Lime bars

Once again in the practice of hypocrisy, I find myself enjoying yet another “Martha” recipe.  Maybe it’s a trend I should just accept. I told Greg’s mom I would bring dessert for Easter down on Long Island, so I knew I had a challenge as to what to make. I needed something easy, which could sit for a few days, and would travel well. I had pinned these bars a while back, and while frantically going through my pins, I stumbled upon them. Who wants to bring bad dessert to their future in laws?!  They are perfect for Easter/Springtime. They are just the prettiest shade of pale green, they are citrusy, and they only require 7 ingredients! Enjoy these bars whenever you want though, because they are delicious.

 Lime bars

Makes 16 bars || Active time: 25 minutes || Total baking time: 1 hour and 15 minutes

Ingredients:

For the crust:

1 cup crushed graham crackers (you can buy them crushed also)

2/3 cup finely ground pistachios

4 Tbsp butter, melted (1/2 stick)

1 tsp chopped lime zest (make sure to zest the lime before juicing it!)

Parchment paper cut to fit an 8x8 pan, with 2” excess hanging

For the filling:

2 egg yolks

1 can sweetened condensed milk (you can use fat free)

½ cup lime juice

Preheat oven to 350. Butter an 8x8 pan and add the cut parchment paper to the pan.  Make sure there is a 2” overhang so you can pull the finished bars out easily.

In a bowl combine the crushed graham crackers, pistachios, and lime zest. You can use a food processor to crush the pistachios but if you don’t have one, you can use a gallon size Ziploc bag and a rolling pin. Add the melted butter and stir until the mixture resembles sand. Dump the crust into the pan and pack it gently. Bake for 9-11 minutes. Let cool for at least 20 minutes.

To make the filling, add the egg yolks and sweetened condensed milk. Mix with a whisk until the yolks are fully incorporated. Slowly add the lime juice while whisking continuously. Beat with a whisk for 2 minutes until the mixture thickens slightly. Dump the filling over the crust. Bake for 15 minutes.

Let cool for at least an hour and then chill for a minimum of 3-4 hours. The bars will keep for up to 3 days, uncut. When you are ready to serve them, pull them out of the pan with the parchment paper. Using a serrated knife, cut the bars into 16 pieces. To get a smooth cut, wipe the blade clean in between each cut.

Lobster ravioli with blush sauce

Lobster Ravioli
Serves 2 || Active time: 20 minutes 

This recipe is life changing. Okay..maybe not life changing, but at the very least it is so delicious and takes under 10 ingredients. I used fresh lobster ravioli from Trader Joe's (which is super delicious and only 3.69 a pack) but you can use any lobster ravioli you want.

Ingredients:

• 1 package lobster ravioli
• 2 Tbsp olive oil
• 1 shallot, diced fine
• 2 cloves garlic, minced
• 1 cup tomato sauce
• 1/2 cup jarred alfredo sauce
• handful of Parmesan cheese

Directions:
Saute the shallot with olive oil on medium heat until translucent. Add garlic, and saute for 1 minute. Add the tomato sauce and reduce the heat to medium low. Once you add the ravioli to boil, add the alfredo sauce to the tomato sauce and stir occasionally until heated through. Serve immediately with ravioli.

Asian salmon patties with sriracha mayo

As a very healthy option, salmon is on our menu once a week. It is rich in omega-3 fatty acids, vitamin D, vitamin A, vitamin B, iron, calcium, selenium.. you get the idea. I am always looking for different ways of preparing it, as not to get tired of the “classics”. Normally, I am not a giant fan of a recipe that calls for a little bit of many ingredients, however, I think of this recipe as an investment. Buying sriracha sauce is going to cost you around $2.00 and you will find there are many uses for it. Ginger root can seem unnecessary for 1 inch, but trust me, it is crucial in this recipe. The good news is ginger is excellent frozen and will last for months. Plus, these ingredients are all in the same type of cuisine, so any other Asian recipes will most likely require these same ingredients. These patties can be made a day in advance and refrigerated until cooked.

Asian Salmon Patties

Serves 2-3 || Cooking time: 1 hour || Active cooking time: 25 minutes

 

Ingredients

• 1 1/2 pounds skinless salmon fillet, finely chopped
• 1 shallot, minced finely
• 2 tablespoons grated peeled fresh ginger (1 inch of ginger root)
• 1 large egg, lightly beaten
• ¼-1/2 cup panko bread crumbs
• 1/4 teaspoon crushed red pepper
• Coarse salt and ground pepper
• 2 Tbsp olive oil
• 1 tsp butter
• Lime wedges, for serving (optional)
• 1/2 cup reduced-fat mayonnaise
• 1-2 Tbsp sriracha sauce
• 2 thinly sliced scallions
• 2 tablespoons fresh lime juice
• 1 teaspoon toasted sesame oil

Directions:

To make sriracha mayonnaise: In a small bowl, stir together mayonnaise, sriracha, scallions, lime juice, sesame oil, salt and pepper. Chill until ready to serve.

Unless you want to dirty two cutting boards, start by chopping your vegetables first. Finely mince the shallot and ginger; add to a large bowl. Make sure there is no skin or bones left on the salmon. With a very sharp knife, chop the salmon into small pieces; add to the bowl. Add the egg, crushed red pepper, salt, pepper, and ¼ cup of the panko.  Gently combine the mixture with your hands; if the mixture seems too moist, add more panko until it just comes together. 

Form mixture into eight 1-inch-thick patties, packing each firmly; transfer to a cookie sheet on wax paper. Cover with plastic wrap. Chill for at least 30 minutes, or up to a day.

Heat a large skillet over medium-high heat. Add two Tbsp olive oil and 1 tsp butter to the pan. Add salmon patties; cook until browned on both sides and just opaque throughout, 4 to 6 minutes per side, turning carefully. 

Dutch Oven Three Berry Cobbler

As an adult, I am exercising my right to make dessert two nights in a row…well…because..I can! Cobblers are one of my favorite desserts, but I usually save them for special occasions because they can be time consuming. I took bits and pieces of different cobbler recipes and added my own twists and voila! Delicious berry cobbler! The secret to the success of this dessert is the dough. Usually, traditional cobbler dough is made, chilled, rolled out, and then baked. I cheated and used Bisquick so the dough takes 3 minutes to make. Honest to God it tastes just as good. I still love my homemade dough cobblers, but on weeknights when I have a craving, I will turn to this recipe. I always have berries on hand because I put them in smoothies, but you can definitely use frozen fruit as well. If you do though, just add 2 tablespoons of cornstarch, instead of 1, in order to ensure the sauce is thick enough.

 Dutch Oven Three Berry Cobbler:

Serves 4-6 || Total cooking time: 1 hr and 45 minutes || Active time: 20 minutes

Ingredients for filling:

·      1 pint fresh blueberries

·      1 pint fresh raspberries

·      1 ½ cups fresh strawberries, sliced (about half a container of strawberries)

·      1 cup sugar

·      1 Tbsp cornstarch

·      2 Tbsp lemon juice (half a lemon)

·      zest from half a lemon

Ingredients for topping:

·      2 ½ cups baking mix, such as Bisquick

·      ¼ cup + 1 Tbsp sugar

·      ⅛ tsp baking powder

·      ⅛ tsp salt

·      ¼ cup (1/2 a stick) butter, melted

·      ¾ cup milk

·      cinnamon for dusting, optional

In a bowl, toss the fruit with the sugar, cornstarch, lemon juice and zest. Let the filling sit for 30-45 minutes at room temperature to allow the berries to macerate.

Preheat the oven to 350°.

In a large bowl, combine the baking mix, sugar, baking powder, salt, butter and milk.

Using a dutch oven, generously grease with butter or nonstick spray. Add the berry mixture to the dutch oven. Take large dollops of dough and evenly drop it around the cobbler in a circle and one dough ball in the middle (you should have 7). Brush half and half (I only had skim milk, so that’s what I used) over the dough and sprinkle with cinnamon.

Bake for 35-45 minutes or until bubbling and browned. Start checking the dough after 30 minutes and remove it from the oven as soon as the dough is cooked through and browned. For my oven, exactly 40 minutes did the trick. Let sit for about 10 minutes and serve warm with vanilla ice cream. Enjoy!

Roasted Potatoes and Fennel

I love potatoes and I love fennel so why not put them together? I've seen recipes similar to this so I took ideas from each and out popped a delicious side dish. I personally believe that vegetables taste best roasted and are so incredibly easy to cook. You let the oven do the work and I PROMISE you can turn vegetables haters into vegetable lovers! I think fingerling potatoes are best for this dish, but if you can't find them just make sure to use small red or yellow potatoes instead.

Roasted Potatoes and Fennel
Serves 4 || Active cooking time: 10 minutes || Total cooking time: 45 minutes

Ingredients:

• 1 lb fingerling potatoes, halved
• 1 bulb of fennel, sliced
• 1 medium onion, sliced
• 2 cloves of garlic, coarsely chopped
• 3 Tbsp olive oil
• 1 Tbsp salt
• 1 tsp pepper

Directions:

Preheat oven to 425°.

Halve the fingerling potatoes and set aside in a large bowl. To slice the fennel, first cut the bulb down the middle. Cut off the leaves and leave about an inch of the green stem of the fennel. Take each half, and slice the fennel, about 1/4", lengthwise. Add to the potatoes. Slice the onions and combine the vegetables in the bowl with the 3 Tbsp olive oil, salt and pepper.

Spray a baking pan with nonstick spray and add the vegetables. Evenly sprinkle the vegetables with the garlic.

Bake 35-40 minutes, stirring halfway through, until the potatoes are tender and the vegetables are browned and carmelized.

Craisin and Walnut Granola

With the combination of working at a hospital and an intense cold and flu season in full peak, it was inevitable sickness would come. And come it did, everything went on hold for a full few weeks! I have been a bad amateur blogger, but here is a delicious recipe that will have you munching for breakfast, lunch, and snacks! 
It probably is not the healthiest granola out there, but the reason I love it is because there are NO preservatives! There's nothing in here but yummy natural ingredients. Plus, as long as it is in an air tight container, it will keep for a month! Another perk is that, unlike pricey granolas, the whole batch probably costs around $2.50

Raisin Craisin and Walnut Granola
Makes approximately 6 cups || cooking time: 1 hour 5 minutes

2 cups old fashioned oats
1 cup shredded coconut
1 cup wheat germ
1 1/2 cup chopped walnuts
1 teaspoon salt
1 14 oz. can sweetened condensed milk
1/4 cup olive oil
1/2 - 1 cup craisins
**Optional: 1/4 cup flax seeds or chia seeds (for more fiber)**

Preheat oven to 300°. 
 
Prepare a large jelly roll pan, broiler pan or large cookie sheet by covering with parchment paper that is sprayed lightly with Pam. If for some reason you forget parchment paper that week at the store (like me), you can always go without, but make sure you really spray the heck out of the pan!

Combine oats, coconut, wheat germ, nuts and salt in large bowl. Stir in condensed milk and oil and mix thoroughly. 

Spread granola mix in pan on top of parchment paper. The key here is surface area. Make sure every inch of the pan is covered in order to get the granola to be the spread.

Bake at 300 degrees for 1 hour - stirring every 10-12 minutes (This is a VERY important step; otherwise your granola will be burned in some areas and raw in others!)

Remove from the oven and stir in the craisins. Let cool and store in a tightly sealed container. Will keep about a 1 month.

Turkey Meatloaf

Meatloaf is not the most glamorous of meals, but it’s so good who cares? I like to make turkey meatloaf, as I think it is a bit healthier than red meat, and because I honestly think it tastes better. This is Ina Garten’s turkey meatloaf. I love her and her recipes, but her biggest downfall is that she forgets normal people don’t spend $30.00+ per meal. Her recipe calls for 5 pounds of ground turkey. If you do the math, that’s about $25.00 in just the turkey. I experimented and tweaked her measurements and came up with an equally delicious meatloaf that uses 3 pounds. I know you may be thinking, 3 pounds is still a lot, but trust me, you may end up cursing me wishing for the full 5 pounds. I always wait until ground turkey is on sale at the grocery store (which it often is) and stock up, which makes this meatloaf much more affordable.

Ingredients:

·      ½ red bell pepper, chopped

·      1 large onion, chopped

·      2 Tbsp olive oil

·      ½ tsp salt

·      ½ tsp pepper

·      ½ tsp dried thyme, or 1 tsp fresh thyme

·      2 ½-3 tsp Worcestershire sauce

·      ½ cup chicken stock

·      1 tsp ketchup

·      2 large eggs, beaten

·      1 cup Italian dried bread crumbs

·      1 tsp salt

·      ½ tsp pepper

·      3 pounds ground turkey (if using frozen, make sure it is completely defrosted)

·      ½ cup ketchup

If you’re going to bake the meatloaf immediately, preheat oven to 325°. On the bottom shelf, add a 9x13” pan of water to ensure even cooking time for the meatloaf.

Preheat a sauce pan over medium low heat. Add olive oil, onions, pepper, thyme, salt and pepper. Saute over medium low heat until onions and peppers are tender and just starting to brown, about 15 minutes.

 Meanwhile, in a medium bowl, combine the Worcestershire sauce, chicken stock, and ketchup. Stir in the onion mixture and set aside to cool to room temperature. 

In a large bowl, add the ground turkey. Add the cooled onion mixture, breadcrumbs, eggs, salt and pepper. Using your hands, gently stir the mixture until just combined. Do not over mix! 

On a large greased cookie sheet, dump the meatloaf mix out and gently shape into an oval, about 4 inches high. Spread ketchup evenly over the meatloaf.

At this point, you can either bake it or refrigerate it and bake it off later. If you’re going to bake the meatloaf later in the day, do not add the ketchup yet. Just cover tightly with plastic wrap and add the ketchup just before you bake it.

If you’re baking it immediately, place the meatloaf on the shelf above the water bath. Bake, covered loosely with foil, for 1 hour. Remove the foil and bake another 25-30 minutes uncovered. Let rest for 3-5 minutes before slicing. Enjoy with mashed potatoes. 

Wild Mushroom Risotto

Risotto has always been a recipe that I wanted to tackle. I love getting it at restaurants and it always tastes so yummy, but I get intimidated by chefs on tv saying how delicate the process is or how easy it is to under/over cook the risotto. I searched around for different recipes and found Emeril's. It turns out risotto is very easy! The worst part (if you can call it worst) is having to stay by the pot the entire time to stir. But, it makes for interactive cooking and can be fun, especially if you're cooking with someone else! the first time I made this, I added seared scallops on top. This time, I wanted to make it vegetarian (minus the chicken stock I suppose) and even though it was sans meat, it was very filling and satisfying. This is a great dish to entertain with; it makes a lot and looks and tastes impressive.

 

Wild Mushroom Risotto

Serves 4 || Time: 45 minutes 

 

Ingredients:

5-6 cup chicken stock

1 Tbsp butter

2 Tbsp olive oil

1 large or 2 medium shallots, minced

1 clove garlic, minced

12 ounces of assorted mushrooms (I used cremini, shitake, and oyster mushrooms) wiped clean and stems removed, and sliced

2 cups arborio rice

1 tsp fresh thyme, or 1/2 tsp dried thyme, chopped

1 cup dry white wine (I usually am lax on this and will use what I have, but for this it really should be dry)

1/2 tsp salt

1/2 tsp pepper

1/3 cup heavy cream or half and half (more or less depending on how creamy you like it)

1 cup parmesan cheese

1 tsp dried parsley

3-4 ounces prosciutto, thinly sliced for garnish (I skipped this due to 'meatless monday' and it was still delicious)

 

In a medium saucepan, heat chicken stock and mushrooms stems (if you saved them) over medium. Reduce heat to low to keep hot.

 

Meanwhile, in a dutchoven heat olive oil and butter over medium-high heat. Add shalllots and cook under soft, about 3 minutes. Add garlic and cook for another minute. Add mushrooms (do NOT add salt yet) and saute until the liquid evaporates and mushrooms are wilted, about 5-7 minutes. Add rice and cook until the rice is just opaque, stirring constantly, about 1-2 minutes. Stir in thyme leaves and wine and cook until wine is almost all evaporated. Use a wooden spoon to scrape up any brown bits from the pan. 

 

Add 3/4 cup stock, salt and pepper and turn heat down to medium. (**Watch your heat while adding stock, if the stock looks like it is absorbing too slow/fast turn heat up/down accordingly**) Cook, stirring constantly until almost all the stock is absorbed. Continue adding 1/2-3/4 cup stock at a time and stirring constantly until the stock is almost absorbed. Continue this until the rice is creamy and just tender (about 15-20 minutes). Turn the heat off and add the cream, 1/2 cup of cheese, and parsley. Stir well. Serve hot garnished with remaining parmesan cheese and prosciutto if desired. 

 

Roasted Eggplant Sandwiches with White Bean Spread and Pesto

One of my new years resolutions was to have more meatless dinners. I originally was nervous, because I am not a giant fan of tofu, soy, or other vegetarian staples. I found this recipe and immediately fell in love with just the name. This sandwich is SO different from anything I’ve ever had, but it is so delicious! The white bean puree is filled with protein and fiber, the eggplant and onions are delicious and filled with vitamins and fiber to keep you full. The pesto of course can be homemade, but a good store bought pesto is just as well, and makes dinner even easier. The best news is the white bean puree and eggplant can be made days in advance and can be kept for weeks in the fridge.

Roasted Eggplant Sandwiches with White Bean Spread and Pesto

Cooking time: 35 minutes || Makes 4 sandwiches

 

Ingredients

1 medium eggplant, quartered and cut into 1/4 inch slices
1 medium red onion, quartered and cut into 1/4 inch slices
1/4 cup olive oil
1 teaspoon salt
1/2 lemon, juiced (plus ½ lemon from white bean puree)
2 tablespoons chives (optional)

8 slices fresh sourdough or country white bread, cut into 1/2-inch slices (or more, depending on how hungry you are!)
1/2 cup basil pesto (store bought is fine, I like Trader joes)
1/2 cup white bean spread (recipe follows)

Preheat the oven to 450°F.

In a large mixing bowl, combine the eggplant, onion, olive oil, salt and pepper. Toss until fully coated, and then turn out onto a foil-lined baking sheet. Shake the pan to make sure the vegetables lie flat.

Roast in the oven for 20 minutes. With a spatula, redistribute the vegetables so they brown on the opposite side, and return to the oven for another 10 minutes, until the vegetables are dark brown and caramelized. Watch the eggplant slices, as they can get mushy quickly. They should be just roasted through.

Remove to a bowl and toss with the lemon juice and chives, if using. (Eggplant can be make up to 2 days in advance). Let cool, slightly. (You can also cool to room temperature, I just liked the warm vegetables.)

Lay 2 slices of bread on a work surface. Slather each with pesto, and divide the eggplant and onions among the slices. Slather the remaining bread with the white bean spread, and top the sandwiches

White Bean Spread
Makes 2 cups

Ingredients
1 15-ounce can cannelloni or white beans
Juice of 1/2 lemon
2 teaspoons fresh thyme leaves (or ½ tsp dry thyme)
1 garlic clove
1 tablespoon olive oil (plus more depending on how thick puree is)
1/2 teaspoon salt
In a small food processor or blender, puree the beans, lemon juice, thyme, garlic, olive oil and salt. Add another tablespoon of olive oil if the mixture is still coarse, and puree until smooth.

Rouladen

  I have been procrastinating posting this recipe for some reason, but I owe my friend, John, this post! Hope you enjoy! I am not a very “German” cook, but my boyfriend wanted this for his birthday, and I wanted a challenge. It turns out, this is not challenging at all! The worst part is the waiting! I do recommend getting your steak at a butcher shop, where they can cut and pound the meat to size and thickness. It saved me so much time and frustration. I also recommend making potato dumplings with the rouladen. My boyfriend’s mom (to whom the credit for this recipe goes) suggested Panni potato dumplings. Delicious dinner with great leftovers.

Rouladen

Cooking time: 1 hour 30 minutes || Active cooking time: 30 minutes || Serves 4

·      8 slices of top round, pounded thin to 1/8” thick (about 5”x10”)

·      8 slices bacon

·      2 carrots, quartered and cut to width of meat

·      2 dill pickles, quartered and cut to width of meat

·      1 onion, chopped

·      1 cup flour for dredging

·      16 Toothpicks

·      Spicy brown mustard (I like Trader Joes)

·      Beef stock

·      Salt, pepper

Start by cutting carrots, pickles, and onions. In a saute pan, saute onions on medium low heat until just translucent; set aside to cool. On a large cutting board, lay out first piece of meat. Add about 1 tsp spicy mustard and onions to cover the meat. 

Add bacon over the meat, lengthwise. At one side, apply the pickle and carrot and gently roll the meat; secure with two toothpicks. Dredge each roll of meat in a mixture of flour, salt and pepper. 

In a large dutch oven heat 3 Tbsp olive oil over medium heat. (It’s important to make sure the dutch oven is very well preheated before searing!) Sear each side of the meat for 2 minutes. Add 2-3 cups of stock (enough to just cover the meat), and season with salt and pepper to taste. Simmer over medium low heat for 1 hour. Serve with potato dumplings.