Roasted Red Pepper Hummus in Cucumber Cups

These little cucumber cups stuffed with roasted red pepper hummus are the perfect little red and green appetizers for Christmas.  Not only are these little bites festive, but they're so healthy you don't have to feel guilty about popping them in your mouth.  At all!  They're also incredibly tasty.  The cucumber cups are crunchy and fresh and the hummus is creamy and smooth with hints of garlic and red pepper.  This would be a great addition to any holiday table! 

Roasted Red Pepper Hummus in Cucumber Cups 

Recipe by Giada De Laurentiis

found online here    

Makes 4-6 servings

1 (15-ounce) can cannellini beans (white kidney beans), rinsed and drained

½ cup diced, jarred roasted red bell peppers

1 tablespoon tahini (sesame seed paste)

1 large garlic clove, peeled

2 teaspoons fresh lemon juice (from ½ small lemon)

1/2 teaspoon ground cumin

½ teaspoon kosher salt, plus extra, to taste

Pinch cayenne pepper (optional)

2 hot house cucumbers, ends trimmed

Fresh parsley, cilantro or mint leaves

In a food processor, combine the beans, peppers, tahini, garlic, lemon juice, cumin, salt and cayenne pepper, if using. Blend until smooth, scraping down the sides of the bowl if needed. Season with salt, to taste. Transfer the hummus to a small bowl. Run the tines of a fork down the length of each cucumber several times, turning to make ridges about 1/8-inch deep in the skin all the way around. Cut cucumbers crosswise into 1-inch rounds, for a total of at least 12. Using the smaller end of a melon baller or a round measuring spoon, scoop out the center of each cucumber round to form a hollow. Use a small spoon to fill each cup with hummus, mounding slightly over the top. Tuck a small fresh parsley, cilantro or mint leaf into the side of the filling as a garnish. Arrange the cups on a platter and serve.  MERRY CHRISTMAS AND HAPPY NEW YEAR!

Shrimp with Garlic and Chiles

For months now my husband and I have been wracking our brains trying to think of the perfect way to celebrate our upcoming ten year wedding anniversary.  With the kids?  Without the kids?  Somewhere close or somewhere far away?  We tossed around the idea of taking a cruise departing from New Orleans (somewhere I've been dying to go).  However, as we watched the crisis on the Triumph unfold over the week we decided the idea of a cruise was definitely out!  Finally we decided on an all-inclusive adults only beach resort in Cabo San Lucas and I literally cannot wait!

To celebrate I made this very spicy shrimp with garlic and chiles.  After all, nothing says celebration like shrimp and pasta.  Let's just say it was a good thing I chose to serve this shrimp over pasta because it was HOT, and I don't mean temperature hot.  I'm talking spicy hot.  If you're into spicy food then this is a good dish for you.  The shrimp are tossed in cayenne and then stir-fried in a wok with a diced hot chile and lots of garlic.  It was just the right amount of heat for my husband but almost on the border of being a little too spicy for me.  It was definitely delicious, but next time I'd probably dial back on the cayenne and/or remove the seeds from the chiles.

Shrimp with Garlic and Chiles

Adapted from Quick & Easy Indian Cooking 

by Madhur Jaffrey

Serves 6-8 as an appetizer or

2-4 as a main dish

 1 pound medium shrimp, peeled, deveined, and washed, then patted dry

1/4 teaspoon dry turmeric (optional)*

1/4 teaspoon cayenne pepper

2 tablespoons vegetable oil

1/2 teaspoon dry mustard

1 teaspoon salt

5 cloves garlic, peeled and finely chopped

1 fresh, hot green and/or red chile, finely chopped (do no remove seeds)

1/2 cup chicken broth/stock

2 teaspoons finely chopped fresh cilantro 

*Note: My family doesn't care for turmeric so I always leave it out.

Put the shrimp in a bowl.  Sprinkle the turmeric (if using), cayenne, dry mustard, and salt over the shrimp and gently mix together. Set aside. 

Put the oil in a wok or large frying pan and set over medium-low heat. Add the garlic and stir until the garlic has turned golden.  Add in the red or green chile.  Stir once or twice.  Put in the shrimp.  Stir and fry them over high heat just until they turn opaque.  This will take 2 to 3 minutes. Deglaze the pan by adding in the 1/2 cup of chicken stock or broth.  Sprinkle with the cilantro, then toss and serve.  The shrimp would be delicious served all on their own as an appetizer, but we enjoyed ours over some buttered pasta.

Theme: Show Your Love!

Potato Pancakes with Spicy Korean Dipping Sauce

This is an appetizer that you can put together with basic pantry ingredients.  A little potato, onion, and egg come together to make perfectly golden crispy rounds that are brought to life with this Spicy Korean Dipping Sauce.  The sauce is salty, garlicky, spicy, and has great texture with the sesame seeds.  This is a unique way of serving potato pancakes and they were a big hit in my home.

 Potato Pancakes with Spicy Korean Dipping Sauce

Adapted from Step-by-Step Cooking

by Madhur Jaffrey

Makes 8 small pancakes

Serves 2-4

8 ounces russet potato

1/2 small onion, minced

1 egg

1-1/2 tablespoons cornstarch

1/4 teaspoon salt

3 or 4 tablespoons vegetable oil

Spicy Korean Dipping Sauce (recipe follows)

In a medium bowl, add minced onion, egg, cornstarch, and salt.  Mix to combine. 

Grate the potato, or potatoes, and immediately add the potato to the above mixture. (You do not need to drain or squeeze the water out of the potato).  Mix the potato and cornstarch mixture until everything is combined.

In a cast iron skillet, or large frying pan, heat the oil over medium heat.  When the oil is hot, drop the batter by rounded tablespoons into the frying pan.  Spread the batter out with the back of a spoon until the pancake is about 3 inches in diameter.  You should be able to cook 4 pancakes at a time.  Cook each pancake for 2 to 3 minutes, or until reddish brown.  Flip and cook on the second side for 2 to 3 minutes.  Serve hot with Spicy Korean Dipping Sauce.

Spicy Korean Dipping Sauce

1 small garlic clove, minced

1 scallion, cut into very thin rounds

1 small sliced chile, sliced thin

4 tablespoons soy sauce (preferably Japenese shoyu)

2 tablespoons rice wine vinegar

1 tablespoon sesame oil

1 teaspoon sugar

1 teaspoon roasted sesame seeds

1/4 teaspoon chili powder

1/4 teaspoon red pepper flakes

In a small bowl, mix all the above ingredients and allow to sit for up to 30 minutes so the flavors have time to blend.

Theme: Foods To Warm Up To

Onion Fritters with Fresh Green Chutney

 The town I live in is pretty small and rural.  In fact, if you go down the street and make a left you'll run into a cattle farm.  To push my point even further, we were a dry county (no beer or alcohol sales allowed) until just about a month ago.  It's just a nice, small, old-fashioned kinda town.  While we do love living here, sometimes we miss living in a bigger city with all it's conveniences.  

However, just last week our little town had a grand opening for a brand new very fancy grocery store.  I was beyond ecstatic!  For four years I've been running to the "city", which is 30 minutes away, to get all my special hard-to-find grocery items.  Now all those special ingredients are right at my fingertips.  All I have to do is go down the street and make a left when I see the cattle farm.  It's literally minutes away.

My neighbors are laughing at me because I've been to the new grocery store every day since they've opened.  I know you all understand.  I can't believe that here, in what feels like the middle of nowhere, we now have a grocery store that has a sushi bar, and get this....a cupcake bar.  You can literally make your own cupcake.  Can I just tell you that this grocery store sells everything?  Heck, they even sell whole (skinned and deboned) frogs!  Crazy, huh?  

So anyway, I've basically been stalking the place with big wide eyes full of wonder.  It's safe to say that I've spent way too much money buying up all the ingredients that I've been dying to get my hands on all these years.

Chickpea flour, or besan, is one of the ingredients that I've been searching for until now. Chickpea flour can be used for many things, but what I've been wanting to make with it lately are these savory and totally addicting onion fritters. 

The batter for these fritters consists chickpea flour, egg, four different spices, green chile, and fresh cilantro.  The batter rests for awhile so that it has a chance to soak up all the great added flavors.   The diced onion is thrown in at the last minute right before frying.  These fritters are okay on their own, but magic happens when you dunk them in this Fresh Green Chutney.  The chutney is fresh from the addition of mint and cilantro, tangy from the yogurt, and a little bit acidic from the lemon juice.  It is a perfect pairing.  I served these as an appetizer prior to serving Jaffrey's Delicious Chicken Bits that I posted here last month.  If you're looking for a new way to prepare your chicken, please try those chicken bits.  They are absolutely incredible!

Onion Fritters with Fresh Green Chutney

1 large egg

4 tablespoons water

1 tablespoon fresh lemon juice

1 cup chickpea flour (also called besan)

3/4 teaspoon salt

1/2 teaspoon cayenne pepper

1/2 teaspoon garam masala

1/2 teaspoon cumin seeds

1 teaspoon ground cumin

1/4 teaspoon ground turmeric

1 fresh, hot green chile, finely chopped (do not remove seeds)

2 tablespoons chopped fresh cilantro

vegetable oil, for frying

1 medium-large onion, peeled and chopped into medium-size dice

Break the egg into a bowl and beat well.  Add the water and the lemon juice.  Mix.  Add in the chickpea flour and mix well with a whisk.  Put in the salt, cayenne pepper, garam masala, cumin seeds, ground cumin, turmeric, green chile, and cilantro.  Mix well and set aside for at least 10 minutes.  Mix again with a whisk.  The batter should be of a droppable consistency.  

Put the oil in a wok or deep fryer and set over medium heat. You should have at least 3 inches of oil in the center of the wok.  When the oil is hot, put the onion into the batter and mix.  (This should always be done just before frying).  Remove heaping teaspoons of the batter and drop it into the hot oil.  Use up all the batter this way.  Stir and fry the fritters for 7 to 8 minutes or until they are golden red.  Remove the fritters with a slotted spoon and drain on a plate lined with paper towels.  Serve hot, as soon as the fritters are made.

Fresh Green Chutney

6 tablespoons plain yogurt

 2 heaping tablespoons coarsely chopped mint

2 heaping tablespoons coarsely chopped fresh cilantro 

1 tablespoon fresh lemon juice

1/3 teaspoon salt or to taste

Put 2 tablespoons of the yogurt and the mint, cilantro, lemon juice, and salt into the container of an electric blender and blend until smooth, pushing down with a rubber spatula if necessary.

Put the remaining 4 tablespoons of yogurt into a bowl and beat lightly.  Add the paste from the blender.  Stir to mix.

This chutney may be stored, covered, in the refrigerator for 2 to 3 days.

Eat 'em all up til they're gone!

Theme: Relishes, Chutneys and Pickles

Muy Bueno Cookbook Review and Giveaway!!

Muy Bueno

Three Generations of Authentic Mexican Flavor

Authors: Yvette Marquez-Sharpnack, Veronica Gonzalez-Smith, 

& Evangelina Soza

Publisher: Hippocrene

Softcover: 288 pages

Chapters Include: Introduction - Glossary of Chiles - Tamales - Breads - Salsas - Drinks - Aquas y Paletas - Appetizers - Soups - Entrees - Sides - Desserts- Gracias - Spanish Recipe Index - and Recipe Index

The Muy Bueno cookbook is honestly one of the prettiest cookbooks I've seen in some time.  You can literally get lost in the beautiful pictures and stories that are shared in this book.  During my journey with this cookbook I tried several recipes, and they were all terrific, but it was the sentiment of the book that really captured my heart. This book is so much more than recipes.  It's the tale of three generations of women spending time together in the kitchen and bonding through food.  It's a testament to the wonderful memories you can create in the kitchen.

Here is a recap of the dishes I tried from Muy Bueno:

Mushroom, Jalapeno and Cilantro Salsa

Stuffed Bell Peppers with Ground Beef and Potatoes

Mexican Chorizo and Cheese

Adapted from Muy Bueno

Serves 6

5 ounces Mexican chorizo, casings removed

1/2 cup sliced white onion (1/2-inch strips)

1/2 cup silver/blanco tequila

12 ounces quesadilla or asadero cheese, shredded (I used monterey jack)

1 tablespoon chopped cilantro (I used green onion)

6 corn or flour tortillas, warmed

Preheat oven to 350F.  In an oven-safe skillet (cast iron is perfect), cook the chorizo on your stovetop until almost done, about 15 minutes (mine was done in about 8 minutes).  Drain excess fat.  Add the onion to the chorizo and cook until browned.  Remove pan from the heat.

Carefully add the tequila.  Return to heat and simmer, uncovered, for 15 to 20 seconds or until most of the tequila has dissipated.  Remove from heat.

Stir in the cheese and combine well.  Place skillet in the oven and bake uncovered for about 10 to 15 minutes or until cheese is completely melted and slightly golden brown on top.  Sprinkle with fresh cilantro.  Serve with corn or flour tortillas.

*If you need to double the recipe, do not double the tequila, use only 1/2 cup.

These are the recipes I'd like to try:  Red Chile & Pork Tamales - Cranberry Margarita - La Llorona - Albondigas - Chicken Tinga - Ham and Avocado Torta - Old Fashioned Mexican Oatmeal - Jalapenos with Soy Sauce - and Vangie's Famous Thanksgiving Stuffing

GIVEAWAY

Hippocrene has generously offered one of my readers the chance to win their very own copy of the newly released Muy Bueno: Three Generations of Authentic Flavor cookbook (US shipping addresses only, please).  All you need to do is leave a comment letting me know that you're interested in winning a copy of the book! It's as easy as that!!  The giveaway will run until Saturday, October 6th at midnight (EST).  The winner of the book will be drawn via random number generator and announced on Sunday, October 7th.

*Visit the Muy Bueno Cookbook Spotlight and Cook-off Announcement page for more chances to win a copy of the book.  Simply scroll down to week three and click on the links to each participant for additional chances to win a copy of this cookbook.  

Thanks to Heather at girlichef, and to the publisher Hippocrene, for the opportunity to review this book!  This post is part of the Muy Bueno Cookbook Spotlight & Cook-Off sponsored by Hippocrene and hosted at girlichef 

Cheese-Stuffed Dates with Prosciutto

Have you ever had dates before?  If not, then you totally should!  Dates are so sweet and chewy and really go a long way in satisfying your sweet tooth.  They can be hard to find (I found mine in the produce section of Trader Joe's) and they can also be expensive (about $5.00 for 16), but in my opinion they are worth sourcing.   

Dates are delicious just as they are, but stuffing them with cheese and wrapping them in prosciutto makes them heavenly and addictive!  These dates are split down the center and stuffed with creamy mascarpone and tangy goat cheese.  They are then wrapped with a slice of prosciutto.  They are sweet, chewy, creamy, tangy, and salty.  The perfect one bite appetizer.

Cheese-Stuffed Dates with Prosciutto

Adapted from Giada De Laurentiis

recipe available on Food Network.com

1/4 cup (2 ounces) goat cheese, at room temperature

1/4 cup (2 ounces) mascarpone cheese, a room temperature

1/4 cup finely chopped fresh basil leaves

Kosher salt and freshly ground black pepper

16 Medjool dates (12 ounces), pitted

8 thin slices prosciutto, halved lengthwise

 *Special equipment: 16 toothpicks or cocktail picks

In a small bowl, mix together the cheeses and basil and season with salt and pepper, to taste. Gently pull and/or cut the dates apart, remove the pit if necessary, and stuff with about 1/2 teaspoon of the cheese mixture. Close the dates around the filling. Wrap a piece of prosciutto around each date and secure with a toothpick.  Arrange the stuffed dates on a platter and serve (I served my dates on a bed of baby arugula).

Salsa Baked Cheese

This summer I haven't spent as much time in the kitchen as I'd like to.  In another month or so my oldest will be going into middle school and my baby is going into Kindergarten.  I'm having a hard time thinking about all that so I've been busy spending as much time with them as possible.

In the meantime I still have that itch to get in the kitchen.  I find myself looking for recipes that are super quick and easy, but still family-pleasing and full of flavor.  This recipe for Salsa Baked Cheese fits the bill.  Rick's recipe does call for toasting some nuts first, but my son has a nut allergy so I omitted that step (making this recipe even easier).  All you really need to do is buy some goat cheese and cream cheese, let them come to room temp, mix the two cheeses, spread them onto an oven-safe dish, top with salsa and let it bake for about 15-20 minutes.  Top with cilantro or green onion and you're ready to go.  Everyone enjoyed this creamy and tangy dip.  There are only a few ingredients in this recipe, but the goat cheese really adds that special something. 

Salsa Baked Cheese

Adapted from Rick Bayless online

Serves 4-6

1/4 cup pine nuts or coarsely chopped walnuts or pecans*
1 4-ounce log goat cheese
1 3-ounce package cream cheese, softened
1 cup salsa
A tablespoon or so chopped fresh cilantro or sliced green onion,  for garnish

*I omitted the nuts because my son has a nut allergy 

Note: Take a look at your salsa before making this recipe.  If your salsa doesn't have any garlic, feel free to add some sauteed garlic to your salsa prior to baking.  This recipe is great on it's own, but I feel it would really be enhanced by a little bit of garlic.

Heat the oven to 350 degrees. Spread out the nuts on a baking sheet, set them in the oven and let toast until lightly browned and very fragrant, 7 or 8 minutes. Remove and slide off into a medium-size bowl.

Add the cheeses to the bowl and combine thoroughly with the nuts. Scoop into the center of an ovenproof baking dish and form it into a 5-inch-diameter disc. Spoon the salsa over and around the cheese, set in the oven and bake until heated through, 10 to 15 minutes.

Sprinkle with the cilantro, or green onion,  and set out to enjoy as a dip or a spread on crackers, chunks of bread or toasted croutons.

Theme: Potluck

Shrimp Taquitos

A very happy Mother's Day to everyone!  My Mom and I have a slight obsession with shrimp, therefore we really look forward to trying out new shrimp recipes.  Most of the time we enjoy our shrimp with a garlic butter sauce, or a spicy sauce, or just plain straight up.  This recipe for shrimp taquitos is actually the first time I've ever stuffed shrimp into something, but I have to tell you....I'm all for it!  We loved these shrimp taquitos, but then again...I knew we would! 

These taquitos are a little different from the typical chicken or beef taquito in that they are filled with a flavorful and fresh tomato sauce and little chunks of shrimp.  I was especially fond of the little pieces of shrimp that fell out of the taquito when frying, becoming rather golden and crispy in the hot oil.  The recipe below includes an option for a tomato broth, which can be served over the taquitos, but I decided to forego it and instead topped my taquitos with the remaining tomato sauce from the filling.  Either way, you can't go wrong with these, especially if shrimp is your thing! 

Shrimp Taquitos

Adapted from Fiesta at Rick's

by Rick Bayless

Makes about 15 

For the Filling:

1 T (15ml) Olive Oil 

1/2 medium onion,cut into 1/4" dice 

2 garlic cloves, crushed or finely chopped 

2 jalapenos, finely diced

1 teaspoon ground Cumin 

3/4 lb Tomatoes (2 medium sized tomatoes), diced into 1/4" or ran through food processor's coarse grating disc 

1 lb shrimp, peeled, de-veined, and cut into 1/2" pieces 

3 to 4 tablespoons chopped fresh Cilantro 

salt, to taste 

12 thin corn tortillas

 

Oil for frying (enough to have a depth of 2" in your pan), preferably Grape Seed Oil or Peanut Oil

Tomato Broth Recipe Ingredients 

3/4 lb (340 g) ripe Tomatoes, roughly chopped 

1/2 med.  Sweet Onion, roughly chopped 

2 cloves Garlic, peeled and roughly chopped 

1 T Olive Oil 

2 c Chicken or Shrimp broth 

  

 Make the filling

1. In a large saute pan, heat olive oil over medium heat. Add onion and cook, stirring occasionally, until translucent, @ 3-4 minutes, then add garlic, chilies, and cumin and cook for another minute.

2. Add the tomatoes and cook, stirring occasionally, until it reduces to a thick sauce, about ketchup consistency. Add the shrimp and cook for one minute.  Remove from heat and allow to cool.  Stir in cilantro and season with sea salt to taste.

If serving with Tomato Broth, make now.  *recipe follows

 
Roll and  Fry Tacos

1. Heat the oil to  about 350-375º, or until hot enough a drop of water reacts quickly when flicked in oil. Grab two tortillas at a time with a pair of tongs, and dip them for few seconds in the oil to soften then.  Pat dry with paper towels and pile them into a single stack.
2. Spoon 3 T of filling in a line across the bottom of the tortillas. Tightly roll them up the tacos, then skewer with toothpicks to keep them closed.
3. Fry the tacos in the hot oil for about 1.5 minutes, then turn over and finish frying until golden. Drain on paper towels and serve immediately with tomato broth poured over.

Tomato Broth Directions

1. Combine tomatoes, onion, and garlic in a blender. Puree until smooth.
2. Heat the olive oil in a medium saucepan. When hot enough to sizzle a drop of the puree, add all of the puree, cook and stir until noticeably thicker and darker, @ five minutes. Add the broth, bring to a boil and simmer on medium-low for 30 minutes. It should have a "soupy" consistency. Add a little water if necessary. Season with sea salt to taste.

Theme: For Mom!

Chipotle Shrimp

For the next six months me and the other folks at I Heart Cooking Clubs will be cooking up the recipes of Rick Bayless every week.  I've known of Rick Bayless for quite some time, but really grew to love him when I watched him on Top Chef Masters. I was so glad when he won as he really did shine above the other chefs, both with his cooking and his charming personality.  You don't have to watch Rick Bayless very long to learn that he is a real class act.  A stand up guy.  I admire that.

Since I love to cook shrimp dishes I went ahead with this Chipotle Shrimp for my first Rick Bayless recipe.  In his cookbook, Mexican Everyday, Rick says that chipotle shrimp is very popular along the Veracruz coast of Mexico and that there is sure to be a version of it on every restaurant menu.  I can see why.  This dish delivers just the right punch of heat without overpowering the delicate shrimp.  With very few ingredients it was simple to put together.  We enjoyed ours served over pasta, but it is equally as good all on it's own.

*Also included below are a couple different riffs, including a vegetarian option.

Chipotle Shrimp

(Camarones Enchipotlados)

 Adapted From Mexican Everyday by Rick Bayless

Serves 4

One 15-ounce can diced tomatoes in juice (preferably fire-roasted), drained

2-3 canned chipotle chiles en adobo

1 tablespoon chipotle canning sauce

2 tablespoons vegetable or olive oil

3 garlic cloves, peeled and finely chopped or crushed

About 1-1/2 cups fish or chicken broth or water

salt

1 to 1-1/4 pounds medium-large shrimp, peeled and deveined, tail left on if you wish

About 1/4 cup (loosely packed) roughly chopped cilantro, for garnish

 

Pour the drained tomatoes into a blender or food processor.  Add the chipotle chiles and chipotle canning sauce.  Process until smooth.

In a very large (12-inch skillet), heat the oil over medium.  Add the garlic and stir until fragrant and golden, about 1 minute.  Pour in the tomato mixture.  Cook, stirring frequently, for 5 minutes to allow the flavors to meld.  Add enough broth or water to achieve a light tomato sauce consistency.  Taste and season highly with salt, usually about 1 teaspoon.

Add the shrimp to the pan.  Cook, stirring nearly constantly, until the shrimp are cooked through, about 4 minutes.  Stir in a little more broth or water if the sauce has thickened too much.

Scoop onto dinner plates and sprinkle with cilantro.

A couple different simple riffs: 

Replace the shrimp with scallops

Going vegetarian:

In a very large nonstick skillet, heat 2 tablespoons olive oil over high heat.  Add 1 pound firm tofu, cut into 3/4 inch cubes, and stir until it starts to brown, about 5 minutes; remove to a plate.  Add another tablespoon of oil to the pan, with 1 small eggplant, peeled and cubed; lower the heat to medium-high and stir-fry until the eggplant is soft but not mushy.  Add the recipe's garlic and stir for a minute, then add the tomato mixture, 3/4 cup veggie broth and 2 teaspoons soy sauce.  Add the tofu back to the pan, season and serve. 

Crostini with Asparagus

This has been a wild week.  You know those weeks where you're on the run every minute and barely have time to think?  Yep, it's been a week like that.  The good news is that we received the most wonderful news about my 5 year old son, Jackson.  When Jackson was 6 months old he was diagnosed with severe food allergies: wheat, eggs, soy, beef, pork, turkey, and any kind of legume (peanuts, tree nuts, green beans, lima beans, kidney beans...you name it).  At first it was daunting and overwhelming, but soon we adjusted and made the best of it.  Every year we would go back for allergy testing and every year Jackson's allergies would get worse.  When he was three, the doctor told me not to bother coming back the following year.  No point paying a ton of money for testing when the results were so disappointing all the time.

This Tuesday we got in the car and headed to the allergist for our first appointment in two years.  It felt like a necessary evil and I really wasn't expecting any improvement.  Imagine my surprise when the doctor told me that Jackson SHOULD be able to start eating wheat, eggs, and soybeans!!   It was really the most pleasant surprise and although I'm not really a crybaby, I did cry right there in the doctor's office.  Tears and all.   I was absolutely elated.  It felt like a miracle.  A huge relief.  A sign of hope.

 

Right now we are introducing wheat to Jackson like you would to a baby.  Small bites here and there.  He has had some allergic reactions but they are much less severe than before which gives us hope that he can overcome the allergy.  And, if nothing else, we know that the wheat, egg, and soybean allergies WILL eventually go away.  So, this week was a lesson in hope.  Just when you think there is none.  It's a beautiful thing.  

Since I'm on a feel good streak this week I decided to make something with asparagus.  I think we all have foods that make us feel good and for me one of them is asparagus.  I loved this crostini made with scrambled eggs, parmesan cheese, lots of black pepper, and of course, pretty spears of green asparagus.  This makes for a wonderful breakfast but would also be gorgeous for a nice spring brunch.     

Crostini with Asparagus

Adapted from Twelve 

by Tessa Kiros

Serves 6

12 thin-stemmed asparagus

4 eggs

3 tablespoons milk

2 tablespoons freshly grated Parmesan cheese

6 thick, large slices white country-style bread, halved

1 tablespoon butter

Rinse the asparagus well to get rid of any sand.  Trim away the woody ends.  Tie them up into a neat bundle with kitchen string, and boil the asparagus in lightly salted water for about 10 inutes, or until tender - but not too soft - testing the spear to check for readiness.  Drain and cut off about 1/3 of the end of each asparagus and chop (reserve for eggs).

Whip the eggs lightly in a bowl with the milk, season with salt and add the Parmesan cheese and the chopped asparagus.  Grill the bread slices on both sides and put 2 slices onto each individual serving plate.

Melt the butter in a saucepan and add the eggs.  Cook on a medium heat and stir with a wooden spoon to scramble them for a couple of minutes, leaving them slightly creamy.  Spoon the eggs over the bread slices, top with the asparagus spears and add some black pepper.  Serve immediately. 

Theme:  Go Green!

Garides Saganaki (Shrimp with Feta and Tomato)

This is one of those recipes that you make, devour, and then think of little else until you make it again. In the past my favorite way to enjoy shrimp was simply with garlic and butter.  After eating this dish I will tell you that this recipe is every bit as good as a simple dish of shrimp with garlic and butter, if not better.  For me, it is perfection! Shrimp, tomatoes, garlic, a little bit of green onion, and lots of feta cheese, both melted into the sauce and sprinkled on top.  Tangy, salty, garlicky, and tender.  I just love this dish.

In Greece this dish is served as an appetizer, commonly referred to as mezze, but in my home it's more like a main dish.  My Mom and I loved this so much we devoured it all.  Thank God no one else was around.  Things become rather messy and unladylike.

If you enjoy shrimp I highly recommend this recipe.

Garides Saganaki 

(Shrimp with Feta & Tomato)

Adapted from Food From Many Greek Kitchens

Serves 6-8 as a mezze/appetizer

Serves 2-4 as a main course

About 15 medium raw shrimp

5 tablespoons olive oil

3 green onions, finely chopped

5 garlic cloves, chopped

14-ounce can crushed tomatoes

1/4 cup chopped parsley

salt and freshly ground pepper

4-1/2 ounces feta, crumbled

Peel the shrimp, leaving the tails intact, and devein them using a toothpick.  Heat the oil in a wide nonstick pan that has a lid and saute the onion on medium-low heat until softened.  Add the garlic and fry until it smells good, then add the tomatoes, half the parsley and some salt and pepper.  Put the lid on and simmer for 10 minutes or so.

Add the shrimp to the pan and turn through to cover all of them with sauce.  Simmer, covered, for 3 to 4 minutes.  Scatter the feta in, put the lid back on and cook until the feta just softens, about 5 minutes, rocking the pan once or twice.  Serve with a good grind of pepper and the remaining parsley scattered on top, and some lovely Greek bread.

Theme: Mezze Madness

Joy The Baker Cookbook Spotlight and Cook-off: Snack Time with Joy

Every once in awhile you discover something about yourself that you never knew.  For instance, up until recently I thought I was more of a sweet than savory type of gal.  A total chocoholic, pie-eating, cookie monster, baked-goods-eating-machine.  I've never been one to have very much willpower around sweets.  Sadly, I'm one of those people who can rationalize having a slice of fruit pie for breakfast because...well, because it has fruit in it.     

So, imagine my surprise when I opened up Joy the Baker's cookbook for the first time and after paging through the most super-duper, absolutely crave-inducing, sinful and indulgent treats around, the first recipe that screamed at me was Joy's Honey Mustard Roasted Cashews.  Savory over Sweet? Say What?

I blame it all on the mustard.  Me and mustard are BFFs.  Not to mention...cashews.  Aren't cashews awesome?  They're perfect all on their own with salt but imagine them all glazed over and somewhat sticky with honey, then flavored with mustard and black pepper.  We're talking gourmet prime-time snackin'.

When I go nuts, I really go nuts.  I also decided to make Joy's Crunchy Cocoa Roasted Almonds.  These are such a unique treat.  Very crunchy, a little salty, a little sweet, not too chocolatey but just enough chocolate flavor to quell that craving.  I hate to say it, but I think I even enjoyed these crunchy cocoa roasted almonds better than the honey mustard roasted cashews.  Could this mean chocolate and sweets win out in the end after all?

And, last but not least, I made Joy's Perfect Kettle Corn because my family is absolutely crazy for all things popcorn.  This is a simple stovetop recipe for popcorn that includes just the right amount of balance between sweet and salty.  It also requires a lot of shaking to get all that goodness evenly distributed.  I didn't perfect it the first time around, but I'm convinced I will with practice.  

I loved each and every one of these snacks, but my favorite was probably the Crunchy Cocoa Roasted Almonds.  There's just something special about them that's hard to put a finger on.  Maybe it's because they're the perfect mix between sweet and savory.  The perfect snack for those of us who walk the fine line.

Crunchy Cocoa Roasted Almonds

Slightly Adapted from Joy The Baker Cookbook

Makes 3 cups 

3 cups raw almonds

6 tablespoons butter

2 large egg whites

1 teaspoon salt

1 cup granulated sugar

3 tablespoons unsweetened cocoa powder

1/8 teaspoon cayenne powder (could use a tad more if you are really into spicy)

Place a rack in the center of the oven and preheat to 350 degrees F.

Place almonds on a baking sheet and roast for 15 minutes in the oven.  Remove from oven and place in a medium bowl to cool completely.

Place butter on a rimmed baking sheet and melt in the oven for 5- 7 minutes.  Remove from the oven and set aside.  

In the bowl of an electric mixer with the whisk attachment (I did this by hand with a whisk), add egg whites and 1/2 teaspoon of the salt.  Beat on medium speed until frothy.  Gradually add sugar.  Increase the mixer to medium-high and beat until white and glossy and the egg whites hold almost stiff peaks.

Add the remaining 1/2 teaspoon salt, the cocoa powder, and cayenne pepper (go big if you like spicy or you will not taste this at all), and beat until well incorporated.

Pour the egg mixture over the toasted almonds and toss together until almonds are evenly coated.  Spoon mixture atop the melted butter on the rimmed baking sheet.  Bake for 30-40 minutes (30 worked perfectly for me), removing the pan from the oven to toss almonds 2 or 3 times during baking.

Remove from the oven and allow to cool completely before serving.  Almonds will keep, in an airtight container, at room temperature for up to a week.

Note:  When roasting nuts it is best to allow them to cool to room temperature before testing.  When they first come out of the oven they will not have that crispy crunchy texture you are looking for.  They need time to cool down and achieve that great crunch.

This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*

Bacon-Jalapeno Cheeseball

 

In the eighties and early nineties I ate my fair share of cheeseballs.  They were everywhere.  My Mom made them.  My friend's mother's made them.  They were the "thing" to bring to a party or get together.  Then somewhere along the way the cheeseball became out of favor and fell to the wayside.  I'm not sure who decided to do away with the cheeseball, but I think it should make a comeback.  Heck, the cheeseball deserves to make a comeback.  A modern comeback, pumped up with all kinds of flavor.

 

Imagine cream cheese and cheddar cheese flavored with bacon, jalapeno, garlic, cumin, cayenne, cilantro, and Worcestershire all rolled into a ball and then rolled in toasted pecans, more bacon, and even more jalapeno.  It's creamy, it's crunchy, it's spicy, and it's bursting with flavor.  It's simply addictive.  You might even make a meal out of it!

This is my first cheeseball, but it won't be my last.  I highly recommend this for any occasion or absolutely no occasion at all.

Bacon-Jalapeno Cheeseball

Adapted from The Homesick Texan

Serves 4-6

8 ounces cream cheese, room temperature
1/2 cup shredded cheddar cheese (4 ounces)
2 tablespoons chopped cilantro
1 clove garlic, minced
1/4 teaspoon ground cumin
Pinch of cayenne
1 teaspoon lime juice (I omitted the lime juice)
1/2 teaspoon Worcestershire sauce
2 jalapeños, stems and seeds removed, diced, divided
6 pieces cooked bacon, crumbled, divided (about 6 ounces)
Salt to taste
1/4 cup chopped pecans, roasted
Crackers for serving

Method:
Mix together the cream cheese, cheddar cheese, cilantro, garlic, cumin, cayenne, lime juice (if using), Worcestershire sauce, half of the diced jalapeños and half of the crumbled cooked bacon. Taste and adjust seasonings and add salt.

Place the roasted pecans and remaining diced jalapeños and bacon on a plate. Stir together so well mixed. With your hands, roll the cheese mixture into a ball, then place on the plate and roll in the jalapeños, bacon and pecans until covered.

Chill covered for at least an hour before serving. Serve with crackers.