Baby Greens Salad with Accoutrements

From time to time, my body just craves something light and healthy.  I don't know if it's the yoga I've started doing or the warmer, longer days, but this weekend was a good time to eat light.  And this salad hit the spot.  I've said it before, but salads can be really good or really boring.  I like to experiment with different fruit and veggies, nuts and cheeses in my salads - there are many winning combinations.  This salad is sweet and tropical with golden brown chicken and a satisfying crunch.  

Baby Greens Salad with Accoutrements

Baby Greens

Chicken, sliced (grilled, pan-fried or rotisserie)

Gorgonzola Cheese

Strawberries, sliced

Mandarin Orange wedges

Nuts (almonds, pistachios or pecans)

Champaign Vinaigrette (or your favorite dressing)

Salt & Pepper

In an extra large bowl, toss the mixed greens in a couple tablespoons of the salad's dressing.  Sprinkle with salt and pepper to taste.  (This is how they do it in a restaurant; so the salad is completely coated, but not soggy).  

Transfer the greens to a plate and top with the chicken, cheese, fruit and nuts.  Top with more dressing and salt & pepper.  

Apple Cardamom Custard Tart

I'm trying my best to eat seasonally and since we're still knee-deep in apple season in Ohio, I'm stretching my creative muscles for new ways to enjoy these local, delicious apples.  Today, I decided it was time to attempt a flavor combination that's been on my mind for awhile:  apple & cardamom.  Cardamom is an exotic spice with East Indian roots that I absolutely adore.  It's warm and fragrant and pairs quite well with something sweet like fruit.  This Apple Cardamom Custard Tart is silky and sweet, with a subtle hint of spice.

Apple Cardamom Custard Tart

1 Pie crust (homemade or store-bought)

3 Apples, peeled, cored and very thinly sliced

4 Large eggs

1 C. Whole Milk (or heavy cream if you're feeling extra sinful)

2 T. sugar, plus more for sprinkling

1 t. cardamom

Preheat the oven to 400.

Lay out your pie crust in a lightly greased, shallow baking dish.  Using a fork, gently "dock" the entire surface, making holes so that your crust does not get air bubbles.  Place the apple slices around the pie crust in a circular pattern.  I did two layers of apples so that apple slices would stick out slightly from the custard.  

In a medium bowl, combine the eggs, milk, sugar and cardamom.  Beat with a mixer until completely smooth.  Place the pie dish on a cookie sheet.  Carefully pour the custard over the apple slices.  

Gently place the cookie sheet in the oven and bake the custard tart for 10 minutes at 400.  Then, lower the temperature to 350 and bake for an additional 10-15 minutes or until the custard is set.  You want it to be just firm, but not overdone.  In the last 5 minutes of baking, sprinkle 1 T. of sugar on top and let the sugar caramelize for that finished look.  

Baja Burritos

I love making savory latin dishes with hints of fresh sweetness.  Whether it's a quesadilla with slices of apple or Honduran orange pork, fruit adds a dynamic twist to an everyday favorite.  These burritos are no exception.  Packed with tender chicken, caramelized peppers and onion, highlighted with chunks of sweet pineapple and a BBQ-inspired enchilada sauce, these burritos are spicy and sensual and a welcome summer surprise.  

Baja Sauce:

6 T BBQ sauce

1 Can Red Enchilada sauce

2 T. Worcester sauce

2 t. Cumin

Salt & pepper

Filling:

Onion

Red Pepper

Chicken boobs, in chunks

Pineapple, without juice

1 jalapeño, finely diced, no seeds

Tortillas

Combine the sauce ingredients in a medium saucepan and bring to low simmer.  Season with salt and pepper, to taste. 

Bring a large skillet to medium heat with 1 T. olive oil.  Sprinkle the chicken with salt and pepper and cook until golden.  Remove and set aside.  

In the same skillet, sauté onion, red pepper, jalapeño and pineapple until slightly charred.  Add the chicken and toss to combine. 

Spoon the mixture into the tortillas and roll to make burritos.  I eat them just like this OR fry them lightly for a crunchy edge.  Serve them with the Baja Sauce for dipping. 

5 Drinks to Spring You Into Summer!

Hello world!  It's been ages since my last post.  I apologize.  I hope you've been cooking and eating wondrously since we last spoke.  My busy life has gotten the better of me lately, but I'm back and ready to share some more approachable, impressive and delicious recipes!

Since summer has just started, I thought a series of refreshing drink recipes would be a good way to enjoy the new season.  In my opinion, everyone should be armed with several go-to beverages for their summer parties.  These recipes are simple, easy to personalize and thirst-quenching.  Happy drinking!


5.  Basil Bloody Mary

Bloody Mary’s are a staple at any worthwhile brunch.  They are a classic that rarely get enough attention, let alone a makeover.  Now, I know everyone makes them differently.  In fact, I know people who throw Bloody Mary parties with a bar-ful of ingredients, flavors and accoutrements.  To me, the Bloody Mary should be simple, fresh and crisp.  To achieve this, I employ basil ice cubes.  New, unique and unexpected, this Basil Bloody Mary will make you reconsider any reservations about tomato juice.  

Basil Bloody Mary 

1 C. Tomato Juice (I prefer the spicy kind)

1 Basil Ice Cube (recipe follows)

½ T. Worcestershire Sauce

1 Shot of Vodka

Squeeze of lemon juice

Pepper, if desired

Basil, celery & lemon for garnish

In a blender, combine tomato juice, basil ice cube, Worcestershire and lemon juice.  Pulse to combine.  Add the shot of vodka and season to taste.  Pour into a tall glass and garnish with fresh basil, celery and lemon.  Enjoy.

Basil Ice Cubes

Unique.  Flavorful.  And yeah, a little badass.  Give these basil ice cubes a try.  They're perfect blended into tea or juice, as a surprising garnish in H2O or as the new chill factor for your vodka.

2 lbs. Basil leaves, cleaned
Water

Place the cleaned basil leaves in a large bowl of cool water.  The water helps provide more juice than the basil leaves would give by themselves.

Put the basil through a juicer, a handful at a time.  I juice the basil twice because I find that not all the juice comes out the first time.  Add water along with the basil as needed.

Immediately pour the basil juice into ice cube trays and set in the freezer.  Check back later this week for new recipes and ideas for Basil Ice Cubes!



4.  Blue Basil Vodka

Continuing with my rant on basil ice cubes, here’s another drink that highlights their unusual crisp, fresh flavor.  I actually made this drink a year ago and it was a total flop.  I blended blueberries and basil in a food processor and then froze them.  The mixture didn’t come out of the ice trays and when you took a sip, you had to chew the small pieces of berries and herbs.  Needless to say, it was a disaster.  So, this new version has been perfected and it’s impressive, if I do say so myself.  Pair the basil ice cubes with premium vodka and fresh blueberry juice for a provocative summer-inspired beverage.

Blue Basil Vodka

3 oz. Blueberry Juice

1 oz. Vodka (I use Finlandia)

1 Basil Ice Cubes

Combine the blueberry juice and vodka (shaken, never stirred) and pour into a martini glass.  Gently add the basil ice cube on top.  As the basil cube begins to melt, the drink changes its flavor and color subtly.  

3.  White Chocolate Milk

In this mix of heavy hitting summer drinks, I felt that we needed some whimsy.  So, take a break from your overwhelming everyday and regress to a simpler time with a cool glass of white chocolate milk, littered with coffee ice cubes.  

4 t. white cocoa powder or melted white chocolate

2 C. Whole Milk

Coffee Ice Cubes (a pot of cooled coffee frozen in ice cube trays)

Fill a glass with coffee ice cubes.  In a measuring cup, stir the drinking chocolate into the whole milk.  Pour the chocolate milk on top of the coffee ice cubes and give it a stir.  Revel in sweet, delicious simplicity.



2.  Coconut Thai Iced Tea

Everyone loves Thai Iced Tea.  I’ve posted about it before and I’ll post about it again.  It’s such an exotic take on an afternoon tea (or latte, for that matter).  Why not take it to the next level?  Add some coconut to your next Thai iced tea for something truly remarkable.  Thanks to my friend Kye who gave me some fantastic suggestions on Thai tea leaves!

Coconut Thai Iced Tea

2 C. Water

1/4 C. Thai Tea leaves
1/4 C. Sugar

2 C. Half & Half

Coconut Milk Iced Cubes (frozen coconut milk in ice cube trays)

Tip:  Don’t let the leaves steep in hot water for more than a few minutes or your tea will be bitter.  Thanks, Kye!

Fill a tall glass with lots of coconut ice cubes.  Pour the cold Thai tea over the ice, almost all the way to the top.  Gently pour a splash of half and half on top and let it cloud down.  

1.  Raspberry Rosemary Blended Iced Tea

Last, but not least.  My dear Kateryna introduced me to an amazing Brazilian Iced Tea during our visit in New Hampshire earlier this spring.  I was hooked after the first sip I took and I felt so inspired by its unique flavors that I had to experiment with them at home.  This recipe is my spin on the outstanding concoction from Pao Cafe. My Blended Iced Tea with Rosemary and Raspberry is sweet, frothy and herbaceous and a brilliant new thirst-quenching delight.

Raspberry & Rosemary Blended Iced Tea

2 C. Hibiscus Tea, chilled

The juice of ½ a lemon

1/3 C. frozen raspberries
2-3 T. Rosemary Simple Syrup (recipe follows)

In a blender, combine the hibiscus tea, lemon juice, frozen raspberries and simple syrup.  Pour into a chilled glass and escape. 

Rosemary Simple Syrup

1 C. Water
1 C. Sugar
5 Rosemary Sprigs, finely chopped

In a small saucepan, heat the water, sugar and rosemary over medium heat.  Stir gently until the sugar dissolves.  Remove from the heat and cool.  Strain the mixture and discard the rosemary.  

Blueberry Brownies

Okay, so I'm going to recommend that you cheat on this recipe.  I know, I know.  Some of you will frown on this and say a real chef would make these from scratch.  But I say, give yourself a break!  Take a helping hand when it’s offered.  Especially when the result is just as tasty as if you’d spent hours laboring in the kitchen.  Feel free to make your brownies the old-fashioned way, but a boxed brownie mix works just as well.  And in my opinion, it's a hell of a lot easier.  To me, if you take something quotidian and put a unique spin on it, you should take credit for it!

Without further ado, let me introduce you to Blueberry Brownies, a gooey and scrumptious twist on that classic dessert your co-workers bring to the office every couple of weeks.  These brownies are rich and decadent with a surprising burst of fresh fruit in each bite.  Feel free to have two, because they’ve got a great supply of antioxidants as well!

Blueberry Brownies

1 Brownie Mix

2 Eggs

½ C. applesauce

¼ C. water

1/2 Pint of Blueberries

1 Dark chocolate bar, broken into pieces

TIP:

Did you know you could replace the vegetable oil in cake and brownie mixes with applesauce?  It’s a great way to keep desserts moist and less fatty.

Preheat the oven to 350.  Generously grease a 9”x13”x2” baking dish.

In a large mixing bowl, combine the brownie mix, eggs, applesauce and water and thoroughly beat with a mixer.  When combined, fold in the blueberries and dark chocolate.  Pour the batter into the baking dish and bake for about 28 minutes, or until a knife inserted into the middle of the brownies comes out clean.  Let the brownies cool slightly before cutting.