Perfect Side for Your Next Cookout

By about halfway through the summer, I begin to get really tired of some of the traditional cookout sides...you know, potato salad, macaroni salad, etc. (actually, I am always tired of macaroni salad). Anyways, I have been going to our local farmer's market a lot this summer and I love how I can find all of these ingredients there. Plus, everything tastes so fresh and can be put together in less than 30 minutes. Although it says to serve this salad hot, it is great at room temperature too. Hope you enjoy my new favorite side!

Confetti Corn Salad
Adapted from Barefoot Contessa

Ingredients

• 2 tablespoons good olive oil
• 1/2 cup chopped red onion
• 1 small orange bell pepper, 1/2-inch diced (or red, but not yellow as it blends with the corn)
• 2 tablespoons unsalted butter
• Kernels cut from 5 ears yellow or white corn (4 cups)
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons julienned fresh basil (you could substitute chives)

Directions

Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.

Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.This is an easy recipe to double or even triple.

Cookie Dough Truffles...Need I Say More?

Being pregnant and loving to bake, it has been very hard for me not licking the bowl as I wait for my cookies to bake in the oven. That is, until I tried this wonderful recipe from Love and Olive Oil. These truffles truly satisfy my craving of cookie dough without consuming raw eggs. You can also make them dairy-free by replacing the regular milk with soy. I would say this recipe is a pretty close second to my other favorite kind of truffles, Oreo. Be sure to keep them on the small side so you can pop more than one!

Chocolate Chip Cookie Dough Truffles

Makes approx. 3-4 dozen.
Ingredients
2 1/2 cups all purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
1 cup (2 sticks) butter or margarine, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
1/3 cup milk or soy milk
1 cup mini semi-sweet chocolate chips
14 oz dark chocolate candy coating (I used Ghiradelli)

Directions
Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add soymilk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.
Cover and chill dough for 1 hour.
When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1″ balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.
Melt chocolate candy coating in a double boiler or in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week.

Zucchini in the Summertime!

Zucchini is one of my favorite vegetables, especially when summertime rolls around. Today while at the farmers market, I couldn't resist picking some up even though I already had ample veggies for dinner that night. So, I decided to try a new zucchini bread recipe and it was a hit! This recipe was adapted from my all time favorite cookbook, The Best New Recipe. The main changes were using half whole wheat flour and adding flaxseed, all in an attempt to make it a little healthier for my toddler who loves to eat bread. Either way, I am sure this recipe will be a favorite of yours this summer!

Zucchini Bread

Makes 1 loaf
1 cup unbleached all-purpose flour, plus more for dusting pan
1 cup whole wheat flour
2-3 Tablespoons ground flaxseed
1 pound zucchini, washed and dried, ends and stems removed, cut in half lengthwise and seeded, each half cut into 1-inch pieces (for me, this was the equivalent of 3 medium-sized zucchinis)
¾ cup granulated sugar, divided plus more for sprinkling
½ cup pecans or walnuts, chopped coarse (I left them out for my toddler)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
¼ cup plain yogurt
2 large eggs, beaten lightly
1 tablespoon juice from 1 lemon
6 tablespoons (¾ stick) unsalted butter, melted and cooled

Directions:
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess. You can also use a spray flour like Baker's Joy.
2. In the bowl of a food processor fitted with the metal blade, process the zucchini and 2 tablespoons of the sugar until the zucchini is coarsely shredded, twelve to fifteen 1-second pulses. Transfer the mixture to a fine-mesh strainer set at least 2 inches over a bowl and allow to drain for 20-30 minutes. Alternatively, you can shred the zucchini (don’t cut into 1-inch pieces) on the large holes of a box grater, toss with the 2 tablespoons of sugar, and drain.
3. Meanwhile, spread the nuts on a baking sheet and toast until fragrant, 5 minutes. Transfer the nuts to a cooling rack and cool completely. Transfer the nuts to a large bowl; add the flours, flaxseed, baking soda, baking powder, and salt, and whisk until combined. Set aside.
4. Whisk together the remaining ½ cup plus 2 tablespoons sugar, yogurt, eggs, lemon juice, and melted butter until combined. Set aside.
5. After the zucchini has drained, squeeze the zucchini with several layers of paper towels to absorb excess moisture. Stir the zucchini and the yogurt mixture into the flour mixture until just moistened. Scrape the batter into the prepared pan and smooth the surface with a rubber spatula. Sprinkle extra white sugar on the top for a nice presentation and sweet crust.
6. Bake until the loaf is golden brown and a toothpick inserted int he center comes out clean, 45 to 55 minutes, rotating the pan halfway through baking. Cool in the pan for 10 minutes, then transfer to a wire rack and cool for at least 1 hour before serving (this was impossible for me as I had to slice into it and share with my son...it just smelled too good!). (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)

Easy, Make-Ahead Company Meal

This recipe comes from my good friend Lindsay who is an excellent cook so I knew this recipe would be a hit. It combines some of my favorite flavors and can even go in your freezer! You may want to increase the time on the covered baking depending how large your chicken breasts are. I forgot the pine nuts and it did not seem to make a difference. I served this with a salad and rosemary sourdough. Hope you enjoy!

Chicken, Artichoke, & Sun dried Tomato Bake

Ingredients: 

1/4 c olive oil

6-8 boneless chicken breast halves

1 1/2 t salt

1/2 t freshly ground pepper

Two 8-oz jars marinated & quartered artichoke hearts, drained, marinade reserved

2 c marscarpone cheese

1/2 c sun dried tomatoes packed in oil, drained and thinly sliced

2/3 c freshly grated Parmesan cheese

1/2 c pine nuts

Directions:

Make it Now:

Coat the inside of a 9 x 13-inch baking dish with nonstick cooking spray.

Heat the oil in a large saute pan over medium heat.  Sprinkle the chicken with the salt and pepper, add the chicken to the pan, and saute until the chicken is browned on both sides.  Remove from the pan and arrange in the baking dish.  Scatter the artichokes around the chicken.

In a medium-sized bowl, mix together the mascarpone cheese, 1/4 to 1/3 cup of the reserved artichoke marinade, the sun-dried tomatoes, and 1/3 cup of the Parmesan.  Spread the mixture over the chicken.  Sprinkle with the remaining 1/3 cup Parmesan cheese and the pine nuts.  Cover and refrigerate for up to 2 days or freeze for up to 2 weeks.

Bake it Later:

Defrost the casserole in the refrigerator overnight, if necessary.

Preheat the oven to 350°F.  Allow the casserole to come to room temperature for about 30 minutes.

Bake the chicken, covered, for 20 minutes.  Uncover and bake for an additional 15 minutes, until the casserole is bubbling and the cheese is golden brown.  Serve hot.

Serves: 6 

Adapted from Diane Phillips, You've Got it Made

Raisin Pecan Oatmeal Cookies

Most of us probably use the traditional oatmeal raisin cookie recipe on the inside of the Quaker Oats container, but I would argue that this recipe is even better. It is adapted from Barefoot Contessa and what I love is her use of dark brown sugar. My issue with most oatmeal raisin cookie recipes is the sweetness.  The sugary taste is usually overpowering, but in this recipe, the dark brown sugar adds a depth of flavor that truly compliments the oatmeal taste. I would suggest toasting the pecans if you choose to add them, as it brings out the nutty taste and keeps them from being bland. Just watch them carefully, they burn quickly. The only modification I made was to use a little less white sugar, only a 1/4 cup less. Hope you enjoy!

Raisin Pecan Oatmeal Cookies

Ingredients

nocoupons

• 1 1/2 cups pecans
• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 1 cup dark brown sugar, lightly packed
• 3/4 cup granulated sugar
• 2 extra-large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 3 cups old-fashioned oatmeal
• 1 1/2 cups raisins

Directions

Preheat the oven to 350 degrees F.

Place the pecans on a sheet pan and bake for 5 minutes, until crisp (watch them carefully). Set aside to cool. Chop very coarsely.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.

Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.

Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

A Little Explaining to do...

So, I haven't posted in long awhile. It's not that I haven't been thinking about food, constantly actually. It's not that I haven't had an appetite for certain foods...it's just that, well, I'm pregnant. And if you've ever been pregnant before, had a pregnant spouse, pregnant friend, or know anything about pregnancy, you probably know that the first trimester is full of weird cravings and lots of aversions. Basically, you are just trying to get by. I wanted to post some fabulous recipes, but few items of food have even interested me, and I was pretty sure you didn't want recipes for the following:

1. microwave popcorn
2. loaded baked potatoes
3. salt and vinegar chips
4. fresh fruit

All that to say, I wanted to let you all know that I haven't disappeared or gotten over my love for food. And, I promise, when I can actually watch the food network again and can stand the site of raw meat, I'll be back. For my poor hungry husband, let's keep our fingers crossed that it's sooner than later. 

"Husband-Approved" Blue Cheese Dressing & Spinach Triangles

So, a few nights ago, my husband asked what we were having for dinner and I replied, "Spanakopitas." After responding with a quizzical look and "Bless you," I wondered if this would be a dinner he would enjoy. Not only was this dish better known as Spinach Triangles foreign to him, but our meal would also include homemade blue cheese dressing, something I wasn't sure he was a huge fan of. To top it all off, this meal was entirely vegetarian.

The blue cheese dressing was a cinch. Simply throw all the ingredients into the food processor and get the consistency to your liking. However, the Spinach Triangles took a little more effort. I actually cut the recipe in half for just the two of us and we still had leftovers. Don't be discouraged, though, it is worth the work, and next time, I plan on making them in advance and baking right before dinner. I also included orzo topped with tomato sauce and parmagian as a side, which went nicely with the meal. At the end of the meal, all plates were clean and my husband fevervently requested that I make it all again very soon!

Green Salad with Blue Cheese Dressing
Adapted from the Barefoot Contessa

Ingredients:

• 1/2 pound Roquefort (or any good blue) cheese, divided
• 1 cup good mayonnaise
• 1/3 cup heavy cream
• 2 teaspoons tarragon wine vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 heads green lettuce, washed and spun dry (I prefer Bibb)
• 3 pounds heirloom tomatoes, mixed colors and sizes, sliced (could also use grape tomatoes)

Directions:

For the dressing, crumble half the Roquefort cheese, the mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade and process until combined but still chunky.

Arrange the lettuce leaves on a platter and place the tomatoes on top. Pour the dressing over the tomatoes. Crumble the remaining Roquefort and sprinkle it over lettuce and tomatoes.

Yields: 6-8 servings. I cut this recipe in half and still had leftover dressing. It should keep in the fridge for about a week or so.

Dinner Spanakopitas

Adapted from the Barefoot Contessa

Ingredients:

• 1/4 cup good olive oil
• 1 cup chopped yellow onion
• 3 scallions, white and green parts, chopped (I omitted)
• 2 (10-ounce) packages frozen chopped spinach, defrosted
• 4 extra-large eggs, lightly beaten
• 3 tablespoons freshly grated Parmesan cheese
• Plain dry bread crumbs
• 1 teaspoon grated nutmeg
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 cups small-diced feta cheese (12 ounces)
• 3 tablespoons toasted pine nuts (I omitted)
• 24 sheets frozen phyllo dough, defrosted
• 1/4 pound (1 stick) unsalted butter, melted
• Flaked sea salt, such as Maldon, for sprinkling (I used regular salt)

Directions:

Preheat the oven to 375 degrees F.

Heat the olive oil in a medium saute pan, add the onion, and cook for 5 minutes over medium-low heat. Add the scallions, and cook for another 2 minutes until the scallions are wilted but still green. Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl.

When the onion and scallions are done, add them to the spinach. Mix in the eggs, Parmesan cheese, 3 tablespoons bread crumbs, the nutmeg, salt, and pepper. Gently fold in the feta and pine nuts.

Place 1 sheet of phyllo dough flat on a work surface with the long end in front of you. Brush the dough lightly with butter and sprinkle it with a teaspoon of bread crumbs. Working quickly, slide another sheet of phyllo dough on top of the first, brush it with butter, and sprinkle lightly with bread crumbs. (Use just enough bread crumbs so the layers of phyllo don't stick together.) Pile 4 layers total on top of each other this way, brushing each with butter and sprinkling with bread crumbs. Cut the sheets of phyllo in half lengthwise. Place 1/3 cup spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and then diagonally again. Continue folding first diagonally and then straight until you reach the end of the sheet. The filling should be totally enclosed. Continue assembling phyllo layers and folding the filling until all of the filling is used. Place on a sheet pan, seam sides down. Brush with melted butter, sprinkle with flaked salt, and bake for 30 to 35 minutes, until the phyllo is browned and crisp. Serve hot. 

Yields: 12 triangles (two per person). I cut this recipe in half.