Category Archives: Food

Sara Silver's avatar

Pepperoni Pizza Monkey Bread…Fun to Make and Eat!

. Food . ,
Confections of a Foodie Bride

Confections of a Foodie Bride

My daughter is 4 and she wants to do whatever her mommy does.  In the morning she sits next to me on the bathroom counter while I’m putting on my makeup;  if I’m wearing a skirt she’s wearing a skirt.  Most nights while I’m trying to sing her to sleep, instead of drifting off quietly she’s belting out tunes right along with me – like a concert instead of bedtime. But what she loves to do more than anything else is to help her mom in kitchen…which is why I love this recipe!  Fun to make and fun to eat!

via Confections of a Foodie Bride

Pepperoni Pizza Monkey Bread

You can take the long route and make your favorite pizza dough and marinara sauce, or the short route and pick up your favorite pizza dough and red sauce from the store.

Confections of a Foodie Bride

Confections of a Foodie Bride

Confections of a Foodie Bride

Confections of a Foodie Bride

Confections of a Foodie Bride

Confections of a Foodie Bride

Ingredients

  • 2 cloves garlic, thinly sliced
  • 4 Tbsp butter
  • 2 lbs pizza dough (I used this recipe because it makes enough for two pizza)
  • 6 oz mozzarella cheese, cut into small cubes (you’ll need ~48 pieces)
  • 48 slices of Turkey pepperoni (from 1 package)
  • 2-3 cups marinara sauce, warmed, for serving

Instructions

  1. Heat garlic and butter over medium heat just until the garlic begins to brown. Remove from heat and let sit.
  2. Lightly brush the inside of a bundt pan (or other oven-safe dish) with garlic butter.
  3. Pull off large marble-sized balls of dough and flatten (~2/3 of an ounce, a kitchen scale makes this very easy). Top with a slice of pepperoni and a cube of mozzarella.
  4. Wrap the dough around the pepperoni and cheese, pinching well to seal.
  5. Very lightly brush the pizza ball with garlic butter and place into the bundt pan (I dabbed the pizza balls on a butter-dipped silicon brush to keep butter use low – there will be 1+ Tbsp leftover – and my hands butter free. Buttery hands make it hard to get the pizza balls to seal).
  6. Repeat until all of the dough is used.
  7. Cover and let sit for 30 minutes, while preheating the oven to 400.
  8. Bake for ~35 minutes, until the top is very brown.
  9. Remove from the oven and let sit for 10 minutes.
  10. Turn out onto a platter and serve with warmed marinara sauce for dipping
Sara Silver's avatar

. DIY, Food, Inspiration

In writing this blog, one of my favorite posts has been about using mason jars in the kitchen…for food…imagine that! This weekend I’ll be making the Cupcakes in a Jar so I thought I would share this with you again. Enjoy!

Sara Silver's avatarRECLAIMING YOUR CASTLE

Is there anything that we haven’t done to the mason jar?  Paint it, illuminate it, fill it with buttons and hang it from the bottom of our cabinets.  I can’t really point the finger – I recently bought a $7 bag of coffee beans just so I could dump it into a mason jar and top it off with a tea light.

These handy little jars used to have a purpose, though – my grandmother used them to store homemade apple butter (and a fly one Christmas…which also happened to be the last Christmas I ate apple butter).  But I love the idea of using them for serving food; it’s practical and trendy and after all, that’s what they were made for…I think!  Pinterest might prove me wrong there.

So, here are 5 Classically Cool Ways to Use Mason Jars in the Kitchen…

#1.  Cupcake in a Jar

This idea…

View original post 321 more words

Sara Silver's avatar

10 Fabulous Summertime No-Bake Desserts…

. Food . , ,
Martha Stewart

Martha Stewart

It’s summertime and with the warmer weather and longer summer days come picnics and family get-togethers, church functions and your kid’s friends running wildly through the house and emptying out your pantry.  So, be prepared and pin this post for 10 No-Bake Summer Desserts that will minimize your time in the kitchen and maximize your waistline.  Just kidding.

#1.  Waffle-and-Strawberry Trifle

via Martha Stewart

Ingredients

  • 1/3 cup plus 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon fine salt
  • 1 1/2 cups whole milk
  • 2 cups heavy cream
  • 2 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • 2 pounds strawberries, hulled and cut into 1/4-inch slices
  • 8 ounces frozen Belgian waffles, toasted and cut into 1 1/2-inch pieces
Taste and Tell

Taste and Tell

Directions

  1. Place a fine-mesh sieve over a medium heatproof bowl. In a medium saucepan, whisk together 1/3 cup sugar, cornstarch, salt, milk, 1/2 cup cream, and egg yolks. Cook over medium-high, whisking constantly, until thickened and bubbling, 6 minutes. Reduce heat to medium-low and cook, whisking, 1 minute. Pour through sieve into bowl. Stir in butter and vanilla until combined. Press plastic wrap against surface of pudding to prevent a skin from forming and refrigerate 3 hours (or up to 3 days).
  2. Toss strawberries with 1/2 cup sugar; let sit until fruit has released some juice, 20 minutes. Using an electric mixer, beat 1 1/2 cups cream and 1/4 cup sugar on medium-high until stiff peaks form, about 2 minutes.
  3. In a large bowl or trifle dish, layer 1/2 the waffles, strawberries, pudding, and whipped cream; repeat. Cover trifle with plastic wrap and refrigerate at least 2 hours (or up to 1 day).

Cook’s Note

Shopping Tip
Any type of frozen waffle will work in the trifle; we like Belgian ones for their large nooks and crisp texture.

#2.  Pina~Colada Dip

ValSoCal

ValSoCal

via ValSoCal

Ingredients

1 package ( 8 ounce ) cream cheese, softened
1 jar ( 7 ounce ) marshmallow creme
1 can ( 8 ounce ) crushed pineapple, drained
1/2 cup flaked coconut
1 pound cake or angel food cake, cubed
strawberries
fresh pineapple, cubed

wikiHow

wikiHow

Directions

1) In a small bowl, beat cream cheese and marshmallow creme until fluffy.
Fold in pineapple and coconut. Cover and chill until serving. Serve.

#3.  Frozen Chocolate-Mousse Trifle

Martha Stewart

Martha Stewart

via Martha Stewart

Ingredients

  • 2 cups crumbled chocolate angel-food cake (5 ounces)
  • 1 tablespoon brandy (optional)
  • 4 large egg whites
  • 1/2 cup sugar
  • 1/3 cup unsweetened cocoa powder, sifted
  • 1/2 cup cold heavy cream
  • 1/2 ounce bittersweet chocolate
Benefit Your Life

Benefit Your Life

Directions

  1. In a medium bowl, toss together cake and brandy, if desired. In another medium bowl, using an electric mixer, beat egg whites on high until foamy. With mixer on medium, gradually add sugar. Increase speed to high and beat until stiff, glossy peaks form, 2 minutes. With a rubber spatula, gently fold cocoa powder into egg white mixture.
  2. In another medium bowl, beat cream on high until stiff peaks form, 3 minutes. Gently fold whipped cream into egg white mixture.
  3. Fill each of four small glasses with 1/4 cup cake and top with heaping 1/4 cup mousse. Repeat to make a second layer with remaining cake and mousse. Freeze until firm, 3 hours (or up to overnight). Let sit 10 minutes at room temperature, then finely grate chocolate over tops to serve.

#4.  Peanut Butter Tart

Martha Stewart

Martha Stewart

via Martha Stewart

Ingredients

  • For the Crust

    • Ten 4 3/4-by-2 1/2-inch graham crackers, broken into pieces

  • For the Filling

    • 6 tablespoons unsalted butter, melted
    • 3 ounces best-quality milk chocolate, plus more for curls
    • 1 3/4 cups heavy cream
    • 3/4 cup creamy peanut butter
    • 1/2 cup cream cheese (4 ounces)
    • 1/3 cup sweetened condensed milk
    The Cheap Gourmet

    The Cheap Gourmet

    Directions

    1. Place graham crackers in the bowl of a food processor, and pulse until fine crumbs are formed. Transfer to a medium bowl, and add butter. Stir with a fork until thoroughly combined. Place crumbs in a 13 3/4-by-4 1/4-inch rectangular tart pan with a removable bottom. Press crumbs up the sides of the pan to form the edge of the tart and then evenly over the bottom of the pan. Place in the refrigerator while making the filling.
    2. Fill a large bowl with ice and water. Finely chop chocolate, and place in a medium bowl. Place 1/2 cup cream in a small saucepan over medium heat, and bring to a boil. Pour over chopped chocolate, and set aside for 5 minutes to yield chocolate ganache. Whisk to combine. Set in ice bath until ganache is cool, whisking constantly. Once cool, remove from ice bath, and whisk until ganache is just thick enough to hold its shape; do not overbeat. Spread in the bottom of the prepared crust, and return to the refrigerator until set.
    3. Combine peanut butter, cream cheese, and sweetened condensed milk in the bowl of a food processor; process until smooth. Transfer to a mixing bowl.
    4. Whip 3/4 cup heavy cream to soft peaks. Add whipped cream to peanut butter mixture; whisk to combine.
    5. Spoon mixture into prepared crust; return to the refrigerator for 2 hours or overnight. Remove tart from refrigerator, and transfer to a serving platter 10 minutes before serving. Whip remaining 1/2 cup cream. Top tart with dollops of whipped cream. Use a vegetable peeler to make chocolate curls for garnish.

    #5.  Blueberry-Orange Parfaits

    My.Recipes

    My.Recipes

    via my.recipes

    Ingredients

    • 1 1/2 tablespoons Demerara or turbinado sugar
    • 1/2 teaspoon grated orange rind
    • 2 (7-ounce) containers reduced-fat plain Greek-style yogurt $
    • 2 cups fresh blueberries $
    • 2 cups orange sections (about 2 large)
    • 1/4 cup wheat germ
    Meatless Monday

    Meatless Monday

    Preparation

    1. 1. Combine first 3 ingredients in a small bowl, stirring until blended. Spoon 1/4 cup blueberries into each of 4 tall glasses. Spoon about 2 1/2 tablespoons yogurt mixture over blueberries in each glass. Add 1/4 cup orange to each serving. Repeat layers with remaining blueberries, yogurt mixture, and orange. Sprinkle 1 tablespoon wheat germ over each serving; serve immediately.

    #6.  Chocolate-Mint Icebox Cake

    Martha Stewart

    Martha Stewart

    via Martha Stewart

    Ingredients

    • 1 3/4 cups heavy cream, chilled
    • 1/4 cup sugar
    • 3/4 teaspoon mint extract
    • 1 package (9 ounces) chocolate wafers
    • 1 cup miniature chocolate chips
    Foodily

    Foodily

    Directions

    1. Make the mint cream: With an electric mixer, beat heavy cream, sugar, and mint extract until stiff peaks form.
    2. Line a serving platter with two sheets of wax paper side by side. Assemble the cake: Spread each wafer with about 1/2 tablespoon mint cream, forming stacks. Lay stacks horizontally along seam of paper, pressing gently to form a log. With small spatula or knife, cover log with remaining mint cream. Refrigerate at least 4 hours or up to 2 days.
    3. To serve, gently remove wax paper from underneath cake (holding cake in place with a metal spatula, if necessary), and sprinkle with chocolate chips. Slice cake diagonally with a serrated knife.

    #7.  Pineapple No-Bake Cheesecake

    My Baking Addiction

    My Baking Addiction

    via My Baking Addiction

    Ingredients

    For the Crust

    3/4 cup graham cracker crumbs
    1 tablespoon granulated sugar
    2 tablespoons unsalted butter, melted

    For the Filling

    1 (8 ounce) package cream cheese, softened
    3 tablespoons granulated sugar (see note below)
    12 ounces fresh pineapple, pureed
    1/2 teaspoon pure vanilla extract
    1 (8 ounce) tub frozen whipped topping, thawed

    For the Garnish

    whipped topping, optional
    fresh pineapple, optional

    Blog Her

    Blog Her

    Directions:

    1. In a medium bowl, stir together the graham cracker crumbs, sugar and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.

    2. In a large bowl, with an electric mixer, beat the cream cheese and sugar on medium-high speed until smooth and creamy, about 3 minutes. Add in pineapple and vanilla and mix to combine, scraping down the sides of the bowl as needed. Using a rubber spatula, fold in the whipped topping until well combined.

    3. Evenly pipe or spoon the filling into prepared individual serving dishes. Cover with plastic wrap and refrigerate for at least 3 hours before serving.

    4. If desired, garnish with additional whipped topping and fresh pineapple.

    #8.  Chocolate, Banana and Graham Cracker Ice Box Cake

    Martha Stewart

    Martha Stewart

    Ingredients

    • 15 ounces milk chocolate, chopped
    • 5 large egg yolks
    • Salt
    • 3 cups heavy cream
    • 20 graham cracker sheets
    • 4 or 5 ripe bananas, very thinly sliced lengthwise
    • Garnish: whipped cream
    theKitchn

    theKitchn

    Directions

    1. Line a 5-by-10-inch loaf pan with plastic wrap. Place chocolate in a heatproof bowl. Place yolks and a pinch of salt in another heatproof bowl.
    2. Bring cream to a simmer in a medium saucepan. Slowly pour cream into bowl with yolks, whisking constantly; return mixture to saucepan set over low heat. Cook, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, about 8 minutes (mixture should not come to a boil). Immediately strain through a fine sieve set over chocolate; stir until chocolate melts and is smooth. Refrigerate, stirring occasionally, until thick, about 4 hours.
    3. Spread 1 cup chocolate mixture evenly into bottom of loaf pan. Top with a layer of 4 graham crackers, trimmed to fit. Spread 1/2 cup chocolate over tops, and cover with some bananas. Spread 1/2 cup chocolate over bananas, and top with a layer of 4 trimmed graham crackers. Repeat with remaining chocolate, bananas, and graham crackers until you reach the top of the pan; finish with graham crackers.
    4. Cover with plastic wrap, and refrigerate overnight. Uncover, and turn out onto a serving platter. Remove plastic wrap. Garnish with whipped cream, and cut into slices.

    Cook’s Note

    Unmolded icebox cake can be refrigerated for up to 2 days.

    #9.  Sauteed Peaches

    Martha Stewart

    Martha Stewart

    via Martha Stewart

    Ingredients

    • 2 tablespoons unsalted butter
    • 2 tablespoons sugar
    • 4 large ripe peaches, pitted and each cut into 8 wedges
    Fifer Orchards

    Fifer Orchards

    Directions

    1. In a large skillet, melt unsalted butter over medium heat. Stir in sugar.
    2. Add peaches. Cook, stirring, until sugar has dissolved and peaches are warmed through and coated, 2 to 5 minutes. Serve immediately.

    #10.  No-Bake Cherry Cheesecake

    Martha Stewart

    Martha Stewart

    via Martha Stewart

    Ingredients

    • FOR THE CRUST

      • Vegetable oil cooking spray, for pan
      • 1 1/3 cups vanilla wafer or shortbread cookies, finely ground (6 ounces)
      • 2 tablespoons unsalted butter, melted
      • 2 tablespoons sugar
      • 1/8 teaspoon ground cinnamon
      • Salt

      • FOR THE FILLING

        • 1 cup sour cream, room temperature
        • 2/3 cup sugar
        • 4 ounces mascarpone cheese (1/2 cup), room temperature
        • 4 ounces cream cheese (1/2 cup), room temperature
        • 2 ounces soft fresh goat cheese (1/4 cup), room temperature
        • 1 vanilla bean, split and scraped, pod reserved for another use (or 3/4 teaspoon pure vanilla extract)
        • 1/4 teaspoon finely grated lemon zest
        • 1 cup heavy cream

      • FOR THE TOPPING

        • 1 pound sweet cherries, halved and pitted (3 cups)
        • 1/3 cup sugar
        • 2 teaspoons balsamic vinegar
        • 1/2 cinnamon stick
        • 1 tablespoon cornstarch
        • 1 tablespoon water
        my judy the foody

        my judy the foodie

        Directions

        1. Make the crust: Coat a 9-inch springform pan with cooking spray; line bottom with a round of parchment. Stir together cookies, butter, sugar, ground cinnamon, and a pinch of salt; press evenly into bottom of pan. Refrigerate while making filling.
        2. Make the filling: Beat sour cream, 1/3 cup sugar, the cheeses, vanilla seeds or extract, and lemon zest with a mixer on medium speed until very smooth, about 4 minutes. Pass mixture through a fine sieve into a large bowl. Whisk heavy cream and remaining 1/3 cup sugar until medium peaks form; fold into filling mixture, and spread evenly onto crust. Smooth top, and freeze until firm, at least 2 hours. Refrigerate for 45 minutes before serving.
        3. Make the topping: Bring half the cherries, and the sugar, vinegar, and cinnamon stick to a simmer in a small saucepan. Cook, covered, for 5 minutes. Uncover, and simmer until cherries are soft, about 3 minutes. Whisk together cornstarch and water; add to cherry mixture. Simmer for 1 minute. Remove from heat, and stir in remaining cherries. Refrigerate until ready to use.
        4. Run a knife around edge of cake; release sides to remove from pan, and transfer cake to a serving platter. Remove cinnamon stick from topping; spoon over cake.

        Cook’s Note

        Serving idea: Drizzle slices with extra balsamic vinegar, and sprinkle with freshly ground pepper.

Sara Silver's avatar

Chicken Parmesan Meatballs…Yummmm

. Food . , ,
Taste for Adventure

Taste for Adventure

Hi!  It’s Monday morning and so I start contemplating what the dinner menu holds for this week.  If I wait until I get home to try and decide my children wallow around the house like they’re starving while sneaking handfuls of Cheese-Its.  You’ve been there.  So here we are at the Chicken Parmesan Meatballs – these look incredible; perfect for topping off a bowl of warm pasta and a nice change-up from traditional ground beef meatballs. 

via tablespoon

Ingredients

  • 1 cup panko
  • 1/2 cup Parmesan cheese
  • 1 tablespoon extra-virgin olive oil
  • 1  egg
  • 1 pound ground chicken breast (or dark meat)
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced white onion
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 6 fresh basil leaves, torn
  • 1 pinch salt and pepper
  • 16 small mozzarella cubes, cut from a block
  • 2 cups Muir Glen marinara sauce
A Taste for Adventure / Tablespoon

A Taste for Adventure / Tablespoon

Directions

1.   Preheat oven to 400 F.

2.  In a small bowl, combine the panko, half of the Parmesan cheese, and the olive oil. Using your fingers, combine the mixture until it’s evenly coated. Set aside.

A Taste for Adventure / Tablespoon

A Taste for Adventure / Tablespoon

3.  In a large bowl, lightly beat the egg. Then add the chicken, red bell pepper, onion, garlic, oregano, the remaining Parmesan,     basil, and a pinch of salt and pepper. Mix well with your hands.

4.  Lightly coat a mini muffin tin with cooking spray. Place a couple of tablespoons of the chicken mixture in each well. Nestle a cube of mozzarella in the center of the mixture. Pat the chicken over the cheese to completely cover it.

Adventures in Cooking / Tablespoon

A Taste for Adventure / Tablespoon

5.  Sprinkle the panko/Parmesan mixture on top of each chicken mound, lightly pressing it into the meat.

6.  Bake for 25 to 30 minutes, or until the panko is golden brown and the chicken is cooked through. If needed, you may broil the panko to further brown it.

7.  Let rest 5 minutes. Then using a knife, lightly loosen each meatball from the muffin tin.

8.  In the meantime, warm the marinara sauce in a small saucepan.

Taste for Adventure / Tablespoon

Taste for Adventure / Tablespoon

9.  Serve chicken parmesan meatballs with warmed marinara.

Sara Silver's avatar

How to Choose the Healthiest Meats…Infographic

. Food . , ,
Master In Cooking

Master In Cooking

My husband is constantly pushing me to consider the proteins and fat in our meal choices and a big part of that comes from the meat.  He’s been working out a lot lately (yay!) so I happily do my best to comply – which is why I was so excited to come across this infographic! Being that tomorrow is Father’s Day and most of the male population will be eating some form of grilled meat, this might be a great reference to bring along with you to the grocery store or to consider while you’re planning out your Father’s Day menu!

Greatist

Greatist

Sara Silver's avatar

Spice Pairing Chart…Adding Depth and Flavor to Your Meals

. Food . , ,
Plateful

Plateful

I’m a garlic salt, pepper, parsley and occasionally if I’m feeling adventurous paprika kind of girl – when it comes to seasonings and spices I’m admittedly clueless.  That’s why I was so excited to come across this chart from Adventures in Spice!  Once you have a basic understanding of what goes well with what, you can experiment with flavors and get on your way to making tastier, healthier dishes. 

Adventures in Spice

Adventures in Spice

Sara Silver's avatar

Emeril’s Kicked-Up Tuna Melts…

. Food . ,
Martha Stewart

Martha Stewart

Is it just me, or does the tuna melt kind of get a bad rap as a sandwich?  Like, you don’t really want to be the only one at a table of ham and cheeses to be delving into a warm (let’s face it, kind of smelly) glob of tuna and melted cheese.  Here’s the thing though, I love them and they’re delicious.  Looking at this picture of Emeril’s Kicked-Up Tuna Melts my mouth is literally watering. Despite the stigma I will be making this recipe tonight and eating it proudly at work tomorrow…even if that means eating it outside.  So, are you a fan of the tuna melt? 

Ingredients

  • 4 cans (5 ounces each) solid white tuna packed in water, drained
  • 1/3 cup mayonnaise, plus more for spreading
  • 1/4 cup finely chopped red onion
  • 4 teaspoons capers, rinsed and drained
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon coarse salt
  • 1 teaspoon ground pepper
  • 1/4 teaspoon dried oregano, crumbled between your fingers
  • 4 slices crusty bread
  • 8 thin slices tomato
  • 4 slices provolone

Directions

  1. Heat broiler, with rack in highest position. In a medium bowl, combine tuna, mayonnaise, onion, capers, lemon juice, salt, pepper, and oregano and stir until thoroughly combined.
  2. Arrange bread on a baking sheet and spread a little mayonnaise on each slice. Divide tuna salad evenly among slices, then top each with 2 slices tomato and 1 slice cheese. Broil until cheese is golden brown and bubbling, 3 to 4 minutes.
Sara Silver's avatar

10 Quick and Easy Dinner Side Dish Options…

. Food . , ,
Martha Stewart

Martha Stewart

Deciding on a main course is hard enough without worrying about what you’re going to serve on the side.  To make life a little easier, here are 10 side dish options to pair with your table’s main attraction this week – via Martha Stewart.

#1.  Sautéed Corn, Bacon and Scallions

Ingredients

  • 4 slices bacon, cut into 1-inch strips
  • 4 cups corn kernels
  • Coarse salt and ground black pepper
  • Pinch of red-pepper flakes
  • 2 to 3 scallions, sliced

Directions

  1. Cook bacon in a large skillet over medium-high heat, turning occasionally, until browned, 4 to 6 minutes.
  2. Add corn kernels; season with salt, pepper, and a pinch of crushed red pepper. Cook, stirring often, until corn is tender, 5 to 8 minutes. Stir in scallions. Serve immediately.
Martha Stewart

Martha Stewart

#2.  Oven-Roasted Grape Tomatoes with Chives

Ingredients

  • 2 pints grape tomatoes, halved
  • 1 teaspoon olive oil
  • 1/2 teaspoon crushed dried rosemary
  • Coarse salt and ground pepper
  • 1/4 cup coarsely chopped fresh chives

Directions

  1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss tomatoes, oil, and rosemary. Season with salt and pepper. Roast until tomatoes are browned on bottom and begin to collapse, about 15 minutes. Toss with chives.
Martha Stewart

Martha Stewart

#3.  Zucchini and Yellow Squash Gratin

Ingredients

  • 2 tablespoons butter
  • 2 medium zucchini (about 7 ounces each), sliced crosswise 1/4 inch thick
  • 2 medium yellow squash (about 7 ounces each), sliced crosswise 1/4 inch thick
  • 2 shallots, minced
  • 2 garlic cloves, minced
  • Coarse salt and ground pepper
  • 1/2 cup heavy cream
  • 1 cup panko
  • 1/2 cup grated Parmesan cheese

Directions

  1. Preheat oven to 450. In a large skillet, melt butter over medium heat; add zucchini, yellow squash, shallots, and garlic. Season with salt and pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 4 to 6 minutes.
  2. Add cream, and cook until thickened, about 5 minutes. Remove skillet from heat; stir in 1/2 cup panko and cup Parmesan.
  3. Spoon mixture into a shallow 2-quart baking dish. Sprinkle with remaining panko and Parmesan; season with salt and pepper. Bake until top is golden, 8 to 10 minutes.
Martha Stewart

Martha Stewart

#4.  Easy Creamed Spinach

Ingredients

  • coarse salt and ground pepper
  • 3 to 4 bunches (2 1/2 pounds total) flat-leaf spinach, trimmed and cleaned
  • 2 tablespoons butter
  • 1/2 medium onion, minced
  • 4 garlic cloves, minced
  • 4 ounces bar cream cheese, cut into pieces
  • 1/2 cup milk
  • pinch ground nutmeg

Directions

  1. Bring a large pot of salted water to a boil. Add spinach, and cook just until wilted, about 1 minute. Drain in a colander; rinse with cold water until cool. Squeeze spinach to remove as much liquid as possible; coarsely chop, and set aside.
  2. In a large saucepan, heat butter over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion softens, 3 to 5 minutes.
  3. Add cream cheese and milk; cook, stirring, until cream cheese is melted and smooth. Stir in spinach. Simmer over medium heat until mixture thickens, 8 to 10 minutes. Add nutmeg; season with salt and pepper.
Martha Stewart

Martha Stewart

#5.  Fried Green Tomatoes

Ingredients

  • 1/3 cup light mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon hot sauce
  • Coarse salt and ground pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1/2 cup cornmeal
  • 1 1/2 teaspoons seafood seasoning
  • 2 medium green tomatoes (both ends sliced off), each cut crosswise into 4 slices
  • 1/2 cup vegetable oil, such as safflower

Directions

  1. In a small bowl, stir together mayonnaise, lemon juice, and hot sauce. Season with salt and pepper, and set sauce aside.
  2. Place flour, eggs, and cornmeal each in a separate bowl, and season each with 1/2 teaspoon seafood seasoning.
  3. Line a large rimmed baking sheet with paper towels. Working with a few slices at a time, dip tomatoes in flour, then eggs, and finally cornmeal.
  4. In a large saucepan, heat oil over medium. Working in two batches, fry tomatoes until golden brown, about 3 minutes per side; transfer to baking sheet, and sprinkle with salt. Serve immediately with sauce.
Martha Stewart

Martha Stewart

#6.  Honey-Glazed Carrots

Ingredients

  • 1 tablespoon vegetable oil, such as safflower
  • 2 pounds carrots, cut into 1-inch lengths, halved if thick
  • 1 cup canned reduced-sodium chicken broth or water
  • 1/2 cup honey
  • 2 tablespoons red-wine vinegar
  • Coarse salt and ground pepper
  • 2 tablespoons unsalted butter

Directions

  1. In a large skillet, heat oil over medium-high. Add carrots; cook, stirring once, until beginning to brown, 2 minutes
  2. Add broth, honey, and vinegar; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until carrots are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining).
  3. Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper
Martha Stewart

Martha Stewart

#7.  Asparagas Gruyere Tart

Ingredients

  • Flour, for work surface
  • 1 sheet frozen puff pastry
  • 5 1/2 ounces (2 cups) Gruyere cheese, shredded
  • 1 1/2 pounds medium or thick asparagus
  • 1 tablespoon olive oil
  • Salt and pepper

Directions

  1. Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
  2. Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.

Cook’s Note

Store-bought puff pastry works well in this savory tart; thaw it according to package instructions. Emmentaler or Fontina cheese can be substituted for the Gruyere.

Martha Stewart

Martha Stewart

#8.  Potato-Chive Pancake

Ingredients

  • 1 bag (16 ounces) frozen hash brown potatoes, thawed
  • 1 tablespoon chopped fresh chives or scallions
  • Coarse salt and ground pepper
  • 3 tablespoons olive oil

Directions

  1. Place potatoes between paper towels; press to remove excess moisture. Transfer potatoes and chives to a medium bowl. Season with salt and pepper, and toss to combine.
  2. In a medium nonstick skillet, heat oil over medium. Add potato mixture; press with a heatproof spatula to flatten and form into one even pancake. Cook until underside is golden brown, 10 to 15 minutes. Slide pancake onto a plate; invert onto a second plate. Slide pancake (browned side up) back into skillet. Continue to cook until underside is golden brown, 10 to 15 minutes more. Slice into wedges before serving.
Martha Stewart

Martha Stewart

#9.  Cream Corn with Parmesan

Ingredients

  • 2 tablespoons vegetable oil
  • 6 cups fresh corn kernels (about 8 ears)
  • Coarse salt and freshly ground pepper, to taste
  • 3/4 cup heavy cream
  • 1/4 cup homemade or low-sodium store-bought chicken stock
  • 1 cup finely grated Parmesan cheese (about 3 ounces), plus more for sprinkling (optional)

Directions

  1. Heat oil in a large saute pan over medium-high heat until it starts to shimmer (but not smoke), about 2 minutes. Add corn, and cook, stirring occasionally, until soft and slightly browned, 7 to 8 minutes. Season with salt and pepper.
  2. Add cream and stock, and cook, stirring constantly, until thickened slightly, 2 to 3 minutes.
  3. Remove pan from heat, and stir in Parmesan. Transfer to a serving dish, and sprinkle with more Parmesan if desired.
Martha Stewart

Martha Stewart

#10.  Lemony Baby Broccoli

Ingredients

  • 1 tablespoon olive oil
  • 2 bunches baby broccoli (6 to 8 ounces each), tough ends trimmed
  • 2 garlic cloves, thinly sliced
  • 1/4 teaspoon crushed red-pepper flakes, (optional)
  • 1 tablespoon fresh lemon juice, plus wedges for serving
  • Coarse salt and ground pepper

Directions

  1. In a large skillet, heat oil over medium. Add broccoli, garlic, and, if using, red-pepper flakes. Cook until broccoli is bright green, about 2 minutes.
  2. Add 1/4 cup water to skillet; cover, and cook until broccoli is crisp-tender, 6 to 8 minutes. Add lemon juice, and season with salt and pepper. Toss to combine. Serve immediately, garnished with lemon wedges.
Sara Silver's avatar

How to Make Any Marinara Sauce in 5 Steps…Food 52 Love Pt. 5

. Food . , ,
Food 52

Food 52

Once again, Food 52 breaks down in 5 easy steps the how-to on putting together some of the foods we use most in the kitchen.  Today’s ‘Not Recipe’  – marinara sauce!  Once you master the base of this sauce you can infuse other ingredients in to add depth and flavor to your dishes.  I like to start with a simple marinara and add in lemon juice and a bit of zest to complement a shrimp pasta that’s a favorite around my house.  The author suggests adding anchovies to sautéed’ garlic, reducing your tomatoes and then throwing in chopped capers and chopped pitted olives to make a quick Puttanesca. Mmmmm.

So, let’s get started…

#1.  Finely chop some garlic (4 Cloves is a good baseline but let your taste buds be the guide).

Food 52

Food 52

 #2.  Prepare your tomatoes.  If your cooking during the Summer and Fall months try to use ripe, locally grown tomatoes for the freshest taste.  If you have none available, a high quality brand of canned tomatoes will do the job just fine.  If you go with canned, drain the tomatoes to avoid an overly watery sauce.  Look for tomatoes canned in their own juices, not tomato sauce  – preferably with no added salt or seasonings.  If using whole tomatoes, carefully crush them by hand.

Food 52

Food 52

#3.  Add olive oil to your pan and begin sautéing garlic over low eat.  When the chopped cloves become soft and fragrant, stir in your prepared tomatoes.

Food 52

Food 52

#4.  Turn up the heat and let the tomatoes reduce and thicken.  Add in a handful of fresh herbs like basil and parsley, stalks and all, and allow them to poach in the sauce.

Food 52

Food 52

#5.  If your marinara appears too thick, add in some pasta water or reserved tomato juices to achieve a good consistency.  Remove herb stalks and leaves – add salt and freshly ground pepper to taste.

Food 52

Food 52

Where you go from here is up to you!  Serve the sauce over pasta as is or use it to enhance a homemade pizza, eggplant or chicken parmigiana.

Sara Silver's avatar

3 Course Father’s Day Menu…a Man’s Meal

. Food . , , ,
Martha Stewart

Martha Stewart

Father’s Day is just around the corner and I’m going to try really hard to make a big deal out of it this year.  My husband loves to say that Father’s Day is an obligatory follow-up to the real celebration of parenting, Mother’s Day, and I hate to admit it but it’s kind of true – Father’s Day is often overlooked.  Well, there’s a remedy for that and it involves food…meat to be more specific, and lot’s of it!  I’ve been working on a sample menu catered specifically to the male taste buds (although I don’t think the kids and I will mind helping him eat it).  Do you have any special recipes in mind to celebrate Father’s Day this year?

MAN COURSE #1.

Sweet & Spicy Peanut Chili Chicken Wings

via a Pastry Affair

Pastry Affair

Pastry Affair

Yields about 10-12 chicken wings

3 tablespoons peanut oil (olive oil for substitute), plus extra for coating
1/4 cup rice vinegar
1 tablespoon soy sauce, divided
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 1/4 pound chicken wings, tips trimmed and cut at the joint
1/4 cup chilli and garlic sauce
3 tablespoons creamy peanut butter
1 teaspoon to 1 tablespoon sriracha, depending on how spicy you want your wings

Pastry Affair

Pastry Affair

In a medium bowl, whisk together 3 tablespoons peanut oil, rice vinegar, 2 teaspoons soy sauce, garlic, and ginger. Add chicken wings and coat. Refrigerate for 2-4 hours to marinate.

Preheat oven to 400 degrees F (205 degrees C). Line a baking sheet with aluminum foil.

Place chicken wings on prepared baking sheet and bake for 20-25 minutes, or until chicken has a little color. Turn and baste wings with more marinade halfway through baking.

In a separate bowl, stir together remaining 1 teaspoon soy sauce, chilli and garlic sauce, peanut butter, and sriracha (start with 1 teaspoon and add more to achieve desired spiciness). Add peanut oil and stir until mixture becomes smooth, about 1-2 tablespoons. It will be very thick. Set aside.

Coat hot, baked wings heavily in peanut butter coating. Allow to cool for a few minutes before serving. Best enjoyed with a side of napkins.

MAN COURSE #2.

LIME AND CHILLI SKIRT STAKE FAJITAS

via the Gourmet Traveller

Gourmet Traveller

Gourmet Traveller

You’ll need

  •  2 lbs. skirt steak, trimmed
  • 1 cup lime juice (about 8 limes), or to taste, plus extra wedges to serve
  • 2 avocados, flesh coarsely chopped
  • ½ long red chilli, finely chopped
  • 2 tbsp extra-virgin olive oil
  • 2 vine-ripened tomatoes, coarsely chopped
  • ¼ cup coriander (firmly packed), coarsely chopped, plus extra leaves to serve
  • 10 flour tortillas
  • jalapeños and shredded iceberg lettuce (optional)
Have Her Over For Dinner

Have Her Over For Dinner

Method

  • Place steak in a non-reactive dish, cover with 200ml lime juice and stand to marinate for 15 minutes, turning occasionally.
  • Meanwhile, combine avocado, chilli, half the oil and 25ml lime juice (or to taste) in a bowl, season to taste and set aside.
  • Combine tomato, coriander, remaining oil and remaining lime juice (or to taste), season to taste and set aside.
  • Preheat a char-grill to high heat. Remove steak from juice and pat dry with absorbent paper. Grill steak until cooked to your liking, turning occasionally (4-5 minutes each side for rare), transfer to a plate, cover loosely with foil and set aside to rest (10 minutes).
  • Meanwhile, grill tortillas in batches until warm, turning once (15 seconds each side), keep warm and repeat with remaining tortillas.
  • Thinly slice steak, season to taste and serve with avocado mixture, tomato mixture, tortillas, extra lime wedges, jalapeños and iceberg, if desired.

MAN COURSE #3.

BLACKBERRY CAKE

via Mama’s Gotta Bake

Mama's Gotta Bake

Mama’s Gotta Bake

Blackberry Cake

From Baking by Emma Patmore

  • 1 pound blackberries
  • 1/3 cup sugar
  • 1 large egg
  • 1/3 cup light brown sugar
  • 6 tablespoons unsalted butter, melted
  • 1/2 cup whole milk
  • 1 cup self-rising flour
Mama's Gotta Bake

Mama’s Gotta Bake

Directions

  1. Preheat the oven to 350 degrees F. Using a pastry brush and a tablespoon of melted butter, lightly grease a 8″ cake pan or a 9″ pie plate and set aside.
  2. Place the blackberries and the sugar together in a medium bowl and gently toss until the blackberries are totally covered in the sugar. The berries are very tart (usually) so make sure they’re completely coated.
  3. Place the coated berries in the pan you set aside. Spread them around so they evenly cover the bottom of the pan.
  4. Beat the egg and brown sugar together in a large bowl until well combined. Stir in the melted butter and milk. Sift the flour into the egg/butter mixture and blend until the flour is incorporated.
  5. Blend until you have a smooth batter then spread the batter over the blackberries in the pan.
  6. Bake for about 25 minutes until the cake is firm and golden around the edges.
  7. Dust the top of the cake with some powdered sugar and serve warm.
  8. You can also bake this cake in individual ramekins, just adjust the time accordingly.