Ginger Pistachio Granola

Homemade granola is easy to make, and much healthier than store bought brands. Once you get the technique down, you can mix this recipe up, depending on your favorite tastes!

Ingredients
3/4 cup Coconut Oil

3-4 TBSP Honey
1 TSP Almond Extract
3 Cups Rolled Oats
1/8 Cup Chia Seeds
1/4 Cup Pepitas
1/2 Cup Shelled Pistachios, roughly chopped
2 TSP Cinnamon
1/2 cup of Crystalized Ginger, chopped in small pieces

1. Set oven to 250 degrees.
2. Mix coconut oil, honey, & almond extract. If you have never worked with coconut oil, the consistency will depend on room temperature. If it is at a white solid state, melt it at a low temperature on the stove top. Then add the honey and extract.
3. In a large bowl, mix together the oats, chia seeds, pepitas, pistachios and cinnamon.
4. Add the oil mixture to the oat mixture. Mix thoroughly, making sure the oats are covered with the oil mixture.
5. Put granola mixture on a jelly roll pan.
6. Bake for 20 minutes, then stir mixture.
7. Bake for an additional 20 minutes. Remove from oven and add crystalized ginger. Stir and place back in oven for an additional 20 minutes (total of 60 minutes baking).
8. Remove from oven and cool. DO NOT STIR after removing from oven the final time. As the granola cools, it will clump together.
9. Store in an airtight jar or container for up to a week.

ENJOY!!!

Note: There are so many benefits to coconut oil!

Jalapeno, Sundried Tomato, Garlic Infused Vodka for Bloody Marys

I love to experiment with new drinks..."mixology"! This one turned out delicious!!

Prepare one week in advance:

Infuse the following ingredients in 4 cups of vodka in a glass jar (see note #1 & #2 below):
1 small handful of sundried tomatoes
2 jalapenos, cut in half lengthwise
2 whole cloves garlic

note #1: I believe in the statement "you get what you pay for". If you use cheap vodka, that is what it is going to taste like. Use something that tastes good as a plain vodka for your infused vodka's in order to get the best flavors in the vodka, and in the drinks you prepare with them! I recommend Tito's Handmade Vodka, but you can use what you like best!

note #2: Always use a glass jar for infusion. Using something of another material can take on unexpected flavors.

One week later...
After the vodka infuses for one week, strain through cheesecloth or a strainer into a glass jar. You may want to leave the jalapenos in the new jar for added spice, but if you leave the garlic or tomatoes, they will get rancid.

Drink time!
You are ready to prepare you bloody mary drinks! Use your favorite recipe, or follow my delicious combination below. I made these camping and they were a big hit!!

Bloody Mary's

Fill each glass with ice, then add the following ingredients:
2 shots infused vodka (recipe above)
3 splashes hot sauce (Tabasco)
1 lemon wedge, squeezed
Fresh cracked black pepper
1 splash Worcestershire sauce
Fill to top with tomato juice
Jalapeno stuffed olives (at least 2 for me please!)

Cheers!

Cucumber Salad with Poppy Seed Dressing

I love crispy, garden fresh cucumbers! This recipe is a simple, tasty side for any summer meal. It goes especially well with something off the grill, like my Beer 'Can' Chicken!

Ingredients
Cucumbers (2 regular, 3 large pickling or 1 english - your preference or availability)
1/2 Red Onion, thinly sliced
1 TBSP Poppy Seed
3 TBSP Apple Cider Vinegar
1/2 TBSP Honey
1/2 CUP Mayo (I like to use the Hellman's brand olive oil mayonnaise)
Salt
Pepper

Peel cucumbers. If you have garden fresh cucumbers and you know that they have not been sprayed with any pesticides, you can peel strips, leaving some of the skin for extra crunchiness! Thinly slice cucumbers and red onion and place in a bowl.

In a small bowl, combine the mayonnaise, poppy seed, honey and apple cider vinegar. Whisk vigorously until well blended. Pour about 1/2 to 2/3 of the dressing on cucumbers/onions. Stir to coat. Season with salt and pepper, and serve!

Note: There will be some dressing left, you will not need it all! Save for another salad during the week. It will last in the fridge for about 7-10 days.

ENJOY!

Beer 'Can' Chicken!

I have had a craving for some beer can chicken and I don't think we could stand up an entire chicken in our gas grille. So, I adapted a bit and made this (delicious) recipe!

Ingredients:
2 bottles/cans of your favorite beer
Rub (see recipe below, or use your favorite)
Chicken pieces (I used 2 breast pieces (= 1 split breast) and 2 thighs)

Yup, that's it!!!

Marinate the chicken in 1 bottle of beer for at least 24 hours (longer will help the chicken absorb the delicious beer flavors. (NOTE 1: This will be really tasty with a dark beer or a beer with some spice kick to it!)

Preheat oven to 350 degrees F.

Place chicken on a rack above a cookie sheet. Pour 1/2 of the second beer into the cookie sheet (NOTE 2: The rest is for the cook - Drink away!) Tent foil over the chicken, leaving some space for venting. Make sure the foil is not against the chicken or it will stick. Put cookie sheet in oven to bake for 40 minutes (NOTE 3: for different types of chicken pieces, the time may need to be adjusted less).

When there are about 5 minutes left in cooking time, light your grille!

Remove chicken from oven after 40 minutes and cover both sides thoroughly with rub.

NOTE 4: Don't be afraid to create your own rub with the flavors that you like, but I have added my recipe below!!! It is TASTY!

NOTE 5: Before grilling, be sure to oil your grates or the chicken skin will stick and you will lose the most delicious part! (The easiest way to do this is to place a little canola/vegetable/olive oil in a small bowl and use a piece of paper towel to absorb some and wipe on grille).

Grill chicken pieces for about 10 minutes per side, and ready to serve!

This chicken was delicious with some farm fresh corn on the cob and my cucumber salad. ENJOY!

RUB:
1 TBSP Garlic Powder
1 TBSP Cumin
1 TBSP Smoked Paprika
1 TBSP Kosher Salt
1 TBSP Mixed-up Pepper (Jane's Krazy Mixed-up Seasoning)
2 TBSP Sugar in the Raw
1 tsp Onion Powder
1 tsp Cayenne

Bocado Tapas - Review - July 2014

We purchased a Groupon a few weeks back for Bocado Tapas Wine Bar (60 Valley Street, Providence) and decided to use it this past Saturday. We would definitely go back, despite my mixed review below. The atmosphere was nice, and it would be a great place for after work drinks and snacks!

Inside View of Bar Area

The Groupon included a ton of food!

First order of business...DRINKS! We decided to try the Mixed Berry Sangria. It was...not the right decision. It was a pitcher of ice with 3 blueberries and some watered down rose wine. Please know that I am a sangria snob! I make my own which is kick ass!! (Note to self - post that recipe on blog!) So, when I go out, I really should not even bother trying sangria...just stick with wine!

We started with two items from the charcuteria y queso: Tenera Curada (house cured beef loin with garlic, mustard & herbs, lightly smoked) and Queso de Cabra con miel (fried goat cheese with honey & almonds). The beef had a nice smoky taste and the fried cheese was delicious on the pieces of french bread. The charcuteria part of the menu is extensive and there are several items we would like to try the next time!

The next part of our Groupon included 4 tapas.

Atun de Bacado (raw tuna with lemon basil crema, sweet potato chips & chili avocado)
The tuna was spice rubbed then seared. The spice and the chili avocado overpowered the taste of the tuna.

Conejo de Blanco (slow braised rabbit in white wine, garlic & fresh thyme reduction with rustic toast)
This was delicious, the best part of our visit! The rabbit was moist and tasty. We wanted more and would order this again!

Vieiras Con Truffle y Tocino (bacon wrapped scallops with white truffle honey & red pepper flakes)
These were tasty although there was more spice taste to the honey and no taste of white truffle.

Hamburguesas de Gambas (twin mini shrimp & parmesan burgers with hot cherry pepper sauce)
Although the hubby liked these, I didn't care for the texture of them. And, I am of the opinion that cheese does not go with seafood.





Onto the main course...

Paella Clasica (saffron rice, chicken, calamari, shrimp, chorizo, mussels, little necks)
This was rather bland. It tasted like everything was cooked separately and then thrown in a pan tossed together and served. There was not that deep flavor that a paella typically has.

AND Dessert - Churros! These were a sweet tasty finish!









Rating = Give it another try

Spicy Farmers Market Salad

I haven't posted in a bit! I have recipes gathered to share...hope to get them posted soon.

This recipe has become one of our favorite salads. I made it a few weeks back and we have made it several times since. It is delicious with some grilled chicken or fish - and I am sure with beef too!!

For the dressing, blend the following in a food processor or blender:
1/2 C Canola Oil
1/2 C Rice Vinegar
1 C Cilantro
1/2 - whole Jalepeno (depending on your tolerance to spice)
1 TSP Cumin
1/2 TSP Spanish Paprika
Set dressing aside (but you may need to blend again before putting on salad).

Grill 4 - 5 ears of corn. Chill, then cut kernels off the cob.
Add corn to the following:
3 Mini Cukes, diced
1 1/2 C Cherry Tomatoes, cut in 1/2
1 Avocado, diced
1/4 C Red Onion, diced

Add approximately 1/2 of the dressing to the above ingredients. Mix well.

Serve the salad over arugula. Drizzle with additional dressing.

Creamy Mushroom Fettucine

One of the most delicious things I ate when we were on our honeymoon in Italy was a mushroom pasta at the Fattoria San Donato in San Gimignano. This recipe is my creation of that dish.

1/2 C Hot Water
1/2 OZ of Dried Porcini Mushrooms
1 LB of Mixed Mushrooms (such as baby bella, white and shitake)
1 Clove Garlic
3/4 C Flat Leaf Parsley
2 TBSP EVOO
1/4 C White Wine
Salt
Pepper
8 OZ Mascarpone Cheese
Fettucine

Cook pasta according to directions. If you are not making fresh pasta, I recommend using the fresh pasta from the refrigerated section in the market. A 9 oz. portion is good for this recipe.
Place dried mushrooms in 1/2 C hot water to reconstitute.
Thinly slice mushrooms. Place 1/2 of the mushrooms in food processor.
Add the garlic and parsley to the food processor. Pulse until finely chopped.
Add EVOO to large saute pan, turn heat to medium. Add the chopped mushroom combination, the reconstituted porcini (without the water - save 1/4 cup of the water), and the sliced mushrooms. Season with salt and pepper. Cook until mushrooms are tender, about 8-10 minutes.
Turn heat to high. Add 1/4 C of the water (from reconstituting the mushrooms) and 1/4 C of white wine. Simmer until liquid evaporates, about 3 minutes. Remove from heat. Add mascarpone cheese, stir until blended. Add pasta, stir and serve!

Enjoy! If you like mushrooms, I promise you will love this dish!

New Year Salad

Are you eating healthy for the new year? Try this salad as a tasty dinner side with grilled chicken or pork!

6 oz Butter Lettuce
1/4 C Dried Figs, sliced
1/4 C Sliced Almonds
1 Braeburn Apple
Lime Juice
Salt
Pepper
EVOO
Fig Balsamic

I have served this salad for a 'girl's night dinner' with marinated chicken kebabs. It was the perfect compliment to an easy healthy dinner. And, it has almost no fat!!

Add almonds to a small saute pan. Sprinkle with salt and toast for approximately 3 minutes until light brown. Cool.
If you are making this in the winter, you can use store bought lettuce, otherwise, use some fresh butter leaf lettuce from your garden or farmer's market. I use one bag of Dole Butter Bliss.
Add lettuce to bowl.
Chop apple into small bite size pieces.

Toss apple in 1 TBSP lime juice to keep apple from turning brown. Add apple to salad bowl with lettuce.
Slice dried figs and add to salad.
Add cooled almonds to salad.
Dress the salad with salt, pepper, EVOO (2 TBSP) and fig balsamic (3 TBSP). Toss and serve!

Are you looking for some delicious EVOO and balsamic vinegars?? Try out something local to RI, Narragansett Bay Olive Oil Company. The fig infused balsamic vinegar was what inspired this recipe. Visit them online at http://www.nboliveoil.com.

Zuppa di Cipolle Italiana (Italian Onion Soup)

Happy New Year! It was a VERY cold day today in New England and a great night for soup for dinner. Two of my favorite soups are onion and tomato, so this is my take on a combination of the two.

Zuppa di Cipolle Italiana (Italian Onion Soup)

2 Shallots, Sliced Thin
2 Large Sweet Onions, Sliced Thin
4 Cloves Garlic, Chopped
32 OZ Reduced Sodium Beef Broth
28 OZ Can Diced Tomato
1/2 C Dry White Wine
4 Sprigs Thyme
8 TBSP Chopped Basil
5 TBSP Grated Parmesan Cheese
EVOO
Salt & Pepper
4 C Cubed Italian or French Bread

Saute shallots, onions, and garlic in 2 TBSP EVOO for 20 minutes until browned and softened.

Add wine, simmer for 5 minutes (wine will be mostly absorbed). Add broth and thyme, bring to a simmer.
Add tomatoes, bring to a simmer. Add basil and 3 TBSP of the parmesan, simmer on low for 15 minutes.

While the soup is simmering, prepare crusty croutons.
Preheat oven to 400 degrees. In a bowl, add the cubed bread, 2 TBSP EVOO and 2 TBSP of parmesan. Season with salt and pepper. Mix well. Spread in an even layer on a cookie sheet. Bake 4 minutes, stir and bake for another 4 minutes.
Serve soup with croutons on top. Makes 4 servings.

Enjoy on another one of our cold winter days!

Teriyakiiiiiiiiii!!!!!!!

Brian and I hosted our third "Holiday Extravaganza" over the past weekend. It was a great time with family and friends, and lots of good food. The menu included some of our favorites, and some great treats shared by our guests. If you missed the beef teriyaki, it is because you left too early!! I saved this out for a midnight snack. It was INHALED!! Gone in 60 Seconds!

So, I guess it is time to share the recipe and secret...

Beef Teriyaki

This recipe quantity is for a party. You can reduce the amount of steak and marinate for smaller quantity, but no matter how much I seem to make, it always gets eaten.

3 LBS Steak Tips (don't skimp on the beef, or these just won't be the same!)
1 BTL Kikkoman Less Sodium Teriyaki Marinade and Sauce
1/4 to 1/3 C Grate Fresh Ginger
8 Cloves Garlic Finely Chopped
3 TBSP Low Sodium Soy Sauce
2 TBSP Worcestershire Sauce
Kebob Sticks

Cut steak tips into strips about 8 inches long and 1 1/2 inches wide (typical to the size you would see at a Chinese restaurant). Place in a gallon size ziploc bag. In a medium bowl, mix the remaining ingredients. Pour the marinade into the ziploc over the steak. Place the ziploc in a flat container, just in case of leaks. Place in refrigerator for 24 hours (this is the key to the tenderness). Periodically, flip the bag to ensure the marinade is reaching all of the steak. After the 24 hours, your steak is ready for the grill!
Soak the kebob sticks in water for at least one hour.
Place each piece of steak on a stick.
Grill each kebob for approximately 3 minutes per side, until the steak is cooked medium.
Place on a platter and serve! You can also make these in advance of a party, just warm in the oven at 350 degrees for about 15 minutes (covered) or until they are hot.
TERIYAKIIIIII!!! Enjoy!

Watch for more recipes from the party, and some other delicious recipes to try soon!! Please leave your comments here on the blog after you try some of these recipes! Cheers!

Soup's On!

It is definitely that weather for soup! What is better on a cold rainy day than a hearty bowl of soup and some fresh bread?? Pasta e Fagioli is one of my favorites and it is a great soup to share with friends and family. This recipe can be made the day ahead as well, and if you leave the pasta out until then or very al dente, you can reheat on low in the crock pot.

Pasta e Fagioli
3-4 OZ Pancetta, Chopped
4 Sprigs Thyme
2 Dried Bay Leaves
1 TSP Crushed Red Pepper
1 Medium Onion Finely Chopped
4-6 Cloves Garlic Chopped
2 Cans Small White Beans
1 Large Can Crushed Tomatoes
2 Cups Water
1 Quart Chicken Stock
1 1/2 Cups Ditalini or Elbow Pasta

In a deep pot, heat 2 TBSP EVOO. Add pancetta and brown until slightly crispy. Add herbs, crushed red pepper, onion, and garlic. Season with salt and pepper and cook 4-5 minutes until onions are translucent. Add tomatoes, beans, water and chicken stock. Bring to a boil, then reduce to a simmer for about 10 minutes. Remove approximately 1 cup of the soup and blend until smooth. Add pasta to soup and cook until al dente. Add blended portion to soup and stir. Top each bowl of soup with grated parmigiano and serve with crusty italian bread.

SPICE It Up!!

My husband, Brian, and I have tried many different recipes for thai curried mussels. We have come close so many times to something that had the right amount of heat, but never quite met the mark...UNTIL we had the perfect combination in the following recipe. I think there are two key parts to this. One, Bobby Flay, and two, the right red curry paste (I will share the secret later). We enjoyed the mussels as an appetizer on Sunday, and tonight I made a fantastic chowder with the leftovers.

Part 1, kudos to Bobby Flay. You can find the recipe for Thai Red Curry Mussels at http://www.foodnetwork.com/recipes/bobby-flay/thai-red-curry-mussels-recipe/index.html. I eliminate the fish sauce because just the smell of it appalls me! For those with peanut allergies, no worries! Use canola oil, that is what I use. If you want to have some leftover mussels for the delicious chowder later in the week, increase the mussels to about 3 1/2 lbs. And, the key ingredient, use 'Cock Brand Red Curry Paste'. (Go ahead, get the laugh out!) For those who like a visual in order to search for the right ingredient, see below.

PART 2, my creativity! We had about 16-18 mussels leftover, along with about 2-2 1/2 cups of the broth. I didn't want to waste this deliciousness, so tonight I made a chowder.
Shrimp & Mussel Thai Red Curry Chowder
1/4 PKG of Bacon
1/2 Onion, Diced
3 Stalks Celery, Diced
3 Medium Yukon Gold Potatoes, Diced (small and even sized)
1 Lb Raw Shrimp, Peeled and Deveined, cut in smaller pieces
3 C Chicken Broth
Remaining Broth and mussels from Thai Red Curry Mussels

Cook bacon in 1 TBSP EVOO until crispy. Add onion and celery (salt and pepper to taste) and saute until soft. Add potatoes, chicken broth, and broth from thai curry mussels. Bring to a boil and reduce to a simmer, cooking for about 20-25 minutes until potatoes are cooked. Add mussels and shrimp and cook for another 5 minutes or until shrimp is pink and cooked through. Add 1/2 cup milk and 1 TBSP butter. Stir and serve!!
Bobby Flay, you need to try this!!!
What is your favorite soup, stew or chowder for this time of the season?

Favorite Delicious Healthy Salads

I thought I would kick this off with some recipes that I have been promising to share with a few friends. If you know us, you know that our lives pretty much revolve around food. As much as we love delicious things like mac & cheese, we do try to eat healthy. These two tasty salads have become part of our weeknight menu. They are both easy to make and very delicious!! Enjoy!

Shrimp with Apple-Chipotle Salsa

28-32 Medium Shrimp, peeled, deveined, and butterflied
1 TBSP EVOO Salsa:
1/2 C Diced Apple
1/4 C Diced Red Onion
1/4 C Diced Red Bell Pepper
2 TBSP Minced Cilantro
2 TBSP Apple Juice
2 TBSP Red Wine Vinegar
Pinch of Chipotle Pepper Powder
(Note: Granny Smith apples work well with this recipe. The tartness suits the spicy tastes. If you are someone who does not like cilantro, use flat leaf parsley.)
Combine salsa ingredients in a medium bowl; mix well and refrigerate for at least 1 hour.

Spice Mix:
6 TBSP Paprika
2 TBSP Black Pepper
2 TBSP Salt
1 TBSP Chili Powder
2 TSP Brown Sugar
Pinch of Cayenne Pepper

Combine spice ingredients in a small bowl.
Lightly dust the shrimp with spice mix (you will not use it all, so save it for the next time). Brush grill rack with EVOO and cook shrimp until pink, about 1 minute per side.
Serve the shrimp with the salsa. Makes a beautiful plate if you lay the shrimp across the salsa on a plate.


The next recipe also includes seafood and apple, are you starting to feel the theme?? I would suggest using a Granny Smith apple in this recipe. This one uses one of my favorite seasonings, curry powder!

Curried Scallop Apple Salad

Ingredients:
6 TSP EVOO
1/2 C Thinly Sliced Shallot
3/4 TSP Curry Powder
1 C Apple Cider
1/2 TSP Cider Vinegar
1 LB Sea Scallops (muscle removed and dried)
1/4 TSP Fresh Ground Pepper
8 C Salad Greens
1 Apple, Diced
1/4 Dried Cranberries

Heat 2 TBSP EVOO in large skillet. Add shallot and curry powder. Cook about 3 minutes, until the shallot is softening. Add cider and 1/4 TSP salt. Bring to a boil and cook until reduced to 3/4 cup, 4-5 minutes. Pour into a bowl and whisk in 2 TSP EVOO and vinegar.

Sprinkle scallops with 1/4 TSP salt and pepper. Add 2 TSP EVOO to pan and heat to medium-high. Sear the scallops until golden brown, approximately 2-3 minutes per side.

Add salad greens, apple, and cranberries to a large bowl and mix with 3/4 of the dressing. Top with scallops and drizzle with remaining dressing.


Both of these salads are low in calories and fat. You will get approximately 4 servings from each.

Do you have any delicious salad recipes to share? Let me know how you enjoy these!