Summer Salad

Yum yum! This salad was a nice fresh taste of summer. You get a nice burst of sweetness from the red pepper and corn. A bit of spice from the onion, cumin, and hot sauce plus the earthiness of the black beans to even it all out. I do believe that this dish will be making a return during the summer season.

Black Bean and Corn Salad

(from Rachel Ray)

Ingredients:
1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 teaspoon ground cumin
2 teaspoons hot sauce (I used sriracha)
1 lime, juiced
2 tablespoons vegetable or olive oil
Salt and pepper
Directions:
1. Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve.

Caper Fish!

I needed a recipe for capers since I had half a bottle just chilling in the fridge (leftover from the Tuna Fried Caper Pasta). I had marked this recipe in a magazine ages ago while I still lived in Syracuse. Too many recipes, not enough time!

I'm torn on this recipe. I liked the fish with lemon-wine-butter sauce but I was unimpressed with the pasta and spinach. I thought that part lacked flavor and was just eh. I'm also not sure how much the capers actually added to this dish. In the Tuna Fried Caper Pasta they were essential, in this one they were just there. So I will be keeping the fish/sauce part of this recipe but ditching the pasta and spinach.

I reduced the amount of butter: one tablespoon for the fish, one tablespoon for the sauce. You could probably forgo the fish butter and just lightly fry it in olive oil. It's also important to really season the fish with the Old Bay. I was a little stingy but when you got a bite that had a fair amount on it bam! I also have the reduced sodium Old Bay which does lack some of the flavor punch that the original has.

Piccata-Style Fish Fillets with Thin Pasta and Wilted Spinach

(adapted from Rachael Ray's Magazine)

Ingredients:
Salt and pepper
1/2 pound thin egg pasta or angel hair pasta
4 thin tilapia or snapper fillets
Old Bay Seasoning
1/2 cup flour
1/4 cup cornstarch
2 tablespoons extra virgin olive oil, divided
4 tablespoons butter, divided
2 large cloves garlic, grated or finely chopped
1/2 cup white wine
2 lemons
1/4 cup drained capers
A handful of flat-leaf parsley, finely chopped
3/4 pound fresh spinach, cleaned and trimmed
A little freshly grated nutmeg

Directions:
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserve 1/2 cup of the pasta cooking water.
2. Pat the fish dry and season with salt, pepper and a little Old Bay. On a plate, mix the flour and cornstarch. Coat the fish in the flour mixture.
3. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add 2 tablespoons butter (I only did one) and let it foam up, then add the fish fillets and cook, turning once, until golden-brown and firm, 4-6 minutes. Transfer the fillets to a plate and cover with foil to keep warm. Wipe out the pan and return to the heat. 

4. Add 1/2 tablespoon olive oil and the remaining 2 tablespoons butter to melt. Stir in the garlic for 1 minute, then stir in the wine for another minute. Add 1 teaspoon grated lemon peel and the juice of 1 lemon. Thinly slice the remaining lemon and stir the slices into the sauce, along with the capers and parsley. Spoon the sliced lemons and half of the butter sauce over the fish.
5. Add the reserved pasta water and the pasta to the skillet. Add the remaining butter sauce and season with salt and pepper; toss. Transfer the pasta to a platter. Add the remaining 1/2 tablespoon olive oil to the skillet. Add the spinach, season with salt, pepper and the nutmeg and cook to wilt. Serve the fish with a little pasta and spinach alongside.

Liquid Gouda

I think calling it gravy is just a way to try to make you feel better about the fact that you're inhaling cheese sauce. I mean it sounds more sophisticated and a little bit healthier. I used apple-wood smoked gouda instead of original and man oh man, it was amazing. My chicken was a wee bit dry but that's all my fault. The original recipe also included a broccoli and mash potato side but Mr. Lawyer picked up some grilled veggies from WF.

Chicken with Gouda Gravy

(adapted from Rachael Ray)

Ingredients:
Salt & Pepper
4 skinless, boneless chicken breast halves, sliced into tenders
2 tablespoons fresh thyme or 1 teaspoon dried
2 tablespoons butter
2 tablespoons flour
1/2 cup chicken broth
1/2 cup milk or half-and-half
1 cup shredded gouda cheese
Directions:
1. Season chicken with salt, pepper and thyme. Saute in a pan with olive oil till cooked or bake at 350 for 15-20 minutes.
2. In a small, heavy saucepan, melt the butter over medium heat. Add the flour and cook for 1 minute, then whisk in the chicken broth and 1/2 cup milk and cook until thickened, 2 to 3 minutes. Season with salt and pepper. Using a wooden spoon, stir in the cheese in a figure-eight motion until melted, 2 minutes. Remove from the heat.

Snickerdoodles!

I have made this recipe twice. The hazelnut cream is more like a paste and I never like it the first day but after it sits awhile it's better, they're delicious for breakfast. I know it's not your traditional snickerdoodle cookie recipe but I think it's pretty banging and ate most of them without the filling (and evidently so does Mr. Lawyer and John who ate all my cookies last night). It's a small batch but that means you don't have to eat a ton of cookies all week (or is that a bad thing?!). Oh, and I don't blanch the nuts because I'm impatient. 

Hazelnut Cream Stuffed Snickerdoodle Sandwich Cookies

(adapted from the Rachael Ray Magazine)

Ingredients:
1 1/4 cups flour
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (4 ounces) plus 2 tablespoons unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/4 cup plus 2 tablespoons granulated sugar
1 egg
1 teaspoon pure vanilla extract
3/4 cup blanched and peeled hazelnuts, toasted
1/4 cup confectioners’ sugar, sifted
Directions:
1. Preheat the oven to 375° and line a cookie sheet with parchment. In a small bowl, whisk together the flour, baking powder, 1/4 teaspoon cinnamon, the baking soda and salt.

2. Using a mixer, cream 1 stick butter, the brown sugar and 1/4 cup granulated sugar until fluffy, about 2 minutes. Beat in the egg and vanilla. Mix in the flour mixture at low speed.
3. In a small bowl, mix together the remaining 2 tablespoons granulated sugar and 1/2 teaspoon cinnamon. Using a 1 1/2-inch scoop, form 12 mounds. Dip the rounded side of each mound into the sugar mixture to coat, then place sugar side up and 2 inches apart on the prepared cookie sheet. 

4. Bake the cookies until golden at the edges, 12 to 15 minutes. Let cool for about 2 minutes, then, using a spatula, transfer to a rack to cool completely.
5. Meanwhile, using a food processor, finely grind the hazelnuts. Add the confectioners’ sugar and the remaining 2 tablespoons butter; process until smooth. Spread 6 cookies with about 2 teaspoons hazelnut cream each and sandwich with the remaining 6 cookies.

Time for dessert!

Amanda had us over for dinner tonight so I made dessert. This is the second time I've made these and they're still good. I might call it more of a hazelnut paste...it's not a cream you can spread with a knife.

Hazelnut Cream Stuffed Snickerdoodle Sandwich Cookies

(Rachael Ray Magazine)

Ingredients:
1 1/4 cups flour
1 teaspoon baking powder
3/4 teaspoon ground cinnamon (divided)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (4 ounces) plus 2 tablespoons unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/4 cup plus 2 tablespoons granulated sugar
1 egg
1 teaspoon pure vanilla extract
3/4 cup blanched and peeled hazelnuts, toasted
1/4 cup confectioners’ sugar, sifted
Directions:
1. Preheat the oven to 375° and line a cookie sheet with parchment. In a small bowl, whisk together the flour, baking powder, 1/4 teaspoon cinnamon, the baking soda and salt.

2. Using a mixer, cream 1 stick butter, the brown sugar and 1/4 cup granulated sugar until fluffy, about 2 minutes. Beat in the egg and vanilla. Mix in the flour mixture at low speed.
3. In a small bowl, mix together the remaining 2 tablespoons granulated sugar and 1/2 teaspoon cinnamon. Using a 1 1/2-inch scoop, form 12 mounds. Dip the rounded side of each mound into the sugar mixture to coat, then place sugar side up and 2 inches apart on the prepared cookie sheet. Bake the cookies until golden at the edges, 12 to 15 minutes. Let cool for about 2 minutes, then, using a spatula, transfer to a rack to cool completely.
4. Meanwhile, using a food processor, finely grind the hazelnuts. Add the confectioners’ sugar and the remaining 2 tablespoons butter; process until smooth. Spread 6 cookies with about 2 teaspoons hazelnut cream each and sandwich with the remaining 6 cookies.

Buttered Toast Crispy Fishwiches

This post is for my dear Guenevere who requested a fish recipe! The Valentine's salmon that the lawyer made was quick and yummy but salmon is not for everyone so this recipe uses a more mild fish. Recipe Rant: Oh Rachael Ray how I despise you and your tv personality. Not to mention your abbreviations and measurement system. But oh how I love your recipes!

Buttered Toast Crispy Fishwiches

(Rachael Ray Magazine)

Ingredients:
4 tablespoons melted butter, plus some for toast
1 1/2 cups Panko crumbs
1 tablespoon Old Bay seasoning, a palmful
1 tablespoon onion powder, a palmful
1 tablespoon garlic powder, a palmful
Zest of 1 lemon
A couple of tablespoons thyme, freshly chopped
A couple of tablespoons chives, finely chopped
4 pieces cod filet, 6-ounces each (or other firm white fish, such as tilapia)
Salt and pepper
2 egg whites, beaten
4 sandwich-size English muffins, toasted and buttered or some other yummy crusty bread
Garnishes:
Lemon juice or malt vinegar, oil and vinegar-dressed slaw salador shredded iceberg lettuce, bread-and-butter pickle slices, finely chopped red onion
Directions:

1. Preheat oven to 425˚F.
2. Pour melted butter over Panko crumbs and work into the crumbs to evenly distribute. Season the crumbs with Old Bay, onion and garlic powders, lemon zest, thyme and chives.
3. Season the fish with salt and pepper, and coat in egg whites, then crumbs and arrange on slotted broiler pan or cooling rack arranged over baking sheet. Bake 20 minutes or until deeply golden and crispy, and dress with lemon juice or malt vinegar.
4. Serve on toasted muffin or muffin bread with slaw or shredded lettuce. Top with pickles and onions, and muffin top or toasted muffin bread.

I've made this recipe three times and it's great. It's easy, quick, and baked not fried! I've always used tilapia. One time I omitted the fresh thyme and chives and another I subbed a splash of lemon juice for the zest. Every time it was yummy! The first time I made it into a sandwich but it's so delicious and filling you don't really need the bread (plus it's less carbs!). The Old Bay and Panko crumbs are pretty clutch so I wouldn't recommend changing them. Fresh herbs are way better than dry but if you do decide to use dry herbs make sure to reduce the amount! (a 1:3 ratio, if it's 1 tablespoon fresh, use 1 teaspoon dried) Oh! And I added some shredded parmesan to mine because I'm a cheese fiend.

Look at those fresh herbs from my garden!