long plate. Drizzle the ranch dressing across all the center of all the asparagus and sprinkle with the diced egg.

Serve immediately.

Homemade Ranch Dressing

Ingredients

1 cup buttermilk
1/2 cup mayonnaise
1 teaspoon lemon juice
1/4 teaspoon paprika
1/4 teaspoon yellow mustard powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh chives
1/4 teaspoon dried dill (or a teaspoon chopped fresh)

Directions

In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed. Add in the other ingredients, adjusting for taste.
Makes about 1 1/2 cups. Keeps for a week, covered in the fridge.

Summer Corn Saute

I like to make an extra portion of this simple and easy corn dish, because leftovers are so handy to add to tacos o r to a stuffing for vegetables.

Ingredients

1 tablespoon unsalted butter
3 cups fresh corn kernels
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped chives

Directions

Melt the butter in a medium skillet. Add the corn, salt and pepper; sauté for 3- 4 minutes or until crisp-tender, stirring occasionally.

Sprinkle the corn with chives and serve.

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July is a  month when everything seems to be in season. Even our young fig tree that we planted in April is producing some figs. Here is a photo of our very first fig. You will have to wait a bit until I can show you what I can make with them,

My CSA share and the farmers’ markets are filled with wonderful produce to choose from and turn into some delicious meals.  I like to try new ideas for recipes with some of the vegetables that are not plentiful during the cooler months. So this month is a good time to cook with poblano peppers, fresh tomatoes, yellow squash, eggplant and okra. Looking for something different, give one of these recipes a try.

Eggplant Caponata

Ingredients

1 1/2 pound eggplant (1 large)
1 garlic clove, minced
Olive oil, plus extra for the baking pan
Half a medium onion, finely chopped
2 ribs celery, finely diced
1/2 teaspoon crushed red pepper flakes
11/2 cups chopped Italian tomatoes
2 tablespoons balsamic vinegar
1 tablespoon agave syrup
1 teaspoon dried Italian seasoning
2 tablespoons capers, rinsed and chopped
8 chopped oil cured olives
1/4 cup minced jarred roasted red peppers
2 tablespoons chopped flat-leaf parsley
Salt and freshly ground pepper, to taste
Basil leaves for garnish
Crostini

Directions

Preheat the oven to 400°F.

Cut the eggplant in half lengthwise and score twice with a knife (not hitting the skin on the bottom.)

Roast face down on a foil lined baking sheet that has been brushed with olive oil, about 20 minutes or until tender.

Let drain on a paper towel for 10 minutes, cut side down.

Scoop the eggplant out of the skin and finely chop.

Heat 1 tablespoon olive oil over medium heat in a medium, heavy saucepan.

Add the onion, celery, garlic and red pepper flakes and cook for 5 minutes.

Add the Italian tomatoes, vinegar and agave and cook for 5 minutes more.

Add the eggplant, capers, red peppers, olives and parsley and cook until thickened and all visible liquid has evaporated.

Cool to room temperature. Drizzle with olive oil and garnish with basil leaves. Serve with toasted Italian bread slices.

Summer Squash and Potato Pie

Ingredients

Vegetable cooking spray
4 tablespoons butter, melted
2 small sweet onions
4 medium red potatoes
2 medium zucchini
3 (yellow) summer squash
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons fresh thyme leaves
1/2 cup shredded cheddar cheese

Directions

Cook the potatoes in boiling, salted water until barely tender. Drain, cool and peel.

Very thinly slice the onions, zucchini, squash and potatoes.

Preheat oven to 375°F

Coat a 10-inch quiche dish or pie pan with cooking spray.

Alternate, overlapping slightly, slices of onion, potato, zucchini and yellow squash in a single circular layer all around the dish (see photo),

Sprinkle with thyme, salt and pepper.

Drizzle with the melted butter. Cover with aluminum foil.

Bake for 45 minutes. Remove the foil and bake 45 minutes more or until golden brown.

Remove the dish from the oven and sprinkle with the shredded cheese. Return the pie to the oven and bake until the cheese is melted.

Let stand 10 minutes before serving.

Pasta with Tomato and Zucchini Sauce

Ingredients

3 oz Prosciutto, diced
1 pint grape tomatoes, cut in half
1 tablespoon chopped basil
1 tablespoon chopped parsley
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon red chili flakes
1/4 cup extra-virgin olive oil plus 1 tablespoon
1 lb short pasta (such as penne)
2 zucchini, diced
1 cup freshly grated Parmigiano-Reggiano cheese

Directions

Cook the prosciutto in the 1 tablespoon olive oil until crisp. Remove to a paper towel lined plate.

In a large bowl, toss together the tomatoes, zucchini, basil, parsley, garlic, salt, chili flakes and remaining olive oil.

Add this mixture to the skill and cook for 2-3 minutes, just enough time to heat the ingredients.

In a large pot of boiling salted water, cook the pasta until al dente; drain well.

Add the pasta to the skillet vegetables along with the grated cheese and the crispy prosciutto, toss again and serve in individual pasta bowls.

Creamy Corn Stuffed Poblano Peppers

Ingredients

8 small poblano peppers
1 tablespoon olive oil
1/2 cup diced scallions
2 teaspoons minced garlic
1 teaspoon ground chili powder, divided
1 cup fresh corn kernels cut from cobs (about 2)
2 tablespoons chopped cilantro
4 oz cream cheese
1/2 teaspoon salt
Grated zest of a 1/2 lime, plus the juice of 1 lime
1/4 cup shredded cheddar cheese
Salsa, optional

Directions

Preheat the oven to 450 degrees F.

Put the poblano peppers on a baking sheet and toss them with 1 tablespoon olive oil, 1/2 teaspoon chili powder and 1/2 teaspoon salt.

Roast until they begin to soften, about 15 minutes.

Using a paring knife cut the top off each pepper—be careful not to puncture or rip the peppers.

Remove and discard any seeds and membranes from the opening in the top; set the peppers aside.

Remove the corn kernels from the cobs; add to a bowl along with the scallions.

Stir in the cream cheese, cilantro, ½ teaspoon chili powder, ½ teaspoon salt, cheddar cheese, the lime zest and lime juice.

Divide the stuffing mixture into 8 equal portions.

Stuff each pepper with the filling using your fingers to push the stuffing down into the peppers and place them in an oiled baking dish.

Reduce the oven temperature to 425°F and arrange a rack in the middle of the oven.

Bake the peppers until the filling is heated through, 25 to 30 minutes. Serve with salsa, if desired.

Oven Roasted Okra

I had never tried okra until this year, when my CSA farm included a bunch in my share. I did some research and found a way to make it tasty from the New York Times cooking section. The secret to good tasting, non-slimy okra is oven roasting. Use small, thin okra for the best taste.

Ingredients

1 pound small okra
Salt to taste
2 tablespoons extra virgin olive oil
Fresh thyme leaves to taste optional
Freshly ground pepper

Directions

Preheat the oven to 450 degrees F.

Rinse the okra, drain and dry on a kitchen towel. The okra should be dry.

Trim away the stem ends and the tips and place the okra in a large bowl. Generously salt the okra and toss with the olive oil until coated.

Place the okra on a rimmed baking pan in one layer. Roast in the oven for 15 minutes, shaking the pan every five minutes.

The okra should be lightly browned and tender. If you don’t want it too brown, roast at 400 degrees F.

Remove the pan from the oven, toss with fresh thyme and freshly ground pepper. Transfer to a platter. Serve hot.



You most likely have some favorite recipes that you like to cook with June’s wonderful produce. I certainly do but I also like to try out new ideas. My weekly CSA share began on Memorial Day weekend and so I have plenty of June produce to experiment with at this time. Here are a few of my ideas. Give them a try.

Green Peppers

Shrimp and Bell Peppers in Orange Sauce

Ingredients

1 pound Gulf shrimp (wild caught), peeled and deveined
2 bell peppers, cut into 1 inch cubes
1 large sweet onion, cut into 1 inch cubes
1 tablespoon olive oil
1 tablespoon honey
1 cup orange juice
2 tablespoons cornstarch
Sea salt and fresh ground pepper, to taste

Directions

Preheat a large sauté pan over medium-high heat. Add 1 tablespoon of olive oil and the peppers and onions to the pan. Season with salt and pepper. Cook 5 minutes or until tender. Remove the vegetables to a bowl.

Add the shrimp to the pan. Cook about 3 minutes. Turn the shrimp over when one side turns pink. Cook the second side. Push the shrimp to one side of the pan.

Whisk the cornstarch and orange juice together. Add the honey.

Pour the mixture into the pan. Turn the heat up slightly. Bring the liquid ingredients up to a boil. Turn the heat back down to medium-high and push the shrimp into the sauce.

Add the peppers and onions. The sauce should have thickened and the shrimp should be completely cooked.

Corn on the Cob

Fresh Corn and Ricotta Cakes

Makes 8 cakes

Ingredients

2 cups fresh corn kernels
½ cup ricotta cheese
2 large eggs, beaten
1/4 cup chopped chives
1/3 cup self-rising unbleached flour
Olive oil
Fresh ground pepper, to taste

Directions

In a medium bowl combine the corn, chives, ricotta, eggs, flour and a pinch of black pepper.

Cover the bottom of a large skillet with a thin layer of olive oil. Using a 1/4 cup measuring cup, drop the corn mixture into the skillet. Do not crowd the cakes in the pan.

Cook the cakes on both sides until golden brown. Season with sea salt and pepper, to taste.

Serve with sour cream or a tomato salsa, if desired.

Basil

Pizza With Basil Pesto and Ricotta

Ingredients

1 lb pizza dough, at room temperature
1/2 cup prepared basil pesto
1 cup ricotta cheese
2 plum tomatoes, sliced thin
7 oz fresh mozzarella balls, sliced

Directions

Place the sliced tomatoes on paper towels to remove some of their moisture.

Oil a large pizza pan and stretch out the dough to fit the pan.

Spread the basil pesto over the dough.

Spread the ricotta over the pesto and layer the sliced tomatoes over the ricotta.

Place the pizza in the oven and bake for about 10 minutes. Take the pizza out of the oven and top with slices of fresh mozzarella. Return the pizza to the oven and bake for 10 minutes more or until the cheese melts and the crust is cooked.

Remove the pizza from the oven and let rest about 5 minutes before cutting into slices.

Blueberries


Blueberry Cheesecake Pie

8 servings

Topping Ingredients

1 pint blueberries, rinsed and drained
1/2 cup sugar
2 tablespoons fresh squeezed lemon juice
1/2 cup water

Crust Ingredients

1 1/2 cups amaretto cookie crumbs or crush your favorite cookies
1/3 cup butter, melted

Filling Ingredients

2 cups (Two 8 oz packages) cream cheese, at room temperature
2 large eggs
2/3 cup sugar
1 teaspoon vanilla extract

Directions

To make the topping:

In a small sauce pan combine the blueberries, sugar, lemon juice and water. Place the pan over medium high heat. Stir until the mixture comes to a boil and reduce the heat to a simmer. Cook the blueberry mixture for 20 minutes or until it thickens and coats the back of a spoon.

Let the blueberry sauce cool to room temperature and store in the refrigerator until the cheese pie is ready.

To make the crust:

Select a pie pan whose inside top dimension is at least 9 inches and whose height is at least 11/4 inches. Preheat the oven to 350°F.

Make the crust by stirring together the butter and cookie crumbs. Press the crumbs into the bottom and up the sides of the pie pan, making a thicker layer on the bottom than on the sides.

To make the filling:

Beat together the cream cheese and sugar until smooth. Add the eggs and vanilla and beat until smooth.

Set the pie pan on a baking sheet and pour the filling into the crumb crust.

Place the cheesecake in the oven. Bake for 35 minutes or until an instant-read thermometer inserted into the crust 1 inch from the edge reads between 165°F and 170°F. The filling won’t look entirely set in the center.

Remove the cheesecake from the oven and set it on a rack to cool. Once the cake is cool, refrigerate it, covered, until completely chilled.

Just before serving, spoon a little of the blueberry topping over the cheesecake and cut into slices.

Zucchini

Yogurt-Zucchini Bread 

Ingredients

1 cup walnuts (4 ounces), chopped and toasted
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup plus 2 tablespoons sugar, divided
2 large eggs
1/2 cup vegetable oil
1/2 cup fat-free plain Greek yogurt
½ teaspoon pure vanilla extract
1 cup coarsely grated zucchini (about 1 medium zucchini)

Directions

Preheat the oven to 325°F.

Place the grated zucchini on a paper towel to drain while you prepare the other ingredients.

Butter and flour a 9 x 4 1/2-inch metal loaf pan.

In a large bowl, whisk the flour with the baking powder, baking soda and salt.

In a medium bowl, mix the 3/4 cup sugar with the eggs, vegetable oil and yogurt. Add the wet ingredients to the dry ingredients along with the grated zucchini and toasted walnuts and stir until the batter is evenly moistened.

Pour the batter into the prepared pan and sprinkle the top with the 2 tablespoons sugar.

Bake for about 1 hour and 10 minutes or until the loaf is risen and a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before unmolding and serving.

The zucchini loaf can be wrapped tightly in plastic and kept at room temperature for up to 4 days, or frozen in plastic and foil for up to 1 month.


Some of the US’s best blue crab is hand-picked here along the Gulf Coast, mostly gathered from the Bayou La Batre vicinity. With the volume of crab needed to supply our local seafood markets, multiple small crab pickers along the coast are used when gathering the freshest crab meat. Crabs are readily available along the Gulf coast as soon as the water is warm, so the season usually runs from March to November.

Sustainable Practices

Over fishing has made blue crab difficult to come by in many areas of the US.

According to the Marine Resources Division of the Alabama Department of Conservation, some rivers, estuaries and parts of upper Mobile Bay near the delta are closed to the use of crab traps. These spots serve as a nursery, giving small crabs a chance to grow before they move out into Mobile Bay and the Mississippi Sound, where they can be harvested. Other areas are closed to crabbing to protect the diamondback terrapin–turtles with concentric, diamond-shaped markings–which can get caught in the crab traps and drown.

Established in 2012, G.U.L.F. is the sustainable seafood program under the Audubon Nature Institute. G.U.L.F. works with the seafood supply chain, from harvesters to retailers, fishery management agencies, and consumers to ensure that fisheries in our region thrive for the benefit of future generations. Through education and outreach, restaurant engagement, fishery improvement projects, and third-party assessment and certification, G.U.L.F. pledges to promote sustainable practices, foster a community invested in Gulf fisheries, and create a more stable and confident fishing industry. The G.U.L.F. Responsible Fisheries Management (RFM) certification is a regionalized model measuring the responsible practices for the sustainable harvest of our vibrant Gulf of Mexico seafood. The Louisiana blue crab fishery was the first to go through the process and receive the G.U.L.F. RFM certification. Global Trust, an independent assessment body specializing in the certification of fisheries, carried out the evaluation and awarded the certification.

Fisheries certified under the umbrella of G.U.L.F. will gain credibility in a marketplace with ever-increasing demands for sustainability verification. In recent years, large retailers, such as Walmart, Whole Foods, Kroger, Winn-Dixie and Publix have developed strict sourcing policies that require sustainability assurances before purchasing seafood. This certification demonstrates that Louisiana blue crab is responsibly harvested for sustainable use, thereby safeguarding both the seafood itself and the industry that relies on it.
I think crab cakes should taste like crab and not bread. So, I only use breadcrumbs on the outside of the cakes to give them a coating and not in the filling. Of course, this makes them more fragile, so I bake them instead of frying them – which is so much more healthy for us.

Crab Cakes

Ingredients

1 pound fresh lump crab
1/2 cup finely diced red bell pepper
1/2 cup finely diced red onion
1/2 cup finely diced celery
1 tablespoon dry mustard
1 tablespoon Old Bay (seafood) seasoning
1 tablespoon hot sauce
1/4 cup mayonnaise
1/2 teaspoon salt
Panko crumbs

Remoulade Sauce

Ingredients

1/4 cup mayonnaise
1 tablespoon chopped shallots
1 1/2 tablespoons capers, drained and chopped
2 teaspoons whole grain mustard
1 teaspoon fresh lemon juice
1/4 teaspoon ground red pepper
1/8 teaspoon kosher salt

Directions

Remove any cartilage from the crabmeat. Do not break up the lumps.

In a mixing bowl, whisk the mayonnaise with the Old Bay seasoning, hot sauce, dry mustard and salt.

Add the diced bell pepper, celery and onion. Mix gently. Fold in the crab meat.

Chill the mixture, covered, for several hours in the refrigerator.

To make the remoulade sauce:

Stir together all the ingredients, cover and store the sauce in the refrigerator until serving time.

Preheat the oven to 375 degrees F.

To make the crab cakes:

Spread about 1 cup of panko breadcrumbs on a large sheet of waxed paper.

Divide the crab mixture into 8 portions. Roll each portion into a ball with your hands and place on the breadcrumbs.

Press down gently on each ball to form a cake and cover the entire surface with breadcrumbs. Add more breadcrumbs as needed.

Lightly oil the bottom of a rimmed cookie sheet. Place the breaded crab cakes on the baking sheet.

Put the cookie sheet into the oven and bake until the crab cakes are golden brown on each side, about 20 minutes.

Turn the crab cakes over half way through. Use a wide spatula and turn the cakes gently since they are fragile/

Serve with the Remoulade Sauce.

Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.

The following salads go well with crab cakes.

Tomato Cucumber Feta Salad

Ingredients

2 large plum (Roma) tomatoes, sliced into thin rounds
1 small cucumber, peeled and sliced into thin rounds
1/4 cup crumbled feta cheese
1 tablespoon fresh, chopped oregano
2 tablespoons finely chopped shallots
1 tablespoon lemon juice
1 tablespoon olive oil
Coarse salt and freshly ground black pepper to taste

Directions

Alternate the tomato and cucumber slices on a serving, Sprinkle the feta, shallots and oregano together.

Dress with lemon juice, olive oil, salt and pepper to taste.

Southwestern Corn Salad

Make this salad a day ahead so the ingredients can marinate.

Ingredients

6 ears fresh corn on the cob
1/2 cup finely chopped fresh cilantro
1 cup finely chopped green onions
3 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon honey or agave syrup
1/2 teaspoon salt
1/4 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon black pepper
2 garlic cloves, minced
2 poblano peppers, chopped

Directions

Remove the corn from the cobs and place into a large bowl. Add remaining ingredients and toss well.

Cover and chill overnight. Stir well before serving.

 

 


I enjoy inviting friends over and usually prepare a meal for them. It can be brunch, or a casual meal by the pool, a BBQ or a more formal meal. The menu below was for a special occasion with some special friends. I wanted to make something different for the main course and came up with Chicken “Wellington”. This turned out to be a delicious meal that my friends loved.

First Course

Italian Onion Soup

Ingredient

1/4 cup extra virgin olive oil
3 cloves of garlic, peeled and sliced
2 pounds of Tropea onions or red sweet onions – halved or quartered and thinly sliced
1 tablespoon sea salt
6 cups beef broth
1/2 cup dry red wine
Croutons
Shaved Parmesan cheese for the topping

Directions

In a large heavy-bottomed pot, add the olive oil and set on the pan over medium heat.

When the oil is hot, add the garlic and let sizzle for about 1 minute. Be careful not to burn.

Add the onion slices and sprinkle with the salt. Stir into the olive oil with a wooden spoon.

Reduce the heat to low and slowly cook the onions for about 15 minutes – stirring frequently.

The onions will reduce in size and begin to develop a light browned color.

Add the wine to the pot and cook until the liquid reduces. Add the beef broth and bring the liquid to a boil.

Cover with a lid, reduce the heat to low and cook for 45 minutes.

Uncover and cook for another 15 minutes, letting the soup thicken a bit.

When ready to serve, pour soup into individual soup bowls, top with croutons and shaved cheese.

Second Course

Stuffed Chicken Breasts In Pastry

Ingredients

One 17.3-ounce package Puff Pastry Sheets, thawed
1 egg
1 tablespoon water
6 skinless, boneless chicken breasts halves
6 heaping tablespoons chive/onion cream cheese, divided
3/4 cup spinach pesto, divided, Recipe Link

Directions

Pound the chicken breasts to an even thickness between sheets of plastic wrap.

Place one heaping tablespoon of cream cheese on one end of each breast and flatten the cheese to make an even layer.

Fold the opposite end of the breast over the cheese and press down. Do the same with the rest of the chicken.

Preheat the oven to 375 degrees F.

Unfold one pastry sheet on a lightly floured work surface. Roll the pastry sheet into a 16-inch square.

Cut into 4 squares. Do the same with the second sheet of pastry and set 2 squares aside.

Spoon about 2 tablespoons of spinach pesto on each square.

Top each with a folded chicken breast. Brush the edges of the pastry with the egg mixture.

Fold the corners of the pastries up over the chicken and press to seal. Place the pastries on an oiled baking sheet.

Use a small decorative cookie cutter to cut out 6 flowers or other shapes.

Place a cutout on top of each pastry.Brush with the egg mixture.

Bake for 30 minutes. Pastry should be golden brown and flaky and the chicken should register 165 on an instant read meat thermometer.

While the chicken is baking make the wine sauce.

Mushroom Wine Sauce

Ingredients

2 tablespoons butter
2 cloves minced garlic
1 shallot, minced
Salt and black pepper to taste
2 cups mushrooms, sliced
2 tablespoons chopped fresh Italian parsley
1/2 cup white wine
1/2 cup heavy cream

Directions

In a medium skillet heat the butter over medium heat. Saute the mushrooms, shallot and garlic for 5 minutes.

Add the freshly chopped parsley, salt and pepper and continue to saute for about 8-10 minutes.

Add the wine, bring to a boil and reduce by about 1/2 over medium heat.

Turn the heat down to a simmer and add the cream. Heat over low and serve with the cooked chicken breasts.

Rapini with Garlic and Oregano

4 Servings

Ingredients

1 bunch broccoli rabe (rapini), ends trimmed and rinsed
1 tablespoon olive oil
2-3 large garlic cloves minced
1/2 dried oregano, crushed
1/4 teaspoon red pepper, crushed
Salt to taste

Directions

Cook broccoli in boiling, salted water in a large saucepan 2 to 3 minutes or until just tender; drain.

Rinse with cold water; coarsely chop and drain again.

Heat oil in the same saucepan. Add broccoli, garlic, crushed red pepper and oregano; cook stirring 3 to 4 minutes.

Season with salt, to taste.

Corn Custard

Ingredients

4 tablespoons butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
1 cup chopped yellow onion (1 onion)
4 eggs
2 cups prepared Bechamel sauce, see recipe below
1/2 cup finely ground yellow cornmeal flour (Masa Harina)
1 cup ricotta cheese
1/4 cup chopped fresh chives
1 tablespoon honey or agave syrup
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup grated sharp cheddar cheese

Directions

Preheat the oven to 375 degrees F. Grease the inside of a 2 quart baking dish.

Melt the butter in a large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.

Whisk together the eggs and Bechamel sauce in a large bowl. Slowly whisk in the cornmeal and then the ricotta.

Add the honey, salt, pepper and the cooked corn mixture. Process until smooth with a stick blender.

Stir in the chopped chives and the grated cheddar cheese. Pour into the baking dish.

Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water.

Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

This dish can be prepared one day ahead and refrigerated. Remove from the refrigerator one hour before baking.

Béchamel Sauce

Ingredients

3 cups whole milk
4 tablespoons butter
4 tablespoons flour
Pinch of salt

To make the béchamel:

Melt the butter over medium heat. When foaming, add the flour and stir briskly with a whisk.

Cook for about 2 minutes, then slowly add the milk, whisking continuously.

Cook for about 3-4 minutes more, until it is of medium-thick consistency, similar to a runny pudding or yogurt.

Remove from the heat and set aside. Makes about 3 cups.

Dessert Course

Vanilla Ice Cream with Berry Sauce and Shortbread Cookies

Slice-and-Bake Shortbread Cookies

Makes about 4 dozen

Ingredients

1 cup salted butter, softened
3/4 cup powdered sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon baking powder

Directions

Beat 1 cup softened butter at medium speed with an electric mixer until creamy.

Gradually add the powdered sugar, beating until smooth. Stir in vanilla extract and almond extract until blended.

Stir together the flour, baking powder and salt.

Gradually add flour mixture to the butter mixture, beating at low-speed until blended.

Shape the shortbread dough into 2 (7-inch) logs.

Wrap each log in plastic wrap and chill 4 hours, or freeze logs in zip-top plastic freezer bags up to 1 month.

Preheat the oven to 350°F.

If frozen, let logs stand at room temperature 10 minutes.

Cut each log into 1/4 inch t slices. Place shortbread slices 1 inch apart on lightly greased or parchment paper-lined baking sheets.

Bake the shortbread slices for 10 to 12 minutes or until the edges of slices are golden.

Remove shortbread from the baking sheets and place on wire racks; let cool completely (about 20 minutes).

Store in airtight containers or in the freezer.


 

This past week my market had a buy one – get one free for small peppers. I couldn’t pass that up. So, then came the planning – what to cook without getting sick of the peppers. Here are some dishes I came up with that include peppers.

Vegetable Quesadillas With Mango Salsa

Serves 2

Ingredients

1/4 cup chopped red bell pepper
1/4 cup chopped red onion
1/4 cup diced jalapeños
1 cup fresh corn kernels
1/2 teaspoon chili powder
1 cup shredded cheddar or Monterey cheese
Kosher salt
Three 8-inch whole wheat flour tortillas
2 teaspoons vegetable oil

Directions

In a medium bowl, combine the bell pepper, onion, corn, jalapeños, chili powder,1/8 teaspoon salt and cheese.

Divide the mixture between the tortillas, scattering it over half of each and folding the tortillas in half.

Heat the oil in a heavy-duty 10-inch skillet over medium heat until shimmering. Add the quesadillas and cook until browned and crisp on the bottom, about 1 minute.

Turn the tortillas over and continue to cook until browned and crisp on the other side, 1 minute more. Let cool slightly, cut into wedges, and serve with lime wedges and Mango Salsa.

Mango Salsa

Ingredients

1 ripe mango, peeled and diced
Half a yellow bell pepper, finely diced
2 tablespoons red onion, finely diced
1 tablespoon fresh lime juice
2 tablespoon chopped fresh parsley
1 tablespoon olive oil
1 teaspoon agave syrup
1/4 teaspoon chili powder
Pinch of cayenne
Salt to taste

Directions

In a mixing bowl, combine all the mango salsa ingredients and set aside. Let sit out at room temperature for 30 minutes before serving. Toss before using.

Sautéed Sausage, Peppers and Onion Sandwiches

Reserve 4 pieces of sausage and ½ cup of the peppers and onions for the Stuffed Zucchini recipe.

Ingredients

1/2 pound each of hot and sweet Italian sausage
2 tablespoons olive oil
2 red bell pepper, sliced into long strips
2 yellow or orange bell pepper, sliced into long strips
2 garlic cloves, sliced into slivers
1 large sweet onion, sliced into 1/4-inch half-moons
1 tablespoon dried Italian seasoning
Salt to taste
Ciabatta rolls

Directions

Heat the olive oil over medium heat in a large, deep skillet with a lid. When the oil is hot, add the sausages and brown them slowly. You want a gentle browning, not a quick sear.

Cook for several minutes, turning them occasionally so they brown on all sides. When the sausages are browned, remove them from the pan and set aside.

When cool enough to handle cut into two-inch lengths.

Increase the heat to high and add the onions and peppers. Toss so they get coated with the oil in the pan and cook, stirring often.

Once the onions and peppers soften, sprinkle some salt on them, add the garlic and Italian seasoning and cook for 1 more minute.

Add the sausages back in. Bring to a simmer then reduce the heat to low. Cover and simmer until the peppers are soft and the sausages are cooked through, about 20 minutes.

Heat the rolls and fill them with the sausage mixture.

Sausage and Peppers Stuffed Zucchini

Ingredients

2 medium zucchini
Extra virgin olive oil
Kosher salt and freshly ground black pepper
4 oz cooked Italian sausage, chopped
¼ cup cooked peppers and onions, chopped
1/4 cup freshly grated Parmesan cheese
1/4 cup panko breadcrumbs

Directions

Preheat the oven to 375 F. degrees.

Trim the stem end of the zucchini, cut a thin slice from the top and scoop out the zucchini flesh with a teaspoon. Finely chop the zucchini flesh and the slice from the top of the zucchini.

Place the zucchini shells in one layer in a baking dish. Generously brush the inside of the zucchini with olive oil and sprinkle lightly with salt.

In a medium skillet, heat 1 teaspoon of olive oil and add the chopped zucchini.Cook until soft and tender. Add the chopped sausage and chopped onions and peppers. Cook until hot. Remove the pan from the heat.

Add the panko breadcrumbs to the filling and let cool until  easy to touch. Stuff the zucchini boats with the filling.

Sprinkle the top of the filling in the zucchini with Parmesan cheese. Drizzle with a little oil.

Bake the zucchini for 30 minutes, until the topping is crispy and golden.

Serve hot, warm, or at room temperature.

Pork Fajitas

Use pork tenderloin — a tender, lean meat. Traditionally, fajitas are made with skirt beef steak, which has twice the fat and three times the amount of saturated fat.

Makes 8 fajitas

Ingredients

1 tablespoon chili powder
1/2 teaspoon oregano
1/2 teaspoon smoked paprika
1/4 teaspoon ground coriander
1/4 teaspoon garlic powder
1 pound pork tenderloin, sliced into 1/2 inch rounds
1 small onion, sliced
1 bell pepper, seeded and sliced
1 tablespoon olive oil
8 flour tortillas, about 8 inches in diameter, warmed in the microwave
1/2 cup shredded sharp cheddar cheese
4 plum tomatoes, diced
4 cups shredded lettuce

Directions

In a small bowl, stir together the chili powder, oregano, paprika, coriander and garlic powder. Dredge the pork pieces in the seasonings, coating completely.

Heat a large skillet and add the olive oil. Add the pork, peppers and onions and cook over medium-high heat, turning several times, until browned on all sides, about 5 minutes.

To serve, spread an equal amount of pork, peppers and onions on each tortilla. Top each with 1 tablespoon cheese, 2 tablespoons tomatoes and 1/2 cup shredded lettuce.

Fold in both sides of each tortilla up over the filling, then roll to close. Serve immediately.

Turkey Salad

Ingredients

2 cups leftover roasted turkey breast, diced
2 stalks celery
¼ cup finely diced sweet onion
1/2 red bell pepper, finely diced
3 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon Dijon mustard
1/4 teaspoon salt
¼ teaspoon black pepper

Directions

Mix the mayonnaise, sour cream, Dijon mustard, salt and pepper together in a mixing bowl with a cover. Add the diced turkey, celery, onion and bell pepper. Mix well.

Cover and chill in the refrigerator before serving.


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Where I grew up in the US, one could get authentic, great tasting Chinese food. Where I live now – not so much. So I have taken to making my own. Most of the time I can recreate the flavors I remember and make some delicious tasting Chinese food – like the dishes below. Yes, I know, it is not Italian but every once in a while change is good.

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Corn & Chicken Egg Drop Soup

Ingredients

4 cups chicken stock
One 5 oz boneless chicken breast
2 cups corn
1 tablespoon regular soy sauce
1 tablespoon Chinese cooking wine or dry sherry
1 teaspoon minced fresh ginger
1 garlic clove, minced
1 tablespoon cornstarch mixed with 1 tablespoon cold water
2 eggs, whisked
Salt and white pepper, to taste
3 tablespoons chives, chopped
Sesame oil

Directions

Bring the chicken broth to a boil in a medium saucepan. Add the chicken breast and lower the heat to a simmer. Cook the chicken for about 15 minutes.

Remove the chicken to a plate to cool. When the chicken is cool enough to handle, cut it into small pieces or shred it.

To the broth in the saucepan add the corn, soy sauce, Chinese cooking wine, ginger, garlic and cornstarch mixture.

Bring to boil, then turn down the heat to medium. Cook for 5 minutes or until slightly thickened, stirring occasionally.

Adjust the seasoning with salt, turn off the heat and slowly whisk in the eggs so it cooks in “ribbons” throughout the soup. This also helps to thicken the soup.

Add the chicken and chives and season with white pepper. Heat until hot throughout but do not boil. Drizzle with a little sesame oil before serving.

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Beef & Broccoli

Ingredients

½ pound beef tenderloin, sliced very thin
Salt and pepper to taste
10 -12 oz fresh broccoli florets
1 garlic clove, minced
½ teaspoon grated fresh ginger
2 cups fresh Chinese noodles
1 tablespoon peanut oil

Sauce

1 cup beef broth
1 teaspoon chili paste
¼ teaspoon red pepper flakes (chili)
1 ½ teaspoons regular soy sauce
1 teaspoon packed dark brown sugar
1 teaspoon rice wine vinegar
1 teaspoon sesame oil
1 tablespoon cornstarch

Directions

Sprinkle the sliced beef with salt and pepper and set aside while you make the sauce.

Place the noodles in a medium bowl and pour in enough boiling water to cover the noodles. Let sit while you prepare the stir fry.

In a medium mixing bowl whisk all the sauce ingredients together. Set aside.

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Heat the peanut oil in a large skillet or wok. Add the garlic and ginger, stir and then add the beef slices. Stir fry for about a minute and then remove the beef from the pan and place on a plate.

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Add the broccoli florets to the skillet and stir fry for about three minutes. Pour in the sauce, mix into the broccoli and stir fry for another minute.

Drain the noodles and add them to the skillet. Add the browned beef and stir fry for about two minutes. Serve immediately.

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Chinese Almond Cookies

Makes 32, if you measure with a cookie scoop.

Ingredients

1 1/3 cups almond flour, lightly packed
1 cup of unsalted butter, chilled and cut into cubes
Pinch of kosher salt
2 eggs
1 teaspoon almond extract
1 3/4 cups all-purpose flour
1 cup + 2 tablespoons of sugar
1/2 teaspoon baking soda
Thinly sliced almond

Directions

Place the almond flour, salt and butter in the bowl of an electric mixer with a paddle attachment and beat on medium speed for three minutes.

Add one of the eggs, reserving the other for later, and the almond extract. Mix on low speed until just incorporated.

Sift together the flour, sugar and baking soda then add to the butter mixture at low speed. Mix until just combined.

Flatten the dough into a disc and wrap in plastic wrap. Place it in the refrigerator for two hours to chill.

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Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper. Place the second egg into a small bowl and beat it.

Divide the batter into 1 inch balls. This is very easy to do with a cookie scoop. Place cookies 2 inches apart on the prepared baking sheets. Flatten the balls of dough with the bottom of a glass dipped in flour.

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Brush the top of the cookies with the beaten egg and sprinkle almond slices on top of each cookie.

Bake the cookies for 20 to 22 minutes or until the cookies begin to turn golden brown. Transfer the cookies to a wire rack and allow to cook completely before storing in an airtight container.



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