Baked Zucchini Sticks and Sweet Onion Dip…

May 30, 2013

Sara Silver . Food . Appetizers

King Arthur Flour

These look good, right? Even if you hate vegetables, the crunchy panko breadcrumbs over tender salted zucchini dipped in home-made sweet onion sauce make these little babies irresistible. Try subbing them in for french fries the next time you’re grilling out or make a batch for a healthy snack alternative over the weekend. If you’re a vegetarian, even better…put them in your weekly rotation! I love finding new ways to serve and eat vegetables – and hey, if you pile on enough panko maybe the kids won’t notice they’re green underneath!

Baked Zucchini Sticks and Sweet Onion Dip

via King Arthur Flour

King Arthur Flour

Dip

1 tablespoon butter
1 medium sweet onion, about 1/2 pound, peeled and sliced
2 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon prepared mustard
1 cup mayonnaise
salt and pepper to taste

Zucchini sticks

3 medium zucchini, unpeeled, cut into 3″-long stick
1 tablespoon salt
1 cup coarse, dry bread crumbs (e.g., panko)
scant 1/2 cup freshly grated Parmesan cheese
1 tablespoon mixed Italian herbs
olive oil spray
1/2 cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten

King Arthur Flour

First, find yourself 3 medium-size zucchini, about 9″ to 10″ long.

Cut each zucchini into 3″ sticks about the diameter of your finger. Cutting each zucchini into 9 sticks lengthwise, then cutting into 3″ lengths, works well.

Place the zucchini sticks in a colander over a bowl, and sprinkle with 1 tablespoon of salt. Let them drain for 1 hour or longer.

While the zucchini are shedding their excess liquid, make the dip.

King Arthur Flour

First, melt 1 tablespoon butter in a medium-sized frying pan over moderate heat, and add 1 medium sweet onion (about 1/2 pound), sliced.

Cook, stirring occasionally, until the onion softens, then caramelizes. This should take between 20 and 25 minutes, at medium-low heat. The lower the heat, the longer it takes, but the less likely you are to burn the onions.

When the onions are medium brown, remove them from the heat

Place the following in a small food processor or blender:

all of the caramelized onions
2 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon prepared mustard

Process until fairly smooth.

Remove from the processor, and stir in 1 cup mayonnaise.

King Arthur Flour

Rinse your zucchini thoroughly to get rid of any excess salt. Then pat them dry.

Next up: the bread and cheese coating. But first, preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil.

King Arthur Flour

Combine the following:

1 cup Panko bread crumbs
1/2 cup freshly grated Parmesan cheese
1 tablespoon mixed Italian herbs

Mix until thoroughly combined.

King Arthur Flour

Beat 2 large eggs; or pour 1/2 cup egg substitute into a dish. Coat your zucchini and hand dip individually in the panko mixture. Line on baking sheet.

King Arthur Flour

Bake the sticks for about 12-15 minutes per side until they’re starting to brown. You’ll know they’re done when they’re brown and crisp on the outside.

King Arthur Flour

Buffalo “Chicken” Wings…Vegetarian Twist

May 29, 2013

Sara Silver . Food . Appetizers, Chicken, Vegetarian

The Curvy Carrot

I know, I know…I was blogging about ice cream yesterday, but it’s summer time – and right around now when the weather gets warm I start panicking about breaking out the bathing suit. My husband’s been on a health kick for months and I’m slowly trying to convert. We both love wings and for a while there they were a weekend staple (until he ruined everything with his calorie counting) so when I saw this recipe I thought: what a great compromise!

Granted, it calls for butter, buffalo sauce and buttermilk but cutting out the fried chicken makes this a much healthier alternative to the traditional chicken wing and perfect if you’re a vegetarian.

Buffalo “Chicken”-Vegetarian Style

via The Curvy Carrot

Servings: enough for at least 3-4 people

Ingredients

1 head cauliflower, cleaned and cut into bite-sized pieces

1 cup buttermilk

1 cup all-purpose flour

2 teaspoons garlic salt

1 cup buffalo sauce

1 tablespoon unsalted butter, melted

For serving: Bleu cheese dressing, celery, etc.

The Curvy Carrot

Instructions

1. Preheat the oven to 450 degrees.

2. In a large bowl, whisk together the buttermilk, flour, and garlic salt, whisking until mostly smooth (it’s ok if there are a few lumps left).

3. Very gently (cauliflower can be pretty delicate), place the cauliflower in the bowl and lightly toss to completely coat with the buttermilk mixture.

4. Place the cauliflower in a shallow baking dish and bake for about 15-18 minutes or so (watch it, it may start to brown up quickly on you.)

5. Meanwhile, combine the buffalo sauce and the melted butter in a small bowl.

6. Carefully remove the hot cauliflower from the oven and pour the buffalo sauce mixture over it, stirring gently to coat it as best you can.

7. Return the cauliflower to the oven and bake for another 5-8 minutes or so. Let cool slightly and serve immediately.

Black Raspberry and Chocolate Chunk Ice Cream…

May 28, 2013

Sara Silver . Food . Ice Cream

The Little Red House

This recipe has inspired me to find and purchase an ice cream maker.. seriously, because what better way is there to use fresh berries this season than to churn them into 100% natural creamy goodness! If you have kids this is a great way to get them involved in the kitchen – use the base recipe and substitute the black raspberries for peaches or strawberry; keep your freezer full all summer! Consider sugar substitutes to lower the calories per serving. Ice cream makers start at around $25 at your local Walmart and continue up in price depending on the retailer.

The Little Red House

Black Raspberry and Chocolate Chunk Ice Cream

via The Little Red House

2 cups heavy cream

1 cup whole milk

a few drops of pure vanilla extract (optional)

1 cup granulated sugar

7 egg yolks

2 cups black raspberries

4oz dark chocolate, cut into small pieces

The Little Red House

Over medium heat, bring cream and milk to a simmer in a saucepan. Meanwhile, whisk together sugar and yolks until pale and thickened. When small bubbles have started to form on the surface of the cream mixture, slowly whisk in to sugar and yolks, then return to the saucepan. Cook over medium-high heat–stir continuously until mixture is slightly thickened and coats the back of a spoon. Remove from heat (add vanilla if using) and allow to cool completely in the refrigerator or freezer. While mixture is cooling, place 1 1/2 cups of the berries in a saucepan and cook on low heat so they start to get nice and juicy. Smash with a fork, and allow to cool.

Once cream mixture and berries are cool, mix together. Gently stir in remaining 1/2 c whole berries. Add to ice cream maker and follow manufactures instructions. After the ice cream has been churning for about a half hour, add chocolate chunks (you can add them earlier if you are sure your mixture is 100% cooled–you don’t want them melting into your ice cream).

The Little Red House

Liven Up Your Memorial Day Table…Painted Glass Tutorial

May 26, 2013

Sara Silver . DIY, Home Projects, Inspiration

Repiny

If you’re anything like me you have a dozen or so old flower vases and various glass bottles scattered around the house (mine are crammed under the kitchen sink). Why not put them to good use and throw together a bright, fun centerpiece to liven up your Memorial Day Table? Try using red, white and blue paint for a patriotic touch!

3 Drink Recipes to Make this Memorial Day Weekend…

May 26, 2013

Sara Silver . Food . Drinks

Source Unknown

If you’re having company over this long Memorial Day weekend than you probably have your menu all figured out by now – chicken and burgers, chip and potato salad – but why not try and do something special with your drink menu? Give your friends and family something to enjoy while you finish cooking – encourage conversation and put that case of Miller Lite your husband’s got in the fridge to shame. Here are 3 Drink Recipes to Make this Memorial Day Weekend.

How Sweet It Is

Coconut Creamsicle Margaritas

via How Sweet It Is

Yield: makes 1 serving, is easily multiplied

Total Time: 10 minutes

Ingredients:

2 ounces grand marnier
2 ounces orange juice
1 1/2 ounces silver tequila
1 ounce lime juice
1 ounce coconut water
1 ounce canned light coconut milk
1 ounce simple syrup
unsweetened shredded + toasted coconut for glass rims
orange + lime slices for serving

How Sweet It Is

Directions:

To rim glasses, fill a plate with coconut. Rub honey or left over frosting on the rim – anything sticky that the coconut will stick too – then place on the plate to coat with coconut. Fill glass with ice.

Combine all Grand Marnier, orange juice, tequila, lime juice, coconut water, coconut milk and simple syrup in a shaker and shake well for 30 seconds. Pour over ice and garnish with wedges of orange and limes. Drink!

A Beautiful Mess

Smashed Raspberry Lemonade Cocktail

via A Beautiful Mess

Smashed Raspberry Lemonade Cocktail, Serves One 2 ounces Triple Sec

Ingredients:

2 ounces Limoncello
1 handful of raspberries
juice of two lemons
club soda
raw sugar

A Beautiful Mess

To muddle your fruit, add a handful of fresh raspberries and a sprinkle of raw sugar to the bottom of a glass. Use a muddler (a wooden spoon will work too!) to smash your fruit until it has the appearance of jam. Add the Triple Sec, Limoncello and lemon juice to your glass. Add ice. Top if off with club soda. Give it a quick stir and enjoy! Garnish with fresh raspberries and lemon slices!

A Beautiful Mess

pauladeen.com

Non-Alcoholic Lime Sherbert Punch

via pauladeen.com

Servings: 6-8 glasses
Prep Time: 10 min

Ingredients:

2 quarts lime sherbet
2 liters ginger ale
1 (46-ounce) can pineapple juice
Lemon slices
Lime slices
Maraschino cherries

Mom On Time Out

Directions

In a punch bowl, add 2 quarts of lime sherbet. Then add ginger ale and pineapple juice. Decorate with lemon and lime slices and some maraschino cherries.

Balsamic Galzed Steak Rolls…Weeknight Masterpiece!

May 23, 2013

Sara Silver . Food . Steak, Weeknight Meals

Picture the Recipe

I love discovering new food sites ~ and this recipe for Balsamic Glazed Steak Rolls by Picture the Recipe is exactly why. It’s made with delicious and affordable skirt or flank steak, seasoned with what’s most likely already in your fridge and pantry, and filled with a mix of healthy vegetables. This on is definitely going into the week night rotation in my house!

Picture the Recipe

via Picture the Recipe

Picture the Recipe

Anthropologie…Imitation Is the Best Form of Flattery (And It’s Cheaper)

May 21, 2013

Sara Silver . DIY, Home Projects, Inspiration

Anthropologie

While browsing through the online pages of Anthropologie this past weekend, as usual, I wanted to buy one of everything. Their Summer Entertaining section is filled with pieces that I would love to have in my own home this season – and for a fraction of the cost I can! If you’re up for a little DIY’ing, so can you.

One of my favorites ~ the Confetti Fete Glasses; $12 a piece.

Anthropologie

Or, buy a whole set of tumblers for $12 and do this instead!

Savvy Sugar

What You’ll Need:

Red, yellow, blue, and white enamel acrylic paint
Glass tumblers
Paper towel
Cotton swabs
Sheet pan
Parchment paper

Do one color at a time and allow the paint to dry between dot applications. When the glasses are dry, flip them over on the parchment paper and put them in a cool oven. Set the temp to 350 and bake for 30 minutes to set the paint. Let cool one hour before handling.

Block Print Star Napkin Set; $48.

Anthropologie

Hand-Stamped Napkins via babycenter

Baby Center

You will need:
100 percent cotton napkins (as many as you like)
Iron
Cardboard
Rubber stamp
VersaCraft fabric ink pad
Test fabric

Wash, dry, and iron the napkins, then lay each on a hard surface. Put a piece of cardboard under the napkin to absorb any ink that passes through the fabric.

Lightly tap the stamp on the ink pad and gently press on a piece of fabric to test the impression. Once you’re satisfied with the results, press the inked stamp on the napkin. You may want to create a border or pattern. Re-ink the stamp between every impression.

When all the napkins are stamped, place a piece of fabric between the stamped side of the napkin and the iron, and press both sides of the napkin with a hot iron. Do not use steam or water. The heat will set the ink and prevent fading.

Mason Jar Sippers; $48 set of 12.

Anthropologie

Daisy Cut Mason Jar Lids; 11 for $0.49 a piece + shipping!!! (follow the link to order)

Candle Soylutions

Grab a cheap pack of mason jars and some fun straws and voila!

How to Cook a Moist Chicken Breast Every Time!

May 20, 2013

Sara Silver . Food . Chicken

The Kitchn

If you, by chance, are addicted to the Cooking Channel and Food Network like I am than maybe you can sympathise with the self-inflicted pressures of putting out a good meal. I cook with chicken all the time but more often than not it comes out overdone despite my best efforts. The glorious sauce mixture that I’ve stolen from the latest episode of Chopped tastes like it’s covering rubber instead of a moist breast of chicken. Well, no more! I came across this How-To via the Kitchn last night and served up the best chicken breasts I’ve ever made. Give it a shot and tell me how it worked for you! Of course, use your meat thermometer or cut the chicken and make sure the juices run clear.

Via The Kitchn

What You Need

Ingredients

1 to 4 boneless skinless chicken breasts
Salt and freshly ground black pepper
1/4 cup flour
1 teaspoon freshly chopped herbs (optional)
Olive oil
1/2 tablespoon butter

Equipment

10-inch sauté pan with lid

Instructions

1. Pound the chicken breasts to an even thickness with the handle or flat of a knife.

2. Lightly salt and pepper the chicken breasts.

The Kitchn

3. Mix about a half teaspoon of salt in with the flour along with a little pepper. Chop the herbs finely, if using, and mix in as well.

The Kitchn

4. Quickly dredge the chicken breasts in the flour, so that they are just lightly dusted with flour.

5. Heat the sauté pan over medium-high heat. When it is quite hot, add the olive oil and butter. Let them melt, and swirl the pan.

The Kitchn

6. Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them). Then flip each chicken breast over.

7. Turn the heat to low. Put the lid on the pan. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek.

The Kitchn

8. After 10 minutes have elapsed, turn off the heat. Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek.

The Kitchn

9. After the 10 minutes are up, take the lid off, and tada! Soft, tender, juicy chicken breasts that aren’t dried out in the least. Doublecheck them to make sure there is no pink in the middle. Slice and eat.

The Kitchn

Fresh Mozzarella and Basil Bites Made Simple…

May 17, 2013

Sara Silver . Food . Appetizers

Return to Sunday Supper

When I think of mozzarella sticks I think of frozen, hard appetizers – too much breading and too little cheese. Not this recipe! Fresh mozzarella, fresh basil and wonton wrappers fried in olive oil and dusted with Parmigiano make this a perfect weekend snack or dinner party app.

Return to Sunday Supper

via Sunday Supper

Ingredients

1 package of Ovoline fresh mozzarella (about 15, cut in half to make 30)
1 egg plus 1 tablespoon of water for egg wash
15 fresh basil leaves, plus more for garnish
30 sheets fresh wonton wrappers
1 cup extra virgin olive oil
1 cup of your favorite warm tomato sauce (yep, canned is acceptable here) or make your own fav.

Preparation

Drain the mozzarella on a a paper towel making sure that they are not moist or dripping with any liquid.
Whisk the egg and water together with a fork.
Wash and dry the basil leaves and then stack 5 together…roll them together into a little parcel, cut them length wise into little strips as shown…this is called chiffonade…very fancy term that means “cut into little strips”.
On top of one a wontons, place an Ovoline, cut in half.
Sprinkle a bit of the basil on top.
Brush the outside of the wonton with the egg wash.
Press ends together and tuck the ends underneath. Let rest for about a minute. This is to seal the little parcels.
Heat the olive oil in a LARGE pan till it reaches 350 degrees. PLEASE NOTE: DO NOT OVERHEAT THE OIL and do not use more than the recommended amount of oil, you are NOT deep frying.
Place the little parcels in the pan and cook (do not crowd, about 8 or 10 in the pan are just right. Cook till golden brown on each side, about a minute.
Drain on paper towels.
Sprinkle with grated cheese.
Serve immediately with your favorite warm tomato sauce.
Enjoy!

Return to Sunday Supper

Homemade Coffee Creamer…Make Yours At Home!

May 16, 2013

Sara Silver . DIY, Food

Around My Family Table

I love coffee for many reasons – besides the necessary dose of caffeine that I can’t function without in the morning, the flavored creamers bring a smile to my face. Chocolate Almond one morning…Hazelnut the next – but who can afford to buy all of those varieties at once? Hmmmm. Why not make them at home!

via Mrs Happy Homemaker

Start With This Base:

14oz Sweetened Condensed Milk
1 3/4 Cup Milk or Cream (whole, lowfat, skim, almond, soy, heavy cream, half & half etc – whatever your preference, however the more fat, the more creaminess)

…and, here we go!

French Vanilla Creamer

2 teaspoons vanilla extract OR vanilla coffee syrup

Vanilla Bean Coffee Creamer

2 teaspoons vanilla bean paste

Chocolate

2-3 tablespoons chocolate syrup
(1 tsp vanilla extract, optional)

Coffee Style 10

Chocolate Almond

1 tablespoon cocoa powder
1 teaspoon almond extract

Strudel

1 tablespoon cinnamon
1 teaspoon vanilla extract
1 teaspoon almond extract

Vanilla Caramel

2 tablespoons caramel ice cream topping
2 teaspoons vanilla extract

Chocolate Raspberry

2 teaspoons cocoa powder
2 tablespoons raspberry syrup

Irish Cream

2 tablespoons chocolate syrup
1 teaspoon instant coffee
1-2 teaspoons vanilla extract
1 teaspoon almond extract

2 Eat 2 Drink

Coconut

2 teaspoons coconut extract

Samoa (like the Girl Scout Cookies)

2 teaspoons coconut extract (or sub coconut milk or cream of coconut, heated & strained, for the milk/cream)
2 tablespoons chocolate syrup
2 tablespoons caramel ice cream topping

Peppermint Patty

2 tablespoons chocolate syrup
1 teaspoon peppermint extract

Cinnamon Vanilla

2 teaspoons cinnamon
2 teaspoons vanilla extract

Pumpkin Spice

3 tablespoons pureed pumpkin
1 teaspoon pumpkin pie spice
4 tablespoons maple syrup
1 teaspoon vanilla extract

Honey Vanilla

1/4 cup honey
2 teaspoons vanilla extract

Almond Joy

1-2 teaspoons coconut extract (or sub coconut milk or cream of coconut if you heat it first, strained, in place of the milk & extract)
1 teaspoon almond extract
2 tablespoons chocolate syrup

Delia Creates

Sweet Cream

Use 1 3/4 cups of heavy cream instead of the milk in the base recipe
2 teaspoons vanilla extract OR the inside of a vanilla bean, scraped
1 teaspoon almond extract

Chocolate Orange

2 tablespoons chocolate syrup
1-2 teaspoons orange extract

Hazelnut

2 teaspoons hazelnut extract

Chocolate Hazelnut

2 tablespoons chocolate syrup
2 teaspoons hazelnut extract

Cinnamon Cake

2 teaspoons cinnamon
2 teaspoons vanilla extract

Salted Caramel

2-3 tablespoons caramel ice cream topping
1/2 teaspoon salt

Eggnog

replace milk in base recipe with equal amount of heavy cream
1 teaspoons vanilla extract
2 teaspoons rum extract
1 teaspoon ground nutmeg

For those of you who want or need a sugar-free option. You can make your own sweetened condensed milk with the sugar substitute of your choice. Now, you can make your own sugar-free flavored creamer!

Directions & Tips:

In all these recipes, anything that has a dry or thick ingredient (like cinnamon, honey, etc..) should be heated up with a small amount of your milk/cream from the base recipe so it can dissolve properly. You don’t want grainy creamer! Then, add the rest of the milk/cream along with the sweetened condensed milk.

If you want really creamy creamer, use heavy cream instead of milk in your base recipe.

Stick a piece of tape on your mason jar lid with the expiration date from the milk you used as a guideline to when the creamer should be used by.