Chipolte Crabby Patties

Add this recipe to your Dinner's Ready file. We seem to be eating in shifts more often lately. I have been concentrating on meals that I can make and stash in the frig. That way, my family can just heat and eat when they are home.

I made Chipotle Crabby Patties late yesterday afternoon and 3 of the 5 family members enjoyed them at their leisure. No Thank You Boy is a crabby patty when it comes to Crabby Patties - he also ate too much food when he got home from school to even be hungry at dinner time. My Middle One was still recuperating from endless Memorial Day fun - she did not think she was up for a spicy meal. My Oldest, who is not a fan of anything remotely spicy, ate 2 even though the patties had a little kick to them. The Husband commented on the heat, a prerequisite for a good meal for him. He slathered the Crabby Patties with chipolte mayonnaise to add extra spiciness. I ate mine on top of mixed greens with a squeeze of lemon. Oh so good!!

With a dozen Chipotle Crabby Patties in your refrigerator, Dinner's Always Ready.

Chipotle Crabby Patties

makes 1 dozen

1 pound jumbo lump crab meat - I bought it at Costco for $12.99/pound
1/4 cup mayonnaise
1/3 cup diced red pepper
1/3 cup diced onion
1/3 cup diced celery
2 teaspoons Worcestershiresauce
1/2 teaspoon garlic powder
1/2 teaspoon chipotle powder
1/4 teaspoon dry mustard
2 tablespoons chopped fresh parsley
1 egg
1/2 cup panko
oil and butter for frying

Gently mix all ingredients in a large bowl being careful not to break up the crab to much. Form into 12 patties.

Heat a large saute pan to medium high. Drizzle about 2 - 3 tablespoons of oil and add 1 tablespoon of butter into pan. When hot, fry patties for about 3 - 4 minutes per side or until golden brown. Remove from pan and drain on paper towels.

Serve on top of mixed greens with a squeeze of lemon or on a whole wheat potato roll with chipolte mayonnaise (mix about 1 cup mayonnaise with about 1/2 teaspoon chilpote powder).

Bruschetta Chicken

Bruschetta Chicken

Tonight's dinner is one of my Dinner's Ready selections. I made it earlier in the day and, it was waiting for us when we were ready to eat. A good meal for summertime - no cooking in the kitchen - only the outdoor grill is used.

Bruschetta Chicken consists of seasoned and grilled chicken breasts, drizzled with balsamic dressing, topped with tomatoes, red onions, avocados, goat cheese, and cilantro, and served on a bed of mixed greens. Something for all the tastes in our family.

My Oldest ate her dinner while The Husband and I watched No Thank You Boy play lacrosse. When we got home, we had the grilled chicken with all the accouterments while No Thank You Boy ate his usually protein only diet. He supplemented it with a banana later in the evening. My Middle One was on one of her numerous, year-end field trips (this time in Philadelphia). She had her dinner while finishing up a project on one of the greatest musicians of all time - Mariah Carey - not.

Dinner came together quickly tonight. It benefited from fresh ingredients - tomatoes, avocados, mixed greens and cilantro - and having something for everyone. Even leftovers for tomorrow's lunch.

Bruschetta Chicken

5 chicken breasts, boneless and skinless
Montreal chicken seasoning or Penzy's Chicago steak seasoning
1/2 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
2 medium tomatoes, chopped
1/2 small red onion, chopped
2 tablespoons cilantro, chopped
1 avocado, diced
salt
pepepr
1/3 cup goat cheese, crumbled
about 5 - 6 cups mixed greens

Heat a grill to high. Season chicken with seasonings.

For balsamic vinaigrette, combine olive oil, balsamic vinegar, Dijon mustard, salt and pepper. Set aside

Grill chicken for about 4 - 5 minutes per side. Baste with balsamic vinaigrette - watch for flare ups. Remove from grill and let rest for about 5 minutes.

Combine tomatoes, onion, cilantro, avocado, and a dash of salt and pepper. Set aside.

To serve, place about 1+ cup of the mixed greens on a plate. Slice one chicken breast and place on top of the greens. Top with tomato mixture, some of the goat cheese, and drizzle with the balsamic vinaigrette. Serve.

Lemon Berry Crumb Cake

Lemon Berry Crumb Cake

A Memorial Day breakfast treat. The Husband says it is his new favorite. Add a cup of coffee to get your day off to a festive start.


Lemon Berry Crumb Cake

adapted from Fine Cooking, July, 2008

1 cup unsalted butter
3 cups all-purpose flour
1 1/2 cups old fashioned rolled oats -- not quick oats
1 1/3 cups light brown sugar -- packed
1 teaspoon table salt
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 large egg -- separated
1 can sweetened condensed milk -- 14 oz
1/3 cup fresh lemon juice
1 tablespoon lemon zest
1 cup blueberries
1 cup blackberries

Position a rack in the center of the oven and heat to 350 degrees. Line a 10 - inch springform pan parchment paper. Spray the bottom and sides with cooking spray.

In a large bowl, combine the flour, oats, sugar, salt and baking powder. Using your fingers, blend the butter completely into the flour mixture. Transfer 2 cups of crumb mixture to another bowl, add cinnamon and nutmeg and reserve for the topping. Blend the egg white into the remaining crumbs and then press the mixture into the bottom of the pan to form a level crust. You can tamp it with the bottom of a measuring cup to even it out. Bake the crust until it starts to form a dry top, 10 to 12 minutes.

Meanwhile, in a bowl whisk the condensed milk, lemon juice, lemon zest, and egg yolk. Let this mixture stand for 5 minutes; it will begin to thicken.

Sprinkle the blueberries evenly over the hot crust and then drop spoonfuls of the lemon mixture over the berries. Spread gently with a spatula to distribute a little more evenly, but take care not to crust the berries; it's fine if the lemon mixture isn't perfectly even.

Sprinkle the reserved topping over the lemon blueberry layer, pressing the streusel between your fingers into small lumps as you sprinkle. Bake until the filling is bubbling at the edges and the topping is brown, 25 to 30 minutes.

Let the cake cool in the pan on a rack for about an hour. remove the outer ring of the pan to cool completely. The cake may be stored at room temperature for a few hours but otherwise should be kept in the refrigerator.

Grilled Soy and Pickled Ginger Salmon with Cucumber Relish and Stir Fried Rice Noodles

A romantic dinner for two at our house tonight. It wasn't planned, but The Husband and I welcomed a quiet dinner together. My Oldest was wiped out from a busy week of school and softball, My Middle One was on the tail end of a school field trip, and No Thank You Boy was too busy to eat dinner as he ran the neighborhood.

Salmon is a family favorite fish, and it lends itself well to Asian seasonings. I grabbed a few ingredients from the refrigerator and pantry to make a light marinade. The Husband took over grilling detail so I was left to making an accompanying side dish. I picked up a bag of rice noodles at my Asian market and decided tonight was the night I would figure out how to prepare them. A quick swim in a pot of boiling water, followed by a 10 minute soak in cold water, and they were ready to go. I stir fried them with snap peas, carrots, soy sauce, and fish sauce. The Husband threw a few scallions on the grill for a crispy treat.

We enjoyed the smokey, gingery salmon with the crunchy cucumber relish. The noodles were a nice change from our usual steamed rice. As was the quiet dinner.

Grilled Soy and Pickled Ginger Salmon

2 pounds salmon fillets
1/4 cup peanut oil
1/4 cup chopped pickled ginger
4 tablespoons soy sauce
2 tablespoons honey
2 tablespoons brown sugar
1 bunch scallions

for cucumber relish -
1 cup cucumber, diced - I used a kirby cucumber
2 tablespoons red pepper, diced
2 tablespoons red onion, diced
1 tablespoon pickled ginger, chopped
2 teaspoons rice wine vinegar
1/2 teaspoon sesame oil
pinch of salt

In a small bowl, combine the peanut oil, pickled ginger, soy sauce, honey and brown sugar. Place the salmon in a glass baking dish and pour the marinade over it. Marinate the salmon for about 30 minutes.

For cucumber relish, combine cucumber, red pepper, red onion, pickled ginger, rice wine vinegar, sesame oil, and salt. Set aside.

Grill salmon over a hot grill for about 5 - 6 minutes for each inch of thickness. Grill scallions directly over fire for about 4 - 5 minutes. Remove salmon and scallions from grill and cover with foil until serving.

Top salmon with cucumber relish before serving.


Stir Fried Rice Noodles

1/2 of a 14 ounce package of rice noodles
2 tablespoons peanut oil
2 cups snap peas
1 cup julienned carrots
1 tablespoon sesame oil
2 - 3 tablespoons soy sauce
1 teaspoon fish sauce

Cook noodles in a pot of boiling water for 3 minutes. Drain and soak noodles in a bowl of cold water for 10 minutes. Drain and set aside.

Heat a wok or large saute pan to high. Add the peanut oil; when heated add the snap pea and carrots. Stir fry for 3 - 4 minutes. Add the drained noodles, sesame oil, soy sauce, and fish sauce. Toss to coat and cook just long enough to heat noodles through. Serve warm.]

Cannelloni Crepes

Cannelloni Crepes

I like making Italian pasta dishes, but am usually stuffed after eating a bowl of pasta. Is it possible to make a lighter version of some classic Italian dishes? Surfing the web for recipes, I landed upon one for Cannelloni Crepes. What?!! Cannelloni made with crepes? Sounds more French than Italian.

From my research, I found out that cannelloni can be made with either sheets of pasta or crepes and filled with savory stuffings which may include ricotta cheese, spinach, and various meats. It is then covered with a sauce, typically classic tomato or bechamel sauce. Ok. I'll bite and give Cannelloni Crepes a try.

Major success! A lighter version of an Italian favorite. I love making new versions (at least to me) of classic recipes. Four of the five family members enjoyed the new cannelloni. A little explanation was in order to describe the new recipe, but My Oldest, My Middle One, The Husband, and I prefer the crepes to the pasta sheets. No Thank Boy is not a fan of cheese-filled Italian dishes. He invented his own dinner - The Hotdog Crepe. A dirty water dog rolled in two crepes was his new creation. To each his own.

I would have not envisioned Cannelloni Crepes being a new family favorite. Maybe it will be a hit at your house too.

Cannelloni Crepes

serves 5

5 large eggs
2/3 cup milk
2/3 cup water
1/2 teaspoon salt
1 1/4 cups flour
3 cups ricotta cheese - I used part skim
2 cups mozzarella cheese, grated
1 bunch fresh parsley, chopped
1/2 teaspoon garlic powder
about 4 cups of your favorite marinara sauce or a double batch of my homemade version
1/2 cup Parmesan cheese, grated

To make the crepes, in a large bowl mix first four ingredients. Add flour slowly and mix well. Let stand for 10 minutes. For each crepe, coat a crepe pan or 8 - inch nonstick pan with cooking spray and heat to medium high temperature. Ladle about 1/4 cup of the batter into the pan and swirl to cover bottom. Cook the crepe for about 1 - 2 minutes until browned. Flip the crepe and cook for about 15 seconds. Turn out onto parchment paper. Let cool.

For filling: Mix ricotta cheese, 1 cup of the mozzarella cheese, garlic powder and parsley in bowl. Set aside.

To assemble the cannelloni, coat a 9 x 13 inch baking dish with cooking spray. Add a layer of the sauce to dish. For each cannelloni, fill a cooled crepe with about 1/4 - 1/3 cup of the cheese filling and roll up. Place in prepared dish. Roll remaining crepes. Top with sauce, remaining mozzarella and Parmesan cheeses. Bake at 375 for 25 minutes or until bubbly and heated through.

Bowtie Pasta and Ricotta Pizza

Having grown up in Chicago, there are a couple hometown favorites that I make sure to have on trips back to the Windy City - Chicago-style hotdogs from Portillos and deep dish pizza from Unos. When I moved to New Jersey, I kept hearing how great their pizza was. Nothing compares to a double crust, cheese and sausage filled pie which have made Chicago famous. How could this Jersey pizza stand up to a Chicago institution?

I chuckled when I finally spotted my first oversized, thin crust pizza from my new hometown's local pizza joint. This is pizza?!! I'll have to eat 3 or 4 pieces to equal one deep dish slice. My hope for Jersey pizza was not very high. And then I spotted a pizza topped with ziti, ricotta, and tomato sauce. Now that looks like something I could dig my teeth into. It is a whole meal that could be held in one hand.

I set out to recreate the pasta pizza. My rendition is Bowtie Pasta and Ricotta Pizza which is a favorite of My Oldest. I cheated tonight and picked up premade pizza dough from the pizza joint. You can even find decent dough at the grocery store. I made a quick batch of marinara sauce, boiled up some pasta, and assembled the pizzas. 2 of us had the pasta pizzas while the other 2 ended up with plain pies. A very satisfying dinner. And a snap to make with a little help from you local pizza parlour.

Try it. You'll like it.

Bowtie Pasta and Ricotta Pizza

premade pizza dough or use this recipe
jar marinara sauce or homemade sauce
pasta - I used bowtie, but any shape will do, cooked and drained
mozzarella cheese, grated
ricotta cheese
fresh basil

Preheat oven to 500 degrees with a pizza stone in the lower third of the oven. If you don't have a pizza stone, use a heavy baking sheet.

Pinch off a fist sized piece of dough and roll it out very thin. I like to roll out the dough and then put it on a cornmeal dusted cutting board to make transferring the pizza to the oven easier.

Top the dough with a thin layer of the marinara sauce and then a layer of the pasta. Sprinkle with some of the mozzarella cheese. Drop heaping teaspoon-sized globs of the ricotta cheese on top of the pizza.

Bake until crust is nicely browned and the cheeses are bubbly about 7 - 10 minutes. Top with thinly sliced basil leaves.

Let cool slightly before cutting into wedges.

Fudge Melt-a-Ways

A quick cookie/candy treat to make to thrill and delight family, friends and neighbors. I found the recipe in a newspaper article about planning a party. It was from a cookbook that was published last year titled Cookies: More Than 200 Recipes by Jill Snider. I had a free 45 minutes the other evening, and they looked like something I could whip up in a short amount of time.

Part cookie and part candy, the treat was like a meringue but with a shorter cooking/drying time. To change them up, add some coconut, nuts or mini chocolate chips (mint would be good).

Got some free time? Probably not. Make them anyway!

Fudge Melt-a-Ways

adapted from Cookies: More Than 200 Recipes

makes 4 dozen

2 cups semi-sweet chocolate chips
4 egg whites
pinch of salt
1/2 teaspoon white vinegar
1 teaspoon vanilla
1 cup sugar
powdered sugar for dusting

Preheat oven to 350 degrees.

Melt chocolate in a small pot over low heat. Stir until smooth. Set aside to cool slightly.

In a bowl of a standing mixer or using a handheld mixer, beat the egg whites, salt, vinegar, and vanilla on high speed until frothy. Gradually add sugar and beat until stiff and shiny peaks form. Fold in melted chocolate gently until just combined.

Line baking sheets with parchment paper. Put batter into a larger resealable bag. Cut a small corner off the bag and squeeze about 2 tablespoons into a decorative blob (if that is possible) about 2 inches apart on the baking sheet. Bake for about 11 - 12 minutes until the tops look dry. Cool on sheets. Dust with powdered sugar.

Eat many of them.

Grilled Maple-Dijon Center Cut Pork Chops with Sweet and Sour Broccoli Slaw

Our family is in the thick of the sporting season. It is busy around our house, but not crazy out of control. My personal chef business EAT! has been keeping me hopping too. Everyone wants food which is good for business.

With The Husband's travel, my personal chef service, My Oldest's 2 softball teams, My Middle One's 1 softball team, and No Thank You Boy's lacrosse schedule, the five of us eating together has been kinda tricky lately. I don't like to sound like one of those mom's who complain about how busy we are. This is what we signed up for so if we want to be less busy, we shouldn't participate in so many activities. Pretty easy to figure that one out. I'd rather have a game to watch or a menu to plan for a client than sit on the couch every night. Don't get me wrong, I do love a good rerun of Will and Grace or Everybody Loves Raymond with a Cosmo every so often. Off my soapbox and back to dinner.

A quick dinner that the whole family ate together last night. Grilled Maple-Dijon Center Cut Pork Chops with Sweet and Sour Broccoli Slaw exceeded my expectations. Very satisfying and a minimal amount of work for Chef/Mom. I brined the chops for about an hour before dinner (6 cups cold water mixed with 3 tablespoons each of salt and sugar) to ensure juicy pork, cooked up the glaze, and prepared the slaw. Total hands-on prep time was about 30 minutes at most. A big bowl of steaming jasmine rice was served on the side.

"This looks really, really, really, really good," commented My Oldest as she swiped the plate of food I was photographing for the post. "I love the apples," said No Thank You Boy of the Granny Smith added to the glaze. My Middle One must have enjoyed the meal because she was the first one done. Or maybe she was trying to hurry along our departure to the mall for some shopping. "Good crunch to the slaw," The Husband chimed in.

Fire up the grill. Dinner's Ready!


Grilled Maple-Dijon Center Cut Pork Chops

serves 5

5 center cut pork chops, about 1-inch thick, brined (recipe above)
Penzey's Chicago Steak Seasoning or Montreal Steak Seasoning
2 tablespoons butter, divided
1 large Granny Smith apple, peeled and sliced thin
3/4 cup pure maple syrup
3/4 cup apple cider vinegar
2 teaspoons Dijon mustard

Season pork chops with steak seasoning and set aside.

Melt 1 tablespoon of the butter in a saute pan over medium high heat. Add apple slices and cook for about 8 - 10 minutes until tender. Remove from pan.

Add maple syrup, apple cider vinegar, Dijon mustard, and remaining butter to the same saute pan. Bring to a boil and cook until sauce thickens, about 5 - 8 minutes. Turn off the heat and add the cooked apple slices. Set aside.

Meanwhile, grill the chops until internal temperature reaches about 135 - 140 degrees about 5 minutes per side. Pour maple-Dijon sauce over and serve.


Sweet and Sour Broccoli Slaw

1 - 16 ounce bag of broccoli slaw
1/4 cup sugar
2 tablespoons rice wine vinegar
squeeze of lemon juice - about 1 tablespoon
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon poppy seeds
1/4 cup olive oil

Mix sugar, rice wine vinegar, lemon juice, salt, pepper, poppy seeds, and olive oil in a large bowl. Add broccoli slaw and toss to coat. It is best to make this about an hour before serving. Refrigerate.

Sage Turkey Hoagies

Spring was having a hard time getting sprung in northern New Jersey. A rainy, damp, and cold Monday meant comfort food was on tap for dinner. With a steady rain, temperatures in the high 40s and a stiff wind, it felt more like November than May. How about a little Thanksgiving dinner to to help us deal with the delay of warm weather.

I really did not have time to prepare a turkey with all the fixings. The next best thing was my Turkey Day favorites all rolled into one - Sage Turkey Hoagies. A crusty roll is topped with mashed potatoes, sage seared turkey breast cutlets, and creamy, peppery gravy. I really worked hard on a side dish to go with my semi-Thanksgiving meal - frozen peas. Sometimes the simplest accompaniments are all that a meal needs.

A stick-to-your-ribs meal for a cold and rainy Spring day.

Sage Turkey Hoagies

serves 4

for the mashed potatoes -
6 medium potatoes, skins on and cut in chunks
4 tablespoons butter
1/4 - 1/3 cup half and half
salt
pepper

for the turkey cutlets -
olive oil
1 tablespoon butter
4 boneless, skinless turkey cutlets, about 1 1/2 pounds
salt
pepper
ground sage

for the gravy -
2 tablespoons butter
2 1/2 tablespoons flour
1 cup water
1 cup milk
2 teaspoons chicken bouillon granules or 2 chicken bouillon cubes
1/2 teaspoon pepper

4 large hoagie rolls, sliced in half lengthwise

Place the potatoes in a large pot of water. Bring to a boil then reduce the heat and simmer the potatoes until tender, about 15 - 20 minutes. Drain well and return to pot. Add butter, half and half, salt, and pepper. Mash with a potato masher until most of the lumps are removed. Cover pan to keep the potatoes warm.

Heat a saute pan to medium high and add a drizzle of olive oil and the butter. Season the turkey with salt, pepper, and rub with the sage. Saute the turkey for about 3 - 4 minutes per side or until they are cooked through. Remove from pan and cover with foil to keep warm.

Make the gravy in the same pan as the turkey was sauteed. Add 2 tablespoons butter and melt until it starts to foam. Whisk in the flour and cook for about 1 minute. Whisk in the water, milk, and bouillon. Cook for a few minutes, whisking occasionally, until thickened. Season with pepper. You may not need to add salt because the bouillon is already salty. Keep gravy warm over low heat.

Toast the bun halves until light brown. Place one bun half on each of 4 plates. Top with a generous amount of mashed potatoes, some of the turkey that has been sliced in large pieces and the gravy. The messier looking the better. Eat with a fork and knife and plenty of napkins.

Grilled Soy- Lime Skirt Steak, Roasted Portobellos Stuffed with Parmesan Mashed Potatoes, and Firecracker Broccoli

Tonight was the last night of eating meals I had packed away in the freezer. The Grilled Soy Lime Skirt Steak  was heated in the microwave on 70% power for a little over a minute to gently reheat without overcooking the beef. I served the steak with Roasted Portobellos Stuffed with Parmesan Mashed Potatoes and Firecracker Broccoli.

It was a romantic dinner for just The Husband and I. My Oldest and My Middle One were off to the movies, but not before My Oldest snatched one of the mushrooms. "Wow you made this recipe up yourself? It is really good," she said. I think she was buttering me up so that I will make them for her again. Smart girl. My Middle One was saving her appetite for a dinner of slushies and popcorn at the theater. No Thank You Boy was catching up on his sleep leaving The Parents to a meal alone.

We enjoyed the whole meal. The Husband especially liked the spicy broccoli. I thought all components of the meal complimented each other well.

A couple side dishes to add to your repertoire. Enjoy.

Roasted Portobellos Stuffed with Parmesan Mashed Potatoes

serves 6

6 portobello mushroom caps, stems removed and gills scraped out
olive oil
salt
pepper
6 medium potatoes, peeled and cubed
1/2 cup shredded Parmesan cheese, divided
6 tablespoons butter
1/3 cup half and half

Preheat oven to 400 degrees.

On a large baking sheet, place mushrooms in a single layer. Drizzle with olive oil and sprinkle with salt and pepper. Roast for about 20 minutes. Mushrooms will be soft. Remove from oven and set aside. Increase oven temperature to broil.

Meanwhile, put potatoes in a large pot of water. Bring to a boil then reduce heat and cook the potatoes until fork tender. Drain and return to pot. Add Parmesan cheese (reserving 2 tablespoons), butter, half and half and season with salt and pepper. Mash potatoes until smooth.

Mound potatoes on the inside of the mushroom caps and sprinkle with Parmesan cheese. Return to oven and broil for a 3 - 4 minutes or until the tops are nicely browned. remove from oven and serve.



Firecracker Broccoli

serves 6

about 4 - 5 cups of broccoli florets
olive oil
salt
red pepper flakes

Preheat oven to 425 degrees.

Spread broccoli on a large baking sheet and drizzle with olive oil. Sprinkle with salt and red pepper flakes. Roast for 12 - 15 minutes or until the broccoli begins to caramelize. Serve.

Sunken Raspberry Poppy Seed Treasures

In honor of Mother's Day, I have taken the week off from preparing dinner. That does not mean we are resorting to take out or pizza every night. My decision was actually prompted when I decided to clean out my freezer on Monday. Here is a list of dinners I had packed away for future use and kinda forgot about:

3 pounds of Pulled Pork for sandwiches
2 containers of Chicken Verde
4 Veggie Burgers
Enough Grilled Soy-Lime Skirt Steak for fajitas

I can't go a day without cooking or baking so this week I'll be posting about my baked goods. Yesterday I had a spare hour that I thought I could put to better use than trying to tackle the ever-growing mound of laundry. No Thank You Boy loves my Poppy Seed Bread. Not wanting to make the same old recipe again, I created Sunken Raspberry Poppy Seed Treasures. The poppy seed muffin has the hidden bonus of raspbery jam and is topped with a orange-raspberry glaze.

I made the mistake of only making a dozen. I don't know what I was thinking. No Thank You Boy ate 4 before his lacrosse game, My Middle one had a couple for herself, and The Husband commented this morning, "I really like your muffins." Wink. Wink.

Whip up a batch. It takes less than an hour and is more enjoyable than separating the colors from the whites.

Sunken Raspberry Poppy Seed Treasures

makes 1 dozen

for the muffins -
1 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 1/4 cups sugar
2 eggs
1/2 cup oil
3/4 teaspoon almond extract
3/4 teaspoon vanilla extract
2 teaspoons poppy seeds
3/4 cup milk
4 tablespoons raspberry jam

for the glaze -
1/4 cup sugar
1/4 cup orange juice
1 tablespoon raspberry jam
1/4 teaspoon vanilla extract

Preheat oven to 400 degrees. Line a muffin pan with paper liners. Set aside.

In a large bowl, mix all ingredients for the muffins together except for the raspberry jam. Fill each muffin liner about half full. Add a teaspoon of raspberry jam and top with enough batter to fill about 3/4 full. Bake for about 18 - 20 minutes. Remove from oven and let cool for about 10 - 15 minutes.

Meanwhile, in a small saucepan, combine the glaze ingredients and bring to a boil. Let reduce for 3 - 4 minutes. Spoon glaze over muffins. EAT!

Petit Banana Cakes

A quick recipe to make you a hit at your next brunch, picnic, or morning coffee with friends, with your kids when they walk in the door after school, or the donation to a bake sale. I adapted a recipe from a fellow personal chef - Chef Leslee of the Daily Gourmet in the Boston area.
Petit Banana Cakes take the humble banana bread to a new level. I prepared the recipe in a large baking sheet, added a drizzle of ganache and VIOLA!!! An impressive presentation with a minimum amount of work.

Get your apron on and impress your friends and family!

Petit Banana Cakes

makes about 60 cakes with some leftovers for the cook

2 sticks unsalted butter -- softened
2 extra large eggs
1/2 cup sugar
1 1/2 cups brown sugar
6 very ripe bananas
1 tablespoon vanilla
3 cups flour - I used white whole wheat for a nutty taste
2 teaspoons baking soda

1 1/2 cups semi sweet chocolate chips
4 - 6 tablespoons half and half

Preheat oven to 400 degrees. Spray a 12 x 17 inch baking sheet with cooking spray and line with parchment paper. Set aside.

In large mixing bowl, combine butter, egg and sugars. Add bananas, breaking up and pressing against side of bowl. Stir in vanilla. Combine flour and baking soda. Add to banana batter.

Spread batter into prepared baking sheet. Bake for 20 minutes. Tent with foil if the cake is getting too dark.

Remove from oven and let cool. Remove from baking sheet and cut into 1 inch by 3 inch pieces.

For ganache, melt chocolate and half and half in a small saucepan. Watch closely so the chocolate doesn't scorch. Add enough half and half to make a good drizzle consistency of the ganache. Let cool slightly. Put ganache in a ziploc bag. Trim off a small corner of the bag and drizzle ganache over the petit cakes.

Braised Italian Chicken with Green Beans and Olives

Here is your challenge. Make a new dinner recipe this week. I have the grocery list done for you. All you need to do is the cooking and it takes less than 30 minutes to make this meal. Think you can do it?

The Braised Italian Chicken with Green Beans and Olives goes to the top of “The Favorites” pile. 5 thumbs up from the reviewing family. “The sauce is well flavored and has a little spice,” was the first comment from No Thank You Boy. “UMMMM. The chicken has great flavor too,” was his next review. I think we are having him skip college and go right to work as a recipe reviewer. Time to start spending that college fund we have been saving for him. My Oldest had a mouthful and just gave the thumbs up sign as she ate. My Middle One was tired from a day of softball games and ate in silence. I take that as meaning she liked dinner.

The sauce has a nice, deep flavor because of the addition of the red wine. I used white whole wheat flour to coat the chicken. I think it gives a slightly different crust. The chicken entrée was served on top of pasta and sides included a fresh mozzarella, tomato, and cucumber salad, and crusty rolls. Don’t forget to drink the remainder of the wine. A stellar accompaniment to the dinner.

Get to the store now. It’s only dinner.



Braised Italian Chicken with Green Beans and Olives

adapted from a Fine Cooking recipe
Serves 6

3 pounds boneless chicken breasts cut in large chunks
salt
pepper
½ cup flour, I used white whole wheat
olive oil
4 garlic cloves, chopped
½ cup red wine
1 ½ cans diced tomatoes (14 ½ ounce ones)
1 teaspoon dried or 2 teaspoons fresh rosemary
red pepper flakes
1 pound green beans, trimmed, cut in half
½ cup black or green olives, pitted and sliced
1 pound pasta, cooked and drained
Parmesan cheese, grated

Season chicken with salt and pepper. Spread flour in a pie plate and lightly dredge the chicken in the flour. Heat 2 tablespoons of olive oil in a large, deep saucepan over medium high heat. Sear the chicken in batches until golden brown – 2 to 3 minutes per side. Transfer to a plate. Add more oil if the pan looks dry.

Return chicken to the pan and add garlic, ½ teaspoon salt, ½ teaspoon pepper and cook for 2 minutes. Add red wine and cook for 3 – 4 minutes until reduced by half. Add the tomatoes and their juices, rosemary, and red pepper flakes. Bring to a boil, then lower heat to a simmer. Partially cover and cook for about 10 minutes. Add the green beans and olives and cook an additional 5 minutes. Adjust seasons.

Serve on top of pasta and sprinkled with Parmesan cheese.



Fresh Mozzarella, Tomato and Kirby Cucumber Salad

1/2 head romaine, tore in bite-sized pieces
1 kirby cucumber, sliced
1/4 pound fresh mozzarella, tore in chunks
1 medium tomato, diced
olive oil
balsamic vinegar
salt
pepper

On a serving plate, layer romaine, cucumber, mozzarella, and tomatoes. Drizzle with olive oil and balsamic vinegar and season with salt and pepper.

Happy Hour - 5 Minute Rosemary Focaccia

Is it time for Happy Hour already?

This time of year, Happy Hours are few and far between. Taxi Mom is off to softball practice, lacrosse games, band concerts, and movie dates. Not one to be deterred by my change in schedule, I try to fit in a Happy Hour when I can. As the famous Happy Hour supporter Jimmy Buffet sings, "It's 5 o'clock somewhere."

I picked up a copy of Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking. It has changed my life. At least in the bread making sense if there is such a thing. With a little prep ahead time (my new motto for getting food on the table for my family) I can actually have freshly baked bread for dinner, er... Happy Hour tonight.

The first recipe I tried was Rosemary Focaccia. A couple minutes of mixing and then the dough was stored in the refrigerator until I was ready to bake it. A basic recipe makes enough for 4 loaves. When baking time rolls around, a grapefruit size piece is used to form the loaf of your choice. 20 minutes in the oven and fresh, hot bread is ready to serve.

The authors of the book, Jeff Hertzberg and Zoe Francois, have a website chalk full of recipes, upcoming events, and reviews on their innovative bread baking technique. Check it out. You won't be disappointed.

My Middle One is the most excited about my new love of bread baking. If left to her own limited dietary choices, she would exist on noodles, bread, rice, butter, and water. She has recently added a vegetable to her repertoire - pepperoncinis. I think she is practicing to be on Survivor someday.

As an appetizer, I serve the focaccia in on large piece. We tear off a pieces and dip in Seasoned Olive Oil or Fresh Marinara Sauce.

Pour a glass of wine and get your Happy Hour on.

Seasoned Olive Oil

1/2 cup olive oil
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes

Mix ingredients in a small bowl. Serve with foccacia.