Recipes

Chilled Tuna and Herbed Rice

Published on by carol lou

With these hot days of summer, I decided to make a chilled salad with tuna.  I adapted a rice recipe that I have made many times, topped with quick seared tuna and the results were delicious.  So great, my husband and chief taste-tester -said let’s have this once a week!  

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Chilled Tuna and Herbed Rice

Servings 4

Ingredients

  • 2 8 oz. tuna steaks, 1 1/2 inch thick
  • TUNA MARINADE
  • 2 tablespoons olive oil
  • 1 tablespoon grated lemon peel
  • 1 clove minced garlic
  • 1/2 teaspoon freshly ground black pepper
  • HERBED RICE
  • 2 cups cooked rice
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1 small garlic clove, minced
  • 1/2 cup chopped scallions
  • 1 tablespoon capers, drained
  • 1/4 cup crushed red pepper flakes
  • 1 pint grape tomatoes, halved
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 cup chopped Italian parsley
  • 2 tablespoons fresh mint, chopped

Instructions

  1. Prepare the tuna marinade, whisking ingredients together, pour into zip-top bag, add tuna and marinate for 20 minutes at room temperature.  Combine the tomatoes, sugar and salt, toss - place in a colander, let drain for 10 - 15 minutes.  Mix the cooked rice with the garlic, scallions, capers, and red pepper flakes. Whisk together the the 1/4 cup lemon juice and 1/4 cup olive oil. Pour over rice and stir well, set aside.  To cook the tuna, drain the marinade into a large skillet that has been heated over medium-high heat.  Add the tuna steaks, cook approx. 1 - 2 minutes per side for rare, remove from the pan and let cool for 8 - 10 minutes.  Add the tomatoes, parsley and mint to the rice.  Stir well, place on a platter, slice tuna.  Refrigerate for at least 1 hour.  Serve. 

Cacio e Pepe and my travels through Florence, Italy

Published on by carol lou

I recently returned from a wonderful trip through Switzerland and Northern Italy.  As you can imagine, I took photos of everything we ate during the trip, from Champagne Truffle Cheese Fondue in St. Moritz. amazing Tuna with Veal Sauce at Lake Como and many fantastic pasta and vegetable dishes in Florence.  I have to say one of the most memorable dishes I had (yes, there are many) was Cacio e Pepe.  After a long day of traveling and walking (I think our phones told us over 15,000 steps per day) we ducked into a delightful small restaurant for dinner.  By this time in the trip I wanted to try a comfort dish and ordered Cacio e Pepe.  This is basically pasta with cheese and black pepper.  However, it is far more than that, it is the most magnificent simple combination that was just marvelous.  I read various recipes and decided to try my version and it was delicious.  What a great reminder of my dinner in Florence.

 

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Cacio e Pepe

Servings 4

Ingredients

  • 10 oz. spaghetti
  • 2 tablespoons butter
  • 1 tablespoon fresh cracked black pepper
  • 1 cup freshly grated Pecorino Ramano cheese

Instructions

  1. Boil pasta in salted water for 9 minutes.  While the pasta is cooking, in a large saucepan melt the butter with 2 tablespoons of water, add the pepper.  When the pasta has boiled for 9 minutes, take 1 1/2 cups of the hot pasta water and add to butter mixture.  Drain pasta and toss in the butter/pepper mixture.  Increase heat and cook the pasta tossing constantly in the butter/pepper mixture until most of the water has evaporated (this will take about 3 minutes).  Remove pasta from the heat and toss with the grated cheese, stir until well combined and all of the cheese has melted.  Serve.

A few photos as we walked through Florence –

 

Corn Fritters

Published on by carol lou

Recently, we went out to eat crabs from the Chesapeake Bay, a summer tradition that we love. We try to find time a couple of times during the summer to spend an afternoon picking crabs.  This time we also ordered Corn Fritters, what a great accompaniment and fun to eat.  After my weekend trip to the Farmers Market and fresh corn on the counter, you guessed it – I decided to make Corn Fritters.  I found a fritter recipe in one of my moms books and decided to toss in some fresh corn which produces a natural sweetness.  Oh so delicious and decadent – what a great summer treat!

 

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Corn Fritters

Ingredients

  • 1 cup fresh corn kernals
  • 1 large egg, separated
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 1/2 cup vegetable oil, or as needed
  • powdered sugar to dust fritters, if desired

Instructions

  1. Combine the corn, egg yolk, flour, salt and pepper in a medium bowl.  Beat the egg white in a separate bowl until stiff peaks form. Fold the egg white into the corn mixture.  Heat the oil in a heavy skillet until hot but not smoking.  Drop 1 tablespoons of batter per fritter into hot oil.  Cook on one side, turn over until golden brown.  Drain on paper towels.  Dust with powdered sugar, if desired.  Serve warm

    IMPORTANT - the oil can splatter - keep children away from the hot oil and use a splatter screen when frying. 

 

Grilled Angel Food Cake with Mixed Berries

Published on by carol lou

This recipe is too easy to even be called a recipe.  However, I have served this three times in the past few weeks and each time the reviews are great.  I know many grill pound cake but I prefer to grill angel food cake.  It is this easy, you simply grill slices of angel food cake on both sides until golden brown (like a marshmallow).  Remove from the heat, top with berries and whipped cream.  I like to drizzle the berries with a good balsamic vinegar and fresh ground pepper – that might sound strange but try it – it is delicious.   Then top with a dollop of whipped cream.  Be prepared for the accolades – a simply elegant dessert.

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Grilled Angel Food Cake with Mixed Berries

Ingredients

  • thick slices of angel food cake
  • assorted mixed berries - blueberries, strawberries, blackberries and raspberries
  • aged balsamic vinegar
  • cracked fresh black pepper
  • whipped cream

Instructions

  1. Combine the berries with balsamic vinegar (a good drizzle or two) and pepper (a couple of grinds) toss and set aside.  Grill cake over coals until toasted on both sides.  Top cake with berries and whipped cream. 

Skillet Cheese Bread

Published on by carol lou

This recipe is worth trying, even if you avoid yeast at all costs!  I have made this recipe numerous times and each time it comes out great.  Trust me on this – easy to prepare and so much better than anything you can purchase in the store.  Hot, cheesy and delicious – you will be a hero in the kitchen after making my Skillet Cheese Bread.

 

 

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Skillet Cheese Bread

Ingredients

  • 2 cups flour
  • 1/2 cup warm water
  • 1 1/2 teaspoons yeast
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 tablespoon Italian seasoning
  • 1/2 cup shredded Italian cheeses

Instructions

  1. In the bowl of your food processor, insert the dough blade.  Mix the warm water and yeast in a measuring cup and let stand for five minutes.  Add the flour, honey, olive oil and salt to the bowl of the food processor.  Slowly add the water with the yeast and process until the dough no longer sticks to the sides of the bowl.  Continue to process for one minute to knead the dough.  In a medium size cast iron skillet drizzle 1 - 2 tablespoons of olive oil.  Put the dough in the pan, flip the dough so both sides are covered with oil.  Cover with plastic wrap and let rise for 40 minutes.  Preheat oven to 425 degrees.  Punch the dough down in the pan after 40 minutes.  Press to fill the pan and dimple with thumb prints.  Sprinkle with Italian seasoning and cover with shredded cheese.  Bake for 20 minutes or until the edges are golden.  Remove from oven, cool a few minutes.  Place bread on a cutting board. Slice and enjoy.

    -

    No food processor?  Not a problem.  Combine water and yeast as above.  Place the flour, honey, olive oil and salt in a large mixing bowl.  Make a well in the middle of the flour mixture, pour in the water/yeast mixture.  Slowly stir to combine, once all of the dry ingredients are incorporated, knead dough on a hard surface for 5-7 minutes, until the dough is smooth.  Continue as above placing dough in the oiled skillet. 


Grilled Salmon with Cucumber Dill Sauce

Published on by carol lou

Quick, easy and delicious is my theme this month!  With little time to cook, I am relying on recipes that are easy to prepare.  We utilize our grill as much as possible and Grilled Salmon is one of our favorites.  Topped with Cucumber Dill Sauce, it is really good.  I had a few pita loaves in my freezer, thawed them out, brushed them with olive oil and toasted them on the grill.  Served along side the salmon it was a great quick and easy dinner.  In a hurry, try this recipe, you will not be disappointed. 

 

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Grilled Salmon with Cucumber Dill Sauce

Servings 4

Ingredients

  • 4 salmon fillets, with skin
  • 1/2 lemon
  • 1/8 teaspoon pepper
  • CUCUMBER DILL SAUCE
  • 1/2 seedless cucumber, grated
  • 1 cup fat free plain Greek yogurt or sour cream
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon lemon juice
  • salt and pepper

Instructions

  1. Combine Cucumber Dill Sauce ingredients, mix well and chill several hours.  Prepare grill, place salmon skin side down, season with lemon juice and pepper. Cover grill and cook until salmon flakes with a fork.  Remove from grill and serve with dill sauce. 

 

Chocolate Brickle Bars

Published on by carol lou

This past weekend we visited our favorite pizza farm in Wisconsin, Stoney Acres.  This is one of our favorite stops when in Wisconsin and I always bring out one of my take and share recipes for an easy dessert.  At Stoney Acres, they make the pizza and serve beverages, everything else you can bring in.  This time I made Mom’s Chocolate Brickle Bars.  Not only are they loaded with flavor, they also have pecans, chocolate chips and brickle pieces.  A wonderful combination, quick to prepare and easy to make and take to any occasion. 

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Chocolate Brickle Bars

Servings 24

Ingredients

  • 1 cup butter
  • 1/2 cup cocoa
  • 4 eggs
  • 2 cups sugar
  • 1 1/2 cups flour
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla
  • 1 cup chopped pecans
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup brickle chips

Instructions

  1. Preheat oven to 350 degrees. Melt butter in a medium saucepan and dissolve cocoa in the butter, set aside.  Beat eggs and sugar together until fluffy. Beat in flour, salt and vanilla. Slowly add the chocolate mixture, stir well.  Stir in pecans, chocolate chips and brickle chips.  Pour mixture into a greased and floured 9 x 13 inch pan.  Bake for 30 minutes. 

Pasta Frittata

Published on by carol lou

Do you ever have leftover cooked pasta in your refrigerator?  That is exactly what I had and here is my result, Pasta Frittata.  Not at all difficult, mix the cold pasta with eggs, grated Parmesan cheese, salt and pepper.  In a hot skillet and in 30-35 minutes you have a delicious frittata.  Crisp on the outside and gooey in the center.  I served this with assorted roasted vegetables, it was delicious.  Once again, necessity is the mother of invention!  Enjoy!

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Pasta Frittata

Servings 4

Ingredients

  • 2-3 cups (approximately) leftover cooked pasta
  • 4 eggs, beaten
  • 3/4 cup grated Parmesan cheese
  • salt and pepper, to taste
  • 1 tablespoon olive oil

Instructions

  1. In a medium mixing bowl combine the pasta, eggs, salt, pepper and cheese, mix well.  In a 10 inch skillet heat the oil, pour in the pasta mixture, pat into pan.  Cook over medium low heat for 20 minutes or until golden, have a plate handy and flip the frittata on the plate and slide the uncooked side into the pan.  Cook an additional 10 - 15 minutes until golden on both sides.  If it seems to be browning too quickly, reduce heat. 

Grilled Tenderloins with Warm Ranchero Salsa

Published on by carol lou

There is nothing better than a beef tenderloin grilled to perfection on the grill.  I prefer mine medium rare (a warm red center) and a well seared crust.  Recently, when we grilled we seasoned the steaks with my favorite Perini Ranch Steak Rub from Buffalo Gap, Texas.   I have fond memories of Perini’s when we were stationed in Abilene, Texas at Dyess AFB.  Dancing under the starts at Perini’s after a fabulous dinner is a memory we will always cherish.  We even got quite good at the Texas Two-Step!   I am sure you all have fond memories of food from some of your favorite places just like my memory of Perini’s.  I served corn tortillas and warm Ranchero Salsa along side our grilled steaks.  

 

 

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Warm Ranchero Salsa

Ingredients

  • 2 slices bacon thick sliced
  • 1 clove garlic, minced
  • 1 large onion, minced
  • 1 ;large bell pepper, chopped
  • 3 cups fresh tomatoes
  • 1 -3 jalapeno chilies, remove seeds and seeds, slice thin
  • salt and pepper, to taste

Instructions

  1. Fry the bacon until crisp in a 10 - 12 inch skillet, remove to paper towels. Place the tomatoes on a cookie sheet lined with foil, broil about 4 - 6 inches from heat source, roast, turning until all sides are charred.  Set aside until cool enough to handle, remove skin and discard, remove seeds and dice tomatoes.  Saute the onion, garlic and green pepper in skillet over medium-low for 7 - 10 minutes or until onion is transparent.  Add the tomatoes and amount of sliced seeded jalapeno you prefer tor added heat.  Simmer for an additional 8-10 minutes over medium-low heat, salt and pepper to taste. Top with crumbled bacon.  Serve hot.

Zucchini Quiche with Corn Tortilla Crust

Published on by carol lou

I was leafing through recipes from years ago when we lived in Texas.  After returning from a trip to the Southwest, I wanted to try something new and found a note about a crust made out of corn tortillas.  I thought this was a must try since it is so much quicker, easier and not as caloric as a pastry crust.  I softened the tortillas with a quick flip in a skillet of hot oil, patted them dry with paper towels and lined my removable bottom tart pan to form a crust.  Then I made my filling and the results were great.  A crisp crust with a gooey filling, perfect as a light summer meal.

 

 

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Zucchini Quiche with a Corn Tortilla Crust

Servings 8

Ingredients

  • 7 corn tortillas
  • 3 tablespoons canola oil
  • 1 medium onion, chopped fine
  • 2 cups shredded zucchini
  • 1 cup shredded Monterey Jack cheese
  • 1 cup ricotta cheese
  • 3 large eggs
  • 1/4 cup minced Italian parsley
  • pinch of cayenne pepper
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1 tablespoon diced pimento

Instructions

  1. Spray a 9 inch tart pan with a removable bottom with non-stick spray. In a medium saucepan, heat oil until tortilla sizzles when placed in the oil, cook quickly on both sides just until soft, drain on paper towels.  Begin in the center and place one tortilla, then the other tortillas around the edges of the pan overlapping to form a crust.  Using the same skillet, cook the onion until transparent, set aside.  Spread the zucchini and cheese evenly in the crust.  Preheat oven to 350 degrees.  In a medium bowl whisk together the ricotta cheese, eggs, minced parsley and milk.  Stir in the onions, pimento, cayenne and salt.  Pour evenly over the zucchini and cheese.  Bake for 40 minutes or until set.  Allow quiche to stand 5 minutes prior to cutting.  Serve with your favorite salsa.

    If you like a bit more heat, you can use Pepper Jack cheese in place of the Monterey Jack cheese