Gazpacho

I love gazpacho. It is so easy to make. It is similar to salsa but just a little soupier. Try it with grilled shrimp on top, avocado and a small spoonful of sour cream or greek yogurt!

Ingredients:
1 cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
Handful fresh copped Cilantro
1 teaspoons freshly ground black pepper
Hot Sauce to taste

Directions:
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

Crab Quiche

This was amazing! So easy! I even used a frozen pie crust as I am not a huge fan of rolling things out. Way too much work.

Ingredients:
1 (9 inch) unbaked pie crust
½ cup mayonnaise
3 eggs (beaten)
1 cup of crab meat (or imitation crab)
1 cup shredded Swiss cheese
½ cup milk
2 tablespoons all-purpose flour
½ cup green onions (chopped)
salt (optional, to your taste)
pepper (optional, to your taste)
cayenne pepper (optional, to your taste

Directions:
Pre-heat the oven to 350 degrees. In a bowl mix together eggs, milk, flour and mayonnaise until well blended. Stir in crab meat, cheese and green onions. Pour over pie crust. Bake in the oven for 40-45 minutes or until a knife comes out clean.

Antipasto Salad

This was a quick salad.  It was even better the next day.  I found this recipe on Proud Italian Cook’s blog.

(picture from my kitchen)

I used a combination of fresh green beans, that have been cooked and cooled down, just make sure they still have a little bite, sun-dried tomatoes, kalamata olives, marinated artichoke hearts, roasted red peppers, garbanzo beans, chopped red onion, and strips of salami. The dressing is made with balsamic vinegar and olive oil, salt, pepper, granulated garlic and oregano. Delicious!

Stuffed Portobello Mushrooms

I love mushrooms!  I never have really made stuffed ones though.  These were beyone easy and VERY flavorful.  I found this recipe on a great blog- check it out when you get a chance.

Stuffed Portobello Mushrooms

2 Portobello mushrooms
Balsamic vinegar
1 T olive oil
2 cloves garlic, minced
1/4 of an onion, chopped
1 yellow pepper, roasted and chopped
2 Roma tomatoes, chopped
2 cups of fresh spinach
1/4 cup breadcrumbs
Italian seasoning (I use a blend from Emeril)
Mozzerella cheese

1. Preheat the oven to 375 degrees. Remove the stem and gills from the mushroom. I use a spoon to scoop them out.
2. Brush the mushrooms with balsamic vinegar.
3. Heat olive oil in a small saute pan. Add the onions and garlic. Cook until tender. Add in peppers. Cook until tender.
4. Add in tomatoes and spinach. Cook until spinach wilted and “cooked.”
5. Divide the filling and stuff the mushrooms.
6. Sprinkle breadcrumbs on the top and add Italian seasoning. Top with cheese.
7. Place on a baking sheet and bake for about ten minutes or until the cheese is melted.
8. Enjoy!

Black Bean Salad

I loved this recipe- I found this on the Food Network. It was great with Tostito Chips or on top of Chicken or Fish. My friend April also makes this exact recipe- it is perfect when the weather is warmer!!  The last time I made this I left out the tomato and it still was amazing! 
Ingredients:
2 cans black beans, drained, about 30 ounces
1 (15-ounce) can corn, drained
2 Roma tomatoes, diced
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup diced green onions
1/4 cup diced pineapple
1 tablespoon chopped cilantro leaves
1 jalapeno, seeded and minced
4 tablespoons sherry vinegar
Juice of 1/2 lime
3 tablespoons honey
1 tablespoons salt
1 teaspoon black pepper
Pinch ground cumin

Directions:
Mix all ingredients in a bowl and refrigerate for 1 hour.

Strawberry Shortcake with Cream Biscuits!!

I LOVED this recipe!!!! It was AMAZING! It is very had finding recipes for desserts that don’t contain Chocolate. It seems that everyone out in blog world is obsessed with chocolate. I have never really been a fan of the stuff. Which is why this recipes was PERFECT!  Thank you Ezra!!!

( This picture was also from Ezra’s site)

Strawberry Shortcake

Adapted from Alice Waters’ “The Art of Simple Food”

Makes 6

• 4 cups strawberries, hulled and sliced
• 1/4 cup sugar

Topping:

• 1 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1 tablespoon sugar, or to taste

6 baked 2-inch Cream Biscuits (recipe below)

Powdered sugar (optional)

1. In a medium bowl, combine the strawberries and sugar.

2. Remove 1 cup of the strawberry mixture, and purée it in a blender or food processor. Return the purée to the rest of the strawberries; stir. Set aside at least 15 minutes.

3. In a standing mixer with the whisk attachment, whip together the cream, vanilla and sugar until it starts to form soft peaks.

4. Slice the Cream Biscuits in half. For each biscuit, spoon the strawberry mixture onto the bottom half, and add a dollop of whipped cream. Top with the other biscuit half, and dust it with powdered sugar.

Cream Biscuits

• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 4 teaspoons sugar (optional)
• 2 teaspoons baking powder
• 6 tablespoons (3/4 stick) cold butter, cut into small pieces
• 3/4 cup heavy cream

1. Preheat the oven to 400 degrees F.

2. In a large bowl, combine the flour, salt, sugar (if using) and baking powder.

3. Cut the butter into the flour with a pastry blender or your fingertips. The pieces should be the size of small peas.

4. Measure cream; set aside 1 tablespoon. Add the remaining cream to the flour, and stir with a fork until the mixture just comes together. Lightly knead the dough a few times in the bowl, turn it out onto a lightly floured board, and roll out about 3/4 inch thick.

5. Cut six 2-inch circles or squares out of the dough. Reroll the scraps, if necessary.

6. Place the biscuits on a baking sheet lined with parchment, and brush the tops with the tablespoon of cream.

7. Bake for 17 minutes or until golden and done.

Mock Risotto

I found this recipe on The Food Network. I am a huge fan of risotto but never feel like actually doing all that stirring. This recipe was very easy and was made in minimal time.

(the picture is not mine it’s from the Food Network.)

Ingredients:

1 tablespoon extra-virgin olive oil

1 medium onion, diced

1/4 teaspoon salt

2 cups instant brown rice

4 cloves garlic, chopped

2 1/2 cups vegetable or reduced-sodium chicken broth

1 pound asparagus, trimmed and cut into 1/4-inch pieces

1 red bell pepper, finely diced

1 cup frozen peas, thawed

4 ounces reduced-fat cream cheese (Neufchatel)

1/2 cup grated Asiago or Parmesan cheese, plus more for passing, if desired

1/4 cup minced chives or scallion greens

Directions:
Heat oil in a large nonstick skillet over medium-low heat. Add onion and salt and cook, stirring often, until soft and just beginning to brown, 4 to 6 minutes. Add rice and garlic and cook until the garlic is fragrant, 30 seconds to 1 minute. Add broth and bring to a boil; cover, reduce heat to a simmer and cook for 5 minutes.

Remove cover and spread asparagus and bell pepper on top of the simmering rice—do not stir into the rice mixture. Replace cover and continue simmering, adjusting the heat if necessary, until the liquid is almost absorbed and the asparagus is bright green but still crisp, about 5 minutes.

Add peas and cream cheese; stir until the mixture is creamy and the cheese is incorporated. Return to a simmer and continue cooking until the liquid has evaporated and the asparagus is tender, about 5 minutes more. Stir in 1/2 cup Asiago (or Parmesan). Serve topped with chives (or scallions) and additional grated cheese.

Enjoy!

Shrimp Durango

I needed a dish that didn’t have meat in it and was quick.  This is what I found on allrecipes.  I followed some of the advice in the reviews and added more cayenne, garlic & onions.  It came out great and was very easy!  Here is the original recipe.  (I doubled the sauce)

INGREDIENTS: 
1 pound dry fettuccine pasta
3 tablespoons butter
1 pound shrimp, peeled and deveined
1/2 cup white wine
2 tablespoons lime juice 
3/4 bunch cilantro, finely chopped
1/8 teaspoon cayenne pepper
salt and pepper to taste

DIRECTIONS:

1. Bring a large pot of water to boil, add fettuccine noodles and return water to boil. Cook until noodles are al dente. Drain well.
2. Meanwhile, in a large skillet, melt butter over medium heat, add shrimp and cook about 3 minutes, until shrimp turn pink. Remove shrimp from heat and set aside.
3. Pour wine and lime juice into the skillet used to cook the shrimp. Bring the mixture to a boil. Boil until the mixture is reduced by half, about 2 minutes. Return shrimp to skillet. Add cilantro, cayenne pepper and salt and pepper. Stir to heat the mixture through, about 2 minutes. Toss with pasta and serve.

Tilapia Picata

So every Wednesday we eat very late because of work.  I have been trying to do light meals only on these nights. 

I found this recipe on a blog and loved it.  I even did the julienned carrots and zuchini which was a perfect side dish.

Directions:
In a saute pan heat some butter and olive oil. Dredge your fish in some flour seasoned with salt and pepper. Nicely brown both sides of your fish, I prefer tilapia in this, I think it holds up really well and I like the “non fishy” taste.

Gently remove your fish, deglaze your pan with some white wine scraping up the brown bits. Squeeze a half of a juicy lemon in, more if you like, a nice splash of chicken stock, a couple tablespoons of capers, and a little more butter. After it reduces a while, put your fish back in along with some sliced lemons and fresh parsley. Cook a couple minutes more just till the fish is done, and the all the flavors blend together.

Strawberry Cupcakes with Strawberry Cream Cheese Frosting!

I do Not like Chocolate.  Yep- thats right- not at all.  So when it comes to baked goods it can be really challenging to find things I like.  When I came across this recipe on another blog I was excited!!

These came out so Great!  I would use the M**** word but that is my most hated word in the dictionary.  Really- it’s not a pretty word.

Ingredients:

1 (18.25-ounce) box white cake mix

1 (3-ounce) box strawberry-flavored instant gelatin

1 (15-ounce) package frozen strawberries in syrup, thawed and pureed (I wound up buying two packages and using some of the leftover strawberry puree in the frosting.)

4 large eggs

1/2 cup vegetable oil

1/4 cup water

Directions:

Preheat oven to 350 degrees F. Line 3 (12-cup) muffins pans with cupcake papers.

In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake for about 20 minutes, turning the pans once, halfway through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

Frosting:

Ingredients:

1/4 cup butter, softened

1 (8-ounce) package cream cheese, softened

1/4 cup strawberry puree (Measure it from the leftover puree you made for the batter.)

1/2 teaspoon vanilla extract

Up to 7 cups confectioners’ sugar

Freshly sliced strawberries, for garnish, optional

Directions:
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners’ sugar, beating until smooth.

Frost the cupcakes with a butter knife or spatula, or pipe on the frosting with a big star tip.  Garnish with fresh strawberries, if desired.