MEXICAN CHICKEN SALAD

This is the perfect time of year to be dining outside here in Fayetteville - beautifully flavorful and fresh, this Mexican Chicken Salad is the perfect accompaniment to your al-fresco experience.

MEXICAN CHICKEN SALAD

1 cup corn kernels
1 lettuce
2 hot, cooked chicken breasts, sliced
4 to 5 radishes, sliced
1 cup cherry tomatoes, halved (I used a mixture of red and yellow tomatoes)
1/2 cucumber, cut into 2 cm chunks
handful of cilantro leaves
2 teaspoons buritto or taco seasoning mix
1 teaspoon brown sugar
2 tablespoons olive oil
2 tablespoons lime juice

Cook the corn in a saucepan of boiling, lightly salted water for 1 to 2 minutes. Drain and set aside. Tear the lettuce into bite sized pieces and arrange on a serving platter. Add the chicken, radishes, tomatoes, cucumber, cilantro leaves and corn.
Lightly whisk the burrito seasoning mix, brown sugar, olive oil and lime juice together in a small jar. Taste and add a little salt if needed.
Drizzle dressing over salad and serve.
Enjoy!

SALMON SALAD WITH FENNEL, ORANGE AND MINT - FAYETTEVILLE PILATES AND BARRE - RECIPEDOODLE WEDNESDAY

Bright and lively - this yummy Salmon Salad is also quick and effortless to put together.

SALMON SALAD WITH FENNEL, ORANGE AND MINT

2 tablespoons sugar
1/4 cup unseasoned rice vinegar
2 whole star anise
4 cups cold water
4 pieces of salmon
2 oranges
4 cups very thinly sliced fennel (about 2 medium bulbs)
1 cup fresh mint leaves, sliced
2 tablespoons olive oil

Place sugar, water, vinegar, star anise and cold water in a large deep skillet. Season with salt and pepper. Bring to a boil over high heat, stirring until sugar dissolves. Add salmon pieces, cover skillet and remove from heat. Let stand for 10 minutes. Using a slotted spoon, turn salmon over, cover and let stand until salmon is just opaque in the center, about 5 to 6 minutes longer.
Remove salmon from the liquid and cool. Coarsely flake the salmon, set aside.
Cut top and bottom 1/4 inch off each orange. Stand 1 orange on 1 flat end. Using a small sharp knife cut off peel and white pith. Working over a large bowl, cut between the membranes, releasing the segments into a bowl. Repeat with the remaining orange. Add salmon, fennel, mint and olive oil. Gently toss to combine. Season to taste with salt and pepper.
Enjoy!

NOTE: you could add salad greens to this too!

Recipe adapted from Bon Appetit, January 2010
www.bonappetit.com/.../salmon-salad-with-fennel-orange-an...‎

OVEN FRIED FISH STICKS WITH TARTAR SAUCE

We love the classic "kiwi takeaways" Fish and Chips, wrapped in newspaper and most delicious when eaten right by the beach.
The kids especially, ordered them every chance they had while we were on vacation in New Zealand, so I thought I would try a home made version, served with oven baked sweet potato and kumara fries. Even though we are miles and miles from the beach here in Fayetteville, Arkansas, the Oven Fried Fish Sticks still tasted wonderful.

OVEN FRIED FISH STICKS WITH TARTAR SAUCE

FISH STICKS
1 cup flour
1 1/2 cups panko bread crumbs
3 tablespoons water
1 egg, lightly beaten
1 1/4 pounds cod fillets
salt to taste
TARTAR SAUCE
1/3 cup mayonnaise
2 tablespoons chopped dill pickles
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh parsley
1 tablespoon capers, drained and chopped
1 tablespoon fresh lemon juice

Heat oven to 375F.
To prepare fish sticks, place flour in a shallow dish or bowl. Place bread crumbs in a second shallow bowl. Combine water and egg in a third shallow dish, stirring with a whisk.
Cut fish into strips. Dredge in flour, shaking off excess. Dip fish in egg mixture and dredge in bread crumbs. Place on a baking sheet coated with cooking spray. Coat fish with cooking spray, and sprinkle with salt.
Bake for 30 minutes or until crisp (I turned the grill on at the end of cooking time for about 2 minutes).
To prepare tartar sauce, combine all sauce ingredients in a small bowl. Serve tartar sauce with fish.
Enjoy!

Recipe adapted from USA Weekend, November 2013
www.usaweekend.com/section/FOOD04/Recipe-Archive‎

THAI STYLE CHICKEN IN LETTUCE LEAVES - Fayetteville Pilates and Barre - recipedoodle Wednesday

My family and I loved these Chicken Lettuce "wraps".
Fresh tasting, with a delicious burst of mint, spicy ginger and cool cucumber. The flavors blended beautifully.
Placing everything out in the bowls, made it fun for the kids to put together, and even the adults enjoyed playing with their food.

THAI STYLE CHICKEN IN LETTUCE LEAVES

3 tablespoons rice vinegar
1/4 cup sugar
4 teaspoons garlic, minced
2 teaspoons crushed red pepper
1/4 cup soy sauce
2 teaspoons finely grated fresh ginger
1 1/2 teaspoons Asian sesame oil
4 skinless, boneless chicken breasts
1 cucumber, peeled and cut into 1/4 inch dice
1 red pepper, stem and seeds removed, sliced
1/4 cup mint leaves
1/4 cup cilantro leaves
2 tablespoons roasted peanuts
1 head of butter lettuce
2 tablespoons water

In a small saucepan, mix the vinegar with the sugar and cook over moderate heat, stirring, until the sugar dissolves. Add 1 teaspoon of the garlic and the crushed red pepper and let cool.
In a large bowl, mix 2 tablespoons of the sweet seasoned vinegar with the remaining 3 teaspoons of garlic and the soy sauce, ginger and sesame oil. Set aside 2 tablespoons of this soy marinade. Add the chicken and the remaining marinade in the bowl and refrigerate for at least an hour or overnight.
Heat the broiler. Remove the chicken from the marinade and let it drain, slice thinly, then broil for about 3 to 4 minutes per side until browned and cooked through. Transfer the chicken to a platter and let it rest for 5 minutes.
In a medium bowl, toss the cucumber with the remaining sweet seasoned vinegar. Put the red pepper, mint, cilantro and peanuts in separate bowls. Arrange the lettuce leaves in a basket.
Add the water to the reserved 2 tablespoons of soy marinade.
Wrap the chicken and garnishes in lettuce leaves, and pass the soy marinade and cucumber salad separately.
Enjoy!

DUCK EGG SALAD WITH BACON AND ROASTED BEETS

My husband picked up a dozen duck eggs for a dinner party, for the duck egg creme brûlée I planned to make for dessert, and two duck balut while he was at the Asian Market.
We had become intrigued by duck balut since talking with a friend who remembers her father eating the snack, and reading a book that introduced us to the popular Philippino street food. Although we still haven't been able to bring ourselves to cook and eat the fertilized and developing embryo, the man at the store where my husband purchased the balut, said he sells at least a dozen of them a week.
However, it took no act of bravery at all to use some of the duck eggs in this delicious, quick salad. I loved how all the components came together to form a delectable, absolutely wonderful meal.

DUCK EGG SALAD WITH BACON AND ROASTED BEETS

MAPLE DIJON DRESSING
1 tablespoon dijon mustard
1 tablespoon maple syrup
3 tablespoons apple cider vinegar
4 tablespoon olive oil
salt and freshly ground black pepper to taste
SALAD
2 beets, tops removed
2 tablespoons olive oil
4 strips bacon
salad greens
1/4 cup toasted walnut pieces
4 duck eggs

MAKE DRESSING
Whisk together mustard, maple syrup and apple cider vinegar. Continue whisking while drizzling in 4 tablespoons olive oil. Season to taste with salt and pepper.
ROAST BEETS
Heat oven to 350F.
Wash beets and place on a sheet of aluminum foil. Drizzle beets with olive oil and fold foil up and around beets to make a sealed package. Roast for 45 minutes, or until beets are completely tender all the way through when pierced with a skewer.
Let beets sit until cool enough to handle, then peel. Cut beets into wedges.
PREPARE BACON
Stack bacon and cut cross-wise into strips about 1/2 inch wide. Gently separate the pieces and place in a heavy pan set over medium heat. Cook the bacon until brown and crispy, stirring frequently. Remove to a paper towel lined plate and allow to drain.
ASSEMBLE SALAD
Just before serving, toss together diced beets, bacon, salad greens and walnut pieces. Add enough dressing to lightly coat all the salad ingredients and divide salads equally between four plates. Divide the beets, bacon and walnuts evenly as well.
FRY THE DUCK EGGS
Heat pan over high heat, add enough cooking spray, butter or olive oil, to coat the bottom of the pan. Fry the duck eggs until the whites are very crispy and the bottom of the yolk is just starting to firm up. Flip the eggs and cook briefly on the other side.
Top each salad with a fried duck egg, sprinkle each duck egg lightly with salt and freshly ground black pepper and serve immediately.
Enjoy!

Recipe adapted from PCC Natural Markets
www.pccnaturalmarkets.com › Cook › Recipes‎

VIETNAMESE NOODLE SOUP and SPICY SHRIMP NOODLE SOUP

I have eaten Pho at Vietnamese restaurants around town, but after talking with a Vietnamese friend who has made it, I was a little intimidated. However, these recipes removed the mystery, and simplified the process, making a quick and easy soup with no sacrifice to depth of flavor.

VIETNAMESE NOODLE SOUP

8 ounces rice noodles
12 ounces thinly sliced beef
salt and freshly ground black pepper
1 onion, halved
1 4-inch piece ginger, unpeeled, halved
3 cups beef broth
5 star anise
1 cinnamon stick
4 green onions
2 jalapeño peppers
1/2 cup fresh cilantro
2 to 4 tablespoons of fish sauce
1 cup fresh bean sprouts

Prepare the rice noodles, as the label directs.
Season beef with salt and pepper. In a large pot over heat, sear beef until charred, 2 to 3 minutes per side. Transfer to a plate.
Add the onion and ginger to the pot, cook about 4 minutes. Add the broth, 2 to 3 cups of water, the star anise and cinnamon, reduce the heat and simmer about 20 minutes.
Meanwhile, thinly slice the green onions and jalapeños and tear the cilantro.
Add the fish sauce to the broth and boil for 5 minutes. Discard the ginger, star anise and cinnamon stick. Remove and slice the onion.
Drain the noodles and divide among 4 bowls. Top with the broth, beef, green onions, cilantro, bean sprouts, jalapeños and onion.
Enjoy!

Recipe adapted from Food Network
www.foodnetwork.com/recipes/food-network...‎

SPICY SHRIMP NOODLE SOUP

3 cups beef broth
1 cup water
1 tablespoon minced garlic
1 tablespoon sambal oelek
1 teaspoon fish sauce
1 teaspoon soy sauce
2 cinnamon sticks
1 (8-ounce) bottle of clam juice
1 (1-inch) piece peeled fresh ginger
1 star anise
1 pound large shrimp, peeled and deveined
4 ounces uncooked rice noodles
1/2 cup fresh bean sprouts
1/4 cup fresh cilantro leaves
12 small fresh basil leaves
4 lime wedges

Combine beef broth, water, garlic, sambal oelek, fish sauce, soy sauce, cinnamon sticks, clam juice and ginger in a large saucepan. Bring to a boil, reduce heat and simmer until reduced to 3 1/2 cups (about 12 minutes). Add shrimp, cook for 4 minutes or until done. Remove cinnamon, anise and ginger, discard. Cook rice noodles according to package directions, drain. Place 1/2 cup of noodles into each of 4 bowls, and top each serving with 1 cup stock mixture and about 5 shrimp. Sprinkle evenly with bean sprouts, cilantro and basil. Serve with lime wedges.
Enjoy!

Recipe adapted from Cooking Light, January/February 2013
www.cookinglight.com/‎

EGYPTIAN RED LENTIL SOUP

The Vernal Equinox, established when Julius Caesar designed the calendar, heralds the first day of spring, and an equal amount of day and night.
The Egyptians built the sphinx so it points toward the rising sun on this day, it is the beginning of the Persian New Year and significant in Christianity.

EGYPTIAN RED LENTIL SOUP

2 tablespoons unsalted butter
1 onion, chopped
2 carrots, chopped
3 celery ribs, chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ancho chile powder
3/4 pound tomatoes, diced
1 1/4 cups red lentils
salt
plain yogurt, lemon wedges and warm pita for serving

In a large pot, melt the butter. Add the onion, carrots, celery and garlic and cook over moderate heat, stirring, until softened, 5 minutes.
Add the cumin, coriander and chile powder and cook until fragrant, 3 minutes. Add the tomatoes and cook just until softened, 2 minutes. Add the lentils and 4 cups of water and season with salt. Simmer over moderately low heat until the lentils are very soft, 30 minutes.
Puree the soup with an immersion blender. Season with salt and serve with yogurt, lemon wedges and warm pita.
Enjoy!

Recipe adapted from Food and Wine, February 2012
www.foodandwine.com/recipes‎

SPINACH PESTO AND SAUSAGE STRATA

I served this simple but satisfying strata as a quick and convenient dinner, alongside a lightly dressed green salad.
It would also be lovely as a breakfast, brunch or lunch dish.

SPINACH PESTO AND SAUSAGE STRATA

6 ounces of fresh spinach
1/3 cup jarred pesto
salt and pepper
3 eggs
1 cup half and half
1 cup grated pecorino-romano
3/4 cup sliced scallions
12 ounces Italian sausage, casings removed
1 loaf sourdough bread, sliced 1/2 inch thick
2/3 cup ricotta cheese
2 cups grated fontina cheese

Heat oven to 350F.
In a food processor, puree 2 cups spinach with the pesto, season with salt and pepper.
In a medium bowl, whisk together the eggs, half and half, pecorino-romano and scallions. Season with salt and pepper.
In a skillet, cook the sausage over medium-high heat, breaking it up, until cooked, about 7 minutes, finely chop the remaining spinach and add to the skillet, cooking for 2 minutes more. Transfer to a bowl.
Using half of the ingredients, arrange bread in a 7 by 11 inch baking dish, spread on pesto, then ricotta, pour in egg mixture and top with spinach-sausage mixture and fontina. Repeat. Let stand for 10 minutes.
Bake the strata until puffed and browned, about 45 minutes. Let stand for 10 minutes before serving.
Enjoy!

Recipe adapted from Rachael Ray Magazine, April 2013
www.rachaelraymag.com/recipes/‎

CHILEAN SEAFOOD STEW

A stew is usually a dish I consider for the cold depths of winter, however, this Chilean Seafood Stew is light and fresh enough to be enjoyed in the fall, when the weather is fluctuating between warm and cool, and sometimes both in one day.

CHILEAN SEAFOOD STEW

3 tablespoons of olive oil
1 onion, sliced
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
1 red bell pepper, sliced
4 garlic cloves, minced
1 teaspoon chopped jalapeno
1 cup white wine
1 cup clam juice
1 (28 ounce) can of crushed tomatoes in juice
1 bay leaf
1/4 cup lime juice, plus 2 limes quartered
2 pounds white fish, cut into pieces
1 pound shrimp, peeled
1 cup whole cilantro leaves, chopped
4 scallions, chopped

In a saucepan, heat the olive oil. Saute the onions until they begin turning brown, 8 to 10 minutes. Toss in the bell peppers and cook an additional 3 minutes. Add the garlic, jalapeno, wine, clam juice, tomatoes, bay leaf and lime juice.
Bring to a boil, then reduce to a simmer for 15 minutes.
Add the fish and the shrimp and continue cooking 5 minutes, utnil the shrimp are opaque. Remove from heat, discard the bay leaf and stir in the cilantro and scallions. Serve with lime wedges.
Enjoy!

Recipe adapted from Oprah Magazine, April 2004
www.oprah.com/food.html‎

GRILLED SHRIMP AVOCADO BOATS

I recently read a fascinating article on comfort food, and consequently during a lunch with well-read friends, over our Grilled Shrimp and Avocado, our conversation flowed to that very subject. A common thread throughout both discussions was that comfort food, a term first used in 1977, and defined as "food prepared in a traditional style, having a usually nostalgic or sentimental appeal"(www.merriam-webster.com/dictionary/comfort%20food‎) is an individual preference, and predominantly determined by childhood experiences. The formative encounters, perhaps being the most powerful, and having a greater impact than experiences later in life. So if you grew up eating and enjoying meatloaf, pumpkin soup, pierogi or spotted dick, that is the food you will most likely turn to when you are seeking to soothe yourself through food. Which of course makes me worry what my children will desire, as I barely ever make the same thing twice.
Interestingly, studies of American preferences show males and females differed in reasons for choosing comfort food and the types they chose. Men preferred warm, hearty, meal-type fare, generally triggered by positive emotions, whereas women, choosing snack type foods such as chocolate and ice cream, tend to gravitate toward those foods when they are experiencing negative emotions.
Food consumed as a response to emotional stress or in order to increase positive feelings, may be a key contributor to the obesity epidemic, currently facing many parts of the world (http://en.wikipedia.org/wiki/Comfort_food#Russia)
A hotel I stayed in recently, advertised a "Comfort Food Night", alongside their "Managers Toast Night" and "BBQ" night. Their comfort offerings were a baked potato, cheese burger and a salad.
Whatever your comfort food may be, please indulge responsibly.

GRILLED SHRIMP AVOCADO BOATS

Peel one pound of jumbo shrimp, leaving tails on.
Marinate in 2 tablespoons of lemon juice, 1 teaspoon of minced ginger, 1 teaspoon of minced garlic, 1 tablespoon of fresh dill, 2 tablespoons of olive oil, 2 tablespoons of lemon zest. Refrigerate for 1 hour.
Cut 2 avocados in half and twist to separate. Remove pits. Sprinkle with freshly ground black pepper, salt and lemon juice. Cover, set aside.
Drain shrimp. Swirl a tablespoon of olive oil in a pan, cook shrimp for 2 minutes, turn over and cook for 2 minutes longer.
Arrange avocado halves on arugula. Fill avocados with shrimp.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, August 2005
www.arkansasonline.com/news/features/food/‎

ASIAN BAHN MI BURGERS and CUBAN SANDWICHES WITH ZUCCHINI PICKLES

Celebrate your favorite team with fabulous international flavors. Both of these pork sandwiches are casual and can be made for a crowd, or a smaller more intimate group.
Whether those you are supporting win or lose, you will feel successful and satisfied with either the Bahn Mi or Cuban.

ASIAN BAHN MI BURGERS

1 tablespoon fish sauce
2 teaspoons minced garlic
2 teaspoons soy sauce
2 teaspoons grated fresh ginger
1 teaspoon finely grated lime zest
1 teaspoon fresh lime juice
3 green onions, finely chopped
1 pound of ground pork
1/2 cup chopped cilantro
4 tablespoons mayonnaise
1 tablespoon siracha, or to taste
French baguette, split, toasted and cut into size of your choice
butter lettuce
1/2 cucumber, thinly sliced
3/4 cup shredded carrots

Mix fish sauce, garlic, soy sauce, ginger, lime zest and juice, and green onions until combined. Add pork and chopped cilantro and gently mix to combine.
Divide the mixture into 4 equal portions (or however many you need) and loosely form them into 1 inch patties. Season with salt and pepper.
Heat oil in a large, heavy skillet over medium-high heat until oil begins to shimmer.
Cook burgers 12 to 14 minutes, turning once, until cooked through.
Mix the mayonnaise and siracha sauce, and spread the spicy mayonnaise on the cut sides of the buns. Top the buns with lettuce, a burger, cucumber and carrots.
Enjoy!

Recipe adapted from Redbook Magazine
www.redbookmag.com/recipefinder/‎

CUBAN SANDWICHES WITH ZUCCHINI PICKLES

PORK
3 quarts water
1 1/2 cups apple juice
3/4 cup coarse kosher salt
1/3 cup Worcestershire sauce
1/3 cup sugar
4 fresh thyme sprigs
2 heads of garlic, halved horizontally
2 bay leaves
2 whole star anise
1 tablespoon whole black peppercorns
1 cinnamon stick, broken in half
1 teaspoon whole allspice
2 large oranges, halved
1 2-1/4 pound boneless pork loin
AIOLI
2 cups mayonnaise
1/4 cup olive oil
1/4 cup chopped fresh Italian parsley
2 tablespoons fresh lemon juice
2 garlic cloves, pressed
2 teaspoons Dijon mustard
SANDWICHES
10 ciabatta rolls, halved horizontally
2 pounds thinly sliced ham
zucchini pickles (recipe follows)
1 pound Emmenthal cheese, cut into slices

PORK
Place first 12 ingredients in a heavy, large pot. Squeeze juice from orange halves into pot, then add orange halves. Bring the mixture to a boil, stirring until salt and sugar dissolve. Reduce heat to medium and simmer brine 20 minutes to allow flavors to blend. Cool, then cover and refrigerate brine overnight.
Add the pork to the brine, marinate in refrigerator two days, occasionally turning pork.
AOLI
Whisk mayonnaise and oil in a medium bowl to blend. Whisk in all remaining ingredients. Season to taste with salt and pepper.
SANDWICHES
Heat oven to 350F.
Place rack in roasting pan. Remove pork from brine, place in prepared pan. Roast until instant-read thermometer inserted into center of pork registers 145F, about 45 minutes. Cool to room temperature, about 1 hour. Slice thinly.

Heat broiler. Spread 1 rounded tablespoonful of aioli on cut side of each ciabatta roll half. Heat large skillet over medium-high heat. Working in batches, fry the ham just until heated through and beginning to brown, turning occasionally, about 1 minute.
Place roll bottoms on large rimmed baking sheet. Divide ham among roll bottoms. Working in batches, fry sliced pork until heated through and just beginning to brown. Divide among sandwiches. Arrange 1/4 cup zucchini pickles over pork on each sandwich. Top each sandwich with cheese, dividing equally. Broil sandwiches until cheese melts, 1 to 2 minutes. Cover each with roll top and serve.

ZUCCHINI PICKLES
2 1/2 pounds zucchini, trimmed, cut crosswise into thin slices
1 onion, thinly sliced
2 tablespoons coarse salt
2 cups champagne vinegar
1 cup sugar
1 2 inch piece fresh ginger, thinly sliced
1/2 teaspoon celery seeds
1/4 teaspoon ground turmeric
1/4 teaspoon mustard seeds

Toss the zucchini, onion and salt in a large colander. Place in sink and let drain 2 hours. Rinse vegetables, drain. Transfer to kitchen towels. Gently squeeze vegetables to dry. Place in an 8-cup glass bowl.
Bring vinegar and all remaining ingredients to a boil in a small saucepan, stirring to dissolve sugar. Reduce heat to medium and simmer 10 minutes. Pour vinegar mixture over zucchini mixture, pressing on vegetables to submerge. Cool to room temperature. Cover and chill overnight.
Enjoy!

Recipe adapted from Bon Appetit, July 2009
www.bonappetit.com/recipes‎

PEANUT BUTTER AND JELLY MUFFINS and PEANUT BUTTER AND JELLY BARS

With the kids being back in school, my mind turns to school lunches and the inevitable peanut butter and jelly. The first recipe for PB&J was published in 1901 - until then peanut butter had been paired with pimento cheese! www.rd.com/slideshows/experts-create-their-perfect-pbj/‎
The classic combination is evident in these interesting recipes, while venturing beyond the simple sandwich, of which the average American eats 1500 by the age of 18 www.rd.com/slideshows/experts-create-their-perfect-pbj/‎
The Muffins and Bars are strongly kid approved, and were very much enjoyed by the adults too.

PEANUT BUTTER AND JELLY MUFFINS

1 cup flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup maple sugar
1 teaspoon ground cinnamon
6 tablespoons old-fashioned oats
3 tablespoons raisins
1/4 cup chopped peanuts
1/2 cup milk
4 tablespoons vegetable oil
6 tablespoons maple syrup
1 teaspoon vanilla extract
1/2 cup peanut butter
1 tablespoon cider vinegar
2 bananas, mashed
4 tablespoons strawberry jam

Heat oven to 350F. Grease muffin cups, or line with paper liners.
Sift together flour, baking powder, baking soda, salt, maple sugar and cinnamon. Add oats, raisins and the peanuts.
Combine the milk, oil, maple syrup, vanilla, peanut butter, vinegar and bananas. Mash until well blended. Add to dry ingredients, stirring to mix just until all ingredients are incorporated. Do not over mix.
Fill muffin cups two-thirds full with batter, then drop a little jam onto the top of each muffin. Bake about 20 minutes, until a toothpick comes out clean. Spoon extra jam on top if desired.
Enjoy! Please let your friends and family know about recipe doodle!

PEANUT BUTTER AND JELLY BARS

1 1/2 cups flour
1/2 cup sugar
3/4 teaspoon baking powder
1/2 cup cold butter
1 egg, beaten
3/4 cup grape jelly
1 2/3 cup peanut butter chips

Heat oven to 375F.
Grease a 9 inch baking dish, set aside.
Stir together flour, sugar and baking powder, cut in butter with a fork or pastry blender until mixture resembles coarse crumbs. Stir in beaten egg until blended.
Reserve half of the mixture, press remaining mixture onto bottom of the prepared pan. Stir jelly slightly, spread evenly over crust. Sprinkle 1 cup peanut butter chips over jelly. Sir remaining 2/3 cup of the peanut butter chips into reserved crumb mixture, sprinkle over the top.
Bake in oven for 25 to 30 minutes or until lightly browned. Cool completely in pan on a wire rack. Cut into bars.
Enjoy! Please let your friends and family know about recipe doodle!

Recipe adapted from The Northwest Arkansas Times, August 1999
www.arkansasonline.com/news/features/food/‎

ZUCCHINI AND CARAMELIZED ONION QUICHE

A lovely, light, flavorful way to make use of the wonderful summer abundance, and this recipe has the versatility to be delicious for any meal.

ZUCCHINI AND CARAMELIZED ONION QUICHE

1 pie crust
1 tablespoon olive oil
4 cups sliced zucchini
3 garlic cloves, minced
3/4 teaspoons salt
1/2 cup caramelized onions
1 cup milk
1 1/2 tablespoons flour
1/2 teaspoon freshly ground black pepper
3 large eggs
1/2 cup parmesan cheese

Heat oven to 425F.
Fit dough into a 10 inch pie plate. Fold edges under, flute. Line dough with foil, arrange pie weights on foil. Bake for 12 minutes, or until edges are golden. Remove weights and foil, bake an additional 2 minutes. Cool on a wire rack.
Reduce oven temperature to 375F.
Heat a large skillet over medium high heat. Add oil to pan, swirl. Add zucchini and garlic, sprinkle with 1/4 teaspoon salt. Saute 5 minutes or until crisp tender. Cool slightly.
Arrange caramelized onions over bottom of crust, top with zucchini mixture. Combine remaining 1/2 teaspoon salt, milk, flour, pepper, eggs and cheese in a medium bowl, stirring well with a whisk.
Pour milk mixture over zucchini mixture. Bake for 35 minutes or until set. Let stand 10 minutes before serving.

CARAMELIZED ONIONS

3 tablespoons olive oil
1 tablespoons butter
4 to 5 onions, sliced
1/4 teaspoon salt

Heat a large skillet, add oil and butter, swirl until butter melts. Add onion and salt, cool 15 minutes or until onion begins to soften, stirring occasionally. Reduce heat, cook 50 minutes or until very tender, stirring occasionally. Cook an additional 10 minutes or until browned and caramelized, stirring frequently.
Enjoy!

Recipe adapted from Cooking Light, August 2012
www.cookinglight.com › Food › Recipe Finder

CHOPPED EGG CAESAR SALAD

This is a great salad for lunch or dinner, and perfect for the nights you don't want to heat up the kitchen, or spend a lot of time fussing over food.
It was an entire, light and delicious supper for me, while my husband completed his meal by adding salmon.

CHOPPED EGG CAESAR SALAD

CAESAR DRESSING
2 tablespoons lemon juice
2 1/2 tablespoons mayonnaise
1 garlic clove, minced
1/4 to 1/2 teaspoon Worcestershire
salt and freshly ground black pepper
4 tablespoons of olive oil
1/4 cup grated Parmesan cheese
SALAD
4 slices of country bread, torn into pieces
2 tablespoons of olive oil
1 to 2 romaine lettuce hearts, chopped
2 to 3 hard boiled eggs, chopped
1/2 cup cherry or grape tomatoes, cut in half
1/4 cup shaved Parmesan cheese

Whisk lemon juice, mayonnaise, garlic, Worcestershire, salt and pepper in a small bowl. Slowly whisk in oil to make a creamy dressing, stir in cheese and set aside.
Heat a skillet over medium heat. Place bread pieces in medium bowl, drizzle with olive oil and toss to coat.
Add bread to a hot skillet, toast, turning the pieces as needed.
Place lettuce and egg in a large bowl, add dressing and toss to coat. Add bread pieces, tomatoes and cheese and toss again. Season to taste with salt and pepper.
Enjoy!

Recipe adapted from USA Weekend, June 2011
www.usaweekend.com/section/FOOD04/Recipe-Archive‎

LIGHT AND ELEGANT SALMON SALAD

Summer vacation is starting to wind down, and I'm left wondering where all the long, lazy days have disappeared to. I seem to have been rushing around just as much as ever.
However, when I have had the opportunity to slow down enough to relax and recharge it has been wonderful, and very much appreciated.
I had a group of girlfriends over for a light lunch, and it was glorious to sit out on the deck, sipping a cool beverage, dining on our elegant salad and just loving the company and the day.

LIGHT AND ELEGANT SALMON SALAD

DRESSING
3/4 cup cucumber, peeled, seeded and chopped
3 tablespoons plain yogurt
2 tablespoons lemon juice
1 1/2 tablespoons of fresh parsley, chopped
1 teaspoon fresh chives, chopped
1 1/4 teaspoon of lemon zest, grated
1/4 teaspoon black pepper
1 clove of garlic, minced
SALMON
1 salmon fillet per person
olive oil or cooking spray
salt and pepper to taste
SALAD
4 cups salad greens
3/4 cup basil leaves
1 ripe mango, cubed and peeled

Place dressing ingredients in a blender and process until almost smooth. Set aside.
Drizzle olive oil into a large pan, set over medium heat. Sprinkle the salmon with salt and pepper, and pan fry, 5 minutes on each side or until salmon flakes easily when tested with a fork.
Place the greens and basil on individual plates. Drizzle with the dressing to taste, and divide salmon among the plates. Top with extra dressing if desired and the cubed mango.
Enjoy!

CHICKEN WALDORF SALAD

Superlative, splendid salad, and super snappy.

CHICKEN WALDORF SALAD

DRESSING
2/3 cup buttermilk
1/3 cup plain Greek yogurt
1/2 cup blue cheese, crumbled
1 teaspoon grated lemon zest
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
SALAD
1 1/2 tablespoons honey
3/4 cup walnut pieces
4 chicken breasts, cooked and diced
mixed salad greens
2 cups thinly sliced celery
4 apples, diced
3 cups grapes, halved
1 tablespoon tarragon, chopped

In a small bowl, combine all dressing ingredients.
Heat oven to 350F. In a small bowl, microwave honey for 15 seconds. Add walnuts and toss to coat. Spread walnuts in single layer on baking sheet, and bake for 8 to 10 minutes, or until golden brown, stirring once or twice. Transfer nuts to a wire rack to cool.
In a large bowl, toss the greens, chicken, walnuts, celery, apple, grapes, tarragon and dressing until all ingredients are coated.
Enjoy!

LAMB MINT AND FETA MEATBALLS and CORNMEAL ROSEMARY CAKE WITH PINE NUTS AND ORANGE GLAZE

One of my very favorite events during Teacher Appreciation week, is the luncheon. I absolutely love to organize it, and the parents at the school really make an incredible effort - we want to make our teachers feel special and appreciated by providing a spectacular spread that can be leisurely (that's the idea anyway) enjoyed! This year it was held at a beautiful historic home, nestled among peaceful, seemingly endless gardens - it was a beautiful, warm day, and the tables were set up out on the gorgeous porch. We settled upon a Mediterranean theme, and, as always, the parents were excited and able to provide many fabulous dishes.
 
LAMB MINT AND FETA MEATBALLS

1 slice of white bread
1/2 pound of ground lamb
1/4 cup finely chopped onion
1 large egg, lightly beaten
1 1/2 tablespoons of finely chopped fresh mint, plus extra for serving
1 tablespoon grated feta cheese
2 cloves of garlic, minced
1 teaspoon finely chopped fresh oregano
1/2 teaspoon ground cinnamon
salt and freshly ground black pepper
1/2 cup flour

Remove the bread crusts. Put the bread slices in a small bowl and add enough water to soak the bread through (about 1/4 cup). With your hands, squeeze the water out of the bread and tear it into small pieces into a medium bowl. Add the lamb, onion, egg, mint, cheese, garlic, oregano, cinnamon, 1 teaspoon of salt and 1/4 teaspoon of pepper to the bread and mix thoroughly. Cover and refrigerate for at least 2 hours or overnight (I was running behind, so mine were in the refrigerator for about an hour).
With the palms of your hands, roll the meat mixture into 1-inch balls. Put the flour into a bowl, and dredge the meatballs through the flour, until well covered. Transfer to a baking sheet, shaking off excess flour.
Heat the oven to 400F.
Bake the meatballs for 20 minutes, or until cooked all the way through (the recipe called for frying them - which I know would have been delicious - I was trying to be a little healthier).
Arrange the meatballs on a platter, sprinkle with mint and serve warm.
Enjoy!

Recipe adapted from Fine Cooking
http://www.finecooking.com/recipes/mini-crisp-lamb-meatballs.aspx

CORNMEAL ROSEMARY CAKE WITH PINE NUTS AND ORANGE GLAZE

Note: this cake is apparently fabulous any time of day - I ate mine for breakfast the day after the luncheon, served with Greek Yogurt and fresh berries - divine!!

FOR THE CAKE
1 1/2 cups flour
3/4 cup yellow cornmeal
1/3 cup coarsely chopped toasted pine nuts
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely grated orange zest
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup mascarpone, at room temperature
4 eggs
1 1/3 cups sugar
1/2 cup unsalted butter, melted
FOR THE ORANGE SYRUP
1/2 cup fresh orange juice
3 tablespoons sugar
FOR THE ORANGE GLAZE
1 tablespoon whole fresh rosemary leaves (stripped from the stem but not chopped)
1 1/2 cups confectioners sugar
5 tablespoons cream
2 tablespoons fresh orange juice
1 teaspoon grated orange zest

MAKE THE CAKE
Heat oven to 350F. Butter a 9X2 inch round cake pan, line the bottom with a round of parchment, and butter the parchment.
In a medium bowl, whisk together the flour, cornmeal, pine nuts, rosemary, orange zest, baking powder, and salt.
In a large bowl, briefly whisk the mascarpone to loosen it. Add the eggs one at a time, whisking to combine. Add the sugar and whisk until smooth. Using a rubber spatula, fold the dry ingredients, in two batches, into the wet ingredients, mixing until smooth. Stir in the melted butter with the rubber spatula until blended.
Scrape the batter into the prepared pan, spread evenly, and bake until the entire top of the cake is a rich golden brown and springs back when pressed gently in the center, 40 to 45 minutes. A skewer inserted into the middle of the cake should come out looking a bit moist, and the sides of the cake may have begun to pull away from the pan.
MAKE THE ORANGE SYRUP
While cake is baking, combine the orange juice and sugar in a small saucepan over medium heat and cook for a few minutes, stirring occasionally, until the sugar dissolves. Remove from the heat.
Let the cake cool in its pan on a rack for 5 minutes. Run a small knife around the cake. Set an inverted plate over the cake pan and tip upside down. The cake should slide right out onto the plate.
Peel off the parchment, and place the cake right side up on serving plate.
With a wooden skewer, poke a few dozen holes all over the top of the cake. While the cake is still warm, brush the cake with the warm orange syrup. Continue brushing for several minutes, giving the syrup time to sink into the cake, until you've used all the syrup. Let the cake cool completely.
MAKE THE ORANGE GLAZE
Bring a small saucepan of water to a boil. Have ready a small bowl of ice water. Put the rosemary leaves in a small sieve and dip into the boiling water to blanch them for 1 minute. Drain the rosemary leaves and immediately set them (still in the sieve) into the ice water. Drain and spread the rosemary leaves on a paper towel to dry (personally I think you can skip this step - I don't think the rosemary leaves added anything to the cake). In a bowl, whisk the confectioners sugar, cream, and orange juice until smooth and then whisk in the blanched rosemary (if using) and the zest.
When the cake is cool, pour the glaze over the top of the cake. Let sit for an hour before cutting the cake, the glaze may or may not become firm, depending on the weather.
Enjoy!

Recipe adapted from Fine Cooking
www.finecooking.com/.../cornmeal-rosemary-cake-pine-nuts-orange-gla...‎

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/‎

ROSEMARY RHUBARB DAIQUIRI and SALMON GOAT CHEESE AND LEEK TART and COFFEE CARAMEL CREME BRULEE

This menu was a dinner party disaster y'all!!
Individually, each dish was all right, but when put together they just didn't work. No one was game to try my daiquiri, opting for the more familiar glass of champagne, and the creme brulee ended up with an unappetizing grainy texture. My husband had purchased the main dish that morning from the local farmers market - lamb sausages and broccolini - both of which I love for a casual dinner, but not a dinner party.
Thankfully the outstanding company and conversation more than made up for the food flop - so the evening wasn't a complete catastrophe.

ROSEMARY RHUBARB DAIQUIRI

2 cups water, divided
2 tablespoons plus 1/2 cup sugar
1/2 cup fresh rosemary leaves
3 cups 1/4 inch cubes fresh rhubarb
6 tablespoons fresh lemon juice, divided
1 1/2 cups white rum

Bring 1 cup water and 2 tablespoons sugar to simmer in small saucepan over medium heat, stirring often. Remove from heat, add 1/2 cup rosemary leaves. Let steep 5 minutes, strain.
Let syrup cool 1 hour.
Place rhubarb, 1 tablespoon lemon juice, 1 cup water and 1/2 cup sugar in a blender. Process until coarse puree forms. Strain through a fine mesh sieve into a medium bowl. Discard pulp. Cover and chill rosemary syrup and rhubarb juice separately at least 4 hours and up to 2 days.
Mix rosemary syrup, rhubarb juice, remaining 5 tablespoons lemon juice, and rum in a pitcher. Fill glasses with ice, add daiquiri mixture.
Enjoy!

Recipe adapted from Bon Appetit, April 2009
www.bonappetit.com/recipes

SALMON GOAT CHEESE AND LEEK TART

1 sheet of puff pastry, thawed
1 tablespoon olive oil
2 leeks, halved, thinly sliced crosswise
1 cup cream
1 5.2 ounce package of soft herb cheese (such as Boursin), room temperature
1 3.5 ounce package of goat cheese, room temperature
4 ounces cream cheese, room temperature
1 tablespoon of fresh lemon juice
2 teaspoons of chopped fresh thyme
2 eggs
4 ounces of thinly sliced smoked salmon

Heat oven to 350F.
Roll out puff pastry on a lightly floured surface to a 12 inch square. Line a 9 inch diameter tart pan with a removable bottom with pastry, cutting off excess at edge. Using fork pierce dough all over.
Freeze pastry 5 minutes. Cover pastry with aluminum foil. Fill with pie weights. Bake pastry 15 minutes. Remove weights and foil. Bake crust until golden, about 5 minutes longer. Cool completely on rack.
Heat oven to 425F.
Heat olive oil in heavy large skillet over medium heat. Add sliced leeks and saute until soft, about 5 minutes. Add cream and simmer until leek mixture is reduced to 1 1/4 cups, about 5 minutes, Let cool.
Using wooden spoon, beat herb cheese, goat cheese and cream cheese in a large bowl until well blended. Stir in leek mixture, then lemon juice and thyme. Season mixture to taste with salt and pepper. Stir in eggs 1 at a time, blending well after each addition.
Spread half of filling over bottom of crust. Top with smoked salmon. Top salmon with remaining filling.
Bake tart until filling is set, about 30 minutes. Transfer to platter. Let tart cool to room temperature. Cut into wedges and serve.
Enjoy!

Recipe adapted from Bon Appetit, April 2004
www.bonappetit.com/recipes

COFFEE CARAMEL CREME BRULEE

2 cups cream, divided
1/4 cup dark roast coffee beans, crushed with a mallet in a plastic bag
1 cup sugar, divided
1/2 cup water
2 cups half and half
8 egg yolks
1/4 teaspoon salt
8 tablespoons raw sugar

Bring 1 cup of cream and the coffee beans to simmer in a heavy small saucepan. Remove from heat, cover and let steep at least 20 minutes and up to 1 hour.
Heat oven to 325F.
Stir 2/3 cup sugar and 1/2 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium high and bring to boil, brushing down sides of pan with wet pastry brush. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 11 minutes. Remove pan from heat. Add remaining 1 cup cream.
Stir over low heat until caramel is smooth. Stir in half and half. Strain coffee infused cream into caramel cream, discard coffee beans in strainer.
Whisk yolks, salt, and remaining 1/3 cup sugar in a large bowl to blend. Gradually whisk in cream mixture. Strain custard into large measuring cup.
Arrange eight ramekins in a roasting pan. Divide custard among ramekins. Add enough warm water to roasting pan to come halfway up the sides of the ramekins.
Bake until the custards are just set in the center, 65 to 70 minutes. Transfer custards from water bath to the refrigerator. Chill until cold, at least 3 hours and up to 1 day.
Sprinkle top of each custard with 1 teaspoon of raw sugar. Using a kitchen torch, melt sugar on each custard until deep amber. Serve custards cold.
Enjoy!

Recipe adapted from Bon Appetit, March 2009
www.bonappetit.com/recipes