Smoked Salmon Frittata

Frittata's make such a wonderful presentation. They defintely have the Wow factor and so much easier to prepare for a crowd then omelletes. They can be prepared in advance and served hot or at room temp. Ideal for anytime of the day. If served at lunch or dinner it pairs well with a light green salad. Serve right from the skillet and slice into wedges. Recipe follows:

1 medium onion, diced
1 tablespoon unsalted butter
12 extra-large eggs
1 cup heavy cream
4 ounces brie cheese, crumbled
1/2 pound smoked salmon, chopped
3 scallions, chopped, white and green parts
3 tablespoon chopped fresh dill
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper

Preheat the oven to 350 degrees

Saute the onions and butter in a 10-inch oven proof skillet over medium heat until translucent, about 5 minutes.
In a large bowl, beat the eggs. Add the heavy cream, brie, smoked salmon, scallions, dill, salt, and pepper and combine. Pour the mixture over the onions and place the skillet in the middle of the oven. Bake for 50 minutes, until it puffs and knife inserted in the middle comes out clean. Serve right from the skillet.

Enjoy!!!

Roasted Shrimp and Orzo

This dish was one of my most popular salads that we served at my Cafe. It also was one of my most requested for catering functions. Recipe follows:

Kosher salt
Good olive oil
3/4 pound orzo (rice shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black peper
2 pounds shrimp, peeled and deveined,(21-25 count)
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat leaf parsley
1 hot house cucumber, unpeeled, seeded and medium diced
1/2 cup small-diced red onion
3/4 pound good feta cheese, large-diced

Preheat the oven to 400 degrees.
Fill a large pot with water, add 1 tablespoon salt and a splash of oil, and bring the water to a boil. add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl.Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoon salt, and 1 teaspoon pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!

Add the shrimp to the orzo and then the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Enjoy!!!

Grilled Buttermilk Chicken

I found this recipe in a Martha Stewart Living Magazine. So easy to prepare during grilling season. This marinade gives the chicken a slight tang while tenderizing the meat. If you don't have buttermilk, I have a previous posting on how simple it is to make your own in a pinch. Recipe follows:

2 cups buttermilk
7 garlic cloves, peeled and crushed
1/2 cup fresh rosemary or thyme, rough chopped
Coarse salt and freshly ground pepper
3 lbs. whole chicken, cut into parts

Combine buttermilk, garlic, herbs, 3/4 tablespoon salt and 1 teaspoon pepper.
Place chicken in baking dish. Cover with marinade turning to coat. Refrigerate for atleast 4 hours or overnight, turning chicken occasionally. Remove chicken from refrigerator 30 minutes before grilling.
Heat grill to medium with direct and indirect heat zones. Brush grates with oil. Remove chicken from marinade, and pat dry with paper towels. Grill breast halves,thighs,and drumsticks, skin side down, over direct heat for 10 minutes. Flip, move to indirect heat, and grill, covered,until a instant read thermometer inserted into the thickest part of the thighs registers 165, 10 to 15 minutes. Grill wings over direct heat, flipping often, until cooked through about 15 minutes.

Enjoy!!!

Fish Tacos with Sweet and Spicy Slaw

There are so many great fish taco recipes out there. This is now one of two on my blog. This is one I created using a nice crunchy slaw. It would be great to serve during the hot summer months. Recipe follows:

1 lb. Firm white fish such as Mahi Mahi or Tilapia, cut into 1 inch strips
Salt and freshly ground pepper
2 eggs
1 cup Panko bread crumbs
1/2 lemon
4 cups shredded green cabbage
Sweet and Spicy Salad Dressing (previously posted on my blog)
6 corn tortillas

Combine shredded cabbage and sweet and spicy salad dressing. Refrigerate for at least 30 minutes or longer.
Salt and pepper fish strips to season.
Beat two eggs adding a tablespoon of water.
Dredge seasoned fish stripes in egg mixture and then Panko bread crumbs. Place on a baking sheet prepared with cooking spray.

Bake in oven at 375 for 15 minutes. Remove from oven and season with 1/2 lemon. Cover tented with foil and let rest for 5 minutes.
Heat tortillas on indoor grill or in microwave covered with damp paper towel.
Remove slaw from refrigerator.
To assemble; Add a large spoonful of slaw to a tortilla then 1-2 fish strips. Top with salsa if desired. Using remaining slaw as a side dish.

You can also prepare this fish by frying in Canola oil on your cooktop. Heat 2 cups of oil in skillet until a light ripple appears. Gently place fish in skillet. Do not crowd. Turn fish after 4-5 minutes and cook on other side 3 more minutes.

Enjoy!!!

Shepherd's Pie

This is a highly modified version of a Paula Deen recipe. It is delicious and ideal comfort food. It can be prepared in advance and cooked off when needed. Recipe follows:

1 small onion
1 1/2 pounds ground beef
6 tbls. unsalted butter
2 (8 ounce) cans tomato sauce
1 1/2 cups mixed frozen veggies
Salt and freshly ground pepper
4 cups of your favorite instant mashed potatoes or left over homemade
2 cups instant biscuit mix
1 cup milk
1 cup panko bread crumbs

Beef layer: Saute onions in 2 tbls. butter until tender, about 6-8 minutes. Add ground beef. After beef is brownded, add tomato sauce; Mix in vegetables. Add salt and pepper, to taste.
Prepare instant potatoes according to directions.
Combine biscuit mix and 1 cup milk. The mix should be thinner than normal biscuit mix but not runny.

Preheat oven to 350.

Spray a 9 by 2-inch pan, or any similar casserole dish. Layer half way up with the mashed potatoes. Next spread a layer of mixed veggies on top of potatoes. Then add a layer of the meat.Pour biscuit mix over meat. Top with Panko bread crumbs. Melt 4 tbls. of butter and drizzle on top. bake for approximately 35 to 45 minutes until top is golden brown. Serve

Enjoy!!!

Rice with Peas and Cilantro

This is from a past issue of Martha Stewart Living. Very healthful and versatile. Recipe follows:

1 cup fresh cilantro, stems reserved
2 tbls. extra-virgin olive oil
1 medium onion, finely chopped
1 garlic clove, minced
1/4 tsp. chili powder
Coarse salt and fresh ground pepper
1 cup long-grain rice
1 1/2 cups water ( I used low sodium chicken broth)
1 pound frozen peas

Tie together reserved cilantro stems with kitchen twine. Heat oil in medium pot over medium heat. Cook onion and garlic, stirring occasionally, until tender, about 8 minutes. Add chili powder, and season with salt and pepper; cook for 1 minute. Add rice, and stir to coat. Add cilantro-stem bundle and the water or broth; bring to a boil. Reduce heat to low, and gently simmer, covered, until water or broth is absorbed, about 15 minutes.
Remove from heat, and add peas (do not mix). Cover, and let stand for 10 minutes. Discard cilantro-stem bundle. Season with salt and pepper. Stir in cilantro leaves and serve.

Enjoy!!!

Homemade buttermilk

This will come in handy when you need buttermilk for a recipe and are out. You will be suprised how often you will use this when you can make it yourself. There will be a future post for a chicken marinade that this is perfect for.Recipe follows:

1 cup whole milk
1 tbls. white vinegar
Combine and let stand for 5 minutes. Now you have buttermilk!!!

Enjoy!!!

Congo Bars

This dessert bar is a recipe that was passed down in my dear friend Cheryl's family. The key is the brown sugar. Recipe follows:
Using a mixer combine:
1/2 lb. Butter (2 sticks, room temp.)
1 lb. Brown sugar
3 eggs (room temp., add 1 at a time)
1 tsp. vanilla
Combine:
2 3/4 cups flour
2 1/2 tsp. baking powder
1/2 tsp. salt
Add to wet mixture.
Fold in 1 cup of semi sweet chocolate morsels
Prepare a pyrex dish by spraying with cooking spray

Bake at 325 for 35 minutes or until a tooth pick can be removed from center clean.


Enjoy!!!

The Most Flavor You Can Get From Shrimp

I know there are many ways to prepare wonderful shrimp. This is so simple and always a crowd pleaser. Ready, Shrimp,( I like 21-25 count, shrimp per pound), olive oil, salt and pepper. I clean and deveine , sometimes leaving tails on to serve. The tail makes for a nice handle. Preheat oven to 375. Place cleaned shrimp on a baking sheet coating with olive oil salt and pepper. Toss. Make sure you only have a single layer on the sheet pan. Roast for 3-4 minutes. Remove. Trust me REMOVE. They will continue to cook after coming out of the oven.
Shrimp are so sensative. So be careful. When the shrimp looks like a C it is cooked. When it look like an O, Oh no!!! It is over cooked!!! This totally intensifies the flavor of the shrimp. Try this method you will love it!!!


Enjoy!!!

Stephanie's Asparagus Penne Pasta

This recipe was selected for me to try by my beloved niece and very best friend in the whole world Miss Stephanie. She helps me so much with my cooking projects. We live many miles apart but that does not stop us from working together. I can't imagine letting a day go by without talking to her at least 50 times. We are a great team and we have some suprising adventures in our future!!!
This recipe is a Rachel Ray recipe from her Big Orange Cookbook. It is designed to be vegetarian but I could certainly imagine adding grilled chicken breast to it also. Recipe follows:

Salt
1 lb. thin aspargus, trimmed of ends
1 lb. whole wheat penne pasta
1 Tbls. extra-virgin olive oil
2 Tbls. unsalted butter
2 large garlic cloves, minced
2 Tbls. all-purpose flour
3/4 cup vegetable stock or chicken if you prefer
3/4 cup half-and-half
2 Tbls. Djon mustard (I cut it in half, I am not a fan of mustard)
2 Tsp. lemon zest
Black pepper
2 Tbls. fresh tarragon, finely chopped
Juice of 1 lemon
1 cup Parmasen Cheese

Directions:

Bring pasta pot to a boil , add salt. Drop the asparagus in for 2 minutes. Remove, drain and chop into 2-inch pieces. Add the pasta to the water and cook to al dente. (This is the key to this recipe. The asparagus water flavors the pasta)

To a skillet over medium heat add extra-virgin olive oil and butter. When melted add garlic and cook gently for 2-3 minutes. Sprinkle flour in and cook for another 1 minute, stirring. Whisk in the stock, half-and-half, mustard, and lemon zest. Season the sauce with salt, pepper and tarragon, cook for another 2-3 minutes, until thickened. Add the lemon juice, and gently toss the asparagus and the pasta with the sauce to coat. Turn off the heat and adjust the salt and pepper, to taste, then top with cheese and serve.

Thank you Steph. I love you!!!!

Enjoy!!!

Summer Corn Fettuccine

This was recently featured on a Rachel Ray 30 Minute Meals Show. Local and seasonal ingredients are the trend. So as you can imagine this is a great summer dish!!! I served this as a side dish but paired with a green salad it could be its own meal easily. Directions follow:

Salt
1 lb. Fettuccine
Extra-virgin olive oil, for drizzling
6 slices smoky bacon, chopped
6 ears corn on the cob, shucked
3 shallots, finely chopped
1 small red pepper, seeded and chopped
Fresh ground black pepper
1 cup half and half or heavy cream
1/2 cup dry white wine or chicken stock
2 tbls. chopped fresh thyme
1-2 dashes hot sauce
1 cup Parmasaen cheese
1/2 cup fresh basil, chopped

Directions:
Bring pasta pot of water to a boil salt well and drizzle with olive oil.Add pasta cooking to al dente.
Meanwhile in a large skillet heat, drizzle with extra virgin olive oil over medium-high heat. Add the bacon and cook a few minutes until rendered crisp. Scrape the ears of corn.Add 3/4 of the scraped corn and any of the corn liquid to the pan with the bacon. Add the shallots and red pepper. Season well with salt and pepper, Remember to taste for seasoning. Cook until veggies are tender about 5-6 minutes.
Add the remaing corn and half and half to a food processor and puree.
Add the wine or stock to the corn and veggie mixture, simmer for a minute to reduce. Stir in the thyme and cream and corn mixture. Cook for 4-5 minutes, stirring often, to thicken. Add hot sauce and season with salt and pepper, to taste.

Drain pasta, add to a large serving bowl. Pour sauce over, add cheese and toss well with tongs. Top with chopped fresh basil and serve.


Enjoy!!!

My Friend Marilyn's Chicken Over Rice

Yeah!!! Marilyn finely signed on as a follower to my blog!!! Thank you!!! This is one of her many signature dishes. Her grown boys still request it on a very regular basis. Recipe follows:

3 lbs. boneless skinless chicken breast. ( I actually used boneless skinless thighs, just my preference)
2 Tbls. olive oil
2 Tbls. fahita seasoning
1 Tbls. season all
Fresh grounfd black pepper
Mix seasonings together and sprinkle on chicken. Cover and refrigerate for at least 1 hour.Season well.

6 cups low sodium chicken broth, reserve 1/4 cup to combine with corn starch or all purpose flour,( Warm broth before combining)
2 Tbls. soy sauce ( reserve extra, you are looking to obtain a very, very light brown color)
3 dashes hot sauce, optional
1/4 cup corn starch or all purpose flour

Directions:
Brown chicken in olive oil. Remove and set aside. Add chicken broth to pan and bring to a boil. Add in soy sauce. Whisk in chicken broth/corn starch mixture to thicken to a gravy consistency. Lower to simmer and return chicken to pan for 20 minutes. Serve over rice.

Also to enhance the flavor of your rice substitute chicken broth instead of water.

Thanks Marilyn.

Enjoy!!!

Sweet and Spicy Salad Dressing

This pairs well with beef!!! But, I love it so much I plan to use it in many applications. I will keep you informed. Recipe follows:

1 small clove garlic, minced
2 Tbls.good ketchup
2.Tbls. whole grain mustard (I am not big on mustard so I only used 1 Tbls.)
1 1/2 Tbls. Worcestershire sauce
2 Tbls. balsamic vinegar
3 dashes hot sauce (or a desired)
1/2 cup extra virgin olive oil
1 heart romaine lettuce, chopped
1/2 pint cherry tomatoes

Directions:
Combine garlic, ketchup, mustard, Worcestershire sauce and vinegar. Whisk in slowly the olive oil and season with salt and pepper to taste.
Make sure you always season your dressings well. The dressing has to flavor alot of lettuce.

Toss with chopped romaine lettuce and top with sliced cherry tomatoes and serve!!!!

Enjoy!!!

Figure Friendly Tomato Soup

This recipe can be made year round and served with a grill cheese sandwich creating a perfect comfort meal. However, as we approach tomato season it is also ideal for a way to use those beautiful vine ripe tomato from our gardens.
When tomatoes are not in season a great tip is to slice them, spread on a sheet pan. Drizzle with olive oil, salt, and pepper and roast in the oven at 375 for about 45minutes. This really brings out the flavor. I actually do this all the time. I love the additional layer of flavor it creates. Recipe follows:

2Tbls. olive oil
1 yellow onion, diced
2 leeks, cleaned well and diced
2 garlic cloves, minced
1/4 cup vermouth, optional
2lb. tomatoes of your choice
2 Tbls. tomato paste
4 cup chicken broth
Salt and pepper to taste
2 Tbls. fresh herbs, such as parsley finely chopped

Directions:

Roast Tomatoes per directions above.
In a Dutch oven over medium high neat warm oil. Add onions and leeks until translucent, about 7 minutes. Stirring frequently. Then add garlic for another 3 minutes stirring not to burn.
Add vermouth, cook until evaporated.
Add tomatoes and tomato paste, cook stirring occasionally for about 5 minutes.
Add broth bring to a boil and then let simmer for 20 minutes.
Using immersion blender puree soup. Until desired consistency. If you do not have an immersion blender a regular blender will do, but always use caution blending hot items.
Season with salt and pepper. Stir in herbs and serve.

Enjoy!!!

Pink Grapefruit Margaritas

Yum Yum!!! So refreshing during this very hot summer. I only salt half the rim of my glasses it is pretty and ideal for both salt and no salt guests. Recipe follows:

1 lime, cut into wedges, optional just for salting
Kosher salt, again optional
1 cup rub red grapefruit juice
1/2 cup freshly squeezed lime juice, 4 limes
1 cup orange liqueur, Triple Sec is a good choice
2 cups ice
1 cup white tequila

Directions:
Salt or don't salt your rims of your glasses. If salting rub edge of rim with lime and then salt rim. Let dry.
Combine the grapefruit juice, lime juice, orange liqueur, and ice in blender until smooth.
Pour into pitcher and add tequilla. Stir.
If you are not salting your glasses stir in 1/4 teaspoon salt.Brings out tons of additional flavor!!!

Enjoy!!