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Category Archives: Recipes

Spicy Chipotle Corn

Posted on August 2, 2011 by amydeline

Hard to believe that it’s August already. This summer is going way too fast and we’ve been shamefully remiss in using our grill. Shame on us! But, this is part of my dilemma with our choice of grills.

In most regards, I prefer a simple charcoal grill, with coals lit in a chimney starter. The result is delicious, smoky grilled flavor without any lingering hint of gas or lighter-fluid. To me, it just feels like the way grilling should be done.

The big downside of the charcoal grill is the length of time it takes to prepare; waiting for the coals to light and to reach their ideal temperature. It makes grilling a couple of hot dogs feel like a bit of a production. And with a newborn in my arms and two active little boys running laps around me, I don’t have time for any more productions. The ease of simply turning a knob on a gas grill sounds so appealing.

I was very close to purchasing a gas grill this summer and partly regret that I never did. Seems too late at this point, since it will be snowing before we know it. Maybe next year…

On one of the few occasions that we did fire up the grill this summer, we threw on a few locally-made Hoffman’s hot dogs. I don’t eat hot dogs frequently, but sometimes it just feels like the perfect summer food. On the side, we enjoyed salt potatoes and this spicy chipotle corn. Is there anything more summery than sweet corn??

A little chipotle goes a long way when it comes to the spice factor in this dish, so if you prefer a milder result, you may want to reduce the chipotle by half!

Spicy Chipotle Corn

Ingredients

  • 4 tablespoons butter
  • 2 teaspoons garlic, minced
  • 1 chipotle pepper, very finely diced (from a can of chipotles in adobo)
  • 3-4 scallions, chopped
  • 2 cups cooked corn kernels or 1 bag frozen corn, defrosted
  • Salt

Directions

Melt butter in a pan over medium heat. Add the garlic, chipotle pepper, and scallions. Cook for 2-3 minutes, until tender. Add the corn. Stir until the corn is heated through and well coated in the spicy butter sauce. Salt as desired.

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Polish Pie Pierogi Bake

Posted on July 29, 2011 by amydeline

I considered opening this post with a Polish joke. You know, something along the lines of An Irishman, a German, and a Polish man walk into a bar… But, comedy is not my strong suit and I can never quite remember the punchline to jokes. Or, I remember only the punchline, but haven’t the foggiest idea of how to get there. Watching me try to tell a joke is often the funniest part of the joke I’m trying to tell. Either way, it’s probably better that I stick to the food and leaves the jokes to the jokers.

My Polish Pie is not really a pie at all, no more so than a shepherd’s pie or a cottage pie qualifies as pie. But the name just seems to fit. The idea first struck me a few weekends ago, when we drove past a local Polish festival. As we waited at the stoplight, tapping our feet to the catchy tunes of a live polka band, the distinct aroma of kielbasa flooded our car. My husband made some quip about pierogies and kielbasa.

Mmmmmm… Pierogies!!

And in that moment, an idea began to take shape. Why couldn’t I create a baked pierogi dish, starting with frozen pierogies, in the same way that people make baked ravioli casseroles? Seemed like it should work. And it seemed only logical that the dish should include slices of kielbasa. I decided on sweet, caramelized onions and a rich cheddar cheese sauce to complete the dish.

This is not a pretty dish. It’s got that sort of sloppy, mixed up appearance that most casseroles end up having. (I think I’m going to skip the photo I took of it spooned onto my dinner plate.) But, what it lacks in appearance, it more than makes up for with flavor. Best yet, you can use leftover kielbasa and caramelized onions to make the most fantastic frittata!

Polish Pie Pierogi Bake

Ingredients

  • 1 box frozen potato and cheddar pierogies
  • 1/2 Polish kielbasa, halved and sliced
  • 1 onion, thinly sliced
  • 2 1/2 tablespoons butter, divided
  • 1 1/2 tablespoons flour
  • 1 1/2 cups milk
  • 1 1/4 cups cheddar cheese, shredded
  • Salt and pepper
  • 1/4-1/2 cup cheddar cheese, shredded

Directions

Preheat oven to 375 degrees.

Spray the inside of a baking dish (9×13 or smaller) with cooking spray. Line the bottom of the dish with the frozen pierogies.

To prepare the onions, heat one tablespoon of butter in pan over medium heat. Add the onions. Cook for about 10 minutes, stirring frequently, until the onions are tender, sweet, and golden brown. Scatter the onions over the frozen pierogies.

Scatter the kielbasa slices over the onions.

To prepare the sauce, melt the remaining 1 1/2 tablespoons butter in a pan over medium heat. Stir in the flour until well-blended. Cook for a minute or two. (This is your roux, which will help to thicken the sauce.) Gradually add the milk, whisking until smooth. Bring the mixture to a simmer and cook for 2-3 minutes until it begins to thicken. Reduce the heat to low and add the cheddar cheese. Stir until melted. Season with a touch of salt and pepper. (Be careful not to over-salt the sauce, since the kielbasa will add a good amount of salty flavor to the finished dish.)

Pour the sauce over the mixture in the baking dish. Sprinkle the remaining cheese on top.

Bake for about 40 minutes.

Kielbasa and Caramelized Onion Frittata

Bonus recipe for leftover kielbasa and caramelized onions:

Kielbasa and Onion Frittata

Preheat oven to 400 degrees. Lightly beat 7-8 eggs in a bowl with about 1/4 cup milk. Season with salt and pepper. Heat a tablespoon of butter in an oven-safe skillet over medium heat. Swirl the pan so that the butter coats the bottom and sides. Add the eggs to the pan and cook for 3-4 minutes, until the bottom begins to set. The top should still be quite loose. Scatter leftover slices of kielbasa and caramelized onions into the egg mixture. Place the pan in the oven and bake until the eggs have completely set and the top is golden brown, about 10-15 minutes.

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Very Melony Sangria

Posted on July 26, 2011 by amydeline

Well…the new windows are installed! What a difference it makes to have fully functional windows throughout the house! And I’m completely in love with the new sliding glass doors which open our living room to the backyard. At the moment, I’m enjoying a cool breeze being wafted through the open doors as a summer storm passes by. Ahhhh… The end result is well worth the week of craziness we endured.

A second batch of sangria sure helped make the week a bit more pleasant too!

I gave my second batch of sangria a very melony twist; loaded with three different types of fresh melon, soaked in melon liqueur, and finished with a crisp white wine. The result is a bright and refreshing summery beverage (for those of drinking age, of course); perfect in a tall glass filled with ice!

Melon Sangria

Ingredients

  • 1 cup honeydew melon balls
  • 1 cup cantaloupe melon balls
  • 1 cup watermelon balls
  • 1 1/2 cups sparkling water
  • 1/3 cup sugar
  • 2/3 cup melon liqueur
  • 1 tablespoon lemon juice
  • 1 (1.5 liter) bottle white wine
Directions
Combine melon, sparkling water, sugar, melon liqueur, and lemon juice in a large pitcher. Stir until the sugar is dissolved. Refrigerate for at least one hour. Add the white wine. Serve over ice.

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Ginger Peach Sangria

Posted on July 20, 2011 by amydeline

This week will forever be known as the week we got the windows replaced, the week we toured the Syracuse public restrooms, and the week mommy officially lost her mind.

It’s hard living the gypsy life with three very young children in 95 degrees weather. Even the fun adventures I’d planned to keep everyone engaged have gone wildly awry. Who even knew it was possible to not have fun while enjoying a picnic at a beautiful park on a sunny day with bubbles and a gigantic bouncy ball??? I’m here to tell you that it’s entirely possible.

In fact, the best part of today was the hour I drove the kids around in our air-conditioned Honda Pilot while two out of the three napped and the third watched Up on our second row DVD entertainment system. Did you know that gypsies drive well-equipped Honda Pilots?

To say that this has been a tiring week is an understatement. The level of exhaustion involved in caring for an extremely active preschooler, a potty-training toddler, and a breastfeeding newborn everyday, for an entire week, from the trunk of my car, is overwhelming. It’s akin to having taken the three of them through Disneyworld on a hot summer day, by myself, only a heck of a lot less fun. We’ve tried to make the best of a tricky situation, but it’s been tiring for us all.

The weather is expected to hit nearly 100 degrees tomorrow. I’m planning to keep the kids in the air-conditioned mall most of the day, since the outdoor activities I’d planned for today were such a bust. The new windows are almost completely installed. I think we’re going to make it through this odd week (with sanity partially intact).

In the mean time, mommy needs a drink. An iced cold drink. Something of the adult beverage variety. How about an icy pitcher of ginger peach sangria??

Yes, please!

(Oh, and in case you’re wondering…our local Wegmans takes the prize for best ambience in a public restroom.)

Ginger Peach Sangria

Ingredients

  • 1 cup water
  • 1/3 cup sugar
  • 1 tablespoon fresh ginger, very finely grated
  • 3/4 cup peach schnapps
  • 1 tablespoon lemon juice
  • 1-2 white peaches, chopped
  • 1-2 granny smith apples, chopped
  • 1/2 cup blueberries
  • 1 large (1.5 liter) bottle Pinot Grigio or other dry white wine

Directions

Combine the water, sugar, ginger, and lemon juice in a saucepan. Bring to a simmer. Stir until sugar is fully dissolved. Remove from heat and allow the liquid to cool to room temperature. Add the peach schnapps and the fruit. Transfer the mixture to a pitcher and refrigerate for at least one hour or overnight. Add the white wine. Refrigerate until well-chilled. Pour over ice.

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Asian-Style Fish Tacos

Posted on July 18, 2011 by amydeline

We’re having the windows in the entire house replaced this week, turning a couple of windows into doors, installing new shutters; the works. We’re ecstatic.This project has been long awaited and will be a huge improvement to our home. But due to the age of our house and New York state laws regarding the presence of lead in the paints used around the old windows, I’m required to keep the kids out of the house while the work is being done. Makes sense, but leaves me in a bit of a pickle; semi-homeless for the week with a four year old, two year old, and a two month old in tow. Oh dear!

Oh, and did I mention that we’ve got a houseful of weekend guests arriving on the last day of the window installation?? This ought to be an interesting week.

As a result of our temporary displacement, I don’t expect to be cooking or writing very much this week. We’ll be living off of the BBQ Beef Chili, Sweet Honey Cornbread, Sausage, Rapini, and Bean Ragout, and Chicken Tikka Masala I’ve got stocked in the freezer. We’ll be back to cooking once I’m allowed back into my home. In the mean time, here’s a tasty twist on fish tacos; pan-seared tilapia fillets, combined with a crisp broccoli slaw and a spicy hoisin-peanut sauce. Enjoy!

Asian-style Fish Tacos with Broccoli Slaw and Hoisin-Peanut Sauce

Ingredients

For the Broccoli Slaw:

  • 1/3 cup mayonnaise
  • 1 tablespoon rice vinegar
  • 1 1/2 tablespoon sugar
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 3 cups broccoli slaw mix (julienned broccoli, carrots, and red cabbage)

For the Hoisin-Peanut Sauce:

  • 1/2 cup hoisin sauce
  • 1/8 cup creamy peanut butter
  • 1/4 – 1/2 teaspoon red curry paste (or Cayenne Pepper)
  • 1 1/2 tablespoons soy sauce

For the Fish:

  • 4 tilapia fillets
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • Vegetable Oil
  • 4 small flour tortillas

Directions

For the slaw: Combine mayonnaise, rice vinegar, sugar, garlic, salt, and cayenne until well blended. Add the broccoli slaw mix. Stir until combined. Cover and refrigerate for at least one hour, stirring occasionally to distribute the dressing.

For the sauce: Whisk together all ingredients until smooth. If preparing ahead of time, refrigerate until serving. The sauce will become thick when cooled. Warm for a few seconds in the microwave to loosen up the sauce before serving.

For the fish: Combine the flour, salt, and cayenne pepper on a plate. Press both sides of the fish fillets into the flour mixture. Shake off any excess. Heat a few tablespoons of the vegetable oil in a large skillet over medium heat. Place the fish fillets into the hot oil. Cook for about 3 minutes on each side, until the outside is golden brown and the inside is fully cooked. Place on a paper towel to remove excess oil.

To assemble the tacos: Warm the flour tortillas for a few seconds in the microwave or a warm oven. Place a mound of the broccoli slaw on one half of each tortilla. Place a fish fillet into each tortilla. Drizzle with the hoisin-peanut sauce.

Makes 4 fish tacos

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Strawberry Spinach Smoothies

Posted on July 15, 2011 by amydeline

Obsession, thy name is Strawberry Spinach Smoothies.

I honestly can’t quantify the amount of fresh baby spinach my family has consumed over the past two weeks. We are a family obsessed. It would probably behoove Popeye to snatch up whatever remaining spinach he can get his hands on, before my family calls dibs on every last green leaf. I suppose there are worse things to be obsessed with.

It all started with the Strawberry Basil Smoothie recipe I recently shared. While adding the bright green basil, it occurred to me that a bit of spinach might be a nice match to the ripe summer strawberries.

So, as soon as I was able to get my hands on some spinach, I set about making my first ever strawberry spinach smoothie. I started with just a small handful of spinach. A quick taste led to another handful. Another taste, another handful. Turns out that these smoothies can easily handle a full bag of fresh baby spinach without sacrificing any of the sweet strawberry flavor.

Now, admittedly, adding vegetables to a smoothie is not an insanely novel idea, but it’s one I hadn’t tried before and I just had to share the recipe with you! These smoothies are so insanely nutritious and delicious, you won’t be able to stop smiling. You’ll smile even wider while watching your young picky eaters happily gulp down massive quantities of fresh, spinachy goodness.

Strawberry Spinach Smoothies

Ingredients

  • 3-4 cups frozen strawberries
  • 6-8 cups baby spinach
  • 1 cup Greek yogurt
  • 2 tablespoons honey
  • 1/2 cup apple juice, milk or water

Directions

Blend all ingredients until smooth and frosty. Enjoy!

**Tips**

Buy and freeze plenty of strawberries now, while they’re in season and priced low.

Freeze your strawberries on a baking sheet before placing in a container to help prevent them from sticking together.

Chop large strawberries before freezing to make things easier on your blender.

Freeze leftover smoothie mixture in ice cube trays. Blend your frozen smoothie cubes with a splash of juice when you’re ready to enjoy!

This recipe is fully customizable. Have fun playing around with different combinations of fruits and vegetables!

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Carrot Cake Cookies

Posted on July 12, 2011 by amydeline

Yowzers! It’s sure been tough to find the time to write lately. Busy summer days with very busy little boys!

I’ve got an ever-growing backlog of recipes hanging out in the queue. They’ve all been taste-tested and photographed. Ingredients, quantities, and procedures have been drafted. Now if only I could find a moment to form a few semi-coherent thoughts to complete the posts. Coherent thoughts are hard to come by these days.

But, busy is good. Busy means happy, healthy, curious kids. Busy makes me tired, but busy is definitely good!

Hanging out alongside a tasty recipe for corn and bacon fritters and two separate grilled shrimp recipes were these cookies…carrot cake cookies. They’re sort of a cross between a chewy oatmeal raisin cookie and a slice of moist, delicious carrot cake. And they’re good! I made the first batch as a thank you gift for the midwives I saw throughout my pregnancy and a second batch for my son’s nursery school teachers. Who doesn’t love to receive homemade cookies as a gift?? And somewhere in between those two batches, I ate at least a dozen of these tender, sweet and spicy cookies myself. Mhmm…they’re yummy indeed!

Carrot Cake Cookies

Ingredients

  • 2 cups flour
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon salt
  • 2 sticks salted butter, softened
  • 1 cup light brown sugar, firmly packed
  • 1/2 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups Quaker oats
  • 1 1/2 cups carrots, finely grated
  • 1 1/4 cup golden raisins
  • Confectioner’s sugar and water, for icing (optional)

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, carrots, and raisins. Drop rounded spoonfuls onto a cookie sheet which has been lightly greased with cooking spray. Bake for 12-14 minutes on the middle rack. Allow to cool for 10 minutes before transferring to a cooling rack.

For the icing (optional): Combine about a cup of confectioner’s sugar with a few spoonfuls of water to form an icing. Add the water slowly. It won’t need much. The icing should be thin enough to drizzle, but thick enough to maintain it’s shape. You can add more sugar or water, as necessary, to achieve the desired consistency. Use a spoon to drizzle the icing over the cookies. Allow the icing to harden at room temperature.

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Battlestar Ambrosia Salad

Posted on July 5, 2011 by amydeline

A few months ago, my husband and I embarked on a venture we hadn’t prepared for, a venture which will come to its inevitable end this evening. It began when we decided to watch the first two-part miniseries of Battlestar Galactica. We never really expected to like it. We thought we’d just give it a try and move on with our lives. Seventy-five episodes later, we will watch the final episode tonight.

On the surface, everything about Battlestar Galactica seems to go against my normal television preferences. A Sci-Fi show about a bunch of people living on a battlestar, jumping through space and fighting against cylons?? Yeah, I think I’ll skip that one.

But, we decided to watch that first two-part miniseries. It was just sitting there in our Netflix queue begging to be watched. Well, those two episodes were enough to get us to watch the third and then the fourth. Before we knew it, we were 50 episodes into the series and heavily invested in the fate of the characters. Somehow, the show managed to make us forget we were watching something set in a distant star system, where half of the main characters were machines. Or are they people? The story is engaging, gripping, and relatable.

We could have watched the final episode last night, but I wasn’t ready. I needed the day to prepare to say good-bye to the well-written and wonderfully acted characters we’ve come to love; so multi-dimensional and complex, so very real. At this moment, I’m sitting here with the mixed emotions of both eager anticipation and devastation that you feel as you approach the final chapter of a really good book. Do you plow ahead to find out what happens or close the book to delay the inevitable end; to hold onto the story and the characters for a little while longer?

Even if the total premise of Battlestar Galactica turns you off, I encourage you to give the show a chance. You may be as surprised as I was. It is not really a sci-fi story about outer space, battlestars and cylons. It is a story about people. It’s about relationships, love, and values. It’s about dreams, courage and hope. It’s about a will to thrive and the perseverance to build a better future when faced with the worst of conditions. It’s about life and the things that make life worth living. Tonight’s final episode of Battlestar will be bittersweet indeed.

This recipe, on the other hand, is nothing but sweet. Onboard the Battlestar Galactica one of the beverages of choice is known as ambrosia. Their ambrosia is a bright green liquor of sorts, reminiscent of absinthe. The ambrosia I know and love is a “salad” of marshmallows, pineapple, oranges, and coconut. For me, ambrosia brings back vivid memories of summer days spent running around my cousins’ backyard, culminating with a delicious meal cooked by my aunt, usually composed of kielbasa, rice pilaf, salad in a slightly sweet vinaigrette, and our favorite part; ambrosia salad. Such a treat! This super-simple, super-sweet salad makes a great summertime, grill-season side dish!

Ambrosia Salad

Ingredients

  • 1 ( 10 ounce) bag miniature marshmallows
  • 1 cup pineapple tidbits, drained
  • 1 cup mandarin orange segments, drained
  • 1 cup shredded coconut
  • 1/2 cup sour cream
  • Marashino cherries, for garnish

Directions

Combine all ingredients (except cherries) in a large container. Stir. Cover and refrigerate for several hours or overnight before serving. Garnish with cherries. Serve cold.

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Independence Day Menu Ideas

Posted on June 29, 2011 by amydeline

It’s almost time to celebrate America’s birthday; America’s number one holiday for backyard barbecues and launching brightly colored explosives into the sky.

Many of us will spend the day with friends and family, gathered around a hot grill, enjoying good summer food and cheering to independence. Check out these ideas for making your Independence Day menu extra delicious! (Click on the titles for a link to each recipe.)

And if you’re wondering how to make that tasty American flag cake pictured above, click here for a step-by-step guide.

Grilled Ribeye and Corn on the Cob with Chipotle Butter – Including lots of tips for grilling a delicious, juicy steak!

The Mona Lisa Burger – A juicy beef patty with gorgonzola, roasted garlic aioli, olives, prosciutto, onions, and sun-dried tomatoes

Grilled Honey-Garlic Baby Lamb Chops– A simple and elegant grilled alternative to burgers!

The Hangover Burger (aka The Heart Attack on a Bun) – Beef patty with bacon, chili, and spicy cheese sauce, topped with a slightly runny fried egg. Heavenly delicious!

Greek-style Lamb Burger with Tzatziki Sauce– My husband’s most favorite dish in the whole world, hands down.

Turkey Burger with Fresh Tomato Salsa– Slightly cheesy and perfectly delicious!

Barbecue Beef Chili – Pulled barbecue beef meets spicy chili in this super-satisfying dish. Totally worth the time it takes to put together. Make a huge batch and freeze the leftovers!

Baked Potato Salad – A flavorful potato salad alternative for those with an aversion to mayonnaise (like myself)!

Mediterranean Cous Cous – Simple and flavorful side dish which can be made ahead and served chilled.

Tomato-Cucumber Salad– Fresh summer tomatoes and crisp cucumber in a tangy vinaigrette.

Barley and Bean Salad – Bursting with nutrition and bright flavors!

Grilled Fingerling Potatoes– Throw them in a foil packet and pop them on the grill. Sprinkle with a bit of gorgonzola, if desired!

Dinosaur Barbecue Macaroni Salad – The only macaroni salad I’ve ever loved!

Orzo with Salmon and Cucumber – A fresh and satisfying side dish or main course on a hot summer day!

Tomato and Mozzarella Caprese – Classic and delicious!

Fresh Ginger Lemonade– A hint of infused ginger root with freshly squeezed lemons gives this lemonade that extra something special!

Mixed Berry Mousse– Pair it with a layer of vanilla bean panna cotta for an extra special treat!

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Strawberry Cheesecake Ice Cream

Posted on June 23, 2011 by amydeline

It takes a lot for a non-chocolate dessert to excite me. It’s got to be something pretty special. Even still, I usually feel chocolate’s absence. I must admit that when I put this recipe together, I tried to rationalize a place for chocolate. I almost threw in a handful of chocolate chips, for good measure.

But I would have been wrong to add the chocolate. This luscious ice cream, with the rich taste of a slice of strawberry cheesecake, does not need a stitch of chocolate. It’s true. It’s perfectly decadent as it is. So deliciously decadent that I’ve been battling with the little angel and devil on my shoulder about whether I should exercise a bit of self-control or simply surrender and finish every last bite for breakfast.

Is there any better way to welcome summer than with some homemade ice cream made with hand-picked berries?? I think not.

Go ahead. Indulge.

Strawberry Cheesecake Ice Cream

Ingredients

  • 8 ounces cream cheese, softened
  • 1/2 cup sugar*
  • 1 cup sour cream
  • 1 cup light cream
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons vanilla
  • 2 cup fresh strawberries, halved if large
  • 1 cup graham crackers, broken into small pieces
*Use more or less sugar, as desired, depending on the sweetness of your berries.

Directions

In a large bowl, beat together the cream cheese and sugar until creamy. Add the sour cream, cream, lemon juice and vanilla. Beat until smooth. Add the strawberries and beat until the berries mostly break up, leaving a few delicious chunks. Refrigerate for about an hour. Pour the mixture into your ice cream maker and freeze according to your machine’s directions. Add the graham crackers during the last 5-10 minutes of freezing.

Inspired by the Cheesecake Ice Cream recipe found here.

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