CRAWFISH DIP and SAUCY CRAWFISH WITH WHOLE CORN GRITS

We were fortunate to be invited to two crawfish boils this past weekend and definitely relished the fresh, delicious crustaceans superbly seasoned and tipped out on newspaper covered tables with corn on the cob, whole heads of garlic, potatoes and artichokes.
Crawfish season is usually from March until June, when they can be enjoyed at their plumpest, with their relatively soft shells making them easier to peel. Although this celebrated season is coming to an end, the frozen meat is easy to find year round in the freezer section of the store, making it easy to indulge in these recipes any time.

CRAWFISH DIP

1/2 cup butter
1/2 cup green onions, sliced
1 red pepper, diced
1 (1 pound) package frozen, cooked, peeled crawfish tails, thawed and undrained
2 garlic cloves, minced
1 (4 ounce) jar diced pimiento, drained
2 teaspoons creole seasoning
1 (8 ounce) package cream cheese, softened
baguette slices, to serve

Melt butter in a saucepan over medium heat, add green onions and bell pepper. Cook, stirring occasionally, 8 minutes or until bell pepper is tender. Stir in crawfish and next 3 ingredients, cook, stirring occasionally, 10 minutes. Reduce heat to low. Stir in cream cheese until mixture is smooth and bubbly. Serve with toasted baguette slices.
Enjoy!

Recipe adapted from Southern Living, February 2012
www.southernliving.com/

SAUCY CRAWFISH WITH WHOLE CORN GRITS

GRITS
3 1/2 cups milk, divided
1 1/2 cups fresh corn kernels
1 chipotle chile, canned in adobo sauce
1 1/2 cups water
1/2 teaspoon salt
1 cup uncooked grits
1/2 cup shredded cheddar cheese
3 tablespoons sour cream (can use light)
CRAWFISH
1 1/2 tablespoons flour
2 teaspoons olive oil
1/4 cup chopped andouille sausage
2/3 cup chopped green bell pepper
1 tablespoon garlic
2 teaspoons chopped fresh thyme
1/4 teaspoon salt
2 teaspoons tomato paste
8 ounces of cooked crawfish tail meat (about 1 2/3 cups)
1 cup milk
1/4 cup sour cream
1/4 cup chopped fresh chives, divided

To prepare grits, combine 1/2 cup milk, corn and chipotle chile in a blender. process until the corn is coarsely chopped.
Combine remaining 3 cups milk, 1 1/2 cups water, and 1/2 teaspoon salt in a medium saucepan, bring to a simmer over medium-high heat. Gradually add grits, stirring with a whisk. Cover, reduce heat, and simmer 11 minutes or until thick, stirring frequently.
Remove from heat, add cheese and 3 tablespoons of sour cream, stirring until cheese melts. Keep warm.
To prepare crawfish, place flour in a large nonstick skillet over medium heat, cook 4 minutes or until lightly browned, stirring frequently. Remove flour from pan, set aside, wipe pan clean.
Return pan to medium heat. Add oil and sausage to pan, cook 3 minutes, stirring occasionally. Add onion, bell pepper, garlic thyme, and 1/4 teaspoon salt, cook 3 minutes, stirring occasionally. Add reserved flour, tomato paste, and crawfish, cook 1 minute, stirring frequently. Remove from heat. Stir in 1/4 cup sour cream. Sprinkle 1 tablespoon chives over crawfish mixture. Stir 3 tablespoons chives into grits, serve with crawfish mixture
Enjoy!

Recipe adapted from Cooking Light, August 2012
www.cookinglight.com/food/recipe-finder/‎

GARBANZO BEAN AND BACON DIP WITH ROSEMARY PITA CHIPS and GRAPE LEAVES WITH BEEF AND GOAT CHEESE

After our new neighbors moved in, it took us a while to meet the sweet and fabulous family - and we were so glad we did.
Rolf and Jesse became work out partners - heading to the gym most mornings, the talented couple turned a  ramshackle property into an absolutely beautiful home, they gave us wonderful suggestions and advice when we took a recent trip to Asheville, North Carolina, we got to try Wisconsin treats such as cheese curds and Garretts Popcorn and it was always such a pleasure to see them around the neighborhood.
They insisted on hosting their own farewell party when they moved back to Wisconsin, something to do with an immovable vat of beer, but they did welcome appetizers. The Bean and Bacon Dip initially called for white beans, but since I was making Dolmas, I decided to go for more of a Mediterranean theme and substitute garbanzo beans.
Although we miss our friends, I don't miss the moaning and inertia from my husband after he returned from a particularly grueling exercise session.

GARBANZO BEAN AND BACON DIP WITH ROSEMARY PITA CHIPS

CHIPS
1/2 teaspoon dried crushed rosemary
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
3 pita breads, cut into wedges
DIP
4 bacon slices, chopped
4 garlic cloves, minced
1/3 cup chicken broth
1 (15 ounce) can of garbanzo beans, drained
1/4 cup chopped green onions
1 tablespoon fresh lemon juice
1/2 teaspoon hot sauce
1/4 teaspoon salt
1/4 teaspoon paprika

Heat oven to 350F.
To prepare chips, combine dried rosemary, salt, garlic powder and black pepper. Arrange pita wedges in a single layer on a baking sheet. Lightly coated with cooking spray and sprinkle evenly with rosemary mixture. Bake for 15 to 20 minutes, or until golden.
To prepare dip, cook bacon in a small pan over medium heat until crisp. Remove and set aside. Add garlic to the pan, cook 1 minute, stirring frequently. Add broth and beans, bring to a boil. Reduce heat and simmer, uncovered, 10 minutes.
Combine bean mixture, green onions, lemon juice, hot sauce, salt and paprika in a food processor, and process until smooth. Spoon mixture into a bowl, stir in bacon.
Serve with pita chips.
Enjoy!

Recipe adapted from Cooking Light, May 2003
www.cookinglight.com/‎

GRAPE LEAVES WITH BEEF AND GOAT CHEESE

1/4 pound lean ground beef
2 tablespoons olive oil
4 ounces goat cheese
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
grape leaves

Heat a skillet over medium heat. Add beef and cook for 5 to 10 minutes, until no longer pink. Set aside.
Heat grill to high. In a large bowl, combine 2 tablespoons olive oil, beef, goat cheese, thyme, basil, rosemary, parsley, salt, pepper and lemon juice. Taste and adjust seasonings as needed.
Place a grape leaf on a work surface. Scoop a spoonful of goat cheese mixture into the center. Fold the sides over the filling, starting from the end closest to you, gently roll up into a packet. Brush with olive oil and set aside. Continue with remaining leaves and filling.
Place packets seam side down onto the hot grill and cook for 1 minute, turn and cook for another minute, or until cheese is soft.
Enjoy!

Recipe adapted from Shape, July 2012
www.shape.com/healthy-eating/healthy-recipes

BAKED CHICKEN NUGGETS WITH TANGY BAR-B-QUE SAUCE and VANILLA CUPCAKES WITH CREAM CHEESE FROSTING and CARAMEL FROSTING

I met my incredible husband fourteen years ago today - and we recently celebrated 12 wonderful years of marriage. Three children, one new business and lots of travel later, I still always look forward to seeing him at the end of the day, and spending time together.
The traditional gift of linen was represented by the napkins at one of our favorite local establishments, which also happens to be the restaurant where we met. We always love Bordinos, not just for the nostalgia, but also for the outstanding food and service and excellent atmosphere, and because it is too fancy a place to take the aforementioned adorable kids.
However, they did get to dine on these delicious, kid friendly chicken nuggets, and we all celebrated together as a family with the yummy vanilla cupcakes.

BAKED CHICKEN NUGGETS WITH TANGY BAR-B-QUE SAUCE

1/4 cup flour
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound boneless, skinless chicken breast, cut into strips
1/4 cup milk
1/2 cup plain bread crumbs

Heat oven to 400F.
Line a large baking sheet with parchment paper.
In a medium bowl, combine flour, onion and garlic powders, salt and pepper. Toss chicken with flour mixture. Pour milk into a shallow bowl. Dip chicken pieces into milk. Pour breadcrumbs onto a large plate. Roll chicken in crumbs. Arrange chicken on baking sheet, spray with cooking spray. Bake for 20 minutes or until thoroughly cooked. Serve with bar-b-que sauce.
Enjoy!

TANGY BAR-B-QUE SAUCE

In a saucepan, stir together 1/3 cup barbeque sauce, 1 tablespoon of cider vinegar, 2 tablespoons of honey and 1 teaspoon of grated orange rind. Bring to a boil, reduce heat to low and simmer for about 4 minutes.
Enjoy!

VANILLA CUPCAKES

In a medium bowl, combine 1 1/2 cups flour, 1 1/2 teaspoons baking powder and 1/8 teaspoon salt. In a large bowl, beat 6 tablespoons of softened butter with 2/3 cup sugar on high for 2 minutes. Beat in 3 egg yolks and 1 teaspoon of vanilla extract. Beat in half the flour mixture on low. Add 1/2 cup milk and beat briefly. Beat in remaining flour just until combined. Spoon batter into paper liners in a 12 cup muffin pan. Bake at 350F for about 20 minutes.
Enjoy!

Recipe adapted from Relish Magazine, March 2013
relish.com/issues/march-2013/

CREAM CHEESE FROSTING

1 (8 ounce) package of cream cheese, softened
3 tablespoons butter, softened
1 1/2 to 2 cups of powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla extract

Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar and salt, beating until blended. Stir in vanilla.
Enjoy!

CARAMEL FROSTING

Bring 1/2 cup firmly packed light brown sugar, 1/4 cup butter and 2 tablespoons of milk to a boil in a small saucepan over medium heat, stirring constantly. Remove from heat, and stir in 1/2 teaspoon vanilla extract and 1 cup powdered sugar.
Enjoy!

Recipes adapted from Southern Living, October 2010
www.southernliving.com/food/kitchen-assistant

LOBSTER MACARONI AND CHEESE

Yummy! 

LOBSTER MACARONI AND CHEESE

8 ounces of dried elbow macaroni pasta
1 pound of cooked lobster meat
1 tablespoon butter
4 cloves of garlic, peeled and minced
2 shallots, peeled and finely chopped
2 cups sharp cheddar cheese, freshly grated
1 1/2 cups freshly grated parmesan cheese
1 cup Gruyere cheese, freshly grated
6 ounces of cream cheese
1 1/2 cups milk
1/2 cup cream
salt and freshly ground black pepper
1/4 cup breadcrumbs

Heat oven to 400F.
Lightly coat a shallow 3 quart casserole dish with nonstick cooking spray.
Bring a large pot of water to boil over high heat. Add macaroni and cook according to package directions. Drain.
Coarsely chop the lobster meat, set aside.
Melt the butter in a saucepan, add the garlic and shallots and cook until softened.
Combine the cheddar cheese, 1 cup of the parmesan, the Gruyere and the cream cheese. Add to the saucepan and stir over low heat. Once cheeses start to melt, add the milk and cream and stir gently. When cheeses have melted, add the lobster meat and the macaroni. Stir to incorporate and cook for 1 to 2 minutes until mixture is heated through.
Season with salt and pepper to taste.
Transfer mixture to prepared casserole dish, sprinkle with the remaining parmesan cheese and the breadcrumbs.
Bake uncovered for 10 minutes or until golden brown and bubbly.
Enjoy!

Recipe adapted from The Best Casserole Cookbook Ever, Beatrice Ojakangas, 2008
beatrice-ojakangas.com/2008/11/the-best-casserole-cookbook-ever/

CHICKEN AND TORTELLINI SALAD

I always feel like I need to be organizing my cupboards, but especially before we expect company.  While cleaning out the pantry recently, in anticipation of Mum coming to stay, I found a package of mushroom tortellini - one of the random items my husband tends to pick up when he does the grocery shopping. The misfit packet of pasta became the basis of this fresh, tasty dinner, and my shelves were a little less cluttered.

CHICKEN AND TORTELLINI SALAD

1 package of tortellini
1/2 cup olive oil
1/2 cup grated parmesan cheese
1/4 cup fresh lemon juice
2 garlic cloves
1 teaspoon worcestershire sauce
2 cups chopped cooked chicken
1 cup frozen sweet peas, thawed
1/2 cup thinly sliced green onions
1/2 cup chopped fresh parsley
salt and pepper to taste

Prepare tortellini according to package directions.
Process olive oil, parmesan cheese, lemon juice, garlic and worcestershire sauce. Toss olive oil mixture with tortellini, chicken, peas, green onions and parsley, season to taste with salt and pepper.
Enjoy!

Recipe adapted from Southern Living, June 2011
www.southernliving.com/food/‎

LAVENDER AND LEMON COOKIES

Although it already feels like a million years ago, it was Teacher Appreciation just this past week. I was eager to show the wonderful staff at our school a little of the gratitude and thanks I feel they deserve. So filled with warmth and affection, I baked up this treat.
In the same week, I was invited to dinner with an incredible group of ladies, with the most welcoming, lovely, gracious hostess you could imagine.
She prepared the entire gorgeous dinner herself, and because I don't like to turn up empty handed, I
I made these light, flavorful cookies a second time, once again while filled with warmth and affection.
I loved the combination of the two types of flours, and the sweetness of the honey and sugar with the tartness of the lemon, and I am also in love with the fabulous labels from Shindig Paperie (shindigpaperie.com/‎).

LAVENDER AND LEMON COOKIES

3/4 cup flour
1/2 cup almond flour
2 tablespoons arrowroot
2 tablespoons sugar
1 tablespoon dried lavender
1/2 teaspoon salt
1/2 teaspoon baking soda
1 stick of unsalted butter, cut into 1/2 inch pieces, chilled
1 lemon, zested
2 tablespoons honey
1 tablespoon fresh lemon juice

Heat oven to 350F.
Line a baking sheet with parchment paper.
In a food processor, pulse together flour, almond flour, arrowroot, sugar, lavender, salt and baking soda.
Add the butter and lemon zest. Pulse until the mixture forms a soft dough. Form the dough into 1-inch balls and press into discs, about 1 1/2 inches in diameter and 1/4 inch thick (I used a glass and dipped the bottom in sugar so it didn't stick to the cookie dough).
Arrange on the prepared baking sheet. Bake until light brown around the edges, 8 to 10 minutes. Cool for 5 minutes. Transfer to a wire rack and cool completely, about 15 minutes.
Enjoy!

Recipe adapted from Giada De Laurentiis
http://www.foodnetwork.com/recipes/giada-de-laurentiis/lavender-and-lemon-cookies-recipe/index.html

FRESH GARBANZO GARDEN SALAD

We found fresh garbanzo beans while shopping at a local Mexican grocery store - and I must admit I was initially underwhelmed. As my husband selected them, I expected him to prepare them, so I did nothing but push them around in the vegetable draw choosing other produce to cook with. However, after a week, I decided it was time to take action and I researched recipes online. Although there were many appealing dishes available, I wasn't planning a trip to the grocery store before dinner, so wanted to use what we had on hand. This fresh, tasty, herb filled salad was my choice, and it was absolutely wonderful.
I loved sitting on the front porch shelling the beans, while the kids played their version of baseball, and my daughter ran over frequently to eat the garbanzo beans right out of the shell. Delicious!!

FRESH GARBANZO GARDEN SALAD

3 cups fresh green (shelled) garbanzos (we didn't have this many)
15 cherry tomatoes, halved (I didn't have these, but I substituted red and orange bell pepper)
1 tablespoon coarsely chopped fresh mint
2 tablespoons coarsely chopped basil
1 cup cubed feta
½ small red onion, finely chopped
1/2 cucumber, ends trimmed, halved length wise, halved again and sliced
½ cup extra virgin olive oil
¼ cup red wine vinegar
½ teaspoon ground black pepper
1 teaspoon salt

In a mixing bowl, add all ingredients and toss gently to combine. Allow to sit at room temperature for 20 to 40 minutes, letting the flavors marry, mixing occasionally. Toss the garbanzo salad and serve.

Enjoy!
Recipe adapted from Califresh of California, Chef Jill Davie
http://califresh.net/recipes/