9 June 2017 Easy Ultra Moist Strawberry Bread with Lemon Icing

Easy Ultra Moist Strawberry Bread with Lemon Icing

June 9, 2017 By

Strawberry Bread

I live in New Jersey, in the true “Garden State” area of the state and as such, there are farms and farmers markets all over the place. Last weekend, I visited my favorite NJ farm, Donaldson Farms, where strawberry self-picking season was in full force.

I left the farm with a trunkful of gorgeous, ripe, juicy strawberries, way too much for a family of two to eat fresh, so I opted to make strawberry bread with lemon-flavored icing with some of the berries. This bread is ultra-moist, berry-packed and delicious on its own or used in a strawberry shortcake with whipped cream, as we did.

Bread ingredients:

  • 1½ cups all-purpose flour
  • ¾ cup granulated sugar
  • ½ tsp. salt
  • ¼ tsp. baking powder
  • ½ tsp. baking soda
  • 1 large egg
  • ⅓ cup vegetable oil
  • 3-ounce container of strawberry Greek yogurt
  • 2 Tbsp. milk
  • 1 cup sliced strawberries

Icing ingredients:

  • 1 cup powdered sugar
  • ½ tsp. pure vanilla extract
  • 1 Tbsp. lemon juice
  • 2 Tbsp. milk

Bread directions:

  1. Preheat oven to 325 degrees.
  2. Coat a 9”x5” loaf pan with cooking spray (or grease).
  3. In the bowl of an electric mixer, combine the flour, sugar, salt, baking powder, baking soda, egg, oil, yogurt and milk on low speed until just combined. Using a rubber spatula, incorporate the strawberries – don’t overmix, you want big strawberry chunks in the bread.
  4. Transfer the bread mixture to the loaf pan and bake for 55 minutes, or until no longer wiggly in the center of the bread (test 5 minutes before the proposed baking time of 55 minutes). Allow the bread to cool on a wire rack in the pan, then unmold onto a serving platter.

Lemon Icing

Icing directions:

In a small bowl, add all the icing ingredients and whisk until smooth. Drizzle over the bread.

8 servings.

Enjoy – Veronique

Filed Under: American, Desserts, Fruits Tagged With: , , , , , ,
8 June 2017 Easy Sesame Zucchini – Not Really a Recipe

Easy Sesame Zucchini – Not Really a Recipe

June 8, 2017 By

This is the fourth post in my new series called “Not Really a Recipe”. These will be non-recipe posts that just give ideas on how to fix meals that are tasty and require very little work.

I make zucchini as a side dish all the time. I like how fast zucchini cooks and that it has good texture when the outer skin isn’t removed.

One of my favorite way to make a fast side dish to pair with my lunches is a quick sauté of diced zucchini. This helps me get my extra serving of vegetables in and it’d darn tasty.

Simple dice a zucchini, sauté it in a teaspoon of vegetable oil either in a screaming hot wok, a frying pan or a cast iron pan with a healthy pinch of salt and pepper for about 3 minutes, stirring or shaking the pan to avoid burning. Once cook, add a teaspoon of sesame oil and a half teaspoon of black sesame seeds and toss to coat. I sometimes also make this on the grill using a grill pan!

As the title of this post says, this isn’t really a recipe, it’s just a tasty way to change up the way you cook this inexpensive and tasty veggie.

Cheers,

Veronique     

Filed Under: American, Asian, Sides, Vegetables, Vegetarian Tagged With: ,
3 June 2017 Pink Prosecco Lemonade

Pink Prosecco Lemonade

June 3, 2017 By

There’s nothing like a refreshing glass of lemonade on a warm day. August in New York City serves up a bubbly version using a delightful prosecco. The perfect pairing to brunch … and simple enough to make at home this summer!

Ingredients:

  • 5 oz Homemade Infused Strawberry Vodka
  • 1 oz Hibiscus Syrup
  • .5 oz Lemon Juice
  • Prosecco
  • Lemon twist, for garnish

Directions:

Combine vodka, lemon juice and hibiscus syrup in a cocktail shaker with ice. Pour into a flute and top off with a splash of prosecco. Garnish with lemon twist.

Filed Under: Cocktails Tagged With: , ,
2 June 2017 Grilled Turkey Wrap – Not Really a Recipe

Grilled Turkey Wrap – Not Really a Recipe

June 2, 2017 By

This is the third post in my new series called “Not Really a Recipe”. These will be non-recipe posts that just give ideas on how to fix meals that are tasty and require very little work.

I make wraps for lunch all the time. I fill them with tasty things like avocado, artichoke hearts, heirloom tomatoes and more…the options are endless. I do get to a point where I’m sick of the same old wraps so when that happens, I grill them in my Panini press!

Today I used spicy humus as my ‘glue’ instead of fatty mayo and topped it with sliced turkey, sliced provolone cheese, dried cranberries and pickles. All the ingredients were tucked inside a sundried tomato wrap. Little veg oil on each side, 2 minutes in the hot Panini press and voila – a crunchy on the outside and melty on the inside hot wrap!

Hope this helps break up your monotone lunches a bit!

Cheers,

Veronique

Filed Under: American, Cheese, Sandwiches, Turkey Tagged With: ,
26 May 2017 Double Avocado Toast – Not Really a Recipe

Double Avocado Toast – Not Really a Recipe

May 26, 2017 By

This is the second post in my new series called “Not Really a Recipe”. These will be non-recipe posts that just give ideas on how to fix meals that are tasty and require very little work.

This dish is perfect for lunch, brunch or cut into slices for an appetizer. The dish is made using grain-filled bread that’s buttered and lightly toasted then topped with my Zesty Guacamole recipe, slices of avocado, cilantro leaves and edamame. Right before serving, I squeeze some lime juice on. Simple to make and boasting big, perfect flavors.

Let me know if you try this!

Cheers,

Veronique

Filed Under: American, Breakfast, Mexican, Sandwiches, Snacks, Starters, Vegetables, Vegetarian Tagged With: , ,
23 May 2017 Easy Cheesy White Grits

Easy Cheesy White Grits

May 23, 2017 By

Easy Cheesy Grits

I make creamy polenta all the time, but for some reason, I don’t make southern-style cheesy grits that often. Some would say that polenta and white corn grits are the same thing, but for me, polenta is made using fine to medium ground yellow or white corn and southern-style grits are simply coarsely ground bits of white corn. In my polenta, I like to add Parmesan cheese. In my grits, I use sharp Cheddar.

This recipe yields four side dishes or two entrée portions of grits. You can eat them on their own of top them with sautéed shrimps and hot sauce.

Ingredients:

  • 3 cups water
  • 1 cup white corn grits 
  • ½ tsp. sea salt
  • Pinch of black pepper
  • 4 Tbsp. softened butter
  • 1 cup shredded sharp Cheddar cheese
  • 4 tsp. softened butter, optional

Grits Cooking

Directions:

  • In a deep saucepan, bring the water to a boil over high heat. Lower the heat to medium-low and add the grits in a slow, steady stream. Whisk to break up any lumps then add the salt and pepper. Cook for 5 minutes, stirring often to prevent scorching, then cover the pan and allow the grits to rest with the heat off for 5 more minutes.
  • Add the 4 tablespoons of butter and the cheese to the grits and stir until fully incorporated and creamy.
  • Top each of four servings with a teaspoon of soften butter, or each of two servings with 2 teaspoons, if using.

Cheers,

Veronique

Filed Under: American, Appetizers, Breakfast, Cheese, Entrees, Sides, Starters, Vegetarian Tagged With: , ,
19 May 2017 Salmon with Avocado Mash – Not Really a Recipe

Salmon with Avocado Mash – Not Really a Recipe

May 19, 2017 By

This will be the first in a new series I’m going to do called “Not Really a Recipe”. These will be non-recipe posts that just give ideas on how to fix meals that are tasty and require very little work.

This dish is one I eat often…..blackened salmon topped with my Zesty Guacamole recipe. I use good quality salmon, sprinkle blackening seasonings on it, sear in a very hot cast iron pan, squirt some lime juice on and top with the guac. Simple, low-carb and most importantly, very tasty.

Let me know if you try this!

Cheers,

Veronique

Filed Under: American, Entrees, Fish, Mexican, Vegetables Tagged With: , ,
1 May 2017 Blueberry & Rosemary Greek Mule

Blueberry & Rosemary Greek Mule

May 1, 2017 By

I’m not one to turn down a Moscow Mule, a drink typically made using ginger beer and Vodka. Last summer, when I was to host a Greek-themed party, I opted to create a Greek Mule, simply replacing the Vodka with Ouzo, the famed licorice-flavored liquor of Greece. The drink was delicious and refreshing and my guests raved about it.

When the fine folks at Wish Farms announced that as part of the Food Wine Conference, they were running a berry-centric cocktail contest, I knew I had to enter with an exclusive drink: Blueberry & Rosemary Greek Mule.

This drink is very simple to make and looks amazing served in copper Mule cups. I use both Ouzo and Vodka instead of just Ouzo to tone down the licorice flavor for those who aren’t fans.

Ingredients

  • ¼ cup fresh Wish Farms blueberries, divided
  • 1 Tbsp. simple syrup
  • 1 Tbsp. fresh lime juice
  • 4 ounces ginger beer
  • 1 ounce good quality Vodka, I’m partial to Tito’s
  • 1 ounce Ouzo
  • Sprig of rosemary for garnish
  • Lime wedge for garnish, optional

Instructions

  1. In a tall glass or canning jar, muddle about 1 tablespoon of fresh blueberries with the simple syrup and the lime juice.
  2. Add the ginger beer, the Vodka and the Ouzo to the muddled berries and stir to combine.
  3. Add ice to a mule cup and the remaining blueberries then pour the drink over the ice.
  4. Garnish with a sprig of rosemary, and with a wedge of lime, if using.

Makes one cocktail.

Cheers,

Veronique

Filed Under: Cocktails Tagged With: , , , ,
29 April 2017 Rosé Blood Orange Lemonade

Rosé Blood Orange Lemonade

April 29, 2017 By

I love refreshing cocktails and am always looking for fun, easy-to-make recipes for summer parties. The nice folks at Bridge Lane Wine posted this neat recipe and photo on their Instagram account and agreed to let me share it with you. Blood orange and rosé wine – what’s not to love!?

Ingredients:

  • 3 Tbsp. lemon juice
  • 1 Tbsp. sugar
  • 1 cup water
  • ¼ cup Bridge Lane Rosé
  • ¼ cup blood orange juice
  • Orange slice for garnish

Directions:

  1. Stir together all the ingredients, except the orange slice, and pour into a tall glass then top with crushed ice.
  2. Garnish with orange slice.

Cheers,

Veronique

Filed Under: Cocktails Tagged With: , , ,
11 April 2017 Zoodles Shrimp Scampi

Zoodles Shrimp Scampi

April 11, 2017 By

Yes, I’m officially on the zoodles bandwagon. Not familiar with zoodles? They’re made by spiralizing vegetables and using as you would pasta. Many grocery stores even have already-prepared zoodle packages in the produce department – mine does. Zoodles are a good way to reduce carbohydrates intake, thus reducing high blood sugar – it’s why they grace my fridge every week instead of perfectly-cooked pasta.

In this dish, I’ve made a ‘standard’ scampi recipe and topped sautéed zucchini zoodles with it. It’s very tasty and I almost forgot I wasn’t eating delicious, starchy, al dente pasta (yeah, right LOL).

I know many don’t believe in cheese over fish/seafood but, what the heck, if it tastes good, use it!

Ingredients:

  • 1 tsp. vegetable oil
  • 4 cups zucchini zoodles
  • Pinch of salt and pepper for the zoodles
  • 1 stick of butter (8 Tbsp. or ½ cup)
  • 2 large or 3 small garlic cloves, minced
  • 1 pound of medium shrimp, shelled, deveined and tails removed
  • ½ tsp. each salt, black pepper and red pepper flakes
  • Juice of 1 lemon
  • 1 Tbsp. chopped flat leaf parsley (optional)
  • 2 Tbsp. grated Parmesan cheese (optional, purist, just omit)

Directions:

  1. In a large sauté pan over medium-high heat, warm the oil. Add the zoodles and the pinch of salt and pepper and cook for 5 minutes, stirring occasionally so they don’t stick to the pan. Set aside with a lid on the pan.
  2. In a large sauté pan over medium-high heat, melt the butter. Add the garlic and cook for 1 minute, stirring to prevent scorching. Add the shrimp, salt, black pepper and red pepper flakes and cook for 5 minutes, turning the shrimps periodically. Add the lemon and toss one last time.
  3. Divide the zoodles between two serving bowls, top with the buttery, garlic shrimp and sprinkle each bowl with parsley and cheese (if using).

Serves two.

Cheers,

Veronique

Filed Under: Entrees, Italian, Seafood, Vegetables Tagged With: , ,
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