Broccoli & Bow Ties Pasta Salad

This is a pasta salad that I need to make more often. The dressing is really flavorful, so even if you don't like the broccoli, you could substitute artichokes and add sun dried tomatoes. You could also substitute whole wheat pasta. This is the kind of salad I make early in the week and eat all week, but you could also serve it with chicken for dinner.


Broccoli & Bow Ties

Ingredients


* Kosher salt
* 8 cups broccoli florets (4 heads)
* 1/2 pound farfalle (bow tie) pasta
* 2 tablespoons unsalted butter
* 2 tablespoons good olive oil
* 1 teaspoon minced garlic
* 1 lemon, zested
* 1/2 teaspoon freshly ground black pepper
* 1 tablespoon freshly squeezed lemon juice
* 1/4 cup toasted pignoli (pine) nuts
* Freshly grated Parmesan, optional

Directions

Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.

In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.

Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using, and serve.

To toast pignolis, place them in a dry saute pan over medium-low heat and cook, tossing often, for a couple minutes, until light brown. Be sure to watch them so they don't burn.

Herb Rubbed Grilled Pork Chops

Maybe it's just me, but I have always had trouble figuring out what to do with pork chops. They seem like a great weeknight meal, but they always come out sort of bland or too tough. These pork chops are neither. Before you follow this recipe, be sure to pick good chops. The ones I chose were bone-in and not too thick (oh yeah, and they were from Whole Foods, which I believe has the best meat...I think because all the animals are petted and loved before they meet their fate...anyways, I digress). Also, my husband (the griller) has a famous saying when it comes to grilling meat: Low and Slow. If you can't figure out what this means, keep the burners on low and cook it slow.

Herb Rubbed Grilled Pork Chops

1 1/2 t dried thyme
1 1/2 t dried rosemary
1 1/2 t cracked black pepper
2 bay leaves, crumbled
1/2 t cloves
1/2 t salt
4 pork chops (bone-in, thin)

Mix spices and salt in a small bowl. Pat pork chops dry and rub each side with spice rub. Heat grill to med-low (325 degrees). Cook chops 5 minutes on one side, being sure not to move chops around on grill. Flip over and cook about 3-4 minutes on the other side, depending on the thickness of the chops. Be sure not to overcook.

What I served them with: sliced tomatoes with basil and olive oil, polenta, and rosemary sourdough bread.

Apple Turnovers...Easier Than You Think!

I am always looking for easy make-ahead dessert recipes. Who wants to be cooking dessert while their friends are all eating a nice dinner together? This apple turnover recipe makes 8, which for me, means I can freeze four and serve four. Also, you don't even make the dough...it is just Pepperidge Farm pastry sheets. Oh, and one other note, don't make the mistake of leaving out the zest, it really add to the depth of flavor.

Apple Turnovers
Ingredients


* 1 teaspoon grated orange zest
* 3 tablespoons freshly squeezed orange juice
* 1 1/4 pounds tart apples, such as Empire or Granny Smith (3 apples)
* 3 tablespoons dried cherries
* 3 tablespoons sugar, plus extra to sprinkle on top
* 1 tablespoon all-purpose flour
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* Pinch kosher salt
* 1 package (17.3 ounces, 2 sheets) frozen puff pastry, defrosted
* 1 egg beaten with 1 tablespoon water, for egg wash

Directions

Preheat the oven to 400 degrees F unless planning to make ahead.

Combine the orange zest and orange juice in a bowl. Peel, quarter, and core the apples and then cut them in 3/4-inch dice. Immediately toss the apples with the zest and juice to prevent them from turning brown. Add the cherries, sugar, flour, cinnamon, nutmeg, and salt.

Flour a board and lightly roll each sheet of puff pastry to a 12 by 12-inch square. Cut each sheet into 4 smaller squares and keep chilled until ready to use.

Brush the edges of each square with the egg wash and neatly place about 1/3 cup of the apple mixture on half of the square. Fold the pastry diagonally over the apple mixture and seal by pressing the edges with a fork. Transfer to a sheet pan lined with parchment paper. Brush the top with egg wash, sprinkle with sugar, make 2 small slits, and bake for 20 minutes, until browned and puffed. Serve warm or at room temperature.

If making ahead, simply place on a cookie sheet lined with parchment paper and then put them in the fridge to serve that day. If freezing, place cookie sheet in the freezer before storing them in a freezer bag for up to 2 months.

What I served with: Just a cup of decaf coffee, but a scoop of vanilla ice cream would be good too!

Springtime Risotto

So, this was one of those recipes that I had wanted to try but since it did not contain meat, I knew it would never pass at my dinner table as a main dish. You'll see below with what I decided to serve it. Anyways, anyone who has ever made risotto knows it can be time consuming, but I choose to look at it as therapeutic in a way. The key is to let the risotto absorb almost all the stock, then add a ladle more and stir, stir, stir. Also, right before it looks done, it is done. What I mean is, let it stay a little liquidy at the end, because when you add the cheese, it will turn the perfect creamy consistency. With all the green vegetables, it is a great side dish to serve at your table this spring!

Springtime Risotto

Ingredients

* 1 1/2 tablespoons good olive oil
* 1 1/2 tablespoons unsalted butter
* 3 cups chopped leeks, white and light green parts (2 leeks)
* 1 1/2 cups Arborio rice
* 2/3 cup dry white wine
* 4 to 5 cups simmering chicken stock
* 1 12 oz bag of frozen cut asparagus
* 1 15 oz. can of artichoke hearts, drained
* 10 ounces frozen peas, defrosted, or 1 can of peas, drained
* 1 teaspoon freshly grated lemon zest (1 lemon)
* salt and ground black pepper
* 2 tablespoons freshly squeezed lemon juice
* 1/3 cup cream cheese
* 1/2 cup freshly grated Parmesan, plus extra for serving
* 3 tablespoons minced fresh chives, plus extra for serving

Directions

Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.

When the risotto has been cooking for 15 minutes, add the asparagus to the risotto with the artichokes, peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.

When the risotto is done, turn off the heat and stir in the cream cheese, lemon juice, the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.

What I served it with: baked herb chicken and wheat rolls

Cupcakes!

Here is a great, simple recipe for cupcakes from a bakery in New York. I made these last night with the Vanilla Buttercream frosting. The texture of the cupcakes is almost like Angel Food cake, really light and springy. The frosting was good, but I think you could probably add any type of frosting to the top and they would be good. One thing I added to the cupcakes was about 1/2 t. of salt. I have always been told that baking needs a little salt so I thought it was odd that this recipe did not include it. I have not tried the chocolate frosting, so if you try it, please comment and let us know how it is.

Magnolia Bakery Cupcakes
Magnolia Bakery

Makes 2 dozen cupcakes

INGREDIENTS

• 1 1/2 cups self-rising flour
• 1 1/4 cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 1 cup milk
• 1 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 350 degrees.

Line two 12-cup muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20-25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Vanilla Buttercream Icing
Magnolia Bakery

Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes

INGREDIENTS

• 1 cup (2 sticks) unsalted butter, softened
• 6-8 cups confectioners’ sugar
• 1/2 cup milk
• 2 teaspoons vanilla extract

DIRECTIONS

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.

Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of a good spreading consistency. You may not need to add all of the sugar.

If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Chocolate Buttercream Icing
Magnolia Bakery

Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes

INGREDIENTS

• 1 1/2 cups (3 sticks) unsalted butter, softened
• 2 tablespoons milk
• 9 ounces semisweet chocolate, melted and cooled to lukewarm
• 1 teaspoon vanilla extract
• 2 1/4 cup sifted confectioners sugar

DIRECTIONS

To melt the chocolate, place in a double boiler over simmering water on low heat for about 5-10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool for 5-15 minutes, or until lukewarm.

In a large bowl, on the medium speed of an electric mixer, beat the butter until creamy, about 3 minutes. Add the milk carefully and beat until smooth. Add the melted chocolate and beat well, about 2 minutes. Add the vanilla and beat for 3 minutes. Gradually add the sugar and beat on low speed until creamy and of a desired consistency.