Kale Salad with Orange-Sesame Vinaigrette

I’m always on the lookout for great salads…I could live on them all summer long!  It’s so nice to know there’s a delicious salad made up in the fridge for those days when lunchtime sneaks up, and I’m working from home.

While I was in HEB this weekend, they were handing out samples of their Kale Salad. Since it was lunchtime and I hadn’t eaten (note to self…NEVER go to the grocery store while hungry!), I decided to give it a try but didn’t really expect too much.  OH MY!  Was it GOOD!  The flavors were fantastic!  A little bit sweet, a little bit salty with a hint of sesame, and as a whole, VERY DELICIOUS! I made a mental note of the ingredients and headed home to recreate. This salad is very easy to assemble, and it’s better if made ahead making it great for entertaining!  With all the news about Kale being a nutritional powerhouse and why we should be eating more of it, this salad will be gracing our table a LOT!

The dressing is so good, I started thinking of other things to put it on. I remembered some beets I brought home from the farmers’ market, so I roasted them and made another nice salad (stay tuned for that post).   Both salads are absolutely delicious. Give the dressing a try, and if you come up with another use for it, be sure and let me know!

Kale Salad with Orange Sesame Vinaigrette

Ingredients:

• 1 bunch of Kale  (washed, stems removed, and chopped)
• ¼ cup orange juice
• ¼ cup rice wine vinegar (not seasoned)
• 2 tablespoons toasted sesame oil
• 1 tablespoon Tamari or low sodium soy sauce
• ¼ cup sunflower seeds (or whatever other nuts or seeds you like)
• ¼ cup dried cranberries
• 2 tablespoons crystallized ginger, minced (optional)

Preparation:

Combine orange juice, vinegar, sesame oil and soy sauce in large bowl.  Add greens, seeds cranberries and ginger and toss to combine.  Let stand in fridge for at least 30 minutes, longer if possible.

Liz’s Tidbits:

I used sunflower seeds because that’s what I had on hand.  Pumpkin seeds would be good, too, as well as slivered almonds.

Farmers’ Market Pappardelle

Farmers’ markets are one of the oldest forms of direct marketing by small farmers. These markets have become extremely popular throughout the country and are a great way for consumers to shop for fresh, local and seasonal produce. My favorite market here in our area is the Pearl Farmers Market. It’s so much fun to get up early Saturday morning, head down to the Pearl, grab a chocolate croissant from one of the bakery vendors and peruse all the beautiful produce. There’s live music, cooking demonstrations, and everyone just has a great time.

This dish is a great way to showcase the bounty you bring home! It’s not only beautiful, but makes a delicious light dinner with a loaf of good crusty bread and a nice crisp white wine!

Farmers’ Market Pappardelle

Gourmet Magazine

Ingredients:

• 3 garlic cloves, minced
• 3 Tablespoons Sherry vinegar or white-wine vinegar
• 1/3 cup extra virgin olive oil, plus more for drizzling
• 1 1/2 lb multicolored and multisize cherry tomatoes, halved (quartered if large)
• 1 1/2 lb medium zucchini
• 3 ears corn, shucked
• 1/2 cup thinly sliced red onion (optional: halve onion lengthwise and thinly slice crosswise)
• 8 to 9 oz dried egg pappardelle or dried egg fettuccine
• 1/4 lb sugar snap peas, halved diagonally
• 1 cup small basil leaves, torn if large
• 1/2 cup mint leaves
• 1/3 cup snipped chives
• shavings of Parmigiano-Reggiano made with a vegetable peeler

Preparation:

Bring a 6-8 qt pot of well-salted water to a boil for corn and pasta. While water is coming to a boil, mince and mash garlic to a paste with 1/2 tsp salt, then stir together with vinegar, oil and 1 tsp salt in large bowl.  Add tomatoes and stir gently, then set aside.

Cook corn in boiling water until tender, 4 to 6 minutes, then remove with tongs and cool. While corn cools, peel lengthwise ribbons from 1 side of a zucchini with vegetable peeler or mandolin into another bowl, stopping when you come to seedy core.  Turn zucchini a quarter-turn, then peel more ribbons, stopping at core.  Repeat on remaining 2 sides of zucchini (you will end up with a rectangular shaped core).

Cut corn from cobs; add corn to tomatoes.  Cook pappardelle according to package directions until al dente.  Just before pasta is done, stir in zucchini ribbons and snap peas, and cook 15 seconds.  Drain pasta and vegetables together in a large colander and add to tomato mixture with onion (if using) then toss gently.  Add herbs and toss gently again.

Liz’s Tidbits:

Use either a mandoline or a vegetable peeler to make your zucchini ribbons. A vegetable peeler is perfect for making big shavings of Parmigiano-Reggiano.

The Ultimate Chocolate Fudge Pecan Brownie

OK…I know these last few posts have not been on the “Top 10 Health Foods” list, but I promise I’ll get back to healthy eating soon enough.  Right now, I’m on a quest to find the BEST brownie recipe and the BEST blueberry muffin recipe.  I’m happy to report I’ve found both!

Brownies are one of my favorite desserts, and while I know there are all types out there and everyone has their own favorite, I can honestly say I’ve never met a brownie I didn’t like.  Yes, some are better than others, but as a whole, they are all good, because they’re all chocolate!  I decided I needed a “go to–from scratch” recipe that I could count on and go back to time after time.  My one requirement was that it be packed with intense chocolate flavor and have a good fudgy texture.

While I do love to experiment with different recipes in the kitchen, this time I decided to turn to America’s Test Kitchen, as I know they’ve already done their homework.  I wanted a real “tried and true” recipe that WORKS every time!  The folks over there did not disappoint, and these brownies are definitely the ones I’ll be making over and over again!  They’re intensely chocolate, very fudgy and very delicious!  I added some hand-picked and shelled Texas pecans that were given to me by my Aunt Jo from El Paso, which I have to say, are, without a doubt, the BEST pecans I’ve ever had! Needless to say, these brownies ROCKED!

Ultimate Chocolate Fudge Pecan Brownie

 

The Ultimate Chocolate Fudge Pecan Brownie

America’s Test Kitchen

Makes 16 brownies

Ingredients:

• 5 ounces bittersweet chocolate, choppped
• 2 ounces unsweetened chocolate, chopped
• 8 tablespoons (1 stick) unsalted butter
• 3 tablespoons Dutch-processed cocoa
• 1¼ cups sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• ½ teaspoon salt
• 1 cup (5 ounces) all-purpose flour
• 1 cup chopped pecans

Preparation:

Adjust oven rack to middle position and preheat to 350°.  Line an 8-inch square baking pan with an aluminum foil sling and grease the foil (I sprayed with Pam).   Melt the chocolates, butter, and cocoa together in the microwave, stirring often, 1 to 3 minutes.  Let mixture cool slightly.

In large bowl, whisk the sugar, eggs, vanilla and salt together.  Whisk in the melted chocolate  mixture until combined, and stir in the flour until just incorporated.  Fold in pecans, pour batter into prepared pan, and smooth the top.  Bake until a toothpick inserted in the center comes out with just a few moist crumbs attached, 35 to 40 minutes, rotating the pan halfway through baking.

Let the brownies cool completely in the pan, about 2 hours.  Remove the brownies from the pan using the foil, cut into squares, and ENJOY!

Liz’s Tidbits:

Obviously, the better the quality of chocolate you use, the better the brownies will taste.  There are so many good chocolates out there, and it’s just a matter of finding one that you like.  Personally, I usually tend to favor Valrhona and Scharffen Berger, but there are plenty of others out there to choose from.

Variations of these brownies are only limited by your imagination.  Just to name a few:

1. Chocolate-Espresso brownies by adding 1½ tablespoons instant expresso or instant coffee powder to the chocolate mixture before microwaving.

2. Turtle Brownies by adding a layer of caramel and whole pecans to the top once baked and cooled.

3.  Chocolate Mint Brownies by adding a layer of Andes Mints to the hot brownies as soon as they come out of the oven.  Once melted, spread evenly and let cool.

Orange Cream Filled French Toast

I’m sure I’m not the only one who CAN’T WAIT FOR WEEKENDS!  Weekdays are so hectic with getting up early, rushing to get TBP (Teenage Bottomless Pit) out the door with some kind of nourishment in his hands, then fighting the traffic madness on the way to school and back.  By the time the weekend gets here, I don’t know who’s more excited…TBP or ME!!!   Saturdays are usually full with running around, but I love a Sunday morning where we have nothing on our schedule and can sleep in, watch CBS Sunday Morning, and then enjoy a late breakfast.  It’s the one morning where I don’t mind indulging in something extra special, and this dish definitely fits that bill!  My friend, Tanji, posted this dish on her sight, http://goodtaste.tv, after returning from a trip to Sonoma, CA and enjoying some time at a delightful B&B called the Inn at Occidental. This dish was over the top delicious, and she was lucky enough to get the recipe from the owners.  The orange sauce was so good, I could have used a straw…It was, without a doubt, the BEST french toast I’ve ever had!

Orange Cream Filled French Toast

Ingredients:

• 4 oz. cream cheese, room temperature
• 1 Tbsp orange juice
• 1 large loaf day-old French bread, unsliced
• 4 large eggs
• 1 cup milk
• 2 Tbsp sugar, divided
• 2 Tbsp orange marmalade
• 1 tsp grated orange zest
• 1 tsp vanilla extract
• 2 Tbsp butter

Orange Sauce:

• ½ cup butter, melted
  
• 3 Tbsp cornstarch
• 2/3 cup sugar
• 1 oz. orange zest
• 2 cups orange juice

French Toast Preparation:

In a small mixing bowl, combine cream cheese, orange juice, 1 tablespoon sugar, zest and marmalade.

Slice the end off the bread. Cut next slice ½” thick, but not all the way through, to form a pocket. Cut the next slice ½” thick and all the way through, repeating for rest of loaf, about 8 – 10 portions. Spread about a tablespoon of filling in each pocket, then press together.

In large bowl, whisk the eggs, milk, remaining tablespoon of sugar, and vanilla. Dip each slice of stuffed bread in batter, turning to coat. Continue to dip all slices. (Note: Bread can be soaked overnight in liquid; turn over once.)

Preheat a large skillet over medium heat. Add 1 Tbsp of butter and swirl to coat pan. When butter foams, add as many slices as will fit and cook until lightly browned. Turn and cook other side. Remove and keep warm.

Cook until all slices are done. Serve with Orange Sauce.

Orange Sauce Preparation:

Melt butter with cornstarch for 1 minute. Heat juice and add.  Stir until thickened, then add sugar. Bring to boil and then simmer for 5 minutes.

Add about ¼ c maple syrup, or to taste. Garnish with orange zest.

 

Need a Grab & Go Breakfast? Egg Muffins to the Rescue!

Weekday mornings always seem to be hectic at our house.  No matter how early I get TBP (Teenage Bottomless Pit) up, he always seems to be running behind, and we end up rushing out the door to join the IH-10 traffic madness. Since he’d sleep all day if I let him he’s not really a morning person, his choice would be to go without breakfast and have that extra 10 minutes to sleep. I’ve given up trying to reason with a teenager get him downstairs in time for a decent breakfast, so now my goal is to find breakfast meals “to go” that he can just grab and take in the car. These egg muffins are great, because I can make them ahead of time, and they keep in the fridge for about a week. Pop them in the microwave for 30 seconds, and they are ready to go!  Variations are limitless. Fill them with whatever you want…kind of like little mini frittatas!

Scrambled Egg Muffins

For these pictured here, I diced up some Kielbasa sausage (that’s what I happened to have in the fridge) with some red bell peppers and sautéed them both in a little oil for just a few minutes.  I put a spoonful in the bottom of each cup, added some fresh chopped green onions, poured in the eggs and topped each one with a little shredded cheese.   You could also use chopped mushrooms, zucchini, broccoli, asparagus, or anything else you like.  Just remember to either blanch or sauté them beforehand.  For the meat, make sure you cook it first…sausage, bacon, diced ham, canadian bacon, or whatever else you happen to have in the fridge.  Smoked salmon would be great, too.  I’d probably top that with a bit of brie before popping it into the oven!  YUM!

“Grab-n-Go” Scrambled Egg Muffin

Scrambled Egg Muffins

Makes 12

Ingredients:

• 12 eggs
• 2 teaspoons seasoning of your choice (I used Rick’s Treaux Texas Style Pure Blend Season All)
• 1 cup grated low fat cheese
• fresh green onions, chopped
• chopped vegetables, either sauteéd or steamed (peppers, mushrooms, zucchini, broccoli, asparagus)
• meat, precooked and diced small (ham, canadian bacon, sausage, bacon)

Preparation:

Preheat oven to 375°.

Spray muffin cups with nonstick spray (I used a silicone muffin pan). Fill each cup about half full with diced meat & vegetables. Break eggs into large measuring bowl with pour spout, add seasoning and beat well. Pour the eggs into each muffin cup until it’s almost full, and top with cheese.  Bake 25-30 minutes until muffins puff up and are just turning brown. Remove from oven, and let cool.

Liz’s Tidbits:

1. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liners with nonstick spray.

2. I buy Rick’s Treaux Gourmet Spices at my favorite seafood shop, Groomer Seafood.  There are many different delicious blends of spices to choose from, and I love the fact that they are made with substantially less salt than most and no MSG!

Million Dollar Mini Ice Cream Cookie Cups

I’m always amazed when I hear that someone has won a million dollars for coming up with a recipe…especially when it’s as simple as this one!  I mean, who among us, couldn’t have come up with this cute idea for a dessert? The 2010 Pillsbury Bake Off  winner actually won a million dollars for doing just that!

There are so many variations you could do here. I’ve used chocolate chip cookie dough instead of sugar cookie and filled it with coffee flavored ice cream, drizzled with a little Kahlua and topped with a chocolate covered coffee bean for an adult dinner party.  Instead of nuts, you could also use toffee bits, crushed butterfinger, oreo cookies, coconut or any candy bar you like.  Instead of jam, you could use lemon curd or caramel…think outside the box, and use your imagination! These are so much fun for kid parties, but adults love them as well!

Mini Ice Cream Cookie Cups

slightly adapted from: http://www.pillsbury.com

Ingredients:

• 1 package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies (24 cookies)
  
• 4 teaspoons sugar
• 1/3 cup finely chopped nuts (I used walnuts)
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup seedless raspberry jam
• 1 1/2 cups ice cream, softened
• 24 fresh raspberries

Preparation:

Preheat oven to 350°.

Spray 24 mini muffin cups with non-stick cooking spray. Place 1 cookie dough round in each muffin cup, and bake 15 minutes or until golden brown.

Place 2 teaspoons sugar in a small bowl. Dip the end of a wooden spoon handle in the sugar, and carefully press into center of each cookie to make a 1-inch wide indentation. Cool completely in pan, about 20 minutes.


In another small bowl, mix the walnuts and remaining 2 teaspoons sugar; set aside. In a small microwavable bowl, microwave chocolate chips uncovered on high 30 to 60 seconds, stirring after 30 seconds, until smooth.


Run a knife around edges of cups to loosen, and gently remove from pan. Dip the rim of each cup into the melted chocolate then into the nut mixture. Place nut side up on cookie sheet.

In another small microwavable bowl, microwave jam uncovered on high about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup, then freeze the cups about 5 minutes or until chocolate is set. Spoon ice cream into cups, using a small cookie scoop or measuring tablespoon. Top each cup with a fresh raspberry, and serve immediately.

Liz’s Tidbits:

Be careful not to over bake the cookies, or they will get very hard when cooled. They’re easier to eat if slightly soft.

To make ahead, prepare cookie cups through dipping in chocolate and nuts. Store covered up to 2 days at room temperature, and when ready to serve, fill with jam, ice cream and top with raspberry.

Pork Chops with Roasted Apples and Onions

We eat a LOT of fish and chicken around this house, so I’m always on the lookout for good pork recipes to throw into the mix.  This recipe was quick and easy, and I love the fact that it calls for frozen pearl onions.  They are SO convenient, and what’s not to love about roasted apples and onions?  The sauce was excellent….so good that next time I think I’ll double the amount.  While this dish makes for a great weeknight meal, it’s definitely good enough for company!

Pork Chops with Roasted Apples and Onions

slightly adapted from: Cooking Light

Serves 4

Ingredients:

• 2 1/2 teaspoons canola oil, divided
• 2 cups frozen pearl onions, thawed
• 2 cups Gala apple wedges
• 1 tablespoon butter, divided
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 4 (6-ounce) bone-in center-cut pork loin chops (about 1/2 inch thick)
• 1/2 cup fat-free, lower-sodium chicken broth
• 1/2 teaspoon all-purpose flour
• 1 teaspoon cider vinegar

Preparation:

Preheat oven to 400°.

Heat a large ovenproof skillet over medium-high heat, and add 1 teaspoon oil, swirling to coat.  Pat onions dry with a paper towel, and add to pan.  Cook 2 minutes or until lightly browned, stirring once. Add apple to pan, and place in oven. Bake at 400° for 10 minutes or until onions and apple are tender. Stir in 2 teaspoons butter, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

Heat a large skillet over medium-high heat. Sprinkle pork with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add remaining 1 1/2 teaspoons oil to pan swirling to coat. Add pork to pan and cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan and keep warm. Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute or until reduced to 1/4 cup. Stir in vinegar and remaining 1 teaspoon butter. Serve sauce with pork and apple mixture.

Liz’s Tidbits:

Don’t make the mistake of using dried thyme.  Fresh thyme is a key ingredient and important to the final flavor.