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Yearly Archives: 2010

Baked Potato Salad

Posted on July 14, 2010 by amydeline

I’ve mentioned my aversion to mayonnaise before. I have no good explanation for it. I think it’s something about the slimy texture. Maybe it’s the smell. It’s hard to say. I don’t avoid it completely, but I use it judiciously and when I do use it, it absolutely has to be Hellman’s. You’re welcome for the free endorsement, Hellman’s. Traditional summer salads pose an issue for me, since so many are laden with mayonnaise. Add that to my paranoia about food safety and refrigeration and my heart starts to race. I panic a bit during summer parties when presented with salad upon gloppy, mayonnaisey salad. Did they use Hellman’s?? How long has it been sitting out?? Is there anything else to eat?? My brother-in-law is as disturbed by mustard as I am by mayonnaise. Strange. I mean, what’s so gross about mustard?? But then again, I’m the one who just wrote a paragraph on my feelings about mayonnaise. So, I suppose that I am clearly the weirdo amongst us.

My distaste for mayonnaise is what brings us to today’s recipe; a non-mayonnaise alternative to potato salad which will delight your taste buds. It’s a potato salad inspired by a loaded baked potato. Think fork-tender chunks of red potato, blended together with sour cream, cheddar cheese, bits of bacon, and chopped green onions. Not a glop of mayonnaise in sight!

Baked Potato Salad

Ingredients

  • 3 pounds Red Potatoes, cut into bite sized pieces
  • 1 cup Sour Cream
  • 1 cup Bacon, crumbled
  • 1 cup Green Onions, chopped
  • 1 cup Cheddar Cheese, shredded
  • 1 Tbsp Mustard
  • Salt and Pepper

Directions

Place chopped potatoes in a pot. Fill the pot with water until it just covers the potatoes. Add a bit of salt to the water. Bring to a boil and simmer for about 8-10 minutes, until potatoes are fork-tender. Drain in a colander. Rinse with cold water in order to stop the cooking and slightly cool the potatoes. In a large bowl, combine the potatoes with the sour cream, mustard, cheese, bacon and onions. Season with salt and lots of coarse-ground black pepper. Refrigerate until completely cooled. Keep refrigerated until ready to serve.

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Turkey Burgers with Fresh Tomato Salsa and Avocado

Posted on July 13, 2010 by amydeline

Recently, one of my readers wondered if I took requests. Sure, said I. This particular request was for a fresh tomato salsa recipe, the only requirement being that it contain lots of fresh cilantro. To be completely honest, when it comes to chips and dips, I’m more of a chile con queso kind of gal. I don’t make or use salsa too often. But if there were going to be a time for a tomato salsa recipe, that time is definitely now. Tomatoes are hitting their flavor peak and backyard barbecue season is in full swing, with bowls of tortilla chips begging to be dipped in salsa.

When I do have salsa, I like it to be singe-your-tongue spicy, but I recognize that not everyone wants to experience pain while they’re eating. So, I’m going to share two salsa recipes with you. The first is a basic mild-medium tomato salsa with jalapeno pepper and lots of fresh cilantro. The second variation features the addition of pureed chipotle pepper for a punch of smoky heat and a handful of sweet corn for a nice contrast to the spice.

To make it a meal, I decided to use my salsa on turkey burgers with a bit of fresh avocado. Turkey burgers are a delicious, leaner alternative to a traditional beef burger. But the lean meat can sometimes be prone to dryness. To combat this issue, I’m adding a beaten egg and some grated onion for moisture. A bit of grated cheddar will contribute additional moisture and flavor. Serve the burgers on a soft roll over slices of fresh avocado and topped with your homemade salsa.

Fresh Tomato Salsa

Ingredients

  • 4 Ripe Tomatoes, seeds removed, diced (about 2 cups)
  • 1/2 Red Onion, finely diced (about 1/2 cup)
  • 1 Jalapeno Pepper, ribs and seeds removed, finely diced*
  • 2 tsp Garlic, minced
  • 3/4 cup Cilantro Leaves, coursely chopped
  • Juice of 1 Lime
  • Salt and Pepper

*Use a teaspoon to easily remove ribs and seeds.

Directions

Combine all ingredients. Let the salsa sit in the fridge for at least an hour. As it sits, the salt will draw out some of the tomato juices and the flavors will marry. If a saucier salsa is desired, pulse the ingredients in a blender or food processor. Add additional jalapeno pepper for a spicier salsa.

Corn and Chipotle Variation

To the above recipe, add 1 pureed chipotle pepper (from a can of chipotles in adobo) and 1/2 cup sweet corn kernels. Stir to combine.

Turkey Burgers

Ingredients

  • 1 pound Ground Turkey
  • 1 Egg, lightly beaten
  • 1/2 cup Bread Crumbs
  • 1/4 cup Grated Onion
  • 1/2 cup Cheddar Cheese, shredded
  • 1 tsp Salt

Directions

Preheat broiler. Using your hands, gently combine all ingredients. Form into 4 patties. Broil for about 10-12 minutes until fully cooked. An instant-read meat thermometer inserted in the middle should read 165 degrees.


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I’m Baaaack!

Posted on July 13, 2010 by amydeline

So nice to see you again! You’ve been missed.

We were away for a long weekend on Long Island to celebrate the wedding of a wonderful friend.

Our weekend had a rocky start. We ended up in the Emergency Room on Saturday morning with my littlest guy, whose allergic reaction to amoxicillin was worsening. My sweet little baby awoke covered in angry looking hives with swollen hands and feet and bright red swollen ears which protruded from his head. He was less than pleased with the visit to the ER, but the docs took good care of him and we headed back to my parents’ house with our puffy baby. A few doses of steroids, lots of extra snuggles, and an early bedtime brought the smile back to his precious face.

Snuggling my sick little guy

That evening, we enjoyed a delicious dinner with my parents and brother; grilled marinated chicken and hanger steak, corn on the cob, potato salad, and garlic bread.

Fresh herbs from the neighbor's garden, which were put to good use in the marinades and potato salad.

Sizzling chicken

Grilled hanger steak, garlic bread, corn on the cob, and potato salad

On Sunday, we attended a beautiful wedding for a beautiful globe-trotting couple. It took place on a riverboat!

The Lauren Kristy Riverboat

Bacon-wrapped pineapple - Bacon makes everything better, doesn't it??

Wedding Cupcakes!

The wedding was full of thoughtful little touches, laughter, and love. It’s evident how perfectly matched the bride and groom are. We wish them a lifetime of love and happiness.

Before we started for home on Monday morning, we met up with my Grandma for breakfast at her regular spot. I order my usual corned beef hash with two eggs over-well and rye toast. It’s always the perfect way to fill my belly for the ride home!

Now we’re back home and I’m ready to cook!

Check back later for something tasty…

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The Best Oatmeal Cookies

Posted on July 9, 2010 by amydeline

One of my best friends in the whole world is getting married this weekend. I am bursting out of my skin with excitement. We met at our college orientation and became instant friends. Many memories later, I am so excited to be celebrating this happy occasion with her! It is certain to be a blast.

Her special day will bring me home to Long Island for the weekend. Bagel sandwiches, here I come! I’ve decided to bring some cookies home with me. Everyone loves to receive cookies, especially my grandparents, and I’m happy to bake them. I’m making one of my favorite cookies recipes. I could easily devour an entire batch of these and wouldn’t even regret the resulting bellyache. To me, they’re the perfect oatmeal cookie; crunchy on the edges, chewy in the center, with just a hint of noticeable saltiness. Throw out the typical raisins in exchange for chocolate chips and dried apricot and you’ve got yourself a fantastic oatmeal cookie. I’ve made these cookies many times and people are always asking for the recipe. So, here you go!

This recipe is basically an adaptation of the Vanishing Oatmeal Raisin Cookie recipe found on the inside cover of a canister of Quaker Oats. Specifically, I increase the vanilla and cinnamon, omit the raisins, and add chocolate chips and dried apricot. I also eliminate the margarine alternative, because frankly, I don’t really understand what margarine is and it freaks me out a little. But, if you’re a fan of margarine, it is listed as an alternative in the original recipe. So, go ahead and use it. I promise I won’t judge!

Don’t feel too guilty eating all these cookies. Oats are good for you, right?? It says so on the canister.

Oatmeal Chocolate-Chip Apricot Cookies

Ingredients

  • 1 1/2 cups Flour
  • 1 tsp Baking Soda
  • 1 1/2 tsp Cinnamon
  • 1/4 tsp Salt
  • 2 sticks Salted Butter, softened
  • 1 cup Light Brown Sugar, firmly packed
  • 1/2 cup White Sugar
  • 2 Eggs
  • 1 1/2 tsp Vanilla
  • 3 cups Quaker Oats
  • 1 cup Semi-sweet Chocolate Chips
  • 1/2 cup Dried Apricots, chopped

Directions

Preheat oven to 350 degrees. In a bowl, combine flour, baking soda, cinnamon, and salt. Set aside. In another large bowl, beat the butter and sugar together until creamy. Add the vanilla and eggs to the butter mixture. Blend until well combined. Gradually add the flour mixture to the bowl and blend. Stir in the oats, chocolate chips, and apricots. Form into small balls, about 1 inch diameter, and place on an ungreased cookie sheet.

Bake for about 14 minutes, until the edges begin to brown and the center appears cooked. Allow to cool on the baking sheet for a minute before transferring to a cooling rack.

Makes about 3 1/2 dozen


Recipe adapted from the Quaker Oats recipe for Vanishing Oatmeal Raisin Cookies

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Feta Cheese Mousse and Summer Fruits

Posted on July 8, 2010 by amydeline

I shrieked at the grocery store. People were staring, a look of pity on their faces for the poor, crazy girl shrieking over produce. Or maybe their look was of concern for the two children in the crazy girl’s care. But I promise there was good cause for shrieking. Honest, there was.

You see, I had gone to the store to buy watermelon for today’s recipe. My grocery store likes to play a game with its customers by constantly rearranging the items in the produce section. I swear that if I walked from the produce section to frozen foods and back again, the apples would be someplace different. Anyway, I found the watermelon. Score one for me! And then I spotted the sign; the sign which read Fresh Figs. Fresh Figs!!!  My heart skipped a beat. My eyes went into overdrive scanning for the aforementioned fresh figs! They landed on their target and that’s when the shriek escaped from my mouth. First fresh figs of the season!

I told you there was a perfectly reasonable explanation for my reaction!

Figs make me think about Greece and a lovely dinner my husband and I enjoyed on the patio of a restaurant that sat on one edge of a huge town square. As we were preparing to pay the bill, the waiter brought over two glasses of ouzo, on the house. We were delighted. Moments later, the owner of the restaurant appeared, carrying a plate full of fresh figs and other fruits. It was the first time I’d ever tasted a fresh fig. The owner, whose English was excellent, chatted with us for a while. He then proceeded to plan our wedding, which was to take place the next morning at the church across the square, excitedly claiming that he knew the priest and could arrange everything for us. Just come back tomorrow morning and you get married, he instructed. We did not take him up on his offer to marry that next morning, though part of me wishes we did. But that was well before our marrying days. Good memories though, which make figs taste extra sweet to me.

Thankfully, fresh figs fit beautifully into my existing plan for today. I’ve been thinking a lot about cheese mousse since making the mixed berry mousse last week. I’d tentatively decided that I would make a goat cheese mousse this week. Well, after yesterday’s Farfalle with Spinach, Feta, and Pine Nuts, I’ve got a tub of leftover feta cheese in my fridge. So, Feta Cheese Mousse it is! My plan was to pipe the goat cheese mousse into cubes of fresh watermelon. We’ll still be doing that. But now we’ll also be piping the mousse onto fresh figs! Oh, glorious summer treat!

Serve these little snacks as a first course appetizer, an hors d’ oeuvres, or even as a lunch over some mixed greens!

Feta Cheese Mousse

Ingredients

  • 1 cup Feta Cheese, softened
  • 1/2 cup Cream Cheese, softened
  • 3/4 cup Heavy Cream, divided

Directions

Whip 1/2 cup of the heavy cream until it begins to form firm peaks.* Set the whipped cream aside. Use a food processor, blender, or immersion blender to combine the feta, cream cheese, and 1/4 cup heavy cream until smooth.  Blend a bit of the whipped cream into the cheese mixture. This will lighten the mixture. Then, gently fold in the remaining cream. Do not over-mix or you will lose the fluffiness of whipped cream.

Refrigerate while you prepare the fruits.

*When whipping cream, it’s important to keep the cream and equipment cool. Place your whipping bowl and whisk in the freezer for a few minutes before beating the cream. Then, set the bowl in an ice bath as you beat the cream. The bowl with the whipped cream can stay in the ice bath while you blend the cheese.

To prepare the watermelon, cut the heart from the rind. Then, cut the watermelon into your desired shapes. Small cubes or tiles work well. You can also use a cookie cutter to create circle or star shaped tiles.

Use a melon baller to remove a portion of the cubes.

I’m sure you can find a use for the leftover watermelon scraps.

This is curious...

Satisfied Watermelon Face

Spoon the mousse into a pastry bag and pipe it onto your watermelon and figs. To create a makeshift pastry bag, cut off the corner of a ziploc bag. Insert your pastry tip. Fill the bag with the mousse and pipe it into your fruit. The mousse would also be delicious on vegetables, crackers, bread.

Ziploc Pastry Bag

Watermelon with Feta Cheese Mousse and Mint

Sweet Summer Treat

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Farfalle with Spinach, Feta, and Pine Nuts

Posted on July 7, 2010 by amydeline

The name of the game today is staying cool in the pool. By pool, I’m referring the the 10 foot wide, 3 foot deep play pool which my son received as a birthday gift from his uncle, aunt, and cousin. It’s been a godsend during this hot weather we’re having. The depth is perfect for the kids, since they can both touch the ground, which makes it much easier for me to handle two toddlers in the pool at once. A bottle of sparkling water and a dip in the pool with the kiddies. Sounds like a great afternoon plan to me!

But before we hit the pool, I have a great summer side salad to share with you. It’s delicious and perfect for summer entertaining. It’s great served at room temperature, warm, or chilled. Plus, it does well out of the fridge for a few hours, which makes it a great dish to bring to a potluck BBQ. We’ll be enjoying it tonight with roasted chicken sausage!

Farfalle with Spinach, Feta, and Toasted Pine Nuts

Ingredients

  • 1 box Farfalle pasta
  • 1 16 ounce package frozen Cut-Leaf Spinach, defrosted
  • 4 Tbsp Butter
  • 1 Shallot, diced fine
  • 1 Tbsp Garlic, minced
  • 3/4 cup Feta cheese
  • 1/4 cup Parmesan Cheese
  • 1 1.75 ounce bottle Pine Nuts (about 1/2 cup)
  • Crushed Red Pepper (optional)

Directions

Cook the pasta al dente, according to package directions. While the pasta is cooking, prepare the other ingredients. Place the pine nuts in a small pan over medium heat and cook for about 3-4 minutes until they just start to brown. Set the pine nuts aside. Squeeze the excess liquid from the spinach using your hands or a piece of cheesecloth.* When the pasta is cooked, drain and set aside. In the pasta pot, heat the butter over medium heat. Add the shallots and garlic. Cook for a minute or two. Add the drained spinach and stir. Add the cheese. Cook and stir for a few minutes, until the cheese begins to melt into the spinach mixture. Add the hot pasta and pine nuts. Toss to combine. Season with a bit of crushed red pepper, if desired. Serve immediately, refrigerate or hold at room temperature for a few hours.

Makes 8 Side Dish Servings

*Cheesecloth is a thin mesh fabric. My supermarket carries the cheesecloth in the same aisle as utensils and other cooking supplies. It comes in a huge piece, which you can cut to size as needed. It’s handy to have around for straining foods or bundling herbs to cook in stocks or soups.

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Pan-seared Scallops with Pina Colada Salsa and Coconut Rice

Posted on July 6, 2010 by amydeline

Many moons ago, my husband and I found ourselves in Italy, in the middle of a heat wave. The beautiful city of Rome is overflowing with fountains; cool, refreshing, swim-worthy fountains. Unfortunately, it’s also full of fountain police, whistles constantly in mouth, ready to blow at the first hint of a toe touching the water. When in Rome…don’t go in the fountains! Torture on such a hot day. But, sweet relief came in the form of little kiosks, selling big icy chunks of fresh, chilled coconut and iced bottles of water. I can still envision the towers of fresh coconut pieces, cool water running down over the artfully arranged displays. No coconut fountain police in sight. Sweet, sweet coconut relief.

So, whenever the weather gets hot, I think about coconut. It’s definitely hot out there today! I think a little coconut is in order.

Never hand your baby a coconut. He will assume that it's a hairy ball and will throw it at your knee. Trust me.

Recently, my sister and brother-in-law posted pictures of a dinner they enjoyed at a fine restaurant on Skaneateles Lake. My sister had a juicy grilled pork chop with mashed potatoes, beets, carrots, and asparagus. The picture made me hungry. My brother-in-law’s selection didn’t have quite the same effect. The dish he ordered featured seared scallops alongside a bed of sautéed spinach and a strawberry pastry. Everything on the plate was drizzled in a bright pink sauce which looked like it was made of strawberry yogurt. I stared at the picture trying to make the dish work in my head. My brother-in-law said it was delicious and that the tart strawberries in the salty pastry complemented the sweetness of the scallops. Sounds sensible enough, but I’m still having a hard time with the dish. I love the combination of fruit and seafood, especially during the hot summer months. Strawberries with scallops makes sense to me. And, I like strawberries in spinach salad, so I guess that pairing makes sense too. I think my issue with the dish lies more with the creamy, sweet-looking sauce and the dessert-like appearance of the pastry sitting next to the scallops. But, what do I know??

In any case, I must still have scallops and fruit on my mind, because as I was trying to come up with an interesting way to use the coconut I was craving, scallops dominated my thoughts. I tossed around the idea of somehow cooking scallops in the fresh coconut water, but I didn’t imagine a very nice texture resulting from that preparation. So I decided to pan-sear the scallops and combine the coconut with a bit of pineapple, orange, and lime for a pina colada inspired salsa. Not wanting to let any of the yummy coconut go to waste, I reserved the sweet coconut water to use in cooking the rice. The result was a light, fresh dinner on a hot summer day.

Tending to the fresh pineapple and coconut take a little time, but it’s worth it. Though my vote definitely goes towards using the fresh fruits, you could easily substitute canned pineapple, mandarin oranges, and unsweetened shredded coconut for the salsa and canned coconut milk for the rice for a really quick, delicious summer meal.

Pan-seared Scallops with Pina Colada Salsa over Coconut Rice

Ingredients

For the Scallops:

  • 1 pound Scallops
  • 1-2 Tbsp Olive Oil
  • Salt and Pepper

For the Salsa:

*To supreme an orange, cut off the top and the bottom. Place it on a hard surface and cut off the skin and pith. Then, use a paring knife or other sharp knife to cut out each orange segment between the membranes.

Orange Supremes

Directions

To prepare the salsa, combine all ingredients in a bowl. Mix to combine. Taste. Add salt and pepper, if  desired. Refrigerate until ready to serve.

To cook the scallops, heat the olive oil in a pan over medium to medium-high heat. Pat the scallops dry and season with a little salt. Place the scallops in the pan. Let them cook for 2-3 minutes, without disturbing. Once they’ve formed a golden-brown crust, turn the scallops over. Cook for another 2-3 minutes, until fully cooked and translucent.

Prepare the rice according the package directions, substituting fresh coconut water for part of the water. Throw in a couple small chunks of coconut for added flavor.

Serve the scallops on a bed of the coconut rice and pina colada salsa.

Serves 4

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How to Chop a Pineapple

Posted on July 6, 2010 by amydeline

Sweet delicious pineapple makes a wonderful summer treat and great addition to salads, smoothies, and pork, chicken, and seafood dishes! Here’s a little guide for how to handle a ripe, fresh pineapple.

Start with one ripe, delicious pineapple.

Cut off the top of the pineapple.

Cut off the base of the pineapple.

Stand the pineapple on its sturdy base.

Carefully cut off the outer skin and eyes.

For rings, lay the pineapple on its side and slice.

Cut out the core.

For chopped pineapple, stand it up on the flat base and cut into quarters.

Cut out the core. Then chop as desired.

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How to Open a Coconut

Posted on July 6, 2010 by amydeline

There are many different strategies for opening a coconut. Here’s a little guide to the approach I took.

Start with a fresh coconut. You should be able hear the coconut liquid sloshing around inside when you shake it.

Use a sharp knife or nail to find the softest eye.

Puncture the eye with the knife or nail.

Allow the coconut liquid to drain into a glass or bowl. Drink the sweet liquid or refrigerate until use.

Whack the coconut with a mallet or hammer until it cracks. This little guy enjoyed giving the coconut a little whack, but grown-ups are better equipped to handle this step.

Alternately, place the coconut in a plastic bag and give it a firm slam onto concrete or another hard surface. This strategy was the easier of the two. Note the sunglasses, hooded sweater and lack of pants on my three year old. This is how he insists on dressing when the temperature is in the 90's. Kids!

To remove the coconut meat, insert a butter knife between the meat and the shell all the way around. Use the leverage from the butter knife to pop the meat out.

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Boom and Roar

Posted on July 5, 2010 by amydeline

From the boom of the fireworks to the roar of Niagara Falls, our 4th of July weekend was a blast! We spent the day in Buffalo visiting with dear friends and their two little children. The kids played themselves silly, caused an appropriate amount of mischief, ran, biked, and jumped until their eyelids grew heavy.

We dined on a delicious dinner of grilled burgers, hot dogs, and chicken with corn on the cob, garlicky green beans, and Caprese salad.

After dinner, the two older boys and the dads pitched a tent in the yard. My three year old came prepared with everything a little boy could need for his first campout; a lantern, binoculars, and his best friend, Elephant.

Once the kids were settled in their sleeping bags and beds, the adults relaxed around a fire pit for a few drinks and more than a few laughs, with the crack of fireworks in the air.

The flag cake was a grand success. And since I know you’re curious, here’s a picture of the inside.

The next morning, our gracious hosts prepared fresh fruit and yogurt smoothies and cheesy eggs with sausage. Before heading home, we all made the short drive up to Niagara Falls for a quick peek. The most beautiful rainbow was awaiting us near the base of Horseshoe Falls.

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