22 October 2018 Pesto and Roasted Zucchini Panini

Pesto and Roasted Zucchini Panini

October 22, 2018 By

We love panini at our home and try to make them for lunch every few weeks. My guy loves them loaded with meats like cold cuts or grilled chicken (here’s his blackened chicken version), and I think the vegetarian versions, like this Pesto and Roasted Zucchini Panini, are also fantastic.

We served this Pesto and Roasted Zucchini Panini with a side of roasted cauliflower tossed in a mixture of red wine vinegar/Parmesan and garlic and it was delish.

If you don’t have a panini press (it’s a great investment), you could use a grill pan and weight the panini down with another pan to ensure you get a great crisp bread exterior.

Ingredients:

  • 2 Ciabatta rolls
  • 1 Tbsp. olive oil
  • 1 Tbsp. vegetable oil
  • 1 medium zucchini, cut crosswise into ½-inch rounds
  • ⅓ cup basil pesto, homemade or store-bought
  • 1 ounce roasted red peppers, chopped
  • ¼ cup grated Parmesan cheese
  • ½ cup shredded Mozzarella cheese

Directions:

  1. Halve the rolls long ways/horizontally and rub the olive oil over the exterior.
  2. In a medium nonstick pan over medium-high heat, heat the vegetable oil. Add the zucchini rounds in an even layer and season with salt and pepper. Cook 2 to 3 minutes per side, or until lightly browned. Turn off the heat.
  3. Spread the pesto on the inside of the rolls. Top the bottom pieces of the rolls with the zucchini rounds, roasted pepper, Parmesan and Mozzarella cheeses. Season with salt and pepper. Place the roll tops over the toppings.
  4. Heat a panini press or, alternatively, heat a tablespoon of vegetable oil in a grill pan over medium-high heat.
  5. Add the panini to the press and grill 5 minutes. If using the grill pan, make sure to use a second pan over the panini to press them down for a crisp exterior, about 2 minutes per side. Transfer the panini to a cutting board and carefully halve on an angle.

Makes two sandwiches.

Filed Under: American, Cheese, Entrees, Italian, Sandwiches, Vegetables, Vegetarian Tagged With: , , ,
26 July 2018 Garlic Miso Cremini Mushrooms

Garlic Miso Cremini Mushrooms

July 26, 2018 By

It’s prime grilling season and, unlike other times of the year, we find ourselves gravitating to the meat counter at our local butcher shop for steaks. If you’re a carnivore, there’s nothing better than a medium-rare ribeye seared to perfection and served with a carb-loaded side.

In an effort to cut down on carbs, we often forego the typical baked potatoes and corn in favor of grilled vegetables. Asparagus, zucchini and squash are veggies we like, but, our very favorites are mushrooms. We enjoy all kinds of mushrooms cooked many different ways.

One of those ways is to sauté mushrooms in garlic brown butter and finish with white miso and sage – yum!! Miso is a traditional Japanese seasoning produced by fermenting mashed soybeans (could also use rice or barley) with salt and a mold called Koji. After fermenting for anywhere from a few months to a few years, the miso turns into a thick paste that can be used in many ways to season things like soups and marinades. White miso paste, which is milder in flavor and lighter in color than its dark/red miso kin, can be found in the refrigerated section of the grocery store or at Asian markets.

These Garlic Miso Cremini Mushrooms are also great on burgers and served with grilled salmon or pork chops.

Ingredients:

  • 4 Tbsp. butter
  • 2 garlic cloves, minced
  • 16-ounces sliced Cremini mushrooms (can use button or other mushrooms too)
  • ½ tsp. each salt and pepper
  • 1 Tbsp. white miso paste (this is the one I use)
  • 1 Tbsp. chopped fresh sage

Directions:

  1. Place a large skillet over high heat and add butter. Once the butter is slightly browned, after about 1 minute, add the garlic and cook for 30 seconds, until fragrant. Add the mushrooms and toss to coat in garlic butter then cook for about 5 minutes over medium heat, stirring occasionally, until soften and slightly golden.
  2. Add the salt and pepper and stir to combine.
  3. Add the miso paste and stir into the mushroom mixture until it’s fully dissolved, about 1 minute.
  4. Add the sage and stir to combine for about 30 seconds.

Makes 2 large side servings.

Filed Under: American, Japanese, Mushrooms, Sauce, Sides, Vegetables, Vegetarian Tagged With: , , , ,
24 July 2018 Gabrielle’s Blueberry Pancakes

Gabrielle’s Blueberry Pancakes

July 24, 2018 By

Blueberry pancake – pure yumminess! My niece Gabrielle and I exchange breakfast photos frequently via Facebook messenger. Our favorites are strawberry and raspberry toasts, crepes, muffins, etc so I was surprised when she messaged me last week to say she’d made blueberry pancake batter for our family reunion in Maine.

My Niece Gabrielle

We were camping and she got up early to get her breakfast ready. She cooked all the pancakes for the six of us on a single burner in a well-seasoned frying pan. When she opened the container her batter was in, she was shocked and upset the batter was blue! We told her it was normal as some of the blueberries burst and dyed the batter.

These are blueberry-packed, flavorful thinner-than-typical pancakes and simple enough for a budding 12 year-old chef-apprentice to make.

Ingredients:

  • 2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • ¼ cup granulated sugar
  • ½ tsp. salt
  • 2 large eggs, beaten
  • ¼ cup butter, melted
  • 1 tsp. pure vanilla extract
  • 2 cups whole milk
  • 1 cup fresh blueberries
  • 8 Tbsp. butter for panfrying
  • Maple syrup (optional)

Directions:

  1. In a large bowl, whisk together the flour, baking powder, sugar and salt. Create a well in the center of the flour mixture and add the eggs, the melted butter, the vanilla and the milk. Whisk until the mixture is lump-free and silky, about a minute. Add the blueberries and fold them into the batter gently. Mixture can keep in the refrigerator in an air-tight container for up to three days.
  2. In a large skillet over medium-high heat, melt a half teaspoon of butter. Once melted, add ¼ cup of the blueberry batter. Fry one minute, flip and cook the second side for 30 seconds. Repeat with the rest of the batter.

Yields 16 pancakes.

Filed Under: American, Breakfast, Canadian, French, Fruits, Vegetarian Tagged With: , ,
20 July 2018 Maple Dijon Heirloom Carrots

Maple Dijon Heirloom Carrots

July 20, 2018 By

This Maple Dijon Heirloom Carrots dish is such a simple recipe that pairs so well with a variety of proteins. I served these over the weekend with a juicy ribeye steak, but we have them often with grilled fish. Tasty, easy-to-make and pretty too!

If you can’t find multi-colored carrots at your market, simply use regular orange-colored ones. It won’t affect the taste at all.

Ingredients:

  • 16-ounces baby carrots
  • 4 Tbsp. butter
  • 2 Tbsp. Dijon mustard
  • 2 Tbsp. pure maple syrup
  • 2 Tbsp. chopped fresh sage
  • Big pinch of salt and pepper

Directions:

  1. Over high heat, bring a medium saucepan of water to a boil. Turn the heat to medium-high and cook the carrots until fork tender, about 5 minutes. Strain the carrots in a colander and shake to ensure the carrots are as dry as possible.
  2. Return the saucepan to the stove and melt the butter over medium-high heat. Add the mustard and maple syrup and stir to combine and create a sauce. Add the carrots to the saucepan and stir gently to coat them with the glaze. Turn the heat to low, cover the pot and cook for 2-3 minutes, shaking the pot from time to time.
  3. Uncover, add the sage, salt and pepper and toss to combine.

Makes 4 servings.

Filed Under: American, Sides, Vegetables, Vegetarian Tagged With: ,
23 June 2018 Tangy Carrot and Celery Slaw

Tangy Carrot and Celery Slaw

June 23, 2018 By

In the summertime, I’m always looking for easy and tasty recipes for side dishes to serve at outdoor parties. While I love my mom’s potato salad is always a hit, I was looking for a tangy, vinegary slaw to serve. I found the perfect slaw in this week’s Blue Apron box! It’s made with sweet carrots and crunchy celery with a bit of heat from the sweet piquante peppers.

Sweet piquante peppers are found typically jarred and are also known as peppadew peppers. They’re great on sandwiches, in salads and in this easy slaw recipe. 

The recipe can easily be doubled or quadrupled based on the number of guests being fed. I even scooped this slaw on tacos and it added great crunch and tang.

Ingredients:

  • 2 Tbsp. mayonnaise
  • 2 stalks of celery, sliced
  • White part of 2 scallions, diced
  • 2 medium sized carrots, peeled and grated on the large whole side of a box grater
  • ½ ounce sweet piquante peppers (about two peppers), roughly chopped
  • 1 Tbsp. red wine vinegar
  • 2 Tbsp. olive oil
  • Pinch each of salt and pepper

Directions:

  1. In a medium bowl, combine the mayonnaise, sliced celery, scallions, grated carrots, chopped piquante peppers and vinegar.
  2. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes, but no more than an hour.

Makes two side servings.

Filed Under: American, Appetizers, Sides, Vegetables, Vegetarian Tagged With: , , , ,
16 June 2018 Easy Wedge Salad with Blue Cheese Dressing

Easy Wedge Salad with Blue Cheese Dressing

June 16, 2018 By

Every summer, I try to reinvent the wheel when I host outdoor parties when it comes to food. What do I serve that’s tasty, different, can be made in advance and that my guests will enjoy? Another challenge is to find a side or starter that’s refreshing in contrast to the heavier food served at grilling parties. My answer, the mighty wedge salad.   

It’s not innovative but it’s pretty close to perfect on hot summer days with its crisp, cold lettuce, decadent blue cheese dressing and fun toppings that can be customized to please your guests.

Another perk of this easy side dish or starter is that it’s very affordable. You can easily get four servings out of a head of iceberg lettuce and I oftentimes get six servings out of a larger head.

A fun way to serve a wedge salad is by serving the toppings on the side so that each guest can add or omit whatever toppings he/she likes…..think salad bar!  

Ingredients:

  • 1 large head of iceberg lettuce, cut into four or six wedges
  • About 2 cups chunky blue cheese dressing, homemade or store-bought
  • 1 cup crumbled blue cheese (optional)
  • 1 cup cooked bacon, crumbled (optional)
  • 1 cup cherry/grape tomatoes, chopped (optional)
  • 3 scallions, chopped (optional)

Directions:

  • Place a wedge of lettuce each on cold salad plate.
  • Drizzle a few tablespoons of blue cheese dressing on each wedge.
  • Optional: Top with crumbled blue cheese, crumbled bacon, tomatoes and scallions.

Serves 4-6 guests.

Easy Wedge Salad with Blue Cheese Dressing
Serves 4
An easy and tasty salad for summer parties that guests will love.
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. • 1 large head of iceberg lettuce, cut into four or six wedges
  2. • About 2 cups chunky blue cheese dressing, homemade or store-bought
  3. • 1 cup crumbled blue cheese (optional)
  4. • 1 cup cooked bacon, crumbled (optional)
  5. • 1 cup cherry/grape tomatoes, chopped (optional)
  6. • 3 scallions, chopped (optional)
Instructions
  1. • Place a wedge of lettuce each on cold salad plates.
  2. • Drizzle a few tablespoons of blue cheese dressing on each wedge.
  3. • Optional: Top with crumbled blue cheese, crumbled bacon, tomatoes and scallions.
Notes
  1. A fun way to serve the wedge salad is by serving the toppings on the side so that each guest can add or omit whatever toppings he/she likes…..think salad bar!
Food & Wine Chickie Insider https://www.foodandwinechickie.com/
Filed Under: American, Appetizers, Bacon, Cheese, Sides, Vegetables, Vegetarian Tagged With: , , ,
4 May 2018 Cheese Stuffed Poblano Peppers

Cheese Stuffed Poblano Peppers

May 4, 2018 By

Poblanos are mild chili peppers with lots of great flavor and just a bit of spice. The peppers originated in Puebla, Mexico and can also be found dried, where they’re known as ancho chile.

Cheese Stuffed Poblano

I’m always looking for low-carb side dishes to serve when we grill meats. That’s not easy as we often go to carby sides when we grill…potato salad, mac & cheese, pasta.

Last weekend, I’d made some of my fresh salsa (chopped tomatoes, cilantro, lime juice, jalapeno and minced onion) for another meal and thought…what if I used this tasty salsa to top a stuffed poblano!? This was a well-received and easy-to-make side dish that we served alongside grilled pork chops. One other thing I loved was that I was able to make these in the toaster oven so I didn’t have to heat up the whole kitchen with my standard oven – winning!

You can make these peppers in advance, cool them then reheat them for a few minutes in a 425 degree oven – party perfect!

Ingredients

  • 2 large poblano peppers
  • 1 Tbsp. vegetable oil
  • Pinch of sales and pepper.
  • 4 ounces grated Cheddar/Jack cheese mix
  • Homemade or store-bought salsa
  • 2 Tbsp. Crema Mexicana or sour cream
  • ½ lime

Poblano Cheese Stuffing

Directions:

  1. Preheat oven to 375 degrees.
  2. Find a flat spot on the poblano and lay it on your work surface. With a sharp paring knife, cut the top of the pepper (leaving the end and stem intact) to make an opening for the cheese to go into.
  3. Rub the oil over the peppers then salt and pepper the interior.
  4. Divide the grated cheese between the two peppers, note that you may have too much cheese depending on the size of your peppers.
  5. Place the stuffed peppers on a baking sheet and cook for about 20 minutes, until cheese is melted and beginning to brown.
  6. Top each pepper with fresh salsa and a drizzle of Crema Mexicana (or sour cream). Squeeze the lime over the peppers.

Makes two side dishes.

Filed Under: American, Cheese, Mexican, Sides, Vegetables, Vegetarian Tagged With: , , , , ,
20 March 2018 Baked Ditali Pasta and Creamy Tomato Sauce

Baked Ditali Pasta and Creamy Tomato Sauce

March 20, 2018 By

pasta and creamy tomato sauceThis baked ditali pasta and creamy tomato sauce casserole is delicious and simple to make. This is a Blue Apron pasta recipe that was a huge hit at our home for its taste, ease of preparing and for its cheesy, comforting qualities.

I love that the broccoli and pasta are cooked at the same time in one pot – how fab is that!? The garlic/breadcrumb topping is packed with bold flavors and provides a nice crunch.

Ingredients:

  • 6 ounces ditali (also called ditalini) pasta (or other small tubular pasta)
  • ½ pound broccoli, cut into small florets
  • 1 yellow onion, small diced
  • 1 Tbsp. Italian seasoning (mix of basil, sage, oregano, savory, rosemary, thyme and marjoram)
  • ¼ tsp. crushed red pepper flakes
  • 1 15-ounce can crushed tomatoes
  • ¼ cup heavy cream
  • 1 cloves garlic, finely chopped then smashed into a paste
  • ¼ cup panko breadcrumbs
  • 1 Tbsp. olive oil
  • 1 Tbsp. capers
  • 4 ounces fresh Mozzarella cheese, torn into small pieces

Pasta and Broccoli Directions:

  1. Preheat oven to 475°F.
  2. Heat a large pot of salted water to boiling on high.
  3. Add the pasta and broccoli pieces to the pot of boiling water. Cook, stirring occasionally, 8-9 minutes (or two minutes less than package directions), or until the broccoli is bright green and the pasta is al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the cooking water, drain thoroughly and return to the pot.

Sauce Directions:

  1. While the pasta and broccoli cook, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the diced onion, Italian seasoning and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened.
  2. Add the tomatoes (carefully, as the liquid may splatter); season with a pinch of salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened.
  3. Add the heavy cream and cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat and season with salt and pepper to taste.

Casserole Assembly Directions:

  1. Place the garlic paste in a bowl and add the breadcrumbs, olive oil and a pinch each of salt and pepper. Stir to combine and set aside.
  2. To the pot of cooked pasta and broccoli, add the sauce, capers and the reserved cooking water. Season with salt and pepper to taste.
  3. Transfer the pasta mixture to a baking dish (9×9 or 11×7). Evenly top with the cheese and seasoned breadcrumbs.
  4. Bake the casserole 8 to 10 minutes, or until lightly browned and bubbly around the edges. Remove from the oven and immediately drizzle with olive oil. Let stand for at least 2 minutes before serving.

Makes 2 generous entrée-sized portions or 4 side dish portions.

Cheers,

Veronique

Filed Under: Cheese, Entrees, Indian, Pasta, Sides, Vegetarian Tagged With: , , , ,
11 September 2017 Cremini Mushroom Freekeh

Cremini Mushroom Freekeh

September 11, 2017 By

I try to stay faithful to Meatless Mondays and that’s a bit easier when I can incorporate “meaty” mushrooms to my recipes. This is one of my “not really a recipe” recipe that takes very little effort to make and is pretty darn tasty.

I use freekeh from Freekehlicious, the leading importer of Greenwheat Freekeh, a product of Australia and toss it with some slowly sautéed Cremini mushrooms. Yes, you could totally make this with regular button mushrooms, but I like the beefiness of Cremini. I’ve also topped this dish with some grated Parmesan and it was delish.

Ingredients:

  • 1½ cups vegetable broth (could use water or chicken or beef broth)
  • ½ cup freekeh
  • 2 Tbsp. vegetable oil
  • 1½ pounds small Cremini mushrooms (or large ones cut in half)
  • 1 garlic clove, minced
  • ¼ cup Worcestershire sauce
  • 3 Tbsp. soy sauce
  • 1 Tbsp. chopped fresh sage
  • 1/4 tsp. each salt and pepper
  • ½ cup grated Parmesan cheese (optional)

Directions:

  1. In a small saucepan over high heat, bring the broth to a boil. Add the freekeh, stir, turn the heat to low, cover and simmer for 20 minutes (or follow package directions). Turn the heat off, keep the lid on and allow to sit for 5 minutes.
  2. Warm the oil in a large sauté pan over medium high heat then add the mushrooms. Cook for about 10 minutes, tossing frequently, until the mushrooms are browned and softened. Add the garlic to the mushrooms and cook for a minute. Add the Worcestershire sauce, the soy sauce, the sage and the salt & pepper and cook for another minute, tossing the mushrooms in the “sauce” to coat.
  3. Add the cooked freekeh to the mushrooms and toss to combine.
  4. If using, top the freekeh/mushroom mixture with the parmesan.

Yields two servings.

Filed Under: American, Vegetarian Tagged With: , , ,
2 August 2017 Grilled Peach Mascarpone Bruschetta

Grilled Peach Mascarpone Bruschetta

August 2, 2017 By

In celebration of National Peach Month in August, Spuntino Wine Bar & Italian Tapas, shared this easy and tasty recipe for grilled peach bruschetta.

Makes 12 bruschetta

Ingredients

    • 1 loaf of rustic bread, cut into 12 slices about 3/4-inch thick 

 

    • 3/4 cup mascarpone cheese

 

    • 3 peaches, thinly-sliced and grilled

 

    • 3 tsp Maldon Sea Salt

 

    • 1/4 cup honey 

 

    • 1/4 cup of chiffonaded basil

 

  • 1/4 cup sliced almonds, toasted

Preparation and Cooking Instructions

    • Place the bread slices on a hot grill for 1 – 2 minutes per side until toasted with some char but not burnt. 

 

    • Spread the mascarpone cheese on each piece of bread.

 

    • Place grilled peach slices on top of the mascarpone with Maldon sea salt.

 

    • Drizzle honey on top of peaches.

 

  • Garnish with the basil and almonds.
Filed Under: Appetizers, Cheese, Fruits, Italian, Snacks, Starters, Vegetarian Tagged With: , , ,
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