Wednesday, April 19, 2017

Creamy Tuna Avocado Salad

Baseball season is underway for my two boys, and that means I need to be able to serve up fast and easy meals – or get used to eating hot dogs and concession stand popcorn every other day!

A video for this recipe caught my eye on Facebook, so I gave it a try (with a few little tweaks). The result? Super yummy and super quick to prepare.

Another bonus? By swapping out the mayo used in traditional tuna salad for avocado, you get a healthier dish.

Mangia! Mangia!
Andrea


Creamy Tuna Avocado Salad
Inspired by this recipe from Natasha's Kitchen.com

1 large can (12 ounces) and 1 small can (3 to 4 ounces) tuna in water, drained
1 English cucumber, halved lengthwise and thinly sliced
3 medium, ripe, avocados peeled, pitted and cut into chunks
1/2 to 1 small red onion, quartered and thinly sliced
1/4 to 1/3 cup fresh cilantro, chopped
Juice from 1 large lemon
2 to 3 tablespoons olive oil
Fresh ground pepper
1 teaspoon salt, more to taste

**Note on the salt: If you are making this ahead, or if you are planning on leftovers, do not mix in the salt. Instead, salt each serving separately. The salt will make the cucumbers release water, which will make the salad soggy after a few hours.

Combine first 5 ingredients in a large bowl. Pour lemon juice and olive oil over ingredients. Season with salt and pepper.

Mix to combine. Add more salt and pepper to taste.

Serve alone or on top of mixed greens.

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Wednesday, April 12, 2017

Savory Spring Egg Cups

These breakfast treats remind me of the Italian Easter meat pie (pizza rustica) that my family would devour every spring. That hearty dish (best consumed cold) combines hard boiled eggs, mozzarella, prosciutto and ricotta cheese in a flaky double pie crust.

I still hope to make one of those savory pies before summer hits, but today's sweet little recipe satisfied my craving.  Better yet – my boys liked it. I served these egg cups for dinner and the leftovers held up great the next day. Lunch for me; hearty after-school snack for them.

You can use your favorite breakfast meat, like sausage or ham. I used bacon because it imparts a taste similar to the prosciutto used in my family's traditional Easter morning meal.

These would make a great addition to an Easter brunch menu, especially if you have extra eggs in the fridge. Or they might be a good way to use that leftover holiday ham.

Mangia! Mangia!
Andrea


Savory Spring Egg Cups
Inspired by a video from HomemadeHooplah.com

2 sheets puff pastry dough, thawed
Small container ricotta cheese
6 slices precooked bacon, chopped
1 dozen eggs
Garlic salt
Fresh ground pepper

**Cut recipe in half if you don't need 12 egg cups.

Preheat oven to 350 degrees. Generously spray a large 12-tin muffin pan with cooking spray. If you like, line each tin with paper or parchment muffin liners.

Place 1 sheet of thawed puff pastry on lightly floured surface and use a rolling pin to flatten into a square shape. Repeat with second pastry sheet.

Cut each pastry sheet into 6 squarish rectangles. Push 1 square of pastry into each prepared muffin tin. Flute edges of pastry so they stand up slightly. Spray pastry with cooking spray.

Fill each muffin cup with 1 or 2 tablespoons of ricotta cheese. Sprinkle with crumbled bacon. Push down gently with back of a spoon.

Crack one egg into each muffin cup. Sprinkle with garlic salt and pepper.


Place in preheated oven and cook for 20-25 minutes or until crust is lightly browned. Cook a few minutes less if you prefer a less solid yolk. (You can test the yolk with a toothpick.)

Remove from oven and let cool for 5 minutes before removing from pan.

Tastes great served warm or cold. Fresh berries make a nice side dish. Perfect for any meal!







Wednesday, April 5, 2017

Sheet pan Lemon Chicken with Olives & Capers

Sheet pan suppers are a great way to whip up a savory meal in less than an hour. This recipe is one I made with items I had on hand.

My pantry is usually stocked with olives and capers so this was a good way to put them to work.

The bonus with this dinner is that as the olives cook they release their oils, which blends with the juices from the lemon and chicken to make a nice sauce.

Mangia! Mangia!
Andrea



Sheet pan Lemon Chicken with Olives & Capers

2 pounds of chicken pieces (I used an assortment of boneless thighs, skin-on legs, and boneless skinless breasts.)
1 cup whole green olives, pitted and stuffed with pimento
1 cup whole kalamata olives, pitted
1 cup whole black olives, pitted
2-3 tablespoons capers
2-3 tablespoons olive oil
1 lemon, sliced
Juice from 1 lemon
Salt and pepper
Spaghetti for serving (optional)

Preheat oven to 400 degrees.

Spread 1 tablespoon on bottom of a shallow sheet pan. Place chicken pieces on pan and sprinkle with salt and pepper. In a bowl mix olives, capers, lemon juice and the rest of the olive oil. Pour evenly over chicken pieces. Top with lemon slices.


Bake at 400 degrees for 45 to 60 minutes or until chicken is browned and cooked through. Baste chicken pieces and stir olives occasionally during cooking time.

Serve chicken alone with capers, olives and pan sauce or on top of spaghetti.

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Friday, March 31, 2017

Fettuccine with Asparagus and Goat Cheese

Hello from this long lost blogger! Guys, I'm sorry I fell off the face of the earth for a while there. Life got away from me. The husband and I run a small business, and we recently moved to a new office. It was way more work than I anticipated. Like WAY more. Needless to say, blogging to a back seat to...survival.

Although my house was a giant disaster area (please don't open my closet door), I did manage to feed my family. Admittedly some nights we ate crackers and cheese for dinner, but when I was feeling slightly more ambitious, I relied on HDHH classics.

Now that it's Spring, and asparagus is on sale practically every week, I figured it was time to make Fettuccine with Asparagus and Goat Cheese.

This is totally a 20 minute meal. And it's easy clean up. Cook the pasta and asparagus in the same pot, then stir in tangy goat cheese, grainy mustard, and fresh dill for a creamy, Spring-y sauce. So easy and delicious, even I could manage it!

Dinner? You've got this!

Let's get cooking!
Erin


Fettuccine with Asparagus and Goat Cheese
Originally posted in April 2013
Serves: 6

1/3 cup pine nuts
1 pound fettuccine
2 bunches asparagus, trimmed and cut crosswise into thirds
5 ounces goat cheese
2 tablespoons grainy mustard
3 tablespoons chopped fresh dill
Salt and pepper

Preheat oven to 350 degrees. Place pine nuts on a rimmed baking dish and bake for about 5 minutes, until they are golden brown and smell toasty. (Alternatively, you can toast pine nuts in a dry skillet over medium heat, but I always burn nuts when I toast them on the stove. Feel free to live dangerously, though.)

Cook the fettuccine to al dente according to package directions in a large pot of salted boiling water. Add the asparagus during the last 5 minutes of cooking. Reserve 1 cup of the pasta cooking water before draining.

Drain the pasta and return pasta and asparagus to the pot. Stir in goat cheese, mustard, dill, and toasted pine nuts. Add pasta cooking water and stir until the cheese is melted and the pasta is evenly coated with sauce. Season to taste with salt and pepper.


Wednesday, March 29, 2017

4-Layer Birthday Cake

Both of my boys celebrate their birthdays in March – just nine days apart. And each year they get to pick what kind of birthday cake they want.

In the past we've done the traditional chocolate cake with chocolate frosting or yellow cake with chocolate frosting. One year lemon cake topped with fruit was the highlight.

This year, my oldest (now age 11) spotted a video on social media of a four-layer chocolate cake filled with caramel and chocolate, covered with a chocolate glaze and drizzled with white chocolate.

He showed it to me once, but apparently watched it himself multiple times. When we couldn't find the video a few weeks later to make sure we knew how to make his chosen birthday dessert, he was able to describe every step in full detail.

For me, the best part about this dessert was the fun of making it with my boys and my brother, who was in town for a visit.

When my youngest's birthday rolled around a week later, we made the cake again, with a few variations to suit his tastes. He (now age 8) wanted a yellow butter cake – with Nutella as the filling between every layer. I don't even want to imagine the calorie count!

We tried a mirror glaze on the first cake, but it required lots of ingredients and didn't thicken on its own, so we ended up adding chocolate spread to it. The second time around we went with a simpler chocolate topping that was much easier to work with.

If you try this out, let us know what you use for the filling between your cake layers.

Mangia! Mangia!
Andrea


4-Layer Birthday Cake

1 box of your favorite cake mix or your favorite recipe for two-layer cake
Caramel spread and chocolate spread
or
Nutella hazelnut chocolate spread
Chocolate glaze (see recipe below)
Chocolate shavings
1/4 cup white chocolate chips
Optional: Raspberries

Prepare cake according to package directions, using 2, 8-inch pans. Bake cake per instructions. Let cool, then turn out onto wire racks and cool completely.

Once cake layers are fully cool, carefully slice each one in half lengthwise, using a serrated knife. You will end up with four cake layers.

Set one cake layer on a cutting board.

Alternatively, you can use an angel food cake pan with the center piece removed to build your cake and hold it in place. (We tried this the first time around, but the layers slide around inside the pan. If you use this method, top the cake pan with a cutting board and invert so allow layered cake to slide out before glazing.)

Putting the cake together on a cutting board allowed us to gently move layers into place if they started to slip.

Also, if you have a cake lifter, life will be easier as you assemble and glaze the cake. You can also use a cutting board to help move and lift the cake layers.

Using a flexible spatula, gently spread filling on the bottom layer of cake. Top with second cake layer and spread on the second filling. Place third cake layer and spread the top of it with your third filling choice. Top with final piece of cake.

Transfer the cutting board with cake to try refrigerator so that it can firm up a little while you make the chocolate glaze.

Chocolate Glaze

1 cup heavy cream
1 cup semi-sweet chocolate chips
Pinch salt

Place chocolate chips and salt in a medium bowl. In a small saucepan, bring cream to a boil, then remove from heat and pour over the chocolate chips. Whisk until smooth. Let cool until mixture becomes slightly thickened.

Now it's time to glaze the cake. It helps to have a second set of hands for the glazing.

Set a large bowl on the counter and place a wire rack on top of the bowl. Carefully transfer the cake from the cutting board to the center of the wire rack. Slowly pour glaze over the cake, ensuring that glaze covers all sides.

You might want to repeat the process to make sure every centimeter of the cake is thoroughly coated in chocolate.

If you do, carefully lift wire rack with cake and set the wire rack on the cutting board. Pour excess glaze from large bowl back into small bowl. Replace wire rack and cake on top of large bowl and slowly pour glaze over cake again.

(My boys did close inspections of each cake we made. It took three pours of glaze to get their seal of approval!)

Let glaze drip off cake. Carefully transfer cake to a cake plate. Dust with chocolate shavings. Return cake to refrigerator to allow glaze to harden.

Place white chocolate chips in a small bowl and melt in microwave for 30 seconds. Stir and heat another 30 seconds if needed. Transfer melted chocolate to a small plastic sandwich bag and seal. Gently squeeze melted chocolate into one corner of bag. Snip a tiny hole in the corner.

Drizzle top of cake with white chocolate. Top with raspberries if desired.

This is the butter yellow cake filled wth Nutella. Luckily, I took a photo before we ate it all!


















Monday, March 27, 2017

Cucumber Vodka Gimlet

The vodka gimlet is my drink. Has been for years. And it doesn't even have to be fancy. Vodka and Rose's Lime Juice on the rocks is perfect, especially when made for me by my husband Jeff. But so much sugar. As for fancy ones, my favorite is the Market Gimlet, made with cucumber vodka, at The Palace Hotel in San Francisco. Cucumber in cocktails = so refreshing.

Anyhow, I recently decided it was time to make a less sugary vodka gimlet inspired by the cocktail I used to have while on biz trips to the West Coast. I opted to do this on a Tuesday afternoon. And why not? That's the beauty of working from home and being the boss.

XOXO,
Amy



Cucumber Vodka Gimlet
(Makes two gimlets)
6 ounces vodka
8 slices seedless cucumber (or regular cucumber with seed section removed)
1 ounce fresh lime juice
2 teaspoons sugar (granulated or powdered)

Muddle the cucumber with the sugar in the bottom of a cocktail shaker. (I used the handle of a wooden spoon.) Add the rest of the ingredients and half a cup of ice. Shake vigorously and strain into two glasses. Garnish with slices of cucumber or a lime wedges.

Wednesday, March 15, 2017

Cioppino (Seafood Soup)

Cioppino is an Italian seafood soup that originated in San Francisco. I love to eat it but had never prepared the meal myself – until this past weekend.

I wish I hadn't waited so long. The dish is easy to cook and you can vary the fish and shellfish based on your preferences or what's fresh (or on special).

I fell in love with this soup about eight years ago, after trying it through a meal service. Even though I grew up Italian, I'd never had it before. Fast forward to 2017. With my parents visiting on a Friday in Lent, it was the perfect recipe to try out.

The timing was good, too. What could be better than a steaming bowl of fragrant soup and a hunk of crusty bread on a blustery, snow-flurry-filled March day?

Mangia! Mangia!
Andrea


Cioppino
Adapted from this recipe by Giada De Laurentiis

3 tablespoons olive oil
1 large onion, diced
3 large shallots, diced
1 large fennel bulb, cut in half and thinly sliced
1 teaspoon Kosher salt
4 garlic cloves, minced
Pinch red pepper flakes
1/4 cup tomato paste
1 28-ounce can diced tomatoes in their juice
1 1/2 cups Chardonnay
5 cups fish stock
2 bays leaves
1 teaspoon dried basil
1 teaspoon dried parsley
1 pound mussels, scrubbed to remove sand
1 pound clams, scrubbed to remove sand
1 pound raw shrimp, peeled and deveined
1 pound halibut, skin removed and cut into 1-inch pieces
1 pound salmon, skin removed and cut into 1-inch pieces
Fresh parsley, chopped

*A note about choosing your fish/shellfish: Vary the fish and shellfish as you like. For example, if your kids love shrimp, add more and leave out the salmon. Grocer only sell mussels in 2-pound bags? Go for it! Prefer crab over shrimp? Make a swap!

Heat the oil in the largest pot you own over medium-high heat. Add the onion, shallots, fennel and salt and cook about 10 minutes, stirring often, until vegetables are translucent.

Add the garlic, red pepper flakes and tomato paste and stir a few times while cooking another 2 minutes. Add the canned tomatoes and juice, the wine, fish stock and bay leaves.

Cover the pot and bring to a boil, then reduce the heat and simmer on low heat for at least 30 minutes.

Uncover the pot and add the clams and mussels. Let them cook until some of the shells start to open, between 5 and 10 minutes. Stir the soup, then add the shrimp and fish. Cook until the shrimp are pink and the fish is firm. Gently stir the soup again. Season with salt and pepper to taste.

Discard any clams and mussels that did not open.

Serve soup in large bowls and sprinkle with fresh parsley and shaved Parmesan (optional). Be sure to have plenty of crusty French or Italian bread on hand to sop up the fragrant broth. A glass of Pinot Noir is perfect with this dinner, too!