Blueberry Pie

My Aunt Denise recommended this recipe while we were visiting my grandmother. I originally made this pie for my neighbor Charlie with half Splenda and half sugar. This pie was so good it was almost gone in 5 minutes. Luckily I saved the very last piece for Charlie. I highly recommend making the pie crust that goes with it but you can always save time by using a ready-made crust.

Country Blueberry Pie



Filling:
3/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/2 cup water
3 cups fresh blueberries
1 tablespoon fresh lemon juice

Pastry:
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
3/4 cup shortening
1 egg
2 tablespoons water
1/2 tablespoon vinegar
Flour, for dusting
Sugar, for sprinkling on top

Filling: Combine sugar, cornstarch, cinnamon and water. Add to a saucepan and heat rapidly until thickened. Set aside to cool as you prepare the pastry. Once cooled add the berries and lemon juice.

Preheat oven to 425 degrees F.

Combine flour, sugar and salt. Cut in shortening. Whisk together egg, water and vinegar. Add to flour mixture tossing lightly with a fork. Turn out onto a lightly floured cutting board and using your hands combine dough. Separate into 2 single crusts. Line the bottom of a pie plate with 1 of the crusts.

Pour filling into dough lined pie pan, and sprinkle the lemon juice over the filling. Adjust top crust, cut vents and flute rim. Sprinkle top lightly with sugar. Place pie onto a baking sheet and into the oven for 20 minutes. Reduce heat to 350 degrees F and bake for an additional 20 to 25 minutes. Allow to cool, cut and enjoy!

Panzanella

Panzanella
From Barefoot Contessa

3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained

For the vinaigrette:
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed. For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper.

Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Shrimp and Shells

This is by far my favorite pasta salad ever! This recipe makes a lot so keep in mind how many you are feeding when you prepare it. I cut the recipe in half and it was enough for about four people. Once assembled I used about half the dressing - which is just my preference.

Shrimp and Shells
Barefoot Contessa How East is That?

Kosher salt
Good olive oil
1 pound small pasta shells, such as Ronzoni
Kernels from 8 ears of corn (about 6 cups)
12 scallions, white and green parts, thinly sliced
2 yellow or orange bell peppers, seeded and small-diced
2 pints cherry tomatoes, halved
2 pounds cooked shrimp, medium-diced
1 1/2 cups good mayonnaise
1 cup sour cream
1/2 cup freshly squeezed lemon juice (4 lemons)
Freshly ground black pepper
1 1/2 cups minced fresh dill

Bring a large pot of water to a boil and add 2 tablespoons of salt and some olive oil. Add the pasta and cook it for 8 to 10 minutes, until al dente. Add the corn to the pasta and cook it for another 2 minutes, until the corn is tender. Drain the pasta and corn together in a colander and pour them into a large mixing bowl. Add the scallions, diced pepper, tomatoes, and lobster, tossing gently to combine. Allow to cool slightly.

In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, 4 teaspoons salt, and 2 teaspoons pepper until smooth. Pour over the pasta and mix well to bind the ingredients. Stir in the dill. Cover with plastic wrap and chill for up to 6 hours to allow the flavors to develop. Check the seasonings and serve chilled or at room temperature.

Apricot, Cherry and Peach Pie

This pie is spectacular!

Apricot, Cherry, and Peach Pie
Adapted from Martha Stewart Baking Handbook

Filling:
1 pound fresh peaches, pitted and sliced into wedges
1 pound fresh apricots, pitted and sliced into wedges
1 pound of fresh cherries (sweet, such as Bing), stemmed, pitted, and halved
¾ cup granulated sugar (use 2/3 for a more tart pie)
3 tablespoons corn starch
¼ teaspoon kosher salt
2 tablespoons lemon juice (about 1 lemon)
2 tablespoons unsalted butter, cut into small pieces
1 large egg yolk
1 tablespoon heavy cream

In a large bowl, toss together the fruit. Add the sugar, cornstarch, salt, and lemon juice. Toss to combine.

Perfect Pie Crust:
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 400 degrees F.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan and unfold to fit the pan.

Spoon the fruit mixture and any juices into the pie shell, slightly mounding the fruit in the center. Dot with butter. Brush the rim of the pie shell with water. Add the top crust either whole or in lattice strips. Crimp edges.

In a small bowl, whisk together the egg yolk and cream. Brush onto the top crust being careful not to let it pool. Generously sprinkle the entire surface with sugar.

Place pie on a parchment-lined baking sheet. Bake until the crust begins to turn golden, about 20 minutes. Reduce the oven temperature to 350 degrees F. Continue baking, rotating sheet halfway through, until the crust is deep golden brown, about 40 – 50 minutes more.

Cool completely before serving.

French Lentils

This is one of my favorite vegetarian dinners (or a hearty side dish). When Ina cooks the lentils, she sticks the onion with 6 whole cloves and also includes a turnip that she cuts in half. I never have whole cloves or turnips on hand, so I make it without them. It tastes just as delicious as when I make it her way. Yum!

Warm French Lentils
Adapted from Barefoot Contessa: How Easy Is That? by Ina Garten

2 tablespoons plus ¼ cup olive oil
1 leek, white and light green parts only, sliced ¼ inch thick
2 carrots, scrubbed or peeled and ¼ inch diced
1 teaspoon minced garlic
1 cup French green Le Puy lentils
1 whole onion, peeled and sliced in half
1 tablespoon butter
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
¼ - ½ tablespoon kosher salt (to taste)
1 teaspoon black pepper

Heat the 2 tablespoons of olive oil in a medium sauté pan. Add the leek and carrots and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.

Place the lentils, 4 cups of water, and the onion in a large saucepan and bring to a boil. Lower the heat, add the leek and carrots, and simmer uncovered for 20 minutes or until the lentils are almost tender. Remove and discard the onion and drain the lentils. Place them in a medium bowl and add the butter.

Meanwhile, whisk together the ¼ cup olive oil, the mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you will want to add.

Lightened Up Crab Cakes

I LOVE crab cakes. I love these crab cakes because they are light and delicious. They were a bit expensive to make (I used lump crab) but they were worth it for our Sunday dinner. I halved the recipe for two and served them with a crispy salad on the side.

Lightened Up Crab Cakes
From Clean Eating Magazine

1 lb crabmeat, drained and picked over for shells
1 tablespoon Dijon mustard
4 tablespoons whole-wheat panko bread crumbs (I used regular panko)
2 tablespoons chopped fresh parsley
4 scallions, thinly sliced
Zest of half a lemon
1 ½ teaspoons salt-free chile or Cajun seasoning blend (e.g., Mrs. Dash, etc)
1 teaspoon smoked paprika
Pinch kosher salt
1 large egg
1 large egg white
¼ cup white whole-wheat flour
Fresh ground black pepper, to taste
2 tablespoons vegetable oil, divided
Mango salsa (I got mine from Whole Foods)

In a large bowl, combine crabmeat, Dijon, panko, parsley, scallions, lemon zest, chile seasoning, paprika, salt, egg and egg white. Gently fold mixture with a rubber spatula to blend.

To form patties, firmly pack crab mixture into a ¼-cup measuring cup. Invert crab into your palm and press into the shape of a disk, about 1 inch thick. Transfer to a plate and repeat with remaining crab mixture. Cover patties with plastic wrap and chill for at least 30 minutes and up to 24 hours to firm up crab cakes.

Line a plate or baking sheet with parchment paper. Put flour in a wide bowl or pie plate and season with black pepper. Gently dredge each crab cake in flour and transfer to parchment paper. Add 1 tablespoon of oil to a large heavy skillet and heat on medium. Add half of crab cakes and cook until golden brown, 4 – 5 minutes per side. Do not crowd pan. Use remaining oil for the remaining crab cakes. Serve with mango salsa.

Carrot Soup

I accumulated not just zucchini but carrots. I always loved the carrot bisque from Garner's Market. This is my healthier version. Jamie: you can make this vegan!

Carrot Soup

2 lbs carrots, peeled and chopped
1 cup onion, medium dice
2/3 cup scallions, chopped
1 garlic clove, roughly chopped
1 pear, medium dice
2 tablespoons fresh ginger, grated or minced
1 ½ teaspoons curry powder
2/3 cup red potatoes, peeled and chopped
6 cups chicken or vegetable broth
1 13.5-oz can unsweetened coconut milk
1 tablespoon lime juice
Olive oil
Salt and pepper
Fresh chives, chopped, for garnish

In a large pot or Dutch oven, heat about 2 tablespoons of olive oil. Add onions and scallions and sweat, about 5-10 minutes. Add garlic and cook for another minute. Add carrots, ginger, pear, potatoes, and curry powder and cook for about 5 minutes. Add broth and coconut milk. Bring to a boil and then simmer for about 25 minutes, or until carrots are tender. Stir in lime juice. Puree until desired consistency. Serve with chopped chives.

Whole Wheat Zucchini Nut Bread

What to do when you accumulate too much zucchini? Quick bread! Christian has eaten the entire loaf this week as his breakfast.

Whole Wheat Zucchini Nut Bread
From King Arthur Flour

2 large eggs
1/4 cup molasses
1/2 cup vegetable oil
1/2 cup granulated or brown sugar
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
3/4 cup King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
1 cup shredded, unpeeled zucchini (1 small to medium)
3/4 cup raisins (golden are nice)
3/4 cup chopped walnut

Preheat the oven to 350°F; lightly grease a standard 8 1/2" by 4 1/2" loaf pan, or line it with parchment. In a large mixing bowl, beat the eggs, oil, molasses, sugar, and vanilla until smooth.

In a separate bowl, whisk together the flours, baking soda, baking powder, salt and cinnamon.

Stir the dry ingredients into the wet mixture.

Stir in the zucchini, raisins and walnuts.

Pour the batter into the prepared pan. Bake for 50 to 55 minutes, until the loaf tests done (a wooden tester inserted in the center will come out clean). Remove the bread from the oven, and place on a rack to cool for 20 minutes before removing from the pan and returning to the rack to cool completely.

Crab, Corn, and Tomato Salad with Lemon-Basil Dressing

Crab, Corn, and Tomato Salad with Lemon-Basil Dressing
Adapted from Cooking Light: Cooking through the Seasons

If I could eat only seafood, I would.I just could not pass up the crab that has been available at my grocery store lately. This salad was so refreshing and delicious. The tart dressing contrasts with the sweet corn, tomatoes, and crab. Yum!

1 tablespoon grated lemon rind
5 tablespoons fresh lemon juice, divided
1 tablespoon extra virgin olive oil
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup fresh corn kernels (about 2 ears)
1/4 cup thinly sliced basil leaves
1/4 cup chopped red bell pepper
2 tablespoons finely chopped red onion
1 pound lump crabmeat, shell pieces removed
3 cups cherry tomatoes, halved

Combine rind, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Add remaining 2 tablespoons juice, corn, and remaining ingredients to remaining juice mixture; toss gently to coat. Drizzle about 1 teaspoon reserved juice mixture over each serving.

Double Chocolate Almond Cookies

I am not a chocolate fiend unlike some people I know (Grandma) but these cookies were so good. They were not too chocolaty, too sweet, or too crunchy. After four days, they are still soft in the center! Perfect!

Double Chocolate Almond Cookies

2 1/3 cups all-purpose flour
3/4 cup Dutch-processed cocoa powder
1 teaspoon baking soda
3/4 teaspoon salt
2 1/2 sticks salted butter, softened to room temperature
1 cup sugar
1 cup firmly packed dark or light brown sugar
2 large eggs
1 teaspoon vanilla
2 cups semisweet chocolate chips (or half white and half semisweet chocolate chips)
½ cup almonds, chopped or slivered

(You can use more nuts if you subtract some chocolate chips)

Preheat the oven to 350 degrees F.

In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.

In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars. Add the egg and vanilla and mix together. Add the flour mixture and continue mixing until just combined.

Add the chocolates and almonds and mix until combined. Using two tablespoons or a small ice cream scoop, drop the dough two inches apart on sheet pans lined with parchment. Bake for 13 - 15 minutes.

Cool the cookies on the cookie sheets. The cookies should be very soft when they are removed from the oven. They will firm up as they cool.

Brandied Apple Honey Muffins

I am always looking for a quick and healthy breakfast. These were really great. They were moist and flavorful and not overly sweet. The sugar on top added a lot to the texture.

Brandied Apple Honey Muffins
Adapted From King Arthur Flour

2 cups (8 1/2 ounces) white whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1/3 cup (4 ounces) honey
3/4 cup (6 ounces) milk
1/4 cup (2 ounces) brandy (apple or pear brandy is good)
1/4 cup (1 3/4 ounces) vegetable oil
1 ½ - 2 cups peeled, chopped tart apples
1/2 cup (2 ounces) chopped walnuts or almonds
Turbinado sugar

In a large bowl, combine flour, baking powder and salt. In another bowl, beat together egg, honey, milk, brandy and vegetable oil. Gently stir wet ingredients into dry ingredients, then fold in apples and walnuts.

Spoon muffin batter into 12 greased muffin tins. Sprinkle each muffin with turbinado sugar. Bake muffins in a preheated 375°F oven until they're golden brown and test done, about 25 minutes. Remove muffins from pan and cool completely on a wire rack.

Tiramisu Parfaits

Who doesn't love tiramisu?? The flavor is great but getting it out of the pan is not. Problem solved!

Tiramisu Parfaits

6 egg yolks
3 tablespoons sugar
1 pound mascarpone cheese
1 1/2 cups strong espresso, cooled
2 teaspoons dark rum
24 packaged ladyfingers
1/2 cup bittersweet chocolate shavings, for garnish

In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.

In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a tall parfait glass, breaking them in half if necessary in order to fit the bottom.
Spread some of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture. Continue until you have used all ladyfingers and mascarpone mix.

Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.

Before serving, sprinkle with chocolate shavings or dust with cocoa powder.

Tuna Tapanade

I don't have a big repertoire of appetizers. When someone asks me to bring one I always want to bring something beyond crudités. This dip looks like a lot of work but it was fast, easy and delicious!

Tuna Tapenade
Adapted from Barefoot Contessa How Easy is That?

10 to 12 ounces canned or jarred Italian tuna packed in olive oil
2 teaspoons anchovy paste
1 teaspoon fresh thyme leaves
2 tablespoons minced fresh parsley, plus extra for garnish
1 tablespoon grated lemon zest
2 teaspoons minced garlic (2 cloves)
3 tablespoons freshly squeezed lemon juice
3 tablespoons good olive oil, plus extra for brushing bread
1/3 cup Italian mascarpone cheese
1 tablespoon drained capers
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
36 slices French bread, cut diagonally

Drain all but a tablespoon of olive oil from the tuna and then flake the fish into the bowl of a food processor fitted with the steel blade. Add the anchovy paste, thyme, parsley, lemon zest, and garlic and pulse a few times. Add the lemon juice, 3 tablespoons of olive oil, and the mascarpone and process until almost smooth. Add the olives, capers, salt, and pepper and pulse just to incorporate. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.

Serve on toasted slices of French bread or with crackers.

Pasta with Creamy Pimenton Sauce

This is one of my favorite quick dinners. Its easy to make and always hits the spot. The flavor of the pimenton (smoked paprika) is delicious and special. I found it at Whole Foods and also use it on fish, chicken, and roasted veggies.

Shrimp Pasta with Creamy Pimenton Sauce
Adapted from Martha Stewart

2 pints cherry or grape tomatoes (12 ounces)
4 thyme sprigs
2 tablespoons extra-virgin olive oil
1 zucchini, sliced 1/4 inch thick (2 cups)
3 garlic cloves, halved
Coarse salt
1 pound shell pasta
1 pound medium shrimp, peeled and deveined
1/3 cup heavy cream
1/8 teaspoon pimenton
1/8 teaspoon red-pepper flakes

Preheat oven to 375 degrees. Gently toss tomatoes with thyme and 1 tablespoon oil. Transfer to a rimmed baking sheet. Roast for 15 minutes. Add zucchini and garlic; toss to combine. Roast until tomatoes are just broken down and zucchini is cooked through, 10 to 12 minutes.
Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, reserving 1/2 cup cooking liquid.

Meanwhile, season shrimp with salt. Heat remaining tablespoon oil in a large skillet over high heat until hot but not smoking. Cook shrimp, stirring occasionally, until just opaque, about 3 minutes. Add cream, pimenton, red-pepper flakes, and roasted-tomato mixture. Bring to a simmer. Toss in pasta and reserved cooking liquid.

Light Chicken and Biscuits

When its cold and rainy and you want to cozy up with warm dinner - make this. I made my own biscuits (for the first time - so easy) but you can use any biscuit, premade or not.

Light Chicken and Biscuits

Coarse salt and ground pepper
2 teaspoons vegetable oil
3/4 cup low-fat (1 percent) milk
5 carrots, thinly sliced
5 celery stalks, thinly sliced
1 box (10 ounces) frozen pearl onions, thawed
1/4 teaspoon dried thyme
1 1/2 pounds cooked boneless, skinless chicken breasts, cut into 1-inch pieces

In a 5-quart Dutch oven or large heavy pot, heat oil over medium-high. Add carrots, celery, and onions; season with salt and pepper. Cook, stirring frequently, until vegetables are tender, 7 to 10 minutes.

Sprinkle vegetables with remaining 2 tablespoons all-purpose flour; stir in remaining 3/4 cup milk, 1/2 cup water, and thyme. Simmer until liquid is thickened, stirring occasionally, 2 to 3 minutes. Add chicken; simmer until cooked through, 3 to 5 minutes.

Serve chicken stew with biscuits.

Biscuits
From King Arthur Flour

2 1/4 cups (9 ounces) King Arthur White Whole Wheat Flour
1/2 cup (2 ounces) King Arthur Unbleached All-Purpose Flour
3 tablespoons (1 1/4 ounces) buttermilk powder
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup (1 stick, 4 ounces) cold unsalted butter
1 cup (4 ounces) grated Parmesan or cheddar cheese, plus extra for topping
1 cup (4 ounces) chopped walnuts
2 teaspoons finely chopped fresh rosemary or 1 teaspoon dried, optional
1 large egg
1 cup (8 ounces) milk, plus extra for topping

Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment paper.

Whisk together the flours, buttermilk powder, baking powder, baking soda, and salt in a large mixing bowl. Cut the butter into pats, then work it into the dry ingredients to form coarse crumbs. Toss in the cheese, nuts, and rosemary.

Whisk together the egg and milk. Add to the flour mixture and blend lightly until the dough is evenly moistened. Add a tablespoon or so additional milk to incorporate any extra flour in the bottom of the bowl.

Turn the dough out onto a floured work surface and use a bench knife or bowl scraper to fold it over on itself three or four times, until it comes together.

Pat the dough about 1" thick. Use a 2" biscuit cutter to cut it into rounds. Pat the scraps together, and cut additional biscuits. Transfer the biscuits to the prepared pan. Brush the tops with milk, and sprinkle with a bit of grated cheese.

Bake the biscuits for 14 to 16 minutes, until they're golden. Remove from the oven and serve warm.

Light Chicken Enchiladas

This dinner always satisfies my Mexican craving! And no guilt!

Lighter Chicken Enchiladas
Adapted from Martha Stewart

Coarse salt and ground pepper
3 boneless, skinless chicken breast halves (6 to 8 ounces each)
2 tablespoons vegetable oil, such as safflower
2 garlic cloves, minced
1/4 cup all-purpose flour
1 teaspoon ground cumin
1 to 2 tablespoons minced canned chipotles in adobo
1 can (14 1/2 ounces) reduced-sodium chicken broth
8 corn tortillas (6-inch)
1/2 cup grated Monterey Jack cheese (2 ounces)

In a large skillet with a tight-fitting lid, bring 1 inch salted water to a boil. Add chicken. Cover; reduce heat to medium-low. Simmer 5 minutes; remove skillet from heat. Let chicken steam, covered, until opaque throughout, 12 to 14 minutes. Transfer chicken to a medium bowl; shred with two forks. Set aside.

While chicken is cooking, make sauce: In a medium saucepan, heat oil over medium. Add garlic; cook until fragrant, 1 minute. Add flour, cumin, and chipotles in adobo; cook, whisking, 1 minute. Whisk in broth and 1/2 cup water; bring to a boil. Reduce to a simmer, and cook, whisking occasionally, until sauce has thickened slightly, 5 to 8 minutes; season with salt and pepper. Transfer 1 cup sauce to bowl with chicken; toss to combine.

Preheat oven to 400 degrees. Pour 1/4 cup sauce into bottom of an 8-inch square baking dish; set aside. Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. Fill each tortilla with chicken mixture; roll up tightly, and arrange, seam side down, in baking dish. Cover with remaining sauce, and top with cheese. Bake until hot and bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.

Tomato and Zucchini Pie

I saw this on the Today show and had to have it. It was soooooooooo good and so so easy.

Tomato and Zucchini Pie
Adapted from Martha Stewart

For the crust:
1/4 cups all-purpose flour, plus more for dusting
1/2 cup finely grated Parmesan cheese
1 teaspoon coarse salt
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
1 large egg yolk, plus 1 large egg yolk, for egg wash
1/4 to 1/2 cup ice water
1 tablespoon heavy cream, for egg wash for the filling

For the filling:
2 tablespoons extra-virgin olive oil
1 shallot, finely chopped
1 small zucchini, halved lengthwise and cut crosswise into 1/2 inch-thick half-moons
1 1/2 pounds cherry tomatoes
1/2 cup grated Parmesan cheese
4 ounces bocconcini (fresh mozzarella balls)
or fresh mozzarella (1-inch pieces)
3 tablespoons fresh basil leaves, chopped
1/4 cup plus 2 tablespoons all-purpose flour
Coarse salt and freshly ground peppe

Make the crust:
Pulse flour, cheese, salt and butter in a food processor until mixture
resembles coarse meal. Add 1 egg yolk; pulse to combine. Drizzle in 1/4 cup ice water, and
pulse until dough just comes together. (If dough is still crumbly, add up to 1/4 cup more
water, 1 tablespoon at a time.) Form dough into a disk, and wrap in plastic. Refrigerate or
freeze until firm, about 30 minutes.

Make the filling:
Heat 1 tablespoon oil in a skillet over medium. Add shallot; cook, stirring
occasionally, until softened, about 3 minutes. Add zucchini; cook, stirring occasionally, until
light golden and liquid has been released, about 5 minutes. Transfer to a large bowl.

Halve one-third of the tomatoes. Stir halved and whole tomatoes, both cheeses, basil and
flour into shallot-zucchini mixture. Season with salt and pepper.

On a lightly floured surface, roll out dough to a 13-inch round, about 1/4-inch thick. Make
seven 3-inch-long cuts around edge of dough, evenly spaced. Transfer to a 9-inch pie plate.
Drizzle shell with remaining tablespoon oil. Transfer filling to shell. Fold in flaps of dough,
slightly overlapping. Refrigerate until dough is firm, about 30 minutes.

Preheat oven to 375 degrees F.
Whisk cream and remaining egg yolk in a small bowl, and brush over crust. Bake pie on a parchment-lined rimmed baking sheet until crust is golden brown and juices are bubbling, 70 to 80 minutes. Transfer to a wire rack to cool slightly.

Serve warm.

Roasted Shrimp Pasta Salad

On Sundays I am always looking for something I can make for weekday lunches. I made this for this week and so far so good. The recipe makes a lot - the perfect amount for a party. Next time I will half the recipe.

Roasted Shrimp Pasta Salad
Adapted from the Barefoot Contessa

Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 pound feta cheese, large diced

Preheat the oven to 400 degrees F.

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through.

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Lauri's Bruschetta

Lauri's Bruschetta

This recipe comes from my cousin, Lauri. It is so simple and so delicious. Lauri made it for us the last time we all visited with my grandmother. She served it on toast as a snack/appetizer. I have also served it over noodles for dinner. The key is in the tomatoes. I used different colored cherry tomatoes. Also, I did not have fresh oregano so I used dried.

Sauté garlic, fresh basil, fresh rosemary and fresh oregano in olive oil or I use olive oil cooking spray to keep it lighter. Slice baby heirloom tomatoes in half and add them in. Continue to sauté until tomatoes soften but don't break down. Put in a bowl and let them get to room temperature. Then tear up fresh mozzarella and mix it in.

If you cant find baby heirlooms, use a mix of small tomatoes. The variation in flavor is really nice- cherry, grape, etc

Angel Food Cake

I made Christian his favorite, angel food cake, for his birthday this past week. I have always heard that the homemade angel food cake tastes nothing like the grocery store version so I made it from scratch. I was a bit nervous about it, but it was spectacular! It was so delicious and easy to make. Definitely worth the effort. I served it with a dollop of lemon curd (store bought), whipped cream and fruit.

Angel Food Cake
Adapted from Alton Brown

1 3/4 cups sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites (the closer to room temperature the better)
1/3 cup warm water
1 teaspoon vanilla extract
1 1/2 teaspoons cream of tartar

Preheat oven to 350 degrees F.

In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.

In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.

Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).

Cool upside down on cooling rack for at least an hour before removing from pan.

Antipasto

This was really special. I usually do not like antipasto but I could not resist it from the photo in Food Network Magazine. It was so easy!

Antipasto with Prosciutto and Pickled Vegetables
Adapted from Anne Burrell, Food Network Magazine

1/2 pound mushrooms, stems removed, caps sliced thin
1/2 small red onion, sliced thin
1/4 head cauliflower, sliced thin
3 sprigs thyme, leaves picked
Pinch of red pepper flakes
1/4 cup red wine vinegar
Kosher salt
1 cup coarsely grated parmigiano-reggiano cheese
1/2 pound prosciutto, sliced thin
2 cups baby arugula
Extra-virgin olive oil

Combine the mushrooms, onion, cauliflower, thyme, red pepper flakes, vinegar and salt to taste in a bowl. Toss well to combine, cover and let sit outside of the fridge for at least an hour, stirring once or twice.

Preheat the oven to 375 degrees F. On a large baking sheet lined with a silicone mat or parchment paper, make 4 flat circles of parmigiano-reggiano. Bake 8 to 9 minutes, or until the cheese looks golden and lacy. Remove the cheese rounds from the oven and let cool on the baking sheet for 1 to 2 minutes, then loosen them with a spatula. Let cool completely.

Divide the prosciutto among 4 plates. Toss the mushroom mixture (with some but not all the liquid) with the arugula and a drizzle of oil. Arrange a pile of the veggie mix on top of the prosciutto on each plate. You may need to add salt and pepper. Crumble the parmigiano disks on top.

Peruvian Ceviche

Another great "Miami" food. This ceviche was delicioso! I used fresh Wahoo but any white fish will do as long as it is fresh and high quality. This version includes grilled corn to help offset the heat of the pepper. I didn't use the pepper but the corn brought great flavor to the mix.

Peruvian Fish and Shrimp Ceviche

1 pound medium shrimp (16/20 per pound), peeled and cleaned
2 pounds meaty white fish, boned and cut into large dice
½ red onion, minced
1 piece ginger (about 2 inches long), peeled, minced
1 clove garlic, minced
1 celery, minced
Kosher salt and black pepper
½ cup freshly squeezed lemon juice
1 bunch cilantro, chopped
1 - 2 ears of corn, grill with husk on
1/4 habanero, minced (no seeds or ribs), optional

Boil salted water. Have ice water ready on the side. Poach shrimp for just 30 seconds and cool in ice water and drain.

Combine shrimp with fish and toss with onion, ginger, garlic, hot pepper, celery, salt, and black pepper. Allow to cool in the refrigerator at least 30 minutes up to 2 hours.

Add juices and refrigerate 1 hour.

Finish with cilantro and corn, check seasoning and serve.

Yucca con Mojo

Lately I have been inspired to practice preparing my favorite "Miami" foods. First up was yucca. I turned to my Cuban-cuisine expert Sylvia for advice. After we tweaked the recipe and made some bad batches - we finally got it right! This is how I like it!



Yucca con Mojo
Courtesy of Silvia Pernas

1 bag of frozen yucca or 1 ½ pounds yucca, peeled and quartered
1 lime, juiced
Kosher salt
1 – 2 yellow onions, sliced in either chunks or rings (whichever you prefer)
8 garlic cloves
¼ cup freshly squeezed lemon juice (about 1 lemon)

Put yucca in a large pot and add water until it is just covered. Salt water and add the lime juice. Boil yucca until it's almost mush, about 1 hour for the defrosted bag of frozen yucca. Drain and return to pot. Set aside.

In a large sauté pan heat a layer of olive oil on medium heat until hot. Add onions.

While the onions cook, put the garlic cloves into a zip lock bag and smash them up with the flat side of a meat tenderizer, large spoon, or something else that's heavy. Add garlic into the sauté pan with the onions. After about a minute or so, add the lemon juice.

“Be sure to salt all of that and heat it up for a while until the fragrance of the garlic and onion is too much to bear and your mouth is watering.”

Pour garlic and onion mixture on top of the soft yucca. Salt again to taste, if necessary. Continue on medium heat until barely brown but not crisp, about 10 minutes or so.

Note: Add in a little onion powder or garlic powder, if you want to kick that up a bit.