Strawberry Salad with Candied Almond Brittle

Strawberry season is in full swing here in Western New York.  Local strawberries are only available for such a limited time – I get so excited when I can finally enjoy them!   See strawberries are supposed to be small and red and juicy – not those humongous things that come from sent from California.  Notice how red they are inside – no white flavorless centers. 

With the first quart that I bought – I wanted to make this salad.  It was so simple and I knew I would love the flavor combination of sweet berries, creamy goat cheese and crunchy almonds.  I was also really excited to use this bottle of Strawberry Balsamic Vinegar that I had bought just a few months earlier. 

This salad definitely did not disappoint – it was so refreshing – really a perfect summer salad.  Now, if only Strawberry season would last longer that a few weeks.

The dressing was a (strawberry) balsamic vinaigrette – which was the perfect accompaniment to the sweetness of the berries and the candied almonds.  Definitely make the almonds in advance if you want to save some time at dinner. 

I ended up serving this as a side to a simple grilled salmon fillet – but honestly it was so good I could have this as a meal in itself.  And that is exactly what I did for lunch the next day.  Enjoy!

Ingredients

For the salad

• 4 cups baby spinach, washed
• 1 cup strawberries, thinly sliced
• 2 oz. goat cheese, crumbled

For the candied almond brittle

• 1/2 cup granulated sugar
• 2 Tbsp. water
• 3/4 cup sliced almonds, lightly toasted

For the vinaigrette

• 1/4 cup balsamic vinegar (fell free to use flavored if you have it!)
• 2 Tbsp. cup extra-virgin olive oil
• Pinch granulated sugar
• Pinch sea salt

Directions

1. For the candied almond brittle: In a medium saucepan over low heat, combine the sugar and water and continuously stir until the sugar is completely dissolved. Using a silicone or pastry brush dipped in water, brush the sides of the saucepan to dissolve any sugar that adheres to the sides of the pan.

2. Increase the heat to high and bring the mixture to a boil, continuing to brush down the sides of the saucepan as needed.

3. Continue to boil the mixture, swirling the saucepan occasionally, until the mixture is golden brown, about 8-9 minutes.

4. Turn off the heat and quickly add the sliced almonds, stirring to thoroughly coat.

5.  Pour the mixture onto a foil lined baking sheet, breaking up the almond pieces with a fork.  Let cool completely.

6. For the vinaigrette: Combine the vinegar and olive oil in a small bowl and whisk to emulsify.  Add the sugar and salt, to taste.

7. Once the candied almond brittle has hardened and cooled completely, distribute the spinach evenly in the serving bowls and assemble with the strawberries, goat cheese, candied almond brittle, and vinaigrette.

Source: adapted from The Curvy Carrot

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Chocolate Peanut butter Squares

This is one of the first recipes I remember making as a child.  My sister entered it into a baking contest as part of Girl Scouts and won second place!  I actually still have the paper booklet with all the recipes that the kids made for that contest – I was so proud of my sister!  I’m pretty sure it’s a recipe that my Aunt Linda gave us – since she is the one who I remember making these for family parties, etc.   It’s actually a great recipe for a beginner in the kitchen – there is no actual baking involved – just some melting and stirring and mixing.   Essentially what they are is like a peanut butter cup in bar form – and you can’t really go wrong with that!   They are best cold out of the fridge – I’ve also been known to freeze them and eat them straight out of the freezer (YUM!).  

Ingredients

• 3 cups powdered sugar
• 1 1/2 cups peanut butter
• 2 sticks butter, melted
• 1 cup graham cracker crumbs
• 12 oz. semisweet chocolate chips

Directions

1. Line a 13x9 inch rimmed baking sheet with foil. 

2. Mix together sugar, peanut butter, butter and graham cracker crumbs with a rubber spatula. 

3. Press mixture into the lined baking sheet and smooth top.

4. Melt chocolate chips in the microwave on medium heat – stirring occasionally.  Spread over peanut butter mixture and smooth top.

5. Refrigerate until chocolate is set – at least 2 hours or overnight.

6. Remove from pan with foil and cut into squares (the chocolate will break).  Keep in refrigerator until ready to serve.

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Almond Joy Ice Cream

Here is a recipe to start your summer off right!   Toasted coconut ice cream mixed with chocolate covered almonds – the ice cream version of an Almond Joy candy bar!  But I may say this is even better since I used bittersweet chocolate to coat the almonds (a la Mounds bars and not Almond Joy).   The smell of the ice cream base with the infused toasted coconut was so amazing – I was ready to drink it.   But I did resist and churned it – but it did not last long in our freezer.  Enjoy! 

Ingredients

• 1 1/3 cup shredded coconut, unsweetened
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup sugar
• pinch of salt
• 1 vanilla bean, split in half lengthwise
• 5 large egg yolks
• 1/2 tsp. vanilla extract
• 4 oz. bittersweet chocolate, chopped
• 1 cup unsalted dry roasted almonds

Directions

1. Preheat the oven to 350.  Spread the coconut on a baking sheet and toast for 6-10 minutes, stirring occasionally to toast it evenly.  Remove from the oven when it’s fragrant and golden brown.

2. In a medium saucepan, warm 1 cup of the milk, the cream, sugar, salt, and 1 cup of the toasted coconut (reserve the rest of the coconut for folding in later).

3. Using a paring knife, scrape all the vanilla seeds into the warm milk, then add the pod as well.  Cover, remove from the heat, and let steep at room temperature for 1 hour.

4. Rewarm the coconut-infused mixture. Set a mesh strainer over another medium saucepan and strain the coconut-infused liquid through the strainer into the saucepan. Press down on the coconut very firmly with a flexible rubber spatula to extract as much of the flavor from it as possible.  Remove the vanilla bean halves and discard the coconut.

5. Pour the remaining 1 cup of milk into a large bowl and set the mesh strainer on top.

6. In a separate medium bowl, whisk together the egg yolks.  Slowly pour the warm coconut-infused mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

7. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the back of a spatula it should be 170-175 °F.

8. Pour the custard through the strainer and stir it into the cream. Mix in the vanilla extract and stir over an ice bath until cool.  Chill the mixture thoroughly in the refrigerator for several hours or overnight.

9. While your custard is cooling, make the chocolate covered almonds.  Stretch a piece of plastic wrap over a plate.  Melt the chocolate over a double boiler or in the microwave. Stir until smooth. Stir in the almonds, coating them with the chocolate.  Spread the mixture onto the lined plate and chill.

10. Freeze the ice cream base in your ice cream maker according to the manufacturer’s instructions.  While your ice cream is churning, chop the chocolate covered almonds into bite sized pieces.  Fold the reserved toasted coconut and the almonds into the frozen ice cream, as you’re removing it from the machine.

Source: Elly Says Opa who adapted from David Lebovitz

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Vegetable Enchiladas

I make a conscious effort to have a variety in my menu plan each week – and includes making sure we have a few vegetarian meals each week.  I am well aware that Americans get plenty of meat in their diet already – and we are no exception to that fact.  It’s really no sacrifice to skip the meat – when you make a very flavorful vegetarian dish.  These enchiladas are the perfect example of that!  

I like a recipe that can be make completely from scratch – and this includes the enchilada sauce.  I recommend if you are going to go this route – make the sauce in advance.  I found that making the sauce, filling and then filling and baking these took me over an hour and half in the kitchen.  It also didn’t help that I also made mexican rice – which is also somewhat involved.   Enjoy! 

Ingredients

For the sauce:

• 1 tsp. canola oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 Tbsp. chili powder
• 2 tsp. ground cumin
• 2 tsp. sugar
• 2 (8 oz.) cans tomato sauce
• 1/2 cup water
• Salt and pepper

For the filling:

• 1 (15 oz.) can black beans, rinsed and drained
• 1 Tbsp. canola oil
• 1 onion, chopped
• 1 red or yellow bell pepper, seeded and chopped
• 1 zucchini, halved lengthwise, seeded and chopped
• 3 cloves garlic, minced
• 2 1/2 cups enchilada sauce (above), divided
• 1 cup finely crumbled queso fresco or feta cheese
• 1/2 cup minced fresh cilantro
• 1/4 cup drained chopped canned green chiles
• Salt and pepper

For assembly:

• 12 (6-inch) corn tortillas
• vegetable oil spray
• 1 cup (4 oz.) shredded cheddar cheese
• Lime wedges, for serving

Directions

1. To make the enchilada sauce: Heat the oil in a saucepan over medium-high heat until shimmering.  Add the onion and cook until softened, about 5 minutes.  Stir in the garlic, chili powder, cumin and sugar and cook just until fragrant, about 30 seconds.  Stir in the tomato sauce and water, bring to a simmer and cook until slightly thickened, about 5 minutes.  Season with salt and pepper to taste. 

2. To make the filling: Preheat the oven to 350 degrees F. 

3. Transfer half of the black beans to a bowl and mash with a fork until almost completely smooth.  Set aside. 

4. Add the oil to a large skillet and heat over medium-high heat until shimmering.  Add the onion and bell pepper and cook until softened and browned, 5-7 minutes.  Add the zucchini and cook just until tender, 3-5 minutes more.   Stir in the garlic and cook just until fragrant, about 30 seconds.  Stir in the mashed beans and remaining whole beans and cook until warmed through, about 2 minutes.

5. Transfer the mixture to a large bowl and stir in 1/2 cup of the enchilada sauce, the queso fresco, cilantro and green chiles.  Season with salt and pepper to taste.

6. To assemble: Lightly coat both sides of the tortillas with vegetable oil spray.  Place 6 tortillas on a baking sheet and bake until the tortillas are soft and pliable – 2 to 4 minutes.  Working quickly place 1/3 cup of the filling mixture down the center of a tortilla.  Tightly roll up the tortilla and place in a 9 x 13-inch baking dish, seam side down.  Repeat with the remaining filling and tortillas. 

7. Increase oven temperature to 450 degrees F.

8. Pour 1 cup of the sauce over the enchiladas, spreading it evenly.  Sprinkle the shredded cheddar over the top of the sauce. 

9. Cover with foil and bake until the enchiladas are heated through, about 10 minutes.  Remove the foil and continue to bake until the cheese is melted, 3-5 minutes more. Sprinkle with additional queso fresco and cilantro for garnish, if desired.  Serve warm with remaining sauce and lime wedges.

Source: America’s Test Kitchen Healthy Family Cookbook

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Morning glory Muffins

I get quite a few cooking magazines in the mail – and even though I read a ton of food blogs – I love sitting down and flipping through my latest Cook’s Country, Cooks Illustrated or Everyday Food magazine.   These muffins immediately caught my attention – not only because of their appealing name – they are chock full of tons of things I love.  They have carrots, coconut, apple, pineapple, walnuts and raisins.   I also feel that a food processor is a must with this recipe – or else you will be doing a lot of chopping and shredding on your own.  I am not lying even with the food processor – these muffins do take quite a bit of prep work to get made, they are surprisingly involved for a muffin.  Luckily they came out super moist and really flavorful – definitely worth making your morning glorious by eating one! 

Ingredients

• 3/4 sweetened shredded coconut, toasted
• 1/2 cup walnuts, toasted
• 2 1/4 cups all-purpose flour
• 3/4 cup sugar
• 1 1/2 tsp. baking soda
• 1 tsp. cinnamon
• 1/2 tsp. baking powder
• 3/4 tsp. salt
• 1 (8-oz.) can crushed pineapple
• 1 Granny smith apple, peeled, cored and shredded
• 8 Tbsp. (1 stick) unsalted butter, melted and cooled
• 3 large eggs
• 1 tsp. vanilla extract
• 1 1/2 cups shredded carrots (2-3 medium sized)
• 1 cup golden raisins

Directions

1. Preheat oven to 350 degrees F. Grease a 12-cup muffin tin.

2. Toast coconut in a dry skillet on medium heat until golden brown.  Place in food processor.  Then toast walnuts in same skillet until toasted.  Place in food processor.

3. Process coconut and walnuts until finely ground.  Add flour, sugar, baking soda, cinnamon, baking powder and salt and pulse to combine.   Transfer mixture to a large bowl and set aside.

4. Shred apple in now empty food processor (with shredding blade) and set in a large fine-mesh strainer set over a liquid measuring cup.   Add pineapple to strainer.  Press fruit dry – juice should measure about 1 cup.   Bring juice to a boil in a large skillet set over medium-high heat and reduce until 1/4 cup.  Let cool slightly.

5. Combine juice with melted butter, eggs and vanilla and whisk to combine. 

6. Shred carrots in now empty food processor (with shredding blade).

7. Combine wet and dry ingredients until just combined.  Add in pineapple-apple mixture, carrots and raisins. 

8. Divide evenly into muffin cups.  Bake for 24-28 minutes until toothpick comes out clean when pressed in the center of a muffin.  Cool for 10 minutes in pan and then cool completely on wire rack.  

Source: Cook’s Country April/May 2011

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Chicken and guacamole tostadas

I love the idea of tostadas – a crisp tortilla covered with a variety of toppings.  These pork tostadas that I’ve made several times are awesome.  These chicken and guacamole ones are much healthier though – the tortilla is not fried, and the guacamole is pureed in the food processor which kind of makes it light and fluffy and it is topped with a simple tomato salsa.  There is nothing bad for you in this meal – I did add some cheese – but it was a small amount and cheese is good for you! 

The main issue I had with this one – was how to eat it.  It seemed like there was no easy way.  I cut mine into four triangles and ate it like pizza.  And my husband rolled his up like a burrito.  Anyway you cut it – these taste delish and are easy and healthy – win, win in my book!  Enjoy! 

Ingredients

For the guacamole

• 1 ripe avocado, peeled
• 1 Tbsp. minced red onion
• 1 Tbsp. freshly squeezed lime juice
• 1/4 tsp. salt
• 1/4 tsp. cumin
• 1 garlic clove
• dash of hot sauce

For the chicken

• 2 boneless skinless chicken breasts
• 1 cup water or chicken broth
• 1 Tbsp. tomato paste
• 1/2 tsp. smoked paprika
• 1 Tbsp. lime juice

For the tomato salsa

• 1 large chopped tomato
• 2 Tbsp. chopped fresh cilantro
• 1 Tbsp. freshly squeezed lime juice
• 2 Tbsp. minced red onion
• dash of salt

For the tostadas

• 8 fajita sized tortillas
• 1 cup shredded Monterey jack cheese

Directions

1. For the Guacamole: In a food processor, combine all ingredients and pulse until smooth and creamy.

2. For the Chicken:  In a pan stovetop, whisk together water or broth and tomato paste. Add chicken and simmer, turning chicken occasionally, until chicken is cooked through, about 10 minutes (or until it reaches 170 degrees F). Let cool and shred. Toss with smoked paprika and lime juice.

3. For the Tomato Salsa: Toss all ingredients together and set aside.

4. To assemble Tostadas: Spray tortillas with cooking spray and broil 2 minutes on each side, or until crispy and browned.

5. Spread approximately 1-2 Tbsp. of guacamole on each tostada shell. Sprinkle 2 Tbsp. cheese.  Spoon 2 Tbsp. tomato salsa and 1/4 cup chicken onto each shell. Serve with additional lime juice and cilantro.

Source: adapted from Branny Boils Over, originally from Cooking Light

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Cashew Chicken stir-fry

I want to talk about menu planning.  As someone who loves to cook and eat healthy meals at home – I find it imperative to plan out what I’m going to make for dinner throughout the week.   I honestly do not know how or what people eat if they don’t plan in advance – I guess they just go to the grocery store a lot or concoct a meal on the fly each night.   Personally I love having a list of meals that I know I have all the ingredients for that week.  Menu planning also = effective, efficient grocery shopping trips.  That is except when your grocery store is out of a key ingredient or you forget it.   That is exactly what happened to me one night – I completely forgot to buy cilantro for the dinner I had planned that night – luckily I was able to switch course without a second thought since I had this easy dinner on my menu plan for the week.

We eat a lot of stir-fries mostly because they are quick, easy and healthy.  I love the simple sauce and the crunchy cashews – as well as the red peppers, which are one of my very favorite ingredients.  Now don’t forget to add this onto your menu plan for next week – enjoy! 

Ingredients

• 2 Tbsp. cornstarch
• 6 Tbsp. water or chicken broth
• 2 Tbsp. hoisin sauce
• 1 tsp. Siracha
• 1 Tbsp. white wine vinegar
• 2 Tbsp. soy sauce
• 1 Tbsp. olive oil
• 4 garlic cloves, minced
• 1/2 cup roasted, unsalted cashews
• 1 pound boneless, skinless chicken breasts, chopped into bite-size pieces
• salt and pepper, to taste
• red bell pepper, cut into strips
• 3-4 green onions, thinly sliced
• Rice, for serving

Directions

1. Cook rice according to package directions.

2. Meanwhile, in a small bowl, combine cornstarch and water/chicken broth and whisk until smooth. Stir in hoisin, vinegar, Siracha and soy sauce and set aside.

3. Add oil to wok or large skillet and set over medium heat.  Season chicken with salt and pepper, then add to wok. Cook until chicken is no longer pink and remove from skillet with a slotted spoon and set aside.

4. Add garlic and cashews to the now empty skillet and stir until garlic is golden and fragrant.  Then add pepper strips and cornstarch mixture. Continue cooking, stirring frequently, for 5-7 minutes or until sauce has thickened.  Return the chicken to the skillet and stir to combine and coat with sauce.  Stir in all but 2 tablespoons of the green onions.

5. Serve with rice and top with remaining green onions.

Source: adapted from Cook like a Champion

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Yellow butter cake with Chocolate frosting

I love birthdays – a perfect reason to make a cake – a delight for someone who likes to bake as much as I do.  I had to plan something easy since I made this cake after being gone on a work trip for a week and arriving home a day late since my flight was cancelled.  But I love to bake and I love my mom too much to not make this cake for her.  Luckily it was an easy cake to whip up.  I also made the frosting the day before and then just frosted this once I got to my sisters house where we had a cookout and ate the cake.   

As I mentioned several times before – my niece loves birthdays – and especially when it is for her grandma.  Here she is with my mom getting ready to blow out the candles and make a wish. 

The cake was delish – a perfect soft crumb and the frosting was rich and chocolaty.  We also had some vanilla ice cream and strawberries alongside this – yum!   You cannot get much better than the classic yellow cake and chocolate frosting.  My sister specifically said to me – make sure this goes up on your blog.   I have a feeling I will be requested to make this again – and no problem fulfilling that request. 

Ingredients

For the cake:

• 2 sticks (1 cup) unsalted butter, at room temperature
• 1 1/2 cups all-purpose flour
• 1 1/2 cups cake flour
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1 3/4 cups sugar
• 4 large eggs
• 2 tsp. vanilla extract
• 1 1/4 cups milk

For the frosting:

• 1 lb. semisweet chocolate, finely chopped
• 6 Tbsp. Dutch-process cocoa powder
• 6 Tbsp. boiling water
• 3 sticks (1 1/2 cups) unsalted butter, at room temperature
• 1/2 cup confectioners’ sugar, sifted
• Pinch of salt

Directions

1. To make the cakes: Preheat the oven to 350˚ F.  Line the bottoms of two 9-inch round cake pans with parchment paper.  Spray with baking spray.

2. In a medium bowl, combine the all-purpose flour, cake flour, baking powder, and salt; whisk together to blend well and set aside.

3. In the bowl of an electric mixer, combine the butter and sugar.  Beat on medium-high speed until light and fluffy, about 4 minutes, scraping down the bowl as needed. 

4. Mix in the eggs one at a time, beating well after each addition.  Blend in the vanilla.  With the mixer on low speed, add in the dry ingredients in three additions, alternating with the milk.  Beat each addition just until incorporated.

5. Divide the batter between the prepared baking pans.  Bake, rotating the pans halfway through baking, until the cakes are golden and a toothpick inserted in the center comes out clean, 30-35 minutes. 

6. Transfer the pans to a wire rack and let cool 20 minutes.  Run a knife around the edge of the pans to help remove the cakes.  Invert the cakes onto the rack and peel off the parchment.  Let the cakes cool completely before frosting. 

7. To make the frosting: Place the chocolate in a heatproof bowl set over a pan of simmering water.  Heat, stirring occasionally, until the chocolate has melted.  Remove from the heat and let cool to room temperature, about 25-30 minutes.  Meanwhile, combine the cocoa powder and boiling water in a small bowl; stir until the cocoa is dissolved.

8. In the bowl of an electric mixer, beat the butter, confectioners’ sugar and salt on medium-high speed until light and fluffy, 3-4 minutes.  Add the melted chocolate; beat on low speed until combined, 1-2 minutes.  Beat in the cocoa mixture until well blended.

9. To assemble the cake: Place one of the cake layers on a serving platter.  Top with 1 cup of the chocolate frosting and smooth over the top of the cake.  Top with the remaining cake layer.  Frost the top and sides of the cake with the remaining frosting as desired. 

Source: Martha Stewart’s Baking Handbook as seen on Annie’s Eats

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Steak tacos w/ sweet & spicy pickled onions

I was browsing through my newest favorite cookbook – and was looking for something to grill.  After a really loooong winter in Buffalo – springtime is so welcome and grilling is one of my favorite ways to enjoy the warmer weather.   I don’t typically make pickled foods – and I’m not sure why I don’t – they are so delicious.  I made the pickled onions several days before we had this for dinner – and they were super easy to mix up.   I also made some of my favorite guacamole to serve with this.  

One of the items on my Amazon wish list was this slicing knife.  I guess I didn’t realize that a 12-inch knife is literally 12 inches long – this thing is humongous.  We all got a good laugh when I got it as a gift this past Christmas.  But I have to say it works amazingly for cutting meat really thin.  The steak on these tacos melted in your mouth – and a lot of that had to do with how thin I was able to get it cut.  The main problem you may have is finding a place to store a 12-inch knife – and that is one of the reasons I installed a magnetic knife strip on the wall next to my stove.  After way to many cuts on my fingers from reaching into the kitchen drawer where I used to store my knifes – it has been a lifesaver.  

Ingredients

For the sweet and spicy pickled onions:

• 1 red onion, halved and sliced thin
• 1 cup red wine vinegar
• 1/3 cup sugar
• 2 jalapeno chiles, stemmed and cut into rings
• 1/4 tsp. salt

For the steak tacos:

• 3/4 cup packed fresh cilantro leaves
• 3 scallions, chopped
• 3 garlic cloves, peeled
• 1 jalapeno chile, stemmed, seeded and chopped
• 1/2 tsp. cumin
• 2 Tbsp. canola oil
• 1 Tbsp. fresh lime juice
• 1 1/2 pounds flank steak, trimmed of fat and cut lengthwise
• salt and pepper
• 1/2 tsp. sugar
• 12 (6-in.) corn or flour tortillas
• lime wedges

Directions

1. For the pickled onions: Place the onions in a medium heat-resistant bowl.  Bring the vinegar, sugar, jalapenos and salt to a simmer over medium-high heat, stirring occasionally until sugar dissolves.

2. Pour the vinegar mixture over the onions, cover loosely with plastic wrap and let cool to room temperature (about 30 minutes).  Once cool, drain the liquid and store in the refrigerator for up to 1 week.

1. For the steak tacos: Pulse 1/2 cup of cilantro, scallions, garlic, jalapeno, cumin and 4 tsp. of oil in a food processor until a paste forms, about 10-12 pulses.   Transfer 2 Tbsp. of the paste to a small bowl, whisk in the lime juice and set aside. 

2. Using a fork, poke about 10-12 holes in the steak.  Pat dry with paper towels and season with salt.  Coat steak with remaining herb paste, cover and refrigerate 30 minutes to 1 hour.

3. Scrape herb paste off steak.  Sprinkle all sides of the steak with the sugar and season with pepper.

4. Preheat grill on high or heat remaining 2 tsp. oil in a nonstick skillet over medium-high heat.   Cook meat until the center registers 125 – 135 degrees F (depending on desired doneness).  Transfer to a carving board and rest for 5 minutes. 

5. Slice steak thinly across the grain and transfer to a bowl.  Toss with reserved herb paste/lime juice mixture and season with salt and pepper.   Serve with warm tortillas, pickled onions, remaining 1/4 cup cilantro and lime wedges. 

Source: America’s Test Kitchen Healthy Family Cookbook

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