Happy Memorial Day! This month for Secret Recipe Club, I was assigned to Amy's blog, Fearless Homemaker. I absolutely loved reading through her blog. She seems like such a fun girl…and you have to read about her surprise wedding. How awesome! After bookmarking several recipes, it all came down to this pasta salad, in honor of the kickoff to outdoor grilling and picnic meals! I did swap green olives for a mixture of Greek olives, because that is all that my grocery store had in their olive bar container. (In the process of making this pasta salad, I discovered that a cherry pitter does NOT make a good olive pitter like the woman at the kitchen store told me!) When all was said and done, this pasta salad was every bit as good as I imagined it would be. In fact, I'm looking forward to having another bowl this afternoon, before I walk down to my corner to watch the Memorial Day Parade! Thanks for a great recipe, Amy! 

1 Garlic Clove, peeled
2 cups Pitted Green Olives, coarsely chopped and divided
3 tablespoons Capers, drained
1 tablespoon Red Wine Vinegar
1 teaspoon Soy Sauce
1 tablespoon Dijon Mustard
1/4 teaspoon Crushed Red Pepper Flakes 
1/2 cup + 1 tablespoon Olive Oil
1 pound Pasta (I used gemelli)
2 pints Cherry or Grape Tomatoes, halved (I only used 1)
8 ounces Small Fresh Mozzarella Balls
2 tablespoons Fresh Oregano, chopped
Salt and Pepper, to taste

Put the garlic clove in the bowl of a food processor and process until finely chopped. Add 1 cup of chopped olives, capers, red wine vinegar, soy sauce, mustard, and crushed red pepper flakes. Pulse about 6 times to chop coarsely. With the machine running, gradually add 1/2 cup of oil, forming a coarse puree (almost like tapenade texture). Transfer the olive mixture to a bowl. Stir in the remaining cup of olives and season to taste with salt and pepper. (This mixture can be made up to 3 days ahead of time, just cover and refrigerate). Cook the pasta according to package directions, until al dente. Drain and allow to cool (I ran my pasta under cold water to cool it down). Drizzle the remaining tablespoon of oil over the pasta and toss to coat (I skipped this). Add the olive mixture, tomatoes, mozzarella, and oregano to the pasta and toss to coat. Season to taste with additional salt and pepper, if necessary. 

< ]]>http://friediceanddonutholes.com/recipes/rss-comments-entry-16471265.xmlItalianMain DishPastaVegetarianMelissaThu, 24 May 2012 15:10:11 +0000http://friediceanddonutholes.com/recipes/2012/5/24/spicy-kale-stuffed-shells.html1150322:13449452:16419344

Not that rain has ever stopped us from grilling in the past, but last week, rather than grill while it rained, we decided to make pasta. I know that pasta is a little on the heavy side, and it has been warm here, but sometimes, pasta is just the perfect comfort food on a rainy day. As soon as I saw this recipe posted on Pink Parsley, I was intrigued by the use of cottage cheese instead of ricotta. Until making this dish, I had never had cottage cheese. Once, I accidentally bought it, thinking that it was yogurt. When I opened it up for lunch at work, I saw the curds, and thinking that it was just yogurt that had gone bad, I threw it out. It was only after I got home and looked for the date on the other "yogurt" in the fridge that I realized it was actually cottage cheese. I think I was so grossed out by that whole experience, that I let it sit in the fridge until it was way past the expiration date, then threw it away. Now that I have tried cottage cheese, however, I realize that I actually enjoy it! These shells were delicious! I cooked up an entire box of shells, and it ended up being way too much. Next time, I plan to double the filling so that I can make a double batch and freeze some for later!

8 ounces Jumbo Shells
3/4-1 pound Kale, washed, stems removed, and roughly chopped
2 cups Cottage Cheese, low-fat
1/2 cup Parmesan Cheese, grated
1 cup Mozzarella Cheese, shredded
2 tablespoons Fresh Parsley or Basil, minced
2 tablespoons Olive Oil
2 Garlic Cloves
1/2 teaspoon Red Pepper Flakes
16 ounce can Crushed Tomatoes
1/2 teaspoon Dried Oregano
Salt and Pepper 

Boil the shells according to package directions, then drain and set aside. Meanwhile, heat a large skillet over medium-high heat. Add the kale and a splash of water, stirring until the kale is wilted and softened, about 5 minutes. Remove the pan from the 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, stirring constantly, until fragrant, about 1 minute. Add the tomatoes, dried oregano, and 1/2 teaspoon of salt. Bring to a simmer and cook for 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 (mine didn't have much liquid to strain out of it). Transfer the strained cheese to a medium bowl and stir in 1/3 cup of the parmesan cheese, 3/4 cup of the mozzarella, the herbs, and the 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 a greased 9-inch pie plate or square baking dish. Use a spoon to fill each shell with the kale-cottage cheese mixture, then arrange them in a single layer in the dish. Pour the remaining sauce over the top, then sprinkle with the remaining parmesan and mozzarella. Cover the dish with foil and bake at 375 degrees for 25-30 minutes, or until the sauce is bubbly and the cheese is melted. Remove the foil for the last 5 minutes. Let stand for about 5-10 minutes before serving. 

bought a bunch of asparagus with the intention of making a quiche of sorts. Somehow, it became the meal that kept getting pushed back day after day. It got to the point where I had to use the asparagus or toss it, and that is exactly when I came across this recipe on Joy the Baker. I did end up having to trim a little more off the asparagus spears than I would have liked to, but they were able to be salvaged. And this recipe was the perfect way to salvage them! I did switch up the cheese because the gruyere was $12 at my grocery store, but that didn't matter because any kind of cheese is delicious in my eyes! We paired these tarts with steak and stuffed mushrooms for dinner, but I had one on its own for lunch the next day and it was the perfect amount of food. These might even make a great bite-sized appetizer, too!

1 sheet Frozen Puff Pastry, thawed but still cold
1 Egg, beaten
1 1/2 cups Gruyere Cheese, finely grated (I used grated swiss)
1 pound Slender Asparagus
Salt and Black Pepper
Olive Oil
Balsamic Reduction (bring balsamic to a boil in a saucepan, then simmer, stirring occasionally, until it has thickened)

Unfold the thawed puff pastry onto a lightly floured work surface and slice into 6 rectangles. Gently press each rectangle with your fingers, flattening slightly. With a small paring knife, score a 1/4 inch border along the inside of each rectangle (oops, I skipped this step, but it worked just fine). Arrange the rectangles 1 inch apart on a baking sheet that has been lined with parchment paper. Brush the top of each pastry with the beaten egg, then sprinkle with salt and black pepper. Top with a generous sprinkling of grated cheese. Press 5-6 asparagus spears into the cheese. Brush the asparagus with olive oil and sprinkle with more black pepper. Bake at 400 degrees for 20-25 minutes, until the puff pastry is golden brown and the asparagus is cooked through. Remove from the oven and allow to cool for 10 minutes before serving. Drizzle the top with balsamic reduction, if desired.

This past Saturday was island planting day on our street. We couldn't have asked for a better weekend to do it, either! That morning, I woke up to the birds chirping outside my bedroom window, and a beautiful summer-like breeze blowing in. I got up about an hour before my alarm went off, went downstairs, and started chopping vegetables for this frittata, which I found on Steamy Kitchen. It came together quite nicely, and it was a great aroma for Joel to wake up to. I ate my frittata as a slice, while Joel chose to make this into a breakfast sandwich by putting his piece between a toasted bagel. Either way, we had a relaxing, hearty breakfast to give us energy to play in the dirt with our neighbors!

1 Onion, sliced
3 tablespoons Butter
1/8 teaspoon Sugar
12 ounces Zucchini (I used 1 large)
Salt and Pepper
5 Eggs
1/4 teaspoon Dried Thyme
1 Tomato, sliced
4 ounces Goat Cheese

Add the butter to a nonstick pan over medium heat. When it starts to bubble, add the onion and sugar. Saute the onion until it is caramelized, about 8-10 minutes. While the onion is sautéing, slice the zucchini very thinly (1/8" thick). Cut the tomato into 1/4" thick slices. When the onion is ready, add the zucchini and season with salt and pepper. Cook, stirring occasionally, until the zucchini is tender and has just started to brown. In a large bowl, beat the eggs along with the thyme. Once the zucchini is cooked, pour the eggs into the pan. Top with the sliced tomatoes and dot with crumbles of goat cheese. Cook for 6 minutes. Place the pan under a preheated broiler (with the rack set 8-10 inches below the heating element). Broil for 2-3 minutes, or until the top is lightly browned. Let the frittata cool for about 10 minutes before slicing. Serve warm or at room temperature. 

I've never cooked with coconut oil. I've been wanting to give it a try, but I couldn't justify spending almost $10 for a jar when I didn't have anything specific to use it in. Then, Bridget posted these Smitten Kitchen muffins on her blog, The Way The Cookie Crumbles. I saw the recipe and moments later, found myself pulling my car out of the driveway, driving to the grocery store! To this day, I've only used the 8 tablespoons that this recipe calls for, but you know what? I have absolutely no regrets! I just look at that as a reason to make these muffins again…then again and again. They are a bit more dense than most other muffins that I've had, but they are very delicious! If you like coconut, you will not be disappointed with this recipe!

8 tablespoons Virgin Coconut Oil
3/4 cup All Purpose Flour
1/2 cup Whole Wheat Flour
3/4 cup Sweetened Shredded Coconut, divided
1 1/2 teaspoons Baking Powder
1/4 teaspoon Salt
1 cup Greek Yogurt, room temperature
1/3 cup Sugar
1 Egg
1 teaspoon Vanilla

In a small saucepan, warm the coconut oil just until it melts; do not heat it until it is hot. In a medium bowl, whisk together the flours, baking powder, 1/2 cup shredded coconut, and salt. In a separate bowl, whisk together the egg, sugar, coconut oil, yogurt, and vanilla. Add the coconut oil mixture to the flour mixture and stir until just combined. Divide the batter among 10 muffin cups that have been lined with paper liners or sprayed with nonstick spray. Top each muffin with about 1 teaspoon of the remaining shredded coconut. Bake at 375 degrees until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.  Transfer the muffins to a cooling rack; cool for 5 minutes, then remove them from the pan. 

It's no secret that we are carb lovers! I could eat pasta just about every night and I don't think I'd ever get sick of it, as long as the toppings were switched up every so often. Now that spring has sprung, the thought of light pasta dishes have begun to entice me. When I came across this recipe on Elly Says Opa, I knew it was the perfect pasta dish for this time of the year. The addition of mounds of roasted vegetables makes me feel less guilty about eating the pasta itself. I look forward to the day I can make this again using only vegetables grown in my garden rather than having to use all store-bought produce!

1 Carrot, peeled and cut into thin strips
1 Zucchini, cut into thin strips
1 Summer Squash, cut into thin strips
1 Red Bell Pepper, cut into thin strips
1 Yellow Pepper, cut into thin strips
1 small Onion, thinly sliced
2 teaspoons Herbs de Provence
1 1/2 tablespoons Olive Oil
2 Garlic Cloves, minced
8 ounces Pasta
15 Grape Tomatoes, halved
1/4 cup Pecorino Romano Cheese, grated

Toss the carrot, zucchini, squash, peppers, and onion onto a baking sheet along with the herbs de Provence and olive oil. Roast at 450 degrees for about 8 minutes, then stir in the garlic and roast for an additional 5 minutes, or until the vegetables are tender and begin to brown. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Toss the pasta, vegetables, and tomatoes to combine. Stir in as much reserved pasta water as necessary to moisten the pasta. Add the cheese, as well as the salt and pepper, to taste. 

I've mentioned before that I don't think too quickly on my feet in the kitchen. Even though I love to cook, I still don't completely trust my judgement or my creativity. However, one day shortly after Easter, I took inventory in the fridge and tried to come up with something on the fly, mostly because I didn't feel like running to the store. We had turkey, cheese, guacamole, bread, and tomatoes. I figured, how bad could that be? Not bad at all, let me tell you. As simple as this sandwich is, I was pretty impressed with the flavor! Because of it's simplicity, I wasn't sure I wanted to post it, but it is my blog after all, so I guess I get to write the rules, and this sandwich was delicious, so I guess that was an easy decision! 

2 Thick Slices of Bread
Guacamole
Tomato, sliced
1/2 cup Pepper-Jack Cheese, shredded
4-6 Slices of Turkey

Line a cookie sheet with tinfoil. Spread guacamole on each piece of bread and top with tomato slices. Fold 2-3 pieces of turkey onto each piece of bread, then top with a handful of shredded cheese. Place the sandwiches on the cookie sheet and bake at 375 degrees for about 15-20 minutes, or until the cheese is melted. Place them under the broiler for the last 2 minutes, or until the cheese is golden and bubbly. 

This past weekend, I went out of town to a conference for my teaching sorority, where I received an award and was inducted as the new state treasurer. I had a good time, but I didn't sleep well on Friday night. The bed at the hotel felt like a pile of rocks! Though I was only gone for a total of about 36 hours, when I got home on Saturday night, I was just too exhausted to cook. We had hoped to catch up with the local taco truck for a Cinco de Mayo feast, but I checked their schedule and they weren't going to be around until after 11pm. Instead, we met up with a friend, ate gyro wraps on his porch, then stopped in to his girlfriend's "Derby de Mayo" party. It seemed like a fun party, but I was pretty much good for 1 beer and I was ready for bed. We were home and in bed by 10pm! I guess that's what happens when you don't get a good night's sleep! Anyway, on to the food. As soon as Nicole from Prevention RD posted this recipe, I couldn't wait to make it. I figured that since I missed out on a Mexican feast on Cinco de Mayo, I'd celebrate by eating these enchiladas on Seis de Mayo! They totally topped the taco truck meal I had planned on eating! For some reason, as I was getting ready to publish this post, I double checked my archives and noticed that I have already posted a vegetable enchilada recipe. However, this is slightly different, and way too delicious to not share, so here you go, a second vegetable enchilada recipe for you! 

For the Enchilada Sauce:
1 teaspoon Canola Oil
1/2 small Onion, finely chopped
2 Garlic Cloves, minced
1 1/2 tablespoon Chili Powder
1/2 tablespoon Ground Cumin
1 teaspoon Sugar
1 (8 ounce) can Tomato Sauce
1/4 cup Water
Black Pepper, to taste

Heat the oil in a saucepan over medium-high heat. Add the onion and cook until softened and lightly browned, approximately 5 minutes. Add the garlic, chili powder, cumin, and sugar; cook until fragrant, about 30 seconds. Whisk in the tomato sauce and water, bring to a simmer, and cook until slightly thickened, about 5 minutes. 

For the Filling:
2 teaspoons Olive Oil
1/2 small Onion, chopped
1/2 cup Corn, fresh or frozen
1/2 Red or Yellow Bell Pepper, seeded and chopped
1 small Zucchini, halved lengthwise, seeded, and chopped
2 Garlic Cloves, minced
7 ounces (1/2 can) Black Beans, drained and rinsed 
1/3 cup Enchilada Sauce (see above)
1/4 cup Fresh Cilantro, minced
1 (4 ounce) can Diced Green Chiles, optional

Add oil to a large skillet over medium-high heat until shimmering. Add the onion and corn, and cook until slightly softened, 3-5 minutes. Add the bell pepper and cook until softened, about 2-3 minutes. Add the zucchini and cook until tender, 3-5 minutes. Add in the garlic and black beans and cook until warmed through, about 2 minutes. Take off of the heat and stir in 1/2 cup of the enchilada sauce, cilantro, and green chiles.

To Assemble:
12 (6 inch) Tortillas (I used flour, but corn was recommended)
1 cup Cheddar, Pepper Jack, or Mexican Blend Cheese, shredded

Spread about 1/4 cup of enchilada sauce around the bottom of a 9x13-inch baking dish that has been sprayed with non-stick cooking spray. Place 1/3 cup of the filling mixture down the center of a tortilla. Tightly roll up the tortilla and place in the baking dish, seam side down. Repeat with the remaining filling and tortillas. Evenly pour the remaining sauce over the enchiladas. Sprinkle the shredded cheese over the top of the sauce. Cover with foil and bake at 450 degrees until the enchiladas are heated through, about 10 minutes. Remove the foil and continue baking until the cheese has melted, 3-5 more minutes. I also put mine under the broiler for about 2 minutes to brown the cheese. Serve immediately.  

During the summer of 2008, Joel and I took a European vacation which brought us to Paris. We met up with a friend while we were there and as we were walking down Champs-Elysées, she said we couldn't leave without stopping in to Ladurée for a treat. I remember seeing little sandwich cookies in a case with a line of at least 4 people deep waiting to get their hands on them. I had no idea what the big deal was about them. We left without even getting close enough to see the flavors that they were selling. Needless to say, until I had a blog, I had no idea what French Macarons were. However, they have been popping up all over the internet recently, and I've become a bit curious. A few weeks ago, Joel and I went up to Toronto for the day and while we were there, we discovered a cute little macaron boutique and decided to see what the fuss was all about. I immediately had a case of sticker shock when I saw the price--$2.50 for a cookie the size of a half-dollar?! Since I felt odd charging 1 single cookie, we bought a sampler pack of 6 different flavors, gave them a try, and was immediately surprised by how delicious they were! So, when I was assigned to Carrie's Sweet Life for the Secret Recipe Club style recipe swap this week, I knew right away that I was going to try this recipe for French Macarons, which she got from Martha Stewart. When I started the recipe, I was a bit annoyed with the sifting and piping. I was able to get enough for 12 regular sized sandwiches and 4 mini ones out of the batter. It seemed like an awful lot of work for such a small amount of cookies. However, when I took the pan out of the oven and discovered that my macarons had "feet", I was beyond excited and couldn't wait to give them a try. I whipped up a nutella buttercream instead of the Swiss meringue buttercream that Carrie made, and piped them onto the cookies. I made Joel try one first, and he told me they were perfect. He was right! I am impressed that they turned out as good as they did for my first time making them. I would love to try them again with different flavor combinations. Thanks, Carrie, for finally giving me a reason to give this recipe a try!

For the Macarons:
1 cup Confectioners' Sugar
3/4 cup Almond Flour
2 large Egg Whites, at room temperature
Pinch of Cream of Tartar
1/4 cup Superfine Sugar (I made my own by buzzing regular sugar around in a food processor)

Pulse the confectioners' sugar and almond flour in a food processor until combined. Sift the mixture through a sieve 2 times. Preheat at the oven to 375 degrees. Whisk the egg whites in the bowl of a stand mixer on medium heat until foamy. Add the cream of tartar and whisk until soft peaks form. Reduce speed to low and add the superfine sugar. Increase the speed to high and whisk until stiff peaks form, about 8 minutes. Sift the flour mixture over the egg whites and fold until mixture is smooth and shiny. Transfer the batter to a pastry bag fitted with a 1/2-inch plain round tip. and pipe 3/4-inch rounds 1 inch apart on a parchment lined baking sheet, dragging the pastry tip to the side of the rounds rather than forming peaks. Tap the bottom of each sheet on the work surface to release any trapped air. Let the piped batter stand at room temperature for 15 minutes. Reduce the oven temperature to 325 degrees. Bake 1 sheet at a time, rotating half way through, until the macarons are crisp and firm, about 10 minutes. After each batch, increase the oven temperature to 375 degrees for 5 minutes, then reduce to 325 degrees. Let the macarons cool on sheets for 2-3 minutes, then transfer to a wire rack. If the macarons stick, spray water under the parchment on the hot sheet--the steam will help release the macarons. Sandwich 2 same-size macarons with 1 teaspoon of filling. Serve immediately, or stack between layers of parchment paper, wrap in plastic, and freeze for up to 3 months. 

For the Nutella Buttercream Filling (from Tracey's Culinary Adventures):
6 tablespoons Unsalted Butter, softened
1/4 cup Nutella
1/2 teaspoon Vanilla Extract
1/2 tablespoon Milk
1/2 cup Confectioners' Sugar, sifted

In a medium sized bowl, using an electric mixer, beat together the butter and nutella until combined. Add the vanilla, milk, and confectioners sugar and beat on low speed until the powdered sugar is just about incorporated. Increase the mixer speed to medium and beat until the frosting is smooth.  

I've had these subs bookmarked for a while now. Every time I try to run them by Joel, he makes a face and says something about how he isn't really a fan of meatball subs. However, a few weeks ago, I made meatballs to go with the spaghetti that we had for dinner, and he really enjoyed them. So this week, while I was planning our menu, I opened about 10 recipes, including this one, and had Joel pare them down. As soon as he saw these, he said "I definitely want the Smitten Kitchen subs!" For some reason, if he sees that the recipe comes from Smitten Kitchen, he's all over it. I can't say I blame him. Everything Deb makes looks awesome, and anything I've ever tried from her blog is delicious! I can't wait until October when her cookbook comes out! Anyway, about these subs…the meatballs are the best I've ever had! They are soft, but incredibly flavorful. They were delicious in a sub, but would have been perfect on top of a pile of spaghetti, too!

For the Meatballs:
4 Sub Rolls
2 pounds Ground Meat (I used meatloaf mix)
2 tablespoons Parsley, chopped
1/3 cup Parmesan Cheese, grated
3/4 teaspoon Salt
Pinch of Red Pepper Flakes
2 Garlic Cloves, minced
1teaspoon Onion Powder
1 teaspoon Worcestershire Sauce
1 Egg
Olive Oil
4 cups Prepared Marinara Sauce (I used a jar)

Split the rolls and scoop out some of the insides to create a channel for the meatballs to rest in. Grind the bread you pulled out from the roll in the food processor to get about 1 1/3 cups of fresh breadcrumbs. Place the breadcrumbs in a large bowl with  3/4 cups of warm water and all of the ingredients, except for the olive oil and sauce (and sub rolls). Combine with a fork (or your hands), until all of the ingredients are evenly distributed. Form the mixture into 2-inch meatballs and arrange on a tray. Heat a few tablespoons of oil in a large sauté pan with a lid. Brown the meatballs in batches, making sure not to crowd the pan. Be gentle, as these meatballs are soft. Transfer the meatballs to a paper-towel lined tray and continue with the remaining meatballs until they are all browned. Discard the oil and heat the marinara sauce in the sauté pan. Add the meatballs, cover, and simmer on low for 25-30 minutes, until the meatballs are cooked through. 

For the Onions:
2 Yellow Onions, thinly sliced
1 tablespoon Butter
1 tablespoon Olive Oil
Salt and Pepper, to taste

Heat the olive oil and butter in a large, heavy skillet over medium-low heat. Add the onions and  sprinkle them with salt and pepper. Cook until they are tender, sweet, and a deep golden brown, stirring occasionally, about 30 minutes.

For the Sub Assembly:
Arrange meatballs with sauce inside the hollowed-out roll(s). Drape the caramelized onions over the top and sprinkle with shredded cheese (I used Gruyere). Place subs under a broiler to melt the cheese. 

I was home on spring break two weeks ago and I got bored! I know, what's wrong with me, right? Home for an entire week with nothing to do, and I was bored? What can I say, I'm a creature of habit who thrives on routine, so when my routine is thrown off for even a few days, I don't know what to do with myself. I did a few things that needed to be done, like go to the DMV to renew my license, get my oil changed, and grocery shop during the day when the store wasn't super crowded. I also had lunch with my mom and grandparents, and met Joel at work for lunch one day, and got to see his office and the people he works with, which was fun. But all of those things only took up so much time, so with the remaining time, I decided to tackle an item on my list of things that I've been wanting to make: English Muffins! I googled a recipe and decided to go with this one from Budget Bytes. Since this dough needs to rise 3 times, each for 45 minutes, I figured why not do it while I was home and bored with nothing but time on my hands. The recipe was very easy, and even though it took quite a while, the majority of time was hands-off. My muffins ended up being slightly smaller than the typical size, and I didn't end up with the nooks and crannies that store bought English muffins have, but the flavor was spot-on! They were delicious in the morning holding an egg and cheese breakfast sandwich, and also toasted with butter and jam. I'm glad I finally decided to tackle these, and now that I have tried them, I definitely plan to make them again.

1 teaspoon Active Dry Yeast
1 tablespoon Sugar
1/2 cup Warm Water 
1/2 cup Milk
2 tablespoons Butter
3 cups Flour, divided
3/4 teaspoon Salt
1/4 cup Cornmeal
Non-stick Spray

In a small bowl, combine the yeast, sugar, and warm water. Stir to dissolve the sugar and yeast. Let sit about 5 minutes, or until foamy on top. While the yeast mixture is resting, combine 1 1/2 cups of the flour and the salt in a large bowl. Stir well to evenly distribute the salt. In a second small bowl, combine the milk and butter and microwave it for 30 seconds, stir, then microwave for another 30 seconds. Continue stirring until the butter melts into the warm milk. Pour the yeast mixture and the butter mixture into the flour. Stir until it has combined into a pasty mix. Adding 1/4 cup at a time, stir in more flour until the dough forms a soft, slightly sticky ball that pulls away from the bowl. Sprinkle a little bit of flour onto a clean countertop and coat your hands in flour. Dump the ball of dough out of the bowl and knead it for about 5 minutes. Add as little flour as possible to the countertop while kneading--adding too much flour will yield tough muffins. Shape the dough into a ball and place it in a bowl that has been coated in non-stick spray. Lightly spray the top of the dough and cover with plastic wrap. Let the dough rise until doubled in size, about 45 minutes to 1 hour. Punch down the dough and shape it into another ball. Cover the dough ball and let it rise a second time, another 45 minutes to 1 hour. Punch the dough down again and turn it out onto a well floured countertop. Using a rolling pin, lightly roll the dough until it is about 3/4 of an inch thick. Using a cookie cutter, biscuit cutter, or a large round glass, cut the dough into circles. When you can't cut out any more circles, gently ball up the remaining dough, roll it again, and cut some more. Place the cut dough circles onto a sheet pan that has been liberally covered in cornmeal; sprinkle more cornmeal on top of the muffins. Cover loosely with a damp bowl and let rise, once more, until double in size, about 45 minutes. Heat a large skillet over medium-low heat. Spray the pan with non-stick spray. Carefully transfer the fluffy, risen muffins into the hot skillet with a spatula. Cook the muffins, in batches, in the skillet until they are golden brown and crispy on each side, about 5-7 minutes per side. Make sure to keep the heat on low so that the outside browns slowly, allowing the inside to "band". Let the muffins cool on a wire rack before attempting to slice them open. 

This month for Secret Recipe Club, I was assigned to the lovely blog, Lynsey Lou's. After reading through Lynsey's entire blog, I had bookmarked a whole bunch of recipes that I wanted to try. And, as she kept updating, I kept bookmarking! Just about every single recipe on her blog looks like something I would make, or something I have made. I had to laugh because we both posted a recipe for Chiles Rellenos right around the same time as each other, which confirmed the fact that she and I seem to have similar tastes when it comes to food! The recipe I ultimately chose was this one for pork tenderloin. Pork tenderloin is not something I get to have often, because of all the foods Joel does eat, pork is one he is not a huge fan of. So, when I made this dish, he made himself a piece of salmon, and then we shared our side dishes of Japanese sweet potato and roasted broccoli. I have to say, I was very impressed with this spice rub! I was a little afraid that it might be very sweet from the cocoa nibs and cocoa powder, but contrary to that belief, it was just the opposite! The other spices, like the cumin and allspice, really shone through, and the cocoa gave the flavor balance. Joel made me try a bite of his salmon (which was pretty good), and in turn, I made him take a taste of my pork. I was pleased when he said that he liked it! I'm not expecting him to dive right in and have pork for dinner anytime soon, but that's fine, because for now, I get to eat the leftovers! Thanks for sharing, Lynsey! I had a great time getting to "know" you through your blog!!

2 tablespoons Cocoa Nibs
2 tablespoons Brown Sugar
1 teaspoon Unsweetened Cocoa Powder
1/2 teaspoon Freshly Ground Black Pepper
1 teaspoon Cumin
1 teaspoon Paprika
1/2 teaspoon Ground Allspice
1/2 teaspoon Cinnamon
1/2 teaspoon Kosher or Sea Salt
1 teaspoon Dried Thyme
1 1/2 pounds Pork Tenderloin
2 tablespoon Vegetable Oil

Place the cocoa nibs in a spice grinder, or use a mortar and pestle, and grind until broken into smaller pieces. Combine all of the ingredients, except for the pork and oil, in a bowl and mix together.  Trim off any fat from the pork, rinse, and pat dry with a paper towel. Lightly drizzle oil over the pork and coat with a generous amount of the rub. In an oven-proof skillet, heat 1 tablespoon of oil over medium-high heat. Add the pork and sear until golden brown on all sides, about 8 minutes. Transfer the skillet to a 450 degree preheated oven and bake until a thermometer inserted into the thickest part of the meat reads 145 degrees, about 15 minutes. Remove from the oven, cover with foil, and let rest for 10 minutes before slicing and serving. 

A while back, I bookmarked this pasta recipe from Apple A Day. I love beets and I love pasta, so I figured it would be pretty good. Last week, I needed a beet for a recipe I was making, and the bunch I bought was huge, I'm taking softball sized beets, so I knew I would get another recipe out of them. Immediately, I remembered Kelsey's beet pasta recipe, so I added it to this week's menu. After roasting the beets for a while, I took them out of the oven to check if they were tender. I managed to splash beet juice onto my dress pants, white shirt, and silk scarf, which forced me to angrily, (yet kind of excitedly!), put my pajamas on at 4:30 in the afternoon! Aside from my clumsy mishap, the rest of this meal was a cinch to put together. It was quick and almost effortless, because the food processor did much of the work! I absolutely loved this pasta dish. It was slightly sweet from the beets, yet a little tangy from the balsamic vinegar. The addition of the chia seeds for crunch and goat cheese for some creaminess was the perfect touch. So, make this pasta if you like beets, just make sure you wear an apron so you don't ruin your work clothes! (PS-anybody have a good tip for getting beet juice out of clothes?!)

6 medium Beets, washed clean and stems removed
4 Garlic Cloves, peels left on
6 tablespoons Olive Oil, divided
6 Thyme Sprigs
2 tablespoons Balsamic Vinegar
3 tablespoons Sweet Vermouth (I omitted, just used an additional tbsp balsamic)
3/4 cup Freshly Grated Parmesan Cheese
3/4 cup Vegetable Stock
1/2 cup Milk, Cream, or Half and Half
1 pound Dried Pasta
Coarse Salt and Freshly Ground Pepper
Goat Cheese or additional Parmesan, for garnish
2 tablespoons Poppy or Chia Seeds
Mint Leaves, for garnish (optional--I omitted)

Place the beets and garlic cloves on foil, drizzle with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Seal the beets and garlic in a foil packet and roast at 400 degrees for about 40 minutes, or until the beets can be easily pierced with a fork. Peel the beets with a paring knife and cut into pieces. Place the beets in a food processor, along with the juices and oil left inside the packet. Squeeze the garlic out of the peels and add to the food processor. Add thyme, vinegar, vermouth, 1/2 cup of Parmesan cheese, and remaining oil. Pulse the mixture until it becomes as smooth as possible. Transfer the beet mixture to a small saucepan. Add the stock and milk/cream and bring to a light simmer. Add the remaining Parmesan cheese and another pinch of salt. Simmer on medium-low while you prepare the rest of the meal. Toast the poppy/chia seeds in a small skillet until fragrant, about 2 minutes. Set a large pot of salted water over high heat and bring to a boil. Cook the pasta according to package directions. Drain and return to the pot. Pour the sauce over the pasta and toss to combine. Taste and season, as necessary. Serve the pasta garnished with seeds, additional cheese of your choice (we used goat cheese), and mint, if desired. Serves 4 as a main dish, or 6 as a side. 

After a few unseasonably warm days, we had a bit of a cold spell. What is better than soup for dinner on a cold day? We love tomato soup, and we've made several different varieties in the past, so adding yet another variety to our repertoire was right up our alley. I came across this one from An Edible Mosaic. Something about the blend of spices that was used in the recipe made it stand out. I had never cooked with garam masala before, but I knew that it would add a spectacular flavor to the soup. This soup tasted excellent, and like many other things, it seemed to taste even better the next day for lunch, after the flavors had time to meld together. The beans and couscous made this soup more substantial than other soups, and one bowl was just enough to make us pleasantly full. Now that the weather is supposed to be getting warmer, I don't foresee us making this soup any time soon, but as soon as the cold weather hits us again, I know that this will be a recipe we keep coming back to!

3/4 cup Whole Wheat Israeli Couscous (I used plain white)
1 tablespoon Olive Oil
1 medium Red Bell Pepper, diced
1 medium Onion, diced
3 Garlic Cloves
1-inch piece Fresh Ginger, grated on a microplane
1 (14 ounce) can Petit Diced Tomatoes, with juices
2 tablespoons Tomato Paste
3 cups Vegetable Stock
1 Bay Leaf
2 Dried Red Chili Peppers, optional (I just put in a pinch of red pepper flakes)
2 teaspoons Garam Masala
1 1/2 teaspoons Sugar
1/4 teaspoon Black Pepper
1 (16 ounce) can Chickpeas, rinsed and drained
1 tablespoon Lemon Juice
3 tablespoons Coconut Milk or Heavy Cream
Fresh Cilantro or Parsley, for garnish--optional

 Fill a medium pot 2/3 of the way full with water and bring to a boil. Add the couscous and a pinch of salt and cook until the couscous is al dente, about 7-9 minutes. Drain and set aside. In another medium pot, heat the oil over medium heat. Add the bell pepper and onion and cook until softened, about 7 minutes, stirring occasionally. Add the garlic and ginger and cook for 2 more minutes, stirring constantly. Stir in the tomatoes, tomato paste, stock, bay leaf, chili peppers, garam masala, sugar, salt, and black pepper. Turn the heat up to high and bring to a boil, then cover the pot, turn the heat down to a simmer, and cook for 10 minutes, stirring occasionally. Turn the heat off, cool slightly, and remove and discard the bay leaf and chili peppers. Using an immersion blender, puree the soup until smooth (alternately, you can place the soup in a blender and puree it). Add the chickpeas and lemon juice to the pot of pureed soup. Bring to a simmer over medium heat, then turn off the heat and stir in the couscous and coconut milk. Taste and season with additional salt, pepper, or lemon juice, as desired. Serve garnished with cilantro or parsley, if desired. 

I love portobello mushrooms, but Joel says he doesn't like them when they are the main part of the dish. I think that is just a made up excuse, because I've seen him eat them as the main part of a meal and he never complains about them! So, before adding this recipe from Prevention RD to my menu this past week, I ran it by Joel first and got his approval. The day before I planned to make it, he asked what was for dinner, so I showed him. He said it looked awesome, then about 3 minutes later, he randomly commented, "that wasn't a portobello mushroom, was it?" and when I reminded him he had approved it, he admitted he really wasn't paying attention when I showed him in the first place and just agreed with me because he didn't feel like looking at food. This wasn't the first time he was "disappointed" by a meal I chose and he "approved" of. Maybe he needs to give me suggestions when I ask him what he would like for dinner each week and then this whole disappointment won't happen! Luckily, he had plans the night I made these mushrooms for dinner so he just grabbed dinner out with a friend. I stayed home, made these 4 mushrooms and gobbled up not one, but two! I couldn't believe how delicious they were! Wouldn't you know, as soon as Joel came home, he was drooling over the remaining two mushrooms that I was putting away for lunch. He said that they looked and smelled delicious and agreed to try one the next day for lunch. The next day, he texted me saying, "WOW! The mushroom is delicious!" In fact, he said he wish he had another, because one just wasn't enough. See, Joel? You DO like portobello mushrooms!! 

Olive Oil  Spray
4 Large Portobello Mushrooms, wiped clean and stems removed
Salt and Pepper, to taste
4 ounces Cream Cheese, at room temperature
3 tablespoons Olive Oil-Based Mayonnaise
3 Garlic Cloves, minced and divided
1 1/2 teaspoon Dried Italian Seasoning
10 ounces Frozen Chopped Spinach, thawed and squeezed dry
1 small jar Marinated Artichoke Hearts, drained and coarsely chopped
1 tablespoon Olive Oil 
1/3 cup Panko Breadcrumbs
1/4 cup Parmesan Cheese, finely grated

Scrape the gills from the inside of the mushroom caps. Set the mushroom caps on a baking pan, gill side up, and spray with olive oil. Season with salt and pepper, to taste. Bake at 450 degrees for 10 minutes. Meanwhile, in a medium bowl, combine the cream cheese, mayonnaise, garlic, 1/2 teaspoon of the Italian seasoning, and the spinach and stir together until evenly blended. Gently stir in the artichokes. Spoon the filling into the roasted mushroom caps. In another small bowl, combine 1 tablespoon of olive oil with the breadcrumbs, cheese, and remaining 1 teaspoon of Italian seasoning. Stir with a fork to blend. Sprinkle the breadcrumb mixture over the top of the filling mixture on each mushroom. Bake for 10 more minutes, or until golden and warmed through. Serve immediately. 

When we were in Napa, we drove to Yountville and saw Thomas Keller's restaurant Ad Hoc. We didn't go, partly because I really didn't know much about the restaurant and just assumed that, with a pig as the main decor, it was a restaurant that was heavy on meat. Instead, we ate at Michael Chiarello's restaurant, Bottega (I'm pretty sure I saw him walk past me a few times while I was sitting in the courtyard waiting for our table, too). Fast forward to Christmas 2011. Joel had put the Ad Hoc at Home cookbook on his wish list, so I purchased it. While picking it up at the store, I flipped through a copy and noticed that it was far from what I had originally expected. I read the story about how the restaurant came to be and what types of meals they serve, and while Bottega was excellent, I was immediately sorry that we passed up the chance to give Ad Hoc a try. I guess that means that we will just have to make another trip out to Napa some day! So, a few days after Christmas, Joel and I parked ourselves on the floor with his new cookbook and a package of sticky notes. We flipped through every page and flagged the recipes that we liked the most. This recipe was one of them. The concept of scallion potato cakes is so simple, yet when cooked, they taste so wonderful! We made these as a side dish to steak (and even though I asked Joel to pick up a veggie as the other side, he brought home macaroni salad, so we had that too...). I wish that we would have planned only these cakes to be our meal, because it would have given me an excuse to eat more! Joel had leftovers for breakfast the next morning, and said they were even good then! I will definitely make these again and again.

5 Scallions
3 pounds Russet Potatoes
1/2 cup Cornstarch
Canola Oil
Salt and Pepper

Cut the scallions into thin slices, reserving 1/4-cup for garnish, and set aside. Peel the potatoes, then shred them (you can use a food processor to do this, but I used a box grater). Immediately, transfer the shredded potatoes to a large bowl of cold water; swirl and rinse the potatoes. Remove the potatoes from the water and spin dry in a salad spinner (or squeeze dry using a towel). Transfer the potatoes to another large bowl and spoon the cornstarch around the sides of the bowl, tossing the potatoes with it. Heat some canola oil in a 10-inch nonstick frying pan over medium-high heat until the oil is shimmering; turn the heat down to medium. Add one-sixth of the potatoes to the pan, gently spreading them into an 8-inch circle. Do not press down on the potato cake while it is cooking. Season with a generous pinch of salt and pepper and sprinkle one-third of the scallions over the top. Carefully spread another one-sixth of the potatoes on top. Cook for 6-7 minutes, until the bottom has browned. Turn the pancake and brown on the other side, adding more oil if necessary. Cook until the other side is browned and crisp. Keep the potato cake warm by placing it on a cooling rack over a baking sheet in a 200 degree oven while you cook the other 2 potato cakes. Cut each pancake into 4 wedges and garnish with reserved scallions (and sour cream, if you would like). *I made smaller pancakes instead of the 8-inch rounds that were suggested in the recipe. 

While wasting time on Pinterest, I came across a pin for these shrimp from The Girl Who Ate Everything. I love coconut shrimp! I don't have them too often, but every once in a while, if I'm out somewhere and they are on the menu, I just have to get them. I added them to my menu for last week, and I'm so glad I did.  I slightly altered the dipping sauce recipe to go along with the shrimp. The last time I ordered coconut shrimp out at a restaurant, they were served with an amazingly spicy mango sauce. Since I couldn't find pineapple preserves, and because I really loved the way the mango sauce paired with the shrimp, I set out to make some of my own. The closest thing I could find at the store to mango preserves was a mango-peach jam, so I gave it a try. It was a delicious pairing! I made a side of coconut rice to go along with the shrimp, to make it a little bit more substantial for a dinner rather than an appetizer. This meal was so easy to throw together that it is the perfect meal for any weeknight after work!

For the Dipping Sauce:
1 tablespoon Lime Juice
2 teaspoons Jalapeño, finely chopped
1/2 cup Pineapple Preserves (I used mango-peach jam)
*Splash of Tequilla (I added)

Add the lime juice, jalapeño, and preserves to a bowl and stir to mix well. Add a splash of tequila, if needed, to thin out the sauce. Set aside until ready to use.

For the Shrimp:
1 pound Uncooked Large Shrimp, peeled and deveined (I used 26-30 size)
2 Egg Whites
2 tablespoons Cornstarch
2 cups Sweetened Flaked Coconut

Preheat the oven to 400 degrees and line a cookie sheet with parchment paper. In a small bowl, beat the egg whites with a hand mixer until soft peaks form. Place cornstarch and coconut on two separate plates. Holding the shrimp by the tail, dip it into the plate of cornstarch, making sure that it is coated. Then, dip the shrimp into the egg whites, then dip it into the coconut, coating well. Place the shrimp onto the cookie sheet and bake for 15-17 minutes, or until the coconut is golden brown, turning the shrimp half way through baking to be sure that both sides become golden. Serve with the dipping sauce. 

I took a week off from the recipe swap, but when I came back, the theme was "Celebrity Chef" recipe. I submitted a pesto recipe from Giada DeLaurentiis. In return, I got this recipe, originally from Melissa d'Arabian, courtesy of Katie from So Tasty, So Yummy. It was a delicious dinner! I have added vegetables to pasta dishes before, but this dish had such a rich flavor from the addition of the tomato paste, broth, and wine. I made the recipe exactly as it was written, since I figured it would be a pain to use only a portion of the can of tomatoes, and it was enough to feed an army! Joel and I both had a pretty healthy serving size for dinner, a good amount for lunch the next day, and there was STILL some left over! This would be a perfect recipe to make for a crowd. I can see this becoming a new family favorite! Thanks for sharing, Katie!

3 Chicken Cutlets, sliced into thin paillards
Salt and Pepper
1/2 cup Flour
3 tablespoons Vegetable Oil
1/2 Sweet Onion, sliced
8 ounces Mushrooms, sliced
1Yellow Bell Pepper, seeded and julienned
3 tablespoons Tomato Paste
1/2 cup Red Wine
1 cup Chicken Broth
1 (14 ounce) can Diced Tomatoes
1/2 tablespoon Butter

Season the chicken with salt and pepper, to taste, and lightly dredge the paillards in flour. Heat the oil in a large sauté pan over medium-high heat; add chicken. Brown the chicken on both sides, about 3 minutes per side, until lightly golden. Remove from the pan and set aside on a plate. If necessary, add more oil to the pan. Then add the onions, mushrooms, and peppers and sauté until softened and fragrant, but not limp, about 5 minutes; season with salt and pepper, to taste. Stir in the tomato paste and cook for a few minutes to cook out the raw flavor. Turn up the heat and add the wine to deglaze the pan, scraping up any brown bits that were stuck to the bottom. Let the wine reduce for about 2-3 minutes, then add the broth and tomatoes. When the mixture begins to bubble, add the chicken back to the pan and reduce the heat to a simmer. Cook until the chicken is warmed through, about 3 minutes. Turn off the heat and stir in the butter. Serve over pasta.

I was looking for something to put out on the coffee table for people to snack on before dinner on Easter. Back in January, I had bookmarked this recipe from Baked Bree. I love candied nuts, so I figured that this combination of flavors would be slightly different, but absolutely delicious. I was absolutely right! We went to our co-op to buy nuts and other assorted things I needed for Easter in bulk. When we got home, Joel decided to tally up how much I spent on nuts, as a way to kind of prove that he believes I tend to go overboard on buying "special" ingredients. The grand total? $40. On nuts. Yeah, I think I have a problem. Too bad nobody really ate these. I liked them, but at the end of the night, the bowl was still full!

4 cups Pecans
3 tablespoons Butter
6 tablespoons Sugar
1 tablespoon Sea Salt
3 tablespoons Rosemary, chopped
3 tablespoons Orange Zest (you will need 2-3 oranges, depending on their size)

Roast the pecans for 10 minutes in a 350 degree oven. Keep a close eye on the pecans so that they do not burn. Finely chop the rosemary. Zest the oranges. In a large sauté pan, melt the butter. Add the pecans, salt, sugar, rosemary, and orange zest. Toss together to evenly distribute the ingredients. Store the nuts in an airtight container.

A few weeks ago, I made this delicious Lemon Thyme Chicken from Annie's Eats. I was planning on serving it over plain white rice, but then I clicked on a link from her post to this rice pilaf recipe. I had everything I needed on hand, so I changed course and decided to make it. I was a bit nervous, because I do tend to mess up rice, but It was, by far, the best choice I could have possibly made. Baking the rice made it surprisingly tender. It was incredibly flavorful, and helped to soak up the juices of the chicken and pan sauce. This rice would be delicious as a side dish to any meal, and it was delicious on it's own for lunch the next day, as well!

2 tablespoons Butter
3 Garlic Cloves, minced
1 cup Long Grain White Rice
2 1/2 cups Chicken Broth, divided
1/2 teaspoon Salt
1/2 teaspoon Pepper
Squeeze of Lemon Juice

In a saucepan or skillet, melt the butter over medium-high heat. Add the garlic and rice to the pan and cook until both are golden brown, about 3-4 minutes. Stir in 1 cup of the chicken broth, salt, and pepper, and bring to a boil. Pour the mixture into a covered casserole dish, cover, and bake for 25 minutes at 375 degrees. After 25 minutes, stir in the remaining 1 1/2 cups of broth and bake, covered, for 45 more minutes. About 15 minutes before it is finished baking, stir in a squeeze of fresh lemon juice.

About a month ago, it was just way too hot not to grill. I mean 80's in March in Buffalo?! I knew that I needed to take advantage of it while I could, because it was unseasonably warm and I knew it wouldn't last. I searched for some meatless grilled recipes, since we had been eating more meat than we usually like to, and came across this one on Delish. It definitely made a lot, but it was great! I could see this being a staple in the summertime, especially when tomatoes are fresh and plentiful from the garden! We at this as a main dish, but it would be delicious as a side salad along with a piece of grilled chicken or fish.

2 small Red Onions, cut into 1/2 inch thick slices
2 small Eggplants (about 1 1/4 pounds each), cut into 3/4 inch thick slices
Nonstick cooking spray
4 medium Celery Stalks
1/2 teaspoon Salt
2 tablespoons Red Wine Vinegar 
2 tablespoons Olive Oil
1 teaspoon Sugar
1/4 teaspoon Ground Pepper
6 medium Plum Tomatoes (about 1 1/2 pounds), cut into 1/2 inch chunks
1 cup Kalamata Olives, pitted and chopped
3 tablespoons Capers, drained
1/2 cup Italian Parsley Leaves, loosely packed

Spray both sides of the eggplant slices with nonstick cooking spray. Sprinkle onions, eggplants, and celery with salt and place them on a hot grill rack. Cover the grill and cook the vegetables for 8-10 minutes or until tender and lightly browned, turning once during cooking time. Remove the vegetables from the grill and set aside to cool slightly. Cut the eggplants and celery into 3/4 inch chunks and coarsely chop the onions. In a large bowl, mix together the vinegar, oil, sugar, and pepper until blended. Stir in the tomatoes, olives, raisins, capers, and parsley. Add the eggplant, onions, and celery, and gently toss to coat. Serve this salad at room temperature or cover and refrigerate for up to 1 day.

I've mentioned this before, but we love to make our own pizza. We are always on the lookout for new toppings and sauces to try. While reading through Pink Parsley last month, I came across this recipe. I have had steak on a flatbread/pizza before at a restaurant and it was absolutely amazing, so this recipe caught my eye. Anything that combines steak, goat cheese, and balsamic has got to be good! And let me tell you, it did NOT disappoint! It was one of the best pizzas I have had in a while, actually.

Pizza Dough
Olive Oil
1/2 cup Roasted Red Peppers, patted dry and coarsely chopped (I charred 1 red bell pepper and removed the skin)
Salt and Pepper
1 Garlic Clove, minced
2-3 Basil Leaves, torn
3/4 cup Shredded Mozzarella Cheese 
1/2 cup Steak, thinly sliced (I used 1 6oz beef tenderloin filet)
1/2 cup Goat Cheese, crumbled
1/2 cup Balsamic Vinegar

Preheat the oven and a pizza stone to 500 degrees for at least 30 minutes. In a food processor, puree the roasted red peppers, garlic, and basil. Season to taste with salt and pepper. Sprinkle a pizza peel with cornmeal or flour and stretch out the dough into about a 12-inch circle. Brush the outer ring of the dough with olive oil and spread the roasted pepper puree over the dough. Sprinkle the top with mozzarella cheese. Scatter the steak over the cheese and then top with the goat cheese crumbles. Transfer the pizza to the preheated pizza stone and cook for about 10 minutes, or until the crust is browned and the cheese is bubbly. (Alternatively, turn on the broiler and broil the pizza for about 5 minutes, keeping a close eye on it so that it doesn't burn). Meanwhile, in a small saucepan, bring the balsamic vinegar to a boil. Continue to boil until it is thick and syrupy and reduces to about a few tablespoons. Allow the pizza to cool, then drizzle the vinegar over the top. *A little vinegar goes a long way, so you may not use it all. Slice and serve.

When I first signed up for Pinterest, this recipe from Fat Girl Trapped In A Skinny Body was one of the first things I repined to my "To Eat" board. I didn't know when I was going to make this salad, but I knew it was something I had to try. When we decided to host Easter dinner again this year, I immediately remembered this salad and added it to my menu. It is a great dish to make for a crowd because it is very easily doubled (although I still ended up making entirely too much!). Another plus is that it can be made up to 3 days ahead of time, so I made it on Saturday and put it in my fridge, allowing me to have more time on Sunday to finish the other dishes I had planned to make! The sweetness of the cranberries, the crunch from the toasted nuts, and the chewy texture of the rice really come together to make a delicious salad! I could see myself making a big batch of this salad on a Sunday and keeping it in the fridge to eat all week for lunch.

For the Salad:
1 cup Wild Rice
1/2 cup Dried Cranberries
1/3 cup Toasted Pecans, chopped
1/3 cup Toasted Unsalted Cashews, chopped
1/4 cup Scallions, finely chopped
2 tablespoons Celery, finely chopped
2 tablespoons Red Onion, finely chopped

Combine 4 cups of water and 1 teaspoon of salt in a saucepan and bring to a boil. Add the rice. Reduce the heat to medium-low, cover, and simmer until the rice is tender, about 45 minutes. Drain well (if necessary) and cool. Transfer the rice to a large bowl. While the rice is cooling, mix in the cranberries, pecans, cashews, scallions, celery, and red onions. Pour the dressing (recipe below) over the rice mixture and toss to coat. Serves 4-6 as a side dish.

For the Dressing:
2 tablespoons Red WIne Vinegar
1 tablespoon Lemon Juice
1 Garlic Clove, minced
1 teaspoon Dijon Mustard
1 teaspoon Sugar
1/3 cup Olive Oil
1/2 teaspoon Ground Black Pepper

Add all ingredients to a ball jar with a cover and shake to combine.

For some reason, carrot cake screams Easter to me. It is a cake that I love but have never made. Since we hosted Easter dinner, and we needed a dessert, I tried my hand at a variety of carrot cake that I found on Pinterest via Real Mom Kitchen (adapted from Better Homes & Gardens). I wanted to have a cake, rather than bars like the original recipe called for, mostly because I wanted to use my new round cake stand that I won from Bake at 350 a few months ago, so I made it in a 9-inch round cake pan instead of a 9x13 rectangular pan. What a delicious after dinner treat! It wasn't too sweet, and I know it's not healthy, but it has carrot and zucchini in it, so I can pretend, right? And the frosting…delicious! I never would have thought that a little lemon zest would freshen up a cream cheese frosting like it did, but it was perfect!

For the Cake:
2 Eggs, slightly beaten
3/4 cup Packed Brown Sugar
1/2 cup Canola Oil
1/4 cup Honey
1 teaspoon Vanilla
1 1/2 cups Carrot, shredded (I used about 6 smallish carrots)
1 cup Zucchini, shredded (I used 3/4 of a medium sized zucchini)
1/2 cup Chopped Walnuts
1 1/2 cup Flour
1 teaspoon Baking Powder
1/2 teaspoon Ground Ginger
1/4 teaspoon Baking Soda

In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla. Any clumps of brown sugar will dissolve as you prepare the remaining ingredients, so don't worry too much about getting them all out. Fold in the carrots, zucchini, and walnuts. In another bowl, combine the flour, baking powder, ginger, and baking soda; whisk to combine. Add the flour mixture to the wet mixture and stir until just combined. Spread the batter into an ungreased 9x13-inch baking pan, or a 9-inch round cake pan.  Bake at 350 degrees for about 25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.

For the Frosting:
1 (8-ounce) package Cream Cheese
1 cup Powdered Sugar
1 1/2 teaspoon Lemon Zest (I used 1 lemon)

In a mixing bowl, beat all 3 ingredients with an electric mixer on medium speed until light and fluffy. Spread or pipe the frosting over the cooled bars/cake.

Last Wednesday, Joel went to the doctors for a physical. He had a 3:30 appointment and had to leave work a little early in order to make it. At about 4:15, I got a text from him saying that he was still waiting to be called back. It seemed as if he was annoyed, especially since I was the one who wouldn't leave him alone about making an appointment. By the time I looked at the clock again, it was 5:00, and I was getting yet another text from him saying that he STILL had not been called. He finally was called back at 5:30, after 2 hours of waiting, only to be told he was just fine and that the doctor didn't need to see him again for another five years! I knew how agitated he was, so the least I could do was have dinner on the table, waiting for him when he walked in the door. I made this chicken dish from Annie's Eats. It was, by far, one of the best chicken dishes I have ever made at home. I'm talking restaurant quality, on a plate in my own dining room! I had planned on making plain white rice to serve along side, but after reading Annie's post about her garlic rice pilaf (which I'll post soon), I had a quick change of heart, and I'm so glad I did. I honestly don't know which part of this meal I liked more!

2 Boneless, Skinless Chicken Breasts, butterflied
Salt and Pepper
1/2 cup Flour
1 1/2 tablespoons Olive Oil
2 Garlic Cloves, minced
2 teaspoons Fresh Thyme Leaves, minced
1/2 cup Dry White Wine
3/4 cup Chicken Broth
Juice from 1 Lemon
3 tablespoons Butter (I used about 1 1/2 and it was just fine)

Season both sides of the chicken with salt and pepper. Place the flour in a shallow bowl and dredge the chicken in the flour, shaking off the excess. In a large skillet, heat the olive oil over medium-high heat. Add the chicken to the pan and sauté until lightly golden, about 2-3 minutes per side, and a meat thermometer registers 160 degrees in the thickest part of the chicken. Remove the chicken to a plate, tent with foil, and set aside. Add a small drizzle of olive oil to the pan, if necessary, and add the garlic and thyme leaves to the pan and sauté until fragrant, about 1 minute.  Take the pan off the heat and add the wine, scraping the bottom to loosen the brown bits that may have remained from the chicken. Return the pan to the heat and bring the liquid to a simmer. Stir in the chicken broth. Reduce until the sauce has thickened slightly, about 4-5 minutes. Add the lemon juice and butter, whisking until the butter is completely melted. Season with salt and pepper, to taste. Serve immediately, spooning the sauce over the chicken.

Happy Easter! We are hosting dinner tonight with Joel's family and mine. There will be 10 people at our table, enjoying Easter staples like ham, Polish sausage, pierogi, and a few new-to-us dishes, which I will be sharing with you throughout the week. I had Friday off from work, so my mom came over to help me make the pierogi. We doubled the recipe I used last year, made them using a slightly smaller sized circle of dough, and ended up with close to 50! All that pierogi making made us hungry, so for lunch, I decided to whip up some egg salad, since I had hard boiled a bunch of eggs, anyway. I saw this cute idea on Pinterest, via Hungry Happenings, and slightly altered the method to share with my mom. Though I did not dye the biscuits orange, or top them with dill, they were still the perfect vessel for this egg salad recipe, which I found on the Food Network's website. Enjoy this beautiful spring day!

For the "Carrots":
1 tube Breadstick Dough (I used PIlsbury)

Break apart the breadsticks (there should be 12 in a tube). Use a cream horn mold, or, if you don't have one (like I didn't), take a store bought sugar cone and wrap it with tinfoil. Spray with non-stick cooking spray. Take two breadsticks and pinch the seams of the width together. Starting at the tip of the cone, wrap the breadstick around the cone until it gets to the wide end. Bake on a foil lined baking sheet at 375 degrees for about 10 minutes, or until lightly golden brown. Once cooled, fill with egg salad.

For the Egg Salad:
1/2 Red Onion, chopped
12 Eggs
1 Celery Stalk, chopped
1/2 cup Mayonnaise
2 tablespoons Fresh Dill, chopped
2 tablespoons Whole-Grain Mustard
1 tablespoon + 1 teaspoon Lemon Juice
Salt and Pepper, to taste

Place the eggs in a large saucepan with a tight fitting lid and cover them with cold water by about 1 inch. Bring to a boil and cook for 1 minute, then cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs by running the pan under cold water. Peel the eggs and roughly chop. In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, and lemon juice. Add the eggs and gently mix. Season with salt and pepper, to taste.

Our new street has an island in the middle and our village does not take care of it, so the residents of the street formed a block club and everybody helps with maintenance, including planting flowers. A few weeks ago, we attended the spring information meeting where we picked the flowers we wanted to plant. We were especially excited to go to the meeting to meet the neighbors, since we moved in during the winter and haven't really gotten to see anybody yet. Our neighbors are all great, and as it turns out, they do a lot of things throughout the year. Things like block parties, block sales, garden walks, progressive dinners, and my personal favorite, wine and cheese night! I'm so excited to be living on such an awesome street! So, the night of our block meeting, we wanted something quick and light for dinner. I turned to this dish that I saw on Mrs. Regueiro's Plate. I was intrigued by the combination of ingredients, as well as the simplicity of the recipe. After eating, Joel commented that these would be great as appetizers for a cocktail party; I agreed. I will definitely have to keep these in mind the next time I'm planning a party!

1 Onion, chopped finely
1 tablespoon Olive Oil 
1 1/2 teaspoons Fresh Rosemary, chopped
Salt and Black Pepper
Flatbreads or Pizza Dough (I used 4 sandwich sized flatbreads)
3 1/2 ounces Brie, thinly sliced
1 1/2 cups Fresh Raspberries
2 tablespoons Basil Leaves, chopped

Add the oil to a medium skillet over medium heat. Saute the onions until they caramelize, about 15-20 minutes. Stir in the rosemary and pepper. Arrange the flatbreads on a baking sheet or pizza stone. Divide the onions up between each of the flatbreads and top with the brie and raspberries. Bake at 375 degrees for 6-8 minutes, until the cheese melts and the bread is slightly crisp. Sprinkle the tops with the basil and serve.

We have a restaurant near by that specializes in Latin and South American cuisine. My absolute favorite part of this restaurant is their table-side guacamole, which pairs perfectly with their margaritas! One night, on a whim, we didn't feel like cooking and ended up going there for dinner. On their menu were chiles rellenos, which they stuff with black beans and roasted vegetables and serve over soft polenta, topped with queso fresco. Some of the other entrees I've had there lack flavor, but this one is excellent! After ordering it, I couldn't stop thinking about it. Luckily, I was able to find this recipe on Mrs. Regueiro's Plate. While these weren't quite as complex tasting as the ones I ate at the restaurant, they were easy enough to make at home and delicious enough to satisfy my taste buds! My house smelled like the kitchen of a pub after deep-frying the peppers, but it was nothing that opening the windows couldn't fix, and they were totally worth it!

1 1/2 cups Monterey Jack Cheese, shredded
1 tablespoon Fresh Oregano, finely chopped
3 Egg Whites + 2 Egg Yolk, at room temperature
6 Poblano Chile Peppers
5 Plum Tomatoes, cored and coarsely chopped
1/2 Onion, chopped
2 Garlic Cloves, chopped

On a gas burner (I used a grill), char the peppers over medium-high heat until blackened and blistered all over. Place the peppers in a large zip-top bag; let them stand for 10 minutes, which will let the peppers soften and become easy to peel. Gently rub the skin off the peppers. Using a pairing knife, make a slit across the top of the peppers just below the stem, leaving the stem intact. Slice lengthwise down from the top to the bottom of the pepper. Open the pepper and carefully remove the seeds and inner membranes, using the pairing knife if needed to loosen the seedpods. In a blender, puree the tomatoes, onions, and garlic until smooth. In a small saucepan, heat the oil over medium heat. Add the tomato puree and simmer for 5 minutes, taste for seasonings and add salt and pepper, if needed. Keep warm. In a small bowl, mix the shredded cheese and chopped fresh oregano. Season with salt and pepper. Fill each pepper with 1/4 cup of the cheese mixture and gently fold the sides over and thread 2 toothpicks to form an X. If needed, use additional toothpicks to secure the filling (just make sure you remember how many you used in each!!). In the bowl of a stand mixer, beat the egg whites until soft peaks form. Add the yolk and beat for 3 minutes. In a large, deep skillet over medium-high heat, heat 1 inch of vegetable oil until ready (about 375 degrees). Place flour in a shallow dish and season with salt and pepper. Dredge each pepper in flour, then dip into the egg mixture to cover completely. Let excess batter fall off the pepper. Add the peppers to the oil, 1-2 at a time, and cook, flipping once, until golden brown. Spoon hot oil over the peppers to ensure even browning. Remove the peppers and place them on a paper towel lined plate to absorb excess oil. Repeat with remaining peppers. Spoon tomato mixture onto a plate and place the fried pepper on top. Serve immediately…but remember to take the toothpicks out first!

Sailing will be starting back up for Joel pretty soon, and to get ready, there was a get together for the crew at the boat club last Tuesday night. Because of that, we needed to have a pretty quick meal. I had flagged this recipe from Prevention RD a little while ago, and thought that Tuesday would be a great night to finally give it a try. I have only ever cooked with lentils once in my life, making a red lentil soup which turned out kind of mushy, so I was a little apprehensive about the filling for these tacos, but I've heard that green lentils are a little heartier than red ones. Plus, I love Mexican food, so I really couldn't think of any reason not to try these tacos! I was pleasantly surprised by them, too! The filling comes together in about 30 minutes, and the texture is so similar to ground meat that I really couldn't tell that I was eating a vegetarian taco. I bet I'd be able to fool the biggest of meat eaters with these! What a delicious, and inexpensive, Mexican meal.

For the Filling:
1 teaspoon Olive Oil
1/2 Onion, finely chopped
1 Garlic Clove, minced 
1 cup Dried Lentils, rinsed (I used green)
1 tablespoon Chili Powder
2 teaspoons Ground Cumin
1 teaspoon Dried Oregano
2 1/2 cups Vegetable Broth

For the Tacos:
Shredded Lettuce
Diced Tomato 
Sliced Avocado
Shredded Cheddar Cheese
Plain Greek Yogurt
Salsa
Flour Tortillas

Heat the oil in a nonstick sauce pan. Add the garlic and onion and saute until tender. Add the lentils, chili powder, cumin, and oregano; coo and stir for about 1 minute. Add the broth and bring to a boil. Reduce the heat, cover, and simmer for about 25-30 minutes, or until the lentils are tender (I did have to add more liquid and cook a bit longer). Uncover and cook for 6-8 additional minutes, until the mixture has thickened. Mash the lentils slightly. To assemble the tacos, layer about 1/4 cup of lentils onto the tortillas. Top with lettuce, tomato, avocado, cheese, salsa, and a dollop of greek yogurt.

Oh my goodness, I think I may have just found my favorite new recipe! Every so often, people I know who know I enjoy cooking share recipes with me. A few weeks ago, my sister-in-law made this pasta from Oh She Glows then sent the recipe my way. It has been sitting in my email inbox until today when I decided to give it a try. The recipe came together quickly, which made for a great weeknight dinner. Quite possibly Joel's favorite part was the fact that absolutely no butter or cream went into making this sauce. Despite the title, it is actually an avocado that gives the sauce a creamy texture. This pasta was about as guilt-free as you can get! I am very much looking forward to lunch tomorrow when I can eat the leftovers. This dish is good eaten warm or cold, so I can see this becoming a staple in the summer, when (or if…) the garden is producing plenty of tomatoes, zucchini, and basil!

For the Pasta:
300 grams Rotini or Penne Pasta
1-2 teaspoons Olive Oil
1 cup Onion, chopped
3 Garlic Cloves, minced
1 Orange Bell Pepper, chopped
1 Yellow Bell Pepper, chopped
1 Zucchini, chopped
2 Tomatoes, roughly chopped (I used only 1 since they are still mealy this time of year)
1 cup Edamame

Cook the pasta according to package directions; drain and set aside. In a large skillet, sauté the onion and garlic in the olive oil for about 5 minutes on medium heat. Add in both peppers, zucchini, and edamame. Saute for an additional 10 minutes, reducing heat as needed.  Add the tomatoes and cook for about 5 more minutes, until tender. Add the drained pasta to the vegetables and pour on the basil cream sauce (recipe below). Toss until combined. Season with additional salt, pepper, and red pepper flakes to taste (mine didn't need any). Garnish with a basil leaf. Serve warm or cold. Makes 4-6 servings.

For the Sauce:
1 cup Fresh Basil, packed
1 Avocado
1/4 cup Fresh Lemon Juice
2 tablespoons Water
2 tablespoons Olive Oil 
Salt, to taste
Black Pepper, to taste
Red Pepper Flakes, to taste

Combine all ingredients in the bowl of a food processor. Combine until smooth.