Heirloom Tomatoes & Basil Pappardelle

Fresh Grilled Summer Veggies

Shrimp & Scallops in a White Wine, Lemon, Tarragon Broth

True Foodie Love: Foodie Novel & Chocolate Cake

Banana, Walnut & Yogurt Muffins

Walnut & Arugula Salad with Warm Curry Dressing

Chicken Salad, My Way

Chicken Salad.  An American favorite that I am far too picky about.  Too much mayo and it's ruined for me.  The consistency truly has to be perfect - light and cool on hot summer day.  I love the crunch that celery brings, paired with freshly shredded or chopped chicken and just the right dressing. 

Here's what I whipped up the other night: Chopped chicken breast, diced celery, scallions, and cubes of ripe avocado.  Toss these together.  In a separate bowl I combine sour cream, Dijon mustard, cayenne pepper and a bit of salt until it was well blended.  Then I dressed the chicken mixture and had a lovely new twist on the typical chicken salad. 

The mayo-free aspect really made me happy.  For some reason, I cannot stomach the texture of mayo.  I much prefer sour cream and, in fact, believe it to be one of the top condiments of choice.  I love the how it cools a dish instantly and is matched well with a seasoning such as cayenne pepper.  The avocado added an extra creaminess that replaced the need for mayo entirely.  And a good Dijon mustard is an outstanding way to up the flavor of any dish - I am always amazed at how little mustard is needed to turn a straightforward dish into something with flair. 

And if you haven't tried this mustard yet, it's a must.  It could quite possibly be the most delicious mustard ever.

The Secret to Spinach Salad

 

I have finally discovered the Secret to Spinach Salad.  As an adult woman who has to watch her calorie intake as my metabolism is forever slowing down, salads are ideal.  But I feel as though I am on a salad rollercoaster.  In theory, I should be eating salads, and only salads, for lunch and for dinner every single day.  Some days I am just not in the mood however - either that or I cannot decide on WHAT type of salad to dine on.  There are oh-so many.  To top that, even as I eat these salads, I am constantly analyzing them in regards to their net worth to me.   Some days I just want to enjoy the fresh, crisp crunch of iceberg lettuce, but the nutrient nazi in my head is saying, 'What nutrition are you getting out of this? Eating this is simply a waste of time.'  

Having said all this, I am well aware that dark, leafy greens are the way to go.  Spinach being at the top of that list - full of vitamins and minerals - some of the most vital ones, folate, iron, and vitamin A.  But depending on how it is prepared, spinach can hold a certain bitterness that simply turns me off.  In addition, if you cook it too long, well then, you might as well just eat iceberg lettuce since all those vitamins and minerals have pretty much evaporated.  And I hate the old trick chefs use to 'make spinach taste good' by creaming it or cooking it with loads of butter, oil, cream and/or cheese.  What's the point of consuming it then if you also take down two days worth of calories and saturated fat?

While creating my weekly shopping list this week I decided I was in the mood for goat cheese.  And what does goat cheese pair well with?  Spinach salad of course!  But I was determined to NOT be subject to the bitterness of the spinach this week.  Seriously, I do not want to dine on bitter spinach.  Ever.  Again.  It just so happened that this week I was attending a cooking class at Sur La Table with a high school friend in the driver's seat.  And in her cooking class we were making: spinach salad.  She shed some light on what was necessary - what I had been missing.   Typically I create all-vegetable salads, and what she reminded me of was that foods need balance and that balance is created by contrast.  The bitterness of the spinach was of course balanced by the sweet tang of the goat cheese - but just one more element was enough to tip the scales completely in my favor - fruit.  

Be it strawberries, raspberries, sliced apples or orange wedges - the addition of fruit with your bitter green salads will open up a whole new world.  As always, I am dedicated to eating healthy, but I want to really enjoy the healthy food I am consuming to continually remind myself it is worth it.  So in this entry photo, you are looking at a delicious spinach salad complete with spinach, goat cheese, a sprinkling of walnuts and strawberries.  I am now at peace with the leafy green known as spinach - and off to pursue more good foods, making them taste great. 

Accidently Amazing Soup

Beautifully Stuffed Bell Peppers

Italian Chicken Salad Lettuce Cups

 

These were the perfect bite for healthy eating after the holidays.  I absolutely love the beautifully big leaves of butter lettuce.  This dish has inspired me to figure out what else I can nestle into these leaves....  We served these as an appetizer before dinner one night and they were a huge hit.  Easy to pick up, and healthy too.  Needless to say, I took them to work over the next few days for lunch (I assemble at work though, not beforehand.  Otherwise the lettuce leaves would get soggy).  What's in them?  Shredded chicken - and yes, I went with rotisserie chicken for convenience.  It's already cooked perfectly so that shredding is a piece of cake!  The chicken gets tossed with red onions, which I sliced on a mandoline so they were paper thin in the hopes that none of my guests would bite down on an overwhelmingly large piece of onion.   Roasted red peppers, parsley, and parmesan were also finely chopped/shredded and thrown in the mix.  The dressing for the filling was what really drew me to these - when I think of chicken salad, the first thing I think of is..... mayo.  No thank you.  Mayo does nothing to help me out in holiday recovery :)  My sister-in-law must have been thinking along the same lines when she shared this recipe with me....This dressing is a lot lighter: red wine vinegar, fresh lemon juice, olive oil, honey, s&p.  Nice, right?  Of course, I used my mini-cuisinart so the dressing was perfectly blended.  

Make them again? I am interested in making lettuce cups of all sorts now :)  Especially because these were butter lettuce leaves, which are way better than romaine or iceberg lettuce due to the fact that the leaves are way more flexible when you fold them around your food.

Improvements:  Yes, this recipe will need some tweaking for my tastes.  It came from Giada, who chose to also put in almonds and capers, which I omitted.  Capers = no thank you.  Almonds - I just didn't have any on hand.  Next time maybe.  But I also felt that the dressing was too much for the ingredients - it seemed too 'wet' in my opinion.  I'd use less dressing in the future and also throw in more vegetables for crunch and texture.  Maybe cucumber or celery or fresh bell pepper.

Here's the recipe:  

http://www.foodnetwork.com/recipes/giada-de-laurentiis/italian-chicken-salad-in-lettuce-cups-recipe/index.html  

Thanks Giada!

Artichoke Gratinata

Artichoke hearts are a thing of beauty to me.  They are so incredibly delicious and hidden so well amidst all those protective layers; it is the closest we may come to finding that pot of gold at the end of a rainbow.  However, I love them so much that sometimes I don't want just one (heart, that is).  So last night I opted for an entire batch of them.  This recipe makes for a beautiful side dish - and it is rather painless.  I find them to be so satisfying though, that I was content to pair them with a green salad (topped with the ultimate vinaigrette of course!) and call that dinner.  I prefer frozen vegetables over canned ones, so I warmed these little hearts up in my saute pan along with garlic, salt, pepper and red pepper flakes.  After they browned slightly, I simmered them in chicken broth and a bit of Marsala wine.  This is when my kitchen began to smell amazing!  Not being that experienced in cooking with Marsala - after this dish, I will now look into it more.  The Marsala wine straight from the bottle makes me feel as if I am sipping Sunday communion.  But in cooking, it's pretty outstanding as a flavor agent. The recipe called for a topping: bread crumbs (I like using Panko), a bit of butter, and parmesan.  These are all delicious eats by my standards so I knew as I sprinkled this trio atop the gorgeous hearts that smelled so good that I was in for quite a treat.  The whole pan went straight into the oven for about 10 minutes to crisp and brown the topping and that's it.  There were no leftovers to speak of :)  Thanks Giada.

Make it again:  In my opinion, artichoke hearts far outshine peas and carrots as a starlet veggie you can serve to guests you have over.  This recipe will go into my rotation of items to serve to guests, no doubt.  And at the same time, I plan on enjoying them when it's just the two of us as well!

Improvements:  None to speak of at this point.  These were beauties all on their own.

Here's the recipe for you to try:

http://www.foodnetwork.com/recipes/giada-de-laurentiis/artichoke-gratinata-recipe/index.html

The Ultimate Vinaigrette

 

With the holidays behind us and a fresh new year ahead, it's time to starting eating more salads.  And pretty much less of everything else:)  As much as I enjoy holiday eats and treats, I grow weary as December ends and my pants no longer fit.  I feel programmed to increase my healthy factor as soon as January 1 hits.  Now, as much as I love salad, and I really adore salad, I often struggle to find salad dressing that both tastes delicious and isn't too hard on my waistline.  My husband and I sample countless bottles from various stores and restaurants, but rarely do I find one that lasts.  I am beginning to think homemade dressing is the way to go.  The only thing that really prevents me is my own laziness - yes, at times I would rather unscrew the cap to some random bottle of dressing.  But after this recipe, I am dedicating my efforts to homemade!  Just the other day I received this, the Ultimate Vinaigrette, from my sister-in-law.  You have probably figured out by now that with the word 'ultimate' in the title that this creation belongs to none other than Tyler Florence.  Once I saw that, I was sold :)  I love Tyler Florence, he's such a cutie!  And both his shows and his recipes are truly fantastic.  This particular dressing went with a very simple salad of just arugula.  Personally, I sometimes envision vast fields of clover when eating arugula because of its taste.  The dressing has to be really good, otherwise I feel like I'm grazing.  This one did the trick - it was outstanding!  I added butter lettuce and radicchio for color and texture.  But that was it, nothing else needed.  This dressing stood on its own and was a fantastic complement to the variety of lettuces.  Oh yes, I did use one other thing......

 

This mini.  In went, whole shallots, dijon mustard, red wine vinegar, olive oil, salt, pepper, sugar and honey.  Fits right in with New Year's resolutions, right? The dressing was done in less that 5 minutes.  This mini has come in handy so many times that it has earned a permanent spot on our kitchen countertop.  Homemade dressing is now more attainable to me.  Also, I really prefer how incredibly well the olive oil gets blended with the rest of the ingredients due this mini's high speeds.  It leaves my whisking-by-hand in the dust.  Besides, I always detested the fact that I would whisk together a dressing and before I even poured it over the salad the oil separated from the vinegar.  A sincere thank you to my sister-in-law for finding this gem :)

Make it again? No question, we're having it tomorrow night!

Improvements?  Not a thing.  Unless you're in the mood for a little heat, then throw in some red pepper flakes or a dash of cayenne pepper. I also believe it would work with any lettuce, spinach or other vegetables you'd like to throw in.

http://www.foodnetwork.com/recipes/tyler-florence/arugula-salad-and-ultimate-vinaigrette-recipe/index.html

Roasted Vegetable Tarte Tatin

 

Happy New Year!  I thought I'd start off 2011 by sharing an absolutely delicious creation.  To my surprise, the Food Network Magazine consistently delivers solid recipes that rarely fail to please.  This was my favorite from all of my holiday cooking.  I had never heard of a Tarte Tatin, but in doing a little research I learned that it was created in error as two French sisters attempted an apple pie gone wrong.  What you're looking at above are gorgeous roasted root vegetables: sweet potatoes, fingerling potatoes, parsnips, leeks and garlic all slow-roasted first to bring out their flavor.  As they cooked, I created a little caramel and then proceeded to assemble this dish upside-down.  The caramel went down first, followed by sage and oregano.  As the root veggies came out of the oven I positioned them in the caramel which hardened very quickly.  I was afraid at this point because the caramel wasn't perfectly covering the bottom of my baking dish - thankfully this all smooths out when you put it back into the oven.  A small sprinkling of mozzarella cheese and a final layer of puff pastry were the final toppings.  It baked for only a short time before smelling divine.  Once it came out I had to invert it.  This was the scary part - the pan had to cool for a bit but remain relatively warm for the Tarte Tatin to pop out.  I held my breath as both myself and my mom (assisting me as sous chef for this dish) had four hands working to flip it.  To my great surprise, it worked!  The picture you see is only moments after it came out of the pan.  We sliced it up immediately and it was pure heaven!  The sweetness of the caramel sauce pairs amazingly with these root vegetables.  A total winter treat in my opinion :) 

Make it again? This is sure to impress any dinner party.  In fact, it is pretty enough to place as your centerpiece.  Serve it right on your cutting board covered in parchment paper and scatter it with a few more herbs for a rustic, beautiful focal point.  I plan to use it for dinner parties and holiday gathering throughout the winter months.

Improvements?  No improvements to this recipe are needed.  It is perfect.  Variations could be fun though.  Different herb combinations as well as alternate root vegetables could be used.  I used leeks because I had them on hand even though the recipe called for a regular onion.  Purple potatoes would also add to the presentation.   

Here is the link for the recipe, enjoy!

http://www.foodnetwork.com/recipes/food-network-kitchens/vegetable-tarte-tatin-recipe/index.html