Strange Seasons

We don't mark our Seasons here in New Orleans using temperature changes.  The truth is that it will be hot (really really hot) for probably three more months in my hometown.  We don't have a true Fall and our Winter is always very mild.   We note season changes using other factors.  Summer into Fall is usually the end of SnoBall Season and the beginning of College Football, we work with what we have ;-)  So even though we won't have to retire our grill anytime soon, I feel like my days for recipes like these are getting numbered.  Especially since this has been the frequent scene around my house:

Grilled Watermelon with Prosciutto and Feta

Adapted from Southern Living August 2012

 

 Ingredients

• 3 (1/2-inch-thick) watermelon rounds, quartered
• 1 tablespoon olive oil
• Sea salt
• 4 ounces thinly sliced prosciutto
• 4 ounces feta, crumbled
• Fresh basil leaves, chopped
• 2 teaspoons balsamic vinegar

 

Preparation

1. Preheat grill to 350° to 400° (medium-high) heat. Brush both sides of each watermelon quarter with olive oil, and season with desired amount of salt. Cut prosciutto into thin strips.
2. Grill watermelon quarters, without grill lid, 2 minutes on each side or until grill marks appear.



3. Transfer watermelon to a serving plate; top with feta, prosciutto strips, and fresh basil. Drizzle watermelon with balsamic. Serve immediately.



Click Here for My Adapted Printable Recipe

Say that as fast as you can 3 times!

We made a quick weekend trip to one of our favorite sandwich shops in the city, Cochon Butcher to pick up some of their famous Sweet Potato Habanero Hot Sauce for my in-laws.  I have never successfully ventured into "The Butcher" and purchased only the intended items.  I love their meat counter and I always have to indulge in a few of their awesome choices even if I have no planned purpose for them.  During this visit I left with the two bottles of hot sauce I went there to buy, some fresh boudin and two thick slabs of their amazing pancetta.  I had a ton of ideas for incorporating the pancetta into our dinner that night, but most of them involved another trip to the grocery.  I wanted to try to use existing ingredients and this spin on "breakfast for dinner" was the perfect option.  The pancetta was perfectly seasoned and made the best salty, crispy addition to the creamy, cheesy grits!

White Cheddar Pancetta Grits

Ingredients:

• ¼ pound pancetta, diced
• 5 packets of instant grits
• 3 cups of whole milk
• 2 tablespoons of butter
• ½ cup of shredded sharp white cheddar cheese
• 3/4 - 1 teaspoon salt
• ½  teaspoon cracked black pepper
• ¼ teaspoon cayenne pepper
• Fresh parsley
  

Directions:

1. Fry pancetta in a small skillet that has been coated with cooking spray. 



Once pancetta is crisp, remove from skillet using a slotted spoon and place on a paper towel lined plate to drain.
2.  Empty the contents of 5 packets of instant grits into a microwave safe skillet.  Add milk to the grits and stir to incorporate. 



Whisk in salt, pepper and cayenne.  

3.  Microwave grits on high for 3 minutes.  Remove from microwave and whisk in butter.  



Microwave for another 1 minutes.

4.  Remove grits from microwave and stir in cheese until melted.



5.  Spoon grits into bowl and top with 2 tablespoons of pancetta and fresh parsley.



Click Here for My Printable Recipe

Banana Squash ???

We have been on a bit of a squash kick at our house.  I have made a habit of chopping up two squash, sauteing them in a pan with some non-stick cooking spray and serving them along side the grilled meat of the night.  Forrest and I are enjoying the change of pace from our usual canned green beans or corn.  Rex, on the other hand, has not been so thrilled.  It isn't that he misses the green beans, he never ate those anyway.  The problem for him is that as I stand at the chopping board dicing our squash, his 34 inches of height only allow him a line of sight to recognize the color of the food I am cutting and the yellow color of squash translates to only one food in my toddlers mind - BANANAS.  It is so sad and pathetic.   It is a mix-up that breaks my heart.  As I hear his little feet pitter patter over to the kitchen my heart sinks because I know the "conversation" that is about to ensue.  It is pretty similar to this almost every night:

Rex: "BANANAAAAAA !!!!"

Me: "No Rex, it is a squash not a banana. Sorry Sweetie."

Rex: "BANANAAAAAA !!!!"

Me: "It isn't a banana Buddy.  We are out of bananas.  Do you want some Goldfish?"

Rex: "NANA?"

Me:  "No, it isn't a banana.  It's a squash."

Rex:  "Nana, Nana, Nana - more (insert precious tiny dimpled hands signing the word "more" simultaneously.)  Peees."

And as soon as he breaks out the manners I am toast.  I give him a piece of the raw squash, because I figure it is the only way he will believe me that I am not in fact cutting a banana but withholding it in order to torture him.  And he spits it out in .2 seconds onto the floor and leaves the kitchen.

The moral of this story?  I can't ever let myself run out of Bananas - it is just too sad.

Summer Squash and Corn Chowder
Adapted from Cooking Light August 2010

Ingredients

• 3 slices applewood-smoked bacon 
• 3/4 cup sliced green onions, divided
• 1 pound yellow summer squash, chopped
• 4 ears of white and yellow fresh corn, removed from the cob and divided
• 2 1/4 cups fat-free milk, divided
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 1/4 cup (1 ounce) shredded extra-sharp cheddar cheese 

Preparation

1. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add 1/2 cup onions and squash to drippings in pan; sauté 8 minutes or until vegetables are tender. Season the veggies with a sprinkle of salt and pepper to taste (not included in salt and pepper measurements in the ingredient list).



2. Reserve 1 cup corn; set aside. Place the remaining corn and 1 cup milk in a blender; process until smooth. Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt, and pepper to blender;


process just until combined. Add pureed mixture and reserved 1 cup corn to pan.



Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/8 teaspoon salt. Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon remaining onions, and 1 tablespoon cheese.



Click Here for My Printable Adapted Recipe

Sly - Der

When I think of Sliders my mind automatically relates them to American Cuisine. I envision them topped with American cheese, ketchup, mustard and a pickle served along side a nice heaping pile of crispy French fries. The main reason I loved this recipe from the get go was because I loved the twist on the traditional preparation of those bitty burgers. Slider buns are so easy to find these days in the bread section of any grocery store and they even readily offer 100% whole wheat options. I am not the biggest fan of Italian sausage, but found that my ingredient choice of using a mild version was the perfect compromise and ensured the slider wasn't overcome by an anise flavor.

Italian Meatball Sliders
Adapted from Cooking Light March 2012

Ingredients

1 tablespoon olive oil, divided
3 garlic cloves, minced
3 shallots, finely diced
1/3 cup part-skim ricotta cheese
1/4 cup chopped fresh parsley
1/4 cup panko (Japanese breadcrumbs), toasted
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
1/8 teaspoon salt
8 ounces lean ground pork
2 (4-ounce) links Mild Italian sausage, casings removed
1 large egg
1 1/2 cups lower-sodium marinara sauce
12 wheat slider buns, toasted
12 basil leaves
12 small slices of fresh mozzarella

Preparation

1. Heat 1 teaspoon oil in a large skillet over medium heat; swirl to coat. Add garlic and shallots to pan; sauté 3 minutes or until shallots are softened, stirring frequently.

Combine shallot mixture, ricotta, and next 8 ingredients (through egg) in a medium bowl.

Shape mixture into 12 (1-inch) meatballs; flatten each meatball slightly.

2. Return pan to medium-high heat. Add remaining 2 teaspoons oil to pan. Add meatballs to pan; cook 6 minutes, turning once.

Add marinara sauce; bring to a boil, scraping pan to loosen browned bits. Cover, reduce heat, and simmer 12 minutes or until meatballs are done. Top meatball slider with a slice of cheese and cover the skillet for 2 minutes to allow the cheese to melt.

Top bottom half of each bun with 1 1/2 tablespoons sauce, 1 meatball slider, 1 basil leaf, and top half of bun.

Click Here for My Adapted Printable Recipe

Magazine Moxie

I rarely fall into the trap of buying magazines at the checkout counter. I subscribe to the ones I know that I love and can trust to deliver solid recipes on a monthly basis. It is such a better deal if you are a subscriber, multiply the newstand price times 12 just one time and you will never purchase at the checkout again! But this week I broke my own rule. I was at Micheal's purchasing supplies for Rex's Easter treats for his classmates and I saw this recipe on the cover of this month's Food Network Magazine. I knew I could probably look the recipe up online, but it was just too pretty to wait that long for gratification. I had to have that pretty picture in my possession so I could read the recipe as soon as I got back into the car. So I threw it on top of my goods and purchased it. And I have no regrets - not only is this recipe aesthetically pleasing, but it is unique and oh so delicious!

Pancetta & Egg Tart
Adapted from the Food Network Magazine

Ingredients

• All-purpose flour, for dusting
• 1 sheet frozen puff pastry (half of a 17-to-18-ounce package), thawed
• 2 thick slices of pancetta, diced (substitute bacon if desired)
  
• 1 1/2 cups shredded havarti cheese
• 4 tablespoons shredded parmesan cheese
• 4 large eggs
• Kosher salt and freshly ground pepper
• Chopped fresh chives, for topping

Directions

Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out the puff pastry into a 12-inch square, then cut into 4 equal squares. Slightly fold and pinch the edges of each square to form 4 round tart shells. Press down on the folded over dough to prevent the dough from rising out of shape. Transfer to the prepared baking sheets and prick all over with a fork.

Bake until golden, 8 to 10 minutes.

Meanwhile, cook the pancetta in a medium skillet over medium heat, turning, until crisp, 8 to 10 minutes.
Transfer to paper towels to drain, then crumble.

Let the tart shells cool slightly on the baking sheets. If the centers are very puffy, prick with a fork to deflate. Sprinkle evenly with the havarti and parmesan. Make a shallow well in the cheese in the center of each tart

and crack an egg into each;

season with salt and pepper. Top with the pancetta,

then return to the oven and bake until the egg whites are set, 10 to 15 minutes (12 minutes if you want a runny yolk). Top with chives.

Click Here for My Adapted Printable Recipe

Cheese Please !

Growing up in New Orleans, fasting from meat is not that hard during the Lenten season. This town is a seafood mecca and sadly we almost make Friday's an event during Lent where you have the perfect excuse for crawfish boils, fish frys and trips to your favorite seafood restaurant.

When I was a young girl we did partake in all of those options on Friday's of Lent, but I can also remember when my mom opted for the cheaper non-seafood alternative. I can remember her pulling out her heavy cast iron skillet and whipping up grilled cheese sandwiches on those Fridays for our hungry family of six. And I can also distinctly remember taking the pass. I have no idea why, other than my unexplainable pickiness as a child but I did not like grilled cheese at all. I know - what is there not to like? I really can't answer that sitting here today, but I always lament at the loss of all of those delicious chances to eat those melty gooey sandwiches.

This version of a grilled cheese sandwich is even more tempting than the classic is to me today. It wouldn't pass for a Friday Lent option, but it is worth the wait until the next day. This is a decadently rich way to kick up the traditional pan grilled sandwich.

Bacon Avocado Grilled Cheese
Adapted from William Sonoma

Ingredients:

• 8 slices country-style sourdough bread, each 1/2 inch thick
• 4 tsp. olive oil
• 1/4 lb. cheddar cheese, thinly sliced
• 8 bacon slices, cooked
• 1/4 lb. Monterey jack cheese, thinly sliced
• 2 ripe Haas avocados, sliced
  

Directions:

Brush one side of each bread slice with 1/2 tsp. olive oil.

Lay half the slices, oiled side down, on a clean work surface and top with the cheddar cheese, dividing evenly. Place avocado slices on top of the cheddar

and the bacon slices next

then top with the Monterey jack, dividing evenly.

Top each with one of the remaining bread slices, oiled side up.

Heat a large fry pan or griddle over medium heat until hot. Place 2 of the sandwiches in the pan, reduce the heat to medium-low and cook until the undersides are golden brown, 3 to 4 minutes. Flip the sandwiches and brown the other side, 3 to 4 minutes more. Repeat with the remaining sandwiches.

Transfer the sandwiches to a cutting board and cut in half. Serve immediately. Serves 4.

Click Here for My Adapted Printable Recipe

Amazing Asparagus

This is one of the side dishes I added to our at home Valentine's Night celebration with Forrest and Rex. I wanted a side dish that was pretty and would make our night in seem special. We grilled steaks and had seafood stuffed mushrooms that were delicious, but this dish was the aesthetic star of the show. The vibrant colors and the unique presentation were suburb and they tasted delicious too! I highly recommend these quick and easy treats as a fun and simple way to spruce up any meal.

Puff Pastry Wrapped Asparagus and Prosciutto
Adapted from Cooking Light December 2011

Ingredients

• 3 ounces thinly sliced prosciutto, cut into 30 long, thin strips
• 30 asparagus spears, trimmed
• 2 sheets of puff pastry, thawed and cut into 30 long, thin strips
• Cooking spray

Preparation

1. Preheat oven to 450°.

2. Wrap 1 prosciutto strip around each asparagus spear, barber pole style.

Wrap the puff pastry strip around the spear following the line of the prosciutto.

Arrange spears on a baking sheet. Repeat procedure with remaining puff pastry strips, asparagus, and cooking spray. Bake at 450° for 10 minutes or until pastry is golden and crisp.

Serve warm or at room temperature.

Click Here for My Adapted Printable Recipe

Strategic Strata

I think this is technically a breakfast dish, but I served it for dinner. I would definitely suggest putting it in the lunch/dinner category as it is very rich, but equally delicious. It is a great meal to serve to a crowd on a busy day because not only can it be a day ahead, it actually needs to be prepared at least 9 hours prior to serving. I am always looking for dishes that I can prepare ahead and heat/cook just before serving when I have a large crowd or a particularly over-scheduled time in my life, like the holidays!

Asiago, Mushroom, and Sausage Strata
Adapted from Southern Living Christmas Cookbook

Ingredients

• 1 lb. ground pork sausage
• 2 Tbsp. butter
• 1 (8oz) package sliced baby portobello mushrooms
• 1 medium shallot, minced
• 1 tsp minced dried thyme
• 1 (16oz) loaf sourdough bread, cubed
• 1 1/2 cups shredded Asiago cheese, divided
• 4 large eggs, lightly beaten
• 3 1/2 cups half and half
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper

Directions

1. Brown sausage in a large skillet over medium high heat, stirring often, 6 to 7 minutes or until; meat crumbles and is no longer pink; drain.

Melt butter in pan over medium heat; add mushrooms and shallot, and saute until tender.

Stir in sausage and thyme.

2. Place bread in a lightly greased 13'x9' baking dish.

Sprinkle mushroom mixture

and 1/2 cup cheese over bread.

Whisk together eggs and remaining 3 ingredients;

pour over mushrooms and bread.

Sprinkle with remaining cheese. Cover and chill at least 8 hours (I chilled over night).

3. Let stand at room temperature 30 minutes.

4. Meanwhile, preheat oven to 350 degrees. Bake at 350 degrees for 25 minutes. Uncover and bake 30 more minutes or until set and lightly browned. Let stand 5 minutes before serving.

Click Here for My Adapted Printable Recipe

Spread for your Spread

With the Holiday season approaching us, I couldn't think of a better recipe to add to your upcoming menus. This is a simple dish that can be prepared in advance and baked off a few minutes before your gathering starts. This appetizer is extremely delicious, hearty, comforting and rich - everything a holiday menu item should be in my opinion. Dips and spreads are so popular at parties during Thanksgiving, Christmas and New Years and I love to have a variety of options that are a little different than your expected ones.

 

Caramelized Onion, Gruyere and Bacon Spread
Adapted from Cooking Light November 2011

Ingredients

• Cooking spray
• 1 Tbs Butter
• 3 1/2 cups chopped onion
• 4 ounces Gruyère cheese, shredded and divided
• 2 tablespoons chopped fresh chives, divided
• 1/3 cup canola mayonnaise
• 1/3 cup fat-free sour cream
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 bacon slices, cooked and crumbled

Preparation

• Preheat oven to 425°.
• Heat a large cast-iron skillet over medium-high heat. Coat pan lightly with cooking spray. Melt 1 tablespoon of butter. Add onion to pan; sauté 5 minutes, stirring frequently. Reduce heat to low; cook 20 minutes or until golden brown, stirring occasionally. Cool slightly.

• Reserve 2 tablespoons cheese. Combine remaining cheese, caramelized onion, 1 tablespoon chives, and the remaining ingredients in a medium bowl.

• Transfer the mixture to a 1-quart glass or ceramic baking dish coated lightly with cooking spray. Sprinkle with reserved 2 tablespoons cheese. Bake at 425° for 20 minutes or until browned and bubbly. Sprinkle with remaining 1 tablespoon chives.
• Serve with toasted baguette slices.