honeydew cucumber cooler

You know that feeling you have when you've been out of town - the one where you've been eating out constantly and all you want are some vegetables and home cooked meals?  Well, that's how I felt after my trip to Seattle.  So when I saw this recipe in my new Real Simple magazine, I knew it was calling my name.

I have officially become an Indiana wimp when it comes to heat - the high was 85 and I went to the pool, drank about 80 gallons of water, and then decided today was the day for this refreshing drink.  It totally hit the spot.  I drank it on the patio with a plate of the broccoli pesto pasta I posted yesterday , and it was wonderfully green and delicious.  Next time I may do half sparkling water in the glass to cut the sweetness a little and add some fizz.

Honeydew Cucumber Cooler
Ingredients:
1 honeydew melon, peeled and chopped
1 English cucumber, peeled and sliced, divided
1 cup fresh mint leaves
1/2 cup fresh lime juice

Directions:
Puree melon, half of cucumber, and mint leaves in a blender until smooth.  Strain through a fine-mesh sieve into a large pitcher.  Add lime juice and remaining half of cucumber slices.  Stir well, then serce over ice, garnished with lime slices, if desired.

Source: Real Simple magazine, July 2013

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broccoli pesto pasta

Lane has been working in Seattle for the past 6 weeks, and is finally coming home tomorrow!  I haven't felt like cooking for one while he was gone, so I've been living on eggs, Lean Cuisines and sandwiches. Boo.  My shopping cart seriously looked like this almost every time I went.

But now he's headed home, and I decided I'd make myself a special meal to commemorate my last night of bachelorette-hood: a vegetarian dish that I knew Lane wouldn't feel sad about missing. ;)

This broccoli pesto was absolutely delicious, and I'm so glad the recipe made enough to freeze for later.  I was definitely skeptical at first, but I love broccoli and pesto, so why not?  If you're looking for another way to use broccoli besides just a side, or a healthier pasta sauce alternative, try this!  I promise you won't be disappointed.

I used whole wheat spaghetti because that's what I had, but next time I'm definitely using farfalle or penne.  Something about those shorter noodles seems like it would work better.

Broccoli Pesto Pasta
Ingredients:
1 lb. broccoli, chopped into florets
1 lb. pasta
2 tbsp. unsalted butter
2 tbsp. olive oil
1 small onion, finely chopped
3-4 cloves garlic minced
½ tsp. red pepper flakes
1 tsp. salt
½ cup greek yogurt
Freshly ground black pepper, to taste
Grated Parmesan, for serving

Directions:
Bring a large pot of water to boil.  Boil the broccoli florets for 3-4 minutes, until fork tender.  Remove the broccoli and place in the food processor or other bowl.  Add the pasta to the same water and cook according to package directions.  Drain, reserving about a cup of pasta water, then return the pot to the heat.

Melt the butter and olive oil over medium high heat until the butter is melted.  Add the onion and salt and saute until the onion is soft, about 5 minutes.  Add the garlic and red pepper flakes and cook for an additional 2 minutes.  Season with pepper to taste.

Add the garlic and onion mixture to the food processor and pulse to combine.  Scrape down the sides as needed.  Add the greek yogurt and process until smooth.  If needed, gradually add a little pasta water at a time until the sauce is smooth and creamy.  Toss with the pasta and serve with parmesan.

Source: Annie's Eats

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beef fajitas

Since we moved to Indiana almost 2 years ago, we haven't been to a single Mexican restaurant here.  (Don't worry, I make up for it on trips back to Texas!)  This is partly due to the fact that my husband is a blasphemous Mexican-food hater and partly because I just don't believe there could be good Mexican this far from the border. 

My assumption was (sadly) proven wrong a couple weeks ago when I went to a popular Mexican restaurant here with some friends.  In an effort to fix my unsatisfied craving for good fajitas, I tried this recipe and OH WOW.  This is what fajitas should taste like.  Marinate them all day for maximum deliciousness, or do like the original author suggests and freeze the steak in the marinade for fajita emergencies.  Bookmark this recipe, folks.  You don't want to lose it.

Beef Fajitas
Ingredients:
1 lb flank steak
1/4 cup olive oil
1 tbsp Worcestershire sauce
1 shot tequila (optional)
Juice and zest from 1 orange
1 clove garlic, minced
1/2 tsp red pepper flakes
1 tsp salt
Fresh ground black pepper
Large handful fresh cilantro, chopped

Directions:
Place the steak in a large freezer bag or a shallow dish.  Whisk remaining ingredients together and pour over steak.  Refrigerate for at least 6 hours, or overnight.  Remove from the refrigerator 30 minutes before cooking.  Heat a grill (or grill pan, in my case) to medium high heat, and grill the stake for 5-6 minutes per side. 

Remove from heat and tent with foil, letting the meat rest for 15 minutes.  Slice against the grain and serve with grilled onions, peppers, queso, guacamole, sour cream and tortillas.  Or just some sliced avocado sprinkled with salt, if you're me.  Enjoy!

Source: Confections of a Foodie Bride

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chicken and bok choy "salad"

Oh boy, have you seen this video?  That has definitely been me for the past 5-ish days.  I spent so much time soaking up the beautiful weather yesterday that I got sunburned. And celebrated.  We've been rollerblading daily, and going to the dog park as often as I can handle cleaning my car (and dog) afterwards.  I am putting away the heavy sweaters and coats tonight, and then I'll celebrate again.

I love trying new recipes and it is not unusual for all of our dinners for the week to be completely new.  I must be really picky, because I rarely think something is worth repeating!  This recipe, however, is different.  I loved it, and ate it for lunch and dinner for days until it was all gone.  We ate it warm, but according to many, it's just as delicious cold.  Apparently that's why it's called a salad, but I'm not hip enough to understand. ;)

Yes, I realize it is quite a long ingredient list - once you've got all that assembled, you can put it together pretty fast, and it's worth it!  And if you're wondering if I have been making anything besides Asian food these days, you'll probably be glad to know that now I'm on a Mexican kick, so prepare for some can't-be-found-in-Indiana goodness coming your way soon.

Chicken and Bok Choy "Salad" with Orange Sesame Dressing
Ingredients:
For the "salad"-
4 cups brown rice, cooked
1 1/2 cups cooked shredded chicken
1 1/2 cups shredded carrots
1 bok choy, rinsed, trimmed, and thinly sliced (I watched these videos to show me how) 
1/2 cup frozen peas, thawed
Handful of fresh cilantro, chopped
4 scallions, chopped
1 tbsp sesame seeds (I actually forgot these and it was still good!)
For the dressing-
3 garlic cloves, minced or pressed
1 tbsp orange juice
1 tsp orange zest
2 tbsp rice vinegar
1 1/2 tbsp soy sauce
1 1/2 tbsp sesame oil
1 tbsp honey
1/4 cup canola oil

Directions:
To make the salad, combine all of the salad ingredients in a large bowl and toss to combine.

To make the dressing, combine all of the ingredients in a small bowl and whisk vigorously to combine.  Add salt and pepper to your preferences.  Add the dressing to the bowl with the salad a little at a time, tossing gently to coat.  You may not use all of the dressing - I had about 25% left over.  This kept in the refrigerator for about 3 days in an airtight container.

Source: Annie's Eats, originally from A Cozy Kitchen

 

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lemon loaf cake

Springtime is here! The high today is 46, which is far from balmy... but when it's sunny and I can see the 60's in the 10 day forecast, I'm a happy camper.  Charlie the dog and I celebrated some warmer temps with an experiment in rollerblading.  Let's just say that we put on a show for my neighbors. One that ended with me laying flat on the sidewalk.  Twice.  It was the most fun he's ever had on a leash, but I'm terrified I won't live through round two.

Lane and I celebrated Easter with a church service, our favorite restaurant in Indy, and this lemon cake. Oh, and we did our taxes, but that wasn't so much of a celebration. ;-) If you're in the mood for a fresh, sweet, and tangy dessert, put this cake on your short list.  I'm not sure if I should admit this, but it lasted only a little more than 36 hours at our house.  Take that as a good sign.

Lemon Loaf Cake

Ingredients: 
For the lemon cake- 

3/4 cup cake flour
3/4 cup all-purpose flour
1 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
4 large eggs, at room temperature
1/8 cup grated lemon zest (from about 2 lemons)
1/8 cup fresh lemon juice
1 cup (2 sticks) unsalted butter, melted and cooled
1/4 cup sour cream
1 tsp pure vanilla extract 
For the lemon syrup-
1/3 cup fresh lemon juice 
1/3 cup sugar 
For the lemon glaze-
1 cup confectioners’ sugar, sifted 
2-3 tablespoons fresh lemon juice 

Directions: 
Preheat oven to 350º. Butter the sides and bottom of a standard 9-inch loaf pans. Line the bottom with parchment and butter the parchment.

In a medium bowl, whisk together the flours, baking powder, baking soda and salt. Set aside. Mix together the sugar, eggs, lemon zest and lemon juice on low speed, using either a stand or hand mixer. With the mixer running, slowly pour in the melted butter. Add the sour cream and vanilla and continue mixing until combined. Gradually add the flour mixture and use a rubber spatula to gently fold it in.  Don't overmix here!

Pour the batter into the prepared pan. Bake on the middle rack for 20 minutes, rotate the pan, reduce oven temperature to 325º and continue baking an additional 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 15 minutes.

Meanwhile, make the lemon syrup. Combine the lemon juice and sugar in a small saucepan over medium heat. Stir until the sugar is completely dissolved, then continue to cook about 3 more minutes. Remove from heat and set aside.

Remove the loaf from the pan and place on a parchment lined cookie sheet. Use a toothpick to poke holes in the tops and sides of the loaf. Brush with the lemon syrup, allow to soak in and brush again. Allow the cake to cool completely (at least 30 minutes).  I didn't use all the simple syrup here, but I'm sure it wouldn't hurt!

When the loaf is cool, prepare the lemon glaze. In a small bowl, whisk together the confectioners’ sugar and lemon juice. The glaze should be thick but pourable. Add more lemon juice if needed to reach desired consistency. Pour glaze over the top of loaf and let it drip down the sides. Let the cake sit for about 15 minutes, or until the glaze hardens, before serving.  

Source:  Cook Like a Champion

 

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citrusy chicken stir fry

Lane and I went to Tennesee a couple weeks ago to meet my family at my grandma's house for her 86th birthday.  It was a great long weekend filled with good ol' southern cookin'.  After the roadtrip home and my first time at Taco Bell since college (gag), we were desperate for some vegetables.  This totally hit the spot, apparently, since we fought over the leftovers and I woke up to a text from my night-shifter husband requesting a repeat soon.  Done.

I totally recommend using fresh, but frozen broccoli will work in a pinch. We've tried it both ways and fresh wins, no question.

Citrusy Chicken Stir Fry 
Ingredients:  
2/3 cup orange juice
Juice and grated rind of 1 lime (about 2 tablespoons juice)
2 tbsp rice vinegar
2 tbsp brown sugar
3 tbsp soy sauce
5 cloves garlic, minced or grated
2 teaspoons fresh ginger, minced or grated
1 pound boneless skinless chicken breasts, cut into 1″ chunks
Salt and pepper to taste
3 tablespoons corn starch
3 cups broccoli florets 
1 red bell pepper, seeded and sliced
1 small or medium red onion, halved and cut into 1/4″ slices

Directions: 
In a large skillet, whisk together the sauce - first 6 ingredients. Bring to a boil over medium-high heat and cook for 5 minutes. Remove from heat and pour into a heat-safe bowl. I pour it right back in the glass measuring cup I used.  Rinse out the skillet and wipe it dry.

Season the chicken with salt and pepper, then sprinkle with corn starch.

Add about 1 tablespoon oil to the skillet and heat over medium-high heat. Swirl the pan to coat it. Add the seasoned chicken and stir-fry for 4-5 minutes or until the chicken is cooked through.  Add the veggies and stir occasionally until the broccoli are tender-crisp.  Add the sauce, a few tablespoons at a time, allowing the sauce to bubble up after each addition. Serve immediately over hot rice.  Top with toasted sesame seeds if desired.

Source: Our Best Bites

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spicy peanut noodles (with chicken)

Apparently yesterday was the first day of spring.  Not that Indianapolis noticed.  There is a 30% chance of snow today and the high is supposed to be 34.  I'm quite sure I'd be okay with about 50 degrees hotter.  ANYWAY, if you're also living in the tundra and need something to warm your soul, this might do it!  Don't be scared of fresh ginger or garlic - they really make the flavor here.  I'll post another recipe next week where you can use the extra.

Spicy Peanut Noodles (with Chicken) 
Ingredients: 
3 tbsp plus 1 tsp soy sauce
2 tbsp plus 2 tsp lime juice (from 2 limes)
1-2 tbsp cooking oil (I used olive)
4 cloves garlic, minced
1-2 inches fresh ginger, grated 
1/2 cup chunky peanut butter
1 lb boneless, skinless chicken breasts
1 cup chicken broth 
1/2 tsp sugar 
1/2 tsp salt
1/8 tsp dried red pepper flakes
1 box spaghetti (I used whole wheat)
3 scallions, chopped

Directions:
In a medium glass dish, combine the 3 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp oil, garlic, and ginger.  Add the chicken and turn to coat.  Let this marinate for at least 10 minutes or up to overnight.

Meanwhile, in a medium saucepan, combine the peanut butter, chicken broth, sugar, salt, and dried red pepper flakes.  Pour the marinade from the chicken into the saucepan and heat to a simmer, whisking until it is smooth.  Add extra chicken broth or water if needed - I added about a cup of extra chicken broth.  Cook the chicken in a skillet or on a grill pan until it is cooked through.  Slice into 1/4 inch slices.

Cook the spaghetti according to package directions, then drain.  Toss with the peanut sauce and top with the chicken and scallions.

Source: Food & Wine 

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pasta with asparagus, mushrooms, and walnuts

I didn't grow up with cable, so when I went to college and finally had it in the dorm, I thought I'd waste a lot of hours catching up on all the TV time I missed as a child.  It turns out that the only thing I was really fascinated with was the Food Network.  In fact, I did spend countless hours "studying", which really meant sitting on the couch with a textbook in my lap while my roommates and I watched Giada, Paula, and Ina make things we could only imagine in our tiny apartment kitchen.

This pasta recipe (and Paula's zucchini bread!) are the two that stand out as being true food memories from those days.  I forgot about it until recently, and then it immediately went on the meal plan for this week.  It makes excellent leftovers, and if you add in some shredded chicken, your husband will even like it. ;)

Pasta with Asparagus, Mushrooms, and Walnuts

Ingredients
1 pound farfalle pasta
3 tbsp butter
1 pound mushrooms, chopped

1 bundle asparagus, trimmed, cut crosswise into 1-inch pieces
1 cup mascarpone cheese
Pinch freshly grated nutmeg
3/4 cup walnuts, chopped
1/4 cup freshly grated Parmesan

Directions
Bring a large pot of salted water to a boil. Add the pasta and cook until according to the package directions.  Drain, then set aside.

Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the asparagus and saute until the asparagus is crisp-tender, about 5 minutes.  Add the mushrooms and saute until tender and most of the juices have evaporated, about 5 minutes.  Add the pasta. Stir in the mascarpone and nutmeg and toss until the cheese coats the pasta.  Stir in the walnuts. Season the pasta, to taste, with salt and pepper. To serve, sprinkle with the Parmesan.

Source: Giada De Laurentiis, via Food Network

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black and white cookies

I fully intended on taking these cookies to share with my Bible study, but I waited too long to ice them, and then they weren't dry in time.  Then I bought some cute cellophane bags to package them up and deliver them to some friends around town, but the bags were too small to fit one of these giant cookies in.  I tried to convince Lane to take them to work so they'd be out of my reach, but he decided to eat 6 for dinner instead.  I tried not to eat these, I really did.

Apparently these cookies are a New York City tradition, but I've only been to the city once, and my 18 year old self was just focused on cheesecake at the time.  And musicals.  I missed out on these!  They are soft and cakey- amazing with an afternoon cup of coffee, or apparently for a 7am dinner if you work the night shift.  The icing does make a mess, but it's not nearly as difficult as it looks.  Lane said he only ate the chocolate half because he had to, but I couldn't decide which side I liked more!

Black and White Cookies

Ingredients:

For the cookies:

2 cups cake flour

¼ tsp. baking powder

¼ tsp. salt

8 tbsp. (1 stick) unsalted butter, softened but still cool

¾ cup sugar

1 large eggs, at room temperature

¼ tsp. vanilla extract

¼ tsp. lemon extract

½ cup milk

For the glaze:

2 oz. unsweetened chocolate, chopped fine

¼ cup light corn syrup

1/3 cup water

2½ cups (20 oz.) confectioners' sugar

½ tsp. vanilla extract

Milk, as needed

Directions:

Preheat the oven to 375˚ F.   Line 2 large baking sheets with parchment paper.  In a large bowl combine the flour, baking powder and salt.  Whisk to combine.  

In the bowl of an electric mixer, beat the butter on medium speed until smooth and creamy, about 30 seconds.  Add in the sugar gradually, increasing the speed to medium-high and beating until light and fluffy.  Scrape down the sides of the bowl.  Blend in the egg, vanilla and lemon extracts at medium speed until combined, about 30 seconds.  With the mixer on low speed, beginning and ending with the flour mixture, alternately add the flour mixture and milk, mixing until just combined.

Using a ¼-cup measuring cup and a spoon, place six ¼-cup mounds of dough a generous 2 inches apart on each baking sheet.   With moistened fingers, gently press each mound of dough into a disk ¾ inch thick.  Bake until the centers of the cookies are firm and the edges are just beginning to brown, about 15 minutes, rotating the baking pans halfway through the baking time.  

Cool the cookies on the baking sheets for 2 minutes.  Use a wide spatula to transfer the cookies to a wire rack. Repeat with the remaining dough.  Let cookies cool completely before icing.

To make the icing, melt the chocolate in the microwave or in a double boiler.  In a medium saucepan, combine the corn syrup and water and bring to a boil.  Remove from the heat and whisk in the confectioners' sugar and vanilla until combined.  Transfer ¾ cup of the vanilla icing to the bowl with the melted chocolate and stir to combine.  Add milk as necessary to make sure the icing is spreadable.

To glaze the cookies, place the cookies on wire racks set over waxed paper or foil.  Use a small offset spatula or knife to spread about 2 tablespoons of the vanilla icing on half of the flat side (bottom) of each cookie.  Tilt the cookie and run the spatula around the edge to scrape off excess icing.  Allow to harden slightly, about 15 minutes.  Using the offset spatula, spread the chocolate icing over the other half of each cookie, scraping away excess icing from the edge.  Allow the glaze to set at least 1 hour before serving.  

Source: Annie's Eats

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turkey meatballs

When I first started dating Lane, he was exasperated by how many times I'd say I didn't like something when in reality, I'd never tried it.  What seemed perfectly reasonable to me (I know what I like!) was totally illogical to him.  And that included meatballs - I'd never had one but I thought there was no way I'd want to.  In an attempt to impress him, I eventually tried a recipe, and it's now one of our favorites.  I make these at least once a month - with whole wheat spaghetti or on a sandwich, they're worth a try!

 

Italian Turkey Meatballs 
Ingredients: 
1 pound ground turkey (I use the leanest I can find)
¼ cup grated parmesan
1 egg
½ cup Italian breadcrumbs
1 jar marinara sauce or 1 batch quick marinara sauce 
2 tbsp olive oil
1 cup shredded mozzarella cheese 

Directions:
In a large bowl, combine turkey, cheese, egg, and breadcrumbs.  Roll meat mixture into 1½ inch balls and transfer to a plate.  

Heat the oil in a large skillet (that has a lid) over medium heat.  Working in batches, brown the meatballs on each side for 1-2 minutes. Once all the meatballs are browned, transfer them all back into the skillet and cover with the marinara sauce.  Cover the skillet with the lid and continue cooking for 25-30 minutes, until cooked through.  Add the shredded mozzarella on top for the last 5 minutes of cooking.  Top with extra parmesan if desired.

Source: inspired by Giada De Laurentiis

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strawberry cupcakes and chocolate cupcakes

This year, I'll be celebrating Valentine's Day with the LUV Airline on my way to Houston!  I'm going to see my family for a fun-filled weekend that will include stops in Waco to see one sister teach a class and Abilene to see the other sister... sing an a capella medley and do some very crisp choreography on risers while dressed as a Christmas present. Yeah, you'd have to be there. :)  I'm excited to get to see both of their apartments and hang out with their friends!  Lane comes on Sunday and we'll get to spend the week there, soaking up some above-freezing weather and seeing both of our families.

Last year I celebrated Valentine's Day in a warehouse.  I made cupcakes for my team, and I think I overdid it by doubling both of these recipes.  I made a lot of friends all over the building that night, handing out cupcakes to anyone who looked at me.  I was going through my picture archives and decided, why not one more Valentine's dessert? (Or two)

Strawberry Cupcakes with Strawberry Cream Cheese Frosting
Ingredients:
2 ¾ c. all-purpose flour 
½ c. cake flour (or cake flour substitute)
1 Tbsp. baking powder
1 tsp. salt
2 sticks butter, softened
2¼ c. sugar
3 large eggs
1 egg white
1 c. buttermilk
1½ tsp. vanilla extract
1 lb. strawberries, pureed
A few drops of red food coloring, optional
½ c. strawberries
8 oz. cream cheese, at room temperature
1½ sticks unsalted butter, at room temperature
1¾ cups powdered sugar, sifted
½ tsp. lemon juice
1 tbsp. vanilla

Directions:
Preheat oven to 350. Line two metal muffin pans with paper liners. Whisk flour, cake flour, baking powder, and salt in a medium bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs and egg white, one at a time, beating after every addition.

Reduce speed to low. Combine buttermilk and vanilla together and set aside. Add dry ingredients to creamed mixture in 3 additions, alternating with the milk mixture; end with the dry ingredients. Fold in strawberries. If desired, add a few drops of red food coloring until a pretty pink color is reached. Scrape the sides of the bowl to ensure everything has been mixed in. 

Divide batter among muffin cups (about 30), filling them almost all the way to the top.  Bake cupcakes until a knife inserted into the centers comes out clean, about 22-25 minutes. Allow to cool in muffin tins.

For the frosting, puree strawberries in food processor. Strain through a mesh sieve to remove seeds, and set aside. Beat the cream cheese and butter in the bowl of an electric mixer until smooth and fluffy, about 5 minutes. Add powdered sugar and mix until smooth. Add lemon juice, vanilla and strawberry puree. Adjust the amount of puree to achieve your desired consistency.  Frost cupcakes when completely cool.

Source: Cake - Our Best Bites, Frosting - Annie's Eats

Chocolate Chip and Mascarpone Cupcakes
Ingredients:

5 ounces unsweetened chocolate, chopped
1 cup water
1/3 cup mascarpone cheese, at room temperature
2¼ cups sugar
1 cup vegetable oil
3 large eggs
1 tablespoon + ½ teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
½ teaspoon baking powder
2 cups semisweet chocolate chips
2/3 cup heavy whipping cream

Directions:

Preheat to 325 degrees F.
Combine the unsweetened chocolate and water in a small saucepan over medium-low heat. Stir constantly until the chocolate is melted, about 2 minutes. Cool for 2 minutes. Whisk in the mascarpone cheese until the mixture is smooth.
Beat the sugar, oil, eggs, and 1 tablespoon vanilla in a large bowl for 30 seconds. Stir in the mascarpone mixture. Whisk the flour, baking soda, salt, baking powder, and 1 cup chocolate chips in a medium bowl. Add the dry ingredients to the chocolate mixture. Stir until just blended.
Divide the batter among the prepared muffin pans. Bake for 20 to 25 minutes or until a tester inserted into the center of a cupcake comes out with no crumbs attached. Cool the cupcakes completely before dipping, about 1 hour.
Place the remaining 1 cup chocolate chips in a small bowl. Combine the heavy cream and ½ tsp vanilla extract in a small saucepan over medium-low heat. Cook until small bubbles appear on the outside edge of the cream. Pour the hot cream mixture over the chocolate chips. Using a fork, gently stir until all the chocolate is melted and the mixture is smooth.
Dip the tops of each cupcake in the ganache and transfer to a baking sheet. Place the dipped cupcakes in the refrigerator to set, about 15 to 20 minutes. Allow cupcakes to return to room temperature before serving.

Source: Giada De Laurentiis via Food Network Online

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