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Monthly Archives: June 2012

Roasted Peaches à la mode With Chambord Reduction

26 Jun

After picking up the most succulent and fragrant peaches I’ve ever encountered at the local farmer’s market, I couldn’t stop thinking about this dessert. 

There really is something special about peaches in the summer. Their sweet aroma draws you in to take a big bite while all the juicy goodness drips down the sides of your mouth. I love peaches because they are almost a mixture between a berry and a melon. This fruit can be used in sweet and savory dishes, and the versatile texture allows you to prepare it in a vast variety of ways.

Another great thing about this precious fruit is that it is a low-calorie treat (only 45 calories in one large peach) with a high content of potassium and vitamin A, which is very important for heart and eye health. Keep in mind that the darker the peach, the more nutrients it contains – in the pulp! Be sure to eat these babies with the skin on in order to feed your body all of the countless vitamins and nutrients that it deserves. The skin also gives the peach a bit of a fun texture, offering a slight bite in contrast with the soft, juicy flesh.

Try to eat these nutritious jewels raw as often as possible (this dessert is obviously an exception), because when peaches are cooked, they lose almost 80% of their nutritional content. This is very common with almost all fruits – raw is better. But, sometimes you just have to splurge with a roasted peach…and a little ice cream never hurt.

Here’s what you’ll need:

1 large peach, ripe

Juice from 1/2 a lemon (about 1 tablespoon)

1/2 teaspoon of ground cinnamon

1 tablespoon of real maple syrup (not flavored corn syrup!)

1/2 teaspoon of granulated sugar

1 cup of Chambord Black Raspberry Liqueur

Vanilla bean ice cream (Häagen-Dazs Five is made with all natural ingredients: skim milk, cream, sugar, egg yolks, and vanilla – and it has a lower calorie content than most of the other gourmet ice cream brands)

Preheat your oven to 400 degrees and prepare your peach by slicing it in half, removing the pit.

Squeeze lemon juice over the peach halves and coat them in the baking dish. Sprinkle with cinnamon, drizzle with maple syrup, and lastly sprinkle the tops with granulated sugar. The sugar will bake in the oven to create a crust on your peach halves – almost like a Crème brûlée!

Bake the peach halves in the oven for about 15 minutes, or until the sugar is bubbly and the peaches are tender.

While the peaches are roasting, pour about a cup of Chambord into a saucepan over medium-high heat.

Chambord is a black raspberry liqueur that is absolutely delicious. You’ll commonly find it paired with champagne or other cocktails. It’s a delicious addition to a dessert because of it’s rich, fruity flavor. If you don’t have any Chambord on hand, you can easily throw some blackberries and raspberries in a saucepan with the juice of a lemon and a tablespoon or two of sugar. Stir the mixture until the sugar has dissolved and the berries have reduced into a sauce.

Bring the liquid to a boil and then reduce the heat to simmer. Let the sauce thicken as the alcohol evaporates and the sugars reduce to a sauce. You’ll know that the sauce is ready when it coats the back of a spoon and falls back into the pan in a ribbon pattern. A cup to start out with should only yield about 2-3 tablespoons of product. Be careful not to let the sauce boil for too long. If it starts to have too many air bubbles and turns a lighter color than that of which you started with, it has cooked for too long. This will result in a hard candy, not a sauce! 

Sorry for the bad quality, but I knew some readers would benefit from seeing what it looks like when the sauce has reached the perfect consistency.

 When the peaches are done and the sauce has reduced, serve each peach half with a scoop of ice cream and a generous drizzle of the Chambord reduction.

I just know you’re going to LOVE this one.

 
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Posted by on June 26, 2012 in Sweet Treats

 

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Parmesan Potato & Cauliflower Mash

25 Jun

I’ve never met someone who didn’t like mashed potatoes, but I’ve met a slew of people who have proudly claimed their hatred for cauliflower.

In all honestly, I don’t blame them for not liking such a plain and colorless vegetable. The majority of the population chooses to steam their cauliflower (I’ll never know why!), which causes it to not only be tasteless with the consistency of a mushy wet sponge, but it produces a repulsive odor that would cause not a sane soul to desire to place a heaping spoonful into his or her mouth.

Yuck.

Rule Number 6: STOP STEAMING YOUR CAULIFLOWER!

It’s time to actually enjoy your vegetables and not force them down your throat while holding your nose. Let’s try a tastier way that is virtually flawless – ROASTING.

When you roast vegetables, the natural sugars are brought out, significantly intensifying the flavor of whatever you’re roasting. Roasting also keeps yours veggies from getting mushy or smelly. Vegetables are best served when they are tender with a little bite, not when they seep through the prongs of your serving fork. You can ultimately add any flavor that your heart desires to vegetables when you roast – the direct dry heat of the oven allows the vegetables to receive a natural caramelization that cannot be replicated in the steaming process. Best of all, roasting eliminates the addition of extra fat and calories that would need to be added to steamed vegetables via butter and salt. Let your veggies shine with a rich and sweet flavor by popping them in the oven so they can do their own work. There are no regrets with roasting!

On to the benefits of cauliflower:
This veggie is truly superb.

Not only does it contain over 85% of your daily value of vitamin C, but it also is one of the best defenses against female cancers, especially breast cancer. This super food acts as a strong antioxidant with very minimal caloric value – only about 26 calories in one heaping cup. Cauliflower also helps with digestion and heart health. There is honestly no excuse to not eat cauliflower – and I promise, after roasting it and mashing it with potatoes and Parmesan cheese, you won’t be able to get enough.

Here’s what you’ll need:

1 large head of cauliflower

1 tablespoon of extra virgin olive oil

Juice from half a lemon (about 1 tablespoon)

1 teaspoon of salt

1 teaspoon of pepper

2-3 medium-sized Yukon Gold potatoes

1/2 cup of freshly grated Parmesan cheese  

3/4 cup of organic fat-free milk

Preheat your oven to 375 degrees and line a large baking sheet with tin foil or parchment paper. In a medium sauce-pan, boil about two quarts of water for the potatoes.

Cut the cauliflower into florets about 1 inch in length. Lightly coat them in olive oil, lemon juice, salt, and pepper. Toss the cauliflower around with your fingers and then lay the florets on the baking sheet in a single layer.

Bake the cauliflower for 25-30 minutes, or until each floret is tender and golden brown.

While the cauliflower is in the oven, add the potatoes to the pot of boiling water. It should take about 20-30 minutes for the potatoes to finish cooking. Insert a knife or fork into the center to check for doneness. If the utensil slides into the potatoes without much resistance, remove them from the heat and place them in a large bowl for mashing. I like to keep the skin on these potatoes because it’s so thin, you won’t even be able to tell that it’s on – and as always, the skin offers vitamins and nutrients that you just can’t beat!

When both the potatoes and the cauliflower are done cooking, mash them together with the cheese. Add the milk after the addition of cheese since the cold temperature of the milk will keep your cheese from melting. Mash the mixture to whatever consistency you desire. I like mine to have some rustic chunks in there as opposed to being completely smooth. If you like more of a classic “whipped potato” texture, you can blend the ingredients with an electric hand mixer, or just mash with a hand masher until all of the chunks are gone.

Add any extra salt or pepper for taste, but be careful because the cheese will add more salt than you think. I like to serve my mash with a sprinkle of Parmesan for flavor and decor.

I hope you all enjoy this addition of a nutritious vegetable to a classic comfort food. You won’t even think you’re eating vegetables – just a plate of heavenly goodness.

 
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Posted by on June 25, 2012 in Perfect Pairs

 

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Mini Caprese Bites

18 Jun

Caprese salad never fails to bring me back to a small Italian town with cobblestone streets and the scent of baked bread filling the air – my sister and I snacked on the juiciest of tomatoes below pillows of fresh mozzarella with a glass of local Chianti. 

I love recreating this memory, especially when the weather is charming and the company is beautiful.

Last night for Father’s Day dinner at my house, I was handed a ball of fresh mozzarella cheese and was told, “Can you make something with this?” Me? Make something delicious…with cheese? Why of course!

 I was more than willing to create one of my favorite dishes – the popping colors and bright flavors of a caprese salad are like no other. This dish is a dainty little piece of artwork that is perfect for any occasion. In addition to being perfect, this impressive plate uses only five ingredients (not including salt and pepper) and takes about 4-5 minutes to assemble. You can’t get much better than that.

Well, maybe it can – because everything is better when miniaturized, right?

By using cherry tomatoes as the base, this dish is transformed into a simply sophisticated finger-food that can be enjoyed in just one bite.

Here’s what you’ll need:

4-5 cherry tomatoes

Extra virgin olive oil (for a light drizzle)

Salt and pepper for taste

1 ball of fresh mozzarella cheese

Balsamic vinegar reduction (for drizzling)

4-5 leaves of fresh basil, shredded

Slice the tomatoes about 1/4 inch in thickness and place them in a single layer on a serving plate. Very lightly drizzle the tomatoes with extra virgin olive oil and season with salt and pepper.

Use a melon scoop to create small balls of mozzarella to place on top of each tomato slice.

Drizzle the balsamic vinegar reduction across the caprese bites and top with shredded basil.

Easy, natural, beautiful, and irresistible!

If you would like to make your own balsamic vinegar reduction, pour about 2 cups of balsamic vinegar into a saucepan over medium-high heat. Bring to a boil and simmer for 10-15 minutes, or until the vinegar has thickened into the consistency of maple syrup (this amount of vinegar will reduce into just a couple of tablespoons). Stir occasionally to keep the vinegar from burning or sticking to the bottom of the pan. Bottle the reduction and put it over just about anything – even ice cream with strawberries. Yum, yum, yum!

 
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Posted by on June 18, 2012 in Scrumptious Starters

 

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Grown-Up Grilled Cheese

16 Jun

I love giving past-time classics a little grown-up flare.

A week or so ago, I had a friend of mine ask me if I had any good recipes for college students on a budget. I couldn’t help but immediately think of a grilled cheese sandwich. Who doesn’t love grilled cheese? Gooey melted cheese holding together two pieces of buttery toasted bread – it’s a nostalgic meal that is so easy to make while being super friendly to the wallet.

However, there comes a time when what you ate as a kid requires a little “revamping”. Yes, you can absolutely still enjoy the classic, but it doesn’t hurt to add some nutritious and delicious ingredients that will turn this kiddie favorite into something you’d find on the menu at a gourmet restaurant.

Here’s what you’ll need:

2 slices of whole grain bread (or any bread of your choice)

2 slices of cheddar cheese

1 half of an apple, sliced very thin 

About 1 cup of raw spinach leaves

Salt and pepper to taste

Heat a small non-stick skillet over medium-low heat. Build your sandwich by first placing a slice of bread in the pan with a slice of cheese on top. Layer the thinly sliced apples over the cheese. The cheese will hold the apples in the sandwich after it melts.

Next, create a bed of spinach on top of the apples and sprinkle with a dash of salt and pepper.

Lastly, place your last slice of cheese and bread on top of the spinach and lightly press the sandwich down before flipping to the other side. Toast the sandwich in the pan on each side for about 3-4 minutes, or until the cheese is melted and the bread is crisped to a golden brown.

The heat from the pan will soften the apples and slightly wilt the spinach which makes this sandwich gooey, crunchy, sweet, and savory. The saltiness from the cheese (I like to use extra-sharp cheddar) pairs perfectly with the sweet crunch from the apples. Be sure to leave the skin on the apples when you slice them for some extra vitamins that you can’t get from the flesh alone.

I like to dip my sandwich in yellow mustard. Try dipping in light ranch, honey mustard, balsamic vinegar, or keep it simple by eating it plain. Either way, it’s absolutely delicious – you should definitely try it out.

 
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Posted by on June 16, 2012 in Superb Sandwiches

 

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Banana and Blueberry Baked Oatmeal

14 Jun

During my sophomore year of college, I once consumed over 72 ounces of oatmeal in just three weeks. 

I then realized that I should probably take it easy on one of my favorite breakfast foods…alright, who am I kidding, I eat this stuff for breakfast, lunch, and dinner. It is so good.

A few months have passed since the start of my oatmeal detox, and I’ve decided to turn my addiction into a casserole with plenty of juicy fruits, spicy cinnamon, and sweet honey. Might I add, this casserole is probably the easiest casserole I’ve every made. I didn’t have to make a single trip to the grocery store, nor did I have to load up the sink with dirty dishes. It’s absolutely perfect for feeding friends or a large group for breakfast…or in my case, just eating it all week long.

Before I share my secrets, you first should check out this page. It gives you all of the amazing health benefits of oatmeal, such as preventing breast cancer and boosting your immune system. It also is a fabulous source of dietary fiber, which is something we all could benefit from early in the morning for an extra boost of energy. Now don’t get me wrong, oatmeal is really, really good for you – but nothing is excess is good (don’t make my mistake of eating 4 pounds of this stuff on your own).

Rule Number 5: Any one food in large amounts (even healthy food) is not good for your body.

In addition to that tip, I must offer another clue to healthy oatmeal eating: the prepackaged stuff is the bad stuff. Stay away from oatmeal that is already flavored with apples, brown sugar, blueberries, etc. Also stray far from the oatmeal that advertises it will “keep you full for longer” or will “get rid of that mid morning hunger”. This is all bogus and just a way to make you spend more money on something that is filled with chemicals and ingredients that you can’t even pronounce (refer to rule number 1). Create your own combinations! Use your own brown sugar, berries, nuts, and fruits. I can promise you it will taste better, and your body will thank you for feeding it real food.

You’re body also will thank you for feeding it this out of this world baked oatmeal.

Here’s what you’ll need:

3 ripe bananas

1 2/3 cups of fresh blueberries

1 tablespoon of freshly squeezed orange juice

1 teaspoon of orange zest

3 tablespoons of honey

2 teaspoons of ground cinnamon

1/4 teaspoon of nutmeg

1 cup of quick oats

1/4 cup of flax seed (optional)

1/2 teaspoon of baking powder

A pinch of salt

1 1/4 cups of skim milk (preferably organic)

1 egg

1 teaspoon of vanilla extract

1/3 cup of chopped nuts (optional)

Preheat your oven to 375 degrees and prepare a baking dish with a light coating of non-stick cooking spray. Slice the bananas and layer them on the bottom of the baking dish. Cover the bananas with 1 1/3 cups of blueberries and then squeeze over the orange juice and add the orange zest. Next, drizzle a tablespoon of the honey over the fruit. Sprinkle with 1 teaspoon of cinnamon and the nutmeg. Cover the dish with foil and bake it for about 15 minutes, or until the bananas are soft.

While the fruit is baking, mix together the oats, flax seed, baking powder, a teaspoon of cinnamon, and salt in a  medium-sized mixing bowl. In a separate bowl of the same size, whisk together the milk (only use a cup of milk if you choose not to use flax seed in your dish), two tablespoons of honey, egg, and vanilla.

When the fruit is done baking, cover it with a layer of the oat mixture. Next, pour the milk mixture over the oats so that they are completely saturated. Sprinkle the remaining blueberries and chopped nuts (if you so desire) over the top of the dish.Bake uncovered for about 30 minutes, or until the oatmeal has a golden brown crust and is firm when shaken.

I had a small bag of candied pecans left over from a wedding favor that I just coarsely chopped and added for extra crunch. You can really use any kind of nut that you like. I would recommend using pecans, walnuts, or maybe even slivered almonds. Be creative and have fun with it – it’s really hard to mess this dish up.


 
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Posted by on June 14, 2012 in Morning Glories

 

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Cinnamon Carrot Cupcakes with Cherry Filling and Vanilla Cream Cheese Frosting

13 Jun

My sweet tooth was aching yesterday afternoon, and I knew I had to do something about it.

After taking a peek in my fridge and seeing a bundle of carrots next to a large bowl of fresh cherries, I knew I wanted to try to combine two of my favorite flavors into a classy little cupcake.

As you may already know from some of my previous posts, I’m not a big fan of cake. However, cupcakes truly fascinate me. These petite little cakes have so much potential for a variety of different flavor combinations. They also are just simply beautiful and elegant – each one presenting itself as a little sweet gift of love. I may not eat many cupcakes, but I sure do love making them and giving them away.

Back in March, I decided to use my love of cupcakes (and cookies!) to help a young Greenvillle native who had recently been diagnosed with Stage IV Melanoma. Spencer Hampton played football for East Carolina University and is known as a fighter who never gives up, even when the rest of the world tells him no. He met the love of his life 10 years ago and was engaged to be married to her when the 24-year-old was told he had cancerous tumors in his brain and other locations in his body. Despite the difficult prognosis, Spencer and Lindsay (now his wife) have continued to rely on God and the prayers of thousands all over the world. When I heard this story, I knew I needed to do something big…little did I know, cupcakes can get really, really big.

I started a fundraiser called “Spencer’s Sweet Support” at Wake Forest University in Winston-Salem, NC. I shared Spencer’s story with a group of my friends and decided to take orders for cupcakes and cookies in exchange for a donation to The Spencer Hampton Fund. My original goal was to raise $100. As a broke college student, I knew I couldn’t come up with this amount on my own, and I figured in two weeks time it may be possible to receive at least close to that amount from numerous “broke college students” if they were so willing. With the help of my (amazingly patient and generous) boyfriend Gray, we baked over 1,000 cookies and close to 1,000 cupcakes for Wake Forest students and staff who had no ties to Spencer and Lindsay whatsoever. Needless to say, we raised approximately $1,500 in less than three weeks to aid Spencer and his wife in their fight against Melanoma.

I’ve never in my life been so humbled and amazed by the generosity of strangers. This is definitely another reason as to why I love food so much. When you love something, it comes through so vividly in your final product. Because these cupcakes and cookies were made with so much love and so much passion, enough money was raised to truly make a difference in the lives of a couple in desperate need. A story was shared through these baked goods, and lives were touched in the process. Prayers are now being said (even as you read this post) for Spencer and Lindsay by students who have no affiliation with them whatsoever. Food facilitates love, and food brings people together in a band that cannot be broken.

If you would like to learn more about Spencer’s story, please visit the Prayers for Spencer Blog and his Facebook page. 

While I made these cupcakes yesterday afternoon, I couldn’t help but think of Spencer. I hope when you try out this recipe in your own kitchen, you will be reminded of just how precious life truly is and just how vital the power of prayer is in the lives of everyone.

Here’s what you’ll need:

Cupcakes

3 cups of all-purpose unbleached flour

1 tablespoon of baking powder

1/2 teaspoon of baking soda

1/2 teaspoon of salt

1 stick + 2 tablespoons of butter, at room temperature

1 cup minus 1 tablespoon of granulated sugar

2 large eggs

1 1/2 cups of plain nonfat yogurt

1 1/2 cups of carrots, grated

1 tablespoon of ground cinnamon

Cherry Filling

2 cups of fresh cherries, halved and pitted

6 tablespoons of sugar

4 tablespoons of cranberry juice

2 tablespoons of cold water

2 tablespoons of cornstarch

1 teaspoons of vanilla extract

Vanilla Cream Cheese Frosting

Two 8 ounce blocks of cream cheese

1/2 cup (1 stick) of butter, at room temperature

2 teaspoons of vanilla extract

4 cups of powdered sugar

Preheat your oven to 375 degrees and prepare 24 muffin tins with liners or non-stick cooking spray. Whisk together the flour, baking powder, baking soda, and salt in a medium-sized mixing bowl. Set the bowl aside and beat the butter and sugar at medium-high speed in a separate large mixing bowl until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in 1/2 of the dry ingredients and then 1/3 of the yogurt. Then beat in half of the remaining dry ingredients, alternating with 1/3 of the remaining yogurt. Repeat this process until the ingredients are fully incorporated. Fold in the grated carrots and cinnamon with a spatula.

Fill each muffin tin about 3/4 full and bake the cupcakes for about 20-25 minutes, or until the tops are golden brown.

When the cupcakes are done baking, remove them from the oven and let them cool while you make the cherry filling.

Add the cherries, sugar, and juice to a medium saucepan over medium-high heat. While the cherries are cooking, combine cold water and cornstarch in a small dish. Bring the cherries to a boil while stirring and mashing the cherries into smaller pieces. Once the cherry mixture is bubbling, add the cornstarch mixture and stir until the cherries have thickened substantially. Remove from the heat and stir in the vanilla extract. Let the mixture cool while you prepare the pocket in the cupcakes.

Use a small pairing knife to cut out a thumb-sized hole in the center of each cupcake. Save the inserts for snacking! Fill each pocket with the cherry mixture.

To prepare the frosting, beat together the cream cheese, butter, vanilla extract and powdered sugar until it is completely smooth and fluffy. Place the frosting in a ziplock bag and cut the corner for easy piping. Frost each cupcake generously, and top with a cherry to let your guests know what little surprise awaits them inside.

Store the cupcakes in the fridge and enjoy with friends and loved ones.

P.S. – A big thank you to everyone who contributed in any way to the “Sweets for Spencer” fundraiser. Follow your passion and never lose faith, because God does some pretty awesome things. Allow Him to use you, and you’ll be amazed at what you’re capable of doing. 

 
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Posted by on June 13, 2012 in Sweet Treats

 

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Red Pear Crisp

12 Jun

A fruit crisp is one of the simplest desserts to make, and adding pears to the mix is a mouth watering treat.

When I went to the grocery store a few days ago, I passed by the most beautiful red pears that I’ve even seen. To make my find even better, they were perfectly ripe and ready to eat. Whenever you find ripe fruit, I would advise you to make a crisp. The average kitchen will have all of the ingredients necessary for this dish, and the average individual won’t be able to stop eating this stuff.

So…what is the difference between a crisp and a cobbler? Not much.

Cobbler contains a thick pastry dough either on the bottom as a crust or on the top, much like a pie, which makes it considerably more substantial than a fruit crisp. Without all the heavy dough, fruit crisp is nutritionally a better choice since there is no crust, just a light and crumbly streusel topping. I also think that fruit crisp is much, much easier since it only takes a very limited amount of ingredients.

What about pears?

These babies used to be referred to as “the gift of the gods”, and it’s pretty easy to understand why. Pears have such a buttery sweet flavor much like an apple, but with a lighter and juicier texture. Treating your taste buds to one of these delicious fruits will provide your body with almost 12% of your daily value of vitamin C. Pears also have a very high content of fiber, which has been proven to promote cardiovascular and colon health. Yes please!

You’re bound to enjoy this dessert for many different reasons.

Here’s what you’ll need:

4-5 red pears (ripe)

Juice from 1 lemon, freshly squeezed

1/3 cup of granulated sugar 

1 teaspoon of vanilla extract

1 teaspoon of ground cinnamon 

1/2 cup of all-purpose flour

1/2 cup of oats

2/3 cup of brown sugar, lightly packed

1/2 teaspoon of ground nutmeg

1 pinch of salt

1/2 cup of butter at room temperature

Preheat your oven to 375 degrees. Slice the pears (with the skin on for extra vitamins!) as thin as you can and toss them in a large mixing bowl with the lemon juice (to prevent the pears from browning), granulated sugar, vanilla, and cinnamon, then set aside.

In a separate bowl, combine the flour, oats, brown sugar, nutmeg, and salt. Mix the butter into the dry ingredients by using a fork to roughly create a granola-like texture.

Add the pears to a baking dish and crumble the flour and butter mixture over the top.

Bake in the oven for 25-30 minutes, or until the topping is golden brown and the pears are bubbly.

It’s best to let this dish sit for about 5-10 minutes after it comes out of the oven in order to allow the syrupy pears to thicken.

I like to serve this crisp with a hefty helping of french vanilla ice cream (Haagen Dazs uses all natural ingredients!).

I promise this dish will disappear just as quickly as you made it.

 
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Posted by on June 12, 2012 in Sweet Treats

 

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Grilled Sweet and Sour Shrimp

11 Jun

I guess I would be classified as a “pescatarian”…and I’m all for persuading everyone I know to join the club.

I stopped eating meat after a friend lent me a book that changed my life. Skinny Bitch (excuse my French) is written by two smart-mouthed women who are not afraid to show the scary side of food. The book is a guide on making intelligent and educated decisions about what you feed your body. If you haven’t read it, I would definitely advise you to check it out. I honestly was the biggest skeptic before picking up the book – I used to eat meat twice a day every day without fail. I still eat an occasional bite of chicken or turkey, but I mainly stick to lean seafood and fruits/vegetables now. Processed food is a thing of my past and I sure am proud of it. I’ve found that your body is so much better to you when you actually treat it the way that you want it to look. Your health is less about exercise and all about what you feed your body. Be smart, it’s really easy.

Anywho – I’ll step down off my soapbox for now. Let’s talk about this amazing dish.

Grilled shrimp is perfect for the summer time. Shrimp is so easy to infuse with any flavor that you desire, and it cooks in a matter of minutes. I usually like to buy bags of fresh frozen shrimp from the grocery store to keep in my freezer so that I can pull out small portion sizes for any occasion. I recommend buying your frozen shrimp raw with the shell on instead of cooked because raw offers much more versatility in your creative kitchen.

Another food that screams summer vacation is grilled pineapple. Life can’t get much sweeter than this…literally. Grilling pineapple draws out the natural sugars of the fruit, which then caramelize to be even sweeter than before. The almost candy-like juiciness of the pineapple pairs perfectly with a delicious sweet and sour sauce that is used to marinate the shrimp. You’ve got to try this out.

Here’s what you’ll need:

About a pound of 16-20 count shrimp, peeled and devained

2 large bell peppers, red and green

About three cups of pineapple, cubed

1 cup of pineapple, puréed 

3-4 medium cloves of garlic, minced

1/2 cup of brown sugar

1/4 cup of soy sauce

1/2 cup of rice wine vinegar

1/4 teaspoon of cayenne pepper 

In a medium saucepan, combine the puréed pineapple, garlic, brown sugar, soy sauce, and vinegar and bring the ingredients to a boil. Once the sauce has reached a steady boil add the cayenne pepper and reduce the heat to simmer for about 20-30 minutes or until the sauce has thickened enough to coat the back of a spoon. Remove from the heat and cool to room temperature. If the sauce is not cooled completely, it will cook the shrimp when they are marinating, which is not what we want. To speed up the process, I poured my sauce in a glass bowl and transferred it to the freezer for about 5-10 minutes.

When the sauce has completely cooled set aside enough for dipping and use the rest to submerge the shrimp to marinate for about 10 minutes. In the meantime, prepare the peppers and pineapple by cubing them into similar sized pieces (about 1-2 inches).

After the shrimp have marinated, skewer them on grill skewers (if you’re using wooden skewers, make sure you soak them in water for 5-10 minutes in order to prevent them from splintering or catching fire while they’re on the grill) with the pepper and pineapple chunks. Grill the skewers for a few minutes on each side, or until the shrimp have turned pink and are firm, but not rubbery, to the touch.

A nice char from the grill is perfect for this dish – just be careful not to burn everything to a crisp. Shrimp cook very quickly, so make sure you keep a close eye on your grill.

I served these over steamed white rice with snow peas and a dish full of the delicious sweet and sour sauce for extra flavor. The sweetness from the pineapple really stands out in combination with the fresh crisp of grilled peppers and savory goodness of the shrimp. I’m pretty sure I could eat this meal every single night this summer and be perfectly happy.

For an extra kick, I served this dish with some grilled naan, which is a leavened Indian flatbread. While your grill is hot, spritz the naan with a bit of olive oil and then rub a halved clove of garlic over it for additional flavor. Grill the bread for 1-2 minutes on each side and slice into wedges to serve.

Naan or no naan, you should try out the sweet and sour shrimp. This dish is truly some kind of wonderful.

 
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Posted by on June 11, 2012 in From the Sea

 

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Blackberry Goat Cheese Mint Roll

11 Jun

In my house, we eat dinner no earlier than 9PM…so some major appetizers are always necessary.

Try as we might, dinner is never on the table early enough. I’ve gotten pretty used to it as I’ve grown up eating this late for 20+ years now, but it gets a bit difficult especially when having guests over. Dinner just an hour or two before the clock strikes midnight is not everyone’s forte, but it’s easy to settle those growling stomachs with an appetizer like this.

Everyone is bound to love these flavor combinations. The creamy tartness of the goat cheese, the salty crunch of the toasted sunflower seeds, the juicy pop of ripe blackberries, the crisp hint of mint, and the sweet drizzle of honey come together like they’ve been long-lost friends just waiting to get together for a party.

Let’s first talk a little bit about goat cheese. This super soft cheese is most common in Europe, and is made (obviously) with goat’s milk. As opposed to cow’s milk cheese, goat cheese has a distinct tartness that pairs deliciously with anything sweet and fruity. This cheese can usually be purchased in the shape of a log, and is so smooth and creamy, it can be spread on almost anything.

Unfortunately, goat cheese is not the healthiest of all cheeses – but it’s definitely better for your body than a sliced processed packaged cheese that you can purchase in the grocery store. Goat cheese is pretty high in saturated fat (6g/ounce) and sodium (144mg/ounce). On the flip side, goat cheese is very high in protein and calcium.

With all of this laid out on the table, you should eat goat cheese (because it’s so delicious) just not every day or in large portions. Hence, this recipe is to be served as an appetizer not an entre.

Here’s what you’ll need:

1 log of goat cheese (plain)

About 1/4 cup of salted sunflower seeds, toasted

About 1/4 cup of fresh blackberries

Pure organic honey for drizzling  

3-4 large leaves of fresh mint, shredded

Toast the sunflower seeds by placing then in a skillet over medium-high heat for a minute or two. Move the seeds around by gently shaking the pan in over to prevent the seeds from burning. Once you can smell them and they have a slight golden brown exterior tint, they are done.

Remove the goat cheese log from the packaging and roll in a bed of the cooled sunflower seeds. Place the log on a serving plate with the blackberries surrounding it. Drizzle honey across the plate, being sure to cover the cheese and the fruit, and then sprinkle the shredded mint pieces over the entire dish.

Easy enough, right?

This dish will take you less than ten minutes to prepare, and your guests are bound to go ga-ga over your mouth-watering gourmet creation. It’s beautiful, colorful, sweet, salty, creamy, and delicious – it’s also a great distraction when your guests keep eyeing the clock with hungry eyes and empty stomachs.

Enjoy!

P.S. – Try this dish with raspberries instead of blackberries during the Christmas holiday for a scrumptious red and green color scheme.

 
2 Comments

Posted by on June 11, 2012 in Scrumptious Starters

 

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Grilled Salmon with Raspberry Orange Glaze

08 Jun

I would choose a hearty salmon fillet over filet mignon or grilled chicken breast any day.

Maybe it’s just me, but there’s something really special about this fish. It’s flaky texture and buttery flavor give it so much potential for making any dish an all-star meal.

My love for salmon started as a ten-year-old foodie. I was magnetically drawn to sushi after the first time I ever tried it with my dad and sister. I specially remember eating salmon sushimi and thinking I had just placed a little nugget of gold in my mouth. I couldn’t get over how the crisp and almost lemony undertone of the fish complimented its light, yet firm, character. I knew right then and there that I would be a salmon fan for life.

In addition to the amazing texture and flavor of this fish, it offers five HUGE health benefits:

1. It is an excellent source of Omega 3, which is a good fat for your body to consume

2. It is one of the best food protein sources and is very easy for your body to digest and absorb. These proteins are called amino acids, which are vital to the health of your entire body

3. It helps to lower your cholesterol and blood pressure, and it also helps to prevent the hardening of your arteries, which lowers your risk of heart attacks

4. The Omega-3 fatty acids and amino acids work to protect your nervous system from the deteriorating effects of aging (this is why salmon works as a natural anti-depressant – whoa!!). Salmon has also been shown to decrease the risk of developing Parkinson’s and Alzheimer’s diseases

5. It speeds up your metabolism and reduces your blood sugar level, which reduces your risk of developing diabetes

  In case you’re not sold just yet, the Omega-3 fatty acids and selenium in salmon help to make your hair, eyes, and skin brighter, shinier, and healthier. Enough said…I’m in!

So you already know that this dish is going to be pretty healthy and delicious because of the salmon alone, but did you know the health benefits of raspberries are out of this world too? These juicy, candy-like morsels of fruity goodness are packed full of vitamins, antioxidants, and fiber. It’s obvious why vitamins and antioxidants are beneficial, but what’s the big fuss about fiber?

Fiber, like that in raspberries, helps to slow the digestive process to give you that full feeling for a longer amount of time. In conjunction with this, the manganese in raspberries heightens your metabolic rate, which in turn burns fat. How could you say no to a natural fat burner?

Both of these super foods, salmon and raspberries, offer so many health benefits while not once sacrificing their deliciously addicting flavors. Salmon and raspberries are the perfect couple, and I brought them together in a way that is bound to put a smile on your face.

Here’s what you’ll need:

About 2 cups of fresh raspberries

1 tablespoon of balsamic vinegar

1 tablespoon of freshly squeezed orange juice

1 teaspoon of orange zest

1 tablespoon of real maple syrup (not pancake syrup/flavored corn syrup)

A splash of good red wine (only cook with wine that you are willing to drink)

3-4 salmon fillets (preferably wild, with skin on)

Olive oil, salt, and pepper for seasoning

Mash the raspberries and vinegar with a fork in a medium mixing bowl. Stir in the orange juice, zest, maple syrup, and wine until they are evenly combined. Set the mixture aside and prepare the salmon fillets with a light brush of oil and seasoning of salt and pepper. Grill the fish over 300-325 degrees for about 3-4 minutes per side.  Sometimes I find it easiest to grill fish over a piece of tin foil in order to avoid the fish falling through the grill rack. You will know your fish is done when it’s firm, not squishy, to the touch.

Once the salmon is finished, place the raspberry mixture in a saucepan and cook it over medium heat. Bring the mixture to a boil and then turn down the heat to simmer. Stir constantly for about two minutes or until the sauce is just thickened. Pour the sauce over the salmon fillets and sprinkle with some orange zest for presentation.

I served this dish over wild rice with sugar snap peas cooked in lime juice and fresh mint. It really is the perfect summer dish that anyone is bound to enjoy. If you’re not a salmon lover, which should be extremely rare and unheard of, this sauce will taste great over any hearty fish that can withstand a thick glaze. Try orange roughy, grouper, or tuna steak if you so desire.

Salmon or no salmon, I hope this dish brings you as much joy as it does for me.

 
3 Comments

Posted by on June 8, 2012 in From the Sea

 

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