I made Mediterranean Chicken Salad and this Mediterranean Pasta Salad. I was looking for a recipe that was easy and flavorful and after looking through quite a few sites I stopped at RecipeZaar. My biggest regret with this is that I forgot to buy fresh basil and parsley so I was stuck using dried. Don't get me wrong, this was absolutely fabulous and full of flavor, but I can just imagine what fresh herbs would have done.
Besides the flavor from the dressing, I loved the all the veggies and feta, it was just so good. (sadly I didn't get a good shot of the veggies. Believe me, it was very pretty!) Oh and the artichokes, I just love artichokes. The process of making this is easy but long, it's not something to just throw together after work and eat for dinner. That's kind of a pain but it really allowed the flavors to marry. We had this the first night on a Tuesday and it lasted the rest of the week for lunches and dinner. The next gathering we go to I will definitely bring this. I think it will be a big hit with a crowd! It would also be wonderful with some chicken or steak - something I will definitely add next time.
Easy Mediterranean Pasta Salad
1 lb shell pasta, cooked al dente, drained well, and tossed with 2 tbs olive oil (I used campanelli and didn't use 2tbsp olive oil, that just seemed ridiculous. I drizzled a tiny bit on the pasta and then tossed it)
1/2 cup red onion, chopped
1 cup cucumber, chopped
1 cup zucchini, chopped
1 medium yellow bell pepper, seeded and chopped
1 medium red bell pepper, seeded and chopped
1/2 cup celery, chopped
Handufl of grape tomatoes, halved
1 cup pitted kalamata olive chopped (omitted, I don't like olives)
1 (4 ounce) jar marinated artichoke hearts, drained and cut into quarters
1/2 cup vegetable oil
1/2 cup olive oil
1/3 cup red wine vinegar
1 (1 1/2 ounce) envelope tomato basil soup mix
1 teaspoon fresh ground black pepper
2 tablespoons fresh basil, chopped
2 tablespoons fresh Italian parsley, chopped
1 cup crumbled feta cheese
In a large serving bowl, toss together the pasta, onion, cucumber, bell peppers, celery, olives, and artichoke hearts.
Refrigerate the salad up to 24 hours In a medium glass mixing bowl, whisk together the oils, vinegar, soup mix, black pepper, basil, parsley, and feta until well blended. (I only added 1/2 cup of the feta, I wanted some to crumble on top when I served the salad)
Pour 1 cup of the dressing over the salad and toss Refrigerate the salad for at least 6 hours.
When ready to serve, toss the salad with the remaining dressing.
Last week that coworker was out of town so it was my chance to make them. The dense peanut butter base of the bars is the perfect compliment to the sweet strawberries. It almost tastes like the freshest, gourmet PB&J sandwich you've ever had. I got a TON of compliments on these. They were everything from "Oh this reminds me of the pastries I used to eat in France" .... "Oh wow this is the best Peanut Butter and Jelly I've ever had" ...."Wait, you MADE those??" "Oh my gosh, this is delicious"... and last but not least "scrapescrapescrape" (The sound of people scraping every last bit off their plate.) Matt was also a huge fan of these and exclaimed "WOAHHHHOMYDISOGOD!" (That's Woah! Oh my gosh this is so good! With his mouthful.) I really appreciated all the compliments and they made me laugh because the recipe is incredibly easy. All in all I say this is a perfect summer time dessert. I highly, highly recommend it!
Fresh Strawberry Bars
Source: Better Homes and Gardens
3/4 cup peanut butter
1 cup packed brown sugar
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/2 cup strawberry jam (I ended up not measuring and just eyeballing how much jam was needed)
4 cups small whole strawberries, halved or quartered (I think quartered is the best bet, I ended up sprinkling mine with brown sugar to make them extra sweet)
Make ahead: Wrap the peanut butter base in foil; store at room temperature up to 24 hours. Before serving, top with jam and berries or freeze the peanut butter base in a freezer container up to 3 months. For individual servings, cut the base in portions and freeze. Pull a portion from the freezer, thaw, and top with jam and berries for a last-minute dessert.**
I'm barely getting this posted in time! I forgot all about the recipe until today and decided to throw it together. I didn't want to be like last month when I missed it and posted late.
This month Kate chose Hazelnut Macaroon Sandwiches. I was nervous about making these because 1) I'd never made Macaroons before and 2) I don't get along so well with sandwich cookies. Luckily, the recipe was pretty simple.
Everything was going well while I prepared this until I went to pipe the mixture on the parchment paper. I sort of missed the part where it says pipe MOUNDS. I guess I saw the word diameter and just assumed I was supposed to pipe circles. Well that certainly didn't work for me and I was annoyed so I decided to just take a measuring cup and pour the mixture on the baking sheet. So it really doesn't look like I have macaroons, I have flat circles. But they are still so good! I substituted ground almonds for the hazelnuts and it tastes great . The cookie itself is delicious, it's light and sweet with a hint of almonds. Add the chocolate ganache filling and it's just amazing. I'm looking forward to trying to make this again... the right way!
Almond Wanna-Be Macaroon Sandwiches
* 4 egg whites, at room temperature
* 1/4 tsp. cream of tartar
* 1/4 cup superfine sugar
* 1 tsp. vanilla extract
* 1 cup toasted, skinned and ground almonds
* 2 cups confectioners’ sugar, sifted
* About 2/3 cup ganache filling (see below) refrigerated until cool and thick enough to spread
Line 2 rimless baking sheets with parchment paper. Have ready a third rimless baking sheet, unlined.
In the bowl of an electric mixer fitted with the whisk attachment, combine the egg whites and cream of tartar and beat on medium speed until the whites begin to thicken. Increase the speed to medium-high and beat just until soft peaks form. Slowly add the superfine sugar and continue to beat until stiff, shiny peaks form. Beat in the vanilla until blended. Using a rubber spatula, fold in the almonds and confectioners sugar until incorporated.
Scoop the mixture into a pastry bag fitted with a 1/2-inch plain tip. Pipe mounds 1 1/2 inches in diameter onto the prepared baking sheets, spacing the mounds 1 inch apart. With a damp fingertip, gently smooth any pointy tips. Let the cookies stand, uncovered, at room temperature for 35 to 45 minutes.
Preheat an oven to 350°F.Bake the cookies, 1 sheet at a time, putting the cookie-filled baking sheet on top of the unlined baking sheet. (This insulates the top baking sheet so the cookie bottoms do not darken too much.) Bake until the tops and bottoms are firm and golden, 10 to 13 minutes. That wasn't quite enough for me (as you can see they look a bit light, not so golden.)
Remove the baking sheet from the oven, carefully lift the parchment, one end at a time, and sprinkle about 2 Tbs. water under the paper. Be careful that the steam does not burn you and that water does not splash on the cookies. (The steam loosens the cookies from the paper.) After 3 minutes, slide the parchment paper off the baking sheet, peel the cookies from the paper and transfer them to wire racks to cool completely.
Turn half of the cookies bottom side up. Spread a thin layer of the ganache filling (about 1 rounded tsp.) over the cookie bottoms. I piped my filling in because the cookies were huge! Press a plain cookie, bottom side down, onto the ganache. Store the cookies in an airtight container at room temperature for up to 3 days.
Makes about 24 cookies.
* 2 Tbs. unsalted butter
* 1/2 cup heavy cream
* 6 oz. bittersweet or semisweet chocolate, finely chopped
In a heatproof bowl, combine the chocolate and butter.
In a small saucepan over medium-high heat, bring the cream just to a boil. Remove from the heat and immediately pour the cream over the chocolate and butter. Using a handheld whisk, stir the mixture until the chocolate and butter melt and are smooth. Let cool until spreadable.
Makes about 1 1/3 cups.
Thanks Kate for another great month!
Hi Stacey-This is the 23rd of May and I just went in to your blog to see what's new. Surprised and "thrilled" to see the group at the winery for Ann's birthday celebration.. And for anyone else seeing this that birthday cake is fantastic!! Have a good one-love to you and Matt--G'ma M.
The post she's referring to is here. 1) I love that my grandma reads my blog and comments on posts. 2) You know if Grandma says a cake is good, it MUST be good. So everyone needs to make the Italian Birthday Cake!
Ok, now on to cookies for breakfast.
I saw this recipe for Peanut Butter Banana Oatmeal Cookies on Baking Bites recently and decided I needed to make it ASAP. Peanut Butter and Bananas make such a good combination I couldn't wait to try. The recipe is fairly simple and the cookies seem fairly simple but the taste is far from simple. One bite and I felt like I was eating a bowl of oatmeal with PB and bananas mixed in. I added some chopped honey roasted peanuts to add to the texture of the cookies and bring out the peanut flavor a bit more. The cookies are soft and chewy, similar to traditional oatmeal cookies, but the peanut butter gives them a bit more substance.
I made these 2 days in a row. The first day in cookie form and the second day in bar form. I took them to work and got rave reviews and requests for seconds. Overall my coworkers seemed to go for the bars over the cookies. Matt loved these - he was definitely not happy when I took them into work. Keeping them in my house would have been trouble. Like I said, they tasted like a bowl of oatmeal and with only 2tbsp of butter I rationalized they were a good choice for breakfast and a good pre-workout snack. :)
Peanut Butter Oatmeal Cookies
Source: Baking Bites
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup brown sugar
1/2 cup sugar
2 tbsp butter, room temperature
1 large egg
1/2 cup peanut butter (I used chunky)
1/4 cup mashed banana
1 1/2 cups quick-cooking rolled oats
1/2 cup finely chopped Honey Roasted Peanuts
Preheat oven to 350F.
Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda and salt.In a large bowl, cream together sugars and butter. Beat in egg until smooth, then mix in the peanut butter and mashed banana. Working by hand or with a mixer on low speed, blend dry ingredients into the peanut butter mixture. Stir in the oats and chopped peanuts.
Shape dough into tablespoons and place on baking sheet, flattening each slightly with your fingers. Bake for 10-12 minutes, until cookies just begin to turn golden around the edges. Cool on a wire rack.
Bakes approx 2 dozen. I got 2.5 dozen.
The bars were tart yet very sweet, just like Strawberry Lemonade and the almond shortbread gave a nice crunch to the bars. I took these took work and got as many compliments on the yummy shortbread crust as I did the bars as a whole. They have definitely beat out my old favorite Strawberry Bar recipe. They are a bit labor intensive but well worth it. Kate and Holly, I'm so bummed out I missed this month. These were absolutely wonderful. I just bought 4lbs of Strawberries and I know where some of them will be going…
Toasted Almond Pink Lemonade Bars
Adapted From The Sweet Melissa Baking Book by Melissa Murphy
Makes 1 dozen bars
For the Crust:
2 cups all-purpose flour
3/4 cup confectioners' sugar
1/2 cup sliced blanched almonds, lightly toasted
1/2 teaspoon salt
20 Tablespoons (2 1/2 sticks) cold, unsalted butter, cut into 1/4-inch pieces
For the Stawberry Lemon Filling:
4 large eggs
1 3/4 cups sugar
1/2 teaspoon almond extract
1/2 cup all-purpose flour
3/4 cup fresh lemon juice (about 3-4 lemons)
1 cup strawberries, hulled and pureed 1/4 cup confectioners' sugar for sprinkling
To Toast the Almonds:
Preheat the oven to 350 degrees F. Spread the almonds in a single layer on a cookie sheet. Bake for 10 to 12 minutes, or until lightly golden and you can smell them. Remove to a wire rack to cool.
Before You Start:
Position a rack in the center of your oven. Preheat the oven to 350 degrees F. Spray a 9 x 13 - inch pan with nonstick vegetable cooking spray. Make a parchment "sling" by cutting two pieces of parchment paper, measuring 16 1/2 inches long by 12 inches wide (you can also use aluminum foil). Place one piece across the length, and the other across the width of the pan, with the excess hanging over the edges. You will use this sling later to lift the finished bar from the pan. Spray the sling with the cooking spray.
To Make the Crust:
1. In the bowl of a food processor fitted with the metal blade, pulse the flour, sugar, almonds, and salt to combine. Add the cold butter in pieces and pulse until the dough comes together in a ball. This was my first time making dough in my food processor and it was so easy. It turned out sooo much better than using my blender.
2. Turn the dough out into the prepared pan and press evenly into the bottom and 1 1/4 inches up the sides. (This crust, once it is baked, needs to act as a liner in which to pour the liquidy lemon filling. So be sure to do a good job of pressing the dough up the sides - no cracks!). Cover the dough with a piece of parchment paper or aluminum foil, and fill with pie weights ( you can use dried beans or uncooked rice as pie weights as well). Bake for 25 to 30 minutes, or until lightly golden. Carefully remove the pie weights and the liner and bake for an additional 10 to 15 minutes, or until the whole crust is golden. Remove to a wire rack to cool.
To Make the Filling:
In a medium bowl, whisk together the eggs and sugar until smooth. Add the almond extract and flour, and whisk until smooth. Add the lemon juice and strawberry puree, and whisk to combine.
To Complete the Bars:
1. Pour the lemon strawberry filling into the prepared crust. Reduce the oven temperature to 325 degrees F. Bake for 30 minutes, or until the filling is firm and lightly golden. Remove to a wire rack to cool.
2. When cool use the parchment sling to lift the entire bar from the pan and onto a cutting board. Slice into twelve 3 x 3 1/2 - inch bars. Remove from the pan and, using a small sifter, dust with the confectioners' sugar.
The bars keep in an airtight container at room temperature for up to 2 days. For longer storage, wrap in plastic wrap and refrigerate for up to 5 days, or freeze well wrapped in plastic wrap and then aluminum foil for up to 3 weeks. Do not unwrap before defrosting. Dust with confectioners' sugar before serving.
To check out the results of April’s Cookie Carnival, go visit Holly of Phemomenon who was the guest host this month. For more information on Cookie Carnival go check out Kate at the Clean Plate Club.
Spinach Salad with Strawberries
Adapted from: Leslie
To be honest, I eyeballed the amounts of everything....
Bag of leaf spinach
Fresh sliced strawberries (sliced)
Red Onion, sliced
Cooked BS Chicken Breast Seasoned with S&P
For the dressing (I doubled this based off the size of my salad):
1/4 cup of veg oil
1/4 cup of sugar
1/8 tsp worcestershire
2 T cider vinegar
Mix oil, sugar, worcestershire and vinegar to make dressing. Set aside. Put spinach in salad bowl and top of with strawberries, onion, almonds, walnuts, bacon, feta, and chicken . When ready to serve, pour dressing over the salad and then toss well with tongs.
Another reason I absolutely love this is because with my old oven I could not make a batch of granola without burning it. My new oven however makes this beautifully. Each time I've made this granola I messed around with the amount of ingredients a bit, the first time I made I used more Rice Krispie (3.5cups) than Oats (2.5 cups) because I ran out of Oats. That has been my favorite batch. I also like to add some of the chocolate before mixture completely cools. Below I have the recipe as found on Annie's blog.
Banana Peanut Butter Granola
Souce: Annie's Eats
3 1/2 cups rolled oats
2 1/2 cups puffed rice cereal
2 tbsp. honey
1/3 cup applesauce
1/3 cup mashed bananas
1/3-1/2 cup creamy peanut butter, warmed slightly (I use 1/2 heaping cup)
3/4 tsp. salt
1/4 tsp. cinnamon
1/3 cup brown sugar
1-1 1/2 cups dried banana chips
1/2 cup honey roasted peanuts
3-4 oz. bittersweet chocolate, coarsely chopped (optional)
Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
In a large bowl, combine the rolled oats and puffed rice cereal. In a medium bowl, whisk together the honey, applesauce, mashed banana, peanut butter, salt, cinnamon and brown sugar until smooth. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until the oat mixture is evenly coated. Spread onto the prepared baking sheet in a thick even layer.
Bake for 30 minutes. Then, using a large spatula, turn the granola over in segments. Bake for an additional 15 minutes. Depending on the size of your baking sheet, the center may not be fully dried. If necessary, remove the edges of cooked granola and bake the remaining granola for 10-15 minutes more or until done, being careful not to over-bake. Cool on a wire rack.
Once the granola has cooled, crumble it into a large bowl or plastic bag. Add in the dried banana chips, honey roasted peanuts and bittersweet chocolate, if using. Mix well to combine. Store in an airtight container.
Stuffed Zucchini and Red Bell Peppers Recipe
Courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Sinful Vegetables
2 tablespoons olive oil
1 small onion, grated
1/4 cup chopped fresh Italian parsley leaves
1 large egg
3 tablespoons ketchup
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup grated Pecorino Romano
1/4 cup dried plain bread crumbs
1 pound ground turkey, preferably dark meat
2 zucchini, ends removed, halved lengthwise and crosswise
1 short orange bell pepper, halved and seeded
1 short red bell pepper, halved and seeded
1 short yellow bell pepper, halved and seeded
1 1/2 cups marinara sauce
(We obviously just used Red Peppers)
Preheat the oven to 400 degrees F.
Lightly drizzle the olive oil into a 13 by 9 by 2-inch baking dish. Whisk the onion, parsley, egg, ketchup, garlic, salt, and pepper in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the turkey. Cover and refrigerate the turkey mixture.
Using a melon baller or spoon, carefully scrape out the seeds and inner flesh from the zucchini, leaving 1/8-inch-thick shells. Be careful not to pierce through the skin. Fill the zucchini and pepper halves with the turkey mixture, dividing equally and mounding slightly. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables.
Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted into the filling registers 165 degrees F, about 45 minutes. Transfer the stuffed vegetables to a platter and serve
My back to blogging recipe is one I got from my coworker Eddie. I know I've mentioned before that I'm not a cake person, but this cake could be reason I'm slowly coming around to the stuff. Back in February Eddie brought some into work and I accepted a piece to be polite, thinking I'd have a bite and bring the rest home for Matt. I quickly ate my words and gobbled up the cake in no time. I asked what kind of cake I'd just inhaled and found out it was Italian Wedding Cake.
I assumed it was some sort of secret family recipe and went home and scoured the internets for what I thought could be the recipe. I found one on All Recipes and bookmarked it to make sometime. Before I had a chance to make it Eddie brought the cake in again. This time I asked her if I could have the recipe, she said sure and started to look it up online and told me it’s just so easy. I was shocked to learn that this recipe came from an episode of Sandra Lee Semi Homemade. Eddie laughed at me when I told her I thought the recipe was top secret. She said one day she was home from work watching the food network and she saw good old Sandy whipping this cake up. Eddie makes a few changes to the recipe which I decided to follow as well.
The first time I made this for my Aunt Ann’s 60th Birthday. The girls (I use the term girls to describe those of us age Twenty-Something to age Eighty-Something) in my family decided to surprise Ann with a Girls Weekend. We spent the day at a winery, a micro-brewery, and ended the night just hanging out at the hotel. It was so much fun and everyone loved the cake. The second time I made this was on Easter and my in-laws all loved the cake as well. The cake itself is incredibly delicious, dense, moist, rich, and did I mention delicious?
It has coconut, walnuts, and pineapple both in the cake and in the frosting. Both my husband and brother in-law dislike coconut, walnuts, and pineapple but loved the cake. I know my description of the cake is very vague, but it’s been so long since I made this I’m having a hard time thinking of descriptors. I would make it again but it’s VERY dangerous to keep around the house! The bottom line is this recipe for Italian Wedding Cake is phenomenal. I'm not even sure I'll ever give Allrecipes a shot.
Italian Wedding Cake
Source: Adapted from Sandra Lee
1 (18.25-ounce) box white cake mix
1 stick butter, softened
1 1/4 cups buttermilk
3 egg whites
1 tablespoon vanilla extract
1/4 teaspoon almond extract
1 cup sweetened flake coconut, divided
2 cups chopped pecans, divided
2 (16-ounce) cans cream cheese frosting I made my own homemade cream cheese frosting