Did you miss any new recipes this week? Check them all out in one spot…
Sweet and Spicy Peach Pork Chops
Grilled Parmesan Lime Corn on the Cob
Sweet Corn and Pancetta Risotto
Monthly Archives: July 2011
Unique and Easy: Marinated Mozzarella Bites
Every so often I take a trip to a specialty grocery store about thirty miles from my home. I can usually beat the everyday grocery store doldrums to find more interesting fruits and veggies, unique meats, and one of my favorites…the olive bar. This particular specialty store has every olive imaginable. One of my favorite selections on the olive bar is the marinated cheese. They usually carry some feta and mozzarella in a heavy olive oil spiked with crushed red pepper and herbs. I add some cheese to my olives and rush home. What happens when I get home? I eat the cheese and save the olives for later. I can’t seem to wait for these spicy little bites.
These Marinated Mozzarella Bites are my version of the olive bar offering. They are perfect as a snack or as an appetizer at your next party or family dinner. I thought about adding some grated garlic but I worried it would overtake the whole appetizer. If you want some garlic, add it. If you like it spicy, add more crushed red pepper. Make it your own and tell me what you think!
Marinated Mozzarella Bites
Ingredients
8 oz Fresh mozzarella cheese
1/2 Cup Olive Oil
1 Tbsp Basil, minced
1 tsp Thyme, minced
1 1/2 Tbsp Chives, minced
1/2 tsp Salt
1/4 tsp Black Pepper
1/4 tsp Crushed red pepper
Directions
- Dice mozzarella into large chunks.
- Add all remaining ingredients in a separate bowl. Mix well.
- Add mozzarella chucks to marinade. Stir well until all mozzarella is covered in marinade.
- Store in refrigerator for at least 8 hours, stirring every so often.
- Ready to serve.
Creamy Sweet Corn and Pancetta Risotto
I have never been a rice lover. It always seems so bland. There are a few times when someone has made an amazingly tasteful rice dish. When I have one of those great rice dishes I run home trying to duplicate it. It has never worked! I just don’t have the gift of rice yet. It must run in the family – my niece tells me that her mom (my sister) doesn’t have the gift of rice either. Yes sis, your daughter talks trash about your rice - sorry to break it to you this way!
Risotto is a different story. Made with Arborio rice, risotto is something I love and can find a million different ways to feed whatever craving I have at that moment. And if I follow the simple techniques that make risotto so creamy, I do not experience a rice disaster. One day I will share my mushroom risotto (my favorite) but this Sweet Corn and Pancetta Risotto is fresh and delicious as well. Seasonal summer corn, dry white wine, salty parmesan cheese, and crispy pancetta combine to make a creamy, balanced side dish. It pairs perfectly with Lemon Herb Roasted Chicken and a nice white wine.
Although a lot of stirring is a must in this recipe – you cannot skip the constant stirring – the end result is well worth it. Once you know the basic technique of making risotto, create your own flavor combination. Wild Mushrooms and Thyme, Asparagus and Bacon, or a simple cheesy parmesan risotto. Give it a shot this weekend!
Sweet Corn and Pancetta Risotto
Ingredients
1 Small onion, diced
1 Cup Corn kernels, freshly cut from cob
4 Tbsp Butter
1 1/2 Cups Arborio rice
1/2 Cup Dry white wine
5 Cups Chicken Broth
1/2 Cup Parmesan Cheese (Grated)
1/4 lb Pancetta, sliced 1/4 in thick, diced small
1 tsp Olive Oil
Flat Leaf Italian Parsley, chopped for garnish
Directions
- Heat chicken broth over medium heat until hot. Reduce heat to keep warm.
- In medium saucepan, heat olive oil over medium heat. Add pancetta until crisp. Remove with slotted spoon to paper towels.
- Ad 2 tbls butter to same pan. Add onion and sweat, approximately 5 minutes.
- Add rice, stir for 3 minutes.
- Add wine, stirring until almost all of liquid is absorbed.
- Add one cup of the heated broth. Stir constantly until almost all of liquid is absorbed, about 4-5 minutes.
- Continue this process (one cup broth, stir, stir, stir) allowing liquid to be absorbed each time until rice is tender and creamy, about a total of 20 minutes.
- Stir in corn, remaining butter, and cheese. Season to taste with salt and pepper to taste.
- Top each individual serving with pancetta and basil.
Classic Family Dinner: Lemon Herb Roasted Chicken
Around Thursday of every week, I start thinking about a big weekend meal. What will I make? Chicken? Beef? Pork? What sides? Do I make dessert? Will I just skip the big meal this weekend? While this may sound like a lot of thinking on a Thursday, this is what I love to do. Sometimes I enjoy the planning as much as the cooking, but never as much as the eating.
Last weekend I wanted something simple that wouldn’t make my kitchen look like I had imploded the house. Roasted Chicken…a simple meal that appears more complicated than it actually is. I take just a few steps to ensure crispy skin and an amazingly moist chicken. The lemon and herb flavors are very mild and definitely in the background but the lemon plays an important role in keeping the chicken moist. And for those of us looking for a stunning main dish that can feed a few people while keeping the cost down, this is the dish for you. Watch your grocery store for the next time whole chickens go on sale (about every other week right now) and pick one up. I really think you will enjoy the results!
Lemon Herb Roasted Chicken
Ingredients
1 Whole chicken, about 3.5 lbs
2 Sprigs Rosemary
2 Sprigs Thyme
2 Lemons
1 Tbsp Vegetable oil
2 Tbsp Butter
Salt
Pepper
Directions
- Preheat oven to 375 degrees.
- Rinse chicken and pat dry with paper towels. Squeeze lemons into cavity of chicken. Stuff squeezed lemons, rosemary and thyme in cavity. Season liberally with salt and pepper.
- Truss chicken. Note: I don’t always do this. Trussing is good for presentation and for protecting parts of the chicken from drying out. You make the call here.
- Heat oil in large oven proof skillet. Brown both sides of chicken (not breasts or back), about 7-9 minutes each side. Set chicken on back with breast side facing up. Transfer pan to oven to roast for 25 minutes. Note: if your chicken is larger than 3.5 lbs, add 20-25 minutes of cooking time to this step for every additional pound.
- After 25 minutes, add butter to skillet and continue roasting, basting with pan liquids every 10 minutes for another 25-30 minutes.
- Chicken is done roasting when a meat thermometer inserted in thickest part of thigh reads 170 degrees. Remove skillet and allow to rest for 15 minutes.
Sweet and Sticky: Honey Glazed Palmiers
Growing up, a special family treat was a giant elephant ear. Do you remember those? I don’t see them at the grocery store very often anymore. Elephant ears were big, sticky and sweet..and generally fried. My interpretation of those tasty elephant ears is a honey glazed palmier. Not only are palmiers easy to make but they are way too easy to eat – and baked, not fried. Layers of sugar sweetened puff pastry rolled into a pretty design. A big bonus is that they can be prepared, baked and eaten in about 30 minutes. And if you are intimidated by how to make them, I have included some pictures of the rolling process below. It’s quick and easy!
Palmiers can also be made as a savory appetizer or snack. I can imagine a basil pesto filled palmier sprinkled with parmesan cheese or maybe a sundried tomato and goat cheese palmier. What sweet or savory flavor combinations would you like to see? Share your requests with me and I would be happy to attempt your concoction!
Honey Glazed Palmiers
Ingredients
1 Sheet Puff pastry
2 Tbsp White Sugar
1/4 Cup Honey
2 Tbsp Warm Water
Directions
- Preheat oven to 350 degrees. Line sheet pan with parchment paper.
- Lightly roll out the defrosted puff pastry to even thickness. Sprinkle pastry dough with 1 tbls of sugar.
- With the pastry’s longest edge facing you, roll the side closest to you in to the middle. Do the same with the top edge. See picture below for final result.
- Slice the roll into 1 inch Palmiers, approximately 12 in total. See the picture below.
- Place each palmier on parchment lined sheet pan, about 1 inch apart. Adjust palmier if it loses shape.
- Sprinkle Palmiers with remaining tbls sugar.
- Bake for 23-27 minutes, or until lightly brown.
- Mix honey with warm water, stirring until well mixed.
- While Palmiers are still hot, brush small amount of honey mixture on each pastry. Serve warm or store in airtight container.
Fight for your Corn: Grilled Parmesan Lime Corn on the Cob
It has been a tough summer here on the East coast when it comes to getting great fresh corn. Earlier in the year I was reading that we could expect a shortage of the sweet stuff. Now I read that farmers have a larger supply of corn than expected. I won’t talk about the law of supply and demand here but what I can say is that I have not been happy with my corn choices this season. First, I tried my grocery store…they didn’t even have any fresh corn! What? None at all? Second, I tried the farmers market. The selection was meager and dried out. I almost gave up when I finally found a few, only a few, ears of good looking cobs. I grabbed them like I was shopping for a TV on Black Friday (imagine elbows out and a fighting stance) and headed straight for the register. I will have at least one great corn cob before the summer is out!
This corn side dish is juicy and sweet, with a nice salty bite from the parmesan. The lime balances everything out. While I wanted fresh corn for this dish, the reality is that this works wonders for frozen corn on the cob as well. Grab some corn this week, turn on the grill (indoor or outside) and eat this quintessential summer treat!
Grilled Parmesan Lime Corn on the Cob
Ingredients
4 Corn on the Cob, husked and cleaned
6 Cups Water
1 Tbsp Vegetable oil
3 Tbsp Butter, softened
1 Garlic clove, peeled
1 Tbsp Lime juice
1/4 Cup Parmesan Cheese, shredded
1/2 tsp Salt
Pinch Cayenne pepper
Directions
- Bring water to a boil. Add corn. Boil for 5 minutes. Remove from water.
- Heat grill (indoor or outdoor) to medium heat. Brush grill with 1/3 of the oil.
- Grill corn until there are grill marks on all sides, about 5 minutes. Brush corn with remaining oil as needed.
- While corn is grilling, grate garlic (grating will prevent large chunks of garlic) into butter. Add lime juice, cayenne pepper (just a slight pinch), and salt. Mix well.
- Remove corn from grill. Brush with butter mixture, then roll or pat with Parmesan. Serve with a lime wedge.
Cherry Almond Chicken Salad
Sometimes you just want a sandwich. I woke up Sunday instinctively knowing that nothing was going to taste as good as a sandwich. I also knew that a grilled cheese wasn’t going to cut it (although sometimes this hits the spot!). I wanted something a little unique with the feel of homemade. My first thought was chicken salad, which I usually make with grapes. However, grapes were so expensive at my grocery store this week. Right next to those grapes were some sweet cherries – on sale. A quick change of plans. What goes with cherries…almonds. Now I was getting excited.
After putting everything together and making my sandwich, I have to say I was pleasantly surprised. Each bite had a bit of sweet cherry, crunchy celery, and moist chicken. I am now a happy camper – with leftovers for lunch on Monday! Make this Cherry Almond Chicken Salad while cherries are still sweet. You won’t regret it!
Cherry Almond Chicken Salad
Ingredients
1 lb Chicken breast, skinless and boneless
1/2 Cup Celery, sliced thin
1/4 Cup Onion, diced
3/4 Cup Fresh sweet cherries, quartered
1/4 Cup Almonds, slivered
4 Tbsp Mayonaise
1/2 tsp Salt
1/4 tsp Black Pepper
Directions
- Poach chicken for 15-20 minutes, depending on size of chicken. Remove chicken and cool in refrigerator.
- Dice chicken into small pieces.
- Add all remaining ingredients to chicken, mixing well.
- Taste for seasoning. Chill until ready to serve.
Sweet and Spicy Peach Pork Chops
For about 60 days each year I love peaches. The rest of the year is spent waiting for the summer as the next round of perfect peaches comes around again. I have yet to be convinced to eat peaches any other time of year. Unless you can get your peaches during that sweet spot of time when they are ripe and sweet, what’s the point in eating them?
So, it’s that time of year. I pick up peaches every week. I eat them with breakfast, lunch, dinner and dessert. Today, I am focused on dinner. Everyone knows that pork and fruit go so well together so why not try the peach? After giving this dinner some thought I knew I wanted to have a meal with a warm and inviting flavor – not overly sweet, not overly spicy. That is how Sweet and Spicy Peach Pork Chops came about. The fresh ripe peaches combined with the kick of cayenne and Worcestershire sauce along with a sweet Riesling makes for a tasty little pork chop. And guess how the leftover Riesling was used up? A perfect dinner companion.
Give these Sweet and Spicy Peach Pork Chops a try this week…there is only so much time left to perfect peach season!
Sweet and Spicy Peach Pork Chops
Ingredients
4 Pork chops, boneless
3 Peaches, sliced
1/2 Cup Riesling wine
1 Tbsp Olive Oil
1 Tbsp Worcestershire sauce
1 Tbsp Chili Powder
1/4 tsp Cayenne pepper
Salt and Pepper to taste
Directions
- Preheat oven to 350 degrees.
- Pat pork chops dry with a paper towel. Season with salt and pepper.
- Heat olive oil in a large skillet over medium high heat.
- Pat the pork chops dry with a paper towel. Season with salt and pepper.
- Add pork chops to pan, browning on both sides (approximately 3-5 minutes per side).
- Remove pork chops from skillet, placing in oven. Bake about 15-20 minutes or until 160 degree in the center. Allow pork chops to rest at least 5 minutes before serving.
- While baking, deglaze pan with wine. Scrape bottom of pan with wooden spoon. Reduce to half.
- Add peaches, worschestire, chili powder, and cayenne pepper. Season to taste with salt and pepper.
Week in Review
Did you miss any of this week’s recipes? Catch up right here!
Sauteed Chicken Breast with a Cherry Tomato Pan Sauce
Sweet and Spicy Roasted Sweet Potatoes
Crustless Bacon and Tomato Quiche
Honey Wheat Bread
Other than chocolate chip cookies, nothing smells more welcoming in your home than freshly baked bread. I decided some time ago that making my own bread was well worth the effort. Not only do I get the best smelling house on the block but I feel better about what I am eating. Here’s the thing though…I usually have only a few minutes to put my bread together, then I need to move on. I am sure you feel the same way. I invested in a bread maker and after some serious bread recipe testing, I found my favorites. This honey wheat bread is one of those favorites.
This Honey Wheat Bread is crusty on the outside, soft on the inside, and has just a touch of sweetness that works well with any sandwich while being the perfect Sunday morning French toast base. If you want to add a bit more “health” to this bread, simply add a couple tablespoons of flax seed or ¼ cup of wheat germ with ¼ cup additional water. You can also adjust the amount of whole wheat flour by increasing the amount of whole wheat flour and decreasing your bread flour by the same amount. If you are like me, you don’t fully appreciate the look and size of the loaf out of the bread machine. I fixed that by using the bread machine for the dough cycle (i.e. all the hard labor) and then bake the loaf in my oven using a standard loaf pan. Now it’s perfect!
You know you want your home to have the aroma of fresh baked bread. Go for it!
Honey Wheat Bread
Ingredients
1 1/4 Cups Water, Lukewarm
1 tsp Salt
1 Tbsp Vegetable oil
1/4 Cup Honey
1 1/4 Cups Whole wheat flour
1 1/4 Cups Bread flour
1 1/4 tsp Active Dry Yeast
Directions
- Using dough cycle (white bread setting, 1.5 pound loaf), add ingredients per bread machine manufacturer’s instructions.
- Upon completion of dough cycle, preheat oven to 350 degrees. Coat loaf pan with spray or butter.
- Add dough to loaf pan, shaping as needed. Cover with a damp paper towel. Allow to rise for 15 minutes.
- Bake loaf for 20-25 minutes, until lightly browned.
- Immediately remove from the loaf pan onto a cooling rack. Cool for 15 minutes. This step is very important if you want a loaf that is crusty on the outside and soft inside.
