My mom made these stuffed jalapenos last weekend. She makes them for most family gatherings. I have a hard time not consuming the entire plate. They are so easy to make and always delicious.
Then, last Saturday, Elliott and I made Chicken Souvlaki using this recipe.
It, and the accompanying grilled veggies were perfect for a hot summer day, along with the homemade Tzatziki sauce.
What's your favorite grilling recipe?
Sunday night, I made this seared tilapia for myself. Elliott doesn't really enjoy fish, but when it's just me for dinner, it's a favorite. I added some of my recently made tomato jam to the fish as it finished cooking. I love roasted broccoli, but since I didn't have any fresh, I just used steamed broccoli to go with it, along with some couscous. Man, I love couscous. I grated a little fresh parmesan over everything, because, yeah, why not?
I recommend giving the tomato jam recipe a try. It's the perfect way to use up a giant pile of tomatoes. It's a smoky, sort of sweet thickened sauce, and is also delicious on ciabatta.
I will definitely make more before the summer ends.
The other night, I made these yummy roasted vegetables (the photo is pre-oven). Roasting vegetables is so easy, and the flavor you get as they slowly caramelize, well, it's amazing (especially carrots and bell pepper. yum!). I roast them with just olive oil, kosher salt and pepper at a low temperature first (350 degress for about 20 minutes). After stirring (and adding some cremini mushrooms), I turn the heat up to 375 degrees for another twnety-five minutes or so.
I love my new Le Creuset casserole dish. It's so cheery!
Another favorite is chopped broccoli in the toaster oven, sprinkled with lemon juice and parmesan after roasting.
The recipe is from Pioneer Woman's Cookbook. There's no marmalade in the muffins, despite the name. You zest oranges into the batter, and brown sugar and orange juice makes a syrupy glaze. I lessened the amount of brown sugar in the glaze, and I didn't miss a sweet drop. The muffins come together quickly and are very tasty, moist muffins. They don't taste as good a couple of days after, as they get a little soggy. To avoid this, eat quickly!
I made some homemade whole-wheat dough (from a great resource of recipes-check it out!). I'll definitely make it again. It was super quick (I used rapid active yeast). The dough comes together quickly, especially with the use of the Rapid yeast, because it eliminates the need for the first rise.
Toppings included: fresh mozzarella (sliced; it melts awesome), turkey sausage, salami, leeks, bell pepper, kalamata olives, mushrooms, and pesto for the sauce. I precooked the vegetables and sausage, to minimize the water content. It was divine.
I've said it before, but any recipe where you can use what you've got is a perfect choice in my book.
Happy food Friday!
Pretty awesome, yes?
This post is a bit overdue, but I made cookies over the winter break. I, of course, had to make some delicious, soft and chewy Snickerdoodles, and I also made a batch of Cooking Light's Brown Sugar and Pecan Shortbread.
This was my first shortbread experience (making it, at least), and it was easy. I've got a bunch of pecans right now, as my grandparents' trees were abundant with them this year, so I may make these again in the next few weeks.
I made this Smitten Kitchen Grapefruit Yogurt Cake over a month ago, and have been raving about it ever since. I actually got some more grapefruit over the break, and will be making more of this, pronto.
There is grapefruit zest in the cake itself, and juice in the two glaze mixtures on top. It's fantastic and tastes very clean/citrus-y. If grapefruit's not your thing, or it's not readily available, make it with orange, lemon, lime, or any other juicy fruit.
I wish you all a very HAPPY New Year!!
This will give you an idea of what I mean. It's a little overwhelming, trying to choose, and trying to wade through the crowds. I managed to find something yummy.
It's a portabello panini, and it was delicious.
Jill and I actually went to Quincy twice.
The second time, I don't remember what I ate for lunch, but I do remember gelato I had for dessert. It was coconut, and it was yum. Sadly (and happily), it was eaten too fast for a picture.
That's all my Boston food pics!
Planning the next day at Flann's in Boston, just a half-mile or so from our place. That's a Harpoon IPA, the beer I loved dearly while in Boston.
Not just any muffins. These muffins are chock-full of words like chock-full.
These muffins have chunks of apple (I used Honeycrisp, my favorite!), brown sugar, buttermilk, whole wheat flour, and other yummy things.
They were so good, in fact, that I ended up making two batches in one day. That's a rarity, unless we're talking about marathon holiday baking.
If you are trying to decide what to do with those delicious fall apples, make some of these. You won't regret it!
By the way, there's still time to enter the contest!
This is a rocky road brownie from Mike's Pastry in the North End. The place is world famous, apparently, and an old friend suggested it via facebook while I was there. The place was crazy, with tons of people waiting to be served, and without a number system, so pandemonium ensued. It was worth the wait to have this piece of decadence.
The cakey brownie was covered in a fudge-like frosting, with nuts and marshmallows on top.
Awesomeness.
Although I had eaten this cookie before, I didn't know it's name until Boston. It's a pizzelle. How can you go wrong, when you take a waffle cone, turn it into a cookie, and dip it in chocolate? Just sayin'.
I'm going to have make some of these, once I get my hands on a waffle iron...
Cappucino, in a small cafe in the North End
I could use some coffee right now, as a matter of fact...
I had the Cheddar Cheezy. It is not a misnomer, people. Be forewarned.
I wouldn't say it's the best burger I've ever had, as there are several Houston contenders, but it was delicious.
Make this dessert on the double. And be quick about it. If you can't buy or don't enjoy blueberries, make it with strawberries, blackberries or raspberries. Make it fast. Enjoy the delicious smell that comes out of your oven and then try not to eat all of them in one sitting. Just try.
I would probably be a skinnier gal if I didn't read Smitten Kitchen. I mean that as a compliment.
Monday night, I made chilaquiles.
I love saying that word. "Chee-lah-kee-lehs". I overemphasize because it's fun to me, and I don't proclaim this recipe to be authentic.
I look at it as lazy-ass enchiladas, or Mexican lasagna. Whatever you call it, it's awesome, easy and satisfying. Plus, the recipe makes enough to last you several meals, or to serve a big crowd.
It comes together very quickly (I made them Monday night, when I usually have zero energy).
Veggie Chilaquiles (seen on Culinary in the Desert, originally from Eating Well), modified
Ingredients:
1 T olive oil
1 medium onion, chopped
1 bell pepper, chopped
1 medium zucchini, grated
8-oz. cremini mushrooms, chopped
1 15-oz. can black beans, drained and rinsed
1 14.5-oz. can fire-roasted tomatoes
1 14.5-oz. can corn, drained and rinsed (I used regular, but mexicorn would be a good choice)
Small can diced green chiles
Ground cumin (I use this stuff liberally, the original recipe called for 1 teaspoon)
Pinch of kosher salt
Black pepper (again, I use this stuff liberally, so season as you see fit)
1-2 cloves minced garlic
1 14-oz. can enchilada sauce (I used Hatch 5-pepper)
12 corn tortillas, quartered)
Grated cheese (original recipe called for 5 oz, but I love cheese. I probably used a bit more than that
1)Set the oven to 350 and spray a 9X13 baking dish with cooking spray.
2) Saute the onions in olive oil over medium heat. Use a medium-sized skillet/saute pan, as you will be adding all the filling ingredients to this pan. Once the onions start to soften/brown, add the chopped bell pepper. Cook this mixture until it looks sort of like this:
If you need a more exact measurement of time, it's probably about 10 minutes total saute time for the first two ingredients. I toss in the garlic about this point (you don't want it to be too brown).
3) At this point, add all the canned vegetables. Stir occasionally, and I lower the heat a bit here, to medium-low.
4) Season with pepper, salt and cumin as needed. Cayenne pepper or paprika would also work well at this point.
5) When these ingredients are well incorporated, it's time to start assembly.
6) Layer first half the tortilla quarters, followed by your filling, followed by half the enchilada sauce, followed by cheese(!). 
7) Bake for 15 minutes, covered with foil. Then take the foil off so the cheese can get cheesey and bake for another 10-15 minutes.
Serve with sour cream if you like. I like.
This post is long enough, I suppose, but just know that you can modify this based on your fridge/cabinet. You could use pinto beans instead of black beans. You could add meat. You could add grated carrot, squash, or whatever other vegetable strikes your fancy.
I would add more heat next time, as I found this to be a little mild. Some chopped jalapenos or habaneros would be a tasty addition, depending on your heat tolerance.
Pairing it with some chicken, mushrooms and cherry tomatoes made a great dinner. Dishes like this are the best for leftovers.
