Category Archives: Entrées

JAMBALAYA and HEARTY SHRIMP JAMBALAYA

26 Wednesday Aug 2015

Posted by in Entrées, Recipes

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Before Mum left, she was hoping to pick up a couple of boxes of Jambalaya mix to take back to New Zealand, but unfortunately, ran out of time.

Although these recipes appear to have a lot of ingredients, they come together quickly, are packed full of flavor, and are really very simple to make.

JAMBALAYA

jambalaya

1/4 cup butter

6 ounces smoked ham, chopped

6 ounces smoked sausage, chopped/sliced

6 ounces cooked chicken, chopped

1 onion, chopped

1 1/2 cups celery, chopped

1 green bell pepper, chopped

Seasoning Mix (recipe below)

1/2 teaspoon minced garlic

2 cups uncooked rice (I would put less in – maybe 1 cup)

4 cups chicken stock

Melt the butter in a large skillet over high heat. Add the ham, sausage and chicken. Cook for 5 minutes, stirring occasionally. Lower heat to medium, add the onions, celery, bell peppers, Seasoning Mix and garlic and mix well. Continue to cook for 10 to 12 minutes or until brown, stirring to deglaze the skillet occasionally. Stir in the rice.

Cook for 5 minutes, stirring occasionally. Add the stock and mix well. Bring to a boil and reduce the heat. Simmer for 20 minutes or until the rice is tender, stirring occasionally toward the end of the cooking time. Discard the bay leaves and serve.

SEASONING MIX

4 bay leaves

1 teaspoon salt

1 teaspoon white pepper

1 teaspoon dry mustard

1 teaspoon gumbo file

1 teaspoon ground red pepper

1/2 teaspoon cumin

1/2 teaspoon black pepper

1/2 teaspoon thyme

Combine the bay leaves, salt, white pepper, dry mustard, gumbo file, ground red pepper, cumin, black pepper and thyme in a small bowl and mix well.

Enjoy!

Recipe adapted from Southern Accent A Second Helping, 2003

https://www.facebook.com/JuniorLeagueofPB?v=info

HEARTY SHRIMP JAMBALAYA

hearty shrimp jambalaya

2 tablespoons butter

1/2 cup diced celery

1/2 cup chopped green bell pepper

2 cloves garlic

1/2 cup chopped onion

1/2 cup uncooked rice

1 cup cubed, cooked chicken

1 1/2 cups water

1 (16-ounce) can tomatoes

14 ounces smoked sausage, cut into 1/2-inch slices

1 cup chicken broth

1/2 teaspoon paprika

1/2 teaspoon thyme

1/8 teaspoon cayenne pepper

1/4 teaspoon black pepper

1/2 pound cooked and shelled shrimp

1/2 teaspoon garlic salt

3 dashes hot sauce

In a saucepan, melt butter. Add celery, green pepper, onion and garlic. Cook over medium heat until vegetables are tender. Add rice, chicken, water, tomatoes, sausage, chicken broth, paprika, thyme, cayenne pepper, and black pepper.

Cook over high heat until boiling. Cover, reduce heat to low. Cook 20 to 25 minutes, stirring occasionally until rice is fork tender. Add shrimp, continue cooking 4 minutes. Remove from heat, add hot sauce.

Enjoy!

Recipe adapted from Cheffrey, 2002

slidellfire.org/news.php?category=4

 

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PRICKLY PEAR and ENDIVE WITH PEARS, BLUE CHEESE AND WALNUTS and RICOTTA, THYME, HONEY AND FRESH PEAR TOPPING and PEAR AND ARUGULA SALAD and PEAR SALAD WITH BUTTERMILK CURRY DRESSING and PEAR SALAD WITH WATERCRESS AND GOAT CHEESE and FIG BALSAMIC GLAZED DUCK WITH PEARL ONION AND PEAR HASH and APPLE PEAR TARTS WITH CHEDDAR ROSEMARY STREUSEL

09 Monday Mar 2015

Posted by in Appetizers, Cocktails, Dessert, Entrées, Recipes, Salad

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Right before Christmas, my husband bought a large box of pears from Harry and David, having discovered a great discount through Living Social. My Sister-In-Law around about the same time, sent us a lovely package which was also from Harry and David, and which also included their famous, flavorful, juicy, incredibly delicious pears.

As well as enjoying the sweet and succulent fruit unadorned straight from the box, I also transformed the luscious produce into several dishes to take to friends parties, as an appetizer for a dinner party, a cocktail to start the evening, a sweet ending after a meal and as an accompaniment with dinner.

PRICKLY PEAR

prickly pear

1 pear, peeled and chopped

1 tablespoon honey

1/2 lime, juiced

3 ounces of bourbon

ice cubes

6 ounces ginger ale, if desired (I forgot to add this)

In a cocktail shaker, muddle the pear, honey and lime juice. Add the bourbon, fill with ice and shake. Strain into 2 glasses. Top with ginger ale (if desired and remembered) and add ice.

Recipe adapted from Rachael Ray Magazine, October 2013

www.rachaelraymag.com/

ENDIVE WITH PEARS, BLUE CHEESE AND WALNUTS

endive with pears blue cheese and walnuts

1 tablespoon olive oil

1 1/2 cups finely chopped pear

1 tablespoon honey

salt and freshly ground black pepper to taste

2 ounces Gorgonzola cheese crumbled

16 Belgian endive leaves

1/4 cup chopped walnuts, toasted

Heat a medium skillet over medium heat. Add oil to pan, swirl to coat. Add pear, cook 2 minutes or until softened, stirring occasionally. Remove from heat, stir in honey. Cool 3 minutes, stir in cheese, season to taste with salt and pepper.

Spoon about 2 teaspoons of pear mixture into each leaf. Sprinkle with walnuts.

Enjoy!

Recipe adapted from Cooking Light, December 2014

www.cookinglight.com/

RICOTTA, THYME, HONEY AND FRESH PEAR TOPPING

ricotta and pear crostini with thyme honey

crostini

16 ounces ricotta

2 or 3 ripe pears

10 stems fresh thyme, leaves removed and chopped

1/4 cup honey

olive oil

Core, peel and cut pears into chunks. Spread about 1 tablespoon of ricotta on each crostini. Top with a cube of pear and sprinkle of thyme. Drizzle with honey and olive oil.

Enjoy!

Recipe adapted from Glamour Magazine

www.glamour.com/about/food-recipes

PEAR AND ARUGULA SALAD

pear and arugula salad

Combine 1 tablespoon olive oil, 1 tablespoon white wine vinegar, 1 teaspoon chopped fresh thyme, 1/2 teaspoon Dijon mustard and a spoonful of honey, season to taste with salt and freshly ground black pepper, stir with a whisk. Combine salad greens, chopped pear and chopped toasted walnuts in a large bowl. Drizzle vinaigrette over salad mixture, toss to coat. Sprinkle with crumbled blue cheese.

Enjoy!

Recipe adapted from Cooking Light, November 2013

www.cookinglight.com/

PEAR SALAD WITH BUTTERMILK CURRY DRESSING

pear salad with buttermilk curry dressing

2 tablespoons mayonnaise

1 1/2 tablespoons buttermilk

1/4 teaspoon curry powder

1/8 teaspoon onion powder

1/8 teaspoon salt

1/3 cup dried apricots

1/4 cup chopped shallots

1/4 cup sliced celery

1 pear, cubed

1/4 cup chopped, toasted walnuts

3 teaspoons chopped fresh tarragon

2 heads of endive, leaves separated

In a large bowl, whisk mayonnaise, buttermilk, curry powder, onion powder and salt. Toss in 1/4 cup apricots, shallots, celery, pear, walnuts and 2 teaspoons of tarragon. Stuff salad into endive leaves and top with remaining apricots and tarragon.

Enjoy!

Recipe adapted from Rachael Ray Magazine, October 2011

www.rachaelraymag.com/recipes/

PEAR SALAD WITH WATERCRESS AND GOAT CHEESE

pear watercress goat cheese salad

1 bag watercress

3 pears, cored and thinly sliced

1/2 cup pecans, roughly chopped

1/3 cup goat cheese, crumbled

2 tablespoons pear infused vinegar

1/2 teaspoon Dijon mustard

salt and pepper

1/4 cup olive oil

Arrange watercress on a serving platter. Top with sliced pears, pecans then crumbled goat cheese. In a small bowl, mix vinegar and mustard, season to taste with salt and pepper. In a slow steady stream, add the olive oil, whisking constantly until dressing is emulsified. Pour dressing over salad and serve immediately.

Enjoy!

FIG BALSAMIC GLAZED DUCK WITH PEARL ONION AND PEAR HASH

fig balsamic glazed duck

4 duck breasts

2 tablespoons olive oil

2 pears, halved, cored, cut into slices

1 10-ounce bag pearl onions, blanched, peeled, halved

4 potatoes, boiled until just tender, peeled, cut into pieces

2 tablespoons chopped fresh sage

3/4 cup chicken broth

1/2 cup fig balsamic vinegar

Using small sharp knife, score duck skin in 1-inch-wide grid pattern. Season duck generously with salt and pepper. Heat oil in large skillet over medium-high heat. Add duck, cook about 6 minutes per side for medium. Transfer to a cutting board, tent with foil. Discard all but 1/4 cup drippings from skillet. Heat drippings in skillet over high heat. Add pears, onions and potatoes, sauté until beginning to brown, 5 minutes. Stir in sage, season with salt and pepper. Transfer hash to bowl, cover to keep warm. Heat same skillet over high heat. Add broth and vinegar, bring to a boil, scraping up browned bits. Boil until reduced to glaze, about 5 minutes. Season glaze with salt and pepper.

Divide hash among plates. Cut duck into 1/2 inch slices, fan over hash. Drizzle glaze over and serve.

Enjoy!

Recipe adapted from Bon Appetit, January 2005

www.bonappetit.com/

APPLE PEAR TARTS WTIH CHEDDAR ROSEMARY STREUSEL 

apple pear tart

1 pear

1 apple

juice of half a lemon

3/4 cup flour plus 1 tablespoon

1/2 cup brown sugar plus 1 tablespoon

3/4 teaspoon vanilla essence

1/2 teaspoon baking powder

1 cup cheddar cheese

1 tablespoon finely chopped rosemary

4 ounces butter, chilled and cut into small pieces.

1/2 package of refrigerated pie crust

Heat oven to 375F. Quarter, core and dice the apple and pear. Place in a bowl and sprinkle with the lemon juice, mix. Add 1 tablespoon of brown sugar and 1 tablespoon of flour, toss to coat. Mix in vanilla essence.
In another bowl, combine the remaining flour, brown sugar, baking powder, cheese and rosemary. Add butter and mix.
Unroll pie crust, using a 2 1/2 inch round cookie cutter, cut out 20 circles, re-rolling dough as necessary. Place dough circles over holes of a 20 cup mini-muffin pan, and press down gently. Place about 1 tablespoon of filling into each cup, top with a scant 2 teaspoons of topping, flattened slightly.
Bake for 15 to 20 minutes, or until filling is bubbling and topping is lightly browned.
Remove from oven and let stand for 10 minutes before removing them from the pan.
Enjoy!

 

BAKED POLENTA WITH FONTINA AND TOMATO SAUCE and WARM PUMPKIN SALAD WITH POLENTA AND CANDIED PUMPKIN SEEDS

20 Monday Oct 2014

Posted by in Entertaining, Entrées, Recipes, Salad

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I have had friends over for lunch on two separate occasions recently. Both times our kids were out of school, and we were able to enjoy our girl time catching up while our kids played. Also on each occasion, I was inspired by dishes that incorporated polenta – one baked in the oven and one pan fried and placed on a salad. I’m not sure why I was in a particularly polenta-ish frame of mind, but I do know both dishes were delicious and both were perfect for a casual and relaxed ladies lunch.

BAKED POLENTA WITH FONTINA AND TOMATO SAUCE

baked polenta with fontina

SAUCE

2 tablespoons olive oil

1 cup of chopped onion

1/2 cup chopped celery

1/4 cup chopped carrot

3 garlic cloves, minced

1 (28-ounce) can of peeled whole tomatoes

1 tablespoon fresh parsley, chopped

1 1/2 teaspoons dried oregano

1/4 cup chopped fresh basil

POLENTA

4 cups water

1 teaspoon salt

1 cup polenta (cornmeal)

2 cups grated Fontina cheese

SAUCE

Heat olive oil in a saucepan over medium heat. Add onion, celery, carrot and garlic. Saute until vegetables are almost tender, about 5 minutes. Add tomatoes with juice, parsley and oregano, bring to a simmer. Reduce heat and simmer until reduced to 3 cups, gently breaking up tomatoes with a potato masher, about 15 minutes. Mix in basil. Season sauce to taste with salt and pepper.

POLENTA

Brush an 8×8-inch baking dish with olive oil. Bring 4 cups water and 1 teaspoon salt to boil in another heavy large saucepan. Gradually whisk in polenta. Reduce heat to low and simmer until thick and cooked through, stirring often, about 10 minutes. Spread 3/4 cup of tomato sauce over bottom of prepared dish. Pour half of polenta (about 1 1/2 cups) over. Sprinkle with half of cheese, then 3/4 cup sauce. Spread remaining polenta over and sprinkle with remaining cheese. Cover with 3/4 cup sauce and let stand for 2 hours at room temperature (I didn’t prepare enough in advance to let sit for that amount of time, and put it straight into the oven).

Heat oven to 350F. Bake polenta until heated through, about 25 minutes. Let polenta stand 10 minutes and serve.

Enjoy!

Recipe adapted from Bon Appetit

www.bonappetit.com/

WARM PUMPKIN SALAD WITH POLENTA AND CANDIED PUMPKIN SEEDS

pumpkin and polenta salad

1 1/2 cups yellow cornmeal

7 1/2 cups water

2 3/4 teaspoons salt

2 1/2 tablespoons unsalted butter

1 tablespoon sugar

1/2 teaspoon ground cumin

1/4 teaspoon cinnamon

1/4 teaspoon paprika

1/4 teaspoon cayenne

1/2 cup pepitas

1 tablespoon pomegranate juice

2 teaspoons sherry vinegar

1 tablespoon shallot, finely chopped

6 tablespoons olive oil

1 (2 pound) pumpkin, peeled, seeded and sliced into 1/2 inch pieces

1 (6 ounce) piece of parmesan

8 ounces of arugula, trimmed

PREPARE POLENTA

Bring cornmeal, water and 2 1/4 teaspoons salt to a boil in a 4-quart saucepan, stirring constantly. Reduce heat and simmer, stirring frequently, until polenta is creamy and tender, about 45 minutes. Remove from heat, then stir in 1 1/2 tablespoons butter and cool slightly.

Spoon polenta onto center of a lightly buttered large baking sheet, then spread evenly into a 10-by-7 inch rectangle (about 1/2 inch thick). Cover with plastic wrap, and chill for 2 hours.

CANDY PUMPKIN SEEDS

Melt remaining tablespoon of butter in a saucepan over moderate heat. Stir in sugar, cumin, cinnamon, paprika, cayenne and 1/4 teaspoon salt, then cook, without stirring, until caramelized. Add pumpkin seeds and cook, stirring occasionally, until seeds are puffed and golden. Transfer to a plate to cool. When seeds have hardened, break up any clumps with your fingers.

MAKE VINAIGRETTE

Whisk together pomegranate juice, vinegar, and shallot and let stand 5 minutes. Whisk in 3 tablespoons of oil, remaining 1/4 teaspoon salt and pepper to taste.

ROAST PUMPKIN

Heat oven to 450F.

Toss pumpkin pieces with 1 tablespoon of oil and salt and pepper to taste in a shallow baking pan and arrange slices in 1 layer. Roast in the middle of the oven until just tender, about 35 to 40 minutes. Remove from oven, cover with foil to keep warm.

FRY POLENTA WHILE PUMPKIN ROASTS

Cut polenta into 3-inch squares, then halve each square diagonally. Heat 1 tablespoon oil in a large nonstick skillet until hot, then cook polenta until golden brown, about 8 minutes. Transfer as cooked to a plate and keep warm, covered.

ASSEMBLE SALAD

Shave strips from parmesan with a vegetable peeler.

Toss arugula in a large bowl with enough vinaigrette to lightly coat. Place on plates, then top with several pieces of pumpkin and a piece of polenta. Sprinkle with candied pumpkin seeds and top with parmesan shavings, then drizzle with remaining vinaigrette.

Enjoy!

Recipe adapted from Epicurious

www.epicurious.com › recipes & menus

Dinner Menu At The Cabin

23 Friday May 2014

Posted by in Dessert, Entrées, Recipes, Soup

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We were fortunate to be invited to spend the night in the middle of the woods – although close to home, it felt like a world away. We were “warned” it was very basic, no electricity or hot water – and the guys were planning to go coon hunting once the sun went down.

I packed my book, left out the high heel shoes, and was very excited to cook and provide dinner for the group. I planned for the menu to be rustic, to equal our accommodations, and our friends offered the refined fun of wine pairings for each course.

The fire burning in the hearth, the gently lamp light and the company and conversation was warm and cozy. It was a peaceful, beautiful evening, and my husband and I took full advantage of the hiking trails around the property the next morning.

The beautiful cabin

Treasures inside the Cabin

Wild Mushroom Soup with White Port 

Paired with a 2012 Schug Sonoma Coast Pinot Noir

8 tablespoons butter, room temperature

4 shallots, chopped

3 1/2 to 4 cups of dried wild mushrooms (I used porcini, lobster, wood ear and oyster)

4 cups fresh mushrooms, sliced

2 cups white port wine

3 cups chicken stock

2 tablespoons flour

2 cups cream

salt and pepper to taste

fresh chopped parsley

Soak dried wild mushrooms in hot chicken stock for an hour. Strain, save liquid and chop mushrooms.

Saute shallots in butter until translucent. Add all the mushrooms, both fresh and wild. Cook until very little liquid remains.

Add port wine and reduce liquid again until most of it is gone. Add in flour (I mix it with a little water or broth first). Stir well. Add saved mushroom liquid, cook for half and hour at a low simmer.

Add in cream and bring just to a boil then to turn to low and simmer for half and hour.

Blend using an immersion blender to the consistency of your choice.

Add salt and pepper to taste, divide among bowls and top with parsley.

Enjoy!

Recipe adapted from The Dining Guide. February 2014

www.nwaonline.com/dining/‎

Braised Lamb Shanks with Tomato and Fennel

Paired with a 2008 Bell Sierra Foothills Syrah

4 lamb shanks

1/2 cup flour

4 tablespoons olive oil

2 tablespoons unsalted butter

2 onions, peeled and cut in half, then sliced 1/4 inch thick

1 leek, sliced into 1/4 inch half moons

4 garlic cloves, minced

1 cup red wine

2 cups chicken stock

1 (28 ounce) can peeled whole tomatoes, drained

2 tablespoons tomato paste

1 tablespoon fresh thyme leaves

2 dried bay leaves

2 fennel bulbs, cut into half and sliced 1/4 inch thick

Heat oven to 375F.

Season lamb all over with salt and pepper. Place flour in a shallow bowl. Dredge lamb in flour, turning to coat evenly, shake off excess. Heat oil and butter in an 8 quart dutch oven, over medium heat. Working in 2 batches, cook until shanks are well browned, about 5 minutes per side. Transfer shanks to a large plate, drain off all but 2 tablespoons of fat.

Place dutch oven over medium heat, add onions and leek, and sauté until they are lightly browned, about 6 minutes. Add garlic, cook 4 minutes more. Add red wine, scraping up any browned bits with a wooden spoon. Return shanks to the dutch oven, and add chicken stock, tomatoes, tomato paste, thyme and bay leaves. Bring to a boil, cover and place in oven. Braise for 2 hours, add fennel and cook for 30 minutes longer.

Using a slotted spoon, transfer shanks and vegetables to a large bowl. Using a ladle, skim fat from surface of cooking liquid, cook over medium heat until liquid is thickened, 5 to 7 minutes. Return shanks and vegetables to pan, cook until heated through. Remove from heat and season with salt and pepper.

Enjoy!

Spiced Pumpkin, Fig, Pine Nut and Ginger Tart

Paired with a non-vintage Bell North Coast Brut

300 grams of pumpkin, peeled and cut into 1.5 cm dice

2 teaspoons pumpkin pie spice

1/4 cup brown sugar

2 teaspoons chopped crystallized ginger

110 grams unsalted butter, melted

200 grams of ginger cookies

6 dried figs, stems removed, sliced

1/4 cup pine nuts, lightly toasted

LEMON VANILLA CREAM

2 lemons, zest and juice

2 tablespoons sugar

1 tablespoon vanilla bean paste

100 grams of mascarpone

150 mills of chilled cream

Heat oven to 170C.

Combine pumpkin, spice, sugar, ginger and 30 grams of the butter, place on a lined cookie sheet and bake until pumpkin is tender.

Crumb ginger cookies in a food processor, and remaining butter and mix again briefly. Press into a tart tin and refrigerate.

Tip pumpkin into a bowl with figs and pine nuts and stir until combined. Spoon mixture into tart case and bake until golden, about 20 minutes. Cool for 15 minutes before removing from tin.

Serve with lemon vanilla cream.

LEMON VANILLA CREAM

Place lemon juice and zest in a small pan with sugar and vanilla. Bring to the boil then simmer to a thickish syrup. Cool before mixing with mascarpone. Whisk cream to soft peaks and gently stir into mascarpone mixture.

Enjoy!

Recipe adapted from New Zealand House and Garden

nzhouseandgarden.co.nz/‎

Tacos Al Pastor and Aqua Pearl

17 Saturday May 2014

Posted by in Cocktails, Entrées, Recipes

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I was cooking Tacos Al Pastor at the same time we were receiving a tutorial on a water system that produces alkaline water along with a myriad of health benefits.  Once our lovely and compelling presenters had left, I indulged in a cocktail using the pineapple juice I had drained from the tidbits that are featured in the tacos.

TACOS AL PASTOR

1 pound pork tenderloin, cut into 1/2 inch cubes
1 (8 ounce) can pineapple tidbits in juice, drained
1 onion, chopped
1/4 cup chopped fresh cilantro
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon pepper
1 teaspoon chopped garlic
3/4 teaspoon salt
1 tablespoon canola oil
6 tortillas, warmed
Toppings: sliced radishes, fresh cilantro leaves, crumbled queso fresco, sliced jalapeño

Combine pork, pineapple, onion, cilantro, chili powder, ground cumin, oregano, pepper, garlic and salt in a large zip-top plastic freezer bag. Seal and chill 4 to 24 hours.
Cook pork mixture in hot oil in a large nonstick skillet over medium high heat, stirring often, 10 minutes or until pork is done. Serve mixture with warm tortillas and desired toppings.
Enjoy!

Recipe adapted from Southern Living, June 2009
www.southernliving.com/food

AQUA PEARL

3 ounces pineapple juice
6 tablespoons gin
4 teaspoons fresh lemon juice
2 teaspoons simple syrup or agave syrup
2 teaspoons blue curaçao liqueur
4 dashes of angostura bitters
ice cubes

Mix pineapple juicce, gin, lemon juice, simple syrup, blue curaçao, and angostura bitters in a cocktail shaker. Fill with ice. Cover and shake well. Strain into 2 martini glasses.
Enjoy!

Baked Rigatoni with Green Olives and Pancetta

13 Tuesday May 2014

Posted by in Entrées, Pasta, Recipes

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I was excited to coordinate a time for the very beautiful, fabulous Maliah, of Maliah Pinkleton Photography www.maliahpinkleton.smugmug.com/, to come to my home and shoot some pictures for my blog. I had been wanting her skilled and experienced point of view, ever since she photographed my husband and I cooking for the Local Flavor Cookbook localflavornwa.com/.
I had my make-up professionally applied, put on a comfortable dress, a high pair of heels, and cooked while Maliah clicked and we chatted.
It was such a relaxed, fun evening, and Maliah was so creative with many great ideas, but my favorite part was sitting down after the pictures for a glass of wine, bread, cheese and more chat.

Maliahs picture of the olives about to be sliced for the pasta dish
Maliahs picture of me sitting on the back deck

BAKED RIGATONI WTH GREEN OLIVES AND PANCETTA

2 tablespoons butter
3/4 pound plum tomatoes, halved lengthwise
3 garlic cloves, crushed
2 thyme sprigs
1/2 cup torn basil leaves plus one basil sprig
3 tablespoons olive oil
salt and freshly ground black pepper
3 ounces of pancetta, diced
1 onion, chopped
1 cup pitted green olives, halved
1 pound rigatoni
2 cups ricotta cheese
3/4 cup freshly grated parmesan cheese

Heat oven to 425F and butter a 9 by 13 inch baking dish.
On a rimmed baking sheet, toss the tomatoes, garlic, thyme and basil sprigs with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 20 minutes, until softened and brown in spots, let cool. Discard the thyme and basil sprigs and coarsely chop the tomatoes and garlic, reserving any juices.
Meanwhile, in a large deep skillet, heat the remaining 1 tablespoon of olive oil. Add the pancetta and cook over moderately high heat, stirring occasionally, until browned and nearly crisp, about 5 minutes. Add the onion, and cook, stirring occasionally, until softened, about 5 minutes. Stir in the olives, tomatoes and garlic and the 2 tablespoons of butter, keep warm.
In a pot of salted boiling water, cook the rigatoni until al dente. Drain, reserving 1 1/4 cups of the cooking water. Stir the pasta into the skillet, along with the reserved cooking water, ricotta, torn basil and 1/2 cup of parmesan. Season with salt and pepper. Transfer the pasta to the prepared baking dish. Sprinkle the remaining 1/4 cup of parmesan on top and bake for 15 minutes, until bubbling and browned on top. Let stand for 5 minutes before serving.
Enjoy!

Recipe adapted from Food and Wine
www.foodandwine.com/recipes‎

Baked Fish with Paprika Lemon Butter and and Herb-Crusted Cod with Cauliflower Mash

10 Saturday May 2014

Posted by in Entrées, Fish

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I made Baked Fish with Paprika Lemon Butter for a busy week night dinner – cooking quickly between my daughters horse riding lesson and my book club meeting. I mixed the butter and spices in advance, and due to the brief cooking time, dinner was on the table in no time. The Herb Crusted Cod with Cauliflower Mash was also perfect when we were pressed for time.

BAKED FISH WITH PAPRIKA LEMON BUTTER

3 tablespoons butter, room temperature
2 tablespoons sweet paprika
2 tablespoons chopped, fresh parsley
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 cod fillets
lemon wedges to serve

Heat oven to 400F. Spray a 13 by 9 inch glass baking dish with cooking spray.
Combine 3 tablespoons of butter, sweet paprika, 1 tablespoon parsley, lemon juice, lemon peel, salt and ground pepper in a small bowl and stir to blend. Spread seasoned butter mixture over both sides of fish fillets. Sprinkle each with additional salt and pepper. Transfer fish to prepared dish. Bake fish until just opaque in center, about 10 minutes. Transfer fish to a platter, sprinkle with remaining 1 tablespoon chopped fresh parsley, garnish with lemon wedges and serve.
Enjoy!

HERB CRUSTED COD WITH CAULIFLOWER MASH

1 cauliflower, cut into florets
2 ounces semisoft cheese with garlic and herbs
4 to 5 cod fillets
1 egg
2/3 cup panko bread crumbs
2 tablespoons chopped fresh dill
1 tablespoon of olive oil

Place cauliflower in a pot, add 1/2 teaspoon salt and enough water to cover. Bring to a boil and reduce heat to medium. Cook, covered, for 15 to 20 minutes or until tender.
Drain cauliflower, and mash. Stir in cheese, season to taste with salt and pepper. Cover and keep warm.
Rinse fish and pat dry with paper towels. In a shallow dish, beat egg. In another shallow dish combine bread crumbs and dill, and season to taste with salt and pepper.
Dip fish pieces into egg, then into bread crumb mixture. Set aside.
In a large skillet, heat olive oil over medium high heat. Add the fish, cook 2 to 3 minutes on each side or until fish is golden brown and flakes easily with a fork. Drain on paper towels. Serve with cauliflower mash.
Enjoy!

Recipe adapted from Better Homes and Gardens, September 2013
www.bhg.com/recipes/‎

Skewered Flank Steak with Horseradish Lemon Dipping Sauce and Roasted Potatoes with Chile and Parsley

01 Thursday May 2014

Posted by in Entrées, Recipes

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Our very first night back in town, my youngest son wanted to celebrate his birthday at home – although he had already had a family party while we were in New Zealand.
He requested steak, potatoes and peas as his Birthday Dinner, after which, we walked around the park, then home to bake cookies for dessert, a cup of tea, and gifts – which he opened in an even shorter amount of time than it took me to wrap them.

SKEWERED FLANK STEAK WITH HORSERADISH LEMON DIPPING SAUCE

1/3 cup olive oil
2 teaspoons lemon zest
1/4 cup fresh lemon juice
1 teaspoon salt
1/4 teaspoon dried crushed red pepper
1 (2 pound) flank steak, cut diagonally into 1/4 inch thick slices
wooden skewers

Combine olive oil, lemon zest, lemon juice, salt and crushed red pepper, in a large shallow dish. Add steak. Cover and chill for 8 hours, turning occasionally.
Meanwhile, prepare Horseradish Lemon Dipping Sauce.
Soak skewers in water to cover, for 30 minutes.
Heat Grill or oven to 400F.
Remove steak from marinade, discarding marinade. Thread 1 steak slice onto each skewer. Grill steak 4 to 5 minutes on each side, or to desired degree of doneness. Serve with Horseradish Lemon Dipping Sauce.
HORSERADISH LEMON DIPPING SAUCE
Stir together 8 tablespoons light sour cream, 1 tablespoon horseradish, juice and zest from one lemon, season with salt. Cover and chill for 8 hours.
Enjoy!

Recipe adapted from Southern Living, May 2010
www.southernliving.com/food‎

ROASTED POTATOES WITH CHILE AND PARSLEY

1 1/2 pounds small potatoes
1/2 cup olive oil
1/4 cup sherry vinegar
1/4 cup toasted walnuts, coarsely chopped
2 anchovy fillets, finely chopped
2 green onions, finely chopped
1 tablespoon honey
1 clove garlic, finely chopped
1 serrano chile, seeded and finely chopped
1/2 cup chopped parsley
2 tablespoons capers

Heat oven to 400F.
On a baking sheet, toss potatoes with 1/4 cup oil, season with salt and freshly ground black pepper, and toss again. Spread potatoes in a single layer, bake until golden and crispy, about 25 to 30 minutes.
In a bowl, whisk together remaining 1/4 cup oil, vinegar, walnuts, anchovies, green onions, honey, garlic and chile, add potatoes, parsley and capers, toss to coat.
Enjoy!

Oven-fried Fish Sticks with Tartar Sauce

25 Friday Apr 2014

Posted by in Entrées, Fish, New Zealand, Recipes

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We love the classic “kiwi takeaways” Fish and Chips, wrapped in newspaper and most delicious when eaten right by the beach.
The kids especially, ordered them every chance they had while we were on vacation in New Zealand, so I thought I would try a home made version, served with oven baked sweet potato and kumara fries. Even though we are miles and miles from the beach here in Fayetteville, Arkansas, the Oven Fried Fish Sticks still tasted wonderful.

OVEN FRIED FISH STICKS WITH TARTAR SAUCE

FISH STICKS
1 cup flour
1 1/2 cups panko bread crumbs
3 tablespoons water
1 egg, lightly beaten
1 1/4 pounds cod fillets
salt to taste
TARTAR SAUCE
1/3 cup mayonnaise
2 tablespoons chopped dill pickles
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh parsley
1 tablespoon capers, drained and chopped
1 tablespoon fresh lemon juice

Heat oven to 375F.
To prepare fish sticks, place flour in a shallow dish or bowl. Place bread crumbs in a second shallow bowl. Combine water and egg in a third shallow dish, stirring with a whisk.
Cut fish into strips. Dredge in flour, shaking off excess. Dip fish in egg mixture and dredge in bread crumbs. Place on a baking sheet coated with cooking spray. Coat fish with cooking spray, and sprinkle with salt.
Bake for 30 minutes or until crisp (I turned the grill on at the end of cooking time for about 2 minutes).
To prepare tartar sauce, combine all sauce ingredients in a small bowl. Serve tartar sauce with fish.
Enjoy!

Recipe adapted from USA Weekend, November 2013
www.usaweekend.com/section/FOOD04/Recipe-Archive‎

Thai-Style Chicken in Lettuce Leaves {Fayetteville Pilates & Barre}

24 Thursday Apr 2014

Posted by in Entrées, Recipes

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My family and I loved these Chicken Lettuce “wraps”.
Fresh tasting, with a delicious burst of mint, spicy ginger and cool cucumber. The flavors blended beautifully.
Placing everything out in the bowls, made it fun for the kids to put together, and even the adults enjoyed playing with their food.

THAI STYLE CHICKEN IN LETTUCE LEAVES

3 tablespoons rice vinegar
1/4 cup sugar
4 teaspoons garlic, minced
2 teaspoons crushed red pepper
1/4 cup soy sauce
2 teaspoons finely grated fresh ginger
1 1/2 teaspoons Asian sesame oil
4 skinless, boneless chicken breasts
1 cucumber, peeled and cut into 1/4 inch dice
1 red pepper, stem and seeds removed, sliced
1/4 cup mint leaves
1/4 cup cilantro leaves
2 tablespoons roasted peanuts
1 head of butter lettuce
2 tablespoons water

In a small saucepan, mix the vinegar with the sugar and cook over moderate heat, stirring, until the sugar dissolves. Add 1 teaspoon of the garlic and the crushed red pepper and let cool.
In a large bowl, mix 2 tablespoons of the sweet seasoned vinegar with the remaining 3 teaspoons of garlic and the soy sauce, ginger and sesame oil. Set aside 2 tablespoons of this soy marinade. Add the chicken and the remaining marinade in the bowl and refrigerate for at least an hour or overnight.
Heat the broiler. Remove the chicken from the marinade and let it drain, slice thinly, then broil for about 3 to 4 minutes per side until browned and cooked through. Transfer the chicken to a platter and let it rest for 5 minutes.
In a medium bowl, toss the cucumber with the remaining sweet seasoned vinegar. Put the red pepper, mint, cilantro and peanuts in separate bowls. Arrange the lettuce leaves in a basket.
Add the water to the reserved 2 tablespoons of soy marinade.
Wrap the chicken and garnishes in lettuce leaves, and pass the soy marinade and cucumber salad separately.
Enjoy!