Hot Spinach and Artichoke Dip

Sorry for the poor picture, but the dip does taste better than it looks there. You can make this dip the day before your party and pop it in the oven just before. Serve it with some crusty french bread.

Spinach and Artichoke Dip (Mary Ellen's Cooking Creations)

Ingredients
½ sweet yellow onion finely chopped
4 cloves garlic, pressed
1 tbsp olive oil
1 10 oz box frozen spinach
2 cans artichoke hearts in water, drained and coarsely chopped
2 packages cream cheese, softened
½ cup sour cream
½ cup mayonnaise
2/3 cup grated Parmesan cheese
¼ cup mozzarella cheese
Few pinches of red pepper flakes
Salt

Directions
Saute onion and garlic in olive oil and set aside
Cook spinach according to package directions; drain.
Mix spinach, onion, and garlic in large bowl.
Add cream cheese; mix
Add mayonnaise, sour cream, cheeses, red pepper flakes, and salt. Mix well.
Add artichoke hearts; mix; transfer to a baking dish
Top with some cheese.
Either store in fridge until ready to bake or bake on 350 degrees until hot and bubbly.

Chicken Marsala

A very simple delicious chicken dish that you can make on any night after work. It really doesn't take that much time at all.

Chicken Marsala (What's Cooking Chicago)

Ingredients:
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced (I used bacon since thats what I had on hand)
8 ounces crimini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley (skipped)

Directions:
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Blueberry Crumb Cake

This was one of my husband's favorite coffee cake. The crumb topping is what makes a coffee cake delicious and this is no exception.

Blueberry Crumb Cake (Barefoot Contessa)

For the streusel:

1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 stick unsalted butter, melted
1 1/3 cups all-purpose flour

For the cake:
6 tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
Confectioners' sugar for sprinkling

Directions:
Directions: Preheat the oven to 350 degrees. Butter and flour a 9-inch round baking pan.
For the streusel:
Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

Top 10 Recipes of 2009

Here are my top 10 recipes (in no particular order):



Goat Cheese and Tomato Crostini



Chicken Tiki Masala



Grilled Pepper Poppers



Grilled Salmon with Thai Curry Sauce and Basmati Rice



Mascarpone Brownies



Grilled Cumin Chicken with Fresh Tomatillo Sauce



Veggie Sliders



Whole Wheat Pizza Dough



Caprese Salad Bites


Spinach and Mushroom Quiche

Pesto

When you have an abundance of basil in your garden, the best thing to do is make pesto. Lots and lots of pesto. It freezes so well that you can enjoy it for several months after your basil plants have stopped producing. I love to use it for pasta, pizza, and even just to dip bread into. Its super simple to make too.

Basil Pesto (Joelen's Culinary Adventures)

Ingredients:
2 cups packed fresh basil leaves (2-3 bunches)
1/4 cup toasted pine nuts
1/4 cup grated Parmigiano-Reggiano cheese
3 tablespoons extra-virgin olive oil
1 large clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Directions:
Place all the ingredients in a food processor; pulse a few times, then process until fairly smooth, or to the desired consistency, scraping down the sides occasionally.

Goat Cheese and Tomato Crostini

This is one my favorite appetizers! With the New Years approaching, I highly recommend this appetizer for your cocktail party. Of course, anything with goat cheese is usually good, right?



Goat Cheese and Tomato Crostini (Pinch My Salt)

Ingredients:
Cherry, grape or pear tomatoes (or whatever tiny tomatoes you prefer)
Garlic cloves, unpeeled
Olive oil
Kosher salt
Combination of dried Italian herbs (such as fennel, oregano, basil, or thyme)*
1 baguette
1 garlic clove for crostini
8 oz goat cheese

Directions:
1. Line a half-sheet pan with parchment paper and heat oven to 225 degrees.

2. Cut enough tomatoes to fill the sheet pan (about 2 small baskets should do the trick) and place them cut-side up on the parchment paper. Scatter a handful of unpeeled garlic cloves throughout the tomatoes.

3. Drizzle olive oil all over the tomatoes, then sprinkle lightly with kosher salt.

4. Mix together some of your favorite dried Italian herbs (or just use a commercial blend) and measure out about 2 teaspoons of the mixture. Grind the herbs into a powder using a spice grinder or mortar and pestle then sprinkle evenly over the tomatoes.

5. Bake tomatoes at 225 degrees for 3-4 hours, or until they have shriveled but still contain a bit of moisture inside. The time will depend on the size of your tomatoes, so start checking early.

6. Let cool

7. Cut baguette into slices. Brush with olive oil and bake at 350 until toasted. Rub with a cut garlic clove.

8. Spread a layer of goat cheese on each crostini and top with slow roasted tomatoes.

Dinner Party - Part 4

Part 4 covers the dessert course of my dinner party.

Bruschetta w/White Beans, Sun Dried Tomatoes & Basil

Spinach, feta, raspberry, candied nut salad w/ raspberry vinaigrette

Chicken with Goat Cheese and Sundried Tomato Sauce

Saffron Rice and Red Pepper Pilaf

Strawberry Mascarpone Tart

This tart was wonderful and tasted delicious. It was a great end to a wonderful meal!

Strawberry Mascarpone Tart (Gastronomer's Guide)

Ingredients:
2 pounds strawberries
1/2 cup granulated sugar
1 teaspoon lemon zest
2 tablespoons lemon juice
12 ounces mascarpone cheese
1/3 cup confectioners sugar
1/2 teaspoon pure vanilla extract
1 tablespoon balsamic vinegar

Directions:
Remove stems, hull, and halve or quarter strawberries depending on size. In a large bowl, combine strawberries, granulated sugar, lemon zest, and 1 tablespoon lemon juice. Place in refrigerator for at least 30 minutes to macerate.

Meanwhile, in a large bowl, combine the remaining 1 tablespoon lemon juice, mascarpone, vanilla extract, and confectioners sugar. Mix thoroughly until silky smooth. Refrigerate until ready to use.

To make the glaze, strain the macerated strawberries over a small saucepan. Add balsamic vinegar and heat over medium-high until liquid is reduced by more than half. It should foam and thicken to a syrup. Let cool to room temperature.

Spread chilled mascarpone mixture in tart shell. Arrange strawberries on top. Brush with glaze. Serve immediately. Yield: 8 slices.

Tart Shell

Tip: A small portion of whole-wheat pastry flour in the dough makes the tart shell extra crispy. If not at hand, use all-purpose flour.

Ingredients:
1 cup all-purpose flour
1/4 cup whole-wheat pastry flour (I used APF)
3 tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled, cut into small pieces
1 large egg yolk
3 to 4 tablespoons ice water

Directions:
In a large bowl, combine flours, sugar, and salt. Mix together with a whisk to aerate

Add butter and work with a pastry blender until mixture resembles course meal.

In a small bowl, beat together egg yolk and 3 tablespoons ice water. Drizzle liquid mixture into dry ingredients. Mix until dough comes together. If too dry, 1 tablespoon ice water can be added.

Form the dough into a flat disc and wrap in plastic. Chill for at least 1 hour before rolling.

Preheat oven to 375 degrees F.

Roll out tart dough between two pieces of plastic wrap to fit a 10-inch fluted tart pan. Carefully lay dough over pan. Press dough up into the sides. Remove excess dough by running rolling pin over pan. Fill any holes or cracks with excess dough.

Chill shell for 10 minutes. Using a fork, prick the bottom of the pan all over. Line the inside of the pan with foil and fill with pie weights. Bake for 10 minutes. Then carefully remove pie weights with foil. Continue to bake until golden brown, about 15 minutes. Let cool completely.

Where am I???

Wow.. this blog has gone silent. The last 2 months have been crazy busy between going to Egypt for vacation and I've been training for a marathon which takes a TON of time.

But now, my marathon is done! I plan to get back into cooking up a storm for the holiday season and get back to normal. I have missed being able to cook new things, but when you run 36 miles a week.. that doesn't leave time for anything else.

So my few readers out there, you should see a new post soon!

Dinner Party - Part 3

Part 3 covers the main course of my dinner party.

Bruschetta w/White Beans, Sun Dried Tomatoes & Basil

Spinach, feta, raspberry, candied nut salad w/ raspberry vinaigrette

Chicken with Goat Cheese and Sundried Tomato Sauce

Saffron Rice and Red Pepper Pilaf

Strawberry Mascarpone Tart

The goat cheese and tomato sauce is really good and easy to make. However, its the saffron rice that really steals the show. I have made this countless times since and it always turns out amazing.

Chicken with Goat Cheese and Sundried Tomato Sauce (Elly Says Opa)

Ingredients:
2 chicken breast halves, about 5 oz. each
1/2 tbsp olive oil
1/4 cup white wine (I used Chardonnay)
1/2 cup chicken broth
2 Tbsp sundried tomatoes, chopped and drained, if they are oil-packed
2 ounces herbed goat cheese
salt and pepper

Directions:
Sprinkle chicken breast halves with salt and pepper.

Heat skillet over medium heat and add oil.

When oil is hot, add chicken breasts. Cook through, about 3-6 minutes per side depending on how thin they are. Set aside and keep warm. Drain the pan if there is a lot of excess oil.

In the same skillet, add wine and chicken broth. Increase heat to medium-high and cook liquids down until reduced by half, being sure to scrape up the browned bits from the chicken.

Add in sundried tomatoes and heat through. Take skillet off the heat and stir in goat cheese.

Saffron Rice and Red Pepper Pilaf (epicurious.com)

Ingredients:
5 tablespoons butter
1 1/2 cups chopped red bell peppers
3/4 cup chopped onion
1 1/2 cups basmati rice or other long-grain white rice
3 cups (or more) low-salt chicken broth
3/4 teaspoon salt
1/4 teaspoon (generous) crushed saffron threads
6 tablespoons freshly grated Parmesan cheese
3 tablespoons chopped fresh chives
Parmesan cheese shavings

Directions:
Melt butter in heavy large saucepan over medium heat. Add peppers and onion. Sauté until soft, stirring often, about 5 minutes. Add rice; stir 1 minute. Mix in 3 cups broth, 3/4 teaspoon salt, and saffron. Bring to simmer. Reduce heat to low, cover, and cook until liquid is absorbed, about 18 minutes. Remove from heat; stir in 6 tablespoons grated cheese. Season with salt and pepper. (Pilaf can be made 30 minutes ahead. Keep covered. Rewarm over low heat, adding more broth by tablespoonfuls to moisten if necessary.) Stir 1 1/2 tablespoons chives into pilaf. Mound in serving bowl. Top with cheese shavings and remaining 1 1/2 tablespoons chives.

Dinner Party - Part 2

Bruschetta w/White Beans, Sun Dried Tomatoes & Basil

Spinach, feta, raspberry, candied nut salad w/ raspberry vinaigrette

Chicken with Goat Cheese and Sundried Tomato Sauce

Saffron Rice and Red Pepper Pilaf

Strawberry Mascarpone Tart

Moving on to the first course. I served a simple spinach, feta, raspberry, and candied pecan salad. This is really simple to make and doesn't require any cooking at all.

Spinach, Raspberry, and Feta Salad (by me)

1 package pre-washed spinach (12 oz)
4 oz feta (reduced fat is fine)
1 small container raspberries, washed and dried.
handful of candied pecans or walnuts

Dressing:
1/3 part raspberry vinegar
2/3 part olive oil
salt and pepper to taste

I probably made about 3/4 of a cup of dressing, but you can play around with this a bit. If you like your salad more acidic, then put a bit more vinegar, and less oil. Its not an exact science and you can't really mess it up.