Sausage, Mushroom, Spinach, and Caramelized Onion Lasagna

Thank goodness September 1st doesn't bring the end of summer. It's not over just yet! (Here in the northern hemisphere we still have 3 weeks left.) I'm not ready to lose the sunny hot long days. Here in Virginia it's still hitting the high 90's and I'm totally embracing it! Because I know that all too soon I'll be shivering again. So let's make the best of our little bit of summer left and fit in as many more picnics, bbq's, and trips for ice cream and eat as many fresh berries, corn on the cob, and watermelon as possible!

Here I'm droning on about the impending loss of summer while posting a recipe that's not particularly seasonal at all. But a good lasagna hits the spot any time of year. And that basil came straight from my back patio, which couldn't have happened in January. So that's my excuse for making this cheesy rich Italian dish. It's full of  veggies- baby bella mushrooms, spinach, and sweet caramelized onions (which add awesome flavor) and savory pork sausage (which can be substituted for something healthier-say turkey). If you've never tried no-boil noodles, don't hesitate! They make lasagna that much easier to prepare!

INGREDIENTS
8 oz. whole wheat no-boil lasagna noodles
2 large yellow onions, thinly sliced
extra virgin olive oil
1 lb. sweet or spicy Italian pork sausage (or substitute Italian turkey sausage)
10 oz. cremini (baby portobello) mushrooms, sliced
1/4 cup water
1 lb. frozen chopped spinach, thawed and excess moisture squeezed out
28 oz. can crushed tomatoes
1/4 cup fresh basil, chopped
salt and freshly ground black pepper, to taste
1 lb. (2 cups) ricotta cheese
8 oz. (about 2 cups) mozzarella cheese or Italian cheese blend
Parmagiano Regiano, freshly grated for topping (optional)

DIRECTIONS
1. Preheat oven to 350 F. Coat a 9x13-inch baking dish with cooking spray.

2. To caramelize onions, preheat 1-2 Tbsp. of olive oil in a large skillet over medium heat. Add onions and cook, stirring frequently until tender and caramelized, about 25-35 minutes, reducing heat if necessary to prevent burning. Season with salt and pepper to taste.

3. Preheat a large skillet over medium-high heat. Add sausage; cook, crumbling with a wooden spoon, until browned, about 4 minutes. Add mushrooms and water; cook, stirring occasionally and crumbling the sausage more, until it is cooked through, the water has evaporated and the mushrooms are tender, 8 to 10 minutes. Squeeze spinach to remove excess water, then stir into the pan; remove from heat.

4. In a medium bowl, mix tomatoes with basil and season with salt and pepper to taste.

5. To assemble lasagna, spread 1/2 cup of the tomatoes in the prepared baking dish. Arrange a layer of noodles on top. Evenly dollop half the ricotta over the noodles. Top with half the sausage mixture, half of the onions, one-third of the remaining tomatoes and one-third of the mozzarella. Continue with another layer of noodles, the remaining ricotta, the remaining sausage, the remaining onions, half the remaining tomatoes and half the remaining mozzarella. Top with a third layer of noodles, the remaining tomatoes, and the rest of the mozzarella (and Parmesan, if using).

6. Cover the lasagna with foil and bake until bubbling and heated through, about 1 hour. Remove the foil and return to the oven and bake until the cheese is bubbling and golden, 8 to 10 minutes. Let rest for 10 minutes before serving.

Serves 8-10.

(Adapted from Eating Well)

Blueberry Buckle

The minute I saw this blueberry-dense buckle on Eating Old Loud it was over. I knew I was going to make this cake and love it. And I did (all of the above). It lived up to every expectation I had... moist and sweet, with a cinnamon scented crumbly top. But oh, the berries. So many beautiful fresh blueberries packed into one pan. More than twice as many blueberries as any other buckle recipe I've come across. That's what makes it special, unbelievable. A zillion blueberries. While it was great warm right out of the oven, I liked it even better after several days in the refrigerator. The berries had set and the flavors intensified. Don't let the summer berry season end before you bake a buckle. You'll be grateful.

INGREDIENTS
1/2 cup (1 stick) unsalted butter, room temperature
2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup sugar
1 large egg
1 tsp. pure vanilla extract
1/2 cup milk
5 cups blueberries (I tossed them with several Tbsp. of flour to prevent sinkage)

Streusal Topping:
1 cup all-purpose flour
1/4 cup light brown sugar
1 tsp. ground cinnamon
1/4 tsp. salt
6 Tbsp. unsalted butter, room temperature

DIRECTIONS
1. To make the streusal topping, in a medium bowl combine flour, sugar, cinnamon, and salt. Using a pastry blender (or food processor), cut in the butter until fine crumbs form. Using your hands, squeeze together the mixture to form large clumps. Refrigerate or freeze until ready to use.

2. Preheat oven to 350 F. Butter and flour a 10-inch round springform pan.

3. In a medium bowl, sift together flour, baking powder, and salt.

4. In a large bowl fitted to an electric mixer, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce speed to low and add the egg and vanilla, beating until fully combined. Add flour mixture, alternating with the milk, a little at each time, starting and ending with the flour mixture. Remove from the mixer and fold in the blueberries.

5. Pour batter into prepared pan. Sprinkle streusal topping over cake. Bake in preheated oven until a tester in the center comes out clean, about 60-70 minutes. Transfer to a wire rack to cool for 10 minutes. Remove outside rim of springform pan. Cool another 15 minutes before slicing.

Makes 1 10-inch round cake.

(Adapted from Martha Stewart via Eating Out Loud)

Grilled Pizza

This isn't really a recipe. It's more a method of cooking that I'm introducing to you. Pizza, with all your favorite toppings, but cooked on the grill! Great for summer when heating your oven to 450 F makes your kitchen feel like a sauna. Instead you can have smokey brick-oven quality pizza outdoors! While this pizza turned out delicious, I have to admit that the whole process was a little stressful. But it was my first try. What makes grilling pizza a little tricky is how fast it cooks. Don't attempt this process alone! You need an extra set of hands to coordinate the timely flipping, topping, and removal of your pizzas. With experience you'll develop and routine and master the right temperatures for your grill.

INGREDIENTS
1 recipe pizza dough
extra virgin olive oil

Toppings:
cheese (I used an Italian cheese blend)
meat (optional- I used leftover grilled chicken breast)
vegetables (such as red and green bell peppers, cremini mushrooms, fresh tomatoes, and caramelized red onions)
fresh herbs (such as basil and oregano)

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. Preheat grill to medium-high heat.

3. Divide dough in half or fourths (the smaller the round the easier it will be to handle on the grill). Using your hands dusted in flour, form each ball of dough into a thin round.

4. Brush the grill grate with olive oil and place the dough directly on the grill. Grill for 1-2 minutes until puffed and golden on the bottom. Using a large spatula or metal pizza peel, flip the dough over. Quickly brush the crust with olive oil and top with meat, veggies, cheese, fresh herbs (whatever you're using). Close the lid on the grill and cook until the cheese melts and the bottom is crusty and golden. (You may want to reduce the heat at this point to prevent the crust from burning.) Remove from the grill and let cool several minutes before slicing. Repeat with the remaining dough (depending on the size of your grill you can cook several at a time).

NOTE: Make sure you use pre-cooked meats and other toppings that will cook quickly. The pizza will not be on the grill for very long or it will burn- just until the cheese melts. And have all your toppings and necessary equipment ready to go- this is a fast process!!

Serves 3-4.

(Adapted from All Recipes)

Frijoles Negros (Cuban Black Beans)

I can't tell you how long I've been looking for a good black bean recipe. Delicious fiber-rich black beans are a staple in Cuban cooking. Thank goodness I have a friend with Cuban heritage- my search might never have to to an end! It's surprising how simple it is to make a good pot of beans. You don't have to bother messing around with dried beans- you can take them right out of the can! That's the secret in fact- that you use the entire can- including the thick black liquid. This is why I recommend using low-sodium beans (Goya preferred). Regular canned beans contain an excessive amount of sodium. I prefer being in control of how much salt goes into my food. Plus, you can always add more at the end if necessary! These can also be made the night before and reheated just before eating (this gives the flavors more time to develop).

INGREDIENTS
2 (14 oz.) cans Goya low-sodium black beans (DO NOT DRAIN)
splash of olive oil
1 green bell pepper, diced
1 yellow onion, diced
4 large cloves garlic, minced
1 tsp. cumin
1/2 tsp. oregano
1/2 cup water
1 Tbsp. red wine vinegar
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Saute the pepper and onion in a splash of olive oil. Add the garlic and a little liquid from the beans and continue cooking until the onions are soft. Add the cumin, oregano, and the rest of the beans and their liquid, and the water. Cover and simmer 30 minutes. Season to taste with salt and pepper. Add the vinegar just before serving. 

Serves 6.

(Adapted from Food.com and Jenna's Cuban cookbook)

Dark Chocolate Brownies with Fudgy Frosting, Revisited

This is one of the first dessert recipes I posted on this blog. The first time around the photo was horrible. This one is not much better, considering we devoured half the pan before I got around to shooting it! These brownies are dark, rich, and delicious. Once again, I couldn't wait 'till they cooled to slather on the frosting and take a bite (or two or three). That's why they look so messy. But when something tastes that good- who really cares, right?

2/8/09: Ironically, some of my most decadent dessert recipes have come from Whole Food's website. Eating natural whole foods doesn't have to be boring or unsatisfying. These brownies immediately caught my eye: dark chocolate with a buttery cocoa glaze. You can indulge and still feel good about what you are eating. The darker the chocolate, the higher antioxidant content. All pure ingredients make for a clear conscience, and for me, that means an even more delicious brownie! I used 60% Dark Ghirardelli chips (so not too bitter) and these were quickly devoured. (I didn't even have time to take a photo before they were half gone!) If you don't want your frosting to melt, make sure the brownies are completely cooled. You can add more powdered sugar for a thicker frosting. And of course...we served them with a little vanilla ice cream on the side!

INGREDIENTS

6 oz. 60% bittersweet chocolate, chopped

1/2 cup (1 stick) unsalted butter

2 tsp. vanilla extract

3 eggs

1 1/2 cups sugar

1/4 tsp. salt

1 cup all-purpose flour

Frosting (optional):

2 Tbsp. unsalted butter

1 1/2 Tbsp. unsweetened cocoa powder
1-2 Tbsp. warm water

1/2 tsp. vanilla extract

1 cup powdered sugar, sifted

DIRECTIONS

1. Preheat oven to 375 F.

2. Butter and flour a 9 x 9-inch baking pan. Set aside.

3. In a double boiler, melt chocolate and butter, stirring until smooth. (Or microwave, stirring every 20 seconds.) Stir in vanilla and let cool slightly.

4. In a large mixing bowl, beat eggs and sugar on medium high speed until thick and creamy, and sugar is dissolved, about 10 minutes. Gently stir in melted chocolate. Stir salt into flour and fold gently into chocolate mixture. Do not over mix.

5. Pour batter into prepared pan and spread to smooth. Bake 20 minutes, then cover with foil. Bake additional 10 to 15 minutes or until a toothpick inserted 1 inch from the center comes out clean.

6. While the brownies are baking, prepare the frosting. Melt butter and stir in cocoa powder. Mix until well blended. Add warm water and vanilla and whisk in confectioner's sugar, a little at a time, until frosting is smooth and spreadable, but not too thick.

7. Remove brownies from oven and let cool slightly in pan. Spread frosting over warm brownies for a hot fudge sauce effect or spread on cooled brownies and refrigerate until firm for brownies that will be served later or packed for travel.

Makes 12 brownies.

(Adapted from Whole Foods Market)

Southwest Salsa Burgers

I'm not ready for summer to end. I start school again this week and you know what that means. No more trips on a whim to the beach or lazy afternoons at the pool and much less time to make a mess in my kitchen. This semester is my last. It's crazy how fast the last year and a half has happened! It seems like only a few moments ago I was writing about how I was going to be going back to school to become an RN and how I worried that I wouldn't have time to keep up with this project. Well, I was wrong. I managed quite well. In fact, cooking wholesome meals became a priority and has kept me healthy and sane all along!

While I'd be pretty thrilled to never again have to spend my weekend studying for a Monday morning exam, I think I'll miss school when it ends. I've always liked being a student. And while there are deadlines and due dates, there is little sense of obligation and responsibility and it's quite refreshing. As a student, the only person you are held accountable to is yourself (usually). But when you're a working adult, you have a demanding job, an employer, a paycheck, and reality hits you in the face. That doesn't sound as fun to me. But it will be fulfilling to put what I've learned into use. And hopefully find somewhere in the world of nursing that I love and can make a difference.

I often wish that I could somehow combine my passion for food and nutrition with nursing. And I hope in a small way this blog is able to inspire people to adopt a few healthy eating habits. Or at least help them realize that fresh, real food can be appealing and delicious. Take this burger for example, it combines protein and vitamin-rich lean ground sirloin with fresh shallots and salsa to make irresistibly flavorful and juicy grilled patties. Served on whole wheat buns with thinly sliced Havarti, lettuce, tomato, and more pico de gallo, they make a filling and well-balanced summer meal.

INGREDIENTS
1 lb. lean ground beef
1/4 tsp. ground chipotle chile pepper
salt and freshly ground black pepper
1/4 cup shallots, finely chopped

fresh pico de gallo*
Boston lettuce or mixed greens
tomato, thinly sliced
4 slices havarti cheese (or Monteray Jack)
4 whole wheat hamburger buns

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

2. Combine beef, seasonings, and 2 Tbsp. pico de gallo in a medium bowl. Divide into 4 equal portions and form into patties.

3. Cook on preheated grill until they reach the desired degree of doneness. Top each burger with a slice of cheese before they are finished cooking to allow the cheese to melt. Serve on a whole wheat bun with lettuce, tomato, and pico de gallo.

*My newest method of making pico de gallo is pulsing several roma tomatoes, a clove of garlic, part of a white onion, half a jalapeno, a handful of cilantro, and the juice of a lime in the food processor, seasoning with salt and pepper, and adjusting everything to taste- so easy!

Makes 4 burgers.

(Adapted from Cooking Light)

Tropical Spinach Salad with Grilled Shrimp and Raspberry Basil Vinaigrette

The flavors in this salad are outstanding- the zesty citrus shrimp, the plump raspberries and juicy mango, the creamy goat cheese, and the fresh basil vinaigrette. There's a lot going on here and yet somehow it all works together so well! I love being able to take two steps outside my back door and pick a handful of basil... or whatever herb I need. My pots are also overflowing will rosemary, thyme, oregano, parsley, and chives- so so many chives! My vegetable garden hasn't been near as successful (although I've harvested a good number of jalapenos and the first baby bell peppers have appeared). Planting herbs is definitely worth it. I've saved a significant amount of money this summer growing my own.

What I also love about this recipe is that it's not limited to shrimp. It could easily be paired with grilled chicken OR pork tenderloin. Follow this link to the original recipe and you'll find instructions on marinating and cooking them both. 

INGREDIENTS
2 lbs. uncooked shrimp, peeled and deveined
12 oz. baby spinach/mixed greens
2 mangoes, peeled and diced
1/2 red onion, thinly sliced
3 oz. goat cheese, crumbled
1 cup fresh raspberries
1/2 cup pistachios, toasted

Citrus Marinade:
3/4  cup  fresh orange juice
2 Tbsp.  fresh basil, chopped
2 Tbsp. lime juice
2 Tbsp. extra virgin olive oil
1 clove garlic, crushed
1/2 tsp. crushed red pepper
1/4 tsp. salt

Raspberry Basil Vinaigrette:
1/4 cup fresh basil, chopped
1/4 cup raspberry vinegar
1 tsp. Dijon mustard
1 clove garlic, chopped
1/4 tsp. salt
3/4 cup extra virgin olive oil

DIRECTIONS
1. Whisk to combine marinade ingredients in a small bowl. Place shrimp in a large Ziploc bag. Pour marinade over shrimp, seal, and shake to coat. Marinate in refrigerator 1 hour.

2. To make the dressing. blend basil, vinegar, Dijon, and garlic in a food processor. With the motor running, slowly stream in the olive oil. Season with salt and freshly ground black pepper to taste.

3. Preheat outdoor grill or indoor grill pan to medium-high heat. Discard marinade and grill shrimp until curled and opaque, several minutes on each side.

4. Arrange spinach/mixed greens in serving bowls. Top with mango, red onion, goat cheese, raspberries, pistachios, and grilled shrimp. Drizzle with vinaigrette and serve.

Serves 6.

(Adapted from Southern Living)

Peach Salsa

Here's the peach salsa that I served alongside the Pepper Jack, Peach, and Chicken Quesadillas. So simple, so fresh, and so delicious! What was left was devoured with tortilla chips. I've had a lot of luck with Cooking Light lately. The magazine is a great resource for seasonal and generally healthy recipes. They can be accessed via the My Recipes website (which is also home to all the recipes from Real Simple, Southern Living, and a few other publications), where you can create your own recipe file to store favorites. I'd love to have a subscription to just about every cooking magazine out there, but for now I make do with looking up the new recipes on the websites each month. (Check out Bon Appetit, Eating Well, and Food and Wine!)

INGREDIENTS
2 lbs. firm but ripe peaches, diced (I peeled half of them)
1/2 cup red onion, diced
1/4 cup fresh cilantro, chopped
1 Tbsp. jalapeno, minced
1 clove garlic, minced
2 Tbsp. rice vinegar
1 tsp. lemon juice
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Toss to combine all ingredients in a small bowl. Season to taste with salt and pepper. Cover and refrigerate until ready to serve.

Makes about 3 cups.

(Adapted from Cooking Light)

Pepper Jack, Peach, and Chicken Quesadillas with Sweet Sour Cream

You may have noticed I've been messing with the look of my blog lately. I think I've created something I'll stick with, for now! Much like I felt the need to re-arrange my bedroom furniture every few months growing up, I get the urge to mix things up around here. To make changes as I grow. Nothing is drastically different. All the same pages and links remain. And I hope you like the change.

Here's something else new- peach in a quesadilla! I've already done apple and mango and pineapple, so peaches shouldn't be a surprise! Local juicy ripe peaches are unbelievably cheap right now so I've been buying lots of them. And finding new ways to use them up. This recipe was published in the August issue of Cooking Light. Besides adding a few chopped chives (from my very own herb garden), I didn't change a thing. The Pepper Jack provided just the right amount of kick. A spoonful of luxurious sweet sour cream and peach salsa (recipe coming soon) finished it off.

INGREDIENTS
4 whole wheat tortillas
Monterey Jack cheese with jalapeño peppers, shredded
skinless, boneless rotisserie chicken breast, chopped
firm ripe peaches, thinly sliced
fresh cilantro, chopped
chives, chopped

Sweet Sour Cream:
1/2  tsp.  honey
splash  fresh lime juice
1/4 cup sour cream

DIRECTIONS
1. To make the sweet sour cream, in a small bowl whisk together honey, lime juice, and sour cream. Refrigerate until ready to serve.

2. Preheat a large skillet or grill pan to medium high heat. Lightly oil the skillet with cooking spray and place two tortillas on it. Top each tortilla with cheese, chicken, peaches, cilantro, chives, more cheese, and the remaining tortillas. Cook, flipping halfway through, until the cheese has melted and the outsides are crisp and golden brown. Slice and serve with sweet sour cream.

Makes 2 quesadillas.

(Adapted from Cooking Light)

Luscious Lemon Bars

Until now, the only lemon bars I'd ever eaten were made from a box. If the world knew how easy they are to make from scratch and how unbelievably luscious they taste- lemon bar box mixes would go out of business! These are awesome. The shortbread crust takes two minutes to prepare and several more to bake. Can you whisk? Then you can make the filling. Pour it over the crust, bake again. Done. I do advise letting them cool completely before dusting with powdered sugar and slicing. You won't want to wait, but you should.

I have a friend who I consider a lemon bar connoisseur. She approved of this recipe and thought the amount of lemon what just right. Not too sweet, not too tart. And I agreed. I just used regular lemons, but the original source suggested using Meyer lemons. They are only available seasonally, but if you can get your hands on them I bet it would make this dessert extra special.

INGREDIENTS
Crust:
1 cup all-purpose flour
1/2 cup powdered sugar
1/8 tsp. salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2 inch pieces

Filling:
2 large eggs
1 cup superfine (baker's) sugar (or regular sugar after a few whirls in the food processor)
1/8 tsp. salt
2 tsp. lemon zest
1/4 cup freshly squeezed lemon juice

DIRECTIONS
1. Preheat oven to 350 F. Butter and line an 8-inch square pan with parchment paper.

2. To make the crust, combine flour, powdered sugar and salt in the bowl of a food processor. Add butter and pulse until the mixture is pebbly. Press evenly into the bottom of your prepared pan. Bake until lightly golden, about 18-20 minutes. Set aside.

3. To make the filling, in a medium bowl, whisk together eggs, sugar, flour and salt. Whisk in lemon zest and juice until well combined. Pour over crust (it's okay if crust is still hot). Bake until filling is just set, about 15 to 18 minutes. Cool completely and dust with powdered sugar before serving.

Makes an 8 inch square pan.

(Adapted from Alpine Berry)

Three-Bean Salad with Artichokes and Feta

I believe in beans. In their fibrous filling abilities. In their wholesome nurturing properties. I had an undergraduate nutrition professor several years ago who was absolutely in love with beans and legumes. Her enthusiasm rubbed off on me just a little bit! They're practically fat free and packed with fiber. A great source of complex carbs, protein, and vitamins and minerals such as calcium, potassium, and iron. We should all be eating more beans! I will remind you that, as with all fiber-dense foods, they are best introduced gradually into your diet. If you begin by eating several bowlfuls of beans a day, you might (OK, I guarantee) you'll experience some intestinal discomfort. Start slow and always accompany increased fiber intake with increased fluids (water, please).

This bean salad has a heavy Mediterranean influence- with artichokes, feta, and a sweet wine vinaigrette. The ingredients are minimal and yet the flavors are intricate. My only advice is to let the salad marinate for several hours BEFORE adding the feta. The longer it sits in the vinaigrette the more brown and mushy it will get. For a pretty presentation, toss it in just before serving.

INGREDIENTS
1 medium red bell pepper, diced
1/3 medium red onion, diced
4 green onions, thinly sliced
1 (14 oz.) can artichoke hearts, drained and chopped (I used unmarinated artichoke hearts)
1 (14 oz.) can kidney beans, drained and rinsed
1 (14 oz.) can pinto beans, drained and rinsed
1 (14 oz.) can garbanzo beans, drained and rinsed
4 oz. feta cheese, crumbled
salt and freshly ground black pepper, to taste

Dressing:
1/4 cup olive oil
2 Tbsp. white wine vinegar
2 Tbsp. balsamic vinegar
1/2 tsp. salt
1 tsp. organic cane sugar

DIRECTIONS
1. In a large bowl, combine pepper, onions, artichoke hearts, and beans. In a separate bowl, whisk to combine the dressing ingredients. Pour over the salad and toss to coat. Cover and refrigerate at least one hours. Just before serving, stir in feta and season with salt and pepper to taste.

Serves 8.

(Adapted from All Recipes)

Raspberry Swirl Cheesecake

Can you tell it's raspberry season? The last 4 desserts I've posted all feature plump ripe raspberries! I'm running out of summer to try all of the berry treats I've got on my mind. I guess I'll have to set some aside for next year. I just wish these juicy jewels stuck around all year round. But then again, since I've started cooking with the seasons, I appreciate them even more. When summer fades into fall and the trees change color, it means I get to go apple picking. And when those leaves fall to the frozen ground, it's time for pears. And then before I know it, spring is around the corner and berries will be back again. Plus, something that I've been deprived of, anticipated and dreamed about all winter long will taste that much better when it finally comes!

Luckily, cream cheese has no peak season (that I'm aware of), so I can have cheesecake any time of year, using whatever fresh toppings are available! This is a basic cheesecake recipe, with the addition of a pretty raspberry swirl. It was thick and rich, yet light and fluffy (if that's possible). Pretty much perfect. As you can see, despite my careful adherence to the directions, it cracked on top. I've added a suggestion for remedying the crack below. Thankfully, crevices in your cheesecake won't alter the luxurious taste!

INGREDIENTS
Crust:
1 cup graham cracker crumbs (about 1 pacakge, finely ground in a food processor)
2 Tbsp. unsalted butter, melted
2 Tbsp. sugar

Raspberry Sauce:
2 Tbsp. sugar
6 oz. fresh raspberries

Filling:
32 oz. cream cheese, room temperature
1 1/2 cups sugar
pinch of salt
1 tsp. pure vanilla extract
4 large eggs, room temperature

6 oz. fresh raspberries, for topping (optional)
powdered sugar, for dusting (optional)

DIRECTIONS
1. Preheat oven to 350 F. Wrap exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside.

2. Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Let cool in pan on a wire rack. Reduce oven temperature to 325 F.

3. Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 2 tablespoons sugar, and set aside.

4. Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Pour cream cheese filling over crust.

5. Drop raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl sauce into filling.  (I only swirled in half of the raspberry sauce and saved the rest to serve on top.)

6. Set cake pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, 60 to 65 minutes.

7. Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake. (Cooling a cheesecake too quickly results in the cracking you see in the photo above. Next time I will turn the oven off, but leave the cheesecake in the oven with the door propped open until it cools completely. Then I will refrigerate it as recommended.)

Makes 1 9-inch round cheesecake. 

(Adapted from Martha Stewart)

Smashed Gold Potatoes, Revisited

Here's a recipe from way back... near the very beginning of this blog. Recently I've been doing some heavy duty blog cleaning. Sweeping through each post and editing, updating, tossing. My standards for recipes and photography have come a long way in the last 20 months and some of my first photos make me cringe. So if you come across a recipe that is missing a photo, it's because I threw it out. A food photo is meant to serve one purpose- to entice you to want to make a recipe. I suspect a few of those old photos were having quite the opposite effect. It's not that those recipes aren't good. Just that my portrayal of them was really bad!

Today I'm recycling. Revisiting a old recipe and making it new. None of the ingredients have changed, just the presentation. These smashed gold potatoes are crisp on the outside and soft and steamy in the middle. They were awesome with this steak and corn salsa. I topped them with fresh chopped chives from my herb garden.

3/25/09: Instead of mashed, tonight we had smashed potatoes! I've never understood the obsession with mashed potatoes. While I'll eat my mother's (because I know what she puts in them), I never order mashed potatoes from a restaurant. Two reasons: I don't like them and they are horribly unhealthy. I read before that the average restaurant's mashed potato recipe calls for an equal ratio of potato to butter. And they still don't taste that good! (This coming from a carb lover.) When you make your own at least you can control what ingredients you use. You really only need a dab of butter and a bit of milk to achieve a creamy consistency. And in all my potato experience I have learned that Yukon golds make the best mashed potatoes. Type DOES matter. You want to avoid the waxy varieties, and while Idaho will work OK, Yukon Gold's have the best texture.

But these potatoes are not about creaminess, but rather chunkiness! These potato's skins are tissue paper-thin and have a wonderful buttery flavor. You simply par-boil them (until a knife easily pierces the skin), smash them whole, and pan fry them for a few minutes to achieve a crispy coat. A world of difference in texture (they are actually substantial), flavor (and no butter used), and goodness (healthy, finally)!

INGREDIENTS

one small bag of small Yukon gold or fingerling potatoes

salt and pepper, to taste

1 - 2 Tbsp. olive oil

DIRECTIONS

1. Start by placing the potatoes in a large saucepan. Add a teaspoon of salt and cover with water. Don't peel the potatoes, because the skin helps keep the potatoes together. Bring the water to a boil over medium-high heat. Reduce the heat and cook at a low boil until they are tender enough to slide a knife in easily. It is important not to over-boil them, for golf ball size potatoes about 10 minutes or a little less. Drain the potatoes and refrigerate until you are ready to brown them in a large skillet.

2. Heat the olive in a large skillet over medium-high heat. Keep in mind it needs to be big enough to hold the potatoes, which double in size when they are smashed. Smash each potato with a masher or the bottom of a heavy glass. Season with salt and pepper and cook until crisp, and them turn and cook the other side. Sprinkle with chives, fresh herbs, whatever and serve.

(Recipe from 101 Cookbooks)

Grilled Sirloin with Roasted Corn Salsa

I'm elated. We got a grill! I was wandering through Target last week (this happens on a regular basis- I can always find a reason to go to Target) and came across a sparkling new stainless steel grill that was not only beautiful, but was on SALE! I whipped out my cell phone and dialed Dustin in the dental clinic and proceeded to beg that this be the moment that we finally commit to the purchase. I've been pining for an outdoor grill for ages. Dustin could probably care less about owning one (he doesn't do much cooking around here). Yes, I already grill all the time, but only on my handy indoor grill pan/panini press. Quick and convenient, it's my favorite piece of kitchen equipment (a close tie with my food processor), but it's just not the same as the real thing.

I employed all my best arguments as to why having a real grill would be so fantastic- we can cook outdoors, we can have friends over for a BBQ, we can achieve that authentic charred flavor that you just can't beat! I don't think any of those arguments worked though. I think he just grew sick of my begging and finally gave in. Plus, our 4 year anniversary is in one week, and when I mentioned that this would be the perfect solution for a gift, he agreed. (I suspect that the relief of not having to think of something creative to get me won him over.) So we hauled home our big shiny new grill in our tiny dumpy pick-up truck, and Dustin managed to put it together just in time to make this meal!

I'm still learning how to cook steak. It doesn't often make the menu in our house (for health and financial reasons) so I haven't had a ton of experience preparing it. And I only recently learned to appreciate a quality steak- cooked to a juicy medium-rare. This recipe called for sirloin, which isn't the most expensive cut of meat, but can still be tender and flavorful. While the steak was good, what makes this recipe worth recommending to you is the roasted corn relish that accompanies it. Fresh summer corn is charred in a hot skillet with green onions, garlic, and jalapeno. Then it's seasoned and tossed with fresh tomatoes and cilantro. Irresistible on top of thinly sliced beef sirloin. The perfect meal to break in the grill.

NOTE: Leftovers make awesome quesadillas! Pile the thinly sliced steak and corn relish with some Pepper Jack cheese between two whole wheat tortillas and grill. Slice and serve warm with sour cream or fresh salsa. Yum!

INGREDIENTS
3 cups fresh corn (about 3 ears)
4 scallions, white and green parts thinly sliced separately
2 Tbsp. unsalted butter
2 garlic cloves, minced
1 to 2 fresh jalapeño chiles, finely diced
1 tsp. kosher salt
1 1/2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. freshly ground black pepper
2 plum tomatoes, finely diced
1 (2-lb.) trimmed boneless sirloin steak (about 1 1/2 in. thick)
1/4 cup fresh cilantro, finely chopped
lime wedges, for serving

DIRECTIONS
1. Preheat outdoor grill or indoor grill pan to medium-high heat. In a small bowl, combine 1/2 tsp. salt, 1 tsp. cumin, 1/2 tsp. chili powder, and 1/4 tsp. pepper and rub over both sides of the steak. Grill, turning once, until the meat reaches an internal temperature of 130 F for medium-rare. Let rest 5-10 minutes before slicing.

2. Meanwhile, to prepare the salsa, pan-roast the corn in a large dry cast-iron skillet over moderately high heat until golden brown. Add the butter, garlic, scallions, jalapeno, 1/2 tsp. salt, 1/2 tsp. cumin, 1/2 tsp. chili powder, and 1/4 tsp. pepper and cook several minutes until the scallions are tender. Remove from the heat and stir in the tomatoes and cilantro. Serve over the sliced steak.

Serves 4.

(Adapted from Gourmet)

Grilled Pulled Chicken Sandwiches

These BBQ chicken sandwiches are super fast and surprisingly simple to prepare! Chicken thighs (or breasts if you want to save a few calories) are rubbed with a spice mix and grilled. While they rest, a sweet and savory barbecue sauce is prepared on the stove. The chicken is shredded, tossed in the sauce, piled on soft sandwich rolls, and topped with a pickle or two. How does that sound?

While chicken thighs (the "dark meat") are naturally going to be more juicy and tender (the higher fat content contributes to this), breasts are an option. If you take the leaner route you might want to trim the breasts into tenders before rubbing and grilling (so a larger surface area gets coated in seasoning). Do your best not to overcook the chicken and DO NOT shred/penetrate it with any sharp object before it has cooled (this mistake would allow all of the moisture to escape and dry the meat out). Also being health-conscious, I reduced the sugar called for in the original recipe (in fact, I omitted the brown sugar all together). With a tablespoonful of natural unsulfured molasses the sauce was still plenty sweet and slightly smoky.

INGREDIENTS
2 lbs. boneless skinless chicken thighs or breasts

Rub:
1  tsp.  paprika
1  tsp.  chili powder
3/4  tsp.  ground cumin
1/2  tsp.  ground chipotle chile pepper
1/2  tsp.  salt
1/4  tsp.  ground ginger

Sauce:
2  tsp.  canola oil
1/2  cup onion, diced
1  tsp.  chili powder
1/2  tsp.  garlic powder
1/2  tsp.  dry mustard
1/4  tsp.  ground allspice
1/8  tsp.  ground red pepper
1  cup  tomato sauce
2 Tbsp. cider vinegar
1 Tbsp. molasses

whole wheat sandwich rolls, for serving
dill pickles, sliced

DIRECTIONS
1. Preheat outdoor grill or indoor grill pan to medium-high heat. Combine the rub ingredients in a small bowl. Rub over the surface of the chicken. Grill chicken until the juices run clear. Set aside to cool completely before shredding.

2. Meanwhile, to prepare the sauce, heat canola oil in a large saute pan over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the remaining ingredients and bring to a boil. Immediately reduce heat and simmer until slightly thickened, about 10 minutes, stirring occasionally.

3. Stir in the shredded chicken and cook several minutes until heated through. Serve chicken on sandwich rolls with sliced pickles.

Serves 4-6.

(Adapted from Cooking Light)

Tilapia Tacos with Corn and Jicama Salsa

Things Jessie likes (some of these are probably obvious to you by now): tortillas, salsa, cilantro (pretty much any dish with a Southwestern flair), fish, grilling, fresh/light/healthy meals. So no surprise that I love fish tacos! The perfect summer dinner. I've posted a few fish taco recipes before now, but each one has been unique. This time I chose tilapia. It's (relatively) cheap and mild in flavor. A good starting point if you're new to fish. The tilapia is seasoned with a Cajun rub and grilled until flakey. Then they're wrapped in wheat tortillas over a bed of greens, drizzled with spiced sour cream, and topped with fresh corn and jicama salsa for crunch. Yum. This was my first encounter with jicama, which is actually a root vegetable from Mexico that is also referred to as a "yam bean" or "Mexican turnip". It is usually eaten raw (here tossed in the salsa) and has a sweet starchy flavor.

INGREDIENTS
6 (4-oz.) tilapia fillets
blackening or Cajun seasoning (a blend of garlic powder, salt, pepper, and cayenne pepper)

Corn and Jicama Salsa:
1 cup corn (I used fresh corn cut off of the cob and sauteed in a dry skillet over medium-high heat for several minutes)
1/2 cup red onion, diced
1 cup jicama, peeled and chopped
1/2 cup red bell pepper, diced
1/3 cup fresh cilantro, chopped
1 lime, zested and juiced
salt and freshly ground black pepper, to taste

sour cream (try this Chipotle Sour Cream or this Green Chile Sour Cream)
corn or whole wheat flour tortillas, warmed
mixed greens

DIRECTIONS
1. To prepare the salsa, in a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest. Season to taste with salt and pepper. Refrigerate until ready to serve.

2. Preheat outdoor grill or indoor grill pan to medium-high heat. Rub each tilapia fillet with blackening or Cajun seasoning on both sides.

3. Grill tilapia until it flakes easily with a fork. Serve in warmed tortillas with salsa, sour cream, and mixed greens.

Serves 4.

(Adapted from All Recipes)

Raspberry Streusal Bars

I first came across this recipe on my friend Lauren's new recipe blog and immediately wanted to try it. I later realized it came from Cook's Illustrated (the mecca of cooking magazines) and found that a bunch of other bloggers had given it great reviews as well. And I agree with them all. These raspberry bars are the best! They consist of a buttery shortbread bottom, a simultaneously sweet and tangy raspberry filling, and a crumbly oatmeal and brown sugar streusal topping. The only alteration I made to the original recipe was to add more raspberries. I wanted more of the fresh raspberry flavor so I doubled the berries (but used the same amount of jelly). I thought it was perfect- with just enough filling to balance out the crust and crumble. I made these bars on Sunday while we were at my parent's house for dinner. I've never seen such a large pan of sweets disappear so fast! If you'd blinked you would have missed dessert. They were that good.

INGREDIENTS
2 1/2 cups unbleached all-purpose flour
2/3 cup granulated sugar
1/2 tsp. salt
16 Tbsp. unsalted butter (2 sticks) + 2 Tbsp., cut into ½-inch pieces and softened to room temperature
1/4 cup packed brown sugar
1/2 cup old fashioned rolled oats
1/2 cup pecans, chopped fine
3/4 cup rasberry preserves
1 1/2 cups fresh raspberries
1 Tbsp. freshly squeezed lemon juice

DIRECTIONS
1. Adjust oven rack to middle position; heat oven to 375 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of baking pan in same manner, perpendicular to first sheet. (If using extra-wide foil, fold second sheet lengthwise to 12-inch width.) Spray foil-lined pan with nonstick cooking spray.

2. In bowl of standing mixer fitted with flat beater, mix flour, granulated sugar, and salt at low speed until combined, about 5 seconds. With machine on low, add 16 tablespoons butter one piece at a time; then continue mixing on low until mixture resembles damp sand, 1 to 1½ minutes. (If using food processor, process flour, granulated sugar, and salt until combined, about 5 seconds. Scatter 16 tablespoons butter pieces over flour mixture and pulse until mixture resembles damp sand, about twenty 1-second pulses.)

3. Measure 1 ¼ cups flour mixture into medium bowl and set aside; distribute remaining flour mixture evenly in bottom of prepared baking pan. Using hands or flat-bottomed measuring cup, firmly press mixture into even layer to form bottom crust. Bake until edges begin to brown, 14 to 18 minutes.

4. While crust is baking, add brown sugar, oats, and nuts to reserved flour mixture; toss to combine. Work in remaining 2 tablespoons butter by rubbing mixture between fingers until butter is fully incorporated. Pinch mixture with fingers to create hazelnut-sized clumps; set streusel aside.

5. Combine preserves, raspberries, and lemon juice in small bowl; mash with fork until combined but some berry pieces remain.

6. Spread filling evenly over hot crust; sprinkle streusel topping evenly over filling (do not press streusel into filling). Return pan to oven and bake until topping is deep golden brown and filling is bubbling, 22 to 25 minutes. Cool to room temperature on wire rack, 1 to 2 hours; remove from baking pan by lifting foil extensions. Using chef’s knife, cut into squares and serve.

Makes a 9x13 pan of bars.

(Adapted from Cooks Illustrated)

Blackened Chicken Pizza

This recipe has been sitting in my All Recipes box forever, just waiting for the right time to debut. Well, summer finally arrived and so here it is! While you can blacken chicken any time of the year, it takes a certain season to produce fresh juicy yellow tomatoes. You could use the regular red variety, but the yellow tomato salsa is what makes this pizza extraordinary. It forms the base (or "sauce") and is topped with chopped seasoned grilled chicken and spicy Jack cheese. Each element provides a kick, but the overall result wasn't overwhelming. You can always add more heat if that's your style.

INGREDIENTS
1 recipe pizza dough
1 1/2 tsp. paprika
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp.  freshly ground black pepper
1/2 tsp. onion powder
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/4 tsp. cayenne pepper
1/2 lb. skinless, boneless chicken breast halves or tenders
2-3 yellow tomatoes, diced
1/4 red onion, chopped
1 fresh jalapeno pepper, seeded and chopped
1 clove garlic, crushed
3 Tbsp. chopped fresh cilantro
1/2 lime, zested and juiced
salt and freshly ground black pepper, to taste
2 cups Pepper Jack cheese, shredded (I used a blend of Pepper Jack, Moneteray Jack, and Habanaero Jack)

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. To prepare the salsa, toss to combine the tomatoes, onion, jalapeno, garlic, cilantro, and lime juice in a medium bowl. (I pulsed my salsa in the food processor.) Season to taste with salt and pepper. Drain off the excess moisture. Refrigerate until ready to use.

3. To prepare the chicken, preheat an outdoor grill or indoor grill pan to high heat. Combine the paprika, garlic powder, salt, pepper, onion powder, thyme, oregano, and cayenne in a small bowl. Rub over all surfaces of the chicken. Brush the preheated grill with a little oil and grill the chicken until the juices run clear. Let the chicken cool before chopping into bite-size pieces.

4. Preheat oven to 450 F. Brush the prepared crust with a little olive oil. Spread the salsa over the crust. Top with the chicken and cheese.

5. Bake in preheated oven for 10-12 minutes until the crust is golden brown and the cheese is bubbling. Remove from the oven and let cool several minutes before slicing.

Makes 1 large pizza.

(Adapted from All Recipes)