Pica Pica

Shrimp, pineapple and onion with a chipotle lime sauce.  This is my version of my favorite dish at the local Mexican restaurant.

18 large uncooked deveined shrimp
1 C pineapple chunks
1 medium Vidalia or other sweet onion, cut in large chunks
6 slices bacon, cut in thirds
Cilantro







Precook bacon slices in microwave for about a minute until soft.  Wrap each shrimp in one slice of bacon.  Place bacon-wrapped shrimp, pineapple chunks and onion chunks on skewers.  Grill shrimp skewers for 30 seconds on each side.  Slather chipotle lime sauce (see below) on each side and grill until shrimp and bacon are cooked.  Sprinkle with cilantro, if desired.

Chipotle Lime Sauce
1 C BBQ sauce
1/4 C honey
1/4 C lime juice (about 1 1/2 limes)
1/4 C canola oil
2 t Dijon mustard
Red chile flakes
Chile powder
Cayenne pepper
4 chipotles in adobo

Puree all the ingredients in food processor.  Simmer in a medium saucepan for about 20 minutes over medium heat.

Rum Balls

I use semisweet and unsweetened chocolate in this recipe. If you like them a little sweeter, substitue all semisweet for the unsweetened chocolate.  We hadn't planned on making these and so far, they have turned out to be pretty popular.  We may end up making another batch before Christmas since these are going fast.

3/4 C unsalted butter
4 ounces semisweet chocolate

2 ounces unsweetened chocolate
3 eggs
1/2 C packed light-brown sugar
1 t vanilla
1/2 t salt
3/4 C flour
1/3 C rum
sugar, for rolling

Preheat oven to 350. Place  butter and chocolate in a small bowl and microwave for about 3 minutes at 50% power until the butter melts.  Remove and stir with a fork, breaking chocolate until all is melted.  Return to microwave if necessary for 1 minute increments until chocolate is melted.  Be careful not to burn chocolate.

Whisk together eggs, brown sugar, vanilla, and salt in a large bowl. Stir in chocolate mixture, then add the flour. Pour batter into 12-by-17-inch rimmed baking sheet with sprayed with cooking spray.  Spread batter evenly with pan. Bake until top is shiny and a cake tester inserted into center comes out with a few crumbs attached, about 10 minutes. Cool completely on a wire rack.

Break up brownie into small pieces in a medium bowl.  Beat at low speed of electric mixer until all brownie is all crumbs.  Pour in rum, and mix on low until crumbs start to come together to form a ball.

Shape into 1-inch balls, and roll in sugar to coat. Refrigerate, uncovered, until cold, about 2 hours. Serve chilled or at room temperature.

Roasted Tomatillo Salsa

1 1/2 pounds tomatillos, husked and quartered
6 garlic cloves, chopped
2 jalapeno peppers, seeded and chopped
1 T olive oil
1/2 C cilantro, chopped
1 lime, juiced
1 1/2 t sugar
1/2 t salt
* or substitute 1 serrano pepper for the jalapeno peppers for extra heat

Heat oven to 475 degrees. Spread tomatillos, garlic cloves and jalapeno on 9 X 13 baking pan. Drizzle with olive oil. Roast for 20-30 minutes or until tomatillos are browned and blistered. Remove from oven and place in a food processor or blender with cilantro, lime and sugar. Pulse 5-7 times.
Serve with chips or as a topping on eggs, chicken or meat.

Makes 1 1/2 Cups

Quinoa with Roasted Tomatoes

This is quick and easy meal or side dish.

2 pints cherry or grape tomatoes
4 cloves garlic, minced
handfull of fresh thyme, stems removed
3 T extra virgin olive oil
1 C quinoa, uncooked

Combine first 4 ingredients in a 9 x 13 baking pan.  Roast at 425 until tomatoes start to burn, stirring occasionally, about 45 minutes.

Prepare quinoa according to package directions.  Combined cooked quinoa with roasted tomatoes and serve.

Chipotle Turkey Sliders

1 lb. ground turkey
1/2 C fresh bread crumbs
1 egg
12 dinner rolls
1/3 C red onion, thinly sliced

Mix together turkey, bread crumbs and eggs.  Shape into 12 patties. Grill patties.  Place each patty on a bun and top with Chipotle Mayonnaise (see recipe below).  Top with a couple slices of red onion.

Chipotle Mayonnaise
1 T chipotle salsa (I like San Marcos brand, found in the Mexican section of the store)
1/3 C mayonnaise

Mix together salsa and mayonnaise until smooth.

Pumpkin Spice Bread

I like to make this bread in small loaf pans instead of normal sized pans.  I feel like it cooks more evenly without drying out the outsides of the loaves.

3 C all-purpose flour
2 C sugar
2 t baking soda
1 t baking powder
1/2 t salt
1/2 t ground cloves
1/2 t ground nutmeg
1 t ground cinnamon
1/2 t ground allspice
2/3 C canola oil
3 eggs, lightly beaten
1 (15-ounce) can pumpkin
1/2 C golden raisins
1/4 C chopped pecans
2 T brown sugar
Cooking spray

Combine flour and next 8 ingredients in a large bowl; make a well in center of mixture. Combine canola oil, eggs, and pumpkin in a medium bowl; beat until smooth. Add to flour mixture, stirring just until moist. Fold in raisins.

Spoon batter into 2 (9 x 5-inch) loaf pans or 4 small loaf pans coated with cooking spray. Mix together pecans and brown sugar and top each loaf with some of the mixture.

Bake at 350° for 1 hour (45 minutes for small loaf pans) or until a wooden pick inserted in center comes out clean. Cool loaves in pans 5 minutes on a wire rack before removing from pans. Cool loaves completely.

Easy Lasagne

My family does not like Ricotta cheese, so I substitute fresh mozzarella.  If you buy the Italian sausage as links, you need about 1 link.  Use just enough sausage to add some flavor.

1/4 lb Italian sausage
1/2 lb fresh mozzarella
1 bunch parsley, snipped (about 4 T)
9 oz box no boil lasagne (DO NOT boil)
8 oz grated mozzarella
48 oz marinara sauce (2 jars)

Crumble, brown and drain sausage.  Smash fresh mozzarella with a fork.  Mix with electric beaters until smooth, adding 1 - 2 Tablespoons of water to get desired consistency.  It should be smooth and spreadable.  Add the parsley and mix well.  Spread the fresh mozzarella mixture evenly over 8 sheets of lasagne.

Preheat oven to 375.  Spray 9 x 13-inch baking pan with non-stick cooking spray.

Layer the ingredients:

1.   1/2 jar sauce
2.   4 sheets lasagne (with mozzarella mixture)
3.   1/2 of the sausage
4.   1 C grated mozzarella
5.   1/2 jar sauce
6.   4 sheets lasagne
7.   1 C grated mozzarella
8.   4 sheets lasagne (with mozzarella mixture)
9.   remaining sausage
10.   1/2 jar sauce
11.   4 sheets lasagne
12.   remaining 1/2 jar sauce
13.   remaining grated mozzarella

Cover with foil and bake 50-60 minutes.  Uncover an continue cooking until cheese is melted, about 5 more minutes.  Let stand 20 minutes before serving.

Panko-encrusted Cheesy Mashed Potatoes

3 lb. russet potatoes, peeled and chopped
4 green onions, thinly sliced
1 C sour cream
1 C sharp cheddar cheese, shredded
2 t salt
1/4 t freshly ground pepper
1 C panko bread crumbs
3 T butter, melted













Boil potatoes until tender.  Drain and add to a large bowl.  Mix with electric mixer until mashed.  Add
the green onions, sour cream, cheese, salt and the pepper and whip until well-combined.

In a separate bowl, combine the panko and butter.  Mix until crumbly.  Turn out potatoes into a 9 x 13 pan sprayed with cooking spray.  Top with bread crumb mixture.

Bake at 375 for 25-30 minutes until bread crumbs begin to brown a little.  You can also make it the day before and refrigerate before baking.  Adjust baking times accordingly.

Caprese Skewers

This is a really quick and easy appetizer.  If you get the marinated mozzarella you can skip the balsamic marinade step.

1 bunch fresh basil leaves

1/2 C balsamic vinegar
1/4 C extra virgin olive oil

10 Ciliegine fresh mozzarella balls
10 cherry tomatoes

toothpicks

Clip and set aside 20 of the largest and nicest basil leaves.  Finely chop a 10-12 of the remaining leaves and mix with vinegar and oil.  Add the mozzarella and marinade several hours or overnight.

Slice the mozzarella balls and tomatoes in half.  Assemble skewers by placing wrapping a basil leaf around a tomato-mozzarella combination.  Run the toothpick through.  If the tomatoes are large, you may not be able to run it through the center.  Place on a plate and drizzle a little of the marinade over each.

Pistachio, Red Onion and Bacon Pizza

The secret to this pizza is the dough.  Use a high-quality bread flour and make sure the oven is really hot! 

Pizza Dough (makes 4 pizzas)

3 C high gluten flour (like King Arthur's Bread Flour)

1 t yeast 

1 3/4 C Luke-warm water 

1 1/2 t salt

Olive oil

Toppings (makes 1 pizza)

1/4 C pistachios, shelled and coarsely chopped

1/3 C red onion, halved and thinly sliced

2 slices lean bacon, cooked and coarsely chopped

2 oz. fresh buffalo mozzarella, cut in thin slices 

Note:  If you can't find buffalo mozzarella, use regular mozzarella.  You may need to mash it with some of the liquid so its very soft.  

Combine all ingredients except olive oil in food processor.  You can also use an electric mixer if you have the dough hook attachment.  Knead dough until it has formed a ball and pulled away from the sides.  Test for elasticity by pulling off a spoonful and stretch it thin.  It should stretch thin enough to see light through it without tearing.  If it tears, knead it a little longer.  After its ready, knead it 2-3 minutes longer.

Oil a large bowl with the olive oil.  Turn dough into bowl and flip once.  Cover with plastic wrap and place in a warm location until tripled in size, 3 to 4 hours.  Or place in refrigerator overnight.

Preheat your oven to the highest temperature it has (500 or more is ideal).  Punch the dough down and cut the dough into 4 equal pieces.  Let rest for 10 minutes.  Stretch each piece as thin as possible and place on baking stone.  If your stone is newer, you can add a thin layer of olive oil before the dough to prevent it from sticking.  

Add toppings and bake 7-8 minutes until golden.

Oatmeal Carmelitas

I'm not sure where I found this recipe, but I've had it a long time.  Its a great take for a "bring a dish to pass"  if you want to bring a dessert.

1 cup all-purpose flour 
1 cup quick rolled oats 
3⁄4 cup brown sugar
1⁄2 tsp. baking soda
1⁄2 cup butter, melted 
6 oz. semi-sweet or milk chocolate chips 
1⁄2 cup chopped walnuts 
3⁄4 cup caramel ice cream topping 
3 tbsp. flour
1⁄2 tsp. salt

Preheat oven to350*F and grease bottom and sides of a 9x9-inch pan.  Combine dry ingredients well, then slowly pour and mix melted butter into dry ingredients to form a crumb-like consistency. Press half of these crumbs into bottom of pan and bake for 10 minutes.  Sprinkle chocolate chips and walnuts over baked crust.  Mix caramel topping with flour. Drizzle mixture over chocolate chips and nuts. Sprinkle the remaining crumbs over the top. Bake for 15-20 more minutes.

Chill in fridge for easy cutting. 

Roasted Corn and Potato Chowder

2 ears of corn
1 slice bacon
1/4 C celery, diced
1/4 C red onion, diced
1/4 C red pepper, diced
1 serrano pepper, diced
1 bay leaf
2 12 oz. cans chicken broth
1/2 C water
1/4 cream
1 T fresh Thyme leaves
2 medium yukon gold potatoes, peeled and chopped

Peel corn and roast over open flame (I used a gas stove top) until slightly charred.  Slice corn off of hulls.  Cook bacon slice until crisp.  Saute celery, onion and peppers until tender in remaining bacon fat.  Add remaining ingredients and bring to almost a boil.  Cook until potatoes are tender.  Do not boil.

Black Bean Turkey Chili

I just threw this one together with what I had around and it turned out wonderful.  The spice was perfect, but make sure you test your jalapeños before adding them.

1 lb. ground turkey
1 1/2 jalapeño chilis, diced
1 1/2 red peppers, chopped
1 medium vidalia onion, chopped
3 cloves garlic, diced
12 Campari tomatoes, cut in eighths
1 can black beans
2 T chili powder
1/2 t salt
dash pepper

grated cheese
chopped green onion


Brown turkey.  Add peppers, onion and garlic and cook until tender.  Add remaining ingredients and simmer for 60 to 90 minutes until flavors are blended.  Top each serving with a spoonful of cheese and green onion.

Easy Crab Cakes

These crab cakes are quick and easy.  Make sure you use fresh bread crumbs.  Just put a few pieces of bread in the blender.

½ lb. lump crab meat
¼ C red pepper, seeded and diced
½ jalapeno pepper, seeded and diced
3 T low fat mayonnaise
2 t old bay seasoning
2 C fresh bread crumbs
1 egg, lightly beaten
2 T olive oil






Remove shell pieces from crab meat, if necessary.  Mix together crab, peppers, mayonnaise and seasoning.  Add ½ C of the bread crumbs or as much as needed to bind crab mixture.  Shape into 6 cakes.  Chill for at least 1 hour.  Dip cakes into egg and then bread crumbs.  Heat oil in skillet over medium heat.  Cook crab cakes on each side until golden.  Serve warm with spicy mayonnaise.

Spicy Mayonnaise

½ C low fat mayonnaise
3 T chili sauce
1 t lime juice

Caramelized Onion, Bacon and Cheese Dip

4 C vidalia onion (or other sweet onion), chopped
1 T olive oil
1 T butter
3 slices bacon
2 oz Gruyère cheese, shredded
2 green onions, chopped
½ C fat-free sour cream
1/3 C low fat mayonnaise
1/4 t salt
black pepper

Heat a large skillet over medium-high heat. Add oil and butter.  When butter is melted, add onion and sauté 5 for minutes, stirring frequently. Reduce heat to low; cook 45-60 minutes or until golden brown, stirring occasionally.

Reserve 2 tablespoons cheese. Combine remaining cheese, caramelized onion and remaining ingredients in a medium bowl and mix well.  Transfer the mixture to a 1-quart glass or ceramic baking dish coated lightly with cooking spray. Top with reserved cheese. Bake at 425° for 20 minutes or until browned and bubbly.

Serve with toasted bread or crackers.

Summer Pesto Salad

1/2 lb. orecchiette pasta

1/2 lb. fresh mozzarella (small balls)

1 pint cherry tomatoes, halved

2 T. olive oil

2 T prepared pesto

12-14 fresh basil leaves, cut

salt and pepper

Cook pasta until al dente according to package directions.  Drain pasta, but do not rinse. Heat olive oil in a large skillet over high heat. Saute cherry tomatoes for about 30 seconds. Add pasta and pesto. Stir and cook another minute. Add the mozzarella and fresh basil and remove from the heat.

Can be served warm or chilled.  Makes 2 servings.

Pesto

2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
salt and freshly ground black pepper
1/2 cup freshly grated Pecorino cheese

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. Add remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese. Can be frozen up to 3 months.

The Ruby Slipper

We had breakfast at the Ruby Slipper twice.  Both times we had to wait, but it was worth it.  They have a few tables outside and we were able to sit outside the first time.






For one breakfast, I had the special.  It had two eggs, toast and crab cakes (instead of bacon).  It wasn't offered the second time we ate there so I was glad I had it the first time.  The next time we both had the Banana's Foster French Toast with bacon.  This is more of a dessert.  We asked the waitress if it was good and she said "its really popular" so probably more of a touristy meal, but good all the same.


We never had breakfast anywhere else while we were in New Orleans.  Why bother!  Every other morning, we skipped breakfast and went right to lunch.

http://www.therubyslippercafe.net/

Muriel's - New Orleans

Muriel's is another great New Orleans restaurant.  It was our last day in New Orleans and we walked down to the Jackson Square area of the French Quarter.  We first stopped at a diner across the street and were even seated before we decided their greasy fare was not what we wanted.  We walked across the street and Muriels's was not open.  It was a little after 11 AM and they start serving lunch at 11:30.  The greeter told us we could wait in the bar, so we did and enjoyed a very nice Bloody Mary for only four dollars.

They seated us a little before 11:30 and we were served by two waiters.  The room we were in was just to the right of the entrance and decorated charming.  The windows were open and although the room was almost full when we left, the noise level was very comfortable. 

Neither of us were very hungry after a very big dinner (see Irene's Cuisine) the evening before so we decided to get salads.  We had the Seafood and Artichoke Salad, which contained jumbo lump crab, gulf shrimp, roasted redfish and artichokes, tossed with herb vinaigrette and served on romaine lettuce.  It was served cold and was delicious.  

We also had the Shrimp and Jumbo Lump Crab Salad.  Sauteed shrimp and crab were served warm over asparagus and mixed greens.  It was drizzled with a lime-mango vinaigrette.  Also outstanding!  

Our salads where in the fifteen to eighteen dollar range, so the bill was less than $40 with tip.I wish we had been hungrier because I would have liked to try some of the other dishes on their menu.  Don't hesitate to try this place.

http://www.muriels.com/index.html

Irene's Cuisine

We went to Irene's on a Monday night. We had originally intended to go to a bar down the street that was rumored to have the best jambalaya in New Orleans. We stopped in and the kitchen was closed for remodeling. 

We had passed Irene's Cuisine on the way and it looked cute, so we headed back. We were reading the menu outside when the door opened and this cute older woman waved us in without saying a word. We followed her and she led us to a table in the back of a dining room. I counted three dining rooms. We were seated in the room in the middle room. It's an old house and each dining room is about the same size holding eight to ten tables of varying sizes. The tables are very close together and it was cozy, but not cramped. It was also quite pleasant for conversation, not loud at all. There is even a piano bar in the back.

Since we were seated and what we had briefly viewed of the menu had looked good, we decided to stay. It was the best decision as it was our best meal in New Orleans and one of our top meals EVER!

When we sat, we were brought some bruschetta right away without ordering it. The wine list included a huge selection of Italian reds, which made me very happy. I don't remember which wine I ordered, but it was great. Our waitress was very friendly and knowledgeable about the menu. She answered all our questions and made some great recommendations.

The food is Italian, but with a slight Creole edge, if that is possible. We started with the Calamari. It was cooked perfectly, lightly breaded and tossed with roasted almonds, garlic and lime. A small salad came with the meal. For the main course, we both chose the San Francisco. A blend of mussels, clams, shrimp, drummer fish and scallops in a wonderful tomato-based broth over homemade lasagna noodles. The seafood was outstanding and the lasagna noodles were so tender and flavorful. We finished with Banana Bread pudding which was served with whipped cream and a wedge of banana.

This meal was the highlight of our trip. The food, the atmosphere, everything simply wonderful.

Irene's Cuisine

539 St. Phillip Street

New Orleans, LA 70116

Palm Court Jazz Cafe - New Orleans

I've decided to add restaurant reviews to this blog. I'm guessing I will only be inclined to review the ones I like, so if I don't like it, I'm not going to mention it. We recently spent a long weekend in New Orleans. The food was awesome. The first place I'm going to review had very good food, but the music is what it was all about.

We went to the Palm Court Jazz Cafe on a tip from a coworker. He is very knowledgeable about jazz and has seen a lot of the greats that are still around. The Palm Court did not disappoint. The music is great and the band was enthusiastic. They obviously love what they do.

We made a reservation for a Saturday night and although the place was busy, not all the tables were full. The food is very good, but not great. We started with the Palm Court Appetizer plate, which included ginger shrimp, fried oysters, and tiny crab claws. It was good, but a little pricey. For entrees, we jambalaya. It was good, but I have had better. For desert, we had the bread pudding, which was very satisfying. There is better food to be found in New Orleans. Just remember, you are going there for the music.

The service was great, as well. Our waitress was charming and explained the menu to us.  The hostess really got the crowd going with her dancing and clapping. She is an older woman, but had a lot of moves.  She got a lot of the patrons up dancing, as well. It seemed like the crowd consisted of a lot of locals, as many seemed to know each other.

It was just a great evening. The band played three sets starting at 7:30 and ending at 10:30. It was a wonderful evening. We had so much fun! 

It's New Orleans and the music is the best. It's a more old-fashioned jazz. The musicians were talented. We had the opportunity to see Lionel Ferbos with the Palm Court Jazz Band. He is a New Orleans legend at 100 years old. He sang and played the coronet. The rest of the band was made up of local musicians, each with their own band, and very talented.

The next evening, we were in the area so we stopped in for a couple drinks after dinner hoping to get a table. A couple had just left and we got their table right next to the stage. It was a different group of musicians, but they were very good, as well. Clearly, Fridays and Saturdays are the bigger crowds, but Sunday was great, too.  On Sunday, the hostess announced that everyone had to dance, so we did.

This place is a must when in New Orleans.

http://www.palmcourtjazzcafe.com/

Sadly, Lionel Ferbos passed away in July of 2014 at the age of 103.  

Italian Chicken Wraps

This is another contribution from Heather.

Meat marinade:

1 tsp thyme

1 tsp oregano

1 tsp basil

Juice of ½  lemon or about 4 Tbs of lemon juice

2 Tbs olive oil

2 chopped cloves of garlic

Salt and Pepper to flavor

Ingredients:

1 lb of ground chicken

½ lemon (2nd half of lemon)

Spinach

1 chopped tomato

Mozzarella cheese

Flour tortillas

Marinate ground chicken for at least 10 minutes with Meat Marinade.  Place ground chicken in skillet on medium heat.  Breaking meat into small pieces like taco meat, cook thoroughly. Squeeze second half of lemon on to chicken or about 4 T.  Salt and Pepper to taste.

Fill tortillas with spinach, chopped tomatoes, and mozzarella cheese.  Place in greased 9x11 pan.  Bake at 350° about 5-10 minutes until cheese is melted and spinach is wilted.

Serving size:  2-3 tortillas per person

Limoncello

Heather made this for Christmas and it was wonderful.

1 half gallon of everclear

750ml of Smirnoff vodka

35 medium size lemons washed and scrubbed

Dump alcohol in to a clear glass container with a good lid.  Peel lemons with a potato peeler and scrape any white pith with a paring knife.  Add lemon peels to the alcohol mixture as they are trimmed.  When all the lemon peels are added, close the jar tightly and put in a pillow case to keep dark.  Swirl every few days, especially the first couple of weeks.

The Longer the lemon peels soak the better.  2-3 months is best.  When the lemon peels get hard like a potato chip, it’s time!  Strain out the lemon peels and put the lemon liquor back in to the glass jar.  In a large sauce pan boil 6 cups of sugar and 6 cups of water to make a simple syrup.  Chill first before adding to the alcohol.

Find good bottle that seals tight and bleach with cold water, rinse with warm.  Funnel limoncello into each bottle and store in the freezer.  Serve very cold.  Will not freeze!  Enjoy!

Heart-Healthy Oatmeal Cookies

2 Cups flour 

1 Cup sugar
1 tsp baking powder
½ tsp baking soda
2 tsp cinnamon 1 tsp salt
3 Cups oats (rolled or regular)
1 Cup raisins
1 Cup chopped nuts
1 Cup salad oil
2 eggs 

½ Cup skim milk

Sift together dry ingredients. Add oats and nuts; mix well. Add oil, eggs and milk and mix until completely blended. Drop by teaspoonful onto ungreased baking sheet. Bake 10-12 minutes at 375F until a bit brown on the edges.