So, if you want to see the recipe for these delicious little vanilla cheesecake gems, click here to head over to "The Novice Chef".
Monday, August 24, 2009
Very Vanilla Mini-Cheesecakes
So this post is a very exciting first for me. I was a guest blogger on Jessica's fabulous food blog, "The Novice Chef". She's been moving and, instead of letting the blog sit dormant, she enlisted a couple of guest bloggers. Isn't that a great idea?!?
So, if you want to see the recipe for these delicious little vanilla cheesecake gems, click here to head over to "The Novice Chef".
So, if you want to see the recipe for these delicious little vanilla cheesecake gems, click here to head over to "The Novice Chef".
Wednesday, August 19, 2009
Chicken and Black Bean Quesadillas
This week is my first week of school. I can't believe I'm already beginning my fifth year of teaching! Where in the world has the time gone?
Just like each year before, the first couple weeks of school are even more exhausting that the regular weeks. You can't just line the kids up. You have to talk about how to line up. Then you have to practice lining up. Then you have to practice again. And so it goes with pretty much any procedure in the classroom. The kids are still on summer mode. The attention spans are low and most of them would rather be just about anywhere but school. I can't blame them. They really are trying to get into school mode. It's just going to take a while.
After these long and arduous days, my body is ready for some hearty and nourishing meals. This one fit the bill. So for all you school teacher (and anyone else, really) out there...keep on plugging and enjoy the meal!
Chicken and Black Bean Quesadillas
adapted from www.cookinglight.com
Ingredients:
1 TBSP olive oil
1 clove garlic, minced
1/2 c. red onion, chopped
2 c. chopped Roma tomatoes
1 (15 oz.) can black beans, drained and rinsed
1 grilled chicken breast, chopped
1/2 c. chopped cilantro
salt and pepper, to taste
1 c. shredded Mexican blend cheese
6 flour tortillas, soft taco size
non-stick cooking spray
1 recipe warm corn salsa
Directions:
1. Heat olive oil in a medium saute pan over medium-high heat. Simultaneously, heat a separate grill pan or griddle over medium-high heat. Add in onion and garlic. Saute for 30 seconds, or until fragrant.
2. Add tomato and black beans to the pan. Simmer until nearly all tomato juice has evaporated.
3. Add chicken and cilantro. Saute until chicken is heated through. Add cilantro, salt, and pepper to taste.
4. Assemble three separate quesadillas by splitting cheese and bean mixture over three tortillas. Top wit remaining tortillas.
5. Spray grill pan with cooking spray and place quesadillas in pan. Heat until cheese is melted on one side, then flip to cook other side.
6. Let cool, the cut into wedges, and serve with corn salsa.
One year ago: margarita cupcakes
Just like each year before, the first couple weeks of school are even more exhausting that the regular weeks. You can't just line the kids up. You have to talk about how to line up. Then you have to practice lining up. Then you have to practice again. And so it goes with pretty much any procedure in the classroom. The kids are still on summer mode. The attention spans are low and most of them would rather be just about anywhere but school. I can't blame them. They really are trying to get into school mode. It's just going to take a while.
After these long and arduous days, my body is ready for some hearty and nourishing meals. This one fit the bill. So for all you school teacher (and anyone else, really) out there...keep on plugging and enjoy the meal!
Chicken and Black Bean Quesadillas
adapted from www.cookinglight.com
Ingredients:
1 TBSP olive oil
1 clove garlic, minced
1/2 c. red onion, chopped
2 c. chopped Roma tomatoes
1 (15 oz.) can black beans, drained and rinsed
1 grilled chicken breast, chopped
1/2 c. chopped cilantro
salt and pepper, to taste
1 c. shredded Mexican blend cheese
6 flour tortillas, soft taco size
non-stick cooking spray
1 recipe warm corn salsa
Directions:
1. Heat olive oil in a medium saute pan over medium-high heat. Simultaneously, heat a separate grill pan or griddle over medium-high heat. Add in onion and garlic. Saute for 30 seconds, or until fragrant.
2. Add tomato and black beans to the pan. Simmer until nearly all tomato juice has evaporated.
3. Add chicken and cilantro. Saute until chicken is heated through. Add cilantro, salt, and pepper to taste.
4. Assemble three separate quesadillas by splitting cheese and bean mixture over three tortillas. Top wit remaining tortillas.
5. Spray grill pan with cooking spray and place quesadillas in pan. Heat until cheese is melted on one side, then flip to cook other side.
6. Let cool, the cut into wedges, and serve with corn salsa.
One year ago: margarita cupcakes
Warm Corn Salsa
This quick and healthy salsa is a perfect topper for chicken, fish, or beef. Honestly, check the directions. It couldn't get much easier! Plus, this salsa adds just the perfect amount of sweetness, flavor, and color to a dish. I loved it with my chicken and black bean quesadillas!
Warm Corn Salsa
adapted from www.cookinglight.com
originally in Cooking Light, March 2004
Ingredients:
1 c. fresh or frozen corn kernels
1 red bell pepper, chopped
1/2 c. chopped red onion
1/2 c. chopped fresh cilantro
2 cloves garlic, minced
2 TBSP fresh lime juice
1/2 tsp. cumin
1/8 tsp. cayenne pepper, plus more to taste
salt and pepper, to taste
Directions:
1. Combine all ingredients in a saucepan over high heat. Bring to a boil for two minutes, then serve.
One year ago: pina colada cupcakes
Warm Corn Salsa
adapted from www.cookinglight.com
originally in Cooking Light, March 2004
Ingredients:
1 c. fresh or frozen corn kernels
1 red bell pepper, chopped
1/2 c. chopped red onion
1/2 c. chopped fresh cilantro
2 cloves garlic, minced
2 TBSP fresh lime juice
1/2 tsp. cumin
1/8 tsp. cayenne pepper, plus more to taste
salt and pepper, to taste
Directions:
1. Combine all ingredients in a saucepan over high heat. Bring to a boil for two minutes, then serve.
One year ago: pina colada cupcakes
Monday, August 17, 2009
Lemon Squares
I love lemon squares. I can honestly say they are one of the few non-chocolate desserts I really, really love. I've had lemon squares from a few bakeries and they're usually good. I've had the ones from the boxed mixes and they're usually bad. These, however, are amazing! They outdo any bakery lemon square I've ever had.
What's even better is that they were so easy. You can even make the lemon curd a day or two ahead. What a perfect dessert for company!
Lemon Squares
from William-Sonoma, Essentials of Baking
Ingredients:
3/4 c. all-purpose flour
1/4 c. confectioners' sugar, plus more for dusting
1/8 tsp. salt
6 TBSP cold unsalted butter, cut into 3/4-in. pieces
1 recipe lemon curd
Directions:
1. Position a rack in the middle of an oven and preheat to 350 degrees.
2. Line an eight-inch square baking dish with parchment paper, being sure to leave an overhang for easy removal of the lemon squares. Butter or spray the prepared pan with non-stick cooking spray.
3. Combine flour, confectioners' sugar, and salt in the food processor and pulse three times until blended. Add the butter and pulse 6-8 times until the mixture forms large, coarse crumbs the size of small peas. Alternately, mix dry ingredients and cut in butter using two knives or a pastry cutter.
4. Press the crumb mixture into the bottom and one inch up the sides of the prepared baking dish. Bake until golden brown and the top feels firm when lightly touched, 15-20 minutes. Set aside to cool and reduce oven temperature to 325 degrees.
5. Pour the lemon curd into the baked, cooled crust. Bake until the center is set, 13-17 minutes.
6. Transfer to a wire rack to cool for 20 minutes, then cover and refrigerate until well chilled, at least three hours or overnight. The filling will thicken further as it cools.
7. If desired, just before serving, use a fine-mesh sieve to sprinkle a generous layer of confectioners' sugar over the squares. ***See note.*** Using a large, sharp knife, cut into nine or 16 squares and serve.
8. Store in a covered container in the refrigerator for up to three days.
***Note: The confectioners' sugar will melt if stored, so it is best to wait until just before serving.
One year ago: whole-wheat penne with turkey sausage, peas, and mushrooms
What's even better is that they were so easy. You can even make the lemon curd a day or two ahead. What a perfect dessert for company!
Lemon Squares
from William-Sonoma, Essentials of Baking
Ingredients:
3/4 c. all-purpose flour
1/4 c. confectioners' sugar, plus more for dusting
1/8 tsp. salt
6 TBSP cold unsalted butter, cut into 3/4-in. pieces
1 recipe lemon curd
Directions:
1. Position a rack in the middle of an oven and preheat to 350 degrees.
2. Line an eight-inch square baking dish with parchment paper, being sure to leave an overhang for easy removal of the lemon squares. Butter or spray the prepared pan with non-stick cooking spray.
3. Combine flour, confectioners' sugar, and salt in the food processor and pulse three times until blended. Add the butter and pulse 6-8 times until the mixture forms large, coarse crumbs the size of small peas. Alternately, mix dry ingredients and cut in butter using two knives or a pastry cutter.
4. Press the crumb mixture into the bottom and one inch up the sides of the prepared baking dish. Bake until golden brown and the top feels firm when lightly touched, 15-20 minutes. Set aside to cool and reduce oven temperature to 325 degrees.
5. Pour the lemon curd into the baked, cooled crust. Bake until the center is set, 13-17 minutes.
6. Transfer to a wire rack to cool for 20 minutes, then cover and refrigerate until well chilled, at least three hours or overnight. The filling will thicken further as it cools.
7. If desired, just before serving, use a fine-mesh sieve to sprinkle a generous layer of confectioners' sugar over the squares. ***See note.*** Using a large, sharp knife, cut into nine or 16 squares and serve.
8. Store in a covered container in the refrigerator for up to three days.
***Note: The confectioners' sugar will melt if stored, so it is best to wait until just before serving.
One year ago: whole-wheat penne with turkey sausage, peas, and mushrooms
Sunday, August 16, 2009
Lemon Curd
This is definitely one of those "why didn't I make this sooner?" kind of recipes. It was so easy and sooo good. It was rich and tart and creamy. Nothing like the lemon curd in a jar. This is so much better.
Lemon Curd
from Williams-Sonoma, Essentials of Baking
printer-friendly recipe
Ingredients:
3 large eggs
3 additional large yolks
3/4 c. fresh lemon juice, from about 5 lemons (may also use Meyer lemon)
1 c. granulated sugar
6 TBSP unsalted butter, cut into 3/4 in. cubes
1 tsp. lemon zest
Directions:
1. In the top of a double boiler (off the heat), whisk together the whole eggs, egg yolks, lemon juice, and granulated sugar until sugar dissolves.
2. Place over (not touching) barely simmering water and add the butter pieces. Using a large sppon, stir constantly until the butter melts and the mixture is thick enough to coat the back of a spoon and registers 160 degrees. This should take between 12 and 15 minutes.
3. Remove from over the water and strain the lemon curd through a medium-mesh sieve placed over a bowl. Stir in the lemon zest. Let cool at least ten minutes before serving. Store in an airtight container in the refrigerator.
One year ago: Muffinpalooza 2008--zucchini lemon muffins, blueberry yogurt muffins, and whole-wheat apple walnut muffins
Lemon Curd
from Williams-Sonoma, Essentials of Baking
printer-friendly recipe
Ingredients:
3 large eggs
3 additional large yolks
3/4 c. fresh lemon juice, from about 5 lemons (may also use Meyer lemon)
1 c. granulated sugar
6 TBSP unsalted butter, cut into 3/4 in. cubes
1 tsp. lemon zest
Directions:
1. In the top of a double boiler (off the heat), whisk together the whole eggs, egg yolks, lemon juice, and granulated sugar until sugar dissolves.
2. Place over (not touching) barely simmering water and add the butter pieces. Using a large sppon, stir constantly until the butter melts and the mixture is thick enough to coat the back of a spoon and registers 160 degrees. This should take between 12 and 15 minutes.
3. Remove from over the water and strain the lemon curd through a medium-mesh sieve placed over a bowl. Stir in the lemon zest. Let cool at least ten minutes before serving. Store in an airtight container in the refrigerator.
One year ago: Muffinpalooza 2008--zucchini lemon muffins, blueberry yogurt muffins, and whole-wheat apple walnut muffins
Wednesday, August 12, 2009
Creamy Blueberry Frozen Yogurt
A (possibly hypothetical, possibly not) scenario for you, my readers. Imagine you're at the grocery store and you're eyeing the blueberries. You see they're $3.88 for a pint. The price is high, but you really want those blueberries. You hem and haw, but finally manage to resist the financial tempatation. You round the display ready to move on when you notice you you can get two lbs. of blueberries for $3.99. TWO POUNDS!! You still want blueberries, but that's a whole lot of berries for one person to eat before they go bad. What do you do?
Hypothetically speaking, you're me and you snatch up that big ol' container without even thinking how you'll use them all. Who cares? Grab the berries, run (not that I'm advocating traveling at unsafe speeds while pushing a cart through the produce section...), and figure out what to make later!
Then make this. Really. You won't be the least bit sorry you bought that ginormous container of blueberries. This frozen yogurt is so rich and creamy, it very nearly tricked me into thinking it was ice cream. Seriously. It's that fantastic. Trust me on this one.
Creamy Blueberry Frozen Yogurt
an "Apple a Day" original
Ingredients:
1 c. low-fat or fat-free Greek yogurt (low-fat recommended)
1 c. low-fat plain yogurt
2 c. fresh blueberries
1/4 c. sugar
1/2 c. 2% milk (do not use skim)
1 tsp. vanilla
Directions:
1. Mix yogurts in a medium bowl.
2. Put blueberries, sugar, milk, and vanilla into a blender or food processor. Puree. Stir puree through a strainer to eliminate blueberry skins.
3. Pour blueberry mixture into yogurt mixture and stir to combine.
4. Freeze according to the directions on your ice cream maker.
5. Place in an airtight container and put in the freezer for at least two hours before serving.
***Note: This yogurt will freeze very hard. Allow about ten minutes of thaw time before scooping.
Hypothetically speaking, you're me and you snatch up that big ol' container without even thinking how you'll use them all. Who cares? Grab the berries, run (not that I'm advocating traveling at unsafe speeds while pushing a cart through the produce section...), and figure out what to make later!
Then make this. Really. You won't be the least bit sorry you bought that ginormous container of blueberries. This frozen yogurt is so rich and creamy, it very nearly tricked me into thinking it was ice cream. Seriously. It's that fantastic. Trust me on this one.
Creamy Blueberry Frozen Yogurt
an "Apple a Day" original
Ingredients:
1 c. low-fat or fat-free Greek yogurt (low-fat recommended)
1 c. low-fat plain yogurt
2 c. fresh blueberries
1/4 c. sugar
1/2 c. 2% milk (do not use skim)
1 tsp. vanilla
Directions:
1. Mix yogurts in a medium bowl.
2. Put blueberries, sugar, milk, and vanilla into a blender or food processor. Puree. Stir puree through a strainer to eliminate blueberry skins.
3. Pour blueberry mixture into yogurt mixture and stir to combine.
4. Freeze according to the directions on your ice cream maker.
5. Place in an airtight container and put in the freezer for at least two hours before serving.
***Note: This yogurt will freeze very hard. Allow about ten minutes of thaw time before scooping.
Monday, August 10, 2009
Summer Shrimp Salad
This is another great, simple, fresh summer recipe. It's especially great when you can have someone over and make it together. Really, I highly recommend it. The recipe and the part about having a special guest. It really does make cooking so much more fun!
Don't be afraid to play with the quantities a little on this one. It's a salad after all, so it's all about individual taste.
Summer Shrimp Salad
The Martha Stewart Living Cookbook
Ingredients:
1 1/2 lbs. jumbo shrimp, peeled and deveined
2 TBSP olive oil, plus more for brushing
3/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper (more to taste)
2 limes
2 TBSP cilantro, roughly chopped, plus additional sprigs for garnish
2 mangos, cut into 1/2-inch dice
2 cucumbers, seeded and cut into 1/2-inch dice
1/2 small red onion, finely diced
1 small jicama, peeled and cut into 1/2-inch dice
Directions: 1. Preheat the oven to 400 degrees. Place shrimp on a sheet brushed with olive oil. Sprinkle shrimp with 1/4 tsp. each salt and pepper, plus more to taste. Alternately, just saute the shrimp in a pan over medium high heat.
2. Place shrimp in oven and roast for eight minutes, or until opaque and cooked through.
3. Meanwhile, zest the limes, then squeeze 1/4 c. juice in a small bowl. Add in olive oil, cilantro, and remaining salt and pepper.
4. When shrimp are done, toss with 2 TBSP dressing in a medium bowl.
5. In a large bowl, combine the mangos, cucumber, red onion, jicama, and remaining dressing. Toss to coat.
6. Divide the salad and shrimp among six bowls. Garnish with cilantro sprigs and serve.
Don't be afraid to play with the quantities a little on this one. It's a salad after all, so it's all about individual taste.
Summer Shrimp Salad
The Martha Stewart Living Cookbook
Ingredients:
1 1/2 lbs. jumbo shrimp, peeled and deveined
2 TBSP olive oil, plus more for brushing
3/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper (more to taste)
2 limes
2 TBSP cilantro, roughly chopped, plus additional sprigs for garnish
2 mangos, cut into 1/2-inch dice
2 cucumbers, seeded and cut into 1/2-inch dice
1/2 small red onion, finely diced
1 small jicama, peeled and cut into 1/2-inch dice
Directions: 1. Preheat the oven to 400 degrees. Place shrimp on a sheet brushed with olive oil. Sprinkle shrimp with 1/4 tsp. each salt and pepper, plus more to taste. Alternately, just saute the shrimp in a pan over medium high heat.
2. Place shrimp in oven and roast for eight minutes, or until opaque and cooked through.
3. Meanwhile, zest the limes, then squeeze 1/4 c. juice in a small bowl. Add in olive oil, cilantro, and remaining salt and pepper.
4. When shrimp are done, toss with 2 TBSP dressing in a medium bowl.
5. In a large bowl, combine the mangos, cucumber, red onion, jicama, and remaining dressing. Toss to coat.
6. Divide the salad and shrimp among six bowls. Garnish with cilantro sprigs and serve.
Sunday, August 9, 2009
Quick Jerk-Style Chicken
Alright readers (if you’re still out there—and if you are, thank you!) I’m finally back in town and ready to settle down for the new school year. I’ve had quite a summer traveling to Las Vegas, South Carolina (twice!), San Diego, and Montana. I also helped with my dance studio’s annual production and attended a week-long training about integrating gifted children into the regular education classroom. Somewhere in between all those trips, tap shoes, and trainings, I managed to move into my very own apartment! So from now on, this is where the yummy will be coming from:
Isn’t it cute?!? It’s tiny, but it’s all mine.
I have so many recipes flagged from the magazines, websites, and blogs I’ve been reading during all my summer airport time and I can’t wait to get started! To get the new kitchen working it in style, I invited my mom and step dad over for dinner. We’re all working hard to get into better shape, so I went straight to my go-to healthy cook, Ellie Krieger. As always, her recipe was a homerun. A definite keeper. You’ve got to make it soon, but be sure to wear gloves when handling the pepper, don’t touch your face, and wash your hands when you’re finished prepping it.
Quick Jerk-Style Chicken
from Ellie Krieger, The Food You Crave
Ingredients:
4 tsp. olive oil
4 boneless, skinless chicken breasts
1 c. chopped scallions, green and white parts
1/2 Scotch bonnet (or habanero) pepper, seeded and finely minced
1 clove garlic, minced
1 tsp. peeled and grated fresh ginger (or 1/2 tsp. ground)
1 tsp. ground allspice
1 1/2 tsp. fresh thyme leaves (or 1/2 tsp. dried)
1/2 c. low-sodium chicken broth
2 TBSP low-sodium soy sauce
2 TBSP fresh lime juice
1 recipe cool pineapple salsa
Directions:
1. Heat 2 TBSP oil in a large skillet over medium-high heat. Add the chicken breasts and cook until browned or just cooked through, 6-8 minutes per side depending on thickness. Transfer chicken to a plate and tent with foil to keep warm.
2. Reduce heat to medium and add the remaining oil to the pan. Stir in the scallions, pepper, garlic, ginger, allspice, and thyme and cook for about 30 seconds.
3. Add the broth and soy sauce and cook until the liquid is reduce by half, about 3 minutes. Stir in the lime juice.
4. Return the chicken to the pan and coat well with the sauce.
5. Serve chicken topped with the sauce and cool pineapple salsa on top or on the side.
Isn’t it cute?!? It’s tiny, but it’s all mine.
I have so many recipes flagged from the magazines, websites, and blogs I’ve been reading during all my summer airport time and I can’t wait to get started! To get the new kitchen working it in style, I invited my mom and step dad over for dinner. We’re all working hard to get into better shape, so I went straight to my go-to healthy cook, Ellie Krieger. As always, her recipe was a homerun. A definite keeper. You’ve got to make it soon, but be sure to wear gloves when handling the pepper, don’t touch your face, and wash your hands when you’re finished prepping it.
Quick Jerk-Style Chicken
from Ellie Krieger, The Food You Crave
Ingredients:
4 tsp. olive oil
4 boneless, skinless chicken breasts
1 c. chopped scallions, green and white parts
1/2 Scotch bonnet (or habanero) pepper, seeded and finely minced
1 clove garlic, minced
1 tsp. peeled and grated fresh ginger (or 1/2 tsp. ground)
1 tsp. ground allspice
1 1/2 tsp. fresh thyme leaves (or 1/2 tsp. dried)
1/2 c. low-sodium chicken broth
2 TBSP low-sodium soy sauce
2 TBSP fresh lime juice
1 recipe cool pineapple salsa
Directions:
1. Heat 2 TBSP oil in a large skillet over medium-high heat. Add the chicken breasts and cook until browned or just cooked through, 6-8 minutes per side depending on thickness. Transfer chicken to a plate and tent with foil to keep warm.
2. Reduce heat to medium and add the remaining oil to the pan. Stir in the scallions, pepper, garlic, ginger, allspice, and thyme and cook for about 30 seconds.
3. Add the broth and soy sauce and cook until the liquid is reduce by half, about 3 minutes. Stir in the lime juice.
4. Return the chicken to the pan and coat well with the sauce.
5. Serve chicken topped with the sauce and cool pineapple salsa on top or on the side.
Cool Pineapple Salsa
This sweet salsa was the perfect accompaniment to Ellie Krieger’s quick jerk chicken. It was light, bright, and fresh. Though it can be made with caned pineapple, using fresh will yield far superior results.
Cool Pineapple Salsa
from Ellie Krieger, The Food You Crave
Ingredients:
1 TBSP honey
1 TBSP fresh lime juice
1 c. finely diced pineapple
1/3 c. seeded and finely diced English cucumber
1 TBSP chopped fresh mint
Directions:
1. In a medium bowl, whisk together the honey and lime juice. Add the pineapple, cucumber, and mint to the bowl and toss to combine. This salsa can be made up to a day ahead if stored in the refrigerator in an airtight container.
One year ago: Cooking Light's Chicken Enchilada Casserole
Cool Pineapple Salsa
from Ellie Krieger, The Food You Crave
Ingredients:
1 TBSP honey
1 TBSP fresh lime juice
1 c. finely diced pineapple
1/3 c. seeded and finely diced English cucumber
1 TBSP chopped fresh mint
Directions:
1. In a medium bowl, whisk together the honey and lime juice. Add the pineapple, cucumber, and mint to the bowl and toss to combine. This salsa can be made up to a day ahead if stored in the refrigerator in an airtight container.
One year ago: Cooking Light's Chicken Enchilada Casserole
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