Friday, May 20, 2016

Asparagus Frittata

This was one of those "whatever you have in the fridge meals", in the which I happened to have asparagus and eggs....BUT, it turned out to be the yummiest surprise!  We all seriously loved it.  And, its super easy to make (like seriously 2 minutes of work) and it will make you feel all kinds of fancy- which is just what you need when your husband is working late on a Friday night and you're home with your kids ;)  
Asparagus Frittata

  • 6 large free-range eggs
  • 1 tablespoon extra virgin olive oil
  • 1 knob of unsalted butter
  • 1 bunch of small asparagus

  • Heat oven to 350 degrees.

    Beat the eggs with a little sea salt and black pepper. 

    Heat the oil and butter in a 19 cm ovenproof frying pan or cast-iron dish over a medium heat. Trim and add the asparagus for 5 minutes. 

    Add the eggs, cook for 3 minutes then bake for 15 to 20 minutes, or until golden and fluffy. 

    Serve hot or cold, with a drizzle of hot sauce, such as harissa, if you like (we ate it without either and it was so good).  



    Friday, May 13, 2016

    Tex Mex Salad



    Tex Mex Salad

    1 head of romaine lettuce
    1 pint of cherry tomatoes
    1 can black beans drain and rinsed
    1 can shop peg corn
    1 1/2 cup grated cheddar cheese

    Dressing
    2 tablespoons fresh cilantro chopped
    1 tablespoon red wine vinegar
    1 teaspoon lime zest
    1/4 cup fresh lime juice
    1/2 cup sour cream
    1 clove garlic
    1 tablespoon honey
    1/2 cup extra virgin olive oil
    Salt and fresh ground pepper
    Use blender to mix dressing

    Asian Noodle Salad

    This salad was served at our stake RS activity a few weeks ago, and while I haven't made it, I tasted of it's deliciousness and finally got the recipe.  I can't wait to make it!



    Asian Noodle Salad (served cold)

    8 oz thin spaghetti
    1 1/2 cup julienne carrot
    1 cup thinly sliced peppers
    3 English cucumbers, seeded, and sliced
    3 green onions sliced 
    1 bunch fresh cilantro 
    1/2 head of Nappa cabbage thinly sliced
    1/2 head of red cabbage thinly sliced
    Chopped romaine lettuce
    Chopped peanuts

    Dressing
    1/2 cup olive oil
    1/4 cup oyster sauce 
    1/4 cup rice wine vinegar
    1/4 cup brown sugar or honey
    3 tablespoon diced fresh ginger
    2 tablespoon sesame oil
    2 cloves of diced fresh garlic

    Saturday, April 2, 2016

    Creamy Roasted Cauliflower Chowder

    Kate had to plan and prepare a meal recently for her Faith in God requirements.  She chose this soup and it was delicious- even better the next day too!  We all loved it and it was easy enough for a kid to make. :)
    Creamy Roasted Cauliflower Chowder

    INGREDIENTS:

    • 1 large head of cauliflower, roughly chopped
    • 1 tablespoon olive oil
    • 3 cloves garlic
    • 1/4 cup unsalted butter
    • 1 medium onion, chopped
    • 2 carrots, chopped
    • 2 celery stalks, chopped
    • 1 bay leaf
    • 1/2 teaspoon dried thyme
    • 1/4 cup all-purpose flour (can use gluten-free flour)
    • 2 (15 ounce) cans vegetable broth (low sodium is fine)
    • 1 1/4 cups Almond Breeze Almondmilk Unsweetened Original
    • 1/2 cup shredded cheddar cheese (we used white cheddar)
    • Salt and black pepper, to taste
    1. Preheat oven to 400 degrees F. Place chopped cauliflower and garlic cloves on a large baking sheet. Drizzle with olive oil and toss until well coated. Season with salt and black pepper, to taste. Place pan in the oven and roast for 20-25 minutes or until cauliflower is tender, stirring once. Remove from oven and set aside.
    2. In a large pot, melt butter over medium high heat. Add the onion and cook for 2-3 minutes. Add carrots and celery and cook for 5 minutes, stirring occasionally.
    3. Finely chop the roasted garlic cloves. Add the garlic, roasted cauliflower, bay leaf, and dried thyme to the pot. Sprinkle flour over vegetables and stir. Cook until flour disappears.
    4. Pour in the vegetable broth and stir. Simmer for 10 minutes. Stir in the milk and shredded cheese. Stir until cheese is melted and chowder is creamy. Season with salt and black pepper, to taste.
    5. Ladle chowder into bowls and serve warm.

    Monday, March 28, 2016

    Butter Cake with Strawberry Sauce

    (pic courtesy Jenny Evans Gatherings)

    I don't have words to describe how incredibly delicious this was. So, I'll just say it was melt-in-your-mouth, buttery perfection. Seriously one of the best desserts I've ever had in my life. If you want to blow the socks off of someone, make this.

    Butter Cake with Strawberry Sauce
    from Jenny Evans Gatherings 

    Cake:
    8 – 6 oz. ramekins
    raw turbinado sugar (any raw sugar or Sugar in Raw), to coat the bottom of the ramekins
    1 c. unsalted butter, softened
    2 oz. cream cheese, softened
    1 c. granulated sugar
    ¼ tsp. baking powder
    ¼ tsp. baking soda
    1 tsp. salt
    2 tsp. vanilla extract
    1 egg
    ½ c. buttermilk
    1 ½ c. all purpose flour
    8 fresh strawberries, sliced (optional, for garnish)
    mints leaves (optional, for garnish)

    Cream cheese layer:
    4 oz. cream cheese, softened
    ½ c. granulated sugar
    1 egg
    1 ½ tsp. vanilla extract

    Strawberry Sauce:
    2 c. strawberries, fresh or frozen
    ¼ c. granulated sugar
    1 Tbsp. fresh lemon juice

    Cake:
    Preheat the oven to 325 F. Prepare the ramekins by generously coating the bottom and sides with cooking spray. Put 2 teaspoons of the turbinado sugar on the bottom of each ramekin. Swirl the sugar along the lower ½ inch and bottom of each ramekin.
    In the bowl of a stand mixer, cream the butter, cream cheese and sugar. Beat for 30-60 seconds. Add the baking soda, baking powder, salt and vanilla extract; Mix well. Add the egg and beat for 30-60 seconds. Add ½ cup of the flour. Beat for 30 seconds. Add half of the buttermilk. Beat for 30 seconds. Add another ½ cup of the flour. Beat for 30 seconds. Add the other half of the buttermilk. Beat for 30 seconds. Add the last ½ cup of the flour and beat for 30 seconds.

    Cream Cheese Layer:
    Beat all the ingredients in a small bowl until combined. Do not overbeat.

    Strawberry Sauce:
    Place all the ingredients in a blender and blend until smooth. Store in the refrigerator.

    Assembly:
    With an ice cream scoop, place two even scoops of the cake batter in each ramekin. Top with about 2 tablespoons of the cream cheese layer.
    Bake in a 325 F oven for 30 minutes or until the top is golden and a toothpick comes out clean when inserted.
    Let the cakes cool for 10-15 minutes. Gently turn them over onto a dessert plate to release them from the ramekins. Top with a scoop of vanilla ice cream. Drizzle the strawberry sauce over the ice cream, cake and plate. Garnish with sliced fresh strawberries and a mint leaf. Serve warm. (You can also serve the cake in the ramekins.)

    Cheesy Au Gratin Potatoes

    Cheesy Au Gratin Potatoes(pic courtesy Mel's Kitchen Cafe)



    I think Christian consumed 3,000 calories of these. He literally ate half the pan. They were soooo yummy! Oh, and I didn't have all of the cheeses she called for, so I just used medium cheddar and parmesan cheese (shredded) and it was delish!

    Cheesy Au Gratin Potatoes
    from Mel's Kitchen Cafe 

    Note: the key to this dish is the evenly sliced potatoes. It will be nearly impossible to accomplish this feat by hand, since the potatoes need to be sliced 1/8-inch thick. I don’t have a mandoline, which would work perfectly, however, a slicing disk on a food processor/shredder works great and in a pinch, I’ve used the slicing side of my box grater.
    Ingredients
    • 1 1/4 cups shredded sharp cheddar cheese
    • 1 1/4 cups shredded Monterey jack cheese
    • 1/2 cup grated Parmesan cheese
    • 2 teaspoons cornstarch
    • 3 pounds russet potatoes, peeled and sliced 1/8-inch thick
    • Salt and pepper
    • 3/4 cup heavy cream
    • 1/2 cup low-sodium chicken broth
    Directions
    1. Preheat the oven to 350 degrees and adjust an oven rack to the middle position. In a large bowl, toss the cheeses and cornstarch together until evenly coated.
    2. In a large gratin dish (about a 2- to 3-quart dish), shingle half of the potatoes. Sprinkle the potatoes evenly with 1 1/2 cups of the cheese mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Top with the remaining potatoes, shingling them neatly and evenly. Sprinkle another 1/2 teaspoon salt and 1/4 teaspoon pepper evenly over the top.
    3. Combine the cream and the broth in a large measuring cup and pour the mixture over the potatoes. Top with the remaining cheese mixture and bake until golden brown and a fork inserted into the center slides in easily with little resistance, 75 to 85 minutes. Let the potatoes cool for 10 minutes. Serve.

    Roasted Maple-Glazed Pork Tenderloin

    Roasted Maple Pork Tenderloin (pic courtesy of Mel's Kitchen Cafe)

     I am not a huge fan of ham, so I decided to make pork for our Easter dinner last night. This recipe did not disappoint. It was seriously amazing. I loved the sweet and savory flavors. And it was so fast and easy!


    Roasted Maple-Glazed Pork Tenderloin
    from Mel's Kitchen Cafe 


    Ingredients
    • 1/2 cup pure maple syrup (not imitation or pancake syrup), divided (meaning you'll use half at first and save half for later in the recipe)
    • 1/4 cup molasses, light or mild
    • 1 tablespoon red wine vinegar
    • 1/4 teaspoon smoked paprika
    • 1/4 teaspoon ground ginger
    • 1/4 cup cornstarch
    • 2 tablespoons sugar
    • 1 tablespoon table salt
    • 2 teaspoons ground black pepper
    • 2 pork tenderloins (1 1/4 to 1 1/2 pounds each)
    • 2 tablespoons vegetable, canola or coconut oil
    Directions
    1. Preheat the oven to 375 degrees F. Stir 1/4 cup maple syrup, molasses, vinegar, paprika and ginger together in a liquid measuring cup or bowl; set aside.
    2. Whisk cornstarch, sugar, salt, and black pepper in small bowl until combined. Transfer the cornstarch mixture to a rimmed baking sheet. Pat the pork tenderloins dry with paper towels, then roll in cornstarch mixture until evenly coated on all sides. Pat or shake off the excess cornstarch (really important or the excess coating can get gummy).
    3. In a 12-inch nonstick skillet, heat the oil over medium-high heat shimmering and hot. Place both tenderloins in the skillet, leaving at least 1 inch in between and cook until well browned on all sides, 5-6 minutes total.
    4. Transfer the tenderloins to a lightly greased oven-proof wire rack set in rimmed baking sheet. If you don't have a rack that size, the tenderloins can be placed on a lightly greased baking sheet - the coating on the undersides of the pork may be a bit soft after baking but it will still work fine.
    5. Pour off any excess grease/fat from the skillet and return it to medium heat. Add the syrup mixture to the skillet, scraping up any browned bits with a wooden spoon, and simmer the mixture until it is reduced slightly, 1-2 minutes.
    6. Transfer 1 1/2 tablespoons of the hot glaze to a small bowl and set aside. Using the remaining glaze, brush each tenderloin with approximately 1 tablespoon glaze. Roast the pork for about 15-20 minutes, until an instant-read thermometer inserted in thickest part of tenderloins registers 130 degrees. Brush each tenderloin with another tablespoon glaze and continue to roast another 4-6 minutes until an instant-read thermometer inserted in thickest part of tenderloins registers 135 to 140 degrees. Remove the baking sheet from the oven and brush the pork with the remaining glaze. Let the pork rest for 10 minutes.
    7. While the tenderloins rest, stir the remaining 1/4 cup maple syrup into the reserved 1 1/2 tablespoons glaze (you may need to warm the reserved glaze slightly if it has thickened). Brush each tenderloin with the glaze (it's ok if there is some remaining; read on). Slice the pork into 1/4- to 1/2-inch slices and serve with the remaining glaze.