Baja Fish Tacos

This isn't the first fish taco I've ever made, but it just might be my favorite! I've been determined to find a very traditional fish taco recipe (no frills or unusual ingredients) that really wowed me. And there were several attempts. What I learned in the end is that basic is better. I'm not discounting any of the previous recipes I've posted with their rubs and relishes and fruits salsas. They're all awesome. But something about this simple preparation really hits the spot. These grilled tilapia tacos are light and healthy and comforting. (Is that weird that fish tacos are one of my top comfort foods? Love 'em!)

I chose tilapia because it's mild, easy to find, and inexpensive. But you could use any flakey white fish (snapper, cod, mahi, etc.). The quick slaw adds a burst of lime and bit of crunch- great contrast to the tender fish and creamy avocado. And as far as the salsa goes, I usually make my own pico de gallo. (It's a snap if you throw everything in the food processor.) But this week I was lazy and bought a little tub of salsa fresca on my shopping trip. Whatever you do, make sure the salsa's fresh!

Baja Fish Tacos

INGREDIENTS
1 lb. tilapia

1 lime, juiced

1 Tbsp. canola oil

2 cloves garlic, minced

1/2 tsp. chili powder

1/2 tsp. cumin

kosher salt and freshly ground black pepper

Slaw:

2 cups green cabbage, shredded

2 cups red cabbage, shredded

1/2 red onion, thinly sliced
1/4 cup fresh cilantro, roughly chopped

1 lime, juiced

1 Tbsp. canola oil

kosher salt and freshly ground black pepper, to taste

corn or whole wheat flour tortillas, warmed (can be warmed in a dry skillet over medium heat for about a  minute on each side)

avocado, thinly sliced

fresh salsa/pico de gallo

sour cream

fresh cilantro, chopped for garnish

lime wedges, for serving

DIRECTIONS
1. Place the fish in a shallow dish and pour the lime juice over it. Add the garlic, cumin, chili powder, and canola oil. Season with salt and pepper and turn the fish in the marinade to evenly coat. Set aside to let marinate 15 minutes.

2. Meanwhile, prepare the slaw by combining the cabbage, onion, and cilantro in a large bowl. Squeeze a lime over top and drizzle with the canola oil. Toss to coat. Season to taste with salt and freshly ground black pepper.

3. Preheat outdoor grill or indoor grill pan to medium-high heat. Grill fish, flipping halfway through, until it flakes easily with a fork. Serve fish in tortillas with slaw, avocado, salsa, and sour cream. Garnish with fresh cilantro and serve with lime wedges.

Serves 4.

(Adapted from CHOW)

Herb-Roasted Onions

These caramelized oven-roasted onions accompanied the pork tenderloin I served for Sunday dinner. I also made the most addictive whipped sweet potatoes spiced with smoked paprika. But I didn't get a picture that captured their true deliciousness so I've posted them here, photo-less. This meal might sound better fit for fall, when you're craving a hearty meat-and-potatoes type dish. But that didn't deter me because I have a garden overflowing with herbs that I need to put to use. And it actually turned out to be a light yet filling meal.

If you've never served onions as a stand-alone side, you should. Especially like this- soft and sweet and blistered. Here they're tossed in a lemon, mustard, garlic, and thyme vinaigrette before roasting. But I bet they'd still be divine dressed only in a little olive oil, salt, and pepper. Save leftovers for piling on sandwiches or adding to a salad.

Herb-Roasted Onions

INGREDIENTS
1 yellow onion, peeled, halved, and sliced into wedges
2 red onions, peeled, halved, and sliced into wedges
2 Tbsp. freshly squeezed lemon juice
1 tsp. Dijon mustard
1 clove garlic, minced
1 1/2 tsp. fresh thyme leaves, minced
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 cup extra virgin olive oil
fresh parsley, minced for garnish

DIRECTIONS
1. Preheat oven to 425 F. Line a large rimmed baking sheet with aluminum foil.

2. Whisk to combine lemon juice, mustard, garlic, thyme, salt and pepper in a large bowl. Slowly stream in the olive oil while whisking constantly. Add the onions and toss to coat.

3. Spread the onions in a single layer on the prepared baking sheet (setting aside any dressing left behind in the bowl). Bake in preheated oven for 30-45 minutes, turning occasionally, until tender and golden brown. Remove from the oven and drizzle with the reserved dressing (optional). Sprinkle with parsley and serve warm.

Serves 4.

(Adapted from Food Network)

Herb Crusted Pork Tenderloin

I've found another way to prepare my favorite cut of meat. Instead of marinating pork tenderloin in garlic and herbs, I've combined them with a little olive oil to form a paste that's rubbed over the surface of the pork right before it's roasted. It's an almost-instant preparation that doesn't sacrifice on texture or flavor. This pork was impossibly tender and juicy. Honestly, pork tenderloin is hard to ruin- unless you over-cook it. So stay close to the oven and have your meat thermometer in hand. You could easily adapt this recipe for the grill. But the cooking time would probably need to be adjusted so make sure to watch it closely.

Herb Crusted Pork Tenderloin

INGREDIENTS
1 lb. pork tenderloin
1 clove garlic, minced
1 tsp. fresh basil leaves, minced
1 tsp. fresh rosemary, minced
1 tsp. fresh thyme leaves, minced
1 Tbsp. extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper

DIRECTIONS
1. Preheat oven to 425 F.

2. In a small bowl, combine garlic, herbs, olive oil, salt and pepper to form a pasta. Rub over the surface of the pork.

3. Place the pork in a roasting dish and bake in preheated oven for about 25 minutes, until an instant- read thermometer registers 140-150 F (for slightly pink). Remove from the oven and let rest 10 minutes, tented with aluminum foil (it will continue to cook slightly as it rests). Slice and serve.

Serves 2-3.

(Adapted from Food Network)

Cavatappi with Pesto, Shrimp, and Asparagus

I realize that I'm a little late with the asparagus. Its season peaked a few months ago. But since we live in the supermarket age where produce can be grown just about anywhere in the world and shipped to your dinner table, I can get away with this. I did try this recipe back in the spring using gnocchi (small potato dumplings, like these) instead of cavatappi. But I decided to tweak the recipe a bit and remake it in the future. Gnocchi is still a great option. (And I probably would have stuck with it, but Dustin prefers plain old pasta.) I threw in the cherry tomatoes as an ode to summer, knowing they would add a beautiful punch of color to the dish (and juicy bursts of flavor). I don't bother cooking the tomatoes, but rather stirring them in after removing the pasta from the heat. While the steam will still soften them, I think they're best as fresh as possible.

Cavatappi with Pesto, Shrimp, and Asparagus

INGREDIENTS
12 oz. whole wheat cavatappi
1 Tbsp. extra virgin olive oil
1 lb. asparagus, ends trimmed and cut into 1-inch pieces
pinch crushed red pepper flakes
1 lb. raw shrimp, shelled and deveined
1 pint cherry or grape tomatoes, halved
salt and freshly ground black pepper, to taste
Parmigiano Reggiano, freshly grated for serving

Basil Pesto:
1 packed cup fresh basil
1/3 cup pine nuts (pistachios can also be used)
1 clove garlic
1/4 cup Parmigiano Reggiano, freshly grated for serving
1/4 cup extra virgin olive oil
salt and freshly ground black pepper, to taste

DIRECTIONS
1. To prepare the pesto, combine basil, pine nuts, garlic, and Parmesan in a food processor. Pulse until well combined. With the motor running, slowly stream in the olive oil. Season to taste with salt and freshly ground black pepper.

2. Bring a large pot of salted water to a boil. Cook pasta in boiling water until al dente. Drain pasta (reserving about 1 cup of cooking water) and set aside.

3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the asparagus and a pinch of red pepper flakes and saute until tender-crisp. Add the shrimp and saute until just cooked through (they will curl and turn opaque).

4. Toss shrimp and asparagus with the cooked pasta, pesto, and tomatoes, thinning with some of the reserved cooking water as necessary. Season to taste with salt and freshly ground black peper. Serve with freshly grated Parmesan.

Serves 4.

(Adapted from Cooking Light)

Berry Trifle with Cream Cheese Pound Cake

Ever since last year I've been wanting to make this trifle. Near the end of summer my friend Jenna made it for her out-of-town family and had me bake the pound cake in my oven while they were sightseeing. It smelled, it looked wonderful. I could only imagine what it tasted like layered with vanilla bean custard, sweetened whipped cream, and fresh summer berries. I had dessert envy. But I had to wait for the right season and occasion to try it out myself. (This dessert is too much work, too tempting, and much too impressive not to share.) On Father's Day my opportunity arrived.

All I can say is that this trifle was as amazing as I'd envisioned it to be. My entire family swooned over it. The pound cake is super moist and slightly tangy from the cream cheese. The custard is smooth and luxurious. The whipped cream is light and airy. And the berries (which I picked up at the charming farmer's market in Old Town Manassas) were bursting with flavor. It was a masterpiece.

I contemplated posting the trifle and pound cake recipes separately, but since I forgot to capture a photo of the cake alone, they appear here together. That doesn't mean you have to make them both. The pound cake is absolutely great served alone- with a dollop of whipped cream or drizzle of fruit sauce. (I had extra anyway which we gobbled up plain.) This will be my go-to pound cake recipe from now on.

Berry Trifle

INGREDIENTS
Pastry Cream:
2 cups whole milk
1 cup heavy cream
pinch of kosher salt
1 vanilla bean, halved lengthwise and seeds scraped out (or 1 tsp. pure vanilla extract)
1/2 cup cornstarch
1 cup sugar
4 large eggs
1/2 cup (1 stick) unsalted butter, room temperature and diced

Trifle:
3 pints strawberries, hulled and sliced
1/2 cup sugar
pinch of salt
pound cake (recipe below), cut into slices
mixed berries (blueberries, raspberries, blackberries)

Whipped Cream:
1 cup heavy cream
1 Tbsp. sugar
1/2 tsp. pure vanilla extract

DIRECTIONS
1. To make the pastry cream, in a medium saucepan combine milk, cream, salt, and vanilla bean seeds (or extract). Bring to just under a boil. In a second bowl, whisk together cornstarch and sugar, then whisk in eggs. Add a ladle of hot liquid to egg mixture, whisking constantly. Repeat twice, then whisk egg mixture into remaining milk mixture in pot. Cook over medium heat, whisking constantly until bubbling and thick, about 2 minutes. Whisk in butter. Place plastic wrap directly onto surface of cream and refrigerate until chilled, at least 2 hours and up to overnight. Whisk to loosen before using.

2. Mash a third to a half of the strawberries with 1/2 cup sugar and a pinch of salt to macerate berries.

3. Layer pound cake in bottom of a 14-cup trifle dish or bowl. Spread a layer of macerated berries over top, then pastry cream and additional strawberry halves with whole berries. Repeat layering up to twice more. Can eat immediately, but the trifle tastes best if refrigerated several hours or overnight.

4. Whip heavy cream to medium peaks with 1 Tbsp. sugar and 1/2 tsp. vanilla extract and spoon over top. Garnish with fresh berries.

Cream Cheese Pound Cake

INGREDIENTS
1 1/2 cups (3 sticks) unsalted butter, room temperature
8 oz. cream cheese, room temperature (Philadelphia brand recommended)
3 cups sugar
6 large eggs
1 1/2 tsp. pure vanilla extract
1/2 tsp. almond extract
3 cups all-purpose flour
1 tsp. salt

DIRECTIONS
1. Preheat the oven to 325 F. Butter and flour a 12-cup bunt pan.

2. Place the butter and cream cheese in a large bowl and beat with a mixer on medium speed until smooth. Add the sugar, increase the speed to high, and beat until light and airy, at least five minutes. Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Add the vanilla extract, almond extract, then the flour and salt all at once. Beat just until incorporated.

3. Pour the batter into the prepared pan and shake lightly to even out the top. Bake until the cake is golden brown and a toothpick inserted in the cake comes out clean, 65-75 minutes.

4. Place the pan on a cake rack and cool for 20 minutes, then remove the cake from the pan and let it cool completely. Serve at room temperature.

Fills a 12-cup bunt pan.

(Pound Cake adapted from Smitten Kitchen and Berry Trifle adapted from Martha Stewart, both via Lahatchita Eats)

Grilled Sweet Potato and Vegetable Skewers

This one I invented. I wanted a quick and easy way to grill sweet potatoes with variety of vegetables to serve alongside burgers. Skewering veggies decreases the risk of them plunging through the grates on the grill. I've had too many casualties in the past and learned my lesson. Plus, kabobs are fun. Anything on a stick seems more appealing. Instead of a marinade I went with a simple spice rub. The prepared skewers are brushed with olive oil and seasoned with salt and pepper and a smoky spice mixture. This recipe can be customized to whatever combination of veggies and spices/herbs you prefer. I haven't included amounts for any specific ingredients because 1) I didn't measure and 2) it doesn't matter. Make as many or as few kabobs as you want. Just don't go too heavy on the seasoning. Let the wonderful flavors of the vegetables shine through.

Grilled Sweet Potato and Vegetable Skewers

INGREDIENTS
sweet potatoes
bell peppers (red, green, orange, etc.)
red onion
zucchini and/or yellow squash
portobello or cremini mushrooms
extra virgin olive oil
kosher salt and freshly ground black pepper
smoked paprika
garlic powder
dried basil
dried oregano

DIRECTIONS
1. Scrub and dry sweet potatoes. Pierce several times with a fork. Bake or microwave until just knife-tender. (You don't want them too soft or they'll fall apart on the grill.) Cool before slicing into cubes.

2. Chop remaining vegetables into bite-size cubes. Thread sweet potatoes and vegetables onto skewers. Brush with olive oil and season with kosher salt and freshly ground black pepper. In a small bowl, combine a spoonful each of smoked paprika, garlic powder, basil, and oregano. Sprinkle over each side of the skewers.

3. Preheat outdoor grill or indoor grill pan to medium-high heat. Grill skewers until the vegetables are tender and slightly charred. Serve immediately.

Hazelnut Banana Bread

This is what happens when I have free time. I start baking. Not cookies or brownies or cakes. Either muffins or bread. Hopefully ones without a lot of sugar and packed with whole grains. So I can satisfying my daily carb cravings without too much regret. Considering my love of loaves, it's surprising that I haven't posted a banana bread recipe before now. It did take me some time to find one that looked worthy of trying. I wanted my banana bread to be made with whole wheat and jam packed with bananas. This recipe accomplishes both goals, as well as being low in fat and relatively low in sugar. (But still incredibly moist and pleasantly sweet!) The cinnamon and nutmeg add a subtle spice and the hazelnuts (which could be substituted with walnuts or pecans or omitted) add a little crunch. I bet you could sneak even more bananas into the batter with a good result. I say go for it!

Hazelnut Banana Bread

INGREDIENTS
1/3 cup applesauce
1/2 cup honey (I used 1/3 cup)
1 tsp. pure vanilla extract
2 eggs
1 1/2 cups mashed ripe bananas
1 3/4 cups white whole wheat flour
1/2 tsp. salt
1/2 tsp. ground cinnamon
pinch nutmeg
1 tsp. baking soda
1/4 cup hot water
1/2 cup hazelnuts, skinned and roughly chopped (optional)

DIRECTIONS
1. Preheat oven to 325 F. Lightly grease a 9x5 bread pan.

2. In a large bowl, whisk to combine applesauce, honey, vanilla, eggs, and bananas. In a separate bowl, whisk to combine flour, salt, cinnamon, and nutmeg. Stir flour mixture into the wet ingredients until just moistened. Add baking soda to hot water, stir to mix, then add to batter. Fold in nuts, if using.

3. Pour into prepared baking pan and bake in preheated oven for 60-70 minutes, until a toothpick inserted into the center comes out clean. (Cover with foil partway through cooking if the top is browning too fast.) Cool on a wire rack before slicing.

Makes 1 loaf.

(Adapted from All Recipes)

Honey Vanilla Ice Cream

There's not much to say about this recipe except that I adore honey and I love creamy vanilla ice cream. So here's my effort at combining the two. I decided if I was going to do this right I was going to use 100% honey (no sugar in sight). Here I learned that the flavor and intensity of particular types of honey vary depending on the flower source of the nectar that the bees collect. There are over 300 varieties of honey found in the US alone, with wildflower, clover, tulepo, and orange blossom being a few of the more common ones. Certain types of honey are much stronger than others. Generally, the the lighter the color the milder the flavor and the darker the color the bolder it is. Since you don't want to be overpowered with each bite, it's best to choose a mild honey for this purpose. While I desire the richness that adding egg yolks lends to ice cream, I suspect you could make this Philadelphia-style and leave them out. If you do- let me know how it goes!

Honey Vanilla Ice Cream

INGREDIENTS
1 cup whole milk
2 cups heavy cream
2/3 cup mild honey
pinch salt
1 vanilla bean, split lengthwise
5 egg yolks

DIRECTIONS
1. With a knife scrape the seeds of the halved vanilla bean into a large heavy saucepan and stir in pods, milk, salt, honey and 1 cup cream. Bring mixture just to a simmer, stirring occasionally, and remove pan from heat.

2. In a large bowl lightly beat eggs. Add hot cream mixture to eggs in a slow stream, whisking (this process is called tempering, if you add the hot cream too fast the eggs will scramble), and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170 F (or the custard coats the back of a spoon). (Do not let boil.) Pour custard through a sieve into a clean bowl, stir in the remaining cup of cream, and cool. Chill custard until cold (preferably overnight).

3. Freeze custard according to ice-cream maker instructions.Transfer ice cream to an airtight container and put in freezer to harden.

Makes about 1 quart.

(Adapted from French-style Vanilla Bean Ice Cream)

Browned Butter Almond Torte with Cherry Sauce

Sadly I haven't got a picture of the stunning cherry sauce that accompanies this cake. The sauce was the entire reason I made this recipe in the first place. I was searching for a sweet way to use some beautiful Bing cherries I bought. And I thought I'd try a torte. I'd never made one before. Merriam-Webster's online dictionary defines a torte as a "cake made with many eggs and often grated nuts...". Sounds right. This cake contains ground almonds (and a little flour) and is leavened by egg whites. What makes it even more interesting is the addition of nutty browned butter. It was light and aromatic and moist. Quite incredible. And then the chunky cherry sauce made it extra special. I even went a step further and served it warm with a scoop of honey vanilla ice cream (recipe forthcoming).

A note (or two): The original recipe calls for sour cherries, which I couldn't find. I used sweet cherries and reduced the sugar in the sauce. Simple fix. Second, take care to not overcook the cake. I found that mine was perfectly done after 25 minutes (although my oven is somewhat hyperactive). Super moist always beats out dry. And one last thing- while this dessert can be served at room temperature, I found that it was most irresistible still warm.

Browned Butter Almond Torte with Cherry Sauce

INGREDIENTS
Browned Butter Almond Torte:
1/2 cup (1 stick) unsalted butter
1 tsp. pure vanilla extract
4 oz. blanched almonds (I used sliced almonds) or almond flour
1/2 cup all-purpose flour
1 cup sugar, divided
3/4 tsp. salt
6 large egg whites
1/3 cup sliced almonds
powdered sugar, for dusting (optional)

Cherry Sauce:
3 cups Bing cherries, halved and pitted
1/4 cup water
1/4 cup sugar
1 tsp. cornstarch + 1 Tbsp. water

DIRECTIONS
1. In a small saucepan melt butter over moderately low heat and continue to heat until golden brown with nutlike fragrance. (Bottom of pan will be covered with brown specks.) Cool butter to warm and stir in vanilla.

2. Preheat oven to 375 F. Butter and flour a 9-inch round cake pan, knocking out excess flour.

3. In a food processor finely grind almonds with flour, 2/3 cup sugar, and 1/2 tsp. salt.

4. In a large bowl with an electric mixer beat whites with remaining 1/4 tsp. salt until they hold soft peaks. Add remaining 1/3 cup sugar gradually, beating until meringue just holds stiff peaks. Fold in nut mixture gently but thoroughly. Fold in butter gently but thoroughly (batter will deflate) and spread in pan.

5. Sprinkle top of batter evenly with sliced almonds and bake torte in middle of oven 25-30 minutes, or until it begins to pull away from side of pan and a tester comes out clean. Cool torte in pan on a rack 15 minutes and invert onto rack. Flip torte right side up and cool completely. Dust with powdered sugar before serving (optional).

6. To make the cherry sauce, bring cherries, sugar, and water to a boil in a heavy saucepan over medium heat. Stir cornstarch mixture and add to sauce, stirring. Simmer sauce about 5 minutes. For a thicker chunky sauce, partly blend in food processor or with immersion blender. Cool slightly before serving over torte. (Sauce may be made 2 days ahead and chilled, covered. Bring sauce to room temperature before serving.)

Makes a 9-inch round torte.

(Adapted from Gourmet)

Zucchini, Corn, and Black Bean Quesadillas

Most people are passionate about- or slightly obsessed with- something. For some it's their clothes, their car, or their pet. They're willing to go to great lengths for whatever it is they care about. Some people are willing to camp out all night in the snow to get tickets to a ball game.  Or stand in line for hours at midnight in wizarding robes to be the first to see a movie. (Which I might have witnessed in person- once.) Or run through blizzards, heat waves, and/or a sprain to train for a race. We're all a little quirky when it comes to our thing. For me, it happens to be food.

When I was staying with my family in Northern Virginia last week I decided to make this pizza and I needed barbecue sauce. But not just any old sauce would do. My family was shocked when I informed them that I would be taking a trip to Trader Joe's to obtain a bottle of my favorite barbecue sauce. You see, Trader Joe's isn't next door. It's a good twenty minute drive- minimum. And I was braving rush hour. But nothing could deter me. So they rolled their eyes and wished me well.

The trip took well over an hour. (Traffic up there sucks. It's a fact.) But it didn't bother me. Looking back, I probably seemed a little bit crazy. But the truth is, I just really like to cook! I want the food I make, what I eat, and what I feed to others to be awesome. While most people wouldn't make that drive if you paid them, to me it was barely inconvenient. And while a bottle of barbecue sauce is admittedly insignificant, it illustrates my point perfectly. We all love something. This is what I love to do.

I won't be reposting that pizza recipe. It's tucked away in the archives if you want to try it (and you should). Today I'm sharing another recipe I made for my family. They were a bit hesitant when I told them I was making veggie and bean quesadillas. They're frequent meat-eating folks. But my mom, probably happy to not have to cook, convinced me to make enough for everyone. And so I made near a dozen of these cheesy corn and zucchini discs over the last week. And everyone loved them. I used fresh corn cut off the cob (since it's now in season) which I lightly sauteed with jalapeno and zucchini, tossed with black beans and cilantro, and smothered in Pepper Jack cheese. Health-friendly, fast, and family-approved.

Zucchini, Corn, and Black Bean Quesadillas

INGREDIENTS
1 Tbsp. extra virgin olive oil
1 small red onion, thinly sliced
1/2 jalapeno pepper, seeded and minced
1 cup fresh or frozen corn kernels
1 small zucchini, finely diced
1 tsp. chili powder
salt and freshly ground black pepper, to taste
1 can black beans, drained and rinsed
fresh cilantro, chopped + extra for garnish
8 medium whole wheat flour tortillas
12 oz. Pepper Jack cheese, grated
sour cream, for serving
salsa, for serving

DIRECTIONS
1. Heat olive oil in a large saute pan over medium heat. Add onion and jalapeno and cooked until softened. Stir in corn and zucchini. Season with chili powder, salt, and pepper. Cook until the zucchini is tender, about 5 minutes. Stir in the black beans to warm through.

2. Preheat a large skillet or griddle over medium heat. Place a tortilla on the skillet and sprinkle with cheese. Spread several spoonfuls of the filling over the cheese. Sprinkle with cilantro. Top with more cheese and a second tortilla. Cook, flipping halfway through, until the tortilla is crisp and golden brown and the cheese has melted. Repeat with the remaining ingredients. Slice and serve with sour cream and salsa and garnish with fresh cilantro.

Makes 4 quesadillas.

(Adapted from Food and Wine)

Smoked Gouda Turkey Burgers

I've been making turkey burgers for quite some time and usually opt for ground breast. (Since it's the leanest, healthiest, etc.) But without some add-ins and careful cooking, breast meat can turn out flavorless and dry. Most recipes call for spices or herbs or aromatics (such as onion and garlic) to be mixed into the patties. But not this one. So to ensure a tender juicy burger I decided to try something new. And I discovered turkey thigh.

I found ground turkey thigh on my trip to Whole Foods. (I'm not sure how readily available it is at local grocery stores.) Turkey thigh is considered "dark meat". Don't let that term turn you off. The red color of the meat comes from the myoglobin protein found in muscles that are used for sustained activities (such as walking). So basically, the dark meat has gotten more exercise. In contrast, the white meat/muscle is used for short bursts of activity such as flying (which cooped up birds don't do much of).

Dark meat does have a higher fat content, but not significantly so (and still dramatically less than lean cuts of beef). It also has a higher concentration of certain vitamins and minerals. And it tastes better. I was shocked by how rich and juicy these turkey patties turned out. Topped with melted Gouda, charred red onions, and a honey-Dijon spread they were one of the best burgers I've ever had.

Note: When you are shopping, make sure to purchase meat that is labeled "ground turkey breast" or "ground turkey thigh". If it simply says "ground turkey" then it likely contains bits of skin and other turkey parts in addition to the breast and/or thigh.

Smoked Gouda Turkey Burgers

INGREDIENTS
1 lb. ground turkey (I used ground turkey thigh)
salt and freshly ground black pepper
1 red onion, sliced into 1/4-inch thick rings
4 slices smoked Gouda
2 tsp. Dijon mustard
2 tsp. whole grain Dijon mustard
2 tsp. honey
4 whole wheat or light brioche hamburger buns

DIRECTIONS
1. Preheat outdoor grill or indoor grill pan to medium-high heat. Form turkey into four patties. Season with salt and pepper. Drizzle red onion with a little olive oil and season with salt and pepper. In a small bowl, stir to combine mustards and honey.

2.  Grill burgers until the juices run clear and onions until slightly charred and softened. Place cheese on the burgers several minutes before they are done cooking to allow it to melt. Place burgers on hamburger buns, top with red onions, spread with honey mustard, and serve.

Makes 4 burgers.

(Adapted from Food and Wine)

Cucumber Avocado Sandwich

I'm ridiculously late finishing this post. No excuse. Just laziness. Instead of writing about food I've been shopping my way through Northern Virginia and sunbathing at the pool. Spending time with my sisters and family. Not working. Yeah, that's right. I no longer have a job. I haven't been in the mood to talk it about it much. Thankfully, it was by choice. But it's still no fun to be suddenly unemployed and unsure of what the future holds. It was a hard decision to make because I love surgery. But for a list of reasons the operating room wasn't the right fit for me long term. And it hasn't been easy letting go.

So while I recommence my job search, I'll turn my attention back to the kitchen. Because cooking is how I like to spend my free time. My favorite form of therapy. (And luckily, for my health, I also like to work out. Don't think I cook and eat all day. That would be scary.) I especially love being at home for lunch. Packing a sandwich to haul to work at 5 AM is unpleasant. And then that sandwich never looks or tastes quite the same after being smashed into a locker or purse all morning. Compounded with the fact that everything you eat in a hospital is less appetizing. (Trust me, the cafeteria food is an even worse option.) So I'm spoiling myself right now when lunchtime rolls around.

I'd never have the patience to make this sandwich pre-dawn. And it wouldn't hold up well in a paper bag. But I've made it at least three times this week. It's got cream cheese spread on one slice of bread and avocado slices on the other. And in between is layered cucumber, tomato, lettuce, onion, peppers, and sprouts. Veggielicious.

Cucumber Avocado Sandwich

INGREDIENTS
2 slices whole wheat or multi-grain bread
avocado, peeled, pitted, and sliced
salt and freshly ground black pepper
tomato, thinly sliced
green leaf lettuce
cucumber, thinly sliced
red onion, thinly sliced
pepperoncini, sliced
sprouts
drizzle red wine vinegar
cream cheese

DIRECTIONS
1. Spread avocado on a slice of bread. Season with salt and freshly ground black pepper. Layer with tomato, lettuce, cucumber, onion, pepperoncinis, and sprouts. Drizzle with red wine vinegar. Spread cream cheese on the second slice of bread and place on top. Slice and serve.

Makes 1 sandwich.

(Adapted from All Recipes)

Coconut Sandwich Cookies

I am was really unhappy with the picture I took of this recipe. (Problem solved- I've already updated the photo!) I was in such a rush to get these cookies photographed before our Memorial Day BBQ that I didn't notice how poor the lighting was. And by the time our guests were gone, so were all the cookies. I had several requests that I post them ASAP. (They were really delicious.) So I'm putting them up here regardless of the ugly photo. I'm considering making another batch- to properly photograph and share with my family. I'm sure nobody would complain. These cute little coconut sandwiches are soft and chewy, with a thin layer of buttercream frosting and shredded coconut spilling out the sides. While you can make them as big as you'd like, I find them most adorable bite-size.

Coconut Sandwich Cookies

INGREDIENTS

Coconut Cookies:
2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1 3/4 cups shredded sweetened coconut + 1/2 cup set aside for rolling the cookies in
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup sugar
1/2 cup light brown sugar
1 large egg
1 tsp. pure vanilla extract

Vanilla Frosting:
1/2 cup (1 stick) unsalted butter, room temperature
1 cup powdered sugar
1/2 tsp. pure vanilla extract
1 Tbsp. milk

DIRECTIONS
1. Preheat oven to 350 F.

2. In a medium bowl, whisk together flour, baking powder, and salt. Place 1 3/4 cups coconut in food processor and pulse until coarsely ground. Using an electric mixer, beat butter with sugars until light and fluffy. Beat in egg and vanilla. With mixer on low gradually add in the flour mixture and coconut, mixing until just combined.

3. Drop dough by teaspoonfuls onto two baking sheets. Bake in preheated oven for 10-12 minutes until lightly browned around the edges. Transfer cookies to a wire rack to cool completely.

4. To make the frosting, beat butter with an electric mixer until light and fluffy. Slowly beat in the powdered sugar, vanilla extract, and milk until smooth. Spread frosting over the flat side of half of the cookies and sandwich with the remaining cookies. Roll edges in the reserved coconut and serve.

Makes about 18- 24 cookies.

(Adapted from Erin Cooks, originally from Martha Stewart)

Blueberry Lemon Cupcakes with Lemon Cream Cheese Frosting

I've been waiting all winter for blueberries. Anticipating the season when I could bake my way through a stack of blueberry recipes. Summer's not officially here yet, but I couldn't hold out past Memorial Day. I had to have a blueberry lemon cupcake. It couldn't wait. And I'm glad I didn't. Because these were wonderful. As bright and bursting with flavor as possible. Soft, moist, sweet- all of these things. I also loved the lemon cream cheese frosting. Each was great on its own but beyond delicious put together!

Blueberry Lemon Cupcakes with Lemon Cream Cheese Frosting

INGREDIENTS
Blueberry Lemon Cupcakes:
3/4 cup + 2 Tbsp. all-purpose flour, divided
3/4 cup cake flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup + 2 Tbsp. sugar
zest of 1 lemon
2 large eggs, room temperature
1 tsp. pure vanilla extract
2 Tbsp. freshly squeezed lemon juice
1/2 cup + 2 Tbsp. milk, room temperature
1 cup fresh blueberries + extra for garnish

Lemon Cream Cheese Frosting:
8 oz. cream cheese
5 Tbsp. unsalted butter, room temperature
3 cups powdered sugar, sifted
1/2 tsp. pure vanilla extract
1 Tbsp. freshly squeezed lemon juice
zest of 1 lemon

DIRECTIONS
1. Preheat oven to 350 F.  Line cupcake pans with paper liners.  In a medium bowl, combine 3/4 cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside.  In the bowl of an electric mixer, combine the butter, sugar and lemon zest.  Beat together on medium-high speed until light and fluffy, about 2-3 minutes.  Beat in the eggs one at a time, blending well after each addition.  Beat in the vanilla and lemon juice.  With the mixer on low speed, mix in half of the dry ingredients just until incorporated.  Blend in the milk.  Mix in the remaining dry ingredients, beating just until incorporated.

2. In a small bowl, toss the blueberries with the remaining 2 Tbsp. of all-purpose flour.  Using a spatula gently fold the berries into the cake batter.  Divide the batter evenly between the prepared liners, filling each about 3/4 full.  Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.

3. To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer.  Beat on medium-high speed until well combined and smooth, about 2-3 minutes.  Mix in the vanilla, lemon juice, and lemon zest.  Gradually beat in the powdered sugar until totally incorporated, increase the speed and then beat until smooth.  Frost cooled cupcakes as desired. Garnish with fresh blueberries.

Makes about 16 cupcakes.

(Adapted from Annie's Eats)

Cheddar and Chive Corn Muffins

I'm grateful that after 2 1/2 years of blogging I still get excited every time I log on to share a recipe with you. That this project hasn't become a chore. Some days I'm frustrated by a poor photo or feel like I've run out of words to say. There are nights when dinner turns out far from delicious and others when cooking is the last thing I want to do. But despite the occasional upsets, I love this. And I'll be continuing as long as that passion exists.

Today's recipe is particularly good. Fantastic, actually. I like cornbread- especially with a bowl of spicy chili. But not all cornbread is equally yummy. It can't be too bitter or too sweet. And it can never be dry. These muffins manage that delicate balance perfectly. Savory, sweet, and moist. With chunks of corn and flecks of chive. And melted Cheddar cheese. The kind of thing you can't stop eating. The kind of recipe that makes me love what I'm doing!

Cheddar and Chive Corn Muffins

INGREDIENTS
1/2 cup white whole wheat flour
1/2 cup cornmeal
2 Tbsp. honey or organic cane sugar
1 Tbsp. butter, melted
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp. kosher salt
pinch freshly ground black pepper
1 egg
1 cup buttermilk
1 cup Cheddar cheese, grated
3/4 cup fresh or frozen corn kernels
2 Tbsp. fresh chives, chopped

DIRECTIONS
1. Preheat oven to 425 F. Lightly grease a 12-cup muffin pan.

2. In a large bowl, whisk to combine flour, cornmeal, baking powder, baking soda, salt and pepper. Make a well in the center and add the honey or sugar, butter, egg, buttermilk, corn, and chives. Mix just until everything comes together. Fold in the cheddar.

3. Spoon the batter into the prepared muffin pan. Bake in preheated oven for about 12 minutes, until the tops are lightly browned and a toothpick inserted into the center of a muffin comes out clean. Remove from the pan to cool on a wire rack. Serve warm.

Makes 10-12 muffins.

(Adapted from Simply Scratch)