26 posts tagged recipe
Hubby LOVES helping me cook. As long as I do all the prep and pre cooking. He’s happy to set the table and do the final touches.
So sweet :) love him.
It’s been a scorching couple days in the city. The humidity has been killing me and as much as I love my new kitchen, having double ovens going at the same time is almost unbearable in this heat.
I’ve been dying for a crisp and cool summer cocktail. Something fruity, light and delicious.
Now that I’ve been getting back to cooking - I figured why not add in a cocktail to the mix? I love cooking and I love drinking, so why not add cocktail making to my evening menus?
Boy am I glad I did!
This cocktail is light and refreshing. Perfect for an afternoon with friends and or a dinner al fresco. Make a huge pitcher of this for your next backyard barbecue! Trust me, your friends will thank you.
SPARKLING WATERMELON SANGRIA
original recipe here
4 Cups watermelon cubed and cold
3/4 Cups dry white port (Andresen Port Fine White)
1 Lime, sliced thin
750ml Bottle of moscato, chilled *I used two 375ml bottles (Moscato D’Asti Vigna Senza Nome)
3 Cupes lime seltzer water, chilled
In a big pitched Mix together 3 Cups watermelon and 3/4 cups dry white port. Add about 8-10 slices of lime. Add Moscato and seltzer. Mix with a big ol’ wooden spoon.
Pour over ice filled glasses and enjoy!
Now, for those of you who aren’t quite vino experts (as am I) you may appreciate some info on both Port and Moscato. I know I do. Any time I walk into the liquor store to make a purchase I make sure to ask the salesperson any questions I may have. They are usually very knowledgable and can help guide you through the sometimes overwhelming process of getting to know and choose the right wine’s for you.
*Moscato - Comes from the Muscat grape. It’s grown around the world. Usually has a prominent perfume like floral aroma. It is light bodied and has semi sparkling spritzy character. A terrific summer wine - it’s intended to be served with fruits, fresh berries, summer salads amongst other desserts. It has the perfect balance of sweet flavors and low acidity which works well with the low alcohol. (5.5% in the Moscato I chose). It is a stand out choice in a white wine sparkler for a ladies lunch / brunch or the perfect wine paired with an afternoon fruit or dessert snack. My own personal opinion on Moscato? I love it. I would drink it solo any day.
*Port - Officially, real port wine originates from Portugal. Typically port is a sweet red wine served with desserts, but it also comes in dry, semi-dry and white varieties. This variety of wine is usually richer, sweeter and has a higher alcohol percentage (19.5% in the Port I chose) due to the fact it’s fortified. The fortifying process is one in which distilled grape spirirts are added to the wine to halt the fermentation before all the sugar is converted to alcohol. Port is commonly served after meals with desserts or with cheese’s. My own personal opinion on port? I have yet to find a variety that I can drink solo without my gag reflex triggering. With that said, I would GLADLY guzzle down gallons of this sangria without even stopping to consider the inclusion of port.
Garlic Grilled Tomatoes
Recipe Link: prouditaliancook.blogspot.com
GRILLED SALMON W/ GRILLED LEMON VINAIGRETTE
+ 4 six ounce fillets of salmon
+ 2 tablespoons EVOO
+ 1/2 cup EVOO (for vinaigrette)
+ coarse sea salt
+ 2 lemons, halved
+ 2 tblsp finely chopped italian parsley
+ 2 tblsp finely sliced chives
+ freshley ground black pepper
1. Heat grill pan on high heat.
2. Coat fish with 2tblsp EVOO and sprinkle with salt.
3. Grill until firm to the touch and nicely browned; appx 4 mins each side.
4. Grill lemons at same time cut side down.
5. Transfer salmon to serving tray
6. Mix grilled lemon juice, 1/2 cup EVOO, parsley, chives and salt/pepper.
7. Pour vinaigrette over salmon & serve.
ROASTED CAULIFLOWER + CHICKPEAS WITH MUSTARD & PARSLEY
+ 14oz can of chickpeas
+ 1 head of cauliflower
+ Coarse sea salt
+ 1 tblsp dijon mustard
+ 1 tblsp seeded mustard
+ 1 tblsp white wine vinegar
+ Freshley ground black pepper
+ 1/4 cup chopped italian parsley
1. Preheat oven to 400degrees.
2. Toss chickpeas & cauliflower together in large roasting pan with 3tblsp EVOO and a pinch of salt.
3. Roast while stirring for 45 mins until dark brown.
4. Meanwhile, whisk together mustards, vinegar and 1/4 cup EVOO with a pinch of salt and freshly ground black pepper.
5. While still warm toss chickpeas & cauliflower with mustard dressing & parsley.
Something about tonight just screamed “catfish taco night!!!”
Serves 2 generously
2 Tilapia Fillets
1/2 Cup breadcrumbs
2 TBSP garlic powder
1 TSP salt
3 Sm/Md Zucchinis
1 package Arugula
1/4 cup Shaved Parmesan
Salt & Pepper to taste
1. Preheat oven to 350. Line baking sheet with foil and then spray with Olive Oil spray.
2. Juice 1 Lemon, whisk Lemon juice with 1 TBSP Olive Oil.
3. Mix breadcrumbs, garlic powder & 1 TSP salt on a flat plate or breading dish.
4. Dunk Tilapia fillets in lemon juice/olive oil mixture then bread in breadcrumb mixture making sure to get both sides. Place on baking sheet and then into oven. Set timer for 15-20 mins, checking at 15 for light browning on edges.
5. Juice 3 more lemons and mix with an additional 4TBSP Olive Oil.
6. Remove ends of Zucchini, then slice all through the middle exposing the lighter green inside down the length of the Zucchini. Using a peeler, create strips of Zucchini. Place them in a bowl.
7. In layers cover the Zucchini with the Olive Oil & Lemon Juice mixture, making sure to salt to taste as you go along. Continue to do this for all 3 Zucchinis.
8. Plate Arugula, mix in marinated Zucchini and shaved parmesan to taste. Top with baked Tilapia.
VOILA! Healthy, light and easy. And just so happens to be what I made for dinner tonight.
This past week has been a hectic one. Saturday we spent the whole day wandering around the North Fork taking advantage of everything the fall has to offer before temperatures drop and mittens become a necessity. If you have the chance you should head out there - It’s only 2 hours from the city but it’s a totally different world. Some good wineries to check out…..And make stops in…..
- New Suffolk Beach
- Southold Beach
- Zuchini Carpaccio with breaded and baked tilapia fillet
- Broccoli & Cauliflower Whole Wheat Orzo with breaded and baked chicken breast
- Italian Turkey Meatballs
- Spaghetti Squash Lasagna with my own personal recipe for Ohitashi (garlic infused spinach balls soaked in home made ponzu sauce) (Recipe for both below)
- Monday - SoulCycle
- Tuesday - SLT
- Wednesday - Running at Home
- Thursday - Barry’s Bootcamp
- Friday - SoulCycle
- Saturday - Running at Home
- Sunday - Running at Home
- 1lb Spinach; washed & squeeze drained
- 3 cloves garlic
- 2.5tbsp olive oil
- 1/2 cup low sodium Soy Sauce
- 1/4 cup fresh squeezed orange juice
- 2tbsp fresh squeezed lemon juice
- 1tbsp water
- 1tbsp sweet rice wine
- 1/8tsp crushed red pepper
- Mix soy sauce, orange juice, lemon juice, water, rice wine and crushed red pepper in small mixing bowl. Whisk together and chill in fridge.
- In a medium skillet heat olive oil on medium heat, when warm add garlic. Saute garlic for 1 min.
- Add spinach to skillet; flip spinach in the skillet in order to coat with olive oil & garlic. Once evenly coated cover skillet and let spinach wilt for 1 minute. Open and toss spinach, then cover for 1 final minute.
- Remove spinach from pan and squeeze any remaining moisture or olive oil using hands or paper towels.
- Roll spinach into small balls about the size of 2tbsp.
- Coat each ball with 1tbsp or more of Ponzu sauce.
Love this… though technically eggplants are a fruit and potatoes are a starch…
They are delicious and worth cooking either way ;)
This weekend was one of those quintessential fall weekends where it was a bit too cold out but everything was so perfectly seasonal. With such a hectic November and December coming up we knew it was probably the last time we were going to get to spend the weekend upstate at Dave and Anna’s house. This is both very sad but also met with a bit of excitement because it means the colder months are coming. And I, being so selfish…. LOVE the colder months. It reminds me of being home.
I made the best of it by making sure I got my ass out of bed early on Saturday and Sunday and went for a nice long run. Saturday I managed to do 3.5 miles and this morning I totally impressed myself by pushing it to 5.1 miles. There’s something about running in nature that makes it easier. I hate running in the city - the stop and go, all the distractions. Upstate in the woods it’s just me, my thoughts and a few good songs. Although at one point I was a little worried about what I would do if I were attacked by a bear or something. Do you guys carry bear mase? or like… weapons? I’m starting to feel like my grandmother wasn’t totally crazy for bringing a hammer that one time she took us to play bacci at the senior center when we were little girls.
What else did we do.. hmmm let’s see.
The original plan was to go to Storm King but it was raining on Saturday so we figured it was probably best to make quick work of a pumpkin picking apple farm and then head back home. Buddah would be thankful that we weren’t gone so long and we would come out of it with pie, donuts and cider. So that’s what we did. We stopped at Soon Orchards in Middleton and picked up cider, donuts, pie and some mini pumpkins which Anna and I planned to decorate.
(Mr. Buddah so thankful that we spent most of Saturday home cuddling him)
(Our super amazing Silver & Gold pumpkins)
We made some pretty awesome looking silver and gold mini pumpkins while Anna’s Dave was the only one to carve a pumpkin. Luckily we had enough seeds to cook up and share amongst us.
(Dave’s spooky Pumpkin)
Basic Pumpkin Seed Recipe:
1. Clean seeds
2. Boil seeds (1cup water for every 1/2 cup seeds) + 1tbsp salt; 10 mins
3. Drain seeds; spread 1tbsp olive oil on baking sheet; spread seeds on sheet
4. Bake at 400 degrees for 10-20 mins
Saturday night the boys were extra generous (because they knew they were gonna spend all Sunday watching football) and let us girls watch Bachelorette. It was pretty funny. They say it’s just like Hangover but for women - I mean, I guess it was. Would I see it in theatre? No. Would I pay $7.99 to see it on PS3 Amazon on demand? Sure. Did both boys totally tune out? Yes. Mine fell asleep and I think Anna’s Dave was on a conference call the entire time in another room.
We talked to all the parent’s and siblings while we were away. Liz had a date with a golf pro who ended up being gay. TOTAL BOO Then she went out for drinks with her friends and ran into her stalker who didn’t understand why she wasn’t returning his call - she said she had a new number. And then he asked for it and Liz gave the dude our Mom’s cell phone number. Which I think is amazing. lol sorry mom. It’s all in the name of protecting your kids, right? lol :)
Speaking of mom she is spending her day with Tom trying to keep warm. Tom is by far the most stylish person in our family - yes even over me, even though I work for a fashion magazine.
(Tom keeping warm in what he want’s you to know is a “New Ralph Lauren” jumper)
Dad is with Denise (My step mom; not the evil kind - just the normal good kind) finding treasures like this….
(He texted me saying “Had lunch with your sister. She seems to have lost some weight.”)
lol I actually found that funny.
And that’s it! That’s the peeps besides Mom #2. I haven’t talked to her yet today but I’m sure we will. Yesterday she called us concerned about where we were. She said we didn’t tell her we were going upstate despite the fact that we talked to her on speakerphone IN THE CAR, WHILE WE WERE DRIVING upstate the day before.
We also finalized our trip for Thanksgiving to Tulum. I’m a bit nervous because when I told David that there is only electricity from dusk until 11pm he gave me this look like, “what dump are we staying in?”. Last I checked Ahau Tulum doesn’t look like a dump - but than again I’ve never been there so it could be the Thanksgiving vacation from hell.
David and I came home early this morning. Now he’s watching football and I’m cooking Gwneth Paltrows Butternut Squash Soup - which is amazing. I’m also doing a BBQ Pork tender loin in the slow cooker for later this week. You want the recipes? See below. I’ve cooked from Gwenth Paltow’s cookbook “My Father’s Daughter” before. I posted the recipe for the Sweet Potatoe Ravioli.
While the soup and tender loin are cooking I’ve managed to hang some art in our apartment. One is a series of three photos I took last winter in Madison Square Park with my Grandfathers vintage Nikon Camera. The other two are comic book style recipe’s drawn by my father when he produced art under the name Chef Ray C.
(My fathers art)
And that’s that. If anything else happens this weekend, I’ll let you know.
BIG hugs and kisses to everyone out there. May your Sunday October 7th be as awesome as you ever dreamed it could be. :)
BBQ PORK TENDER LOIN
1. Roughly chop 1 yellow onion, 1 green pepper - place at bottom of slow cooker
2. Rub tender loin with 1tsp cumin, 1 tsp blk pepper, 1 tsp paprika, 1 tsp salt, 1/2tsp ground red pepper - place over onions & green pepper in slow cooker
3. mix 1/2cup brown sugar + whole bottle 16oz of BBQ sauce - spread all over tender loin in slow cooker
4. slow cook on low for 8-10hrs
GWENYTH PALTROWS BUTTERNUT SQUASH SOUP
1. Heat 1tbsp Olive Oil & 2tbsp butter in soup pot
2. Saute 2 onions (rough chop) + 3 cloves garlic (rough chop) for 10 mins
3. Add 1tsp salt, 1/2tsp black pepper, 1/2 tsp garam marsala/curry powder to Onions + Garlic - saute for 2 mins
4. Add 6 cups butternut squash; peeled, seeded and diced - saute for 10 mins
5. Pour 2 boxes (2qts) warm veg stock over butternut squash mix in soup pot - bring to a boil and then saute for 20 mins
6. cool for 15mins
7. puree in batches in a food processor or blender; serve with toasted squares of Rye bread
HubSand is sick - which means Gatorade and bland food. Yummy bland food!! (Taken with Instagram)
Originally From The Greatist!
Fruit and Nut Bars
These eight-ingredient bars are the perfect way to fit in that daily dose of nuts and satisfy that sweet tooth at the same time. Plus, they go from pantry to plate in less than an hour!
Carrot and Raisin Slaw
No breakfast is complete without some red, white, and blue. Get a healthy dose of color with this patriotic berry parfait!
Cherry Chicken Salad
Pack this chicken salad for any picnic. The little flavor kick from fresh cherry is a welcome delight for the tastebuds!
Zesty Shrimp and Quinoa
This super-easy seafood dish can go from fridge to table in less than 15 minutes and is sure to satisfy any grumbling stomach.
Quinoa Greek Salad
This recipe for a healthy (dressing-free!) quinoa salad is a perfect side dish without the added calories and carbohydrate-overload.
Chopped Mexican Salad
With just 10 minutes flat of prep time, this Mexican-inspired dish is a quick and healthy alternative to typical South of the Border fare.
California Spinach Salad
This spinach-based salad definitely brings a little California sunshine to any dinner table.
Mediterranean Cucumber Salad
Ready in under 10 minutes, our healthy Cucumber Salad makes the perfect quick and easy side for any warm weather meal.
Spinach and Israeli Couscous Salad
This spinach-packed grain dish makes for a healthy, no-fuss addition to any dinner table (or lunchbox).
Veggie-Packed Quinoa Salad
This veggie and protein-packed quinoa dish can is the perfect quick weeknight dinner or lunch on-the-go.
Lentil and Feta Tabbouleh
With only one pot to clean, this is an easy, healthy, fresh, and flavorful dinner option.
Fresh Pea and Radish Salad
This super seasonal salad bursting with fresh flavors is perfect as a Memorial Day barbecue side dish.
Chipotle Honey Chicken Tenders and Sweet Potatoes
With a little planning ahead, this 24-hour marinated chicken and sweet potato dish is an easy answer to post-work fatigue.
Mushroom and Olive Veggie Burgers
These quick, easy, and healthy veggie burgers will crush their pre-made frozen competition in any taste (or nutrition) test.
With just three ingredients and less than 20 minutes start-to-finish, this roasted asparagus recipe makes one simple, crowd-pleasing dish.
Apple Cider Margaritas
Try this autumnal twist on a traditional summer cocktail. “An apple-a-day” applies to apple cider too, right?
Healthy 4th of July Hot Dogs
It doesn’t get any more American than a 4th of July BBQ. Try our take on the classic hot dog for an equally tasty (but lighter) version of the summer staple.
60 Healthier Drinks for Boozing
Shots, spritzers, cocktails, and more — we rounded up 60 of the healthiest drink recipes out there.
Berry Patriotic Parfait
No breakfast is complete without some red, white, and blue. Get a healthy dose of color with this patriotic berry parfait!
Greek Yogurt Cupcakes
For a cupcake that’s tasty, sweet, and healthier than most, this may just be your new favorite recipe.
Banana Ice Cream
Ice cream made only from frozen bananas? Yes, please!
Sweeten up by taking s’mores on the go with this awesome (and healthy-ish) recipe.
Peanut Butter Chip Cookies
Peanut butter cookies never looked so yummy or tasted so good as in this whole-wheat recipe.
Taken with instagram
Lemmi tell you about this!
Pinapple Apple Mint Juice
2 granny smith Apple
4 tbsp Mint (finely chopped)
1 oz Lime juice
My friend at my office has been raving about her crock pot for the past year, and every so often she treats us by bringing in the most delectable tomato soup or some other kind of slow cooker confection. I’m not ashamed to admit jealousy - I was jealous. IIIIIII wanted a slow cooker too. So I put one on my registry and about two weeks ago I came home to find it waiting with my doormen. Last week I cooked up a delicious spicy chicken for taco night and tonight I wanted to finally try some meat. Every one I asked for suggestions said that ribs (spare, short or regular) were the way to go. So I did a quick little research for a simple recipe and did my grocery shopping last night so that this morning after my work out I could do the prep and set the slow cooker to work it’s magic while I just worked. Crock Pot Smoke House Short Ribs adapted from a recipe by Sandra Lee 1 tblsp Butter 3 packets of Beef Short Ribs (apps 4.5lbs) 1 lg Onion; rough slice 1 tsp Minced Garlic 2 tsp Smoked Paprika 2 tsp Smoked Ground Black Pepper 1.5 tsp Salt 1 cup Red Wine 10 oz Beef Stock (about 1/3 of a standard Beef Stock box) Step 1
Taking a stroll to work through Madison Square Park. It’s my favorite park and not just because I live on it but because it’s just big enough and part of the neighborhood.
Already this morning I’ve been to spin class, seared and started to cook the crock pot beef short ribs for tonight and packed a home made lunch for my boss and I to share.
Another perfectly beautiful day to jump start the weekend.
I’ll post recipes for all my cookings in just a bit.
Try smoothies for all your nutrients in a cup.