Lisa’s Summer Fish Cakes

This post is courtesy of my cousin Lisa.  She knows her way around a kitchen and this dish is proof.  I haven’t made the recipe yet but plan to soon.  Happy eating!

Lisa’s Summer Fish Cakes

A lot of prep (use a food processor for the veggies if you’re in a
hurry), but quick cooking! Great summertime flavors and with fish,
beans and veggies, it’s a whole meal in one cake! Try it on a sandwich
or pita with sliced cucumbers and mayo! Makes 8-12 large fish cakes.
Freeze half before breading, use within 2 weeks.

Cakes
1.5 lbs skinned, chopped Haddock filets
3 finely diced banana (or 2 small bell peppers- any color/s)
1 tbsp finely diced carrot (blanched for 30sec)
1/2 c. finely diced red onion
kernels of 1 ear of corn (boiled first for 8 min)
1 14-15 oz can of Cannellini beans (drained, rinsed and smooshed)
1 tbsp. minced or grated ginger
2 minced garlic cloves
1 c. Panko soaked in enough cream (or milk) to make a thick paste
1/4-1/2 c. chopped fresh herbs (dill, marjoram and chives, or anything on hand)
Zest of 1-2 lemons
1 tbsp fresh lemon juice
1/2 tsp. Sriracha or red pepper flakes
1 egg, beaten
1-1 1/2 tsp salt- more to taste
1 tsp freshly ground black pepper

Coating (for 6 cakes)
1 c. Panko
1/2 tsp. salt
1/4 tsp. smoked paprika
1/4 tsp. Cayenne pepper

Cooking spray
Parchment paper
Olive oil for frying

Mix
all of the above together in large bowl. Add a bit more cream if to
thick, or dry panko if to thin to hold together when forming to patties
(2 1/2 -3” by 3/4” thick). Place patties on 2 baking sheets covered
with parchment paper, sprayed with cooking spray. Stack half the
patties with a sheet of parchment between each one and freeze in a
freezer bag. (Use within 2 weeks- remove from freezer, thaw and follow
the remaining instructions.)

Combine Panko, salt, paprika and pepper in a shallow dish. Coat each patty and pat together firmly.

Heat
olive oil in a large non stick pan over moderately high heat. Cook the
fish cakes in batches so as to not overcrowd the pan. Cook for 5 min
per side turning only once, gently, with a spatula.

Top
with fresh, baby spinach or watercress dressed with olive oil and lemon
juice. A simple sauce of mayo, Sriracha, olive oil and a little water
adds a nice heat to the fish cakes.

Watermelon Cooler

What’s better on a hot and humid day than a refreshing drink?  Not much!  When the phone rang yesterday about an impromptu cook out I decided that a summery cocktail sounded much better than beer.  A friend and I both remarked at all of the watermelon recipes we have been seeing in magazines and elsewhere and that immediately narrowed the search.  This tasty creation hails from the June issue of Martha Stewart Living. 

Watermelon Cooler:

3 Lbs. Seedless Watermelon

2 Tbsp. Fresh Mint

1 Tbsp. Superfine Sugar

1 1/4 C. Ginger Ale

1/4 C. Vodka

1 Tbsp. Fresh Lemon Juice

3 to 4 Splashes Bitters (I actually had bitters in my cabinet but I’m pretty sure you will not notice if it isn’t present)

Puree watermelon in a food processor or blender.  Muddle the mint and sugar in your pitcher.  Fill with ice, add 2 C. watermelon puree, ginger ale, vodka, lemon juice and bitters.  I quadrupled the recipe to get just shy of a gallon pitcher.  I used nearly 1 whole seedless watermelon, 1 large lemon and 3/4 of a package of mint in the process.  I also used a strainer when pouring the watermelon juice into the pitcher to reduce some of the pulp/froth.

Peach Pork Chops

Summer is here!  Peaches are a true sign of the season and incorporating them into a main course seemed like a great idea.  I must say that a story about a peach farmer in the latest Martha Stewart Living along with a pork loin recipe is what sent me down this path.  The end result was pretty tasty if you ask me 🙂 (but I’m biased).  Some other things you should know; a. I’m on a tight budget so held back on any extra ingredients I wouldn’t have on hand, b. I’ve been trying to eat healthy for the last month or so and have grown tired of chicken and c. I’m temporarily cooking for 1 person.  You may remember some apple stuffed pork chops I made months ago, think of this as the summer version.  Enjoy!

Peach Pork Chops

(Recipe is for one serving)

1 Bone in Center Cut Pork Chop (approx 1 1/2 in thick)

2 Peaches peeled and diced

Ground Cloves

Salt & Pepper

1/2 tsp. Apple Cider Vinegar

1 tsp. Brown Sugar

2 Tbsp. water

Pre-heat oven to 375.  With a sharp knife cut a slit into the side of the pork chop making a pocket as you slice toward the bone.  Sprinkle the chop inside and out with salt, pepper and a pinch of ground cloves.  Stuff about a 1/4 C. of peaches inside of the pocket.  In a non-stick skillet on high heat sear each side of the pork chop for approx 1 minute.  (I did not use any oil/butter but you can if you are not counting calories)  Place the pork chop on a baking sheet or in a baking dish.  Bake for approx 25 minutes.  In a small sauce pan over medium-high heat add the remaining peaches, 1/2 tsp. apple cider vinegar, 1 tsp. brown sugar and 2 tbsp. water.  I also added another dash of ground clove and ground cinnamon.  Bring to a simmer and let reduce for 1-2 minutes.  Spoon on top of cooked pork chop before serving.

Strawberry Pie

I decided that since it is strawberry season here in NC that I would stop by a local pick your own farm.  I’ve always wanted to pick my own berries and I think I will be going back to try my hand at making some jam.  Today however I decided to make strawberry pie.  It was quite tasty and my husband and I just ate a second helping so I would recommend it.  I used a basic pate brisee dough recipe for the crust and a combination of filling recipes from the internet.  The combination is delicious!  Buttery, flaky crust with sweet, syrupy berries YUM!  I will say that the filling turned out a bit runnier than I would like.  Next time I may use cornstarch instead of flour and see if it helps it congeal a bit better.  Either way it still tastes good.

For the Dough:

2 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

8 ounces (2 sticks) cold unsalted butter, cut into small pieces

1/4 to 1/2 cup ice water

In a food processor or mixer, combine flour, salt and sugar.  Slowly add butter until the dough is the size of peas.  Drizzle in 1/4 C. of ice water and mix briefly.  Dough should be just wet enough to come together, not sticky to the touch or too dry.  Add additional water 1 tablespoon at a time until the right consistency is reached.  Separate dough into 2 equal portions.  Flatten into disks and wrap in plastic wrap.  Chill for 1 hour or overnight.

For the Filling:

4-5 Cups Strawberries- stems removed, leave whole unless they are very large

1 1/4 Cups Sugar

1/3 Cup Flour

1 Dash of Cinnamon

Mix sugar, flour and cinnamon together and pour over berries.  Mix to combine.

Once chilled roll out both disks of dough until they are large enough for a 9 inch pie plate.  Place  the first layer of dough in the pie plate, add filling and top with a tablespoon of butter distributed evenly over the fruit and top with second sheet of dough.  Crimp the edges, brush with an egg wash and sprinkle with a dusting of sugar.  Cut a few slits in the top of the pie to vent.  Place the pie on a cookie sheet and bake at 400 deg. for 20 minutes.  Turn down to 350 degrees and bake for another 35-45 minutes.   Serve with whipped cream or vanilla ice cream.

Bowtie Pasta with Spinach, Sundried Tomatoes and Feta

I’ve been MIA for a while I know… for those of you who actually follow this my sincere apologies.  I started a new job recently and have been exhausted and lacking motivation to blog.  Anyway, here is a little something I just put together a few years ago and have been making ever since.  Don’t get too excited it is really basic but it is all of my favorite flavors rolled into one dish.  Not to mention you can serve this hot or cold.

Ingredients:

1 box Bowtie Pasta

1 bag Baby Spinach

2 Cloves of Garlic

1 3-4 oz. Package of sun-dried tomatoes-julienned (I get the ones in the produce section that are not in oil but are pliable)

4 oz. Crumbled Feta Cheese

Olive oil

Boil pasta according to package instructions.  In a skillet sautee 2 cloves of garlic-minced along with the spinach until wilted.  Drain pasta leaving just a smidge of water, stir in spinach/garlic, feta and sun-dried tomatoes.  Drizzle with olive oil and serve.  You can also add grilled chicken to this dish for a little extra protein.  I like it just the way it is and it could also make a great side dish.

Ravioli with Apples and Walnuts

So I’ve been lazy lately and haven’t been cooking much… hence the lack of “daily” updates.  So lazy in fact that I didn’t even take a picture of my meal to post for you.  Anyway, this recipe was in Real Simple magazine a while back and not only is it simple, quick and easy its delicious.  I can’t believe how something so basic can be sooooo tasty.  I’ve made this 5 times and my husband and I pretty much inhale it.  I’m posting the link to the recipe and hope that you all enjoy. 

http://www.realsimple.com/food-recipes/browse-all-recipes/ravioli-apples-walnuts-recipe-00000000020572/index.html

Chocolate Chip Cookies

I offered to make my somewhat reluctant dog sitter a special treat for looking after Winston this weekend.  Aka a food bribe for helping me out.  “Chewy” chocolate chip cookies were the request.  To ensure that the end result was in fact chewy I scoured the internet for a recipe that didn’t come from the bag of chocolate chips.  The recipe with the best and most reviews was one by Alton Brown @ foodnetwork.com.  (http://www.foodnetwork.com/recipes/alton-brown/the-chewy-recipe/index.html)  I followed the recipe to a “T” and so far they are pretty darn chewy 🙂 I made sure to bake a few extra for taste testing. 

Chewy Chocolate Chip Cookies

2 Sticks Unsalted butter

2 1/4 C.  Bread flour

1 tsp. Salt

1 tsp. Baking soda

1/4 C. Sugar

1 1/4 C. Brown sugar

1 Egg

1 Egg Yolk

2 Tbsp. Milk

1 1/2 tsp. Vanilla Extract

2 C. Semi-Sweet chocolate chips

Heat oven to 375 degrees F.

Melt the butter in a medium saucepan over low heat, don’t let it separate.  Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough, scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for  10-12 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container. (recipe from foodnetwork.com)

Spinach, Tomato and Onion Stromboli

Back in college I discovered the best combination of ingredients for a stromboli ever!  When I couldn’t get it as take out I decided to make it at home and have been doing so for years now.  If you don’t know what stromboli is it’s basically a pizza rolled up into a tasty pocket similar to a calzone.  You can certainly use homemade pizza dough for this but since this is a common week night meal I make it even easier with store bought dough. 

Ingredients:

1 container Pillsbury thin crust pizza dough

1 package frozen chopped spinach (thawed and drained) or saute fresh spinach

1 large or 2 small tomatoes

Carmelized onion- to taste ( I use a lot)

Garlic

Shredded Italian cheese blend (or mozzarella and parmesan)

Pre-heat oven to 400 deg.  Spread pizza dough out onto a cookie sheet and drizzle with olive oil.  Sprinkle spinach down the center of the dough, top with tomato, onion, garlic and cheese.  Fold one side of the dough over the center ingredients and then fold over the other side making a log.  Drizzle with olive oil and a sprinkle of garlic powder.  Bake for approx 15 minutes until golden brown.  Serve with marinara sauce if desired.  I enjoy it plain but I add italian sausage for my husband. 

Apple & Brie Pizza

I have become obsessed with a granny smith apple pizza at a local eatery called Pop’s.  Theirs is Granny smith apples, brie, ricotta and white truffle cream.  I decided I would make an attempt to re-create it.  I had to do without the truffle cream and I think that’s exactly what is missing.  Regardless it was still pretty tasty.  I also decided to cook it on the grill to get the crispy wood fired effect.  I’m still perfecting the entire pizza including the grilling process I will be sure to post an update of my future attempts. 

Apple & Brie Pizza

1 Packet Rapid Rise Yeast

3 1/2 C. All Purpose Flour

1 C. Warm Water

2 Tbsp. Honey

1/2 Tsp. Salt

1/4 C. Olive Oil

1 Granny Smith Apple

~4 Tbsp. Ricotta Cheese (to taste)

Brie Cheese (to taste)

Mix yeast, water, honey and salt and let sit 5 minutes.  In a large bowl combine yeast mixture with flour and oil.  Mix by hand until it forms a smooth ball.  Let rest in an oiled covered bowl 20-30min. in a warm place.  Punch down dough and let rest while you prepare the toppings.  Cut thin 1/8 to 1/4 in. slices of apple and set aside.  Cut dough in half and roll out dough to no thicker than 1/4 inch and place on pre-heated grill (medium temp).  Cook 1-2 min on the first side.  Flip and cook another minute.  Remove from the heat and spread a thin layer of ricotta over the dough. Top with apple slices and pieces of brie cheese.  Return pizza to grill with lid down for another 2 minutes until the dough is cooked through and cheese melts.  Sprinkle with olive oil and salt & pepper before serving.  Note there will be enough dough to make two medium to large pizzas or 4 small personal size.

UPDATE: I just used the remaining dough and decided to add carmalized onions for extra flavor.  The onion definitely hit the spot.  Here’s an updated picture.

Mango Chicken

This is a little something I came up with a few years ago.  I had been trying to think of something healthy and fresh the end result was marinated grilled chicken with mango salsa over brown rice.  Every time I make it I tend to alter the ingredients slightly but below is my basic recipe.  Enjoy!

 Mango Chicken

Marinade:

Zest and Juice of 1 large lime

Juice of 1 Orange

1 Tbsp. Honey

3 Tbsp. Olive Oil

Salt & Pepper

3-4 boneless skinless chicken breasts

Whisk all ingredients together and pour over chicken in a ziplock bag.  Refrigerate at least 1 hour ( I do about 2-3 hours)  Grill chicken breasts over medium-high heat 6-7 min. per side. 

Mango Salsa:

2 Mangoes cubed

2-3 Tbsp. Diced Red onion

2 Tbsp. Cilantro

Juice of 1/2 Orange

Juice of 1 Lime

Salt and Pepper

Combine all ingredients mixing thoroughly.  For the most flavor make at least 1 hour before serving.

Serve chicken and salsa over brown rice (I use instant)