Have you ever bought a bunch of ingredients just because they sounded good? I try to stick to a list, but this time I couldn’t help myself. I found fresh spinach spaghetti and it just sounded so wonderful, I had to buy it. I wanted to make a simple but flavorful dish so I was pretty happy to find salmon as well. I already had heavy cream and parsley in my fridge so this recipe for Spinach Spaghetti with Salmon Cream Sauce was the result!
With the holidays fast approaching, we all need more quick appetizer recipes for when friends and family come to visit. This one for Pancetta Crisps with Goat Cheese and Pear from Southern Living intrigued me: pear, pancetta, honey, and goat cheese. I was interested to see how these flavors would all play out together. Because this can be served cold, you can do most of it ahead of time, pop it into the fridge, and bring it out right before you need it. Note: I only made 6 servings but naturally this can be expanded to fit any number of people.
Ingredients:
6 thin slices pancetta (I just asked the butcher to slice it thin, but not as thin as proscuitto)
1 anjou pear
1/4 (2-oz.) package goat cheese, crumbled
Cracked pepper
Honey
Thyme leaves and sprigs
Preheat your oven to 450 degrees. Arrange the pancetta slices on a cookie sheet lined with tin foil.
Cook the pancetta in the oven for 8 to 10 minutes or until crisp.
Transfer the pancetta to a paper towel and allow to sit for 10 minutes.
Use an apple corer to core your pear. This was surprisingly easy (I have no clue why I thought this would be a battle).
Slice the pear into equal sized slices. I got 6 slices, plus the top and bottom of the pear.
Add the pancetta on top of the pear. Top with crumbled goat cheese. Sprinkle with pepper and some chopped thyme. This is where you can stop and pop these in the fridge if you are making them ahead. Right before serving, drizzle with a bit of honey.
It’s quite pretty, isn’t it?
But… how does it taste? I actually really liked this! It’s flavorful, different, and easy to eat with one hand (crucial for a get together where most are walking and mingling).
The pancetta was a wonderfully salty contrast to the sweetness of the pear and honey, the goat cheese added a nice creaminess and the thyme added little pops of flavor that brought the whole appetizer together.
There were some awesome textures in this as well. Overall, a definite keeper!
In an effort to eat more fish, I have been in search of recipes that call for fish other than salmon, my main seafood staple. I’ve made flounder once before and loved how quick it cooked up and how delicious it tasted.
So when I found this recipe for Pan Seared Flounder with Fried Rosemary and Garlic in Cooking Light’s Fresh Food Fast cookbook, I knew I had to try it.
I’ve had the Cooking Light Fresh Foods Superfast cookbook for a while now and just finally opened it. I found so many delicious recipes that I can’t wait to try!
My work is hosting a bake sale this week, so I am using it as the perfect opportunity to try out these cupcakes from Cooking Light that caught my eye a while back. How fantastic do Lemon Scented Blueberry Cupcakes sound?
Ingredients:
Cupcakes:
1 1/2 cups (about 6 3/4 ounces) plus 2 tablespoons all-purpose flour, divided
10 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 cup butter, melted
1 large egg
1/2 cup low-fat buttermilk
1/2 cup 2% reduced-fat milk
1 teaspoon grated lemon rind
3/4 cup fresh or frozen blueberries, thawed
Frosting:
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons butter, softened
1 teaspoon grated lemon rind plus more for garnish
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups powdered sugar, sifted
2 teaspoons fresh lemon juice
Fresh blueberries (optional)
Preheat the oven to 350 degrees. Place paper cupcake liners into the muffin cups. Melt 1/4 cup butter over medium low heat. Zest the lemon.
Add 1 1/2 cups flour plus 1 tablespoon to a medium sized bowl. (I suggest springing for cake flour if you can find it, if not all purpose flour works just fine). Add the granulated sugar, baking powder, salt, and baking soda. Stir to combine.
Add melted butter and egg to a large bowl. Stir with a whisk to combine.
Add buttermilk, milk, and 1 teaspoon lemon rind to butter mixture (I used zest from 1 lemon), stirring with a whisk to combine.
Add the flour mixture to the buttermilk mixture, stirring until just combined.
In a small bowl, toss the blueberries with 1 tablespoon flour.
Add the blueberries to the batter, stirring until just combined.
Spoon batter into the muffin cups. I use an ice cream scoop to get evenly portioned cupcakes.
Bake for 25 minutes or until a pick inserted into the center comes out clean. Cool for 5 minutes in the pan, then remove and allow to finish cooling on a wire rack.
Prepare the frosting while the cupcakes are cooling. Add cream cheese, 2 tablespoons butter, 1 teaspoon lemon rind, vanilla, and 1/8 teaspoon salt to a bowl. Using an electric mixer, beat on medium speed until just blended.
Gradually add powdered sugar mixing until just combined. Stir in lemon juice.
Add the frosting to a ziplock bag. Cut off one of the bottom corners.
Squeeze the icing on top of the cooled cupcakes. Top with blueberries and lemon zest if desired.
I absolutely loved these cupcakes. The lemon zest added great flavor to the sweet blueberry cupcake.
I am having a bit of a problem with the idea of giving these away. I want to keep them all for myself! But that is terribly selfish of me so I guess I should share their deliciousness.
Remember to refrigerate the cupcakes, the icing is part cream cheese.
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons butter, softened
1 teaspoon grated lemon rind plus more for garnish
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups powdered sugar, sifted
2 teaspoons fresh lemon juice
Fresh blueberries (optional)
Instructions
Preheat the oven to 350 degrees. Place paper cupcake liners into the muffin cups. Melt 1/4 cup butter over medium low heat. Zest the lemon.
Add 1 1/2 cups flour plus 1 tablespoon to a medium sized bowl. (I suggest springing for cake flour if you can find it, if not all purpose flour works just fine). Add the granulated sugar, baking powder, salt, and baking soda. Stir to combine.
Add melted butter and egg to a large bowl. Stir with a whisk to combine.
Add buttermilk, milk, and 1 teaspoon lemon rind to butter mixture (I used zest from 1 lemon), stirring with a whisk to combine.
Add the flour mixture to the buttermilk mixture, stirring until just combined.
In a small bowl, toss the blueberries with 1 tablespoon flour.
Add the blueberries to the batter, stirring until just combined.
Spoon batter into the muffin cups. I use an ice cream scoop to get evenly portioned cupcakes.
Bake for 25 minutes or until a pick inserted into the center comes out clean. Cool for 5 minutes in the pan, then remove and allow to finish cooling on a wire rack.
Prepare the frosting while the cupcakes are cooling. Add cream cheese, 2 tablespoons butter, 1 teaspoon lemon rind, vanilla, and 1/8 teaspoon salt to a bowl. Using an electric mixer, beat on medium speed until just blended.
Gradually add powdered sugar mixing until just combined. Stir in lemon juice.
Add the frosting to a ziplock bag. Cut off one of the bottom corners.
Squeeze the icing on top of the cooled cupcakes. Top with blueberries and lemon zest if desired.
I never seem to eat all my bananas before they get too ripe. I know the go-to saver for over ripe bananas is banana bread, but I wanted to use them for something a little different. Cooking Light had a great cookie recipe that used ripe bananas, so I tried it out.
If you’re like every other American adult the day after Halloween, you have a whole lot of random candy sitting in your house. My guess is you either 1. want to get rid of it ASAP or 2. consume it all in one sitting. Well friends, I have a recipe to satisfy both ends of the spectrum. Two Peas and Their Pod had a wonderful Peanut Butter Snickers Brownies recipe on their site that got me thinking. Any chocolately goodness could be thrown in these brownies to make a yummy dessert! So I used Dark Chocolate Reese’s and Peanut Butter M&M’s to make these Day After Halloween Brownies! Past that, the recipe is the same as Two Peas and Their Pod, so thank you very much for posting this great idea!
Feel free to use whatever chocolate you have lying around the house. Just be sure to end up with about 1 1/2 cups of candy to make the recipe consistent.
Ingredients:
1 cup butter
2 cups granulated sugar
2 teaspoons vanilla extract
4 large eggs
3/4 cup dutch processed cocoa
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups chopped candy (I used about a dozen Reese’s Cups and a bag of Peanut M&Ms)
I spent most of Saturday in the car driving to/from North Jersey in a freak Nor’easter snowfall that really made the ride quite an experience. After yesterday, it is clear that winter is (sadly) not too far away, so I better get started on some of my favorite cold weather foods. First up, chili.
I just joined a new farm club called Arganica, that just started delivering to Philadelphia. I actually joined it because my CSA share is ending and I still wanted to receive different vegetables during the winter months. However, as I was looking over their offerings, their meat and fish section is what really caught my eye. I decided to take a chance on a new type of meat I’ve never cooked with before: venison. When I mentioned I was planning on making venison chili to my boyfriend, his eyes lit up. Here’s hoping my chili can live up to whatever high expectation he has for this meal! To go along with the chili, I also made pepper Jack corn bread muffins.
For those a bit wary about venison, the meat is actually quite lean; venison is lower in fat, calories and cholesterol than beef, pork, or lamb.
Ingredients:
2 tablespoons butter
2 tablespoons oil
2 lbs ground venison
4 strips of bacon
2 cans red kidney beans, drained
1 can tomato sauce
2 tablespoons tomato paste
1 can diced tomatoes
1 teaspoon hot sauce
2 tablespoons Worcestershire sauce
1 tablespoon honey
1 tablespoon ground chili
1 teaspoon cumin
1/2 tablespoon dried parsley
1/2 tablespoon dried basil
1/2 teaspoon cayenne
1 red bell pepper, chopped
1 green bell pepper, chopped
5 garlic cloves, minced
1 sweet onion, chopped
1 jalapeno (or similar) pepper, seeds removed and chopped
I came across this Martha Stewart recipe this week and was kind of mad at myself for not thinking of it first. It’s brilliant. I love the idea of an entire breakfast within one little “muffin”. This would be a wonderful idea for a breakfast with guests: they look wonderful and really don’t take much time or preparation at all.
Ingredients: (makes 4)
2 tablespoons unsalted butter, melted
6 slices sandwich bread (I strongly suggest the Rye-Pumpernickel Swirl bread)
One of my friends asked me if I’d be willing to add some tofu recipes to my repertoire. I was pretty wary to try it. I don’t mind tofu, but I can’t say I’ve ever had a hankering for it. Well, for some reason, I picked up some tofu this week so I decided to finally make a recipe including it for my friend. I also received tatsoi in my CSA share, which is the perfect opportunity to use the tofu in this recipe for Wilted Tatsoi with Sauteed Tofu.
Ingredients:
2 bunches of tatsoi
2 teaspoons toasted sesame oil
1 tablespoon low sodium soy sauce (or coconut aminos to make gluten free)
A dash of rice vinegar
1/4 teaspoon ground ginger
1/2 teaspoon brown sugar
4-6 oz tofu, cut into cubes
Add the soy sauce, rice vinegar, ground ginger and brown sugar to a bowl and mix to combine and reserve.
Add 1 teaspoon of the toasted sesame oil to a saute pan over medium heat. Cube the tofu.
Add the tofu to the pan.
Cook for 1-2 minutes on each side, or until browned.
Remove the tofu from heat. Cut the stems off of the tatsoi.
Add 1 teaspoon toasted sesame oil to the saute pan and turn down the heat to medium low. Add the tatsoi.
Cook for 1 minute, stirring to coat. Add the reserved sauce to the pan.
Stir to combine. Mix in the tofu and serve.
This was so quick and easy! I actually ate this as a meal, but if you cut the tofu pieces smaller, this could also work as a yummy side.
I loved the subtle sweetness of the sauce. Tatsoi tastes very similar to bok choi, so the flavors worked really well.
I was really pleasantly surprised by the result. You might just catch me making another tofu recipe in the future!
I honestly don’t know why I don’t make more dinners that involve chicken. I guess I just never have any on hand. This week, we were celebrating one of my friend’s birthdays by making her dinner and we settled on a chicken dish. I was really at a loss for what to make, so luckily Budget Bytes came to the rescue with her recipe for Balsamic Bruschetta Chicken. (Please excuse the photos in this post. I wasn’t exactly planning on making a post about it so they aren’t that fantastic. But this recipe is too good not to share!)
I love mashed potatoes. I love them so much that my Aunt and Uncle usually ask me to come over the day before Thanksgiving to help peel all of the potatoes so that there are enough for me (I could probably eat just a bowl of mashed potatoes on Thanksgiving and be happy.) I found a new method of making mashed potatoes on MyRecipes, but modified it a bit and added a mushroom sauce to make this vegetarian recipe for Mashed Potatoes with Mushroom Sauce.
Ingredients:
8 medium-size red potatoes, peeled and quartered
2 cups half-and-half
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter or margarine, softened
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh parsley
Mushroom Sauce:
2 teaspoons butter
2 garlic cloves, minced
1 container of sliced cremini (baby bella) mushrooms
1/2 teaspoon chopped fresh thyme
2 tablespoons balsamic vinegar
1 tablespoon water
1 teaspoon low-sodium soy sauce (or coconut aminos to make gluten free)
This past weekend, Kennett Square held it’s annual Mushroom Festival. I unfortunately didn’t get to go this year, but my parents dropped off a variety of mushrooms for me. When I have a lot of different types of mushrooms, my go to recipe is a mushroom risotto.
Ingredients:
1 tablespoon butter or olive oil
2 cups assorted mushrooms, sliced (I used oyster, shiitake, portobello & trumpet)
I am so excited that pumpkin season is back, and to share this recipe for Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting! I eat/drink pumpkin flavored things all year, but September through December are when I can truly indulge in my pumpkin obsession.
To kick off the season in style, I decided to make pumpkin cupcakes.
There is a Moroccan restaurant in the Fairmount section of Philadelphia called Figs that has the most fantastic Baked Brie dish. It comes in a clay pot and is topped with honey, lavender and almonds.
I randomly had a craving for this appetizer this weekend and decided to try to make my own.
