Something new!

Hello again, my friends! In addition to something "old" (the repeat skirt steak performance), I made something "new" - - well, it was new for me and definately different! I would have never given this recipe a second look a year ago, but my horizons are expanding. Let me introduce you to Giada's artichoke & bean crostini...

This was THE BEST appetizer hands down. The flavors came together wonderfully and it tasted so fresh. Perfect for a summer evening with a good friend and a glass of wine.

I made a few adjustments to the recipe. First, I couldn't find frozen artichoke hearts, so bought a can of them and drained them well. Second, I bought the store made crostini to save some time. Simply DEElish! I hope you give this one a try.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/artichoke-and-bean-crostini-recipe/index.html

~Jennifer

Take 2... Sue's Stolen Marinated Flank Steak

I'm pleased to report that a repeat performance of Sue's Stolen Marinated Flank Steak (posted previously by Ceci) was as good as the first! I followed the recipe exactly, including marinating overnight, and served it with Bill's potatoes. The result was devoured! Silverware was optional for some. :-P

~Jennifer

"30" Minute Meal

I finally dusted off a Christmas gift several years old - a recipe collection entitled "Meals Made Easy" from the publishers of Real Simple. I didn't have a lot of time to spend in the kitchen one Sunday evening, so I picked out a "30" minute meal: Poached Halibut with Green Beans and Red Potatoes.

While the section of the cookbook is mislabeled ("30" minutes turned into 60 for me), the meal was relatively easy, healthy and tasty. I don't recall having halibut previously. It was a nice light fish, but pretty expensive. When I make this again, I think I'll substitute the halibut with cod to reduce the cost.

Ingredients:

• 1 pound red potatoes
• 2 1/2 tsp kosher salt
• 1 pound fresh green beans, cut in half (I used the thin, french style ones)
• 4, 6 ounce halibut fillets, skin removed
• 1/4 tsp pepper
• 2 1/2 cups dry white wine
• 3 tbls butter
• 2 tbls fresh chives, chopped

Directions:

• Place the potatoes and 2 tsp salt in a large pot; add water to cover. Bring to a boil and simmer for 20 minutes.
• Add the green beans to the pot and simmer for 5 minutes more.
• Drain the potatoes and beans. In the same pot, add the butter, chives, salt and pepper. (I also added a splash of the white wine - why not?!?) Heat until the butter is melted.
• Quarter the potatoes. Return them to the pot along with the green beans and toss with the butter/wine mixture. Cover and keep warm while you cook the fish.
• Rinse the halibut fillets and dry with a paper towel. Season with salt and pepper. Place in a large skillet and add enough wine to reach halfway up the sides of the fillets. Bring to a simmer; cover and cook for 6-8 minutes.

~Jennifer

Brussel Sprouts a la Avalon Grille

On July 21st, Bill and I made the trek to Catalina Island. We lunched at Avalon Grille, which was absolutely fabulous. If you live in the area, I'd recommend you set aside an afternoon to give it a try. We had their "Crispy Brussel Sprouts" as our appetizer. I had eaten brussel sprouts before and absolutely despised them, but it had been many years and I felt they were worthy of another try. Boy, I'm glad I did! They were so good I searched for the recipe online and made them at home along side some salmon and cous cous. The result was as good as the original.

Ingredients (note: some quantities were not provided on the original recipe, so just add how much you'd prefer):

• 1 pound brussel sprouts
• 1 tbsp pancetta, diced
• 2 tbsp olive oil, divided
• raw almonds, roughly chopped
• dried cranberries
• 1 tbsp honey mustard dressing
• parmesan cheese

Directions:

• Cut the brussel sprouts in half; toss with 1 tbsp. olive oil, salt and pepper. Roast covered at 350 degrees for 40 minutes. Remove from oven and set aside while you continue to the next step.
• Heat 1 tbsp. olive oil in saute pan and cook the pancetta.
• Add the sprouts to the pan and saute until slightly crisp.
• Add the almonds and cranberries and saute for 1 minute.
• Remove from heat. Add the honey mustard dressing and toss.
• Top with parmesan cheese and enjoy!

~ Jennifer

Turkey Bolognese

Last weekend, I was tasked with fulfilling a special request for spaghetti with meat sauce made with turkey (vs. beef). Giada came through with her "Turkey Bolognese" recipe, found on the Food Network website: http://www.foodnetwork.com/recipes/giada-de-laurentiis/turkey-bolognese-recipe/index.html

I made two modifications to the recipe:

1. I didn't have any shredded, cooked turkey. So, I browned some ground turkey and diced panchetta based on a suggestion within one of the reviews.
2. My family is a big mushroom fan, so I added 8 oz of fresh sliced mushrooms along with the other veggies.

The result was a big hit! Everyone cleaned their plate, once and sometimes twice. The next time I make this, I'll omit the panchetta. Not only is it pretty expensive, but it's really not necessary since the sauce was flavorful enough on it's own.

~Jennifer

C-C's Potato Salad Review

I made Ceci's version of Barefoot Contessa's potato salad on July 4th. I must admit I was a little suspect about some of the ingredients (I've never cooked with dill before and capers in potato salad?!?). Since I was fortunate to have had the result at Ceci's house a few months ago, I had faith that mine would be fairly reminiscent of the original.

I followed the recipe to the "T" and the result was fabulous! The only thing I'd do differently is add a few more potatoes to the mix. Thank you for sharing, Ceci - this will stay in my recipe box for sure.

Chicken, Poblano & Cheddar Sausage
C-C's Potato Salad

~ Jennifer

Low Carb Zucchini-Carrot Cake with LC Cream Cheese Frosting

Let me begin by setting the tone. Steve and I have decided to begin a low carb eating journey. Of course, that said, there's no reason we should give up cake and other goodies. There are tons of recipes now that are low-carb and taste great. The above pictured cake is an example, so I'm publishing the recipe courtesy of Dana Carpender's 1001 Low-carb Recipes. Hope you'll give it a read to see if it may be something you'd enjoy (no garlic Bill! :-)

LC Zucchini-Carrot Cake

Ingredients:

• 1 1/4 c. hazelnuts
• 2 eggs
• 1/2 c. oil
• 1/2 c. yogurt (I used unflavored Greek yogurt for lowest carb count)
• 2/3 c. Splenda
• 1/2 c. vanilla whey protein powder
• 1 tsp. baking soda
• 1/2 tsp salt
• 1 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 3/4 c. shredded zucchini (about 1 large zucchini)
• 1/4 c. shredded carrot (about 1/2 large carrot stick)

Directions:

Preheat oven to 350 degrees.
In a food processor, using the Sblade, use the pulse control to grind the hazelnuts to a mealy consistency. Set aside.
In a large bowl, whisk the eggs until well blended. Add the oil, yogurt, ground hazelnuts, Splenda, protein powder, baking soda, salt, cinnamon, and nutmeg, mixing well after each addition. Add zucchini and carrots last, mixing well.
Thoroughly coat a ring mold or bundt pan with nonstick cooking spray. Batter will fill about half of the pan. I used a glass casserole dish which worked just as well (don't have a bundt pan as my life has been complete without one to this point, so don't intend to buy one :-) Bake for 45 minutes and turn out gently onto a wire rack to cool. Yields 8 generous servings. Has 6 grams of usable carbs and 16 grams of protein per serving of cake.

Cream Cheese "Frosting"

Ingredients:

• 3/4 c. heavy cream, chilled
• 1 package (8 oz.) cream cheese, softened (I prefer Neufchatel, a/k/a "Lite Philly" - 1/3 less fat) 
• 1/2 c. Splenda
• 1 tsp. vanilla

Directions:

Whip the heavy cream until it's stiff.
In a separate bowl, beat the cream cheese until very smooth, then beat in the Splenda and vanilla. Turn the mixer to its lowest speed and blend in the whipped cream, quickly. "Frosting" must be refrigerated at all times. It's not as sweet as you may be used to, but hit the spot for purposes of topping this cake. Overall, the cake was good. Steve and I ate too much, which really defeats the point of it being low carb.......had a pretty nutty consistency and did not rise a lot in cooking, but we enjoyed it, hope you will too if you venture to give it a try!

* Sherrie