Happy 4th of July!

    The Fourth Of July...a perfect excuse for a barbecue!  What made it even better was that our favorite soldier was home for the celebration.  Unfortunately, my Dad had to work but lucky for him, I sent him a heaping tray so he wouldn't feel like he missed all the fun.
    I'm always happy to host celebrations and gatherings at our house.  I feel like everyone feels pretty comfortable and at home and it's nice to have everyone together.  I also enjoy it because my mom relaxes a bit.  At her house, she always has something to do.  Even here she is always helping and keeping busy, but I feel like she is more at ease.  All in all it was a great day filled with good food, family, and pirate pools.
   I planned today's menu while driving home from Maine on Saturday.  Gotta love the iPhone! 

Smokey Portobello Sliders 
Recipe from Vegetarian Times

Ingredients
8 large portobello mushroom caps
4 tbsp olive oil
2 tbsp BBQ Rub (see recipe below)
2 medium yellow onions, thinly sliced
1 cup prepared BBQ sauce
6 oz shredded Gouda cheese

BBQ Rub
Ingredients
1/4 cup of light brown sugar
1/4 cup sweet paprika
3 tbsp black pepper
2 tbsp salt
2 tsp garlic powder
1 tsp onion powder
1 tsp celery seed
1/2 tsp cayenne pepper

Method (Rub)
1. Combine all ingredients in an airtight container.  Shake to combine.  Store in refrigerator.

Method (Burgers)
1. Toss mushrooms in bowl with 3 tablespoons of olive oil and the BBQ rub.  Set aside.
2. Heat the remaining oil in a large skillet over medium heat.  Add onions and cook for 30 minutes, or until golden.  Stir occasionally.  Remove from the heat and add salt and pepper if desired.
3. Heat the grill to medium-high heat.  Rub the grate with vegetable oil.  Place mushrooms, with the stem side down.  Brush the tops with barbecue sauce and grill 3-4 minutes per side.
4. Divide the cheese among the mushrooms by placing it in the center of each stem side.  Grill 1 more minute, or until the cheese melts.
5. Place grilled mushrooms on toasted hamburger roll.  Top with onions.  

Blueberry and Toasted Pecan Salad

Ingredients
1/2 cup pecan halves
2 tbsp butter
1 cup fresh blueberries
5 cups fresh baby spinach


Balsamic Vinaigrette
1/2 cup extra virgin olive oil
3 tbsp balsamic vinegar


Method
Preheat oven to 350 degrees
1. Coat the pecans with melted butter and toast in over of about 15 minutes. Allow the pecans to cool.
2. In a large bowl, toss the blue berries, spinach, and pecans.
3. To make dressing, whisk together the oil and vinegar.



Bean Salad

Ingredients
1/2 lb string beans, halved
1 can chick peas, rinsed and drained
1 can kidney beans, rinsed and drained
6 cloves garlic, minced
1 1/2 tbsp dried oregano
1/2 large red onion, sliced
1/2 lb Greek Olives, halved
1 celery stalk, diced
8 fresh basil leaves, chopped
1/4 cup fresh parsley, chopped
salt and pepper
Crushed red pepper flakes
1/4 cup olive oil
Juice from 1 lemon
1/4 cup red wine vinegar


Method
1. Cook string bean in boiling water until tender.
2. In a large bowl add string beans, chick peas, kidney beans, garlic, oregano, onion, olives, celery, basil, and parsley.  Add salt, pepper, and red pepper flakes to taste.  Toss well.
3. Whisk together the olive oil, lemon juice, and vinegar and toss with the salad.
4. Chill for at least an hour before serving.


Old-Fashion Strawberry Shortcake

Ingredients
2 cups all purpose flour
3 1/2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1 stick unsalted butter, cold
3/4 cup cream


Method
Preheat the oven to 425 degrees
1. Mix flour, sugar, baking powder, and salt in a bowl.
2. Slice the butter into 1/4 inch pieces and cut them into the mixture using a pastry blender.
3. In the middle of the mixture, form a well and pour the cream.  Stir in only enough to make the dough moist.  Let it sit for a minute.
4. Turn the dough out onto a floured surface.  Knead it just a few times, just until it holds together and is not so wet.
5. Gently pat the dough into a rectangle, about 7 x 10 inches and 3/4 of an inch thick.
6. Grease a baking sheet with butter or shortening.
7. Use a sharp and floured knife to cut the dough into 8 pieces.  Transfer to the baking sheet.
8. Brush the tops of the biscuits with a little milk and sprinkle with sugar.
9. Bake for 12-15 minutes, or until they rise and are golden on top.
10.Top with cut strawberries and whipped cream.

Vacation Series: Minty Lime Freeze Pie

     Here is another recipe that just screamed summer and there was no baking involved-perfect for vacation.  Just make sure you prepare it ahead of time since the pie will need some time to freeze.

Minty Lime Freeze Pie
A Kraft Recipe

Ingredients
2 (8 oz) packages of Neufachatel Cheese, softened
1/2 cup sugar, divided
1 (3 oz) package of lime gelatin
1 tbsp lime zest
1/4 cup fresh lime juice
1 (8 oz) tub of lite Cool Whip
1 tbsp fresh mint, chopped
1 1/2 cup pretzels, crushed
6 tbsp butter or margarin, melted

Method
1.Begin by covering a 9 inch pie plate with plastic wrap.  The wrap should hang over the edges.
2. Use an electric mixer to whip together the neufchatel cheese and 1/4 cup of the sugar. 
3.  Add in the gelatin, lime zest, and lime juice.
4.  Use a whisk to mix in the Cool Whip.
5. Spoon the mixture into a 9 inch pie plate.
6. Mix the pretzels, butter, and remaining sugar.  Sprinkle over the top of the pie filling.  Fold over the excess plastic wrap and use it to press the pretzel into the filling.  Place pie in freezer for about 2 hours.
7. Remove pie from freezer.  Remove plastic wrap and flip the pie onto a dish so that the pretzel crust is on the bottom.

The Taste Test
    This was, as predicted, a lovely summer dessert.  It was very easy to put together and a big hit with my family.  If I made this again, I would make sure to crush the pretzels a little more finely.  I just used my hands to break the pretzels, so they were more broken than crushed.

Thanks for a great week at the beach Mom and Dad!

xox

Vacation Series: Watermelon Salsa

     Arnauld was finally able to tear himself away from work in order to spend a few days with us in Maine, for vacation.  We planned to make dinner for the family.  Arnauld made his fish tacos and homemade guacamole, that he had made for me before.  I wanted to add something to the mix, so I made watermelon salsa.  I have never had watermelon salsa so I crossed my fingers and hoped it would be a hit.

Watermelon Salsa

Ingredients
3 cups watermelon, finely diced
1/2 cup red onion, diced
1 large jalepeno, minced
1/3 cup cilantro, chopped
Juice from 1 lime
Salt to taste

Method
1. Combine all ingredients in a medium bowl.  Serve at room temperature or chilled.

The Taste Test
    When I chose watermelon salsa, I thought it sounded perfect for summer.  It was an interesting mix of flavors that tasted great.  I read that you can use watermelon salsa on top of grilled fish, chicken, or steak.  We had ours with tortilla chips.  Everyone seemed to enjoy this twist on salsa.

Vacation Series: Black Bean Salad

     I'm still on vacation in Maine.  So far we have been throwing together some random dinners-trying to cater to the tastes of eight different people ranging in age from 1-52.  Needless to say, this is not always easy. Tonight we are working with some leftovers.  My dad is pretty inventive with leftovers.  Some of his specialties include corn beef and mashed potato quesadillas and pasta a la everything left in the fridge.  I thought it might be nice to make a fresh salad to add to the mix of whatever my dad whips up tonight.  I turned to the internet and came up with a recipe from the Food Network, by none other than Guy Fieri. 

Black Bean Salad

Ingredients
2 cans black beans, rinsed and drained
1 can corn, drained
2 small tomatoes, diced
1/4 cup red onion, diced

1/4 cup green onion, diced

1/4 cup fresh pineapple, diced

1 tbsp fresh cilantro, chopped 

1 jalapeno, minced

4 tbsp sherry vinegar

Juice of 1/2 lime

3 tbsp honey

1 tsp salt

1 tsp pepper

1 pinch of cumin

Method

1. Combine all ingredients in a large bowl.  Chill in refrigerator for 1 hour before serving.

The Taste Test
    This salad is a great summer dish.  Not only was it simple to make but also tasty and refreshing.

Vacation Series: Asian Portobello Burgers

    So school is out for the summer and I am in Maine with my family for the week.  This will, sadly, be my only week off this summer.  Luckily, my summer work schedule is a lot lighter, which will hopefully give me a lot of time to visit local markets and try new recipes. 
     One family from my class gave me Gwenyth Paltrow's new cookbook, My Father's Daughter, as an end of the year gift.  I had been eyeing this book in the bookstore, so I was excited to receive this thoughtful gift.  I brought the book along for the trip to Maine, hoping to make some of the recipes with my family.  Night number one and Gwenyth's Asian Portobello Burgers are on the menu.

Asian Portobello Burgers

Ingredients
2 tbsp soy sauce
4 portobello mushrooms
1/2 cut toasted sesame oil

Method
1. Drizzle each side of the mushrooms with soy sauce.  Then brush each side with sesame oil.  Let the mushrooms sit for 10 minutes.
2. Heat the grill on low.  Grill the mushrooms for 15 minutes, turning occassionaly.

These burgers can be served with lettuce and Soy and Sesame Mayo, on a bun or not!

Soy and Sesame Mayo

Ingredients
1/2 cup Vegenaise (Vegan Mayo)
2 tsp soy sauce
2 tsp toasted sesame oil

Method
1. Whisk all of the ingredients together in a small bowl.

The Taste Test
   Pretty delicious and super easy.  A winner in my book!

Happy Father's Day!

     My dad is a fan of Guy Fieri and the show Diners, Drive-Ins, and Dives.  He and my mom have actually eaten at a few of the "dives" featured on the show.  My dad is super hard to buy gifts for and he's actually more grateful for time spent with the family than gifts.  So this Father's Day, I bought him the book, Diners, Drive-In's and Dives: An All American Road Trip and made 2 of the recipes from the book for my Dad's celebration.  We had to celebrate yesterday because my dad is scheduled to work late today, which is a bummer.  But I'm glad we got to spend some time together!

One of my favorite pictures at my parents house is in their bedroom.  It's a picture of my Pop walking my mom down the aisle at my parent's wedding.  I was really happy that my pal Kelly snapped this great shot of my Dad and I. 

   
      I chose this first recipe because it is from Maine, a place my dad is a real fan of.  This recipe comes from a diner called A1 in Gardiner, Maine.

Mike's Maine Crab Cakes

Ingredients
1-1 1/2 lbs fresh crab meat
1 1/2 cups fresh corn
3/4 cup red bell pepper, diced
3/4 cup celery, chopped
3/4 cup yellow onion, finely chopped
1 cup mayonnaise
3/4 tsp dry mustard
3/4 tsp salt
1/2 tsp black pepper
1 large egg, beaten
2 1/2 cups wheat saltines, crumbled and divided
2 tbsp unsalted butter

Method
1. Mix the crab meat, corn, pepper, celery, onion, mayo, and mustard in a medium bowl.  Season with salt and pepper.
2. Gently fold in the egg.  Add 1 1/2 cups of cracker crumbs and mix in gently.  Be careful to not overwork the mixture.
3. Place the remaining cracker crumbs on a plate.
4. Form the crab meat mixture into 3 inch patties.  Press each side into the plate of crumbs.
5. Heat a large skillet over medium-high heat.  Add the butter.  Cook the crab cakes until they are golden, 4-6 minutes per side.

The Taste Test
     I cooked the crab cakes in batches.  The book suggested cooking them 6 minutes per side, which turned out to be a little long.  I had to experiment with the timing for these and I'm not sure I had it quite figured out in the end.  However, these crab cakes were very good!  My dad asked about a sauce, which I had also wondered about but the cookbook did not recommend a sauce. In the end, I don't think a sauce was necessary because the mayonnaise helped to keep the crab cakes moist and delicious. 

    This second recipe is not from my Dad's new cookbook.  I wasn't sure who would actually show up for dinner and I worried that the crab cakes wouldn't be enough.  I found a simple pasta dish from Real Simple that I went with.

Shrimp, Leek, and Spinach Pasta

Ingredients
16 oz. gemelli pasta
2 tbsp unsalted butter
3 leeks, cut into half moons
salt and pepper
2 lbs medium shrimp
Zest from 2 lemons
3/4 cup heavy cream
10 oz baby spinach

Method
1. Cook the pasta according to package directions and return to pot.
2. Heat the butter in a large skillet, over medium heat.  Add the leeks and a dash of salt and pepper.  Cook until the leeks are soft, 3-5 minutes.
3.  Add the shrimp and lemon zest.  Cook until the shrimp are opaque-about 4-5 minutes.
4. Add the cream and a dash of salt to the pasta in the pot, over medium heat.  Stir until the pasta begins to thicken.  Add the shrimp and spinach.  Stir and cover until the spinach begins to wilt.  

The Taste Test
    This was a relatively simple dish to put together and it tasted great.  I think this dish would be just as great without the cream.  If I were to make it again, I might leave the cream out to make this dish a little healthier.

     My Mom made a broccoli slaw salad to go along with dinner.  She gets regular emails from the Hungry Girl website, where this recipe came from.


Asian Broccoli Slaw 

Ingredients
16 o. package broccoli cole slaw
1 cup canned water chestnuts, drained and sliced into thin strips
1 cup canned mandarin orange packed in water
1 cup chopped scallions
2/3 cup Newman's Own Lighten Up Low Fat Sesame Ginger Dressing
1/4 cup slivered almonds

Method
1. Toss all of the ingredients together in a large bow and mix.
2. Refrigerate for 2 hours and stir again before serving.

The Taste Test
    Simple, nutritious, and tasty.  This is a great summer salad.


    I chose a dessert from my Dad's cookbook.  This recipe came from a place called Pizza Palace in Knoxville, Tennessee.  Coconut is a fan favorite in my family so this coconut cream pie seemed perfect.

Coconut Cream Pie

Ingredients
3 cups whole milk, divided
3 eggs
1/2 cup cornstarch
3/4 cup sugar
2 tbsp unsalted butter
1/8 tsp salt
1 1/4 cup shredded coconut
1/3 cup shredded coconut, toasted
1 tsp vanilla extract
1 10 inch prepared baked pie crust (I used a graham cracker crust)

Method
1. Whisk 1/2 cup of milk, eggs, and cornstarch in a small bowl until smooth.
2. In a medium saucepan, whisk the remaining milk with the sugar, butter, and salt.  Over medium heat, bring the mixture to a boil and them slowly whisk in the egg mixture.  Continue to cook, whisk constantly.  When the mixture begins to boil and is very thick remove it from the heat and whisk in the untoasted coconut and vanilla.
3. Pour the custard into the pie crust and spread evenly.  Sprinkle the toasted coconut on top.
4. Place the pie in the refrigerator until chilled and set-about 2 hours.

The Taste Test
YUM! YUM! YUM!

     So back to the real reason for all the deliciousness in this post...my Dad.  He really is a great dad and I know everyone says that on Father's Day, but my Dad truly is great every day of the year.  He's always been there for my family, through thick and thin.  He's also just about the wisest and handiest man I know.  He is a learner and while at times he gets frustrated in the learning process, he is always trying to figure things out-that's how he got so smart.  Back when I was younger, like maybe six, I thought he wasn't very smart because he had messy handwriting.  But as I grew up, I learned there is much more to life than your handwriting.  I strive each day to be as patient and as understanding as my Dad-and to also write a little neater.

My Dad enjoying his Father's Day dinner.  Isn't he cute?

Happy Father's Day, Dad.

I love you!

xox