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Glazed Fresh Fruit Tart
This dessert is simple, delicious and colorful…the perfect treat for the holiday weekend BBQ.
  • Sugar Cookie Pie Crust or Refrigerated Cookie Dough
  • 8 Ounces of Cream Cheese – Softened
  • 1/2 Cup Sugar
  • 1 Teaspoon Vanilla
  • 1 Pint Strawberries – Sliced
  • 1 Pint Blueberries
  • 2 Kiwi Fruits – Peeled and Sliced (or sliced bananas)
  • 6 Ounces Red Currant or Apple Jelly (I prefer Red Currant)
  • 1 Tablespoon Unflavored Gelatin
  • 1/4 Cup Water

Please Note: The strawberries and blueberries give it a patriotic feel but feel free to substitute any fruit. Bananas are a nice alternative as well as other berries.

Line a 16 inch pizza pan with dough then crimp the edges. Bake for 8 minutes at recommended temperature then cool. Combine sugar, cream cheese, vanilla and spread over crust. Arrange fruit over the cheese mixture. Heat jelly to liquid state. Add gelatin and stir quickly to dissolve. Remove from heat and add water and mix. Pour over fruit tart. Keep cool in refrigerator until serving.

Enjoy!

 

 

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SOFT-SHELL CRAB with PRESERVED LEMON & ALMONDS
By David Tanis
The soft-shell crab season is here! This is a delicious way to serve crab this spring/summer.
Enjoy! ~ Katie
Time: 30 Minutes
Yield: 4 Servings

INGREDIENTS:

  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/8 teaspoon cayenne
  • 2 teaspoons paprika
  • 1 teaspoon salt, plus more for seasoning
  • 4 soft-shell crabs, cleaned (see note)
  • 8 tablespoons (1/4 pound) butter, melted
  • 1/2 cup sliced almonds
  • 2 tablespoons diced preserved lemon
  • 2 tablespoons chopped cilantro
  • Lemon wedges, for serving

RECIPE:
https://cooking.nytimes.com/recipes/1014740-soft-shell-crab-with-preserved-lemon-and-almonds

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ROASTED CHICKEN with POTATOES, ARUGULA & GARLIC YOGURT
By Melissa Clark
This recipe may seem like a  hodgepodge of ingredients but it plays out great and is delicious!
Enjoy! ~ Katie
Time: 1 Hour – Plus Marinating
Yield: 4 Servings

INGREDIENTS:

  • 1 1/2 pounds chicken thighs and drumsticks
  • 1 1/4 pounds small Yukon Gold potatoes, halved and cut into 1/2 inch slices
  • 2 1/2 teaspoons kosher salt, more as needed
  • 1/2 teaspoon black pepper, more as needed
  • 2 tablespoons harissa (or use another thick hot sauce, such as sriracha)
  • 1/2 teaspoon ground cumin
  • 4 1/2 tablespoons extra-virgin olive oil, more as needed
  • 2 leeks, white and light green parts only, halved lengthwise and thinly sliced
  • 1/2 teaspoon lemon zest (from 1/2 lemon)
  • 1/3 cup plain yogurt (do not use Greek yogurt)
  • 1 small garlic clove
  • 2 ounces baby arugula
  • Chopped fresh dill, as needed
  • Lemon juice, as needed

RECIPE:
https://cooking.nytimes.com/recipes/1017359-roasted-chicken-with-potatoes-arugula-and-garlic-yogurt 

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Mother-in-Law Salmon (3-4 Servings)
Here is an easy and tasty salmon recipe I found on the DinneraLoveStory blog.  It is easy, tasty and for all ages from baby on up.  I used Artic Char instead of Salmon and it worked well.
Enjoy! ~ Katie
Ingredients:
  • 1 pound salmon, cut into 3 or 4 fillets
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon mayonnaise
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 2 garlic cloves, minced

Directions:

  • Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  • Place the salmon fillets on the parchment. Sprinkle with the salt (except for baby’s portion) and pepper to taste.
  • In a small bowl, stir together the olive oil, mayonnaise, lemon juice, and mustard. Stir in the parsley and garlic.
  • Spoon the olive oil mixture over the salmon fillets. Roast the fish until it flakes easily in the center when tested with a fork or knife, 12 to 15 minutes, depending on the thickness. If you’re serving a baby, cool and flake the fish with a fork.
For the full blog post and recipe…CLICK HERE.

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Our Table…Granola

During the winter I feel like granola should have more oomph to it. This is an updated version I make when there is a lack of fresh fruit.  This recipe can easily be doubled.
Updated Granola Recipe
Ingredients:
  • 3 cups old-fashioned rolled oats
  • 1/4 cup toasted wheat germ
  • 1 cup hulled raw pumpkin seeds
  • 1 cup hulled raw sunflower seeds
  • 1/2 cup walnuts – roughly  chopped
  • 1/2 cup almonds – roughly chopped
  • 1/3 cup unsweetened coconut
  • 1/4 teaspoon cinnamon
  • 1/2  teaspoon kosher salt
  • 1/4-1/2 cup maple syrup
  • 2 tablespoons olive oil
  • 1 or 2 egg whites depending on the egg size
Instructions:
  1. Pre-heat oven 300F
  2. Mix first 11 ingredients together
  3. In a separate bowl whip the egg whites until frothy then add to the granola mix
  4. Spread on a baking sheet lined with parchment paper
  5. Bake for 45 minutes.
Feel free to add dried fruit at this point. Granola will keep for two weeks in pantry or you can freeze it.
Enjoy!
Katie

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Ginger Fried Rice
This recipe for Ginger Fried Rice from Jean Georges is fantastic!  Last time I made it I stirred in some cooked shrimp to fill it out.  Whatever you do – don’t skip the fried egg on top, it makes it!
Enjoy!
Katie

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Our Table…Okonomiyaki

OKONOMIYAKI
This is a recipe for a Japanese street food that has recently become incredibly popular.  It can be an appetizer or a part of a main course.  It is sometimes called Japanese pizza.  There are many variations if you look online, this is a good starter one since you will probably have most ingredients and it is delicious.  Even better with a glass of Saki!
https://food52.com/recipes/12352-okonomiyaki
Enjoy!
Katie

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