Pink Parsley

Blackberry Lemonade

2012-05-24T18:55:00.001-07:00

Behind margaritas, lemonade is the quintessential summer drink. Over the past year or so I've been experimenting with different variations - sparkling strawberry lemonade, basil-infused lemonade, sparkling lemonade, roasted peach lemonade, limeade, and now this blackberry lemonade.

To be honest, I made this out of necessity, but I'm so very glad that I did. We were getting ready to head to the beach for the week, and I wanted to rid our house of any and all produce that could spoil. I had some blackberries and lemons in the fridge, so the blackberry limeade recipe that I saved a year ago became sparkling blackberry lemonade!

This comes together in minutes, is a perfect balance of sweet and sour, and most importantly - look how pretty it is! I am totally addicted to sparkling water, so I of course love it in this lemonade. The little bubbles are so refreshing, and it makes the drink seem fancy and special. This would make a wonderful addition to a cookout this weekend, and if you're looking for an adult beverage, I think vodka, gin, or even sparkling wine would be great.

Note: I like my lemonade on the tart side, so feel free to use less lemon juice and/or increase the sugar for a sweeter drink. Also, if you don't want sparkling lemonade, just omit the sparkling water and replace with 2 cups of still water.

Sparkling Blackberry Lemonade

adapted from Cooking Light, via Cook Like a Champion

4 cups cold water, divided
3 cups blackberries
3/4 cup sugar (can increase to 1 cup if your blackberries are especially tart)
1 cup freshly squeezed lemon juice
2 cups sparkling water

In a blender or food processor, combine the blackberries and 1 cup of the water. Puree until smooth, then press the mixture through a fine-mesh strainer to remove the seeds. In a pitcher, combine the blackberry puree, sugar, lemon juice, and the remaining water. Stir well to dissolve the sugar.

Chill until ready to serve, and top with the sparkling water just before serving.

Galvanized Tub Container Herb Garden

2012-05-23T17:56:00.000-07:00

My dad is an amazing gardener. Growing up, he grew pretty much all the veggies that we ate. If I had to guess, probably 2 acres of our land was a giant garden. In retrospect, I wish I had appreciated it a bit more. But at the time, all I knew was I hated shucking corn and shelling beans. And that it really smelled up the house when my mom made and canned pickles.

These days, however, I'm grateful for his expertise. When I wanted to plant my own garden a few years ago, I immediately sought his advice. And his advice was to start with tomatoes and herbs. So I've been doing the container garden thing on our back deck for the past few years, with moderate success. My tomatoes never get very big, but my herbs usually do alright. This year, I decided to skip the tomatoes, since I can get plenty at the farmer's market. And I wanted to do something cute with my herbs. As an aside, my dad would probably be mortified to know that I said that. He doesn't like "cute."

Thanks to the wonder of pinterest, I came across an idea to do a tiered herb garden using galvanized tubs. I drilled several holes into the bottom of each tub to allow the water to drain, and then filled them with potting soil, planted my herbs, and stacked them up.

I bought everything I needed from Lowe's, but I'm sure you could also find the supplies at Home Depot or any other hardware store. I bought three tubs - the largest one is about 2 feet across, the middle one is about 1 foot, and the smallest is 7 inches. At first I looked in the gardening section, but I eventually found the tubs in the paint section.

As far as what to plant where, I thought it would be best to plant the herbs that tend to grow the most in the largest tub. But I'm no expert, so I could have totally botched that. So here's what I planted:

2 basils
1 mint
1 parsley
1 rosemary
1 sage
1 thyme
1 lavender

I already have chives and oregano in other pots, otherwise I would have planted those as well (or in place of something else).

Amazingly, everything is totally flourishing, and at this point, I have more herbs than I will know what to do with. I think I may actually need to move the basil to its own pot?

With Memorial Day weekend coming up, it's a great time to plant some herbs if you haven't already. This project took me less than an hour, and that was with Caroline "helping" me. I absolutely love cooking with fresh herbs, and now I have pretty much anything I'd want at my disposal.

Are you planting a garden this year, and if so, what are you planting? I may give in and plant a few tomato plants after all, or perhaps some jalapeños or zucchini.

source: inspired by The Vintage Wren

Salted Caramel Cheesecake Cupcakes

2012-05-22T19:06:00.001-07:00

My husband is obsessed with salted caramel in desserts. He was first exposed to it with these sweet and salty brownies, and then with these salted caramel chocolate chip cookie bars. And now these cheesecakes.

If there is anything better than cheesecake, then it'd be cheesecake cupcakes. A perfectly sized, individual portion of cheesecake. And if there is anything better than cheesecake cupcakes, it's salted caramel cheesecake cupcakes. I kind of feel like I should just stop talking right now and share the recipe, because I don't know what else to say about these. They have effectively usurped any previous favorite dessert and are basically the best thing ever.

You start with a graham cracker crust. Then you mix up a standard cheesecake batter, mixing in salted caramel sauce so the entire cheesecake is permeated with that wonderful flavor. And just before baking, swirl in more salted caramel sauce.

If you don't want to make your own salted caramel sauce, the one from Trader Joe's is actually pretty good, so you can save time by buying that. Also, when swirling the caramel into the cheesecake batter, it's easier when the caramel is warm - I just heated it in the microwave for about 15-20 seconds, and it was much easier to swirl.

Salted Caramel Cheesecake Cupcakes
basic cheesecake adapted from Martha Stewart's Cupcakes
makes 16 cupcakes

For the crust:

3/4 cups finely ground graham crackers (about 6 graham crackers)
1 1/2 Tbs unsalted butter, melted
1 1/2 Tbs sugar
pinch of salt

For the Cheesecakes:

16 oz cream cheese, softened to room temperature
3/4 cup sugar
1/8 tsp salt
1/2 tsp vanilla extract
2 eggs
3 Tbs salted caramel sauce, plus more for swirling (just under 1/4 cup)

Preheat the oven to 325 degrees and line 2 muffin tins with liners.

Stir together the graham cracker crumbs, butter, sugar, and salt. Press 1 tablespoon of the mixture into the bottom of each lined cup (a shot glass works really well for pressing the mixture down). Bake about 5 minutes and set muffin pans aside while you mix the cheesecake batter.

With an electric mixer, beat the cream cheese until fluffy. With the mixer on low speed, add the sugar in a slow steady stream. Scrape down the bowl as needed. Add the salt, vanilla, and then add the eggs one at a time, mixing well between each addition. Stir in the 3 tablespoons of salted caramel sauce.

Spoon 3 tablespoons of filling into each lined muffin cup. Then dollop about 1/2 teaspoon (total) of salted caramel sauce in a few spots (this works best if the sauce is warm). Use a toothpick or skewer to swirl the caramel into the batter.

Bake 22-25 minutes, rotating the pans halfway through, until the filling is set. Remove from the oven to cool completely, then chill in the refrigerator for at least 4 hours before serving.

Portabello & Spinach Pesto Panini

2012-05-20T18:36:00.000-07:00

Not that we encourage Caroline to mispronounce words, but Joey and I catch ourselves saying certain words the same way she does, even if it's not the right way. Like we call Smith "Baby Sniff" more often than not. Her cousin Georgia is "Joorjha." She eats "yodirt" every morning. And "grill the cheese" sandwiches for lunch. She is also very particular. She did not appreciate being served this sandwich for dinner. Because grill the cheese is for lunch. Everyone should know this. Joey and I, however, were more than happy to eat these for dinner. And for the record, I ate one for lunch the next day, so Caroline can rest easy.

You start by oven-roasting portabello mushrooms and onion slices, then layer them onto thick and hearty sandwich bread with fresh mozzarella, spinach pesto, and a splash of balsamic vinegar. Grill it or cook in a panini press, and you have one heck of a sandwich. This is a very quick and easy dinner, but you could shave even more time off by mixing up your pesto and roasting the veggies earlier in the day or the night before.

I'm pretty sure most combinations of roasted veggies grilled on bread with pesto and cheese would make a wonderful sandwich, but this particular variation is really great. It makes a nice light dinner when served with a seasonal salad. Or a great lunch. For the record, Caroline eventually ate her sandwich, and of course she loved it. Because not matter the time of day - who doesn't like a fancy-pants grilled cheese?

Portabello & Spinach Pesto Panini
adapted from Yes, I Want Cake

2 cups packed fresh spinach, arugula, or basil (or a combo of any of these)

2 Tbs chopped fresh parsley

1 garlic clove, roughly chopped

1/3 c pine nuts, lightly toasted

juice of 1/2 lemon

1/4 c olive oil

1/3 cup parmesan cheese

salt and pepper

4 slices of thick sandwich bread

1 Portobello mushroom

1 Tbs olive oil, plus more for the bread

1 Tbs soy sauce

1 Tbs balsamic vinegar, plus more for drizzling

1/2 small onion, sliced into rings

4 slices of fresh mozzarella

1/4 C prepared pesto

Combine the spinach, parsley, garlic, pine nuts, and lemon juice in the bowl of a food processor fitted with the steel blade. Puree until everything is chopped very small, scrape down the bowl, and then with the processor running, stream in the olive oil. Remove the pesto a small bowl, stir in the Parmesan cheese, and season to taste with salt and pepper.

Meanwhile, preheat the oven to 425 degrees. Toss the mushroom caps and onions with the olive oil, soy sauce, balsamic vinegar, and salt and pepper to taste. Cook on a rimmed baking sheet, with the mushrooms cap side-down, about 10-15 minutes. Cool slightly, then slice the mushrooms.

Brush one side of each piece of bread with olive oil, then spread 1 tablespoon of pesto on the other side of each slice. Layer the mushrooms, onions, and 2 slices of mozzarella on each sandwich, drizzle with balsamic vinegar, then top with the other slice of bread, olive oil-side up.

Heat a nonstick skillet over medim-high heat and cook the sandwiches, flipping when golden-brown, a few minutes per side.

Grilled Rosemary Chicken Kabobs with Sweet & Sour Apricot Sauce

2012-05-17T20:36:00.000-07:00

It seems like there should only be a finite number of ways to prepare grilled chicken. Yet I feel like every time we have grilled chicken, it's different than the last time. There are so many cuisines and flavors to draw from, it's easy to keep things interesting.

While I already have a recipe for grilled rosemary chicken posted, and yes, this is also grilled rosemary chicken, believe me when I say that they are totally different recipes. Aside from the obvious fact that these are kabobs, they just have different flavor profiles.

This recipe has a bit of a kick due to the crushed red pepper flakes, but it is easily tamed by the sweet and sour apricot dipping sauce. If you don't feel like going through the trouble of chopping and threading the chicken onto the skewers, then just grill the thighs by themselves.

I went ahead and made this a 100% grilled dinner by grilling some potatoes and asparagus, and we all thoroughly enjoyed it. It's low-maintenace, healthy, easy, and fast. Exactly what you want in a summer meal.

Grilled Rosemary Chicken Kabobs with Sweet & Sour Apricot Dipping Sauce
adapted from Fine Cooking, via Tracey's Culinary Adventures

3 teaspoons minced fresh rosemary, divided
1 teaspoon dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4-1/2 teaspoon crushed red pepper flakes
1 tablespoon vegetable oil
1 1/4 lb boneless, skinless chicken thighs, trimmed of excess fat and cut into 1-inch cubes
1/2 cup apricot preserves
2 tablespoons rice vinegar

Combine 2 teaspoons of the rosemary, the brown sugar, salt, pepper and red pepper flakes in a small bowl. Place the chicken in a medium bowl, and drizzle the oil over it, tossing to coat. Sprinkle the spice mixture over the chicken and toss to coat well.

Preheat your grill to medium-high heat (400-450 F), and oil the grates lightly . While the grill is heating, thread the chicken cubes onto skewers.

Meanwhile, make the dipping sauce: Combine the remaining teaspoon of rosemary, the apricot preserves, a pinch of salt, and the rice vinegar in a small saucepan. Set over low heat and stir just until the mixture is heated through. Remove from heat and cover to keep warm.
Arrange the kebabs on the grill and cook, turning every 3 minutes or so, until they are slightly charred on all sides and cooked through, about 12-15 minutes total. Transfer the kebabs to a platter to rest for about 5 minutes. Serve with the warm dipping sauce.

Cilantro-Lime Salmon Burgers

2012-05-15T19:54:00.000-07:00

I'm having a bit of a moral dilemma these days with Caroline. She seems to have made the connection that we eat animals, and she is not happy about it. It all started with one of baby Smith's teething toys. He has one that's shaped like a fish, and one day as he was chewing on it, we had this conversation:

Caroline: Baby Smith! You silly baby boy - we don't eat fish!
Me: Caroline, we do eat fish. We ate salmon last night
Caroline: Mommy, that's so silly. Salmon's not fish.
Me: Yes it is.
Caroline: (now getting upset). No mommy, we don't eat fish that swim in the oceans and rivers.
Me: Yes, Caroline, we do.
Caroline: (now crying) No! We only eat fish from the grocery store!

I am so touched and moved that she is so passionate and convicted, but I also don't want to count out an entire food group for her just yet. I tried to explain the circle of life, but I think I only made it worse because then she realized that we also eat chickens, cows, and pigs. Even though I mostly only buy organic, free range, wild-caught, etc, she doesn't see the distinction and wants no part of it. Luckily, we eat vegetarian a good bit, so it's only been an issue a few times during dinner. She hasn't wanted to eat beef, since the cow is her favorite animal. Or crab, since it's her favorite "fish." I'm still at a bit of a loss about what to do and how to handle it, but so far I've just told her what we're having for dinner and then let her decide. That's the thing about parenting - it's totally on the job training.

And now to move on to the recipe, I'll talk about these burgers! Caroline did actually eat these. One of the biggest complaints I hear about salmon is that wild-caught salmon (which IMO is the only kind worth buying!) is too expensive. Yes, it is pricey, but the great thing about this recipe is that one pound of salmon makes four servings. So it's definitely a more affordable option if you want to get those omega fatty acids!

And it's no wonder that these were such a hit with the whole family - they are full of all of our favorite things: cilantro, lime juice, jalapeños... a quick cilantro lime yogurt sauce adds a cool creaminess, and topping with avocado and extra hot sauce amps up the flavor even more. These were quick and easy, and a fun new way to eat salmon. And a fun new burger to add to my repertoire. Since apparently cows are off the menu for a while ;-)

Cilatnro-Lime Salmon Burgers
adapted from Cooking Light, May 2009

1 lb salmon, skim removed
1 Tbs greek yogurt
3 Tbs chopped fresh cilantro
juice of 1 lime
1 tsp lime zest
1/3 cup panko bread crumbs
1 garlic clove, minced
1 jalapeño, seeds and ribs removed, minced
2 Tbs chopped green onion (about 2 scallions)
1/2 tsp kosher salt
dash of hot sauce
freshly cracked black pepper
1 Tbs vegetable oil

Cilantro-Lime Sauce

1/4 cup Greek yogurt (low fat or fat free is fine)
2 Tbs lime juice
2 Tbs chopped cilantro
salt and pepper
a few dashes of hot sauce

To serve:

1 avocado, peeled, pitted, and sliced
handful of spinach leave or lettuce leaves, rinses
4 burger buns, split and toasted
hot sauce, for passing at the table

Chop the salmon into 1-2 inch chunks, and transfer it to a food processor. Add the greek yogurt, cilantro, lime juice and zest, bread crumbs, garlic, jalapeño, green onion, salt and pepper, and hot sauce. Pulse several times to chop the salmon into small pieces and combine with the other ingredients.

Form the mixture into 4 equal-sized patties, each about 3/4-inch thick. Chill at least 30 minutes, or for up to several hours.

Meanwhile, whisk together all the ingredients for the cilantro-lime sauce. Cover and chill until ready to use.

Heat the oil in a nonstick (or cast iron) skillet over medium high heat. Carefully place the burgers in the skillet and cook 2 minutes. Flip, then cook an additional 2 minutes.

Serve each burgers on a toasted bun with spinach, the cilantro-lime juice, and sliced avocado. Pass the hot sauce at the table for serving.

Spicy Kale-Stuffed Shells

2012-05-13T19:23:00.001-07:00

What dishes do you think of when you hear the term "comfort food?" For me, anything from my childhood gives me the warm fuzzies. Stuffed shells was my favorite meal growing up. My mom always cooked us any meal we requested on our birthdays, and stuffed shells was always my choice. So anytime I have stuffed shells in any form it makes me think of my birthdays. My mom's recipe was pretty basic - just the standard cheese filling stuffed into big shells, smothered in marinara, and topped with more cheese. I'd still eat that any night of the week, but this version is a little different.

It's still a vegetarian dish, and it's still just a basic cheese filling and marinara sauce, but with a few twists. In addition to the cheese filling, the shells are also stuffed with chopped kale. And the marinara sauce is garlicky and spicy. But of course they are still topped with melty, gooey cheese.

I've discussed Joey's lukewarm feelings towards kale already, but suffice to say when kale is mixed with cheese, stuffed into pasta, and then topped with a spicy marinara and more cheese, he eats it. And Caroline did too. She likes spicy food, so this wasn't too hot for her, but if you or your kids are sensitive to heat then just adjust the red pepper flakes accordingly.

This most definitely fits the bill as comfort food, but it's one you can feel good about eating - it's loaded with kale, uses low-fat cottage cheese, and only calls for a modest amount of cheese. It's a dish that I know I'll make again and again, and I hope that it's one that reminds my own kids of their childhood as well.

Spicy Kale-Stuffed Shells

adapted from the Spicy Kale Lasagna by A Couple Cooks

8 oz jumbo shells
3/4-1 lb kale, washed, stems removed, and roughly chopped
2 cups low-fat cottage cheese
1/2 cup freshly grated parmesan cheese
1 cup shredded mozzarella cheese
2 Tbs minced fresh parsley or basil
2 tablespoons olive oil
2 cloves garlic
1/2 teaspoon red pepper flakes
16 oz can crushed tomatoes (with herbs, if available)
1/2 tsp dried oregano
Kosher salt
Fresh ground pepper

Preheat the oven to 375 degrees, and lightly grease square baking dish or a pie plate.

Boil the shells according to the package directions, drain, and set aside.

Meanwhile, heat a large skillet over medium-high heat. Add the kale and a splash of water, stirring the kale until it's wilted and softened, about 5 minutes. Remove the pan from heat, transfer the kale to a strainer and set aside.

Return the pan to the stove, add the oil, and heat over medium heat until shimmering. Add the garlic and red pepper flakes, and stirring constantly, cook until fragrant, about 1 minute. Add the tomatoes, dried oregano, and 1/2 teaspoon of salt. Bring to a simmer and cook 5-10 minutes, stirring occasionally.

Meanwhile, wrap the kale in a lint-free kitchen towel or paper towels and squeeze out as much moisture as possible. Chop into small pieces and set aside.

Strain the cottage cheese through a strainer, pressing to remove as much liquid as possible. Transfer the strained cheese to a medium bowl and stir in 1/3 cup of the parmesan cheese, 3/4 cup of the mozzarella, herbs, and kale. Season with 1/2 teaspoon of salt and pepper to taste.

To assemble the shells, spread a thin layer of the tomato sauce in the bottom of the baking dish. Use a spoon to fill each shell with the kale-cottage cheese mixture, then arrange in a single layer in the dish. Pour the remaining sauce over the pasta, then sprinkle with the remaining Parmesan and mozzarella.

Bake, covered, 25-30 minutes, or until the sauce is bubbly and the cheese has melted. Remove the foil for the last 5 minutes or so. Let stand about 5-10 minutes before serving.

Baked BBQ Pork Taquitos

2012-05-10T19:27:00.000-07:00

Ever since last winter, these baked chicken taquitos have been a perennial favorite in our house. I always have a few in the freezer to cook up for a last minute lunch, and Joey gets really excited whenever they're on the menu (which, according to him, is not often enough). Every time I make them, I start thinking up other variations.

It just so happens that we have several pounds of pulled pork in the freezer at any given time, so it only seemed natural to marry the two. Kind of like that friends episode where Joey has to choose between a big tub of jam and the hot girl at the Xerox place: put your hands together, my friend. Put your hands together. Joey said he liked these even better than the original chicken taquitos, and dare I say I agreed?

So here's the rundown on what I did: I used pulled pork instead of chicken, but I think chicken would work just as well here. I know I'm always looking for ways to use leftover meat, and this is a great solution. I used cream cheese as the binder, just as in the original recipe, but I would love to try ranch dressing next time. then I used bbq sauce instead of salsa, and seasoned the mixture with spices that I would use for pulled pork: paprika, brown sugar, mustard, etc. Baked up until they are perfectly crispy, then dipped in a combo of ranch dressing and bbq sauce, these were pretty much perfection.

I still have a few more taquito variations of my sleeve, but it's going to be hard to stray from these and the chicken ones from here on out.... I suppose that somehow I'll manage ;-)

Baked BBQ Pork Taquitos
inspired by these Baked Chicken Taquitos (which are from Our Best Bites)

3 oz. cream cheese, softened to room temperature (reduced-fat is fine)
1/3 cup bbq sauce
1/2 tsp paprika
1/2 tsp chile powder
1/2 tsp garlic powder (or 1 garlic clove, minced)
1/2 tsp mustard powder
1/2 tsp brown sugar
1/2 tsp liquid smoke
pinch red pepper flakes
kosher salt and pepper to taste
1/4 cup diced onion
3 scallions, thinly sliced
2 Tbs minced fresh cilantro or parsley
hot sauce (optional)
2 cups shredded or chopped cooked pork or chicken
1 cup sharp cheddar cheese
8-10 (6-inch) corn or flour tortillas
cooking spray
Ranch Dressing and/or BBQ Sauce, for serving

Preheat the oven to 425 degrees and spray a baking sheet with cooking spray.

In a large bowl, combine the cream cheese with the bbq sauce, paprika, garlic powder, mustard, brown sugar, liquid smoke, chile powder, red pepper flakes, cilantro, scallions, onion, and 1/4 tsp kosher salt. Fold in the pork and cheese. Taste and season with additional salt and pepper if necessary. Add hot sauce if you like things spicy!

Working 3-4 tortillas at a time, stack them on a microwave-safe plate and cover with a damp paper towel. Cook 30 seconds, or until tortillas are soft and pliable.

Spoon 2-3 tablespoons of filling onto the lower third of each tortilla, and roll tightly. Place seam side-down on the prepared baking sheet. Repeat with remaining tortillas and filling.

Spray the taquitos lightly with cooking spray, sprinkle with salt. Bake 15-20 minutes, or until the tortillas are crisp and golden-brown. Serve with bbq sauce and ranch dressing for dipping.

Back to Basics: Quick & Easy BBQ Sauce

2012-05-09T18:36:00.000-07:00

As sacrilegious as it may be, I was never a fan of bbq growing up. I didn't eat meat, so no pulled pork, smoked chicken, or ribs for me. And don't get me started on those horrendous "bbq" flavored potato chips. So it was quite a surprise when I was pregnant with Caroline and my biggest craving was bbq pulled pork. I just couldn't get enough. I fully expected my love of bbq to go away once I had her, but it's almost four years later, and it's still going strong.

When the craving first hit, I was pretty partial to Williamson Bros. (a local bbq place) and Sweet Baby Ray's bbq sauces. But as any kitchen fiend would, I eventually decided that I could and should be making my own bbq sauce!

There are countless recipes out there for homemade bbq sauce, but this one is my standby. It's no-cook, and comes together in literally two minutes. Just add all the ingredients and whisk them together. It also keeps really well in the fridge. It's made with things that you probably already have in your pantry, and while it is pretty basic and no-frills, it's just what you want - a little sweet, a tad spicy, a little smokey. The perfect addition to pulled pork or grilled chicken. And it's open to countless variations:

add extra hot sauce or a few chopped chipotle chiles for a spicy sauce
mix in a few tablespoons of peach or raspberry preserves for a fruity version
stir in some mustard for a South Carolina-style hybrid
add some hoison sauce, sesame oil, and rice wine vinegar for an Asian flair
add some pineapple puree and soy sauce for some Hawaiian-style
If you want to make things grown up, stir in a few tablespoons of beer or bourbon

No matter which route you decide to take, this is an easy, no-frills base recipe that is great on it's own. And now what to do with all that sauce? I'll be sharing a super-fun idea tomorrow, but for now, check out these ideas from around the blogosphere:

BBQ Chicken Burgers (one of our favorite dinners)
BBQ Chicken Wings (also works well on grilled chicken breasts or thighs)
Hawaiian BBQ Pork (or chicken) Pizza
Pulled Pork Empanadas with Chipotle-Peach BBQ Sauce (Confections of a Foodie Bride)
BBQ Chicken Salad with Creamy BBQ-Cilantro-Lime Dressing (Erin's Food Files)
Cheeseburgers with BBQ Caramelized Onions (Elly Says Opa)
BBQ Chicken Tacos with Blue Cheese Slaw (Prevention, RD)
BBQ Portabello Sliders (How Sweet It Is)
BBQ Chicken, Brie, and Plaintain Wraps - totally intrigued by these (My Life as a Mrs.)
BBQ Pork Enchiladas (Branny Boils Over)

I'm always looking for new and fun ideas, so what's your favorite use of BBQ sauce?

Quick and Easy BBQ Sauce
barely adapted from America's Test Kitchen

1 1/2 cups ketchup
1/2 cup molasses
2 Tablespoons cider vinegar
3 Tablespoons honey
1 1/2 teaspoons hot sauce
1/2 teaspoon liquid smoke
salt and pepper

Whisk together all the ingredients in a medium bowl. Taste and season with additional salt, pepper, honey, and/or hot sauce. Store covered, in the refrigerator, for several weeks.

Grilled Halloumi with Grape Relish

2012-05-07T20:17:00.000-07:00

When I was a young single girl living in the city, my girlfriends and I used to go to dinner at a Greek restaurant called Taverna Plaka. Whether or not it was authentic, I have no idea.... but I'm leaning towards not. It was a really fun place though - good drinks and food, a fun atmosphere, and belly dancers. We'd have dinner, then hit up some of our favorite bars to find cute boys. My favorite thing to order (along with a few fruity martinis) was Halloumi cheese flambeed in ouzo. They brought it to the table and set it on fire, which always caused a spectacle. Then once the fire goes out, you're left with gooey, rich, and ridiculously decadent cheese.

So let's call that the "bad boy" cheese - a little dangerous, soaked in liquor, and not at all good for you. Pretty much what I chased back in those days. And if that's the case, then this grilled halloumi would totally be husband material. It's grilled, not soaked in liquor - much safer, right? And it's topped with a sweet relish of grilled grapes, toasted walnuts, and fragrant rosemary. Much better for you in the long run. This is my "Joey" cheese. And I love it.

The grape relish plays just wonderfully off of the grilled halloumi and the slightly garlicky bread. If you're not familiar with halloumi, it is a mild and slightly salty cheese that doesn't melt like most cheeses. When grilled, it gets softer and creamy, but still holds it's shape. This was a nice romantic dinner that we enjoyed together after the kids were in bed. On the patio, with a refreshing rose'. It's a far cry from my single girl days, and I'm totally okay with that.

Grilled Halloumi with Rosemary-Grape Relish & Garlic Bread
adapted from Fine Cooking, May 2011

1/2 medium red onion, cut into 2-3 thick slices
extra-virgin olive oil
Kosher salt and freshly ground black pepper
12 oz. halloumi cheese, cut into 1/2-inch slabs
1 large clove garlic, minced
1 loaf ciabatta, cut into 1/2-inch-thick slices
1/2 cup walnuts
1 tsp. minced fresh rosemary
1 bunch seedless black or red grapes (about 1 lb)
2 to 3 tsp. balsamic vinegar

Prepare a high gas or charcoal grill fire.

Drizzle the onion slices with 2 tsp. of the oil and lightly season them with salt and pepper. In a small bowl, mix 2 Tbs. of oil, the garlic, and a pinch each of salt and pepper; brush the mixture evenly over one side of the bread slices. Drizzle the grapes with olive oil.

Meanwhile, toast the walnuts in a small skillet over medium heat, stirring frequently, until golden-brown, 4 to 5 minutes. Transfer the walnuts to the bowl of a food processor and add the rosemary. Pulse a few times, until the walnuts are coarsely chopped.

Slice the halloumi into 1/2-inch thick slabs and rub both sides of each piece with olive oil.

Put the onion slices and bunch of grapes on the grill grate. Cover and grill, turning once, until the grapes are bursting and the onions are grill marked, about 10 minutes. Coarsely chop the onion and add it to the food processor. Using tongs or your hands, pull the grapes off of the stems and transfer to the food processor. Add a pinch of salt and the balsamic vinegar, and pulse a few times.

Clean and oil the grill grate. Put the bread and cheese on the grate and grill uncovered, turning once, until marked on both sides, 4 to 5 minutes.

Divide the cheese, bread, and relish among 4 plates and serve immediately.

Frozen Mango Margaritas

2012-05-01T18:53:00.001-07:00

When we go out for Mexican, I am a creature of habit. I order a margarita on the rocks, no salt. I make an exception at one particular Mexican restaurant, where I order a prickly pear margarita. I have no idea what a prickly pear is, but it makes a darn tasty margarita!

So even though I'm a boring margarita patron at restaurants, I love experimenting with fun new flavors at home. Blackberry-Thyme is a good one. Peach is a summer favorite, and cranberry and pomegranate are mainstays during the fall. But one thing is pretty constant - always on the rocks. So these mango margaritas were most definitely outside of my comfort zone. And I liked it!

On our honeymoon, the resort in St. Lucia made the most delicious mango daiquiris. It was basically just mango puree, rum, and lime juice. Nothing else. I definitely enjoyed my fair share. These margaritas reminded me a bit of those wonderful drinks in paradise. Mango, lime, and tequila are the stars, with a subtle sweetness from the triple sec and the tiniest bit of sugar.

I used frozen mango to keep the flavor even more pure (and because I had some in the freezer already), but feel free to use fresh and just add a bit more ice.

And if you are looking for more fun margaritas, check out my friend Shawnda's blog. She is the margarita queen, and not to be sacrilegious, but I'm pretty sure that Cinco de Mayo is her Christmas. Bottoms up!

Frozen Mango Margaritas
adapted from The Complete Book of Mixed Drinks, via Cook Like a Champion

3 oz silver tequila
1 1/2 - 2 oz triple sec
1 cup crushed ice
1/3 cup freshly squeezed lime juice
2 tsp sugar
2 cups frozen mango chunks
spent lime wedges, for rimming the glasses
1 tsp sugar + 1/2 tsp kosher salt for rimming the glasses

Combine all the ingredients through the mango in a blender and blend until smooth. Check the consistency and add lime juice, more tequila, or ice as needed.

Use a spent lime half to moisten the rims of the glasses. On a small plate, combine the sugar and salt and dip the glass to coat the rims in the mixture. Divide the margaritas between the glasses and serve immediately.

Chorizo and Sweet Potato Lettuce Wraps

2012-04-30T19:55:00.001-07:00

Lately I have been all about lettuce wraps. They just seem so fresh, and I love the crisp, crunchy leaves in lieu of soft taco shells. Plus, they are healthier - you can cut so many calories by swapping out the taco shell for a lettuce wrap. If you're not on the lettuce wrap bandwagon, then have no fear: this filling would be just wonderful on a regular tortilla as well.

Now onto the filling: holy cow this was good. Chorizo is one of my favorite things ever, as are sweet potatoes. And while I love this recipe for chorizo and potato tacos, I never would have thought to use sweet potatoes. But the combination is really great. The spiciness of the chorizo is nicely countered by the sweetness of the potato. The corn provides another texture, and while I used frozen corn this time, I think fresh sweet corn would be absolutely great here.

You serve the wraps with some cilantro-lime yogurt sauce and feta cheese. The cilantro-lime gives the whole dish another hit of bright freshness, while the yogurt cools down the spice a bit. And the salty, briny flavor of the feta ties the whole thing together and gives the dish another dimension besides sweet + spicy.

I just absolutely loved this dinner. I ate 3 wraps (oink oink) and had to stop myself from having a fourth. And thankfully we had leftovers, because I turned them into a hash or sorts topped with a poached egg. And THAT was out of this world.

I actually used soy chorizo in these because I went shopping at Trader Joe's and that's what they had, but if I hadn't known it wasn't real chorizo, I probably couldn't have told the difference. Halfway through dinner, Joey proclaimed his love for chorizo, and I burst his bubble ;-)

If you're still finalizing your Cinco de Mayo menu, consider these wraps if you're looking for something a little healthier and different.

And if these aren't your cup of tea, here are a few other main dishes to consider:
Mexican-Style Steak Sandwiches
Portabello & Black Bean Enchiladas with Roasted Poblano Sauce
Spicy Citrus Grilled Shrimp Tacos
Vegetable Enchiladas
The Famous Chicken Enchiladas
Chipotle Bean Burritos

Chorizo and Sweet Potato Lettuce Wraps
adapted from Perry's Plate

Chorizo-Sweet Potato Filling:

2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
1 cup frozen or fresh corn
3 Tablespoons canola, divided
2 teaspoons ground cumin
pinch of cayenne
pinch of sugar
kosher salt
1 cup chopped white onion
10-12 ounces chorizo, casings removed (soy or pork both work!)
juice from 1 lime
1/2 cup chopped fresh cilantro

Cilantro cream:

1 cup Greek yogurt
2 T freshly squeezed lime juice
2 T chopped fresh cilantro
pinch of salt

To assemble:

1 head of leaf lettuce (green, red, butter, or Bibb), leaves separated, washed, and dried

1 cup crumbled feta

Additional lime wedges, for garnish

Preheat oven to 450 degrees. Place sweet potato cubes and corn on a large rimmed baking sheet. Drizzle with 2 T of the oil and sprinkle with cumin, cayenne, sugar, and a good pinch of salt. Use your hands to toss the vegetables and coat them well with the oil and spices. Spread them into a single layer and roast for 15-20 minutes, stirring a couple of times during roasting, until the potatoes are tender browned in spots.

Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat. Saute the onion, stirring occasionally, until golden brown, about 8-10 minutes. Add the chorizo, breaking up the clumps with the woolens spoon. Stir and cook until the chorizo is browned and cooked through, about 5-8 minutes. Add the sweet potato mixture to the skillet, then stir in the lime juice and cilantro. Taste and season with additional salt if necessary.

As the chorizo mixture is cooking, combine the sour cream, lime juice, and chopped cilantro in a small bowl. Stir to combine, adding a pinch of salt to taste.

Assemble the wraps by putting a couple spoonfuls of filling into the middle of a lettuce leaf. Drizzle with the cilantro cream sauce and sprinkle with feta. Serve with extra lime wedges.

Bacon-Chipotle Guacamole

2012-04-29T19:08:00.002-07:00

Without a doubt, guacamole is one of my favorite snacks (um, meals). Just a good, classic, guacamole: avocados, garlic, cilantro, jalapeño, and lots and lots of lime juice. So it's hard to stray from that classic version, but if anything will make me jump ship it's this. I have two words for you bacon. chipotle. Yes, indeed.

This guacamole is one that people who "don't even like guacamole" will inhale. We brought this to a neighborhood block party, and that is what I heard over and over again. "I don't even like guacamole or avocados, but that stuff is GOOD!"

The bacon gives the guacamole a fun crunch, while also of course adding some of the best flavor on earth. The chipotle's smokiness plays really well off of that of the bacon, while also providing some heat. It truly is the perfect combination.

Guacamole is a must at any respectable Cinco de Mayo party, so I highly recommend you gussy up your usual version and make this. I promise you it will be well-received.

Bacon-Chipotle Guacamole
barely adapted from Fiesta at Rick's, by Rick Bayless
makes about 3 cups

4 strips of bacon, preferably thick-cut, applewood-smoked bacon
3 ripe avocados (about 1 1/4 lbs)
1/3 cup finely chopped white onion
3 canned chipotles en adobo - seeds removed optional - finely minced
1 tomato, cored, seeded, and finely chopped
1/4 cup chopped cilantro
1 clove garlic, minced
juice of 1 lime
kosher salt to taste

Chop the bacon into 1/2-inch pieces and cook in a large skillet until browned and crispy. Remove to a paper towel-lined plate to drain.

Meanwhile, cut each avocado in half, remove the seed, and scrape out the flesh from the peel. Add it to a medium mixing bowl and mash with a fork into a coarse puree.

Add the onion to a small strainer and briefly rinse under cold water (this helps tame the "bite" of raw onion). Shake off the excess water and transfer to the bowl with the avocados. Add the bacon, chipotle chiles, tomato, cilantro, garlic, and lime juice. Mix well, then season to taste with salt.

Serve immediately.

Strawberry Rose' Sangria

2012-04-26T19:27:00.002-07:00

When I was pregnant with Caroline, all I wanted was a glass of sangria. I wanted red wine sangria - with the booze-soaked fruit at the bottom of the glass. And wouldn't you know - when I finally gave birth and was ready to have a drink again, it was completely lackluster. We went to a Mexican restaurant, and as usual I hemmed and hawed deciding whether to order a margarita, beer, or sangria. But I ended up going with sangria since I'd been craving it for all those months. And it was not good. I'm pretty sure it was just a bottle of "sangria" from the grocery store. No fruit on the bottom. Being in my hormonal post partum state, I think I started crying. And Joey quickly flagged the waitress down and ordered me a margarita.

I can't think of a single person who would be disappointed in this sangria. It's pretty awesome. You start by soaking strawberries and peaches in sugar, vodka, and triple sec - it makes them unbelievably sweet and perfect. Then you add rose' wine and sparkling water. I know that rose' wine seems to get a bad rap because of the association with white zinfandel, but trust me on this. It's not white zin. It is not cloyingly sweet. It's dry, fresh, very crisp, and incredibly drinkable. It's actually my favorite wine to drink throughout the summer. So if you're a fellow rose' lover, I'm sure that you can imagine that combination of rose' wine with strawberries is pretty great.

Sangria is my absolute favorite cocktail to make when we entertain. It's ideally made ahead of time so you have no prep work to do when it's time to (drink) eat. Just pour and enjoy. Cinco de Mayo is just over a week away, so if you can't/don't do tequila (don't worry, I've been there), then this sangria is a great alternative to margaritas.

Strawberry Rose' Sangria

adapted from The Cilatnropist

about 1 1/2 cupa sliced frozen peaches (or 2 peaches, peeled, pitted and sliced)
3 cups hulled and quartered strawberries
1/4-1/3 cup sugar (depending on how sweet you like your sangria and how sweet your strawberries already are)
juice of 2 lemons
3/4 cup triple sec
1/4 cup vodka
1 bottle dry Rose' wine, chilled
2 cups sparkling water, chilled

In a large pitcher, stir the fruit and sugar until the fruit starts to release it's natural juices. Mix in the lemon juice, triple sec, and vodka. Allow to sit (at room temperature) 2-3 hours, stirring occasionally.

When ready to serve, stir in the Rose' wine and sparkling water. Serve each glass with some of the strawberries and peaches.

White Pizza with Chicken & Fresh Herbs

2012-04-25T19:52:00.002-07:00

There are as many combinations for pizza toppings as there are stars in the sky. You can be traditional, go really crazy... whatever floats your boat. The sky's the limit, and the beauty of building your own pizza is that you can completely customize it to your liking.

Joey is pretty traditional and given the choice will almost always choose pepperoni and mushroom. I on the other hand, like to get creative and top my pizza with "weird" toppings. Like steak, goat cheese, and balsamic vinegar. Or strawberries and goat cheese. Or eggplant and ricotta cheese.

We both liked this combination though. You start with a simple white sauce, then top it with shredded chicken, sliced onions, and a little mozzarella. After cooking, a big handful of fresh herbs is scattered over the top. And might I suggest dipping the pizza in the extra white sauce?

This pizza falls somewhere in the middle when it comes to crazy vs traditional. White pizza is pretty standard in my opinion, as is the addition of chicken to pizza. However, adding a boat load of fresh herbs just before serving is a little nontraditional. Yet surprisingly delicious.

I'm sure we all get stuck in a dinner rut from time to time, but when you have so many options for pizza, you should definitely never get stuck in a pizza rut. This one is a little different, yet still familiar. Feel free to mix up the protein and use sausage, shrimp, or just leave it off and make it vegetarian. Trade out th herbs for whatever combination sounds good to you and you have easy access to. Add some sautéed mushrooms. Drop dollops of ricotta over the top instead of mozzarella. Make it your own and enjoy!

White Pizza with Chicken and Fresh Herbs
adapted from Cooking Light, October 2011

1 lb pizza dough
about 1-2 tsp cornmeal, for sprinkling over the parchment
olive oil, for brushing the crust
1 Tbs unsalted butter
3 garlic cloves, minced
2 Tbs all-purpose flour
1/2 tsp freshly ground black pepper
3/4 cup milk (low-fat or skim is fine)
1/2 cup grated Parmesan cheese
kosher salt
1 cup shredded, cooked chicken breast
2/3 cup freshly grated mozzarella cheese
1/3 cup thinly sliced red onion
1 Tbs minced fresh oregano or basil
1 Tbs minced fresh chives
1 Tbs minced fresh parsley

Preheat the oven and pizza stone to 500 degrees, allowing it to maintain that temperature for at least 30 minutes.

Meanwhile, sprinkle a large piece of parchment paper with the cornmeal. Stretch and roll the dough into a 12-14 inch circle. Brush the outer edge with olive oil.

In a small saucepan, melt the butter over medium heat. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the flour and pepper and cook, whisking constantly, until the flour has turned very light golden-brown, about 1 minute. Slowly whisk in the milk and bring to a simmer, stirring often. When it thickens slightly, remove from heat and stir in the Parmesan cheese. Season to taste with salt and pepper.

Spread a thin layer of the white sauce over the pizza dough (using about 1/2 cup of the sauce). Scatter the chicken and onions evenly over sauce, and top with the shredded mozzarella.

Transfer to the oven using the parchment paper, and cook about 10-12 minutes, or until the crust is golden-brown and the cheese is melted and bubbly. Remove from the oven and allow to cool 5-10 minutes. Sprinkle with the fresh herbs, slice, and serve with remaining white sauce.

Brown Butter Banana Strawberry Muffins

2012-04-24T20:33:00.001-07:00

I've spoken a little bit about Caroline's egg allergy on here. Short, basic story is that she is allergic to eggs. We are hoping that she'll outgrow it, but every time we take her for her allergy testing, I leave disappointed. And I always go into her appointment thinking that if she's no longer allergic, then I'll take her out to breakfast and order her scrambled eggs and a waffle. But, that has yet to happen. Most recently, I planned for us to spend the afternoon baking up egg-full treats that she could enjoy. Maybe next year.

Most of the time she is a pretty happy go lucky kid, so she was a good sport through the poking of the test, and then when we left, she very matter-of-factly asked me if eggs still made her sick or if she would be able to eat cupcakes with her friends now. It broke my heart, but she just said "okay" when I told her that they still make her sick. And then she just went about her business like it was nothing. Most of the time I really think it's harder on me than it is on her. She doesn't know anything different, so she's fine with it. And I should really take a cue from her and gain some perspective.

The good news is that even though she is still allergic, the diameter of her reaction spot has decreased from last year. So we are still hopeful. Maybe next year will be our lucky year! Instead of wallowing in self/Caroline-pity this year, I thought that we might as well still enjoy baking together the afternoon following her appointment. So instead of making cupcakes with Swiss meringue buttercream and egg yolk-based ice cream, we made these strawberry-banana muffins. And I don't think she minded a bit. To make them allergen-free, I just used egg replacement powder in lieu of the 2 eggs called for in the recipe.

As far as muffins go, I feel like they generally fall into 2 categories: healthy and nutritious vs basically an excuse to eat a cupcake for breakfast. I like to think that these are closer to the healthy side with a little indulgence from the butter. You can replace up to half of the flour with whole-wheat flour, there is less than a cup of sugar in entire recipe, plus come on - there are bananas and strawberries there. Fruit = healthy.

Caroline still loves to help me in the kitchen, so she lined the muffin tins with cupcake liners, whisked the dry ingredients, mashed the banana, stirred it all together, and then topped each one with a slice of strawberry. This was such a fun recipe for us to make together, and the muffins were enjoyed for several days following.

And since I just spent the entire post talking about Caroline, I suppose it's only fair to share a recent picture of my sweet girl.

Brown Butter Banana Strawberry Muffins
adapted from Joy the Baker

6 oz (1 1/2 sticks) unsalted butter
2 cups all-purpose flour (can substitute up to 1 cup of whole-wheat flour)
3/4 cup brown sugar
1 tsp baking soda
1/2 tsp kosher salt
1/2 tsp ground cinnamon
2 eggs
1 tsp vanilla extract
1/4 cup plain yogurt or buttermilk
1 1/4 cups mashed banana (2-3 medium bananas)
1/2 cup small diced strawberries, plus 2-3 more for topping

Place a rack in the center of the oven and preheat to 350 degrees F. Line a muffin pan with liners or grease each well with butter.

Melt butter in a saucepan over medium heat. Butter will begin to foam and crackle as it melts. When the crackling subsides, the butter will begin to brown. Swirl the pan as the butter cooks. When the butter browns and begins to smell nutty, remove the pan from the flame and transfer the butter to a small bowl. Taking the butter out of the hot saucepan will stop the butter from overcooking and burning. Set aside to cool.

In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.

In a medium bowl, whisk together eggs, vanilla extract, and yogurt or buttermilk. Whisk in the mashed bananas. When butter has cooled, whisk in the browned butter.

Add the wet ingredients to the dry ingredients. Stir, scraping the bottom of the bowl to incorporate any hidden pockets of flour. Fold in the diced strawberries, being careful not to over stir.

Spoon batter into prepared pan and top with thinly sliced strawberries. Bake for 20-25 minutes, or until a skewer inserted into the center of the loaf comes out clean. Remove from the oven and allow to rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Ranch Dressing - Lightened Up

2012-04-22T19:56:00.000-07:00

Up until a few years ago, I was never a big fan of ranch dressing. I absolutely hated mayonnaise, so a dressing with mayo as the base never appealed to me in the slightest. While I can now appreciate it in limited capacities, it has to be masked somewhat by other things. In the case of ranch dressing, herbs, buttermilk, and garlic. That I can handle with aplomb.

The problem with ranch dressing, however, is that it's a pretty big calorie bomb. Mayonnaise. Sour cream. milk (or cream). The things that make it so delicious are the things that make it so bad for you. So I took a homemade version that has made the rounds on the web, and lightened it up. I replaced the mayo with light mayo, the sour cream with nonfat greek yogurt, and used low fat buttermilk. As far as I'm concerned, the taste didn't suffer at all. It's still wonderfully creamy, and the subtle taste of the light mayo and Greek yogurt allow the herbs and garlic to really shine through. And with the bright and fresh flavors, a little goes a long way, so you don't have to drench everything with it. After tasting homemade ranch dressing, the bottled kind tastes really bland and heavy to me.

It's great to use for dipping veggies, as a salad dressing, to dip ... well pretty much anything if you're Joey... the possibilities are endless. It's a versatile condiment, one that you can now feel pretty good about eating.

Light Ranch Dressing
adapted from The Gourmet Cookbook, via Confections of a Foodie Bride

1/2 cup low-fat mayonnaise
1 cup fat-free Greek yogurt
2 tsp olive oil
1/2 cup low-fat buttermilk
3 Tbs snipped fresh chives
1/4 cup chopped fresh parsley
1 large clove garlic
juice of 1/2 lemon
1/2 tsp salt
1/2 tsp freshly ground black pepper

In a blender or food processor, combine all the ingredients and puree until smooth. Taste and season with additional salt, pepper, and/or lemon juice. Add more buttermilk if you want it thinner, and more Greek yogurt if you want it thicker.

Store, chilled, in an airtight container.

Salted Caramel Chocolate Chip Cookie Bars

2012-04-19T19:16:00.000-07:00

When it comes to dessert, I think you'd be pretty hard-pressed to find anyone who doesn't like chocolate chip cookies. You may find some dissenting opinions about soft and chewy vs thin and crispy (for the record, I'm soft and chewy all the way), but to not like chocolate chip cookies? That's just unAmerican. So then the issue becomes: do you try and improve upon perfection, or just leave well-enough alone? I personally think it's hard to beat a really good chocolate chip cookie. But if anything could, it's a chocolate chip cookie bar that's laced with salted caramel.

You start with a basic - but outstanding - recipe for cookie dough. Press half of it into a pan, then drizzle salted caramel over it. Top with the rest of the cookie dough, bake, and give the finished product a generous sprinkle of sea salt and coarse sugar.

According to my husband, these cookie bars are the best thing to ever come out of my kitchen. A good chocolate chip cookie already has a slight toffee flavor thanks to the butter and brown sugar, and the salted caramel not only enhances that, but adds another level of richness. The salt keeps them from being too sweet and rich, and for those who love sweet and salty, it creates what I think is the perfect balance. The innermost center piece is my absolute favorite - it's still just a little gooey, but has the crispy crust.

I used leftover salted caramel sauce from these salted caramel brownies, but if you don't happen to keep salted caramel sauce on hand (who are you?), then any caramel sauce with a generous pinch of fleur de sel will do. These bars are great to take to new moms, a sick friend, potlucks, the gym... really I can't think of an occasion where they wouldn't be appropriate :)

Salted Caramel Chocolate Chip Cookie Bars

2 cups plus 2 tbsp all-purpose flour

1/2 tsp baking soda

3/4 tsp kosher salt

12 tbsp unsalted butter, melted and cooled until warm

1 cup light brown sugar, packed

1/2 cup granulated sugar

1 large egg plus 1 egg yolk

2 tsp pure vanilla extract

1 1/2 cups milk or semi-sweet chocolate chips

1/4 cup salted caramel sauce

coarse sugar, for sprinkling

fleur de sel, for sprinkling

Preheat oven to 325 degrees F. Line an 8×8-inch baking pan with aluminum foil so that the edges of the foil overhang two sides of the pan; grease the foil with butter or cooking spray.

Whisk the flour, baking soda, and salt in a medium bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, beat the butter and sugars together until thoroughly combined. Beat in the egg, yolk, and vanilla until just combined. Add in the dry ingredients and beat at low speed until the mixture is just combined – do not overbeat. Stir in the chocolate chips.

Spread half of the dough out in the bottom of the baking pan with slightly damp fingers to prevent sticking. Drizzle the caramel over the dough, then gently use a small offset spatula to form an even layer. Drop the remaining dough in clumps over the caramel – the dough will bake together, so don't worry if the dough doesn't cover the entire pan.

Bake for 30-35 minutes until a toothpick comes out clean from the bars when tested for doneness. As soon as the bars come out of the oven, sprinkle the top with coarse sugar and fleur de sel. Allow the pan to cool on a wire rack for 15 minutes before carefully removing the bars in the foil from the pan. Allow the bars to cool completely before slicing.

Source: inspired by Smells Like Home, cookie dough from America's Test Kitchen. Salted Caramel from Baked: Explorations

Recipe Remix: Pimento Cheese Macaroni and Cheese

2012-04-17T19:01:00.003-07:00

I've made my obsession with pimento cheese abundantly clear on here, so no need to rehash that. Therefore, I'll just get right to the point and share yet another dish that's a variation of pimento cheese.

One night for whatever reason, my planned dinner wasn't happening, so I was scrounging. It's times like this when I fall back on pantry staple meals so we don't succumb to take-out or delivery pizza. When I think of pantry staple meals, pasta is always a safe bet for me. We always have dried pasta of some sort and several random cheeses in the fridge, so some variation of macaroni and cheese is usually the fallback. Especially considering that it is Caroline's absolute favorite food in the whole world (her words). You can never have too many versions, right?

I used this creamy stovetop macaroni and cheese as the base recipe, adjusting the ingredients to the flavor profile I was going for. The final product was just what I wanted: supremely creamy and cheesy with just a little kick. And it was ready and on the table in under half an hour. You can't beat that!

Pimento Cheese Macaroni and Cheese
adapted from Italian Style Stovetop Macaroni and Cheese, originally from Macaroni and Cheese

12 oz. dried pasta shapes (smaller shapes work best)
1 clove garlic, minced
large pinch of red pepper flakes
dash of worcestershire sauce
8 oz shredded extra sharp cheddar cheese
4 slices American cheese, torn into small pieces
1/4 cup milk, half-and-half, or cream
4 oz. Greek yogurt (low fat or nonfat is fine)
2 Tbs unsalted butter, at room temperature
4 oz. jar of diced pimentos, drained and rinsed
salt and pepper to taste
snipped fresh chives, for garnish

Bring a large pot of salted water to boil and cook the pasta to al dente, according to the directions on the package.

Drain the pasta, reserving 1 cup of the pasta water (I used to always forget to save the water, so now I put a measuring cup in the strainer while the pasta is cooking, so I don't forget).

Return the pasta to the pot and stir in the garlic, worcestershire sauce, and red pepper flakes. Add the cheese a handful at a time, stirring well between each addition. Stir in the Greek yogurt, butter, and milk, and stir until all the cheese has melted and the sauce is creamy and smooth. Stir in the pimentos, season to taste with salt and pepper and garnish with chives before serving.

Parmesan-Pesto Crusted Halibut

2012-04-15T17:52:00.001-07:00

Pesto seems to be one of those things that people either love or hate. Personally, I love it. And to be honest, I don't understand why you wouldn't. Basil, parmesan, garlic, pine nuts... what's not to love? Not to mention pesto's versatility: tossed with pasta, used as a sandwich spread, on crostini, thinned out with a little oil and used as a salad dressing, a marinade for meat, swirled into bread dough or scones... seriously, the options are endless.

This recipe uses pesto in a way that I never have before. Beautiful halibut fillets are coated with pesto, then topped with a crust of Parmesan cheese and panko. The combo of the pesto with the parmesan crust is really great - nice and flavorful, with a crispy and crunchy coating. The fish kind of absorbs the pesto as it cooks, so the whole fish is permeated with delicious pesto flavor. And perhaps the best part? It's one of the fastest dinners I've made in quite a while. Halibut is always a big hit with both Joey and Caroline, so this was a slam dunk dinner.

Pesto-Parmesan Crusted Halibut
barely adapted from Curisine at Home, Cuisine Light

As I mentioned, I used halibut for this, but I think any mild white fish would work just as well. Just adjust the cooking time depending on the thickness of the fish.

1/2 cup panko bread crumbs
1/4 cup grated Parmesan cheese
salt and pepper
1 Tbs lemon zest
8 tsp basil pesto, divided
4 halibut fillets, each about 1 inch thick and 4 oz each.
cooking spray
fresh lemon juice, for serving

Preheat the oven to 450 degrees and line a baking sheet with foil. Spray the foil with nonstick cooking spray.

Meanwhile, combine the panko, Parmesan, and salt and pepper to taste in a small bowl. Stir the lemon zest into the basil.

Arrange the halibut in a single layer on the baking sheet and pat dry with a paper towel. Season with salt and pepper, and spread 2 teaspoons of basil over each piece of fish. Press the parmesan-panko mixture over the pesto. Spray with nonstick cooking spray.

Cook until the top is turning golden-brown and the fish flakes easily with a fork, about 10 to 12 minutes. Squeeze the lemon juice over the top and serve immediately.

Balsamic Strawberry & Goat Cheese Flatbread

2012-04-13T06:53:00.000-07:00

I've been pretty obsessed with strawberries this spring, but I've been even more obsessed with the strawberry-balsamic combo. It all started with this strawberry-caprese salad, and it's continued into this flatbread and even a dessert (recipe coming soon!). So given this recent love, I was absolutely ecstatic to find a strawberry-balsamic vinegar at a local oil & vinegar store (yes, a whole store that sells all sorts of oils and vinegars. Yes, I'm in love).

One Saturday afternoon, we decided to have a casual snacky dinner - we had some cheeses leftover from various gatherings and recipes, some hummus, and some other little things that needed to be used up. So we just made that dinner. However, I was kind of in the mood to cook, and was itching to use my new vinegar, so I also whipped up this flatbread. We called some neighbors, and before we knew it, we were all outside watching the kids play, drinking a glass of wine, and stuffing our faces.

It's a basic pizza dough with a little lemon zest kneaded in, then drizzled with olive oil, some lemon juice, thinly sliced strawberries, crumbles of goat cheese, baked, and then finished with a sprinkling of basil and a drizzle of balsamic vinegar. Heaven. The strawberries get so flavorful when roasted in the oven, and then the addition of lemon zest brightens up the flavors.

This flatbread was a great addition to our little buffet, but I also think it would make a great appetizer for a dinner party, served as lunch with a side salad, or as part of a brunch. It's a little bit sweet, a little bit savory, and completely delicious. Strawberries = love.

Balsamic Strawberry & Goat Cheese Flatbread
inspired by Joy the Baker

1 lb of pizza dough
zest and juice of 1 lemon
olive oil, for drizzling
1 cup thinly sliced strawberries
about 1/2 cup crumbled goat cheese
good balsamic vinegar
1-2 basil leaves, minced

Preheat the oven to 375 degrees.

On a well-floured surface, sprinkle about half the lemon zest over the pizza dough. Knead it into the dough until well-incorporated, and then press the dough into a rectangle that measures about 12x9 inches (it doesn't have to be exact). Drizzle with olive oil and about 1 tablespoon of the lemon juice.

Sprinkle the strawberries over the dough, followed by the goat cheese, and then drizzle lightly with the vinegar.

Bake 25-30 minutes, or until the dough is cooked through and just turning golden. Drizzle with a little more balsamic vinegar and sprinkle with basil. Cut into squares and serve warm or at room temperature.

Kale and Shiitake Fried Brown Rice

2012-04-10T18:25:00.000-07:00

Lately I've been really trying to make it a point to incorporate more greens into our diet. I use chard (my favorite green) in my morning smoothies, eat spinach salads for lunch, and then try to have one dinner a week where the greens are a main component. It's only been mildly successful because Joey isn't a fan of all greens, but I take my wins when I can.

This fried rice was definitely a win. Its fast and easy, it's very healthy, and it's tasty to boot. The kale is sliced into thin little ribbons, then sautéed with the mushrooms. You add the (already cooked) rice, a few simple seasonings, and you're done! I think Joey doesn't care for kale on account of the bitterness, but it is masked a bit here by the soy sauce, garlic, and mushrooms. This could be a light main course all on its own, but I served it alongside the teriyaki salmon.

With dishes like this in my repertoire, getting more greens into our diet is becoming an easier task. Now if I could just get Joey to eat beets, I'd be money.

Kale & Shiitake Fried Brown Rice

adapted from My Father's Daughter, via Erin's Food Files

3/4 lb kale, thick stems discarded
8 oz. shiitake mushrooms, stems discarded, and caps thinly sliced
2 Tbs sesame oil
kosher salt
2 cloves garlic, finely minced
pinch of crushed red pepper flakes
3 scallions, thinly sliced on diagonal, plus more for garnish
2 cups cooked brown rice
2 tsp soy sauce
sesame seeds, for serving

Roll a few kale leaves into a tight cigar, and thinly slice to form ribbons. Run your knife through the kale a few times to chop it into smaller pieces.

In a large skillet, heat the oil until shimmering. Add the kale and mushrooms, and cook, stirring often, until they are softened and tender, about 5 to 8 minutes. Season with salt. Add the garlic and red pepper flakes, and stirring constantly, cook until fragrant but not browned, about a minute. Stir in the scallions and rice, and cook another 2 minutes, stirring often. Add the soy sauce, cook another 30 seconds, and season to taste with salt, additional soy sauce, and/or red pepper flakes.

Divide among serving dishes and top each serving with more scallions and a sprinkle of sesame seeds.

Chicken Parmesan Baked Pasta

2012-04-08T18:33:00.000-07:00

Chicken Parmesan is and always will be one of the most crowd-pleasing dishes out there. It's crispy, cheesy, and just all-around awesome. And while I will never tire of the classic breaded chicken smothered in cheese and marinara, I'm always on the lookout for fun and new spins on the dish. I like eating it as a sandwich, kind of deconstructed in a salad, as a pizza.... the options are endless.

This baked pasta dish is yet another variation on chicken parmesan, but it is streamlined and simple, and only dirties a few dishes. One of the things I hate about making chicken parmesan is that I feel like it takes forever and dirties a dozen dishes.

This version is made in one big skillet, then popped in the oven briefly just to melt the cheese and heat everything through. It calls for using frozen breaded chicken cutlets, but I don't ever buy those, so I just had Joey pick up some chicken tenders from the deli on his way home. Another shortcut that saves time, energy, and dishes.

This dinner was so so easy, and even more importantly, it was super tasty. We all devoured it, and I enjoyed the leftovers for a few days afterward.

Chicken Parmesan Baked Pasta
adapted from America's Test Kitchen, Pasta Revolution
serves 4-6

1 (28-oz) can whole peeled fire-roasted tomatoes
1 Tbs olive oil
6 garlic cloves, minced
1 tsp minced fresh oregano (or 1/4 tsp dried)
1/8-1/4 tsp crushed red pepper flakes
kosher salt and freshly ground black pepper
2 cups water
1 - 1 1/2 cups low-sodium chicken broth
12 oz. pasta shapes (ziti, penne, etc)
2 oz grated Parmesan cheese (about 1 cup)
4 oz shredded mozzarella cheese (about 1 cup)
1 lb. cooked chicken tenders, chopped into bite-sized pieces
1/4 cup chopped fresh basil.

Preheat the oven to 475 degrees.

Pulse the tomatoes and their juices in the food processor until coarsely ground, about 12 pulses.

Cook the oil, garlic, red pepper flakes, and 1/4 teaspoon of salt in a 12-inch skillet over medium-high heat until fragrant, about 1 minute. Stir in the tomatoes, water, 1 cup of the broth, and the pasta. Bring to a vigorous simmer, cover, and cook until pasta is tender, 15 to 18 minutes, stirring often.

Stir in 3/4 cup of the Parmesan, 1/4 teaspoon of pepper, and the chopped chicken. Taste and adjust the seasonings if needed. If the pasta seems dry, stir in the remaining 1/2 cup of broth. Transfer to a baking dish and sprinkle with mozzarella and remaining Parmesan. Bake 5 to 10 minutes, or until the cheese is melted and bubbly. Sprinkle with basil and serve.

Strawberry-Basil Mojitos

2012-04-02T19:59:00.000-07:00

One of my favorite things to do in the spring and summer is sit outside on the patio and have a fun fruity drink. There is nothing more relaxing. Whether we're at a restaurant, or I'm just sitting out back by myself reading, or we're all outside and Caroline's running around in the yard, it's all good.

I really love mojitos, but this time I thought it would be fun to take them in a different direction. Given my recent strawberry obsession, making them strawberry was a logical choice. Then I decided to branch out even more, and forgo the mint in favor of basil. I really love using fresh herbs in desserts and drinks. A little goes a long way, and herbs give them a brightness and another depth of flavor without tasting like grass.

I made a strawberry syrup using the same recipe as this sparkling strawberry lemonade, then just smashed some basil in the bottom of the glass, added the strawberry syrup, ice, and rum, and topped it off with some sparkling water. This drink was bright, refreshing, and definitely dangerous. I foresee these in my near future - I can prep a jar of the strawberry syrup, then just mix up the drinks anytime. The directions are written per drink, but I think you could definitely make a pitcher. Just add the strawberry syrup and rum to a large pitcher. When ready to serve, muddle the basil leaves in each glass, add ice, fill each glass about 2/3-3/4 full, then top off with the sparkling water. Instant party!

Strawberry-Basil Mojitos

Pink Parsley Original

Strawberry Syrup adapted from Sweet Melissa Baking Book

Strawberry Syrup

1 heaping cup chopped strawberries
2 Tbs sugar
1 tsp lemon juice
pinch salt
2 Tbs cold water

Combine all the ingredients in the bowl of a food processor and puree until smooth. If you don't like the seeds, strain the syrup through a strainer. Chill until ready to use

For Each Mojito:

2-3 fresh basil leaves
5 Tbs strawberry syrup
ice
1 1/2 oz. light rum (adjust to your taste depending on how strong you like your drinks!)
sparkling water
strawberry slices and basil leaves for garnish

Use the back of a spoon or a muddler to bruise the basil in the bottom of the glass. Add the strawberry syrup, ice, and rum, and top off the drink with sparkling water. Garnish with strawberry slices and basil leaves and serve immediately.

Goat Cheese Potato Gratin

2012-04-01T20:33:00.001-07:00

Potatoes au gratin are one of those things that I can eat any time, any day. I mean, seriously. You smother potato slices in cream and cheese and then bake it. Nothing bad about that. I've made countless variations over the years, but the experimenting ends with this version. I have two words for you: Goat. Cheese. I should just stop right there because really - what else could I possibly say?

How about this is not only the absolute best potato gratin I've ever made, but also the most low-maintenance? You simply slice the potatoes (a mandolin makes this job very easy and fast), then layer them with a mixture of milk, cream, goat cheese, garlic, and Parmesan. Bake it, and you're ready to dig in.

The goat cheese was definitely noticeable, but not overly prominent. I think it just gave the dish another depth of flavor and some extra creaminess. After dinner, I found myself sneaking bite after bite of the leftovers. It's definitely one of those dangerously addictive dishes. I served this with asparagus and herb-grilled pork tenderloin (recipe coming soon!), and finished the meal with a strawberry-rhubarb crisp. It was a wonderful spring dinner, but Joey pointed out that he would have been equally as happy if I'd just served the potatoes and called it a day.

I always think of potatoes au gratin as being a good dish for Easter, and this version would be especially great. The goat cheese elevates it to "holiday meal" level, but it's still incredibly easy and low-maintenance. Assemble it in the morning, then after church just pop it in the oven. And prepare to swoon.

Goat Cheese Potato Gratin
adapted from Bon Appetit, via Epicurious

2 lbs yukon gold potatoes, peeled
1 cup milk (low fat is fine)
1 cup heavy cream
2 cloves garlic, minced
1 heaping cup crumbled goat cheese
1/2 cup freshly grated Parmesan cheese
1 1/4 tsp kosher salt
1/2 tsp ground black pepper
1/8 tsp nutmeg
snipped fresh chives, for serving

Preheat the oven to 400 degrees. Lightly grease an 11x7 inch baking dish.

Slice the potatoes very thinly. I used my mandolin, and did half of them on the thinnest setting, and the other half on the next one up. This gave the dish a little more texture.

In a medium bowl, whisk together the milk, crew, garlic, goat cheese, Parmesan cheese, salt, pepper, and nutmeg.

Layer 1/3 of the potatoes in the bottom of the baking dish. overlapping them slightly. Pour 1/3 of the cream mixture over the potatoes, then repeat the layers two more times with the remaining potatoes and cream.

Bake, uncovered, for about 1 hour and 15 minutes, or until the top is browned and the potatoes are cooked through. Allow to stand at least 15 minutes. Sprinkle with chives and serve.