I had grandiose plans to make these fancy coconut cupcakes with jam centers and key lime coconut frosting but I had a pretty tough week and ended up going out every night to distract myself so I needed to come up with a quick fail safe recipe for Saturday that I could make in my 2 hour window that I had on Friday.  Our one rule is that we cannot make something we’ve already made.  Now while I am known as the bon bon queen around my family and close friends, I have never actually made coconut bon bons so I think that I passed.

The shocking thing for me is that I kind of eyeballed the recipe.  Usually I really need to follow a recipe to a tea, so this made me extra nervous about my final product.  I adapted the recipe from a couple of different online receipes I found.

Ingredients:

1 pound powdered sugar

1 stick margarine, melted

2 tsp. vanilla

Sweeten condensed milk

1 package coconut

12 ounce package milk chocolate chips

crisco

Directions:

Melt margarine, add powdered sugar, vanilla and coconut.  Add just enough sweeten condensed milk to mixture to be able to form into balls.  Mixture needs to be thick.  Make balls and chill.  Melt chocolate chips and crisco in double boiler.  Dip balls into chocolate.  Put on wax paper on cookie sheet and chill in the refrigerator.

The final product once chilled tasted just like a Bounty Bar, which is essentially a Almond Joy without the nut.  I loved them.  I was so nervous to taste one but they were delish!  I’ve found a new bon bon to add maybe to the cookie swap menu in December.  I’m so glad that we are doing this challenge.  Stay tuned next week for Josh’s take on the coconut challenge.

Post in Comments:

What is your favorite coconut recipe?

I can’t believe I’m giving you all this recipe, this amazing black bean salad recipe.  I guess it’s only fair since someone shared it with me and I’m a good sharer, that’s what blogging is all about.  This recipe is the perfect summer bbq side recipe and a definite crowd pleaser and it is SOOO easy to make.  So where did I get it from?  My friend Christina!  Some of us were over to her house for dinner at least a year or so ago and she made this as one of the sides for dinner.  I’m not going to lie, I didn’t like black beans at the time (I know the horror), so I was less than thrilled to see it on the table, but I wasn’t going to be rude, so I put a little on my plate.  WOW, how shocked was I when I loved it and went back for more and more and seriously got the recipe in less than a week to replicate becuase I couldn’t stop thinking about it (yes, it’s that good!)?  Can’t you feel my excitement oozing from the computer at you?

What do you Need?

2 cans black beans

1 container of crumbled feta cheese

1/2 red onion diced (more if you love red onion)

2 lemons

olive oil

balsamic vinegar

cumin

kosher salt

and pepper

How do you make it?

I’m glad you asked, because that means you’re interested in making it!  Rinse and drain the two cans of black beans put them in a bowl.  Add 1/2 diced red onion, container of crumbled feta, the juice from two lemons, a dash of cumin (about 1 teaspoon), a couple of pours of balsamic vinegar (about 1-2 tablespoons) and olive oil (about 2-3 tablespoons), a dash of kosher salt and pepper.  Stir all together.  Taste.  See what’s missing, need more lemon, salt?  Add it.  Done.  That’s it.  It’s that simple.  I swear! 

Thank You to Christina for this recipe (feel free to leave a comment about where you found the recipe)!  This one has become a staple in our house and I know I’ll be making it for years to come.

Post in Comments:

What’s your favorite side dish salad?

Ingredients

6 tablespoons extra-virgin olive oil

1 tablespoon chopped onion

1 1/2lb of Red Cabbage or Savoy Cabbage

10 oz ripe plum tomatoes, peeled and chopped, or canned plum tomatoes, drained and chopped

salt and freshly ground pepper

10 oz sweet Italian suasage, skinned and crumbled

1 lb fusilli

I wish I could give credit to where my mom got this recipe, but as you can see I just have a photocopy of this recipe.  I am by no means claiming that my mom or I came up with it.  You can’t see it but my mom’s notes are all over the page.  They read, “JP, Tim & I loved this dish.  The girls ate plain pasta with sausage.  Tim thought this was an 11.”  I love recipes with mom notes on them, you know those are the good ones.

Directions

In a large frying pan, heat 3 tablespoons of olive oil over medium heat.  Add the onion and saute, stirring frequently, until lightly golden, about 5 minutes.  Add the cabbage and continue sauteing for 2 minutes.  Add the tomatoes and season to taste with salt and pepper.  Stir well, cover the pan with the lid slightly ajar, and simmer over low heat, stirring occasionally, until the liquid evaporates, about 40 minutes. 

In a small frying pan heat the remaining 3 tablespoons olive oil over medium heat.  Add the sausage and cook, stirring occasionally, until lightly browned, about 6 minutes.  Meanwhile, in a large pot bring 5 qt salted water to a boil.  Add the fusilli and cook until al dente.  Drain the pasta and arrange it on a warm platter.  Pour the cabbage sauce over the pasta and toss well.  Sprinkle with the sausage and serve piping hot.

Viola!  I have to say that as an adult I LOVED this dish (sorry Mom!)  It was savory and delicious.  I bought the fusilli at an Italian market at Chelsea Market.  This dish was incredibly filling so you don’t need much to have a satisfying meal and there was a lot leftover.  It heated up well.  I look forward to cooking this dish again and hopefully using Savoy cabbage next time.

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Was there a dish your siblings loved that you hated growing up?

So before I added the shrimp and peas (final product seen above) I reserved two cups of the basic risotto for another Giada recipe I was planning on making the following night, Arancini di Riso.  These are essentially rice (or risotto) balls. 

Arancini di Riso

Ingredients

Vegetable Oil for deep frying

2 large eggs, beaten to blend

2 cups of Basic Risotto cooled

1/2 cup of grated parmesan

1 1/2 cups of dried Italian-style breadcrumbs

2 ounces of mozerella cut up into 1/2 inch cubes

Salt

Stir the eggs, risotto, Parmesan and 1/2 cup of the bread crumbs in a large bowl to combine.  Place the remaining breadcrumbs in a medium sized bowl.

Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into balls.  Insert one cube of mozerella into the center of each ball.  Here I split the risotto mixture in half, placed the mozerella between them and then rolled it into a ball shape, I found that easiest.  Then roll the balls into breadcrumbs to coat.

Pour enough oil into a heavy saucepan to reach the depth of 3 inches.  Heat the oil over medium heat till it reaches 350F.  Working in batches, add the rice balls to the hot oil and cook until brown and heated through, turning over as necessary, about 4 minutes.

Using a slotted spoon, transfer the rice balls to paper towels to drain.  Season with salt.  Let rest 2 minutes and serve hot.

These were great with a side salad to get your veggies!  I would recommend them if you were having a large group over becuase while they heated up OK the next couple of days, they were best hot the first day I made them.  I would eat about 2 per serving and the recipe made about 20 so you can imagine that we had a lot leftover.  Next time I would plan accordingly to invite people over to enjoy them while they’re at their freshest.  They were delicious though, probably not the most healthy meal, but delicious nonetheless.

Post in Comments:

What is your favorite ingredient in risotto?  I think mushrooms and risotto compliment themselves so well, it’s definitely my favorite ingredient in a risotto!

Salmon Baked in Foil (from Giada’s Cookbook Everyday Italian)

Ingredients

3 tomatoes, chopped, or 1 (14-ounce) can diced tomatoes in juice, drained

2 shallots, chopped

2 tablespoons plus 2 teaspoons olive oil

2 tablespoons fresh lemon juice (from about 1/2 lemon)

1 1/2 teaspoons chopped fresh oregano or 3/4 teaspoon dried

1 1/2 teaspoons chopped fresh thyme or 3/4 teaspoon dried

1 teaspoon salt

3/4 teaspoon freshly ground black pepper

4 salmon fillets (about 5 ounces each)

I halved this recipe, making salmon for just 2 instead of 4.  In addition, I cheated all the way and used the can diced tomatoes and the dried herbs, just trying to be economical folks.

Preheat the oven to 400 degrees F.  In a medium bowl, stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.

In the center of each of four large sheets of aluminum foil, spoon 1/2 teaspoon of oil.  Place 1 salmon fillet atop each sheet of foil and turn to coat with the oil.  Sprinkle the salmon fillets with the remaining 1 /2 teaspoon each of salt and pepper.  Spoon the tomato mixture over the salmon.  Fold the sides of the foil over the fish and tomato mixture, covering completely, and seal the packets closed.  Place the foil packets on a large, heavy baking sheet.  (The salmon packets can be prepared up to this point 6 hours ahead.  Refrigerate until ready to bake.)

Bake until the salmon is just cooked through, about 25 minutes.  Using a large metal spatula, transfer the foil packets to plates and serve.  (You may want to unwrap and plate the fish in the kitchen before serving.)

Broccoli and Green Beans (from Giada’s cookbook Everyday Italian)

Ingredients

Salt

8 cups of broccoli florets (about 2 pounds including the stems)

1/2 pound green beans, trimmed

1/2 cup extra-virgin olive oil

2 garlic cloves, thinly sliced

1 1/2 teaspoons dried crushed red pepper flakes, plus more to taste (I left this out)

1/2 teaspoon sea salt, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

Bring a large pot of salted water to a boil.  Add the broccoli and cook just until the color brightens, about 2 minutes.  Using a slotted spoon, transfer the broccoli to a large bowl of ice water to cool completely.  Drain teh broccoli and set aside. 

Cook the green beans in the same pot of boiling salted water just until the color brightens, about 4 mintues.  Drain, then add the green beans to another large bowl of ice water to cool completely.  (The vegetables can be prepared up to this point 8 hours ahead.  Dry thoroughly and refrigerate in a resealable plastic bag.)

In a large saute pan, heat the oil over a medium-high flame.  When almost smoking, add the garlic and 1 1/2 teaspoons of red pepper flakes, and saute just until fragrant and the garlic is pale golden, about 45 seconds.  Using a slotted spoon, remove the garlic from the oil and discard (do not overcook the garlic as it will impart a very bitter taste to the dish).  Add the broccoli, green beans, and 1/2 teaspoon each of sea salt and black pepper to the oil, and saute until the vegetables are heated through and crisp-tender, about 5 minutes.  Season with more red pepper flakes, sea salt, and black pepper to taste.  Transfer the mixture to a bowl and serve immediately.

My take on the meal

Overall this meal was delicious.  The salmon was especially A.M.A.Z.I.N.G.  Tender, flavorful, so tasty.  The vegetables were very good as well, but I felt it was a lot of work for broccoli and green beans.  I have a couple of other recipes that I use that are much simpler and I’ll probably stick to those!  They complimented the salmon well though.

Post in comments:

What’s your favorite salmon recipe?  Or flavor profile?

When Jon and I got back from Germany we were craving a home cooked meal.  I immediately decided to make a Giada recipe and chose her Chicken Parmesan recipe. 

Ingredients

• 3 tablespoons olive oil
• 1 teaspoon chopped fresh rosemary leaves
• 1 teaspoon chopped fresh thyme leaves
• 1 teaspoon chopped fresh Italian parsley leaves
• Salt and freshly ground black pepper
• 8 (3-ounces each) chicken cutlets
• 1 1/2 cups Simple Tomato Sauce, or purchased marinara sauce
• 1/2 cup shredded mozzarella
• 16 teaspoons grated Parmesan
• 2 tablespoons unsalted butter, cut into pieces

Directions

Preheat the oven to 500 degrees F.

Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat. 

Chicken rubbed in herbs

Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.

The Finished Dinner!

I didn’t make her marinara sauce; I just used a jar sauce.  On the side we had Giada’s Caprese Salad (for whatever reason I was craving tomatoes that night!)  I have to say that when the recipe called for tabs of butter on top of the cheese while it baked I was more than a little nervous, but the end result was amazing.  My husband, Jon, said it was easily one of the best chicken parmesans he’s ever had and that it was restaurant quality.  I have to say I agree with him.  The herbs flavored the chicken so well.  The dish was much lighter too, without the bread crumbs; however you didn’t lose the flavor you might get from Italian seasoned bread crumbs because of the herbs rubbed into the chicken.

The dish was pretty easy, the most time consuming part was chopping the herbs to rub into the chicken.  Once that was done it was very easy to complete.

Another amazing dish provided by Giada!

Post in Comments:

Who is your favorite Food Network Chef?  Obviously mine is Giada, but if I had to pick someone else I’d say the Barefoot Contessa!

(The Finished Product!)

(Side View of my Piece)

(The egg, whipping cream, basil & prosciutto mixed together)

Even though I may not have had a Foodie Wednesday post in awhile (last week due to internet technical difficulties at my house and prior to that just being busy with work) does not mean that I have not been cooking up a storm!

In my quest to cook all of the recipes in Giada DeLaurentis’ “Everday Italian” cookbook I present to you Mushroom Risotto with Peas.

Ingredients

8 cups canned low-salt chicken broth
1/2-ounce dried procini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed
2/3 cup grated parmesean
Salt and freshly ground black pepper, optional

Directions

Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.

Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan.

Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stire in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes.

Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by the cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth.

Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

(The finished product!)

I will say that this did take a long time to cook – I was stirring for what seemed like forever – but it was well worth it. I was nervous having never previously made a risotto and it doesn’t start to really look like risotto till towards the end, so I was unimpressed with my big brown glob of mush in the pan while I was cooking!

However, the final product was outrageously delicious!!! Jon and I could not stop saying how good it was. It made about 6 servings and had 4 as leftovers. It was a fight as to who got them! I will definitely make this recipe again and I look forward to trying additional risotto recipes. Now that I’ve done it once it doesn’t seem so scary anymore.

As a side note, when purchasing the 1/2 ounce of Porcini mushrooms you really only need 1 maybe 2 mushrooms. They are $49.99 a pound (at Whole Foods) so be careful how many you throw into the bag!!!

Post in Comments:

Have you ever made a risotto?

What are your favorite risotto flavors?

I chose my Everday Italian cookbook by Giada De Laurentiis for a couple of reasons. 1) As I’ve said again & again, you cannot go wrong with Giada, everything I’ve cooked from one of her recipes has been delicious! 2) Her cookbooks are smaller than some of the other cookbooks I own.

So the other night when I was looking for a new recipe to try I immediately took out Everyday Italian and flipped through it deciding which recipe to pick. I chose a Frittata! I haven’t made many Frittat’s in my life but the few I have made I’ve enjoyed. It looked nice and light and like it would re-heat well as leftovers so I decided to give it a go.

The Frittata was delicious and so easy to cook. I would use a smaller pan next time because it came out thin but the flavors blended together perfectly! I love asparagus and the crunchy pieces that were all throughout the Frittata gave the meal a good texture. And it re-heated well the next day for dinner and the day after that for lunch at work. I would definitely recommend this dish it was easy to cook, flavorful and delicous! (Also, as a side note, you could really put anything in this frittata: canadian bacon, onions, mushrooms, etc.)

Frittata with Asparagus, Tomato & Fontina Cheese

Serves 6

6 large eggs
2 tablespoons of whipping cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
12 ounces asparagus, trimmed and cut into 1/2 pieces
1 tomato, seeded and diced
3 ounces fontina cheese, cubed

Preheat the broiler. In a medium bowl, whisk the eggs, cream, salt and pepper to blend. Set aside. In a 9 1/2-inch-diameter nonstick ovenproof skillet, heat the oil and butter over a medium flame. Add the asparagus and saute until crisp-tender, about 2 minutes. Add the tomato and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and sprinkle the cheese over. Cover and cook over medium-low heat until the frittata is almost set but the top is still runny, about 2 mintues. Place the skillet under the broiler and broil until the top is set and golden brown, about 4 mintues. Let the frittata stand for 2 minutes. Using a rubber spatula, loosen the frittata from the skillet and slide the frittata onto a plate. Cut the frittata into wedges and serve.

Post in Comments:

What are you favorite frittata ingredients?