Thai Butternut Soup

This recipe was adapted from Cooking Light Magazine and it is pure heaven. The pureed creamy butternut squash and the velvety coconut milk made this soup out of this world. The fresh ginger and the red curry paste created multiple levels of flavor and depth. Definitely top the dish with the fresh cilantro, lime and dry roasted peanuts for even more fun. 

Ingredients

• 1 teaspoon canola oil
• 1 cup chopped onion
• 2 1/2 teaspoons red curry paste
• 1 1/2 teaspoons minced fresh garlic
• 1 teaspoon minced fresh ginger
• 1 cup fat-free, lower-sodium chicken broth
• 2 teaspoons brown sugar
• 2 (12-ounce) packages frozen pureed butternut squash
• 1 (14-ounce) can light coconut milk
• 1 1/2 teaspoons fish sauce
• 1/4 teaspoon salt
• 1/2 cup chopped unsalted, dry-roasted peanuts
• 1/4 cup cilantro leaves
• 1 lime, cut into 8 wedges

Preparation

1. 1. Heat a medium saucepan over medium-high heat. Add oil; swirl to coat. Add onion; sauté 3 minutes. Add curry paste, garlic, and ginger; sauté 45 seconds, stirring constantly.
2. 2. Add broth and next 5 ingredients (through salt); cover. Bring to a boil. Reduce heat, and simmer 5 minutes, stirring frequently. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Spoon about 1 cup soup into each of 4 bowls; top with 2 tablespoons peanuts and 1 tablespoon cilantro. Serve with lime wedges.

Creamy Smashed Cauliflower

  With summer right around the corner my boyfriend has been begging me to cut back on carbohydrates. So in an effort to keep us both happy (insert smiley face) I decided to reinvent some of my favorite dishes using other, more healthful, ingredients. I recreated my most delicious garlic mashed potatoes using ever so healthy cauliflower and it was a huge success and plentiful-we had creamy smashed cauliflower all week!

 Ingredients

1 large head cauliflower
2 cups water
4 tablespoons butter
½ teaspoon garlic powder
Salt and pepper to taste
¼ cup 1% milk
¼ cup chopped scallion
½ cup shredded cheddar cheese

Directions

 Steam cauliflower stove top until soft. Drain water from the pot and slightly smash cauliflower, butter, garlic powder, salt, and pepper with a fork. Next add milk, cheese and scallions and using an immersion blender fully smash the cauliflower until desired consistency. Garnish with additional shredded cheddar and scallions and serve hot.

Lemon and Caper Pork Chops

I created this breezy Springtime pork chop recipe by simply utilizing the ingredients in my fridge. As you may be able to tell by now I am obsessed with lemon. I am a huge fan of the vibrant and cleansing aromas that come from cooking with the lively fruit. In this recipe I incorporate all aspects of the lemon; the zest, the fresh squeezed juice and invigorating lemon slices. The muddled cilantro balanced out the piquant tasting capers and added a layer of depth to the dish. All the flavors combined to create the perfect glaze and topping for the chops. I accompanied this with one of my favorites, Near East whole grain rice and roasted asparagus.

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Ingredients 

3 bone in Pork Chops

1 egg

½ Cup Flour

1 Tbsp Olive oil

3 Lemons-1 zested

5 cloves garlic sliced

2 Tbsp capers

1/2 red onion sliced

3/4 cup Cilantro

1/4 cup Rosemary

½ Tsp Herb De Provence

Salt and Pepper

½ Cup dry white wine

Directions

Drizzle the Le Creuset French oven with olive oil and preheat stove top. While the oil is heating beat the egg in a bowl and sprinkle the flour in a separate bowl. Add the juice of 2 lemons and the zest to a separate bowl. Slice the garlic into the same bowl as the lemon juice. Stir to combine. Chop, then muddle the rosemary, cilantro, herb De Provence, salt and pepper using a mortar and pestle until it forms a paste like consistency. Slice the red onion into half an inch thick slices.

One by one dip the pork chops into the egg batter and then dip into the flour. Shake the chops slightly to remove any excess flour. Season with salt and pepper and place the pork chops into the French oven allowing each side to sear for about 2-3 minutes on medium heat. Add the onions, lemon juice mixture, capers, and herb mixture to the pot. Wait 5 minutes and add the white wine in order to deglaze the pan. Cover and continue cooking at medium-low heat for 30-40 minutes, checking occasionally and stir if necessary.

Eggplant Stackers

My boyfriend is always asking me to cook more eggplant, so when I stumbled across this recipe in Cooking Light Magazine I had to give it a shot. This recipe was originally created as open-faced eggplant sandwiches, however I opted to replace the country wheat bread with a nutrient packed bed of spinach. Let me tell you we didn't even miss the bread. Healthy and delicious, these stackers stacked up! They took just minutes to prepare and were great as a side dish and lunch the next day. Just be sure you don't walk away from the broiler while your cooking as the panko breadcrumbs brown up pretty quickly.  

Ingredients

• 1/2 cup lower-sodium marinara sauce
• 1/3 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1 cup panko (Japanese breadcrumbs)
• 1 medium eggplant, cut crosswise into 8 (1/2-inch-thick) slices
• 1/4 teaspoon kosher salt
• Cooking spray
• 4 (1-ounce) slices country wheat bread, toasted
• 12 large basil leaves
• 4 ounces fresh mozzarella cheese, shredded

Preparation

1. 1. Preheat broiler to high.
2. 2. Place marinara in a microwave-safe measuring cup. Microwave at HIGH for 2 minutes or until hot; keep warm.
3. 3. Place flour in a shallow dish. Place eggs in another dish. Place panko in another. Sprinkle eggplant evenly with salt. Dredge both sides of eggplant slices in flour; dip in egg, and dredge in panko. Place breaded eggplant slices on a baking sheet coated with cooking spray. Broil eggplant 3 minutes on each side or until lightly browned. Transfer eggplant slices to a plate. Place bread slices on baking sheet; top each slice with 1 basil leaf. Place 1 eggplant slice over each leaf; top eggplant with 1 basil leaf and 1/2 ounce cheese. Top cheese with remaining slices of eggplant; finish with 1/2 ounce of cheese over each eggplant slice. Broil eggplant stacks 3 minutes or until cheese is lightly browned and bubbly. Spoon 2 tablespoons marinara over each serving. Top with remaining basil leaves.

Rosemary and Thyme Roasted Pork Loin

     I've come to realize that I can make just about anything in my Le Creuset French oven. Okay..I am obsessed, but I absolutely love it! Recently I got some fresh rosemary and thyme from my friends' garden and decided it would be the perfect accent to a pork loin. I seasoned the pork ahead of time in order to allow all the flavors to meld together. I generously covered the loin with garlic powder, fresh rosemary, fresh thyme, and herbs de Provence. Before I put the pork in the oven I evenly seared all sides to lock in the juices. In order for the pork not to burn I used chicken broth as a base in the bottom of my french oven. I then covered the pork and cooked it in a 350 degree oven for an hour, turning the meat once to ensure even browning. The house smelled so aromatic with all the fresh herbs roasting in the oven, it was truly mouth-watering.

I chose some fresh haricot vert, or French style green beans, as an accompaniment to my tender pork. I simply blanched the beans and then sauteed them in butter, olive oil, sliced shallots, and crushed garlic.  

 While the pork was roasting in the oven I simultaneously roasted Yukon Gold potatoes in chicken broth, lemon juice, garlic, rosemary, thyme, and pepper. I found this simple recipe on allrecipes.com while browsing the internet for a Greek Style Potatoes. They were perfect as they came out fork tender and very lightly flavored.

     All the three components of this dish were stars. The pork came out ever so juicy and the drippings in the pan made the most delicious, ready to go gravy. The only thing I added was some additional chicken broth, scrapped the bits, and YUM.

Super Simple Shrimp Salad

     Super Simple Shrimp Salad say that 3 times fast! It may not be easy to say, but it sure is easy to make. Some nights I get home from work and just want a quick meal ready in minutes. I always keep a bag of frozen shrimp in the freezer which is perfect for this kind of night. All you have to do is defrost the shrimp in cold water for twenty minutes or so, peel and cook as desired. For this Super Simple Shrimp Salad I simply marinated and cooked the shrimp stove top in Ken's Light Caesar dressing. The dressing is so flavorful and adds the perfect kick to the shrimp. I created our fun filled salads with a mound of peppery arugula, grape tomatoes, briny feta, almond slivers, dried cranberries and tossed it with a lemon vinaigrette. Tip: If you live near Wegman's pick up their Lemon Vinaigrette, it is out of this world!! This salad had so much going on with it that it ate like a meal and was extremely satisfying. And, of course, with the calories you saved there's leftover room for dessert ;)

French Bistro Steaks with Provencal Butter

After a fun-filled week long vacation of sunning and dining out, I felt like enjoying a restaurant worthy meal in the comfort of my own home. Inspired by Ina Garten, I handed my boyfriend her Back to Basics cookbook and asked him to choose any meal. He decided on Ina’s French Bistro Steaks with Provencal Butter and what an amazingly delicious choice it turned out to be. The creamy butter combined with the garlic, anchovy, salty capers, crisp chives, and fresh lemon zest made such an aromatic topping for the juicy hangar steak that I could not stop eating it. I made sure to cook the steaks until they were a tender medium-rare, topped them with the herbed butter and covered them. I allowed the steaks plenty of time to rest in order for all the juices to seal into the beef, while marinating in the butter. My boyfriend and I thoroughly enjoyed our satiating French Bistro meal, including French music and a bottle of Cabernet Sauvignon, without even having to leave the house. It was a great dish and a fun night.

French Bistro Steaks with Provencal Butter

1 large garlic clove, minced

4 anchovy fillets, drained and chopped

1 teaspoon capers, drained

2 tablespoons minced fresh chives

1 teaspoon fresh thyme leaves

1 teaspoon lemon zest

1/2 teaspoon freshly ground black pepper

6 tablespoons (3/4 stick) unsalted butter, at room temperature

4 hanger steaks, 8 to 10 ounces each

4 tablespoons good olive oil

4 teaspoons herbes de Provence

Kosher salt and coarsely cracked black pepper

     For the Provencal butter, place the garlic, anchovies, capers, chives, thyme, lemon zest, and pepper in a food processor and pulse the machine a few times to combine. Add the butter and process briefly to combine the ingredients. Place the butter mixture on a piece of parchment or wax paper and roll it into a log 1 1/2 inches in diameter and 5 inches long, twisting the ends. Store the butter in the refrigerator.

     Heat a gas or charcoal grill. Place the hanger steaks on a platter and drizzle each one with 1 tablespoon of the olive oil. Sprinkle each steak with 1 teaspoon of the herbes de Provence and season generously with salt and pepper. Set aside at room temperature for 10 to 15 minutes.

     When the grill is hot, grill the steaks for 4 to 5 minutes on each side, turning once, for medium-rare. Place the steaks on a platter, cover tightly with aluminum foil, and allow to rest for 15 minutes. Slice the steaks crosswise diagonally and serve hot with one or two slices of the Provencal butter on top.

Mediterranean White Pizza

     I was on the treadmill at the gym watching Food Network, of course, and I came up with this delicious white pizza recipe. Sure people find it odd that I workout to Food Network but honestly that's when I get my best ideas! Diners, Drive-Ins and Dives was on and Guy was visiting this great pizza place, right away I knew what was for dinner. I am huge fan of veggies on pizza and this time I was thinking more of a Mediterranean mix. In order to keep the pizza easy I used Pillsbury pizza dough. I usually opt for that or whole wheat dough if I can find it in the store. Another option is to stop by your local pizza joint and get fresh dough from them. It is much easier than making it yourself and especially if you are in a pinch. After I precooked my dough for 5 minutes I spread the part-skim ricotta over the top. Next I covered the ricotta with part-skim mozzarella and layered the toppings of artichokes, kalamata olives and arugula. I baked the pizza at 350 degrees for about 20 minutes until it was cheesy and crispy. This pizza was so delicious that I am already planning to make it again.

 Ingredients

Pillsbury Pizza dough
1cup Part-skim Ricotta
2-3cups Part-skim mozzarella
1/2cup sliced artichokes
1/2cup kalamata olives halved
1/2cup arugala
Pepper and garlic powder for seasoning

Enjoy!!
     

Strollo's Homemade Beef Jerky

     Not sure what snacks to serve during your next playoff party?? What's better than salty and savory homemade beef jerky!! I have been noshing on Strollo's Homemade Beef Jerky since I was a kid and let me say, it is the best around! Strollo's beef jerky is a family recipe that was created with freshness in mind, therefore they've eliminated the need for pesky additives, preservatives or unwanted fillers.Owner Michael Strollo vows only to use 100% USDA certified beef for every jerky he creates. Strollo's beef jerky is low in fat and calories and a great source of protein, perfect for that post workout boost. Strollo's beef jerky comes in a variety of flavors such as mild, garlic, or hot, for that extra kick! You can find Strollo's beef jerky at local convenience stores, grocers, and a number of bars in the area. Or go directly to their website www.strolloshomemadebeefjerky.com and order as much as you'd like. If you're a fan of jerky...Strollo's is one you've got to try.  

Barefoot Contessa's Shrimp & Sausage Jambalaya

 

 My boyfriend bought me a Le Creuset french oven for Christmas and I could not wait to break it in!! I found this recipe for jambalaya on Foodnetwork.com and had to give it a shot. We made a few minor adjustments to the dish and it was wayyy plentiful and delish! Along with the shrimp we added scallops and manzanilla olives for a Spanish flare! You could also use capers if you have them available. This dish is easy to make but a tad labor intensive as there is a bunch of chopping and prep work. Great way to put your honey to work in the kitchen ;)

Ingredients

• 1 tablespoon olive oil
• 1 pound sausage, such as kielbasa or andouille, sliced
• 1 pound smoked ham, cubed
• 1 tablespoon butter
• 1 medium onion, diced
• 1 cup diced celery
• 1 green bell pepper, cored and diced
• 1 red bell pepper, cored and diced
• 1 cup seeded and diced tomato
• 3 garlic cloves, minced
• 1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne
• 2 teaspoons diced fresh oregano
• 1 teaspoon diced fresh thyme
• 2 tablespoons tomato paste
• 6 cups chicken stock, preferably homemade
• 3 cups long-grain rice, rinsed
• 3 bay leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 6 to 8 dashes hot sauce, optional (recommended: Tabasco)
• 1/2 cup chopped scallions, divided
• 3/4 cup chopped fresh parsley, divided
• 1/4 cup freshly squeezed lemon juice
• 1 pound medium shrimp, deveined (20 to 24 count)

Directions

Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and saute for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl, and set aside. Add the ham to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the kielbasa, and set aside. Add the butter, onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, ham, bay leaves, salt, pepper and hot sauce. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add 1/4 cup of the scallions, 1/4 cup of the parsley, the lemon juice and the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.
Garnish with the remaining 1/4 cup scallions and 1/2 cup parsley, and a dash of hot sauce, if desired.