American Flag Fruit Skewers with Easy Lemon Curd Sauce

June 17, 2013 in Appetizers, Holidays

Flag Fruit Skewers

Flag Fruit Skewers

I love patriotic food, and so I can’t wait for the Fourth of July to come to make red, white and blueberry foods.

Fourth of July is the perfect time to go all out. We of the Kelly klan love picnics with pizzazz and American pride. No, you don’t have to salute this plate of fruit, but you just might want to cheer!

Last year a friend of mine brought a plate of fruit arranged like the flag to our picnic, and I took mental notes for this Fourth of July. I added a lemon sauce, making this fruit salad sing. Guests just pick up a skewer or two and slide the fruit off onto their plates – and Voila! – instant fruit salad! So, so easy. This stunning plate of fruit skewers takes 20 minutes to put together – and that includes making the sauce.

So, here’s the entire recipe:

You will need chilled blueberries, raspberries and cubes of apple soaked with lemon water – arranged artfully on bamboo skewers and placed on a pretty platter to look like the American flag. Then, whisk together 1/2 cup of purchased  chilled lemon curd and 2 tablespoons of chilled plain yogurt, Drizzle the lemon sauce on top and serve. Singing the Star Spangled Banner and/or playing some John Phillips Sousa while you prepare this is optional, but highly encouraged!

Patriotic Fruit Skewers

Patriotic Fruit Skewers

Have Fun on the Fourth, Everyone!

– posted by Donna

 

 

Marinated Artichoke Hearts from Scratch – with a Southwest Spin

June 13, 2013 in Condiments, Dairy-Free, Vegan Recipes

Southwestern-Style Marinated Artichoke Hearts

I love adding marinated artichoke hearts to all kinds of recipes. Even as a kid, it was one of my favorite ways to dress up an otherwise drab salad. But lately I’ve been wanting make everything homemade that I can possibly pull off. Why not these? I’ve been playing with a few versions of my standard old standby brand, Cara Mia, but thought I might try using a different flavor profile altogether.

Since I seem to have inherited (thanks Donna!) a powerful preference for Southwestern fare, I ventured into that realm and came out with a new staple. I admit, this was most likely influenced by dreaming of attending BlogHer in Austin last weekend. Sorry I had to sit this one out – I always have such an excellent time. Anyway, these would be great added to a burrito, chopped up and added into a white enchilada sauce, or just on top of a bowl of black beans, rice and corn.  Simple, savory, from scratch.

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60 Second Summer Garlic Mayonnaise Recipe

June 9, 2013 in Condiments

Mayonnaise Recipe

Homemade 60 Second Garlic Mayonnaise

“Mayonnaise is a food best made at home and almost never made at home. This has robbed us of something that is both healthy and an absolute joy to eat with gusto.” Tamar Adler

I love this 60-second mayonnaise made with a stick blender. I use light olive oil, which gives the mayo a nice, light texture and taste. The raw garlic and lemon juice brighten it up, too. Let’s call it Summer Mayonnaise ~ so bright and sunny in your mouth.

This flavorful homemade mayo takes only 60 little seconds. It takes me less time to whip this up than it takes me to find that jar of half full mayo at the back of my fridge! Why wouldn’t you make this???

Bonus: you can make it and store it in the very same jar if you use a stick blender. So handy.So summery. Win-win, food fans!

 

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Pan Roasted Chicken Recipe with Ginger Ale Pan Sauce

June 6, 2013 in Entrees

Gingerale Pan Sauce

Ginger ale Pan Sauce with Pan Roasted Chicken

So there I was standing at the meat counter of my local favorite grocery store.

I was waiting my turn when I struck up a conversation with the woman next to me. I assume that she has got to be awesome if she’s custom ordering her meat . So we started talking about meat. And my current favorite cooking method – pan roasting. And she in turn tells me about her favorite pan sauce. That calls for ginger ale. Remember the only carbonated beverage that was in your grandma’s fridge? Yes, that one.

“Ginger ale? In a chicken recipe?, ” I ask, dumbfounded.

So, she raves about it and says it was one of those desperation dinner moves when she opened up her pantry and there was no white wine. But there was ginger ale.

I was intrigued.You need as many go-to chicken recipes as you can get. I had no choice at this point: I had to buy chicken thighs and ginger ale. And run home to make this STAT. So I did. And let me tell you, this pan sauce is perfection -just the right balance of sweet, sour and gingery. Desperation-free and tons of flavor.

Many pan roasted chicken recipes call for skin-on chicken and then direct you to sear the chicken and roast it in the oven. I used bone-in skinless chicken, dusted it with a flour mixture, seared over medium heat but then I “roasted” the chicken by keeping the heat medium and putting a cover on the skillet. The chicken was perfectly cooked, and the sauce is a revelation. A new go-to chicken recipe ~ don’tcha love it when that happens?

– posted by Donna

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Red Wedding Soup (SPOILER ALERT) for your Game of Thrones Finale Party

June 5, 2013 in Soups and Stews

 

Nice day for a: Red Wedding Soup.

There’s nothing more ME than a recipe title with a spoiler alert. I’m going to let my geek flag fly just a little in this post, but first, in all seriousness, if you’re a watcher and you’re NOT caught up on Game of Thrones, SAVE THIS POST FOR LATER.

Ah, the rich, slightly pungent taste of betrayal. As both an avid reader and watcher of the Game of Thrones/A Song of Ice and Fire series, I knew what was about to go down on Sunday’s episode.  And the hype leading up to it was nothing compared to the hysteria from unspoiled viewers that followed for the next 24 hours – even if you’ve never seen a minute of the show and have no interest whatsoever, you probably noticed that there was a bit of a kerfuffle. The dreaded Red Wedding.

Though I don’t get to do it nearly as often as I used to in my pre-child, more carefree life, I still get major kicks from thinking up and executing (COUGH) theme foods. Since I usually watch the show with a friend, I HAD to bring something special for this one. Red Velvet Wedding cupcakes were a thought, but then I thought of the great old classic Italian Wedding Soup, with meatballs and escarole. I just needed to bloody it up a little.

Traditionally, you usually stir an egg into the hot soup shortly before serving, like egg drop soup, but in my first batch (good thing it was delicious enough to eat 2 huge pots of it this week), I didn’t love the visual effect, nor did I think it added much to the flavor. Round two I added more tomato paste and omitted the egg: perfect. As-is, it’s totally paleo, ’cause that’s just how I roll these days, but feel free to add breadcrumbs or Parmesan if you prefer.

Bring this to the season finale next week and curse the Freys, Lannisters (save for Tyrion) and the Boltons as you savor the savory. Take heart, gentle viewers: The North Remembers*. Read the rest of this entry →

Fresh Fruit and Watermelon Cake

June 3, 2013 in Side Dishes

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Of all the joyous food discoveries I have made on the world wide web lately – this has to be my favorite: Watermelon. In the shape of a cake. The presentation beats the heck out of chopped up fruit salad in a bowl!

If you want to impress folks at your next summer potluck, you must make this “cake.” I made this thinking of my co-blogger Anne. After all, she once did some catering under the name “Belly Laughs,” and loves food that makes you smile. As Exhibit “A” to prove my theory, I offer Anne’s Mammo-grahams. Case closed

I have been dying to try this idea since I saw it on Blogher a few weeks ago. All of us “ooohed” and “ahhhed” over it but we just couldn’t bear to cut up something this pretty, and so we just ate the bowl of scraps left over from making it. We decided to take it to a neighbor. Her text to me: “Are you kidding me? You are my kind of friend!”

I was worried that this “cake” would require a big investment in time and several boxes of toothpicks. Not so. There is only one toothpick in the entire “cake,” and that is to keep the jicama star on the very top in place. You could skip the star if you don’t have any toothpicks around. The rest of the fruit garnishes magically stick to the very sweet and wet watermelon. This took me about 20 minutes to put together from start to finish, and I will be taking this to every barbecue this summer. Easy. Fun. Real Fruit. What’s not to love about this?

Watermelon Cake

Watermelon in Cake Form

You can watch a fun video on how to put together your own fresh fruit creation on You Tube, and check out all kinds of watermelon cakes.

Can you think of a better way to celebrate summer fruit? I can’t.

– posted by Donna

Real Fruit Flavored No Sugar Lemonades

May 30, 2013 in Uncategorized

Flavored Lemonades

Summertime and the Livin’ is Easy, especially if you are sitting on a porch swing with a flavored lemonade to sip. Southern Belle fan optional, but recommended.

I love making lemonade with a simple syrup base. But I have discovered that using stevia makes lemonade that is just as delicious. This is when the fun starts. Fruit and herb flavorings for lemonade turn a classic drink into a Wow! drink. I like this ratio: 8 cups water; juice from 4 lemons (plus a little lemon zest if you like), and 1/2 cup stevia. The sweetness level is between you and your taste buds, but I like mine less sweet.

As for the additional flavorings, the possible combos are endless. I do have some favorites so far, although I must add that I will be experimenting all summer long on this one. == Must sacrifice in the name of research, no? == So here are my top three – so far: Pineapple Thyme Lemonade, Cucumber Dill Lemonade and Peach Ginger Lemonade. All refreshing.

The key to getting intense flavors into your lemonade is using freshly muddled fruit and herbs – the technique is hilariously demo’ed over at Chow.

I am not the only one who loves flavored lemonades. Check out some other food bloggers. These lemony drinks are easy enough for kids to make. Or, they can be fancied up for guests with fruit ice cubes.Smoked and Salted Lemonades? Why not? Must try Basil and Mint Lemonade next. I’m also craving sparkling Rosemary Ginger Lemonade.

So many lemonades! So few lazy summer days!

Flavored Lemonades 2

 

– posted by Donna

Baja Shrimp Burger Recipe with Avocado Aioli

May 27, 2013 in Entrees

Shrimp Burger

The weather is gorgeous and we have dragged the deck furniture out of the garage and sprayed it with a hose. What’s next? Grill some shrimp burgers, of course!

If my co-blogger Anne were here I am most certain that we would be thinking outside the bun and cooking up burgers that bring whole new levels of grilled goodness. And so, Anne, even though I’m going solo on this, you are my muse and here with me in spirit. WWAG? (What Would Anne Grill?) How about shrimp burgers?

I know, I know. You’re thinking “But shrimp should be skewered and lightly grilled with just a brush of some barbecue sauce at the end.” I like them that way, too.

But. If you have never tried shrimp made into a patty and then grilled, I say you haven’t experienced the fullness of grilled shrimp glory.

I pulsed the raw shrimp and some tilapia (you could use most any firm white fish, I think) and an egg and a little cornstarch for binder, and they held together nicely on the hot grill. One little trick to getting a crust on your shrimp burgers: spread a little mayo on the burgers just before grilling. This adds protects the delicate seafood whilst it cooks, and gives you a nice golden brown crust – enhancing the fishy grilled goodness.

The avocado aioli with a little raw garlic and jalapeno for some bite is a creamy burst of flavor – rich with a little heat. I literally ate this by the spoonful while I was making it. Yes, it’s that good.

Let the Summer Grilling Season Begin!

–posted by Donna

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Korean-inspired Burgers with Kimchi and Sriracha Mayo

May 22, 2013 in Entrees

Korean-Inspired Kimchi Reuben Burger with Sriracha Mayo

I’ve been obsessed with making my own kimchi lately. The first time I tried this powerfully pungent fermented cabbage dish, I admit it was a little much for me. It was my first visit to a sushi restaurant that had a huge Korean influence, and, not expecting anything other than the familiar Japanese fare, it caught me completely off-guard. But over the next few years, I came to adore it, not only for its flavor but for the health benefits, as a naturally lactofermented dish.

I now eat it straight-up as a side dish all the time, and have been experimenting with adding it to various recipes (look for more in coming days). With Memorial Day coming right up, I thought it would go perfectly with a reuben-style burger, with kimchi standing in for the sauerkraut. I added a touch of creamy sriracha mayo to both complement and balance the spiciness, which worked beautifully, especially if you make your own mayo and sriracha!

If you haven’t tried making the olive oil mayo from Melissa Jouliwan’s Well Fed, you’ve gotta try it. I go through about one recipe’s yield a week. Using extra-LIGHT olive oil is the key, so the flavor isn’t overpowering, and you still get gorgeously thick, fresh homemade mayonnaise, with no seed oils or sketchy, processed additives. And I’ve raved before about Nom Nom Paleo’s sriracha - just sublime. Put those two together and you have one heavenly condiment.

Though I usually make my own kimchi, as I was saying, I happened to be out the day of the burger-testing, so I tried the brand photographed in the post, and can vouch that it is an excellent one. Also note, in a lettuce wrap, this whole tangy shebang is perfectly paleo, but serve it up however you like!

Have a fabulous and delicious Memorial Day.

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One Pot Wonder Tomato Basil Pasta Recipe

May 19, 2013 in Vegetarian Entrees

One Pot Pasta BEFORE

One Pot Wonder Pasta – BEFORE

Once in awhile a dish comes along and stuns you and makes you rethink the way you cook. This miracle throw-everything-in-a-pot pasta dish has done that for me.

You literally throw in all the ingredients for this dish – including the uncooked pasta – and then Flame On! You cook it all together and DO NOT DRAIN the pasta. You just cook it up and starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along  with the pasta. The tastes and textures of this dish are shockingly good. And the “sauce” made by the starch from the pasta combining with the reduced vegetable broth is truly remarkable.

I saw the idea in this months’s Martha Stewart Living magazine, but I added some things that I think make the dish even better: some crumbled oregano leaves and a little olive oil for richness. And Oh Yes! – I used vegetable broth, not water and salt as called for in the recipe. I used regular vegetable broth, not a low-sodium version, and this was the perfect seasoning for the pasta.

I was so nervous about cooking the linguine right with the other ingredients, but I took a leap of faith. After all, Martha can’t be wrong! This dish is a revelation, and I’ll make it again and again.

You can eat this just as is, or with a fresh tomato sauce.

NOTE: This recipe and new technique just scream out for experimentation by passionate cooks, so please feel free to tweak as desired, and come back and let us know your favorite version(s)!

Happy Meatless Monday, all!

One Pot Pasta AFTER

One Pot Wonder Pasta – AFTER

– posted by Donna

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