Summer Rice Salad à la Française

Five years ago, I went to Paris to study abroad for the summer.  On Bastille Day (July 14th), it was almost 90 degrees and definitely not the time to fire up the mini Euro oven or the stovetop in the un-air conditioned apartment.  So, my host mom, Catherine, made a cold salad of rice, tuna, corn, and capers for myself and my friends that were over before we went to watch fireworks at the Eiffel Tower.  Sounds like a funky combo, I guess. But, five years later I am still thinking about that salad. I have never made it- until today!  Sometimes the stars align...or I guess the ingredients align... I have very, very few food items in the house because I let them dwindle before our vacation.  But, like I said, this dish was meant to be made!  I had rice, 2 ears of corn, 2 packets of tuna that Dan bought for hiking (but were packed in oil), capers (that I inherited from Michelle before she moved to St. Louis), and basics to make a vinaigrette.  I didn't have a recipe for this dish, only my memory from a half decade ago.  I think I came up with an accurate rendition of this easy, French, summer meal.  Bon Appetit. :)

Summer Rice Salad

3 cups cooked rice, cooled
7 oz. chunk light tuna (did you know Albacore white has 3 times the mercury?!)
Kernels from 2 ears of corn,  about 1 1/2 cups
2 tablespoons capers
Vinaigrette:
1 clove garlic, crushed/minced
1 teaspoon dijon mustard
1/4 teaspoon kosher salt
5 turns of the pepper grinder (however much that is!)
2 tablespoons red wine vinegar (lemon juice would probably be good here, too)
1/4 cup olive oil

Directions:
Whisk vinaigrette ingredients together.  In large bowl, stir together cooled rice, tuna, corn, and capers.  Add vinaigrette and mix together.  Chill in fridge.  Eat and reminisce about France.

Caramel Popcorn

I need to bring a snack to a friend's house today... Finally, I had an excuse to make this caramel popcorn I found over a year ago featured on David Lebovitz' blog!  Just as I suspected...it is delicious! Tastes a lot like English toffee actually.

Caramel Corn

*I used air-popped popcorn, not the stovetop method in this recipe.

Laissez les bon temps roulez!...Shrimp Creole, Biscuits, Mini Lime Cheesecakes

We had college friends in for dinner last night, so I cooked up some Shrimp Creole over rice, buttery drop biscuits, and mini lime cheesecakes.  To make the Shrimp Creole, I started with a recipe from Emeril Lagasse, but made it into a slow-cooker recipe for Slow-Cooker Month.  Not knowing exactly when our guests would arrive, this was a great cooking method.  It's not a "throw & go" recipe, but definitely worth making.  I think this is 5th time I've made it!  For the mini lime cheesecakes, I used the same recipe found in Red, White & Blueberry.  This time around I used limes in place of the lemons and individual, pre-made graham cracker crusts.

Shrimp Creole
adapted from Emeril's Shrimp Creole

Ingredients


4 ounces (1 stick) butter
2 cups chopped onions
1 cup chopped green bell peppers
1 cup chopped celery
Salt and cayenne
2 bay leaves
2 pounds peeled, seeded and chopped tomatoes (or 1 28oz. can petite-diced tomatoes)
1 tablespoon chopped garlic
Dash of Worcestershire Sauce
Dash of hot sauce
2 pounds of large shrimp, peeled, tail-off, and deveined  (I use raw frozen shrimp, thawed)
Essence, recipe follows (I use Emeril's Bayou Blast seasoning, which is the same thing)
1/2 cup chopped green onions
2 tablespoons chopped parsley (I omitted this)
4 cups cooked long-grain white rice

Directions


In a saute pan, over medium heat, melt the butter. Add the onions, peppers, and celery to the pan. Season the vegetables with salt and cayenne. Saute the vegetables until they are wilted, about 6 to 8 minutes. Add garlic, saute 1 minute more.
In slow-cooker, place sauteed vegetables, tomatoes, & bay leaves. Season with worcestershire sauce, hot sauce, salt and cayenne.

Cook in slow-cooker on high for 3 hours.

Season the shrimp liberally with Essence. Add the shrimp to the slow-cooker and cook for about 4 to 6 minutes or until the shrimp turn pink and curl up. Stir in the green onions.

Serve the Shrimp Creole spooned over the rice.


Drop Biscuits
from Better Homes & Garden Cookbook
Makes 12 biscuits

Ingredients


3 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
3/4 teaspoon cream of tartar
3/4 cup butter, cut up into tablespoon pieces
1 1/2 cup buttermilk (skim milk + 1 1/2 tbs. vinegar or lemon juice)

Directions

1. Preheat oven to 450 degrees F. In a large bowl stir together the flour, baking powder, sugar, salt, and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add milk all at once. Using a fork, stir just until moistened.

2. Using a large spoon, drop dough into 12 mounds 1 inch apart onto a greased or parchment covered baking sheet.
3. Bake for 10 to 14 minutes or until golden. Remove biscuits from baking sheet and serve warm.


Mini Lime Cheesecakes
 
6 individual, store-bought, graham cracker crusts
 
Filling:
1 8-ounce package cream cheese, room temperature
1/3 cup sugar
1 large egg
3 tablespoons sour cream
2 tablespoons fresh lime juice (from about 1 1/2 limes)
2 teaspoons finely grated lime peel
1 teaspoon vanilla extract

Directions:

Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in egg and sour cream, then lime juice, lime peel, and vanilla. Spoon batter into pie crusts (about 1/4 cup (heaping) batter in each)


Bake cheesecakes until slightly puffed and set in center, about 30 minutes; cool completely in pan on rack. Chill cheesecake until cold, at least 2 hours. DO AHEAD: Can be made 1 day ahead. Cover; keep chilled.

Serve with whipped cream on top.  (And a sprinkle of lime zest, if you want to be fancy.)

Tex-Mex Chicken & Beans: Slow-Cooker Month Recipe #3

It seems like I've been slow-cooker free since my last post, but in fact, I've used it a lot.  I made Spicy Peanut Tofu, Meatballs & Sauce, and Soy-Ginger Chicken.  However, the tofu and meatballs took significant prep work and were not the "toss-in and cook" meals I had promised.   I will try the Spicy Peanut Tofu or Chicken recipe again soon without pre-cooking anything and will report back.  The meatballs were made in the oven and then thrown in some jarred sauce all day.  I was so hopeful that the Soy-Ginger Chicken would be good.  But, I was not a fan.
Back to a successful slow-cooker recipe!  I normally stear clear of anything called "Tex-Mex," but this recipe sounded good AND it used the slow-cooker.  I adapted it from a Martha Stewart recipe.  The taste of this recipe really depends on the salsa you choose.  I used Pace Salsa Verde...it has tomatillos, jalapenos, and a smoky flavor.

Tex-Mex Chicken and Beans over Brown Rice

Ingredients

1 can pinto beans, rinsed
1 can black beans
1 jar (11 ounces) mild or medium salsa (1 1/2 cups) (I used Pace Salsa Verde)
2 tablespoons chopped canned chipotle chiles in adobo sauce (about 2 chiles)
2 tablespoons all-purpose flour
1 1/2 pounds boneless, skinless chicken thighs (about 8) (I used chicken breasts)
Coarse salt and ground pepper
1/2 medium red onion, chopped
1 red bell pepper (ribs and seeds removed), chopped
1/2 cup reduced-fat sour cream, for serving
2 cups cooked brown rice

Directions:
•In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles, and flour. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken.

•Cover and cook on low heat for 8 hours. (Do not open lid or stir.)

•Remove chicken from stew; shred into large pieces and return to stew. Serve over cooked brown rice and top with sour cream.

P.S. It smelled like Chipotle restaurant in the house all day!
 
P.P.S. I prepped the night before :)
 

Rosemary Bread

If you've ever been to Macaroni Grill, you have eaten their amazing, salty, buttery, herby, rosemary bread (and then was too full to eat your dinner.)  I made Pasta Fagioli soup for dinner last night and wanted some good bread to go with it.  I did a google search and found a great, easy recipe for this bread on someone else's food blog (though I tweaked it a bit). It really does taste like the bread from Macaroni Grill...and it is especially delicious dipped in olive oil mixed with salt, pepper, red pepper flakes, and minced garlic.  I've never made bread before. I don't know what I was so afraid of!  I am getting super hungry thinking about this bread again...gonna go steal a chunk for a snack. 

Rosemary Bread
adapted from Macaroni Grill Bread


Yield: 2 small loaves

Time: 2 hours start to finish


1 packet active dry yeast
1 Cup warm water
1/4 tsp sugar
3 Tbs olive oil
2 1/2 Cups flour (I used bread flour, but all purpose would probably work just fine)
1 1/2 tsp salt
1/4 tsp Italian Seasoning (w/ no salt)
1/4 tsp cracked black pepper
1 1/2 tsp dried rosemary

1 egg, beaten
1 Tbs melted butter and a pinch of kosher/sea salt


1. In the bottom of your mixer combine water, yeast and sugar. Mix it around a bit with a spoon and let it sit for 5 minutes.

2. Add the salt, oil, spices, and 1 C flour. Mix for 30 seconds to incorporate.

3. Add the rest of the flour about 1/2 C at a time, while the mixer continues to mix.

4. When all of the flour is incorporated mix on high for about 7 minutes.

5. Cover your mixing bowl with a kitchen towel and let it rise for about 40 minutes, or until doubled in size.

9. Divide the dough into 2 parts. Shape into balls and place on a sprayed cookie sheet, or a cooking stone with a bit of olive oil on it.


10. Spray a sharp knife with cooking spray and cut 2 slits in the top of the bread.

11. In a small bowl whisk an egg until frothy. Brush the egg all over the top of the loaf and into the cracks.


12. Place the loaves into a warm oven. (I set mine to 170) Let them rise until doubled in size, about 15 minutes.

13. Turn your oven up to 370 degrees and bake for about 30 minutes, or until golden brown. (Temperature inside at 190 degrees means its done)

14. When the loaves come out of the oven, place them on a cooling rack. Brush butter over the tops and sprinkle a little bit of salt over the top of the butter.

Mamma Mia! Italian Sausage and Pasta: Slow-Cooker Month Recipe #2

Easiest. Dinner. Ever.  You need 3 things.  That's it.

1 lb. Italian Sausage Links (I used hot Italian pork sausage from Natural Farms)
1 jar Spaghetti Sauce (I used Classico Spicy Red Pepper)
1 lb. your choice of Pasta (I used penne)

1. In slow-cooker, place sausage and entire jar of sauce.  Cook on low for 8 hours.
2. Cook pasta according to box.

3. Serve sausage and sauce over pasta. Add a side spinach salad, if you wish. Mangia!

**Double Duty: Serve sausage and sauce on buns.  Add sauteed sliced peppers. Yum!

Shredded Beef Tacos: Slow-Cooker Month Recipe #1

I officially declare July "Slow-Cooker Month."  I am a bit burned out on cooking meals that take a lot of prep and pans ( I HATE doing dishes).  A slow-cooker doesn't typically go hand-in-hand with hot, humid summer days...we save its use for chili or stews on cold, wintery days.  But, I am finding it to be the perfect summer appliance (besides the grill of course!)  I will be adapting all recipes so that they are as easy as possible and take no pre-browning of meat (because, of course, that adds a pan to clean). So get ready people, it's time to dump all your ingredients in one pot, turn it on, and let 'er cook! 

Shredded Beef Tacos
Adapted from Tyler Florence's Mexican Pot Roast Tacos

Makes about 20 small tacos

Ingredients

3 lb beef chuck roast
1/2 lg. onion, sliced
2 cloves garlic, smashed (left whole)
1 28 oz. can crushed tomatoes
1 tbs. ancho chile powder
1 tbs. ground cumin
1 tbs. cayenne pepper
1 tsp. salt
1/4 tsp. ground black pepper
3 bay leaves
Corn tortillas (or your tortilla of choice)
Shredded Mexican Blend cheese (monterery jack, asadero, etc)
Chopped fresh cilantro

1. Add roast, tomatoes, onion, garlic, tomatoes, and spices to slow cooker.  Set on high for about 4 hours, or 6-8 hours on low.

2. When cooking is complete, shred beef in slow-cooker using two forks. Remove bay leaves and any big pieces of fat if you find any.  Season with more salt & pepper if needed.

3. Warm tortillas.  If using corn tortillas, wrap in a damp towel or paper towel and heat in microwave for 30 sec or until warm. 

4. Assemble tacos.  Sprinkle on some cheese and cilantro.  Add other toppings if you wish!

Red, White, and Blueberry

Photo taken by Dan Farrington

Happy 4th of July!  Here is a perfect summer recipe for scrumptious lemon cheesecake squares with blueberry sauce that I made while visiting the Louisburg Farringtons this weekend.  I adapted two different recipes from epicurious.com (links below.)  So, Dan does not like a.) lemon desserts, b.) blueberries, nor c.) cheesecake.  However, he was a fan of these!  The lemon taste is light and the fresh blueberry sauce is not overpowering in it's blueberry-ness.  The squares are easy too... the filling is not thick so it bakes quickly and is fuss-free (ie. no water bath).  The most labor intensive part was pushing the blueberry sauce through a mesh strainer.  You don't even need to do that... you can leave the sauce a little chunky or puree it in a blender.  Lemons and blueberries are the ultimate pair, but another good citrus/berry combo to substitute might be lime and strawberries.

Lemon Cheesecake Squares

Crust:

9 whole graham crackers
5 tablespoons butter

Filling:
1 8-ounce package cream cheese, room temperature
1/3 cup sugar
1 large egg
3 tablespoons sour cream
2 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
1 teaspoon vanilla extract
Blueberry Sauce (Recipe follows)
Fresh blueberries

For crust:


Preheat oven to 350°F. Fold 16-inch long piece of foil to 8x16-inch strip; place in 8x8x2-inch metal baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil in opposite direction, lining pan completely. Butter foil.
Place graham crackers in heavy-duty plastic bag. Using rolling pin or mallet, crush crackers finely. Melt butter in medium skillet over low heat. Remove from heat; add crumbs and toss to coat. Press crumbs evenly onto bottom of prepared pan. Bake crust until deep golden, about 12 minutes. Cool crust while preparing filling.
For filling:

Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in egg and sour cream, then lemon juice, lemon peel, and vanilla. Spread batter over crust.

Bake cheesecake until slightly puffed and set in center, about 30 minutes; cool completely in pan on rack. Chill cheesecake until cold, at least 2 hours. DO AHEAD: Can be made 1 day ahead. Cover; keep chilled.
Using foil overhang as aid, lift cheesecake from pan. Cut into 9 squares; arrange on platter. Chill until ready to serve, up to 3 hours. Serve chilled topped with warmed blueberry sauce and a few fresh berries.


Blueberry Sauce

1 1/2 cups fresh or frozen blueberries
1/3 cup water
1/3 cup sugar

Combine ingredients in small saucepan. Simmer on low and stir often until berries pop (about 10 min.) Cook on low simmer for about 8 more minutes, stirring often.
Let cool slightly.  Strain/push into bowl using a fine mesh strainer and wooden spoon. (Or puree until smooth in blender.) Warm in microwave or on stove for serving.


 http://www.epicurious.com/recipes/food/views/Lemon-Cheesecake-Squares-with-Fresh-Berries-353837

http://www.epicurious.com/recipes/food/views/Blueberry-Compote-101038.