Turkey, Brie, and Pear Panini

I almost forgot to post this recipe! This is the last of the "Thanksgiving leftovers". Thick-sliced turkey breast roasted fresh in your own kitchen makes for the best sandwich. But since Thanksgiving has past, visiting your deli counter would be second best (and is much more appealing than pre-packaged "lunch meats"). You get the enjoyment of watching your selection shaved right in front of you, exactly to your specifications. You know they didn't infuse the packaging with any mystery ingredients and you don't have to wonder how long it's been sitting on that shelf. It doesn't keep as long, but it sure tastes better!

INGREDIENTS
2 slices whole wheat bread
roasted turkey breast, thinly sliced
Brie, thinly sliced
Bartlett pear (or Granny Smith apple), thinly sliced
whole grain Dijon or honey mustard

DIRECTIONS
1. Preheat grill pan or panini press to medium-high heat. Spread mustard one slice of bread. Top with turkey, brie, and pear (or apple) slices. Butter the outside of the sandwich or spray the preheated pan with cooking spray. Grill until the outside is crisp and golden brown and the cheese has melted. Serve warm.

Makes 1 panini.

(Adapted from Tasty Kitchen)

Apple, Pear, and Cranberry Crisp

I thought this would be it. The end of the apples. But two managed to escape being skinned, gutted, and chopped as filling for this dish. Two stalwart Granny Smiths who have avoided multiple cakes and crisps, pies and paninis, and are still vacationing in my fridge. I didn't imagine I'd still be eating fresh-picked Fall apples come Christmas!

I'm not complaining though. Those apples have prompted a slew of absolutely delicious desserts! This being perhaps the last (but by no means the worst). It was one of the best! I can't praise Ina enough for this one! It takes "crisp" to a whole new level. She didn't just include apples, pears, and cranberries, but floral bursts of citrus. And I could taste every flavor! The dried cranberries become plump and juicy, infused with orange and lemon. The cinnamon and nutmeg spice the softened apples and pears. I thought it was completely fantastic! And Dustin agreed, being particularly smitten with the buttery oatmeal crust.

INGREDIENTS
Filling:
2 ripe Barlett or Bosc pears, peeled, cored and chopped
2 crisp apples (I used Granny Smiths), peeled, cored and chopped
3/4 cup dried cranberries
1 tsp. lemon zest
1 tsp. orange zest
2 Tbsp. freshly squeezed lemon juice
2 Tbsp. freshly squeezed orange juice
1/2 cup organic cane sugar
1/4 cup all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Crisp:
1 1/2 cups all-purpose flour
3/4 cup organic cane sugar
3/4 cup light brown sugar, lightly packed
1/2 tsp. kosher salt
1 cup oatmeal
1 cup (2 sticks) cold unsalted butter, diced

DIRECTIONS
 1. Preheat oven to 350 F.

2. In a large bowl combine the fruit with the remaining filling ingredients. Toss to coat. Pour into a 9x13 baking dish or individual ramekins.

3. In a second large bowl, combine the flour, sugars, salt, and oatmeal. Using a pastry cutter or your fingers, blend in the butter until only large crumbles remain (this can also be done with an electric mixer on low). Sprinkle the topping over the fruit to cover it completely.

4. Bake in preheated oven for 50 to 60 minutes until the top is golden brown and the juices are bubbling. Remove to a wire rack to cool slightly before serving. Serve warm with a scoop of vanilla ice cream.

Fills a 9x13 pan.

(Adapted from Food Network)

Mango Pomegranate Guacamole

Tomorrow I finish finals and I'm DONE with another semester of nursing school! It flies by so fast! I remember back in May whimpering about how I might not have enough time to keep cooking once I started school and how that would be the end of my happiness. Well, as you can see, that didn't happen. I've been with you almost every day throughout these eight months of madness! And I am hopeful that I shall continue.

For me this blog has been a constant, a venue for escape, a channel for my creativity and emotion, and a comfort. I can come home after experiencing the new and unexpected (which is an understatement) and feel at home in front of my stove, in my kitchen. And then sit down to a more-often-than-not delicious home-cooked meal with my husband. I like to think that this cooking adventure is preparing me to be able to feed a (future) family and nursing school is preparing me to be able to take care of them! Two things that two years ago I was seriously unsure about. (Sometimes I wonder how I ever got married, because I definitely wasn't "mother" material!) All I know is that I can't imagine my life right now without cooking. That's coming a long ways from a stubborn high-school girl who didn't even know how to hard-boil an egg, and didn't much care to find out!

Dustin wants me to stop talking about myself and tell you about this guacamole. About how much he loved it (me too)! You can make it as spicy or tame as you'd like by adjusting the amount of serrano you use. The fruit is beautiful in contrast to the creamy green avocado. The pomegranates add a tangy crunch and the mango is smooth and sweet. We poured a bowl of baked chips and dipped to our hearts' content.

INGREDIENTS
4 ripe avocados, halved, pitted and peeled
1 cup white onion, finely chopped
2 serrano chiles, finely chopped (this is quite spicy- use more or less to taste)
1/4 cup fresh lime juice
1 cup pomegranate arils
1 cup mango, peeled, pitted, and diced
1/2 cup fresh cilantro, chopped
salt and pepper, to taste

DIRECTIONS
1. In a medium bowl, coarsely mash avocados. Stir in onion, chiles, and lime juice. Season to taste with salt and pepper. Gently fold in the pomegranate seeds, mango, and cilantro. Season with additional salt or lime juice to taste. Store tightly covered in the refrigerator.

Serves 8 (as an appetizer).

(Adapted from Gourmet)

Apple Pomegranate Spice Bread

Pomegranate season is here! Get ready for a cascade of POM-containing recipes! I'd never considered that you could bake pomegranates into bread (or muffins and desserts for that matter)! Since I still have apples sitting in my fridge left from our apple-picking adventures, this loaf made perfect sense.

I was a little leery of what seemed like a small amount of sugar going into the batter. For a whole loaf of sweet bread, it isn't that much. But I was pleasantly surprised when I took my first bite of this spiced apple-pomegranate loaf and it was sweet and mellow. The pomegranates hold their shape and retain their bright ruby color. They also add a pleasant surprising tang!

This loaf actually falls more into the "bread" category than the "dessert" one. It can be made with whole wheat, isn't too sugary, and has very little fat. But it tastes like a treat! I used slightly more apples (and I left the skin on- it wasn't noticeable) and POM arils than the original recipe called for. And it suited me, so I updated the recipe.

INGREDIENTS
1 1/2 cups white whole wheat flour
1/4 tsp. salt
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. ground allspice
pinch ground cloves
pinch ground nutmeg
1/4 cup evaporated cane sugar
1/4 cup brown sugar (make sure to break up any clumps)
1 egg, whisked
2 Tbsp. unsalted butter, melted
1/2 cup + 2 Tbsp. (5/8 cup) milk
2 Tbsp. unsweetened applesauce
3/4 cup apples, finely diced (I used part Granny Smith, part Honeycrisp)
1/2-3/4 cup pomegranate arils

DIRECTIONS
1. Preheat oven to 350 F. Lightly grease a 9x5 bread pan with cooking spray.

2. In a large bowl mix together all the dry ingredients (flour through sugars). In a separate bowl, whisk to combine the butter, applesauce, milk, and egg. Make a well in the center of the dry ingredients and pour in the wet ingredients, stirring just until blended. Fold in the apples and pomegranate arils. Pour the batter into the bread pan.

3. Bake in preheated oven for about 40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. Cool on a wire rack before slicing.

Makes 1 loaf.

(Adapted from Streaming Gourmet)

Roasted Garlic, Bacon, and Spinach White Pizza

It's been way too long since I posted a pizza recipe. I made this several weeks ago but had so many holiday recipes to post that it got shoved to the back of the line. If you haven't yet tried my pizza dough recipe, then this is your opportunity! I'm mad about my dough recipe! I'd make pizza every night if I could call it health food. I always make the dough with at least half whole wheat, so there is something nutritious about it!

After making this white pizza, I decided next time I'll use more (or all) Parmesan instead of Ricotta. Parmesan, especially a rich Parm-Regiano, has much more flavor and an intriguing salty bite. If you are going to go with the ricotta dollops, try to use a fresh fuller fat ricotta. And either way, keep the mozzarella.

Oh- I almost omitted such an important step! Make sure you chop the spinach after wilting it. You don't want all the cheese and toppings to slide off after you take a bite because you caught a long strand of spinach. And squeezing out the excess moisture will help prevent puddles from forming on your pizza.

INGREDIENTS
1 recipe pizza dough
1 large whole bulb garlic
extra virgin olive oil
4 slices bacon
10 oz. fresh spinach
1 1/2 cups mozzarella, shredded
3/4 cup ricotta cheese (the fresher the better) OR Parmesan, freshly shaved OR a combo of both
1/4 tsp. crushed red pepper flakes
salt and pepper, to taste

DIRECTIONS
1. Prepare the pizza dough according to recipe directions.

2. To roast the garlic, preheat oven to 400 F. Cut bulb in half about 1/2 inch below the stem. Brush both halves with a generous amount of olive oil. Wrap loosely in foil and roast in preheated oven for about 30 minutes, until soft. Remove from the oven to let cool. Squeeze the cloves out of their skins and using a fork, mash with several teaspoons of olive oil to make the garlic paste.

3. Cut the bacon into tiny pieces and cook on the stove top over medium heat until crisp. Remove from the drippings to cool. Turn the heat to low and add the spinach to the pan (add a few tsp. olive oil if necessary, depending on how much bacon drippings remain). Cook spinach until wilted, seasoning to taste with salt and pepper. Squeeze out any excess water and roughly chop the spinach before topping the pizza.

4. In a small bowl, season ricotta (if using) with crushed red pepper, salt, and pepper, all to taste. If you are using Parmesan you can just sprinkle the red pepper flakes over the pizza.

5. Preheat oven to 450 F.

6. After the dough has risen, prepare the crust. Brush the crust with a light coat of olive oil and then the garlic paste. (Here is when I would season with crushed red pepper if I didn't use it in the ricotta.) Scatter evenly with spinach. Dollop ricotta over the top and sprinkle with remaining cheeses and bacon.

7. Bake in preheated oven 10 minutes, until the crust is golden brown and the cheese is bubbling.
Remove and let sit 5 minutes before slicing.

Makes 1 large pizza.

(Adapted from Culinary in the Desert)

Fresh Cranberry Vinaigrette

This is the most stunning salad dressing I've ever made! I wish I'd captured a picture of it in the glass bottle. Mine turned out just like this photo though. It's bright and bold and beautiful. And 100% natural. The cranberries and sugar glisten in the sunlight. I'd be content to just stare at it. If you do get around to ever tasting it (because, really, it'd be worth making just to look at), you'll be floored by its sweet and fruity flirtiness. I didn't have a plan for what to place this dressing on, I just knew I had to make it. So I rounded up what salad ingredients I had on hand... romaine, red onion, apples, and pecans. But you could get creative with the toppings- try pears, arugula, goat cheese, nuts...! I can guarantee you'll never find a match for this vinaigrette in any shelved bottle!

INGREDIENTS
romaine or mixed greens of your choice
apple, thinly sliced
red onion, thinly sliced
pecans or walnuts, toasted

Cranberry Vinaigrette:
1/3 cup fresh cranberries
2 Tbsp. evaporated cane sugar
1/4 cup white wine (or white balsamic) vinegar
1/2 tsp. Dijon mustard
2 Tbsp. freshly squeezed orange or tangerine juice
6 Tbsp. canola oil (that's 1/4 cup + 2 Tbsp.)
1/8 tsp. salt
1/8 tsp. pepper

DIRECTIONS
1. Combine cranberries, sugar, and vinegar in a small saucepan over medium heat. Cook until the cranberries pop, about 5-10 minutes.

2. Remove from the heat and let cool. Transfer to a blender or food processor and pulse until smooth. Add the mustard and orange juice and blend to combine. With the motor running, stream in the oil. Season to taste with salt and pepper.

3. Serve over a bed of mixed greens, apple and red onion slices, and pecans or walnuts OR over any salad of your choice!

NOTE: This will last at least a week stored in a tightly sealed container in the refrigerator.

Makes about 1 cup.

(Adapted from Culinary Fool )

Turkey Brie & Cranberry Panini

In case you've still got some turkey lurking in your fridge, here's another way to put it to use! From what I've gathered researching recipes, this turkey + cranberry + brie combination is quite common. I tried it for the first time last year with a jar of jellied cranberries I bought. It was good, but with this homemade sauce it's even better! It's the perfect solution for Thanksgiving leftovers! I've got a few more turkey-licious recipes coming your way. I've managed to make 4 different meals with the meat I confiscated from our turkey dinner!

INGREDIENTS
2 slices whole wheat bread (I used a hearty 9-grain)
roasted turkey breast, thinly sliced (think Thanksgiving leftovers)
salt and pepper, to taste
oranged cranberry sauce (or a store-bought version)
brie, thinly sliced
cooking spray or butter

DIRECTIONS
1. Preheat panini press to medium-high heat.

2. Spread cranberry sauce on the first slice of bread. Top with with turkey. Sprinkle salt and pepper over the turkey. Place a layer of brie over the turkey. Top with the second slice of bread.

3. Butter the outside of the sandwich OR spray the grill with cooking spray. Grill panini until the outside is golden and crisp and the cheese has melted. Serve immediately.

Makes 1 panini.

Oranged Cranberry Sauce

I have decided that my absolute #1 definitive pet peeve is a picky eater! Even more annoying is a picky eater who has no reason behind their pickiness. They stubbornly refuse to try certain foods just because they can. Or they have formed a bias against the idea of a food item. I'm married to a partly picky dessert eater (as detailed in this post) and I used to be one (before my food and cooking transformation). And I dislike that former self. I've realized how silly and unfounded my notions were. Look at me now- I enjoy, even love, just about every food I once claimed to hate!

What sparked this outburst? Well, on the way home from the gym this morning I was listening to a morning radio show where callers were sharing their food aversions. Several callers had never eaten an egg. One lady flat out refused to touch a tomato or onion. Eggs, tomatoes, onions? I was astounded. My first reaction was anger: "How can you dislike something you've never tried?!" And then I felt bad for them- these people are missing out on so much deliciousness in life!

I'm not meaning to offend anyone out there, but chances are if you are reading my blog (especially if you are cooking off of it) you don't fall into this category. Or perhaps you do, and in that case, please remember-I still love you! But you really should open your mind (and your mouth) and consider that you might be wrong. I once thought beans and barbecue and seafood were all gross. Truth was, I had never really given them a chance. Now beans of every variety are a staple in my diet, I slather barbecue sauce on everything I touch, and I can't afford to support my seafood loving self. And trying something once doesn't count. Not everyone knows how to prepare something well, so don't let one bad experience turn you off for life. I've even grown some small affection for blue cheese. It'll never be my first choice, but I can acknowledge that it's kinda good!

If there's a place for pickiness in your diet it's in what quality of food you choose to consume. By all means, shun fast food and other seriously unhealthy options. That doesn't make you picky, it makes you wise. Eat real, substantial food and each a large variety of it. Don't ever say no to something you haven't tried (at least twice). Chances are there are very few tastes in this world you'll adamantly dislike. I acknowledge that a broadening of palate comes with age. But once you're an adult, grow up! You'll be a lot more fun to share meals with and a lot more interesting to be around when you aren't turning up your nose all the time. It might seem shallow, but people will genuinely like you more if you share in their likes.

Here's a cranberry sauce recipe that will have the so-called cranberry haters asking for more. It is nothing like the canned concoction (although I profess to like that stuff as well). Serve it with a turkey dinner or as a sweet spread for rolls. It combines fresh juicy cranberries with bright citrus flavor and sultry cinnamon. Simmered for several hours on the stove, it becomes a thick delicious side dish.

INGREDIENTS
12 oz. fresh cranberries
1 orange, zested and juiced (about 1 cup juice)
1 cinnamon stick
1 cup brown sugar (to taste)

DIRECTIONS
1. In a medium saucepan, combine cranberries, orange zest, cinnamon, orange juice, and brown sugar. Add enough water to cover, and bring to a boil over high heat. Immediately reduce heat, and simmer for 1-2 hours, until the sauce reaches the desired thickness. Taste for sweetness, and adjust with additional sugar if necessary. You can not overcook, so continue cooking until you have a good thick consistency. Let mixture cool, then refrigerate in an airtight container.

Serves 6.

(Adapted from All Recipes)