What's for Dinner? Grilled Kielbasa and Pierogi!

I look forward to Christmas every year...not because of the presents, but because it is usually the one time during the year that I get Polish food.  My mother's side of the family are Polish, and it had a big influence on us growing up.  My Grandmother and Great Aunts all spoke Polish to each other when they didn't want us overhearing anything we shouldn't!  For days and weeks in advance of Christmas, they would slave over borscht, pierogi, golumbki (stuffed cabbage) and Hungarian Butterhorn cookies.  The torch has since been passed to my mother, sister and I, and we do our best to recreate the same dishes.

This week I got a magazine in the mail that had a recipe for kielbasa and pierogi, and I thought to myself, why do I have to wait until Christmastime to have this??  I don't!  This version had a vinaigrette made with whole grain mustard and apple cider vinegar that you toss with everything that made it a bit different.  It was really good, and although I don't usually like the sweet/meat combo (I'll go in to that at a later date), it was tasty!  It definitely gave the dish a little more of a German flair, but it was a nice variation on the standard.

Hopefully you will say, as my Grandmother taught us to say after each meal, "dziękuję za smaczny obiad" or "thank you for the delicious dinner".  Enjoy!

Grilled Kielbasa and Pierogi
Adapted from Food Network Magazine
Serves 4

• 1 lb kielbasa (I used turkey), cut into 4-6 large pieces 
• 1 1/2  TBSP whole grain mustard
• 1 TBSP apple cider vinegar (use white wine vinegar if you don't like sweet)
• 3 TBSP olive oil, divided
• 1 large onion, sliced in half moons
• 1 pkg sliced white mushrooms
• 1 lb frozen potato and cheese pierogi, keep frozen (I found a brand called Cheemo that is pretty good)
• minced green onion for garnish
• sour cream

Grill the keilbasa until marked and heated through.  Set aside.

Whisk the mustard, vinegar and 1 TBSP of the olive oil together.  Set aside.

In a large skillet, heat 1 TBSP of olive oil, and saute the onions and mushrooms until browned and soft.  Set aside.

In the same skillet, heat the remaining olive oil and add frozen pierogi.  Saute a couple of minutes on one side and then flip over.  After another couple of minutes, add a couple of tablespoons of water and cover.  Let steam until they are cooked. Uncover and add in kielbasa, onions and mushrooms.  Add vinaigrette and salt and pepper to taste. Combine thoroughly. Make sure everything is hot and put on serving platter.  Top with chopped green onion and a dollop of sour cream.  Enjoy!


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What's for Dinner? Fish in Parchment!

After a tough spinning workout this morning, I was feeling good and healthy.  I wanted something that was also light and nutritious for dinner. This fish in parchment recipe is just the ticket.  If you have never cooked in parchment before, you have to try it!  It seems scary, but there is really nothing to it, and everything comes out super moist and delicious.  The first time I encountered this cooking method was when I was working for Whole Foods and we did a photo shoot for a similar recipe (developed by my pal, Cindy).  I was in love ever since!  This recipe is for fish, but I have done chicken and it is awesome as well (you would just need to cook it for longer than the fish).  The key is to cut the veggies very thin, so they cook in the same amount of time that the fish does. And feel free to add in any veggies you like...there are so many ways you can do it.  I hope you like it as much as I do!  Enjoy!

Fish in Parchment
Serves 2

½ large or one small zucchini, julienned in fine strips

1 small carrot, julienned (or a small handful of the pre-shredded carrots!)

1 small fennel bulb (white bulb only), very thinly sliced (remove the tough core from center)

1 small leek, white part only, thinly sliced

1 small onion, halved, then thinly sliced

2 cloves garlic, minced

1 TBSP extra virgin olive oil

Salt and pepper to taste

Juice of ½ lemon

2 (6-ounce) snapper, grouper, kingclip or salmon fillets

2 TBSP pesto

Parchment paper

Preheat oven to 425°F. Combine zucchini, carrots, fennel, leeks, onion, garlic, olive oil and salt and pepper into a large bowl and toss well.

 Lay an 18-inch piece of parchment paper on a work surface. Fold in half (like a book). While folded, cut through both paper layers to form a heart shape (make this as large as possible). Open the paper and place ½ of the veggie mix on half of the heart, as close to the fold as you can. Top with fish, 1 TBSP pesto and a squeeze of lemon.  Fold the second side of the heart over the fish and veggies so it is closed.  Beginning at the rounded top of the heart, roll up and keep folding over the edge of the paper toward the fish, working your way around the side of the half heart. When you get to the heart's tip, firmly twist and tuck the end underneath the package (make sure it is sealed tight, so the steam from cooking will not escape). Repeat with second fillet and remaining vegetables.

Put both packets on a sheet pan and bake until paper is puffy and starting to brown, 18 to 20 minutes. Remove to serving plates and cut open (be careful, the steam will come pouring out). 

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What's for Dinner? Thai Red Curry with Chicken and Eggplant!

We have more and more veggies sprouting up every day in our garden.  My mission for tonight: use the Japanese (Ichiban) eggplants that we have.  I have to say, I am usually not a huge fan of eggplant, but I do like it in Asian dishes for some reason (or fried, but again, what ISN'T better fried?).  I thought a curry dish sounded just about right.  This recipe turned out great (mine was a bit too salty, but I adapted the recipe to fix that issue).  It had amazing flavor and if you are a fan of Thai food...you have to give this a try (just make sure you add no extra salt to anything).  Definitely a keeper.  It isn't too spicy, even with the red curry paste, so if you want more heat, add some Sriracha hot sauce or garlic chili paste.  Enjoy!

Thai Red Curry with Chicken and Eggplant

Serves 4-6

• 1 ½ tablespoons canola oil, divided
• 1 (14-ounce) can lite coconut milk
• 3 TBSP Thai red curry paste
• 1 cup low sodium chicken stock (important to use low sodium here…there are several other ingredients that have a high salt content)
• 3 TBSP fish sauce (don’t be turned off by the smell, it tastes so much different)
• 1 TBSP lemongrass paste (found in herb section of produce dept)
• 3 kaffir lime leaves, stalked and cut into strips, optional (these can be hard to find, but they do sell bottled lime leaves in the Asian section…use about a TBSP of these already shredded leaves)
• 1 inch piece ginger, cut in half
• ½ tsp turmeric (if you don’t have this spice, just leave it out)
• 1 pound chicken cutlets, sliced into thin strips
• 3 Japanese eggplants (the purple ones that are about 10-inches long), cut in half and then sliced (if you can’t find these, use a regular eggplant and dice it up in 1-inch cubes)
• 1 ½ cups green beans, cut in half
• ½ can baby corn, cut in half
• ½ can sliced bamboo shoots (I like to julienne them, but you definitely don’t have to)
• ½ lime, juiced
• Cilantro, for garnish
• Jasmine rice 

In a large skillet, heat 1 tbsp oil on high and add chicken.  Cook until browned and cooked through.  Reserve to bowl.  In same skillet, reduce heat to medium and add the rest of the oil and the coconut milk and bring to boil. Add curry paste and stir until well combined (with no lumps). Add chicken stock, fish sauce, lemongrass paste, lime leaves (if using), ginger and turmeric. Bring back to a boil and then add the reserved chicken and the rest of the ingredients except lime juice and cilantro. Reduce heat and simmer about 30-45 minutes until the eggplant and beans are tender and the liquid reduces down a bit (the longer you cook it, the better!).

Squeeze lime juice into curry mixture and give a stir.  Spoon curry over hot rice and sprinkle with chopped cilantro.  Enjoy!

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What's for Lunch? Macaroni & Cheese and Smoked Rib Grilled Cheese!

Ok, now this is a strange one!  Sully has a new love of brewing beer with our friends.  Today we had some of them over for another brewing session.  The boys brew the beer and the girls play with the kids, drink a little wine and read entertainment magazines (or smut as we like to call our oh-so-guilty pleasure). My friend Missy called in advance and told me that if I was up for something wierd, she had a recipe she wanted to try.  I assured her I am always up for interesting food!  She came over with a tray of homemade mac and cheese, some smoked baby back ribs and a loaf of bread.  WAH?  She said she was watching the Food Network and there was a show with a food truck that made these macaroni and cheese and baby back rib grilled cheese sandwiches.  Crazy? Yes! Delicious? YES!  Make the Mac & Cheese in advance (this Joy of Cooking recipe is my fave), eat half and then refrigerate overnight.  If you want to make the ribs yourself, great, if not, hit up the Fresh Market and get 1/2 a rack of their freshly smoked ribs.  It is a crazy mish-mash of ingredients, but the end result is awesome!  Enjoy!

Macaroni & Cheese and Smoked Baby Back Rib Grilled Cheese
Adapted from Food Network
Serves 4

• 8 thick slices country or sourdough bread
• 1/2 stick butter (or equivalent of lower cal spread)
• 9x9 tray of mac and cheese (cut into 1x1x4 inch planks)
• 1/2 rack of smoked ribs (meat pulled from the bone)
• 1 1/2 cup shredded cheddar cheese
• Barbecue Sauce and Ranch Dressing for dipping

Arrange cold mac and cheese "planks" on a plate and microwave for 1 minute to take the chill off (there should be 12 planks, 3 for each sandwich).

Butter one side of each piece of bread. Arrange four of the slices of bread, butter down.  Sprinkle half of the shredded cheese over the slices.  Then layer the rib meat and the macaroni and cheese pieces on top.  Top with the rest of the cheese and then place the other slices of bread, butter side up on top.

Grill on a grill pan or in a large skillet until the cheese is melted and the bread is golden brown.  Serve with barbecue sauce and/or Ranch dressing for dipping.

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Baked Macaroni and Cheese
From the Joy of Cooking
Serves 4

• 2 cups (8 ounces) elbow macaroni
• 3 tablespoons butter – divided plus extra for greasing pan
• 2 tablespoons flour
• 2 cups whole or skim milk
• 1/2 onion, minced
• 1 bay leaf
• 1/4 teaspoon paprika
• 2 1/4 cups grated sharp Cheddar or Colby cheese, divided
• Freshly ground black pepper
• 1/2 cup fresh bread crumbs

Bring 6 cups water and 1 1/2 teaspoons salt to rolling boil in medium saucepan. Add macaroni and cook until just tender, 8 to 10 minutes. Drain and put in large bowl.

Melt 2 tablespoons butter in large saucepan over medium-low heat. Whisk in flour and cook, whisking constantly, 3 minutes. Gradually whisk in milk. Stir in onion, bay leaf and paprika. Simmer gently, stirring often, 15 minutes. Remove from heat and stir in 1 1/2 cups cheese. Season to taste with salt and pepper. Remove bay leaf.

Stir in macaroni. Pour half of mixture into greased, deep 1 1/2-quart baking dish and sprinkle with half of remaining cheese. Top with remaining macaroni and remaining cheese.

Melt remaining 1 tablespoon butter in small skillet over medium heat. Add bread crumbs and toss to coat. Sprinkle buttered crumbs over top of macaroni.

Bake at 350F. until bread crumbs are lightly browned, about 30 minutes. Let stand 5 minutes before serving.

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What's for Apps? Fava Bean Puree Crostini!

Two years ago we had a great trip out west.  We spent a couple of days with our good friends in Denver and then headed over to Lake Tahoe where we spent another week celebrating our friends' engagement.  One of the nights in Tahoe, we hired a private chef to cook dinner for our group.  It was amazing and I distinctly remember these little crostini with fava bean puree being outstanding.  Since then, I've been wanting to recreate it, and last week, I got a recipe in my inbox from Chow.com that seemed similar...I just adapted it a little bit.  It turned out great, but now I realize why we have only ever had this when a private chef was cooking...fava beans are way labor intensive!  They come in a long pod that you must break open and remove the beans.  Then you have to put the beans in salted boiling water and cook them for a few minutes to soften them up.  Then you have to plunge the beans in an ice bath to STOP the cooking and THEN peel off the outer skin of the bean to expose the soft inner bean. Sound like a pain?  It is!  So, although the final result was very tasty and looked great when plated, I would stick to having a private chef cook these for you (OR if you can find them already shelled and peeled, then you are good to go).  If you DO decide that you have an hour with nothing better to do than tend to beans, here's the recipe! If not, make the white bean puree recipe I gave you a couple of weeks ago, slap it on some crostini and call it a day.  Enjoy! 

Fava Bean Puree Crostini

Adapted from Chow.com

Makes 1 1/2 cups

• Salt
• 3 cups fava beans, removed from their pods (from about 3 to 4 pounds of favas in their pods)
• 6 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 medium garlic cloves, minced
• 1 small shallot, minced
• 3/4 cup water
• 1 medium thyme sprig
• 1 (6-inch) rosemary sprig
• 2 teaspoons freshly squeezed lemon juice (from about 1/2 medium lemon)
• Freshly ground black pepper
• Parmesan cheese (cut into shavings with potato peeler) 

Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. 

Bring a large pot of generously salted water to a boil. Add the shelled favas and boil until the bean inside the outer skin is bright green and firm but not hard, about 1 to 2 minutes. Drain the favas and immediately place in the ice water bath until cool. Peel the light green skin from each bean to reveal two bright green inner halves, discard the skins, and place the beans in a medium bowl. 

Heat 4 tablespoons of the olive oil in a large frying pan over medium heat until shimmering. Add the garlic, season with salt, and cook, stirring occasionally, until fragrant, about 30 seconds. Add the reserved favas and stir to coat with oil. Add the water, thyme, and rosemary and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes. Remove the lid and continue to simmer, stirring occasionally, until the beans are tender, about 10 minutes more. (Add more water as needed, a tablespoon at a time, to keep the beans from sticking to the pan.)

Remove and discard the thyme and rosemary sprigs. Transfer the fava mixture to a blender and blend on low until coarsely chopped. Transfer a third of the chopped fava mixture to a small bowl. Continue to blend until the remaining fava mixture is finely puréed. If the purée is too thick, add water a tablespoon at a time to reach the desired consistency. Transfer the purée to the bowl with the reserved chopped favas. Stir in the lemon juice and the remaining 2 tablespoons oil. Season with salt and pepper and drizzle with additional olive oil if desired. Top with Parm shavings. Serve warm or at room 

temperature. 

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What's for Dinner? Grilled Shrimp Cobb Salad

The ever-so-wise Homer Simpson once said, "You don't win friends with salad!" Sometimes, this is true if you are serving something similar to that found along a Golden Corral buffet line: iceberg lettuce with precut carrot sticks in it, cherry tomatoes and [insert dressing of your choice here].  That would put anyone into a food depression.  But wait, salad CAN be delicious.  It's all about the ingredients.  Most people don't take the time to be creative, but just adding one or two different things can make a world of difference!  Yes, there are a lot of ingredients in tonight's recipe, but this salad took me only about 20 minutes to prepare and it was delicious, full of variety and healthy.  Pick and choose what you like and give it a try.  And with all respect to Homer, I think I could win friends with salad.  Enjoy!

Grilled Shrimp Cobb Salad
Serves 2

• 3 strips bacon, diced
• 1/2 lb shrimp, peeled, deveined (you can leave the tails on for looks, if you want, otherwise, take them off)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• salt and pepper to taste
• 1 ear fresh corn, kernels cut off
• 1/2 head of Romaine lettuce (or lettuce of your choice...use bag if you want), chopped
• 2 Roma or Campari tomatoes, quartered or sliced
• 1/3 avocado, sliced
• 3 stalks heart of palm (from can), sliced in rounds
• 1/4 cup crumbled blue cheese
• 1/4 cup pecans, toasted (TIP, keep nuts in freezer to keep them fresh longer, and to toast, if you have a toaster oven, use it for this...it takes a lot less time).
• Dressing of your choice (I highly suggest Ranch, because it is the greatest condiment known to man).

In a bowl, add shrimp, olive oil, garlic and salt and pepper and stir around.  Let shrimp sit for 10-15 minutes. In the toaster oven, or oven, toast nuts for about 10 minutes on 375.  Check frequently as these can burn quickly.  They should be light and crispy tasting and have a toasty flavor instead of raw flavor. Let cool. Saute bacon in frying pan for a couple of minutes until brown and crispy.  Dump out on a paper towel (grease and all...discard greasy towel once the bacon has blotted a bit). Grill or saute (in same pan) shrimp for 1-2 minutes per side or until just pink and firm (do not overcook...they will be ready before you think they are).  Set aside, with bacon.  Add corn and saute 1-2 minutes until it starts to brown.  Set aside with other toppings.  Build your salad with all the ingredients and top with dressing.  That's what I call a salad!

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What's for Dinner? Pesto Pasta Primavera!

I was thinking we needed some major veggies tonight...we hadn't had many lately.  We had MORE zucchini from the garden and I made a ton more pesto from the ridiculous amount of basil that keeps popping up. I went to the store and got a few more of our favorites, and threw this dish together.  We were about half way through dinner and Sully yelled..."HEY! There's no MEAT in here!"  Well, he obviously didn't mind too much, 'cause he ate it up and said it was great.  Every once in a while it's nice to be a vegetarian, if only for one meal!  Oh, and our little boy Finn loved it, too...at least most of it!  Enjoy!

Pesto Pasta Primavera

Serves 4-6

• 1 pkg (9 oz) fresh, refrigerated linguine (or a little more than half a box dry)
• kosher salt
• 1 crown broccoli, cut into florettes
• 1 TBSP olive oil
• 2 TBSP Brummel & Brown spread or butter
• ½ onion, diced
• ½ bunch pencil asparagus, woody ends cut off and then cut into 2-3 sections*
• 1 carton sliced mushrooms
• ½ red bell pepper, cut into thin strips
• ½ zucchini, cut into half moons
• ½ cup fresh basil pesto
• 3 cloves garlic, minced
• 2 Roma or Campari tomatoes, cut in large pieces
• grated Parmesan or Romano cheese

In a large pot, bring salted water to boil. Once boiling, add broccoli and cook for 3 minutes.

While broccoli cooks, in a large skillet over high heat, add olive oil and butter and add onion and pepper and sauté 1 minute.  Add zucchini and asparagus and continue cooking 1 more minute.  Use a slotted spoon to remove broccoli from the boiling water, and add it and mushrooms to the skillet and continue cooking until all veggies are cooked through and soft, 5-10 minutes (if you want to, add a couple of tablespoons of water and cover the skillet to let steam).

In the boiling water, add pasta and cook per instructions on container.  Drain but reserve ½ cup of cooking liquid and add to skillet with cooking veggies.  Return pasta to large pot and stir in pesto.

When all veggies are cooked through, add garlic and tomatoes and continue cooking 1 more minute and remove from heat. Add veggies to pot with pasta and combine gently.  Sprinkle with a generous amount of Parmesan and serve!

* If you can only find the thick-stemmed asparagus, cut as instructed, and cook in boiling water with broccoli (and follow same instructions for them).

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What's for Dinner? Blackened Tilapia Tacos!

I was tired today (I guess I have a case of the Mondays) and really wanted something quick for dinner. I had just been down to Southport to meet a friend for lunch and had some yummy grouper salad at the Provision Company down on the water, so I was feeling like more seafood. They had tilapia on sale at the Teet (Harris Teeter grocery store, for those of you non-North Carolinians), so I picked up some of that and a few other ingredients and was on my way.  In this version of fish tacos the fish is blackened, not fried, so it is a lot healthier (and after my grouper salad sandwich, I needed something light!).  Sully declared "it tastes better when it's fried", but really, what doesn't?  I still thought it was great and super fresh tasting.  If you just can't help yourself and want to fry the fish, go for it, but you really don't need to with all the other fresh toppings.  Enjoy!

Blackened Tilapia Tacos
Serves 4

• 1 lb fresh tilapia
• 2 TBSP blackening seasoning
• 1 TBSP olive oil
• 1 avocado
• 1 Roma tomato, diced small
• 1/4 red onion, diced small
• 1/4 cup cilantro, chopped
• 1 tsp fresh lime juice
• salt and pepper to taste
• 1/4 small head cabbage, very finely sliced
• 1 can black beans, warmed (TIP**-the Goya black bean soup in the red can are awesome seasoned black beans...just drain off the top liquid and heat as normal...they rock!).
• Sour cream
• 4 tortillas, small or medium size

Slice tilapia into long strips or nuggets.  Coat with blackening seasoning.  Heat oil in skillet and cook fish (in two batches if needed) until browned and cooked through (about 3 minutes...but don't overcook!).

In small bowl, peel avocado and scoop out flesh into bowl.  Add tomato, onion, most of the cilantro (save a little for garnish on top) and lime juice.  Add salt and pepper to taste.  (If you don't feel like making your own guac...by all means, buy some!)

TIP**-if you have a gas stove, turn on burner and place tortilla directly over flame.  Cook 15 seconds on one side and flip with tongs. Cook another 15 seconds (edges should just begin to brown and it should slightly blister).  Continue with remaining tortillas...this gives regular, store bought tortillas an authentic taste!

On a tortilla, add beans, cabbage, fish, guacamole and a dollop of sour cream.  Top with a sprinkle of cilantro.  Doesn't get much easier or fresher than this!

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What's for Breakfast? Veggie and Ham Frittata

So, if you haven't noticed by now, I'm on a major garden high.  It's so fun seeing veggies basically grow right in front of your eyes and then getting to cook and eat them.  It's kind of addicting.  Growing up we had a HUGE garden that my parents always made me and my sister weed, so I despised the thing.  But I guess I am now far enough removed from that trauma and am enjoying tending to our (very small in comparison) garden.  We are still waiting for our tomatoes to come in which will be really exciting, but right now we are enjoy squash, peppers and herbs.  Here's an easy breakfast we threw together from some of the things we harvested.  Enjoy!

Veggie and Ham Frittata

Serves 2

3 whole eggs

2 egg whites

½ cup shredded Monterrey Jack

¼ lb deli ham, cut in ¼ inch strips

1 tbsp olive oil

½ zucchini, quartered and sliced in thin slices

1 Anaheim pepper (or substitute any other pepper you like)

2 green onions, thinly sliced

3 cloves garlic, minced

6 large basil leaves, cut into a chiffonade

2 roma or Campari tomatoes, sliced thinly

salt and pepper to taste

Whisk eggs and egg whites together in small bowl.  Add cheese and set aside.

In a 10-inch omelet pan over medium heat, saute ham (or frizzle it as they say in New Orleans) until golden brown.  Reserve to a plate.  Add olive oil and saute zucchini and peppers until soft. Add green onion, garlic and basil and cook for one minute more.  Add ham and distribute the mixture evenly over the bottom of the skillet.  Spread the tomatoes over the mixture then pour eggs/cheese over top.  Cook on low until egg is almost totally set.  Use a plate to help flip the frittata.  Cook on second side 1-2 minutes and serve! 

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What's for Apps? Goat Cheese and Shrimp Stuffed Peppers!

We were going over to a friend's house for an impromptu cookout and I had to bring something.  I went out in the garden and picked some beautiful Anaheim peppers and took out some goat cheese to soften.  I have made these in the past, but something about using your own vegetables makes them taste better!  This is a really yummy, not-too-hard thing to make.  Anaheims don't have too much heat in them, but if you want more, you could use Poblanos or Jalepenos.  If you don't like shrimp (what's wrong with you?), just do the cheese mixture...still delicious.  Enjoy!






 Goat Cheese and Shrimp Stuffed Peppers
Serves 4 (appetizers)

8 Anaheim peppers (as large as you can get them)
1 teaspoon olive oil
1/2 pound shrimp, peeled and deveined
4 oz goat cheese
1 cup shredded Monterrey Jack
3 cloves garlic, minced
1 shallot, minced

Put peppers on baking sheet and spray with cooking spray or lightly oil.  Place under high broiler until skin begins to blister and turn black (watch carefully or you will have the fire department knocking at your door!). Turn peppers and repeat for second side.  Remove and place in a bowl and cover with plastic wrap.  Let rest 15-20 minutes.  After they have rested, remove skin, make a slit, longways down the pepper and discard seeds.

In bowl, combine goat cheese and 1/2 cup Monterrey Jack.

In skillet, heat oil and add shrimp.  Saute for 2-3 minutes, until no longer translucent.  Add garlic and shallot and cook for 30 seconds more. Transfer to cutting board and roughly chop shrimp.  Add warm shrimp, garlic and shallot mixture to cheese mixture.  Stir to thoroughly combine.
Stuff each pepper with cheese mixture (evenly distribute among 8 peppers).  Top with remaining Monterrey Jack (evenly distributed among peppers).  Broil for 3-4 minutes, or until the cheese is brown and bubbly.  Mmmmm.

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What's for Dinner? Southwestern "Turkey Belly" Burgers!

We have this cab driver in town that our group of friends have come to know well.  I have no idea what his real name is, but everyone calls him Turkey Belly.  He's got the biggest belly you've ever seen and he he drives a conversion van that looks like you could throw a serious party in.  He's pretty sketchy, but Turkey is always there to pick us up when we need a ride.

My husband came up with this recipe after we were complaining that turkey burgers are usually so bland.  The cilantro and chipotle chilies in adobo sauce really kick up the flavor to a new level and the cilantro mayo adds some creaminess on top.  It's a household fave and top of all that, it is super healthy and lean. I think if Turkey Belly ate more of these and less potato chips, we may have to drop the Belly part of his name.

I served these tonight with zucchini from our garden with a sprinkle of parm on the top and some hand cut fries that tossed in olive oil, salt, pepper and fresh thyme, and then baked in the oven on 450 for about 45 minutes, turning a couple of times.  Enjoy!

Southwestern “Turkey Belly” Burgers 

Serves 4

20 oz ground turkey (93% lean, or if so inclined, use higher fat!)

4 cloves garlic

1-2 chipotle chilies in adobo sauce, depending on desired heat level (don't remove the seeds if you want even more heat)

1-2 TBSP adobo sauce

1/4 red onion, finely diced

5 sprigs fresh thyme (or 1 tsp dried)

small handful fresh cilantro, minced

1/4 cup breadcrumbs

salt

pepper

¼ cup mayo

2 TBSP chopped fresh cilantro

Combine all ingredients and form into 4 patties.  Refrigerate until ready to grill.  Grill on well-oiled grill until cooked through.

Add mayo to small bowl and stir in cilantro and maybe a small squirt of lemon juice and let it mellow for a little bit.

Serve on a toasted bun with avocado slices, cheddar/pepper jack cheese, lettuce, bacon and/or any other toppings you like.  

YUM!  Enjoy!

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What's for Dinner? Seared Scallops over White Bean Puree!

Ok, so AFTER we had already eaten dinner I found out it was National Lobster Day.  Darn.  There is always next year.  I guess we got sort of close with scallops.  My intention was to do a fava bean puree, since they are in season right now, but my grocery store did not have them in any form.  So, I switched gears a little bit and did a white bean and bacon puree.  I served this with roasted new potatoes and baked Parmesan zucchini sticks (from our garden).  I hope you enjoy!

Seared Sea Scallops 
over White Bean Puree
Serves 3

3 strips bacon (I use a 40% less fat variety)
1 lb medium to large sea scallops
1 shallot, minced
3 cloves garlic, minced
1 large can cannelini beans
2 cups chicken broth
5 sprigs thyme, leaves stripped from stems
2 sprigs rosemary, leaves stripped from stems and minced
salt and pepper

Warm large skillet over medium high heat.  Cut bacon into small pieces.  Fry bacon until crisp. Reserve on paper towel.  Pour 1 TBSP bacon grease into medium pot and cook shallot and garlic over medium heat for 1 minute.  Add beans, rosemary, thyme and salt and pepper to taste.  Cook for several minutes and gradually add 1/2 cup of chicken broth.  Simmer beans for 10 minutes.  If they start getting thick, add more chicken broth, a little at a time.  After 10 minutes, mash beans with a potato masher, or add to food processor and process to desired consistency (add more broth if needed).  In same skillet bacon was cooked in, bring back to high heat and with the remaining small amount of back grease that is till on the skillet, sear scallops.  Cook for 3 minutes on first side and 2 minutes on second side or until done and brown.  Spoon a layer of beans on plate, sprinkle with crisp bacon and top with scallops.

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Parmesan Zucchini Sticks
Serves 6-8
From Cooking Light


3 large zucchini (about 1 1/2 pounds) 
1 cup dry breadcrumbs 
1/2 cup panko (Japanese breadcrumbs) 
1/4 cup (1 ounce) grated fresh Parmesan cheese 
1/2 teaspoon salt 
1/2 teaspoon freshly ground black pepper 
1/2 cup egg substitute 
Cooking spray
Marinara sauce

Cut 1 zucchini in half crosswise; cut each half lengthwise into 8 wedges. Repeat procedure with remaining zucchini. Combine breadcrumbs, panko, cheese, 1/2 teaspoon salt, and black pepper in a shallow dish. Dip zucchini in egg substitute; dredge in breadcrumb mixture. Place zucchini on a wire rack coated with cooking spray. Lightly coat zucchini with cooking spray. Bake at 450° for 35 minutes or until golden brown. Serve immediately with marinara.


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What's for Breakfast? Crepes!

Bon matin!  People that know me know I am obsessed with Paris.  I guess it stems from having taken 6 years of French in school and studying for a summer over there.  The summer I studied in Paris, I swear I had a crepe almost every day for 2 months.  The crepeman knew me and my crew.  Without knowing this, my sister-in-laws gave me and my husband a whole crepe setup the Christmas before last.  Sully and I declared that Sunday mornings would be "Crepe Sundays".  Well, it didn't happen every Sunday, and sometimes it is on Saturday morning, but we like to do it when we can.  Sully has become a master crepe maker.  You can do whatever toppings you like, but below is our fave.  Bon appetit!

Ooh La La Crepes
Serves 2-4

1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
1/4 pound shaved deli ham, browned in a skillet
2 roma or campari tomatoes
kosher salt
fresh thyme (this is a key ingredient!)
fresh cracked pepper
1 cup grated Gruyere cheese
1/2 container sliced mushrooms, sauteed until golden

 Slice the tomatoes in very thin rounds.  Sprinkle with salt and thyme and set aside (this will draw out some of the moisture so they don't make your crepes watery). In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. Heat a lightly oiled crepe pan (because everyone has one of these!) or small frying pan over medium high heat. Measure out just under 1/3 cup and pour onto hot pan. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 30 seconds to 1 minute, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Reserve and cover with foil.  Continue with rest of the batter. Spread other toppings over half of a crepe.  Fold other side over and then fold the entire thing in half again (if you need to re-warm in the toaster oven, do so).  Mmmmmm.

What's for Dessert? Eclair Cake!

So, I went to see a childhood friend and her family yesterday down at Holden Beach.  We had a fun-filled day of playing in the sand, surf and pool.  I ate lunch and dinner there with them and all the food was great, but this dessert really stood out.  It was yummy and seemed easy to make.  I haven't tried to make it myself yet, but will very soon!  Enjoy!

Chocolate Eclair Cake
from AllRecipes.com
Serves 12

2 (3 ounce) packages instant vanilla pudding mix
3 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package chocolate graham crackers
 1/4 cup millk
1/3 cup unsweetened cocoa powder
1 cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract

In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes. In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish. Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers. To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar. Pour sauce over graham cracker layer and refrigerate until set; serve.               

What's for Dinner? Asian Mahi Wraps!

My friend Nate loves deep-sea fishing.  One day he came back from his fishing excursion with a bunch of Wahoo.  He made these blackened Wahoo wraps for everyone and they were delicious.  They didn't have Wahoo at the market today, but they had Mahi Mahi.  I decided to use this and I adapted the recipe a little bit for a more Asian flare.  Enjoy!

Asian Mahi Wraps
Serves 2

3/4 pound mahi mahi, cut in to nuggets
a couple of shakes of blackening seasoning
2 TBSP olive oil, divided
1/2 small head cabbage (I used Napa)
1 small onion, cut into half rings
1 large handful pre-shredded cabbage
1 small zucchini, cut in julienne
1 teaspoon toasted sesame oil
1 TBSP soy sauce
2 cloves garlic, minced
1/2 teaspoon grated fresh ginger
2 large flour tortillas

Lightly coat fish in blackening season.  Heat 1 TBSP olive oil in large saute pan.  Saute cabbage, onion, carrot and zucchini until very soft (about 5-10 minutes).  Add sesame oil, garlic, ginger and soy sauce.  Saute 1 minute more.  Pour into bowl and set aside.  Add remaining olive oil and saute Mahi, about 1-2 minutes on each side until just done (do not over cook).  Remove from heat.  On same burner (only if using gas--if you don't have gas, warm tortillas in the microwave under a dam paper towl for 10-20 seconds) lay one tortilla over flame.  Heat tortilla for about 10 seconds and flip over, using tongs.  Heat second side for 10 seconds.  Tortillas should just start blistering.  Remove to plate.  Repeat with other tortilla.  Top tortillas with fish nuggets and Asian veggie mix.  Enjoy!

What's for Dinner? Zucchini Lasagna!

Hi friends!  This is the first post in a new blog about what I eat/cook on a daily basis.  Ok, so I'm a little obsessed with food: cooking, going out to dinner, shopping for food, researching restaurants, traveling, etc., etc.  My husband and I are passionate about everything food related (he grew up in New Orleans where food is practically a religion). So, I am going to attempt to blog daily about good food I eat and/or make.  Well, maybe it won't all be good, but that's half the fun!

Tonight we were dying to make something with our big zucchinis that we grew in our first ever garden (well, a garden more than just tomatoes and basil). My mind flashed to a lasagna that my mom made growing up when we had more zucchinis in the garden than we could shake a stick at!

In the original recipe, the zucchini is sliced up lengthwise in to big slabs, and they stand in for the noodles.  In my adaptation, I added one layer of actual lasagna noodles, just to give it a little more body.  It came out sooooo delicious.  I have a feeling we will be eating this all summer long (or until our zucchinis run out).  Enjoy!

   
Garden Fresh Zucchini Lasagna

1 very large zucchini or 2 medium/large ones, cut in half and then in 1/8inch planks
2 containers sliced white mushrooms
1 TBSP olive oil
3 cloves garlic, minced
1 jar marinara sauce
1/2 cup fresh basil pesto* (see recipe below)
3 pieces, dried lasagna sheets (I used Barilla)
1 container, part skim ricotta cheese
1/4 cup grated Romano cheese (I'm obsessed with Locatelli brand, but it is expensive!)
1 egg
6-8 basil leaves, rolled up and cut in a chiffonade (roll leaves and then cut very thin slices)
1.5 cups shredded mozzarella cheese or 4 cheese Italian blend
kosher salt
9 slices fresh, buffalo mozzarella

Arrange zucchini on a plate in layers with paper towels in between.  Cover with another layer of paper towels and microwave on high for 6 minutes. Let cool. Saute mushrooms in pan over medium high head until soft and most water has evaporated.  Add garlic and cook 1 minute more.  Let cool.  Combine ricotta, Romano, egg, basil, pinch of salt, and one cup shredded mozzarella cheese.

In 9x13 glass dish, cover bottom with thin layer of tomato sauce.  Spray sides with cooking spray.  Arrange one layer of zucchini so it covers the bottom. Add half of the cheese mixture and spread evenly over zucchini.  Add mushrooms on top and spread evenly. Add half of pesto and spread evenly.  Add three pasta sheets so it covers top.  Add half of remaining pasta sauce and spread evenly.  Add remaining cheese mixture and remaining pesto.  Add the rest of the zucchini slabs to cover top.  Cover with remaining pasta sauce and shredded mozzarella.  Arrange 9 slices of fresh mozzarella on top, and sprinkle with Italian seasoning.

Bake at 375 for 45 minutes.  Broil on high for 2 minutes or until top gets brown and bubbly!  Mmmmm.

* Basil Pesto

2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
1/2 cup extra virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup grated Romano cheese
2-3 TBSP water
salt and pepper

Combine the basil, garlic, cheese, and pine nuts in a food processor and pulse until coarsely chopped. Add oil and process until smooth. Add water as needed for desired consistency. Season with salt and pepper.