Oriental Chicken Salad

Recently I have been trying to use up items that I have in my pantry and freezer as both are quite full and in need of a clean out.  To that end, I have tried to only purchase fresh veggies and milk each week.  Since I really don’t pre-plan our meals, I get what veggies look good and are at a good price and I work around that with the items available in my pantry and freezer.  In my refrigerator from my last shopping trip I had two large containers of mini red, yellow & orange sweet peppers, a bag of tri-color coleslaw mix and my ever present supply of cilantro & green onion so I knew that I wanted to work with those.  In addition, in the freezer I had a package of breast meat left over from a rotisserie chicken, so it worked out perfectly when I found this recipe for Asian Chicken Salad on Dianna’s Double Batch blog.  As it turned out, I had every ingredient needed to make my adaptation of her recipe…aren’t adaptations wonderful!

We really enjoyed this salad, it was quick to make and very fresh and summery tasting so a perfect recipe to make and enjoy after a long afternoon at the pool. 

 

Oriental Chicken Salad (Adapted from here)

For the salad:

2 packages (3 ounces each) ramen noodle mix, Oriental flavor, flavor packet set aside for dressing
½ cup sliced almonds
1 package (16 ounces) tri-color coleslaw mix
2 cups shredded cooked chicken breast
1 large bunch fresh cilantro, chopped
6 green onions, whites & green, chopped
3-4 each, mini red, orange & yellow sweet peppers, cut in long strips
vinaigrette dressing (recipe below)

Heat oven to 350 F.  Break up the ramen noodles and place them and the almonds on a baking sheet.  Bake for about 6 minutes, or until the noodles and almonds turn light brown.

Place slaw mix, chicken, cilantro, green onions & sliced peppers in a large serving bowl.  Toss to combine.

Just before serving, pour the dressing over the salad and toss to coat.  Scatter the toasted almonds and noodles on top and serve.

Vinaigrette dressing:

1/4 cup red wine vinegar
1 1/2 TBS fresh lemon juice
2 teaspoons honey
Freshly ground black pepper
1 reserved flavor packet from the ramen noodles
1/2 cup olive oil

Mix the vinegar, lemon juice, honey, pepper and one of the reserved flavor packets from the noodles in a blender.  Once combined, with the blender running, gradually blend in the oil.

Enjoy!

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Grilled Corn & Bacon Pudding

Maisie absolutely adores grilled corn and will eat it hot or cold and day after day.  I love using grilled corn in recipes like my Super Simple Summer Shrimp Salsa Salad which I eat all summer long so I generally have extra ears of grilled corn in the house.  The other day I saw a recipe for Bacon & Corn Pudding and I thought with a few minor changes and with using the grilled corn that I had on hand, that it would be a winning recipe for us. 

As I was making the recipe I thought that it was quite similar to another recipe that I make, Corn Soufflé and in many ways it is but the taste is completely different.  My Corn Soufflé is creamy and mild in flavor and while not sweet per se, sweeter than this recipe.  By using grilled corn, onion, bacon and cheese, this recipe is much more flavorful.  The corn and onion really stand out and the cheese, though there, just adds to the richness as a background flavor.  The bacon adds a nice smokiness to the dish and a little extra crispness to the top crust.  One thing that is very similar between the two dishes is the overall  they’re both very light and have that soft “pudding like” texture.  This recipe was easy to make, a winner taste wise and pieces reheat beautifully in the microwave so I will definitely be making it again.

Grilled Corn & Bacon Pudding (Adapted from here)

6 large eggs
2 cups half & half (I used fat-free because that’s what I had)
1/2 cup melted butter
2 TBS sugar
4 TBS flour
1 tsp each, or to taste, salt & pepper
4 ears of fresh corn, grilled until some of the kernels are charred and then kernels sliced from the cob (I used bi-color corn)
1 medium Vidalia onion, minced (or other sweet onion)
1 cup shredded cheese (I used Fiesta blend cheese because that’s what I had on hand but cheddar or Colby Jack could be used.)
6 slices pre-cooked bacon, julienned (divided 4 slices & 2 slices)

Preheat oven to 350F. Mix together the eggs, half & half, melted butter, sugar, flour, salt and pepper.  Once fully blended add the corn kernels, minced onion, shredded cheese and the 4 slices of julienned bacon.  Stir to blend and then pour into a 9-by-13-inch baking or casserole dish.  Top the mixture with the 2 remaining slices of julienned bacon.  Bake for approx. one hour or until golden brown. Once removed from the oven allow the pudding to stand for at least 10 minutes before serving so the pudding can set up well.

Enjoy!

Curried Roast Chicken Pieces with Spicy Sweet Potato & Carrots

A recent commenter on Cook Lisa Cook left a link to one of her recipes, Curried Roast Chicken Leg with Spicy Sweet Potato Chips.  After one look at her recipe, she had me and I was going to be making her recipe…Or my version of it because she was only cooking for one and also, I can never leave good enough alone.

The combination of coriander, cumin, turmeric, cinnamon & chili powder is always a winner for me so I knew that we would love the flavors.  In addition, my friend Trixie recently gave me a big bag of her homegrown sweet potatoes so I’ve been wanting to use some of those and I had all the other ingredients to make this recipe either in my pantry or freezer.  Making this recipe for dinner this week was a no-brainer.

I of course made some changes from the original recipe as I bumped up the spices quite a bit, added carrots because I had so many in the house and because we love it, a lot, LOT more garlic.  I used chicken leg quarters and they just happened to be huge so if you make this recipe, adjust accordingly. 

The recipe was simple to make, one big bowl and a roasting pan so not a lot of dishes.  The only thing to watch out for is, use gloves because I ran out of them and spread the spice mixture on the chicken by hand and now because of the turmeric I’m sporting lovely yellow nails. 

We loved this recipe as the chicken was juicy and tender with a nice crispy and flavorful skin.  The sweet potatoes and carrots were naturally sweet and wonderfully flavored by the spices and the shallots and garlic were mellow and a great addition to the dish.  Even though I put in quite a bit of chili powder the dish was not “hot” spicy in any way and I will probably up the chili powder the next time I make this…and I will be making this wonderful dish again.  We also enjoyed the cucumber & mint raita and even though it wasn’t needed to “cool” the dish it was a very refreshing addition.

Curried Roast Chicken Pieces with Spicy Sweet Potato & Carrots  (Adapted from here)

For the veggies:

1 lb. baby carrots
2-3 medium sweet potato, peeled & cut into sticks similar in size to the carrots
6 large shallots, peeled & halved
20+ cloves garlic, peeled
1 TBS coriander
1 TBS cumin
1 TBS turmeric
1 TBS cinnamon
2 tsp. dark chili powder (or more to taste)
sea salt to taste
melted coconut oil or oil of your choice

For the chicken:

5-6 chicken leg quarters, skin-on, bone-in, fat & excess skin trimmed away 
2 TBS coriander 
2 TBS cumin 
2 TBS turmeric
1 TBS cinnamon 
1 1/2 TBS dark chili powder (or more to taste)
sea salt to taste
melted coconut oil or oil of your choice

Pre-heat oven to 450 F. 

In a large bowl add the spices for the the carrots and sweet potatoes.  Add enough oil to make a mixture that will easily spread on the veggies.  Add the carrots and sweet potatoes and mix to coat all the pieces evenly.

Lightly grease a large shallow roasting pan and add the shallots, cut side down, garlic and the sweet potatoes & carrots.  Place in the hot oven for 10 but not more than 15 minutes while preparing the chicken.   

In the now empty bowl (no need to even wash it out) add the spices for the chicken and enough oil to allow the spice mixture to easily coat the chicken.  Add the chicken to the bowl and spread the spice mixture over the chicken pieces working it under the skin a bit but not fully separating the skin from the meat.

Remove the partially cooked veggies from the oven and place the chicken pieces on top of the veggies.  Return the pan to the oven and roast until the chicken is cooked completely, depending on the size of your chicken pieces, 30-40 minutes.

Once the chicken is fully cooked, remove the chicken pieces to a serving platter and loosely tent with foil.  Turn on the broiler and place the veggies back in the oven for just a few minutes allowing them to crisp up a little more.

Cucumber and Mint Raita
1 cup plain yogurt (I used fat-free Greek yogurt)
1/2 cucumber, peeled, seeds removed & chopped very finely
handful of mint leaves, chopped very finely
pinch of cumin powder 
salt to taste

Mix all ingredients together. Add salt to taste.  Chill and serve as a side to the chicken and veggies.

Enjoy!

Stir-Fried Asparagus with Water Chestnuts, Ginger & Cashews

The other day I was out shopping and the market had gorgeous super thin asparagus at a ridiculously low price.  I grabbed two pounds and planned on grilling them…like I always do…because it’s fast, easy and we love the flavor.  That night though while perusing some cooking blogs I opened One Perfect Bite and saw her recipe for Stir-Fried Asparagus with Chopped Nuts and Ginger and knew immediately that I was going to change things up in our house and use her recipe…with just a few changes of my own. 

Grilling will always be one of my go-to ways of preparing asparagus but this recipe will also become a regular on our table as other than the asparagus it uses ingredients that I always have on hand, it was simple, fast and totally delicious.  So delicious in fact that I found myself grabbing a piece or two off the leftovers every time I walked by the plate.  I think that this would also be wonderful had I added some thinly sliced chicken breast and made it a full meal with protein.  Come to think of it, using this method and ingredients with nice long beans from our garden would be wonderful, I’ll have to give that a try once our beans come in this summer.  I really enjoyed this dish hot out of the pan, room temperature as I was picking at the leftovers and even cold the next day for breakfast.  Yes I ate this for breakfast, it was that good.  I hope that you’ll give this recipe a try and let me know how you like it.

Stir-Fried Asparagus with Water Chestnuts, Ginger & Cashews  (Adapted from here)

2 TBS. dark sesame oil
1 TBS. peanut oil
4 TBS fresh grated ginger
2 – 8oz. cans sliced water chestnuts, rinsed and drained
2 lbs. fresh asparagus, cleaned and diagonally cut into 2-inch long pieces
3 TBS kabayaki sauce
1/2 cup salted cashews, roughly chopped

Heat a wok or large frying pan and add the sesame & peanut oils heating until the oil shimmers.  Add the ginger and cook for 1 minute, stirring often.  Add the water chestnuts and cook for 1 minute.  Add the asparagus and cook for 3-4 minutes, until barely tender and still bright green. Add the kabayaki sauce and nuts and toss to coat everything well.  Cook 2 minutes longer. Serve immediately.

Enjoy!!

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Mango Lassi

Now that the temperature outside is heating up my thoughts turn to cold, refreshing fruity blended drinks like my Melon Agua Fresca…can’t wait for our melons to come in so I can enjoy those again.  I also love creamy fruity drinks and whenever we go out for Indian food I always enjoy a mango lassi.  Lassi is so simple to make at home, I don’t know why I don’t make them more often as all three of us really enjoy them and they can actually be quite healthy.  On Wednesday Maisie and I went to the Dekalb Farmer’s Market and they were giving out taste samples of canned mango pulp.  Maisie absolutely loved it and since they had it at an awesome price I picked up a case so we’ll be enjoying mango lassi and other mango flavored treats this summer.

Mango Lassi

30 oz. frozen or canned mango pulp or fresh mango
1 1/2 cups plain yogurt (I use either store bought or homemade fat-free Greek yogurt)
2 cups milk (I use skimmed fat-free)
1/8 – 1/4 tsp. ground cardamom
sugar to taste (I generally find it sweet enough so I don't add extra)
ice cubes

In a blender combine the mango pulp, yogurt, milk and cardamom and blend until smooth.  Taste and if needed add sugar a little at a time.  I prefer to then pour the mixture over ice but alternately you can add a few cubes of ice to the blender and blend into a thick frosty drink.

Enjoy!!

Pannukakku ~ Finnish oven pancake

Children and adults alike will adore this easy to make oven pancake.  We like it simply with a squeeze of fresh lemon juice and some confectioner’s sugar but it’s delicious with fruit, cinnamon sugar, syrup, whipped cream or anything that you’d put on pancakes or waffles.

Pannukakku ~ Finnish oven pancake

8 TBS butter
4 large eggs
4 TBS sugar, honey or agave
1/2 tsp salt
2 cups milk (I use skimmed but 2% or whole work just as well)
1 scant cup all-purpose flour
1 tsp vanilla bean paste or vanilla extract

Optional for topping:  Fresh lemon juice, confectioner’s sugar, cinnamon sugar, maple syrup, whipped cream, fresh fruit, jam.

Place all of the butter in a 9x13-inch glass baking dish and place into a cold oven.  With the baking dish in the oven heat to 425F.  While the pan is heating add the eggs, sugar, salt, milk, flour and vanilla to a blender.  Once the butter has melted, carefully remove the baking dish from the oven and pour half of the melted butter into the blender and immediately return the baking dish to the oven and allow it to continue heating.  Process all the ingredients in the blender until very smooth.  Once the butter that is still heating in the baking pan just starts to brown, working quickly, slide the oven rack out and without taking the baking dish from the oven, pour the batter into the hot pan and carefully slide everything back into the oven.  Do NOT open the oven.  Bake for 20-25 minutes until puffed and golden brown.  Top with your favorite topping.

The pancake is quite impressive when first pulled from the oven but it deflates almost immediately so if you’re serving it to guests plan to have everyone at the table and ready when you pull it from the oven. 

Enjoy!!

Caribbean Clam Chowder with Corn

I go to this wonderful local sandwich shop and the lunch that I always order is their Fried Green Tomato Sandwich.  With your sandwich you get your choice of a side and my absolute favorite is their Caribbean Clam Chowder.  The problem is, while they always have the fried green tomato sandwich on the menu, the soup and side options change.  Though all their soup and side offerings are wonderful and delicious, just knowing that I’m going there makes me crave the chowder so when it’s not offered I’m disappointed.  Sometimes I really crave the chowder so the last time I was there I brought my portion home so that I could recreate it and have it any time I wanted.

Caribbean Clam Chowder with Corn

6 medium potatoes, peeled and quarter-inch dice 
12 oz. sliced bacon
3 TBS butter
6 jalapenos, seeds removed and finely minced
2 medium onions, finely minced
6 cloves of garlic, finely minced
3 - 12 oz. bags frozen sweet corn, thawed
3 - 8 oz. bottles clam juice
6 - 10 oz. cans whole baby clams
1 scotch bonnet pepper, stem and seeds removed but kept whole
3 - 14 oz. cans lite coconut milk
1/3 cup chopped roasted red peppers
1/2 to 1 tsp cayenne pepper
1 tsp salt or to taste
1 tsp fresh ground pepper or to taste
Fresh cilantro for garnish

In a large stock pot add enough water to boil your potatoes.  When the water reaches boiling, add your diced potatoes and boil until just tender.  Drain and set aside.  In the now empty stock pot, fry up the bacon until it is crispy.  Remove the bacon from the pot and dice it finely and set aside.  Leave the bacon fat in the pot and add the butter, jalapenos, onion and garlic and saute until all the vegetables are soft but do not allow them to brown or caramelize.  In a blender or food processor add one bottle of the clam juice and two bags of corn and process until quite smooth.  Once all the vegetables are soft add the processed clam juice & corn mixture, the two remaining bottles of clam juice, the juice from the cans of whole clams, the scotch bonnet pepper and the coconut milk.  Allow to simmer for 10 minutes.  Add the diced bacon, the remaining bag of corn, all the clams, the roasted red peppers, cayenne, salt & pepper and allow to return to a simmer for 3 minutes.  Remove the scotch bonnet pepper and discard.  Adjust cayenne, salt & pepper to taste.

Enjoy!!

Ultimate banana bread

I love banana bread and have made many though the years but I had yet to find a truly wonderful recipe as my breads either lacked in banana flavor or had great flavor but were dense semi-wet bricks.  Well I finally found the ultimate banana bread recipe and this one’s a keeper! 

I had six black perfectly-ripe-for-banana-bread bananas on the counter and it must have been kismet as this recipe called for exactly six very ripe bananas.

Ultimate Banana Bread (adapted from America’s Test Kitchen)

1 3/4 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
6 large very ripe bananas black or heavily spotted, peeled
8 TBS salted butter
2 large eggs
3/4 cup packed dark or light brown sugar
1 tsp vanilla bean paste  
1/2 cup coarsely chopped walnuts, toasted (optional) 
1 TBS large decorative sugar crystals 

Adjust oven rack to middle position and heat oven to 350F degrees. Spray 8½ by 4½-inch loaf pan with nonstick cooking spray. Whisk flour, baking soda, and salt together in a large bowl and set aside.

Place 5 bananas in a large (because the juice will bubble up and over so larger is better) microwave-safe bowl; cover with plastic wrap and cut several steam vents in the plastic with a knife. Microwave on high power until bananas are very soft and have released liquid, about 5 minutes. Transfer bananas to a fine-mesh strainer placed over a small saucepan and allow to drain, stirring and mashing occasionally for about 15 minutes (you should have ½ to ¾ cup liquid). Set the strainer with the bananas aside and cook the banana liquid over medium-high heat until reduced to ¼ cup, about 5 minutes.

In the now empty banana bowl melt the butter in the microwave until it's almost completely melted and then stir to melt the rest of the butter while also allowing the butter to cool slightly. To the melted butter add the brown sugar and stir then add the cooked bananas, eggs, reduced banana liquid and vanilla bean paste and stir to mix.

Pour the banana mixture into the flour mixture and stir until just combined with some small streaks of flour remaining. Gently fold in the walnuts, if using. Scrape the batter into the prepared pan. Slice the remaining banana diagonally into ¼-inch-thick slices. Layer the banana slices on top of the batter along both long sides of the loaf pan, leaving 1½-inch-wide space down center to ensure even rise. Sprinkle granulated sugar evenly over the loaf.

Bake until a toothpick inserted in the center of the loaf comes out clean, about 60 minutes. Cool bread in the pan on a wire rack for 15 minutes, then remove loaf from pan and continue to cool on wire rack. Serve warm or at room temperature.

Enjoy!!

Fire Roasted Tomato and Chicken Tortilla Soup

Oh my gosh this soup is probably one of the most wonderful soups that I have ever made and it’s super quick and easy to make.  Even though it contains chili powder and green chilies it is not spicy but instead it is rich and full of flavor.  If you want to kick up the spice just increase the green chilies and chili powder.

Fire Roasted Tomato and Chicken Tortilla Soup 

For the soup:
1 tablespoon vegetable oil
1 large onion, chopped
1 tablespoon dark chili powder, more to taste
3 oz. tomato paste 
8 cups cheaters chicken soup or low-salt boxed or canned chicken broth
1/2 cup corn kernel (I used frozen)
1 - 15oz can black beans, drained and rinsed
1 small can chopped green chilies (about 3 oz.), more to taste 
1 - 14.5 oz. can fire roasted diced tomatoes (Wal-Mart brand is very good)
1 cup shredded cooked chicken (store bought roasted chicken works great)
1/2 cup chopped fresh cilantro, plus more for garnish

For the tortillas: (These fresh tortilla strips are awesome and fast & easy to make but you could substitute your favorite store bought chips.) 
1/2 to 1 cup vegetable or corn oil
8 – 6-inch fresh corn tortillas, cut in half and then into 1/4-inch-wide strips
sea salt

For the garnish:
1 ripe avocado, diced
crumbled queso fresco
sour cream
fresh cilantro
fresh lime wedges

In a large pot heat 1 tablespoon of oil.  Add onions and cook until lightly caramelized.  Add the chili powder and tomato paste and stir continuously over medium heat for 1 minute.  Add the chicken stock, stir to combine and simmer for 5 minutes.  Add the corn, black beans, chopped chilies, tomatoes including all the juice, chicken and cilantro.  Simmer for a couple of minutes until everything is heated through.

To make the tortilla strips heat about 1/4-inch of oil in a fry pan.  Working quickly in batches so not to over crowd the pan, fry up the strips until light golden brown.  Remove to a plate lined with paper towels.  As soon as you remove the strips from the oil sprinkle with sea salt.

To serve, ladle the soup into bowls and top with the tortilla strips as well as your choice of diced avocado, crumbled queso fresco, a dollop of sour cream, fresh cilantro and a big squeeze of fresh lime.

Enjoy!!

Blog Parties I may be attending:  Cast Party Wednesday, Delectable Tuesday, Everyday Sisters Sharing Sundays, Fat Camp Friday, Food on Fridays, Food Trip Friday, Foodie Friday, Fresh Food Friday, Friday Favorites, Friday Food, Friday Potluck, Full Plate Thursday, Homemaker Monday, Jam Hands, Let’s do Brunch, Make a Food-e-Friend Mondays, Mangia Monday’s, Melt in Your Mouth Monday, Menu Mondays, Mingle Monday, Mommy’s Kitchen, Mouth Watering Monday, Savory Sunday, Seasonal Sunday, Simply Delish, Tasty Tuesday, Tasty Tuesday’s, Tempt My Tummy Tuesday, This Chick Cooks, This Week’s Cravings, Totally Tasty Tuesdays, Tuesday Night Supper Club, Tuesday Time Out, Tuesday’s Tasty Tidbits, Recipes I Can’t Wait to Try, What’s Cooking Wednesday, What’s on the Menu Wednesday, Your Recipe My Kitchen

Popovers

Maisie loves popovers and requests them often and in one day she can and will polish off six so I often double the recipe below so that 1) others can also enjoy them and 2) they reheat well so they never go to waste.

Popovers

1 cup milk (I use skimmed but you can use 2% or whole)
2 large eggs
1 TBS. vegetable oil
1 TBS. sugar
1/2 tsp. salt
1 cup all-purpose flour

Spray a six cup muffin tin with cooking spray and place it in a cold oven. Turn the oven to 400F and allow it to come to temperature. While the pan is heating add all ingredients to your blender and process until very smooth. Once the oven reaches temperature allow the pan to continue heating for an additional two minutes. Once the pan is fully heated do not pull the pan from the oven but just slide out the rack with the pan on it and divide the mixture in the blender evenly between the six cups. Carefully slide the rack and muffin tin back into the oven. Do NOT open the oven for at least 30 minutes while the popovers bake. After 30 minutes check on them and depending on your oven they may need up to an additional 10 minutes to reach a deep brown color. Once fully baked, remove from the pan, break them open and add butter and/or jam or honey…DELISH!!

Enjoy!

Spice Rubbed Turkey with Cognac Gravy

I made this turkey for Thanksgiving and it was a huge hit, everyone adored the flavor and it was super moist and juicy.  This recipe will be repeated again and again.  For those thinking that something might not look right with the picture, I roast my bird dark meat up as I find that roasting it that way produces a much moister and juicier bird. 

Spice Rubbed Turkey with Cognac Gravy (Adapted from Bon Appétit November 2006)

*****Be sure to rub the turkey with the spice mixture at least one day if not two before roasting*****

1 (18- to 20-pound) turkey; neck, heart, and gizzard reserved for giblet broth

5 TBS ground coriander
1 TBS ground cumin
1 TBS ground black pepper
1 tsp ground roasted cinnamon
2 TBS coarse kosher salt
3 TBS smoked sweet paprika
5 1/2 cups chicken broth

Giblet broth:
5 cups chicken broth
2 lbs turkey necks

Giblet gravy:
1 cup dry white vermouth
1/2 cup Cognac
Wondra flour
Salt & pepper to taste

Mix coriander, cumin, black pepper, cinnamon, salt and paprika together. Rinse and dry the turkey well.  Then set the turkey on a rack set in large roasting pan; tuck wings under. Sprinkle 1 tablespoon spice mixture in main cavity of the turkey and spread the remaining spice mixture all over turkey skin; tie legs together to hold shape. Turn turkey breast side down.  Refrigerate uncovered for 24 to 48 hours.

Before roasting let turkey stand 1 hour at room temperature.

Set rack at lowest position in oven and preheat to 450°F. Pour 3 cups of chicken broth into pan with turkey. Cook for 20 minutes and then reduce the oven temperature to 350°F.  Roast turkey 1 hour and then pour 2 cups broth over turkey. Continue roasting until thermometer inserted into thickest part of breast registers 161°F, about 1 hour longer.

Meanwhile, prepare giblet broth.  Place the turkey necks as well as the reserved turkey neck, heart, and gizzard in medium saucepan; add 5 cups chicken broth.  Simmer 1 hour. Strain and then skim any fat from surface of giblet broth. 

Once the turkey reaches temperature, transfer turkey to platter, tent loosely with foil and let stand 30 minutes (internal temperature of turkey will rise 5 to 10 degrees).

For giblet gravy:  Skim off the fat from the surface of the pan juices. Place roasting pan over 2 burners set at medium-high heat. Add vermouth and Cognac to pan and bring to boil, scraping up browned bits.  Sprinkle in about 1/4 cup of Wondra and whisk.  As the pan juices start to thicken whisk in the giblet broth and bring to a boil.  Add more Wondra if necessary until gravy coats the back of a spoon or to the gravy consistency you desire.  Salt & pepper to taste.  

Carve turkey and serve with gravy.

Enjoy!!

Shredded Brussels Sprouts with Bacon and Walnuts

I am not a brussels sprouts lover but for some reason this recipe on Pinch My Salt just caught my eye and I decided to give it a try.  Wow am I ever glad that I made this as it was delicious and every non-brussels sprouts lover who tried it Thanksgiving absolutely loved it.

Shredded Brussels Sprouts with Bacon and Walnuts (Adapted from here)

2 tablespoons cider vinegar
1 tablespoon dark brown sugar
1 tablespoon grape seed oil
6 slices thick cut bacon
1 pound brussels sprouts, trimmed and shredded
1/2 cup toasted chopped walnuts
kosher salt, to taste
fresh ground black pepper, to taste

In a small bowl, whisk together vinegar, sugar, and oil; set aside.  In a large skillet, cook bacon until crisp.  Remove bacon, cut or crumble into pieces, and set aside. Pour off all but 2 tablespoons of drippings in pan (if there aren’t enough drippings to equal 2 tbsp, add a little butter or oil).  Heat drippings over medium-high then add shredded brussels sprouts.  Cook, stirring constantly, for 3 to 5 minutes, or until just tender.  Remove from heat and stir in bacon, walnuts, and dressing.  Season with salt and pepper to taste.  Serve warm

Apple Cranberry Slaw

Apple Cranberry Slaw

One bag cole slaw cabbage mix with carrots
1 large Fuji apple, peeled, cored and chopped
2/3 cup sweetened dried cranberries, chopped
1/4 cup slivered almonds, toasted
1/2 can jellied cranberry sauce
2 TBS mayonnaise
2 tsp honey
2 tsp Dijon mustard
2 TBS balsamic vinegar
Dash salt, or more to taste
Dash black pepper, or more to taste

In a large bowl, combine slaw, apple, dried cranberries, and almonds. Toss to mix and set aside.
To make the dressing, combine cranberry sauce, mayo, and honey mustard in a small bowl. Stir until smooth. Add vinegar, salt, pepper, and 2 tbsp. water. Mix well.
Add dressing to the large bowl and mix thoroughly. Chill or serve immediately. If you like, season to taste with additional salt and pepper.

Enjoy!

BBQ Octopus

BBQ Octopus

4 pound cleaned octopus
1.5 liters red wine
1/3 cup balsamic vinegar
3 TBS soy sauce
1/2 cup sweet chilli sauce
1/2 cup ketchup

Soak and rinse octopus until the water runs clear.  Cut off the head and then cut the body with each of the tentacles so that you have the eight separate tentacles each with some attached body meat.  Place all the octopus pieces along with the red wine and balsamic vinegar into a pot and bring up to a simmer (do not allow to boil).  Simmer for 1 hour.  Remove the octopus pieces to a board and working piece by piece and using two towels, hold each piece with one towel while using the second towel to rub off the skin and suckers which will all come off very easily.  Place the cleaned octopus pieces back into the pot with the simmering vinegar/wine liquid and simmer for an additional 1 – 1.5 hours until the octopus meat is very tender. 

In a separate bowl mix together the soy sauce, sweet chilli sauce and ketchup.  Add the cooked octopus and toss to coat with the sauce.  At this point I covered the bowl and refrigerated overnight but you could use it right away.  The next day I brought the octopus to room temperature and then quickly cooked it over a very hot grill, just allowing the sauce to get a little cooked and sticky while just warming the meat through. 

Cut into bite sized pieces and serve with picks.

Enjoy!!

Melon Agua Fresca

Our garden is producing gorgeous, sweet, delicious melons so Maisie and I have been enjoying this wonderfully refreshing drink.

Melon Agua Fresca 

1 perfectly ripe melon, skin & seeds removed and cut in chunks (I used an early gala as that’s what came out of the garden today)
6 packets (or to taste) stevia(or sweetener of your choice)
1 Tablespoon fresh lemon or lime juice
2 cups water

fresh mint sprigs for garnish

Place half of all the ingredients (except the garnish mint sprigs) in a blender and process until very smooth. Pour into a pitcher and then repeat with the other half of the ingredients. Chill until very cold. Before serving give it a stir and then pour over ice to serve and garnish with a sprig of mint.

Enjoy!!

Vanilla Scented Melon Soup

I know that it’s not much to look at but it sure is delicious and with all the melons we’re pulling from our garden, it’s a great way to use them in a different manner.  Maisie has enjoyed just drinking this from a cup like juice even though it has a thicker consistency.

Vanilla Scented Melon Soup

6 cups small pieces of melon (I used an early gala because that’s what came out of the garden and it tastes like a honeydew)
3 fresh mint leaves
1 teaspoon Vanilla Bean Paste
1/8 teaspoon salt or to taste
fresh sprigs of mint garnish

Place all ingredients except the garnish mint sprigs in a blender and process until completely smooth. Chill overnight or until very cold. Serve garnished with a sprig of mint.

Enjoy!!

Watermelon Tomato Gazpacho

I’m still dragging and haven’t been feeling well since our return from Utah and I’ve been craving soup but with the heat index over 100F a nice refreshing no-cook summer soup with fruit and veggies straight from our garden is just what the doctor ordered.  Oh my gosh this soup is beyond wonderful and I found myself just pouring some from the big pitcher in the fridge and drinking it without all the added fancy little bits of extra diced watermelon, cucumber & tomato.  This is just so delicious I can’t stop drinking it.  I love that everything other than the onion and garlic came straight from our garden so it couldn’t be fresher.  This is one recipe that I could enjoy all summer long and once our garden is done for the season I’ll be having watermelon tomato gazpacho withdrawal…but something to look forward to next summer!

Watermelon Tomato Gazpacho 

6 cups small diced seedless watermelon and liquid
1/2 cucumber, diced
2 very ripe medium tomatoes, diced
1 clove garlic
2 TBS minced sweet onion
1/2 jalapeno, seeded
10 basil leaves
1/4 cup good quality extra virgin olive oil
salt
pepper

Extra diced watermelon, cucumber & tomato as well as basil leaves for garnish.

Put first eight ingredients into a blender and process until very smooth.  Strain the liquids through a Chinois and then season to taste with salt & pepper (if you want your gazpacho with more texture just skip the straining step).  Chill over night or until very cold and then pour into serving bowls and garnish with the extra diced watermelon, cucumber, tomato and a fresh basil leaf.

Enjoy!!

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Zucchini & Spinach Lasagna

This is what happens when the garden is overflowing with zucchini and spinach, a delicious and wonderful lasagna.

Zucchini & Spinach Lasagna

This recipe makes two deep half pans.

• 1 (12 oz) package Oven ready lasagna (no need to boil noodles or fresh or regular lasagna noodles but omit the water for fresh or pre-boiled noodles)
• 2 lbs. Ricotta cheese (skim, part-skim, whole...doesn't matter)
• 4 cups shredded Mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• 2 eggs
• 1 large bunch of fresh basil, chopped
• salt
• fresh ground pepper
• 3 large zucchini, sliced lengthwise about finger thickness
• 2 cups fresh chopped spinach
• 8 cups homemade Bolognese sauce (meat sauce) or other very thick sauce of your choice
• 2 cups water (need to add to the sauce because I use the no-boil noodles and need the extra liquid but omit if you use fresh or pre-boil your noodles)
  

Preheat oven to 375 degrees.

In medium bowl combine Ricotta, 1 cup Mozzarella cheese, 1/4 cup Parmesan cheese, eggs, and about 2/3 of the basil, a couple of grinds of both salt and pepper. Mix well.

In another medium bowl combine the spaghetti sauce and water. Mix well.

In each pan: Spread 1 1/2 cups of meat sauce, place 1/4 of the package (4 pieces) of lasagna noodles over the sauce in each pan, spread 1/4 of the Ricotta cheese mixture over lasagna; top with 1/4 of the chopped spinach followed by 1/4 of the sliced zucchini. Add a layer of your meat sauce topped with 1/4 of the remaining Mozzarella and 1/4 of the remaining Parmesan. Repeat layering once, lasagna noodle, Ricotta mixture, spinach, zucchini, sauce and finishing with the Mozzarella and Parmesan cheese.

Wrap the lasagna tightly with heavy duty or a double layer of foil which you tent up a bit so that it doesn't lay on and stick to the cheese.

Bake for 75 minutes covered or until the lasagna is fork tender. Remove the foil and if cheese is not golden and brown, keep foil off and put lasagna back in the oven for 10 minutes or so until it reaches the desired color.

Let stand for at least 10 minutes before cutting and serving.

Enjoy!

Don't forget to enter my Bento book giveaway over on Maisie Eats Bento.

Sharing this recipe with many of the wonderful blogs listed in my side bar blog hop list.

Bento book GIVEAWAY!!!!

I was recently contacted by the Marketing and Social Media Coordinator for Quirk Books and she asked if I would be interested in receiving a review copy of Yum-Yum Bento Box: Fresh Recipes for Adorable Lunches, by Crystal Watanabe and Maki Ogawa. I quickly wrote back and let her know that I would love to receive the book BUT that I wanted to offer that book to one of my readers as I had already purchased a copy, loved it and wanted to share the love.  I have been a long time follower of Crystal's blog and a more recent follower of Maki's blog and as I can't get enough of their bento ideas and instruction on how to make super cute, fun and nutritious bentos, I couldn't wait to get my hands on the book.

I was thrilled when my book arrived (the one that I ordered and actually paid for!) as it is filled with over fifty photos of completed bento boxes, each with an ingredients list, step-by-step directions and even recipes.  The pictures teach the reader how to simply craft their food into an array of fun shapes from chicks, octopi, caterpillars, walruses, cars, and frogs to flowers, princesses, angels, bumblebees, kitty cats, ladybugs and even Little Red Riding Hood and bears.  There's a wonderful section on the boxes, tools and accessories needed and used to make the bentos as well as a shopping guide.  One of my favorite little things in the book is a two page spread on the ingredients for happy faces. Basically it's pictures and descriptions of ingredients, shapes and what to use to create the heads, eyes, noses, mouths, cheeks, ears, hair and even accessories for all the adorable food people and animals anyone might want to add to their bento.

Crystal and Maki put together a great book for anyone who likes playing with their food, wants to learn how to make adorable lunches for both children and adults and even those who just need some new ideas and inspiration.  I think one of the best features of the book is that it's simple, well laid out, with plenty of step-by-step photos and you don't need to be a cook or an artist to re-create the bentos.

Would you like to win a copy of  Yum-Yum Bento Box: Fresh Recipes for Adorable Lunches? If so, it's easy peasy, just go to this post for all the details.

Good luck!!

Zucchini Lemon Cookies

We are loving all the zucchini I am harvesting from the garden and so far all the recipes using the fresh zucchini have been a hit.  Maisie asked for some cookies so in another attempt to use some of the zucchini and get some extra veggies into all of us, I decided to make cookies.  These cookies were delicate, delicious, just a touch sweet and loved by everyone.

Zucchini Lemon Cookies

For the Cookie:

• 3/4 cup butter
• 3/4 cup sugar 
• 1 egg
• zest of two lemons
• juice of 1 lemon
• 2 1/2 cups flour 
• 1 tsp baking powder 
• 1/4 tsp salt
• 2 cups shredded unpeeled zucchini
• 1 cup coarsely chopped walnuts 

For Glaze:

• 1 cup powdered sugar (more or less to achieve desired consistency)
• juice of one lemon (from the extra one you zested above)
• decorative sprinkles
  

Preheat oven to 375 degrees. Cream together the butter and sugar. Add egg the egg, lemon zest and juice and mix well. Add flour, baking powder & salt and stir well to mix. Stir in the zucchini and nuts. Using a 2 Tablespoon scoop, scoop out cookies onto Silpat or parchment lined cookie sheets. Bake for 10 minutes until bottoms are just slightly golden.

While cookies are baking, stir together the glaze ingredients, sugar and lemon juice, until smooth.

Once the cookies are finished baking, remove to a wire cooling rack and while still hot, frost and add the decorative sprinkles then allow to cool completely.

Enjoy!!