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Simple S’mores Pudding Cups

Posted on July 9, 2012 by amydeline

In bizarrely timely fashion, a friend of mine posted this quote, just as I was drafting this post, How much of this stuff has anything to do with who you are now and who you are becoming? Words to purge by…

I yearn for the simple life, a life with minimal clutter and limited complications. Just an uncluttered life focused on family, friends, and enjoying this beautiful world. But sometimes it seems practically impossible to achieve this state of uncomplicated living. We seem to accumulate stuff at twice the rate I can use it, gift it, donate it or trash it. And, my goodness, do kids come along with a lot of accessories…even after you’ve said no to the wipe warmers, diaper genies, bottle sterilizers, sleep positioners, and the tap-dancing monkeys that Babies R Us told you were newborn essentials. Honestly, I don’t even need bottles. I don’t need a swing or a special baby food maker. Heck, we barely used the baby’s crib for the first year of his life. Just give me my baby, a few onesies, a soft blanket, and a ridiculous quantity of baby wipes. (I’m not sure I could live without baby wipes.)

But kids amass stuff no matter how hard you try to avoid it. Puzzles and action figures and five million tiny legos. And little plastic toys from happy meals and musical instruments and samurai castles. And cars and books and stuffed toys and train sets. And a toy kitchen, a toy workbench, and something called bonkazonks. And coloring books, sticker collections, broken crayons, and cowboy hats.

And I’m also to blame for our accumulation of stuff. Because I need matching dishes and glasses. And I needed a sombrero for my Mexican fiesta (which will now live in the basement just in case I want to throw another fiesta). And we couldn’t possibly have had a lemonade stand without a proper lemonade dispenser. And my life wouldn’t be complete without those little metal nest candleholders and turquoise birdie candles. It all seemed so important at the time, but now it achieves nothing besides making me feel claustrophobic in my own home.

I don’t even want to think about the paperwork we collect. Bills and important forms and certificates. A million pages of important paper to file and save, just in case. Just in case.

And then the sasquatch ate mommy and daddy…

How in the world did complicated and cluttered become the norm of our existence? It takes actual effort to not accumulate stuff and not to feed into the expectations we’ve grown to have about what we need. Certainly, those brightly colored, beautifully photographed magazines from Pottery Barn and Anthropologie aren’t doing anything to help limit my stuff accumulation. I know, I know…waa, waa, waa, I have too much stuff. Talk about a first world problem! Believe me, I don’t take it for granted.

I just think that our well-intentioned culture has a tendency to overcomplicate life to the point of chaos. I want to simplify. Let go of clutter. Live in an environment of minimalistic zen. Focus on what’s important. And so this is the summer of the purge! I’m moving from room to room and closet to closet to eliminate the clutter. We’ll hold a garage sale to sell what we can, then donate the rest. Goodbye handheld carpet cleaner I’ve never used. Goodbye racks and racks of dvds we will probably never watch. Goodbye duplicate copies #2, #3, and #4 of The Giving Tree. I love you, but we only need one of you. Goodbye all three 50 Shades of Grey books. You weren’t worth the time it took to read you. May you live happily in someone else’s home. And goodbye wine rack. I drink my wine way too fast to ever put you to use.

My minimalistic impulses carry over into my feelings about food. I like simple fresh flavors, short ingredient lists, and uncomplicated preparation methods. I’m totally intrigued by the whole arena of molecular gastronomy…gelification, spherification, foamification and whatnot(ification). I want to eat that food and marvel over the cleverness of the chef. But my personal approach to food is much simpler. No fancy tools, no futuristic techniques…just a sharp knife, a few simple tools, and a good set of pots and pans. It’s really all you need.

A few nights ago, my husband and the boys pitched a tent in the backyard for a summer campout. They built a fire and we roasted marshmallows, which we layered with chocolate and graham crackers for a classic s’mores treat. The boys entertained us with campfire songs and spooky stories involving mommy and daddy getting eaten by a sasquatch. And then they snuggled up in the tent and slept the night away. It was an idealistic evening. It’s the simple things in life, isn’t it?

But a few days earlier in the week, the boys had a craving for s’mores. So I came up with these little individual s’mores pudding cups…for those nights when you don’t have a marshmallow roastin’ fire roaring in the backyard. Rich, homemade chocolate pudding gets layered with mini marshmallows and crumbled graham crackers. Nothing fancy, but what a crowd-pleaser! Simple pleasures.

Simple S’mores Pudding Cups

Ingredients

  • 1/2 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 cups milk
  • 1/3 cup semisweet chocolate chips
  • 1 teaspoon vanilla extract
  • 1 cup mini marshmallows
  • 3 graham cracker sheets, crushed

Directions

Sprinkle about half of the graham cracker crumbs and half of the marshmallows onto the bottom of six individual serving bowls or glasses. Reserve the remaining crumbs and marshmallows.

In a saucepan, mix together sugar, cornstarch, cocoa, and salt. Whisk in the milk, stirring until combined. Continue whisking over medium heat until the mixture begins to bubble and thicken, about 5 minutes. Whisking constantly, continue cooking for another minute or two. Be careful to whisk into the corners and along the sides of the pan. Remove from heat. Whisk in the chocolate chips and vanilla, stirring until fully melted. Carefully pour the hot pudding over the marshmallows and graham cracker crumbs. While the pudding is still hot, scatter the remaining marshmallows over the top and sprinkle with the remaining graham cracker crumbs. Refrigerate until chilled.

Serves 6 

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How to Juggle Cooking and Kids

Posted on July 6, 2012 by amydeline

I’m often asked, How do you do it? How do you cook all of that yummy stuff with the three boys running around?

Well…sometimes it’s not so easy. Sometimes it feels downright near impossible. And sometimes I don’t even try. We pick up some prepared salads or sandwiches from the grocery store, order a pizza, or I give the kids what I call ‘snack dinner’, which is essentially a random collection of snacky type things like a mozzarella cheese stick, cup of yogurt, handful of grapes, or some carrots sticks and dip. (Snack dinner happens to be the boys’ most favorite meal.)

But I do cook a lot and I’ve developed a repertoire of strategies which I employ to get the job done. Perhaps they’ll work for you too…

Involve the Kids

Strategy 1 – Involve the Kids

I love cooking with the kids. It’s an activity which is bursting with very natural learning opportunities, plus it teaches kids about foods and flavors and makes them more willing to try out new things. Best of all, when they’re engaged in helping you, they’re not off doing other sorts of mischief. You can read a bit more about involving kids in the kitchen in my special section devoted towards cooking with kids.

Dance Party!!

Strategy 2 – Kitchen Dance Party

Sometimes, getting the kids involved in the meal preparation just isn’t logistically possible. When that’s the case, I initiate kitchen dance party. I have an ipod dock sitting on my kitchen counter. We cue up my running mix and pump the volume. And then we dance our butts off while I tend to whatever I’m whipping up that day. All three boys come running when Ice, Ice, Baby starts pumping through the kitchen. Who doesn’t love a song which includes lyrics about a pound of bacon??

Serve an Amuse Bouche

Strategy 3 – Serve an Amuse Bouche

In fancy restaurants, they often serve an amuse bouche. Amuse bouche translates literally to ‘mouth amuser’. It’s usually some small bite-sized hors d’oeuvre of the chef’s choosing; a little blini topped with smoked salmon and caviar or a tiny cup of seasonal bisque or a bite of perfectly-cooked truffled risotto. The entire idea of an amuse-bouche makes me absolutely gleeful. It’s like a bonus course, a little surprise. And it helps makes the time between ordering your food and the arrival of your first course more pleasant. In the home, an amuse bouche may buy you the time you need to cook the actual meal. Of course, I’m not serving salmon, truffles, and caviar to my children. A handful of cherries, scoop of cereal, or a strawberry spinach smoothie usually does the trick…it just needs to be something which keeps them busy and adds a bit of nutritional value to the coming meal.

‘Mise en Place’ for Penne ala Vodka

Strategy 4 – Cook in Parts

I rarely cook a meal from start to finish all at once. I cook in parts, when the opportunities present themselves. If the kids are playing independently, I hop into the kitchen and chop the onions for a tasty penne ala vodka. Then I stick them in a baggie in the fridge. A little while later, while the baby’s napping, I may measure the cream and chop the prosciutto. When the boys are eating lunch, I grate the cheese. In the culinary world, chefs use the term mise en place, which essentially translates to ‘everything in its place’. It’s basically referring to the process of prepping and gathering all of your ingredients prior to cooking. It’s a good practice to get into whether you have kids or not. Gathering and preparing everything before you get started will save you a whole lot of scrambling around while you cook. I prepare my ‘mise en place’ in little bits all throughout the day so that when dinner rolls around, I just need to put it all together.

Melon Sangria, Anyone?

Strategy 5 – Put on Your Blinders and Charge Onward

Sometimes everything else fails and you just need to plug along. In fact, just this morning, as I was preparing a cake for a pool party potluck we’ll be attending tomorrow, I had a nightmarish cooking experience. I tried our dance party tactic, which worked for a while, until my 5-year-old threw himself head and hands first onto the floor in an attempt to do some sort of headstand type move, which he clearly has no business doing. While performing this ambitious maneuver, he managed to injure his hand, which resulted in the immediate need for icepacks, pretend bandages, and snuggles. I then moved onto to the ‘amuse bouche’ strategy in an attempt to get the cake in the oven. In this case, I gave everyone a scoop of the peanut butter chips I was using in the cake. The baby ate a few and then abandoned his peanut butter chips in favor of clawing at my legs and screaming at me to pick him up. The dog wasted no time and immediately stuck his tongue into the baby’s snack bowl. I threw the now slimy snack bowl into the sink, picked up the baby and held him on my hip while I continued preparing the cake batter. At this point, I realized that in my distracted state, I’d almost forgotten to add the cocoa to my chocolate cake. As I moved to the pantry the grab the cocoa, commotion ensued in the living room. Turns out that my three-year-old had found his favorite shoes outside, put them on, and proceeded to spread dog poopy all over the house and his toys. I stopped again to clean the mess, then thoroughly washed my hands in scalding hot water and proceeded to finish the cake with the baby on my hip. Sometimes you just need to charge onward.

And when all else fails, a glass of melon sangria usually helps…for you, not the kids, silly goose!

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Posted in Appetizers, Baking, Cooking with Kids, Culinary Techniques, Food, General Rambling and Such and tagged , , , , , , , , . Bookmark the permalink.

Individual Red, White, and Blue Trifles

Posted on July 3, 2012 by amydeline

The fact that the Fourth of July falls right smack in the middle of peak berry season seems almost too good to be true. Right around the time when many of us are scrambling to come up with the perfect patriotic red, white, and blue dessert for our Independence Day barbecues, the sweetest strawberries, blueberries, and raspberries are arriving in the grocery store, fresh picked from local berry farms. It’s no wonder that so many 4th of July desserts feature berries. It’s patriotic kismet.

And this dessert is no different. But it’s more than just seasonal festive colors. These red, white, and blue fresh berry and vanilla custard trifles are addictively delicious. Seriously, I should admit that I made two batches since I just wasn’t satisfied with the photos I’d gotten from the first batch. I ate most of that first batch. I shared a little with the kids, but I made quick work of the rest…and I barely regret it either. I’m going to try to save the second batch for tomorrow’s festivities, but I’m not making any promises.

Traditionally, trifles are made with layers of fruit, spongecake, custard and whipped cream, arranged in a large glass bowl to display the beautiful layers. My version is made in perfect individual portions, arranged in jam jars for a unique presentation. In some variations of trifle, the fruit is suspended in gelatin. In mine, a bit of sugar and some instant pectin (commonly used in making jams and jellies), create a sweet thickened glaze around the fresh berries. Layers of crushed vanilla wafers, creamy vanilla custard, and sweet whipped cream complete the perfectly portioned dessert. Be sure to stick your spoon straight down to the bottom with every bite to get a little bit of every layer.

How will you be spending your 4th of July??

Individual Red, White, and Blue Trifles

Ingredients

  • 20 vanilla wafer cookies, crushed
  • 1 cup blueberries

For the Berry ‘Jam’

  • 1 cup strawberries, chopped
  • 1 cup raspberries, chopped
  • 1/2 cup sugar
  • 1 17-gram package instant pectin*

For the Vanilla Custard

  • 1 1/2 cup milk
  • 1/4 cup sugar
  • 1 1/2 teaspoons vanilla
  • Pinch of salt
  • 2 tablespoons cornstarch
  • 3 egg yolks

For the Whipped Cream

  • 1 cup heavy cream
  • 3 tablespoons sugar
*Look for pectin wherever your grocery store carries their jarring supplies for jams and jellies.

Directions

For the Custard: Bring the milk, sugar, vanilla, salt and cornstarch to a simmer over medium heat, whisking frequently so that the sugar and cornstarch dissolve. Then, reduce the heat. In a separate bowl, lightly beat the egg yolks with a fork. Gradually whisk about 1/2 cup of the hot milk into the egg yolks, starting with a very slow drizzle. (Gradually incorporating the hot milk into the egg yolks tempers the eggs, allowing them to slowly rise in temperature without scrambling.) Gradually whisk the egg mixture into the remaining hot milk in the pot. Bring to a gentle boil over medium heat, whisking constantly for about 3 minutes, until thickened and smooth. Allow to cool at room temperature, whisking occasionally, until no longer hot. Then, transfer the mixture to a bowl or large measuring cup. Press a piece of plastic wrap directly against the custard to prevent a skin from forming. Refrigerate until chilled.

For the Berry Jam: Combine the strawberries, raspberries, sugar, and pectin. Stir for about 3 minutes. Set aside while you prepare the other components.

For the Whipped Cream: Beat the heavy cream and sugar for several minutes until quite thick.

To Assemble the Trifles: Spoon about 1/6 portion of the berry jam into the bottom of each serving glass. (8-ounce jam jars work perfectly.) Sprinkle about 1/6 of the crushed cookies on top of the jam. Spoon or pipe about 1/6 of the custard on top of the cookie layer. Top the custard layer with a layer of blueberries. Spoon 1/6 of the whipped cream onto each blueberry layer. Garnish with a additional berries, if desired. Refrigerate until serving.

Makes 6 Servings

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Spicy Mexican Wontons

Posted on July 1, 2012 by amydeline

A few weeks ago, I opened one of my kitchen cabinets and set my eyes upon a set of margarita glasses which have been long neglected. And what’s a girl to do when her margarita glasses have gathered dust, but wash them off and host una fiesta pequeña.

With the purchase of a few brightly colored decorations, a sombrero, maracas, and a piñata, plans for our little Mexican shindig were coming along. I taught the boys a few Spanish greetings and we practiced dancing in the kitchen to the sounds of a mariachi album, while we cooked up a chocoflan and spicy Mexican wontons.

It wasn’t until the tequila was chilled and the limes sliced that I realized we were hosting our Mexican-themed party on the weekend when many Americans would be celebrating America’s Independence Day. Oops. Arriba? I will celebrate America’s birthday in appropriate patriotic red, white, and blue style on July 4. Honest.

But, our little gathering was un gran éxito; a grand success. Everyone brought a dish to share and we killed a few bottles of tequila shaken with homemade mango and strawberry lime margarita mixes. The kids even enjoyed kiddie margaritas in sugar-rimmed glasses, as their pockets burst full of piñata candy. My three-year-old is already reminiscing about ‘the old days’…way back yesterday when we had a piñata. That was living!

One of my contributions to the party menu were these spicy Mexican wontons; not exactly traditional Mexican food, but I like to dance to the rhythm of my own maracas anyway. They start with a simple combination of shredded chicken, a hefty dose of Mexican cheese, fresh jalapeño pepper, and green onions which are then seasoned with a bit of chile powder, cumin, and cayenne. Spoonfuls of the mixture are tucked into wonton wrappers, then quickly pan-fried until crisp.

They can be completely made ahead of time and reheated in the oven for a few minutes before serving. They re-crisp beautifully in the oven, which means that you can get that messy frying part out of the way and all cleaned up, long before your guests arrive! Perfect party food.

Spicy Mexican Wontons

Ingredients

  • 1 pound boneless, skinless chicken breasts, cooked and shredded*
  • 1 jalapeño pepper, ribs and seeds removed, very finely diced
  • 1 green onion, sliced
  • 3 cups Mexican cheese shredded**
  • 1 tablespoon chile powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper (plus more, if desired)
  • 1/8 teaspoon cumin
  • 40-50 wonton wrappers (check the refrigerated or frozen section of your grocery store)
  • Vegetable oil, for frying

* I poached the chicken breasts in simmering water. Alternately, they can be baked until cooked through.

**I used 1 1/2 cups queso blanco and 1 1/2 cups shredded Mexican blend (cheddar, monterey jack, and asadero). If you are unable to get queso blanco, you can use any combination of cheddar, monterey jack, or other Mexican cheese.

Directions

Combine the chicken, jalapeño pepper, green onion, cheese and spices. In batches of about 5 or 6, place a hefty teaspoon of the filling in the center of each wonton wrapper. Wet the edges of the wonton wrapper with a bit of water and fold over into a triangle. If desired, wet two of the corners and fold them in towards the center. Place the prepared wontons on a tray in a single layer as you repeat the process for all wonton wrappers.

Once all wontons have been prepared, heat about 1/2″ vegetable oil in a large skillet over medium/medium high heat. Get the oil good and hot. Test out one of the prepared wontons by placing it into the oil. It should become golden brown and bubbly-looking within about 30 seconds. Flip to cook on the other side. Cook all of the wontons in small batches. Remove them from the oil using a slotted spoon. Drain the cooked wontons on a paper towel. Serve hot.

If desired, the wontons can be served with a chipotle sour cream, made by blending one chipotle pepper (from a can of chipotles in adobo) with 8 ounces sour cream.

To reheat, place the wontons in a single layer on two large baking sheets. Bake at 375 degrees for about 7-10 minutes, until hot and crispy.

Click HERE for more tips on working with wonton wrappers and a photo guide showing an alternate method of folding the wontons.

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Crab Cake Summer Salad

Posted on June 26, 2012 by amydeline

My five-year old, Liam, and his three-year-old younger brother, Lucas, are inseparable. Yet the two boys could hardly be more different. One of the most notable displays of their differences comes in the form of their regard for truth-telling.

We like to joke that with Lucas, you always know where you stand. He does not mince words and he tells it like it is, for better or worse. The kid does not tell a lie, ever. Even at the cost of rewards or consequences.

Lucas, did you hit your brother?
Yes, I did. He looked at me funny.
What’s that smell, Lucas?
It’s me. I farted.
Lucas, are you going to cooperate for Mommy today?
No, I’m not. (Spoken with a voice of unfortunate regret and calm, matter-of-fact truth.)
 

Liam, on the other hand, is almost always scheming for his next treat or devising a plan to get his hands on some forbidden item. And he is hardly ever not spinning some story.

Whatcha doing, Liam?
Nothing.
It’s impossible to be doing nothing. What are you really doing?
Seriously, Mommy. I’m not doing any mischief. (Indicator of certain mischief)
If I need to come in there to see what you’re doing, I’m going to be upset.
Alright…I’m climbing on a precarious pile of knives, broken glass, and samurai swords, trying to get to the candy on top of the fridge. 
 

So, on the afternoon, when Lucas came crying to us, claiming that Liam had spit on him, we were inclined to believe him. When confronted, Liam repeatedly insisted that he did not spit on his brother. Finally, as my husband puts it, he played the Jesus card. In his words, I pay for Catholic school. That gives me the right to play the Jesus card. The Jesus card goes something like this: What would Jesus think if he found out you were lying? (Apparently, the infamous Catholic guilt doesn’t come from the church. It comes from the parents.)

But it worked. Liam let out a sigh and then reluctantly said, Alright… He then proceeded to carefully explain that he did in fact spit. And it was, in fact, in Lucas’ general direction. But he wasn’t spitting at Lucas. Lucas just happened to get in the way of the spit.

Sure…

The lesson here is…when in doubt, ask Lucas. And don’t take anything Liam tells you at face value.

I’m more of a Lucas when it comes to the truth, which goes to say that you can believe me when I tell you that this salad belongs on your list of must-make recipes for the summer. It’s a simple variation of one of my older recipes (Chilled Avocado Soup and Crab Cake with Chipotle Remoulade). In this variation, a simple broiled crab cake, loaded with crab meat and just enough filler to hold it together, is set atop a salad of mixed greens, ripe avocado, sweet corn, and summer tomatoes. A drizzle of spicy chipotle remoulade dressing completes the dish. This entree salad makes the perfect light, but satisfying summer dish. Crab, avocado, tomatoes, corn, and chipotle pepper…honestly, summer heaven.

Crab Cake Summer Salad with Chipotle Remoulade Dressing

Ingredients

For the Crab Cakes

  • 1/2 cup bread crumbs (regular or whole wheat)
  • 2 eggs
  • 2 tablespoons mayonaisse
  • 2 teaspoons Creole seasoning, such as Old Bay
  • 1 teaspoon garlic, minced
  • 1 teaspoon dijon mustard
  • 1 pound jumbo lump or backfin crab meat, cooked*

For the Dressing

  • 1/2 cup mayonaisse
  • 1 chipotle pepper (from a can of chipotles in adobo)
  • 1 teaspoon dijon mustard
  • 1 tablespoon sweet relish

For the Salad

  • 8 cups mixed spring greens
  • 1 ripe avocado, peeled and chopped**
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly shaved
  • 1 cup sweet corn kernels

* Look for fresh-picked crabmeat in the seafood section of your grocery store. It’s a fresher alternative than canned crabmeat and a heck of a lot more convenient than picking your own crab meat!

** Click HERE for my photo guide on how to slice an avocado.

Directions

For the Crab Cakes: Preheat broiler. Wipe a baking sheet with a bit of olive or vegetable oil (to prevent sticking.) Combine all ingredients, except the crab meat, in a bowl. Mix until well blended. Gently fold the crab meat into the other ingredients, taking care not to break up the chunks too much. Use your hands to form four equal sized balls of the crab mixture. Gently flatten the balls into thick patties and place on the prepared baking sheet. Place the baking sheet several inches under the broiler and cook for about 10 minutes until completely heated through.

For the Dressing: Combine mayo, chipotle, relish, and mustard in a blender or food processor.  Blend until smooth. Taste and adjust seasoning, if desired. Refrigerate until ready to use.

To Assemble the Salad: Arrange about 2 cups of mixed greens on each plate. Scatter with the avocado, tomatoes, corn, and red onions. Place a warm crab cake in the center. Drizzle with the dressing.

Makes 4 Salads

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Watermelon Tomato Summer Salad

Posted on June 19, 2012 by amydeline

I’m beginning to feel like I’m being set up to play the role of the little old lady who swallowed a fly. I live in a quiet suburban neighborhood outside of Syracuse, NY. It’s a peaceful neighborhood, filled with big, old trees; trees with stature and history. But it’s not a wooded area, by far. It’s neither city, nor country. Just a nice, old suburban neighborhood.

And as in many suburban neighborhoods, we have the occasional sightings of small woodland creatures; squirrels, chipmunks, an infrequent rabbit…nothing too unusual. Every so often, we have the pleasure of spotting a befuddled deer standing in the middle of the road, before it gallops off to find its family. But lately, these sightings are becoming more common and increasingly bizarre. Deer seem to be everywhere these days. (One of them even charged my husband’s car the other night.) And I’ve yet to figure out the large crane-like bird I spotted standing beside the small creek which runs behind my local Target.

Since our yard is fully fenced, animal sightings (aside from our own labrasaurus rex) on our property were once rare. Lately however, it’s a practical wild kingdom out there. Our perimeters have been breached. We are now the proud step-parents of a sweet brown bunny with a fluffy white tail, an orange mouse-catching tabby cat, at least one chipmunk, and a woodchuck…all of whom visit on a regular rotating basis whenever the kids or dog are not occupying the yard. Just this morning, I watched as the tabby cat (sans mouse) took his patrolling position atop the fence, much to the dismay of the woodchuck who was leisurely roaming the yard. It’s like my very own menagerie out there. Anyone know what woodchucks eat?

She swallowed the deer to catch the woodchuck. She swallowed the woodchuck to catch the crane. She swallowed the crane to catch the cat. She swallowed the cat to catch the mouse. She swallowed the mouse to catch the fly… I don’t know why she swallowed the fly. Perhaps she’ll die.

I don’t think I like where this is all headed.

But it’s no wonder my neighborhood is being taken over by the wild. It’s been absolutely gorgeous out there. Gone are the winter coats and gone are the days of heavy macaroni and cheeses, filling casseroles, and slow-cooked roasts. This is the time for simple grilled foods and light, refreshing side dishes, like this watermelon and tomato salad. This salad just screams summer to me. Sweet watermelon and fresh orange segments are tossed with summer-ripe tomatoes in a light orange-dijon vinaigrette. It’s beautifully vibrant in both color and flavor!

I served this summery salad as part of our Father’s Day dinner, aside slices of grilled flank steak, which I drizzled in balsamic reduction and topped with gorgonzola and homemade crispy onion straws. It’s a perfect meal to bring in the summer!

Watermelon-Tomato Summer Salad

Ingredients

  • 2 cups seedless watermelon, scooped into small balls
  • 1 cup cherry tomatoes, halved
  • 2 oranges, segmented*
  • 1/4 cup red onion, thinly shaved
  • 5-6 fresh basil leaves, chiffonade**
  • 1/4 cup orange juice
  • 1/8 cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon orange zest (from one of the oranges)
  • Salt
  • Crushed red pepper
*Click HERE to see my photo guide on how to segment an orange.
**Click HERE to see my photo guide on how to chiffonade.

Directions

Combine the watermelon, cherry tomatoes, orange segments, red onion, and basil in a bowl. In a separate bowl, whisk together the orange juice, olive oil, red wine vinegar, mustard, and orange zest until well blended. Season with salt and crushed red pepper as desired. Pour the vinaigrette over the fruits and toss to combine. Serve chilled.

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Breakfast and Brunch Recipe Round-Up

Posted on June 12, 2012 by amydeline

I recently shared a recipe for a Bacon, Egg, and Cheese Bagel Casserole, as an option for a special Father’s Day breakfast in bed. Just in case that idea doesn’t float your boat, here’s a round-up of previously posted breakfast ideas. Any of these would make a spectacular Father’s Day breakfast for the dad in your life or a great addition to your next brunch buffet!

Cinnamon-Raisin Donut Bread Pudding

Carrot Cake Pancakes with Cream Cheese Glaze

Potato and Chorizo Frittata

Fluffernutter Bread Pudding

Nutella and Strawberry Stuffed French Toast with Raspberry Coulis

Sausage, Biscuit, and Gravy Casserole

Eggs Benedict

Birthday Cake (Sprinkles) Pancakes

Cinnamon French Toast Bake

PB&J French Toast

Roasted Vegetable and Goat Cheese Quiche

Strawberry-Stuffed French Toast

Chocolate Chip Bacon Pancakes

Quiche Lorraine




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Bacon, Egg, and Cheese Bagel Casserole

Posted on June 10, 2012 by amydeline

My poor husband. He woke up this morning thinking that it was Father’s Day. He woke up thinking there would be breakfast in bed. And gifts. And probably lamb burgers for dinner. Alas, he had pegged the wrong Sunday. Not only was today not Father’s Day. And not only would he not be leisurely reading the newspaper while dining on breakfast in bed. But, today was my morning to sleep in, since he’d had his turn yesterday morning. It was his turn to prepare breakfast for the three boys, while I grabbed a few precious extra minutes of peaceful slumber. Sorry, hubs. Next Sunday you’ll get your breakfast in bed. And gifts. And maybe even lamb burgers.

Breakfast in bed on Mother’s Day and Father’s Day has become our annual tradition. There’s just something so luxuriously relaxing about it. And since it doesn’t happen often, the kids get really excited about the occasion. If the kids ever sleep past six in the morning, perhaps we’ll start treating them to a special breakfast in bed on their birthdays.

Recently, I made this bacon, egg, and cheese bagel casserole. It was inspired by a bag of bagels which my parents had brought up from Long Island. They’d been left unwrapped for a few days and had gone slightly stale. But as anyone who’s ever had a good Long Island or NYC bagel knows, it’s a crime to let them go to waste. So, I thought I’d try throwing them into a breakfast casserole, with a hefty dose of bacon, eggs, and cheese. The resulting casserole was a satisfying success; every bite with the flavor of a good Long Island/NYC bagel sandwich.

I’m betting that a lot of dads out there would enjoy this special casserole for their Father’s Day breakfast!

Bacon, Egg, and Cheese Bagel Casserole

Ingredients

  • 1 tablespoon butter, softened
  • 5-6 large bagels (any variety), chopped into 1″ chunks*
  • 1 pound bacon, cooked and chopped
  • 1 cup cheddar cheese, shredded
  • 12 eggs
  • 1 1/2 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
*Slightly stale bagels work perfectly.

Directions

Preheat oven to 375 degrees.

Use a paper towel to rub the bottom and sides of a large (13×9) baking dish with the softened butter. Arrange 5-6 chopped bagels in the baking dish. They should mostly fill the baking dish. Scatter the bacon and cheese over the bagels. In a large mixing bowl, beat together the eggs, milk, salt and pepper. Pour the mixture over the bagels, bacon, and cheese. Press down on the mixture, so that the bagels are mostly submersed in the egg mixture. Allow the mixture to rest for about 15-20 minutes in the refrigerator, so that the bagels absorb some of the egg mixture. Bake for about 45 minutes.

Serves 6-8

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Posted in Baking, Breads, Breakfast, Cheese, Food, Main Course, Pork, Recipes and tagged , , , , , , , , , , , , , . Bookmark the permalink.

Spicy Bacon Ranch Pasta Salad

Posted on June 6, 2012 by amydeline

Many years ago, my husband and I decided we wanted to watch the movie, Zodiac, starring Jake Gyllenhaal. We went down to our local Redbox machine to pick up the movie. We grabbed a six-pack of beer, some snacks and settled in to enjoy the film. About thirty minutes into the movie, one of us commented that it was odd that we hadn’t seen Jake Gyllenhaal yet, but we kept watching. An hour past; no Jake. We kept watching. Then, the screen went black, in the moment just before the credits rolled. And somehow we were still expecting Jake Gyllenhaal’s appearance. He never appeared. Turns out that we had rented The Zodiac, starring nobody you know. The length of time it took for us to discover our mistake leaves some room for concern.

And then there are movies whose titles sound similar, yet whose content is nothing alike. This can also lead to some interesting mishaps, like the time our father intended to record The Goonies for my young sisters and I to watch as children. Had he truly recorded The Goonies, we surely would have enjoyed watching the movie together. But, my well-intentioned father had not in fact recorded The Goonies. What he had inadvertently recorded was a horror movie about small toothy monsters called Ghoulies. The movie opened with a terrifying scene which gave us nightmares for weeks afterward and caused me to discard my once favorite nightgown, which was creepily similar to the one worn by a short-lived character in the opening scene; the opening scene which will forever be burned into my mind.

Note to self: Double check that I have in fact recorded Mickey Mouse Clubhouse for the kids to watch and not Mickey Mouse’s House of Torture and Pain.

Watching tv can be tricky. Good food doesn’t need to be. This family-pleasing pasta salad marries sweet summer corn with tender broccoli and crispy bacon in a spicy ranch dressing. It’s a perfect balance of flavors and textures which would make a great summer side salad for your next picnic or barbecue. There’s no room for confusion here. This is good stuff, people!

Spicy Bacon Ranch Pasta Salad

Ingredients

  • 1 pound small pasta, cooked al dente according to package directions
  • 2 cups broccoli, lightly steamed and chopped
  • 1 cup sweet corn kernels
  • 5-6 slices bacon, cooked and chopped

For the dressing:

  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 teaspoon lemon juice
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp dry mustard powder
  • 1/4 tsp onion powder
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 5-6 chives, chopped (about 2 tablespoons)
  • 2-3 tablespoons diced chiles, fresh or canned*
  • 1/2 teaspoon chile powder
  • 1/4 teaspoon cayenne pepper (plus more, if desired)*

Directions

To make the dressing: Stir together the sour cream and mayonnaise, until smooth. Add the lemon juice, salt, pepper, dry mustard powder, onion powder, garlic powder, and paprika. Stir in the chopped chives, diced chiles, chile powder and cayenne. Taste and adjust seasoning, as desired.

Toss the pasta, broccoli, corn, and bacon with the dressing. Refrigerate until serving.

*You can adjust the quantities of chiles and cayenne pepper based on your family’s preferred level of spiciness. As written, it will produce a medium spicy dressing.


6 Comments

Posted in Food, Recipes, Salads, Side Dishes, Vegetable and tagged , , , , , , , , , , . Bookmark the permalink.

Beef Skewers in an Asian-style Cherry Barbecue Sauce

Posted on May 30, 2012 by amydeline

It’s grilling season and I’m giddy with excitement!! I’m a charcoal grill girl at heart. I love the back-to-basics feel of it all, grilling over hot charcoals, lit with a simple piece of newspaper, a match and a chimney starter. No aftertaste of lighter fluid; just delicious, smokey grilled flavor.

The problem is that most days, I cook before my husband is home from work, which means that I’m on my own to tend to the exposed grill flames, while simultaneously entertaining our three very active little men. The process of preparing a charcoal grill takes a good chunk of time, all of which I spend wound up like a bundle of nerves, as the kids run chaotically around the yard and I repeatedly yell for them to stay away from the grill, which of course, seems to draw them even closer to the grill like mosquitos to a bug zapping light. It’s a fiasco, which induces a lot more stress than grilling joy. The end result is that we rarely use the charcoal grill.

I’ve been eyeing gas grills for a couple of years now. I hemmed and hawed over buying one last year. I came very close at one point. This year, I actually did buy one. And we’ve used it more in the past two weeks than we used the charcoal grill all of last year. There is definitely something to be said about the ease and convenience of a gas grill. In the past two weeks alone, we’ve grilled burgers and cedar-plank salmon and sausages and marinated chicken breasts and ribeye steaks and hot dogs for the kiddies. And these kebabs.

I made these kebabs last weekend. My sister and brother-in-law were in town and we were entertaining a small group of friends. Kebabs seemed like the perfect main course. I made shrimp kebabs skewered with sweet red peppers and pineapple, which I marinated in a bit of coconut milk, olive oil, lime juice, chile powder, shallots, and cayenne pepper. And these sweet and spicy beef skewers, coated in a fresh Asian-inspired barbecue sauce, sweetened with ripe cherries and a touch of honey. I’m head over heels in love with this versatile barbecue sauce and have big plans for slathering it on chicken, pork, shrimp, and salmon this year. It’s going to be a great grilling season, for sure!

Beef Skewers in an Asian-style Cherry Barbecue Sauce

Ingredients

For the sauce:

  • 2 tablespoons sesame oil
  • 1/2 red onion, finely diced
  • 3 cloves garlic, peeled and smashed
  • 15 fresh cherries, pitted and halved
  • 1/4 cup tomato paste
  • 1 tablespoon rice wine vinegar (or red wine vinegar)
  • 2 tablespoons honey
  • 2 teaspoons chile paste
  • 1/2 teaspoon ground mustard
  • 1/4 cup water
  • Salt and cayenne pepper, to taste

For the kebabs:

  • 2 pounds beef sirloin, cut into 1 1/2″ cubes
  • 1 red onion, cut into large chunks
  • 3 sweet peppers (red, orange, yellow, and/or green), cut into large chunks

Directions

To prepare the sauce: Heat the oil in a pan over medium heat. Add the onion and garlic. Cook for 3-5 minutes, stirring frequently, until the onion is tender. Add the cherries. Continue cooking for another 5-7 minutes. Reduce the heat. Add the tomato paste, vinegar, honey, chile paste, and ground mustard. Stir to combine. Allow the mixture to cool slightly, then puree the mixture until smooth using a blender, food processor, or immersion blender. Add the water to slightly thin out the sauce. Taste and adjust seasoning with salt and cayenne pepper, as desired.

To prepare the kebabs: Toss the chunks of beef with about 3/4 of the sauce. (Save the rest for brushing the kebabs during cooking.) Allow the beef to marinade in the sauce for a few hours or overnight. Soak wooden skewers in water for at least 30-45 minutes (which will prevent them from burning on the grill). Place the meat, peppers, and onions on the skewers in an alternating pattern. Preheat your grill to medium heat. Grill the kebabs for a few minutes on each side, until the meat is cooked to your desired doneness. Towards the end of the cooking time, brush the kebabs with the reserved sauce.

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Posted in Beef, Dressings and Condiments, Food, Fruit, Main Course, Recipes and tagged , , , , , , , , , , , , . Bookmark the permalink.
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