Green Beans with Toasted Pine Nuts

In my stocking this Christmas I was happy to find a great little cookbook, Everyday Tapas A Collection of over 100 Essential Recipes. Flipping through the pages, I noted several recipes I wanted to try right away. Among them was green beans with toasted pine nuts.
Tapas has become really popular over the past couple of years but if you're not familiar with tapas, basically it's savory little nibbles that are usually eaten pre-lunch or pre-dinner (much like an appetizer). Originating in Spain, they can be made from different ingredients- seafood, eggs, cheese, vegetables, nuts, meats and olives. Sometimes they're served with dipping sauces to add an extra layer of flavor but are almost always served with a glass of wine, beer or sherry.
For this recipe, instead of serving before our dinner, I made it as a side vegetable dish to go along with our pork. It was nothing short of delicious! The flavors melded together beautifully- the slightly crunchy green beans glistened with the sauce, the carmelized onions and garlic lent a note of sweetness, the paprika added just enough warm spice and the toasted pine nuts were little crunchy tidbits. I hate to admit this, but the green beans stole the show. Seriously, it outshined the main dish. If that's not enough incentive to try this recipe, I don't know what possibly could.

Green Beans with Toasted Pine Nuts
1 1/2 tbsp. olive oil
1/3 c. pine nuts
1/2-1 tsp. paprika
3/4-1 lb fresh green beans (I used haricot verts)
1/4 onion, minced (I used red onion for color)
1/2 garlic cloves chopped finely
salt and pepper to taste
lemon wedege
1/4 c. vegetable or chicken broth

Heat the oil in a large, heavy bottom skillet, add the pine nuts and cook for about 1 minutes, stirring all the time and shaking the skillet, until light golden brown. Using a slotted spoon, remove the pne nuts from the skillet, drain on paper towls and then transfer to a bowl. Set aside the skillet with oil. Add paprika to the pine nuts, stir together until coated and set aside.
Trim green beans and remove any strings if necessary. Boil in hot water for 3-5 minutes or until tender but still firm. Drain in collander. (* Note- I use haricot verts and because they are much thinner and less firm than green beans, I skip this entire part, adding straight to onions in the later step)
Reheat the oil in the skillet (on medium heat), add the onion and cook for 5-10 minutes or until softened and starting to brown. Add the garlic and cook for an additional 30 seconds. Add the beans and broth to the skillet and cook for 8-10 minutes, tossing together with the onion until heated through. Add salt and pepper to taste. Squeeze lemon over beans, add toasted pine nuts and toss together. Transfer to serving bowl.

Baked Portobella Caps with Melted Goat Cheese

If you're like me, chances are you probably over-indulged during the holidays (and still intend to do so up until New Years). No need to beat yourself up about it, I've got the perfect solution for a meatless, low carb and low calorie dinner you can have ready to eat in under an hour. Baked Portobella Caps with Melted Goat Cheese taste indulgent and rich but is a meal you can feel good about- I've adapted this recipe from the South Beach Diet Cookbook. Anyone who's had portobella mushrooms knows how hearty they are, and as such are often a great substitute for traditional meat in burgers. Pair the 'meaty' mushrooms with the tart flavor of goat cheese, crunchy pine nuts and zesty marinara sauce and you've got a sure fire winner.

Baked Portobella Caps with Melted Goat Cheese

*feel free to add any veggies you may have on hand for the filling. Zucchini, squash, bell peppers, leeks or celery would all be great in this recipe as well.


28 oz. marinara sauce
4-6 portobella mushrooms (depending on size)
1/4 c. chopped fresh basil
2 T. pine nuts
4-5 cloves chopped garlic
1 carrot, small dice
1/4 onion, minced
3 mushroom stems, small dice
1/2 tbsp. dried italian herbs
salt, pepper to taste
4 oz. goat cheese
1/2 T. olive oil


Preheat the oven to 375 degrees. Spread the sauce in the bottom of a 9X11 baking dish. Having already removed the mushroom stems for chopping, scrape out the gills with a spoon and discard.
Meanwhile, place a pan on the oven and heat to medium high. Add the olive oil, then the carrot, onion, mushroom stems, salt and pepper. Cook, stirring occasionally for about 5 minutes. Add the italian herbs, basil, pine nuts and garlic, stirring for an additional 2 minutes. Remove pan from heat and add goat cheese, stirring to combine.
Fill the mushroom caps with the goat cheese and veggie mixture.
Bake for 25-30 minutes, or until hot and bubbly. Serve with the marinara sauce.

Peach Caprese Panini

We've all had caprese salads and sandwiches, right? You know, tomato, basil, mozzarella, olive oil and balsamic vinegar. There's a variation of this at one of my favorite restaurants that adds sundried tomatoes and olives and I absolutely love it, but tonight I'm not talking about your standard caprese. Tonight I'm talking about a peach caprese panini. Peaches? That's right- one of summers best fruits in lieu of the tomato. How about adding some prosciutto? Uh huh :) The flavors all come together beautifully, trust me. The salty prosciutto, the sweet peaches and reduced balsamic, the herby basil, the melted mozzarella- they all work together to create this harmony of flavors that ups the ante on caprese. So when you're at the farmers market this summer and happen to see those beautiful ripe peaches and basil, try this recipe and tell me what you think.

Peach Caprese Panini (serves 4)
1 loaf cibatta bread or similar bread sliced thinly
olive oil for brushing
1/2 c. balsamic vinegar
basil leaves
ripe peaches, sliced thinly
1/2 lb thinly sliced prosciutto
12 oz. fresh mozzarella balls
fresh ground pepper

This is a loose recipe- feel free to add more or less of the ingredients to your taste.

Pour balsamic vinegar into a small saucepan and place over medium heat until vinegar reduces by about half and it becomes thick and syrupy. Remove from heat and set aside.
Preheat your panini grill. If you don't have a panini grill, you can use a large skillet heated over medium. When you place your sandwich on the skillet, press down with something heavy, turn over and press again while second side cooks.
Assemble your sandwiches by brushing some of the balsamic syrup over one side of the bread. Place your mozzarella in a layer, then add basil, sliced peaches and prosciutto. Top with second piece of bread and brush lightly on outsides with olive oil. Heat in the panini grill or over a skillet until cheese starts to melt and you get a nice browned crust. Buon Appetito!

Bacon Wrapped Pork Loin with Morel Mushrooms

What do you get when you combine the flavors of bacon, creme fraiche, wild morel mushrooms, pork loin, garlic and white wine? Pure perfection . Our local CSA had wild morel mushrooms available this week and I had the perfect recipe to go with them in the cookbook A Platter of Figs by chef David Tanis. It was pure perfection- did I mention that already? Originally the recipe called for veal, but since we don't eat veal, I decided to substitute a pork loin instead and it worked out beautifully. The finished dish was not only beautiful on the plate, but one bite and I was completely done for. The earthiness of the morels swimming in the cream sauce was the perfect compliment to the tender pork and slightly salty bacon. This is one recipe I know we'll definitely be making again real soon.


Bacon Wrapped Pork Loin with Morel Mushrooms (serves 4)
1 pork loin
salt, pepper to taste
4 garlic cloves, sliced
a few rosemary and thyme sprigs
4-5 slices thinly sliced pancetta or bacon
1/2 lb. morel mushrooms
2 tbsp. butter
1 shallot, finely chopped
2 cups chicken stock
1/4 c. white wine
1/2 cup creme fraiche or heavy cream

Season the loin with salt and pepper. Make shallow slits into the loin and insert the garlic slices into the meat. Roughly chop the rosemary and thyme sprigs and press them onto the pork loin. Wrap the pancetta or bacon strips around the loin and place in a pan. Refrigerate for at least an hour.
Bring the meat to room temperature, and preheat the oven to 400 degrees. Roast the pork for 30-45 minutes, until the internal temperature is at least 150 degrees but not more than 160 degrees. Let the meat rest, loosely covered for at least 10 minutes before slicing.
While the pork loin is cooking, prepare the sauce. Over high heat, reduce the stock by half to yield one cup. Set aside. Swish the mushrooms quickly in a large bowl of salted water, then lift them out and pat dry. Trim and discard tough stems. Coarsely chop the morels, or if they're small, cut them in half.
Melt the butter in a saucepan. Slowly saute the shallots in the butter, stirring occasionally until lightly browned. Turn up the heat and add the mushrooms, salt and pepper. Stew the mushrooms with the shallots for a minute or two, then add the reduced stock and white wine. Simmer gently for 10-15 minutes.
When the pork loin is out of the oven and resting, pour off the fat from the roasting pan. Add to the morels and stock. Stir in the creme fraiche and simmer the sauce for 10 minutes more.
Slice the meat, arrange on a platter and spoon over the mushroom sauce. Enjoy!

Stuffed Zucchini

This is one of my family's all time favorites- we just adore this and I've made many variations of the basic recipe. I first saw this recipe in the cookbook Chocolate and Zucchini- Daily Adventures in a Parisian Kitchen by Clotilde Dusoulier. Her recipe is vegetarian, but I found that adding a sausage that's been taken out of the casing and sauteed before adding the rest of the filling ingredients seems to suit my families taste. I've stuffed it with bulgur wheat, brown rice, cooked orzo, quinoa... depending on my mood and what's leftover in the refrigerator. No matter how many zucchini we happen to make, it never seems like enough because we devour it all in 10 seconds flat (well, not really, but you get the picture)!

Stuffed Zucchini (serves 4 as a light main course)
extra virgin olive oil
4-6 zucchini cut in half and scooped out with a small melon baller or tsp. spoon- reserve zucchini flesh
salt, pepper to taste
1 cup cooked bulgur, orzo, rice, or quinoa
1/8 cup pine nuts, toasted
1 small onion, diced
1/2 tsp. ground cinnamon
1/8 tsp. red pepper flakes
1 sausage removed from the casing
2 oz. goat cheese, crumbled
several sprigs of mint, chiffonade

Preheat the oven to 400 degrees and lightly grease a casserole dish with olive oil. After you've washed, halved and scooped out the flesh of the zucchini, place in dish and bake for 15-20 minutes or until slightly softened but still holding their shape. Chop the flesh and set aside.
Meanwhile, heat a pan over medium heat and saute the sausage until cooked through. Remove and chop coarsely. In the sausage oil, heat the chopped zucchini flesh, onions, salt, pepper, cinnamon, red pepper flakes, grain of choice and pine nuts until softened and heated through. Add the sausage bits and stir together. Remove from heat and add goat cheese and chopped mint, stirring until blended. Taste and adjust the seasoning, if necessary.
Stuff the zucchini shells with the warm filling and return to the oven for 10-15 minutes more until heated through and serve immediately.

Orange and Basil Mussels

What to make for dinner on a weeknight that's quick but a little more special than chicken? Orange and Basil Mussels, of course!
Mussels in a white wine and garlic broth are delicious and standard fare on many restaurant menus, and I often order them as a main dish (they're usually listed in the appetizer section) to go along with a nice salad. While I was flipping through Sunset Magazine, I came across this quick recipe for mussels prepared in a way I've never seen or tasted before. Mussels with Orange and Basil. hmmmmmm- it sounded like the combination would go great together, and with the sweetness of the orange I had a feeling it would be a hit with the girls. Noelle enjoys mussels and will eat a couple from my dish when I order them (our favorite is the Baked Green Leaf Mussels at Mio Sushi), but Sophie had never tried mussels before. I like to encourage my girls to try new things, so this recipe sounded perfect... and it was. In the words of Sophie who enjoyed a second helping, "They're divine!"

Orange and Basil Mussels (serves 4)
3 garlic cloves, smashed
2 tbsp olive oil
2/3 c. dry white wine
3/4 c. cup orange juice
1/2 c. canned diced tomatoes
salt, pepper to taste
1/2 tsp. red pepper flakes
2 lbs. of mussels
1/3 c. fresh basil, chiffonade
1 loaf of crusty bread

Heat olive oil over medium heat in a large pan. Add the garlic cloves and heat until fragrant. Add the wine, orange juice, diced tomatoes, salt and both peppers; simmer for 5 minutes. Add the mussels in shells, cover and cook until mussels open (about 5-8 minutes). Remove from heat and sprinkle with basil. Serve mussels with a generous amount of liquid and bread for dipping.

Strawberry Clafouti

First of all I want to apologize for the lack of recipe posts this past month- our computer had to be sent to the repair shop, then we left for a vacation to Hawaii, and now our digital camera got rolled over by the Jeep and we're awaiting a replacement. So, sorry, but there's no appetizing photo to accompany this amazingly simple and in season treat. I won't however, be apologizing for the way you'll fall head over heels in love with this Strawberry Clafouti.
What is a Clafouti, you might ask? It's basically a classic French dessert that involves fruit (usually plums or cherries, but in this case, strawberries) spread out in a buttered pan and topped with a thin pancake-flan type batter and baked. It's uncomplicated, comforting and delicious. I had some lovely lavender sugar that I had bought on a trip to the Hood River and it added just a hint of delicate lavender taste, but the recipe would taste just as good with granulated sugar. I hope you'll enjoy some of the Spring Season's first strawberries in this dessert.

Strawberry Clafouti (serves 4-6)
1 1/2 cups fresh strawberries, hulled and halved lengthwise
2 tsp. cornstarch
3 large eggs
1 c. milk
2/3 c. flour
1/4 cup granulated sugar
1 1/2 tsp. vanilla extract
1/4 tsp. salt
powdered sugar

Preheat oven to 350 degrees. Butter a shallow 2 qt baking dish or gratin dish. In a bowl, gently toss strawberry halves with cornstarch until evenly coated, then arrange berries with cut sides down in bottom of dish and set aside.
In a blender, whirl eggs, milk, flour, granulated sugar, vanilla and salt until smooth, about 15-20 seconds. Pour batter over strawberries.
Bake until puffed, golden brown and set in the center, about 45-50 minutes. Let cool slightly and dust with powdered sugar. Serve slightly warm

Pork Tenderloin Roulade

This recipe is 5 ingredients long- yep, you read right, 5 ingredients! Though the grocery list isn't long, it definitely doesn't fall short on flavor. It's also a nice presentation since the ingredients are rolled in the pork. Try it, and trust me, you won't be disappointed.
The original recipe called for charring the pork on the grill, but it's the first week of April and we got snow today, so we weren't planning on going outside. Instead, I chose to braise the pork over med-high heat in a pan and then finish the cooking in the oven. It was nice and caramelized on the outside and slightly pink in the center, just the way I like it. Because I browned the pork before finishing in the oven, I had all of those lovely browned bits on the bottom of the pan. I don't know about you, but I can't let all that flavor go to waste, so I quickly chopped some veggies (carrots, onion, celery and shitakes), threw them in the pan to saute then deglazed with a splash of red wine and simmered till tender in some chicken stock. It was a nice accompaniment to the stuffed pork tenderloin. In a couple of weeks, I plan to prepare this recipe just as it was intended- on the grill and see which we like best. For now, here's my recipe:

Pork Tenderloin Roulade (serves 4)
1 1 lb. pork tenderloin
1/4 cup chopped shallots
1/4 cup crumbled goat cheese
3 Tbsp. chopped walnuts, toasted
2 tsp. chopped fresh thyme
salt, pepper to taste
1-2 Tbsp. olive oil

Place pan over med-high heat and add olive oil. Slice tenderloin lengthwise, cutting to, but not through the other side. Open halves, laying tenderloin flat. Place tenderloin between 2 sheets of plastic wrap, pound to 1/2 inch thickness using a meat mallet or heavy skillet. Preheat oven to 375 degrees. Sprinkle shallots, goat cheese, walnuts and thyme on tenderloin. Roll up, starting with long side, secure pork at 1 inch intervals with twine. Sprinkle with salt and pepper. Put tenderloin in hot pan to sear on all sides until browned, about 3-4 min. per side.

Remove from pan and place in a dish. Cover with tin foil and cook in the oven for 15-20 minutes or until inside is just slightly pink. Remove from oven and let rest for 5 minutes. Thinly slice and enjoy!

Strawberry Shortcakes with Balsamic Vinegar and Sugar

This is my second post for the day but I just had to share this recipe. I was in a 'Welcome Spring' mood, trying to coax the season into coming just a little sooner by making a few recipes with fresh seasonal produce. I saw the bright red strawberries at the grocery store and their price couldn't be beat. I immediately thought- strawberry shortcakes! I went over to get a box of Bisquick baking mix (please don't judge- Bisquick has a wonderful recipe on the back of their box for delicious shortcakes and I love it for making fluffy pancakes). I knew my girls would LOVE this surprise for dessert, so in the cart went the box and strawberries.
As you can guess, I don't follow the recipe on the Bisquick box completely. Did you know that adding balsamic vinegar and sugar to a bowl of strawberries enhances the berry-ness, adds a note of complexity and makes a delicious syrup? Effortless and delicious. Instead of adding whipped topping to my shortcakes, I simply pour half and half over the entire thing. The half and half soaks into the shortcakes and is pure heaven. I hope you'll try this recipe and enjoy it as much as we do.

Strawberry Shortcakes (makes 6)
1 pint fresh strawberries, sliced
1/4 c. sugar
1 Tbsp. balsamic vinegar
2 1/3 c. Bisquick baking mix
1/2 cup milk
3 Tbsp. sugar
3 Tbsp. melted butter
half and half

Mix strawberries, 1/4 cup sugar and balsamic vinegar together in a bowl. Let sit on the side.
Meanwhile, heat oven to 425 degrees. Stir Bisquick mix, milk, 3 Tbsp sugar and butter until soft dough forms. Divide dough into 6 portions and drop onto baking sheet. Bake for 10-12 minutes or until golden brown. Split warm shortcakes, fill and top with strawberries and pour half and half over the top. Enjoy!

Pasta with Creme Fraiche, Lemons and Basil

As I was perusing through my cookbooks trying to plan the meals for this coming week, I came across this recipe for Lotsa Lemon Pasta in the I Love Trader Joe's Cookbook. I looked at the ingredient list and saw that one of my favorite ingredients was featured- creme fraiche. If you've never had creme fraiche before, I can describe it's flavour and texture as somewhat similar to sour cream. It's tangy and ever so slightly sweet. Because of it's high fat content, it doesn't separate when heated and can lend itself well to either savory or sweet dishes. I continued to look down the ingredient list and saw that arugula was listed. Because I didn't have fresh arugula on hand but had just bought a bunch of fresh basil, I decided to substitute one green for the other. As I added ingredients and stirred the sauce together, I tasted it and decided that because of the aromatic lemon zest, I only needed the juice of one lemon instead of two. I also decided to add a dash of nutmeg to the sauce and I felt it was perfectly seasoned.
When the warm pasta was added to the creme fraiche sauce, I immediately smelled the citrusy zing of the lemon and I added the basil right before serving to avoid it turning an unattractive brown. We took our first bite and it was like Spring in our bowls. Seriously. It was fresh, aromatic and made me feel happy. The recipe below is written with my substitutions and additions. I hope you'll enjoy this first taste of Spring.

Pasta with Creme Fraiche, Lemons and Basil (serves 6)
1 7.5-8 oz. container creme fraiche
juice of 1 fresh lemon
zest of 2 lemons
1 cup shredded Parmesan cheese
1 16 oz bag of bow tie pasta (or other similar sized pasta)
freshly ground pepper and salt, to taste
dash of nutmeg
10-12 leaves of fresh basil, chiffonade

Bring a large pot of salted water to boil and cook the pasta al dente. Drain the pasta and set aside.
Meanwhile, in a large bowl, stir together the creme fraiche, lemon juice, lemon zest, salt, pepper, dash of nutmeg and Parmesan cheese together. When pasta is slightly cool, add to sauce and stir. Right before serving, stir in basil. You can add more Parmesan and basil to the top, if desired. Bon Appetite!

Miso Glazed Eggplant

Super. Super fast. Super easy to make. Super delicious!
I've been really craving comfort food and flavors these past two weeks. My daughter and I went to Portland and bought Kabocha (Japanese pumpkin), mini dried shrimp, soba noodles (noodles made of buckwheat), sweet fermented black beans, mochi (sweet rice cakes) and really good miso paste (fermented soybean paste usually used for making miso soup). My grams used to make traditional Japanese dishes that were so yummy. Thankfully the last time she came up to visit us in Oregon I asked her to cook and hand write her recipe for kabocha (but I'll save that for another post).
Now I had the miso paste and decided to make eggplant with it. When I went shopping at a local grocery store I couldn't find Japanese eggplant anywhere. Japanese eggplant is different than Italian globe eggplant. It's skinny and long and can come in colors of white, light green or purple. It's generally sweeter and doesn't require a soak in water to remove bitterness. When you're having comfort food there's no such thing as substitution in my book. Having not been able to find the Japanese eggplant, I decided to special order it from the store. Luckily it arrived in just a couple of days, so now I was ready to cook. This miso glazed eggplant recipe is so delicious for a couple of reasons. The comfort factor aside, you first saute the eggplant so it softens, creating this silky flesh. After you brush the glaze on top of the eggplant, you broil it, and that makes the best bubbly and tasty glaze ever. Slightly sweet, slightly spicy, but oh so tasty. I'm super excited for you to try this recipe and tell me what you think. :)

Miso-Glazed Eggplant (serves 4)
3 Tbsp. vegetable oil
2-3 Japanese eggplant (about 1 1/2 lbs total)
1/3 cup red miso paste (you can find this in the health food refrigerated section)
2 Tbsp packed brown sugar
2 Tbsp sake or white wine
1/4 tsp. red chile flakes
cilantro leaves
1 tsp. sesame seeds

Cut your eggplant in half lengthwise and score the flesh 1/4 inch deep. Preheat broiler to high and place rack at least 4 inches from heat source. Heat oil in a skillet or frying pan over medium high heat. Add eggplant, flesh side down and cook until flesh starts to brown and soften, about 3-4 minutes. Turn eggplant over and cook for another minute.
In a small bowl, combine miso paste, sugar, sake and chile flakes. Turn eggplant flesh side up and transfer to a heat proof dish/sheet pan. Spoon or brush mixture onto eggplant. Broil eggplant until glaze starts to brown, about 2-3 minutes. Let cool slightly, then sprinkle with sesame seeds and cilantro. Serve with steamed rice.

Fish Tacos

I'm the first to admit that I don't know much about fish tacos except that there's a place in town called Bend Fish Company that makes a pretty good and spicy version. I came across this recipe last summer and tucked it away in my file, waiting for the day I'd get inspired to try it. So glad I did. These fish tacos were so yummy, combining the sweet flavor of mango, the creamy avocados, earthy corn tortilla, flaky tender fish and the sweet/sour radish and red onion pickles. We devoured our dinner and were sad the ingredients ran out. We'll definitely be making these again sometime soon.


Fish Tacos (serves 4)
1/2 cup red wine vinegar
1/3 c. sugar
1 tsp. chili powder, divided
1/2 sliced red onion
6 thinly sliced radishes
1 lb. tilapia fillets
1/4 c. plus 2 Tbsp. fresh lime juice
4 garlic cloves, minced
1 peeled firm ripe mango, cut into thin slices
1 sliced peeled ripe avocado
fresh cilantro leaves
canola or vegetable oil
1 pkg corn tortillas (6 inch size)
taco condiments: sour cream, salsa, salsa verde etc...

combine the red wine vinegar, sugar and 1/4 tsp. chili powder in a small saucepan, bring to boil. Remove the pan from heat, and stir in the red onion and radishes. Let stand, uncovered, 10 minutes or until cooled
rinse fish, pat dry. Gently toss with 1/4 c. lime juice, 1/2 tsp. chili powder, and garlic in a shallow glass dish. Marinate for 10 minutes at room temperature.
Gently toss mango and avocado in small bowl with remaining 1/4 tsp. chili powder and 2 tbsp lime juice.
Preheat a lightly oiled grill rack or grill pan.* Remove fish from marinade, and grill, turning once, 2-4 minutes per side or until cooked through and golden brown. Transfer to a plate, cover and keep warm.
Grill tortillas lightly until pale golden and slightly crisp. Transfer to serving plate.
Fill tortillas with fish, pickled vegetables, avocado and mango mixture, cilantro and other condiments as desired.

*Note: we didn't grill our fish. Instead we sauteed it in a pan on the stove. Next time we make it, I'll definitely try using the grill

White Wine Coq Au Vin

5:15 pm I have a confession to make. Usually when you hear those words you expect something terrible to follow. I hope this is the exception...
Here's the confession: I hadn't tried this recipe before I started to compile this post. I came to the computer right after I set the pot of coq au vin to simmer. I was expecting an outstanding outcome before I'd even tasted it. Why? The ingredients for one thing. How can you possibly go wrong with wine and bacon. The other? The smell filling the kitchen from the steaming pot was so appetizing I just knew I had a winner on the stove. Am I wrong? We'll have to see....
6:06 pm Oh my gosh, this dinner was so incredibly delicious!! You definitely taste the wine but you also have the salty bacon, the tender chunks of chicken, sweet carrots and the thick broth is so comforting. In the words of my family: It's a keeper! It's blog-worthy. Please try this white wine coq au vin for yourself and tell me what you think. :)


White Wine Coq Au Vin (serves 4)
4 1/2 Tbsp flour
salt, pepper to taste
1 1/2 tsp herbes de Provence
4 slices bacon, chopped
1 lb. skinned, deboned chicken thighs (I used chicken breasts)
2 Tbsp. olive oil
1 1/2 cups baby carrots
3 stalks of celery
1 medium onion
1 1/3 c. chardonnay
2 c. chicken broth
1/2 c. flat leaf parsley sprigs, chopped
1/4 c. tarragon sprigs, chopped

In a plastic bag, shake flour with salt, pepper and the herbes de Provence, set aside.
In a large pot over med heat, brown bacon, stirring occasionally about 5-7 minutes. Meanwhile, cut chicken into 1 inch chunks, the shake in flour to coat.
With a slotted spoon, transfer bacon from pan to paper towels. Brown half the chicken in bacon fat, stirring occasionally, 3-5 minutes. Transfer to a plate. Repeat with remaining chicken, adding oil to pan. Meanwhile, cut carrots in half lengthwise and cut celery into slices. Chop onion.
Add vegetables to pan with salt and pepper and saute until onion is golden about 5 minutes.
Add wine to vegetables, making sure to scrape up all the browned bits at the bottom of the pot. Add chicken stock, chicken and bacon. Cover and bring to a boil over high heat. Reduce heat and simmer covered until vegetables are tender, about 15 minutes. When ready to serve, add parsley and tarragon. Enjoy!

Beet and Citrus Salad

So, you've probably heard it said that we eat with our eyes first, right? This salad is a rainbow of beautiful colors and fresh tastes. You've got the bright orange from the clementines, the green from the mint, the crisp white from the fennel slices, the deep purple from the beets, the dark olives and the pink from the grapefruit. This salad is so beautiful you may be tempted not to eat it. Fall into temptation (this time) and you'll be glad you did. The flavors are so bright and sweet, it's pure delight. Seriously. Chris had to ask me to stop making "MMMMM MMMMM" sounds through dinner. It's delicious and it's good for you, what more could your eyes and stomach ask for?

Beet and Citrus Salad (serves 2 adapted from Simply Delicioso)
4-5 roasted or cooked beets *I buy a pkg of cooked beets from Trader Joe's
2 clementines (you could substitute 1 large orange or blood orange)
1 ruby red grapefruit
1/4 small red onion, halved and thinly sliced
1/4 c. olives, sliced
10 mint leaves, coarsely chopped
1/2 fennel bulb, thinly sliced
salt and pepper to taste
extra virgin olive oil
2-4 lime wedges

Peel and segment the clementines and grapefruit and place in a large bowl along with the onion, fennel, mint, and olives. Toss together with some salt and pepper.
Cut the beets into 1/4 inch wedges and add them to the bowl. Lightly toss.
Place on plate and drizzle olive oil over the top (I used about 1 tsp. per serving) and squeeze a lime wedge (or two) over the salad. Serve and eat immediately.

Greek Style Couscous Pearls

I'm pretty sure most people have seen and tried couscous- you know those tiny granules of semolina that are steamed. But have you tried Israeli couscous? They are also made of semolina pasta but resemble pearls or white peas. Israeli couscous are larger than traditional couscous and has a much creamier texture. I recently tried it for the first time and absolutely love it!! You need to toast the couscous with a little bit of olive oil (much like you do for risotto) until it is nicely golden brown. This is a critical step and shouldn't be skipped because it's this toasting that gives the Israeli couscous such a wonderfully nutty flavor.
After I bought the couscous, I went looking for the perfect flavors to go with it. I had a recipe for Greek salad and since Greek salad is sometimes paired with pasta, I thought the two would go together nicely. I was in for a big surprise. This dish was so tasty and all the varied textures were amazing together.
Chris asked to bring the leftovers back to work with him after he came home and ate a big bowl of it for lunch! Two hours later, I receive a text from him that said one word: yummy

Greek Style Couscous Pearls (serves 4)
1 1/2 cups Israeli couscous
1 Tbsp. of olive oil
1 3/4 cup plus 2 Tbsp. water, broth or stock
for salad:
1 cucumber, seeded and diced 1/4 inch thick
1/2 red bell pepper, diced 1/4 inch thick
1/2 yellow bell pepper, diced 1/4 inch thick
1/2 pint cherry or grape tomatoes, halved
1/4 red onion, diced small
1/3 c. feta cheese, crumbled
1/3 c. kalamata olives, pitted and sliced
for vinaigrette:
2-3 cloves garlic, minced
1 tsp. dried oregano
1 tsp. dijon mustard
1/4 c. red wine vinegar
salt, pepper to taste
1/2 c. extra virgin olive oil

Drizzle 1 Tbsp. olive oil in a sauce pan over medium heat. Add couscous, stir until evenly coated with oil. Toast until lightly brown (about 5 minutes). Slowly add the liquid (water, stock or broth) and bring to a boil. Reduce heat to med. low and cover. Simmer for 12 minutes or until liquid is absorbed. Remove cover and take off the heat.
Meanwhile, make vinaigrette and then pour over warm couscous.
Place all remaining salad ingredients into a large bowl. When couscous is cooled, add to bowl and toss all together. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature and enjoy! :)

Ruby Port Sparklers

Who doesn't enjoy cocktail time every now and then? A nice glass of wine is perfect with dinner most nights, but for those times when I'm having a night in with girlfriends or want something special before or after a meal, cocktails are perfect. They're festive, generate lots of excitement and range in taste from a citrus-y zing to smooth and mellow.
I recently came across this recipe in Sunset Magazine. It was featured in an article titled A Bite Size Chocolate Party. Now I don't know about you, but I am a chocoholic. I absolutely adore dark and semi-sweet chocolate. I also enjoy a nice glass of port wine after dinner and this recipe combined both flavors. Perfect! I had a bottle of port and also the bottle of Godiva chocolate liqueur on hand, so all I needed to get was the sparkling wine.
This drink is sublime. I've made it for a recent book club gathering last weekend and I'm having a glass tonight. Try this recipe and I think you'll agree, sometimes it's nice to drink your dessert ;)

Ruby Port Sparklers (serves 1)
For each cocktail, pour 2 Tbsp. each Godiva Chocolate liqueur and ruby port into a champagne flute. Top with sparkling wine. Garnish with a lemon or blood orange zest strip. Cheers!

Buttermilk Pancakes with Maple Syrup Apples

This weekend I decided to make something special for breakfast. I looked in the refrigerator and saw some buttermilk I had left from another recipe and that gave me the idea for buttermilk pancakes. I came to the computer for some inspiration and came across two separate recipes that sounded interesting. One was for cakey buttermilk pancakes on food network and the other was for pancakes with maple syrup apples on epicurious. The match was brilliant. The pancakes were soft and slightly tangy and the apple topping was sweet, spicy and oh so delicious! The girls and I ate our fill of pancakes, then froze the rest for a quick breakfast on school mornings.

Buttermilk Pancakes with Maple Syrup Apples (4-5 servings)
1 1/4 c. all purpose flour
1 1/4 c. well shaken buttermilk
1/2 c. melted unsalted butter, plus 2 Tbsp for cooking
2 large eggs
3 Tbsp. granulated sugar
1 tsp each of baking soda, baking powder and salt

2 Tbsp. butter
3 large apples- cored and diced into 1/2 inch pieces
1 Tbsp. plus 1/2 C. pure maple syrup (Don't skimp! Has to be pure maple!)
1 tsp ground cinnamon
dash of nutmeg

Maple syrup apples: Melt butter in pan over med. heat. add apples and 1 Tbsp of the syrup; saute until apples are tender, about 4-6 minutes. Mix in remaining 1/2 c. maple syrup, cinnamon and nutmeg. Remove from heat.


Meanwhile, in a medium bowl, whisk together all ingredients except 2 Tbsp of butter until evenly combined and moistened thoroughly (some small lumps will remain). Set mixture aside to rest while griddle heats.
Heat a large pan or griddle. Melt 1 Tbsp. butter in pan. When it foams, ladle approx. 1/4 c. batter for each pancake and cook until bubbles cover the top and edges look set. Flip and cook until golden brown, another minute. Repeat with remaining batter. Serve immediately with maple syrup apples and enjoy! :)

Baked Shrimp Scampi

We've all had shrimp scampi that's been cooked on the stove. I'm a big fan of easy to make, delicious dishes and I came across this recipe in Ina Garten's new cookbook Back To Basics. The lemony and garlic flavor really shines through with the delicate shrimp and is complemented by the crunchy panko crust. It's so good. It's going back for seconds, so good. Super simple because you don't have to babysit it on the stove, you just assemble everything, pop it in the oven and finish off with a squeeze of fresh lemon juice just before serving. We served our scampi over a bed of couscous, but you could always serve it with the traditional pasta.

Baked Shrimp Scampi (serves 4)
1 1/2 lbs raw shrimp *
3 Tbsp. olive oil
2 Tbsp. white wine
salt and pepper to taste
1 stick butter, softened at room temperature
4-6 garlic cloves
1/8 c. minced shallots
2 Tbsp. parsley
1 tsp. minced fresh rosemary leaves
1/4 tsp. crushed red pepper flakes
1 tsp. grated lemon zest
2 Tbsp. freshly squeezed lemon juice (plus more for a finishing squeeze)
1 extra large egg yolk
2/3 c. panko

Preheat the oven to 425 degrees. Peel, devein and butterfly the shrimp, leaving the tails on (*I used a smaller count shrimp since thats what we had on hand, so I didn't butterfly it). Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, salt and pepper. Allow to sit at room tempaerature while you make the butter and garlic mixture.
In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, salt and pepper until combined.
Place shrimp in a single layer inside a 14 inch oval gratin dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10-12 minutes, until hot and bubbly. Place under the broiler for a minute or so, to brown the top. Squeeze a fresh lemon over the finished dish and serve.

Citrus and Curry Baked Mahi

WOW. Just one word to describe the incredibly delicious smells emitting from the oven as the mahi mahi baked to perfection. Curry powder... lemon and lime zest.... chopped shallots.... and olive oil... all working in harmony to create a dish that was fantastic. The curry fragrance that filled the house during the baking made me so hungry, I just couldn't wait to sit down and eat. Eating more fish for health is easy to do with a recipe like this one. Try it, and you'll be saying wow too :)

Citrus and Curry Baked Mahi-Mahi (serves 4)
1 cup olive oil
zest from 1 lemon and 1 lime
squeeze of lemon and lime
1 med-large shallot, minced
1/4 of a fennel bulb, minced (yes, my new favorite ingredient!)
salt, pepper to taste
1 T. curry powder
4 mahimahi fish fillets (or any white fish your prefer)

Put all ingredients into a gallon sized ziplock baggie and let marinate in the refrigerator at least 12 hours but not more than 24 hours.
Heat oven to 400 degrees. Place fish fillets onto a baking rack over a sheet pan. Make sure all your marinade is scooped on the fish fillets. Bake for 15 minutes or until fish flakes easily with a fork. Enjoy!

(serving suggestion: serve with rice, quinoa or other favorite grain)

Panna Cotta

In my ultimate dessert land, way up there, somewhere right next to Fresh Fruit Tart is a space reserved just for Panna Cotta. I love everything about Panna Cotta- the silky smooth texture, the creamy taste, the coolness as it touches your mouth, the way it looks so inviting on the plate contrasted with the berries it's usually paired with. Panna Cotta is an Italian jello of sorts. It's made by simmering together cream, milk and sugar, mixing that with gelatin, and letting it cool until set. If you've never tasted Panna Cotta, ordered it from a menu, or made it yourself, I suggest you try the following recipe and see for yourself how delicious this dessert is and how simple it is to make.

Panna Cotta (makes 4-5 1/2 c. ramekins)
1 envelope unflavored gelatin (about 1 tablespoon)
2 tablespoons cold water
2 cups heavy cream
1 cup half and half
1/3 cup sugar
1 1/2 teaspoons vanilla extract

In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.

(serving suggestion: in a small bowl, combine berries (or fruits) of your choice 1/8 cup of granulated sugar. Stir and let sit for at least 30 minutes. When serving panna cotta, spoon some of the berries over and around it.)

Maple Grilled Salmon with Cirtus Salsa

Let's get one thing straight here. Other than Ahi I don't care much for fish. I never order it in the restaurants (unless it's raw Ahi or blackened Ahi or Ahi prepared in a similar fashion), and I rarely prepare it at home. I love other types of seafood- crabs, lobster, shrimp, mussels, calamari, octopus... but fish, not so much.
That is, until recently. More specifically, January 1, 2010. I've been trying to cook and eat more fish. Why? Simply because of it's many health benefits- mainly the Omega 3 fatty acids and low fat, high protein content of fish.
Well, today I found another winner. A 9 out of 10 scoring. A two thumbs-up, please make this again sometime soon vote. A this is so good I'm going for seconds and thirds recipe. Really. The subtle sweetness of the pure maple syrup with the citrus-y zing from the oranges and grapefruit, the salty bite of capers, the fresh mint and slight spice from the red pepper flakes.... what can I say other than simply delicious. Please try it and tell me what you think.

Maple Grilled Salmon with Citrus Salsa (serves 4)
4 salmon fillets
4 T. pure maple syrup
salt and pepper to taste
2 T. capers, roughly chopped
2 T. fresh mint leaves, chiffonade
sprinkle of red pepper flakes
1 T. chopped parsley
2 green onions, finely sliced
segments only of 1 orange and 1/2 grapefruit
2 T. olive oil
zest of 1/2 lemon, and 1/2 orange
1/8 c. freshly squeezed lemon juice

Prepare the citrus salsa: Mix together capers, mint, red pepper flakes, parsley, green onions, orange and grapefruit segments, olive oil, orange zest, lemon zest and lemon juice together in a bowl. Set aside.
In the meantime, heat a large grill pan on med-high heat, oiling with olive oil so fish won't stick. Sprinkle salt and pepper to taste on salmon. Brush with pure maple syrup. Repeat with other side of fish.
Cook fish for 4 minutes on each side (or until done), flipping once. Serve immediately with citrus salsa spooned over the top of the salmon.

Mustard Roasted Fish

Tonite I tried out a new recipe and I've gotta say that it's a winner. My girls ate a whole fish fillet each, by themselves! They kept going back for more and more and before I knew it, there was nothing left, which makes me very happy :) This is a recipe that I clipped out of Ina Garten's column in House Beautiful Magazine a couple of months ago and have been meaning to try out. I am glad I finally did- it was a hit! I paired the fish with steamed herbed baby potatoes and haricots verts with lemon zest. Tres magnificent!

Mustard Roasted Fish (serves 4)
4 (8 oz.) white fish fillets such as red snapper or tilapia
8 oz. creme fraiche
3 T. Dijon mustard
1 1/2 T. whole grain mustard
2 T. minced shallots
2 tsp. drained capers
sprinkle of paprika

Preheat oven to 425 degrees. In an ovenproof baking dish place fish fillets and sprinkle with salt and pepper.
Combine creme fraiche, both mustards, shallots, capers, salt and pepper (to taste) in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Sprinkle with paprika. Bake for 10-15 minutes, depending on the thickness of the fish until it's barely done (fish will flake easily at the thickest part when it's done). Be sure not to overcook it! Serve hot or at room temp. with the sauce from the pan spooned over the top. Bon Appetit!

Fresh Fruit Tart with Pastry Creme

Since it's Sunday I wanted to make something special for tonite. Fruit tarts are one of my all time favorite desserts- first of all, they're absolutely beautiful to look at with all the colorful glistening fruits artfully arranged on the top of a creamy middle and buttery crust. I have to admit that I'm a bit of a fruit tart snob though. I won't settle for just any run of the mill fruit tart. It has to be filled with pastry creme, non of this fluffy whipped cream in the middle for me. You may be thinking, what is pastry creme then? Well, it's the same custard-y smooth rich filling that's in eclairs. Yum yum yummy yum....
After heading to the store for ingredients, I immediately set to work on the pastry creme. It's not very difficult to make, but it does require a few hours in the refrigerator to set after cooking. The girls helped me to stir and simmer the custard and were more than willing to lick the spoons :)
After the pastry creme was sufficiently chilled, Sophie helped me to spoon the filling over the crust. I arranged the fruits on the top and after eating dinner, it was finally time for dessert.

Noelle just couldn't wait to eat her slice. The fresh fruit tart with pastry creme was delicious, but the sweetest treat of all turned out to be the girls help in the kitchen and their giddy excitement about the dessert we made together.

Fresh Fruit Tart with Pastry Creme (makes 1 11 inch tart)
2 cups half and half
1/2 cup sugar
pinch of salt
5 large egg yolks, chalazae removed (see note at bottom)
3 T. cornstarch
1 1/2 tsp vanilla extract
4 T. unsalted butter cut into small cubes
pie shell
fresh fruit (berries, orange segments, kiwis etc...)
1/2 cup apple or red currant jelly

Heat half and half, 6 T. sugar and salt in a medium sized saucepan over medium heat until simmering, stirring occasionally to dissolve the sugar.
Meanwhile, whisk egg yolks in bowl until thoroughly combined. Whisk in remaining 2 T. sugar and whisk until sugar has begun to dissolve and mixture is creamy. Whisk in cornstarch until combined and mixture is pale yellow and thick, about 30 seconds.
When half and half mixture reaches a full simmer, gradually whisk about half of the simmering half and half into yolk mixture to temper. Return mixture to saucepan, scraping bowl with rubber spatula. Return to simmer over medium heat, whisking constantly until mixture is thickened and glossy. Off heat, whisk in butter and vanilla. Transfer creme to medium bowl, press plastic wrap directly on surface, and refrigerate until cold and set, at least 3 hours or up to 48 hours.
Thaw pie crust and press into tart pan with removable bottom and bake according to directions on package. Remove from oven and set aside to completely cool.
When tart shell is completely cool, spread cold pastry creme over bottom. Arrange fruit on top of pastry creme. Bring jelly to a boil. When completely melted, brush or dab onto fruit. Serve immediately or refrigerate uncovered for up to 30 minutes.

*note: chalazae are the cordlike strands of egg white protein that are attached to the yolks. Remove them gently with your fingers.

Caramelized Onion and Grapefruit Salad

The other day I was watching Giada on Food Network television and saw her making a caramelized onion and grapefruit salad that looked so interesting and fresh that I decided I just had to try it sometime soon.
Today was the day.
The salad seemed simple enough to make with 3 components to put together: the dressing, the caramelized onions and the salad. There were a couple of changes I made to the original recipe.
1. Giada's recipe called for cucumber, which I didn't have in my refrigerator, so I decided that celery would be the perfect bright, crunchy substitution.
2. I adore honey. My mom had brought me back some kiawe honey from Hawaii and instead of using a scant teaspoon like it instructed, I increased it to a Tbsp.
3. I changed a few of the proportions of the dressing and added lemon zest.

The salad was easy to prepare and put together. I tossed all the ingredients together in a large salad bowl, dished it into plates and took my first taste.
It was love at first bite. You have the bright citrusy flavor of the grapefruit, the crunchy bits of romaine and celery along with occasional bits of slightly sharp scallion and earthy thyme, all dressed in a simply delicious vinaigrette that's sweet from the honey and sour from the red wine vinegar at the same time. Add the mellow caramelized onions and it's elevated to salad nirvana. It is salad perfection. Here's my version of the salad

Caramelized Onion and Grapefruit Salad (2 servings)
caramelized onions
3 T. olive oil
2 onions, very thinly sliced
1 T. balsamic vinegar
salt and pepper to taste
In a large skillet, heat the oil over med. heat. Add the onions, balsamic vinegar, salt and pepper. Lower heat to med-low and cook, stirring occasionally until the onions are deep golden brown, about 20 minutes
dressing
1 T. red wine vinegar
1 T. fresh lemon juice
1 tsp. lemon zest
1 T. honey
1/8 c. extra virgin olive oil
salt and pepper to taste
In a small bowl, whisk together the vinegar, lemon juice, lemon zest and honey. Slowly whisk in the olive oil until blended. Season with salt and pepper
Salad
1 1/2 pink grapefruits
6 oz. romaine hearts (a little more than half of a 10 oz prepared bag)
2 stalks celery, thinly sliced on the diagonal
1/2 bulb of fennel, thinly sliced
2 scallions, finely sliced
2 tsp fresh thyme leaves
Peep and trim the ends from each grapefruit. Using a pairing knife, cut along the membrane on both sides of each segment. Free the segments and add them to a large salad bowl. Add the lettuce, fennel, celery, scallions and thyme. Add the cooled caramelized onions to the salad, and pour dressing over the top. Toss until all ingredients are coated. Serve and enjoy!

Oeuf Cocotte (Egg Casserole)

It's been a busy week- getting back into the school routine (waking up early- ugh!), getting the girls to dance class, and resuming french lessons. Since it's the end of the week, I wanted to make a dinner that was uncomplicated and delicious. Simply put, oeuf cocotte, which is french for egg casserole. It is a rustic kind of dish made with a couple of eggs cooked in a ramekin with a few other delicious and equally simple ingredients. Pair it with a glass of white wine, a few slices of toasted french bread and that's it. So without any further complications, here's the recipe:

Oeuf Cocotte (Egg Casserole- 2 servings)
1 1/2 tsp. fresh basil, chopped
1/2 tsp each fresh thyme and flat leaf parsley, chopped
1-2 cloves of garlic, finely minced
2 T. half and half
1 T. freshly grated parmigiano reggiano
2 small pats of butter
4-6 eggs depending on your appetite (I usually eat 2, Chris eats 3)
salt and pepper to taste

Put a pat of butter, the minced garlic and 1 T. of the half and half into each oven proof ramekin. Broil on high for 2 minutes or until the butter has melted and the half and half is bubbly and starting to brown. Remove from the oven and lower temperature to low broil. Crack 2-3 eggs into each hot ramekin and return to oven. Broil on low for an additional 10-12 minutes or until the eggs are baked, but still slightly runny. In the meantime, chop your herbs and mix together in a small bowl. Once your eggs are cooked, remove from the oven and sprinkle tops with salt, pepper, parmigiano cheese and mixed herbs. Serve immediately with crusty bread for dipping.

Pilaf with Pesto, Tomatoes and Parmesan

I've been on a bit of a "health kick" lately- blame it on a combination of the New Year and the result of freely overindulging during the holidays. Anyhow, I'm currently on a mission to encourage myself and my family to try new foods, and embrace more fruits, veggies, raw nuts and whole grains. Tonite I decided to try the Kashi brand 7 whole grain pilaf with the following loose recipe (no measurements in the ingredients, it's all just to taste) and guess what? Chris and I both really enjoyed the chewy nutty flavored pilaf mixture. The pesto, fresh basil and tomato flavors really combined nicely together to make a healthy, but more importantly- delicious, quick and easy dinner. Bonus: Noelle had seconds and asked me to make it sometime again!!

Pilaf with Pesto, Tomatoes and Parmesan
Stir prepared pesto into cooked grains (I used Kashi 7 whole grain pilaf cooked in vegetable broth, but leftover brown rice, orzo, or couscous would work equally as well). Season with salt and pepper to taste. Toss with freshly grated Parmesan, chopped basil and halved cherry tomatoes.

Provencal Chicken Stew

It's been one of those rainy, cold and dreary days that's got me thinking about Chicken Stew. Not just any bland flavorless chicken stew, but the kind of dinner that has you sitting down in front of a big warm bowl of deliciousness that's been bubbling away in the slow cooker for hours filling the home with wonderful aromas. You know what I'm talking about. People walk through the door and immediately say "mmmmmmmm what is that cooking? and you answer, "Provencal Chicken Stew" and they say "wow, it smells fantastic, you sure must've been busy cooking this dinner" and you smile because you know that the slow cooker did most of the work for you. All you have left to do is sit down and enjoy the dinner that effortlessly came together melding the briny flavor of kalamata olives with the sweet taste of crushed tomatoes and white wine, herbs and garlic. Say it with me, MMMMMM. It's time to get your slow cooker out from the cabinet and get started :)

Provencal Chicken Stew (serves 4-6)

3/4 c. plus 2 T. all purpose flour
salt, pepper, to taste
1 chicken, cut into serving pieces and skinned
1/4 c. olive oil
1 yellow onion, finely chopped
2 cloves garlic, minced
1/2- 2/3 c. dry white wine
1 (14 1/2oz) can crushed tomatoes
1/4 c. freshly chopped parsley for garnish
1/4 c. fresh basil leaves, cut into chiffonade, for garnish
1 c. kalamata olives for garnish

combine the 3/4 c. flour and salt in a plastic bag. Add the chicken to the bag, several pieces at a time, and shake to coat completely.
Heat a large saute pan over medium high heat and add the oil. Add the chicken and cook, turning once for 8-10 minutes, creating a lightly browned crust. Remove the chicken from the pan and add to the slow cooker. Add the garlic to the pan and stir for 2 minutes. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Increase the heat to high and add the tomatoes and pepper to taste. Cook, stirring frequently for 10 minutes so some of the tomato liquid evaporates. Pour the onion mixture over the chicken in the slow cooker. Add kalamata olives to top. Cover and cook on low for 3-8 hours. At 3-4 hours, the chicken will still be firm and hold it's shape. At 6-8 hours, the meat will be falling off the bone.
Diving the chicken among dinner plates and garnish with the parsley and basil.

*Note- You may be familiar with slow cooker recipes that dump all ingredients into the cooker and turn on. This is not one of them. Do not skip any of the steps, as each in important to creating a dish that is perfectly seasoned, delicious and well cooked.

Cheddar Dill Scones

Scones... YUM. There's just something about the rich, buttery, flaky dough that tastes like comfort food to me. I remember the first time I tasted a scone. I was in the fourth grade and in an after school cooking class. The teacher taught us how to make traditional scones with lemon curd. It was love at first bite. I went home, so excited to share the scone and curd recipe with my family. Scones with currants, cinnamon chip scones, cream scones, lemon poppyseed scones, pepper and parmesean, cheddar and scallion scones- it's all good. Sophie and I have baked this version from Barefoot Contessa. You can use a biscuit cutter, free cut them or make them into hearts, as we did. Weither savory or sweet, scones are definitely worth making.

Cheddar Dill Scones
4 cups plus 1 tablespoon all-purpose flour, divided
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced small
4 extra-large eggs, beaten lightly
1 cup cold heavy cream
1/2 pound extra-sharp white cheddar, grated
1 cup minced fresh dill
1 egg beaten with 1 tablespoon water or milk, for egg wash

Preheat the oven to 400 degrees. Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.

Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.

*Suggestions: If you don't like the flavor of dill, chives would also work well for the herb flavoring. We haven't tried it yet, but I'm sure crisp, crumbled bacon would be delicious in these scones too! :)

Almond Crusted Chicken with Spinach and Arugula

Okay, first, I've got to come clean with you. Once again, I devoured my food without taking a photo- I'm trying to work on remembering that, and I promise to do better next time. That said, this is a photo from Body and Soul magazine that shows the recipe. All I've got to say is it was so delicious!! Seriously. I usually don't really enjoy salads unless someone else makes them for me (I know, kind of wierd, right?) but this had the right combo of flavors, it was substantial enough to satisfy me for lunch, it's healthy and it was super simple and easy to make.

Almond Crusted Chicken with Spinach and Arugula (4 servings)
2 boneless skinless chicken breasts
1/2 cup unsalted almonds, finely chopped
2 garlic cloves, minced
salt, pepper to taste
3 T. olive oil

Preheat oven to 425 degrees, line a baking sheet with foil and place a cookie rack on top.
Halve the chicken breasts through the middle so you end up with 4 breast fillets of chicken. Place in a plate and move to the side while you make the crust.
Stir all remaining ingredients together to make an almond crust. pat generously over front and back of all chicken pieces and lay on top of cookie rack. Slide baking sheet into the oven and bake for 15-20 minutes, or until chicken is no longer pink in the thickest part.
Cut almond crusted chicken into strips and lay on a bed of spinach and arugula that has been lightly tossed with the dressing of your choice (I recommend Trader Joe's low fat cilantro dressing). Finish with a squeeze of lemon over the top and enjoy! MMMM MMMMM GOOD!

Steamed MahiMahi with Fennel, Parsley and Capers

Today I decided to try out a new ingredient- Fennel.
I've been hesitant to try this bulbous root because
1. I've been told it tastes like Licorice.
2. I don't like licorice
But this is a new year, and with the start of a new year comes the resolutions that inevitably follow. One of my resolutions was to try out new foods, so here we were, the fennel bulb and me.
As I sliced the fennel for my recipe, I decided to try a small slivered half moon piece and low and behold! I was pleasantly surprised to find out that while it does taste like licorice, it also has a clean, slightly lemony taste as well. I've decided that I like raw fennel, but enjoy cooked fennel even better. If you've never tasted fennel before, I recommend you try it, you never know when your taste buds will surprise you :)

Steamed Mahi Mahi with Fennel, Parsley and Capers (2 servings)
2-3 pieces of mahi mahi fillets
1/2 fennel bulb, thinly sliced
2 T. chopped parsley
1 T. capers
1/2 lemon, juiced
1/2 med. onion, sliced
2 T. olive oil
salt, pepper to taste

Salt and pepper both sides of your fillets, and set aside. Add all remaining ingredients to a large pan and add water, just to cover. Heat on med-high until boiling and then lay the fish fillets on top of vegetables. Cover with a lid, reduce heat to low and simmer for approximately 10-15 minutes, or until fish fillets flake easily with a fork.
Serving suggestion: serve with brown rice. Lay fish fillets over rice and scoop the cooked fennel, onions, capers and parsley alongside. You can drizzle the fish and rice with some of the poaching liquid if desired.