Blackened Tilapia Salad

Out of the many things I love in life, I duly and truly love fish and salad. I ate at a place called Rubio's and ordered their blackened mahi-mahi salad, and loved it. So I decided to make my own blackened fish salad. The tilapia is soft and flaky, and keeps all the nice flavors of the spices. Top the salad off with a nice vinaigrette, or simply de-glaze the pan with wine and oil to drizzle over the salad--delish!

Blackened Tilapia Salad

 

1 tablespoon paprika

1 tablespoon onion powder

1 teaspoon garlic powder

1/2 teaspoon pepper

1/2 teaspoon cayenne pepper, or to taste

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon celery salt, or to taste

 

4 tilapia fillets

1 lemon, cut into wedges

olive oil

DIRECTIONS: 

In a small bowl, mix together all the spices. Coat the fillets with the spice mixture, and allow to sit at room temperature for about 30 minutes.

Heat a skillet over high heat. Add olive oil, and heat until it is almost smoking. Place fillets in the pan. Cook for about 2-3 minutes per side, or until fish is opaque and can be flaked with a fork. Remove fillets from pan and slice. Place fillets on a bed of salad greens and various vegetables. Pour pan juices over salad, and squeeze lemon juice all over. For a tasty dressing, de-glaze the pan with wine and olive oil, and simply pour over salad.

Yummy tip: corn is so delicious in salad--place either fresh or frozen corn in the same pan, and throw in some thyme, oregano, garlic powder, onion powder, salt and pepper with water or oil. Cook until tender. Throw it on the salad...yum.

Another yummy tip: these blackened tilapia fillets are not only scrumptious on salad, but on a sandwich too! The bread will soak up all the yummy flavors of the pan juices. A kaiser roll  or white bread is recommended.

Acai Bowls!

Acai: this "superfood" is an organically grown palm berry from the rainforests of Brazil. It’s packed with protein, antioxidants, vitamins and minerals. In a bowl and mixed with fruit juices, honey, fresh fruits and crunchy granola, it is simply heavenly. I tried my first Acai bowl in Hawaii, and I fell in love. Try these, I know you'll love them.

Acai Bowls

2 packs of frozen pure Acai (I like the Sambazon pure/unsweetened smoothie packs)

8 to 12 ounces of frozen mixed berries

8 ounces apple juice (or a mixed berry juice)

1 banana

honey

Toppings: sliced banana, sliced strawberries, granola, honey

*Combine Acai, berries, and juice in a blender and blend well. Blend in a banana. Mix in honey until you acquire the sweet taste you prefer. (I use about 2 tablespoons.) The mixture should be thick. Serve in a bowl topped with granola and sliced bananas/strawberries. Drizzle with honey. Devour.

(Note: this recipe makes 4-6 bowls)

Lentil Soup

 

This Lentil Soup is delicious. High in vitamins and flavor, and low in calories...I think yes!

Lentil Soup

Ingredients

• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped celery
• 2 teaspoons kosher salt
• 1 pound (1 1/4 cup) lentils, picked and rinsed
• 1 cup peeled and chopped tomatoes
• 2 quarts chicken or vegetable broth 
• 1 teaspoon freshly ground toasted cumin 
  
• 1/2 teaspoon freshly ground coriander
• 1/2 teaspoon freshly ground grains of paradise (curry powder or garam masala also work well)
• 1/2 teaspoon garlic powder
• A touch of cinnamon

Directions

Place the olive oil into a large 6-quart Dutch oven (or simply a large pot) and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin, grains of paradise, garlic powder, and cinnamon and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. If you prefer a smooth soup, you can puree the soup.

Granola Bars

Step 1: Make granola bars.

Step 2: Wrap individually.

Step 3: Package granola bars and watch them disappear.

Alright folks, here it is! These granola bars are super easy to make and even easier to eat. Plus, they are probably the healthiest granola bars who will ever have. (Note: these recipes are completely different: the Oatmeal Raisin type is baked, and the Peanut Butter type is chewier.)

Oatmeal Raisin Granola Bars

Ingredients

• 2 1/2 cups rolled oats
• 1/2 cup wheat germ or flax seed
• 1/2 cup walnuts or almonds, chopped
• 2 teaspoons ground cinnamon
• 1 cup whole wheat flour
• 3/4 cup raisins
• 3/4 teaspoon salt
• 1 cup honey
• 1 egg, beaten
• 1/2 cup vegetable oil (or 1/4 cup oil + 1/4 cup applesauce)
• 2 teaspoons vanilla extract

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. In a large bowl, mix together the oats, wheat germ (or flax seed), walnuts, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.
3. Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.

 

Peanut Butter Chocolate Chip Granola Bars

Ingredients

• 2 1/2 cups crispy rice cereal
• 2 cups quick-cooking oats
• 1/2 cup chocolate chips (or raisins or dried cranberries)
• 1/2 cup flax seed
• 3/4 cup honey
• 3/4 cup crunchy peanut butter (use "real" peanut butter, not that Skippy or Jif crap)
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon

Directions

1. In a large bowl, stir together the rice cereal, oats, flax seed, and chocolate chips. Set aside. Grease a 9x13 inch baking dish with cooking spray.
2. In a medium size bowl, heat the honey in the microwave (just until boiling), then remove from microwave and stir in softened peanut butter, vanilla, salt, and cinnamon until smooth. Pour over the cereal and oat mixture, and mix well.
3. Press into the prepared pan using the back of a large spoon. Allow to cool, then cut into squares.

Fish Tacos with Zucchini Corn Salsa

Ugh...it's been a month since my last post. I am horrible...ha. Okay, so I am back at college and enjoying life. This is one of the dishes that I made this first week. I had never eaten a fish taco before, let alone make one. I guess improvisation pays off, because these fish tacos were yummo! The Zucchini Corn Salsa is a new twist that I really enjoyed.

Fish Tacos with Zucchini Corn Salsa

Ingredients

• 1 cup corn
• 1/2 cup diced red onion
• 1/2 cup diced red bell pepper
• 1 1/2 cups chopped zucchini
• 1/2 cup chopped red cabbage
• 1 carrot, grated
• 1/4 cup fresh cilantro leaves, finely chopped
• about 1 tablespoon lime juice
• about 1 tablespoon white wine vinegar
• a spice mixture of: cumin, cinnamon, salt/pepper, garlic powder + a dash of chili powder (all these are to your taste)
• 2 (4 ounce) fillets tilapia
• 4 corn tortillas, warmed
• Chopped fresh tomatoes and lettuce

Directions

1. Preheat grill at high heat, or oven at 350 degrees.
2. In a medium bowl, mix together corn, red onion, red bell pepper, red cabbage, zucchini, carrot, and cilantro. Stir in lime juice, vinegar, and the spice mixture.
3. Rub the tilapia fillets with more of the spice mixture (you will have to make more of this).
4. Arrange fillets on an oiled grill grate, and cook for 3 minutes per side. For the oven, cook fish in an oiled glass dish for about 10 minutes.
5. To assemble: in a warm tortilla, place 1/2 of a fish fillet inside (you can chop the fish if you like). Cover fish with chopped tomatoes & lettuce and the Zucchini Corn salsa. You may also add in sour cream too. I particularly like drizzling some hot sauce on my fish taco. Enjoy :)

Fantastic Freezer Pie

Creamy, Tangy, Sweet, and Fruity. This pie is scrumpdiliumptious! I made this for Sunday dinner, when some family members came to see Leah. This dessert is easy and a definite crowd-pleaser. You can use any type of sherbert...be creative.

INGREDIENTS:

1 (8 ounce) package cream cheese,

softened

1 (7 ounce) jar marshmallow creme

2 cups raspberry sherbet, softened

2 cups whipped topping

1 cup raspberries

1 (9 inch) graham cracker crust

DIRECTIONS:

1. In a mixing bowl, beat cream cheese and marshmallow creme until smooth. Stir in sherbet. Fold in whipped topping. Stir in the raspberries. Pour into crust. Freeze until firm. remove from the freezer 10 minutes before serving. The pie may be frozen for up to 3 months.

Pumpkin Cheesecake

I opened some pumpkin puree a while ago and it has been staring me in the face. I finally decided to do something with it and made a pumpkin cheesecake. I topped it with cranberry sauce and some candied walnuts.

Pumpkin Cheesecake

Crust:

1 3/4 cups graham cracker crumbs

3 tablespoons light brown sugar

1/2 teaspoon ground cinnamon

1 stick melted salted butter

Filling:

3 (8-ounce) packages cream cheese, at room temperature

1 (15-ounce) can pureed pumpkin

3 eggs plus 1 egg yolk

1/4 cup sour cream

1 1/2 cups sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon fresh ground nutmeg

1/8 teaspoon ground cloves

2 tablespoon all-purpose flour

1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Cranberry Sauce


I cup craisins
1 1/2 cups water
1/2 cup sugar
1/2 teaspoon vanilla
dash of cinnamon
Directions:
Combine the craisins and water in a medium saucepan. Turn on medium-high and boil for a few minutes to rehydrate the cranberries. Stir in the sugar. Simmer until mixture is the consistency like that of cherry pie filling. (You may need more or less water.) Turn off the heat, and stir in the vanilla and cinnamon. Cool and spread on top of cheesecake.


Candied Walnuts


1 cup walnuts, coarsely crushed
drizzle of vegetable oil
1/4 cup cinnamon-sugar mixture
Directions:
Lay the walnuts on a cookie sheet, drizzle with oil and sprinkle with cinnamon-sugar mixture. Stir with hands. Bake for about 10-15 minutes in a 300 degree oven, or until toasted. Check and stir several times during baking. Cool and sprinkle on top of cheesecake.

Wedding Cater...wahoo!

So I just did my first official cater for a wedding...and I got paid too! Yay! I was very excited to finally get money for my services. The wedding reception was outside, so that posed a number of challenges: how to keep my food cold, where to put all my coolers, how to keep my area clean without running water, etc. But I managed and although it was a TON of work, it was fun too. The food I made included Lemon Poundcake Mini-Cupcakes, Fruit Tarts, Pita Chips with Hummus, and Cream Cheese Pinwheels.

The food turned out really well. It was all yummy and the food received many compliments. The question most frequently asked was: "What is hummus?" I tried to explain it to people, but they had no idea what I was talking about. Haha, what do you expect from a town full of cowboys?

Lemon Poundcake

1 cup margarine (or butter)

2 3/4 cup sugar

6 eggs

1 teaspoon lemon extract

1 cup flour

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup sour cream

2 cups flour

Directions:

Cream the margarine and sugar together. Add the eggs and lemon extract, mixing well. Stir in the 1 cup flour, baking soda, and salt. Mix in the sour cream. Stir in the last 2 cups of flour. Bake in a sprayed and floured bundt pan at 325 degrees for 70-90 minutes. For the mini-cupcakes, bake for 8-10 minutes at 350 degrees. Frost with the Raspberry Sauce (recipe below). --This recipe makes 115 mini-cupcakes.

Raspberry Sauce

1 cup frozen raspberries

1/4 cup powdered sugar

Directions:

Stir and smash the raspberries with the sugar in a saucepan. Heat until it starts to boil. Remove from stove and spread on cake.

Tip: when making the mini-cupcakes, pour the batter into a icing-tube to distribute the cake batter quickly and easily. This also keeps the area less messy. I used this awesome cooking spray for my mini-cupcakes. It is called Baker's Joy. It is a non-stick cooking spray that has both oil and flour in it. It works like a charm; I highly recommend it those who love to bake.

Fresh Fruit Tart

Crust:

1/2 cup confectioners' sugar

1 1/2 cups all-purpose flour

1 1/2 sticks unsalted butter, softened and sliced

Filling:

1 (8-ounce) package cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

Topping:

Fresh strawberries, kiwi slices, blueberries, raspberries

Glaze:

1 (6-ounce) can frozen limeade concentrate, thawed

1 tablespoon cornstarch

1 tablespoon fresh lime juice

1/4 cup granulated sugar

Whipped cream, for garnish

Directions:

Preheat the oven to 350 degrees F.

For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.

For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.

For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze.

Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream.

*To make mini-fruit tarts: roll out your tart dough until thin, cover mini-cupcake liners with the dough. Bake in a mini-cupcake pan at 350 degrees for 5 minutes. Use the icing-tube to distribute the cream cheese filling into the mini-tarts.

Hummus

4 garlic cloves, minced and then mashed

2 15-oz cans of garbanzo beans (chickpeas), drained and rinsed

2/3 cup of tahini (roasted, not raw) --use real peanut butter if you cannot find tahini

1/3 cup freshly squeezed lemon juice

1/2 cup water

1/4 cup olive oil

1/2 teaspoon of salt

1/4 teaspoon cumin

Pine nuts (toasted) and parsley (chopped) for garnish

Directions:

In a food processor, combine the mashed garlic, garbanzo beans, tahini, lemon juice, 1/2 cup water, and olive oil. Process until smooth. Add salt, starting at a half a teaspoon, to taste. Mix in cumin to taste.

Spoon into serving dish and sprinkle with toasted pine nuts and chopped parsley.

Serve with crackers, raw dip vegetables such as carrots or celery, or with pita bread. You can cut the pita bread into thin triangles, brush with olive oil and toast for 10 minutes in a 400°F oven to make pita chips with which to serve the hummus.

Makes about 3 cups.

Herbed Cream Cheese

1 1/2 Tablespoons chopped chives

1 1/2 teaspoons dried parsley

2 Tablespoons finely chopped onion

2 cloves garlic, finely shopped

2 1/2 Tablespoons red wine vinegar

1/8 teaspoon pepper

1 1/4 pounds cream cheese

Directions: 

Mix all the ingredients together in a food processor or mixer.

Pumpkin Cream Cheese

2 cups pumpkin puree

8 ounces cream cheese (or more)

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/4 teaspoon cloves

Directions: 

Whip all the ingredients in a mixer very well.

For the cream cheese pinwheels: spread the cream cheese over a wrap. Cover with one layer of deli meat. Fill with assorted vegetables. Roll and cut into one-inch slices. For the reception, I made 2 types of pinwheels: Pumpkin Cream Cheese with turkey, cranberries, and walnuts & Herbed Cream Cheese with ham, red peppers, cucumbers, and grated carrots. These cream cheeses are really yummy; you can use them for sandwiches, dips, etc.

Chicken and Chocolate

Hey everyone! Sorry, I have been busy lately and haven't had time to blog. It's been weeks since my last post...oh well :) Stu and Amber came to visit us, so for dinner I made Roman-Style Chicken. It had a good flavor and was moist, from what I heard. For dessert I wanted to do something special. Amber LOVES peanut butter, so I made her a chocolate peanut butter cake. I posted this recipe months ago, but I decided to make it again. It was delicious! Definitely one of my favorites, and this is coming from a girl who doesn't really like cake all that much.

Roman-Style Chicken

4 skinless chicken breast halves, with ribs

2 skinless chicken thighs, with bones

1/2 teaspoon salt, plus 1 teaspoon

1/2 teaspoon freshly ground black pepper, plus 1 teaspoon

1/4 cup olive oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

3 ounces prosciutto, chopped

2 cloves garlic, chopped

1 (15-ounce) can diced tomatoes

1/2 cup white wine

1 tablespoon fresh thyme leaves

1 teaspoon fresh oregano leaves

1/2 cup chicken stock

2 tablespoons capers

1/4 cup chopped fresh flat-leaf parsley leaves

DIRECTIONS: 

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

Chocolate Peanut Butter Cake

Chocolate Cake:

2 cups white sugar

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans. Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

Peanut Butter Frosting:

 1/2 cup butter, softened

1 cup creamy peanut butter

3 tablespoons milk, or as needed

2 cups confectioners' sugar

DIRECTIONS:

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes so it can get light and fluffy. TO ASSEMBLE: place one cake on a plate. Cover with half of the frosting. Sprinkle on chopped peanut butter cups. Stack second cake on top. Cover with rest of frosting. Sprinkle on remaining peanut butter cups.

Breakfast for Dinner

This week, Spencer and Shannan and their three adorable little boys came to visit us. It was so much fun to be with them. The first night they were here, I made something that no one can resist: breakfast for dinner. I decided to make something a bit more unique than the traditional breakfast...Pumpkin Pie Waffles and Banana Bread Pancakes. Top the Pumpkin Pie Waffles with whipped cream and the Banana Bread Pancakes with Banana-Pecan Syrup, and you have yourself a scrumptious meal. Easton ("Easy E") loved the Pumpkin Pie Waffles...both are yummy though.

Pumpkin Pie Waffles
(makes 4-6 round “Belgian” style pumpkin waffles)
• 1/4 cup light brown sugar
• 3 Tbsp. cornstarch
• 1 1/4 cup flour (I use whole-wheat)
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 3/4 tsp. cinnamon
• 2 tsp. ginger
• 1/4 tsp. cloves
• 1/2 tsp. freshly grated nutmeg (or 1/4 tsp. dried/ground nutmeg)
• 2 large eggs
• 1 cup whole milk
• 1 cup canned solid-pack pumpkin
• 4 Tbsp. unsalted butter, melted and warm
1. Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature.
2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.
3. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.
4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.
5. Whip egg whites with a hand mixer on high until stiff peaks form – about 1 1/2 – 2 minutes. Set aside.
6. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.
7. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added.
8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.
9. Once the waffle iron is heated, you’re ready to pour the batter! Cook until slightly crispy.
I got this recipe from this awesome website: http://pumpkinwaffles.wordpress.com/ultimate-pumpkin-waffle-recipe/ Check it out to get your waffles to be just perfect.


Banana Bread Pancakes

• 1 1/4 cups flour (I use whole-wheat)
• 1/4 cup cornmeal
• 3 Tbsp. brown sugar
• 2 tsp. baking powder
• 2 tsp. cinnamon
• 1/2 tsp. salt
• 1/2 cup sour cream
• 3/4 cup plus 1 Tbsp. milk
• 2 large eggs
• 1 tsp. vanilla extract
• 2 ripe bananas, mashed with 2 Tbsp. applesauce

1. Sift together the flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the sour cream, milk, eggs, and vanilla. 
3. Add the wet ingredients to the dry one, mixing only until combined.
4. Stir in the bananas.
5. Cook the batter on a large skillet or griddle. 
6. Serve with sliced bananas and Banana-Pecan Syrup.

For the Banana-Pecan Syrup:

• 2 Tbsp. butter
• 1/2 cup chopped pecans
• 2 small bananas, mashed (1/2 cup)
• 1 cup maple syrup

1. Melt the butter in a medium skillet over medium heat.
2. Add the nuts and saute for about 1 minute, or until fragrant. 
3. Add the bananas and cook, stirring for about 1 minute.
4. Add the syrup and cook for about 1 more minute, or until the syrup is hot and slightly thickened.
5. Remove from the heat and set aside in a warm place.
6. Serve over the pancakes.

Rhubarb Peach Cobbler

Alright, well June 22nd was Dad's 66th birthday. Can you believe it?! It's pretty crazy how fast the years are flying by...Dad is still going strong though. I love that guy. He got to spend his birthday roaming Cabela's looking for fishing gear with a friend, Brent. Mom was gone to NM, so I wanted to do something special. When he arrived home, I surprised him with a Rhubarb Peach Cobbler (cake is way overrated, haha). He really liked the cobbler. Wahoo! Friends in the picture include Brent and Isaac's "girlfriend" Katie. This cobbler is delicious because it is not overly sweet and has unique twist with the rhubarb and peaches. Enjoy :)

Rhubarb and Peach Cobbler

Ingredients

9 1/2 ounces all purpose flour, approximately 2 cups

1 ounce sugar, approximately 2 tablespoons, plus 1 cup sugar

1 tablespoon freshly grated lime zest (optional)

1 teaspoon kosher salt, plus 1/4 teaspoon

4 1/2 ounces unsalted butter, chilled and cut into small pieces, plus extra for dish

1 1/2 ounces shortening, chilled and cut into small pieces

1 1/2 ounces ice water, approximately 3 tablespoons

2 tablespoons cornstarch

1 pound rhubarb, chopped into 1/2-inch pieces

1 pound sliced peaches, peel on and sliced into 1/2 to 1-inch pieces

1 tablespoon freshly squeezed lime juice

Directions

Preheat the oven to 375 degrees F. Place a piece of aluminum foil on the bottom rack to catch any drippings. Butter a 9 by 9-inch glass baking dish and set aside.

Place the flour, 1-ounce sugar, lime zest, and 1 teaspoon salt into the bowl of a food processor and pulse 3 to 4 times. Add the butter and shortening and pulse until the mixture just becomes crumbly. Sprinkle or spritz the mixture with the ice water a little at a time and process just until the dough holds together when squeezed in a fist. Place the dough into a 1 gallon zip top bag and form into a disk. Place the dough into the refrigerator for at least 30 minutes, while you prepare the filling.

In a medium mixing bowl whisk together the 1 cup of sugar, cornstarch, and 1/4 teaspoon of salt. Stir in the rhubarb, peaches, and lime juice.

Remove 1/3 of the dough from the bag, pinch into pieces and distribute evenly in the bottom of the prepared dish. With the remaining dough still in the bag, roll it out to a sheet large enough to cover the top of the dish. Pour the fruit mixture into the dish and top with the dough that has been removed from the bag, pressing the dough into the corners of the dish. Bake, uncovered, for 50-60 minutes or until the dough is cooked through and starting to turn golden. *If using frozen fruit, increase cooking time to 90 minutes.

Change the oven setting to broil and continue to cook until golden brown, approximately 3 minutes. Remove from the oven and allow to stand for 15 to 30 minutes before serving.

Chicken Parmigiana

A classic Italian dish. Mozzarella and Parmesan melt over herb-breaded chicken. Spaghetti sauce makes this delectable dish moist and tasty. It pairs well with your favorite kind of pasta and a tossed salad.

Chicken Parmigiana

1 egg, beaten

1 cup bread crumbs seasoned with basil, oregano, garlic, salt and pepper

2 skinless, boneless chicken breasts (cut in half horizontally) = 4 halves

3/4 (16 ounce) jar spaghetti sauce

1 cup grated mozzarella cheese

1/4 cup grated Parmesan cheese

*Preheat oven to 350 degrees. Lightly grease a baking sheet. Pour beaten egg into a small bowl. Place seasoned bread crumbs on a plate. Dip chicken pieces into egg, then into bread crumbs. Place coated chicken onto prepared baking sheet and bake for about 20-30 minutes, or until no longer pink. Pour 1/2 of spaghetti sauce into a 9x13 baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle with mozzarella and Parmesan cheeses. Return to preheated over for about 15-20 minutes, or until cheeses are melted and bubbling.

Apple Cinnamon Pancakes with Apple Walnut Syrup

I made these pancakes for dad on Father's Day. They were so moist and flavorful! This breakfast dish will be sure to put a smile on your face :)

Apple Cinnamon Pancakes

2 eggs

1 1/2 cups milk (you may need more)

1/2 cup vegetable oil

1 teaspoon vanilla

2 cups flour

1 Tablespoon baking powder

2 Tablespoons brown sugar

1/2 teaspoon salt

1 teaspoon cinnamon

1 apple, peeled, cored, and chopped

*Blend together the eggs, milk, oil, and vanilla in a medium-sized bowl. Whisk in the flour, baking powder, sugar, salt, and cinnamon. Stir in the chopped apple. Cook pancakes on a hot, greased griddle.

Apple Walnut Syrup

2 Tablespoons butter

1/4 cup chopped walnuts

1 cup maple syrup

1/2 teaspoon vanilla

1/2 teaspoon cinnamon

1/8 teaspoon salt

1 apple, peeled, cored, and chopped

*In a saucepan, melt the butter while stirring in the walnuts. Toast walnuts until lightly browned. Add in the maple syrup, vanilla, cinnamon, and salt. Stir in the chopped apple. Simmer for about 5 minutes. Serve over the warm pancakes.

Real Mac-n-Cheese

Okay, so I love Kraft Macaroni and Cheese, but I can never eat it without feeling like I am going to fill my body with chemically-harming ingredients. Sodium tripolyphosphate, sodium phosphate, calcium phosphate, yellow 5, yellow 6...um, yeah I don't think so. Instead of eating that crap, try making Mac-n-Cheese from scratch. It's easy and tastes way better! Plus it's better for you than the boxed kind. This delicious dish is full of cheddar, mozzarella, and Parmesan cheeses, cottage cheese, and sour cream. SCRUMDILIUMPTIOUS!

mac-n-cheese

INGREDIENTS:

1 (8 ounce) package elbow macaroni (or shells) *I used about 10 ounces 1 (8 ounce) package shredded sharp Cheddar cheese 1 (16 ounce) container small curd cottage cheese 1/2 cup heavy cream (or half & half)

1 (8 ounce) container sour cream 1/4 cup grated Parmesan cheese 1 cup grated mozzarella cheese salt, pepper, garlic, and basil to taste 1/2 cup dry bread crumbs 2 Tablespoons butter, melted

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
2.	In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, mozzarella cheese, salt, pepper, garlic, and basil. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.
3.	Bake 30 to 35 minutes, or until top is golden.

Dinner Party

Last week, Carolyn and Lon came over to unwrap the remainder of their wedding gifts. Carolyn's mom and sister joined us for the activity. Well, as you may know, I LOVE cooking for a crowd. I actually look for a reason to cook for a group of people. So I made Shrimp Bruschetta for the appetizer (copy-cat recipe from Red Lobster), 2 kinds of Manicotti for the main dish: Sausage and Spinach, and Apple  Strudel for dessert. It was scrumptious!

Shrimp Bruschetta

INGREDIENTS

12 medium shrimp, peeled and deveined

2 tablespoons canola oil

1 French baguette

1/4 cup melted butter

2 teaspoons granulated garlic

2 ripe tomatoes, diced

2 large, fresh basil leaves, chopped (or 2 teaspoons prepared fresh basil)

2 tablespoons diced red onions

1/4 cup balsamic dressing (use your favorite or substitute equal parts olive oil and balsamic vinegar)

Salt and pepper, to taste

Nonstick cooking spray, as needed

4 bamboo skewers (soaked in water for 2 to 3 hours)

INSTRUCTIONS

Place 3 shrimp on each skewer, all facing the same direction. Push shrimp together tightly to hold together.

Brush shrimp skewers with canola oil and season lightly with salt and pepper.

Prepare the grill by spraying the grates with nonstick cooking spray. Turn grill to high.

Grill skewers for approximately 2 minutes per side, until shrimp are opaque and firm. Remove skewers from grill and chill in refrigerator for 3-4 hours (shrimp skewers can be made one day ahead).

Slice French baguette into 1/2-inch slices. Brush with melted butter and season with garlic and salt and pepper to taste.

Toast baguette slices in pre-heated 350-degree oven for 4-5 minutes or until golden brown. Remove from oven and hold at room temperature.

Combine tomatoes, basil, onion and balsamic dressing in small bowl; toss gently to incorporate dressing.

Remove shrimp from skewers and toss with tomato mixture.

Top toasted baguette slices with shrimp mixture.

Manicotti (Sausage or Spinach, you choose)

INGREDIENTS

4 teaspoons olive oil

1 medium onion, coarsely chopped

1 pound sausage or frozen spinach, thawed

Salt and freshly ground black pepper

14 (8-ounce package) manicotti

1 (15-ounce) container whole-milk ricotta

3 cups shredded mozzarella

1 cup grated Parmesan

2 tablespoons chopped fresh Italian parsley leaves

2 garlic cloves, minced

3 cups marinara sauce

2 tablespoons butter, cut into pieces

DIRECTIONS

Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and sausage. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool. (Skip this step if using spinach)

Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture (or spinach) into the cheese mixture.

Preheat the oven to 350 degrees F.

Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat (spinach) mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.

Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

Apple Strudel

INGREDIENTS

4 Granny Smith apples, peeled, cored, halved, and thinly sliced

a splash of apple juice
2 T. lemon juice
2 t. cinnamon
1/2 c. brown sugar, packed
1/2 c. crushed graham crackers
2 T. butter, cut into pieces
6-7 sheets phyllo dough
1/4 c. butter, melted for brushing the phyllo sheets
1 T. granulated sugar
DIRECTIONS

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Combine the apples, apple juice, lemon juice, cinnamon, brown sugar, cookie crumbs, and butter in a large bowl. Remove the phyllo dough from the box, unfold, and cover with a damp towel. Place 1 sheet of phyllo on the work surface and brush lightly with melted butter. Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered. Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom. Transfer to the prepared baking sheet. Brush the top with melted butter and sprinkle with granulated sugar. Bake for 30 minutes, until golden brown. Sprinkle with cinnamon and confectioners' sugar. Top with homemade whipped cream.