Asian Scampi

A funny thing happened on the way to making one of my latest soup creations, Thai Coconut Shrimp, a future post.  I had extra shrimp, six to be exact!  Hardly a meal, so I decided to make a quick scampi accompanied by a small salad for lunch.  Hubby was a bit surprised when he came in for lunch!  Seriously, who makes scampi for lunch?  Someone who is currently on the Atkins lifestyle!  How can you feel deprived eating an appetizer that tastes so decadent?  And, it only took 5 minutes to make!

Asian Scampi

1 Tbsp butter

1 inch of lemongrass concentrate (from a tube in salad section)

1-2 Tbsp minced shallot

1/4 cup unsweetened coconut milk

6 peeled, de-veined shrimp

1 tsp sliced scallions

1 tsp cilantro (optional)

In a small saucepan, melt butter, then add the shallot and lemongrass.  Add the shrimp and cook on low-medium heat.  Turn and add the coconut milk, stir until shrimp is done (just a few minutes).  At the last second add the scallions and cilantro as garnish.  The sauce will thicken and nicely coat the shrimp.

Coconut Shrimp Appetizers

These are a healthy alternative to the popular deep fried coconut shrimp.  I latched onto them last Christmas Eve as the start of our seafood feast.  Although I've had a lot of practice cleaning shrimp, it's not one of my favorite tasks.  It may be worth it to either purchase the already cleaned frozen shrimp or pay extra to have your supplier (fishmonger) do the "dirty work" for you.  Other than that, this appetizer is a cinch to prepare.

Coconut Shrimp Appetizers

1 lb cleaned and deveined shrimp

1/2 cup plus 1 Tbsp coconut (sweetened)

1/2 cup plus 1 Tbsp panko breadcrumbs

2 Tbsp flour

1 egg, beaten

salt

non stick spray

Sauce

1/2 cup apricot preserves

1 Tbsp rice wine vinegar

1/2 - 1 tsp red pepper flakes

Preheat oven to 425 degrees.  Spray sheet pan.  Combine coconut, panko and salt in one pan.  In another you'll put the flour and in a third shallow pan you'll put the egg.    Dip each shrimp in flour first, then egg, and then cover with coconut mixture.  Place onto the sheet pan.  Spray the tops with pan spray.  Cook for 7 minutes.  turn with tongs and continue to cook for another 7 minutes, until brown.  Mix all the sauce ingredients together and serve fresh out of the oven.

Excuse the blurry picture!

Spicy Wing Sauce

I've made chicken wings for years, however I've only made a few attempts at making my own signature sauce.  Usually it was easier to pick up a bottle of wing sauce and slather it on while baking.  I can proudly say that I don't deep fry them anymore, haven't in a while!  Trying to eat healthily is a full time job it seems!

Supposedly, the future is bright when it comes to food prep.  According to the media we will run out of food and will resort to eating crickets for our protein source so this whole blog will be in vain!  The sound of that almost sends me running to buy acres and acres of land and produce my own food.  Or, at least, get a greenhouse.  Any solutions?

As long as there are chicken wings out there, this is a nice sauce to slather over them.  Try it!

Spicy Wing Sauce

Preheat oven to 400 degrees.

1/4 cup your favorite barbecue sauce

2 Tbsp ketchup

1 Tbsp sweet Thai chili sauce

1 Tbsp chili garlic sauce

1 tsp sriracha sauce

2 Tbsp low sodium soy sauce

about 20 wings or wing parts


Spray a cookie sheet with pan spray.  Put all ingredients, except wings, in a bowl, mixing well.  Cook the plain wings for about 15 minutes, turn and brush both sides with sauce.  Continue to bake for an additional 10-15 minutes or until done.

Scratch Christmas!!!

What does that mean?  Scratch, in this case, is an adjective not a verb.  No, it doesn't mean I would like to get rid of Christmas (although, I don't like the "happy holidays and the Xmas greetings").   Do we have to diminish everything important because we must be politically correct ALL the time?  There, I got it out...and I feel better!

This Christmas was a "made from scratch" event in the kitchen.  For Christmas Eve, we had our Feast of the Six Fishes.  Yes. it's seven fishes, but we had too much food and I chose to scale it back.  We started with appetizers like my son's bacon wrapped scallops (the best by far) and baked not fried coconut panko shrimp with a spicy apricot dipping sauce.  The appetizers were eaten in such a frenzy that I neglected to capture them with a picture!  Oh no!  Moving on we gathered around the table for traditional seafood pasta with more shrimp, scallops, clams and cod.  Yum.  A small salad of butter greens sprinkled with pistachios and goat cheese topped with caramelized pears accompanied the seafood bucatini.

And because I didn't want to put up with the crowds and traffic (or out of laziness on my part) I decided to make cannoli shells, previously purchased in the past, from scratch.  I don't recommend doing this on the eve of Christmas Eve!  I was surprised how easy the process went.  I had the cannoli shell forms hidden in the cupboard and I've never used these in well over 15 years.  Shameful...

I kid you not. They're from scratch.

In addition to the meal we arrived at grandma's earlier in the week to do a bit of Christmas cookie baking.   My son made sugar coated rosettes while his bride whipped up molasses spice cookies.  Grandma busied herself by creating a pumpkin pecan pie and I tried my hand at a new recipe.  Mini frangipane tartletts.  I'll make these again, for sure!  (recipe to come).

Rosettes, molasses spice and frangipane bites

I asked myself so many times this year why I went to so much trouble preparing everything from scratch.  Hmmmm....not sure, except that it all comes from my heart...I enjoy it....and This year my mind needed to stay busy.  I hope everyone's Christmas was special and blessed!

Forever Figs

On one of our trips to Riviera Maya, the first course of the day ALWAYS started with a bowl of fresh figs, and smoked salmon with cream cheese!  No, I'm not pregnant!  Those were the cravings that took hold of me and, of course, it wasn't something I would readily fix in my kitchen!  Or would I?

On a recent stop at Trader Joe's last week, a container of figs practically jumped into my cart!  Instead of cutting them up and plopping them into my mouth, I decided to make another compote for my oatmeal or frozen yogurt!  This would also be great spread onto crostini for an elegant appetizer.

Decadent Fig Compote

2 cups figs, cut up

1/2 cup amaretto

3 Tbsp butter (or use 2 Tbsp to cut down on fat)

1/3 cup brown sugar

1/8 tsp of cinnamon

1/4 tsp of each cinnamon, ginger and nutmeg

Bring all to a boil in a small saucepan.  Reduce the heat to simmer for about 15-20 minutes.  Let it cool a bit to serve or refrigerate for later use.  Delicious!!

Cheesy Baked Portobella Mushrooms

My love (Obsession) for Italian food makes a welcome return to my kitchen.  Cheesy baked mushrooms was inspired by a recent visit to one of my favorite Italian restaurants, Un Caffe.  I have not had a bad meal there, yet, and really don't expect to.  Usually, if I experience a tasty meal or appetizer, I'll  deconstruct it ingredient by ingredient and attempt to duplicate it at home.  The original had a great marinara on it, while mine did not, but the results were pretty good, first time out.  

These mushrooms are so large that they can easily be the main course with a side salad and that's what we did.

Cheesy Baked Portobella Mushrooms

Serves 2

2 large Portobella mushrooms, wiped clean and middle stem removed

2 Tbsp of marinara  Use your favorite or improvise by using Italian or plain  tomato puree diluted with water

1 garlic clove, minced

1/3 cup diced fresh tomatoes

1 oz grated Parmesan cheese

1 Tbsp fresh chopped parsley

1-2 oz mozzarella cheese, grated

drizzle of olive oil

Preheat oven to 400 degrees.  Brush the mushrooms on both sides with some olive oil and lay them ridge-side up in a baking dish.   Brush them with marinara, sprinkle with garlic.  Add tomatoes and parsley distributing evenly on each.  Add the Parmesan only, drizzle with a bit of olive oil and bake for 20-25 minutes.

Remove from the oven and add the mozzarella on top.  Return to the oven, but broil on low until cheese melts on top, for just a few minutes or less.  Serve with a salad or on a bed of angel hair pasta!

NOTE:  For my second attempt, I'll grill them, perhaps, and add some fresh basil to the mix....enjoy!

Appetizers For Dinner?

Heck yes!  Appetizers for dinner is perfectly okay with me.  No surprises, though....these "entrees" were already featured in a post.  Pan grilled champagne orange shrimp was simply a redo from margarita shrimp using a different marinade.  Spring time artichokes...I revised these to be void of butter.  Italian stuffed mushrooms completed our meal.  These were lightened by making them with panko breadcrumbs and a bit of low fat cream cheese.

Mondays are always a good opportunity for a fresh start after overindulging during the weekend.  By overindulging I don't mean devouring a  hot fudge sundae or a piece of tiramisu, although that's not a bad idea!  Usually it means a glass or 2 of wine.  Whoopee!  

I'm always surprised as  I  inspect any restaurant menu how most appetizer selections are either deep fried or laden with salt.  I'm sure this isn't a fluke, it's  by design.  It's a proven fact that those salty heavy foods require you to consume more beverages, usually a high calorie alcoholic one.  Vicious cycle, huh?  It doesn't have to be with a few tricks and tweaks.  Hey, that's a great name for a book!

My point is,  food can taste great and be healthy if you use a few tricks during the cooking stage.  Use fat free broth to "saute" veggies instead of butter or oils.  Use more fresh herbs instead of salt.  If you must have cheese and that's a hard one to give up, choose  good quality goat or feta cheese sparingly instead of those processed cheese products.  If you like salty food, switch to spicy food.  At least it may speed up that sluggish metabolism!  Learn to make your own marinades and salad dressings.  Your body will thank you.

Have a great week....

First Official Grilling Day - Barbecued Oysters

Last Saturday we were blessed with spectacular Springtime weather...sunny and almost 70 degrees!  Naturally, we dragged out the grill and outdoor patio furniture from the shed.  (We don't have a covered patio and the winds can gust upwards of 100 mph.  We also didn't want to have to chase our grill as it rolled  down the street!)  So, we waited until weather permitted to unleash the hubby grill master!

For our first official barbecue I marinaded some shrimp..simple stuff.  Something I've been wanting to attempt is barbecued oysters...yum!  On a trip to San Juan Island there was a restaurant on the oceanfront as we disembarked the ferry.  The  giant barbecues set up on the sidewalk at the entrance were covered with rows  of fresh salmon and oysters.  We were hooked!  Now, I've never been fond of oysters, but I remember these to be different from the kind you send  raw down your throat as fast as you can without choking to avoid (sorry) the snotty slimy texture.  Even if you don't care for oysters...that may change after you've tried these!  The only problem was that I only bought 4 to sample!

Barbecued Oysters

This is obviously a sampling.  If you dare to make more you'll need to increase the measurements.

4 cleaned oysters (Have a sharp paring knife, tongs, potholder and plate handy.)

For the sauce:

In a small saucepan heat 2 Tablespoons of butter, 1/4 cup of Thai sweet chili sauce and 1 tablespoon of chopped fresh cilantro.  Heat this up before you put the oysters on the grill, bring outdoors with a basting brush.

Heat the barbecue to about medium.   Lay the whole oysters flat side up.  Keep on for about 2 minutes.  They will steam inside and barely open.  Remove from the grill.  Use the tongs to remove, the knife to pry open being careful not to let the juice seep out.  Use the potholder so you don't burn yourself.  This is an easy process.

Toss the empty half shell out.  Place the oysters back on the grill, baste with the sauce and close grill top.  Continue to cook for another 2 minutes.  Remove to a serving dish and eat immediately!  Soooo good!

Make It Italian - Salmon Arugula "Pizza"

Is it bizarre that I should have such intense cravings for food like salmon or tuna?  I'm not sure...could it be a deficiency in vitamin K or D?  Or is it just my adoration for low carb substitutes that mimic a pizza?

If you're a fan (I know there must be one person out there!) of bagels with cream cheese and salmon, you will surely be satisfied eating just one or part of one.  This combination is far from "normal" on a pizza, but somehow it works!  Try it!

Ingredients:

Plain naan (Indian flat bread)

fat free cream spreadable cream cheese

handfuls of spinach or arugula, chopped

pre-cooked sliced onions with minced garlic (optional)

smoked salmon (1/2 - 1 oz for each serving)

Preheat oven to 400 degrees.  Place naan on baking sheet and heat for about 3-4 minutes.  Spread each naan with about 1 oz of cream cheese, then some onions and garlic.  Top with spinach or arugula and dot with small pieces of salmon.  Done and dinner is served!

This would make a great appetizer for those fish loving friends!  Just cut into strips and serve with a glass of white wine.

Eggplant Un-Meat Balls

I continue with my love affair of vegetables.  I was a fortunate child who had a family full of gardeners, so for me it's easy to love veggies, even though corn was probably my favorite as a child.  Now, it seems corn doesn't have the flavor it used to, but that's a whole other story.

I keep staring out my window at my snow covered raised garden beds imagining what I'll fill them with this late Spring.   First to go in will be the spinach and lettuce, maybe even broccoli.  I can't wait!  Around these parts we have an old Indian saying about planting and it's usually incredibly accurate.  "Don't plant if there is still snow on top of Peavine mountain", which is a small mountain shadowing Reno's city limits.  The snow melts usually mid to late May on that mountain, and many a gardener is already chomping at the bit.  If you don't heed the Indian's wise words, you will probably be covering your plants with blankets, sheets or plastic (whatever works) when the snow flies.

I planted the small Asian eggplants last Summer, but they were over-watered, and didn't get enough sun.  I also planted them too close to the tomatoes, I guess.  I'll get this right one of these years!  

I used the larger eggplants for this recipe.  I sliced it in half, drizzled it with oil, placed in a baking pan, covered it and roasted on 400 degrees for around 35-40 minutes, to soften.  Then the recipe begins!

Ingredients:

1 large eggplant, roasted and pulp scooped out.

1/4 cup panko crumbs and 1/4 cup seasoned bread crumbs

1/3 cup Parmesan cheese

1 clove garlic, minced

1 Tbsp fresh chopped parsley

1 Tbsp basil, fresh chopped

1 Tbsp egg white

Put these items in a food processor and blend.  Refrigerate the mixture for at least an hour.   Using a spoon and with wet hands, scoop the mixture and roll into a ball.  I make them and place them on a parchment paper covered surface.  Roll the balls in additional breadcrumb or panko crumbs.  In a large skillet with 2 Tbsp of oil begin to fry them turning so most sides are nicely browned.

If you like eggplant, you'll love these...just another way to cook eggplant without immersing them in so much oil!  Voila!

Getaway to Riviera Maya - Part Two

If you ever need inspiration in the food department, take a trip to the Yucatan.  Riviera Maya is a world renown destination and there is no lack of ethnic cuisines.  In our little "corner of the world" (the all inclusive property we stayed at) every day and night was a trip to a different country.  Here's a pictorial of our food frenzy.

The first evening freshly caught grouper stuffed with spinach was on the menu.

One of the beachfront restaurants was called Tapas Pinxtos featuring small plates with a Northern Spanish and Basque influence.  As soon as we were seated we were eagerly greeted by our waiter carrying a "welcome drink", a version of sangria.  The picture above is a cuttlefish (calamari) bruschetta...scrumptious and to be duplicated at home this Summer, perhaps. 

Our next sampling was puff pastry with goat cheese and spinach...way too good!  So much for a light lunch!  Oh well, we'll just take an extra long walk or a more vigorous snorkel.

A few days later we went to the other beach front restaurant called Pelicanos for another light lunch.    Below is a Mimosa salad with assorted fish and hearts of palm.  This was followed by a mixed seafood plate.  Shrimp, grouper, lagostinos and mussels....a seafood lover's delight!

Stay tuned for more of our Mexico vacation.  Looking back, I think we were on a mission to soak up as much sun as our bodies would allow, taste devour as much seafood as we could, interspersed with as much walking. swimming and snorkeling as we could fit in.  We succeeded...mission accomplished!

Italian Stuffed Mushrooms

I have so many friends and family that are great cooks and I look for inspiration from them, always.  My intentions are never to copy one's crowning glory, yet  to be inspired and then put a little twist to their already beautiful creations.  With that said, I was recently inspired by a neighbor's tasty stuffed mushrooms.

I decided to make my version more Italian, having elements like Romano cheese, parsley and, of course, lots of garlic!  After tasting these little morsels, I thought, "Why haven't I made these before?".  This one is a keeper and probably will be a starter for more dinner parties to come!

Italian Stuffed Mushrooms

This recipe makes about 10-12 and can easily be doubled or tripled, if needed.

1/4 cup Italian bread crumbs

1/4 cup Romano cheese, grated

1 Tbsp chopped fresh parsley

1 garlic clove, minced

1/2 Tbsp chopped fresh mint

2 Tbsp olive oil

salt and pepper to taste

10-12 button white mushrooms, stemmed (reserve 1/2 of tops, finely chopped)

Preheat oven to 400 degrees. Stir together the bread crumbs, cheese, garlic, parsley, mint,  salt and pepper and chopped mushroom stems.  Add about 1 1/2 tbsp of the oil and blend.  Prepare a baking sheet with parchment paper.  Spoon the filling into the mushroom caps and arrange on the baking sheet.   Drizzle with remaining olive oil and bake until tender, for about 25 minutes.  Serve.  You'll love these!

Mexican 7 Layer Dip

Who says you have to have a big production for dinner?  Since the birth of this blog, I have to admit, we haven't had the same meal very often over the last two years!  Just thinking about that makes me tired!  So, another lazy girl dinner is what's on the menu.

About 30 years ago I tasted my first 7 layer dip.  You know the one, with beans, cheese, olives, onions, tomatoes, guacamole and sour cream.  Layer it all and dig in!  To make it a little more substantial, I added some ground beef, but actually I like it with just the beans.  To compliment this "meal", of course, you MUST have a margarita or two!  What's Mexican food without those?  It's like Italian food without wine!  Right?  And add something healthy, like cantaloupe slices and call it a dinner!

Mexican 7 Layer Dip

1/2 lb ground beef (optional)

a dash of chili powder

a dash of garlic powder

1 can black or refried beans.  If leaving out the meat add another can of beans

a mix of red onion and green onions (1 cup or so)

1 chopped tomato

1 small can of sliced black olives

guacamole (make your favorite recipe)

1 cup grated cheddar or jack or a mix of both

1/2 cup of salsa or picante sauce

a dollop or two of sour cream

If you want the meat version brown the ground beef in a skillet with chili powder and garlic powder.   Add 1 can of beans, red onions and stir.  Pour the meat/bean mixture into a serving glass pie plate.  Start to layer the remaining ingredients.  I don't think there is a proper order for this layering process.  Use your imagination!  When done, serve with chips and that margarita!  Ole!

Note:  No sour cream in this one.  Hubby doesn't care for sour cream unless I "hide it" in a recipe.  I'll never tell...

Sea Scallops with Roasted Red Pepper Sauce

I very rarely get tired of eating seafood.  To have such a love for fish or seafood, for me, much be inherent.  I know that the more I eat the more weight I drop.  Maybe it's because it's one of the best sources of protein, or maybe it's my body type or blood type that determines how "agreeable" it is to me.  I'm quite familiar with all those books and diet plans...(Eat this and not that, the 7-day, 10 day or 17 day diet, Southampton, Palm Beach, etc, etc.)  It's enough to make you crazy!

  I  regret that I don't live closer to the ocean where FRESH fish is more plentiful...but, there's still time!  At least 6 months out of the year in a more tropical setting would be ideal!  I need to work on that...Any ideas...writing or travel assignments, cooking classes in the tropics,  perhaps??

This recipe came about as I was on my current eating plan.  Yes, I'm still watching it, except for Thanksgiving when everyone watched me shovel it in!  Including pumpkin pie, no whipped cream.   The next few days I reverted back to square one and lost it all, so that one gluttonous day was worth it!

If you like seafood, try this one.  Scallops are so simple to cook and you can adorn them with creative sauces like this roasted red pepper one.

 1 roasted red pepper, peeled and seeds removed (I like to roast my own instead of bottled)

1 Tbsp olive oil

1 garlic clove, minced

1/4 cup chicken or vegetable broth

dash of sea salt

dash of sugar

dash of crushed, dried rosemary (optional)

1 Tbsp Fat Free half & half
 (If weight isn't a challenge, by all means use regular or heavy cream!)

Add all ingredients to a small saucepan.  Cook for about 10 minutes on medium heat, stirring.  Put the mix into a blender and puree.  Serve immediately or return to pan and keep on low until ready to serve.

The scallops only take about 4 minutes to cook.  The secret is to buy the large dry sea scallops.  Wash and dry with a paper towel.  Heat the saute pan to high heat, to the point of it beginning to smoke.  Quickly add  a small amount of butter, followed by the scallops.  They will begin to sear and caramelize on one side.  Don't turn them for 2 minutes.  Turn and continue for another 2 minutes.  Put onto a serving platter and drizzle the red pepper sauce on or around it.  Very yummy and sinfully simple.

Are You Ready for Thanksgiving?

Are you ready to give thanks?  I am...I have much to be thankful for this time of year and actually every day of the year.  I have my wonderful family, friends, and my health!  It's not all about "the turkey" or the shopping experience on black Friday, which I'm proud to say I've NEVER  participated in!

This year we go to Grandma and Grandpa's home for the Thanksgiving meal.  I would have liked to have it here (with my new kitchen remodel, and all), but it's easier for everyone to come together at my mom and dad's.  Besides, I don't want anything to happen to the stuffing making process!   My dad does it right!  In my world, it's the best.  In my husband's mind, his mom's stuffing is the best..that's what he grew up with. 

For our first Thanksgiving as newlyweds, I called his mother to get the "recipe" for this stuffing.  I wanted to carry on his traditional stuffing recipe.   Let's just say , it was a major fiasco!  (It's definitely a story for the book.)  I still have those instructions on an index card!

My "task" is to make the mashed potatoes, maybe some rolls and the appetizers.  I'll probably be fixing pears with caramelized onions on puff pastry sprinkled with a bit of fontina cheese.  It's simple but tastes as though you've spent alot of time in the kitchen...NOT!  Whatever you decide to make, enjoy the moments and the people that God has put into your life, for a reason, and by all means, you should start with the pumpkin pie!  Happy Thanksgiving everyone!

This is a remake appetizer with a few "twists" in the future!

Ingredients:

2 T butter
1 c onion, thinly sliced
1 pear, peeled and thinly sliced and cut
1 T fresh thyme, minced
1 puff pastry sheet
1/4 - 1/2 cup Parmesan, fontina or Gorgonzola would be good

Preheat oven to 375 degrees.  Thaw and unwrap pastry.  Cut into 16 squares and then cut again diagonally, making 32 triangles.  Place them on a sheet pan.  In a frying pan, melt the butter and add the onions.   Cook until caramelized or barely browned.  Add the cut up pears and half of the thyme.  Cook for about 10 more minutes.  Set aside to cool a bit.   Spoon a small amount of pear/onion mixture onto each triangle.  Sprinkle with remaining thyme and cheese.  Bake for around 15-20 minutes.  Cool slightly and serve. 

Cocoa Crusted Scallops with Citrus Sauce

The other night I came close to "the edge".  I was craving chocolate in the worst way!  Remedy..chocolate scallops.  Sounds kind of gross but actually only a hint of cocoa was detected.  Just a little tidbit...there is such a beast as chocolate scallops.  On my last year's trip to Costa Rica, it was one of the local delicacies!  I never got to try them but they don't taste like chocolate...sorry!  Just a name!

So, back in my kitchen, I experimented with a few ingredients to come up with a beautiful scallop dish. (that I can devour and lose weight doing so)

Chocolate Scallops with Citrus Sauce

About 9-10 dry sea scallops (the large ones)

1 Tbsp olive oil (for scallops)

1 Tbsp butter (for scallops)

1-2 Tbsp cocoa powder (optional - I experimented on 2 scallops this way)


Sauce

1/2 Tbsp olive oil

1 clove garlic, minced

1 1/2 Tbsp orange zest

1 tsp grated ginger root

1/4 cup chicken broth

2 Tbsp FF half & half

1/2 tsp truvia sweetener

pinch of salt

pinch of saffron threads (optional)


Wash and dry the scallops with a paper towel.  Sprinkle a little sea salt on them and set aside.   Make the sauce first since the scallops only take a few minutes to cook.

In a small saucepan  on medium heat, pour the oil.   Add garlic, and after 1 minute,  add the zest, ginger and broth.  Stir and heat just until it starts to boil.  Turn down the heat and add the salt, saffron and half and half, while stirring.  When it starts to thicken remove from the heat and start the scallops.

Dust the scallops with the cocoa powder, if using.  In a large skillet add, oil and butter and turn it up to high.  Watch carefully.  You'll add the scallops before the oil/butter starts to smoke.  The pan needs to be hot to develop that nice crust.  Turn the heat down slightly and cook on one side for 2 minutes, turn and cook for another 2 minutes.  Done.  Plate them and drizzle on the heated  citrus sauce.  Yummmmmmm!  You have a gourmet dinner for a fraction of the cost and time!  Enjoy!

The chocolate ones are the darker "experiments"

Disclaimer: If I had not been "on a diet", these could be a little more decadent with the addition of butter and heavy cream in the sauce, but try these first!

Friday Night Bruschetta in Roma

Of course, I'd like to say I enjoyed this bruschetta at a trattoria in Rome.  Heck, I'd even like to enjoy it in my kitchen.  But, the slim down continues.  The prize is in the future...the carrot is dangling in front of me!  Will it be a trip to Roma, where I can continue my Italian adventures?  Will it be a vacation in the tropics?  Hawaii, Mexico, Belize or Costa Rica?  Not sure, but the wheels are in motion...those famous 2 words have been whispered!  "BOOK IT".  And, I'm not one to disobey!

In the meantime, here's a bruschetta variation from the archives.  I prepared this for dinner as a main course but it would really be a great appetizer for several people.   Enjoy!

Ingredients:

2 tomatoes, large and cut up with seeds removed

handful of chopped basil

1-2 cloves garlic, minced

2-3 Tbsp olive oil

1 Tbsp good balsamic vinegar

About 12 baguette slices

1/4 cup + 2 Tbsp olive oil

4 mushrooms, sliced thinly

1 cup spinach, fresh chopped

2 Tbsp onions

1 more clove of garlic, minced

1/4 -/12 lb shrimp, cleaned and cut up

To make the tomato base, mix the first 5 ingredients and put in a small bowl, mixing well and set aside.  You can even make ahead of time for maximum flavor.

In a large skillet with the 2 Tbsp of oil, saute the mushrooms, spinach onions, and garlic until the mushrooms and spinach are limp.  At the last minute add the shrimp and continue cooking until done.  Set aside.

Now, place the bread slices onto a cookie sheet and brush with about 1/4 cup olive oil.  Put the slices into a preheated broiler on high, but watch them carefully.  Don't let them burn!  When lightly browned you can brush the warm slices with a garlic clove or just start assembling, placing the shrimp, spinach mixture first, then the tomatoes and finally some good Romano cheese!   All that's missing is a great glass of wine! (and a one-way ticket to Italy!!)

Countryside outside of Rome from Tivoli

Outside the Vatican before a canonization ceremony



All the carved statues...very impressive!



Another First - Mediterranean Flatbread

This week I conquered the stack of recipe clippings that I've been accumulating for years!  They were pulled from the drawers as I was preparing for the kitchen remodel.  I tossed quite a few, mostly because I knew I wouldn't be making those recipes anytime soon or in my lifetime.  One I saved was a simple recipe for grilled flat bread, only because it was attached to the real reason I saved it.  Easy chocolate truffles!  This was adapted from Martha Stewart's book circa 1998.  Give credit where credit is due...

I've made pizza before, of course!  Last year, it was homemade tortillas.  This grilled flat bread recipe was much easier than I thought and so much tastier than the store bought ones.  Although, simple and plain you can dress them up with different spices.  I chose a sprinkling of rosemary to compliment the lentil soup that I had made earlier in the day.

Next time I'll grill them all at once on the barbecue and maybe top them with fresh heirlooms tomatoes from the garden.  Yum!

Ingredients:

1/2 tsp yeast  (Do not use whole packet)

1 Tbsp olive oil, plus some for the bowl and for brushing.

1 1/3 cups flour, plus extra for dusting.

3/4 tsp sea salt, plus some for garnish

1 Tbsp crushed dried rosemary

Heat a grill or barbecue until hot.  Place 1/2 cup hot water in a medium bowl.  Sprinkle yeast on top, and stir to dissolve.  Set aside for 5 minutes.  Then add olive oil, flour and salt.  Combine and put dough onto a well floured surface.  Knead until smooth, but slightly sticky.  Place the dough into an oiled bowl, cover with plastic wrap and let it rest for about 30 minutes.

Place dough onto a lightly floured surface.  Divide into 4 equal pieces and roll out until they are the size of a 6-8 inch tortilla.  Brush both sides with olive oil, sprinkle the rosemary on the surface and lightly press down.  Place onto the grill, and cook for about 2 minutes per side.  Remove from the grill and season with salt.

Chicken Breast with White Wine & Ginger Cream Sauce

The other day I wanted something other than a TV dinner.  A peanut butter and jelly sandwich was becoming mundane!  Off to my "gourmet garage"  I went.  With chicken tenders in hand I scoured the pantry and refrigerator to see what I could come up with.


The construction crew were here in full force so getting out of my driveway was not an option.  (Actually, the guys in our crew are the best.  I'm sure if I had asked, they would have moved their trucks.)  But, no need!  I am the Garage Gourmet!

Anyway, this is what I had for lunch and saved some for hubby for when he got home. 

Chicken breast with white wine & ginger cream sauce

Ingredients:

A small pkg of chicken breast tenders or chunks

a dash of each, garlic powder, pepper, salt, herbs de Provence.

2-3 Tbsp butter

a drizzle of white wine

1/4 - 1/2 cup heavy cream

About 1 Tbsp of minced or zested fresh ginger root

A little drizzle more of wine and cream (at the end for sauce)


Sprinkle the chicken with the spices.

Melt butter in a frying pan on medium heat.  I used an electric frying pan because it was easier than a hotplate.  Cook on one side for about 6-7 minutes.  Turn and continue to cook for another 1-2 minutes.  (enough time to brown)  This is a very quick dish!

Add a drizzle of white wine and  heavy cream.  Cook until done (about 4 mins) and remove from the pan and place on serving plate.  Add the ginger to the pan and let it sizzle a bit.  Then add more white wine and heavy cream.  Mix and stir well, cooking on low heat for a minute or so.  Pour on top of the chicken and serve.  Delicious!

As for the progress on our kitchen remodel, it is floor tile time!  Looking good!

Looking great, guys!

What's for Lunch - Veggie Quesadilla

This has got to be the simplest, quickest quesadilla ever.  Instead of grilling it, I simply microwaved it!  I know this doesn't sound like much of a revelation to some of you, but I hardly use that appliance unless I'm reheating or popping popcorn!  I usually have an assortment of roasted veggies on hand, either from a previous meal or to create with.  Today, I used leftover roasted cauliflower which was part of last night's dinner.  Also, I had roasted red pepper because it goes well with pizza, pasta or sandwiches!

I roast my peppers in a large pan on 400 degrees, turning during the cooking process until all sides have a little charred look.   For those of you who have a gas cook top, this step is easy for you.  After roasting, the secret is to place peppers into a paper sack for about 20 minutes.  Then you can peel them fairly easy.  For the cauliflower, just put into a roasting pan with a little olive oil, a pinch of salt and pepper, and cook until done. (usually around 30 minutes, turning once during the process, or you can shake the flowerettes.)

If you spend a little time preparing the vegetables,  you can throw together a meal in no time.  A weekend would be good, if you have a spare hour.  You'll never buy bottles red peppers again!

For 1 quesadilla, use two 6- inch tortillas.  No measurements needed!  Put the bottom tortilla on a microwave safe plate.  Add some jack or cheddar cheese, (enough to cover the tortilla), and lay the strips of red pepper and roasted cauliflower on top.  Put the top tortilla on and flatten with hand.  Microwave for about 1 1/2 minutes.  Remove and cool slightly.  Cut into wedges and serve.  Each quesadilla can be for two people or for one hungry one!

These are the "soft taco" version of quesadillas.  If you want a more authentic cooked tortilla, just put in a pan with a little butter to "crisp" it up.  Enjoy!