Cheesecake Brownies

I know, another dessert! I promise that my next post will be undeniably healthy and nutritious. I eat right 90% of the time. But when it comes to that 10% indulgence, I don't skimp. Real butter, real chocolate, real cheese. These brownies are ridiculously fudgy and rich. I love the addition of the sweetened cream cheese swirled throughout the chocolate batter. Possibly my favorite brownie ever (although I've made so many it's hard to remember)!

INGREDIENTS
Brownie Batter:
6 Tbsp. unsalted butter
4 oz. bittersweet or semi-sweet chocolate, chopped (I used semi-sweet Ghirardelli chips, I think I'll go for bittersweet next time)
2/3 cup sugar
2 large eggs, room temperature
1/2 cup flour
1 Tbsp. unsweetened cocoa powder
1/8 tsp. salt
1 tsp. vanilla extract
1/2 cup chocolate chips (optional- I omitted)

Cream Cheese Filling:
8 oz. cream cheese, room temperature
1 large egg yolk
5 Tbsp. sugar
1/8 tsp. vanilla extract

DIRECTIONS
1. Preheat oven to 350 F. Lightly grease a 9-inch square baking pan.

2. In a saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the sugar, then the eggs.

3. In a medium bowl, mix flour, cocoa powder and salt. Stir in chocolate mixture, then add 1 tsp. vanilla and chocolate chips (if using). Spread evenly in the prepared pan.

4. In a separate bowl, beat together the cream cheese, egg yolk, 5 tbsp. of sugar, and 1/8 tsp. vanilla until smooth.

5. Distribute the cream cheese mixture in eight or nine dollops across the top of the brownie mixture, then take a dull knife or spatula and gently swirl the cream cheese mixture with the chocolate batter.

6. Bake in preheated oven for 35 minutes, or until the batter in the center of the pan is just set. Let cool and cut into squares.

Makes a 9x9 pan of brownies.

(Adapted from Back to the Cutting Board)

Cumin-Spiced Mahi Mahi Tacos with Nectarine Avocado Salsa

I was so frustrated with these photos that I almost didn't post this recipe. But I convinced myself that you'll overlook the amateur photography and believe me that this recipe is fantastic! Some days my little blue Cannon point-and-shoot works wonders. This day, despite decent natural lighting, the pictures turned out dingy and depressing. Thankfully, a little photo shop goes a long way. The point is, this recipe just couldn't be missed!

I love fruit salsas and fish tacos. Especially together. And I love how easy this was to prepare. I usually skip the sour cream to save on calories, but this time I'm glad I didn't. The zesty sour cream was bold and delicious. Plus, you only need a drizzle. And the nectarine-avocado salsa? Awesome (which I expected)!

INGREDIENTS
1 1/2 tsp. kosher salt
1 tsp. ground cumin
1/2 tsp. Mexican oregano
1/4 tsp. garlic powder
1/8 tsp. freshly ground black pepper
1/8 tsp. cayenne pepper
4 (4-6 oz.) mahi mahi fillets, skinned
corn or whole wheat flour tortillas, warmed

Zesty Sour Cream:
1/2 cup sour cream
1 Tbsp. fresh cilantro, chopped
1 Tbsp. fresh lime juice
1/2 tsp. hot sauce
pinch salt

Nectarine Avocado Salsa:
2 large nectarines, diced
1/2 cup red onion, diced
2 Tbsp. fresh cilantro, chopped
2 Tbsp. fresh lime juice
1 Tbsp. jalapeno, minced
1 tsp. garlic, minced
1 avocado, pitted and diced
salt and freshly ground black pepper, to taste

DIRECTIONS
1.Preheat outdoor grill or indoor grill pan to medium-high heat.

2. Combine the first 6 ingredients and rub over both sides of the fish. Grill on lightly oiled grill until the fish flakes easily with a fork. Serve on warmed tortillas with zesty sour cream and nectarine avocado salsa.

3. To prepare the sour cream. combine the ingredients in a small bowl. Stir until smooth. Refrigerate until ready to serve.

4. To prepare the salsa, toss to combine the nectarine, onion, cilantro, jalapeno, garlic in a medium bowl. Add the avocado and lime juice. Toss gently to coat. Season to taste with salt and pepper. Refrigerate until ready to serve.

Serves 4.

(Adapted from Cooking Light)

Portobello and Black Bean Enchiladas with Roasted Poblano Sauce

The good new is I'm feeling better. There wasn't much food production or consumption occurring in my kitchen the last few days. This recipe was served before the sickness set in. I spent two luxurious days at home (mostly in bed). While I don't enjoy feeling crappy, I have to admit that sometimes it's nice to get sick so you can set life aside and just rest. It was hard on my body but mentally I feel revived! My appetite has somewhat returned so I think I'll be cooking again soon.

This is the first time I've used poblanos. (Or so I thought. I just discovered that I've been using them dried for quite some time. As a powder they're more commonly known as ancho chiles.) They're a typically mild pepper originating from Pueblo, Mexico. (Although according to Wikipedia, they can unpredictability have significant heat. Even two poblanos from the same plant can vary widely in intensity.) I might have picked one of those piquant peppers because my roasted poblano sauce definitely had some kick. The sauce is the star of this dish. I roasted red peppers, red onions, and portobellos to be combined with black beans for a healthy veggie-ful filling. Buy some authentic queso fresco for crumbling on top (a soft crumbly cheese similar to a mild feta) and your Mexican feast will be complete.

INGREDIENTS
Roasted Poblano Sauce:
1 poblano pepper
2 tsp. extra virgin olive oil
1 medium yellow onion, chopped
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. paprika
1/8 tsp. ground chipotle pepper (optional)
2 cups crushed tomatoes (I used San Marzano)
~1/4 cup water (to thin out the tomatoes)
1/2 cup fresh cilantro, chopped + extra for garnish

 Filling:
2 roasted red peppers, diced (jarred or fresh)
12 oz. portobellos (about 4-5 large), stemmed, gills scraped out, and diced
1/2 red onion, diced
extra virgin olive oil
salt and freshly ground black pepper
1 can black beans, drained and rinsed

12 corn or whole wheat flour tortillas
4 oz. queso fresco
fresh tomatoes or pico de gallo, for serving

DIRECTIONS
1. Preheat oven to 425 F.

2. To prepare the sauce: Roast the poblano pepper (and red peppers if using fresh) directly over the flame of a gas burner, turning frequently with tongs, until evenly charred. (Alternatively, char under the broiler, turning once or twice, for 5 to 7 minutes total.) Transfer to a deep bowl, cover with plastic wrap, and set aside to steam for 10 minutes.

3. Meanwhile, heat 2 tsp. olive oil in a medium saucepan over medium heat. Add the onion, garlic, salt, cumin, chili powder, paprika and ground chipotle (optional) and cook, stirring, until the vegetables have softened, about 5 minutes. Remove from the heat.

4. Peel the pepper, discard the stem and seeds, and chop. Add to the saucepan along with the tomatoes, water, and chopped cilantro. Return to medium heat and cook, uncovered, at a steady simmer, until the liquid has reduced slightly, 10 to 15 minutes. Transfer to a blender and puree. (Use caution when pureeing hot liquids.)

5. To prepare the filling: While the sauce simmers, place the mushrooms and red onion in a single layer on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast, stirring halfway through, until the vegetables are tender and browned in spots, about 15 minutes total. Transfer to a large bowl and stir in beans and roasted red peppers (if you are using jarred peppers make sure to remove the excess moisture).

6. Reduce oven temperature to 375 F.

7. To prepare the enchiladas: Spread 1/2 cup of the sauce in the bottom of a 9x13 baking dish. Place a skillet over medium heat. Coat both sides of a tortilla with cooking spray. Heat in skillet for 5 to 10 seconds per side, adjusting the heat if the pan gets too hot. (Or you can warm the tortillas in the microwave.) Spread about 1/3 cup of the filling and 1 Tbsp. of the sauce down the middle of the tortilla and roll it up to enclose the filling. Place seam-side down in the baking dish. Repeat with the remaining tortillas, filling and sauce. Spread the remaining sauce over the enchiladas. Top with crumbled queso fresco.

8. Bake in preheated oven, uncovered, until hot, about 15-20 minutes. Serve with fresh tomato or pico de gallo and garnish with cilantro.

Serves 4-6.

(Adapted from Eating Well)

Blueberry Lemon Cheesecake Bars

Today I'm home sick. I consider it pretty lucky that this is the first time I've gotten ill since beginning nursing school. With the amount of germs I'm exposed to in the hospital, it's down right amazing, actually. (I even survived my pediatric rotation without so much as a cold!) Worse than the fever and chills, I've lost my appetite. You know I'm not well when I'm not thinking about eating. But I won't disgust you with the details, because you're here to hear about food.

Since summer and blueberry season have both just arrived, this is the perfect recipe to share! It's a quick and easy take on cheesecake. I was very happy with how it turned out. The lemon isn't overpowering and the filling is soft and creamy. The fresh blueberries burst in your mouth with each bite. Even my under-the-weather self thinks these sound absolutely delicious right now. Too bad they disappeared soon after I made them!

INGREDIENTS
Crust:
2 Tbsp. sugar
1/8 tsp. ground cinnamon
9 graham crackers
1/4 cup (1/2 stick) unsalted butter, melted

Filling:
16 oz. cream cheese, room temperature
2 eggs
1 lemon, zested and juiced
1/2 cup sugar
1 1/2 cups fresh blueberries
powdered sugar, for dusting

DIRECTIONS

1. Preheat oven to 325 F.

2. Grease the bottom of a 9x9-inch baking pan with butter. Then place parchment paper over the top, pressing down at the corners.

3. To make the crust, in a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done set aside to cool.

4. To make the filling, add the cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and then cover with blueberries. They will sink slightly but should still be half exposed -- as the cake bakes they will sink a little more and break down.

5. Bake in the oven for 30-35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into rectangular bars. Dust with powdered sugar.

Fills a 9x9 pan, about 9 bars.

(Adapted from Food Network)

Blackened Salmon Sandwich

I'd forgotten about salmon lately. I've had a lot of mahi on my mind and I forgot how rich and flakey salmon can be. This fillet of fish is rubbed with a spicy blackening seasoning blend and then charred on the grill. It would taste excellent if you stopped right there. But put it on a bun with some creamy avocado spread, arugula (I went with spinach), and thinly sliced tomato and onion and you've found fish sandwich heaven.

INGREDIENTS
4 (4-6 oz.) salmon fillets, skinned
1 small avocado, pitted
1-2 Tbsp. mayonnaise (enough for a creamy consistency)
a squeeze of fresh lime juice
4 whole wheat sandwich rolls
1 cup arugula or baby spinach
2 Roma tomatoes, thinly sliced
1/2 cup red onion, thinly sliced

Blackening Seasoning:
1 Tbsp. ground paprika
1 1/2 tsp. onion powder
1/2 tsp. ground cayenne pepper
1/2 tsp. salt
1/4 tsp. ground white pepper
1/4 tsp. ground black pepper
1/8 tsp. dried thyme
1/8 tsp. dried basil
1/8 tsp. dried oregano

DIRECTIONS
1. Prepare the blackening seasoning by combining all of the spices in a small bowl or jar. Rub over both surfaces of the salmon.

2. In a small bowl, mash the avocado with a fork and stir in the mayonnaise and lime juice (prevents browning) until smooth.

3. Preheat grill to medium-high heat. Lightly oil the rack and grill the salmon until it flakes easily with a fork (several minutes on each side).

4. Spread some of the avocado mixture on each roll and top with the salmon, arugula or spinach, tomato, and red onion.

Serves 4.

(Adapted from Eating Well)

Cherry Almond Streusal Cake

Yesterday it finally happened- I ran out of energy. I made it to the gym in the morning. I managed a grocery run after that (which on a Saturday tries the patience of patient people, and I'm not one of them). I studied for my upcoming test. And even though I had a lovely meal planned, by afternoon my desire to make dinner had died. You couldn't pay me anything to stand over my stove and cook. And I hadn't cooked much all week- I'd been too busy or too short on food. So I sent Dustin out into the wide world to scrounge up some dinner and I embraced this new sensation- exhaustion. Usually I can't wait for the weekend to come so I can spend a few hours in my kitchen. But I'm burnt out. Hopefully I'll recover in a day or two and get around to making real food again. Until then, you'll have to get by with a few desserts. (That seems to be the only thing I'm motivated to make as of late.) I can always bake.

Cherries are in the peak of their short season, and so I had to find a sweet way to use them. This dessert is part streusal, part coffee cake, with a plump cherry filling and creamy almond glaze. In keeping with the almond theme, you could add slivered or sliced almonds on top. I think that would be beautiful.

INGREDIENTS
Cake Batter and Cherry Filling:
1 3/4 cup all-purpose flour
1/2 tsp. salt
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar + 2 Tbsp. sugar (to toss with the cherries)
2 eggs
1 tsp. pure vanilla extract
3/4 cup sour cream
1 lb. fresh cherries, halved, pitted and stemmed

Streusal Topping:
3/4 cup brown sugar
1/2 cup almond flour/meal (or all-purpose flour)
1/4 tsp. salt
1/2 tsp. pure almond extract
1/2 tsp. cinnamon
1/2 tsp. ground cardamom (I omitted this)
4 Tbsp. butter, softened

Cream Glaze: (I only used a fraction of the glaze)
1 cup powdered sugar
1/4 cup + heavy cream (I think milk would work fine)
1/4 tsp. pure almond extract

DIRECTIONS
1. Preheat oven to 325 F. Butter a deep 9x9 baking dish.

2. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder. In a separate large bowl cream together the butter and 1 cup of sugar. Add the eggs, 1 at a time, and beat until smooth. Add the vanilla and sour cream and beat until smooth. Slowly add the flour mixture and mix until just incorporated.

3. In a separate bowl, toss the cherries with 2 Tbsp. sugar.

4. In a separate bowl, combine the dry ingredients for the streusal topping. Add the butter and almond extract and mix with your hands or a mixer until it pulls together and large crumbs form.

5. Spread 2/3 of the batter into the bottom of the prepared cake pan. Top with the cherries. Sprinkle with 1/4 of the streusal topping, then the rest of the batter, and the remaining streusal topping.

6. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center comes out clean. (Mine took a little over an hour.) Remove from the oven to cool on a wire rack.

7. To prepare the cream glaze, combine the powdered sugar and almond extract in a small bowl. Whisk in the cream (or milk), adding more as necessary, until it is smooth and the desired consistency. Once the cake has cooled slightly, drizzle with the glaze and serve warm.

Serves 8.

(Adapted from Sophistomom)

Grilled Shrimp and Sausage Skewers with Smokey Paprika Glaze

I wish I was more excited about the arrival of the weekend. Being a student can be bittersweet, because come Friday classes are over, but then begins the studying. In nursing school, almost all of my tests have been on Monday mornings. It's a cruel punishment and a blessing. If I didn't have the weekend to study, I wouldn't have any time to prepare. But it sure spoils weekend fun. Saturdays have become my day to get everything done and to freak out about an upcoming test. Thank goodness I only have six more moths of this. Then I can reclaim my responsibility-free weekend bliss.

But what I really came here to say is that you have the perfect excuse to fire up your grill and cook out this weekend- this recipe. It comes from the cover of the newest issue of Gourmet. I took one look and knew it had to be good. The flavors are smokey and bold. The sausage and shrimp are succulent. The veggies become charred and tender on the grill. Even the leftovers were awesome stuffed in a whole wheat pita with garlic hummus on the side.

INGREDIENTS
3/4 cup extra virgin olive oil
4 large garlic cloves, minced
2 Tbsp. fresh thyme, chopped
5 tsp. smoked paprika
4 tsp. Sherry wine vinegar
3/4 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 tsp. crushed red pepper flakes
1 lb. large raw shrimp, peeled and deveined
1 lb. fully cooked andouille or other smoked sausage (I used andouille chicken sausage)
cherry tomatoes
red onion, wedged
zucchini and yellow squash. sliced (optional)
red bell pepper, chopped (optional)
portobello mushrooms, sliced (optional)

DIRECTIONS
1. Whisk oil, garlic, thyme, smoked paprika, Sherry wine vinegar, salt, black pepper, and crushed red pepper in medium bowl to blend for glaze. Transfer half of glaze to small bowl and reserve for serving (optional- I brushed the rest of the glaze on the meat and vegetables while grilling).

2. Alternately thread shrimp, sausage pieces, cherry tomatoes, sections of onion wedges, squash, peppers, and mushrooms on to long metal skewers. (Or you can use wooden skewers that have be pre-soaked).

  

3. Preheat outdoor grill or indoor grill pan to medium-high heat. Brush skewers on both sides with glaze. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6 to 8 minutes. Arrange skewers on platter. Serve with remaining bowl of glaze (optional).

Serves 6.

(Adapted from Gourmet)

Barbecue Bison Burgers

This is a pretty basic burger. It's got soft gooey cheese, tangy barbecue sauce (yeah, from a bottle), and tender sweet onions. What makes it unique (and fit for blogging about) is the bison (often referred to as buffalo, although technically, I think they're two different things). At the Saturday farmer's market (where I've been buying my local beef), they now offer grass-fed bison. When I learned that bison is even leaner than beef and makes a killer burger, I was sold. And home I went with my ground bison in tow, to make these big juicy burgers. To me, the bison tasted very similar to beef. I added fresh diced onion and garlic to impart moisture and a few dashes of salt, pepper, and cayenne for flavor. Since the meat is so lean, you have to make sure you don't over-cook it. (Take it off the grill before it looks done because even once it's removed from the heat it will continue cooking.) The onions require some significant prep-time so make sure to plan for them ahead.

INGREDIENTS
2 large onions, thinly sliced and caramelized (instructions here)
1 lb. ground bison
1/3 cup red onion, minced
2 cloves garlic, minced
salt and freshly ground black pepper
dash cayenne pepper
4 slices smoked gouda or smoked cheddar
1/4 cup your favorite barbecue sauce
4 whole wheat hamburger buns

DIRECTIONS
1. Caramelize onions according to recipe directions.

2. In a large bowl, combine bison, onion, garlic, salt, pepper, and a dash of cayenne. Gently work with your hands just until incorporated (don't over-mix or the meat will be tough). Form into four evenly sized patties.

3. Preheat grill to medium-high heat. Place the patties on the grill and cook to the desired done-ness. A minute or two before the burgers are done, place a slice of cheese on top to melt.

NOTE: Because bison is so lean it will cook extremely fast and it will continue to cook after removed from the heat. I suggest taking it off the grill before it is completely done.

4. Place each burger on a hamburger bun (spread with barbecue sauce) and top with caramelized onions.

Makes 4 burgers.

Turkey and Sweet Potato Enchiladas

I signed on to work on my next post and realized I hadn't written about this one yet. That's how my week has been. I'll have a second to spare and start something, and then forget to finish it. Today I survived my second 12-hour ICU shift and got to watch a kidney transplant, which was fascinating and exhausting. So in a few short words I'll tell you why this recipe made the cut. It's unique a unique combination of ingredients (sweet potato, turkey, pineapple, salsa), it's healthy, and it's delicious. It would probably make more sense to have posted this after Thanksgiving, as another use for your turkey leftovers. But Thanksgiving was too far away and I couldn't wait. You could use chicken breast if there's no turkey around. Use your favorite jarred salsa (or make your own) and make it as spicy as you'd like. The pineapple is not optional. It adds a fresh, sweet, juiciness that I find essential to the dish.

INGREDIENTS
2 cups of your favorite prepared salsa
2 lbs. roasted turkey breast, diced or shredded (about 4 cups)
1-2 limes, juiced
salt and freshly ground black pepper
2 medium sweet potatoes, cooked and mashed (2-3 cups)
1/2 tsp. cumin
dash of cinnamon
2 (4 oz.) cans diced roasted green chiles
12 corn or whole wheat flour tortillas (warm to soften if necessary)
1 cup fresh pineapple, diced
2 cups Monteray Jack cheese, shredded
red pepper flakes, to taste

DIRECTIONS
1. Preheat oven to 350 F. Lightly grease a 9x13 baking dish with cooking spray.

2. In a medium bowl, toss the diced turkey with the lime juice and season with salt and pepper.

3. In a separate bowl, stir to combine the sweet potatoes and one can of diced green chiles, Season with cumin, cinnamon, salt and pepper.

4. Spread one cup of the prepared salsa over the bottom of the prepared baking dish. Fill each tortilla with 1/12 of the sweet potato mixture and 1/12 of the turkey. Roll up and place side by side in the baking dish. Top with the second cup of salsa and second can of diced green chiles. Sprinkle the pineapple, cheese, and red pepper flakes over top.

5. Bake in preheated oven for 30-40 minutes, until the enchiladas are bubbling and heated through.

NOTE: I prepared my enchiladas in the morning and then refrigerated them until dinner time. Because they went into the oven cold they took a full 40 minutes to cook. 

Serves 4-6.

(Adapted from Gluten Free Goddess)

Blackened Chicken with Tropical Avocado Fruit Salsa

I've always loved reading. In high school I plowed through the classics with impressive stamina. Then in college my interests turned more lighthearted and I accumulated a shelf-full of chick-lit (or what my husband refers to as the "pastel books"). Now days I read mostly recipes. Between Bon Appetit and Acute Care Nursing I've managed to squeeze in a few good reads- the novels I just couldn't miss. But take me into a Barnes and Noble and forget the novels, I gravitate towards the cookbooks. I also read menus. Dining out has taken on new meaning because rather than simply glancing over lists of food items to choose something that sounds appetizing to me, I study them. I find the clever combinations and creative preparations of food intriguing, even inspiring. The best restaurant experiences leave with with a tummy full of food and new ideas for recipes of my own!

That's how this one came about. I ordered a very similar dish at a restaurant called Red Fish on Hilton Head Island- blackened chicken breast with a bright mango and avocado salsa. When I created my own I decided to grill the chicken (blackened dishes are often pan-fried) and included pineapple and kiwi in the salsa. And it was better than before!

After several years, I feel like I've almost mastered the perfectly tender and juicy chicken breast. These are the tricks I use to ensure that my meat doesn't turn out tough or dry:

     First of all I buy quality meat. Organic and free-range poultry is best, but I can't always afford that. I do make sure my chicken is hormone-free and I always buy it fresh. If I buy a large amount at once, I'll freeze it when I get home, but I never buy it pre-frozen. The next tip I can offer is to let the raw meat sit outside of the fridge for a little while before cooking. Having the meat at room temperature prevents the outside from turning dry before the inside cooks through. In keeping with the same principle, pounding the chicken breast to an even thickness (it doesn't have to be flat, just evenly thick across) allows for more even cooking. Searing meat at high temperatures before reducing the heat to finish cooking allows a crust to form on the outside that will seal in some of the juices. Most important of all, if you want tender, juicy chicken, don't overcook it! Chicken needs to reach an internal temperature of 160-165 F to prevent food-borne illness. You can use a meat thermometer, or know what to look for. When the chicken is done the juices will run clear. Keep in mind that meat continues to cook for a few minutes even after you remove it from the heat source, so DON'T leave it on too long! This leads to my last point. After you take the chicken off the grill (or out of the skillet, oven, whatever), LET IT REST. Use some self-control to keep yourself from slicing into it right away and you'll be thankful. When you cut into piping hot meat, the juices run everywhere- onto your cutting board, plate, everywhere besides your mouth. If the chicken is allowed to cool slightly, it will retain its juices when it is carved and be unbelievably moist (this principle applies to all meats)!

INGREDIENTS
4 boneless, skinless chicken breast halves, pounded to even thickness and patted dry

Blackening Rub:
2 tsp. paprika
1/2 tsp. salt
1/2 tsp. cayenne pepper
1 tsp. ground cumin
1 tsp. dried thyme
1/2 tsp. ground white pepper
1/2 tsp. onion powder

Tropical Fruit Salsa:
1 cup mango, diced
1 cup pineapple, diced
1 cup kiwi, diced
2 avocados, peeled, pitted, and diced
1/2 cup red onion, diced
1/4 cup cilantro, finely chopped
1 lime, juiced
1 serrano pepper, minced (more or less to taste)
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Preheat outdoor grill or indoor grill pan to high heat (you want high heat for that crisp "blackened" effect).

2. To prepare the chicken, shake to combine the seasonings in a small container. Rub over the surface of the chicken breasts. Grill until the juices run clear. Let rest several minutes before topping with salsa and serving.

3. To prepare the salsa, gently toss to combine the fruits, avocado, onion, cilantro, lime juice, and pepper in a medium bowl. Season to taste with salt and pepper. Refrigerate until ready to serve.

Serves 4.

(Rub adapted from All Recipes, Salsa adapted from Gourmet)

Strawberry Apricot Crumble

This dessert doesn't look particularly special, so let me tell you why it is. One, it's full of apricots. Those furry round fruits that show up in the markets for only a few months each year. They make an early summer debut and then poof! they're gone again. I've always loved them. But never baked with them, until now. The second reason this crumble is so wonderful is this: it's got apricots and strawberries! The combination just seemed right. And it worked beautifully- just look at those colors. The bright red berries in contrast to the pale orange apricot juices. I could have sat and stared at it all afternoon. But I did take a bite (and a few more). And that brings us to number three. How it tastes. Amazing. It far exceeded my expectations. It's both tangy and sweet, soft and saucy. And the topping is crazy good. It's a cakey, slightly crisp, yet crumbly mixture that still allows the flavors of the fruits to shine through. Serve it warm with a scoop of vanilla ice cream on top. You'll see what I mean.

NOTE: This crumble could be adapted to utilize other combinations of fruits such as rhubarb, cherries, peaches, etc.

INGREDIENTS

Crumble Topping:

1 1/3 cups all-purpose flour
1 tsp. baking powder
3 Tbsp. white sugar
3 Tbsp. turbinado sugar (or substitute brown sugar)
zest of 1 lemon
1/2 cup (1 stick) unsalted butter, melted
pinch of salt

Fruit Filling:
1 lb. fresh strawberries, stemmed and quartered
2 cups fresh apricots, cut into chunks
1 lemon, juiced
1/3 cup white sugar
3 Tbsp. cornstarch
1 tsp. pure vanilla extract
pinch of salt

DIRECTIONS
1. Preheat oven to 375 F.

2. To make the crumb topping, whisk to combine the flour, baking powder, sugars, lemon zest, and salt in a large bowl. Pour in the melted better and mix until small and large clumps form. Refrigerate until ready to use.

3. To make the filling, in a separate large bowl toss the strawberries and apricots with the lemon juice, sugar, cornstarch, vanilla, and salt. Pour into a 9-inch square or deep round baking dish. Cover with the crumbled topping.

4. Bake in the preheated oven for 30-40 minutes until the fruit is bubbling and the top is golden brown. Serve warm with vanilla ice cream.

Serves 6.

(Adapted from Smitten Kitchen and Sassy Radish)

Jamaican Jerk Chicken

I did it! I survived my first 12 hour shift! This is a big step. I feel a lot closer to being a real nurse now! This summer is turning out to be busier than any of my previous semesters, but I'm not going to let that stop me from cooking. There are always weekends! And the crazier my life gets the more I crave finding my peaceful place in my kitchen and sitting down to a relaxing dinner I prepared.

Here's a spicy and yummy jerk chicken recipe that is simple to throw together. Blend the marinade ingredients, pour over the chicken, and let it sit in the fridge overnight. The next day, throw the chicken in the oven or on the grill and you're done. I only used two habeneros, but if you like to light your mouth on fire, by all means, use more. And I went with chicken breasts. Drumsticks and thighs would be juicy and wonderful. I bet even skinless, boneless breasts would have great flavor (just remember to reduce the cooking time).

INGREDIENTS
Jerk Marinade:
3 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
4 to 5 fresh Scotch bonnet or habanero chiles, stemmed and seeded (I only used 2 habaneros and it had plenty of zing for me!)
1/4 cup freshly squeezed lime juice
2 Tbsp. low-sodium soy sauce
3 Tbsp. olive oil
2 tsp. salt
1 Tbsp. packed brown sugar
1 Tbsp. fresh thyme leaves
2 tsp. ground allspice
2 tsp. black pepper
3/4 tsp. freshly grated nutmeg
1/2 tsp. cinnamon

6 lbs. bone-in, skin-on chicken thighs, drumsticks, and breasts (I used only breasts)

DIRECTIONS
1. To make the marinade, blend all the ingredients in a blender or food processor until smooth. Divide the chicken and place in two large resealable bags. Pour half of the marinade in each bag, seal, and turn to distribute the marinade. Place in a shallow pan and marinate in the refrigerator for 1 day.

2. Preheat outdoor grill (and cook according to these directions) OR preheat oven to 400 F. To roast in the oven, line a large baking sheet (or two) with aluminum foil and lightly grease it with cooking spray. Bake in preheated oven for about 40 minutes, rotating halfway through, until the juices run clear. Let rest several minutes before serving.

Serves 8.

(Adapted from Gourmet)

Barbecue Ham and Pineapple Pizza

This is a Ham and Pineapple pizza with pizazz! Since I recently became obsessed with incorporating pineapple into everything I make (just wait- a pineapple frenzy is on it's way!), I've been dying to put it on pizza. Ham and pineapple with tomato sauce is traditional. Barbecue, perhaps not. This creation was inspired by my own BBQ chicken pizza. I kept the essentials the same- the thin layer of sauce over the crust, a scattering of sliced red onions, and a generous sprinkling of mozzarella and smoked Gouda. But instead of chicken, I chose shaved deli ham and freshly chopped pineapple. And red pepper flakes for some kick on top.

INGREDIENTS
1 recipe pizza dough
your favorite barbecue sauce (or traditional tomato sauce)
Virginia baked ham, thinly sliced and chopped (or Canadian bacon)
fresh pineapple, cubed
red onion, thinly sliced
mozzarella, grated
smoked Gouda, grated
red pepper flakes, for sprinkling (optional)

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. Preheat oven to 450 F. Top prepared crust with a thin layer of barbecue sauce, ham, pineapple, onions, mozzarella, and smoked Gouda.

3. Bake in preheated oven for 8-10 minutes until the cheese is bubbling and the crust is golden brown. Remove from the oven, sprinkle with red pepper flakes (optional), slice, and serve!

Makes 1 large pizza.

Carrot Cake with Whipped Cream Cream Cheese Frosting, Revisited

Since its debut at a bridal shower my mother and I hosted last February, I couldn't wait to re-make this cake! Carrot cake is my favorite dessert. This one has a dense moist center-  full of crushed pineapple, chopped nuts, flaked coconut, and chewy raisins. But the frosting is what really sets it apart- real whipped cream and whipped cream cheese- not a speck of butter in site (in the entire cake actually). This is my all-time favorite frosting, on my favorite cake. Enough said.

2/7/09: I'm finding it hard to express my affection for this cake. With the addition of Whipped Cream Cream Cheese Frosting it was sensational! I've always loved carrot cake, but not this much. This recipe can be made in a 9x13 pan or in three 9-inch rounds (the layers will be fairly thin). I prefer the rounds because you can stack them with frosting gobbed between each layer. I went all out and used pineapple and coconut (both essential) as well as pecans and raisins (which could be omitted if necessary). It was so much better than any store or restaurant carrot cake I have ever tried and a million times better than my wedding cake (sad, but true)! It could also be made in the form of cupcakes, which might be a good idea considering the difficulty I had with portion control. But don't hold back- this is one dessert that won't be around long enough for seconds!

I don't know how to put into words the absolute decadence of this frosting. The fifteen minutes I spent slaving with a hand mixer to whip air into the heavy cream was worth every second. (Next time Kitchen Aid will be doing all the work.) It paired beautifully (in taste and appearance) with my carrot cake, prepared for a friend's bridal shower. This is no ordinary cream cheese frosting. You have to experience it yourself to understand. I made sure that my bowl was cold, my cream cheese softened just enough to work with, and that my cream was whipped until stiff, and I didn't have any problem with it being too runny. You will want to keep it refrigerated (as well as the cake after frosting). It is light and rich and creamy and pure bliss.

Carrot Cake

INGREDIENTS
3 large eggs
3/4 cup buttermilk
3/4 cup canola oil
1 1/2 cups white sugar
2 tsp. pure vanilla extract
2 tsp. ground cinnamon
1/4 tsp. salt
2 cups all-purpose flour (or 1 cup all-purpose and 1 cup whole wheat pastry flour)
2 tsp. baking soda
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts or pecans
1 (8 oz.) can crushed pineapple with juice
1 cup raisins (optional)

DIRECTIONS
1. Preheat oven to 350 F. Grease and flour a 9x13 inch pan. (Or 3 9-inch rounds.)

2. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.

3. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.

4. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins (optional).

5. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.

6. Pour into prepared 9x13 inch pan (or 9-inch rounds), and bake in preheated oven for about 45 minutes (or 18-20 minutes for 9-inch rounds), or until a toothpick inserted into the center comes out clean. Allow to cool for at least 20 minutes before serving or to cool completely before frosting.

Whipped Cream Cream Cheese Frosting

INGREDIENTS
1 8 oz. package cream cheese, slightly softened
1 cup white sugar
1/8 tsp. salt
1 tsp. pure vanilla extract
1 1/2 cups heavy whipping cream

DIRECTIONS
1. In a small bowl (keep cold) beat whipping cream until stiff peaks form. Set aside.

2. In a separate large bowl combine cream cheese, sugar, salt, and vanilla. Beat until smooth, then fold in whipped cream. Keep in the refrigerator until ready to use.

Frosts one 9x13 inch cake.

NOTE: Double the frosting if you are making a 3-layer cake.

(Both recipes adapted from All Recipes)

Heather's Smoked Gouda, Pecan, and Cherry Salad with Green Onion Poppy Seed Vinaigrette

I find that I don't talk much about my non-food life here on this blog. I do spend my time in ways other than grocery shopping, cooking, baking, eating, and food blogging. Like going to school, for instance. But only for 7 more months! In December I'll be graduating from nursing school and become an RN! That part of my life is also busy and somewhat more interesting than what I eat. But sometimes nursing and food don't mix so well. It can be unappetizing. Luckily, I've grown accustomed to it. Nothing tastes as good on a hospital floor scarfed down in the 15 seconds between a soiled bed change and catheter insertion. But when I get home I can down a plate of pasta while simultaneously describing the sacral ulcer debridement I saw in the OR that day. My husband (who spends his life in people's mouths- which I find much grosser) doesn't appreciate my stories during dinner so much. And it would be counterproductive if you, my readers, left here nauseous rather than salivating.

So I stick to the food. And throw in tidbits here and there about what else I do. My summer semester started last week and tomorrow is my first day back in the hospital. I get to survive my first 12-hours shifts in the STICU (surgery trauma intensive care unit) and the rest of my hours will be back on L&D (labor and delivery). I won't be delivering any babies this time around but rather shadowing a nurse clinician/manager for a leadership class. No matter. L&D is my only love so far and I'm thrilled to be back on that floor in any form (except as a patient- I'm not quite ready for that yet)!

Oh, yes, about this salad. It's awesome. My friend Heather shared the recipe with me, which I believe she got from her mom. I could go on and on about how good it is, so just believe me. This unique vinaigrette features green onion and pretty poppy seeds. I reduced the sugar by half from the original recipe and it is still very sweet.

INGREDIENTS
spring mix + spinach
pecans, whole or chopped
dried sweetened cherries
red onion, thinly sliced
smoked Gouda, grated

Green Onion Poppy Seed Vinaigrette:
1 whole green onion, ends removed
2 Tbsp. organic cane sugar
1/2 tsp. dry mustard
1/2 tsp. salt
1/6 cup red wine vinegar
1/2 cup extra virgin olive oil
1 tsp. poppy seeds

DIRECTIONS
1. In a blender or food processor, puree onion with sugar, mustard, salt, and red wine vinegar. With the motor running, slowly stream in the olive oil. Add the poppy seeds and pulse to combine.

2. Toss spring mix and spinach and top with pecans, cherries, onion, and cheese. Drizzle with vinaigrette and serve.

Makes about 3/4 cup of vinaigrette.

(Recipe courtesy of Heather Sedwick)